Food & Nutrition
“Eighty percent of our food source is picked by someone with a questionable document,” said Rochester filmmaker Angelo Mancuso, who has made a documentary on migrant workers in America.Read Full Post | Make a Comment ( None so far )
More than ever, Latinas are feeling the pressure to be skinny. Therefore former model and Cuban-born TV personality Daisy Fuentes will lead Fitness magazine in its Mind, Body, Spirit initiative as its superstar. In the September issue of Fitness (which hit newsstands August 14th), Daisy discusses her body confidence, and how to reset the dial on what America calls “beautiful”. She even offers a workout that helps her get ready for a photo shoot. Her interview and her consejos para las Latinas are a breath of fresh air as more and more magazines feature pencil thin models and celebrities.
Your comadre-blogger has hooked you up with excerpt on the interview. 🙂 In the Fitness interviews, Daisy talks about:
- Celebrity role models: “It takes someone as confident as Jennifer Lopez to turn a body part that’s often considered a flaw into something hot.”
- Hispanic women’s pressure to feel thin: “There’s a part of you that really wants to embrace your curves, then there’s society saying no one likes curves.”
- Whether Hispanic body image will change in five years:“I like the multicultural celebration of body image that is going on now. [I’m happy] that we’re all starting to see how beauty shines through no matter what you look like. I’m also a big supporter of charities that boost girls’ self-esteem.”
- Her own curves: “When I was younger, I used to worry about it all the time. Now I’m know that I’m doing the best I can. I don’t care about the criticism.”
- Her advice for other women:“Don’t be so hard on yourself. But, if you don’t like something about your body, change it. Eat healthy and work out.”
You can read the interview at FitnessMagazine.comRead Full Post | Make a Comment ( None so far )
Guavas have more vitamin C than citrus fruit; the edible rind alone has five times the vitamin C of an orange.
SOURCE: http://www.thenewstribune.comRead Full Post | Make a Comment ( None so far )
2 slices of English Cucumber 1/4 inch thick
2 chunks of pineapple
1/4 of a lemon
1/3 oz Partida Agave Nectar
1 1/2 oz Partida Tequila Blanco
1/2 oz Sprite Try this fresh summer cocktail concocted by the master Latin mixologist, Junior Merino at Rayuela.
Rayuela | 165 Allen St. | 212.253.8840 | rayuelanyc.com
SOURCE: Spree MailRead Full Post | Make a Comment ( None so far )
Ingrid Hoffmann has been tempting Spanish-language audiences by cooking traditional food with a modern twist and offering common-sense tips for entertaining. Now she wants to translate that recipe into English.
With her new show “Simply Delicioso,” airing Saturdays at 11:30 a.m. beginning July 14, the Colombian-born Miami resident becomes the Food Network’s first Latina host. Already known to Spanish TV watchers through her cable show Delicioso on Galavision and segments on Univision’s Despierta America, Hoffman will join the ranks of other Spanish-language stars who have tried to cross over to English – not always successfully.
But media experts think Hoffmann, 42, has a shot. For starters, food is common ground for all cultures.
SOURCE: hispanictrending.comRead Full Post | Make a Comment ( 1 so far )
3 tbsp. olive oil, divided
1 package (8 oz.) baby portabella mushrooms, cleaned and sliced
Freshly ground black pepper
1/2 small onion, thinly sliced
1/2 red pepper, seeded and sliced
4 12-inch flour tortillas
1 cup grated reduced-fat Mexican cheese blend, divided
4 tbsp. prepared salsa, divided
Nonstick cooking spray
Preparation: In large skillet over medium-high heat, heat 2 tbsp. olive oil. Sauté mushrooms 5 minutes, seasoning with salt and black pepper, to taste. Continue cooking until mushrooms are browned. Remove from heat and divide mushrooms into 4 equal portions. In same skillet, heat 1 tbsp. olive oil; add onion and pepper and cook about 5 minutes, until onion turns translucent and pepper is tender-crisp. Remove from heat and divide onion-pepper mixture into 4 equal portions. While vegetables cook, preheat oven to 350°F. Lay tortillas on flat surface. For each tortilla: Place 1/8 cup cheese blend on one half of tortilla, then top cheese with 1 portion mushrooms and 1 portion onion-pepper mixture. Top vegetables with 1 tbsp. salsa and 1/8 cup cheese. Fold other half of tortilla over filled half. Repeat process with other quesadillas. Spray rimmed baking sheet with nonstick cooking spray. Place quesadillas on baking sheet and bake 10 to 12 minutes or until cheese melts and tortillas turn golden and puff slightly. Let cool a few minutes, then cut into wedges and serve. Makes 4 servings.
Hispanics love meat. So it’s no surprise that we have a dish dedicated to meatballs. Here’s a great recipe for Latina meatballs.
Albóndigas en salsa roja (Meatballs in Spicy Red Sauce)
Ingredients for sauce:
3 ancho or 5 guajillo chiles
2 cups warm water
2 cloves garlic, minced
1 small onion, chopped
2 medium ripe tomatoes, coarsely chopped, or 1 can stewed tomatoes (14 ounces)
1/3 teaspoon salt
1-2 sprigs fresh cilantro
Ingredients for meatballs:
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, minced
1 small onion, finely chopped
1-2 sprigs fresh cilantro, finely chopped
1 egg, well beaten
1/2 cup bread crumbs
1/4 cup vegetable oil or lard
Sauce preparation: Soak the chiles in 2 cups of warm water for 30 minutes, until they are soft and pliable. Reserve the chile water and set aside. Remove and discard the stems and seeds and coarsely chop the chiles. Place the chiles, garlic, onion, tomatoes, salt, and cilantro in a blender or food processor, along with 2 to 3 tablespoons of the chile water. Blend for several seconds to make a thick and smooth sauce.
Meat preparation: In a large bowl, combine the beef, pork, salt, black pepper, garlic, onion, and cilantro. Mix well. Add the beaten egg and bread crumbs, and continue to mix until all ingredients are combined. Pinch off small portions and shape into quarter-size meatballs.
Heat the oil or lard in a large skillet over medium heat, then cook the meatballs in batches on all sides for several minutes, until browned. Drain onto paper towels. Also drain any remaining oil from the skillet and wipe clean. Return the meatballs to the skillet and add the sauce. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Serve with warm, fresh corn tortillas. Makes 25 to 28 meatballs.Read Full Post | Make a Comment ( 1 so far )
Alba lunches with some pals at the popular restaurant Orso in Beverly Hills on April 11.
SOURCE: GlamRead Full Post | Make a Comment ( None so far )
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