Prosciutto, Basil and Sundried Tomato Pizza

By |April 5th, 2010|

I tend to forget how easy it is to make pizza.  Shortly after El Hub and I got married and we were both in grad school, I would make pizza dough over the weekend, separate them into balls and freeze them.  During the week, I would thaw a ball the night before, and we would have some yummy pizza topped with cheese and pepperoni for dinner that night.

Well, since then I want to say that our tastes have evolved.  I mean, if you put a pepperoni pizza in front of me, I would inhale it in a second.  But it is more exotic when you say, “I had a prosciutto pizza for dinner”, isn’t it?

I am a huge fan of thin crust pizza; I love the crispiness and the simplicity of it.  However, I’ve had a bit of a tough time coming up with a good recipe for such type of crust.  I realized there was no need to reinvent the wheel when I came across this thin crust pizza recipe from Country Living.

Making the dough is very simple.  What is a bit time consuming is the fact that you have to wait for the dough to double – an hour.  Upon doubling, you have to punch the dough down and let it rise for an extra 30 minutes.  But let me tell ya, if you’d had a stressful day, punching this dough is a magical reliever.


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Caldo de Bolas de Verde: Green Plantain Dumpling Soup

By |January 1st, 2010|

Want a great way to beat the winter blues?  Warm up your tummy with this delicious and hearty Caldo de Bolas de Verde (CAHL-doh deh BOH-lahs deh VEHR-deh), a.k.a., green plantain dumpling in broth.  When I took a bite of a dumpling soaked in the soup, my eyes teared up.  The dumplings tasted exactly how I remembered – mission accomplished.  My husband was in awe of how good the dumplings and the soup were; needless to say, we had a good supper on a brutally cold day.

When I was a little girl, I looked forward to bolones.  While the sopa part of it didn’t thrill me that much, the way my nana made it for me was basically straining out all the vegetables, so that I would have a couple of dumplings in a broth.  I remember eating this soup with a side of white rice, which I would dump into the soup bowl.

The broth itself is delicious.  It is made with beef tail bones, beef stew meat, celery, carrots, yuca, and sweet corn.   Making the dumplings this time around required an experiment that turned out perfect.  I added one egg to the dumpling dough so that they would hold together and not disintegrate in the broth.  The bolones are made of both cooked and raw plantains, which also helps in keeping them together and adds a crunch element.  The dumpling filling is made with the beef stew meat that is chopped in tiny pieces and combined with the celery, carrots and yuca you fish out of the broth.  The filling normally has peas and chopped hard boiled eggs, but my husband is not a fan of either; you are more than welcome to use peas instead of celery.  Whatever filling you have left after making the dumplings is poured back in the broth for a thick, hearty soup.  Enjoy!


Ayacas de Papa: Potato Dough Stuffed in Banana Leaves

By |December 23rd, 2009|

This version of the ayaca uses potatoes instead of corn flour, or Maseca, for the version I made here.  The filling is basically the same: chicken, raisins, olives.  The recipe my mom gave me called for longanizas (lohn-gah-NEE-sahs), a.k.a., pork sausage for the protein portion of the filling, as well as chickpeas.  Since […]

Sopa de Cebada con Carne de Res: Beef and Barley Soup

By |December 11th, 2009|

In my home, winter means, “Honey, when are you going to make the yummy soup?”  This yummy soup is beef and barley soup, my husband’s favorite and a crowd pleaser.  In the past, I have made this beef and barley soup with carrots and celery, and it is delicious that way.  This time, […]

Bolón de Verde: Ecuadorean Green Plantain Dumplings

By |December 9th, 2009|

A good bolón de verde (boh-LOHN deh VEHR-deh) and a cup of black coffee, a.k.a., un cafecito are a superb way to start your day.  Traditionally eaten for breakfast, these green plantain dumplings are consumed throughout the entire country, and are affordable and accessible to the entire Ecuadorean population.

My nana used to make […]