Green Lentils Salad with Cheese

                                                  GREEN LENTIL SALAD with CHEESE

1 cup Green Lentils

1 Large Carrot, shredded 

2  Peppers, multicolored, julienned to 1 inch strips

1 Garlic clove, minced

3 T chopped parsley

1 t thyme, chopped

1T Spicy Brown Mustard

1 T honey 

2 T Organic Apple Cider Vinegar 

Salt and Black Pepper to taste

Juice and Zest  of 1 lemon

1/4 cup Extra Virgin Oil

4 ozs Cheese: Bleu, Goat or Parmesan acts well.

Combine lentils in three cups of water. Bring to a boil, reduce heat and simmer for 20 minutes.

Remove from heat, drain and set  aside.

Mixed mustard, honey, lemon juice, vinegar, salt and black pepper together. Add olive oil slowly, mixing constantly. 

Mix lentils, carrots, peppers, and  spices together. Add vinegar mixture, mix well.

Server on a bed of greens. Shave or crumble cheese over top and serve

High in dietary fiber and protein. Low in sodium, sugar, fat and cholesterol.

Salmon Escabeche.

 If Cooking for Good Times can do an escabeche in 15 minutes then, so can you.

But an escabeche takes more time: Trini style, always season the fish with a rub or sofrito for at least an hour. Fish is then cooked to a medium rare, then onion mixture is pour over it. This should then marinate overnight in refrigerator. It is served with root vegetables.

2 ozs. Sofrito or a good fish rub

2 lbs salmon fillet

1 medium yellow onion, sliced

1 cup extra virgin olive oil

1/2 cup red wine vinegar

2 tablespoons black peppercorns 

1/2 cup olives, pimentos 

2 lbs root veggies:  white yams, eddy’s and bananas 

In a bowl, season salmon with soffits. Let sit at least one hour or overnight.

Preheat oven 350 degrees. Place salmon on oiled, rimmed baking sheet. Bake salmon 10 - 12 minutes according to thickness. Place in a glass, high sided dish with a .cover

3. In a high sided, sauce pan combine onions, olive oil, vinegar and peppercorn bring to a boil, reduce to a slow heat and cook for 30 - 45 minutes.

4. Pour mixture over salmon and refrigerate overnight. Serve at room temperature.

Serve with root vegetables, that can also be escabeched!

P.S. Just. had to respond to my nephew, Nigel, to a similarly Jamaican made dish, “Escovitch.” Low and behold, as usual, the Jamaicans did it again, they stole the Spanish dish, escabeche which I usually make with king fish.

Food is an international language as music, no one has a hold on any form of cooking. Ready to make the Rasta escovitch real soon.

How to Unclog AC Drain Line Fast (3 Seconds), Avoid Repairman

Chicken and Mango Salad

 This is a great summer meal and that comes about very easy. The previous roasted chicken was big enough to have left overs and makes this dish ideal.

1 cup quinoa

2 cups water

1/4 cup Extra virgin olive oil

1 lemon, zested and juiced

2 T rice vinegar

1/2 t sugar

Salt to taste

1 firm ripe mango, diced

1/2 red onion, dice

3 cups diced, roasted, boneless chicken

2 T California raisins

1/2 cup unsweetened shredded coconut

1 red bell pepper, seeded and diced

In a medium sauce pan, bring water to a boil. Add quinoa, reduce heat to medium low, cover and cook for 12- 15 minutes. Take off heat, uncover and allow to cool.

In a large bowl whisk together rice vinegar, sugar, lime zest,  juice, salt and olive oil.

Add diced mango, red onion, chicken, raisins, coconut, peppers and blend well.

Adjust seasonings and vinegar to taste.

Can be served at room temperature or refrigerate 

Roasted chicken, type best!

Salt enhances flavor, and is the main ingredient to add flavor than any other ingredient.

 Salt also affects texture and helps modify other flavors. My new “love chef”is Samin who says, add it in the right amount, at the right time, in the right form, and your food will be delicious.

So, in this recipe just pour it on.

1 four pound chicken

Salt, salt, salt

1 cup buttermilk **

Or 1/4 cup lemon juice to two cups oat  milk ( my daughter’s fancy)

Samin says, you can also use yogurt.

My chicken was an Aldi Best Buy $ 4.42

Publix had Oat milk, buy one get one free $3.99

As a TriniRican, I also seasoned with sofrito and spices.

Day before.

Wash chicken pat dry  and salt generously, pour it on like as for cooking pasta,!

Seasoned with other spices Of choice: sofrito. adobo, gran masala and black pepper

Pour buttermilk into a zip lock bag and add chicken

Make sure air is out, then seal, refrigerate overnight.

Good time to practice your massage techniques, massage a couple of times.

Take the bag from the refrigerator an hour before you plan to cook it

Preheat oven to 425 degrees 

Take chicken out of bag 

and place on a rack in sheet pan. Tie legs together and place in heated oven.

After 20 minutes turn heat to 400 degreees and change position of sheet pan.

This will take as much as one hour 15 minutes until juices run clear

I used foil on breast to avoid a burnt bird

Remove from oven and let rest 10 to 15 minutes

 

Lasagna

                                                        Happy Mother's Day!

Never knew Baked Lasagna was such a heavy dish, but it worked out nicely today.
Now, all that is left to do is to portion it out and freeze! Also, next time I make a Lasagna, it will not be the same ... 50% of the ingredients will all be different.
Wine choice: try a light red, which will present an excellent contrast.

                                                     EASY LASAGNA BAKE
1 pack Oven Ready Lasagna (12ozs.)
1 # 100 % grass-fed beef
8 ozs. Italian sausages, remove casings
1 onion, peeled, chopped
4 cloves garlic, peeled, smashed
1 T Olive Oil
2 T homemade sofrito
32 ozs. homemade marinara sauce or  32 ozs. store-bought pasta sauce
16 ozs. Nonfat, Plain Greek Yogurt
15 ozs Ricotta Cheese
6 ozs. Sour Cream
12 0zs. mozzarella and swiss cheese, blended, divided
Salt and pepper to taste
2 eggs

Preheat oven to 350 degrees. I used a half hotel pan, it is slightly bigger than the stores' 9x13 aluminum pan
Saute onions in olive oil till soft and fragrant
Add ground beef and sausage, continue to cook till lightly brown
In the meantime, in a large bowl, mix Yogurt, Ricotta cheese, 8 ozs. cheese blend, and  Sour Cream. add salt and pepper to taste, set aside.
Add sofrito and marinara sauce to the beef  and cook 5 minutes, remove from heat

                                               Assemble Lasagna
Spray pan with nonstick spray.
Cover the bottom with a Scant amount of sauce mixture.
Lay 4 pieces of pasta over sauce.
Spread 1/3 cheese sauce over pasta
Lay 4 sheets pasta
Spread 1/2 meat mixture
Lay 4 sheets pasta
Spread cheese sauce
Lay 4 sheets pasta
Rest of the meat mixture
Sprinkle with blended cheese
Cover with aluminum foil
Bake 50 minutes. remove foil and bake another 10 minutes
Let rest 8 minutes before cutting

Chilean Empanada de Pino

 I have eaten empanadas in Puerto Rico ... delicious, even the Jamaican meat pie is good. But, it was while spending the 2009 Christmas in Madrid, I tasted the real McCoy.
History has it that the Galicians valued the empanadas as a tasty meal that fishermen will take on their outings. Also, in addition to dried fish, Galician emigrants, on their journeys to Spain and ventures overseas, especially to South America, brought tasty empanadas as a snack. 
According to Culinaria Spain, "the empanada has grown from being a food simple folk would take with them on journeys, to being a delicacy fit for the most demanding gourmet."  

1 onion, peeled, chopped
2 T neutral oil, grapeseed or extra virgin olive oil1/2 # 100% grass-fed beef
1 T Olive Oil
1 Green bell pepper, chopped
4 cloves garlic, smashed
1/4 cup sofrito, 
1/4 c Pimento, chopped, 
1-1/2 T Red Wine Vinegar, 
1 T chili powder
1 t cumin
2 T tomato paste
1 T all-purpose flour
2/3 c raisins
1c cheese, cheddar, grated

1 pack empanada wrap, sold frozen, under the Goya label at Publix's. I prefer Bravo's, 3-inch diameter size. Thawed.
1 egg, beaten with 2 T milk

Heat large saute pan on medium heat, add oil and onions, sautee on 4-5 minutes till onions are softened.
Add ground beef, broken up into small pieces, continue cooking till color has changed. 
Add garlic, sofrito, pimento, vinegar, chili powder, tomato paste, and cumin
Add the flour and continue to cook a couple more minutes.
Take the skillet off the heat, add the raisins, and let cool.
It could be made two days ahead and refrigerated.

Separate disc individually. On a floured surface, roll each disc to about double in size. Lightly brush the edges with egg wash. 
Place a few tablespoons of filling in the center of the disc, bring the rims together and seal with fingers. Brush entire empanada with egg wash, fold in the edges to make a pattern. 
Place on a parchment paper-covered tray or plate. Separate layers with more paper.
Empanadas can be frozen, put in zip lock bags and used as needed

Surillitos or Cornmeal Sticks

Corn is definitely South American. So when a friend told me her father was from Chile and was interested in recipes, my brains began to travel. 
I passed  through Chile about ten years ago and can't remember a specific dish.
Well Lauren, there is Chilean empanadas that I will make for you one day! 
Let it be known, I love following recipes but in the end, I always tinker with the original concept and see if the results are the same.

                         Cornmeal Sticks
1 1/2 c  corn flour (I used PAN, pre-cook white corn meal)
2 teaspoons butter
1 t chile salt
1 c water 
1/4 cup cheese, grated, cheddar or parmesan

1. In a sauce pan, bring water to a slight boil
2. Add salt and butter to water
3. Mix flour and cheese together and add to water stirring constantly, mixture should hold together. Add 1oz of water to blend
4. Using a tablespoon, scoop to a spoonful in your hand and roll to your pinky size
5. Fry till golden brown. Drain on paper towel

Note: I also did a batch in an air dryer oven @350 degrees for 15 mins.

Covid _19 Culinary Tips

Never, have I cooked so often ... for so few! My wife, like me, is hunkered down at home, and though she never fusses about what is for lunch, come high noon, there is always something tantalizing to feast on. 

My miracle ingredient: mise en place!" It starts with your weekly  (for us fortnightly) shopping.  Make a list that incorporates meals you plan to try. 
Meat is not a top priority in our household, a mixture of cereal, veggies, chicken, and cheeses go a long way. 
Now hear this: I chop onions and peppers, label and date them, and either: freeze or use within the week.
Again, I do the same to cheeses, veggies and meat. Buy a family, size pack of meat and divide, in my case for two servings.
In 1990, I got home from my San Juan, PR cafe at midnight and as routine, watched the Home Shopping show while eating butter pecan ice cream, I ended up  buying a dehydrator from QVC for $59.00. Still using it! 
I dry my herbs and fruits as I get them on sale.
You can still freeze fresh fruits.
Just do it!

Sweet Potato Fries

2 # sweet potatoes
2 T Olive oil
1 t garlic powder
1 t paprika
1 t salt
1/2 t black pepper

Heat oven to 400 degrees
Cut potatoes in 1/2 inch strips
Mix spices with oil
Toss with fries and spread on parchment paper
Bake 15 mins
Flip and bake 10 minutes more
Serve with a simple tomato ketchup/mayo sauce

Cauliflower Coconut soup with Ginger and Turmeric

1 cauliflower head, cut into 1 1/2 inch florets
2 T Extra virgin olive oil
1/2 t ground Turmeric, divided
salt and pepper

1 T olive oil
4 garlic cloves, minced
2 carrots, peeled, chopped
2 stalks celery, chopped
thai red chilli
3 cups  veggie broth
2 t grated ginger, divided
1 can coconut milk
1 lime zest and juice

Roast florets in a 400 degree oven till golden brown, 25 minutes
Sauté 1 chopped onion, salt and Turmeric 3-5 minutes
Add the 4 cloves garlic, carrots, celery and red chili
Add 1/2 cup broth and reduce  by half
In a blender, add 1/2 cauliflower, 1t ginger  and veggies blend
Repeat process
add zest and juice
return to stock pot and add coconut milk and rest of stock

Broccoli Peas salad

1/4 red onion, thinly sliced
1/4 t sugar
1/4 t salt1 T apple cider vinegar
1 1/2 inch ginger grated 
1 1/2 inch carrot, peeled, grated
2 T lime juice 
2 1/2 T olive oil
1 1/2 honey pinch of salt
1 head broccoli, stems chopped, and small florets, 
3/4 c frozen shelled edamame, thawed
1/4 c feta, crumbled
1 head bibb lettuce or other greens
1/2 c wasabi peas

In a medium bowl, combine red onion, sugar, salt and vinegar set aside to macerate.
In a small bowl make dressing: add carrots ginger, lime juice, honey, salt, and 2 1/2  T olive oil. Whisk to combine. set aside.

Steam stems 30 seconds, steam florets 1 minute. shock in cold water, drain and dry on paper towel.

Pour dressing into bowl, add broccoli items, edamame, feta cheesed pickle onions with vinegar toss to combine. Serve on bed of bibb lettuce. 
Top with wasabi peas before serving.

Farro Endive Pea Salad

1/4 c dried quinoa soaked, cooked and drain
1/4 c dried Farro, soaked, cooked and drained
3 T olive oil divided
2/3 c pumpkin seeds, toasted
pinch of salt
1 t chipotle
1/4 preserved lemon, seeded and finely chopped
1/4 c parsley, chopped
1/4 c mint, chopped
2 T white-wine vinegar
1 c snap peas, steamed
2 endive lettuce, cut into 1/2 inch rings
3 radishes, thinly sliced

Pound pumpkin seeds in mortar and pestle with salt and 
chipotle and crushed.

In a large bowl combine lemon preserved, parsley, mint,
and vinegar.
Drizzle in 2 T olive oil whisk to combine.

Add cooked grains and pumpkin seeds, and toss to incorporate

Add peas, endives, and radishes mix lightly.

Braised Pork in Red Chili Sauce

In doing this recipe, Cook's magazine smartly explained the best cut of meat to use: a Pork Butt Roast sometimes labeled  Boston Butt. Frequently confused with the Pork Shoulder (Pernil.)

Both come from the shoulder of the pig, but Pork Butt is from the upper part on the foreleg, while the Shoulder is farther down.

Both Benifit from long, slow cooking methods such as roasting, stewing, and braising. 

Ingredients: 

1- 4 pound boneless pork butt, trimmed and cut into 1 1/2-inch pieces

Sofrito, kosher salt to season

4 ozs. dried chiles, wiped clean, stemmed, seeded, and torn into 1- inch pieces

4 cups boiling water

2 T honey

2 T white vinegar 

6 garlic cloves, peeled

2 t cumin 

1/2 t cayenne pepper

1/8 t ground cloves

Lime wedges

1. Season pork with sofrito and salt; refrigerate 1 hour or overnight 

2. Place chiles in medium bowl. Pour water over chiles, let stand until soften, 30 minutes. Heat oven 325 degrees 

3. Drain chiles reserving 2 cups liquid. 
In a blender, process finely chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves and 1 t salt 

With blender running, add 1 cup reserved liquid and process till smooth add more liquid to blend to make sauce. 

Combine pork and chili sauce in Dutch oven. Bring to boil over high heat.  Cover pot, transfer to oven and cook until pork

 is tender, about 2 to 21/2 hours

5. Using wooden spoon , scrape sides and recombine liquid until sauce is smooth. 

Let stand, uncovered, for ten minutes. Served with lime wedges.

Guacamole/ Miami

1 Florida avocado, peel, seeded and mashed. Save seed
3 Roma tomatoes, diced
1 Onion, peel, diced
2 chiles serranos, finely diced
Salt and pepper to taste
2 T cilantro, chopped
1 T juice of lime

In a glass bowl, mix all ingredients
Place seed in the middle of mixture
Cover and refrigerate until ready to serve
Serve with chips, or as topping

Pico de Gallo/ Miami

1 Firm, ripe mango, diced
1 medium onion, diced
2 tomatoes, diced
1 lemon, zest and juiced
2 garlic cloves, smashed and diced
1/4 bunch cilantro
1 jalapeño pepper, diced, add seeds to liking
Salt and pepper to taste

Mix ingredients in a glass bowl

Chill covered for 1/2 hour

Serve with chips or as a salsa for fish

Raw Green Salad

WSJ used swiss chard in this recipe from the Superiorty Burger Cook book. I subbed Kale and a San Isidro Spanish cheese.

 Garlic Vinaigrette
4 garlic cloves, unpeeled
1/2 cup golden Balsamic vinegar
2 T water
1 1/2 c Olive Oil
2 t salt

1 bunch kale leaves
8 ounces  Spanish semi soft, cheese, cubed (hallourmil)
1/4 c pickled onions
1 c blackberries or plumes, sliced


Roast garlic in foil with a little olive oil at 350 degree oven about one hour
In bender, add garlic, water, vinegar and blend to dissolve
Add olive slowly and continue blending
Add salt

In salad bowl, add leaves and toss with onions
Sear cheese with a little oil
Add 1/4 c vinaigrette, toss
Plate, and place cheese and fruit within

A last of spring soup

A radio station in Minnesota was playing Xmas music last week because of the late snow storm. But we are in spring and nothing is more appropriate than a soup.
First, no soup is worth it if you don't begin with a good stock.
In this case, a chicken is the go to liquid. The rest of the ingredients can be inter-changeable.

Heat 1 T olive oil over low heat. Add 5 slices thick  bacon, saute until fat is rendered, about 5 minutes.
Add 1 small onion peeled and diced
Add 1 clove minced garlic, and cook 10 minutes.
Add 1medium sweet potato, peeled and diced 1/2 inch.
Add 1 cup gold potato, diced into 1/4 inch.
Add 1- 14 ounce diced tomato with juice
Add 2 packs raw sugar
Add 5 cups chicken stock
Add 1/4 green cabbage shredded
10 strands angel hair broken into 1 inch pieces.
Chop 1/4 bunch cilantro, add 1/2,  save the rest for  garnish.
Salt and pepper to taste.

Kale the new Green in Pasta

I have cooked kale in more ways than one ... but never in a sauce. But blending the green guy with garlic, olive oil and parm turned out to be a winner on pasta.

1 pound kale, thick ribs removed 
1/4 cup olive oil
3 garlic cloves, smashed, peeled
1 cup Parmigiano-Reggiano grated
1/2 pound Orecchiette or other pasta
Salt and pepper

Bring 4 quarts salted water to a boil
Add kale and cook until tender, about 5 minutes
Use slotted spoon to take out kale, do not drain. Save water to cook pasta
Saute garlic in oil until just lightly brown
Put kale and garlic oil and 3/4 cup cheese  in blender and puree, adding splashes of pasta water to make sauce loose.
Serve with a drizzle of oiled parm cheese.

Mash Potatoes

12 New Potatoes
6 T Butter
Salt and Pepper to taste
2 T cream or 1/2 and 1/2

Oven 375
Toss potatoes with Salt and pepper bake 25 minutes
Mash potatoes with butter add S&P to taste add cream