Addicting Apple Crisp with Vanilla Ice Cream
annnd maybe my go to comfort meal - Puerto Rican style rice n beans !
I have been respectfully called out for not sharing enough cultural food as ever since I started sharing recipes on social media I have branched out all over the place. From creative things like banana chai waffles and staples like plant-based mayo. So with that being said right before the fall season. I decided to try to do a little mix between sharing recipes of some of my childhood Spanish favorites and of course some fall inspired treats like the pumpkin miso cookies that I still cannot stop dreaming of. Maybe some of you guys may remember last week when I shared the very delicious coconut lime ceviche as a little intro to my very low key Spanish “series” of videos.
This week I wanted to hone in on something simple, classic white rice and black beans. There is so many ways to go about making black beans and depending on cultural influences I feel there is infinite flavor profiles. I do almost feel funny calling them Puerto Rican beans because a lot of my cooking is also inspired by my Mexican family and upbringing as they taught me how to cook. So with all this being said, there is probably a lot of fusion going on in my cooking as I know using lime juice in black beans is not necessarily the traditional in Puerto Rican black beans but ya know. Once you find what you like that’s all that really matters so don’t be afraid to tweak a recipe to be more to your liking.
Now, on to the Fall recipes because I think I just wait all year for it to be October to drink apple cider, pumpkin spice lattes and to be fully emersed in baking season. On Wednesday I dropped a recipe for a pretty clever Apple Crisp recipe that makes for a mouth watering dessert and also a sneaky breakfast by swapping out the vanilla ice cream for yogurt. I used 4 apples and I honestly wish I at least doubled the recipe because the caramelized apples can last in the fridge for a while and the granola is pretty shelf stable. So if you love apple crisp or apple pie as much as I do, you may want to go ahead and double it !
Apple Crisp with Maple Pecan Granola
I don’t make granola often enough but every time I do I always tell myself this should be a weekly meal prep sort of situation because it always turns out so good. I love the deep flavor toasted pecans, something about it just tastes very fall. If you love caramelized apples with cinnamon, this recipe is for you.
Puerto Rican Style Rice & Beans
There is something about black beans served over white rice that just hits the spot, and if it has avocado its just mouth watering. A classic sample platter with rice and beans is usually accompanied by a sort of protein like chicken, pork or steak and either tostones or maduros. Instead of meat I went with a simple marinated tofu that I just popped in the air fryer and did some fresh tostones.
If you are wondering, Tostones are fried and smashed plantains that are so so good, especially with a sprinkle of salt and lime juice on top. Funny enough maduros are also plantains but the difference is in the ripeness of the plantain. To make crispy tostones you would have to pick a green plantain and to make maduros you would need a more ripe / brown looking plantain.
That’s it for this week folks ! If you like my recipes please share this with a fellow foodie friend to help support my work.
If you are looking for the recipe, click the title of each recipe and it will take you to my site where all the ingredients and instructions are. This makes for a shorter weekly email that is hopefully a lighter read.
Sneak Peak
In continuation of this low key Spanish recipe series and in thanks to this growing newsletter here is a sneak peak into one of next weeks recipes ! If you have not tried arepas before then I am so excited to introduce you to one of my favorite go-to’s that works for breakfast, lunch or dinner. They are basically a blank canvas and can be eaten so many different ways by cutting them in half and eating them like a sandwich. Piling beans and other toppings and enjoying it like a tostada or even stuffing it with cheese like a hot pocket ! Depending on who you ask there is some debate as to where the arepa originates from so I am going plead the fifth on that one.
you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews!