Jicama, Mango and Red Onion Salad

Jicama, Mango and Red Onion Salad

A delicious and simple salad with only a few ingredients  Jicama, Mango and Red Onion.  Better tasting if made a day ahead, and using a very fresh and crunchy Jicama, and almost green/hard mangoes.

WP_20140909_005If you haven`t tried a jicama yet, I will say it is a hybrid between a raw potato and a chayote or a guinea arrowroot (lerenes).  It has no specific flavor at all, and can be easily use in any dish cooked or raw, like in this salad.

This is how a jicama looks like, and you can find it in all Latinos markets at a very low price.


For the Jicama, Mango and Red Onions Salad:

1 big  jicama

1 big hard mango

1 big red onion

For the Salad Dressing:

1/4 c orange juice

1/4 c lime juice

1/4 c olive oil

1 t dijon mustard

salt and  pepper to taste


Thinly slice or use a  Mandoline slicer, to cut the 3 mayor ingredients, the jicama, mango and onion.  Mix the dressing and add.

WP_20140909_002Let it rest in the cooler before serving,  preferably one day ahead.  Use as a side dish, or alone. Tangy, sweet and sour delicious salad, that everyone will love.

WP_20140909_007Thanks for reading!!

Fabiola Garcia




Basil, Mint and Oregano Pesto Sauce

Basil, Mint, and Oregano Pesto Sauce

I received these as a gift from a family member that grows her own vegetables “:” fresh basil, mint and oregano. Thinking of what to do with them, a pesto sauce was calling my name.


basil, mint, and oregano

Original pesto sauce is a combination of basil, pine nuts, and Parmigiano cheese, among others ingredients. Mine is made of, basil, mint, oregano, fresh garlic, dried ginger, peanuts,  olive oil, salt & crush black pepper.


pesto sauce

This pesto sauce can be use as a seasoning for meats, fish, poultry, or vegetables. It can also be spread over toasted bread or crackers.


sauteed vegetables with pesto sauce



Simple Potatoes Salad

Simple Potatoes Salad

It only takes  5 main ingredients, that you may have in the fridge, and you will get a super easy and delicious salad with the versatile potatoes.  A salad to the likes of most.



4 boiled baking potatoes

1 tomato cut in small pieces

3 boiled eggs

2 radishes cut in strips

1/4 bunch cilantro

s & p

olive oil to taste

How to do it:

Cut and boil the potatoes.  Boil the eggs, and cut the tomato, radishes, and cilantro. When done remove the boiling potatoes from the heat, drain the water and let then cool completely.  Peel and cut the eggs.  Mix all together, season with salt & pepper, and olive oil.  Enjoy!!







Breadfruit, “pana or panapen”


Breadfruit, pana or panapen is a versatile fruit mostly eat as a vegetable.  It has a mild bread flavor that allows to be incorporated in multiple recipes or as a side dish. In the Caribbean is mostly eat as chips, as a substitute for potatoes, double fried as tostones, boil and eat with olive oil and salted fish (bacalao) salad.  Tostones de pana, is double fried delicious fritter that you get by first frying it to cook the inside of the breadfruit, and then double fried it to get the crispy crust, and is serve with a mix of mayonnaise and ketchup (mayo-ketchup) sauce or garlic aioli.  Just to mention a few you can also use it for making creamy soups, cakes, flans, or bake like a potato.  If you would like to learn more about breadfruit, you can read here Breadfruit.


Breadfruit with ground beef filling 

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Double fried panas or breadfruit with garlic alioli.


Breadfruit with salted cod fish salad and avocado




Italian Chicken

Italian Chicken


This is a recipe that has been pass from an italian family to my puertorrican family, and my mother has been making it for years now, my friend Raquel Hernandez told me as she has continue the tradition from her mother,and prepare it for a friends gathering.  It is very easy to do and only requires 5 main ingredients.


Chicken legs, tights and brest cut in half.

slice onions

slice potatoes french style

good olive oil

1 can of green peas

salt & pepper

Season chicken with salt and pepper,  put the chicken in a large pan for the oven.  Then add the onions, the potatoes, and the olive oil. Cook at 350, for 30 minutes until the ckn has reach the internal temperature of 165*F.  Remove from the oven and add the peas. Enjoy!!.


Peruvian Potato Salad

Peruvian Potato Salad

Blue or purple potatoes are rich in antioxidants, contain no fat and help with reducing the blood pressure.  Also strengthen the immune system.  They are also delicious and very colorful turning from purple to blue to purple again after they are season.


I made this salad by only adding a few ingredients: Beets, cilantro, cherry tomatoes, olive oil mix with lemon juice, mustard, salt & pepper.  Enjoy!!

Quinoa Salad


The Quinoa  is a seed, not a grain, but is refer as a “super grain” or “the mother of grains” . It is a staple in the South American cuisine, and comes from a  plant related to the spinach, beets, and Swiss chard.  It can be can be use as a substitute for rice or pasta.  High in unsaturated fats, protein and lower in carbohydrates, very easy to cook, and cooks in half the time of rice, and it multiply by 4 times in volume.


2 cups Quinoa grain + 4 1/2 cups of chicken stock, and 2 tablespoon of olive oil

1 cups chick peas (garbanzo)

1 small green pepper small dice

1 small onion small dice

2 stalks of celery small dice

1 small carrot small dice

1/4 cup raisins

Salad dressing

Olive oil, Vinegar, lemon juice, yellow mustard, salt & pepper

How to do it:

Wash and rinse Quinoa. Moving constantly pan fry the Quinoa in a saucepan with 2 tablespoon of olive oil for about 3 minutes.  Add the chicken stock, salt and pepper and cook cover, until fluffy and the grain change the original white color.  Let it cool, and add the rest of the ingredients. Season to taste.

Ensalada de Quinoa

A pesar de que no es un grano, es una semilla, la Quinoa, es tambien llamada el “super grano” o la “madre de los granos.  Es un alimento muy importante de la cocina de Sur America y relativamente nueva en America del Norte.  Pertenece a la familia de las remolachas, espincas, y el Swiss chard.  Se puede utilizar como sustituto del arroz o la pasta.  Es alta en grasas no saturadas, proteinas y baja en carboidratos.  Es muy facil de cocinar y se cocina en menos tiempo que el arroz y su volumen es 4 veces mayor.


2 tazas de Quinoa + 4 1/2 tazas de caldo de pollo, y 2 cucharadas de aceite de oliva

1 taza de garbanzos

1 pimiento verde pequeno picadito

1 cebolla pequena picadita

2 ramitos de celery

1 zanahoria pequena picadita

1/4 taza de pasas


Aceite de oliva, vinagre, mostaza, jugo de limon, sal y pimienta

Como se hace:

Lava y escurre la Quinoa.  Sofriela en sarten con el aceite de oliva por 3 minutos.  Anade el caldo de pollo, sal y pimienta y cocina tapado hasta que el grano se abra y cambie de color.  Anade el resto de los ingredientes y verifica la sason.