Just had a bowl of this, and it improved after an hour of slow cooking.
Good candidate for the crock. All items were in my pantry, so feel free to substitute.
You can freeze some for a rainy day.
I think the tomato paste made a difference. Also spices. That sofrito and sazon!
2 T olive oil
2 sweet onions, diced
4 cloves garlic, mince
1 c celery, diced
1 large red bell pepper, diced
1 28oz can diced tomatoes,
2 c broth, veggie
6 T tomato paste
1 can pinto beans, drain & rinse
1 can garbanzo beans or kidney
2 T chili powder
2 T cumin
1 t dried oregano
1/2 t sea salt
1/4 t cayenne pepper
1 t hot sauce
Topping:
Sour cream, green onions, cilantro
Saute onions in oil 4 minutes on medium heat.
Add garlic, cook 1 minute, then add celery, peppers, and cook 3 minutes.
Add whole tomatoes, veggie broth, beans, and tomato paste
cook on med high for 5 minutes.
Add seasonings and hot sauce.
Reduce heat to low, and cook 45 minutes.
Serve with quinoa ( rice)
Top with sour cream, chopped green onions and cilantro.
Monday, February 10, 2014
Sunday, February 9, 2014
Sweet Potato Shepard Pie
My daughter did a pinterest, "thing-ah-meh-gig" yesterday on La Cocina.
The recipe of the day that showed was Sweet Potato Shepard Pie.
Yep, It is made today and waiting to be eaten.
Did a couple changes, as all good cooks should do.
Used chicken instead of ground beef.
Chicken was cubed and sauteed with sofrito.
Sorry, at The Cordon Bleu, the Britts never seasoned their foods.
I bought a whole chicken, deboned the breast. I then used the bones for the broth below.
Save the dark meat for another dish,
1 # chicken broth, cubed
2 T olive oil
1 T sofrito
1 carrot, diced
1 c corn kernel
5 cloves of garlic
1 medium onion, diced
1 parsnip, diced
1 t rosemary chopped
1 c spinach
1 1/2 # sweet potato, peel, chopped
1 1/4 c chicken broth, divided
2 T flour
1/8 t paprika
salt & pepper to taste
1/2 c milk, 1%
2 T sour cream, fat free
1 t cinnamon
Cook potatoes with garlic till tender, drain and put aside
Saute chicken in 2 T of oil with sofrito, add garlic cook one minute
Add carrots, parsnip, and 1 cup broth, cook 10 minutes
Add spinach rosemary, s&p, corn, flour blend well
Simmer 5 minutes.
Divide into 6 dishes or in a 9x 13 pan
In a bowl put sweet potatoes,
paprika, milk, sour cream and cinnamon.
Divide on top of 6 dishes.
Bake for 25 minutes
Put under broiler to brown lightly, about 1 minute - optional-
The recipe of the day that showed was Sweet Potato Shepard Pie.
Yep, It is made today and waiting to be eaten.
Did a couple changes, as all good cooks should do.
Used chicken instead of ground beef.
Chicken was cubed and sauteed with sofrito.
Sorry, at The Cordon Bleu, the Britts never seasoned their foods.
I bought a whole chicken, deboned the breast. I then used the bones for the broth below.
Save the dark meat for another dish,
1 # chicken broth, cubed
2 T olive oil
1 T sofrito
1 carrot, diced
1 c corn kernel
5 cloves of garlic
1 medium onion, diced
1 parsnip, diced
1 t rosemary chopped
1 c spinach
1 1/2 # sweet potato, peel, chopped
1 1/4 c chicken broth, divided
2 T flour
1/8 t paprika
salt & pepper to taste
1/2 c milk, 1%
2 T sour cream, fat free
1 t cinnamon
Cook potatoes with garlic till tender, drain and put aside
Saute chicken in 2 T of oil with sofrito, add garlic cook one minute
Add carrots, parsnip, and 1 cup broth, cook 10 minutes
Add spinach rosemary, s&p, corn, flour blend well
Simmer 5 minutes.
Divide into 6 dishes or in a 9x 13 pan
In a bowl put sweet potatoes,
paprika, milk, sour cream and cinnamon.
Divide on top of 6 dishes.
Bake for 25 minutes
Put under broiler to brown lightly, about 1 minute - optional-
Saturday, February 8, 2014
New Knowledge
In an issue of the January NYT dining section, I saw that grenadine syrup that was made from pomegranate!
Pomegranate Syrup
2 cups pomegranate syrup
2/3 cups granulated sugar
Combine and simmer uncovered 45 minutes, reduce to 1 cup.
Do not over cook. Should be able to pour.
Grenadine
2 cups pomegranate juice
1/2 cup granulated sugar
1/2 t salt
Combine ingredients in a medium pot.
Cook over medium heat, stirring to dissolve sugar.
Cool. Pour into a sterilized jar. To sterilize,
boil lid and cap for 10 minutes.
Will hold for one month in refrigertor.
Pomegranate Syrup
2 cups pomegranate syrup
2/3 cups granulated sugar
Combine and simmer uncovered 45 minutes, reduce to 1 cup.
Do not over cook. Should be able to pour.
Grenadine
2 cups pomegranate juice
1/2 cup granulated sugar
1/2 t salt
Combine ingredients in a medium pot.
Cook over medium heat, stirring to dissolve sugar.
Cool. Pour into a sterilized jar. To sterilize,
boil lid and cap for 10 minutes.
Will hold for one month in refrigertor.
Black Beans
In there dry form, they have been a staple food in the Caribbean, South America, the Middle East and Africa.
Black beans, also known as frijoles negros, are the edible seeds of lequminous plant.
They are versatile, have lots of flavor and does not cost much.
Home cooked dried beans are better than the can product. They may take longer to prepare but the end result can't be match.
They can be stored for up to six months in a cool, dry place.
Before cooking, sort through the beans for small stones. Rinse to remove any grit and soak with plenty water. You can cook beans in this water to keep color.
I prefer the soupy consistency when doing black beans. So here's cooking to you, chef!
1 1 lb dried black bean, clean out stones and wash
2 1 medium onion, quartered
3 bell pepper
4 6 garlic, peeled, chopped
5 2 bay leaves
6 2 tsp cumin
7 1 tsp oregano
Sofrito:
8 3 strips bacon, chopped
9 1 tbsp olive oil
10 1 onion, chopped small
11 1 green pepper, chopped small
12 4 scallions, chopped small
13 3 cloves garlic, minced
Seasonings:
14 2 ozs white wine or dry sherry
15 2 Tbsp. red vinegar
16 1 tsp sugar
17 salt and pepper to taste
Garnish
18 1 onion, chopped fine
19 1 cooked white rice
20 1/2 bunch fresh cilantro, chopped fine.
21 1 lime, cut into wedges
Method:
Pick beans and rinse. Soak beans in water overnight in sock pot.
Add more water to cover beans. A
Place #'s 1, 2, 3 , 4, 5 in a cheese cloth , tie and add to beans, bring to a boil over high heat.
Remove form that settles to the top with a spoon.
Reduce heat, cover and cook at a gently simmer. Stir occasionally, for one hour. Add water as necessary to keep beans covered
Make sofrito* by cooking bacon . Discard drippings.
Heat olive oil and add #'s 10, 11,12, and 13. Cook to an amber color, about four minutes.
When beans are cooked add sofrito and #'s 14, 15, 16, and 17.
Cover and simmer beans until soft, about 20 minutes.
Adjust seasoning by using more seasoning.
Serve over rice top with cilantro.
Black beans, also known as frijoles negros, are the edible seeds of lequminous plant.
They are versatile, have lots of flavor and does not cost much.
Home cooked dried beans are better than the can product. They may take longer to prepare but the end result can't be match.
They can be stored for up to six months in a cool, dry place.
Before cooking, sort through the beans for small stones. Rinse to remove any grit and soak with plenty water. You can cook beans in this water to keep color.
I prefer the soupy consistency when doing black beans. So here's cooking to you, chef!
1 1 lb dried black bean, clean out stones and wash
2 1 medium onion, quartered
3 bell pepper
4 6 garlic, peeled, chopped
5 2 bay leaves
6 2 tsp cumin
7 1 tsp oregano
Sofrito:
8 3 strips bacon, chopped
9 1 tbsp olive oil
10 1 onion, chopped small
11 1 green pepper, chopped small
12 4 scallions, chopped small
13 3 cloves garlic, minced
Seasonings:
14 2 ozs white wine or dry sherry
15 2 Tbsp. red vinegar
16 1 tsp sugar
17 salt and pepper to taste
Garnish
18 1 onion, chopped fine
19 1 cooked white rice
20 1/2 bunch fresh cilantro, chopped fine.
21 1 lime, cut into wedges
Method:
Pick beans and rinse. Soak beans in water overnight in sock pot.
Add more water to cover beans. A
Place #'s 1, 2, 3 , 4, 5 in a cheese cloth , tie and add to beans, bring to a boil over high heat.
Remove form that settles to the top with a spoon.
Reduce heat, cover and cook at a gently simmer. Stir occasionally, for one hour. Add water as necessary to keep beans covered
Make sofrito* by cooking bacon . Discard drippings.
Heat olive oil and add #'s 10, 11,12, and 13. Cook to an amber color, about four minutes.
When beans are cooked add sofrito and #'s 14, 15, 16, and 17.
Cover and simmer beans until soft, about 20 minutes.
Adjust seasoning by using more seasoning.
Serve over rice top with cilantro.
Morning in America
Morning in America starts with breakfast.
When I returned home in 1978, mom, God bless her soul. made fish and hops bread for me.
Years ago, I vacationed in Santo Domingo and had a wonderful breakfast.
I was eating fresh, fried fish, fried plantain and cornmeal cakes.
I was in Trinidad for the Christmas holidays 2013
The morning before going to Maracas, I asked George to take me to get doubles.
Bought me 8 for $32TT.
I even had doubles at the airport at 6AM, when I was leaving.
When I returned home in 1978, mom, God bless her soul. made fish and hops bread for me.
Years ago, I vacationed in Santo Domingo and had a wonderful breakfast.
I was eating fresh, fried fish, fried plantain and cornmeal cakes.
I was in Trinidad for the Christmas holidays 2013
The morning before going to Maracas, I asked George to take me to get doubles.
Bought me 8 for $32TT.
I even had doubles at the airport at 6AM, when I was leaving.
Heard On The Street
Simplicity and comfort foods are on the growth.
Profits in the last quarter at Hershey Co. are up.
Kraft Foods Inc. reported double-digit growth in macaroni and cheese dinners- the consummate comfort food.
Even love seems to be prospering, condom sales rose 5 percent as Match.com reported its biggest performance in the last seven years.
The economic woes are even rough on the tummy as they also hit the wallet. Resources Inc reports that sales of laxative rose 11.5 percent.
The strange news is that the #499 company on this years Fortune 500 is Dollar Tree Inc. And yes, you are still shopping at Wal-Mart.
As people trade down, more are eating dinners at the kitchen table instead of restaurants.
People used to eating out, can find comfort in buying high end steaks at the supermarket and grilling them at home.
Folks are still drinking as heavily, we are just buying less expensive brands of wine and beer.
Finally, the number of vegetable gardens has jumped. Thanks Michelle Obama
Profits in the last quarter at Hershey Co. are up.
Kraft Foods Inc. reported double-digit growth in macaroni and cheese dinners- the consummate comfort food.
Even love seems to be prospering, condom sales rose 5 percent as Match.com reported its biggest performance in the last seven years.
The economic woes are even rough on the tummy as they also hit the wallet. Resources Inc reports that sales of laxative rose 11.5 percent.
The strange news is that the #499 company on this years Fortune 500 is Dollar Tree Inc. And yes, you are still shopping at Wal-Mart.
As people trade down, more are eating dinners at the kitchen table instead of restaurants.
People used to eating out, can find comfort in buying high end steaks at the supermarket and grilling them at home.
Folks are still drinking as heavily, we are just buying less expensive brands of wine and beer.
Finally, the number of vegetable gardens has jumped. Thanks Michelle Obama
Drink And Be Merry!
The mojito I had earlier today, didn't hit the spot.
Why does one pay such a high price for an inferior (bottle mix) product.
First, make a batch of simple syrup. Equal parts sugar/splenda and water.
I used 1 cup Splenda and 1 cup white sugar, with 2 cups water
You need about 10 mint leaves.
1 lime cut into wedges
1 cup ice
2 oz white rum
1/2 cup club soda
Muddle mint leaves with 2 wedges of lime.
You want to release the oils from the leaves and the rind of lime
Put in cocktail glass
Add 1 oz of simple syrup to glass
Add ice, rum and top with soda
Garnish with wedge of lime
First, make a batch of simple syrup. Equal parts sugar/splenda and water.
I used 1 cup Splenda and 1 cup white sugar, with 2 cups water
You need about 10 mint leaves.
1 lime cut into wedges
1 cup ice
2 oz white rum
1/2 cup club soda
Muddle mint leaves with 2 wedges of lime.
You want to release the oils from the leaves and the rind of lime
Put in cocktail glass
Add 1 oz of simple syrup to glass
Add ice, rum and top with soda
Garnish with wedge of lime
Quinoa the new starch
Quinoa Beat
Quinoa (keen-wah) was an item chefs didn't care for not to long ago; we didn't know what to do with it.
During my daughter's "flight from the nest," she found quinoa an easy, nutritious and versatile rice substitute.
Quinoa is now everywhere and no longer just in vegan restaurant.
Quinoa makes a great pilaf, risotto or an addition to salads.
I am fascinated to see it as an appetizer. In this form, it comes out crunchy, crackling and crisp.
Remember, the quinoa is cooked about 30 minutes, this releases the starches. Also, like rice, the ratio is just about 2 1/4 cups of water to a cup of quinoa.
Quinoa cakes
1 cup quinoa cooked in 2 1/4 cups slightly water. Should be starchy and thick. Bring to a boil, reduce heat to simmer and cover. stir once and cook till the grains are tender and begin to burst. Put in bowl and cool.
Fold 1/4 c chopped almonds, 2T minced shallots, 1T dijon, 2 T cilantro chopped, 1T fresh rosemary chopped, dash of cayenne pepper, salt and pepper to taste. Make into 8 cakes.
Heat 1T oil and 1T butter in skillet over medium heat. Add some patties to the outside, do not crowd, and brown on each side, 4 minutes each.
Transfer to paper towel. Serve with lemon and a remoulade ( mayo, mustard, capers, gherkins, anchovies and herbs) sauce.
Quinoa (keen-wah) was an item chefs didn't care for not to long ago; we didn't know what to do with it.
During my daughter's "flight from the nest," she found quinoa an easy, nutritious and versatile rice substitute.
Quinoa is now everywhere and no longer just in vegan restaurant.
Quinoa makes a great pilaf, risotto or an addition to salads.
I am fascinated to see it as an appetizer. In this form, it comes out crunchy, crackling and crisp.
Remember, the quinoa is cooked about 30 minutes, this releases the starches. Also, like rice, the ratio is just about 2 1/4 cups of water to a cup of quinoa.
Quinoa cakes
1 cup quinoa cooked in 2 1/4 cups slightly water. Should be starchy and thick. Bring to a boil, reduce heat to simmer and cover. stir once and cook till the grains are tender and begin to burst. Put in bowl and cool.
Fold 1/4 c chopped almonds, 2T minced shallots, 1T dijon, 2 T cilantro chopped, 1T fresh rosemary chopped, dash of cayenne pepper, salt and pepper to taste. Make into 8 cakes.
Heat 1T oil and 1T butter in skillet over medium heat. Add some patties to the outside, do not crowd, and brown on each side, 4 minutes each.
Transfer to paper towel. Serve with lemon and a remoulade ( mayo, mustard, capers, gherkins, anchovies and herbs) sauce.
Friday, February 7, 2014
The Marinara
The trick to a good marinara is to cook at a medium simmer at least for 45 minutes.
First, there is a difference between a marinara and tomato sauce. The latter you find readily in bottles at your supermarket.
To the point,marinara consist of olive oil, tomatoes, a strong among of garlic, a dried chile or some pepper flakes, and dried oregano or fresh basil.
You are right, to ask, "where is the onions, tomato paste and as one chef once asked me at an Orlando interview in1997, "you don't addd sugar?" I said no! Never got that job.
Marinara Sauce:
1 28oz whole tomatoes or crushed
1/4 cup olive oil
8 garlic cloves, peeled slivered
1 small dried chile or pinch of flakes
1 t kosher salt
1 lg sprig basil or 1/4 t oregano
Crushed tomatoes in lg bowl. with one can water.
Using a large skillet at medium, heat oil and add garlic don't brown
Add tomatoes with all liquid, chile, oregano salt and stir.
Add basil, let it wilt and submerge.
Keep simmering for about 15 minutes.
Taste, remove chile and basil.
Serve mixed with pasta, not on top.
Cheese is optional.
First, there is a difference between a marinara and tomato sauce. The latter you find readily in bottles at your supermarket.
To the point,marinara consist of olive oil, tomatoes, a strong among of garlic, a dried chile or some pepper flakes, and dried oregano or fresh basil.
You are right, to ask, "where is the onions, tomato paste and as one chef once asked me at an Orlando interview in1997, "you don't addd sugar?" I said no! Never got that job.
Marinara Sauce:
1 28oz whole tomatoes or crushed
1/4 cup olive oil
8 garlic cloves, peeled slivered
1 small dried chile or pinch of flakes
1 t kosher salt
1 lg sprig basil or 1/4 t oregano
Crushed tomatoes in lg bowl. with one can water.
Using a large skillet at medium, heat oil and add garlic don't brown
Add tomatoes with all liquid, chile, oregano salt and stir.
Add basil, let it wilt and submerge.
Keep simmering for about 15 minutes.
Taste, remove chile and basil.
Serve mixed with pasta, not on top.
Cheese is optional.
Sunday, February 2, 2014
Alitas by two!
My wings are done in two cooking procedures, and served with a spicy sauce. Or try this Alioli I saw a couple months in La Prensa.
Para el alioli:
3 T Mayo
1 clove of garlic, peeled and mince
2 t fresh garlic, mince
1 T paprika
Sea salt
Para el alioli:
3 T Mayo
1 clove of garlic, peeled and mince
2 t fresh garlic, mince
1 T paprika
Sea salt
Piña and Coconut Cocktail
I grew up climbing coconut trees in the Caribbean. Today, I can only buy the nuts at Bravo supermarkets in Central Florida.
I was delighted to harvest three, "vine ripe" pineapples from my garden this morning. I say, "vine ripe, as in vine ripe tomatoes." A week has passed since I last walked in that part of my back yard. The pineapples were bright yellow in color, and sweet to the taste.
I refer to these two items because, my cousin, Belen in Puerto Rico, suggested we can put them together and have a wonderful drink!
Let's call it Piña and Coco Cocktail, a PCC! Here goes:
1 piña (pineapple) cubed
2 cups fresh coconut water
1 cup soft meat of coconut
1/4 cup simple syrup
4 1/2 ozs Don Q gold rum
2cups crushed ice
Combine first four ingredients in a blender
Place ice in three glasses
Add 1 1/2 ozs of rum in each glass
Cheers!!!
I was delighted to harvest three, "vine ripe" pineapples from my garden this morning. I say, "vine ripe, as in vine ripe tomatoes." A week has passed since I last walked in that part of my back yard. The pineapples were bright yellow in color, and sweet to the taste.
I refer to these two items because, my cousin, Belen in Puerto Rico, suggested we can put them together and have a wonderful drink!
Let's call it Piña and Coco Cocktail, a PCC! Here goes:
1 piña (pineapple) cubed
2 cups fresh coconut water
1 cup soft meat of coconut
1/4 cup simple syrup
4 1/2 ozs Don Q gold rum
2cups crushed ice
Combine first four ingredients in a blender
Place ice in three glasses
Add 1 1/2 ozs of rum in each glass
Cheers!!!
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