Recipe: Batido de Leche con Guineo (Banana Smoothie) + Giveaway!

Batido de Guineo

This post is sponsored by Nestlé Nido. Product for review and recipe development have been received as well as compensation for my time. As always, all opinions are my own.

Carlos doesn’t cook much at all, but the thing he feels most comfortable making is his Batido de Leche con Guineo. Over the years he has made banana smoothies for himself and our boys many times, so much so that when the boys want one, they ask him instead of me. While he makes them year round, he tends to make the batidos during the summer as a refreshing treat. Our family depends on simple everyday things like that because most years we can’t afford to travel or vacation like we want to. Summer memories for my sons are things like lying in the hammock and watching puffy, white clouds sail by; running barefoot through cool grass in our yard to catch lightening bugs, and sipping batidos de guineo that their father made for them.

So, when given the opportunity to develop a recipe with the Nestlé Nido Kinder 1+ (a vitamin-fortified powdered milk), I knew immediately I’d be using Carlos’s smoothie recipe and changing it up a little. What I love about Nestlé Nido is that it adds over a dozen vitamins and minerals, but it also adds a really good flavor.

(Even our dog Chico wants a sip.)

(Even our dog Chico wants a sip.)

(On a hilarious side note, Carlos eats the powder straight. He says one of his cousins in El Salvador used to have a powder like this in their kitchen growing up and he used to steal spoonfuls of it as a kid and eat it. I tasted it straight to see if he was being crazy and strangely enough, it really is good like that.)

Anyhow, when the boys saw me experimenting with the Nestlé Nido in the kitchen they were reluctant to try what I was making because it’s “baby formula for babies” according to them, but they ended up loving it and begging me to make more. Smoothies made with Nestlé Nido are perfect for back-to-school, either for breakfast when your child claims they “aren’t that hungry” or for an after school snack before they get down to doing homework.

nestle-nido-batido

Try the recipe below and then enter the giveaway to win your own Nestlé Nido products plus a $50 gift card!

Batido de Leche con Guineo (Banana Smoothie)

You need:
8 oz. cold water
4 scoops Nestlé Nido Kinder 1+
1 ripe banana
1 teaspoon Mexican vanilla extract
4 ice cubes

Directions: Place all ingredients in the blender. Blend for 30 seconds to one minute. Pour into glasses and serve. Serves about 2. (Optional: You can add sugar, which is what Carlos does, but the boys and I prefer it without added sugar.)

Ready for the giveaway? See below!

GIVEAWAY DETAILS

Prize description: One lucky winner will receive 4 trial size cans of Nestlé Nido Kinder 1+ and a $50 gift card.

How to enter: Just leave a comment below telling me the flavor of your favorite smoothie/batido. (Please read official rules below before entering.)

Official Rules: No purchase necessary. You must be 18 years of age or older to enter. You must be able to provide a U.S. address for prize shipment. Your name and address will only be shared with the PR agency responsible for prize fulfillment for that purpose. Please no P.O. Boxes. One entry per household. Make sure that you enter a valid email address in the email address field so you can be contacted if you win. Winner will be selected at random. Winner has 24 hours to respond. If winner does not respond within 24 hours, a new winner will be selected at random. Giveaway entries are being accepted between August 26th, 2014 through August 31st, 2014. Entries received after August 31st, 2014 at 11:59 pm EST, will not be considered. The number of eligible entries received determines the odds of winning. If you win, by accepting the prize, you are agreeing that Latinaish.com assumes no liability for damages of any kind. By entering your name below you are agreeing to these Official Rules. Void where prohibited by law.

Buena suerte / Good luck!

Sopa de Pollo Salvadoreña

Sopa de Pollo Salvadoreña

Carlos has been sick for a week, and on Friday he was so sick that he even took off work. I’ve been doing every home remedy I know of to make him better – Vicks Vaporub on the feet before bed, honey lemon tea, vaporizers, vitamin C, and just plain old bed rest, but nothing seemed to help very much. (I did all these remedios caseros on myself too for prevention and so far, so good.)

On Saturday Carlos asked me to make him Sopa de Pollo, but he didn’t want the Bolivian Chicken Soup recipe I always use. He asked if I’d try to make Salvadoran Chicken Soup “with lots of vegetables” this time. Obviously he was needing a little extra apapachamiento! Of course I always love making a new Salvadoran dish and seeing the way his eyes light up when it’s a success, so I did some research, looked at a handful of recipes, and then headed to the grocery store to get what I needed.

Before the soup was even ready, Carlos was getting excited. He kept calling out to me from the living room where he was on the sofa covered in a blanket, “It smells so good. It smells like I remember…” Then when it was ready, I put the bowl before him at the table and he smiled, “It looks like how I remember!” … Then he tasted it, and I’m not exaggerating, he stood up, kissed me (on the neck so I wouldn’t get his germs) and told me he loved me. Jajaja.

Here’s my recipe in case you know a sick salvadoreño or salvadoreña who could use a little “TLC”, (Cuidado amoroso y tierno.)

Sopa de Pollo Salvadoreño

You need:

10 chicken thighs (boneless, skinless)
2 medium tomatoes, quartered
3 corn cobs, broken in half
1/2 1 small cabbage, cut in chunks
cilantro
basil, (fresh, not dry)
2 to 3 celery stalks with leaves
2 cups baby carrots, (or cut up carrots)
3 green onions, (roots cut off)
2 tablespoons minced garlic
2 small potatoes, cut into bite-size chunks
1 small zucchini, skin removed and chopped in bite-size pieces
1/2 cup uncooked rice or small pasta like “conchitas” (little shells)
1 tsp. salt, plus to taste
1/4 tsp. black pepper
1/2 tsp. cumin
1 tsp. achiote (ground annatto)

Directions:

1. Assemble and prepare all your ingredients, (wash and chop vegetables, etc.)

Note: I used all boneless, skinless chicken thighs because Carlos prefers dark meat and it gives the stock a better flavor, but you can use a whole chicken cut in pieces (remove skin – bones optional as some people like to “chupar el hueso”), or substitute some chicken breasts. As for the vegetables, feel free to experiment. For example, some people use yucca instead of potatoes, and some add chayote/güisquil, broccoli, cauliflower, and/or green pepper.

2. In a large stock pot over medium high heat, add the chicken plus enough water to cover by about 2 inches.

3. Add to the pot: a handful of cilantro, a handful of basil, celery stalks with leaves, garlic, tomatoes, green onions, 1 tsp. salt, cumin, pepper, and achiote.

4. Simmer for 20 minutes or until chicken is completely cooked. Use a slotted spoon to remove and then discard the cilantro, basil, celery, tomatoes and green onions. Use a small sieve to skim off any foam.

5. Add the rice (or pasta), corn cobs, potatoes, and carrots. Cook covered until rice is cooked and vegetables are tender.

6. Remove cover. Add cabbage and zucchini. Simmer for a minute or two and then remove from heat. Allow to cool slightly and then taste. Add additional salt as desired. (I prefer to let each person add more salt to their own individual portion.)

7. Ladle into bowls and top with cilantro if desired. (I like to eat all the meat and vegetables out of it and then eat the broth with crushed Ritz crackers.)

Buen provecho!

Quesadillas

quesadillas

I’m hesitant to even publish this as a “recipe” because it’s just basically melted cheese inside a tortilla, but I’m doing this as a service to those who may be totally unfamiliar with the process and have yet to experience the happiness that is a simple homemade Mexican quesadilla. (Salvadoran quesadillas are equally wonderful, but an entirely different food and a bit more complicated to make. My recipe for those can be found here.)

Quesadillas

What you need:

Tortillas (I prefer white corn)
Cheese (Oaxaca cheese is authentic, but a pre-shredded “Mexican” blend is what I use)
A comal/griddle or large non-stick frying pan
Cholula hot sauce (optional)

Note: This recipe is for the most basic of quesadillas and I love them like this, but feel free to add in whatever you have on hand – some leftover shredded chicken, beans, slices of pickled jalapeño, etc. The possible combinations are only limited by your imagination.

Directions:

1. Heat up the comal, griddle or non-stick frying pan. Do not add oil or butter – It should be nice and dry.

2. Place two tortillas on the comal. Allow to slightly “toast” on one side. Flip both tortillas over.

3. Place a handful of cheese on one of the tortillas. Put the tortilla without any cheese on top. Allow the cheese to melt and remove from heat. Cut in half with a pizza cutter. Repeat as necessary. Optional: Serve with Cholula hot sauce.

Note: Another method (and the more authentic way) is to put cheese on each tortilla and fold in half. I find that doing it this way makes some of the shredded cheese fall out onto my comal and burn, so that’s why I use the other method.

Tostadas de Plátano

tostadas-de-platano-6

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Desde que fuimos a un festival salvadoreño el año pasado y comí tostadas de plátano preparadas con curtido y salsa, he estado haciendo mi propia tostadas de plátano en casa porque me encantan. Tostadas de plátano son mi bocadillo favorito mientras ve partidos de la Copa Mundial, y van perfectas con cerveza o una gaseosa. Aquí está mi receta fácil, (que incluye mi nueva receta de curtido. Este curtido es el mejor curtido que he hecho. Creo que el secreto es un poco de azúcar moreno para garantizar el vinagre de sidra de manzana no es tan fuerte.)

Tostadas de Plátano Preparadas con Curtido y Salsa

Para hacer el curtido necesitas:

10 oz bolsa de repollo, (estilo de corto “angel hair” – o sea, cortado muy fino)
4 tazas de agua
1 cebolla pequeña, cortada en rodajas finas
3 zanahorias medianas, ralladas en el procesador
3/4 taza de vinagre de sidra de manzana
1/2 cucharadita de sal
1 cucharada azúcar morena
1 cucharada aceite de canola
orégano al gusto

Instrucciones:

1. Coloque el repollo en un tazón grande. Deja a un lado.
2. En una gran taza de medir de vidrio, calienta el agua a alta potencia durante 5 minutos en un horno de microondas.
3. Vierta el agua en el repollo. Tapar y esperar 5 minutos. Escurrir el agua. (Está bien si un poco de agua se queda con el repollo.)
4. Agregue la cebolla y la zanahoria al repollo.
5. Mezclar el vinagre, el azúcar moreno, el aceite y la sal en un tazón pequeño y verter a la mezcla de repollo.
6. Sazonar con el orégano. Mezclar bien para que todo el repollo está saturado. Deja a un lado.

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Puedes hacer la salsa con mi receta (aquí), o si quieres la manera fácil, sólo tienes que utilizar su marca favorita de salsa. Me encanta la “salsa casera marca Herdez – mild.” Hago puré de la salsa en la licuadora y después caliento la salsa en una olla hasta que hierva. Deja enfriar. El calentamiento de la salsa no es necesario, pero creo que le da un mejor sabor.

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Para servir las tostadas de plátano, póngalas en un plato, (Goya es la marca más fácil de encontrar. Puedes encontrarlas en el “pasillo hispano” en las tiendas Walmart pero hay otras marcas en mercados latinos.) Encima de las tostadas, añade el curtido y la salsa. ¡Servir y disfrutar del partido!

[ENGLISH TRANSLATION]

Since we went to a Salvadoran festival last year and ate tostadas de plátano prepared with curtido and salsa, I’ve been making my own here at home because I really love them. Tostadas de plátano are my favorite snack while watching World Cup matches and they go perfect with a cold beer or soda. Here is my easy recipe, (which includes my new recipe for curtido. This is the best curtido I’ve ever made. I think the secret is a little brown sugar to ensure the apple cider vinegar is not as strong.)

Tostadas de Plátano Prepared with Curtido and Salsa

To make the curtido you need:

10 ounce bag “angel hair” coleslaw (if you can’t find this, cabbage shredded very fine)
4 cups water
1 small onion, sliced in thin rings
3 medium carrots, processed in a food processor set to “shred”
3/4 cup apple cider vinegar
1/2 teaspoon salt
1 tablespoon brown sugar
1 tablespoon canola oil
oregano to taste

Directions:

1. Put the cabbage in a large bowl. Set aside.
2. In a large glass measuring cup, heat the water 5 minutes on high in a microwave.
3. Pour water on cabbage. Cover and wait 5 minutes. Drain. (It’s okay if a little water remains.)
4. Add onion and carrot to cabbage.
5. Mix vinegar, brown sugar, oil and salt in a small bowl, then pour over the cabbage mixture.
6. Season with oregano. Mix well so all the cabbage is saturated. Set aside.

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You can make the salsa using my recipe (here, or if you want the easy way, use your favorite non-chunky brand of salsa. I love the “Herdez salsa casera – mild” pureed in a blender. I then heat the salsa in a pot until it simmers, then allow to cool. Heating the salsa is not necessary, but I think it gives it a better flavor.

_____

To serve the tostadas de plátano, spread plantain chips on a plate, (Goya is the easiest to find brand. You can find them in the “Hispanic aisle” of most Walmart stores, but there are other brands available at Latino markets.) Top the chips with curtido and salsa. Serve and enjoy the game!

Refresco de Ensalada

refresco-de-ensalada

Hot summer days call for cool refreshing drinks, and Salvadoran “Refresco de Ensalada” (also known as Agua de Ensalada, Salad Drink, Salad Water, or Fruit Salad Drink), is like drinkable fruit salad. The tiny pieces of minced fruit are not to be swallowed! Sip the sweet liquid, and then savor the apple, mango, pineapple, and orange pieces that find their way onto your tongue. It’s a drink and a snack all at once! Assemble your fruit and get chopping!

fruits

Refresco de Ensalada

You need:

1 20 oz. can pineapple slices in 100% pineapple juice
1 mango, peeled
3 oranges
2 Granny Smith apples
juice of 1 lemon
6 cups cold water
1/3 cup sugar
1/2 tsp. salt

Optional: iceberg lettuce
(See notes for additional variations!)

Method:

1. Put the lemon juice into a large mixing bowl.
2. Mince the apples into tiny, uniform pieces (as you see in the photo below.) Stir the minced apple into the lemon juice as you go along. (This keeps them from turning brown.)

cut-apple

3. Peel the mango. Mince. Add to the bowl.
4. Open the can of pineapple. Pour the juice into the bowl.
5. Mince the pineapple and add to the bowl.
6. Squeeze the juice of 2 oranges into the bowl. (Do this over a sieve to avoid seeds falling in.)
7. Mince the remaining orange and add it to the bowl.
8. If using lettuce, add 1 cup of minced lettuce to the bowl. (I kept mine on the side and added it to my individual cup later since Carlos didn’t want it in his.)
9. Transfer the contents of the bowl to a large pitcher. Add 6 cups of water.

(Note: Once we drank all of the liquid, we later added another couple cups of water to finish off the fruit, so you’re able to add more than 6 cups of water, but you’ll have increase the sugar and salt in the next steps if you do.)

10. Add 1/3 cup sugar and 1/2 tsp. salt. Stir. (I prefer to keep the juice as natural as possible without adding too much additional sugar and it tasted great to me with 1/3 cup. Some may prefer this drink sweeter and you may add sugar to your personal tastes. Carlos added sugar every time he drank a cup of it but my boys and I liked it without adding more. If your fruit is super sweet, you may find you don’t want to add any sugar at all.)

11. You can drink this immediately, but it tastes best if you put it in the fridge for at least 1 hour, (and even better if you can wait until the next day.) Serve cold.

agua-de-ensalada-pitcher

refresco-de-ensalada-con-lechuga
(I like lettuce in mine. It sounds odd, but give it a try!)

Other variations of this recipe typically include mamey, marañon, watercress (“berro”), and even cucumber. Feel free to experiment by adding your favorite fruits and vegetables, or fresh herbs like mint.

Brazilian Bon Bons (Brigadeiros)

brigadeiros-2

With the World Cup coming up, I’ve got my mind on Brazil – but more specifically, I can’t stop thinking about Brazilian food. I did some research (also known as looking at photos of food for several hours) and have come to a conclusion – my life needs more Brazilian food in it. During the World Cup, my cocina will become a cozinha, (you guys are pretty smart so I don’t have to tell you that’s Portuguese for “kitchen”, right?)

Since I have pretty much zero experience in Brazilian cuisine, I decided to start out with the easiest recipe I could find.

Brigadeiros are basically Brazilian bon bons, or maybe more accurately, truffles. From what I read, they are the most popular candy in Brazil and essential at children’s birthday parties.

brigadeiros-1

I love how mine turned out. They’re like little soccer balls (how perfect!) … And the ones with the little round sprinkles remind me of Huichol beaded art.

If you want to make a batch of brigadeiros, the recipe I used is on From Brazil To You.

Anyone want to join me in learning to make some Brazilian dishes during the World Cup? Leave a comment and let me know!

Gelatina de Mosaico (Mosaic Gelatin)

gelatina-de-mosaico-latinaish

A family potluck this past weekend with my side of the family seemed like the perfect opportunity to finally make my first attempt at “gelatina de mosaico” – A colorful gelatin dessert popular in Mexico and some other Latin American countries. When I told Carlos what I wanted to make, he asked, “Are you sure it isn’t going to be too weird for them?”

He didn’t believe me when I told him, although many gringos may not be familiar with “gelatina de mosaico” specifically, most older generation Americans are not strangers to creative Jell-O dishes, (and some may actually know this exact dish by the name “stained glass bars” or “mosaic dessert bars.”)

I pulled out this old Jell-O cookbook I have in the cabinet. When we moved to this house about 10 years ago, I found it in the kitchen cabinet and decided to keep it; In it are all manner of Jell-O dishes – many of which are much stranger than “gelatina de mosaico.”

joys-of-jello

Do the math: 1897 + 65 means this cookbook was printed in 1962.

Do the math: 1897 + 65 means this cookbook was printed in 1962.

Can I interest you in some shrimp Jell-O? How about some Jell-O with vegetables?

Can I interest you in some shrimp Jell-O? How about some Jell-O with vegetables?

Radishes? Cauliflower? Seems like nothing is off-limits in this Jell-O cookbook.

Radishes? Cauliflower? Seems like nothing is off-limits in this Jell-O cookbook.

South of the Border Salad. Hmmm. Should I try this one?

South of the Border Salad. Hmmm. Should I try this one?

These are called "Crown Jewel" desserts and are very similar to gelatina de mosaico.

These are called “Crown Jewel” desserts and are very similar to gelatina de mosaico.

Anyway, I ended up making the gelatina de mosaico and it turned out great. Everyone loved it, (and I saw a few people getting seconds!) … The original recipe is on the Jell-O website HERE, but here it is with my adapted step-by-step directions which include some tips to ensure it turns out right!

Gelatina de Mosaico

What you need:

5 1/2 cups boiling water
1 box JELL-O Strawberry Flavor Gelatin
1 box JELL-O Lime Flavor Gelatin
1 box JELL-O Orange Flavor Gelatin
1 box JELL-O Grape Flavor Gelatin
2 envelopes KNOX Unflavored Gelatin
1/2 cup cold water
1 can (14 oz.) sweetened condensed milk
Cooking spray

Directions:

A note before you begin: As fun as this dessert is when finished, I don’t recommend allowing children to help make it because there is a lot of pouring of boiling water. Also, you will want to make this the night before you want to eat it as it takes several hours to become solid.

1. Clean your fridge! Seriously, don’t skip this step. Make space because you’re going to need it to chill 4 different containers of Jell-O.

2. Put a large pot of water on to boil. (You don’t have to measure out the 5 1/2 cups right now. Just make sure you have more than that in the pot.)

3. While waiting for the water to boil, get your supplies ready. You need 4 large glass cereal bowls. (Whatever type of bowl you use, make sure it can handle boiling hot water.) Empty each packet of flavored Jell-O into a bowl – one flavor per bowl. Strawberry in one bowl. Orange in one bowl. Lime in one bowl. Grape in one bowl. (You don’t need the unflavored gelatin yet. Don’t open it now.)

4. You need 4 rectangular shaped medium-sized containers. (I used disposable cookie sheets but these were a bit larger than needed. I will use something smaller next time.) Spray each rectangular container with cooking spray and set them near the bowls.

5. Once the water is boiling, ladle one cup of the water into a large glass measuring cup. (Leave the rest of the pot boiling while you work.)

6. Carefully pour one cup of boiling water into the bowl containing the strawberry Jell-O powder. Mix about 30 seconds until dissolved. Pour into one of the rectangular containers and put in the refrigerator to chill.

7. Repeat step 6 with the lime, grape and orange flavors. When finished, you will have 4 rectangular containers of Jell-O chilling in the fridge.

8. Turn the heat off for the boiling water, but don’t dump the water out. You’ll need to turn it back on later.

9. Wash up the dishes and then wait at least one hour for the Jell-O to become solid.

10. Put the pot of water back on to boil.

11. Spray a glass or metal baking dish (about 9×13) with cooking spray.

12. Chop the colored Jell-O into pieces. You can make uniform squares or just chop it up randomly – however you want. Put the chopped up Jell-O pieces into the greased baking dish. Set in the fridge.

Note: If you have trouble getting the colored Jell-O out of the rectangular containers so you can chop it, try running a sharp knife around the edges before turning it upside down over a clean surface.

13. In a medium-sized bowl, sprinkle the contents of 2 unflavored gelatin packets over 1/2 cup cold water. Allow to sit for 1 minute.

14. Ladle 1 and 1/2 cups boiling water into the large glass measuring cup. Pour the 1 and 1/2 cups boiling water into the medium-sized bowl of unflavored gelatin. Stir. Add the sweetened condensed milk. Mix well and allow to cool.

Note: If you are too impatient and don’t let it cool enough, your red-colored Jell-O will stain the white Jell-O slightly pink in the next step, which is what happened to mine. It’s still pretty, but most people aim to keep the sweetened condensed milk Jell-O mixture white.

15. Remove the pan of chopped up colored Jell-O from the refrigerator. Pour the sweetened condensed milk Jell-O mixture over the colored Jell-O. You can gently mix this a little bit to distribute the colors to your liking.

16. Put the pan back in the fridge to chill. This will take a couple hours – I left mine in overnight.

17. Once your mosaic gelatin is solid, run a knife along the sides to loosen it up, and then turn it upside down over a clean surface. Cut into bar shapes and place on a serving dish or back in the glass baking dish. Serve or keep refrigerated until ready to serve.

mosaic-jello-latinaish