Ingredients:
5 large RED yams/sweet potatoes
1/2-3/4 cup light brown sugar
1 stick of butter
1 20 oz can of crushed pineapple juice, in pineapple juice; not syrup
Half a bag of mini marshmallows
Recipes:
Preheat oven at 450 degrees
Place the washed yams/sweet potatoes on a cookie sheet and into the oven
Bake until soft; turn them over partially through
Remove from the oven and peel once they have cooled.
Mash the yams/sweet potatoes
Add the light brown sugar and butter
Mix
Then add the pineapple, mix again
Place into a 350 degree oven to heat just the yam mixture
Once hot, add the marshmallows on top bake on top rack until marshmallows have browned
Tuesday, December 16, 2014
Gebna Beyda
Ingredients:
Pint of half and half
Quart of buttermilk
LOTS of salt
Cream Cheese Block
Jalapenos/Serrano Peppers
Recipe:
In a large sauce pan, bring half and half to a rolling boil.
Turn off the heat once it has boiled, and let cool down to room temperature
Once the half and half is at room temperature, cut the cheese block into inch by inch squares
Prep the jar with the boiled half and half and a slivered jalapeno/serrano
Cover each inch by inch block of cheese in a generous serving of salt
Put a quarter of the blocks covered in salt into the jar
Add another jalapeno/serrano and some buttermilk
Add another quarter of the blocked covered in salt
Add another jalapeno/serrano and some buttermilk.
Repeat until done with all ingredients
Close the jar and rotate the jar in a manner to mix the milk solution among the cheese blocks
Keep closed and stored away for at least a month.
Pint of half and half
Quart of buttermilk
LOTS of salt
Cream Cheese Block
Jalapenos/Serrano Peppers
Recipe:
In a large sauce pan, bring half and half to a rolling boil.
Turn off the heat once it has boiled, and let cool down to room temperature
Once the half and half is at room temperature, cut the cheese block into inch by inch squares
Prep the jar with the boiled half and half and a slivered jalapeno/serrano
Cover each inch by inch block of cheese in a generous serving of salt
Put a quarter of the blocks covered in salt into the jar
Add another jalapeno/serrano and some buttermilk
Add another quarter of the blocked covered in salt
Add another jalapeno/serrano and some buttermilk.
Repeat until done with all ingredients
Close the jar and rotate the jar in a manner to mix the milk solution among the cheese blocks
Keep closed and stored away for at least a month.
Friday, November 14, 2014
Vegan Chile Rellenos
Ingredients:
3 1/2 bell peppers (the color of your choice)
1/4 white onion
1/2 large tomato
2 garlic cloves
1 1/2 cups of cooked black beans (can use canned if you wish)
6 oz of lite firm tofu
1/2 zucchini
handful of green beans
3 mushrooms
2 tsp of olive oil
Sazon Goya con Culantro y Achiote
black ground pepper
How to:
Cut tops off of 3 medium - large bell peppers and put them to boil in water (to soften them)
While the bell peppers are in water, dice tofu into small cubes
In a sautéing pan, add 2 tsp of olive oil and add the diced tofu to cook
Sprinkle the tofu with black ground pepper and Sazon Goya con Culantro y Achiote (or garlic salt, Lawrey's seasoned salt and fresh cilantro)
While the tofu cooks, chop: white onion, 1/2 bell pepper, tomato, zucchini, green beans, mushroom, garlic cloves
Add the chopped veggies to the sautéing pan and cook through
At this point, the boiling bell peppers should be ready to take out, drain of water and put them with the opening up in a oven safe container;take this time to preheat the oven at 350 degrees.
Once the veggies and tofu have cooked through, add the beans to warm and mix
When that is done, you can stuff the softened peppers with the veggie/tofu mix
Place the peppers into the oven for 10-12 minutes
Take the stuffed peppers out of the oven, serve and enjoy!
This recipe can be altered with the flavors and seasoning of your liking. The great thing about tofu is that it works well with whatever seasoning you use!
3 1/2 bell peppers (the color of your choice)
1/4 white onion
1/2 large tomato
2 garlic cloves
1 1/2 cups of cooked black beans (can use canned if you wish)
6 oz of lite firm tofu
1/2 zucchini
handful of green beans
3 mushrooms
2 tsp of olive oil
Sazon Goya con Culantro y Achiote
black ground pepper
How to:
Cut tops off of 3 medium - large bell peppers and put them to boil in water (to soften them)
While the bell peppers are in water, dice tofu into small cubes
In a sautéing pan, add 2 tsp of olive oil and add the diced tofu to cook
Sprinkle the tofu with black ground pepper and Sazon Goya con Culantro y Achiote (or garlic salt, Lawrey's seasoned salt and fresh cilantro)
While the tofu cooks, chop: white onion, 1/2 bell pepper, tomato, zucchini, green beans, mushroom, garlic cloves
Add the chopped veggies to the sautéing pan and cook through
At this point, the boiling bell peppers should be ready to take out, drain of water and put them with the opening up in a oven safe container;take this time to preheat the oven at 350 degrees.
Once the veggies and tofu have cooked through, add the beans to warm and mix
When that is done, you can stuff the softened peppers with the veggie/tofu mix
Place the peppers into the oven for 10-12 minutes
Take the stuffed peppers out of the oven, serve and enjoy!
This recipe can be altered with the flavors and seasoning of your liking. The great thing about tofu is that it works well with whatever seasoning you use!
Vilma's Stuffed Pork Loin
Ingredients:
- Pork tenderloin
- 1 medium white onion
- 2 garlic cloves
- 1 medium bell pepper (color of your choice)
- 1 medium/large russet potato
- 1 carrot
- 1 zucchini
- a handful of mushrooms
- any other vegetable you would like to add
- olive oil
- Lawrey's seasoned salt
- garlic salt
- black pepper
- Goya seasoning - tomato and coriander is a good one!
How to:
First filet the pork loin in a sort of "spiral" cut in order to end with one rectangular piece of pork. You want to filet the pork thinly but not too thin because you will end up with holes which are not conducive to rolling in the stuffing
Cut off one end of the rectangle to use in the stuffing (or use another piece of pork).
Place the piece of pork that will go in the stuffing into a pot with water to boil. Add Lawrey's seasoned salt and garlic salt to the water for flavoring. Keep the pork in the water until it has cooked through. Remember to skim the water for the stuff that comes up from the cooking pork; I'm not sure what it it's called but you'll know what I'm talking about when it comes up.
Meanwhile, chop the veggies (onion, garlic, bell pepper, potato, carrots, zucchini, and mushroom) feel free to add, subtract or replace any of these ingredients. I hear spinach is a really good addition!
Once the pork has cooked through, take it out and put aside to cool.Keep the water!
Now add: potato, carrot and zucchini to the water to soften (should take between 6-10 minutes).
Meanwhile, chop the cooked pork into small pieces to be sautéed.
On a pan, add a teaspoon of olive oil and start sautéing, onion and garlic until it becomes aromatic, then add the bell pepper, mushrooms and chopped pork.
When the veggies in the boiling water are soft (but not falling apart soft), add them to the sauté.
Sprinkle the sautéing veggies with the Goya seasoning (if available, otherwise do not worry about it).
Once the stuffing has cooked through, meaning the pork has browned and so have the veggies, lay the raw pork out flat, drizzle with olive oil to cover the inside and add the stuffing inside. More than likely there will be more stuffing than necessary for the roll (the left over can be used for a pork and veggie bowl another day, or a pork, veggie, rice and bean burrito!). When adding the stuffing to the raw pork, make sure you are adding an equal amount from end to end.
Roll the raw pork over the stuffing, a la taquito style.
My mom usually sews the pork shut but I found that using tooth picks worked just as well.
It is up to you whether you would like to drizzle a little more olive oil over the rolled stuffed pork loin, I chose to do so, and then I added fresh ground black pepper on the top.
Place in a oven safe dish and put into a preheated oven (350 degrees) covered with either an oven safe cover or aluminum foil.
Check the pork at 40 minutes (at this point the pork loin is cooked through). You can then uncover it and leave in the oven for ~15 minutes to roast.
To serve:
- Make sure to take out the thread or tooth picks
- Cut the roll like you would a sushi roll
- Serve over the side of your choice, I chose mashed potatoes.
- Pork tenderloin
- 1 medium white onion
- 2 garlic cloves
- 1 medium bell pepper (color of your choice)
- 1 medium/large russet potato
- 1 carrot
- 1 zucchini
- a handful of mushrooms
- any other vegetable you would like to add
- olive oil
- Lawrey's seasoned salt
- garlic salt
- black pepper
- Goya seasoning - tomato and coriander is a good one!
How to:
First filet the pork loin in a sort of "spiral" cut in order to end with one rectangular piece of pork. You want to filet the pork thinly but not too thin because you will end up with holes which are not conducive to rolling in the stuffing
Cut off one end of the rectangle to use in the stuffing (or use another piece of pork).
Place the piece of pork that will go in the stuffing into a pot with water to boil. Add Lawrey's seasoned salt and garlic salt to the water for flavoring. Keep the pork in the water until it has cooked through. Remember to skim the water for the stuff that comes up from the cooking pork; I'm not sure what it it's called but you'll know what I'm talking about when it comes up.
Meanwhile, chop the veggies (onion, garlic, bell pepper, potato, carrots, zucchini, and mushroom) feel free to add, subtract or replace any of these ingredients. I hear spinach is a really good addition!
Once the pork has cooked through, take it out and put aside to cool.Keep the water!
Now add: potato, carrot and zucchini to the water to soften (should take between 6-10 minutes).
Meanwhile, chop the cooked pork into small pieces to be sautéed.
On a pan, add a teaspoon of olive oil and start sautéing, onion and garlic until it becomes aromatic, then add the bell pepper, mushrooms and chopped pork.
When the veggies in the boiling water are soft (but not falling apart soft), add them to the sauté.
Sprinkle the sautéing veggies with the Goya seasoning (if available, otherwise do not worry about it).
Once the stuffing has cooked through, meaning the pork has browned and so have the veggies, lay the raw pork out flat, drizzle with olive oil to cover the inside and add the stuffing inside. More than likely there will be more stuffing than necessary for the roll (the left over can be used for a pork and veggie bowl another day, or a pork, veggie, rice and bean burrito!). When adding the stuffing to the raw pork, make sure you are adding an equal amount from end to end.
Roll the raw pork over the stuffing, a la taquito style.
My mom usually sews the pork shut but I found that using tooth picks worked just as well.
It is up to you whether you would like to drizzle a little more olive oil over the rolled stuffed pork loin, I chose to do so, and then I added fresh ground black pepper on the top.
Place in a oven safe dish and put into a preheated oven (350 degrees) covered with either an oven safe cover or aluminum foil.
Check the pork at 40 minutes (at this point the pork loin is cooked through). You can then uncover it and leave in the oven for ~15 minutes to roast.
To serve:
- Make sure to take out the thread or tooth picks
- Cut the roll like you would a sushi roll
- Serve over the side of your choice, I chose mashed potatoes.
Stovetop Pork Chops/Ribs
Ingredients:
- number of pork chops/ribs needed for your size family
- number of pork chops/ribs needed for your size family
- colorful bell peppers ( I used red, orange and yellow)
- 1 medium white onion
- cilantro
- sliced mushrooms
- jalapeño (if you want an extra kick)
- garlic salt
- Lawrey's seasoned salt
- black pepper
How to:
Place the pork chops/ribs on a pan with 1- 1 1/2 cups of water. Allow the pork to cook all the way through.
Meanwhile, slice the onion, bell peppers, mushrooms and jalapeño.
Once the water has been absorbed/evaporated, add a little but of olive oil to the pan, season the pork with garlic salt, Lawrey's seasoned salt and black pepper.
Allow for both sides of the pork to brown (~4 minutes on medium heat each side)
Once the pork is mostly browned, creating a sort of crisp, add the veggies - onions, bell peppers, jalapeño, sliced mushroom and cilantro.
Sautee to preferred veggie texture and serve!
- 1 medium white onion
- cilantro
- sliced mushrooms
- jalapeño (if you want an extra kick)
- garlic salt
- Lawrey's seasoned salt
- black pepper
How to:
Place the pork chops/ribs on a pan with 1- 1 1/2 cups of water. Allow the pork to cook all the way through.
Meanwhile, slice the onion, bell peppers, mushrooms and jalapeño.
Once the water has been absorbed/evaporated, add a little but of olive oil to the pan, season the pork with garlic salt, Lawrey's seasoned salt and black pepper.
Allow for both sides of the pork to brown (~4 minutes on medium heat each side)
Once the pork is mostly browned, creating a sort of crisp, add the veggies - onions, bell peppers, jalapeño, sliced mushroom and cilantro.
Sautee to preferred veggie texture and serve!
Brown Cilantro Lime Rice
Ingredients:
- 1 cup of brown rice (or white rice)
- 1 tablespoon of lime juice (I used 1/2 a lemon and it worked fine)
- 1 tablespoon of chopped cilantro (I used much more)
- 1/8 teaspoon of salt (I didn't measure I just poured)
Recipe:
Just put brown rice to steam in my rice cooker (1 cup of brown rice with 1 1/2 cups water). When the rice was done, I added the lime lemon juice, cilantro and salt. Then mix and tada! Chipotle Brown cilantro lime (or lemon) rice.
- 1 cup of brown rice (or white rice)
- 1 tablespoon of lime juice (I used 1/2 a lemon and it worked fine)
- 1 tablespoon of chopped cilantro (I used much more)
- 1/8 teaspoon of salt (I didn't measure I just poured)
Recipe:
Just put brown rice to steam in my rice cooker (1 cup of brown rice with 1 1/2 cups water). When the rice was done, I added the lime lemon juice, cilantro and salt. Then mix and tada! Chipotle Brown cilantro lime (or lemon) rice.
Mango Salsa
Ingredients:
- 1 whole, peeled and diced ripe mango
- 1/2 cup chopped onions
- 1 cup of diced, seeded tomatoes
- Jalapeño to your liking - I like mine spicy so I use a whole one!
- 1 handful of cilantro
- The juice of a whole lemon
- Salt and Pepper to taste
How to:
Combine all chopped and diced ingredients, add salt and pepper to taste, mix with a fork and enjoy! Goes well over most meats or scooped up with tortilla chips!
- 1 whole, peeled and diced ripe mango
- 1/2 cup chopped onions
- 1 cup of diced, seeded tomatoes
- Jalapeño to your liking - I like mine spicy so I use a whole one!
- 1 handful of cilantro
- The juice of a whole lemon
- Salt and Pepper to taste
How to:
Combine all chopped and diced ingredients, add salt and pepper to taste, mix with a fork and enjoy! Goes well over most meats or scooped up with tortilla chips!
Subscribe to:
Posts (Atom)