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The Best Ways to Make Mexican, Latino, or Spanish Food the Ways You Like

Image from Pixabay

Just recently, I discovered some techniques on making Latino, Mexican, or Spanish food to my taste as well as satisfy my dietary needs. Below is a list of dishes in those cuisines:

1: Rice

One recipe said to cook the rice in oil before adding the spices and sauce. I, however, could not use the traditional tomato sauce since I am allergic to tomatoes. So, I pureed jarred peppers and used that instead. Guess what—it still came out delicious.

2: Taco meat

I prepared a seasoning with various spices and stored them while using a little at a time per maybe half a pound of ground meat. It tasted as good, if not, better than the premade seasoning mix.

3: Homemade tortilla chips

Don’t have a bag of tortilla chips? No problem. You can cook actual tortillas by either, frying, baking, or even microwaving them. They still come out good, not to mention that they don’t have the extra ingredients that bagged chips contain.

4: Onions in quesadillas

I used to mix salsa with my cheese in my quesadillas. But thanks to my tomato allergy developed in 2017, I can no longer do that. While just cheese is okay, I discovered that chopped onions make it taste better and even a bit sweeter.

5: Plantains

I just learned that it is better to let plantains blacken before you cook them. Then they’ll be sweet. Cook them too soon and they’re not sweet and taste more like a potato.

I hope you enjoyed this post.

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How I Made My Gnocchi Healthier

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I love gnocchi! I used to order it a lot in restaurants, if they had it, before I developed a tomato allergy. 

For some reason, however, I couldn’t find the traditional potato kind at my local grocery store. So, I made it from scratch, which I have done several times before. But this one differed. 

How, you might ask? I added chopped broccoli, cauliflower, and herbs to the dough, as well as protein powder. Regardless of those ingredients, I didn’t use whole wheat flour. I stuck with all-purpose flour. To be honest, I never really liked wheat flour.

Anyway, another perk is that I know what went in the gnocchi since I prepared it from scratch. I also tried cooking it in my pepper marinara sauce (obviously without tomatoes), something I learned from my mom. But I needed to add more water since the dough wasn’t cooking right. Nevertheless, it came out delicious. 

All you need are 2 pounds of potatoes, 1 ½ cups of flour, 1 teaspoon of salt, and 1 slightly beaten egg. I cut my potatoes and boil them. Then I puree them in a food processor. I mix the egg with that, too. In a separate bowl or Ziploc bag, I mix the flour and salt. I also added the vegetables, herbs, and protein powder to the dry ingredients. 

I blend the wet and dry stuff together before I roll out the dough, cut small pieces, and boil them. Next time, though, I will stick to the convention way by boiling them in water and letting them ascend to the top.

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Sneaking in Veggies… Still So Delicious

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Who disliked vegetables in their youth? Many of you? I didn’t. But I’ve always had a stronger craving for carbs and sweets. Sometimes, in recent years, I didn’t even eat enough fiber.

But then I discovered that you can sneak in vegetables into your favorite meals, including sweets. Yes, you read that right.

Now I chop vegetables pretty small and put them in pasta dishes, mac and cheese, eggs, and more. I have also tried putting beets in brownies, which can actually work. But that one didn’t turn out good.

Anyway, if you’re going to sneak in vegetables into your food, whether it’s savory or sweet, here are some tips.

1: If you find chunks distracting in some dishes (which I do), you can chop them fine. But not too much—otherwise, they make the texture of your meal grainy. For instance, if you put overly finely-chopped veggies in mac and cheese, your cheese sauce becomes rough instead of smooth. I’ve used a blender, but unless you don’t mind the change of texture to your food, I would not recommend this. Honestly, you are better off chopping them on a cutting board. I know—it’s old-school. Yet, it gives you more satisfying results (this varies).

2: If you are making a dessert, be aware that some veggies work and others don’t. For example, while beets are okay in brownies, I would recommend against putting spinach or broccoli in desserts. They don’t mix well. You can use sweet potatoes or carrots, though.

3: Depending on your tastes, you can microwave, steam, or sauté your vegetables before you add them to your favorite foods. Like them firmer? Skip this step.

So, there you have it. You can still enjoy your favorite carbs and sweets (in moderation, of course) and sneak in veggies, whether it is for you, your kids, or anybody else. They may not notice at times.