Recipes

Sweet Banana Dessert

Ingredients:

• 2 ripe bananas, sliced
• 1 ripe mango, peeled and diced
• 1 ripe peach, peeled and diced
• 1 cup pineapple chunks (fresh or canned, drained)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup coconut milk or any milk of choice
• 1 tablespoon honey or maple syrup (optional, for added sweetness)
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Ingredients:
   • Peel and slice the bananas.
   • Peel and dice the mango and peach.
   • If using fresh pineapple, peel and cut it into chunks.
2. Blend the Base:
   • In a blender, combine the sliced bananas, mango, peach, pineapple chunks, vanilla extract, ground cinnamon, and coconut milk.
   • Blend on high until the mixture is smooth and creamy. If you prefer a chunkier texture, pulse the blender a few times instead of blending continuously.
3. Adjust Sweetness:
   • Taste the mixture and add honey or maple syrup if you want it sweeter. Blend again briefly to combine.
4. Serve:
   • Pour the blended mixture into bowls or glasses.
   • For a chunkier dessert, you can fold in additional pieces of diced banana, mango, peach, or pineapple at this stage.
   • Garnish with fresh mint leaves if desired.
5. Chill (Optional):
   • If you prefer a chilled dessert, refrigerate for about 30 minutes before serving.

Enjoy your refreshing and tropical banana blender dessert! This easy, no-bake treat is perfect for a healthy snack or a light dessert.

Choosing the Right Cooking Oil

Choosing the right cooking oil is crucial for both the flavor and nutritional value of your meals. With a plethora of oils available on the market, it can be overwhelming to select the one that best suits your cooking needs. This article aims to demystify the process, focusing on the key factors to consider: smoke point, flavor, and health benefits.

Understanding Smoke Point The smoke point of an oil is the temperature at which it begins to break down and smoke, releasing harmful free radicals. Oils with high smoke points, such as avocado, canola, and refined olive oil, are ideal for high-heat cooking methods like frying and sautéing. On the other hand, oils with low smoke points, like extra virgin olive oil and flaxseed oil, are better suited for salad dressings or dishes that require low-heat cooking.

Flavor Profile The flavor of the oil can greatly affect the taste of your dish. Neutral oils like sunflower, vegetable, and canola oil won’t overpower the flavors of other ingredients, making them versatile for a variety of dishes. For a more pronounced taste, oils such as extra virgin olive oil, sesame oil, and coconut oil can add a distinctive flavor to your cooking, enhancing the overall taste profile of your meal.

Health Considerations The health benefits of cooking oils are another important factor. Oils rich in monounsaturated and polyunsaturated fats, like olive oil and walnut oil, can improve heart health and lower cholesterol levels. Conversely, oils high in saturated fats, such as palm and coconut oil, should be used more sparingly. Additionally, it’s beneficial to opt for cold-pressed or expeller-pressed oils when possible, as these methods retain more of the oil’s natural nutrients and flavors.

In summary, selecting the right cooking oil depends on the intended cooking method, desired flavor, and health considerations. By understanding these aspects, you can make informed choices that enhance the taste and nutritional value of your dishes, contributing to a healthier and more enjoyable culinary experience.

All About Choosing and Cooking Rice

Rice is a staple food for over half the world’s population, and its varieties are as numerous as they are versatile. Each type of rice has its unique characteristics and uses in the kitchen, making it an incredibly adaptable ingredient. This article explores the different types of rice and offers cooking tips to help you make the most of this essential grain.

Super Bowl Spare Ribs

Get ready to score big at your Super Bowl party with these mouthwatering spare ribs! Marinated in a simple yet flavorful blend of garlic, lemon juice, salt, and pepper, and slow-cooked to perfection, these ribs are sure to be a game-day hit. Paired with classic sides of corn on the cob and baked potatoes, and slathered in your favorite BBQ sauce, this dish is a guaranteed touchdown for any football feast.

Shrimp & Squash Delight

Imagine this: tender shrimp bathed in a vibrant curry coconut sauce, nestled next to melt-in-your-mouth squash and sweet bursts of red pepper. It’s not just a meal, it’s a fiesta! This Panamanian recipe is ready in 30 minutes and bursting with flavor. So grab your spices and get ready to transport your taste buds to the tropics!

Jambalaya Rice

Dive into the vibrant flavors of the South with this hearty Jambalaya Rice recipe, a melting pot of cultural influences from Spanish to Caribbean cooking. Packed with smoky sausage, tender chicken, and a medley of vegetables, all simmered in seasoned rice with a kick of chili and paprika, this dish is a celebration of simplicity and taste. Perfect for feeding a crowd or spicing up your weeknight dinner, this jambalaya brings a cost-effective, flexible, and robust meal to your table, embodying the spirit of resourceful and flavorful cooking.

Roast Stew

INGREDIENTS:

• 2.72 lbs. top round roast marinated with garlic, lemon juice, onions, red peppers, salt & pepper to taste
• 8 oz. tomato sauce (Basil, Garlic, Oregano)
• 7 potatoes peeled & chopped
• 16 oz. broccoli florets
• 2 tablespoons oil
• 6 cups water

DIRECTIONS:

First, add 2.72 lbs. top round roast to 2 tablespoons oil in a medium saucepan. Next, add ingredients top round roast was marinated with and mix well. Then, add 8 oz. tomato sauce and mix well. Moreover, add 6 cups of water and cook on medium heat for 1 hour. After 1 hour, add potatoes and continue cooking on medium heat for 30 minutes. After 30 minutes, add 16 oz. of broccoli, cooking for an additional 5 minutes…and then serve.

Spaghetti with Kielbasa

INGREDIENTS:

• 20 oz. thin spaghetti
• 4 quarts water
• 24 oz. beef Polska Kielbasa, sliced
• Onion, chopped
• Red pepper, chopped
• Garlic, chopped
• 1/3 cup lemon juice
• 2 tablespoon oil
• 24 oz. pasta sauce
• 3 cups water
• 1 tablespoon salt
• Parmesan cheese (optional)

DIRECTIONS:

First, add red peppers, onions, garlic, 24 oz. beef Polska Kielbasa, 1/3 cup lemon juice and 2 tablespoon oil to medium skillet on medium heat. Mix well and then add 1 tablespoon salt. Next, add 24 oz. pasta sauce. Then, add 3 cups of water. Cook on high heat for 6 minutes, then cook on reduced heat for 20 minutes. After cooking on reduced heat for 20 minutes, beef Polska Kielbasa is ready. Cook 20 oz. thin spaghetti in medium saucepan by adding spaghetti with 4 quarts water, adding salt to taste. Bring water to a full, rolling boil for 6 to 8 minutes, testing the texture of spaghetti until it has a stringy bounce to it. Serve all cooked ingredients in a platter.

Traditional Panamanian spaghetti is cooked in water, with salt being added to water during the boiling process to swell, soften and release some of its starches. This symbiotic process, between the salt and water allows for an enhancement in flavoring the spaghetti noodles, and simultaneously limits starch gelation… altering the reduction of its stickiness consistency.

Panamanian Tilapia With Asparagus

INGREDIENTS:

6 tilapia fillets marinated with garlic, lemon juice, salt & pepper to taste
12 oz. asparagus spears
Onion, chopped
Red pepper, chopped
9 oz. flour
2 tablespoons Curry powder
2 cups water
4 tablespoons oil

DIRECTIONS:

First, add tilapia fillets, coated in flour to 3 tablespoons of oil in a medium skillet. Cook on medium heat until golden brown and set aside. Next, add onions, red peppers and 2 tablespoons of Curry powder to 1 tablespoon of oil in medium skillet and sautee ingredients. Additionally, add 2 cups of water ensuring all ingredients are mixed well as all ingredients are sauteed and set aside. Then, add asparagus to 2 cups of water in medium skillet, on medium heat and cook until tender, but FIRM. Lastly, place all cooked ingredients onto a serving dish, and serve.

Pescado frito, or fried fish comes in a variety of delectable dishes in Panama. Pescado frito is a fundamental dish, and its origins can be traced back to Chorillo. This version of fried tilapia includes the traditional way of marinating the fillets, to give it a “softer” taste, or a “less fishy” taste. This dish serves well with rice, or fried Patacones which are fried plantains.

Pork Tamales in Banana Leaf

The Panamanian Tamale is a traditional Mesoamerican dish, centered on the “masa,” in which the ingredients are cooked, then steamed to a dough-like consistency. Unlike the Mexican tamale, which is cooked in corn husks, the Panamanian Tamale is steamed in plantain leaves, giving it a much saturated, dense and more flavorful texture.

INGREDIENTS:

• 2.78 lbs. pork loin center cut boneless, marinated with onion, cilantro, green pepper, lemon juice, garlic, salt & pepper to taste.
• 6 oz. large black olives
• 10 oz. Spanish Queen Olives
• 16 oz. Capote Capers
• 12 oz. raisins
• 1 cup tomato sauce (Basil, Garlic, Oregano)
• 2 tablespoons oil
• 12 cups water
• 5 lbs. Azteca “Masa”
• Banana leaves
• String

DIRECTIONS:

First, add 2.78 lbs. pork loin center cut boneless to 2 tablespoons oil in medium saucepan and cook until brown. Next, add marinated ingredients with pork loin and cook on high heat for 5 minutes. Subsequently, add 6 cups of water and continue cooking on high heat for 5 minutes, then cook on reduced heat for 3 hours.

As the pork loin cooks, prepare the banana leaves by washing them well. When the pork loin is ready, it will become a “masa.” Next, add “masa,” 10 oz. Spanish Queen Olives, 16 oz. Capote Capers and 12 oz. raisins to center of banana leaf, wrapping ingredients inside banana leaf like a present…securing leaf with string…forming the Panamanian Tamale.

Lastly, add tamale to 6 cups of heated water, in a large saucepan, and cook for approximately 1 hour. Remove tamale from pan, as this dish is ready to be served.