Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts

Thursday, September 19, 2013

Hispanic Heritage Month Giveaway: Cuban/ Caribbean Foodie Gift Box

IMUSA and McCormick have been kind enough to offer one of my blog readers a chance at winning a Cuban/ Caribbean Foodie gift box filled with the following items:

1 IMUSA’s Wood Mortar and Pestle
1 IMUSA's Tostonera,
1 McCormick’s Black Pepper,
1 McCormick’s Garlic Salt,
1 McCormick’s Curry Powder,
1 McCormick’s Paprika,
1 McCormick’s Cinnamon,
1 McCormick’s Oregano,
1 McCormick’s Black Peppercorn Grinder,
1 packet of McCormick’s Chicken Bag ‘n Season,
1 Box of McCormick’s Black Beans & Rice Mix
1 Box of McCormick’s Paella Rice Mix

Enter to win below.

I received a package to review myself, see photo below, andwant to share the following easy baked tostones recipe to make and enjoy once you win your own tostonera and restock your kitchen. A very special thanks to our sponsors.


Baked Tostones altered from Skinnytaste
Servings: 4   Cook Time: 30 minutes
3 medium (3 cups) green plantains
2 tsp coconut oil
salt
Pam spray

Preheat the oven to 400°. Spray baking sheet with cooking spray. Peel plantains and slice into 1/2 thick slices. Place in a bowl and toss with oil and salt. Arrange slices on the baking sheet. Lightly coat with a little more oil spray on top and bake for 10 minutes or until slightly brown on the bottom. Remove from oven. 

Using a tostonera (a press), slightly mash each piece to about a quarter of an inch thick. If a tostonera is not available, insert the pieces between a folded piece of brown-paper and press down using a saucer or the bottom of a glass jar. Lightly re-spray the baking sheet and place the plantains brown side up onto the baking sheet. Lightly spray the top and bake for another 15 minutes until golden brown and crispy. Mojo

Garlic Dipping Sauce

 A pungent dipping sauce with garlic, cumin, oregano and sour orange juice or a combination of orange and lime juices. A little goes a long way.

Servings: 4 • Calories: 30.1

1/3 cup sour orange juice (or 1/4 cup fresh squeezed orange juice + 1 tbsp lime juice)
2 tsp olive oil
1 large clove garlic, mashed
pinch oregano pinch
salt and pepper
1/2 tsp cumin

Heat a small sauce pan on low flame, when hot add oil. Saute garlic on low for about 2 minutes, do not brown. Add sour orange, oregano, cumin, salt and pepper and let it come to a boil. Shut off and set aside to cool to room temperature.

  a Rafflecopter giveaway

Monday, July 22, 2013

Healthy & Yummy Recipe: Turkey & Rainbow Chard Empanadas

You may recall I've posted in the past about my Urban Organics organic produce, my new slow food health kick and a call for healthier alternatives to traditional favorites.

Yesterday, I had planned on using some of the GOYA® Puff Pastry Dough for Turnovers I had bought to test out so I took them out and put this dish together. It was so delicious, I think you should try it.

Healthy & Yummy Recipe: Turkey & Rainbow Chard Empanadas

Ingredients:


  • 1 pack of lean ground Turkey
  • 1 bunch of rainbow chard, washed/chopped
  • 1 Tbsp of fresh sofrito (my mom makes mine from scratch. You can buy it frozen or try to make your own, recipe here
  • 1 tsp Kirkland's Organic No-Salt Seasoning 
  • 1 Yellow onion diced 
  • 2 garlic cloves 
  • 3/4 Jar of Marina Sauce 
  • 1 tsp Olive oil Fresh grated Parmesan
Servings: 12 open-faced empanadas

I started off by heating up a Dutch Oven pot or olla and adding a teeny bit of olive oil, once I got that hot I added the turkey meat, sofrito, garlic and chopped onion. I seared the meat on one side and mashed it with a fork to separate it and spread out. Next I added the seasoning, this seasoning has replaced my store-bought Adobo and Sazon and is a good alternative to those if you don't DIY. I also added a 1/2 tsp of turmeric, cumin, basil and paprika in addition to the seasoning. 

I covered the meat with a lid to get a thorough cook and chopped and soaked the rainbow chard to get all the soil and sand out. Then I threw that into the pot and cooked it down for about 10 minutes, stirring it about 1x. When the meat looked pretty done, I added 3/4 of a jar of marinara sauce, put the heat on low, and let it simmer for about 40 minutes covered.

I actually left this on the stove for about 1.5 hrs while I washed my hair and relaxed. Then I came back and took out 2 muffin tins, which I lightly sprayed with cooking spray. I inserted one piece of puff pastry into each opening making a little open pocket and cupping them as necessary.

Into each I added about 1 large tablespoon of the meat mixture and then grated fresh parmesan over them. Once I was finished I wet a paper towel with a bit of olive oil and dabbed the portruding ends of the dough to get them to crisp and brown. 

I cooked these in a pre-heated oven at 350 degrees for 25 minutes. They browned beautifully and the meat was really tasty and tender.

My boyfriend added hot sauce and sour cream to his and couldn't stop himself from literally eating about half a dozen - that's how good they were.

Things I would've done differently

I would love to find some whole wheat pastry and some organic marina sauce - next time I am in Trader's Joes, I will have to remember this, if you know of any, let me know.

Also if you have left over chili or meatloaf you can easily turn it into another dish by simply filling the pastries in. Next time, I am going to try using some canned salmon.









Wednesday, September 05, 2012

Healthy Eats: Lemon Chicken & Soba Noodles in Peanut Butter Sauce

This past weekend I moved in with my boyfriend of over a year. We're both food enthusiasts and in the time we've been dating we invented a game called Broke-A$$ Chopped. As fans of the Food Network's Chopped, our own iteration came about from my skills in the kitchen and his previously unstocked, sad (read: Frat House-ish) pantry. I had fun devising up good foods with meager accouterments and a lack of (proper) pots and pans but those days are NOW over.

My Lemon Chicken & Soba Noodles in Peanut Butter Sauce
We have begun a health kick together and in spite of the hectic Labor Day weekend move, I managed to cook on Saturday. Inspired by Pinterest too, I want to share this Lemon Chicken & Soba Noodles in Peanut Butter Sauce recipe that I put together with you.

I've taken to cleaning, seasoning and bagging my meats right after I get back from the market. I usually then freeze them and they taste so amazing after they have had time to absorb and the flavors of the rubs/marinades. I usually do different batches so we can have some variety.

Lemon Chicken & Soba Noodles in Peanut Butter Sauce

Chicken

For this healthy recipe for two, I used 3-4 pieces of organic chicken cutlets, which I seasoned with 1/2 teaspoon of Mrs. Dash's lemon pepper, 1 teaspoon of white wine and 1 of olive oil, half a packet of Sazon, a dusting of Goya Adobo Light and garlic powder.

After seasoning, I froze the cutlets in a Ziploc and then defrosted them in the refrigerator when I was ready to cook them on Saturday. I simply seared them in a non-stick frying pan, misted lightly with canola oil and once golden, I covered them and lowered the flame to continue the slow cook until the chicken was cooked thoroughly. I usually just peek inside the thickest cut of the meat with a fork every 5-10 minutes until the chicken is completely white, keep watch, because you don't want dry chicken or pink, raw, inedible chicken.

Noodles

If you've aren't familiar with Soba Noodles, they hail from Japan and can be eaten cold or hot. They are made with  buckwheat (most brands are Gluten-free but please read the label) and have almost less than half the calories and carbs of white flour pasta. I found some in my local dollar store and stocked up.

They were very easy to cook. I just added them to boiling hot water, stirred and removed after three minutes. I went online to look for an easy peanut butter sauce to make because the last time I attempted to make this sauce, the recipe I used had a bazillion Asian ingredients that I had to go out and buy and the sauce still didn't taste authentic.

Sauce

This is the Peanut Butter Sauce recipe I found that I slightly altered:

1/4 cup peanut butter
1/3 cup warm water
1/4 cup low-sodium soy sauce
2 tbs cider or rice vinegar, or fresh lime juice
4 tsps sugar 
Optional: 2 tsp red pepper flakes
              1 tbs finely grated/minced ginger

I added 2 tabls of red balsamic vinegar, 1 teaspoon of Siracha, 1 teaspoon of garlic powder, skipped the pepper flakes, and warmed this sauce over the stove with a piece of fresh ginger, which I removed once the sauce was completely melted/mixed together. It was really easy to make and tasted like the real thing.

Update: I also added some 1 chopped clove of garlic.

I let the sauce cool down and mixed it in with the noodles. They weren't exactly beautiful - I messed them up on the first try. In fact, they looked a little bit like brown mush (his puddy ugly brown plates didn't help - ergo, we're donating those) but once served with the chicken, which I butterflied for faster cooking (look at that perfect heart shape), the whole dish was scrumptious and the perfect meal for ravenous and exhausted movers & shakers.

This was His portion so it's a bigger ration. (Yes, I gave him my heart.)

My Lemon Chicken & Soba Noodles in Peanut Butter Sauce
My recommendations: Use low sodium, fresh, organic ingredients when you can otherwise this dish will be really, really salty, don't overcook the noodles or they will turn to mush. For color, top off with chopped scallions or chives. This flavorful dish can be served hot or cold paired with a sweet/dry white wine.

Thursday, July 23, 2009

Cuchifrito Rotisserie Chicken Recipe

English: Rotisserie Chicken (pollo rostizado i...
Rotisserie Chicken (pollo rostizado in Mexico) cooking at a take-out shop in the Obrera neighborhood of Mexico City. (Photo: Wikipedia)
If you ever wondered how exactly the rotisserie chicken from the cuchifrito spot ends up tasting so sweet and tasty and beautifully toasted - here's the recipe:

1/2 tb garlic powder
1 tb plus
1 ts ground cumin
4 tb white vinegar
2 1/2 tb paprika
2 ts freshly ground black pepper
3 tb white wine
3 tb soya or canola oil
3/4 ts salt
1 chicken, 3-4 pound
1 lemon, juice of,
mixed with:1 qt cold water

Instructions:
In medium-size bowl, mix first eight ingredients. Wash the chickens thoroughly with lemon water and remove excess fat from inside chickens. With a large carving fork, poke deep holes all over chicken, including under wings.

Rub the marinade thoroughly inside and outside the chicken. Seal the chicken in a large plastic bag and marinate for at least 2 hours (but preferably up to 24 hours) in refrigerator. Remove chicken from bag and dilute marinade left behind in bag with a tablespoon of water.

Place the chicken on a rotisserie spit, and roast at medium heat for 45 to 55 minutes. If broiling, cut chicken in half lengthwise and broil for 30 to 40 minutes, basting with marinade every 10 minutes.

Update: I first tried this with some chicken legs and I didn't baste them. They came out very pale and a bit bland. The next time I tried it on an oven roaster and I seasoned the chicken a bit more with adobo, garlic and herbs and I basted every 30 minutes. It came out much better.
 
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