How to look 10 years younger in 5 minutes

This past weekend was the official date when all the farmers market comes to an end in my area. Well at least the area I’m right now, since that changes quite often. There is only one market left, which I love mainly because it runs on Tuesdays from 3 to 8 in the afternoon. The other markets are usually on weekends, but there are so many other things to do on weekends. On the other hand my Tuesday afternoons are pretty open.
This is a typical market with veggie and fruit stands, breads, food and food demonstrations, wines, roasted chilies, soaps and nice smelling things, etc.
Even thou I am TOTALLY into food, I have to admit that my favorite discovery at this market was a “Facial Kit”.
This lady comes to me and asked me if I wanted a free 5 minutes facial.
“Is this a trick question?” I asked her. Of course I want one; I love pampering, especially FREE.
The kit consists of a citrus moisturizing, a dry mask, a moisturizing mask and a toner. It is all made with natural and organic substances like chickpea flour, grape fruit oil, etc.
It felt really good on my face.
When she was done she gave me a mirror. Oh my God!!! There was actually a change!
My skin looked great, refreshed and younger. I bought the kit!
I have never had this results with anything I tried in my 42 years of life in this planet.She doesn’t have a website yet, but she does have an email address: dimension3.5@live.com and her name is (I think this is a funny coincidence) Mary Kay.

I also bought zucchini, eggplant, garlic, edible flowers and basil.I used the zucchini, garlic, edible flowers and basil in a frittata. The flowers looked very mice while I was cooking them but after the frittata was done you really couldn’t see them. Next time I’m going to add some more.

Zucchini and flowers frittata

4 Tbs olive oil
1 chopped onion
1 chopped garlic clove
2 cubed zucchinis
1 Tbs fresh basil, chopped
4 large eggs, beaten
1 bunch edible flowers
Salt and pepper to taste

In a small frying pan over medium heat, warm 3 tablespoons of the olive oil. Add the onion and sauté for five minutes.Add the zucchini and cook over medium heat, stirring occasionally until tender about 10 minutes. Season to taste with salt and pepper. Mix in basil and flowers. Pour in egg mixture and cook, without stirring, for 3 to 5 minutes, or until the bottom is golden and most of the mixture is set. Now carefully invert frittata onto a plate, then add remaining tablespoon of oil to the pan and slide frittata back into skillet.
Cook for 3 to 5 minutes longer, or until golden on the bottom.
Slide onto serving platter.

Tortilla de zapallitos y flores:


4 Cucharadas de aceite
1 Cebolla picada
1 diente de ajo, picado
2 zapallitos en cubos
1 cucharada de albahaca picada
4 huevos batidos
1 puñado de flores
sal y pimienta a gusto

En una sartén sobre fuego medio, dorar una cebolla en 3 cucharada de aceite, por 5 minutos. Agregar zapallitos, mezclar y cocinar por 10 minutos. Sazonar con sal y pimienta.
Agregar albahaca y flores, mezclar e incorporar los huevos batidos; cocinando por 3 o 5 minutos hasta que el fondo este ligeramente dorado. Con mucho cuidado, dar vuelta la tortilla sobre un plato. Agregar la cucharada de aceite restante a la sartén, calentar y deslizar la tortilla nuevamente en la sartén. Cocinar por 3 a 5 minutos mas o hasta que este ligeramente dorada en el fondo.

Corn and Zucchini Quiche

One of the thousand things I love about summer is the fresh fruits and vegetables. Right now the farmers markets are exploding with zucchinis and ears of corn. In honor to these veggies I’ve created a Corn and Zucchini Quiche, which you can eat hot or cold. Even thou I’m a very proud member of the Slow Food movement, I have to admit I sometimes “cheat”. And today was one of those times. I used Pepperidge Farm puff pastry, instead of making my own. What can I tell you? It’s delicious.

Corn and Zucchini Quiche:

-1 sheet of Pepperidge Farm puff pastry
-1 medium onion, chopped
-4 Tbs olive oil
-1 ½ cups corn
-2 small zucchinis, cubed
-1 cup heavy cream
-2 large eggs
-1/2 cup grated Parmesan cheese
-1/4 ts nutmeg
-Salt, to taste
-Pepper, to taste

Preheat the oven to 380 F. In a large frying pans sauté onions and zucchinis in the olive oil for about 10 minutes or until onions are translucent. Mix in corn; turn off the heat and season to taste with salt and pepper.
While mix is cooling down, beat the eggs in a large bowl and add cream, Parmesan cheese and nutmeg.
Roll out puff pastry into a circle and put it on to a 10-inch quiche mold. Add veggies into bowl with cream and eggs; mix well and pour onto puff pastry. Bake for 45 minutes or until golden brown.

Tarta de choclo y zucchini:

-1 hoja de masa de hojaldre
-4 cucharadas de aceite de oliva
-1 1/2 taza de choclo
-2 zucchinis pequeños, cortados en cubos
-1 taza de crema de leche
-2 huevos grandes
-1/2 taza de queso Parmesano rallado
-1/4 cucharadita de nuez moscada
-Sal a gusto
-Pimienta a gusto

Precalentar el horno a 200 C (380 F). En una sartén grande dorar la cebolla y los zucchinis en el aceite de oliva por 10 minutos , hasta que las cebollas estén transparentes. Agregar el choclo; apagar el fuego y condimentar con sal y pimienta a gusto. Mientras la mezcla se enfría, mezclar los huevos en un bowl grande, agregando la crema, el queso rallado y la nuez moscada.
Estirar la masa en redondo y forrar la tartera. Mezclar los vegetales con la crema y los huevos y verter sobre la masa. Cocinar al horno por 45 minutos o hasta que la tarta este dorada.