Recipes

photo-26Sautéed Vegetables

Sautéing vegetables is one of my favorite ways of preparing mixed vegetables. It’s quick, easy and nutritious. Here is one of my favorite combinations.

 

Ingredients:

  • 4 White small mushrooms
  • 1 Zucchini
  • 1/2 cup of Red peppers
  • 1/2 cup of Green peppers
  • 2 Garlic cloves
  • 1 Medium onion
  • Salt
  • Black pepper
  • Red pepper flakes
  • Smoked paprika
  • Low sodium soy sauce
  • Extra virgin olive oil

 

Cooking Instructions:

  1. Wash all vegetables (mushrooms should be rinsed quickly or wiped down with damp towel).
  2. Mince garlic cloves.
  3. Cut mushrooms in half and slice them.
  4. Dice zucchini and onion into 1/2 inch cubes.
  5. Slice and cut peppers into 1/2 inch squares.
  6. Heat pan on Med-Hi and add olive oil.
  7. Add garlic and onion.
  8. Stir coating ingredients with olive oil.
  9. Add salt and pepper and allow to simmer for 2 minutes.
  10. Add mushrooms and stir.
  11. Allow to simmer for 2-3 minutes.
  12. Add peppers and zucchini.
  13. Add salt, pepper and smoked paprika and stir (season to taste).
  14. Add soy sauce and stir.
  15. Remove pan from heat once zucchini becomes slightly tender.

 

Serve with rice for a vegetarian dish or with chicken breast for a low carb meal. Here’s to healthy cooking!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine or at https://www.facebook.com/CristobalCuisine

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Posted by: Cristobal Garcia

 

 

 

Basa Fish and Yellow Ricephoto-24

Ingredients:

  • 2 Fillet of Basa
  • 1 tsp of Adobo
  • 1/2 tsp of Black Pepper
  • 1/2 tsp of Oregano
  • 4 Garlic Cloves
  • 1 Red Onion
  • 2 Lemons
  • 1 Tbsp of Butter
  • 2 cups of Golden Rice
  • 1 cup of Chicken Broth
  • 1/4 cup Cilantro
  • 1/2 Tbsp of Olive Oil
  • 1/2 tsp of Salt
  • 1/4 tsp of Turmeric
  • 1 Tbsp of Unsalted Tomato Sauce

Cooking Instructions:

  1. Clean fish with cold water.
  2. Cut fillets of basa into serving sizes.
  3. In a bowl season fish evenly with adobo, oregano and black pepper.
  4. Peel garlic and add to bowl. (Whole garlic can be removed after baking.)
  5. Add juice of one lemon to fish, stir and cover bowl with plastic wrap.
  6. Set aside for about an hour.
  7. Preheat oven to 350 degrees.
  8. Slice red onion.
  9. Place fish and juices into a baking pan.
  10. Add juice of the second lemon to the fish.
  11. Place sliced onions over fish and cover pan with aluminum foil.
  12. Bake for 20 minutes.
  13. Remove aluminum foil and bake for an additional 6-8 minutes.
  1. While fish is marinating, begin to cook rice.
  2. Place chicken broth and 2 cups of water in medium sauce pan. (Chicken broth can be substituted by vegetable broth)
  3. Add olive oil, salt, turmeric and tomato sauce. (Unsalted tomato sauce comes canned and is often located by the tomato paste. I prefer the sauce vs. paste because of the lower sodium content.)
  4. Bring broth to a boil.
  5. Add rice and stir.
  6. Chop cilantro and add to rice after the majority of the liquid has been absorbed. (An alternative is to add whole cilantro and remove stems once rice is cooked.)
  7. Stir, reduce heat to low and cover pan.
  8. Cook for an additional 12-15 minutes.

I hope you enjoy this recipe. Add vegetables and you will have a well-rounded meal. Stay tuned for my sautéed vegetable recipe. Here’s to healthy cooking!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine or at https://www.facebook.com/CristobalCuisine

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Posted by: Cristobal Garcia

Spicy Sun-Dried Tomato Hummus
Hummus
Ingredients:

  • 1 can of Garbanzos
  • 1/3 cup of Tahini sauce
  • 1 Lime
  • 2 Garlic cloves
  • 2 Sun dried tomatoes
  • 1/2 teaspoon of Sea salt
  • Olive oil
  • Hot sauce

Preparation Instructions:

  1. Peel and mince garlic in food processor.
  2. Rinse garbanzos (chick peas) with warm water and place in food processor.
  3. Add 1/2 a teaspoon of sea salt and 1/2 a tablespoon of olive oil.
  4. Add 4-6 squirts of hot sauce and 1 tablespoon of water.
  5. Add the juice of the lime and the rest of the ingredients.
  6. Blend the ingredients.
  7. For smoother hummus add additional water and/or olive oil.

What I enjoy most about recipes is altering them to make it my own. Substitute the sun-dried tomatoes and hot sauce with jalapeños and pine nuts. If lime is too acidic for you substitute it with 2 lemons. Have fun and get creative!

I hope you enjoy this recipe. It’s a great party dip or evening snack. Here’s to healthy cooking!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine or at https://www.facebook.com/CristobalCuisine

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Posted by: Cristobal Garcia

Stewed Eggplant and Brown Rice

Ingredients:Eggplant

  • Eggplant
  • Yellow onion
  • Garlic
  • Brown rice
  • Olive oil
  • Tomato sauce
  • Salt
  • Black pepper
  • Smoked Paprika
  • Cayenne pepper

Cooking Instructions:

  1. Wash and peel eggplant.
  2. Cut eggplant into 1/2 inch cubes and soak in water.
  3. Chop one medium yellow onion and set aside.
  4. Place skillet on Med-Hi heat.
  5. Add olive oil to skillet.
  6. Chop 2 cloves of garlic.
  7. Add onions to skillet and sauté for 1-2 minutes.
  8. Add garlic to skillet and stir.
  9. Reduce heat and add eggplant.
  10. Add seasoning ingredients (season to taste).
  11. Add a 1/3 cup of tomato sauce (if possible purchase low sodium or no salt).
  12. Stir in sauce and cover skillet.
  13. After 15 minutes stir eggplant and add 1/2 cup of water.
  14. Stir (making sure eggplant is not sticking to skillet) and cover for and additional 15 minutes or until sauce begins to boil.
  15. Uncover and taste sauce.
  16. Add seasoning as needed and stir.
  17. Breakdown some of the eggplant with a cooking spoon and stir.
  18. Increase heat to Med-Hi and cook uncovered until sauce thickens and eggplant is tender.
  19. While you are cooking the eggplant, bring 2 1/2 cups of water to boil.
  20. Add 1 tablespoon of olive oil and salt water to taste.
  21. Add 1 cup of brown rice to water and stir.
  22. Cook rice uncovered at Hi heat until water is almost entirely absorbed.
  23. Stir and cover pot.
  24. Reduce heat to low and cook for 15-20 minutes.

This is a savory dish when on detox or when you want to change things up! Pair the stewed eggplant with pita bread and you have an easy lunch option!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Posted by: Cristobal Garcia

Black Eye Peas and Corn Soupimage-5

Ingredients:

  • 1 can of Black eyed peas
  • 2 cups of Frozen corn
  • 1 can of Diced tomatoes
  • 1 cup of Brown rice
  • Cilantro
  • 1 medium Yellow onion
  • 3 Garlic cloves
  • 1/2 of Red pepper
  • 1/4 of Green pepper
  • Salt
  • Black pepper
  • Smoked paprika
  • Turmeric
  • Red pepper flakes
  • Olive oil
  • 2 cups of Chicken broth

Cooking Time: approx.  45-60 minutes

Number of Servings: 4-6

Cooking Instructions:

  1. Clean about 1/4 bunch or 1 cup of cilantro.
  2. Chop onion and peel garlic cloves.
  3. Chop red and green peppers into large pieces (peppers will be pureed later).
  4. Add 2 tablespoons of olive oil to 4 qt pot on Med heat.
  5. Add onion, garlic, peppers to pot.
  6. Rinse black-eyed beans and add to pot.
  7. Stir and add seasoning (season to taste without adding too much salt or turmeric).
  8. Stir and add chicken broth.
  9. Increase heat to Med-Hi.
  10. Allow broth to boil and add diced tomatoes.
  11. Add cilantro (do not chop as cilantro will be pureed later).
  12. Add 2 cups of water, stir and cover pot.
  13. Allow soup to boil and add brown rice.
  14. Stir every 5-7 minutes to avoid rice sticking to bottom of pot.
  15. Once rice is almost cooked, reduce heat to Low-Med.
  16. Add 2 cups of cold water to blender.
  17. Remove cilantro and garlic cloves and place in blender.
  18. Add some of the tomato chunks, rice, beans and broth to blend (approximately 2-3 cups of soup ingredients).
  19. Purée in blender, making sure content is not too hot.
  20. Once content is a smooth thick broth, stir it into pot.
  21. Increase heat to Med-Hi and continue stirring.
  22. Add corn and allow soup to come to a boil.
  23. Reduce heat to low and cook for an additional 10 minutes.
  24. Add 1 cup of water if needed.
  25. Cook for an additional 10-15 minutes and take off heat.

I hope you enjoy this hearty soup. Perfect for winter nights and ideal for detox!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Posted by: Cristobal Garcia

Cristobal Cuisine’s 21 Day Detox Challenge

photo 5photo 4-2

photo 3-4

photo 2-6

   

photo 1-4

photo-20

For those of you that have started the 21 Day Detox Challenge, we are almost at the end of week 1! If you haven’t started the detox, it is not too late.

Here are some more tips you want to keep in mind as we continue detoxification:

  • Starting your day with a green smoothies helps with digestion and metabolism. you might be experiencing constipation and all the fiber in the fruits and greens and definitely help with the process.
  • Change up your breakfast. Oatmeal can get boring rather quickly. You can add walnuts, bananas, strawberries, honey or even peanut butter for additional protein. If you want to try something different, have toasted oats with almond milk and fresh fruit.
  • When grocery shopping make sure you stock up on healthy snacks. An apple a day REALLY does keep the doctor away. If you are not a fan of apples, buy blueberries, raspberries, bananas, pears or oranges. Celery with peanut butter and carrots with humus are also good snack options. Keep in mind peanut butter is healthy in small portions.
  • Substituting one meal a day with a green salad pack with veggies and legumes can go a long way. I try to have a salad in the evenings and a lunch packed with vegetables and carbohydrates.
  • Incorporating exercise into your detox regimen is crucial. You will feel more energized and increase your metabolism.
  • In the end, you want to make sure you continue to have a well-balanced diet. Though you are not eating meat, legumes can be a great source of protein as well as fish (1-2 a week) and soy products.
  • You should also do you best to buy organic products when at all possible.

Stay tuned for more ideas and tips. Remember to follow me on Instagram @cristobalcuisine for more detox updates!

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

Posted by: Cristobal Garcia

Cristobal Cuisine’s 21 Day Detox Challengephoto-18

Happy New Year!!! 2014 is here and I thought it would be great to start the year with a detox!

I started using detox diets to help to cleanse and rejuvenate my body. It’s also a great way to lose a few pounds and at the end help to incorporate new foods into your everyday diet. I’m not a strong believer in starving yourself or avoiding some of the comfort foods you have grown to love. Through detoxification you will incorporate new foods into your diet, focus on fruits, vegetable and legumes and really notice differences in changing your diet.

I hope to provide guidance in meal and snack options with the days to come. And if you cannot commit to 21 days I assure you will feel differences within 7 days. The more you commit to avoiding the food items I will outline, the faster you will notice the impact of detoxification.

Here are the main food items you need to remove from your diet:photo-19

  • Wheat Products (e.g. bread, pasta, cereal containing wheat, pastries)
  • Dairy Products (e.g. milk, yogurt, cheese, ice cream)
  • Meat (e.g. beef, pork, sausage, bacon)
  • Caffeine (e.g. coffee, caffeinated tea, soda)
  • Alcohol
  • Sugar

Here are some suggested items to incorporate in your diet:

  • Instead of wheat products you should eat rice (e.g. wild rice, golden rice, brown rice, basmati rice), rice or bean noodles (found in Asian markets), quinoa
  • Instead of dairy milk you should have soy, almond or rice milk. Almond and rice milk are the preferred options.
  • Chicken breast should only be eaten 1-2 times a week. Fish can be eaten 2-3 times a week. (My recommendation is to limit the chicken you eat and if possible only eat organic chicken. Fish is often my treat if I eat out during my detox).
  • Instead of coffee you should have green tea (high in antioxidants). Add fresh lemon for extra taste and if you need a sweetener use agave or honey (Trader Joe’s has well priced sweeteners). Remember detoxification is about avoiding those items we don’t need to be indulging in everyday.
  • You should stay away from all types of alcohol. One glass of red wine would be the best option if you cannot resist during a special occasion. If you indulge, you should not have more than 1 glass per week.
  • I highly recommend starting out your day with a green smoothie. Green smoothies are high in fiber and nutrients.

Here is an example of a day in Cristobal Cuisine’s Detox Diet:

Breakfast

  • Green Smoothie
  • Old Fashion Oats (made with water, cinnamon, nutmeg, flaxseed, raisins and a splash of almond milk)

Morning Snack

  • Apple
  • Banana

Lunch

  • Sautéed Vegetables with Brown Rice

Afternoon Snack

  • Green Tea
  • Baby Carrots and Humus

Dinner

  • Spinach Salad with Vegetables and Chick Peas

Evening Snack

  • Green Tea
  • Mixed Nuts

Stay tuned for more ideas and tips. Remember to follow me on Instagram @cristobalcuisine for more detox updates!

You can also email me at cristobalcuisine@gmail.com with you questions and comments!

HAPPY 2014!!!

Posted by: Cristobal Garcia

Kale Chipsphoto-17

Are you looking for a healthy alternative to potato chips? Kale chips are low in fat and high in essential vitamins!

Ingredients:

  • Kale
  • Sea Salt
  • Smoked Paprika
  • Red Pepper Flakes
  • Olive Oil Spray

Cooking Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash kale thoroughly.
  3. Remove from core stem and break into 1/2-1 inch pieces.
  4. Spray flat cookie sheet with olive oil (if you do not have spray, spread a light layer if oil on pan).
  5. Place kale pieces on pan. Pieces should not be overlapping.
  6. Season to taste Lightly season with sea salt).
  7. Place in oven.
  8. After 3-4 minutes, remove pan from oven and shake chips slightly to avoid them sticking to pan.
  9. Place pan in oven and bake until the edges begin to brown.
  10. Remove from oven, once chips are dehydrated and crunchy.
  11. All the chips to cool for a few minutes and place in bowl.

I hope you enjoy this healthy snack!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Asian Noodles with Vegetablesphoto 3-3

Looking for a gluten-free pasta dish? With less carbs and more vegetables, this recipe will help combat all the holiday treats we have been indulging in. My motto is “Life is about balance, as should be your diet.”

Ingredients:

  • Bean Thread Noodles
  • 1 Zucchini
  • 4 Mushrooms
  • 1 Yellow Onion
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Paprika
  • Parsley
  • Cilantro
  • Teriyaki Sauce
  • Chicken Broth
  • Olive Oil

Cooking Instructions:

  1. Soak noodles in warm water.
  2. Chop zucchini, mushrooms and onion into 1/4 inch cubes.
  3. Heat pan on Med-High.
  4. Add olive oil to heated pan.
  5. Add chopped onion and stir.
  6. After 2 minutes, add mushrooms.
  7. Season with salt, pepper, paprika and parsley.
  8. Stir fry for about 2-3 minutes.
  9. Add zucchini.
  10. Stir fry for an additional 2 minutes.
  11. Add additional seasoning if desired.
  12. Reduce heat and add 1/4 cup of chicken and 1/2 a cup of water.
  13. Stir in about a tablespoon of teriyaki sauce.
  14. Once sauce has come to a slight boil, add pasta.photo 1-3
  15. Toss until pasta is fully coated with sauce.
  16. Add more water if needed.
  17. Cook for 3-4 minutes.
  18. Remove from heat.
  19. Add fresh chopped cilantro before serving.

Pair this light pasta dish with a Pinot Noir or even a cup of green tea.

I hope you enjoy this Asian inspired dish!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Pork Chops with Roasted Vegetables and Spinach

Looking for an alternative to fried pork chops? Here’s a healthier option.

Ingredients:

photo-11

  • 4 Pork Chops
  • Spinach
  • Sweet Peppers
  • Yellow Onion
  • Adobo
  • Salt
  • Black Pepper
  • Garlic
  • Sofrito
  • Chicken Broth
  • White Wine
  • Olive Oil

Cooking Time: approx.  45-60 minutes

Number of Servings: 4

Cooking Instructions:

  1. Preheat oven to 325 degrees.
  2. Cut yellow onion and sweet peppers.
  3. Wash spinach thoroughly and remove thick stems.
  4. Set vegetables aside.
  5. Clean and season pork chops. Season with adobo, black pepper and sofrito.
  6. Grease pan with olive oil.
  7. Place pork chops in pan.
  8. Add 1/2 cup of white wine and 1 cup of chicken broth to pan.
  9. Place onion and peppers over pork chops.
  10. Cover pan with aluminum foil and place in oven.
  11.  After 20 minutes remove foil and allow to cook for an additional 20-30 minutes.
  12. While pork chops are finishing, heat pan over stove on Med heat.
  13. Chop 2 cloves of garlic.
  14. Add olive oil to pan along with the garlic.
  15. Add spinach with salt and black pepper (Add a pinch of red pepper flakes for extra heat).
  16. Toss spinach in order not to burn garlic.
  17. Once spinach has wilted and cooked, remove from heat.
  18. Serve the pork chop over spinach and add broth for extra flavor.

This could be a great dish to add to an intimate holiday dinner!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Chicken Vegetable Soupimage

Ingredients:

  • 1 Chicken Breast
  • Thin Spaghetti
  • 3 cups of Frozen Mixed Vegetables
  • 3 Red Potatoes
  • 2 cups of Chicken Broth
  • Cilantro
  • Sofrito
  • Adobo
  • Cumin
  • Salt
  • Black Pepper
  • Red Pepper Flakes
  • Naranja Agria
  • Vegetable Oil

Cooking Time: approx.  45-60 minutes

Number of Servings: 4

Cooking Instructions:

  1. Cut chicken breast into bite sizes.
  2. Season chicken with adobo, black pepper and sofrito.
  3. Heat pot and add vegetable oil.
  4. Add chicken chunks and stir chicken every 2-3 minutes.
  5. Allow chicken to golden.
  6. Cook chicken for approx. 10 minutes and remove from pot.
  7. Reduce heat and add sofrito, salt, black pepper, cumin, and red pepper flakes.
  8. Add chicken broth and 4 cups of water.
  9. Peel and dice up red potatoes.
  10. Add red potatoes and frozen mixed vegetables.
  11. Cover and allow soup to boil.
  12. Add quartered spaghetti pasta to pot and stir.
  13. Cook for 10-15 minutes uncovered.
  14. Add additional salt and black pepper if needed.
  15. Add cooked chicken chunks.
  16. Add 2 tablespoons of naranja agria.
  17. Stir and cook on low for 20-30 minutes. (Tip: To create a thick broth, purée some of the pasta, vegetables and potatoes with cold water in blender. Water to ingredient ratio should be 2:1.
  18. Chop some fresh cilantro.
  19. Serve in deep bowl and sprinkle with fresh cilantro.

I hope you get to enjoy a warm bowl of my chicken soup during one of these cold fall nights.

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Tofu and Yellow Squashphoto 1-2

Are you looking for a quick protein and veggie side for a vegetarian dish? Several years ago I started incorporating tofu into my diet and I must say this is one of my favorite tofu recipes to date.

Ingredients:

  • 3 cups of Firm Tofu
  • 3 cups of Yellow Squash
  • Yellow Onion
  • Sofito
  • Adobo
  • Paprika
  • Black Pepper
  • Cayenne Pepper
  • Crushed Red pepper (optional)
  • Unsalted Canned Tomato Sauce
  • Vegetable Broth
  • White Wine
  • Olive Oil

Cooking Time: approx. 20 minutes

Number of Servings: 4-6

Cooking Instructions:

  1. Chop approximately 1 cup of yellow onion.
  2. Cut tofu and yellow quash into cubes approximately 1/4 inch thick.
  3. Add olive oil to skillet and heat on Med-Hi.
  4. Add onions and 1 tablespoon of sofrito.
  5. Stir onions and allow to sizzle for about 2 minutes.
  6. Add yellow squash.
  7. Add seasonings (season to taste). Tip: Leave salt to the end and add if needed.
  8. Allow to cook for 2-3 minutes.
  9. Add tofu and allow to cook for another 2 minutes.photo 2-4
  10. Stir in 2 table spoons of tomato sauce.
  11. Add wine and chicken broth.
  12. Stir and allow to cook for 10-15 minutes.
  13. Taste and add additional salt and black pepper if needed.
  14. If broth has not thickened up, cook for addition 4-6 minutes.

Pair this spicy tofu dish with brown rice or pasta and you will have a complete meal!

For more creative ideas and cooking tips, follow me on Instagram @cristobalcuisine!

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Green Smoothie photo 3-2
I love having a cup of green smoothie to out my day. Here’s one of my recipes along with tips to creating your unique blend!

Ingredients:

  • 3 cups of Kale
  • 1 Apple
  • 1 Banana
  • 1 Pear
  • 1 cup of mango
  • Lemon
  1. Rinse all ingredients.
  2. Remove inner stem from kale leaf and place in blender.
  3. Peel banana.
  4. Cut pear and apple in quarters, remove stem and seeds (The skin of the fruit will add to the nutritional value of the smoothie).
  5. Place all fruit in blender.photo 2-2
  6. Squeeze lime juice into blender (Lime juice will help preserve the smoothie).
  7. Add 3 cups of water and purée the contents.
  8. Add additional water if needed.

Alternate Ingredients:

  • Spinach
  • Strawberry
  • Pineapple
  • Peach
  • Lime
  • Cilantro
  • Avacadophoto 1-1

Using fruits like bananas and mango make smoothies creamy. One tablespoon of avocado can also add some creaminess to your smoothie.

Get creative and share your green smoothie ideas with me on Instagram @cristobalcuisine!

Check me out next week for more of Cristobal’s Weekly Cuisine!

By: Cristobal Garcia

Turkey Eggplant Lasagnaphoto 4-1

Ingredients:

Seasoning:

  • Salt
  • Black Pepper
  • Adobo
  • Sofrito
  • Cumin
  • Oregano
  • Paprika

Cooking Time: approx. 90 minutes

Number of Servings: 10-12

Preheat oven to 375 degrees F.

Pasta

  1. Heat pot of water for pasta.
  2. Add salt, olive oil and 4 garlic cloves.
  3. Bring water to boil and add lasagna.
  4. Cook for 8 minutes or until al dente.
  5. Remove from pot and rinse with cold water.

Turkey Eggplantphoto 1

  1. Peel and cut eggplant into small cubes.
  2. Heat olive oil in sauté pan on Med-Hi.
  3. Add eggplant and stir to coat with olive oil.
  4. Add salt and pepper.
  5. Add 1/2 of chicken broth and continue stirring.
  6. Reduce heat and cover pan.
  7. After eggplant begins to soften, gently break it down the with a spoon.
  8. Increase heat in order to render most of the liquid.
  9. Once eggplant has cooked down and browned, remove from pan.
  10. Add olive oil to the same pan.
  11. Add approx. 2 tablespoons of sofrito, allow to sizzle and add turkey.
  12. Add seasoning ingredients as you break up and cook the turkey.
  13. Once turkey has cooked through, add the eggplant.
  14. Stir for a few minutes and remove from heat.

Ricottaphoto 2-1

  1. Put ricotta cheese in medium bowl.
  2. Add one scrambled egg.
  3. Season with salt and pepper.
  4. Mix ingredients.

Now it is time to put lasagna together!

  1. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of tomato sauce.
  2. Arrange the pasta sheets side by side, covering the bottom of the baking dish.
  3. Evenly spread a layer of 1/2 of the ricotta mixture.
  4. Arrange another layer of pasta sheets and 1/2 of the turkey eggplant mixture on top.
  5. Sprinkle 1/2 the mozzarella cheese on top of the mixture.
  6. Arrange another layer of pasta sheets and spread 1/3 of the tomato sauce.
  7. Spread the remaining ricotta mixture and another layer of pasta sheets.
  8. Spread the rest of the turkey eggplant mixture.
  9. Arrange the final layer of pasta sheets and top with remaining tomato sauce, mozzarella and Parmesan cheeses.
  10. Cut 1 tablespoon of butter into 1/4-inch cubes and top lasagna.
  11. Line a large baking sheet with aluminum foil.
  12. Place lasagna dish on top, cover and put on the middle rack of the oven.
  13. Bake until top is bubbling, about 30 minutes.
  14. Remove cover and continue to bake for about 15 minutes.

photo 3-1Pair this delicious dish with a glass of your favorite red wine. It’ll be perfect for a cozy fall dinner! I hope you enjoy this recipe!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Penne with Chicken in a Lemon Cream Sauce

photo 4

Ingredients:

  • 2 cups of Penne Pasta
  • 1 Chicken Breast
  • 4 Mushrooms
  • 4 cups of Spinach
  • Half and Half
  • Butter
  • Flour
  • 2 Lemons
  • Garlic
  • Salt
  • Black Pepper
  • Olive Oil

Chicken Seasoning

  • Basil
  • Adobo
  • Black Pepper
  • Paprika
  • Sofrito
  • Orange Zest (Naranja Agria)

Cooking Time: approx. 45-60 minutes

Number of Servings: 2-4
Chicken

  1. Clean chicken breast and cut in half to reduce cooking time. Tip: Prepare more than enough chicken for future meals.
  2. Season chicken and set aside. Tip: Marinating over night will enhance the flavor.
  3. Lightly oil the bottom of an oven pan.
  4. Place chicken in pan and add a few drops of olive oil over every piece.
  5. Broil each side for 10-12 minutes.

photo 2
Pasta

  1. Bring salted water to boil.
  2. Add 3 peeled garlic cloves to boiling water.
  3. Add 2 cups of penne pasta.
  4. Boil for approx. 8 minutes or until al dente.
  5. Drain and rinse with cold water.

photo 3

Sauce
  1. Chop your mushrooms.
  2. Heat pan and add olive oil.
  3. Add chopped mushrooms and season with salt and pepper.
  4. Remove mushrooms from pan once they have browned.
  5. Add 1 tablespoon of butter to same pan.
  6. Melt butter on Med-Low heat.
  7. Add 1 tablespoon of flour to melted butter and stir.
  8. Once flour has mixed with butter, whisk in 1 cup of half and half. Tip: Half and half has less fat and more use than heavy cream.
  9. Turn the heat to Med and allow to come to a boil.
  10. Whisk in 1/2 cup of lemon juice.
  11. Add some lemon zest for extra flavor.
  12. Add salt and black pepper, whisk and bring to boil.
  13. Allow sauce to thicken and bring heat back to Med-Low.

Completing the dish…

  1. Add mushrooms and spinach to lemon cream sauce.
  2. Once spinach has cooked, add pasta.
  3. Stir ingredients allowing them to get coated with the sauce.
  4. Cut your chicken into small pieces and add to pasta.

Pair this delicious dish with a salad and a glass of your favorite wine. I hope you enjoy this recipe!

Check me out next week for more of Cristobal’s Weekly Cuisine!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Sofritophoto 1

Ingredients:

  • Yellow Onion
  • Garlic
  • Green Pepper
  • Red Pepper
  • Cilantro
  • Olive Oil
  • Salt

Sofrito is often the basis of any Latin cuisine. You can chop these ingredients as you need them or you can put them in a food processor and store in the fridge for future use. With the busy lives we live, I always like to be one step ahead when possible!photo-10

  1. Clean a bunch of cilantro (it’s usually sold in bunches).
  2. Put half of your cilantro (roughly chopped) into the food processor.
  3. Peel 6-8 cloves of garlic.
  4. Chop one large onion.
  5. Chop one green pepper.
  6. Chop 1/3 of the red pepper.
  7. Place all chopped ingredients into the food processor.
  8. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt.
  9. Purée ingredients.
  10. If the sofrito does not have a strong scent of cilantro add the remaining bunch.
  11. Purée ingredients once again and place in container for storage.

photo 3

Note: The olive oil and salt is used to preserve the sofrito. Stored properly in the refrigerator it will last several weeks.

I hope you enjoy using the sofrito to spice up your meats, beans and other dishes. Remember, when you are creative in the kitchen, magic happens!

Check me out next week for Cristobal’s Weekly Cuisine!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Chicken Breast with Potatoes and Cabbage

Ingredients:

  • 2 Chicken Breastphoto-9
  • 1/2 Cabbage Head
  • 1/2 Yellow Onion
  • Red Potatoes
  • Adobo
  • Basil
  • Paprika
  • Salt
  • Black Pepper
  • Lemon Juice
  • Olive Oil

Cooking Time: approx. 60 minutes

Number of Servings: 2-4

Chicken

  1. Wash and cut your chicken breast to your preferred serving size.
  2. Add chicken to a bowl and squeeze fresh lemon juice.
  3. Preheat oven to broil on high. Marinate the chicken with the list of seasonings (adobo, basil, paprika, black pepper).
  4. Place chicken in oiled pan. Add a 1/2 teaspoon of oil on each breast.
  5. Broil each side for 15 minutes.
  6. If chicken needs a few more minutes if cooking, set oven for 300 degrees and bake for an additional 5-8 minutes.
  7. Remove from oven and cover pan.

Potatoes

  1. While the chicken is in the oven, bake the red potatoes.
  2. Wrap the potatoes in foil and place in oven.
  3. After being in oven for 20 minutes, poke them with a fork to determine if they need additional baking time.
  4. Remove from oven once fully baked (add salt, black pepper and olive oil before eating).

Cabbage

  1. For the cabbage you will need a sauté pan or skillet.
  2. Chop the onion in quarter slices.
  3. Chop the cabbage and give it a quick rinse.
  4. Add 2-3 tablespoons of olive oil to heated pan.
  5. Add the onions along with some salt and pepper.
  6. Sauté the onions on medium heat  until they begin to golden.
  7. Add the cabbage and toss in pan coating the cabbage with olive oil.
  8. Add about a 1/4 teaspoon of salt and pepper.
  9. Add 1/2 cup of water, cover pan and reduce heat to medium-low.
  10. Toss cabbage every 5 minutes.
  11. Add water as needed.
  12. Cook cabbage to desired tenderness.

I hope you enjoy this healthy and tasty meal. Pair with your favorite glass of wine and you have a delicious meal.

Check me out next week for Cristobal’s Weekly Cuisine!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Tilapia with Quinoa and Sting Beans

photo 3

Ingredients:

  • 2 filets of Tilapia
  • 1 cup of Quinoa
  • String Beans
  • 1 cup of Chicken Broth
  • Parsley
  • Adobo
  • Lime
  • Paprika
  • Olive Oil
  • Garlic

Cooking Time: approx. 40 minutes

Number of Servings: 2-4

Quinoa

  1. Add the chicken broth and 1 and a 1/2 cups of water to a pot. Bring to a boil.
  2. Add the quinoa along with salt (season to your liking).
  3. Leave uncovered at medium-high flame. Stir every 5 minutes.
  4. Once most of the liquid has been absorb by the quinoa, cover and reduce flame to low.
  5. The quinoa should be done cooking in 10-20 minutes (if needed add more water).
  6. You know the quinoa is done when it’s light and fluffy.

Tilapia photo 1

  1. While quinoa is cooking, wash the Tilapia.
  2. Season the tilapia with the seasoning ingredients. Season each side lightly.
  3. Preheat oven to 350 degrees.
  4. Add about a tablespoon of olive oil to the bottom of a baking pan.
  5. Place seasoned tilapia in pan and squeeze the juice of one lime over the fish.
  6. And another tablespoon of olive oil over the fish.
  7. Cover the pan with foil and cook for about 20 minutes.
  8. Uncover the pan and cook for an additional 10 minutes (do not allow all the liquid to dry up).
  9. Remove fish from oven.

Vegetables

  1. Now you can start with your veggies! Wash and clean the string beans by snipping the tips. You can also use organic frozen string beans for a quicker meal.
  2. Add 2 tablespoons of olive oil and 2 cloves of diced garlic to a sauté pan.
  3. Once garlic begins to sizzle add salt and black pepper.
  4. Add the string beans to the pan.
  5. Toss the beans allowing them to get coated with the olive oil and garlic.
  6. Add another pinch of salt and pepper.
  7. Cover and reduce heat to low.
  8. Stir the string bean every several minutes.
  9. Cook until tender.

I hope you enjoy this healthy and tasty meal. Add a glass of Pinot Grigio and your meal is complete!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Lentil Soup

Ingredients:photo(2)

  • 1 cup of Dried Lentils
  • 2 cups of Chicken Broth
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Olive Oil
  • Butter
  • Flour

Seasonings:

  • Oregano
  • Cumin
  • Salt
  • Black Pepper
  • Thyme
  • 4 Whole Allspice Seeds
  • 3 Bay Leaves

Cooking Time: Approx. 45-60 minutes

Number of Servings: 4

Cooking Instructions:

  1. Before cooking starts, soak the dried lentils 8-12 hours.
  2. Drain the soaked lentils.
  3. Heat 3-quart pot under a medium-high flame.
  4. Add 2 tablespoons of olive oil to pot.
  5. Add ¼ cup of chopped onions and 2 chopped garlic cloves.
  6. Stir for about 1 minute before adding chicken broth.
  7. Bring to a boil.
  8. Add ¼ teaspoon of all the seasonings in addition to the whole allspice seeds and bay leaves.
  9. Add 2 cups of water and bring to boil.
  10. Add lentils and stir.
  11. Add 1 cup of chopped carrots and 1 cup of chopped celery.
  12. Cover and reduce heat to medium.
  13. Stir lentils every 10-15 minutes. If needed add additional water.
  14. When lentils have softened up, remove the bay leaves and whole allspice seeds.
  15. Add 1 teaspoon of butter.
  16. Whisk in 1 teaspoon of flour (this will help thicken up the lentil soup).
  17. Allow the soup to simmer for 5-10 minutes.

I hope you enjoy this healthy meal. Add a side serving of rice or pita bread to make it a hearty meal!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Veggies Fajitas


photo-8

Ingredients:

• 1 Green Pepper

• 1 Red Pepper

• 1 Yellow Pepper

• Half a Medium White Onion

• 2 Tbsp of Olive Oil

• Salt & Pepper

• 1 can of Kidney Beans or your choice of Beans

• 1 pack of Whole Wheat Tortilla

This recipe makes 4-6 fajitas.

Cooking Instructions:

1. Dice your onion and slice your peppers.

2. Rinse off the beans to remove some of the extra sodium.

3. Begin warming up a non-stick pan. Add the olive oil and allow the pan to heat up for 1-2 minutes.

4. Add the onions and sauté with salt and pepper. photo-7

5. Once the onion starts to golden add the beans.

6. Add the peppers, if needed add more salt and pepper.

7. While the veggies are sauteing you can warm up the tortillas either over the stove or in a pan.

8. Once the peppers are slightly cooked, you have your veggie fajita filling ready!

I hope you enjoy this very simple yet healthy summer meal!

Follow me on Instagram @cristobalcuisine

By: Cristobal Garcia

Master ground beef!

Things you will need: (Serving size for 5 adults)

• 3 pounds of ground lean beef 96/4 percent fat
• 2 chopped red tomatoes
• 1 chopped medium onion
• garlic powder or 1 garlic clove
• pepper
• Goya Adobo
• 2 chicken bouillon cubes
• dry cooking wine or regular red wine
• half of a chopped red pepper
• half of a chopped green pepper
• parsley
• Ragu sauce- either the traditional sauce or the tomato & basil 20120109-144223.jpg

Cooking Instructions:

1. Put the ground beef in a pot. I prefer not to put oil in my beef in order to cut down on the amount of fat. A way of substituting the oil is by adding more Ragu sauce so that your meat won’t be dry or buying the ground beef 86/14 so that the meat has more natural fat.
2. Let the meat sit in the pot with a lid for about 25 to 30 minutes in medium heat. Use a bigger pot for faster results. Stir frequently. Make sure to break up the meat with a spoon.

3. Once there is no pink inside the meat and the meat has completely turned brown begin seasoning it. (BE PATIENT WITH THE COLOR. YOU DO NOT WANT RAW BEEF)

4. Sprinkle a little of Adobo Goya. Stir and sprinkle a little more on the other side of the meat.

5. Add the 2 chicken bouillon cubes. Spread throughout the meat until it completely melts.

6. Sprinkle some pepper and garlic on both side of the meat. Move with the spoon to spread the seasoning. Add about a small leaf of parsley, spread it out throughout the pot.

7. Add the half chopped red and green pepper, the onion and tomatoes.

8. Sprinkle a small tablespoon of wine throughout the meat and stir to spread out.

9. Add half the bottle of Ragu sauce. (For softer meat add more Ragu sauce.)

10. Put the fire low and let the vegetables cook it’s favors into the meat. Stir occasionally for about 15 to 25 minutes.

11. Taste the meat. If more seasoning is needed sprinkle a little more of Adobe. Taste and stir etc. More Ragu sauce may be added. The quantity of seasoning is based on preference. For a healthier meal, lay low on the seasoning and add more vegetables instead.

12. Once the meat taste and looks exactly as you imagined you could eat it with chips, tacos, burritos, spaghetti, pasta, lasagna, rice or make sloppy Joe’s with it. The possibilities are endless. Get creative. Have a theme night at your house!

I hope you enjoy the meal. For any questions while preparing the meat feel free to contact me. I get my messages directly sent to my phone and would be happy to walk you through each step.

By: -CV

20120109-143456.jpg

3 thoughts on “Recipes

  1. All your recipes made my mouth watery… Can’t wait to begin detoxing thanks for all the great ideas and advise

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