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on January 01, 2023

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Titi's Leek and Potato Soup - Sopa de Poro y Papa

Author: Martha Pego Ingredients Soup 1 large leek or 3 thin leeks, white part cut into thin half-moon slices 1.5 lbs (3-4 medium) Yukon gold, or red gold potatoes, peeled and cut into 1/2-inch cubes (see notes) 2 lbs (3-4 medium) tomatoes, cut into chunks 2 large garlic cloves 10-12 sprigs of cilantro 1 tablespoon olive oil 1,500 ml (6 cups) of water 2 tablespoons chicken bouillon powder (Knorr) 1/2 teaspoon fine Himalayan sea salt 3/4 teaspoon freshly ground pepper Additional salt and pepper to taste (See notes) Garnish Panela or Oaxaca cheese, cut into small cubes Cilantro, finely chopped To Serve Lime wedges, another secret ingredient Finely chopped cilantro Ham and cheese corn tortilla sincronizadas Directions 1. Add leeks to a colander and rinse thoroughly to remove any hidden dirt. 2. Add the tomatoes, garlic, and cilantro to a blender and liquefy. 3. Add oil to a large pot set over medium-high heat. Add leeks to the pot and sauté, stirring occasionally, for abou...

Titi's Pressure Cooker Beans

Recipe from Martha Pego Ingredients For Soaking The Beans 300 grams of bulk organic beans 1,000 ml (~4 cups) of filtered water 1 tablespoon Kosher salt or 1-1/2 teaspoons sea salt For Cooking The Beans 750 ml water (~3.5 cups) of filtered water (2,000 ml for 1 pound of beans and duplicate the rest of the ingredients) 1/2 small onion with root part 1 large garlic clove, peeled 1/2 teaspoon Kosher salt or 1/4 teaspoon sea salt 1-1/2 teaspoons light olive oil (see notes) Directions 1. Pick over the beans to ensure no small pebbles or other debris. Rinse. Transfer to a large bowl and cover them with the filtered water, add 2 tablespoons of coarse Kosher salt, or 1 tablespoon of fine salt, and let them soak for at least 8 hours and up to 12 hours, at room temperature. Drain the beans. See notes. 2. Transfer the drained beans to the pressure cooker. Add the onion, garlic, salt, and oil. Pour the filtered water over the beans and stir to combine. 3. Set the pressu...

Philadelphia Cream Cheese Pound Cake

Ingredi ents 1 package (8 oz, 227 grams) Philadelphia cream cheese, softened 113 grams (1/2 cup) butter, softened 300 grams (1-1/2 cups) granulated sugar 4 large eggs 1-1/2 teaspoon vanilla 1-1/2 teaspoon baking powder 250 grams (2 cups) all-purpose cake flour Instructions Preheat oven to 325°F (160 C). Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until well blended. Add sugar and mix well. Add eggs, one at a time, mixing well after each addition. Add vanilla and baking powder. Add flour, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan, or bundt pan. Bake for 1 hour 20 minutes or until a sharp knife inserted in the center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Notes The original recipe calls for 1-1/2 sticks of butter. When I tried this in Colorado, the center of the cake collapsed.

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