Special Lemonade Recipe

Hello friends!
As we are all hoping, some wishing for warmer weather...I will leave you with this "Special Lemonade Recipe". The weather hasn't been all bad in Los Angeles-except for a couple cloudy days in between every now and then. However, I'm sure that sunny days are right around the corner! For those hot summertime days here's is something to cool you off!! Enjoy! :)

You will need:

4 Cups- Fresh Squeezed Lemon Juice 

(I will not mention how many lemons because they come in different sizes)

3 1/2 Cups- Water (or more)

2 Cups-Sugar

Ice-(As much or as little you prefer)

Choose yellow lemons that are nice and juicy!

Cut all your lemons in half. Check out these giant lemons!
They really were this big (bigger than the palm of my hand-the picture is not zoomed in).

Measure out 2 cups of sugar.

Here is where the actual work comes in....juice 4 cups of lemon juice; which will be divided in half.

In a pot pour in your sugar and 2 cups of the lemon juice (if you choose you can strain out the pulp and seeds left behind). 
I opted to pour in pulp and a couple seed that escaped,
simply note it can turn it a bit more tart-but it's lemonade, 
so it is meant to be!
Keep/save 2 cups of lemon juice to finish lemonade.

Fully integrate the lemon juice and sugar and start to heat up the mixture on a medium flame.

After 5-10 min you will see the lemon juice
 begin to bubble and you can turn off the heat.

At this point you will see your juice and sugar has turned into a syrup-like mixture and the color is much more vibrant. 
It's almost like creating a lemon concentrate that we 
will add to in order to fully develop it's potential.
This is what makes this lemonade special! Shhh! 
Don't give out the secret (just kidding).
 Let cool, you can place in the refrigerator to chill 15-20 min.

When you are ready to prepare your lemonade simply pour into your pitcher/container. We will combine the sugared-lemon syrup we created, 2 cups of lemon juice that you saved, 3 1/2 cups of water and ice. I like plenty of ice in my lemonade but that is a personal choice. If you feel that it is too tart or too sweet, 

simply add more water.  This will reduce the sweetness or extreme tartness.

What's left to do? Enjoy your lemonade in a shady spot. If you liked the recipe be sure to share with your friends, and let me know! Drop me a line, it would be good to get your opinions.

Oatmeal & Raisin Cookie Recipe

Welcome Spring!! :)

Today I decided to try baking oatmeal and raisin cookies. Baking is not my forte, but I was feeling it today.

So these are pretty easy -at least I thought. This is the first time I make them; they are imperfect but perfectly delicious-golden around the edges and soft/chewy in the center. Give it a try, enjoy, and of course share any tips below!

Ingredients:

1- Cup Room Temp Butter
1-Cup Brown sugar
1/3-Cup white Sugar
2-Eggs
1-Tsp. Vanilla Extract
1 1/2- Cups Flour
1-Tsp. Baking Soda
1-Tsp. Salt
1/2-Tsp. Ground Cinnamon
3-Cups Rolled Oats
1- Cup Raisins

Mix butter until creamy, then add brown & white sugar. When completely mixed incorporate eggs and vanilla (one at a time). In a separate bowl combine dry ingredients and mix well (flour,baking soda,cinnamon,salt). Pour the dry ingredients into buttered sugar and combine them together. Make it all smooth before you pour in your oats and raisins. Grease you pan lightly, drop uniform shapes/circles separated evenly and bake 15-25 min at 350 degrees (depending on your oven). Check for crisp edges and soft centers. Allow a few minutes to cool, then place on cooling rack.

Of course, feel free to use other healthier options into the recipe or substitute any ingredients.

Enjoy! A great way to welcome the beautiful Spring.... cookies are a great way to welcome 

anything!!haha! ;)

Lasagna (without pasta) Using Mexican Squash/Calabacitas

Hello friends! Yesterday I decided to try out a new recipe, you know you may see something similar then put your twist on it. I didn't know if or how it would work, but I have to say for the first time making lasagna without the pasta it was good! You know there is nothing diet related about lasagna because it's cheese,pasta,meat, and more cheese on top. Well, I thought I might try doing a variation using Mexican Squash or calabacitas. I prepped my meat, sauce and condiments and instead of using pasta I used slices of the squash (length-wise). Of course no lasagna can be called a lasagna without delicious bubbly cheese, yumm!! So, this is not necessarily "healthy", but hey lets do it one step at  time! For now I only substituted the pasta and the rest of the ingredients were added as per usual in the creation of a delicious lasagna.

Ingredients:
1 lb. lean ground beef
1/4 onion roughly chopped
2 garlic cloves
1 tbsp oil (to add to your pan to cook meat)
garlic salt to taste
oregano
basil (4-6 leaves or as wanted)
4 med tomatoes chopped not too small
6 Mexican Squash-calabacitas (sliced length wise)
1 can tomato sauce
chili flakes (if desired)
1 lb mozzarella
1/4 lb cotija cheese

Start out by mincing your garlic, and cutting the onion so that they can be sauteed in a lightly oiled pan. After they have released their aroma and you gave them a couple minutes, proceed to add the ground beef meat and incorporate the onion and garlic into the meat.Keep your stove on medium to low heat to give the meat enough time to cook without burning. Add garlic salt over the meat,oregano, chili flakes as needed (I don't measure these things,you just have to eye it,taste,if you're not happy add more). As the meat has fully cooked pour over your chopped tomatoes and basil (about 4-6 leaves or more). Wait for the tomatoes to incorporate, release some of their flavor and add your canned tomato sauce.

In an oven-safe container add sauce to the bottom of your dish and begin assembly. Since the squash will be cut length wise you can comfortably form rows then begin to add your meat and sauce over the squash. Continue with a layer of the cheese mixture (mozzarella&cotija grated), and again add a layer of squash. Continue adding the layers until you are both finished with the meat/sauce and squash. Remember to leave enough cheese to be used as a delicious topping for your lasagna.

Put in the oven at 350¨ for 30-45 min depending on your oven. You can cover with foil for most of the cooking and uncover the last 10 min to get a golden-cheesy layer! Bon appetite!! Enjoy it, food is meant to be enjoyed-we may not eat this very often because it's so rich but when we do, we must enjoy!!

Fish Soup (Caldo de pescado) Recipe

Hello friends! Today I made fish soup/broth for lunch and being that cooking is also one of the things that I find so much enjoyment and passion over I wanted to share. I might periodically try to post up some other recipes as time goes on. If you try it, you might be pleasantly surprised and like it or you can tweak it to what ever you like best! See ya!! ;)

Catfish whole (ask your butcher to cut for you)
6 carrots
4 large potatoes
2 celery stalks
4 tomatoes
1 onion
3 garlic cloves
1 chile pasilla
cilantro bunch
lemon (optional)
salt
Knorr chicken bouillon
oil (I used vegetable oil)
pan
stew pot

In pot start to boil water about halfway full with onion and garlic clove and salt.
Cut up your potatoes, carrots, and celery and drop into the pot that you have started with the boiling water.
In a pan heat up some oil, open up your chile pasilla,clean it, and fry/toast in the oil (without burning it). Cut up your onion, tomato, garlic (roughly cut) and cook in the extra oiled pan until tender. In your blender take the chile pasilla with a little bit of the water from the vegetables and blend until smooth. Use a sifter to add your chile pasilla to the broth/soup.Once the tomato and onion mixture has softened in your pot blend it all smooth and pour in your pot as well. To the pot add roughly cut cilantro and chicken bouillon-taste for salt preference. At this point all your vegetables should be soft, and your catfish entirely cleaned out so that it can be added to the soup. Cook the fish until tender and once the soup has attained the desired consistency. Best served hot,optional with a drizzle or lemon.

*keep your flame/fire at a med level because you don't want all your vegetable to break down.
*When you add the fish bring flame/fire to lowest temp for a slow simmer so that your fish does not fall apart.

Enjoy!! Hope you like it...It's not too fishy-not too spicy,just right!! Leave me comments below :) !!!