Posts by admin:
- 16-ounces Cristobal salted cod
- 1 1/2 yellow onions, chopped (about 1 cup)
- 1 1/2 red bell pepper, seeded, cored, and chopped (about 1 cup)
- 4 garlic cloves, minced
- 2 Tablespoons olive oil
- 2 cups canned crushed tomatoes
- 3 ounces green olives, chopped
- 2 epazote twigs or about 2 teaspoons epazote flakes
- 1/2 cup water
- 1 chicken bouillon cube
- 3 yellow or white potatoes, peeled and diced in 1-inch pieces
- Facebook: https://www.facebook.com/BacalaoCFE/
- Twitter: https://twitter.com/bacalaoCFE
- Pinterest: https://www.pinterest.com/bacalaocfe/
- Instagram: https://www.instagram.com/bacalao_cfe/
- 1/2 cup oat flour
- 2 Tablespoon sunflower butter
- 1 medium banana, mashed
- 2 Tbsp raw coconut flakes, unsweetened
- 1 1/2 Tablespoons chia seeds
- extra coconut flakes for rolling balls
- Mash banana in a small bowl. Add the sunflower butter and mix well. Add the chia seeds, coconut flakes and oat flour and mix until all ingredients are incorporated. Divide mixture in 14 bites, about 1/2 tablespoon.
Spring Inspiration this Friday Frenzy
April 21st, 2017Spring inspiration comes in many ways. I will be the first one to say that I love scrolling and discovering new posts especially ones that are perfect for the spring season. DO you have favorite spring produce that you enjoy? Do you have recipes you enjoy making with them? These would make a great addition to the link party below. Add your crafts and recipes that you would love to share with our audience.
Friday Frenzy and Hosts
Welcome to the Friday Frenzy. Your place to share the best of your crafts and recipes on the web. What makes us so special? Four Blogs means quadruple the exposure for maximum traffic.
Please follow your hosts:
Laura at Little House Big Alaska Pinterest Facebook Instagram
Rachel of Trampling Rose Pinterest Facebook Instagram
Noelle of Opera Singer in the Kitchen Pinterest Facebook Instagram
Kelly from Kelly Lynn’s Sweets and Treats Pinterest Facebook Instagram
Spring Inspiration – Friday Favorites
Last week we had several share some of their favorite craft and food recipes and here are some that really piqued my interest:
Vintage Step Stools: I am totally not the crafty type but I love gawking over creative pieces likes these step stools. They scream spring and can be used in multiple ways. Thanks Penny for sharing such a cute project!
I am a big coffee lover so I was glad to see this deliciously Easy Homemade Caramel Frappe. It is definitely ideal as the weather gets warmer. I might go run into the kitchen to make one as I write this…… 🙂 Thanks Lydia for such a tasty recipe.
The next recipe that caught my eye was Rachel’s Spring Macarons. Macarons have been on my to-make list for a LONG time and her recipe inspired me to make these. I simply cannot wait. Don’t you love the color? So dreamy!
Anyone need a special project for themselves or for their kids? Laura’s Waldorf Swap Bird Nest for Spring are amazingly cute! I cannot stop looking at them and imagining an evening making them. I love them!
How about ending Friday with a cocktail? I know I definitely want to have one of Jacqui’s Mixed Berry Moscow Mule at the end of this day. Cheers!
Sharing is Caring!
Southern Mexican-Style Salted Cod with Brown Rice
April 18th, 2017This recipe for Southern Mexican-Style Salted Cod has been entered as part of the CFE International Blogger Recipe Challenge. This product can be found at Cousins, H-Mart, Jetro, Price Chopper, Price Rite. Affiliate links are present in post and is helpful in keeping this blog active.
My Love for Cooking
I am asked many times how I come up with all my meal creations. I really believe that if you grow up a certain way seeing how meals are prepared, that is where the inspiration and gift of cooking is instilled. My fraternal grandmother was amazing in the kitchen as was my grandfather and my mother as well as my maternal grandmother created such great dishes, without recipes!!
Most recently, I was asked what type of cuisine I loved preparing, but I could not pinpoint it. While I am half Mexican and half Chilean, thanks to my parent’s marriage, my inspiration in the kitchen is quite different. I do not solely cook one cuisine but have always tried different cuisines. So while I am gifted in the kitchen, thanks to God and my family, I do not focus on one cuisine. I finally realized that I really love preparing Middle Eastern food.
Salted Cod or Bacalao
One of the challenges I have made for myself was to learn dishes that my maternal grandmother made while I was growing up. Every time we headed own to Mexico, especially during the Christmas holidays, I remember the spread she and my aunts would make. It was so amazing and very memorable. One of the dishes I distinctly remember NOT liking was a salted cod called Bacalao Mexicano. The dish was so fishy, pungent and really salty. I could not even bring myself to really enjoy it but now as an adult I was determined to take another look at this dish.
Before I could even start making this recipe I knew I would have to call my grandmother to make sure I was going to be making it the way I remembered. Last time I called her for a recipe, she told me not to waste my time in the labor intensive recipe. I laughed because it was not what I expected. This time around, she was much more compliant. Where does one find salted cod, you might ask? The particular brand I was sent, called Cristobal, can be found at Cousins, H-Mart, Jetro, Price Chopper, Price Rite.
Southern Mexican-Style Salted Cod
After I got an idea of the way my grandmother made her dish I decided to try the dish twice made her way, and then made with my own spin. After I finished the whole meal, I served it as dinner for my family with steamed brown rice and a side of green beans. It was still a little cool otherwise I would have paired the dish with a cabbage salad. The key to this dish is how long the salted cod is soaked in water. The longer it stays in the water the less salty the dish will be upon consumption.
I soaked the fish for 36 hours in the fridge. I drained the water after 18 hours and added fresh water for another 18 hours. I then drained the fish again and tried to remove as much water from the fish. I placed it in the food processor and chopped finely. Meanwhile, I sautéed onions and red bell pepper in a large pan. I placed crushed tomatoes into the sautéed veggies and added minced garlic and added a spice called epazote that is mostly used in Mexican dishes. I found it at a local Mexican grocery store.
Once I processed the salted cod, I added it to the tomato and veggie sauce and then added green olives. Don’t get me wrong, but the saltiness of the olives adds a different depth and not more salt to a salted cod. I roasted the potatoes in the oven before folding them into the cod and tomato mixture. I decided that roasting the potatoes would add a caramelized aspect and even a sweet note. I was right! I loved it roasted rather than steamed. Once all the ingredients were folded into the tomato mixture I added a little more water and I allowed it to simmer on low for about 45 minutes to an hour.
Easy Family Recipe even for Toddlers
Southern Mexican-Style Salted Cod
Prep Time: 36 hours
Cook Time: 60 minutes
Keywords: saute soup/stew entree seafood sugar-free gluten-free low-carb fish potatoes cod Christmas Mexican summer winter
Ingredients (serves 5)
Salted Cod
For Southern Mexican-Style Salted Cod
For roasted potatoes
Instructions
Salted Cod
Remove fish from packaging and place in a bowl. Cover with water and place in fridge. Drain water from fish after 18 hours and cover again with fresh water for another 18 hours. Drain water again and dry fish removing as much water from fish.
Place fish in a food processor and pulse until finely chopped. Set aside.
Roasted Potatoes
Preheat oven to 425F and place diced potatoes on baking sheet and cook for 15-20 minutes. Prepare the salted cod dish. Set aside potatoes out of oven until next instructions.
Southern Mexican-Style Salted Cod
In a large skillet, add olive oil. Heat on medium heat and add onions and peppers. Cook for about 7 minutes or until soft. Add the tomatoes, water, garlic, and bouillon cube. Fold the fish into the tomato mixture and add the epazote. Cook for about 45 minutes. Add the green olives and roasted potatoes and cook for another 15-20 minutes.
Sprinkle with fresh chopped parsley. Serve with brown rice and a side of green beans.
CFE International and More Recipes
Want to know more about CFE International?
And if you want to check out more recipes use the following hashtags on social media #saltfish #bacalao #Cristobal #IslaBrisa #BacalaRico #Buenaventura to see the entries.
Sharing is Caring!
Friday Frenzy with Spring Ideas
April 14th, 2017It’s the Friday before Easter, and our calender of activities have been filled!! Between having an ankle injury and concerts and services to attend, it’s been hard to juggle it all, especially with three little girls. This week I wished I did a few more recipes and crafts but it’s quite difficult trying to figure stay mobile and also be productive.
What have you guys been doing this week? Share your recipes below our even your craft ideas. I always love seeing new ideas for my girls.
Welcome to the Friday Frenzy. Your place to share the best of your crafts and recipes on the web. What makes us so special? Four Blogs means quadruple the exposure for maximum traffic. Please follow your hosts
Laura at Little House Big Alaska Pinterest Facebook Instagram
Rachel of Trampling Rose Pinterest Facebook Instagram
Noelle of Opera Singer in the Kitchen Pinterest Facebook Instagram
Kelly from Kelly Lynn’s Sweets & Treat Pinterest Facebook Instagram
I’m all about breakfast any day, not just during holidays. How yummy does this Quick Coffee Cake from Savory Moments look?
And if you’re still in need of some Easter decorations, check out these easy, glittery/twine eggs from Cut Off in the Keweenaw:
Looking for something fun to make with kids? These Homemade Brownie Easter Bunnies from Home Cooking Memories are just adorable!
Don’t forget to share what you’ve been up to!
Sharing is Caring!
Introducing Friday Frenzy
April 7th, 2017I am so excited to be one of two NEW hosts of Friday Frenzy. I would love to introduce you to new ideas and even joinin on the excitement every Friday. This week, check out what my blogger friend, Laura, has introduced as some of her favorites from around the web. GO and add YOUR favorite links and discover some ideas for spring and even Easter! We all know we need more ideas for the upcoming months so let this be a source of inspiration. Make sure to get to know all the hosts of this lovely party. Happy Friday!
Welcome to the Friday Frenzy. Your place to share the best of your crafts and recipes on the web. What makes us so special? Four Blogs means quadruple the exposure for maximum traffic.
Please follow your hosts:
Laura at Little House Big Alaska Pinterest Facebook Instagram
Rachel of Trampling Rose Pinterest Facebook Instagram
Noelle of Opera Singer in the Kitchen Pinterest Facebook Instagram
Kelly from Kelly Lynn’s Sweets & Treat Pinterest Facebook Instagram
So let’s kick off our Friday Frenzy with with a little creative fun from Deanie’s Stash. She’s sharing how to make perfect speckled eggs and you won’t believe how easy and fun they are to make.
Next up is a post from our very own Rachel of Trampling Rose. GUYS Malted Milk Cupcakes with Salted Bourbon Frosting, someone make these for me stat!
Joy from a Vintage Green hit an amazing estate sale and some of her finds are so beautiful. Look at that pitcher, I know a hutch that would love to have that sitting in it…
And here’s a fun little craft that just about anyone can pull off in an hour. This sweet little Easy Felted Bunny can be made with an old felted sweater, the thin kind, save your thick ones for mittens. 
Sharing is Caring!
Raw Banana Oat Bites & New The First Years Products
April 6th, 2017I received these products to review and test, thanks to The First Years. Superfood snacking with these Raw Banana Oat Bites happens a lot in our house so I thought it would be great to show the healthy foods I serve my girls. Affiliate links are included within the post.
Mother of Three
If you have been reading for a while you know that I have a third daughter! Even though I have been blogging for a while, I feel like I have not shared as much about my third daughter. She is the life of the party and will be turning two in July! Time flies when you have your hands full! Learning how to balance life with kids is a whole different ball game. When I had the two older girls, I had gotten used to a certain pace of life. I had gotten too comfortable.
Having three girls is a lot of work and requires a lot of patience. One of the things I try no compromise, is in their eating habits. I can totally see how a busy, fast-paced life could make any parent compromise by feeding unhealthy foods or just plain fast food. I am the first one to say that I occasionally default to McDonald’s when I cannot find a Chick-fil-A but I REALLY try not do that when I am in a bind.
Raw Banana Oat Bites
My girls have become great eaters so I take advantage feeding great food at home. Many people ask how I have time to cook but it is what I enjoy doing the most for the moment. Superfoods snacking is the best kind of snacking when it comes to my kids. Sometimes I hung up on supplements but when real food is involved, there should be no preoccupation.
We usually have some really ripe bananas, so I grabbed one and created some raw bites for me and the girls that ended up being real tasty! These bites are gluten-free, vegan, and raw too.
Can be eaten fresh or refrigerate for an hour and then serve. Good for 2 days. Ingredients Instructions
New First Years Products
I forget to try new products that work differently for every child, but I was able to introduce my youngest toddler to a special plate that doubles as a lid for on-the-go and a spoutless cup that allows toddlers to drink from any edge. In addition to those items a stackable trainer sippy cup was included that work best with kids 4 months and older and a plate with a curved edge to teach self-eating. These actually came in great timing because there have been several dishes we have had that have not been great fits.
I made the Raw Banana Oat Bites and stored them in the Take and Toss sectioned plates. I included some homemade hummus with carrots because I know that my daughter likes these combo foods. Since we are always on the go, I like having reusable containers that would work best with our pace of life. These proved to be really convenient, especially since they are leak-resistant.
Training the Toddler
The spoutless cup has been a gem because my daughter has been able to take a break from using a straw and train drinking from an edge. Definitely a positive experience especially since it is spill-proof. My daughter occasionally has dropped the cup on the floor which has caused some splattering but not as bad as a pool of liquid.
The sectioned plate with curved edges has made a difference with our almost 2-year-old. She has been feeding herself for a while but a flat plate has proven to be frustrating with scooping food. The First Years plate with curved edges has proven to be helpful for scooping. What a great way to help toddlers eat their meals better. The suction did not work so well on an older The First Years high chair but it might work on other tables.
Where to Find these Products
If you want to give these a try, they are available at Target. There is nothing like trying new things that will make the meal experience a lot better for your kids.
