Cafe Gratitude Magazine - Best Cooking Channel

Cooking Egg with Tomatoes and Tortillas

Cooking anything with egg always reminds me of the three women with the most impact in my life: my mom, my grandma, and my mother-in-law who were experts with egg recipes. My mom and granny loved this. Every time we went out to breakfast at a Mexican restaurant, they always asked for Egg-based foods. This also reminds me of my mother-in-law because it was the first breakfast she made the first time she visited us in the United States. I still remember the smell of tomatoes and chilies roasting on the griddle for the sauce. Delicious! This recipe is how my mother-in-law prepared it on that visit.


  • one lb tomatoes
  • two chilli
  • 1/2 medium onion
  • one garlic clove
  • Salt and pepper to taste
  • 3 tablespoons of vegetable oil
  • 6 Corn tortillas
  • 6 eggs


1. Roast the tomatoes, chilies, onion, and garlic on a griddle over medium heat, until they start to singe. Remove from heat and transfer to a blender glass. With great care, blend the roasted tomatoes, chilies, onion, and garlic until well ground. Pour the sauce into a small saucepan and season with salt to taste.

2. In a nonstick skillet heat 1 tablespoon of vegetable oil over medium heat. One by one, brown the tortillas in the hot oil for about 30 seconds on both sides, adding more oil when needed.

3. In the same pan, cook one or two eggs to taste (steamed or scrambled) in a drizzle of vegetable oil; season with salt and ground black pepper.

4. To serve, put one of the golden tortillas on a plate. Place one of the eggs on top of the omelet and bathe in the sauce.

Cooking Instant Venezuelan Yuca Fritters

These cassava fritters are very traditional in Venezuela during Easter. My grandmother used to make them and they were delicious. The salty combination of cassava and cheese and the sweetness of molasses make them really irresistible. They are generally served as a snack, in the middle of the afternoon, accompanied by a coffee with milk. Prepare them! But make sure you do enough because everyone will want to repeat.


  • one lb cassava, peeled, cooked and deveined
  • one cup white hard cheese for frying, cut into pieces
  • one egg
  • one tablespoon Gold Medal ™ multipurpose wheat flour
  • one pinch of salt
  • Oil for frying

Panela Syrup:

  • two paper cups (panela), lined
  • 1/2 Cup of water
  • 4 cloves


1. In a food processor, place the cassava, cheese, egg, flour, and salt. Process until everything is well incorporated and you have a homogeneous mass.

2. In a deep pot, add the oil over medium heat and let it heat until it reaches a temperature of 350ºF

3. Moisten your hands with a little oil and form balls of equal size with the cassava dough.

4. Fry the fritters 4 by 4 until golden. Remove carefully and place on kitchen paper to absorb excess oil.

5. Serve hot bathed in paper-backed molasses.

6. To make the molasses, place all the ingredients in a small saucepan over medium-high heat and cook for 8-10 minutes until the molasses are golden in color and until the drops fall slowly from a wooden spoon. Strain and reserve.

Roasted Japanese Shishito Peppers with Soy Sauce and Lime

Japanese shishito peppers are unique. Their size is similar to that of a medium carrot and they are quite thin. They are green and turn red when ripe. The strangest thing is that they are bittersweet. Not spicy at all! Actually 1 in 10 is spicy. This little pepper is super delicious and addictive. Since I discovered them, which was recent, I have been eating them as snacks. I like to enjoy them roasted, and my family and friends cannot believe that I am eating what to them seems like very hot chili. But after they try it, they love it! I am not exaggerating when I tell you that you will not be able to eat just one.



  • two tablespoons of vegetable oil
  • one lb of shishito peppers
  • two teaspoons soy sauce
  • one  lime juice


1. In a large skillet over medium-high heat, heat the vegetable oil.

2. Add the shishito peppers and mix well so that they are covered with the oil.

3. Cook them for 5-10 minutes on each side. Your skin will begin to blister and singe. That is exactly the point we are looking for.

4. Put the soy sauce on top and mix.

5. Squeeze the lime over the peppers and mix.

6. Remove from heat and serve. To enjoy!

Mouth watering Pasta with Creamy Butternut Pumpkin Sauce

Simple and easy recipes don’t have to be bland or under-nutritious. With little time and a large family to feed, I always look for these kinds of recipes to prepare at home. This pumpkin pasta recipe is ideal to satisfy my children, it is super affordable and it is also ideal to prepare in advance and leave a portion in the freezer for later.


  • 1-2 tablespoons of olive oil
  • 1/2 chopped onion (about 1 cup)
  • one butternut squash, peeled and diced (about 4 cups)
  • 2-3 garlic cloves, minced
  • two cups chicken broth
  • one bay leaf
  • 1/8 teaspoon nutmeg Salt and pepper to taste
  • one lb of pasta
  • 1/4 cup parmesan cheese
  • 1/4 cup of whole milk


1. In a skillet over medium-low heat, add the olive oil and sauté the onion until golden. Add the pumpkin and garlic, and cook for a few more minutes. Incorporate the chicken stock and the bay leaf, the nutmeg, the salt, and the pepper. Cook until the squash softens.

2. Meanwhile, prepare the pasta following the instructions on the package.

3. Remove the bay leaf and, with a hand mixer, step on the preparation until you get a completely smooth consistency. Add the cheese and milk. Add the cooked pasta and serve.

Fast Foods – Asian Noodle and Meat Bowls

Looking for a classic Asian-style recipe? Well then, this hearty recipe with beef and noodles will be so ready in just 20 minutes.


  • 4 oz raw angel hair noodles (capellini), halved
  • 8 oz fresh sweet peas
  • 5 teaspoons of vegetable oil
  • one lb boneless beef tenderloin, cut into 1/4 inch strips
  • one medium carrot, thinly sliced ​​(1/2 cup)
  • 1/2 cup teriyaki juice and frosting (from a 12-ounce bottle)
  • 4 medium green onions with tops, sliced ​​(1/4 cup)
  • 1/2 cup honey roasted peanuts, chopped


1. Cook the pasta in the manner indicated on the packaging. Meanwhile, make a cut at the end of the stem of the sweet peas and remove the threads, if desired. Drain the pasta; lid to keep warm.

2. In a 12-inch nonstick skillet or wok, heat 3 tablespoons of the oil over medium-high heat. Add the meat; cook and stir 2 to 3 minutes or until no longer pink. Remove from the pan; keep it warm.

3. In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the peas and carrot; cook and stir 3 to 4 minutes, or until al dente. Incorporate the cooked pasta, the meat, and the juice and teriyaki glaze; mix until everything integrates well.

4. Serve in bowls; sprinkle with onion and peanuts.

Tilapia Casserole in Coriander Sauce

During the Lenten season, fish dishes become the protagonists. A delicious way to enjoy them is by preparing this tilapia casserole in coriander sauce, so simple and quick to make that it will pleasantly surprise everyone. Another great advantage is that it is a dish made with few ingredients and a low cost. Serve with white rice or French fries to get the most out of the rich sauce.


  • 5 tilapia fillets
  • 1/2 teaspoon canola oil
  • one finely chopped garlic clove
  • Salt and pepper to taste
  • one cup of cream
  • 1/2 cup coriander


1. Cut the fish fillets into large cubes. Season with salt and pepper.

2. Heat a frying pan over medium heat, add the oil and the minced garlic.

3. Put the cubes of tilapia, in batches, in the pan, brown them for 3 to 5 minutes. Reservation.

4. In the blender, blend the cream with the coriander.

5. Pour the coriander sauce into the fish skillet and heat slightly for 1 ½ to 2 minutes.

6. Serve the fish with the sauce on top.

7. Serve immediately with the sauce on top

Make Delicious Pasta with Pumpkin and Thyme

One of the best ways to ensure that a recipe is cheap is to use ingredients that are in season. These are usually easy to find and are almost always on sale, and last but not least, they are at their peak of flavor. The richest things are always seasonal. If you want an easy and cheap recipe for dinner, I recommend that you start there. This dish, for example, makes good use of the pumpkin that abounds in this season of the year. Another incredibly cheap ingredient, and that everyone likes is pasta, so if you put these two components together, as I have done here, you will have a delicious dinner that will cost you little effort and less money.


  • one small butternut squash, peeled, without seeds, and cut into small cubes
  • 1/4 cup olive oil
  • one teaspoon fresh thyme
  • Salt and pepper
  • 1/2 chopped onion
  • 4 minced garlic cloves
  • Juice and zest of 1 lemon
  • 3/4 lb of spaghetti
  • 1/4 cup grated walnuts
  • 1/4 cup grated parmesan cheese (optional)


1. Turn the oven on to 375 ° F.

2. Place the squash on a baking sheet.

3. Mix with 1 tablespoon of olive oil, thyme, salt, and pepper, until everything is covered in oil.

4. Bake until the squash is soft (about 40 minutes). Turn off the heat and remove it from the oven.

5. Bring a pot of salted water to a boil and cook the pasta following the package directions.

6. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.

7. Salt the onion with the garlic for about 5 minutes, stirring until they are soft and begin to brown.

8. Add the lemon and pumpkin until everything is hot, and pour over the pasta, along with 2 tablespoons of olive oil and walnuts.

9. Mix well and add more salt and pepper if necessary.

10. Serve on two plates and drizzle with Parmesan cheese.

Best South East Asian Restaurant in Vietnam for Thai Foods

I have just now started to experiment with new lines of products to sell at our family store. Of course, I am looking for things that people will want, but which might not be easy to find at other locations. For example, I have located some Vietnamese products made by a company called Tan Hiep Phat and I was thinking that there might be some market for them because the place across the street from us is a Vietnamese or Southeast Asian restaurant. In fact, they seem to mix up the cuisine native to the region, especially since there is not as large of interest in Vietnamese food as there is in Thai food. Of course, the problem is that I am not really sure how much oversight goes into the production of these sorts of products in Vietnam.

You have to worry about some person having an allergy and suing you, or perhaps just claiming that they had some sort of bad reaction to the stuff. I have sampled the stuff and I wonder what to make of it really. From what I can tell it seems to be a body cleansing elixir, but I am not sure because the translation is difficult and so I am looking for more information before I take the plunge. Of course, it needs to have some sort of English language labeling to sell it in this country. I somewhat doubt that it is legal to sell stuff in this country that does not have the nutritional information displayed on it, obviously in a format which Americans would be able to read. I doubt that the FDA goes around checking the shelves of little stores for that sort of thing, but obviously people could report you for this sort of thing if they had nothing better to do.

Best Home made Fast Food recipes


We leave you with some homemade recipes of what can be considered fast food, or perhaps better called casual meal.

Chicken Nuggets: It is undeniable that the chicken nuggets are delicious, the flavor of this white meat like everyone, and improves with crispy batter. The preparation is easy and memorable tasting.

Pumps potato with fried egg sauce: This is a traditional cap in our culture, we give some personal touch that will surely taste.

Falafel: The fast-food of the Middle East, made ​​with chickpeas and spices, accompanied by refreshing raita.

Secret pork sandwich on bread: A snack scrumptious, the secret pork is cut very juicy and tasty meat this time is served with a thin and crispy flatbread.

Steak sandwich with grilled figs and cheddar: Snacks allow us to make multiple combinations, many of the recipes served in a dish can be served between bread.

Piadina ham and brie: The piadina is also a flatbread, it is originally from the Italian region of Emilia Romagna, this bread can make all kinds of snacks. The bread is very easy to do, do not fail to try.

Burger with sweet chili sauce: If there are dishes that can be converted into a snack, obviously there are snacks that can be served on the plate, this burger is one such example and how easy it is to do original and delicious homemade burgers.

Mini chicken burger with bacon and onion: With chicken breast, chili, lime, ginger, coconut milk … you can develop a hamburger sure you will repeat.

Patatas bravas – The top par excellence, who has not enjoyed a ‘brave’ on the appetizer, here’s the recipe for the salsa which they claim is true of the most emblematic places in Madrid.

Vegetable pizza: One option for making a vegetable pizza with green peppers, eggplant, onion, and tomato.

Funghi Pizza: Pizza with mushrooms is a favorite among the core, with four kinds of cheese, four seasons, bolognese … the truth is that more and more popular pizzas.

Pizza ham and eggplant: Onion brings something special to pizzas, along with flavor and sweetness, juiciness. Contrasts with the ham and enriched with various cheeses.


Fast Foods: Features and Advantages


Due to the pace of life in big cities, plus the integration of women into productive activities, it is rare that eat at home, let alone prepare food properly at home. Because of this, people are increasingly turning to fast food, integrating their eating habits.

Fast food refers to an establishment where consumption is first paid before it is served and where there are no waiters. However, arrangements for foodservice and fast food can be divided into several categories: To bring in the same restaurant or at home.

The fast-food industry has long ceased being an American phenomenon and extends around the globe at high speed, totaling more than 88,000 establishments worldwide.

The menu for a fast food business is varied can range from cakes, tacos, pizzas, burgers, sandwiches, hotdogs.

Characteristics of a fast-food business
Being served with speed
It is easily accessible.
Moderate prices.
Handling standards in processes, cymbals, management, and operation.

Advantages of a fast-food business
* In case of food emergencies, are in the first dishes where you Mexican people think.
* They are consumed by people of all ages foods.
* They are not difficult to prepare.
* Provided that combine and consume in moderation should not be harmful to health
* Are convenient meals when you do not have much time to eat and little money.
* It does not require a large space.
* You can provide several services: Eat there, take-out and delivery.