WILD BERRY CRISP

It's summer in some parts of the world and berries are in season. If I could get a hold of these berries, then I would be making these. I usually make this at parties by special request but I  haven't had the chance to make it again because my schedule's been so hectic lately. I specially love it with vanilla ice cream.  I featured this already in yummy magazine and also in true confections and have gotten good comments so just in case you don't have a copy yet, here it is again.

Ingredients:

2 cups fresh strawberries, hulled and halved

2 cups assorted berries, blueberries, blackberries, raspberries

1/2 cup sugar

FOR THE TOPPING

1 cup all purpose white flour

1/2 cup old fashioned rolled oats

1/3 cup sugar

1/3 cup brown sugar

1/4 teaspoon salt

1/2 cup unsalted butter, cubed

Directions:

1. Preheat oven to 350 F.  

2. For the filling, in a large bowl, combine the strawberries, the assorted berries and sugar.  Toss to mix well.

3. In another bowl, combine the flour, oats, sugars and salt.  Add the cubed butter and work in with the flour using a fork until resembles into a sandy mixture with pea size particles.

4. Pour filling in a baking dish and then sprinkle the crumb mixture evenly on top.

5. Bake the berry crisp in the oven for 35-40 minutes or until the top is golden. brown.  Transfer onto wire racks to cool.  Serve them warm with ice cream if desired.

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL AND GOAT CHEESE

This week, I think I ate pasta almost every other day as a meal. I had pesto pasta, the other day, then pasta with fresh tomatoes, garlic and basil, then yesterday, I had pasta vongole.  I guess it's because it's so easy to make and it cooks fast. I can have a meal in less than thirty minutes.  My daughter Sabrina loves eating pasta too so she has pasta on her menu at least once a week.  She was the one who actually requested for the pesto pasta the other day.  She said "mama, I want the noodles with the green stuff"... so I made one for her.

Here's another pasta recipe that's very easy to make and very refreshing.  I made one similar for Yummy magazine  but this time I made it with goat cheese.  You may also use feta if you want.  I'm sure it will taste as great. Enjoy!

SPAGHETTI WITH ARUGULA, TOMATOES, BASIL, GARLIC AND GOAT CHEESE

 

Prep Time: 15 mins                  Cooking time: 15 minutes

Serves: 1

100 GMS  SPAGHETTI NOODLES

2  T.         EXTRA-VIRGIN OLIVE OIL

2  CLOVES GARLIC – SLICED

1/4 C       RED CHERRY TOMATOES

1/4 C       YELLOW CHERRY TOMATOES

1   T.        FRESH BASIL LEAVES – CHIFONNADE

1/2 C        ARUGULA- TORN

1/2  t.        SALT

1/4  t.        PEPPER

2    T.        GOAT CHEESE

Directions:

1.      Cook spaghetti noodles in boiling water with salt and oil.  Follow cooking instructions in the pack specially the cooking time. Drain the noodles and drizzle with olive oil and set aside. Reserve some pasta water.

2.     In a medium sauté pan, place olive oil.  Add the garlic and cook on medium heat. Allow to cook for 2 minutes or until fragrant. Do not brown.

3.     Add the cherry tomatoes and cook for 1 minute.  Add about ¼ cup of pasta water and allow to simmer for another minute.

4.     Add the noodles and toss to combine.  Add the basil and arugula. Cook until well combined.

5.     Season pasta with salt and pepper.

6.     Place pasta on a serving plate. Then drop spoonfuls  of goat cheese over the noodles.

7.     Splash a little more extra virgin olive oil over the pasta right before serving. 

 

 

CHICKEN AND CORN TORTILLA SOUP

I went to yoga this evening...whew what a workout!  On my way home, I started getting hungry and  thought of what to have for dinner. Since it was raining, I decided to just make some soup. This is one soup that I would make every time I don't feel like eating rice.  I actually made this for Yummy magazine last year for a feature of comfort foods.  This is one of them and yes, this is what's for dinner.  I think it's ready now.  Time to eat! 

2 T.       OLIVE OIL

1/2 C.    ONION, CHOPPED

1/4 C.    CELERY,CHOPPED

1  (14 OZ) CAN  CRUSHED TOMATOES

2  C.      CHICKEN STOCK

1 T.       GROUND CUMIN

SALT AND PEPPER TO TASTE

4 PCS.  CORN TORTILLA, SHREDDED or torn

1/2 C    CHICKEN BREAST, BOILED AND SHREDDED

2  PCS  SWEET CORN, SHRED FOR KERNELS ONLY OR 1 CAN SWEET CORN KERNELS

CILANTRO,  FOR GARNISH

TORTILLA CHIPS,  FOR GARNISH – OPTIONAL

Directions:

1.     1.  Heat olive oil in a saucepan.

2.    2.   Sauté onions and celery for about 3 minutes until wilted.

3.     3.  Add the crushed tomatoes, chicken stock and corn tortilla. Allow to simmer for 10-15 minutes.

4.    4.   Add the cumin, then season with salt and pepper

5.     5.  Using a hand blender, blend the soup until smooth.

6.     6.  Add to the soup the shredded chicken and corn kernels. Allow to simmer for another 5 minutes.

7.     7.  To serve, scoop soup on soup bowls, garnish with cilantro and or tortilla chips.