Welcome to our recipe blog post featuring a delicious and comforting dish rooted in the rich history and cultural traditions of Mexico. Corn-and-poblano pudding is a delectable combination of sweet corn, smoky roasted poblanos, and creamy goodness. In this article, we’ll delve into the fascinating background of this dish, explore its cultural significance, and provide you with a step-by-step recipe to recreate this authentic delicacy at home.

History and Cultural Significance: Corn has long been a staple in Mexican cuisine, dating back thousands of years to the ancient Mayan and Aztec civilizations. Known as “maize,” corn holds a sacred place in Mexican culture and is deeply intertwined with religious rituals and daily life. It was not only a dietary staple but also a symbol of fertility and sustenance.

Poblanos, on the other hand, are a variety of chili peppers named after the city of Puebla in central Mexico. Poblanos are revered for their unique smoky flavor and mild heat. They are a key ingredient in many traditional Mexican dishes and play a significant role in the country’s culinary heritage.

Combining these two ingredients in a comforting pudding reflects the essence of Mexican cuisine—blending traditional flavors to create a harmonious and satisfying dish.

This recipe is inspired from the WW recipe for Corn-and-Poblano Pudding found on their website.

Recipe: Corn-and-Poblano Pudding

3 Points – Total Time: 1 hr 25 min – Prep Time: 20 min – Cook Time: 55 min – Serves: 8

Ingredients

• 2 medium Poblano chili
• 4 sprays Cooking spray
• 1 medium, finely chopped Uncooked onions
• 4 cloves, minced Garlic
• 4 cups, fresh (from about 5 ears) corn kernels
• 1½ cups 2% reduced fat milk
• 2 large Eggs
• 4 oz, shredded (1 cup) Reduced fat cheddar cheese
• 1 oz, or goat cheese Crumbled queso fresco cheese
• 3 Tbsp, chopped fresh Cilantro
• 1 tsp Table salt
• ¼ tsp Black pepper

Procedure Steps

1. Preheat broiler. Line bottom of broiler pan with foil. Place poblanos in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 10 minutes. OR, if you have a gas stove top, place the peppers over an open flame and char the peppers, turning them every minute or so for even charing and blistering. Wrap poblanos in foil and let steam about 10 minutes. When cool enough to handle, peel poblanos, remove seeds and stem, and dice.
2. Preheat oven temperature to 350°F. Spray 2-quart baking dish with nonstick spray.
3. Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until onion is tender, about 5 minutes. Set aside.
4. Puree 1 1/2 cups corn in food processor or blender until chunky. Heat milk in small saucepan over high heat just until small bubbles appear along edge of pan. Whisk eggs in large bowl, then gradually whisk in hot milk. Stir in pureed corn, remaining 21/2 cups corn kernels, poblanos, Cheddar, queso fresco, onion mixture, cilantro, salt, and pepper.
5. Pour corn mixture into prepared dish. Bake until golden and toothpick inserted into center comes out clean, about 40 minutes. Garnish with thyme sprigs (if using).
6. Serving size: about 2/3 cup

Corn-and-poblano pudding is a celebration of Mexican culinary traditions and a testament to the diverse and vibrant flavors that define this cuisine. By preparing and enjoying this dish, you’re not only indulging in a delicious treat but also honoring the cultural heritage of Mexico. Share this recipe with your loved ones and let

We did not have any fresh mozzarella on hand, but we did have some queso fresco cheese left from another recipe, and with our ripe from the vine Creole tomatoes and fresh basil from the garden, I created this wonderful salad. While queso fresco is not mozzarella, the cheese provided a great substitute for a wonderful salad, and a perfect marriage of Mexican and Italian cuisine.

Mexican and Italian cuisines are beloved for their bold flavors and vibrant ingredients. Combining the two culinary traditions results in a tantalizing fusion that will delight your taste buds. In this blog post, we present a recipe that brings together the best of both worlds—a mouthwatering mashup of Mexican and Italian flavors. Get ready to savor the harmony of spices, herbs, and fresh ingredients with a twist on the classic Caprese Salad, featuring the creamy goodness of Queso Fresco. Let’s dive into this delectable fusion feast!

The Recipe: Queso fresco caprese salad

Serves: 2

Ingredients

• 1 ripe tomato
• 1 ounce Queso Fresco cheese, sliced into 6 thin pieces
• Handful of fresh basil leaves, cut into a chiffonade
• 1 tablespoon extra virgin olive oil
• 1 tablespoons balsamic vinegar
• Kosher salt and fresh cracked black pepper to taste

Procedure Steps

1. Cut the tomato into 6 even slices and plate three slices evenly between two plates. Add the sliced cheese between the tomato slices. Sprinkle the basil chiffonade evenly over the tomatoes and cheese between the two plates.
2. Drizzle 1/2 tablespoon olive oil and 1/2 tablespoon balsamic vinegar evenly over each plate of tomatoes and cheese.
3. Season to taste with the salt and pepper.

Queso Fresco background and history

Queso Fresco, which translates to “fresh cheese” in Spanish, has a rich history and is a popular cheese in many Latin American countries, particularly Mexico. The origins of Queso Fresco can be traced back to the indigenous civilizations of Mesoamerica, including the Aztecs and Mayans, who were known for their advanced agricultural practices and culinary traditions.

The process of making Queso Fresco involves coagulating milk with rennet or an acid, such as lemon juice or vinegar, and then allowing it to drain, resulting in a fresh, crumbly, and slightly tangy cheese. Queso Fresco is commonly made from cow’s milk but can also be made from goat’s or sheep’s milk, depending on regional preferences.

Queso Fresco is a versatile cheese that is widely used in Mexican cuisine. It adds a creamy texture and a subtle, milky flavor to dishes. It is often crumbled over tacos, enchiladas, and salads, and is also used as a filling for empanadas and other savory pastries. Its mild flavor pairs well with the bold spices and ingredients commonly found in Mexican cooking.

Caprese Salad background and history

Caprese Salad is a classic Italian dish that originated in the region of Campania, specifically on the island of Capri. It is a simple yet elegant salad that celebrates the flavors of fresh, ripe tomatoes, mozzarella cheese, and basil leaves. The salad is typically drizzled with extra virgin olive oil and seasoned with salt and pepper.

The origins of Caprese Salad can be traced back to the 1950s when it was popularized as a staple dish in Italian cuisine. Its creation is often attributed to the chef and restaurateur, Filippo Tommaso Marinetti, who sought to showcase the flavors of the Mediterranean region through his culinary creations.

Caprese Salad embodies the essence of Italian cuisine, emphasizing the use of high-quality, seasonal ingredients. The combination of tomatoes, mozzarella, and basil represents the colors of the Italian flag, further adding to its cultural significance.

Cultural Influences: The cultural influences of Queso Fresco and Caprese Salad extend beyond their countries of origin. Both have gained popularity worldwide and have been incorporated into various cuisines, reflecting the global appreciation for their distinct flavors and versatility.

In the case of Queso Fresco, its influence can be seen in the cuisines of other Latin American countries, such as Colombia, Venezuela, and Nicaragua, where similar fresh cheeses are widely used. Queso Fresco has also made its way into Tex-Mex and Mexican-inspired dishes in the United States.

Caprese Salad, on the other hand, has become a beloved dish in many parts of the world, particularly in Mediterranean and European cuisines. Its simplicity and use of fresh ingredients have made it a staple in Italian restaurants and households globally. Additionally, variations of Caprese Salad have emerged, incorporating additional ingredients like balsamic glaze, avocado, or prosciutto, further expanding its culinary influence.

The cultural influences of Queso Fresco and Caprese Salad highlight the power of food to transcend borders and bring people together through shared flavors and appreciation for culinary traditions.

Moroccan cuisine is renowned for its vibrant flavors and diverse culinary traditions. Among its many delicious offerings, Moroccan-Roasted Eggplant Dip, and it’s tomato infused counterpart is also known as “Zaalouk,” which stands out as a beloved and iconic dish. This delectable dip has a fascinating background and history, rooted in the culinary heritage of Morocco. In this blog post, we delve into the origins, ingredients, and preparation techniques that make Moroccan-Roasted Eggplant Dip a true delight. Though the recipe we are sharing today does not include tomatoes, they can be included with the eggplant preparation with great results.

Moroccan cuisine reflects a blend of influences from Arab, Berber, and Mediterranean cultures, resulting in a unique and distinct culinary identity. Moroccan-Roasted Eggplant Dip has its roots in the rich tapestry of flavors and ingredients found in traditional Moroccan dishes. This dip is commonly enjoyed as part of Mezze, a selection of small appetizers in Middle Eastern and North African cuisines.

At the heart of Moroccan-Roasted Eggplant Dip is the eggplant, a versatile vegetable that takes center stage in this recipe. The eggplant is typically charred over an open flame, allowing its flesh to become tender and smoky. This technique imparts a distinct flavor that defines the dip. Other essential ingredients include tomatoes, garlic, olive oil, fresh herbs like cilantro or parsley, and a blend of Moroccan spices such as cumin, paprika, and ground coriander. The combination of these elements creates a harmonious balance of smoky, tangy, and earthy flavors.

To prepare Moroccan-Roasted Eggplant Dip, the eggplants are roasted until the skin turns black and the flesh becomes soft. This step not only imparts a smoky flavor but also makes it easier to remove the skin. Once the eggplants have cooled, the flesh is extracted and mashed into a smooth consistency. Meanwhile, tomatoes are blanched, peeled, and finely chopped. Garlic is crushed and mixed with the eggplant, tomatoes, olive oil, and a medley of spices. This recipe excludes the olive oil found in the traditional recipe. The mixture is then cooked over low heat to allow the flavors to meld together. Fresh herbs are added at the end to enhance the dip’s freshness and aroma. This is an option, but you don’t have to cook the mixture, though it is great served as a hot or cold dip.

Moroccan-Roasted Eggplant Dip is deeply ingrained in Moroccan culture and is enjoyed as a popular appetizer or accompaniment to main dishes. It is often served with crusty bread or alongside other Moroccan dishes such as tagines and couscous. The dip’s versatility allows it to be adapted to various occasions, from casual gatherings to festive celebrations. Its rich flavors and satisfying texture make it a favorite among locals and a beloved ambassador of Moroccan cuisine around the world.

Moroccan-Roasted Eggplant Dip, or Zaalouk, represents the rich culinary heritage of Morocco and encapsulates the country’s diverse flavors and cooking techniques. With its smoky eggplant, tangy tomatoes, fragrant spices, and vibrant herbs, this dip is a celebration of Moroccan cuisine. Whether you’re exploring Moroccan cuisine for the first time or already a fan, this flavorful dip is a must-try. So gather your ingredients, embrace the spirit of Moroccan cooking, and savor the incredible taste of Moroccan-Roasted Eggplant Dip.

This recipe for Moroccan-Roasted Eggplant Dip is inspired by this WW recipe found on their website.

0 Points – Total Time: 45 min – Prep Time: 15 min – Cook Time: 30 min – Serves: 8

Ingredients

• Cooking spray
• 2½ pounds, Italian variety uncooked eggplant
• ⅓ cup plain fat free Greek yogurt
• 1 tsp minced garlic
• 1½ tsp fresh lemon juice
• 1¼ tsp, paprika, sweet smoked variety (plus extra for garnish)
• ¾ tsp ground cumin
• ½ tsp Kosher salt
• 3 Tbsp, chopped Fresh parsley, (plus extra for garnish)

Preparation Steps

1. Preheat oven to 400°F.
2. Cut eggplants in half lengthwise. Coat a baking pan with cooking spray and then place eggplants cut side down on the rimmed baking sheet. Roast until eggplants are well-browned and collapse, about 30-35 minutes; remove from oven and let cool.
3. Scoop out eggplant flesh with a spoon. Puree flesh in a blender or food processor with yogurt, garlic, lemon juice, paprika, cumin, and salt; stir in parsley. Serve garnished with additional parsley and smoked paprika.
4. Serving size: 1/4 cup dip.

Eggplant Parmesan is a classic Italian dish known for its rich flavors and comforting qualities. However, traditional recipes often involve deep frying and excessive amounts of cheese, which can make it a heavy and calorie-laden choice. But fear not! With a few modifications, you can enjoy a healthier and Weight Watchers-friendly version of this beloved dish. In this blog post, we’ll share a delicious recipe for Weight Watchers Eggplant Parmesan that will satisfy your cravings while keeping you on track with your wellness goals. The original WW recipe can be found on their website.

4 Points – Total Time: 1 hour 45 minutes – Prep Time: 25 minutes – Cook Time: 50 minutes – Serves: 6

Ingredients

• 6 sprays Cooking spray
• 2 pounds, medium thickness, cut in 1/2-in-thick slices Uncooked eggplants
• 2¾ tsp, divided Table salt
• 1 tsp, chopped Fresh thyme
• ¼ tsp, freshly ground Black pepper
• 2 tsp Extra virgin olive oil
• 2 large, finely chopped Shallots
• 1 pinch Crushed red pepper flakes
• 28 oz, whole plum variety Canned tomatoes
• ¾ cup Part skim ricotta cheese
• ½ cup, fresh, chopped Basil
• 6 Tbsp, divided Grated Parmigiano-Reggiano
• 2 Tbsp Panko breadcrumbs
• ½ cup, shredded, divided Part skim mozzarella cheese

Procedure Steps

1. Place racks in the upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging in even layer. Season with thyme, 1⁄4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.
2. Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1⁄4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.
3. In medium bowl, stir ricotta, basil, 1⁄4 cup Parmesan, and remaining 1⁄4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.
4. Increase oven temperature to 450°F. Lightly coat a 10-inch square baking dish with nonstick spray. Spread 1⁄2 cup sauce on the bottom of dish and top with single layer of eggplant. Dot eggplant with 1⁄2 cup ricotta. Top with 1⁄4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1⁄2 cup ricotta. Top with remaining eggplant, 1⁄4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.
5. Serving size: 1 piece

By making a few smart swaps and adjustments, you can create a healthier version of Eggplant Parmesan that is both delicious and Weight Watchers-friendly. This recipe uses panko breadcrumbs, limits the use of cheese, and focuses on baking rather than frying, resulting in a lighter yet satisfying dish. With this revamped recipe, you can indulge in the flavors of traditional Eggplant Parmesan without compromising your health and wellness goals. Enjoy!

History and Background of Eggplant Parmesan

The history of Eggplant Parmesan, also known as Melanzane alla Parmigiana in Italian, is rooted in the culinary traditions of Italy. While the exact origins of this dish are unclear, it is believed to have originated in the region of Campania in southern Italy. Eggplant, or aubergine, is a staple ingredient in Italian cuisine, and its versatility has led to the creation of various delicious recipes, including Eggplant Parmesan.

The dish itself is not directly associated with the city of Parma, as the name might suggest. Instead, the name “Parmigiana” refers to the use of Parmigiano-Reggiano cheese, which is a key ingredient in the recipe. Parmigiano-Reggiano is a hard, aged cheese made from cow’s milk and is known for its rich and nutty flavor. It is widely used in Italian cuisine, including pasta dishes and gratins, and it adds a distinctive taste to Eggplant Parmesan.

Eggplant Parmesan is thought to have originated in the 18th or 19th century when tomatoes, another essential ingredient in the dish, were introduced to Italy from the New World. The combination of eggplant, tomatoes, cheese, and herbs created a delightful flavor profile that soon became popular in Italian households.

Traditionally, the dish involved frying slices of eggplant until golden and crispy. These fried eggplant slices were then layered with tomato sauce, Parmigiano-Reggiano cheese, and sometimes mozzarella cheese. The layers were stacked and baked until the cheese melted and the flavors melded together. The result was a hearty and satisfying dish that showcased the flavors of the Mediterranean.

Over time, variations of the recipe have emerged. Some versions include additional ingredients like basil, garlic, or oregano to enhance the taste. The dish has also been adapted to suit different dietary preferences, with healthier versions that involve baking the eggplant instead of frying it.

Eggplant Parmesan has gained popularity beyond Italy and has become a beloved dish in many parts of the world. It has become a staple in Italian-American cuisine, with countless restaurants and home cooks offering their unique interpretations of the recipe.

Today, Eggplant Parmesan continues to be cherished for its delicious combination of flavors, its comforting qualities, and its ability to showcase the versatility of eggplant in a satisfying and flavorful way. Whether enjoyed as a main course or as a side dish, this classic Italian creation continues to delight food enthusiasts around the globe.