Become a sous chef in the Cooking Diva’s Experimental Kitchen! Learn more...
  • Return Home
  • Become a Member of Cooking Diva.net!
  • Log-in to CookingDiva.net
  • Cooking Diva is Gravatar Enabled - Globally Recognized Avatar
You are viewing blog entries filed under Tropical Fruit and Vegetables.

The Best From the Tropics: Organic & Fairly Traded Chocolate from Panama edit

cacaoSM4
It was in the last Summer Fancy Food Show in Washington when I learned about how far has our cocoa beans gotten in the international chocolate world! It was such a great surprise, and the best part is that I had the opportunity to taste them and compare it to others.
cacaoSM1

In September 2008, Equal Exchange launched our first single origin chocolate bar, using cacao beans from Panama. We have received nothing but superb feedback on this new bar, the Organic Panama Extra Dark (80% cacao content), which people are describing as rich, robust, well-balanced, chocolatey, fudge-like and more.... From SmallFarmersBigChange

  • by Chef Melissa
  • February 29, 2012
  • 5:27 am

Para Diabeticos: Cheesecake de Naranja Sin Azucar edit

Cheesecake sin Azucar

Ingredientes

  • 2 tazas de galletas de vainilla sin azúcar, molidas o picadas
  • 1/2 taza de margarina derretida
  • 1 cucharadita de endulzante
  • 1 taza de jugo de naranja
  • 1-1/2 sobrecito de gelatina sin sabor
  • 12 onzas de queso crema bajo en grasa
  • 1 taza de queso ricota bajo en grasa
  • 3-1/2 cucharaditas de endulzante
  • 1-1/2 taza de crema para batir, batida hasta punto nieve
  • 1 taza de segmentos de naranja, sin semillas, picados

Procedimiento

  • Combinar las galletas molidas con 1 cucharadita de endulzante y la margarina derretida. Combinar bien y distribuir uniformemente en el fondo de un molde desmontable. Presionar levemente.
  • Hornear por 10 minutos a 350F y remover a temperatura ambiente antes de colocar el relleno de queso.Combinar la gelatina sin sabor con el jugo de naranja y cocinar a fuego bajo, revolviendo constantemente hasta que se disuelva por completo.Batir bien el queso crema, el queso ricota y las 3 1/2 cucharaditas de endulzante.
  • Agregar el jugo de naranja con la gelatina disuelta y combinar bien. Incorporar cuidadosamente la crema batida y los segmentos de naranja picaditos.Verter la mezcla en el molde preparado, con la base previamente horneada.Refrigerar de un día para otro, no menos de seis horas.Si usa molde desmontable, remover los lados antes de cortar.

    • by Chef Melissa
    • February 24, 2012
    • 2:43 pm

    Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri edit

    In Panamá, Culantro is one aromatic herb dear to our heart, learn how to cook with it by following our easy and delicious recipes!

    About Culantro: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. In Panama we use culantro to prepare "Sancocho de Gallina" (Panamanian chicken soup),  different types of rice, tamales, marinades, sauces, etc. In Puerto Rico it is used to prepare beans, asopao, soups, stews, etc.

    The "culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others.

    1_10 Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!

    Today we are sharing a recipe to prepare a delicious "Arroz con Frijoles Negros y Chimichurri de Culantro" (Black Beans and Rice with Culantro Chimichurri). If you can not find culantro in your area, you can substitute "cilantro".

    • by Chef Melissa
    • February 26, 2011
    • 12:00 pm

    Return to the Top | Page 1 of 34 pages  1 2 3 >  Last »

    Comentarios

    Archives

    Recetas Deliciosas

    SEE MORE

    Videos

    Coming soon!

    A Lost Art, Global Voices, & Huevitos de leche re-visited

    We've got many interesting things for you today: First of all there is a beautiful poem, a real on going dilemma about culinary art that has been lost from ancient traditions and cultures. This poem was written by John N. Hilliard in 1910. Head over to Tasty Design to read …

    read more »