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Posts Tagged ‘pumpkin’

Lares is a crusty little mountain town in Puerto Rico. It’s famous for two things. First, in 1868 it was the birthplace of the uprising against Spanish rule, El Grito de Lares. Second, and even more historically important, in 1968 Salvador Barreto opened Heladeria Lares.

This is no ordinary ice cream parlor, no sir. This ice cream parlor not only makes regular old chocolate, vanilla, strawberry, etc. ice cream. This ice cream parlor will make ice cream out of anything!

When you walk in there are literally at least 50 different flavors to choose from. The do limit you to 3 samples though. Kind of a shame because there are so many I wanted to try, but they need to be able to sell some ice cream so I understand they don’t want customers to fill up on free samples.

I sampled the Arroz con Gandules. Rice and pigeon peas, it was actually really good.

Ajo, or garlic. They did a great job of accentuating the sweetness while suppressing the sharpness of the beloved garlic clove.

Bacalao, salt codfish. This one was absolutely disgusting! Salted fish should never ever be turned into a sweet treat. It was one of the worst flavors I’ve ever had in my mouth.

I ended up getting a scoop of two flavors I didn’t try but was confident would work together, ginger and pumpkin. I was right, as usual. They gave me a little bit bigger scoop of ginger while I would have preferred more pumpkin, but hey, you can’t have your ice cream and eat it too.

Yuki got a scoop of the Arroz con Gandules and one of the sweet potato. Both excellent scoops of ice cream.

If you ever get to Lares, you have to hit Heladeria Lares up for a sweet adventure. Some of the flavors are just as terrifying to even think about as they are to eat, but mostly what they do works out just fine. With people like Bill Clinton haven eaten their ice cream, I wonder if they’ll come up with a special cigar flavor.

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We ran out of muffins so I had to make some more yesterday. Since I still had some pumpkin left from the quinoa dish I made the other day I decided to use it up.

The ingredient list includes 1 3/4 cup of cake flour, 2/3 cup of butter at room temperature, 1 egg at room temperature, 1 teaspoon each of cinnamon and nutmeg, 1/3 cup of maple syrup, 3/4 cup pure cane sugar, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 cup of pumpkin.

First thing I had to do was cook my pumpkin. I diced up 1 cups worth and tossed it in my steamer for about 6 minutes or so, until it was soft enough to puree. Then I pureed it in my small processor and set it aside to cool down a bit.

Then, in my large glass bowl I creamed the butter with the sugar and syrup until it was nice and fluffy. I don’t have a good electric mixer, so this was tough for me. I started with a fork to get the butter nicely incorporated, then switched to a whisk to get the air whipped in. After that I added the egg and pumpkin and stirred it all together.

In my other glass bowl I sifted together the flour, salt, baking soda, and spices. In a few batches I added the flour mix into the pumpkin mix and mixed really well to make sure there were no lumps in my batter. I poured it into my muffin pan (only got 10 instead of the 12 I was expecting) and put it into a 400 degree oven for 15 minutes.

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I try to make quinoa a regular in my diet, but don’t make it as often as I should. Being one of the world’s superfoods, as well as being relatively inexpensive, I think everyone should eat it at least a few times a month. I’m just waiting for the McQuinoa to show up on menus. Although, to get most Americans to eat it they’d probably have to use burger patties as the bun.

First thing I did was marinate the pork chops. I mixed together 2 tablespoons of sake, 1 tablespoon of mirin, 3 tablespoons of soy sauce,1/2 inch ginger grated, a large garlic clove grated, and some cracked black pepper. I turned the pork around in the marinade a few times to coat it entirely, then I covered it and set it in the fridge for about 2 hours. I turned it a couple of times while marinating. I also took it out about 30 minutes prior to grilling to bring it to room temperature, this ensures that it cooks more evenly.

For the quinoa I used 1 tablespoon of curry powder, 6 green onions sliced, 1 yellow bell pepper sliced, 2 garlic cloves minced, 1/2 inch of ginger minced, 1/3 of a small pumpkin (I just eye-balled how much I wanted to use, I have no idea how much it actually was), 1 cup of quinoa, and a couple large handfuls of baby spinach.

In a small sauce pan I brought 2 cups of water to a boil. While the water was getting hot, I heated up my medium pan and poured in about 2 tablespoons of sesame oil. I threw in the pumpkin, bell pepper, and green onions. I let them saute for about 5 minutes and then added the garlic and ginger. While the garlic and ginger started to heat up, about a minute, I thoroughly rinsed the quinoa and then added it to the pan along with the curry powder, a touch of salt, and some black pepper. I stirred it around for about 3-4 minutes so that the quinoa would start to give off a slight nutty aroma. After that I poured in the boiling water, covered the pan, and let it simmer over medium-low heat for about 15 minutes. Once that 15 minutes was up I turned off the heat and let it rest for another 10 minutes.

While the quinoa was simmering I got the grill hot and grilled up the pork chops. It took about 5-6 minutes per side.

Just before serving I toasted my last piece of manakeesh from the Tannourine Bakery. I also fluffed up the quinoa with a fork and then mixed in the baby spinach.

If I were to make this recipe again I would do two things different. Instead of using 1 tablespoon curry powder I would use 1.5-2 tablespoons, or maybe a touch of cinnamon. I would also squeeze a lemon or lime into the quinoa as I stir in the spinach. The quinoa was good, just much more lightly flavored than I would have liked.

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