#cocinandoencasamango

[cocinandoencasamango]

salmon quinoa bowl

customisable quinoa bowl with a side of sweet potatoes and delicious yogurt dip.

for the quinoa:

usually i cook 1 cup of quinoa which is more or less 4 servings, since it’s a large quantity i store the rest for future quinoa bowls in the fridge for up to 3-4 days. it’s super ideal for when you don’t have a lot of time but still want something fun and nutritious. so, what you need:

1 cup of white or mixed quinoa

2 cups of water

salt as preferred, I put 1 tbs.

always follow the instructions of the packaging, but most of them follow the same process. rinse the quinoa in cold water 1-2 times, drain completely and put in a small pot with low flame, add the 2 cups of water and the salt , cover with a lit, and let cook for 15-20 min, depending on the product instructions. let rest for 2-5 min, and then it’s ready, it should have a fluffy texture.

for the sweet potatoes fries:

1 large sweet potato

salt & pepper

dried parsley

dried garlic

1 spoon of olive oil

a baking tray

parchment paper

towel paper

preheat the oven at 180ºC. while the oven heats, wash 1 large sweet potato and cut into fries shaped splices. on a baking tray, lay a sheet of parchment paper and put the fries separated from each other, with a towel paper press them a bit to release excess moisture and then season with salt & pepper, add the dried garlic and parsley and then drizzle with a bit of olive oil. cook for 15-20 minutes and flip them halfway.

for the yogurt dip:

greek yogurt or the one of your choice (i use lactose free)

1 lemon half

salt & pepper

dried parsley

mix all of the ingredients together in a small bowl and set aside.

quinoa bowl preparation:

Ingredients:

1 cup of cooked quinoa

salad mix (you can make this or just use your choice of greens)

feta cheese or any semi hard cheese

4 cherry tomatoes or 1 orange

1 handful of pistachios or any other seed that you like

2 boiled 6.5 min eggs (skip if desired)

smoked salmon or cooked tofu*

olive oil

salt & pepper

in a bowl, place half a cup of quinoa on the bottom, then on top place the salad with the fruits, the cheese and the seeds. add the protein and season to taste.

*the tofu can be roasted or slightly fried in olive oil with seasoning of choice.

this dish serves 2 hungry people as an amazing lunch.

[cocinandoencasamango]

poke bowl

the Hawaiian & japanese inspired dish that’s full of color and is rich in flavour. these recipe is fresh and delicious as lunch or dinner for two.

ingredients:

250g of fresh salmon

1 cup of edamame 

1/2 small cucumber

1 avocado

1 lemon

1 cup of purple cabbage

1 small mango

1 cup of nori or wakame

1 cup of sushi rice

2 cups of water

rice vinegar

sugar

salt & pepper

soy sauce 

sesame oil

or a poke sauce

sesame seeds

for the salmon:

cut the salmon in small cubes and put in a bowl with 1 spoon of soy sauce, 1 spoon of sesame oil, salt & pepper, a drizzle of lemon juice and let marinate in the refrigerator for 30 minutes. 

in the mean time, cut the mango in cubes the cucumber and slice the purple cabbage and the avocado, with the seaweed cut preferably in strings and set apart the cooked edamame.

to prepare the rice:

make sure to rinse the rice in water until the water is a clear as possible, then per every cup of sushi rice, add 2 of water. In a pot place the rice with the water and cook on medium-high flame until it starts to boil. then when you reach this point, lower the flame into a minimum and cook for 12-15 minutes with a lid on.

after the rice is cooked, move into a bowl and add a mixture of 3 spoons of rice vinegar, 1/2 spoon of sugar and 1 tbs of salt, mix with folding method until everything is combined.

ensamble everything together in a bowl with the rice as a base, but all the yummy toppings and finish off drizzling some sesame seeds on top.

enjoy with chopsticks.

[cocinandoencasamango]

matcha latte

delicious acquired addiction, that gives energy with a smooth flavour.

since i do not own any of the japanese ideal equipment this is how I prepare easy at home.

what you need:

culinary or ritual quality matcha powder tea

water

milk of choice (i use soy)

sweetener (definitely optional)

cinnamon powder, also optional.

heat up around ½ a cup of water until it reaches 80ºC, then in a bowl put 1 tbs of matcha and gradually add the water and mix with a whisker. in the mean time, heat up ½ a cup of milk, and then in a mug combine everything together and lastly sprinkle a bit of cinnamon on top.

enjoy early in the morning or before working time.

[cocinandoencasamango]

beautiful saturday mornings go like this.

yummy breakfast with local ingredients and walks in the farmer’s market, i was gifted a sunflower! 🌻

[cocinandoencasamango]

bean burger with sweet potato fries

this recipe takes some time and dedication but it's totally worth it for an easy friday night at home with good company.

serves for two.

ingredients:

410g of black or red beans

3-4 champignons, cut in 4

1 small purple onion

2-3 garlics

1 cup of cooked quinoa

1 sweet potato

1/2 cup of grated parmesan cheese

salt & pepper

olive oil

1 tsp turmeric

some leaves of lettuce

2 tomato slices

2-4 bread buns

1 cup of oats

1 tsp of dried parsley

1 cup of yogurt

1tsp of mustard of choice

for the burger patties:

start by roughly chopping the garlic and the onions, stark cooking on the pan until everything starts to golden. throw in the mushrooms and mix for 3-4 minutes, season with turmeric salt and pepper to taste. set aside and let cool completely.

on a food processor add the mushroom mix, the beans, the quinoa and the oats, with until a sort of paste is created. put the mix on the fridge for 30 minutes so the mix settles a bit. afterwards, make little balls and then press them to make the patties. you will get more or less around 6-8 patties, depending on how big you make them. put back on the fridge for about 1 hour before cooking. freeze the extra patties for up to 2 weeks.

when cooking, you have 2 options:

baked: turn on the oven and set it to 190º. in a baking sheet place the patties and bake for 15-20 minutes. flip half way, no oil required.

fried: very easy on a cooking pan, place a bit of olive oil and cook the patties in medium fire for 2-3 minutes each side.

for the sweet potato sides:

cut them in fries shapes and press them in a paper towel to get rid of some of the wetness. place them in a baking tray on top a of a vegetable paper and season with powder garlic, dried parsley, salt & pepper and drizzle some olive oil. bake also at 190º for 10-15 min. when ready, sprinkle the parmesan cheese and serve.

for the dip, just mix the yogurt and the mustard together, add a tiny bit of dried parsley and top of with a bit of pepper.

ensemble the burger by putting a bit of the yogurt dip on the bottom bun, follower by the patty, the tomato and your salad.

enjoy :-)

[cocinandoencasamango]

Grilled tofu and tuna summer salad

fresh and full of protein, perfect for lazy summer days.

ingredients:

50g of salad, I used red and green lettuce and arugula.

150g of tofu cut in 2 slices

5 cherry tomatoes, cut in 4.

1 canned tuna

1 cup of grana padano or manchego cheese in cubes

1 tbs of mixed seeds (flaxseed, sunflower, pumpkin)

1 tsp smoked paprika powder

1 tsp powder garlic

salt & pepper

1 tbs olive oil

for the grilled tofu:

Create a sauce combining the olive oil, the smoked paprika, the powder garlic and salt and pepper. coat the tofu slides in both sides, cover with a lid and let marinate from 10-15min. afterwards, on a grilling, cook until golden.

Before assembling the salad, on a bowl smash the canned tuna into little pieces and the mix with the rest of the ingredients.

[cocinandoencasamango]

croissant in the balcony kinda breakfast.

[cocinandoencasamango]

blueberries and lemon cupcakes.

sometimes you just happen to have too many blueberries. 

for 6 cupcakes you need:

150 g of all purpose flour or organic spelt flour.

1 tsp of salt

1 tbs of baking powder

1 tsp vainilla extract

120ml milk

28g melted butter

30ml yogurt or sour cream

30ml of olive oil

1 egg

1 lemon zest

poppy seeds

2 cups of fresh blueberries

3-4 spoons of honey or maple syrup

utensils:

spatula

muffin tin

muffin papers

first preheat your oven to 200ºC. in a bowl mix all the dry ingredients: the flour, salt and baking powder. and in another bowl mix all the wet ingredients. when everything is completely integrated, pour the liquid ingredients over the dry ingredients (very important), then with a spatula mix until combined, but  add the poppy seeds and the blueberries halfway. do not over-mix.

pour the mixture into the papers and make sure you filled until the border so they get this fluffy and big top. bake for 15-20 minutes, make sure to keep an eye on it.

after they're cooked set them to rest for 10-15 minutes so you can remove the muffins from the tray.

and then, they're ready to eat. if you have extra muffins make sure they're completely cooled before storing in a glass or plastic container.