Portabella Mushroom Tacos and Fresh Salsa

I have been experimenting with various dishes and this has to be one of my favorite. I think I have mentioned in previous post that I am Hispanic. To be more specific I am half Cuban and half Spaniard. I am no parts Mexican but I have a deep love for the cuisine from that region. I like my tacos to be pretty basic when it comes to the quantity of ingredients on top of my base. This is solely mushrooms and salsa.

I used already sliced mushrooms because that is a great replacement for meat. I also created my own marinade, and I prefer this to buying own from a bottle because you could regulate the amount of salt and sugar you are taking in and putting on your food.

These actually came out much more delicious than I expected, and it was the first time I tried out this marinade mix.

Ingredients:

- 1 pack of Sliced Portabella Mushroom (large)

- 1 pack Mission Soft Tortilla Shells Small

For Salsa:

- 1 Fresh lime

- 1 Leek

- 1 Tomato

- 1 Green Bell Pepper

- 1 small pack of Colorful sweet peppers 

- 1 pack of Frozen Yellow and White Corn

- 1 Bushall of Cilantro Fresh

- Salt (to taste)

For Marinade:

- Worcestershire Sauce (Base)

- Liquid smoke (optional)

- Sesame Oil (very little)

- Fresh Lime

- 7 Pcs. Garlic

- 1 small shallot

- Pepper (to taste)

- 1 pack of Equal 

First Begin:

I want to start with our salsa. This is easy and fast. 

Go ahead and put the corn in a bowl with water and microwave for about a minute or until soft. Drain and let cool.

I want to start with our salsa. This is easy and fast. 

Go ahead and put the corn in a bowl with water and microwave for about a minute or until soft. Drain and let cool. Toss it into a metal mixing bowl.  Cut lime, easiest way for you to squeeze, you will be using the entire lime. Grab your tomato, not to ripe, because you want it to with stand the cutting. Cut it into cubes or your designated size. I like my salsa, a little chunky. Do the same the bell pepper, I only use about half of the bell pepper, depending how much salsa I will need, again, chop it up and remove center. I love these small colorful sweet peppers, Grab about 5, what every colors you like, I tend to favor yellow and orange. Chop up and add to the mix. 

When cutting your leek, cut off top and bottom and throw it away. Slice it down the center, wash thoroughly, and dice it up! yes, the whole thing !

For the cilantro, just cut of a swig of the top, also to taste, because many people are not a fan, go ahead and dice up finely and add to bowl. 

Now that all of you ingredients are in the bowl, season with some salt, to taste and toss. 

Next on Deck: Marinade!

Now this marinade, will work for more than just these mushrooms. Just FYI!

You are going to chop up, yes by hand your Garlic and Shallot. Toss into your bowl. Squeeze in the juice of 1 lime. 

  











Now, you will add your Worcestershire, a generous amount because this is your base and this is what is going to give your mushrooms that meaty taste your looking for. Now a couple of dashes of liquid smoke, this is only optional because most people are not fans of this but I love the aroma it give the mushrooms when combined. Now sesame oil, is VERY delicate thing to work with. Add a small little dash of it! Take 1 packet of Equal, This is the Secret Tip of the Recipe.  Adding real sugar, you will have to add more, but with this packet, you are using less and even more effective than the real stuff that will end up as fat around your belly area.
Now whisk it together very well, to make sure everything is combined and let it sit in the fridge until you will be using it. 

 

 Preheat the oven for 350° F. 

Clean the mushrooms thoroughly before prepping and set aside on paper towels so that they can dry before putting them together. 

Now lay out your aluminum foil out on an open space you could work with. Lay it in a cross, on the table, and place your mushrooms in the center. 

Go ahead and fold up the aluminum that the mushrooms are resting on and make them into a little boat shape. This is were you will be laying your marinade so make sure all the edges are closed up. 

 

 

With a soup spoon, go ahead and start to pour your marinade over the mushrooms. making sure you get into the small spaces. Make sure that the garlic and shallots is laying on top. If you have to move them around to make sure that the ones on the bottom have marinade as well, just do it. Don't be scared to move them around. 

 

 

Seal it up, give it a good light shake, and place in the oven for about 30 minutes. Remove and open it up. The smell should be radiant!  

Assort your mushroom on your taco shells ( which should be microwaved for a couple of seconds), top with salsa and serve!!

 

Something Special

Tonight I will be posting my Portabella Mushroom Tacos with Salsa!

Stay Tuned :)

How to Cut a Pomegrante

It's pomegranate season everyone! This has to be one of my favorite fruits and every winter this is something that I cannot wait till it hits the shelves. I tend to only buy what it is in season, and I strictly believe in this method. I love to grow my own fruits, veggies and herbs and you really learn to appreciate the change of seasons.

Many people are usually turned off by the idea of cutting their own pomegranate and are usually a bit intimidated by the thought. No need for this! It is much easier than you think, and the outer shell is not as tough as it may seem. Not only is it delish and healthy, but personally it is aesthetically pleasing to look at. It almost looks like a honey comb on the inside.

Just like in previous post I will have a Secret Recipe Tip, for some that have a delicate palate.

You will need a work area that you are not concerned with getting some liquid on the counter, because depending on how ripe the fruit is, depends on how much liquid it will give once sliced open.

You will need:

1 Large Pomegranate
Cutting Board
Gloves (optional) - I prefer bare hands.
Extra Sharp Cutting Knife - Save yourself stress
A Bowl

The gloves are optional only because I find it easier to peel it apart without them. However, this could get a little messy and the red liquid from the fruit tends to bother a lot of people. DO NOT WORRY, THIS DOES NOT STAIN! Firs, start by cutting off both ends and then I like to cut the pomegranate in half and then in quarters. This make it easier to peel it apart and for the seeds to fall right off.

I did not photograph the actual peeling process for two reasons: 1. I was alone with no help, and 2. It is honestly not a good idea to get liquid all over the camera.
Basically what you need to do is just comb through the seeds over the bowl. They fall out on their own almost, this is a very gentle and slow process. If some of the casing falls in, do not panic, just wait to be completed removing all the seeds from this piece and go throough the seeds and remove anything that is white or seems out of place. Gently break and work your way through each piece, you will now see how soft the shell of the fruit really is.

Repeat over again until complete.

Ta-Da mouth watering serving of pomegranate!!

"Secret Tip of The Recipe": Now, not all pomegranates are going to be as ripe or as sweet as the last. When this happens, what I like to do, is serve myself what I am going to eat at that moment, and take 1 packet of equal and sprinkle it over the serving. Not always using the entire packet, depending on much I plan on eating. This will kick it up a notch.

Enjoy, Happy Eating! :)

Up and Coming Dishes

Christmas is around the corner, that means some exciting dishes are on their way:

Raspberry Swirl Cheesecake Bites

&

Veggie Pasta

Stay Tuned!

Crispy Baked Tofu

Only recently did I decide to convert over to being a vegetarian, but I am proud that my first post is a food that I have come to love. Tofu, does not cease to amaze me with all the things that I am able to do with it. Sauteed, fried, baked, roasted, and even in a smoothie !? The best part of all, it's so good for you. I know, I know it looks like white jello, yes I get that a lot but I have a couple of tricks up my sleeve, to help you be able to see pass this texture issue that so many seem to have. Now, I personally usually only use Non-GMO and Organic products. Growing up Hispanic, we were anything but short on food that was jam packed with flavor, which I think is where I get my twist on the traditional dish. When your abuela (grandmother) is in the kitchen cooking up something that you could smell from the front porch you already knew that something savory was on its way. I try to apply this method to just about anything, and yes that includes my tofu.

Of course you could use any brand tofu that you wish but I prefer: Nasoya Organic which could be found at a neighborhood market, and for this dish I used Extra Firm Tofu. After much trial and tribulation just firm tofu, does not get the job done for me, especially with this little trick that I learned due to a lot of testing. Many chefs and bloggers some times tend to leave out this step which will save you having to discard perfectly good tofu. (see below for tips). When I cook or bake anything, I treat it as if this was an art piece about to be placed on display, go ahead and really love what you are creating.  So lets begin...

Ingredients:

1 Box of Extra Firm Tofu (Brand: Nasoya Organic)
1 Cup Plain Panko Bread Crumbs
Garlic Powder: To Taste
Pepper: To Taste
Salt: To Taste
Cayenne (spicy option)
1 Egg