Salvadorian Quesadilla

Authentic Salvadorian quesadilla is warm afternoon treat traditionally paired with a good cup of coffee. It should have a subtle cheesy/creamy taste and the texture is sort of like cornbread, slightly grainy from the rice flour and sweetened with sugar, but not like a cake. The cheese used in my recipe is queso fresco whichContinue reading “Salvadorian Quesadilla”

Pork Chops With Fresh Garden Herbs

Growing your own cooking herbs is no easy feat depending on what types of herbs you use. We are not gardening pros and we are still trying to acquire a green thumb. Cilantro is by far the most delicate of all herbs I have ever tried to cultivate so I still rely on store-bought bundlesContinue reading “Pork Chops With Fresh Garden Herbs”

Blueberry Galette with Frangipane Filling

Blueberry galette is almost a weekly necessity around here. It is one of my husband’s love languages, especially a la mode or paired with some good quality vanilla ice cream. Since I make it so often and being that I am a busy mom, I always keep store-bought pie dough in the freezer. A pintContinue reading “Blueberry Galette with Frangipane Filling”

Italian Not-Just-For-Sunday Sauce

When I first met my husband I was introduced to a new culture. Originally from the Philadelphia region, his dad’s side of the family grew up surrounded by Italian culture, being second generation children of an Italian father. I grew up eating pasta. My mom always made Salvadorian style spaghetti with a little bit ofContinue reading “Italian Not-Just-For-Sunday Sauce”

Summer Tarts

This week I went tart crazy! I had an opportunity to cook for a friend who had surgery recently and who also happens to have a gluten intolerance. I cooked a full meal of stuffed bell peppers and rice, and for dessert I made these fruity tarts. The crust is gluten-free and made with almonds,Continue reading “Summer Tarts”

Plátanos: Plantains

Plantains, bananas, and banana leaves are deeply ingrained in Latin American cuisine. Plantains are more dense than bananas and mostly used in cooking whereas bananas are eaten as fruit. Bananas and plantains have an interesting origin and are perhaps one of those fusion ingredients brought by the explorers to the new world from Asia inContinue reading “Plátanos: Plantains”

My Mom’s Sopa de Res: Salvadorian Beef and Vegetable Soup

On days when I’m feeling under the weather, there is nothing more comforting than my mom’s sopa de res. The ingredients are simple, but highly nutritious. It’s made with vegetables that are just “roughly chopped” and beef shanks with bone and all. Bone broth seems to be all the rage nowadays, but using the bonesContinue reading “My Mom’s Sopa de Res: Salvadorian Beef and Vegetable Soup”