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South American love

One of the ways I  like to show my love for others is through cooking( I’ve heard said ..What better way to a man’s heart then through his stomach)

For the past 15 years, since we started a family. Pan and I stay in for valentines. We feed the kids early and put them to bed, then at 8-830.   We dress up,  I mean the whole shebang, dress, heels , make-up etc.. and sit down to a 4 course homemade meal with candles and wine.

I try to come up with something new every year( I did make pumpkin ravioli twice). I like to have a starter, a main course, a side  and a dessert. This year Pan chose South American food as the theme.  Enjoy! Xo
IMG_20140213_202558870_HDRGuava Mojito

1 oz rum

3 oz guava juice

1 tsp lime juice

1 oz sparkling mineral water

2-3 sprigs of mint



IMG_20140213_200932379_HDRArepas with 3 sauces


Arepa recipe here 


Tofu Sour Cream- by Jessica Porter

1 Pound soft tofu

6 Tablespoons sunflower oil

2 Tablespoons fresh lemon juice

2 Scallions white parts only

11/2-2 Tablespoons umeboshi vinegar

1/4 Teaspoon sea salt

Blend all ingredients in a blender or food processor


Chimichurri sauce 

1 Bunch flat leaf parsley

1 Bunch cilantro

4 Cloves garlic, minced

3/4 Cup extra virgin olive oil

1/4 Cup rice wine vinegar

1 lemon wedge (juice of)

1 Tablespoon diced red onion

1 Teaspoon dried oregano (optional)

1/2 Teaspoon salt

Blend all together in a blender until smooth
Zesty Chili Sauce

1/2 Cup nayonnaise or tofu sour cream

2 Tsp lime juice

1/2 Tsp paprika

1 Tsp water

1/4 Tsp thyme

1/4 Tsp sea salt

1/4 Tsp chili powder

1 clove garlic minced

Blend all together.

IMG_20140213_204039599Jicama Salad

1 Large jicama sliced into chunks

1 Cucumber sliced into thin half moons

Juice of 2 limes

1 Cup chopped cilantro

sea salt to taste

Stir all together and serve chilled

IMG_20140213_205157548_HDRQuinoa With Black Beans, Yucca And Collard Greens


Quinoa With Black Beans

1 Tsp sesame oil

 cayenne pepper

Heat the oil in a medium saucepan. Add the onion and garlic, saute until lightly browned. Mix quinoa into the saucepan and cover with water. Season with cumin, cayenne pepper and sea salt. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and simmer for a few more  minutes until heated through. Mix in the black beans and cilantro.

 6 Pounds whole yucca , peeled and cut into 2-inch sections

1/2 cup extra-virgin olive oil

2 Small red onions, sliced into thin rings

6 Cloves garlic, finely minced

1/4 Tsp ground cumin

1/3 Cup tangerine  juice

Sea salt to taste

 Place the yucca in a large pot. Cover with cold water. Bring to boil over high heat. Lower heat to medium and cook covered until it feels tender when pierced with a fork but still keeps its shape, about 15 minutes. Be careful not to overcook because yucca can turn into a gooey paste.  

For the Sauce- Heat the olive oil until fragrant in a medium frying pan over medium-high heat. Saute the onion rings until golden. Add the garlic and the cumin and stir for a few seconds, until golden. Pour in the tangerine juice. 


Collard Greens

Any green recipe will do ! Recipes


IMG_20140213_212216843_HDRMango Sorbet With Fried Plantain


Mango Sorbet

4 Mangos, cubed

3 Tbsp lime juice

1/2 cup water or apple juice

puree until smooth, place in a ice cream maker and freeze


 Fried Plantains

2 Cups vegetable or sunflower oil

3 plantains, peeled and sliced thin

Heat the oil in a heavy pan over medium heat. Place a few plantain slices in the oil, and cook until lightly golden in color, about three minutes. Drain on paper towels. Repeat with the remaining slices.


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