Tania Lopez is from Cook for Your Life. She makes sure kitchen, food and classes are set up for a fun and safe cooking class.
In this newsletter we remind you of the physical activity goals for breast cancer survivors and share a delicious and festive for pastelon.
Thank you for helping us learn more about women’s health!
Mi Vida Saludable News #23
Reviewing Mi Vida Saludable Goals and Healthy Take on Pastelón Recipe
Reviewing Mi Vida Saludable Goals
We’re near the end of the Mi Vida Saludable program, here is a reminder of our goals!
Any celebrations coming up? While very fun, they can throw us off our healthy eating and physical activity goals. Try this recipe for Pastelón (also known as Puertorican Piñón) that will be an instant crowd pleaser – but is also low in fat and sugar!
Makes: 10-12 portions
- 2 tablespoons butter, divided
- 6 large ripe plantains (about 3 pounds)
- Salt and ground black pepper to taste
- 1 tablespoon olive oil
- ½ cup sofrito (see recipe attached)
- 2 tablespoons tomato paste
- 20 ounces lean ground turkey
- 1 cup small diced tomatoes
- 1 teaspoon dry oregano
- ½ cup alcaparrado (pitted olives, capers and pimientos)
- ¼ cup raisins
- 8 ounces grated part-skim mozzarella cheese or queso blanco lite
- 10 oz. box of frozen leaf spinach or 4 cups of fresh spinach chopped finely
1. Preheat oven to 350 degrees. Grease a 13 by 9 baking dish with a little olive oil or Pam and set aside.
2. Peel the plantains and cut them into 1-inch pieces. Place pieces in a large pot, cover them with water and add 1 teaspoon of salt. Bring to a boil and cook until plantains are very soft, about 20 minutes. Drain and reserve 1 cup of the cooking water.
3. Place the plantains in a medium bowl, add ½ cup of the reserved water and 2 tablespoon of butter and mash with a potato masher until you get a thick, smooth puree.
4. In the meantime, heat oil in a large skillet over medium heat. Add the sofrito and cook for 2 to 3 minutes. Then add the tomato paste and cook for 1 minute more, stirring constantly, until paste darkens. Add the turkey, tomatoes, oregano, alcaparrado, raisins and season with salt and black pepper. Stir frequently, breaking any lumps, for 8 to 10 minutes, add spinach and cook until most of the liquid is evaporated. Set aside to cool.
5. Spread 1/2 of the mashed plantains evenly over the bottom of the dish. Top with the turkey filling, spreading it in an even layer, and then cover with the remaining half of the mashed plantains. Sprinkle mozzarella cheese over the top.
6. Bake for 20 to 25 minutes, until the top is lightly golden brown. Remove from the oven and serve warm.
Makes: 4 cups
- ½ pound onions, chopped (about 3 medium onions)
- ½ pound red bell peppers, cored, seeded and chopped (about 3 peppers)
- ½ pound green bell peppers, cored, seeded and chopped (about 3 peppers)
- 1/3 cup finely chopped garlic cloves (about 1 small head)
- 1 ½ cup chopped cilantro (about 1 to 1 medium bunch)
1. Put the onion, red bell pepper, green bell pepper, garlic and cilantro in the work bowl of a food processor and process until finely chopped and smooth.
2. The sofrito will keep in the refrigerator for up to 3 days, or freeze sofrito in ½ cup batches in sealable plastic bags.
For more recipes, how-to articles, and videos on making healthy choices, visit:www.cookforyourlife.org
Questions or comments?
Please contact Amanda Marín-Chollom: (212) 305-3640