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Today is World Heart Day! Take some time today to discuss the risks of Cardio Vascular Disease and to know the signs of a heart attack.
By raising awareness to the risk factors, you could help save a life!
Its time to start decorating for Fall!
Try these fun mason jar lanterns to give your decorations that 'spooky' touch as we get ready for Halloween!
whereimaginationgrows.com/mason-jar-fall-tree-luminaries-craft/
Fall Tree Mason Jar Luminaries Craft
whereimaginationgrows.com
Mason jar fall tree luminaries craft for kids (and adults)! An easy tissue paper craft that toddlers and preschoolers will love! Such a simple fall craft for your autumn or Thanksgiving table!This week to celebrate Hispanic Heritage Month, we are offering you a recipe for the National Dish of El Salvador – Pupusas!
Here is a link to listen to a Cumbia for El Salvador while you cook! youtu.be/7ak317pGcqc
A Pupusa is a thick fried tortilla that is stuffed with a hearty filling of cheese, meat or refried beans. This popular El Salvadorian dish was first prepared by the Pipil tribes who were the country’s first native peoples. Pupusas are traditionally eaten with a cabbage relish called Curtido.
Ingredients
For the Curtido
head cabbage (shredded) ½
carrot (grated) 1 large
apple cider vinegar ½ cup
medium yellow onion (thinly sliced) ½
water ¼ cup
brown sugar ½ tsp.
red pepper flakes 1 tsp.
dried oregano 1 tsp.
salt ½ tsp.
.
For the Pupusas
masa harina / corn flour 2 cups
grated mozzarella / Monterey jack cheese 1 cup
warm water 1 ½ cups
Vegetable oil
Salt
Directions for Preparing Pupusa
For the Curtido
1. Prepare the curtido by first tossing the cabbage, onions, and carrot together in a bowl.
2. Mix the apple cider vinegar, water, brown sugar, salt, oregano, and red pepper flakes altogether.
3. Pour this over the cabbage mixture and mix well.
4. Refrigerate in a covered dish for at least a day until serving.
For the Pupusas
1. Knead together the flour, salt, and water to form a smooth moist dough adding additional water or flour gradually if needed.
2. Work into a ball, cover the bowl and let it rest for ten (0:10) minutes.
3. Oil the hands and divide the dough into eight pieces.
4. Form eight balls, each about two inches in diameter.
5. Make an indentation in each ball, by pressing in with the thumb to make a small cup.
6. Spoon one tablespoon of grated cheese into the indentation and seal the dough shut.
7. Flatten the ball into a thick tortilla about ¼ inch thick.
8. Heat a little vegetable oil and fry the pupusas for three (0:03) minutes on each side. Serve the hot pupusas with a generous serving of curtido.
We have the power to make a difference, just by participating in the 2020 Census.
Respond today at 2020census.gov
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This PSA explains that we have the power to make a difference by participating in the 2020 Census. The use of this PSA is only permitted through the applicab...Colombian Arepa RecipieColombian Arepas
These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.
INGREDIENTS
· 1 cup arepa flour (precooked cornmeal)
· 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound)
· 1 cup plus 2 tablespoons water
· 1/4 cup vegetable oil
PREPARATION
1. Toss together arepa flour, cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
2. Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
3. Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
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