Sandra Gutierrez

Fast and Fabulous!: Beautiful Beets

October 22, 2012 By Sandra Gutierrez Leave a Comment

This is one of the easiest salads in the Latin American repertoire. Beets are known as betabel or as remolacha, depending on where you are. The simple vinaigrette enhances the sweetness of the beets. Use gloves any time you work with beets, or they will stain your fingers.

Serves 4-6

Ingredients:

3 large or 6 small beets, peeled

¼ c sliced red onions

⅓ c white wine vinegar

¼ c olive oil

Salt and freshly ground pepper to taste

Instructions:

To cook beets, peel them and place them in a pot.
Cover with water and bring to a boil; cook until fork tender.
Drain the beets and cool them to room temperature.
Slice them thinly and place them on a serving platter. Top the beets with the onion.
In a small bowl, whisk together the vinegar, oil, salt, and pepper; drizzle this dressing over the salad.
Cover and chill for at least 20 minutes (or up to 24 hours). Serve cold.

Note: You may also use canned beets, in a pinch.

To learn more about Sandra Gutierrez click here.

Filed Under: Chef Cocina, Featured Stories, Recipes, Sandra Gutierrez, Sides Tagged With: Beets

Mom Super Saver: Braised Carne Mechada

October 16, 2012 By Sandra Gutierrez Leave a Comment

Mom Super Saver: Braised Carne Mechada The great thing about fall is that it’s the perfect weather for braising. During this economic downturn everyone is looking for better ways to save money without sacrificing flavor. Instead of purchasing expensive cuts, such as tenderloins and high-end steaks, spend wisely on lesser cuts of meat. They are tougher cuts but when cooked properly, they yield deeper flavor than their expensive counterparts. By switching to these economical cuts—which include brisket, short ribs, shanks, rump, stewing meat, etc.—you can eat meat without making a dent in your budget. Tougher meats benefit from long and slow cooking.

Braising is the moist cooking method by which meats are browned in oil and then partly covered in liquid; they are then left to simmer, undisturbed, for a long period of time (usually hours), until they are fork-tender. Stews are braises too, except that the meat is cut into small pieces and more liquid is added.

This cooking technique may seem intimidating at first glance but it is one of the easiest to master. Chances are that if you own a slow cooker, you have braised before. The most time consuming aspect—albeit necessary—is browning the meat, but this forms the flavor capsules that ultimately season the braising liquid and it’s not hard to do.

One of my favorite Latin braises is carne mechada and mechar, means to lard a piece of meat. This is usually done by cutting a large hole into a piece of meat and stuffing it with bacon. In Latin America, butchers will cut your favorite cut of meat so that you can cook it this way but I’ve devised an easy way to make it at home without the need of a butcher. Instead of cutting a large piece off the center of the meat, I make smaller incisions with a sharp knife and use the handle of a wooden spoon to widen them; then I insert a mixture of chopped bacon and aromatics into each incision.

There are many recipes for carne mechada—in fact, as many as there are cooks—and mine is a simple braise that uses white wine as the braising liquid. You don’t have to use an expensive bottle of wine for this recipe and you can use chicken or beef broth instead, with the same delicious results.

A tough economy might call for tougher cuts of meat; however there is no need to sacrifice flavor in the process.

Large pieces of meat that have been larded with bacon and other ingredients and are then braised are called carne mechada. You will find many variations of this comforting braise served throughout Latin America. This is an easy rendition, perfect for the fall season. Since braised meats taste even better the next day and since they freeze beautifully, I’ll often make this recipe for my family and freeze the rest or leave it for later in the week. Like many Latin Americans, I like to serve this over white rice.

BRAISED CARNE MECHADA
Serves: 4

Ingredients
One 3 ½ lb rump roast or eye of round roast
4 oz thick cut bacon, sliced into pieces
¾ cup peeled and sliced carrots
¾ cup manzanilla olives (or alcaparrado)
2 large garlic cloves
1 ½ TSP fine sea salt
1 TSP ground or dried thyme
½ TSP freshly ground black pepper
¼ cup olive oil
2 cups sliced white onion
1½ cups sliced plum tomatoes
2 cups dry white wine

Instructions

Dry the rump roast well with paper towels. Use a very sharp knife to cut 20 deep incisions into the roast. As you go along, use the handle of a wooden spoon to insert into each incision, twisting it, in order to make large holes that go all the way through the piece of meat (like channels). Set meat aside.
In a food processor, combine the bacon, carrots, olives, and garlic cloves; process into a paste. Stuff this paste into each incision made into the roast. Rub the roast with salt, thyme, and pepper.
In a large Dutch oven, set over medium-high heat, heat the oil and brown the meat on all sides, about 6 minutes total. Add the onions, tomatoes, and the wine; bring liquid to a boil. Cover the Dutch oven with a tight-fitting lid; lower the heat and simmer the meat for 1 ½ to 2 hours or until the meat is easily pierced with a fork.
Remove the roast from the Dutch oven and place it on a platter; cover it with aluminum foil to keep warm.
In the meantime, degrease the liquid in the pot and transfer the remaining liquid and any solids collected at the bottom of the pot (including the onions and tomatoes) into a blender; blend until smooth and return to the pot. Slice the meat into thin slices and return them to the pot; bring the liquid back to a simmer and heat the meat through. Serve over rice.

Learn more about Sandra Gutierrez.

Filed Under: Family Night Faves, Menus Tagged With: Braising, Meat

Mom Saver Meals: An Easy, Economical Halloween Feast

October 8, 2012 By Sandra Gutierrez Leave a Comment

At first sight, Halloween may not seem like a night in which there is much time to sit down and enjoy a meal. For me, however, this misperception was broken years ago when my own children were little. Every year, a couple who lived nearby would set a small dinner table in the foyer of their house, next to the door. They would decorate it with their best china, miniature Jack-o-lanterns, and flickering candles. They wore costumes and seemed absolutely unabashed by the cold air that whiffed into their home every time a child opened their door to ask for their treat. Children were invited to step into the foyer, choose one carefully packaged medley of candies, and encouraged to deposit coins into tiny orange, fundraiser boxes.

Their yearly dinner celebration was fodder for conversation each year. It was an idyllic and calm scene among the effervescent energy of overly-excited children searching for a new sugar high. Their menu was always the same: an enormous tureen of goulash that sent streams of aromatic steam from within. As children paraded in and out of the foyer, the couple partook with them and continued to enjoy their meal. Come Halloween every year, I remember with fondness that lovely scene that never failed to take my breath away.

When you first think of Latin food you don’t think “Hungarian” and yet, you’ll find many descendants of this Eastern European country dispersed throughout the South American continent. Few recognize the influence that Hungarians had in some South American cuisines. Today you’ll find different versions of goulash in countries such as Ecuador, Brazil, Peru, Argentina, Paraguay, Uruguay, and Chile, where Hungarians made contributions to the religion, architecture, and yes, to the culinary scene of each place they settled in.

Goulash, a soupy-stew made with beef and a generous amount of paprika, is perfect for the fall weather. Stews lend themselves for cooking inexpensive and otherwise tough cuts of meats. The idea is to let the meat simmer for a long time until its connective tissue breaks down, rendering the meat fork tender.

Traditionally, on the 29^th day of every month, Argentineans gather to enjoy a meal comprised of the Italian dumplings known as gnocchi. Restaurants feature gnocchi on their menus and homemakers make them from scratch. The tradition began as a way for home cooks to stretch their income just a bit longer to carry them through the end of the month. The idea is to enjoy a satisfying meal that doesn’t break the bank. Traditionally, paychecks are usually due on the last day of the month and by then most families’ budgets are stretched to the limit. Gnocchi always save the day by providing a cooking trifecta: they are filling, comforting, and inexpensive to make.

Gnocchi are traditionally made with potatoes but I love to make mine with yuca, which renders them sweet and a bit lighter.

These little dumplings are very easy to make and they can be made entirely ahead of time, frozen until solid, and cooked at the last minute. I make a double batch, eat half on the 29^th of October and leave the rest to enjoy on Halloween every year.

I find that goulash and gnocchi make a delightful combination of inexpensive but comforting dishes. The supple and reddish gravy of simmering goulash, rich in spices and aromatics, is the perfect sauce for the tender gnocchi. I simply place a bed of gnocchi in a bowl, top them with the steaming goulash and with a dollop of sour cream.

I particularly love that both recipes can be made ahead of time. The goulash, like all stews, tastes even better when reheated the next day and freezes beautifully too. You can make it a couple of weeks in advance, freeze it, and then reheat it so you can enjoy on a busy night such as Halloween, when you have to feed the family and run out the door.

This Halloween, whether you are getting ready to go out trick-or-treating, or whether you’ll stay home to answer the door like that couple used to do, celebrate with a delectable, economical, and elegant meal.

Ghoulish Goulash

This satisfying stew is among the simplest to make. The paprika imparts color and deep flavor. Be careful to purchase sweet paprika and not its spicy version or the dish will be too fiery. Browning the meat is an important step; make sure to brown the cubed meat by batches so that each piece can get an even color and develop a nice crust. If you crowd too many pieces together, they will steam instead. Make this goulash up to two days ahead or freeze it for up to 3 months.

Serves 6

Ingredients:

2½ pounds London broil or rump roast, cut into bite-sized cubes

1½ T vegetable oil

2 ½ c chopped onion

1½ T paprika

1 large garlic clove, chopped

2 large red bell peppers, cored, seeded and cut into bite sized pieces

2½ teaspoons salt, or to taste

½ teaspoon black pepper, or to taste

1 bay leaf

Sour cream

Instructions:

Heat half of the oil in a large Dutch oven set over medium-high heat. Brown the beef in three batches, adding more oil, as needed.
Cook for 4-5 minutes or until beef is browned on all sides and transfer all of the browned beef to a separate bowl. In the same pot, add the onion, and cook until softened, about 2-3 minutes (it will turn a brown color as it picks up all of the brown bits at the bottom of the pan).
Add the paprika, garlic, salt, and pepper, and cook for 30 seconds or until fragrant. Return the beef to the pot (and all of the collected juices in the bottom of the bowl), and stir well.
Add enough water to cover (about 3 cups). Add the bay leaf and bring the liquid to a boil; cover, lower the heat and simmer for 1½ -2 hours or until the beef is fork tender. Serve hot, with dollops of sour cream.

Yucca and Cheese Gnocchi

These small dumplings are simple to make. The only equipment you’ll need is a potato masher, a knife, and a fork. I make gnocchi directly on my kitchen counter. You can simply cut them into little pieces but I prefer to give them small ridges with the tines of a fork—these help the sauce cling to the gnocchi. Make double or triple batches of this recipe, freeze them on cookie sheets by placing them all in one layer. Once solid, transfer the frozen gnocchi into bags and keep them in your freezer for up to six months. When ready to eat, simply toss them into boiling water; once the rise to the surface, cook them for five minutes and serve them with your favorite sauce.

Serves 6

Ingredients:

1 ½ lbs cooked yucca, peeled and deveined

1½ c grated parmesan cheese, divided

2 eggs

½ t salt

1 ½ c all-purpose flour

½ c butter

Instructions:

Lightly flour 2 baking sheets.
Place cooked yucca in a large bowl, and mash it well using a potato masher or a food mill, until smooth. In a medium bowl, combine yucca, ½ cup of parmesan cheese (reserve the rest), eggs, and salt; mix to combine well.
On a clean surface, dump the flour; make a large well in the middle of the flour. Dump the yucca mixture in the well. Slowly begin incorporating the flour to the yucca mixture, kneading as you add more, until soft dough is formed. Knead dough for 2-3 minutes, dusting it with flour as you continue to knead; knead until dough is smooth. The dough is ready when it springs back when pressed down with your finger. Cover dough with a damp towel and let it rest for 20 minutes.
Slice gnocchi dough into 6-8 large pieces (keep them covered as you work). Roll each piece into a rope (1-inch thick). Cut off ½ -inch pieces. Roll each piece on the tines of a fork to form ridges (or use a gnocchi board).
Place finished gnocchi on the prepared baking sheets; set aside.
Bring a large pot of water to a rolling boil; place gnocchi in the boiling water and cook until they float to the top; continue cooking for 2-3 minutes longer. Remove gnocchi with a slotted spoon and toss with the butter. Sprinkle with cheese and serve immediately.

Note: Gnocchi may be formed and frozen in one layer; once frozen, they can be transferred to containers and will keep in the freezer for up to 3 months. To cook, simply boil 4 minutes longer than what the recipe states above. To cook yuca, peel it and cut it into chunks; boil it in plenty of salted water until it is fork tender. Slice chunks in half and remove the tough, inner vein.

Pumpkin and Chocolate Chip Muffins

Pumpkin or calabaza is used often to make cakes but I find these muffins to be the ideal dessert on Halloween because they’re portable and they are small. Best of all, these muffins take a very short time to prepare and taste like they took a lot of effort.

Makes 10 muffins

Ingredients:

1 ½ c all-purpose flour

1 t baking powder

1 t baking soda

½ t sea salt

½ t cinnamon

½ t freshly ground nutmeg

¼ t allspice

1 large egg

1 c cooked pumpkin puree

¼ c milk

¼ c granulated white sugar

2 T packed brown sugar

⅓ c canola oil

½ c chocolate chips

2 T raw pumpkin seeds

Instructions:

Preheat oven to 400 degrees F.
Line 10 muffin cups with paper liners.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In another bowl, whisk together egg, pumpkin puree, milk, white sugar, brown sugar, and oil, until smooth. Pour wet ingredients into the dry ingredients and, using a spatula, stir until smooth. Stir in chocolate chips.
Divide batter into prepared muffin cups; top with pumpkin seeds, and bake for 20-25 minutes or until toothpick inserted in the center of muffins comes out clean.
Remove from the oven and cool for 5 minutes before removing muffins from tins.

To learn more about Sandra Gutierrez click here.

Filed Under: Desserts, Dinner, Featured Stories, Hosting and Holidays, Kid-Friendly, Recipes, Sandra Gutierrez Tagged With: Dumplings, Halloween, Pumpkin

Back-to-School: Healthy Whole Grains for the Lunchbox

September 17, 2012 By Sandra Gutierrez Leave a Comment

Back-to-School: Healthy Whole Grains for the Lunchbox I made an art of packing lunches when my children were little and found it to be an exciting way to introduce them to new and flavorful food. Nothing made me happier than to clean out their empty lunch boxes when they returned from school each day. I knew I had passed the test when the only thing left were the wrappers and sticky remnants that their tiny hands had left behind.

Growing up in Latin America meant that my own childhood lunches often included whole grain salads, hand-held morsels—such as empanadas and croquetas—and thermoses filled with warm sopas. So, when it came time to making my children’s meals, I thought nothing of letting flavor and nutrition take precedence over pre-packaged convenience.

Slapping two pieces of bread together with something in the middle may be the simplest thing to do—trust me when I tell you that I’ve made plenty of sandwiches in my lifetime—but kids get tired of eating the same lunch every day. Wouldn’t you? According to industry experts, the average American eats almost two hundred sandwiches each year. Sometimes, a little variety goes a long way.

Younger kids tend to be a bit pickier about what they eat than older children. That’s okay. I had one child who wouldn’t eat food that wasn’t decorated with chopped parsley and another who wouldn’t touch anything that had a speck of green on it. Like me, you may have to do a bit of customizing, but when your children eat every single bite of goodness you send with them to school, you’ll know it was well worth the effort.

Packing a wholesome lunch every day can appear to be a challenge, particularly when it’s meant to be gobbled up by a child, too distracted to truly appreciate the nuances of a carefully balanced meal. My tips for you are these: First, work around your children’s pet peeves so that you can start shaping their palates early on without getting into a power play. Start with the things they like and find new ways of showcasing them. Second, fall back on the abundance of produce and the goodness of whole grains available today. Most kids outgrow pickiness at some point. Slowly familiarizing them with new ingredients will lead to more adventurous eating later on. The trick is to keep food simple while interesting at the same time.

I learned early on that even though my kids claimed to dislike salads, they’d devour julienned vegetables such as carrots and bell peppers without a problem. As they grew up, I began to incorporate these beloved ingredients into whole grain salads. Ingredients like bulgur and whole wheat couscous that reminded them of pasta, and farro that was similar to rice, became instant favorites. As long as I kept the other ingredients uncomplicated, they were willing to give them a try. By the time they were in middle school, their lunch boxes were most likely to hold containers of corn salad or chilled farro topped with grilled chicken, than a sandwich.

As your children go back to school, I envy you the task of preparing their meals every morning and of making sure that they have plenty of glorious surprises hiding within their lunch boxes. The recipes that follow are kid-approved, with lots of flavor that won’t intimidate most young palates, plus they can be made the night before. Lucky are the teachers who get to see your children’s expressions of joy as they uncover the culinary treasures that await them each day.

Farro is one of the ancient grains making a strong comeback. It’s very high in protein and in soluble fiber, which makes it an ideal addition to a child’s diet. The sweet dressing is a favorite with kids and the almonds provide an additional portion of protein to the mix. Farro is nutty and when cooked properly, offers a bit of resistance to the bite, giving it a pleasant texture that children like. Cook farro as you would rice or pasta. If you make this salad for older kids, add a sprinkling of chopped cilantro or Italian parsley. Purchase farro in specialty and health food stores.

Back-to-School: Healthy Whole Grains for the Lunchbox-Farro Salad

FARRO SALAD WITH HONEY & LEMON DRESSING
Serves: 4

Ingredients
¾ cup uncooked farro (spelt)
4 cups water
¾ cup shredded carrots
¼ cup sliced almonds, toasted
2 TBSP lemon juice
1 TBSP red wine vinegar
2 TSP honey
1 TBSP extra virgin olive oil
Salt and Freshly ground pepper, to taste

Instructions

In a large pot, combine the farro and the water. Bring to a boil; cover and lower the heat to a simmer. Cook farro, about 10-12 minutes or until it’s cooked through but still has a bit of a bite.
Fill a bowl with iced water. Drain farro in a sieve and immediately, place it (sieve and all) in the iced water to stop the cooking process; let it sit for 5 minutes, then drain well.
In a large bowl, combine the farro, carrots and almonds. In a small bowl, whisk together the lemon juice, red wine vinegar, honey, salt and pepper; slowly, drizzle the olive oil into the dressing and mix to combine. Stir the dressing with the farro salad, until well combined.

Back-to-School: Healthy Whole Grains for the Lunchbox-Couscous Salad When my kids were very little, I would send this salad broken up by ingredients: a mound of couscous, a cup of miniature tomatoes, a container of chickpeas, and a box of raisins. Once they learned to like each one of the components separately, I began to incorporate them into this salad.

COUSCOUS SALAD
Serves: 4

Ingredients
¼ cup extra virgin olive oil
2 TBSP fresh lemon juice (or to taste)
Salt, to taste
Freshly ground pepper, to taste
1 small garlic clove, minced
1 cup whole wheat couscous
1 cup boiling chicken broth (or water)
½ cup halved grape tomatoes
½ cup cooked chickpeas, rinsed and drained (may use canned)
¼ cup raisins
1 TBSP finely chopped Italian parsley (optional)

Instructions

In a large bowl, whisk together the olive oil, lemon juice, garlic, lemon zest, salt, and pepper; set aside so flavors can blend.
Place the couscous in a large bowl and pour the boiling chicken broth over it; cover and let it stand for 8 to 10 minutes or until the liquid is absorbed. Fluff the couscous with a fork.
Pour the vinaigrette over the couscous and mix well. Add the chopped tomatoes, chickpeas, and parsley (if using), stirring well. Chill the salad for at least 30 minutes or up to overnight before serving.

The flavor profile of this refreshing salad features sweet, sour, and salty undertones ideal for children’s palates. This is a great choice for kids who like monochromatic food. You won’t find a touch of green in this one! I’m particularly fond of the smokiness lent by grilled corn; however, if you prefer, use frozen and thawed corn kernels instead. Older kids can add grilled chicken, cubed ham or cooked shrimp to the mix. When my kids were teens, they loved stuffing this salad into hollowed out tomatoes and packing them in their lunch boxes.

CREAMY CORN SALAD WITH CHEESE
Serves: 4

Ingredients
2 ½ cups grilled corn kernels (about 3 large ears)
¼ cup light sour cream or low fat Greek yogurt
2 TBSP freshly squeezed lime juice or to taste
Salt and pepper to taste
2 TBSP grated Cotija or parmesan cheese

Instructions

In a medium bowl, whisk together the light sour cream (or yogurt), lime juice, salt, and pepper; stir in the corn kernels and mix until combined.
Sprinkle with the Cotija cheese and parsley (if using) and stir to combine. Chill well before serving.

Note: Grilling corn is easy; simply place the peeled ears directly onto a hot indoor or outdoor grill. Grill the cobs for about 2 or 3 minutes per side, or until you get a slight charring. Then slice the kernels off the cob.

Sandra A. Gutierrez is a mom, cookbook author, and a culinary instructor; even thought her kids are grown up, she still loves to pack lunch boxes.

Filed Under: Healthy Options, Kid-Friendly, Menus Tagged With: Diet, Grains, Nutrition

Back-to-School: Lunch Inside the Box!

September 10, 2012 By Sandra Gutierrez Leave a Comment

Back-to-School: Lunch Inside the Box! I remember my first lunch box as if it were just yesterday. It was a red and green plaid lunch pail with silver hinges that twinkled with the sunlight. Every day, I would open it and stare wide-eyed at its wondrous contents. I would find different things inside: carefully crafted sandwiches, colorful salads, and juicy pieces of fruit. A thermos, topped with a red cap that served as a cup, was the only ever-present item in my lunch pail, and that was fine by me. I loved the mystery of not knowing what hid inside my boxed treasure and the excitement of discovering its contents every time.

Assembling my own children’s lunches was always a pleasurable activity for me. I too, tried hard to turn their meal away from home into a loving and meaningful experience, even if it meant going to bed a little bit later each night or waking up just a tad earlier each morning. One thing was for certain—their lunch boxes were always ready on time and were always filled with interesting and fun goodies for them to enjoy.

In Japan, homemade, packed lunches are known as Bento boxes. Traditionally, these always contain a portion of cooked rice, a vegetable (steamed or raw), a piece of fruit, and a little bit of protein in the form of fish, eggs or meat. These meals are served in boxed containers that have divided sections, to separate each lunch item from the next.

Today, you can purchase all sorts of portable boxes to send lunches packed in this style. Some are made of plastic, others are made with pretty lacquered wood, yet others are comprised of stackable metal boxes with clips that hold them together. However, and even though you may not find traditional Bento box containers where you live, you can still replicate the idea with a little bit of imagination. For instance, I use individual boxes and place them side by side in a traditional lunch box, or I divide a large plastic container—or the lunchbox itself—by wrapping cardboard dividers with aluminum foil and placing them whimsically inside. Just make sure that your box has a tight-fitting lid to secure its contents, in order to ensure that they don’t land all over the place during a bumpy bus ride or a happy skip down the hallways.

Lunches that follow the premise of Bento boxes can be fun to make, particularly when it comes to children’s meals. Many of the food items can be cut into shapes, including sandwiches, vegetables, fruits, and cheese. Use cookie cutters to transform them into stars, animals, or flowers. If you choose to include a rice portion, use short grain rice that holds together after it’s cooked, and shape that into shapes that can be decorated with edible garnishes. Transform them into cute little faces or sports balls by using cut-up vegetables, olives, seeds, or nuts. Imitation crab meat, ham, rotisserie chicken or cooked pork, can be cut into batons or cubes and provide a source of protein. Tuna or egg salad can be shaped into scoops and tortilla wraps can be sliced into pretty pinwheels.

The next time that you plan your child’s school lunch, don’t think out of the box. Instead, make a Bento boxed lunch—the kind that will make your child’s eyes open in wonder and their tummies feel very happy.

Author’s Note: Keeping food at the optimum temperature is important in order to prevent food-borne illnesses. For this reason, I recommend that you place a frozen pack into your child’s lunchbox and if possible, use insulated lunchboxes that keep foods cold longer.

crab sticks

This is the perfect way to introduce kids to the concept of sushi and a great addition to a Bento box. Serve this with sliced oranges, and carrot cut-outs. Its presentation is simple but colorful. This rice is easy to shape into any form you wish to give it, once it reaches room temperature. Very small kids may want to keep all of the ingredients separate; in this case, place mounds of plain rice, imitation crab sticks, and sliced cucumbers separately in the lunch box.

MINI SUSHI BALLS
Makes: 4-5 servings

Ingredients
1 cup sushi rice
1¼ cups cold water
¼ cup seasoned rice vinegar
2 TSP sugar
1 TSP salt
1¼ cups finely cubed imitation crab meat (surimi) or ham
¾ cup finely minced English cucumber (seeded)
Low-sodium soy sauce

Instructions

Place the rice in a strainer; rinse under cold water until the water runs clear. Drain well.
Transfer rice to a medium saucepan and add the cold water (if using a rice maker, follow the machine’s directions). Bring water to a boil; reduce heat to low and cover rice, simmering it for 20 minutes or until all of the water has been absorbed.
Remove the pot from the heat and allow the rice to sit, undisturbed and covered for 10 minutes.
In the meantime, place the vinegar, sugar and salt in small saucepan and place it over low heat; stirring until most of the sugar and salt have dissolved. Transfer the rice into a medium glass bowl, and carefully stir in the vinegar mixture, cutting it into the rice until well mixed. Cover the bowl with a damp, clean towel and let it cool to room temperature, for about 15 minutes.
Stir the cucumber and imitation crab meat (or ham) into the rice, stirring gently. Dip a ½ cup measuring cup into cold water and fill it with the rice mixture, packing it down tightly. Unmold and repeat with the rest of the rice, making sure to dip the cup in water each time. Place the shaped rice into each Bento box. Place a tiny container or package of soy sauce on the side, for dipping.

cucumber

If your child loves pickles, try this recipe for a sweet and sour version that is sure to please. English cucumbers are almost seedless and their skins have not been dipped in wax—unlike traditional cucumbers—which renders their green skins completely edible. I core the cucumbers, and then use a sharp knife or an apple corer to remove the seeds entirely. Make these right before packing them into lunchboxes, or assemble the recipe the night before.

QUICK PICKLED CUCUMBER RINGS
Makes: 4 servings

Ingredients
1 large English cucumber
¼ cup seasoned rice vinegar
2 TSP sugar
1 TSP low-sodium soy sauce
1 TSP vegetable oil
¼ TSP salt

Instructions

Remove the cucumber from its wrapping and wash well under cold water.
Trim the ends and cut the cucumber into 3 or 4 long chunks. Use an apple corer or a knife to remove the seeds. Cut the cucumber into ¼ -inch slices and place them in a medium bowl.
In a small bowl, stir together the vinegar, sugar, soy sauce, oil, and salt, until the sugar is dissolved; add this to the cucumbers and mix well. Cover and refrigerate for at least 20 minutes (up to overnight).

peanut butter and jelly buttons

These are scrumptious cookies, for those days when you want to send the kids a special treat in their lunch boxes. The cookie dough can be baked ahead of time and the unfilled cookies can be frozen for up to 2 months. Just pull out the number of cookies you’ll need from your freezer, fill, and decorate. For kids with peanut allergies, skip the peanut butter and double up on the jelly.

PEANUT BUTTER & JELLY BUTTONS
Makes: 16 cookies

Ingredients
1½ cups all-purpose flour
½ cup powdered sugar
Pinch of salt
1 stick plus 1 TBSP unsalted butter, at room temperature
1 egg yolk
1½ TSP vanilla extract
¼ cup peanut butter
¼ cup jelly (your favorite)
2 oz melted dark chocolate

Instructions

In a large bowl, combine the flour, sugar and salt; mix well.
Add the butter, egg yolk and vanilla, mixing with your hands until the dough holds together in a ball.
Divide the dough in half, press into discs and wrap well with plastic; chill in the refrigerator for 2 hours.
Roll dough out to ¼ inch thick and using a 2 ½ -inch round cookie cutter, cut out 32 round shapes. Re-roll dough, if necessary to make all of the circles. Place cut outs on cookie sheets lined with parchment paper and chill for 10 minutes (or up to 24 hours) before baking.
When ready to bake, preheat the oven to 350°F.
Bake cookies for 8-10 minutes or until edges begin to turn golden. Cool cookies completely on wire racks. Spread half of the cookies with ½ teaspoon of peanut butter; top that with ½ teaspoon of jelly. Sandwich the cookies together, with the filling inside. To melt the chocolate, place the chocolate in a zip-top bag and microwave on high for 20 second intervals until the chocolate has melted. With scissors, cut open a small hole at one end of the bag and pipe 4 dots on each cookie. Let the cookies dry on cookie racks before storing.

Sandra A. Gutierrez is a mom, cookbook author, and culinary instructor; she has packed many lunch boxes for her kids.

Filed Under: Healthy Options, Kid-Friendly, Menus Tagged With: Diet, Nutrition, School

Chile Chocolate Brownies

July 24, 2012 By Sandra Gutierrez Leave a Comment

These decadent bars have a rich, moist, and dense texture. The luxurious taste of chocolate will meet your taste buds and the sweetness will seduce your senses. Then slowly the slight heat of chiles will spread across your tongue and surprise you with a tingling sensation. The combination of chocolate and chiles gives the well-known mole poblano of Mexico and the mole de plátano of Guatemala their distinctive flavor. And here, fruity ancho chiles are a perfect match for rich, dark chocolate. The meaty pecans lend an unmistakable Southern touch. These are “grown-up” goodies. Make a batch without chiles for the kids.

Makes 20 brownies

Ingredients:

1 c (2 sticks) unsalted butter

6 ounces unsweetened chocolate

2 c sugar

4 eggs, at room temperature

1 1/2 teaspoons vanilla

3/4 c all-purpose flour

1 1/4 t ancho chile powder

1/2 t salt

1 c chopped and toasted pecans (optional)

For the glaze:

1/4 c confectioners’ sugar, sifted

2 T cocoa powder

2 T unsalted butter, melted

1 T coffee-flavored liqueur

1/2 t vanilla

1/4 t chipotle chile powder

Instructions:

Preheat the oven to 325°F. Butter a 9x9x2-inch baking pan.
Place the butter and chocolate in the top of a double boiler and heat over low heat, stirring occasionally, until they have melted and are well combined. Lift the bowl carefully from the pan so no water droplets come into contact with the chocolate mixture; let cool for 5 minutes and transfer to a large bowl.
Stir in the sugar; add the eggs one at a time, beating well after each addition; stir in the vanilla. In a medium bowl, whisk together the flour, ancho chile powder, and salt; gradually add the dry ingredients to the chocolate mixture, beating well until fully combined. Add the pecans.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan. Cool brownies for 1 hour in the pan.

To make the glaze: In a medium bowl, combine the confectioners’ sugar, cocoa powder, butter, liqueur, vanilla, and chile powder; blend until smooth. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the brownies. Cut them into 20 bars.

This recipe first appeared in The New Southern-Latino Table by Sandra A. Gutierrez ( University of North Carolina Press. 2011.) and is available for purchase here.

To learn more about Sandra Gutierrez click here.

Filed Under: Chef Cocina, Desserts, Featured Stories, Recipes, Romantic Dinners, Sandra Gutierrez

Cooking with Kids!: Empanadas and Almond Crescents

July 16, 2012 By Sandra Gutierrez 1 Comment

We are pleased to kick off our ongoing series of articles on cooking with kids with an article and recipes by Mamiverse favorite, cookbook author and mom, Sandra Gutierrez. Below she shares a bit of her own story along with two recipes perfect for kids to make on rainy—or sunny—days!

When my girls were little, I always turned cold or rainy days into craft days. We would create masterpieces out of finger paints and loved to build pretty puppets out of tissue paper. However, or favorite crafts were those that involved playing with food.

Little kids love to have a stellar role in the kitchen. In fact, children might eat a larger variety of ingredients if they’ve had a hand in preparing them. Cooking is a great way to teach them basic math because they can learn to measure and add. Best of all, even little children can get involved in the learning experience. There is so much joy elicited by the discovery of different shapes and sizes, and even more so in the revelation of flavor.

Ham and Cheese Empanadas: Empanadas de Jamón y Queso

Kids are capable of doing many more things in the kitchen than most grown-ups give them credit for. Little hands can knead, stir, fill, squish, and pat. Older children can measure, shape, slice (with adult supervision), and even clean up. Sure, sometimes they make a mess in the kitchen, but so do adults and I don’t know about your kids, but my little ones were at their happiest when they could help me wash the dishes. What’s not to love about playing with water and sudsy soap?

Almond Crescents: Cuernitos de Almendras

There is no better art than the one you can eat. These are two of my daughter’s favorite recipes. Chances are that you’ll have as much fun making these as we do. The next time the weather is uncooperative, head over to your kitchen, hand the kids some aprons, and make pretty food that tastes delicious too.

Sandra Gutierrez is author of The New Southern-Latino Table: Recipes that bring together the Bold and Beloved Flavors of Latin America and the American South (University of North Carolina Press.)”which is available for purchasehere.

Learn more about Sandra Gutierrez.

Filed Under: Chef Cocina, Hosting and Holidays, Sandra Gutierrez

Ham & Cheese Empanadas: Empanadas de Jamón y Queso

July 15, 2012 By Sandra Gutierrez Leave a Comment

Ham & Cheese Empanadas: Empanadas de Jamón y Queso Empanadas are a classic staple of Latin American cuisine but some of the fillings can be a bit overwhelming for small kids who have yet to develop a palate for “grown-up” flavors. For this reason, I created these simple but totally yummy filling that children love. Little hands have no trouble mixing the filling. Older kids will love rolling and measuring the pastry before cutting it to the right size. Younger children can help “paint” the pastry with egg wash and to crimp the empanadas with the tines of a fork. All children, young and old, will love the taste of these flaky ham and cheese pockets.

HAM & CHEESE EMPANADAS
Makes: 18

Ingredients
½ pound finely chopped ham (your kid’s favorite)
2 cup shredded cheddar cheese
½ cup mayonnaise
2 TBSP honey mustard
2 ready-to-bake sheets of puff pastry, thawed according to package directions (about 1 lb.)
Egg wash made with one beaten egg, plus one tablespoon water

Instructions

Preheat the oven to 400° F.
Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the ham, cheese, mayonnaise, and mustard; chill for 30 minutes.
On a clean and lightly floured surface, roll out one puff pastry sheet into a 12-inch square; cut it into 9 (4-inch by 4-inch) squares, using a sharp knife or a pastry cutter. Place 2 packed tablespoons of the ham mixture on the center of each square; brush the edges of each pastry square with egg wash and fold the pastry over the filling to form a triangle.
Use the tines of a fork to seal the edges decoratively. Place pastry triangles on the prepared baking sheet. Repeat with the second puff pastry sheet.
When all the empanadas are filled, bake them until golden, about 15-20 minutes. Serve warm or at room temperature.

Note: When working with children, you may need to flour the surface area a bit more when you roll out the pastry; also, sprinkle the top of the pastry with a bit of flour so that the rolling pin doesn’t stick. If the pastry is getting too warm, place it in the fridge for a few minutes. These empanadas can be frozen on the prepared sheet unbaked. Once solid, transfer them to containers and keep frozen for up to 2 months. Add about 5-8 more minutes to the baking time, or bake until golden.

Sandra Gutierrez is author of The New Southern-Latino Table: Recipes that bring together the Bold and Beloved Flavors of Latin America and the American South (University of North Carolina Press.) which is available for purchase here.

Learn more about Sandra Gutierrez.

Filed Under: Kid-Friendly, Menus Tagged With: Ham, Pastry, Tapas

Almond Crescents: Cuernitos de Almendras

July 15, 2012 By Sandra Gutierrez Leave a Comment

This is the very first recipe that my beloved Tía María taught me to make when I was a little girl. Years later, I taught it to my daughters. It’s perfectly suited to make with children, who can roll them into crescents or into balls. The dough is entirely mixed by hand. Chilling the dough and the cookies before baking ensures that if little hands have overworked the dough (melting a bit of the butter in the process), the cookies will retain their shape as they bake.

Makes 26 crescents

Ingredients:

1 c unsalted butter, at room temperature

1 ½ c confectioners’ sugar, divided

1 t vanilla

2 ¼ c all-purpose flour

¾ c finely chopped almonds

¼ t salt

Instructions:

In a large bowl, combine the butter, ¼ cup of the confectioners’ sugar, and the vanilla; knead it with your fingers, until smooth. Stir in the flour, almonds, and salt, kneading it until it comes together into a ball. Cover and refrigerate for 30 minutes (or up to 2 hours).
Fit two baking sheets with parchment paper.
To shape the cookies, take a generous tablespoon of dough and roll it into a log. Place it on the prepared cookie sheet and shape it into a crescent by pressing the edges and bending them slightly. Repeat until all are done.
Preheat the oven to 400 degrees.
Chill the cookies for 15-20 minutes. Bake the cookies for 8-10 minutes or just until they begin to show a slight golden color on the bottom edges (don’t let them get too golden or they’ll burn). Let them cool on the sheets for 2-4 minutes.
Place the remaining sugar in a large plate; roll the cookies in the sugar and place them on a cookie rack to cool completely.

Sandra Gutierrez is author of “The New Southern-Latino Table: Recipes that bring together the Bold and Beloved Flavors of Latin America and the American South (University of North Carolina Press.)” which is available for purchase here.

To learn more about Sandra Gutierrez click here.

Filed Under: Desserts, Family Night Faves, Hosting and Holidays, Kid-Friendly, Make It With Mom!, Menus, Recipes

Crab Soup with Artichoke Fritters

June 18, 2012 By Sandra Gutierrez Leave a Comment

Velvety and silken seafood chowders such as this one, reminiscent of those I’ve encountered in my travels to the coastal towns in the South, are also commonly prepared in South America. This one has a delicate, luxurious flavor and is easy to make. Coconut milk, often featured in Brazilian cuisine, is used here to provide thickness and a hint of sweetness. Garnishes, which are frequently featured in Latin soups, add visual interest and textural diversity. They’re usually unassuming — a few slices of avocado, some fried tortilla strips, a sprinkling of chopped herbs, or finely chopped vegetables — and I always add them to mine. Here, fritters offer crispiness and a welcomed contrast. Make this soup just before you plan to serve it and simmer it ever so gently so as not to curdle the cream. You’ll have to make your own fish or shrimp stock.

Serves 6

Ingredients:

For the fritters:

½ c self-rising flour

Pinch cayenne pepper

¼ c plus 2 tablespoons water

1 T vegetable oil

1 (15-ounce) can artichoke hearts, drained and finely chopped

Vegetable oil for frying

For the soup:

4 T (½ stick) unsalted butter

1 c minced leeks (white and light green parts only), rinsed well

½ c peeled, seeded, and minced tomatoes

½ c dry sherry

2 c fish or shrimp stock

1 c heavy whipping cream

1 c coconut milk

2 c lump crabmeat, picked for shell fragments (I prefer claw meat)

2 t Worcestershire sauce

1 t hot sauce (such as Tabasco), or to taste

Salt and freshly ground black pepper, to taste

2 c Yukon Gold potatoes, peeled and chopped into 1/2-inch dice

Vegetable oil for frying

Instructions:

Preheat the oven to 250°F. Line a baking sheet with a metal cooling rack. In a medium bowl, combine the flour and cayenne. In a small cup, combine the water and oil and gradually add the mixture to the dry ingredients; stir until smooth. Stir in the artichokes; allow the batter to rest for 10 minutes.
In a medium saucepan, heat 3 inches of oil to 360°F (or use a deep fryer according to the manufacturer’s instructions). Carefully drop the artichoke batter by tablespoon into the oil and fry for 2–3 minutes, or until golden. Remove the fritters with a slotted spoon and place them on the prepared racks. Keep them warm in the oven (for up to 1 hour) while you prepare the soup.
In a medium Dutch oven, melt the butter over medium-high heat; add the leeks and cook for 3–4 minutes, or until soft (but don’t let them brown — reduce the heat if they’re cooking too quickly). Stir in the tomatoes and cook for 2 minutes; add the sherry and cook for 2 minutes, or until the liquid is slightly reduced. Add the stock and bring to a simmer; cook for 5 minutes. Add the cream, coconut milk, crabmeat, Worcestershire sauce, and hot sauce; season with salt and pepper; reduce the heat and simmer gently for 5 minutes. Stir in the potatoes and continue simmering gently for 10–15 minutes, or until the potatoes are fork-tender.
Ladle the soup into bowls; top each with a fritter and offer the rest on the side.

This recipe first appeared in The New Southern-Latino Table: Recipes that bring together the Bold and Beloved Flavors of Latin America and the American South (University of North Carolina Press.)

To learn more about Sandra Gutierrez click here.

Filed Under: Appetizers, Family Night Faves, Featured Stories, Hosting and Holidays, Recipes, Soups & Salads Tagged With: Artichoke