Beef and Quinoa Meatballs


These are some tasty meat-a-balls! I made a quick Pomodoro sauce to go with them.

1 lb ground beef
1 c cooked quinoa
3/4 c parmigiano-reggiano, grated
1 egg
1/2 c parsley, chopped
2 cloves garlic, minced
Salt and pepper

pomodoro Sauce
28 oz can tomatoes, crushed
1/4 c olive oil
3 cloves garlic, minced

Combine ingredients for Pomodoro sauce in a medium sauce pan, cook over low heat while making and cooking meatballs.

Preheat oven to 400. Spray a baking dish.

In a large bowl combine all the meatball ingredients with your hands. Form into 2 inch balls.

Bake 20 – 25 minutes.

Spoon sauce over the meatballs and sprinkle with cheese.

Makes about 12 meatballs.

Baby Kale and Pasta


I love baby kale and what could be better than adding to pasta for a quick and healthy weeknight meal? The anchovies and lemon really give the dish it’s flavor so don’t skip these ingredients.

8 oz baby kale
5 TBSP olive oil
1 c breadcrumbs
3 garlic cloves, minced
Salt and pepper
3 TBSP butter
4 anchovy fillets packed in oil, drained
1 tsp red pepper flakes
Juice of 1/2 lemon
8 oz pasta
3/4 c grated Parmesan

Cook pasta according to package.

Heat 3 TBSP oil in a 12 inch skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a plate.

Heat butter and remaining 2 TBSP oil in the same skillet over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds of chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about 2 minutes. Add kale and 1/4 c pasta water. Cook, stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

Add pasta to the kale mixture, stir in cheese, lemon juice and cook for 1 – 2 minutes adding more pasta water if needed.

Serve topped with breadcrumbs.

Serves 2 – 4.

David Lebovitz’s Racines Cake


This cake is pure indulgence! A rich flour less chocolate cake from the amazing David Lebovitz!

10 oz bittersweet chocolate, chopped
4 oz butter, cut into pieces
1 TBSP espresso
1/2 tsp vanilla
6 eggs speedsters
1/4 c sugar
Cocoa Nibs

Preheat oven to 350. Butter a 9 inch springform pan and dust with cocoa.

In a large glass bowl combine butter, chocolate, and espresso. Microwave in 30 – 40 sec intervals, stirring between runs until melted and stir in vanilla.

Beat egg yolks with sugar until creamy about 1 minute. Fold into chocolate mixture.

Best egg whites until soft peaks form. Fold 1/2 into chocolate mixture. Fold in remaining egg whites be careful not to over mix.

Scrap batter into pan, top with cocoa nibs and bake 25 minutes, until just set.

Cool completely and release from pan.

Serves 12.

Sauerkraut, Pecorino and Ricotta Pancakes


This recipe comes from Tasting Table. It is perfect for cold winter night. One thing to note you need. Little a time as the batter needs to rest in the fridge for at least 30 minutes.

1 large egg
⅔ c ice water
1/2 c all-purpose flour
1/2 c whole wheat flour
1½ tsp salt
½ tsp baking powder
2 c sauerkraut, drained, liquid reserved
1 c finely grated Pecorino
2 to 3 TBSP unsalted butter, divided
⅔ c ricotta
Freshly ground black pepper

Whisk together the egg and water. In a medium bowl, whisk together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.

Stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.

In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan.

Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 2 – 4 minutes longer. Sprinkle with the black pepper and serve warm.

Makes about 20 pancakes.

Scallop Ceviche


I love scallop ceviche – this one is super easy and tasty. I served it with a salad and some hot bread.

1/2 lb sea scallops
1/2 c lime juice
2 TBSP scallions, chopped
2 TBSP parsley, chopped
1 small tomato, finely chopped
1 clove garlic, finely chopped
1/2 tsp kosher salt
1/2 tsp pepper
dash hot red-pepper sauce
2 tsp espelette pepper
1/8 c olive oil
1 avocado, peeled and cut into thin wedges

Cut the scallops into quarters and place them in a container in which they will just fit comfortably in one layer. Pour the lime juice over the scallops and toss to coat. Refrigerate for 30 minutes to an hour, by which time the citrus juice will have turned the scallops opaque and made them firm.

When the scallops have finished “cooking,” drain them., Combine the remaining ingredients, except the avocado, and pour them over the scallops, tossing gently to mix. Chill for 30 minutes. Garnish with the avocado wedges before serving.

Serves 2 – 4.

White Chocolate Cake with Lemon Glaze


This recipe is inspired by David Lebovitz who was inspired by Elle a table. I love white chocolate, so when I saw this recipe for a white chocolate cake, I had to try it!! Since it is the new year and I’m trying to maintain my girlish figure, I swapped half the butter for applesauce. If your not concerned use 11 TBSP butter and skip the applesauce. I also lowered the amount of sugar and used coconut palm sugar instead of regular sugar.

One 8-inch (20cm) cake pan
2 1/2 oz butter, cubed
3 oz apple sauce
6 oz white chocolate, chopped
Zest of one lemon
Pinch of salt
1/2 c coconut palm sugar
2 large eggs, at room temperature
1 cup, plus 1 tablespoon (150g) oat flour

Lemon glaze
1/2 c powdered sugar
2 tablespoons freshly squeezed lemon juice

Spray a 8-inch spring form or square pan and line with bottom with parchment paper. Preheat the oven to 375º.

In a glass bowl a bowl combine butter, white chocolate, lemon zest, and salt together heat in microwave in 30 second intervals, stirring gently, until the chocolate is completely melted.

In a medium bowl whisk together the sugar with the eggs, then whisk in the melted white chocolate mixture.

Stir in the flour, mixing just until no visible bits of flour remain. Do not overmix. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and as soon as it’s cool enough to handle, run a knife around the edge of the cake to release it from the pan, and set the cake on a wire cooling rack, removing the parchment paper. Let the cake cool completely.

Make the glaze by mixing together the powdered sugar with the lemon juice until smooth. Spoon the glaze over the cake.

Serves 9.

Potatoes with Chorizio


This recipe was inspired by, one of my favorite cooking blogs! It is the ultimate comfort food. I picked up some sopas at the local supermercado, tortilla would work too.

4 potatoes, diced to 1/5 inch cubes
10 oz Mexican chorizo
1 c shredded cheese blend
1/2 c Cotija cheese, crumbled
4 – 6 sopas or tortillas

Preheat the oven to 350°F (176°C).

Fill a large pot with water and salt and bring to a boil. Add the potatoes and cook over medium-high heat until almost but not quite tender, 10 minutes. Drain the potatoes in a colander but do not rinse.

Crumble the chorizo into a large non-stick skillet over medium for 8 minutes. Add the drained potatoes to the skillet and allow the potatoes and chorizo to finish cooking, getting a little crispy.

Meanwhile, spray sopas with a little canola oil and heat in the oven 6 – 8 minutes.

To serve, place shredded cheese in the bottom of each sopa, top with potoato mixture and Cotija cheese.

Serve 4.