Showing posts with label Israel. Show all posts
Showing posts with label Israel. Show all posts

Saturday, August 2, 2014

Pasteles de Guayaba-(Cuban Guava Pastries)

Hi Everyone! You may be wondering, or not...where I could have been; so unlike me, to disappear for one month and not announce where, or why?...or perhaps what happened to my untimely disappearance, when I have always seemed to share my routine activities on my blog. Well, it hasn't been the best of my last month, being without my family; missing them, terribly...both my 2 children and my 4 grandchildren away on their respective vacations...and me; left behind...a first time, in 12 years!

Also, for the last 2 years, I have stopped celebrating birthdays, anniversaries, and special events, that have been bringing happy memories in my life...the past entire month have been bringing up such 'bittersweet' memories for me...thinking about my past 2 year losses of loved ones I lost; including my 2 beloved cats, Prince and Mush and my son's beautiful Black Lab beloved family dog named Thai...all gone in the last 2 years! Sometimes feelings get so overwhelming when you stop to think about recent losses, and sad 'world events'...you just have to take a step-back...take a 'break' away from a 'routine' and pray in silence... for better 'tomorrow' and PEACE for our future!
For the last two weeks, I've been wanting to post my 'new found' amazing, and ridiculously easy dessert that I made, but been putting it off, thinking that I may have lost my food blogger friends...since I have not commented to all of you, since the last time I posted. I really appreciate all your friendship and I hope I did not offend you in any way! Well, after hesitating to even look into my own blog...I'm back, and starting my 4th year blogging, this month...it's either 'Do, or DIE' so; no party, no celebration...just a quiet return for more, and hopefully better year!
"Ay Que Rico"...as they say in Spanish..."Oh, How Good"...and it certainly is, this magical Guava paste, which is made from Guava fruit, that we are so fortunate to have it growing in South Florida.

To be perfectly honest, I have never made this pastry in all my years living in South Florida; always buying it in our local supermarket, fresh, and warm to savor with a 'Cafecito'...which is a Cuban espresso, or 'Café con leche' the Cuban coffee with milk...a match made in 'heaven' for coffee lovers like myself! Here, in West Palm Beach, you can also find these yummy pastries in Cuban restaurants, and Cuban bakeries...and even at a local Cuban gas station; always served warm, and oozing with the guava paste that is naturally sweet, and is so good for you...rich with Vitamin C!
Photo...courtesy of  the Internet
This is what a ripe Guava fruit looks like on a Guava tree! Although, most of the trees are found in Miami, I have not seen them in anyone's yard, other than on a Guava Farm.
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Welcome to Silver Palm

Thank you for visiting our website.  Our farm is located in the Redlands, a small farming community in Southwest Miami-Dade county. We encourage everyone that is in the area to stop by, however , we do not keep consistent hours so if our gate is open, welcome! We are located at:
23450 Sw 167 Avenue Redland, Florida 33031


Pasteles de Guayaba-Cuban Guava Pastries

source; adapted from 3 different Internet recipes

1 package of puff pastry
1 package of Guava Paste
1 egg and 1 Tbsp. cane sugar for sprinkling




Preheat oven to 375 degrees F.
Thaw puff pastry according to package directions.
Line a baking sheet with parchment paper, and unfold one of the pastry sheets onto the pan.





Slice the guava paste into 1/2 inch slices, and place evenly over the pastry sheet.








Top with second puff pastry sheet and cut into desired slices. I cut mine into 4x6 inches.
( Use a pizza cutter for easier cutting.)












With a sharp knife, cut small slashes for air vents. Beat egg in a small bowl, and brush the top of the puff pastries, and sprinkle the cane sugar over it.











Bake at 375 Degrees F. for 25 minutes, or until golden brown. Cool to room temperature, and serve. Refrigerate leftovers (if any) very nice reheat!








So delicious as a breakfast/brunch treat, or an afternoon snack, paired with your favorite coffee or tea, or just with an ice cold glass of your favorite milk.

Note: In my 40 yrs of living in S. Florida, this is the first time I have made this super easy and delicious Guava Pastries...my family loved it, and have requested to keep making it. Next time, I will spread cream cheese over the guava paste...yumm





Ingredients
  • 1 Package of Puff Pastry
  • 1 Package of Guava Paste
  • 1 package of Cream Cheese (optional)
  • 1 Egg & Cane Sugar
Instructions
  1. Preheat oven to 400 Degrees F
  2. Thaw Puff pastry according to package directions.
  3. Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
  4. Slice guava into ¼ inch slices and place evenly on the pastry sheet.
  5. Spread cream cheese over guava paste slices (optional)
  6. Top with second puff pastry sheet and cut into desired pastry size. I cut mine in 2 inch squares.
  7. Beat egg in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
  8. Bake at 400 degrees F for 25 minutes or until golden brown. Cool and serve.
- See more at: http://afewshortcuts.com/2013/07/easy-guava-pastries-recipe/#sthash.nKPDe7Sy.dpuf
Ingredients
  • 1 Package of Puff Pastry
  • 1 Package of Guava Paste
  • 1 package of Cream Cheese (optional)
  • 1 Egg & Cane Sugar
Instructions
  1. Preheat oven to 400 Degrees F
  2. Thaw Puff pastry according to package directions.
  3. Line a baking sheet with parchment paper and unfold one of the pastry sheets and place on pan.
  4. Slice guava into ¼ inch slices and place evenly on the pastry sheet.
  5. Spread cream cheese over guava paste slices (optional)
  6. Top with second puff pastry sheet and cut into desired pastry size. I cut mine in 2 inch squares.
  7. Beat egg in a small bowl and brush over the top of the pastries. Sprinkle with cane sugar.
  8. Bake at 400 degrees F for 25 minutes or until golden brown. Cool and serve.
- See more at: http://afewshortcuts.com/2013/07/easy-guava-pastries-recipe/#sthash.nKPDe7Sy.dpuf

Friday, July 6, 2012

Israeli Couscous, with Cannelini Beans

 When you are fortunate enough to have the basic herbs growing in your garden...as in my daughter's garden...even the basic basil, oregano, rosemary, thyme, and parsley, spells 'happiness'...I still have the get more parsley at the produce market, it's never enough; also my favorite, the dill, I also get a huge bunch at the market.
What is there not to love in these pearl-like perfect wheat little gems...can't ruin it when you boil it in water, as if you would cook pasta; it lets you know when its done, because it gets so puffed up, and you're ready to rinse it in cold water, and proceed with your recipe. You can serve this chilled, as a cold salad with vegetables of your choice, or you can serve it warm as a side dish, which how I made it with ingredients on hand in Lora's cupboard, and fresh plum tomatoes that I bought!
My sweet friend Jaime, @Mangiabella always raves about my Israeli couscous salad, and how she made it a few or more times for family and friends. She always mentions it to me...it's such an honor when someone makes your recipes, especially when its your own creation...and yes, both of these are my own creations. I first was introduced to Israeli couscous about 10 years ago, but only the last few years have I been making it more often. I guarantee you will love this, and so will your family.

Israeli Couscous with Cannelini Beans
created by; Elisabeth


16 ozs Israeli couscous
1- 14 1/2 cannelini beans
1 medium onion chopped
2 cloves garlic chopped
4 plum tomatoes diced small
fresh herbs, such as basil, oregano
and rosemary (sm. amt. chopped)
handful fresh Italian parsley chopped
2 Tbsp. extra virgin olive oil
salt and pepper to taste




First, heat olive oil in a wok or large skillet, cook the onion, garlic, until soft and wilted. Add your chopped herbs and stir a few minutes longer














...then add the fresh diced tomatoes, and saute for about 10 minutes.







In the meantime...you should have your couscous already cooked in boiling water, strained, and rinsed with cold water to keep from sticking, and cooking longer.
Keep the couscous in the strainer until ready to use.







Now, you can add the couscous to the tomato mixture, season with salt and pepper, and stir in the fresh chopped parsley.










Last you fold in the drained and rinsed beans, carefully fold in, and incorporate, and you are ready to serve. Adjust with more seasoning if you like, and more fresh herbs, as garnish, as well!...now wasn't this easy? I promise your will love this, and will make it over and over again, and you can substitute other vegetables just the way you would like to. The main thing is, that you have the couscous cooked first, and then you can be creative the way you desire!



Israeli Couscous...a guaranteed love at 'first bite'
 for recipe, click on link for,Israeli Couscous Salad








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Friday, May 11, 2012

Spicy Red Bean Stew

Do you sometimes just browse through blogs, from other blogs, by just clicking over to a blog with s "shout-out?"...well, I do that quite a lot lately, and get so distracted with what I was originally set out to do.
I was recently commenting on a blog...trying to comment on a blog, that did not happen, and I got "sidetracked" to another blog, that caught my eye...such as this Spicy Red Bean Stew!

I'm linking the recipe to the blog, where I have spotted this wonderful spicy Israeli Red Bean Stew, that actually reminds me of chili...a vegetarian version...and oh, by the way, I just found this awesome small "bean crocks"...set of 2, at Goodwill for a ridiculous 79 cents each!
Without any further ado, please check out this blog for the recipe, all the way from Israel!
 Mimi, @ Israeli Kitchen
The only adaptation I made...was, that I chopped 1/2 of a green pepper, and used 2- 15 oz. cans of Red Gold diced tomatoes. I also thickened the bean stew, as I usually do, with removing 3/4 cup of the liquid from the stew, and adding 3Tbsp. of flour, mixing it smooth, and adding it back into the pot! I must say this is as "good as it gets"...
Do Not use canned beans, as Mimi suggested not to, as well. You don't want to miss out on the special nutrients, that only comes from the dried beans.
For the recipe; click here>>>Spicy Red Bean Stew
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Thank you for all your good wishes, about my hands injury...it's been about nearly one month now, and I'm just about all healed now. You all have been so kind and caring, and I do appreciate your thoughtfulness. No fun getting a nasty bite from your own pet (cat)...but you have to be understanding of the situation, and take care of the bite immediately, because infection sets in right away...which in my case it did, but it's all good now, and Prince is still around, 90% blind, from cataract, and almost deaf, but still is eating, and has not other issues other than being very, very frail and thin...still a trooper, still getting around, amazingly knowing where his food is, and his favorite lounging places (sometimes missing the jump to the bed, and sofa)...other than that he is still around, being guided by the younger little Persian kitty, that entertains him and sits by him when I'm not home! That's what I call a real "buddy!"

Happy Mother's Day!

To all mothers, grandmothers, step-mothers, and soon-to-be-mothers...may you have a lovely day full of sunshine, happiness, and much love... that you so, deserve!
Cheers!

My Mango Daiquiri recipe ...(with, or without the alcohol)
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Monday, October 3, 2011

Haitian Cole Slaw...and a Giveaway!

I've been on the cabbage kick all last week. I bought 2 heads of organic cabbage at Whole Foods, and also, I bought Daikon radish, the long white Japanese radish, Scotch Bonnet peppers, and really "kicked up" the spices in my Haitian Cole Slaw...you probably wonder what is a Haitian Cole Slaw?...and what makes it Haitian. I do have an answer for that. I became acquainted with it several years ago, working in the country club with Haitian cooks that make this fabulous slaw. Usually it's served with griot, which is a crispy fried pork dish, and a side of lettuce wedge with French dressing, and the cole slaw...and oh, my! spicy, tangy, and slightly sweet. Absolutely zero fat, healthy, refreshing, and delicious!