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2010 in review

The stats helper monkeys at mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:

Healthy blog!

The Blog-Health-o-Meter™ reads This blog is doing awesome!.

Crunchy numbers

Featured image

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 2,100 times in 2010. That’s about 5 full 747s.


In 2010, there were 10 new posts, growing the total archive of this blog to 67 posts. There were 5 pictures uploaded, taking up a total of 10mb.

The busiest day of the year was February 10th with 35 views. The most popular post that day was Empanada de Atun.

Where did they come from?

The top referring sites in 2010 were,,,, and

Some visitors came searching, mostly for maggiano’s spinach salad recipe, empanada espanola, spinach and roasted red pepper salad, empanada de atun, and salad with roasted red peppers.

Attractions in 2010

These are the posts and pages that got the most views in 2010.


Empanada de Atun July 2009


Spinach Salad with roasted red peppers and sweet onions November 2009


About Sarah and Carlos July 2008


Spanish Carrot Cake July 2008


Vegetable Curry Quinoa August 2008
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Salmon & Shrimp Stuffed Peppers

Sarah read the you can stuff peppers with almost with anything and that it’s almost always good. So, creative as she is, she came up with this delicious seafood stuffed peppers. We almost ate everything and then, as usual we said: “mmm! we should have taken a picture before we finished it!” This happens many times, in fact, the things we put on the blog (and specially since Anna was born) is just a very small fraction of Sarah’s new recipes. Sarah made this by herself, without even Carlos as an apprentice.

Stuffed Peppers

  • 3 peppers (cut in half)
  • 1-1 1/2 cup cooked rice
  • 200 gr/ 7 oz ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 large onion
  • 2 tablespoons oil
  • 3 cloves garlic
  • 6 shrimp partially cooked
  • 2  4 oz salmon fillets thawed
  • juice of one lemon
  • salt/pepper
  • 1 tsp dried mint leaves (I would have used fresh 1 tablespoon, if available!)

Cut peppers– clean and place in boiling water for 4-5 minutes. Drain and place in cold water to stop them from cooking any more.

Saute chopped onion and whole garlic until soft. Add shrimp and cook until almost cooked. Add salmon for 1-2 minutes (until only half cooked).

Chop shrimp in small pieces and cut salmon in small chunks.

Mix rice, ricotta, Parmesan, egg, shrimp and salmon, onion mixture, and remaining ingredients.

Grease a baking dish and place peppers in it. Salt the peppers and add rice cheese and seafood mixture. Top with Parmesan cheese and bake on 375 for 30 minutes. Remember when cooking fish, but especially salmon, you don’t want to over cook it, because you would loose all the juice of the salmon. So it’s better to have it a little bit raw.

Now we live in Berkeley, California

It’s official, since our daughter was born 6 months ago, this blog has been dying. Anyways, hopefully we will keep posting new recipes with a West Coast flavor. For example, last night we cooked a delicious pisto in our cast iron pan. It had a great flavor, we think it is because of the quality of the Californian produce.

Oh, we will be here until end of July, 2010.

Busy with the baby

Well, well, we have been quite busy with the new one in the family. For the ones who have children, they know how scarce is the free time. Anyways we keep cooking and taking pictures of many of our meals. Now that Sarah is breastfeeding there is special care on the food quality.

Anyways this summer this blog entered the prestigious list of the best food blogs, by thermomixer Brazen. Here is the list to find other blogs.

In another point, we have noticed we have roughly 5,000 visitors since we open the site. Quite a shame since we have been somewhat inactive. Now this is a video of little Anna for the ones who were wondering. This is a food blog, but this is just a 20 second view of our new tasks.

Arrival of our Daughter Anna Maria

Anna Maria was born today at 4:45 a.m. at Hospital Nord in the city of Aalborg, Denmark. She is 3,2 kilo (7 pounds) and 51 cm. (20 inches) and she’s healthy. After a long 30 hour labor, both Sarah and Anna Maria are doing very well. We’re very happy.

All the best,

Sarah, Carlos and Anna Maria

Breakfast for 3

Breakfast for 3

Because this is a food blog, we would like to put on the breakfast they brought us after the delivery. This is a typical Danish breakfast. Flags in Denmark are a symbol of celebration. I thought it was so cute, I almost started crying. I kept a flag, not that I’m a flag fanatic, but because I’m really grateful for what this country has done for our family. I’ll keep it and tell Anna Maria in the future to remember with love the place where she was born on July 27th, 2009.

Empanada de Atun

Empanada española

Empanada española

Carlos’ grandma makes this and it is just delicious. It is a bit easier in Spain because you don’t have to make “Tomate frito”, but the recipe I made today is my best yet. It tastes almost like Abuela’s!


  • 1 onion
  • 1 green pepper
  • 1 clove garlic
  • 1 can (6 oz or 160 gr.) tomato paste
  • 3/4 can water
  • 1 1/2  tbs sugar
  • 1 tsp salt

Saute onion, pepper, and garlic until soft. Add tomato, sugar, salt and water and cook for another 5-10 minutes. Set aside. It is important to use tomato paste for this so that the mixture isn’t too liquid. That was a problem with previous empanadas I had made in Denmark.

  • 2 eggs hard boiled
  • 2 cans (normal us size or 180 gr) tuna fish (you can also use beef or chicken).

Mash eggs and add tuna. Add tomato mixture and stir. Add more salt if necessary.

Abuela’s bread recipe for Empanada

  • 1 cup milk
  • 2/3 cup oil
  • 1/2 tbs sugar
  • 15 gr. yeast
  • 1 tsp salt
  • aprox 3-4 cups flour

Warm the milk and oil. Add sugar and mix. Add yeast and stir. Let sit till you see a few bubbles. Add flour and salt until it is only slightly sticky. Because of the oil it doesn’t stick to your hands like bread does. Let rise until doubled in size. Divide into two parts. I usually make the bottom a little thicker than the top. This helps when pinching the sides together. Roll the first ball of dough out on wax paper. Place wax paper in a baking tray. Add the filling layer and roll out the other part of the dough on a clean counter top. Fold into 4ths and unfold over the baking pan. Pinch the sides of the bottom and the top layer of dough together to seal them. it is important for keeping the filling inside.


monday: fried fish, coleslaw, with mashed potatoes

tuesday: hungarian noodles

wednesday: sweet and sour chicken with rice and spring rolls

thursday: pasta and beans p. 227

friday: quinoa