Macy’s Celebrates Mother’s Day
with Chef Elsie Ramos!
Macy’s Wheaton
Lower Level
Wheaton, MD
Saturday, May 7 at 2pm

165 New Commerce Blvd.
Wilkes-Barre, PA 18706

Treat your mom to a delicious meal! IMUSA Chef Elsie Ramos is sharing her secrets to creating innovative Latin dishes. She will demonstrate her no-nonsense approach to cooking simple, delectable meals featured in her book, Elsie’s Turkey Tacos and Arroz con Pollo: More than 100 Latin-Flavored, Great-Tasting Recipes for Working Moms.
A recent finalist on Fox TV’s hit reality show Hell’s Kitchen, Elsie uses IMUSA Cookware, available at Macy’s, to create and cook all her meals at home. After the demonstration, Elsie will personalize your copy of her latest cookbook* when you purchase it at Macy’s on the day of the event. Plus, kids make a special card for your mom! Reservations are necessary as space is limited. Please call 1-888-622-9769 to RSVP. All events subject to change or cancellation. *While supplies last.

If you’re spooked about all the candy your young trick-o-treaters will receive and ultimately want to devour on Halloween night; consider this; after letting them get there sugar fix; tell them to save the rest for their next birthday party or play date. They get to indulge on Halloween and share the wealth.  I almost always have candy left over after Halloween so I bring it with me to my niece or nephews birthday parties.  You can also take leftover candy and store in the fridge so you have a “surprise” treat when they come to visit.

Don’t know what costume to get your kids; how about a little chef?  For my parties, we make our own chef hats by using white construction paper.  Measure your child’s head with a piece of the paper and once fitted, staple or glue the ends to form a cylinder, then take your other paper and cut into strips and glue around the cylinder to form a puffy top.  Clean a worn apron and cut to fit your child’s height and with a few utensils they’re ready to go. Decorate a small stock pot that they can take and fill with their treats throughout the night!  Creativity is key and fun.

Autumn is officially here and that means, leaves falling and changing, football on Sunday’s and Monday together with the refreshing chill in the air. This is also the time for comfort food. Nothing says comfort more than a dish that warms the belly and the soul. On football Sunday’s our kids comes over and I get to do what I love most, prepare some game time treats, like Cuban sandwiches, or my own chicken gyros. Whatever the menu, it’s a blast to get together and enjoy family time. My white bean and leek soup was a big hit at last Sunday’s game and at the Fiesta de Flores at the Bronx Botanical Garden and now I share it with you. I recommend IMUSA’s electric pressure cooker to get your beans nice and tender and cut your time away from the game!

White Bean and Leek Soup

Ingredients

1lb bag of dry white beans (soaked overnight)
1 bunch of leeks – rinsed and coarsely chopped
1 bunch of scallions – finely chopped
1 large ham steak – cut into small bite size pieces (no fat)
3 potatoes – peeled and cut into bite size pieces
1 16oz container of low sodium chicken broth
1 large Vidalia onion – peeled and coarsely chopped
3 cloves of garlic – minced
Extra virgin olive oil
Salt & pepper

1. Add your soaked beans and 1 cup of water to your pressure cooker and cook for 40 minutes.
   Turn off and let it sit until for about 10 minutes before releasing the steam.
2. In the meantime, pour olive oil to coat the bottom of your stock pot and heat on low. Add your chopped ham pieces and cook until light crispy; about 5-7 minutes. Remove from your pot and set aside. In that same oil, add your minced garlic and cook until lightly browned, then stir in your chopped onions and leeks. Cook until onions and leeks are lightly browned and softened.
3. Carefully open your pressure cooker and using a ladle; add two scoops of your beans with some water into your onion and leek mixture. Using a hand blender or regular blender, puree the beans, onion, leeks and garlic.
4. Drain the rest of your beans and add to the puree. Stir in your potatoes, cooked ham pieces and chicken broth and bring your stock pot to high heat.
5. Don’t salt until some of the broth has evaporated as the ham releases some salt.
6. Cook until potatoes are soft and then add salt and pepper as desired.
   Serve hot and topped with chopped scallions

September 25-26 Fiesta De Flores Y Comida