A Venezualan Holiday Treat

 The holidays are a time to try out new foods for parties and snacking. One is the Venezualan hallaca, a kind of tamale filled with a rich meaty stew.it's the perfect treat to make for those days when everyone is off from work and school.

Regular contributor Christina Morales wrote about them in yesterday's New York Times Food section.They are a small square filled with an array of meats and spices. Cicken , pork and beef are stuffed into a corn covering .It's stained deep red from annato, an orange red food coloring made from the seeds of the annatto , a kind of chestnut like pod. There are also scallions and onion too in it. These have been comforting to hundreds of Venezualan immigrants coming to New York City thanks to Hector Artguinzones. He recreated his mother's recipe for the mibrants coming into the city. When he first arrived he tried to find hallacas like what his mother used to make. Unfortunately the only ones he managed to get were filled with ketchup. That wouldn;t do., His wife Niurka ans their sin Samuel helped in creating them. They're vastly popular and bring families together , thanks to the recipe being so intensive.

What's in a hallaca? You will need chopped  skinless pork shoulder along with six slices of bacon. Russett potatoes along with green peppers are also added along with aji dulce peppers. These are mild flavored Caribbean red peppers.Chickpeas and raisins are also added . Dissolved Maggi chicken broth cubes are also added to this.. To start this off is cooking the annato seeds in oil. The oil will turn deep red much like the color of red wine. Strain and set this aside.You'll need this for the guiso. The meats are simmered in this until the bacon and pork are crisp. Transfr the meats to a plate and add the veggies. Add the raisins and also the olives  to this. You have to then prepare the banana leaves. You also have to prepare the masa or cornmeal covering too. This si just mixing it with water and salt The cornmeal is rolled into balls and then place in thhe banana leaves. The guiso or strew is placed in the midle of this and then the whole thing is sealed They're boiled in a large pot of water until ten or twelve minutes.  They then can be served.

Hallacas are a great holiday snack or meal. They're a bit too elaborate to make but worth it. Try them for a taste of a Venezualan Christmas.

A Healthier Rice Pudding

Can you have a healthier dessert? Yes, if it's rice pudding. there's a way to make it not only good tasting but good for you.

I decided to make a healthy version with the left over brown rice I used to make a summer rice salad.

It was about a cup and a half left, perfect for a smaller version of the dessert. The recipe is from Food.com and I added some tweaks to it.

The recipe calls for two to three cups of soy milk I used almond which is thinner and produces a soupy pudding.

It was then boiling for twenty minutes with occassional stirring. The flame was lowered and then simmering for another fifteen

It calls for a quarter of sweetener like agave or maple syrup. Maple syrup works best here giving the pudding an earthier flavor. I had to up it by another quarter cup to give it the right amount of sweetness.

A tablespoon of vanilla and a teaspoon and a half og vanilla were added for flavor.

What's rice pudding without the raisins? I added about a cup (and then more when it was ready for the fridge). You could add chocolate chips - nextt time - along with craisins, dried cranberries and almonds.

This is the finished product. it was a little too soupy , turning out more like a congee.It still had the classic rice pudding taste. I'm hopening it will thicken in the fridge. Yet it was tasty and healthier than the traditional version.

Rice pudding allows you to make a healthier version. Try this one for a good for you treat. Enjoy it this easy and fun recipe.