Posts Tagged ‘recipe’

Arroz Con Pollo

As a person new to Miami, I am also pretty new to Cuban food. I’d never had it and I’d definitely never made any of it before I came here. Two popular things that I really like are Cuban sandwiches and Arroz Con Pollo.

Arroz Con Pollo is just as it is translated- Chicken with rice. Marinate a whole, cleaned chicken that you’ve cut into eight pieces in a rub of 1 tsp oregano, 1 tsp cumin, , 1/2 tsp ground white pepper, and 1 tbsp red wine vinegar. In a casserole dish, brown the chicken all at once in two tablespoons olive oil for two minutes on each side. Set the chicken aside and drain all but two tablespoons of fat. Add one small chopped onion, one diced red bell pepper, three minced cloves of garlic, and heat it all until soft. Then add a diced tomato into this mixture. Return the chicken to this and cook for two more minutes.

Add three cups of water, a cup of beer, 1 tablespoon of tomato paste, 2 tsp of annatto oil, and bring it all to a boil. Simmer it for thirty minutes. While the chicken is cooking, place 1/2 tsp of annatto seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken.

Wash one pound of Valencia rice, and add it to the chicken mixture once you bring it to a boil. Add rice and reduce the heat and simmer for 20- 25 minutes. Right before you serve it, mix in some sliced red pimentos and a can of green peas.

See, you can make Cuban food for your family too!

-Whitney J. Manson

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Eggplant Cannelloni

I know a lot of people like to partake in meatless May (I, however, am not included in this category). The things you need to be concerned about though are making sure you get in enough protein and do not eat totally boring food!

Eggplant is a great option for a healthy but fortified treat and with it you won’t even miss the meat! It is high in dietary fiber, antioxidants, and potassium. It tastes delicious- as long as it isn’t raw! Eggplant cannelloni is high in fiber and protein and low in carbs. Enjoy this healthy meal with its easy-to-follow instructions.

Sauce

  • 1 tablespoon olive oil
  • 4 large shallots, sliced
  • 4 cloves garlic
  • 2 jars (12 oz each) of Roland roasted red peppers, drained
  • 1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant

  • 2 medium eggplants, cut lengthwise into 1/2-inch slices
  • olive oil cooking spray

Filling

  • 4 oz goat cheese
  • 4 kalamata olives, pitted and minced
  • 1 teaspoon capers, chopped
  • 2 tablespoons chopped fresh parsley

PREPARATION

  1. For sauce

    Heat up the oil and add shallots and garlic until they appear cooked and soft. Reduce heat and cook until they reach a gold color (about five minutes.) Once they are cooked, add roasted red peppers and orange juice. Bring this to a boil, and then simmer until peppers are soft. Let this mixture cool. Once cool, puree it in a blender or food processor. Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Pour into a 9″ x 13″ baking dish.
  2. For eggplant

    Brush eggplants with olive oil or cooking spray. Broil on a baking sheet until each side is golden.
  3. For filling

    Mix cheese, capers, 1 tbsp of parsley, and olives in a bowl. Fill each eggplant slice and roll it up. Lay on dish. Bake at 400 for  10 to 15 minutes and top with the rest of the parsley before serving.
    -Whitney Manson

Gourmet Pizza in a Cinch

Pizza is my weak spot. I seriously cannot avoid trying pizza in every city I go to in search of the “best” pizza in the city. That said, I think I am becoming a real snob when it comes to pizza. I tend to get upset when people want to order in Domino’s (blasphemous, the worst excuse of a pizza ever). I find myself analyzing the crust (Too thick? Too thin? Too burnt?) and the ratio of cheese and toppings to sauce. My “ideal” pizza does not have heavy sauce, is not dripping with grease or overly cheesy, and completely loaded with delicious toppings. My ideal crust should be somewhat thin yet doughy with a pudgy crust and bubbling cheese. My favorite toppings are mostly anything minus meats… well unless it is in the form of meatballs, yum. So here is my guide to the places I know, the pizzas I eat, and the pizzas I make!

The best pizza in Miami: It is a toss up. Sir Pizza on Key Biscayne or New York Roma Pizza

Hermosa Beach/ Los Angeles: Paisano’s meatball and roasted garlic, Fresh Brothers thick crust pizza (Mama’s Special)

Dallas: Chicago Rick’s Pizza

My favorite kind of pizza is homemade because it fits my pizza ideal. It is simple to make and you can use wheat or white flour with this recipe:

Mix 1 teaspoon of salt, 1 teaspoon of yeast, and teaspoons of honey into one cup of warm water. Leave for 10 minutes. Add 3 ½ cups of flour and 2 teaspoons of olive oil and gradually mix it. Knead dough once it gives heavy and knead it into a ball. Put the dough in a bowl and cover with saran wrap, let dough rise for an hour. Push it down again and let it rise another hour.  Put onto floured surface and shape dough into a pie. Top pizza with Ragu pizza sauce, Kraft mozzarella cheese, and additional toppings of choice. You can create your own perfect ratios! Mine are a small amount of Ragu sauce, a whole package of Kraft cheese, Dole pineapple chunks, and jalapenos! My favorite toppings are Dole pineapple chunks and jalapenos. The pizza cooks in merely 20 minutes at 400 degrees.

The dough refrigerates and freezes perfectly so you can eat it at any time!

-Whitney Manson

Sweet Peach Tea

Summer is approaching, and nothing is more refreshing on a hot day than a glass of iced tea. The polyphenols in tea may lower your risk for cancer, so use this as an excuse to down a tasty peach treat.

Ingredients:

  • 1 oz tea leaves (Earl Grey or Darjeeling, about 1/3 cup loose tea or 7 bags)
  • 1 sliced lemon
  • 1 piece ginger (about 2 inches), peeled and smashed
  • 1 quart water
  • 8 cups ice cubes
  • 2 peaches
  • 1/2 cup sugar
  • 8 sprigs mint
  • 1 sliced peach

Boil one quart of water, then add tea, lemon, and ginger to it and steep for 7.5 minutes. Then peel, dice, and place the sugar and peaches into a blender until smooth. Add this to the tea mixture and serve it over ice. Garnish with mint springs and slices of peaches.

-Whitney Manson

Healthier Baked Eggplant Parmesan

If you love classic eggplant Parmesan, make it for your whole family or guests. This dish is huge, tastes great, and is best served with a side of whole-wheat pasta. I try to make it a little healthier by using less cheese than restaurants and by baking the eggplant. It is not too complicated to make at all.

Ingredients:

  • 1 eggplant
  • Salt/pepper to taste
  • 1 bag of Kraft shredded part-skim mozzarella
  • Kraft Parmesan cheese (the 100% real stuff- not imitation!)
  • 2 containers of spaghetti sauce or make your own, whichever
  • 4 c of breadcrumbs with Italian seasoning- if you have plain, add garlic powder, dried oregano, dried basil, and a touch of salt
  • 4 large eggs
  • Parchment paper
  • Some basil
  1. Slice eggplant very thinly and heat the oven to 350. Dip each slice into egg then breadcrumbs, and put on parchment paper on a cookie sheet. Bake these 8-9 minutes, then flip over and cook the other side. Eggplant must be well cooked to be edible and not chewy, so this part is really important. I like to leave mine in for about 9 min. each side to make it a little crispy even. Believe it or not, baking tastes just as great at frying. Set aside cooked eggplant and repeat until all the eggplant has been cooked and cooled.
  2. Place a layer of spaghetti sauce in the bottom of your baking dish. I use the biggest Pyrex container I have and usually a small one too. Place a slice of cooked eggplant, then douse with Parmesan, sprinkle some mozzarella, and dab a bit of sauce on top followed by another piece of eggplant. Layer until it reaches the top of the dish, and then begin your next one. On the top of all the eggplant, sprinkle both cheeses and basil (if you have fresh basil- even better). If you like a lot of sauce, you can cover it all in sauce too, though it isn’t a requirement.
  3. Bake eggplant on 350 for 35 minutes or until cheese is bubbling. Let cool for a bit then serve with pasta on the side. I like whole-wheat spaghetti personally.

This dish freezes well and makes for great leftovers when left in the fridge too, just microwave later on.

Turkey Enchiladas

I was born in Texas and raised on the delicious cuisine called Tex-Mex. I live for a basket of salted tortilla chips and a homemade salsa with a surprise of spice. I crave cheese-laden enchiladas. I need refried beans twice a month. Did you know the first margarita machine was made in Dallas and now resides in none other than the Smithsonian’s National Museum of American History? Miami isn’t quite as flush with Mexcian food as Los Angeles and Dallas, so I usually make what I’m craving instead.

I purchased one pound of the Jennie-O Turkey extra lean ground turkey breast, one medium onion, one large can of Old El Paso red enchilada sauce, 8 whole wheat tortillas, 8 oz of 2% Mexican cheese, garlic salt, and olive oil.

Dice the onion first. In a large frying pan, pour 1 tablespoon of olive oil in and heat. Then add the onion and sauté until onions are clear. Brown the meat with the onions until there is no pink left. Add ¼ of garlic salt and set aside.

In a medium-sized frying pan, heat 1 tablespoon of olive oil to fry the tortillas. Fry each tortilla on each side until there are bubbles and a little brown color. Turn the oven on to 350°. Spoon meat and some cheese into each tortilla, roll up, and place in a 9×13 inch baking dish. Cover with sauce, place the remaining meat and cheese on top and bake for 20-30 minutes or until cheese is bubbling. Serve with hot sauce, guacamole, and sour cream if desired. Enjoy these healthier enchiladas than you would eat in a restaurant!

Accomplishing Things

The beach barbeque in the Bill Baggs Park was fun, and the Bahamian macaroni and cheese was an absolute HIT. People swarmed it, devoured it, and proclaimed it was incredible. I felt pretty good about myself after that! The recipe was surprisingly easy, and I doubled it to feed more. Here’s the recipe:

Boil water and cook elbow macaroni per directions on the box. Add in 2 eggs, 1/2 can of evaporated milk, 1 shredded block of medium cheddar cheese, and 2 tsp of butter. Let all the cheese melt and allow the ingredients to mix in. Chop jalapeno into small pieces and add as much as you want. I think I used about 1/4 cup. after and mix it in too. Bake in a 9×13 dish at 350 degrees for 45 minutes. That’s it!

We took Jules to Key Biscayne so she could romp in the water, something we have wanted to do since we first moved here. She had a blast, of course, and I think she enjoyed the water here more than Huntington Beach because it is warmer and calmer. The waves were nonexistent and thus not scary at all. I read by the water while they played fetch. We came back, grabbed sandwiches, got materials for pizza, and hit the gym. It is time to blog for Weekly Sauce and prepare myself for the Oscars. Cameron is beginning to make our favorite jalapeno pineapple pizza! For the first time in a while, I feel like I actually accomplished everything I wanted to in a day! Awesome.