Cielito Rosado, Author at Chef Cielito Rosado

PASTAS

PUMPKIN GNOCCHI

ADD TO FAVORITES

No ratings yet

Prep Time 20

Cook Time 1 30

Servings Servings

Ingredients

GNOCCHI

2 cups baked pumpkin
¾ cup wheat flour
¾ cup grated Parmesan cheese
1 egg
Pinch of nutmeg (optional)
Salt to taste
Wheat flour to work the gnocchi

TOMATO AND BASIL SAUCE

3 large tomatoes (diced)
3 tbsp. olive oil
½ cup onion (minced or grated)
3 garlic cloves
¼ cup fresh basil (minced)
Salt to taste

Instructions

Make the sauce: Put the tomatoes in the electric blender or food processor and blend until just crushed. Set aside.
In a medium saucepan add the olive oil, heat and add the onion, garlic and cook at medium heat for several minutes. Then add the tomatoes, fresh basil and cook at medium heat for 15 minutes, season to taste. Set aside.
Prepare the gnocchi: In a baking mold covered in the bottom with parchment paper, place the chopped pumpkin and bake at 350 degrees, uncovered for 1 hour. Let cool.
On a clean surface, pour the wheat flour forming a ring, leaving a hole in the center. Then pour the Parmesan cheese around the flour, pour in the baked pumpkin, egg and salt to taste.

Course: PASTAS

FLAN

PUMPKIN FLAN

ADD TO FAVORITES

No ratings yet

Prep Time 10

Cook Time 1

Equipment

9” round mold
Bain marie mold

Ingredients

CANDY
1 cup sugar for the caramel
¼ cup water
FLAN
1 lb. cream cheese
1 can condensed milk
5 eggs
1 can evaporated milk
1 ½ cup pumpkin boiled and mashed
1 ½ tbsp cornstarch
1 tsp. vanilla extract

Instructions

Prepare the caramel: In a microwave-safe mug, mix the sugar with the water and cook in the microwave at maximum temperature (high) for 5 to 7 minutes until the amber caramel forms. Pour the caramel into a 9 ”mold.
Heat the oven to 350 degrees. Prepare a mold with water (water bath)
Prepare the flan mixture: In the food processor, mix the cream cheese with the condensed milk until creamy. Add the eggs one by one and the rest of the ingredients. Blend until slightly creamy and smooth.
Pour the mixture into the caramel mold. Place the flan inside the bain-marie mold and pour enough water into the mold to cover half of the flan mold. Bake for 1 hour.
Let cool and place in the refrigerator until serving time.
EAR: You can prepare in 3 ”molds, following the instructions and bake for 30 minutes. Remember that it is important to let the flan cool and then put in the refrigerator so that it is completely cold when serving. This will ensure that when unmolding it is perfect and does not break.
With this recipe you can make flans with different flavors. For instance:
Eliminate the pumpkin and cornstarch and you have a tasty cheese flan. You can also make it from coffee, eliminating the pumpkin and cornstarch and then add ½ cup of strained coffee, ¼ cup of coffee liqueur.

Course: Flan

Sin categorizar

PUMPKIN CUPCAKES

ADD TO FAVORITES

No ratings yet

Prep Time 25

Cook Time 18

Servings Servings

Ingredients

1 cj. yellow cake mix
1 cup pumpkin boiled and mashed
3 eggs
1/3 cup butter or corn oil (melted)
1 cup chopped walnuts
2 tbsp. molasses
1 tsp. cinnamon powder
¼ tsp. clove spice powder
4 cups of buttercream or frosting
Orange color (vegetable)
Chopped walnuts

Instructions

Heat the oven to 350 degrees. Place paper in cupcake molds.
In the electric mixer, mix the yellow cake mix with the pumpkin and the rest of the ingredients until creamy.
Pour the cake mix into each pan and bake for 15 to 18 minutes.
Let cool to decorate. Beat the buttercream or frosting and add the vegetable orange color and mix until the color matches the frosting. Place in a piping bag with a round or star-shaped tip. Decorate with the frosting or buttercream and the chopped walnuts.
NOTE: For this recipe you will use a regular cupcake mold, if you use a mini cupcake mold the mixture will make 24 mini cupcakes.

Course: SWEET CAKES

DESSERTS

PUMPKIN AND CHOCOLATE PARFAIT

ADD TO FAVORITES

No ratings yet

Prep Time 15

Cook Time 20

Servings Servings

Ingredients

1 cup pumpkin boiled and mashed
1 pkg. 8 oz. cream cheese
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp. cinnamon powder
1 sachet unflavored gelatin
1/4 cup water
1 cup heavy cream
1 cup crushed oatmeal cookies

CHOCOLATE SAUCE

1 1/2 cup dark chocolate
3/4 cup heavy cream

Instructions

In the food processor, mix the pumpkin with the cream cheese until smooth and creamy. Add the sugar, vanilla extract and cinnamon, mix and set aside.
In a microwave-safe mug, mix the unflavored gelatin and water and heat for 30 seconds. Add to the pumpkin mixture.
Beat the heavy cream until stiff and add to the mixture in an enveloping way.
Prepare the chocolate sauce: In a microwave-safe mug, add the heavy cream with the chocolate and cook at maximum temperature for 1 minute. Remove from the microwave and mix until the chocolate melts.
Serve this dessert in glasses. At the bottom of each glass add 2 tablespoons of the cookies. Place the mousse in a pastry bag. Pour the pumpkin mixture into each glass, filling half the glass, then pour the chocolate sauce, then place 2 tablespoons of cookie and then finish with the pumpkin mixture and decorate to your liking.

Course: Dessert

NUTRITION AND FOOD

We consume the tasty BEETROOT (beetroot) that the earth gives us as a vegetable that provides us with folic acid, vitamin C, potassium, phosphorus and other nutrients such as vitamins B1, B2, B3, B6 and minerals such as iron and iodine that also eating them raw provides us with an anti-inflammatory power.

We can eat it raw, grated, very thin slices, in small pieces, prepare a delicious juice, desserts, creams, sauces, an endless number of recipes to enjoy!

Remember to use all this food, taking advantage of every last bit or shell, which is where it has the most nutrients and in the process we make our kitchen SUSTAINABLE.

Here are two ideas for using all the beets:

If you are going to use it in chopped or grated salad, you pour them into water and leave them submerged in water for a few minutes and then separate the beets from the water. Drain the beets and let them dry and they will be crisp and release less color. The water you used to get the color out of the beets I used to make a pink rice.

The peels of the beet can be used to boil potatoes and add that color to the potatoes. You can also grind the shells and use them in a sauce.

DESSERTS

GYPSY PUMPKIN ROLL

By Cielito Rosado

GYPSY PUMPKIN ROLL

ADD TO FAVORITES

No ratings yet

Ingredients

PUMPKIN BISCUIT

4 eggs
1 cup sugar
1 cup cake flour
1 tsp. cinnamon powder
¼ tsp. spice cloves
½ tbsp. grated fresh ginger
Pinch nutmeg
¾ cup canned pumpkin

FILLING

8 oz. cream cheese
2 tbsp. Butter
2 ½ cup confection sugar
1 tsp. vanilla extract
1 cup chopped walnuts (optional)

Instructions

Heat the oven to 350 degrees. Grease a 10 ”x 15” pan and place a piece of parchment paper. Grease the paper.
Prepare the cake. Sift the cake flour with the cinnamon, cloves and a pinch of nutmeg and set aside. Separate the whites and yolks from the eggs. In the electric mixer, beat the egg whites until stiff and then add the sugar little by little, beating constantly. Add the egg yolks one by one and then add the flour with the spices little by little, whisking constantly and alternating with the boiled pumpkin. Add the ginger and vanilla extract. Pour the mixture into the mold and arrange until it covers the bottom of the mold and is even. Bake for 12 minutes.
Let cool and turn the cake on a cloth with confection sugar.
Prepare the filling: Beat the cream cheese with the butter until creamy, mix with the confection sugar, vanilla. Spread the mixture on the cake. Then place the chopped walnuts and roll.
Let it rest in the refrigerator and decorate with confection sugar.

Course: Dessert

SOUPS

PUMPKIN CREAM SOUP

By Cielito Rosado

PUMPKIN CREAM SOUP

ADD TO FAVORITES

No ratings yet

Prep Time 20

Cook Time 30

Servings Servings

Ingredients

¼ cup butter
1 ½ cups onion (minced)
½ tbsp. crushed garlic
¼ cup wheat flour
3 cups chicken broth
6 cups pumpkin
½ tsp. curry powder (optional)
4 oz. cream cheese
1 cup coconut milk
¼ cup grated Parmesan cheese
salt to taste

Instructions

In a saucepan add the butter, heat, add the onion, garlic and cook for 3 to 5 minutes. Add the wheat flour and the chicken broth little by little.
Add the pumpkin, curry, coconut milk, cream cheese and Parmesan cheese and cook over medium heat for 30 minutes. Let cool and go through the food processor until creamy.
Serve hot and garnish with grated Parmesan cheese.

Course: Soup

DIPS

PUMPKIN AND BACON DIP

By Cielito Rosado

PUMPKIN AND BACON DIP

ADD TO FAVORITES

No ratings yet

Prep Time 10

Cook Time 20

Servings Servings

Ingredients

1 cup pumpkin roasted and mashed
2 pkg. cream cheese
½ cup grated Parmesan cheese
8 slices fried bacon minced
2 chives (minced)
1 clove garlic minced
Extra virgin olive oil

Instructions

In the food processor, mix the pumpkin with the cream cheese until smooth and creamy. Add the rest of the ingredients, mix for a few seconds and season to taste.
Serve and decorate with pumpkin seeds, olive oil and accompany with cookies, toasties or fresh vegetable sticks.

Course: DIPS

TABLES & TIPS

HELPFUL TIPS

By Cielito Rosado

1. When you go to prepare a recipe you should read the recipe very carefully.

2. Check if you have all the ingredients and the equipment and utensils for the preparation.

3. Measure out the entire recipe and then begin making.

4. Follow the directions on the recipe. Do not make changes unless you have an Ear or recommendation to modify it. This will guarantee you a very tasty recipe.

5. Before starting to prepare a recipe, clean the work area and wash your hands. Also, whenever you go to cook, wear closed shoes and an apron.

6. When you finish cooking, clean all kitchen utensils, equipment and surfaces. With this you will prevent food from becoming contaminated.

7. Never leave the kitchen unattended while you are baking or cooking.

8. To prepare fried foods, the ideal is to use a deep fryer, but if you use a deep frying pan, try to place it on the back burner to avoid accidents.

9. When you are going to take something out of the oven, always use gloves or potholders to avoid burns.

10. Whenever the baking instructions tell you to preheat, preheat the oven, this will guarantee a perfect baking.

11. To eliminate the bad smell and taste of the smoked rice, place and dip a raw onion in the center, cover it with the rice, cover for 10 minutes and then remove the onion.

12. Cook uncovered green vegetables to preserve their color. Vegetables that grow underground are cooked covered.

13. Custards – Remember to unmold cold to prevent them from breaking. My recommendation is that once you remove it from the oven, place it on a surface and let it cool. Then place in the refrigerator until completely cold.

14. To thicken the stews or sauces you can make a combination of wheat flour and butter in equal parts and add at the end, to your liking. Add the amount you prefer depending on the thickness you want to achieve.

15. Eggs – To see if an egg is fresh, soak it in salty water. If it is, it will fall to the bottom. If not, it will float.

TABLES & TIPS

EQUIVALENCE TABLE

By Cielito Rosado

225 ° F ……………………………………….. ……….. 107 ° C
250 ° F ……………………………………….. ……….. 121 ° C
275 ° F ……………………………………….. ……….. 135 ° C
300 ° F ……………………………………….. ……….. 149 ° C
325 ° F ……………………………………….. ……….. 163 ° C
350 ° F ……………………………………….. ……….. 177 ° C
375 ° F ……………………………………….. ……….. 190 ° C
400 ° F ……………………………………….. ……….. 205 ° C
425 ° F ……………………………………….. ……….. 218 ° C
450 ° F ……………………………………….. ……….. 232 ° C
475 ° F ……………………………………….. ……….. 246 ° C
500 ° F ……………………………………….. ……….. 260 ° C

3 teaspoons …………………………. 1 tablespoon
1 tablespoon ……………………………………. 1/2 ounce
2 tablespoons …………………………………….. 1 ounce
4 tablespoons ……………………. 2 ounces or 1/4 cup
1 cup ………………………………………… …….8 ounce
2 cups ………………… 1 pint, 1 pound, or 16 ounces
4 cups …………………………. 2 pints or 1 quart
1 pint …………………………….. 16 ounces or 2 cups
1 quart ………………………. 32 ounces or 2 pints
1 pound ……………………………… 16 ounces or 2 cups