Shakshuka - One- Pot Spicy Tomato and Eggs

Sometimes I don't get to have breakfast until the early afternoon. Of course, the issue with that is then I can't decided whether I want breakfast or lunch. Does that ever happen to you?  You just can't choose. Well, shakshuka solves all of these problems. The eggs give you that breakfast feel, but the spicy tomato sauce has that late night comfort feel to it.

I've had it in my mind to make shakshuka for a while now. Then after a night out in the city at Barber, this quaint little Moroccan restaurant, I knew I had to make it. I've only had this dish a couple of times. And funny enough, at different restaurants (one Moroccan & one Israeli). I was interested in this dish particularly because it reminded me of a dish I love, huevos rancheros. Come to find out you can find this dish (or a version of this dish) across the Mediterranean to the Middle East. From Morocco to Israel this dish is a star. Though I believe it's eaten at dinner time in Morocco and for breakfast in Israel.

Either way this is an extremely satisfying dish. You can amp up the spice by adding cayenne or hot sauce. I left the eggs pretty soft because I love the additional flavor and texture that a runny egg adds to the dish. There are so many ways to enjoy this dish. Dive in and add a little spice to your eggs.


Shakshuka - One Pot Spicy Tomato and Eggs



Makes 4 to 6 servings

Ingredients

4 to 6 large eggs
3 tablespoons of olive oil
1 yellow onion chopped
1 red bell pepper chopped
1 jalapeño seeded and chopped
4 cloves of garlic chopped/sliced
28 ounces of crushed tomatoes
1 tablespoon cumin
1/2 tablespoon turmeric
1 tablespoon paprika
1 tablespoon salt
1 teaspoon of pepper
garnish - chopped cilantro

Directions:

Heat oil in a large skillet (cast iron pan) over medium high heat.

Add the onions and sauté over medium heat until translucent about 6 to 8 minutes

Add bell peppers and jalapeño and cook until soft, about 3 to 5 minutes

Stir in garlic, salt, paprika, cumin and pepper.

Slowly add crushed tomatoes and stir until thoroughly combined.


Allow the mixture to simmer on medium heat for 15 to 20 minutes.

Crack eggs and place in a heat safe bowl or ramekin.

Use a spoon to make a well in the tomato mixture for each egg.

Gently slide each egg yolk and white into a well.

Add a pinch of salt and pepper to each egg.

Cover and simmer for about 10 minutes or until the eggs are not longer translucent.

Additional salt and pepper to taste.

Garnish with cilantro.

Tuscan White Bean and Pancetta Sauté

What is Tuscan? I've always wanted to know what that meant when Chefs said it. And after a bit of research and lots of cooking, I realized that Tuscan just means delicious and simple. The Tuscans are called the bean eaters so this dish is wholly appropriate. They utilize herbs and just a few simple ingredients to make their dishes. And isn't that the best food? Something that is simple, rustic and hearty? Something that reminds you of home without all the anxiety and effort?  I think that's why I like this Tuscan White Bean and Pancetta sauté. It's effortless, enjoyable and extremely tasty. It's savory and filling. Which of course, is a necessity in comfort food. Because sometimes it's not just the feeling you get from the food but the enjoyment of making it.

During this time of year, the days are short and it's dark so early. It's nice to have a meal you can whip up quickly, so you can just enjoy the evening (or what's left of it) with the family. What better way to enjoy each other than talking over dinner. I've added some kale to this dish for added nutrition but you could add spinach or pasta if you so choose. Either way the family gets to spend most of its time at the dinner table and not in the kitchen.

Of course, there are so many other reasons this dish is wonderful and one is its versatility. Add a couple of cups of soup stock and it's a warming soup serving as your starter. Or add some tortellini and it can serve as your main course. Perhaps you've decided to veg on the couch. That ok too. Remove the kale, whip the beans up in a food processor and have it as dip with some tortilla chips. I know, yum, that might happen tomorrow. Anyway, I love a dish and it's fluidity is even more appealing. It can be reinvented for whatever occasion you need. So how do you plan on whipping this up tonight?

Tuscan White Bean and Pancetta Saute
Makes 4 -6 servings

Ingredients
2 cans of cannellini beans (rinsed and drained)
1 tablespoon olive oil
3 cloves of garlic sliced
1/2 onion diced
4 ounces kale
4 ounces pancetta
1/2 teaspoon dried sage
1/4 teaspoon of chicken stock
1/2 teaspoon salt

Directions:
In a dutch oven or large pan heat olive oil over medium high heat.

Once pan is hot, add pancetta. Cook until crispy and lightly browned.

Remove pancetta from pan.

Add onion to pancetta grease and cook until translucent.

Add kale and salt. Mix until thoroughly combined.

Add garlic, beans and sage.

Mix all ingredients thoroughly, add pancetta.

Add 1/4 cup of chicken stock and allow stock to evaporate.

Salt and pepper to taste.

Serve with bread or pasta.

Peruvian Quinoa Soup

These days some magazine is always talking about super food this and superfood that. But let's be honest, we want food that tastes good and makes us feel good. I was first introduced to quinoa by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and didn't embarrass me just educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa - quinoa soup. It was warm and delicious and perfect for a chilly Fall day.

Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the Fall many years ago it was served with beef. And though the person who introduced it to me was from Argentina, I later learned that quinoa was the staple of several other Latin American nations like Peru. Each nation makes its version of soap de quinoa based on the food stuff of that country. This will be a vegetarian version (for all my non meat eating friends), since I'm constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the Fall vegetables you like. Me... I'm adding corn, potatoes, maybe even some squash. It's really a great healthy dish. Defying the misconception that all comfort food is bad for you. It's got tons of vegetables and the quinoa provides a healthy protein.

Peruvian Quinoa Soup
makes 6 to 8 servings

Ingredients
1 cup quinoa
2 cups of water
3 cups of vegetable stock
2 cloves of garlic minced
1/2 onion sliced
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 cup of potatoes (boiled & cubed)
1 cup corn
1 cup of winter squash (cubed)
fresh parsley or cilantro
1 teaspoon cumin
1 teaspoon salt
2 tablespoon sazon
1 teaspoon oregano
1 teaspoon paprika
2 bay leaves
1 tablespoon olive oil

Directions:
Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.

Gently allow water to flow over quinoa and out the bottom of the strainer.

Place aside and allow quinoa to dry.

In a medium pot heat olive oil over medium heat.

Add garlic and onions to pot and cook until soft (about 2 minutes).

Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.

Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.

Add quinoa and mix so all elements are covered with spices about 10 minutes.

 Add water and vegetable stock. Stir well and bring to a boil.

Once boiling turn heat to medium low and cook for 20 minutes.

Salt and pepper to taste.

Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it's delicious.

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Ground Beef Gyro

So the theme this month has been street food from around the world. And I have to tell you I didn't think I would have been so difficult to narrow down the dishes that made me all warm and fuzzy inside but it was. What I also realized was that a lot of our street food favs are international dishes. Tacos, potato tornados, or  dishes like the doner kebab which  are famous in Turkey as well as Germany. A street food fav of the whole family, that is similar is the gyro. Whether chicken, lamb or beef we love gyros. I've been dying to get this recipe right and I think I finally have. It's one thing to introduce a dish that no one has ever tried before. It's a completely different thing to try to make a dish that everybody (even the kids) loves.

When feening for Mediterranean food we typically head to our favorite place downtown. We are particular fans of Adnan food. Adnan is Syrian and  the owner of our favorite falafel place. From the shawarma to the kofta kabob, Adnan has the perfect mixture of spices when it comes to his dishes. Now I know I probably wouldn't be able to make it exactly like his but I've been experimenting with various mixtures of spices off and on for several years. This mixture is the best of them all. So I'm sharing it with you.

Ground Beef Gyro
Makes 4 servings

Ingredients:

1 pound of ground beef
1 small onion
2 cloves of garlic
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
3/4 teaspoon pepper
1 teaspoon lemon

Sauce
8 ounces yogurt
1/3 cup peeled and finely chopped cucumber
1 clove garlic minced
1 teaspoon sugar

4 Pita bread
2 cups shredded lettuce
1 large tomato chopped
1 red onion sliced

Directions:

Finely chopped cucumber and place in a strainer.

Sprinkle cucumber with salt and allow it to sit out for 20 minutes (salt removes some of the water from the cucumber for a better sauce).

Combine all ingredients for the sauce in a blender/ food processor.

Place sauce in fridge.

For the meat filling place onion, garlic and lemon juice in a blender and combine well.

Add onion mixture to meat with the above seasonings.

Mix well and shape into patties.

Cook patties in a pan/ grill over medium high heat for 10 to 12 minutes.

Cut patties into thin slices.

Add beef slices to pita bread with lettuce, tomatoes and onions.

Top with yogurt sauce. And you're done!!

Feel free to use this combination of spices to make a chicken gyro and let me know what you think.

Halal Chicken and Rice

I have a love for the food carts in New York City. It's one of the things that makes me miss living in the city especially in the summer. What's interesting is that almost every major city around the world has some type of street food. In New York, there's a long history of immigrants from Greece to Sri Lanka running food carts. The regional distinctions of the owning are sometimes reflected in the food. One of the most well known is the Halal Guys food cart, which is why this post is titled Halal Chicken and Rice.

I was in the mood for a spicy summer dish that didnt feel heavy but was still filling. Since I was looking for spicy but light in flavor I knew it had to be something Mediterranean (the use of citrus helps to balance the spice). Then I thought, it's been a while since I've had some street food. It was something my friends and I would always do in the summer when we had a little more time. Head uptown, get some food and hang out in the park all day. Luckily, I was able to find a recipe for Halal Chicken and Rice from Serious Eats.  I just made a couple of minor adjustments to the recipe so that it worked for my family.

Note: This dish is quick to make once the chicken has marinated.

Halal Chicken and Rice

Makes 6 servings

Ingredients

For the Chicken:
2 pounds of boneless chicken breasts cubed
½ teaspoon coriander
½ teaspoon cumin
¼ onion powder
2 teaspoons dried oregano
3 cloves chopped garlic
¼ cup olive oil
2 tablespoons lemon juice
kosher salt (at least 1/4 teaspoon)
ground black pepper

For the rice:
2 tablespoons unsalted butter
½ teaspoon turmeric
¼ teaspoon ground cumin
1½ Basmati rice
2½ chicken broth
salt & pepper

For the white sauce:
1 cup of Greek yogurt
½ cup of mayo
½ tablespoon sugar
2 tablespoon white vinegar
1 teaspoon lemon juice
¼ fresh parsley
salt
2 tablespoons black pepper

Red Sauce - Sriracha

Directions:

Combine lemon juice, oregano, coriander, cumin, garlic and olive oil in a blender and blend until smooth.

Season mixture with salt and pepper then coat chicken

Place half the mixture in a bowl or food storage bag with the chicken

Allow chicken to marinate for at least 1 hour

Place remaining olive oil mixture in the fridge to use for later.

Remove chicken from olive oil mixture and season with salt and pepper

heat oil in a heavy (cast iron) pan on medium high heat

Add chicken to pan and cook until brown, about 3 to 4 minutes

Reduce heat to medium and flip chicken allowing it to cook through

Remove chicken from heat and allow to cool

Once cooled place chicken in a bowl with the remaining marinade and place in the fridge

Melt butter over medium heat in a dutch oven or a metal pot.

Add turmeric and cumin to pot and cook for approximately 1 minute

Add rice and stir to coat the rice

Continue to stir until coated rice is lightly toasted

Add chicken broth and season with salt and pepper

Turn heat up to high and bring to a boil

Cover pot and reduce heat to simmer

Cook rice for an additional 15 minutes

Remove from heat and allow rice to rest until it is tender


For sauce combine mayo, yogurt, sugar, vinegar, lemon juice, parsley and 2 tablespoons of black pepper.

Whisk together and salt to taste

Return chicken marinating in bowl to pan and cook over medium high heat until hot

Pile chicken on a half cup of rice with lettuce and tomato and some pita bread.

Drizzle white sauce and Sriracha if you like spice over chicken and rice. Done!!

I think we need more dishes like this. Quick comforting and reminiscent of summer.

What type of street food do you enjoy?

Salmon Cakes

From Japan to England there are many countries that have a version of a fish cake.  Bengali fishcakes are made with white fish and chilies.  In South America, potatoes are added. This simple more American version of a fish cake is a crowd pleaser and along the lines of something you'd see in the south. These salmon cakes are a personal favorite as far a comfort dishes go. But I'd be willing to bet that any version of this dish from any country would suit me just fine.

What warms my heart when it comes to this dish? Maybe it's the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find. Maybe that's why this is a favorite summer dish to me. Summer was when we  had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon.  And if made correctly there is a bit of a crisp outside that will stand up to whatever you throw at it. It's your choice how and when to serve it. Whether it's at breakfast with grits, like down South, or on a nice buttery toasted bun it's the perfect satisfying summer dish. Filling and tasty without being too heavy.

Salmon Cakes
8 patties

Ingredients

1 can of pink salmon
1 large egg (beaten)
1/4 cup of minced onion
1/4 cup of chopped green pepper
1/2 cup of bread crumbs
1/2 teaspoon of flour
2 teaspoons of parsley
4 tablespoons of vegetable oil

Tools: Cast iron pan (frying or saute pan) spatula

Directions:

Go through canned salmon and remove bones.

In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.

Once thoroughly combined, mix in egg and a pinch of salt and black pepper.

Mold salmon mixture into patties.

Heat vegetable oil in pan on medium high heat.

Once oil is hot, add salmon patties (do not crowd the pan).

Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.

Cook an additional 4 to 6 minutes until golden brown.

Serve as you like.

Sausage w/spinach, mushroom and tomatoes

So, I used to think adding vegetables made a dish healthy. When my husband and I first decided we were going to lose weight together, we used Dr. Ian's Fat Smash diet. I'm sure we both thought our worlds were going to fall apart. Him because there was no meat for the first part of the diet. Me because I didn't know white rice was bad (heck, it tastes so good). These are the foods we grew up eating, and we realized we had a lot of bad eating habits we had to change. That might be why I now try to throw vegetables in a dish anytime I can.

One go to dish before my epiphany was Italian sausage and peppers over pasta. It was quick and satisfying. Of course, as we became more selective with our food choices, I decreased the amount of sausage and increased the number of vegetables in this dish. As I continued to try to make my "go to" healthier,  I learned mushrooms add a bit of protein, Vitamin D and are great for your metabolism. Spinach adds vitamin C, Vitamin K, folate and a whole bunch of other nutrients. Hmmm, that's why this dish is just the right amount of wrong and right. The sausage provides the old school comfort you want from sausage and peppers and the vegetables provide great health benefits. Comfort food doesn't always have to make you feel guilty or be bad for you. Yay!!

Sausage with spinach, mushroom and tomatoes

Makes 6 servings

Ingredients:

1 pound of italian sausage
1 medium onion(sliced)
4 cloves of garlic (minced)
2 roma tomatoes(quartered)
12 ounces of mushroom (sliced)
10 ounces of spinach
1 teaspoon of dried basil
1 tablespoon olive oil
salt and pepper to taste.

Tools: cast iron pan

Directions:

Place sausage in cast iron pan over medium high heat and cover with water.

Boil sausage for approximately 8 to 10 minutes.

Remove from pan and allow sausage to cool. Once cooled slice diagonally.

Return sausage to pan and allow to brown. Remove once sausage is brown and full cooked

Heat olive oil in pan, add sliced onions, garlic, mushrooms, and tomatoes. Cook for  2 to 3 minutes.

Add spinach, dried basil and stir allowing mixture to cook for  2 to 3 minutes.

Return sausage to pan with vegetables. Reduce heat to low and allow to cook for 10 to 15 minutes while flavors meld.

Add salt and pepper to taste.

If you care not for guilt, add pasta and parmesan or mozzarella cheese to this dish and enjoy.

Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Mexican Pizzas

My friends know I don't need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn't be a true American if I didn't make a dish for Cinco de Mayo. Yes, I said American. As my Mexican friends have made very clear, Cinco de Mayo is actually not a widely celebrated holiday in Mexico. But over here in America,  we make a big deal over the Battle of Pueblo. It's how we Americans celebrate Mexican culture. Typically with Mexican food and drink. Funny huh.

This year my Cinco de Mayo dish is Mexican Pizza. I love eating with my hands and Mexican food has always been a go to for my friends and I. Now it's a family favorite when we are looking for something filling and comforting. I love sitting down with friends or family and everyone gets to make their meal just the way they like.  You'll see what I mean. You can watch the faces of your friends or loved ones as their eyes dart back and forth over the topping  and they begin to figure out "lettuce, tomatoes, green chiles then sour cream." Seeing everyone's smiles as they pile their pizzas high warms my heart. There's nothing better than making people happy with the perfect dish. It's a great time, you throw caution to the wind, eat with your hands, get messy and embrace a bit of Mexican culture at the same time. How lucky are we?


Mexican Pizza

Makes 6 servings

Ingredients
24 Corn tortillas

Taco Meat

1 pound of ground beef
1/2 tablespoon of olive oil
1/2 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1 teaspoon  of garlic powder
1 teaspoon  of oregano
1/2 teaspoon salt
1/2 cup of vegetable broth/beef broth
2 teaspoons of tomato paste
1/4 minced onion
1/2 teaspoon of cayenne pepper
1/2 teaspoon black pepper

Refried Beans

1/2 teaspoons of olive oil
1 clove of garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup of water
1 can of pinto beans (black beans)


Directions:

Preheat oven to 350 degrees.

Season ground beef with cumin, chili powder, paprika, garlic, oregano, salt, black pepper and cayenne pepper. Combine thoroughly.

In a pan over medium- high heat place 1/2 tablespoon of olive oil and minced onion.

Add seasoned ground beef and cook and stir until beef is brown and crumbling about 6 to 8 minutes.

Turn heat to medium-low and add tomato paste and vegetable broth. Allow to simmer until thickened.

While the beef is cooking mash the pinto bean with a fork in  a bowl.

Coat another pan with olive oil, add mashed pinto beans and seasoning. Cook for 3 to 5 minutes.

Add water to moisten (you may not need 1/3 cup, it depends on how well drained the beans are) and cook for another 3 minutes.

Add salt and pepper to taste.

Place foil on baking sheet and spray with non-stick spray.

Gently brown each tortilla in a pan with a little oil.

Place six corn tortilla on the baking sheet then place a 1 heaping tablespoon of refried beans on each of the corn tortilla. Spread the refried beans out evenly across the tortilla.

If you'd like sprinkle a little bit of cheese on top of the refried beans.

Add 2 teaspoons of ground beef mixture and a sprinkle of Mexican cheese (cheddar, monteray jack and ... sprinkled with chili powder and cumin)

Place a second corn tortilla  on top of the refried beans and ground beef. Then add cheese on top.

Allow pizza to bake in the oven for 10 minutes. Serve hot and enjoy with the family!!

Possible additional toppings

shredded lettuce
diced tomatoes
dice onions
chop cilantro
green chiles
sliced jalapeño peppers
sour cream
salsa

Seared Cod with Miso Ginger Vegetables

Don't you hate when you order something and it tastes nothing like what you expected? Unfortunately, I had that experience the other day. I love a good asian inspired dish. I understand that some restaurants alter dishes to make them palatable to the masses but that's no reason to cheat the people out of taste. The other day I was looking for a seafood soup. But what I got was over cooked shrimp and tasteless broth. It's moments like this that encourage me to make my own.

Now the only reason I even attempt most Asian dishes is because my friends have given me the confidence to do so. In college, I wasn't always able to go home. One summer I spent in Maine and despite what people may think about Maine it was one of the best cultural experiences I've had. Maine has become a haven for refugees. I worked with other students from Cambodia and Vietnam. I  appreciate them taking me to their homes where their families embraced me and feed me. We cooked together and spent a lot of time together... eating. So there's a part of me that would love to hold on to that time in my life. I was surrounded by great food and great people and we were really making a difference in people's lives. And having fun doing it. I miss those times.

Though I wanted soup, we just had chicken soup, so I know I had to make something different but I was still reeling from not really getting those flavors I wanted. Of course, I couldn't go to... because mini me had to eat it too. It's dishes like this that allows my mini to get used to foods that are different flavors a textures. It's one of the reasons our little will eat almost anything.

Pan Seared Cod with Miso Ginger Vegetables

Makes 6 serving

Ingredients

1 pound of cod

white pepper

salt

powdered ginger

2 teaspoon miso

1 teaspoon soy sauce

1tablespoon fresh ginger

1 tablespoon of orange juice

1/2 pound of asian vegetables

2 teaspoons sesame oil

1/4 cup of vegetable (fish) broth

1/8 cup of water

olive oil/ canola oil

Tools Needed: Stainless steal pan or cast iron pan and wok/ large sauté pan

Directions:

Pat cod dry with a paper towel.

Gently season with powdered ginger, garlic, onion salt and pepper.

Allow fish the marinate in this dry rub for at least 30 minutes.

In a wok or large sauté pan begin to sauté vegetable in sesame oil over medium heat.

Allow vegetables to cook for 4 minutes.

While vegetables are cooking, place broth miso paste, soy sauce and orange juice to a bowl and mix well.

Gently pour mixture over vegetables and stir (The mixture will start to thicken. Scrape any bits off the bottom of the pan).

Add water as necessary to decrease saltiness and thin the miso mixture.

Add olive oil to a stainless steal pan over medium high heat.

Add cod to pan and cook for 4 to 5 minutes on each side.

You can serve this dish with rice or if you would like soup just add vegetable or fish stock and a bit more soy sauce and fish sauce.

So....how will you enjoy this dish?

Slow-Cooker Corned Beef and Cabbage

I'm not sure exactly when I decided I really liked this dish. Though this is not a dish of my childhood it's one that over the years I've grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don't remember eating dishes like corned beef or shepherd's pie. Those were definitely dishes I was introduced to in Jersey. Of course, as an adult I've never met a holiday I wouldn't cook a dish for. So for St. Patrick's Day it's Corned Beef, Cabbage and Potatoes.

What I do know is that I started making it "right" just a couple of years ago. Now when I say right I don't mean the way it's traditionally done, I mean the way the majority of my friends and family like it. Knowing I made this dish and that I absolutely love food, my colleague was wonderful enough to share a little tip she learned from her mother... beer. I was floored. I had never thought of putting beer in with my corned beef. I remember hubby putting beer in our chili one time and I was not happy.


Of course, she's a food lover like me and you know you can never go wrong with a recipe from mom, so I had to try it. Now I never make corned beef with out making sure there's a bottle set aside to add to the pot. It's a truly comforting meal and a one pot wonder which makes it even better. I make my corned beef in the slow cooker. I actually have been dying for St. Patrick's Day so I could make corned beef in my brand new slow cooker.


Corned Beef and Cabbage
Makes 6 servings

Ingredients

3 pounds of corned beef
4 red potatoes
2 large carrots
1 head of cabbage
1 bottle/can of beer
1/2 cup of water
1/4 teaspoon of salt

Tools Needed: Slow Cooker

Cut potatoes into quarters and slice carrots.

Cut cabbage into strips and place to the side.

Put corned beef into slow cooker and place the carrot and potatoes on the side of the corned beef.

Sprinkle the spice packet on top of the beef potatoes and carrots.

Pour beer over the ingredients, then pour the 1/2 cup of water over everything.

Lastly, place cabbage on top of the corned beef, potatoes and carrots and sprinkle with salt.

Cook, covered for 4 to 5 hours on high (or 7 to 8 hours on low).

Simple, easy and tasty .... what more could you ask for. What dish do you make for St. Patrick's Day?

Sausage w/ White Beans & Spinach

The creation of this dish is actually pretty funny. Several years ago we decided we were going to try to work out and eat healthier. One of the first dishes I tried to make healthier was my sausage a peppers over penne. I'm not sure what it is that I love about that dish but I absolutely love it. It's super comforting, probably the carbs & pork but probably also because it reminds me of hanging out at my friends' houses. In hind site, it was probably a smart move on the parents to feed us pasta. Many times there were at least 3 of us if not more. Pasta is filling and affordable. But I digress.

One of the first "healthy" changes to the dish was to add spinach and remove the tomato sauce and replace it with real tomatoes and olive oil. I was excited to present the dish to hubby. Of course, he turns to me a says just because you removed the tomato sauce doesn't make it healthy. So back to the drawing board. To be honest, I not sure how many combinations I tried before I go to this recipe but it eventually happened.

This recipe in particular is really good if you are trying to increase your protein. I switched pasta for white kidney beans and finally had a winner. For this particular recipe I dropped the peppers but feel free to add it. Additionally, after a bit of research I learned the Vitamin C in tomatoes and red peppers helps the body absorb iron better. Especially, iron from plants. So, if you decided to make this dish without the sausage you still get reap the protein benefits.

Sausage w/White Beans and Spinach
Makes 6 servings


Ingredients
1 pound of Italian Sausage
12 ounces spinach
4 Roma tomatoes (sliced)
2 cans of white kidney beans
1/2 white onion (sliced)
4 cloves of garlic(minced)
1 tablespoon of olive oil
1 teaspoon of red pepper flakes

Directions
Fill a large pot with water and place it over medium high heat. Place sausage in pot and allow sausage to cook for about 15 minutes.

Place a stew pot/ dutch oven over medium heat with 1 tablespoon of oil.

Place sliced onions in pan and allow to cook until slightly translucent.

Add minced garlic and allow ingredients to cook for 30 seconds to a minute.

Add spinach to garlic and onions. Cook for 5 minutes.

Remove sausage from water allow to cool then slice diagonally.

Place a cast iron pan over medium heat.

Once pan is hot, place sausage in pan. Allow sausage to cook about 3 minutes until crisp and brown.

Add browned sausage, sliced tomatoes, red pepper flakes and beans to spinach, onions & garlic.

Gently stir and allow to cook or another 5 minutes.

Now your protein rich dinner is done... Mangia!!

Beef Empanadas

I asked my husband the other day whether he packed our mini me the empanadas I made him for a snack. He turns to me and says, No. Empanadas are not a snack. I'm sure his response was partially fueled by the fact that I used the larger empanada disc when I made them. Of course, for some reason his retort just seemed ridiculous to me. Not a snack? I only eat these as appetizers or snacks. So, I had to consult some of my friends. The responses were half and half.

Then I started thinking about it.  I guess technically you can make an empanada a complete meal. Add some vegetables to your meat mixture. Serve it with a salad or on a bed of lettuce. Or some maduros? Sweet plantains are a great addition to any cuban dish.

It doesn't take much for me to want empanadas. Who doesn't like a hand held meat pocket? Luckily, I made picadillo earlier this week, so I decided to use the picadillo mixture to stuff the empanadas. If you know you are planning on using picadillo to fill the empanada dough, you should use olives stuffed with pimentos. I would also suggest slicing the olives. That is if you even decide to put olives in your empanadas.

Despite our disagreement, when I set up the labels for this post I put it under both appetizer and dinner. See compromise... isn't it grand.

Beef Empanadas
Makes 10

Ingredients
1 package La Fey dough for pastries (thawed)
2 1/2 cups of picadillo
1/4 quart of vegetable oil
1egg (if baking)

Empanada Directions

Place un-opened empanada dough and picadillo on counter.

Once you've opened the empanada dough, place a wet paper towel over the dough you are not using.

Remove one disc of dough and in the center place 1/4 cup of picadillo.

Lightly wet the edges of the dough.

Fold the dough in half and gently press the edge of the dough together with a fork.

Repeat the above for all 10 discs of dough.

Frying Directions
In a cast iron frying pan, heat of oil to 375 degrees.

Fry empanadas two at a time (over crowding the pan will decrease the heat of your oil).

Fry until each side is golden brown. Approximately 2 to 3 minutes on each side.

Place fried empanadas on a baking sheet covered with paper towels to allow excess oil to drain.

Baking Directions
Preheat oven to 375 degrees.

Spray baking sheet with oil.

Gently brush completed empanadas with beaten egg and bake for 12 to 14 minutes.

Flip empanada over after 8 to 10 minutes.

Continue baking until empanadas have gently browned.

Remove from oven
.

I love hot sauce on my empanadas, but that's probably because I eat it like an appetizer. Depending on whether you considering this dish an appetizer or dinner will dictate how you eat your empanadas.  This dish is also a great way to make use of leftovers. Whether that be picadillo or rotisserie chicken. Add some tomatoes or potatoes and put it in a pocket. Whatever way you make it, I hope you enjoy.

Picadillo

I've been dying to make this dish for some time. I'm not sure why it has taken so long. It feels like it's been over a month since I asked my colleague to help me translate some traditional Cuban recipes. Growing up on the Lower East Side of Manhattan, I was always lucky enough to have access to great Puerto Rican and Cuban food. I've always been able to go to a friend's house or find a restaurant that made what I like just right. But now that we are in the suburbs, it's just not the same.

Years ago, I would buy the seasoning mix or the pre-made yellow rice, but within the last couple of years it's really been my mission to cut out a lot of the pre-made artificial stuff and really figure out how to make the dishes I love. I've been lucky enough to have friends and family that are more than willing to help me refine the flavors of my favorites dishes. I left out raisins which are traditional in both the Cuban and Puerto Rican versions of this dish.


Initially, I was going to try to make this in the slow cooker but my friends convinced me to make it stove top. It makes sense especially since most of the ingredients need to be started stove top. So here's the dish I've been waiting for. Thank goodness it came out the way I wanted or I don't know what I would have done.

Picadillo
Makes 6 servings

Ingredients:
1 1/2 pounds of ground beef
2 tablespoons of olive oil
1 large onion diced
6 cloves of garlic minced
1 red pepper diced
4 small potatoes diced
2 tablespoons of cumin
1 sazon packet
3/4 cup of alcaparrado (olive & caper mixture)
16 ounces of crushed tomatoes
3/4 cup of dry white wine
1 ounce of cilantro (or culantro)
1/4 teaspoon of pepper
1/2 teaspoon of salt
2 teaspoons of oregano
1/2 teaspoon of garlic powder
1/4 cup of alcaparrado juice

*Note: If you get the olives stuffed with pimentos you don't have to worry about pits.

Directions:
In a casserole pot/dutch oven heat 1 tablespoon of olive oil and diced onion over medium heat.

Once the onion is translucent approximately 3 to 5 minutes, add red peppers then garlic.

Remove vegetables from heat.

Take half of the cooked vegetables and cilantro and place in a food processor. Blend for 30 seconds. If you do not have a food processor, mince well.

Season ground beef with 1 tablespoon of cumin, salt, pepper, oregano, garlic powder and mixture from food processor. Combine all ingredients well.

Add ground beef to pot and cook 8 to 10 minutes.

Remove beef from heat and drain excess oil.

Add olive oil to pot then add diced potatoes.

Cook potatoes for 5 to 10 minutes until tender. (You should easily be able to stick a fork through the potato)

 Add cooked vegetables, ground beef and white wine. Stir gently.

 Cook for 5 more minutes then add alcaparrado.

Continue cooking over medium heat and stir occasionally.

Add crushed tomatoes, alcaparrado juice, cumin and sazon.

Allow mixture to simmer for 10 to 15 minutes. Add any additional salt, pepper, cumin and/or alcaparrado.

Allow meat to simmer for an additional 15 to 20  minutes. This will allow the sauce to thicken.

Serve with rice and an avocado salad.