WE ARE WHAT WE EAT (AND LIFE IS A FEAST).
Some dishes we have concocted that we like and want to share. Ask if you want the fuller recipe. Otherwise, observe it like art.
BEEF, RAISIN AND EGG EMPANADAS
November 2. Another night at home , now post-hurricane. For these empanadas, I bought packaged 10-piece Goya discs, thought empanada dough is also easy to make by hand. For the filling, I used ground beef, sauteeing it with chopped onions. I added chopped up green spanish olives, about 1/2 cup of canned tomatoes in juice, a handful of raisins, and tons of spices, including paprika, cumin, allspice and some garlic salt. When placing on the dough, I added some chopped up hard boiled egg. Then folded over the dough, crimped with a fork and placed on a baking sheet, sprayed lightly with olive oil. Cooked about 15 minutes, flipping over to get both sides, at 400 degrees. Goes great with some green salsa or chimichurri.
ITALIAN ALMOND BISCOTTI
I've always wanted to make my grandmother's biscotti. Plus since my cookies always come out hard anyway, this crunchy recipe is for me! I learned that the real Italian biscotti are made with eggs while the American-style biscotti are made with butter. I followed a nice ecipe from food.com which you can find here. It worked great, but instead of amaretto I substituted rum and almond extract. Also, before scrapping the sticky dough onto parchment (or silpat pad), dust the dough ball with some flour or it will be impossible to work with. These simple and flavorful biscotti impressed everyone including me!
CHICKEN PESTO SLIDERS WITH ARUGULA
Super easy recipe, great for guests. I bought mini slider buns from Trader Joes just to make these little guys and I bought some ground chicken from the Polish meat market down the street. Added lots of pesto, celery salt, some bread crumbs and salt and pepper to the ground chicken in a bowl. Then I made them into patties, and stored them in the fridge. A couple hours later, when ready, I fried them up with a slice of sharp cheddar. Meanwhile, I made a garlic/basil aioli by blending a bit of mayonnaise, garlic salt and basil. These taste great with arugula. A compelling combo of flavors.
CHICKEN POT PIE
October 29: Hours before Hurricane Sandy hit NYC, I was preparing to make my first chicken pot pie from scratch. It provided wonderful comfort food during the storm. I bought a piece of frozen puff pastry and let it thaw while I preheated the overn and poached a couple chicken breasts, cutting them up into cubs. Meanwhile, I prepared the following: 1) 1 chopped onion; 2) 3/4 cup cut carrots; 3) 3/4 cup cut celery; 4) 1/2 cup peas. First I cooked onion in butter in a sautee pan, adding 1/4 cup of flour, and lots of salt, pepper and fresh thyme. Then I stirred in 1 cup chicken broth and about 1/2 cup milk, letting it thicken. I added the cubed chicken breast (about 2-3 cups) and the veggies. I spooned the filling into 2 baking dishes (you can use as many dishes as you have puff pastry) and then rolled the puff pastry on top, cutting a couple narrow slits on the top and brushing it with egg white. I baked it at 400 for about 25 minutes, until lightly browned. Ami and I shared one, and refrigerated the other for the next day, which was just as delicious later!
BANANAS "FOSTER"
My friend Kat saw this photo and thought I had made bacon and ice cream! Nope. It's a delicious banana dessert that's very easy to make. In a frying pan, melt some butter, a tablespoon of brown sugar and stir together. Lower the heat, add a little rum and some nuts if you like (I used almonds). Then add some sliced bananas and brown lightly on each side. Top with vanilla ice cream.
POZOLE (HOMINY AND PORK STEW)
Yay! Wednesday off and I make one of the hardest dishes ever. There are a lot of ways to make pozole, but I really do think this tasted very authentic. I borrowed from about 3 different recipes. For the broth, I had to soften dried guajillo and ancho chiles on the stove, and then soak them in boiling water with cumin, oregano, lime juice and garlic. Then I had to blend the broth and strain it, getting out all the chunks. I used pork tenderloin (which is leaner than pork shoulder), adding some chopped onions while I lightly browned the pork on the stove. Then, mix together the strained broth, pork and 2 cans of hominy. I also added a bay leaf to the broth, and had to cut the spice with a bit of lime, water and honey (it made my skin burn it was so spicy!) I cooked it in the crock pot for about 3 hours on high, then another 3 hours on low. The best thing is to top off the stew with: sliced radishes, cabbage, cilantro, avocado slices and fresh squeezed lime. Eat with warmed corn tortillas. The stew made enough for 4-6 people.
MUSHROOM RISOTTO (WITH AHI TUNA STEAKS)
Tuesday night, October 23. Mushroom risotto works as a perfect side dish with anything. It is naturally creamy and delicious. We ate it with seared Ahi Tuna steaks topped with fresh rosemary. Ami made her delicious garlic pepper brussel sprouts too (I crave them!) To make the risotto: Chop up one medium onion and cook until translucent in olive oil. Add 1 cup of arborio rice and some chopped shitake mushrooms (I used 3) and about 1/2 cup of white wine. Coat evenly until liquid absorbs. Then add 1 cup of chicken broth/stock and stir, letting liquid absorb. Keep adding 1 cup of broth at a time until rice is cooked and creamy (I used about 4 cups). Add chopped parsley and tons of fresh parmesan cheese. Mix together and serve warm.
SPICY PEPPER OLIVE CHICKEN (CROCKPOT)
I've made this recipe so many times because it's super easy! You need: 1) 4-5 chicken drumsticks, skinned and salted and peppered; 2) 1 jar spicy pepper pasta sauce; 3) 1 red bell pepper; 4) 8-12 green olives (you can get the spicy ones from the olive bar); 5) crushed red pepper flakes. Throw everything in a slow cooker on low for 4-6 hours. Chicken will be so tender it falls off the bone. Season to taste with extra salt, pepper, and red pepper flakes. Serve on top of rice or pasta. You can double the recipe if serving 4-6 people.
ARUGULA, CANTALOUPE, BALSAMIC SALAD
This recipe is courtesy of my dear friend in Mexico, Leticia, who charmed me with it. (As she does all her recipes.) Mix fresh arugula with bite size pieces of cantaloupe, fresh SHAVED parmesan (and it has to be the good stuff) and some balsamic vinagrette. Toss it together and it is an awe-inspiring salad that goes well with any main dish.
LAURAMI FAMOUS SALSA VERDE
If we tell you how to make this, we're gonna have to kill you. But seriously, once you make it, you will never buy salsa in the store again. The trick is to make it a number of times until you get a flavor you like. Experiment with the ingredients a bit each time, and be flexible to add more of something to suit your tastebuds.
Here's what you need: 2 green poblano peppers; 1/2 tomato (or tomatillos or cherry tomatoes); 2 jalapenos; a couple dried Mexican chiles (use guajillo for spicy, chipotle for smoky or ancho for flavor); 1 small onion; bunch rinsed fresh cilantro; white vinegar; lime; salt.
First, roast the jalapenos and the poblanos on the stove to blacken them good. They'll become soft and easy to cut when cool. This will give the salsa a slightly smoky flavor. Cut them into slices (I discard the seeds). Meanwhile, soak 2-3 dried Mexican chiles in boiling water and chop up the onion, tomato, and cilantro. Throw the poblanos, jalapenos, onion, tomato and a handful of cilantro in the blender. Add about a tablespoon of vinegar, teaspoon of salt and the juice from 1/2 lime. Blend until chunky. Now, depending on how spicy you want it, cut up those Mexican dried chiles, and add little pieces of the chiles and blend. Add a bit more of salt, vinegar, and lime juice to taste, if necessary. Blend until you reach a consistency that is smooth with small chunks of goodness. The salsa should have a nice "afterbite"! Refrigerate in glass jars, and devour during the week, or give as gifts!
Here's what you need: 2 green poblano peppers; 1/2 tomato (or tomatillos or cherry tomatoes); 2 jalapenos; a couple dried Mexican chiles (use guajillo for spicy, chipotle for smoky or ancho for flavor); 1 small onion; bunch rinsed fresh cilantro; white vinegar; lime; salt.
First, roast the jalapenos and the poblanos on the stove to blacken them good. They'll become soft and easy to cut when cool. This will give the salsa a slightly smoky flavor. Cut them into slices (I discard the seeds). Meanwhile, soak 2-3 dried Mexican chiles in boiling water and chop up the onion, tomato, and cilantro. Throw the poblanos, jalapenos, onion, tomato and a handful of cilantro in the blender. Add about a tablespoon of vinegar, teaspoon of salt and the juice from 1/2 lime. Blend until chunky. Now, depending on how spicy you want it, cut up those Mexican dried chiles, and add little pieces of the chiles and blend. Add a bit more of salt, vinegar, and lime juice to taste, if necessary. Blend until you reach a consistency that is smooth with small chunks of goodness. The salsa should have a nice "afterbite"! Refrigerate in glass jars, and devour during the week, or give as gifts!
QUINOA BEAN SPINACH PILAF
This healthy dish gave me and Ami lunch for a couple days. So be prepared... it makes a lot! In a skillet, I cooked in oil: one chopped bell pepper, 3 chopped scallions (white part only - save the green part for later), and 2 stalks diced celery. Then I added about 2 cloves worth of chopped garlic, 2 tablespoons tomato paste, and a dash of cayenne. I added one cup of quinoa, 2 cups of chicken broth (you can use water instead), 1 can of black beans and 1 can kidney beans plus some kosher salt and crushed pepper. I brought it to a simmer and let the quinoa cook, adding more water until it was cooked all the way through. When it was done, I removed it from stove and stirred in about 3 cups of chopped baby spinach (remember it shrinks), and the chopped green part of those scallions on top. Add more salt and pepper to taste, and serve with spicy salsa (or hot sauce), and cheese if you like.
BANANA HAZELNUT ALMOND BREAD
Yum! I followed an online recipe for this one, but I varied it a bit (find it here). The trick is to use Nutella hazelnut spread and sliced almonds, which makes it delicious. I used defrosted bananas that I had squirreled away in the freezer. I still found that the bread came out just a tad too dry for my taste (I like banana bread moist), so I would recommend adding somewhere between a tablespoon to 1/8 cup of cream or buttermilk to the wet ingredients. The dryness goes away if you nuke it for 10 seconds and eat with soy milk! Yum!
SUPER DILL EGG "SALAD" SANDWICH
Oh gosh, egg salads are like so fourth grade! But they're also a real tasty lunch for anyone over 30. Hard boil yourself a couple eggs (plan for about 2 per sandwich). Let them cool, peel the shell and then smash the eggs with a fork in a medium sized bowl. You can use all the yoke or some of the yoke, depending on preference. Mix in with the mashed eggs a small bit of whole grain dijon mustard, a smaller bit of mayonnaise (not too much, just enough to keep it moist), salt, ground pepper, a dash of cayenne and/or paprika, and tons of dill (I've made it with fresh dill and jar dill and it's good either way). I don't always use raw onions because they make killer breath but if you wish, use scallions or red onions. Have it on a fresh roll with some extra dijon and mayonnaise spread, and some crisp lettuce.
"CPK" CHOPPED SALAD
Have you ever been to California Pizza Kitchen? If so, you know their chopped salad is hands down one of the best salads ever. Here's how you fake it at home: 1) Iceberg and/or romaine lettuce, chopped very small; 2) Garbanzos; 3) Cherry tomatoes; 4) Fresh mozzarella pieces; 5) Fresh Soppressata (or other salami) pieces; 6) Fresh chopped basil pieces; 7) Chopped scallions. For the dressing, mix dijon mustard, olive oil, red wine vinegar with garlic, oregano, parsley, parmesan cheese, salt and lots of pepper. Trick is to have fresh ingredients and garnish it with lots of ground pepper on top.
ROASTED GARLIC FLATBREAD PIZZAS
Easy, delicious dinner using flatbreads. I put a thin layer of tomato paste on each bread, then added some cherry tomatoes, roasted garlic, pesto sausages, and pieces of basil. (I made the roasted garlic by wrapping a couple cloves in tin foil coated with olive oil in the toaster on broil.) Then I topped each flatbread with a mix of shredded mozzarella and Romano cheese. Always best to put all the "toppings" under the cheese, remember! Bake in the oven at 375 for about 12 minutes.
MINI BLACK BEAN, SAUSAGE OPEN TORTAS
September 15, tapas and drinks with Michael and Jilian. These little appetizers turned into a filling part of a meal with ceviche and fried plantains. We cut up a baguette into small pieces, then put a layer of black bean spread made from mashing up black beans and mixing it salt, cumin and lime. Topped the baguette pieces with a little piece of grilled sausage and a dollop of sour cream and cilantro.
DOUBLE CORN MUFFINS
The specialness of my cornbread or corn muffins is that I always put real corn kernels in it, and I add just a touch of the corn kernel juice from the can in place of some milk to make it extra corn-y. I won't lie, I usually roughly the BHG recipe from my handy cookbook (or you can find here), but like I said, it's all about the variation to make it a tad sweeter and get those crunchy corn bits in there. You can also make spicy corn muffins by adding some chopped jalapenos. Yum!
SESAME SHRIMP, BOK CHOY, COCONUT RICE
30 August, Wednesday night dinner at home.
Okay, I admit, there seems to be too much going on in this dish, but it took me all of 20 minutes to prepare. To make the coconut rice, just substitute half of the water portion with coconut milk, and add some salt and some dried coconut. While the rice is cooking, marinate the shrimp in a mix of sesame oil, honey, soy sauce, ginger, garlic salt and lemon juice. Meanwhile, blanch the bok choy so it is still crisp. When the rice is done, add the shrimp and the marinade juice to a frying pan, cook the bok choy and the shrimp for a max of 4 minutes and serve on top of the rice.
Okay, I admit, there seems to be too much going on in this dish, but it took me all of 20 minutes to prepare. To make the coconut rice, just substitute half of the water portion with coconut milk, and add some salt and some dried coconut. While the rice is cooking, marinate the shrimp in a mix of sesame oil, honey, soy sauce, ginger, garlic salt and lemon juice. Meanwhile, blanch the bok choy so it is still crisp. When the rice is done, add the shrimp and the marinade juice to a frying pan, cook the bok choy and the shrimp for a max of 4 minutes and serve on top of the rice.
POTATO SALAD WITH FENNEL AND DILL
This potato salad was delish. Wowzers. So, like with any potato salad, you gotta boil the potatoes first. I used the small red potatoes (or any type of new potato can be used) and cooked them until they were just a tad bit hard still, then cut them in cubes. Then in a bowl added chopped red onion, chopped fennel and celery. For the dressing mix mayonnaise with a smidgen of dijon mustard (to taste), salt, pepper and plenty of fresh dill. Let cool in fridge before serving.
CHICKEN ADOBO (CROCKPOT)
End of August dish for dinner and leftovers!
I make my Filipino Chicken Adobo in the slowcooker, which is unconventional, but sure as hell super easy and really good (and keeps the kitchen from getting too hot). This time around, I threw in about 4 fresh chicken thighs (from my butcher Fahzi across the street). Then about 1/2 cup of water, 1/2 cup soy sauce, 1/2 cup white vinegar. Then about 2 teaspoons of black whole peppercorns and about 8 cloves of garlic and a couple bay leaves. I put it on high for about 3 hours, then low for another 3, and the chicken just started to fall off the bone. This is a great savory dish served on rice.
I make my Filipino Chicken Adobo in the slowcooker, which is unconventional, but sure as hell super easy and really good (and keeps the kitchen from getting too hot). This time around, I threw in about 4 fresh chicken thighs (from my butcher Fahzi across the street). Then about 1/2 cup of water, 1/2 cup soy sauce, 1/2 cup white vinegar. Then about 2 teaspoons of black whole peppercorns and about 8 cloves of garlic and a couple bay leaves. I put it on high for about 3 hours, then low for another 3, and the chicken just started to fall off the bone. This is a great savory dish served on rice.
MARGARITA CUPCAKES (For my birthday)
So Ami made me these amazing cupcakes for my birthday. Who knew that I was living with my very own Betty Crocker? Best of all, these cupcakes have tequila in them! Which means the tequila is on the table, and it's a perfect time for doing shots. Ami followed this recipe here. For the cupcakes, you need, 1½ cups all-purpose flour, 1½ teaspoons baking powder. ¼ teaspoon salt, ½ cup unsalted butter, 1 cup granulated sugar, 2 eggs, Zest and juice of 1½ limes, 2 tablespoons tequila, ¼ teaspoon vanilla extract, ½ cup buttermilk. For the frosting you need, 1 cup unsalted butter, 2¾ cups powdered sugar, 1 tablespoon lime juice, 2 tablespoons tequila, salt.
BLACK BEAN CAKES W/ MANGO PEPPER SAUCE
Friday, August 10, Dinner with Ami and Melissa.
These don't photograph well, but they were a great addition to entertaining. I got two cans of black beans, drained them, and mashed them in a bowl. Then I added a little egg white, chopped jalapeno, chopped onion, chopped cilantro, garlic, cumin, allspice and cayenne pepper and mixed it all together into a kind of paste. Then I shaped them into patties, dipped each side in some bread crumbs and sprayed them with a bit of olive oil spray. I sprayed a frying pan with the same olive oil spray and then cooked the patties on each side for about 5 minutes until browned. Then I topped them with mango pepper jelly (I used Trappist brand that I picked up in person from the factory in the monastery), a bit of Mexican sour cream and fresh cilantro. These were SO delicious, spicy and crumbly.
These don't photograph well, but they were a great addition to entertaining. I got two cans of black beans, drained them, and mashed them in a bowl. Then I added a little egg white, chopped jalapeno, chopped onion, chopped cilantro, garlic, cumin, allspice and cayenne pepper and mixed it all together into a kind of paste. Then I shaped them into patties, dipped each side in some bread crumbs and sprayed them with a bit of olive oil spray. I sprayed a frying pan with the same olive oil spray and then cooked the patties on each side for about 5 minutes until browned. Then I topped them with mango pepper jelly (I used Trappist brand that I picked up in person from the factory in the monastery), a bit of Mexican sour cream and fresh cilantro. These were SO delicious, spicy and crumbly.
SALMON STEAKS WITH FRESH HERBS
Well you probably noticed that I barely cook fish or seafood. Except when I found this great fish market down the street from my house, I couldn't pass it up. Fresh salmon steaks. This was a super quick meal. I coated the steaks with a coating of butter, fresh oregano and thyme from our window garden, and a bit of lemon. Get the cast iron pan really hot before you place the steaks done. In only 10 minutes, they were ready. I served it with some delicious salted brown rice and some lemon drenched sauteed kale.
CHINESE FRIED RICE
Fried rice has a bad reputation, but it's really delicious, not "fried" in the fried chicken sense, and a great accompaniment to any Asian fusion dish. I made this batch with a side of Sesame Green Beans, and Filipino Adobo Chicken.
Make the rice the night before or an hour before (you can use white or brown). Chop scallions, carrots, ginger, mince garlic and drain a can of peas. Beat one egg and scramble it in a pan with sesame oil. Then basically throw the rice and all the veggies in a sautee pan with the egg and some soy sauce. Season with extra sauce as desired. You can throw in red chili sauce or red pepper flakes to give it some spice. Mix it all up until cooked through and warm. Makes great leftovers too!
Make the rice the night before or an hour before (you can use white or brown). Chop scallions, carrots, ginger, mince garlic and drain a can of peas. Beat one egg and scramble it in a pan with sesame oil. Then basically throw the rice and all the veggies in a sautee pan with the egg and some soy sauce. Season with extra sauce as desired. You can throw in red chili sauce or red pepper flakes to give it some spice. Mix it all up until cooked through and warm. Makes great leftovers too!
GNOCCHI W/ SPINACH AND PINENUTS
Ok, the first benefit of this recipe. It's really delicious. The second benefit is it takes exactly 10 minutes to make. While you're cooking the gnocchi in a pot (remember as soon as they float to the surface they are done, prepare the rest. Sautee about 2 tablespoons of pine nuts and about 2 cloves of minced garlic in butter. When gnocchi is done, throw it in the pan with a package of spinach. Remember, spinach shrinks up faster than any part of Honey I Shrunk The Kids. Cook until the spinach wilts and the gnocchi is browned. Then top with salt, pepper and parmesan cheese.
HOMEMADE SPICY PICKLES AND CARROTS
I would say we were spending about $5 bucks every 2 weeks for pickles, which doesn't burn a whole in your pocket, per se. But...what if you could make your OWN pickles for cheaper, which are far more savory and authentic? And they don't go bad, but just get better and better with time! Hurray. Now there are only "Laura" brand pickles in our fridge.
You can pickle anything. For what I do, you're gonna need about 6 kirby cucumbers (they're short, chubby and squat), about 3 carrots, 10 cloves of garlic and 1-2 small jalapenos. Other ingredients are white vinegar, salt, black peppercorns, dill, celery salt and mustard seeds.
Boil about 3-4 cups water and add about 10 cloves of unpeeled garlic. Let that simmer for a bit, then add 2 cups of the vinegar and about 6 teaspoons of salt. You wanna get that to boil so the salt dissolves.
Meanwhile, in 2 old glass jars (we used an old mayonnaise jar and spaghetti jar), sprinkle at the bottom some dill, peppercorns, celery salt and mustard seeds in each. You can also add things like fennel or anise seeds for a twist. Take the garlic out of the vinegar solution (the "brine") and drop into the bottom of the glass jars. Then you basically stuff the jars with cucumbers (quartered lengthwise), carrots (cut in half lengthwise) and shove slices of jalapenos in there. You can also put scallions or cauliflower or tomatillos in jars too! When they're tightly stuffed, pour the brine over the veggies, covering them completely. Let cool, close the jars, and put in fridge. They'll be ready the next morning.
You can pickle anything. For what I do, you're gonna need about 6 kirby cucumbers (they're short, chubby and squat), about 3 carrots, 10 cloves of garlic and 1-2 small jalapenos. Other ingredients are white vinegar, salt, black peppercorns, dill, celery salt and mustard seeds.
Boil about 3-4 cups water and add about 10 cloves of unpeeled garlic. Let that simmer for a bit, then add 2 cups of the vinegar and about 6 teaspoons of salt. You wanna get that to boil so the salt dissolves.
Meanwhile, in 2 old glass jars (we used an old mayonnaise jar and spaghetti jar), sprinkle at the bottom some dill, peppercorns, celery salt and mustard seeds in each. You can also add things like fennel or anise seeds for a twist. Take the garlic out of the vinegar solution (the "brine") and drop into the bottom of the glass jars. Then you basically stuff the jars with cucumbers (quartered lengthwise), carrots (cut in half lengthwise) and shove slices of jalapenos in there. You can also put scallions or cauliflower or tomatillos in jars too! When they're tightly stuffed, pour the brine over the veggies, covering them completely. Let cool, close the jars, and put in fridge. They'll be ready the next morning.
COCONUT MACAROONS
These macaroons are a great hit. I've made them twice now, once for workmates and once for a party at Mariel's. Just realize when you make them that you shouldn't be counting calories. It's the easiest recipe on the planet and it literally takes 10 minutes to prepare. I guarantee these will melt in your mouth.
In a large bowl mix together (with your hands or a spoon): 2/3 cup flour; 5.5 cups coconut; 1/4 teaspoon salt; 14 oz sweetened condensed milk; 2 teaspoons vanilla extract. Then just make into small balls and place on cookie sheets (I use silpat pad) with parchment paper. Bake for 12 to 15 minutes in preheated oven at 350 degrees. The cookies are done when they are slightly toasted on the top and just a tiny bit brown on the bottom. Even if you overcook them, they still come out really chewy and delicious!
In a large bowl mix together (with your hands or a spoon): 2/3 cup flour; 5.5 cups coconut; 1/4 teaspoon salt; 14 oz sweetened condensed milk; 2 teaspoons vanilla extract. Then just make into small balls and place on cookie sheets (I use silpat pad) with parchment paper. Bake for 12 to 15 minutes in preheated oven at 350 degrees. The cookies are done when they are slightly toasted on the top and just a tiny bit brown on the bottom. Even if you overcook them, they still come out really chewy and delicious!
HOMEMADE MOZZARELLA, TOMATO, BASIL AND KALAMATA PIZZA ON WHEAT CRUST
I'm totally into making homemade pizza now. I make the pizza dough in the breadmaker, which takes only 90 minutes. Then I pull out the dough and stretch it out on an oiled round sheet. Then just add the toppings. I can't tell you what pizza dough recipe to follow since they're all a bit different and it really depends if you have a bread machine or not, and what yeast you use.
On top, I spread a very thin layer of tomato paste, and sprinkled some parmesan cheese around the edges. Then I added fresh mozzarella, basil, and kalamata olives, with some tomatoes. I cooked it on 475 degrees (the highest you can do) for just 10-15 minutes. Great leftovers.
*Extra tip: Try carmelized onions and bbq chicken for a topping as well.
On top, I spread a very thin layer of tomato paste, and sprinkled some parmesan cheese around the edges. Then I added fresh mozzarella, basil, and kalamata olives, with some tomatoes. I cooked it on 475 degrees (the highest you can do) for just 10-15 minutes. Great leftovers.
*Extra tip: Try carmelized onions and bbq chicken for a topping as well.
SWEET POTATO AND PORK CHILI
So yes, chili doesn't photograph well. But this dish has become Ami's absolute favorite - a hearty, sweet but salty chili. In fact, she insists that I make it for her when I go out of town. It freezes well, so I've gotten used to making a whole pot of it and having it last her through the week. I recommend making it for a group of four people and garnishing it with some cilantro.
Heat up some oil and cook up 2 cups of diced onions and about 1.5 pounds ground pork in a large pot. Add 1.5 pounds of sweet potatoes (or yams) that have been peeled and cut in slices. Then add around 5 cups of chicken broth, 2 tablespoons maple syrup, 2 cans of black beans and a shot of bourbon (or Disorrano). Then for spices throw in lots of ground ancho chile powder (like almost a cup!), 2 teaspoons minced garlic, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cinnamon and some cumin to taste. Cook on low heat for at least an hour, or until sweet potatoes are tender and start to blend in with broth.
Heat up some oil and cook up 2 cups of diced onions and about 1.5 pounds ground pork in a large pot. Add 1.5 pounds of sweet potatoes (or yams) that have been peeled and cut in slices. Then add around 5 cups of chicken broth, 2 tablespoons maple syrup, 2 cans of black beans and a shot of bourbon (or Disorrano). Then for spices throw in lots of ground ancho chile powder (like almost a cup!), 2 teaspoons minced garlic, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cinnamon and some cumin to taste. Cook on low heat for at least an hour, or until sweet potatoes are tender and start to blend in with broth.
TUNA PASTA NICOISE
March 9: Friday night dinner with Ami.
You need a lot of ingredients for this one, but it's great flavor. Cook the fettuccine separately. Hard boil the eggs and let cool a bit before cutting up. Blanch about a pound of green beans. Instead of nicoise olives I used kalamata. So mix together blanched green beans, kalamata olives, capers, sundried tomatoes, and add a little lemon zest and some freshly squeezed lemon juice. Then add the mixture to the pasta, seasoning with some salt and pepper, and adding a bit of olive oil (or juices from the subdried tomatoes or olives) to coat the pasta. Crumble the eggs on top and serve warm. Makes great leftovers.
You need a lot of ingredients for this one, but it's great flavor. Cook the fettuccine separately. Hard boil the eggs and let cool a bit before cutting up. Blanch about a pound of green beans. Instead of nicoise olives I used kalamata. So mix together blanched green beans, kalamata olives, capers, sundried tomatoes, and add a little lemon zest and some freshly squeezed lemon juice. Then add the mixture to the pasta, seasoning with some salt and pepper, and adding a bit of olive oil (or juices from the subdried tomatoes or olives) to coat the pasta. Crumble the eggs on top and serve warm. Makes great leftovers.
POTATO LEEK SOUP W/ HOMEMADE CROUTONS
This was my first time working with leeks! I used about 3 leeks and 3 potatoes. I sliced the leeks, using the white parts, and threw them in some olive oil. I separated out a couple leeks to use later. Then I kept heating the leeks with some garlic. I added about 4 cups of vegetable broth and the potatoes. I cooked everything on the stove until everything was nice and tender.
I had wanted to try making the soup without half and half, but I capitulated to the creamy goodness. I added 1 cup of half and half and a couple teaspoons of salt. Then I threw it into a blender on puree mode.
For the croutons: I cut some old stale french roles into cubes, tossed them in some melted butter and sprinkled oregano, basil and salt on them, then spread them on a greased cookie sheet and cooked them in the oven until they were nice and crunchy.
I topped the soup with the croutons and the unblended leeks. Wonderful!
I had wanted to try making the soup without half and half, but I capitulated to the creamy goodness. I added 1 cup of half and half and a couple teaspoons of salt. Then I threw it into a blender on puree mode.
For the croutons: I cut some old stale french roles into cubes, tossed them in some melted butter and sprinkled oregano, basil and salt on them, then spread them on a greased cookie sheet and cooked them in the oven until they were nice and crunchy.
I topped the soup with the croutons and the unblended leeks. Wonderful!
EASY, HEARTY JAMBALAYA
Wow. This Jambalaya was absolutely fantastic. Ami made it from a great recipe book. You need some kielbasa and chicken for the meat (about 1 lb each), and then rice (about 1.5 cups), broth (3-4 cups), tomato sauce (1 can), diced onions (1.5 cups), one bell pepper, garlic and some seasoning: thyme (1.5 teaspoon), salt (1 teaspoon) and cayenne (.5 teaspoon). It's very easy. You put everything in a pot over medium heat and simmer with the cover ajar. Then take it off the heat and leave it covered for 10 minutes. Then voila!
MOROCCAN LAMB SHANKS
Dinner with Jane, Friday, February 24.
I used a slow-cooker recipe to make these Moroccan Lamb Shanks since I wasn't going to be home all day. I bought 2-3 lbs of lamb shanks from the butcher on the corner (Whole Foods is a rip off). I borrowed a recipe from my Better Homes and Gardens cookbook here which includes a sweet combination of apricots, prunes, raisins and allspice. I served it over brown rice. For the sides, I made a very tasty cold Beet salad (marinated with some parsley and olive oil) and a cold carrot salad (marinated with parsley, cumin, olive oil and salt).
I used a slow-cooker recipe to make these Moroccan Lamb Shanks since I wasn't going to be home all day. I bought 2-3 lbs of lamb shanks from the butcher on the corner (Whole Foods is a rip off). I borrowed a recipe from my Better Homes and Gardens cookbook here which includes a sweet combination of apricots, prunes, raisins and allspice. I served it over brown rice. For the sides, I made a very tasty cold Beet salad (marinated with some parsley and olive oil) and a cold carrot salad (marinated with parsley, cumin, olive oil and salt).
SHRIMP AND AVOCADO TOSTADAS W/ HOMEMADE SALSA
Wow. These tostadas were fabulous. The first thing is to prepare the shrimp. We used frozen shrimp, defrosted it under cold water and then marinated it in a bit of olive oil, cumin and sliced jalapenos. Leave that aside to soak up the juices and now prepare the bean paste. Mix a can of black beans (with its juice) on stovetop with garlic, cumin and some ancho chile powder. Remove from heat and mash all together in a bowl (use a potato masher) and let cool a bit. Meanwhile, mix together chopped tomatoes, red onions and chopped cilantro with some lime juice, salt, and olive oil. Drain shrimp from marinate and blacken on stove.
TOSTADAS: Spread black bean paste on tostada. Top with shredded lettuce and tomato/onion mix. Then add blackened shrimp and avocados. Garnish with lime and homemade salsa.
TOSTADAS: Spread black bean paste on tostada. Top with shredded lettuce and tomato/onion mix. Then add blackened shrimp and avocados. Garnish with lime and homemade salsa.
BAKESALE BETTY'S JALAPENO COLESLAW
There's an amazing place in the Bay Area called Bakesale Betty's where you can get fried chicken sandwiches with this "to die for" coleslaw. I love it because it has no mayonnaise at all!
I basically followed a recipe from the web, with a little variation.
All you need is cabbage, red onions (soaked in red wine vinegar), jalapenos, mustard, olive oil, cider vinegar, salt, pepper, parsley. I used it for Ami's lunch a couple days in a row, and served it with some delicious pesto-chicken burgers for dinner.
I basically followed a recipe from the web, with a little variation.
All you need is cabbage, red onions (soaked in red wine vinegar), jalapenos, mustard, olive oil, cider vinegar, salt, pepper, parsley. I used it for Ami's lunch a couple days in a row, and served it with some delicious pesto-chicken burgers for dinner.
MEXICO CITY "LA NETA" CHILAQUILES
These chilaquiles are what you might call "muy chingon" but don't take my word for it. Besides the fact that this is the best hangover food on the planet, it's also quite delicious for breakfast, lunch or dinner. There are many variations of chilaquiles, but this is how I learned to do it in el D.F. Here's what you need: 1) Tostadas or tortilla chips; 2) Green salsa, either homemade or store-bought; 3) Shredded chicken breast (after poaching); 4) Sliced onions; 5) Shredded monterrey jack cheese; 6) Cubed queso fresco or cotija cheese; 7) Sour cream; 8) Limes; 9) Jalapenos (optional)
In a frying pan, add onions and a layer of tortilla chips on top. Pour enough salsa over to saturate the chips and prevent them from burning. Keep them on medium heat. In the meantime, fry up the shredded chicken with some salt, pepper, lime, chile seasoning, whatever, to give it some flavor in a separate pan. Add seasoned chicken to pan with tortilla chips. Mix up slightly with spatula making sure not to leave anything soggy. Add shredded jack cheese and allow a couple minutes to melt. Section off half of chips and place on plate with spatula. Put sour cream and queso fresco on top, as well as some raw onions. Garnish with lime and extra green salsa if desired.
HIJOLE! QUE PADRE! (Here are some additional pics below)
In a frying pan, add onions and a layer of tortilla chips on top. Pour enough salsa over to saturate the chips and prevent them from burning. Keep them on medium heat. In the meantime, fry up the shredded chicken with some salt, pepper, lime, chile seasoning, whatever, to give it some flavor in a separate pan. Add seasoned chicken to pan with tortilla chips. Mix up slightly with spatula making sure not to leave anything soggy. Add shredded jack cheese and allow a couple minutes to melt. Section off half of chips and place on plate with spatula. Put sour cream and queso fresco on top, as well as some raw onions. Garnish with lime and extra green salsa if desired.
HIJOLE! QUE PADRE! (Here are some additional pics below)
SPINACH AND MUSHROOM QUICHE,
POBLANO AND QUESO FRESCO QUICHE
Feb 4, Late night movies with Joe and Mariel
Ok so quiches are fun. But they require a TON of ingredients, and patience. The hardest thing is getting the pie crust to bake right. I always get premade pie crusts and bake them beforehand, making sure not to burn the edges (tin foil is a must) and I also use pie weights. After the crust cools, you can do the filling.
For any filling, you will need around 5-6 eggs, about a half a cup of half and half, lots of cheese, and anything else you want. For the spinach quiche, we used swiss cheese, and I added mushrooms and carmelized onions. For the poblano quiche, I fried up some spicy sausage and threw that in with lots of queso fresco.
Ok so quiches are fun. But they require a TON of ingredients, and patience. The hardest thing is getting the pie crust to bake right. I always get premade pie crusts and bake them beforehand, making sure not to burn the edges (tin foil is a must) and I also use pie weights. After the crust cools, you can do the filling.
For any filling, you will need around 5-6 eggs, about a half a cup of half and half, lots of cheese, and anything else you want. For the spinach quiche, we used swiss cheese, and I added mushrooms and carmelized onions. For the poblano quiche, I fried up some spicy sausage and threw that in with lots of queso fresco.
SPINACH, BEET AND FETA SALAD
I love experimenting with salads, but really, I LOVE beets. This is a really fast salad to make, and quite delicious.
Fresh spinach, beets (canned are fine), bulgarian feta crumbled, sliced egg, some sunflower seeds and croutons to top it off.
I used Brianna's poppyseed dressing, which is my all-time favorite. You can also use Brianna's caper vinaigrette. For a less fatty dressing, try it with some raspberry dressing, or red wine vinegar.
Fresh spinach, beets (canned are fine), bulgarian feta crumbled, sliced egg, some sunflower seeds and croutons to top it off.
I used Brianna's poppyseed dressing, which is my all-time favorite. You can also use Brianna's caper vinaigrette. For a less fatty dressing, try it with some raspberry dressing, or red wine vinegar.
MEXICAN TORTAS FOR LUNCH
When I first introduced Ami to Mexican Torta sandwiches in the Mission District in SF, I would say she was basically awestruck. Tortas were my staple lunch when I was living in Mexico City, so the fun thing is trying to recreate them when you're far from those amazing Torta stands. I find that if you buy the fixings, you can make tortas for a whole week and not get tired of them. First you need to get a tasty roll. On one side of the roll, spread some mayo and Valentina hot sauce. On the other side, spread some refried (fatty) or mashed up (not fatty) beans. Then for the filling:
Avocado, Lettuce, Tomato, Canned jalapenos, Ham (or Milanesa), Queso fresco.
Avocado, Lettuce, Tomato, Canned jalapenos, Ham (or Milanesa), Queso fresco.
TANDOORI CHICKEN
February 3, A nice Friday night at home.
Well, I don't have a 900 degree oven, but this chicken was pretty darn gourmet if you ask me. I took the skin of the bone (you can use drumsticks, thighs, whatever) and marinated them in a garam sala-yogurt sauce for 6 hours in the fridge, making sure to cover each piece with the yogurt. I then cooked them on a broiler pan at 375 for about 10 minutes on each side. (Use a meat thermometer if you want to make sure they're done.) Then popped them in a hot broiler for about 10 minutes on each side, or until nicely blackened to your liking. The meat is so nice and tender inside. I served this with curry quinoa and steamed broccoli. Yogurt marinade: Yogurt, garam sala (key ingredient), cumin, chipotle pepper, garlic, ginger, lime juice, cilantro, garlic, chopped onions.
Well, I don't have a 900 degree oven, but this chicken was pretty darn gourmet if you ask me. I took the skin of the bone (you can use drumsticks, thighs, whatever) and marinated them in a garam sala-yogurt sauce for 6 hours in the fridge, making sure to cover each piece with the yogurt. I then cooked them on a broiler pan at 375 for about 10 minutes on each side. (Use a meat thermometer if you want to make sure they're done.) Then popped them in a hot broiler for about 10 minutes on each side, or until nicely blackened to your liking. The meat is so nice and tender inside. I served this with curry quinoa and steamed broccoli. Yogurt marinade: Yogurt, garam sala (key ingredient), cumin, chipotle pepper, garlic, ginger, lime juice, cilantro, garlic, chopped onions.
MOM-STYLE EGGPLANT PARMESAN
This is the easiest recipe, and great comfort food. First cut an eggplant into round slices. Salt it and let it drain a couple minutes on a paper towel. To bread the eggplant, dip each slice in flour, then egg, then bread crumbs. Fry the breaded eggplant in a pan in a bit of oil to brown it on each side.
In a casserole dish, place a layer of tomato sauce (must be GOOD tomato sauce, not something you wouldn't savor alone), then the breaded eggplant slices, another layer of tomato and some shredded mozzarella. Add some grated parmesan. throughout. Do another layer, be generous with cheese, pepper and oregano and/or basil for extra flavor. Serve with pasta. DELISH!
In a casserole dish, place a layer of tomato sauce (must be GOOD tomato sauce, not something you wouldn't savor alone), then the breaded eggplant slices, another layer of tomato and some shredded mozzarella. Add some grated parmesan. throughout. Do another layer, be generous with cheese, pepper and oregano and/or basil for extra flavor. Serve with pasta. DELISH!
COLD SOBA NOODLE SALAD
January 23, Monday lunch.
With the leftover soba noodles, I sliced some cucumber and shredded some carrots, used the leftover scallions and made a dressing with sesame oil and rice vinegar. It was a great tasty lunch.
With the leftover soba noodles, I sliced some cucumber and shredded some carrots, used the leftover scallions and made a dressing with sesame oil and rice vinegar. It was a great tasty lunch.
SOBA W/ SCALLOPS AND SCALLIONS
January 22, Sunday dinner.
Ami made this wonderful little dish the other night for us. She used Soba noodles and made a sauce with miso, rice vinegar and scallions.
Ami made this wonderful little dish the other night for us. She used Soba noodles and made a sauce with miso, rice vinegar and scallions.
VEGGIE LASAGNA WITH BECHAMEL
January 20, Dinner and leftovers for a week!
The key to a good lasagna is: order, creativity, and good ingredients. It's always easy, comes out great, but requires 30-45 minutes prep time. I decided not to use Ricotta for this recipe, since it's so expensive to buy and there's always some leftover that gets wasted. Instead, I whipped up a quick bechamel sauce with some added parmesan and extra salt to give it a ricotta taste. Also, I always use the Trader Joes lasagna noodles. They are a perfect size and you only need 9 or 12 of them (there's much more in the box). Plus you don't have to cook them. To prep, you need to sautee some vegetables that act as the vegetable filling. I used mushrooms, spinach, onions and carrots for this one. You can also use eggplant, squash, pine nuts, etc. Also, if you want to make a meat lasagna, mix ground turkey or beef with tomato sauce.
1. Very thin layer of sauce at bottom of pan. This can be homemade tomato sauce, meat sauce or a white sauce if you want an alfredo-like taste.
2. Layer of lasagna noodles.
3. Spread ricotta cheese or bechamel sauce over lasagna noodles.
4. Spoon vegetable filling on top.
5. Sprinkle mozzarella cheese lightly on top of vegetable filling.
6. Continue with a layer of tomato sauce (or meat sauce).
7. Layer of lasagna noodles, etc. go back to #3.
8. For the final layer on top, just put lasagna noodles covered with sauce and cheese on top!
The key to a good lasagna is: order, creativity, and good ingredients. It's always easy, comes out great, but requires 30-45 minutes prep time. I decided not to use Ricotta for this recipe, since it's so expensive to buy and there's always some leftover that gets wasted. Instead, I whipped up a quick bechamel sauce with some added parmesan and extra salt to give it a ricotta taste. Also, I always use the Trader Joes lasagna noodles. They are a perfect size and you only need 9 or 12 of them (there's much more in the box). Plus you don't have to cook them. To prep, you need to sautee some vegetables that act as the vegetable filling. I used mushrooms, spinach, onions and carrots for this one. You can also use eggplant, squash, pine nuts, etc. Also, if you want to make a meat lasagna, mix ground turkey or beef with tomato sauce.
1. Very thin layer of sauce at bottom of pan. This can be homemade tomato sauce, meat sauce or a white sauce if you want an alfredo-like taste.
2. Layer of lasagna noodles.
3. Spread ricotta cheese or bechamel sauce over lasagna noodles.
4. Spoon vegetable filling on top.
5. Sprinkle mozzarella cheese lightly on top of vegetable filling.
6. Continue with a layer of tomato sauce (or meat sauce).
7. Layer of lasagna noodles, etc. go back to #3.
8. For the final layer on top, just put lasagna noodles covered with sauce and cheese on top!
AVGOLEMONO STEW [EGG-LEMON SOUP]
January 14, Saturday lunch for a cold day in the office.
Very simple, delicious Greek recipe that makes terrific leftovers. This is a healthy, creamy soup with absolutely no cream.
Includes, chicken stock, shredded chicken, sauteed onions & garlic, brown rice, salt/pepper and a couple preferred spices. A nifty concoction of egg, cornstarch and fresh-squeezed lemon juice that is stirred into and thickens the soup creates a creamy stew! Add freshly chopped basil and parsley on top and enjoy.
Very simple, delicious Greek recipe that makes terrific leftovers. This is a healthy, creamy soup with absolutely no cream.
Includes, chicken stock, shredded chicken, sauteed onions & garlic, brown rice, salt/pepper and a couple preferred spices. A nifty concoction of egg, cornstarch and fresh-squeezed lemon juice that is stirred into and thickens the soup creates a creamy stew! Add freshly chopped basil and parsley on top and enjoy.
TAMALES WITH NOPALES, GREEN CHILES
January 8, Sunday morning fun with Joe and Mariel.
Soak corn husks overnight so they are soft and easy to fold. Dry.
Mix masaharina with shortening, salt, vegetable or chicken broth, according to instructions (all are different). Prepare any filling you want! We made some with chicken mole and others with squash and queso oaxaqueno too. You can do sweet, meat, veggie, whatever.
Apply a bit of olive oil to less coarse side of corn husk, face up. Place 2 tablespoons (approx) of masa, filling on top and a bit more masa. Fold any way you like, with bow ties at ends (seen at left) or flat. You can use different color kitchen string to distinguish what fillings are what.
You can also use banana leaves instead of corn husks for a more "del campo" rustic taste!
Steam for around 2 hours until masa is firm inside. Let cool a bit before serving so masa can gel.
Soak corn husks overnight so they are soft and easy to fold. Dry.
Mix masaharina with shortening, salt, vegetable or chicken broth, according to instructions (all are different). Prepare any filling you want! We made some with chicken mole and others with squash and queso oaxaqueno too. You can do sweet, meat, veggie, whatever.
Apply a bit of olive oil to less coarse side of corn husk, face up. Place 2 tablespoons (approx) of masa, filling on top and a bit more masa. Fold any way you like, with bow ties at ends (seen at left) or flat. You can use different color kitchen string to distinguish what fillings are what.
You can also use banana leaves instead of corn husks for a more "del campo" rustic taste!
Steam for around 2 hours until masa is firm inside. Let cool a bit before serving so masa can gel.
HEALTHY UDON SOUP WITH TOFU, VEGGIES
January 5, Thursday night dinner, 5 people.
The key thing here is getting the broth flavor right and cooking the noodles separately first, leaving them slightly hard before you add them to the rest of the soup.
1) Broth: Liquid from Bonito Flakes boiled in water (after drained), Soy Sauce, Sesame Oil, Scallions, Vegetable broth.
2) Extra firm tofu fried in Sesame Oil.
3) Snap peas, carrots, shitake mushrooms, bok choy, watercress, daikon radish.
4) Udon noodles, boiled, drained and rinsed.
Served with cold cucumber sesame salad and edamame bean appetizer.
The key thing here is getting the broth flavor right and cooking the noodles separately first, leaving them slightly hard before you add them to the rest of the soup.
1) Broth: Liquid from Bonito Flakes boiled in water (after drained), Soy Sauce, Sesame Oil, Scallions, Vegetable broth.
2) Extra firm tofu fried in Sesame Oil.
3) Snap peas, carrots, shitake mushrooms, bok choy, watercress, daikon radish.
4) Udon noodles, boiled, drained and rinsed.
Served with cold cucumber sesame salad and edamame bean appetizer.
HEARTY SHRIMP CEVICHE
September 30, Friday night "Mexican" dinner, 6 people.
Ingredients: Shrimp, Tomatoes, Red Onions, Cilantro, Jalapeno, Cucumber, Avocado, Lime Juice, Salt.
Appetizer served with Blue chips.
Salad: Chopped Lettuce, Jicama, Queso Fresco, Corn, Black Beans, Avocado, Homemade Cilantro Dressing.
Main course: Chicken mushroom and onion quesadillas with spicy sour cream.
Ingredients: Shrimp, Tomatoes, Red Onions, Cilantro, Jalapeno, Cucumber, Avocado, Lime Juice, Salt.
Appetizer served with Blue chips.
Salad: Chopped Lettuce, Jicama, Queso Fresco, Corn, Black Beans, Avocado, Homemade Cilantro Dressing.
Main course: Chicken mushroom and onion quesadillas with spicy sour cream.