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Win a Fruit and Veggie Keepers pack, US, 2/27

Posted in giveaway, Sin categoría by

Welcome to the ReuseIt Fruit & Vegetable Keeper Giveaway, hosted by: Southern Belle and sponsored by: Reuseit

This giveaway will run from Feb 15th – Feb 27th

Each container comes with  an adjustable vent that you can close or open depending on the produce. The containers also come with a guide telling you which setting to use for different fruits and vegetables and whether or not you need to add water to the reservoir to maximize the life of your produce.



Highlights:

  • Adjustable vent regulates air circulation
  • Unique divider prevents bruising
  • The container doubles as a colander
  • Water reservoir in base keeps produce moist
  • Holds 1 quart of berries
  • Stores and keeps fruit fresher up to two weeks longer
  • Top rack dishwasher safe
  • Includes a printed guide on keeping the produce freshest right on the container

One lucky person will win one of each of the Fruit & Veggie Keepers. For a chance to win, enter HERE

Giveaway Rules:

Open to U.S. Only. Winner will be notified by email. Winner has 48 hours to respond to winning email or another winner will be chosen. No exceptions.

Disclaimer: I was not compensated for this post. To Cook With Love is not responsible for prize shipment. Sponsor is responsible for prize fulfillment.


Pulpo a la Gallega, a Spanish tapa recipe

Posted in Mediterranean cooking, Seafood, Sin categoría, Spanish cuisine, Tapa by

My husband loves to fish. Whenever he would go to fish at the beach in front of our house, he would always come home with at least 2 fresh catches. But the other night, he came home with a third one. To our surprise and delight, he caught an octopus! We decided to make Pulpo a la Gallega, a typical Spanish tapa/appetizer and a traditional dish in Galicia, Spain.

pulpo a la gallega

First and foremost, I cleaned the octopus by taking out the innards, beak, mouth and eyes.  I froze  it to break the muscle fibers and nerves so it won’t get hard after cooking it. I took it out of the freezer the night before using it and let it thaw in the refrigerator.

For 2-3 persons, you will need:

800-1,000 kg. octopus (cleaned and previously frozen)

1 garlic head, unpeeled (but outer and thicker skin taken off)

2 laurel leaves

1.5-2 liters seawater/saline water (or bottled water with coarse/rock salt)

sweet/spicy paprika

olive oil

Directions:

1. Heat a pot filled with seawater. If you don’t have saline water, use bottled water with coarse/rock salt. Heat until the water boils.

2. Using a cooking fork, dip the octopus into the boiling water for about 30 seconds making sure everything is covered with water. Take it out of the water and wait for 30 seconds. After 30 seconds, dip it again into the boiling water then take it out of the water. Do this step three times.

3. Leave the octopus in the pot and boil for 30 minutes-45 minutes.

4. After 30-45 minutes, take the octopus out of the pot and let it cool on a plate.

5. Once the octopus has already cooled off, bias cut the tentacles and the head in bite size slices.

pulpo a gallega in clay pot

6. Arrange the pieces in a clay bowl or ceramic ramekins.

7. Season with sweet or spicy paprika or both. Drizzle with a generous amount of virgin olive oil.

8. Serve with bread and wine or beer.

spanish tapa or appetizer

9. Enjoy!

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