Pastel Cupido

Ingredientes Para el pastel

• 250 gramos de queso crema
• ⅓ de taza de leche condensada
• 1½ tazas de crema de leche
• 2 huevos
• 4 cucharadas soperas de harina o fécula de maíz
• 1 cucharadita de vainilla
• Una o dos gotas de colorante alimenticio rojo

Para decorar

• Fresas naturales frescas y desinfectadas o cerezas en almíbar
• Chocolate semiamargo derretido
• Un poco de chocolate blanco derretido

Preparación

1. Poner todos los ingredientes del pastel en la batidora y batir por unos tres minutos a velocidad alta, hasta que se hayan incorporado muy bien. Aparte, engrasar con bastante margarina o mantequilla un molde con paredes desmontables de entre 15 y 18 centímetros de diámetro. Luego enharinarlo muy bien y vaciar en él la mezcla del pastel. Precalentar el horno por 15 minutos a 170-180 grados centígrados y hornear por una hora, o hasta que haya cuajado y esté bien firme.
2. Dejar enfriar un poco dentro del mismo horno y cuando esté apenas tibio, retirar las paredes del molde, pues si se deja enfriar por completo, puede dificultarse esta operación. Una vez que el pastel haya enfriado por completo, vaciar un poco de chocolate oscuro por arriba, esparcirlo cuidadosamente con una espátula y coronar con las fresas o cerezas escurridas. Luego hacer hilos de chocolate blanco por encima ayudándose con un tenedor y enfriar en el refrigerador hasta la hora de servir.

Fresh Salsa (Salsa Fresca)

© Chef LaLa

Nutritional Facts

• Calories, 27
• Fat, .3g
    Saturated, 0g
    monounsaturated, 0g
    polyunsaturated, 0g
• Protein, 13g
• Carbohydrates, 6g
    Dietary Fiber, 1.3g
• Cholesterol, 0mg
• Sodium, 313mg

*per serving

Ingredients

• 1½ cups tomatoes, finely chopped
• ¼ cup red onion, finely chopped
• 2 serrano chiles, minced, stemmed and seeds removed
• 1 to 2 tablespoons fresh cilantro, shredded
• ½ teaspoon salt
• 1 teaspoon lime juice

Preparation

1. Combine all ingredients in medium-sized bowl. If salsa is too hot, add more chopped tomatoes. If not hot enough, add another chile.
2. Refrigerate 30 to 60 minutes before serving, allowing flavors to combine.

Servings

Makes approximately 2 cups or 4 servings.

Recipe from Chef LaLa’s Latin Lover Lite.

Oysters Cotija

© Chef LaLa

According to common wisdom, almost any kind of seafood could act as an aphrodisiac.  Lobster, crab and oysters or sole should work equally well as long as they are expensive.  Casanova is said to have been a firm believer in oysters, eating 50 of them raw every morning in the bath together with the lady he fancied at that moment.

Oysters Cotija Recipe

Nutritional Facts

• Calories, 60
• Fat, 3.7g
    Saturated, 2g
    monounsaturated, 1g
    polyunsaturated, .7g
• Protein, 2.5g
• Carbohydrates, 4g
    Dietary Fiber, .3g
• Cholesterol, 15mg
• Sodium, 134mg

*per serving

Ingredients

• 12 oysters, shucked and on the half shell
• 2 slices bacon, cut into 12 (1-inch) pieces
• ½ cup unseasoned dry bread crumbs
• 2 tablespoons butter, melted
• ¼ teaspoon garlic powder
• 1/8 teaspoon ground árbol chiles or paprika
• 1 ounce cotija, Romano or Parmesan cheese, grated
• 2 tablespoons chopped fresh cilantro, minced (optional)

Preparation

1. Preheat oven to 375°F. Place shells with oysters on baking sheet. Top each oyster with 1 piece bacon. Bake 10 minutes or until bacon is crisp.
2. Meanwhile, combine bread crumbs, butter, garlic powder and ground chile in small bowl. Spoon mixture over oysters; sprinkle with cheese. Bake 5 to 10 minutes. Garnish with cilantro.

Servings

Makes 12 appetizers.

Chef’s Note: Oysters are a well balanced food because they contain protein, carbohydrates, and lipids, and are a good source of vitamins A, B1 (thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). 4 or 5 oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. Applewood bacon works well in this recipe.

This recipe and many others from Chef LaLa’s Chef LaLa presents Best-Loved Mexican

Shrimp and Potato Fritters Topped With Cactus and Spicy Red Sauce

Ingredients - Fritters/Tortitas

• 8 Medium Potatoes, boiled, peeled
• 4 Ounces Ground Dried Shrimp
• 4 Ounces Cotija Cheese, finely grated
• 4 Medium Eggs
• As needed Oil

Ingredients - Sauce

• 28 Ounces Canned Red Enchilada Sauce
• 1 Medium Onion, pureed
• 1 Medium Tomato, pureed
• 1 Tablespoon Chicken Bouillon
• 1 Tablespoon Cornstarch
• ¼ Cup Water
• 32 Ounces Sliced Nopalitos

Preparation

1. In a large saucepan add Enchilada Sauce, pureed tomatoes, onions, and chicken Bouillon. Cook for 15 minutes. In a small bowl, dissolve cornstarch in water.
2. Slowly incorporate dissolved cornstarch into sauce stirring constantly.
3. Cook for 15 minutes. In a large bowl, place the potatoes and mash well.
4. Add dried shrimp, cotija cheese and eggs. In a skillet, heat oil. It is important that the heat is not too high because then the patties won’t fully cook inside. Also, if the heat is too low the patties will absorb all the oil. To check if oil is hot enough, drop a little potato mixture into the pan. They should sizzle immediately.
5. With a tablespoon, spoon potato/shrimp mixture (about 1 ½ ounces) in the pan and use the spoon or spatula to flatten them into a patty shape.
6. Carefully flip over when golden brown.
7. After removing drain excess oil. Set aside until service.
8. Before serving add the Sliced Nopalitos (cactus). Cook to warm.
9. Add patties to sauce, cook for additional 3-5 minutes and serve.

Serving

Do not combine the Sliced Nopalitos, red sauce and patties until ready for service so that they maintain the vibrant colors and shape.

Serves 20-25 patties – slightly larger than a silver dollar

Chile Relleno Pie (Pastel de Chile Relleno)

© Chef LaLa

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Chile Relleno Pie Recipe

Nutritional Facts

• Calories, 179
• Fat, 12.6g
    Saturated, 7g
  
• Protein, 8.7g
• Carbohydrates, 7.3g
    Dietary Fiber, 2.7g
• Cholesterol, 136mg
• Sodium, 295mg

*per serving

Ingredients

• ¼ cup pancake mix
• 3 large eggs
• ½ teaspoon baking powder
• 2 tablespoons butter
• ¼ cup fat-free evaporated milk
• 1 cup Cheddar and Monterey
• Jack cheese blend, shredded
• ½ cup canned fire-roasted whole Anaheim chiles, sliced length-wise

Preparation

Preheat oven to 350°F. Combine pancake mix, eggs, baking powder, butter and milk with a hand mixer or blender. Spray pie pan with nonstick cooking spray and sprinkle with ½ cup cheese. Pour egg mixture over cheese. Layer chiles over egg mixture and sprinkle with remaining cheese. Bake 20 minutes or until firm in center.

Servings

Serves 6

This recipe and many others from Chef LaLa’s Chef LaLa presents Best-Loved Mexican

Pastel de Chile Relleno Recita

Información Nutricional

• Calorías, 179
• Grasa, 12.6g
    Saturada, 7g
• Proteínas, 8.7g
• Carbohidratos, 7.3g
    contenido de la fibra diaria recomendada, 2.7g
• Colesterol, 136mg
• Sodio, 295mg

*por una ración

Ingredientes

• ¼ taza pancake mix
• 3 huevos grandes
• ½ cucharadita polvo de hornear (baking powder)
• 2 cucharadas mantequilla
• ¼ taza leche evaporada sin grasa
• 1 taza queso Cheddar y Monterey Jack, rallado
• ½ taza chiles rostizados en lata o frescos - Anaheim chiles, cortados en rajas a lo largo

Preparación

Caliente el horno a 350°F. Combine pancake mix, huevos, polvo de hornear, mantequilla y leche con batidora o licuadora. Cobra el recipiente de horno con spray de cocina. Agregué 1/2 taza de queso. Arriba agréguele el batido de huevo. Ponga las rajas de chile arriba y luego agregué el resto de queso por enzima. Poner en el horno por 20 minutes o hasta que este firme en el centro.

Porciónes

Hace 6 Porciones

Esta receta y otras muchas de Chef LaLa Chef LaLa presents Best-Loved Mexican

Catfish with Cherry Salsa (Bagre en Salsa de Cerezas)

© Chef LaLa

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Catfish with Cherry Salsa Recipe

Nutritional Facts

• Protein, 28.2g
• Carbohydrates, 18.3g
    Dietary Fiber, 1.3g
• Cholesterol, 92mg
• Sodium, 470mg

*per serving

Cherry Salsa Ingredients

• 1 cup fresh sweet cherries, halved and pitted
• ¼ cup minced red onion
• 1 medium jalapeño pepper, cored, seeded and minced*
• 1 tablespoon lime juice
• ⅓ cup orange juice
• ½ teaspoon salt

Catfish Ingredients

• ¼ cup all-purpose flour
• 2 tablespoons cornmeal
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 tablespoons canola or vegetable oil
• 4 medium catfish fillets (about 1¼ pounds)
• Lime wedges
• Chopped fresh cilantro (optional)

*Jalapeño peppers can sting and irritate skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

1. To make salsa, combine cherries, red onion, jalapeño, lime juice, orange juice and salt. Stir well; refrigerate.
2. To make catfish, combine flour, cornmeal, salt, pepper, paprika and garlic powder on a dinner plate. Heat oil in large, heavy-bottomed skillet. Dredge catfish in flour mixture, coating completely. Ease into oil. Fry catfish over medium-high heat 4 to 5 minutes per side or until fish is golden brown and no longer translucent in center. Serve catfish with cherry salsa and lime wedges.Sprinkle with cilantro, if desired.

Servings

Makes 4 servings

Chef’s Note: In some parts of Mexico, catfish is becoming one of the most popular fish. The U.S. catfish from artificially bred fish family Ictaluridae. This fish class offers several advantages when cooked: price consistent, high quality, medium flavor blends well with a variety of flavor profiles, firm texture which is very useful in virtually any type of cooking method and allows prolonged storage, is available throughout the year and its price is midrange.

This recipe and many others from Chef LaLa’s Latin Lover Lite

Bagre en Salsa de Cerezas Recita

Información Nutricional

• Calorías, 293
• Grasa, 11.7gr 
    Saturada, 1.7g
    Monoinsaturados, 5.4g
    Poliinsaturado, 3.6g
• Proteínas, 25.2g
• Carbohidratos, 18.3g
     contenido de la fibra diaria recomendada, 1.3g
• Colesterol, 92mg
• Sodio, 470mg

*por una ración

Para la salsa de cerezas

• 1 taza de cerezas frescas picadas¼ de taza de cebolla roja picada finamente
• ½ jalapeño desvenado, sin semillas y picado
• 1 cucharada de jugo de limón
• 1/3 de taza de jugo de naranja
• ½ cucharadita de sal

Para el bagre

• ¼ de taza de harina
• 2 cucharadas de empanizador de hojuelas de maíz
• ¼ de cucharadita de sal
• ¼ de cucharadita de pimienta negra molida fina
• ¼ de cucharadita de páprika
• ¼ de cucharadita de ajo en polvo
• 2 cucharadas de aceite vegetal
• 4 filetes medianos de bagre (unos 600 gramos)
• Mitades o cuartos de limón
• Cilantro fresco y picado (opcional)

*Los jalapeños pueden irritar y dar comezón en la piel, así que se recomienda utilizar guantes de hule cuando se manejan estos chiles. Tenga cuidado de no tocarse los ojos.

Preparación

1. Combine todos los ingredientes de la salsa de cerezas, mezclándolos bien. Ponga en refrigeración.
2. Para hacer el bagre, combine la harina, empanizador, sal, pimienta, páprika y ajo en polvo en un. Caliente el aceite en una sartén grande de fondo plano. Pase los filetes uno a uno por la mezcla de la harina y cúbralos por completo. Fríalos en el aceite caliente con cuidado y durante unos 4 ó 5 minutos a fuego medio-alto por cada lado, hasta que el pescado se torne de un color café dorado y ya no se vea transparente en su centro. Sirva el bagre con la salsa de cereza y los trozos de limón. Esparza un poco de cilantro por encima, si lo desea.

Porciónes

Salen 4 porciones

Consejo de la Chef: En algunas partes de México, el bagre se está convirtiendo en uno de los pescados más populares. El pez bagre estadounidense criado artificialmente proviene de la familia del pez Ictaluridae. Este pez de primera categoría ofrece varias ventajas al cocinarlo: precio consistente y de alta calidad; sabor medio que se mezcla bien con una gran variedad de perfiles de sabor; textura firme la cual es muy útil en virtualmente cualquier tipo de método de cocimiento y permite prolongar su almacenamiento; se encuentra disponible todo el año y su precio es de rango medio.

Esta receta y otras muchas de Chef LaLa Latin Lover Lite

Chino-Latino Fried Rice

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Español

As a mom, a professional, a wife… I often have to rely on making meals out of leftovers. And one meal that actually requires you to use leftover rice is fried rice. But I’m going to put a little spin on it and make a Chino Latino Fried Rice.

Como madre, una profesional, una mujer … a menudo tengo que confiar en hacer las comidas fuera de las sobras. Y una comida que realmente requiere el uso de sobras de arroz es arroz frito. Pero voy a darle un giro poco en él y hacer un arroz frito Chino Latino.

Healthy Kids, PSA

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Español

It’s easy to promote healthy eating if these foods are available in the home. Children need structure, predictability, parents setting limits for both eating and behavior. …

Es fácil para promover una alimentación saludable si estos alimentos están disponibles en el hogar. Los niños necesitan estructura, la previsibilidad, los padres establecer límites tanto para comer y el comportamiento. …

Siete Salsas en Siete Minutos

Chef LaLa te ayudara a preparar siete salsa saludables sencillamene y rapido para que todos tus invitados queden satisfechos.

Cooking with Friends

I asked some of my closest friends why they don’t like cooking at home. “Time”, “food costs”, “clean up” and “boredom” were a few of their answers. Well, I came up with a great solution: Don’t just cook for friends and family, cook with them! Here’s how…

Vibrant Salads

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Español

The fun thing about salads is that you can top them with a variety of things that can help you meet your daily allowance of  vitamins, minerals and macronutrients. Leaf lettuce alone supplies 40% of your daily needs!

Lo divertido de las ensaladas es que puedes cubrirlas con una variedad de cosas que pueden ayudarle a cumplir con su ración diaria de vitaminas, minerales y macronutrientes. La lechuga de hoja solo suministra el 40% de sus necesidades diarias!

Picante Chocolate Truffles

English

Español

On a recent Today Show appearance I gave you my Picante Chocolate Truffles, and since so many of you requesting the recipe, I’m going to prepare it for you here today.

En un aspecto Today Show recientes que te di mi Picante trufas de chocolate, y como muchos de ustedes su interés en la receta, me voy a preparar para usted hoy aquí.

Cheap and Tasty Stir-Fry Dinner on Today Show

Want to get back to basics with good food — at a great price? Nutritionist and healthy lifestyle expert Chef Lala shares a special stir-fry that serves a family of four for less than $20. Learn how to prepare a quick, easy and inexpensive meal that everyone will enjoy.

Almond chicken stir-fry Recipe

Ingredients

• 2 tablespoons cornstarch
• 2 tablespoons lite soy sauce
• 2 tablespoons water
• 3 cloves garlic, minced
• 1 pound chicken breast, thinly sliced
• 2 ounces raw almonds, slivered
• 3 tablespoons peanut or canola oil
• 3 each green onion stalks, thinly sliced
• 2 large carrots, peeled, thinly sliced diagonally
• 1/2 red bell pepper, thinly sliced
• 10 ounces broccoli florets, separated
• 1/4 cup oyster sauce
• 1/4 cup low-sodium chicken stock or water

Preparation

In a bowl, combine lite soy sauce, cornstarch, water, and garlic and stir well. Add chicken and stir to coat. Allow to marinate for 10 minutes. Meanwhile, in a large wok or pan, over medium heat, toast almond slivers and until golden. Remove from pan and set aside.

Over high heat, add oil to the wok until very hot. Add chicken and stir-fry for 2 minutes. Add green onion and stir to combine.  Add carrots, bell pepper and broccoli florets. Cover and steam for 1-2 minutes. Uncover and add oyster sauce mixed with chicken stock. Stir to combine. Serve immediately.

Extras

Serve stir-fry with brown rice: Grain foods, especially whole grains, supply vitamin E and B vitamins such as folic acid, as well as minerals like magnesium, iron and zinc. Whole grains, like brown rice, are rich in fiber. Sauté your rice with diced vegetables for great taste, color and texture.

Pack on the vegetables: Vegetables are packed with all types of healthy nutrients — vitamin C, folic acid and beta-carotene. Dark-green leafy vegetables, such as spinach or broccoli, are especially high in these nutrients.

Other great stir-fry vegetable options: mushrooms, snow peas, soy beans, water chestnuts, bamboo shoots, celery, white onion, zucchini, green beans, ginger, bok choy

Chef’s Note:Serve fruit as dessert: Fruit’s sweet flavor comes from fructose, a naturally occurring sugar. Fructose is a carbohydrate, which is a good source of energy or blood glucose and your body’s main source of energy. Fruit is full of healthy substances such as vitamin C, vitamin A, potassium, folic acid, antioxidants and fiber.

Meal Replacement Smoothie

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Español

Meals need to be full of nutrients and vitamins. If you are doing a meal replacement, make sure it’s a substantial one… like this one.

Las comidas deben estar lleno de nutrientes y vitaminas. Si usted está haciendo un sustitutivo de una comida, asegúrese de que es un importante una… como éste.

Lite Ranch Dressing

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Español

The dressings that get the worst rap of all are the creamy ones. Of course! They contain mayonnaise, butter, cream… But you can make healthy choices by purchasing healthier versions of the things you love, like reduced fat mayonnaise (15 calories) rather than regular mayonnaise (100 calories). Let’s put together a lighter version of ranch dressing.

Los apósitos que obtienen la peor abrigo de todos son los cremosos. ¡Por supuesto! Que contienen mayonesa, mantequilla, crema … Pero usted puede tomar decisiones saludables mediante la compra de versiones más sanas de las cosas que te gustan, como de mayonesa baja en grasa (15 calorías) en vez de mayonesa regular (100 calorías). Vamos a poner juntos una versión más ligera de la preparación del rancho.