Sofrito

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Sofrito Puertorriqueño

I am from Puerto Rico. I grew up opening the freezer and seeing many small containers full of sofrito.  Every time we ran out, there was still more in the freezer.  My mother added sofrito to stews, soups, rice, and many other dishes.  Sofrito adds so much flavor to the food that, now as a grown woman I have always made my own.  Although you can find it in the Spanish section at most groceries stores, it does not taste as great as the one you make at home. It is very simple to make and it lasts for months in the freezer. 

These are the ingredients I use to make my beloved Sofrito. You can substitute or add other kinds of peppers and herbs.

INGREDIENTS

  • 1 red onion
  • 1 yellow onion
  • 2 Cubanelle peppers
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 garlic bulbs
  • 2 cilantro bunches
  • 2 culantro/recao bunches

INSTRUCTIONS

  • Wash the peppers and herbs
  • Chop onions and peppers into bigger pieces
  • Peel the garlic cloves
  • Blend all ingredients
  • Store in small containers in the freezer
  • Leave one container in the fridge for daily use
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Such a flavorful addition to many dishes

 

I store and freeze my Sofrito in recycled plastic cups 

*Stay tune for recipes where you can use your sofrito!

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Mushroom Burgers

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These mushroom burgers are delicious and full of flavor!

INGREDIENTS

  • 8 oz. whole Baby Bella mushrooms
  • 2 eggs
  • 2-3 slices sourdough bread
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/2 tablespoon Nutritional Yeast   https://amzn.to/2ZTZNDW
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons avocado oil, and more for frying the burgers
  • 1/4 teaspoon ground flaxseed
  • half green bell pepper
  • 1/4 red onion

INSTRUCTIONS

  • Chop slices of bread in food processor and turn into bread crumbs
  • Transfer bread crumbs to a medium bowl
  • Finely chop mushrooms in very small pieces, discard the bottoms
  • If using a cast iron skillet, preheat to medium
  • Add avocado oil to the skillet and sauté peppers and onions
  • Set aside to cool for 5 minutes
  • Add and fold the eggs, and add the rest of ingredients to the bread crumbs
  • Form and cook the burgers

Sourdough Gluten Free Bread

Chop into cubes

Homemade Bread Crumbs

Baby Bella Mushrooms

If you are vegan, you can substitute the eggs for ground flax seeds mixed with water

Fry in avocado oil

*Flaxseed is such a nutritional powerhouse.  It is one of the very few plant sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground.  If it is eaten whole, the benefits will be passed through the body undigested.*

If the day is nice and sunny outside, make these burgers, and consider going to a local park and have a picnic.

Enjoy!

PRODUCTS I RECOMMEND:

Food Processor   https://amzn.to/3bK6MoD

Cookie Sheet   https://amzn.to/3uDpbvU

Cookie Rack    https://amzn.to/2ZWCrh1

Cast Iron Skillet   https://amzn.to/3b0LzYn

Silicone Spatulas   https://amzn.to/3q0nPb3

Nutritional Yeast https://amzn.to/37UofJM

 

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Lentil Meatballs

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Every time I make these meatballs I cannot stop eating them. I usually eat them with my Cilantro Aioli (https://aixaskitchen.com/?p=383) or with pasta. Absolutely delicious and with so much flavor. You should definitely give this recipe a try!

INGREDIENTS

  • 2 cups cooked lentils
  • 1 carrot (chopped in small pieces)
  • 1 teaspoon ground flax seeds
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • pinch of cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1/2 cup breadcrumbs
  • 5 leaves of fresh oregano
  • 4 tablespoons brown rice flour
  • Avocado oil for frying

INSTRUCTIONS

  • Blend the lentils and chopped the carrot in a food processor.
  • Transfer to a medium bowl and add the remaining ingredients.
  • Mix well and start forming the meatballs.
  • Preheat the skillet and add the avocado oil.
  • Fry the meatballs on medium-high.
TIPS

When you transfer the pureed lentils to the bowl and add the rest of the ingredients, it might seem like the mixture is moist but it dries as you mix it well. You will be able to form the balls without sticking.

This recipe makes approximately 20 meatballs.

 

You can bake them if you prefer.

*Flaxseed is such a nutritional powerhouse.  It is one of the very few plan sources of omega-3 fatty acids and has a tremendous amount of antioxidants. It is also very high in fiber. To be able to get those benefits, it is important to know that flaxseed needs to be ground.  If it is eaten whole, the benefits will be passed through the body undigested.*

PRODUCTS I RECOMMEND:
Food Processor https://amzn.to/2O8k6uQ 
Cookie Sheet https://amzn.to/3uDpbvU 
Cookie Rack https://amzn.to/2ZWCrh1 
Cast Iron Skillet https://amzn.to/3b0LzYn 
Silicone Spatulas https://amzn.to/3q0nPb3

Enjoy!

 

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Cilantro Aioli

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Aioli is a sauce that contains mayonnaise and other flavors such as herbs and vegetables.  It can be used as a dip, dressing, over burgers or meatballs, crackers, it can be spread on bread, even on tostones or maduros.  The possibilities are endless.

INGREDIENTS

  • 1 1/2 cups Mayo (I like Vegenaise)
  • 1 tablespoon lime juice
  • 2 garlic cloves
  • 1 bunch of cilantro
  • 20 chives
  • 1 teaspoon nutricional yeast
  • 1/4 teaspoon salt (or more to taste)

INSTRUCTIONS

  • In a food processor blend all ingredients.

Enjoy!

If you make this delicious aioli, be sure to tag me (@aixaskitchen) so I can see what you pair it with!

PRODUCTS I RECOMMEND:
Food Processor   https://amzn.to/3bK6MoD
Silicone Spatulas   https://amzn.to/3q0nPb3
Nutritional Yeast  https://amzn.to/37UofJM

 

 

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Vegan Banana Ice Cream

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This is a very simple and easy to adjust recipe.

INGREDIENTS

  • 4 large frozen bananas
  • A splash of plant based milk (add more if needed)
  • Chocolate Chips

INSTRUCTIONS

  • In a blender add bananas and milk.
  • Serve and top with chocolate chips.

*I have done this recipe using both my high speed blender (VitamIx) and food processor. Both work just fine.

PRODUCTS I RECOMMEND:
Blender https://amzn.to/3symDgD
Food Processor   https://amzn.to/3bK6MoD 

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Cast Iron Skillets

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Cast iron skillets have been used for many many years. One of the great advantages of cooking with cast iron skillets is that the skillets heat up evenly and continuously. These skillets are very durable when used and cared for properly. And are a great source of iron (please consult your physician if you think it can affect your health). Another great benefit is that once you are done sautéing, you can transfer the skillet to the oven without having to change to a baking dish.

Nowadays, cast iron skillets are available pre-seasoned and at very reasonable prices. You can find cast iron skillets at Target, Amazon, even at Burlington and many other stores.

This is how I store my skillets

A lot of people are intimidated (like I was) and think that they will ruin the food or the skillet itself. However, you just need to follow some steps and there will be no sticking and your cast iron will work for years to come.

  • Always preheat your skillet starting on low heat, you don’t want to overheat the skillet.
  • Apply oil before placing the food in it. This will prevent sticking.
  • Avoid stirring too much.
  • When you are done cooking, let the skillet cool for a few minutes and while still warm, wash with warm water and dry completely with a towel.
  • Apply a thin layer of oil and store ( I use a silicone brush to apply the oil).

*Do not soak in water, this will cause it to rust.

I use a silicone brush to apply the oil before I store it
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Avocado Sourdough English Muffin

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Avocado Sourdough English Muffin

INGREDIENTS

  • half avocado
  • salt to taste
  • a pinch of garlic powder
  • 1/2 teaspoon lime juice
  • vegan mayo (or you preference)
  • English muffin
  • paprika

INSTRUCTIONS

  • Mash avocado
  • Add salt, garlic powder and lime juice
  • Apply mayo to English Muffin
  • Add avocado and sprinkle paprika on top

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Vegetable Sourdough Skillet

INGREDIENTS

  • 1 pound of fresh green beans (or a bag of around 35-40 green beans)
  • 1 zucchini
  • 1/2 cup red onion
  • 1 shallot
  • 1 carrot
  • fresh garlic
  • 1/2 teaspoon onion powder
  • 4 tablespoons of avocado oil
  • 1/2 teaspoon salt (for vegetables)
  • 1/4 teaspoon salt (for sourdough mixture) 
  • 1/2 teaspoon dried basil
  • 2 tablespoons of butter (melted)
  • 1 egg
  • 1 teaspoon baking powder
  • 3/4 cup of fed sourdough starter (starter that has been fed within the last 4-12 hours)
  • 1/2 cup vegan shredded cheese

INSTRUCTIONS

  • Preheat the oven to 350° F
  • Cook the green beans and carrot in water and salt
  • Preheat 8” cast iron skillet on medium
  • Add the oil to the skillet
  • Place garlic, shallot and onion in skillet and sauté
  • Add drained green beans
  • Add onion powder and salt
  • In a bowl, combine sourdough starter, egg, basil, salt, butter and mix well
  • Pour the sourdough mixture over the vegetables and sprinkle shredded cheese
  • Bake for 25 minutes
  • Broil for 2 minutes 

 

 

 

If you would like to learn more about Sourdough Starters, you can read my post here https://wp.me/pcOthW-a).
PRODUCTS I RECOMMEND:

Cast Iron Skillet https://amzn.to/2P8f55N 

Cast Iron Rack https://amzn.to/3dPG0hf 

Silicone Brush https://amzn.to/2NDyBad

Mason Jar https://amzn.to/3uDdtRL

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Beefless Sourdough Skillet

If you’re finding that you have too much sourdough starter, this is a great way to use some of it. But if you are wondering what a sourdough starter is, go to my post Sourdough Starter to learn about it.

Beefless Sourdough Skillet

INGREDIENTS

  • 3 cups beefless meat 
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt 
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon dried basil
  • 2 tablespoons of butter (melted)
  • 2 tablespoons olive oil
  • 1 egg
  • 1 teaspoon baking powder
  • 3/4 cup of fed sourdough starter (starter that has been fed within the last 4-12 hours) 
  • 1/2 cup vegan shredded cheese

INSTRUCTIONS

  • Preheat oven to 350° F
  • Preheat 8” cast iron skillet on medium
  • Add oil to skillet
  • Place beefless meat in skillet
  • Add garlic powder, onion powder and nutricional yeast
  • In a bowl, combine sourdough starter, egg, basil, salt, butter and mix well
  • Pour the sourdough mixture over the meat and sprinkle shredded cheese
  • Bake for 25 minutes
  • Broil for 2 minutes  or until golden

*If you would like to make this recipe Gluten free, here is my post on How to Make a Gluten Free Sourdough Starter.*  https://wp.me/pcOthW-fU 

 

Sourdough Mix

 

 
Enjoy!

 

PRODUCTS I RECOMMEND:

Cast Iron Skillet https://amzn.to/2P8f55N 

Cast Iron Rack https://amzn.to/3dPG0hf 

Silicone Brush https://amzn.to/2NDyBad

Mason Jar https://amzn.to/3uDdtRL

 

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Strawberry Lemonade

 

INGREDIENTS

  • 7 Lemons
  • 30 Strawberries
  • 3/4 cup Honey 
  • 5 cups Water

INSTRUCTIONS

  • Pour the juice of the lemons in the blender. 
  • Add strawberries, water and honey. 
  • Blend and taste. 
  • Add more water or honey if needed. 
  • Optional: Add ice and decorate with a sliced lemon. 
PRODUCTS I RECOMMEND:
Blender https://amzn.to/37Qq6PK 
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