Tag Archives: Recipes

Easy jambalaya

This is a cheaters jambalya, but it’s delicious. Why do I think I should get extra points for making it the “right” way, when this is really just as delicious? Anyway, the basic difference between this recipe and the “real” recipe, is that I am preparing a few different components, stirring them all together and calling them jambalaya…as opposed to undertaking that difficult task of attempting to throw a lot of things in a pot, say a prayer and hope that they all come out right. Subtle difference, but any Cajun would call me on it.

The real key here is that you can use leftover chicken. I roasted one and had some light and dark meat leftover. Also had some turkey sausage leftover from making Rabia’s Delight, which was scrumptious. Add some Gulf shrimp that I had stashed in the freezer, some bell peppers I had in the fridge for dipping in hummus, a can of chopped tomatoes and some rice, and you have jambalaya!

In addition to being a cheater’s version, I don’t have a “recipe.” This is definitely more of a wing it recipe. But here’s a general guide….

  1. Brown thinly sliced sausage in a little olive oil. If using pork sausage (which is really fatty), I would drain it on a paper towel-lined plate after browning and remove some oil before continuing. With turkey sausage, once browned at the edges, throw in half a chopped onion, half a chopped green bell pepper, half a chopped red or yellow bell pepper, 3 toes chopped garlic, some chopped celery (if you already have it),  a liberal sprinkling of thyme (maybe 2 tsp) and a pinch of cayenne (~1/4 tsp). Saute until very soft, but not too browned.
  2. Drain a small can of chopped tomatoes, reserving juice. While veggies cook, get your rice started. Cook according to packaged instructions, but substitute water for reserved tomato water and low sodium chicken broth. Add a bay leaf and cook until tender.
  3. Once veggies are soft, add chopped tomatoes and a little chicken broth (~1/4 cup). Turn to low and simmer, uncovered, for about 10 minutes.
  4. While simmering veggies, shred your chicken and peel your shrimp. Once the rice is cooked, spread out on a pan to cool a bit- this keeps it from getting mushy. Once cool, stir your chicken and shrimp into your veggie mixture and cook on medium for 2-3 min, until shrimp are pink. Stir in rice and season to taste with salt, pepper, or your favorite Cajun seasoning.
  5. Serve with hotsauce!

Pork tinga

This is absolutely fantastic. Rich, deep, spicy flavors + easy and cheap? A serious keeper.  I’ve made it twice now and already can’t wait for the next try.

PORK TINGA

  • 2 lbs boneless pork butt, trimmed of fat and cut into chunks
  • 2 medium onions, one quartered and one finely chopped
  • 5 toes garlic, 3 smashed but whole and 2 finely minced
  • 2 T olive oil
  • 1 teaspoon dried oregano
  • 14.5 oz can tomato sauce
  • 1 T ground dried chipotle
  • 2 bay leaves

TOPPING & TOSTADAS

  • Corn tortillas
  • Veggie or corn oil
  • Avocado
  • Lime
  • Cilantro (optional, as always)
  • Queso fresco or feta

For the pork….

  1. Bring pork, quartered onion, smashed garlic cloves, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion and garlic. Shred pork into rough ½-inch pieces and set aside.
  2. Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds
  3. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

For the oven-baked tostadas….

  1. Heat oven to 450. Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
  2. Place a wire rack upside down on top of the tortillas to keep them flat. Bake on the upper- and lower-middle racks until lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.

To serve….

  1. Pile tinga on tortilla. Serve with chopped avocado, cilantro, lime slices, queso fresco or feta, etc.

P.S. The oven-baked tostadas are an excellent thing to have around. I use them for breakfast and top with a fried egg and lots of pico or salsa. Here it is with some leftover beans, an egg, salsa and fresh cilantro:

P.P.S.  This recipe makes a lot of pork. After awhile, I decided to do something different. Stirred in a little BBQ sauce and served on a roll with pickles. See it here with a yummy salad (romaine, grapefruit, avocado and a lime vinaigrette) and homemade ginger lemonade.

Mexican chocolate pudding

Man, was I skeptical when I first read about this recipe. First of all it’s vegan. Yes, vegan. Secondly, it’s basically made in a blender. Weird, huh? But, the cinnamon and pinch of chile caught my eye. Also, I love dishes like this that aren’t exactly “healthy” but are much healthier versions of the original.

Anyway, I made it and could not have been more pleased. It’s creamy and subtly spicy with cinnamon and a little heat. The chocolate has a tropical tartness. All in all, a winner. I think it’d be great for kids too with the extra protein. I had it plain in the picture above, but also served it with a Khalua-spiked whipped cream. Yum.

Courtesy of Mr. Mark Bittman

  • 3/4 cup sugar
  • 1 pound silken tofu
  • 8 ounces high-quality semisweet chocolate, melted (click this for melting options)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon chili powder, or more to taste
  • Optional whipped cream or chocolate shavings for garnish
  1. Combine sugar with 3/4 cup water in a small pot; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
  2. Put all ingredients except for optional garnishes in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes.

 

My mom’s pancakes

Listen, my mother can make the best pancakes in the world. I regularly order pancakes and I am telling you that only once (ONE time) did restaurant pancakes even come close to challenging mom’s. On a related note, if you find yourself in Fredericksburg, Tx, consider stopping at the famous Rather Sweet bakery and ordering the pancakes.

I’m including the basic recipe below, but you’ll notice that the pictures capture a slightly more accessorized version. As my dad quite correctly pointed out, my love of souped-up pancakes came from his hotcakes recipe, which was handed down from my grandmother, Bummy. The picture shows banana and toasted pecan pancakes- I made them for my hubby’s birthday breakfast. We did not divorce that morning. I love to add blueberries and lemon zest, or sauteed apple bits with cinnamon (my favorite version from Dad). You get the picture. My only bit of advice when it comes to toppings is to listen to Mae West- too much of a good thing can be wonderful. If you’re adding blueberries, add a damn bucket of them!

  • 1   Cup cake flour
  • 4   teaspoons sugar
  • 1/4  tsp. salt
  • 3/4  tsp. baking powder
  • 1/2  tsp. baking soda
  • 2 eggs, separated
  • 2 Tablespoons sour cream (lowfat is fine)
  • 1 Cup buttermilk (don’t even think about using regular)
  • 2 Tablespoons corn/veggie/canola oil
  1. Stir (or even better sift) together dry ingredients.
  2. Beat wet ingredients, including egg yolk (but NOT egg whites) together.
  3. Whip egg whites until foamy and lightly stiff.
  4. Mix dry mixture with wet mixture, then gently fold in egg whites.
  5. Heat grill and coat with butter. You’ll need more butter with every batch, so just get over it. It’s pancakes. They involve butter.
  6. Drop ~1/4 cup per pancake on hot griddle. If using toppings, sprinkle on top of each pancake at this point. Once you see nice, big bubbles and the underside is golden, you can flip those suckers.
  7. Keep warm in a 200 degree oven while you attack the next batch.

Mediocre pictures, delicious food

Look… I have tried and tried to capture this dish in pictures. But,  I just have my dinky little Coolpix and I can’t do it justice. I’ve finally decided that I need to just post the bastard and hope that you’ll trust me vs. your eyes.

I found some version of this recipe about 5 years ago in a Mario Batali cookbook, but the dish I make today is only a very distant cousin of that dish. For starters, I’ve cut every corner possible. If I’m going to invest an impressive amount of time and energy into a dish, it is going to be something a lot more impressive than eggplant rotini. Second, I like to bulk it up a bit with spinach and more filler. You can skip the greens if you want/are a Communist.  Anywho, here goes..

Serves 6-8  as a side and 4 as a main dish

  • 2  Large eggplant
  • 1  Package chopped frozen spinach- thawed and strained
  • 1  Cup ricotta- full-fat or low-fat is preferable to fat free
  • 1  Egg, beaten
  • ¼ Cup grated parmesan cheese
  • 1   Teaspoon grated nutmeg
  • 2    Cups marinara sauce
  • 3   Tablespoons chopped basil
  • 1   Cup grated Italian cheese, such as Asiago, Mozzarella, etc.

1.    Eggplant: Peel eggplant and slice very thinly (1/4 inch or less) lengthwise with a knife of mandolin.  You should have long, thin strips of eggplant. At this point, eggplant can be grilled or broiled.

Grilled: Clean and oil grill. Spray or brush with oil and sprinkle with salt and pepper on both sides. Lay on hot grill for ~1 minute on each side. Eggplant should be very slightly charred with some darker spots

b.      Broiled: Preheat broiler and move rack to bottom middle position. Spray or brush with oil and sprinkle with salt and pepper on both sides. Place eggplant on 2 cookie sheets and broil 2 minutes on each side

Set aside eggplant for later use. Preheat or decrease oven heat to 400 degrees

2.    Filling: Combine spinach, egg, nutmeg and parmesan cheese in small bowl until combined. Stir in ricotta cheese and set aside

3.   Assemble: Pour marinara into large pyrex or other oven-safe casserole dish and stir in chopped basil.  Place approx 1 tablespoon of spinach filling at “fat” end of prepared eggplant.  Carefully roll filled end towards thinner end until you have a stuffed tube. Place seam-side down in prepared dish.  Fill dish compactly with rolled eggplant, sprinkle with grated cheese and cook until cheese is melted and spotty, approx 10 minutes.

Note:  Dish can be prepared up to 1 day in advance, covered with plastic wrap and refrigerated. Bring to room temperature prior to heating and heat additional 3-5 minutes.

Easy-peasy drop biscuits

I’m not going to tell you that I like drop biscuits better than regular roll and cut biscuits. Drop biscuits are less evenly shaped, making them more difficult to use with things like sausage biscuits or whatever, and they are a teeny bit less flaky. BUT, they are a whole lot easier to make. Like way easier. If that means that I occasionally get biscuits on a Sunday-morning whim, well then…I am game. They are also a great topping for a quick “pot pie” over some chicken stew.

They don’t exactly look gross, do they?

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon table salt
  • 1 cup very cold buttermilk
  • 8 tablespoons butter, melted and then cooled just slightly (plus 2 tablespoons melted for brushing the tops after baking)
  1. Heat oven to 475 with rack in middle. Spray a 1/4 cup measuring cup with oil and line a baking sheet with parchment paper.
  2. Whisk dry ingredients in large bowl. Stir 8 T melted butter into cold buttermilk. The liquid will clump up a bit…that is very good. It’s what makes these biscuits fluffy and yummy
  3. Add wet ingredients into dry and fold together with rubber spatula. Fill measuring cup with batter and tap onto sheet. Space evenly across sheet- you should have 10 – 12.
  4. Bake in oven for 12-14 minutes until golden brown. Brush cooked biscuits with melted butter and serve!!

Green chile sauce

In honor of my recent trip to New Mexico, I am posting my recipe for green chile sauce. Some stores roast fresh green chiles during the season and I’ll just buy a few pounds, process them (de-seed and slice or dice) and freeze them. The heat of the sauce depends almost entirely on how well you de-seed the chiles. A few grocery stores also sell frozen, processed chile, usually Bueno brand, in the freezer section. Or, you can order them online here.

Basically, this sauce is delicious. I used it in green chile enchiladas, with breakfast tacos, on turkey burgers. You get the picture. It’s just plain good.

Here it is on a cheese omelet with a side salad of tomatoes and avocado:

Here it is with a breakfast taco made of scrambled eggs,  sauteed potatoes and sliced avocado:

Anyway, here’s how it goes….

  • 2 T olive oil
  • 1/2 onion, diced
  • 1 T flour
  • 1 C roasted green chile, diced
  • 1 garlic toe, minced
  • 1 C low sodium chicken broth
  • 1 t honey
  • 1/2 t Mexican oregano (not 100% required, but good)
  • Salt to taste
  1. Heat the oil over medium heat, add the onion and saute until soft. Add the garlic and, if using, the Mexican oregano, and saute for 30 seconds to bloom. Add the flour and cook for another 30 seconds to remove the flour flavor.
  2. Slowly whisk in chicken stock. When fully incorporated, stir in green chile. Simmer on medium until you reach desired thickness. I like mine a little runny, but not liquid.
  3. Stir in honey and salt to taste.

The very best applesauce

It’s apple season, people. Please don’t let it pass without making some delicious apple dishes. This is one of my favorites to just have in the fridge. Great on it’s own, mixed with yogurt, served with potato pancakes or pork. You can also sub it for oil in a lot of baking recipes.

Served here with a dollop of Greek yogurt and local honey….

One thing about this recipe that’s really different from most apple recipes, is that I strongly prefer it with just one variety of apples, as opposed to a mix. I usually prefer mixes because you get more complex flavors. With this, it’s best to really let one variety shine. My fav is pink lady.

  • 4 lbs apples, unpeeled and cut into 2 inch pieces
  • 1/8 – 1/4 cup sugar (your call…I prefer less. You can always add honey later)
  • 3/4 C water
  • pinch salt
  • 1 T butter, cut into 4 pieces

Optional flavorings to stir in at end: Cinnamon,  candied ginger, lemon zest, nutmeg

  1. Place apples, sugar, salt and water in heavy-bottomed pot. Toss to combine, cover and cook until apples are tender and just beginning to break down (but not falling apart). About 20 min
  2. Transfer to food processor, add butter, optional seasoning and pulse until broken down. Do not over process! You want it smooth, but not liquid.

I also love it mixed with Greek yogurt and served with homemade granola and chopped apples

Lemon-glazed sweet potatoes

I got this recipe from a Bobby Flay cookbook that my sister gave me. Actually, I gave it to her and then she re-gifted it to me. I don’t think she noticed the note I left her on the front page, but I sure did! Whatever…I wanted it anyway.

The potatoes are roasted and then tossed with a sweet/tart lemon glaze.  I served them here with Parmesan kale and tilapia with habanero sauce. Really interesting flavor combination …earthy, sweet, puckery sour. Yum. I’d give them a B+, but my honey gave them an A. I’ll definitely make them again.

  • 1 cup lemon juice
  • 1 cup sugar
  • 2 teaspoons lemon zest
  • 3 large sweet potatoes, peeled and diced to 1/2 inch
  • 1 T olive oil
  • Salt & Pepper
  1. Preheat oven to 375.
  2. Combine zest, sugar and juice in a small pot. Reduce on medium heat until thick and ~1/4 cup
  3. Meanwhile, toss sweet potatoes with olive oil in an oven-safe pan. Roast until golden and cooked through (~20 min)
  4. Remove from oven and pour lemon glaze over potatoes. [NOTE: don’t just dump the whole amount. Pour half or so, toss and see what you think. I ended up with leftover lemon glaze that was great in cocktails]. Sautee until coated, tossing or stirring gently, season with S&P. Serve!!

Homemade pasta

This is going to be a long post. Long like luscious strands of tagliatelle, as opposed to long like a self-indulgent rambling. Hopefully.

I got a pasta machine last year for Christmas and have absolutely loved it. It’s so insanely delicious and fun, and nowhere near as difficult as I thought it would be. I know you can do it without a pasta machine, but I have no idea how. Assuming you have one of these suckers, here’s how it works….

First you make the pasta. I use this recipe:

  • 3 cups all-purpose flour
  • 2 large eggs
  • 3 tablespoons water
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt

On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with a fork (or your fingers) until all of the wet is incorporated. Do not force the dough to take all of the flour. Form the dough into a disk, cover with plastic wrap and let rest for an hour.

At this point, you’ll start kneading the dough with the pasta machine.

  1. Set up your pasta machine, clamping it to a table or countertop, and turning the dial to the widest setting (usually setting number 1 on the dial). Initially, I divide the pasta dough into two pieces. Working with the first piece (keep remaining piece covered with plastic wrap), flatten it into a rectangle shape. Starting with one of the shorter sides of the rectangle, feed it through the rollers at the fattest setting.
  2. Once passed through, Fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers (like a letter) pressing lightly on the top of the piece of dough to seal it. Pass this new pasta letter through the fattest setting (#1) again.  Repeat this step 2 times
  3. Now, keep passing the pasta through the machine, at successively skinnier settings until you reach the desired thickness. At this point, it’s best to work with a helper, so one person can turn the crank and the other person can guide the dough into the machine with one hand and catch it with the other hand, being careful not to stretch or tear the sheet. You may also want to cut it half a few times if it gets too long or fat. It benefits from kneading, so don’t worry if you have to manipulate it a bit.
  4. At this point, check out a real cookbook. 🙂 If you’re making ravioli or lasagne, you may want thin sheets. If you want fresh pasta, your machine has an add-on that cuts the sheets into lovely strips of pasta.

Here’s some pics of stuff I did….

Butternut squash Ravioli with brown butter & sage

Fresh linguine with mushroom sauce