Spaghetti With Mushroom Sauce #WeekdaySupper

Posted on by
3

DSC_0007-2This is a recipe inspired by my pantry, yes pantry you read it right, well the history is very simple, I was doing some cleaning one day and I came across cans of tomato and mushroom, I was a little worry because I try to buy fresh products and don’t remember when I buy those. But of course I was going to use them and what better way the in a sauce, my daughters love pasta and this sauce is just what you need when you don’t want any type of meat.
So I create this easy recipe with pantry items the I know you have in your house and just like me make this delicious sauce and impress your family with something different that day for dinner.
Enjoy.

INGREDIENTS

  • 1 can 14 oz diced Tomato
  • 2 cans 4 oz each slice mushroom
  • 1/4 cup ketchup
  • 2 tablespoons tomato paste
  • 1 onion julienne
  • 2 mince garlic cloves
  • 1 teaspoon oil
  • 1 cup pasta water
  • 1 pound pasta
  • 1/2 cup chopped basil
  • salt and pepper to taste

DIRECTIONS

Cook the pasta according to package directions, I used Fusilli but you can use wherever you want.

Heat a pan to medium low heat, add oil, onion and garlic, cook until onion is soft, add the can of tomato, drain and rinse the mushroom and add to the pan, add the rest of the ingredients except the basil, this one is better at the end, cover and cook for 5 minutes.
Drain the pasta mix with the sauce sprinkle some parmesan cheese and serve immediately, serve with a side of salad (optional).

This recipe makes 6 servings.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Sunday Supper Movement

For more ideas to make delicious #weekdaysupper check out this recipes.

Monday – The Hand That Rocks The Ladle – Linguine with Clam Sauce
Tuesday – Cookin’ Mimi – Barbecue Jack Chicken
Wednesday – Noshing With The Nolands – Lentils Ole
Thursday – Basic N Delicious – Spaghetti with Mushroom Sauce
Friday – Granny’s Down Home Sassy Southern Cooking – Sassy Sausage Jambalaya

Desserts in Jars Girl Scout Adventure by the Book Event. #DessertinJars

Posted on by
Reply

DIJ-CoverI had the pleasure to attend this great event featuring the cookbook Desserts in a Jar by Shaina Olmanson, which is very popular because the facility the is to make this kind of desserts as a gift, go to meal or just a different way to serve in your house.
In this particular event the girl scout of San Diego were invited to join Executive Chef Bridget for a #Dessertsinjars adventure, by recreating one of the recipes on the book Campfire Bars in Jar. Just in time for summer camping.
In this event we learn about the book Desserts in Jars, includes 50 inventive ideas full of sugar and spice and a whole lot else that is nice, from cobblers and custards to cupcakes and creme brulees, all presented beautifully in a jar. Some of the desserts are baked right in the jar, while others use the jar as an easy and elegant serving dish.
For gift-giving, there is a special chapter devoted to mixes with dry ingredients attractively layered in the jar, this is the best gift to give in birthdays, anniversaries, christmas, etc.
Is a must have book and we highly recommended.

Executive Chef Bridget Bueche and organizer Susan E. Mcbeth.

Executive Chef Bridget Bueche and organizer Susan E. Mcbeth.

CAMPFIRE BARS MIX RECIPE

  • 1 cup graham cracker pieces, each about 1-inch square
  • 1 1/2 cups mini marshmallows
  • 3/4 cup milk chocolate chips
  • 1/2 cup granola
  • 1/3 cup packed light brown sugar
  • 1/2 cup chopped almonds

DIRECTIONS

In a 1-quart jar, layer the graham crackers, marshmallows, chocolate chips, granola, brown sugar, and almonds. Seal with the lid decorate the jar if you like, and attach a label with this instructions for the recipient:
To make the bars: 1 stick of butter melted.. Preheat the oven to 350 F. Pour all the contents of the jar into a large bowl. Stir in the melted butter until all the pieces are coated. Press into a 9-inch square baking pan. Bake for 12 to 15 minutes. Allow to cool. Cut into bars and serve.

If you like this recipe I’m sure you are going to love the book.

Check out the Adventures by the Book website for more events.

The goodies to make the Dessert in jar.

The goodies to make the Dessert in jar.

All the girl scout and the chef.

All the girl scout and the chef.

The making of the dessert in jar.

The making of the dessert in jar.

Anayelli, Natalia, Samantha they love the book.

Anayelli, Natalia, Samantha they love the book.

Sweet Corn Tamale (Tamal Asado) Global Street Food #SundaySupper

Posted on by
33

Sweet Corn TamaleI’m so exited for this week #SundaySupper and I know you will be too, we have street global food, the kind of food the makes us drool every time we walk by.
And this week we have a bunch of recipes so you can make delicious street food at home.
I made Sweet Corn Tamale or Tamal Asado this is a very popular bread in Costa Rica the you can find in all the farmers markets, restaurants and in every house with a good cup of coffee, is delicious, gluten free and no egg necessary, I’m sure you are going to love the mild flavor, the hint of coconut and of course the easy way the it is to make it.
Give it a chance and enjoy this sweet tamale, with some tea, coffee or just like this.
Enjoy.

INGREDIENTS

  • 6 cups Masa Harina
  • 1 cup heavy cream
  • 2 cups half and half
  • 2 cups buttermilk
  • 1 can sweetened condensed milk
  • 1 cup sugar
  • 1 1/2 cups unsweetened coconut
  • 1 cup parmesan cheese
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 stick of butter melted

DIRECTIONS

  1. Preheat the oven to 350° F.
  2. In a heavy button pot mix the Masa Harina, buttermilk, half and half, heavy cream. Place the pot to medium high heat and add the rest of the ingredients, do not at the butter just yet. Let it cook for 10 minutes mixing constantly. Remove from heat and add the butter, stir and pour in to the mold.
  3. For this recipe you can use any type of mold the you want I used a bundt cake mold, but feel free to use wherever you have on hand just make sure is grease before adding the mixture.
  4. Bake for 1 hour, let it cold completely in the mold, refrigerate after cool.

This recipe makes one sweet tamale.

Preparation time: 15 minutes
Cooking time: 10 minutes cooking 1 hour baking
Level of the recipe: Easy

And if you are hungry for more here’s a list of more delicious street food.

Bread on the Boulevard

Hand-Held Savory Eats

To-Go Containers

Sweets on the Streets

Grab a Thermos 

Be sure to join us for the Global Street Food #SundaySupper chat at 7 PM EST this Sunday evening. The party starts at 4pm PT; come join us by following the #SundaySupper hashtag or through TweatChat.
Throughout the day on Sunday we will tweet our favorite recipes by using #SundaySupper hashtag.  We are excited for you to join the fun.  Be sure to also check out the  #SundaySupper Pinterest Board for more recipes and ideas.
Would you like to join the Sunday Supper Movement? You can sign up here: Sunday Supper Movement

Fried Ripe Plantains made with #Avocadooil from @ChosenFoods Product Review

Posted on by
1

DSC_0036Recently I start using avocado oil, let me tell you the this oil is amazing I can said it has become my favorite.
I have the pleasure to do a review for Chosen Foods a local company the dedicate all their efforts to bring new, delicious and healthy products to the market.
Now back to the oil, it is incredibly good for everything dressings, sauces, marinades, stir-fry, sear, saute, bake, broil and barbecue, it have a high smoke point than other oils up to 500F, is very mild in flavor and affordable.
Some of the health beneficial of this oil are healthy monoun-saturated fats and antioxidants with zero cholesterol, is good for the skin, eyes, hair health as well as contain cardiovascular protective properties.
This Avocado Oil is a staple in my pantry and I highly recommend for you to start using it, I’m sure you will feel as happy as me with the change.
Plantains are a favorite in my house and so easy to make, with Avocado Oil is a better and healthy way to make this delicious pieces of plantains.
Check out more products and where to buy Avocado Oil here.

Chosen Foods

http://www.chosen-foods.com/

INGREDIENTS

  • 4 ripe plantains
  • 3 tablespoons Avocado Oil from Chosen Foods

DIRECTIONS

Peel and cut the plantains in pieces, heat a pan to medium high heat add the oil and cook the plantains 2 to 3 minutes on each side.
Serve as a side dish or add sweetened condensed milk for an instant dessert.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

Cream Cheese and Peach Bundt Cake #BundtaMonth

Posted on by
19

Cream Cheese and Peach Bundt CakeI have to be honest with you, when our #BundtaMonth group said the this month is all about peaches, I was a little concern, because of course I love peaches but I never bake with them, oh no, well let me tell you something this peach-y august is amazing, fell in love of my cake, the flavor is amazing you get hints of cream cheese and little peaces of peach, just the right amount of cinnamon, well you need to make it, because is just delicious.
Enjoy

INGREDIENTS

  • 3 cups flour
  • 1 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 stick of butter
  • 1 8 onz cream cheese
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup fat free half and half
  • 1 teaspoon cinnamon
  • 1 1/2 sugar
  • 2 peaches pell, without the pit and chopped
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350 °F.
  2. Sift together the dry ingredients.
  3. Cream the butter and cream cheese with the sugar in a stand mixer, add the eggs one by one and the vanilla extract, mix for 3 minutes.
  4. Add the dry ingredients alternating with the half and half, mix just to incorporate, with the help of a spatula add the peaces of peach.
  5. Pour in a bundt cake mold and bake for 1 hour.

This recipe makes 1 bundt cake.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

Looking for inspiration? Hop over and check out these gorgeous cakes.

Balsamic Peach Bundt Cake by Kate from Food Babbles
Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love
Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen
Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street
Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious
Frangipane Peach Bundt by Sandra from The Sweet Sensations
Momotaro Peach Boy Cake by Kim from Ninja Baking
Peaches and Cream Bundt Cake by Heather from Hezzi-D’s Books and Cooks
Peach Bundt with Raspberry Jam Swirl by Holly from A Baker’s House
Peachy Buttermilk Bundt by Anita from Hungry Couple
Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess
Peach Spice Bundt Cake by Renee from Magnolia Days
Peach Streusel Bundt Cake by Anne from From My Sweetheart
Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Here ís how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a bundt using peach
  • Post it before August 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Caramel Swirl Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Basic Sandwich Cookies #fillthecookiejar

Posted on by
1

Basic Sandwich CookiesI’m so happy because today we are sharing one of my favorite things in the world cookies, yes cookies, today the #fillthecookiejar team is giving you ideas to homemade cookies so your kids can enjoy delicious cookies this school year.
We have a variety of ideas because we know how important is for you to give your child healthy and homemade food.
I make this basic sandwich cookies, not to sweet, the best part is you can smear wherever you want, yes anything well maybe not, but you got the idea.
They are delicious in hot chocolate yes delicious.
Give it a try I know your going to love it.

INGREDIENTS

  • 1 stick of soften butter
  • 1 egg
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons ice cold water

DIRECTIONS

Cream the butter with the sugar, add the egg, salt and vanilla extract, then add the flour slowly, last but not least the water add 2 tablespoons first check the consistence and if is necessary add the other tablespoon.
Make a ball cover with plastic and refrigerated for 1 hour.

Preheat the oven to 325 °F.

With a rolling pin roll out the dough to a circle of about an inch and use a cookie cutter to form the cookies, mine was about 2.5 in. they are little and cute.
Place in a baking sheet and bake for about 12 to 15 minutes or until brown.

Place the cookies on a cooking rack to cool completely and the smear the jam or peanut butter or Nutella or Dulce de leche or ganache or, oh my anything is good in this cookies, I used Dulce the Leche as you can see but is because my family love it.

This recipe makes 36 little. delicious and super cute cookies.

Preparation time: 15 minutes plus 1 hour in the fridge
Cooking time: 15 minutes
Level of the recipe: Easy

#fillthecookiejar

Peach Ice Cream Paletas #SundaySupper

Posted on by
49

Peach Ice Cream PaletasThis week we have the amazing T.R Crumbley as the host of the #SundaySupper Farmers Market and Local Food, what a great opportunity for us to share great recipes made with local products from different Farmers Markets.
I go to this new place very close to my house and I just love it, you find delicious and fresh products and other crafts.
This trip to the farmers market is a favorite for my girls and I on thursday afternoon.
And this week I find the most incredibly and juicy peaches, Oh my I bought so many of them the my family is bean eating peach everithyn this days.
And one of the recipes my made are this delicious, refreshing, not too sweet peach ice cream paletas, definitely a new favorite in my house.
I hope you enjoy too.

INGREDIENTS

  • 2 peaches peel and cut in pieces, reserve some pieces to add at the end.
  • 1/3 cup sugar
  • 1 1/2 cup fat free half and half
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract

DIRECTIONS

Make a puree with the peaches pieces, remember to set aside some pieces for the ice cream at the end, heat a saucepan to medium low add the puree, sugar, vanilla, half and half and heavy cream, reserve 2 teaspoons of heavy cream to mix with the cornstarch, stir until simmer.
Once start to boil add the cornstarch mixture and let it boil for one more minute, add the pieces of peaches and let it cool.

In the meantime, prepare the cups, molds or wherever you want to use to shape the ice cream, I used 5 ounce cups, and start adding tablespoons of the ice cream, do not fill to the top, and freeze overnight.

This ice cream is great for a afternoon snack, is not too sweet and kids will love the natural flavor and the little pieces of peaches.

This recipe make 10 paletas.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Did you like this recipe? I know you do, so check out even more delicious recipes inspired by the Farmers Markets.

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Chicken Fried Rice #WeekdaySupper

Posted on by
2

Chicken Fried RiceLike I always promise this week #weekdaysupper is a simple recipe that can be made with leftovers rice and rotisserie chicken.
This is my version of a chinese classic in Costa Rica and I love it, it was my go to dish when I did not have time to cook.
A complete meal that only need a good salad, because you will feel very full with this.
A fast and simple fried rice my personal option even for a party, and the addition of carrots give it a nice crunch.
Hope you enjoy.

INGREDIENTS

  • 3 cups of  cook white rice
  • 2 cups of rotisserie chicken in bite side pieces
  • 1 cup green onion chopped
  • 2 cups carrots minced
  • 6 tablespoons soy sauce
  • 1/2 teaspoon of salt
  • 1 tablespoon sesame oil

DIRECTIONS

Heat a skillet to medium high heat and add the sesame oil, wait a minute and add the carrots, rice and chicken, stir for 3 minutes, add the soy sauce, green onions and salt, stir until everything is well combine, about 3 more minutes.

Put a lid on and let this delicious rice rest for a minute.
Serve with a side of salad or just like this.

Yields 6 servings.

Preparation time: 10 minutes
Cooking time: 6 minutes
Level of the recipe: Easy

Sunday Supper Movement

 More ideas from this amazing group for you to make this week.

Monday – Mama’s Blissful Bites Watermelon and Mint Salad
Tuesday – Eat, Move, Shine Grilled Chicken with Goat Cheese, Candied Tomatoes and Roasted Olives
Wednesday – Shockingly Delicious – Wedge Salad
Thursday – Basic N Delicious – Chicken Fried Rice
Friday – Cravings of a Lunatic – Farmers Market Salad

Dulce de Leche Stuffed French Toast #SundaySupper

Posted on by
50

Dulce de Leche Stuffed French ToastToday is an indulging day for you we have breakfast for dinner and all the recipes are amazing.
Let me tell you the #SundaySupper team puts together delicious and easy recipes every sunday.
In this occasion I made for you french Toast but no any toast Dulce de Leche Stuffed French Toast, and I create this recipe one day the I want it to used a can of Dulce de Leche the was in my pantry for a week looking at me, asking me When are you going to used me? with a really sad face.. Well not exactly a face, but you know what I mean, and french toast are a favorite in my house I make them stuffed with bacon and eggs, cream cheese and scallions, strawberries well with almost everything.
Enjoy this delicious, sweet, soft and crispy french toast.

INGREDIENTS

  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup sugar
  • 1 Challah Bread, you can use french if you want
  • 6 tablespoons Dulce de Leche
  • 4 tablespoons butter
  • Maple Syrup and more butter to dress the toast at the end.

DIRECTIONS

In a bowl mix eggs,sugar, milk and vanilla. Cut the bred in 6 thick slices, make an incision in the center, just don’t cut all the way, and smear the Dulce de Leche.

Heat a pan to medium low heat and add the butter, soak each slice of bread in the mixture of milk and cook immediately 4 minutes on each side.

Serve immediately pour maple syrup and a piece of butter, enjoy.

This recipe makes 6 delicious toast.

Preparation time: 20 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

More delicious recipes.

Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Traditional Escabeche (Pickle) #SundaySupper

Posted on by
26

DSC_0032Oh man this week #SundaySupper is just what you need, a lot of recipes to preserve those fruits and veggies of the season, because some of them are not available the whole year.
So if you have veggies or fruits in your fridge or pantry and don’t know what to make come and join us today we have a lot of amazing recipes that I know you are going to love.
My recipes is inspired by all the delicious escabeches or pickle the we make in Costa Rica, my grandmother made the most amazing escabeche ever, and I tried to recreated her recipe a little more simple but equally delicious, she was an incredible cook and her recipes are stick with me like glue, thats way I’m so proud to share with all of you this one, the is delicious, easy and you can make any time for any occasion.
Enjoy.

INGREDIENTS

  • 1 medium cauliflower
  • 3 carrots
  • 1/2 green beans
  • 1 red or yellow pepper chopped
  • 1 onion chopped
  • 3 bay leaves
  • 2 teaspoon of sugar
  • 2 cups white vinegar
  • 1 tablespoon vegetable oil
  • salt to taste

DIRECTIONS

Cut the veggies in medium size pieces, in a microwavable safe bowl place the veggies add 3 teaspoons of water, sprinkle with salt and cover with a damp towel, cook for 4 minutes.
Heat a pan add the oil, onion, bell pepper and bay leaves, cook for 5 minutes,turn of the heat and add the vinegar, sugar and salt (about 2 teaspoons) set aside.
Mix the two preparations and fill the mason jars (I use the 8oz. jar) let it cool completely, place the lid on and refrigerate for up to six months.

This recipe makes 6, 8 oz. jars.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

Are you craving more delicious recipes? Check out the links of this amazing

Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:
Chow Chow Relish from Magnolia Days 
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days 
Banana Jam from Killer Bunnies, Inc 
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes 
Candied Watermelon Rind from What Smells So Good? 
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere  
Quick Peacharine Chutney from Shockingly Delicious 
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite 
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine 
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers 
Hot and Spicy Giardiniera from The Messy Baker 
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.