ENSALADA DE NOPALITOS
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the cactus, tomatoes, onion and cilantro. In a jar with a tight-fitting lid, combine the oil, vinegar, lime juice, oregano and salt; shake well. Just before serving, drizzle over salad and toss to coat. Sprinkle with queso fresco.
Nutrition Facts :
ENSALADA DE PALMITOS (HEARTS OF PALM SALAD)
I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens.
Provided by NcMysteryShopper
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
- Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
- Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.
Nutrition Facts : Calories 230.1, Fat 19.3, SaturatedFat 2.8, Sodium 850.5, Carbohydrate 12.6, Fiber 5.7, Sugar 1.5, Protein 5.8
EMPADINHAS DE PALMITO
Provided by Elaine Louie
Time 1h15m
Yield Twenty 2-inch tartlets
Number Of Ingredients 12
Steps:
- For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter. Using a spoon or by hand, mix until the dough is no longer sticky. Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through). Pinch off the dough for a clean edge; set aside. Repeat with remaining dough to make twenty tartlet crusts.
- For the filling: In a saucepan over medium heat, combine butter and onions, and sauté until onions are translucent, about 5 minutes. In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended. Add to saucepan, and stir until beginning to thicken.
- Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes. Add hearts of palm, and season with salt and pepper to taste. Reduce heat to low and simmer gently for 3 more minutes. Remove from heat, and set aside.
- Preheat oven to 300 degrees. Divide the mixture among the crust-filled pans, and sprinkle with cheese. Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes. Cool to room temperature. Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece. Turn right side up, and serve.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 124 milligrams, Sugar 1 gram, TransFat 0 grams
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- Process the garlic to a paste in a food processor. Add the hearts of palm and process to a course purée. With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée. The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil.
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