cabbage and potato soup

chicken picatta with angel hair

This picture has the wrong date once again. I will once again correct my cammera. (I am very tired after a long day of work. I will type the recipe tomarrow.)

eggplant and green beans in spicy garlic sauce

(This recipe has pork in it, but I ommitted it.)

Ingredients
6 ounces ground pork
1 1/2 tablespoons soy sauce
1/2 cup cooking oil
1/2 pound frozen blanched cut green beans, defrosted
1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4-inch slices or roll cut
8 garlic cloves, thinly sliced
1/2 cup basil leaves, torn
2/3 cup chicken stock
4 1/2 tablespoons hoisin sauce
1/4 cup dark soy
2 tablespoons black vinegar
2 tablespoons chili garlic sauce
1 teaspoon sesame oil
3/4 teaspoon cornstarch dissolved in 1 teaspoon water
Directions
Combine the pork with the soy sauce and allow to stand while you prepare the green beans and eggplant.


Heat a large nonstick skillet or wok over high heat and, when hot, add 1/4 cup of the vegetable oil. When the oil is hot, add the green beans (careful - this will splatter!) and stir-fry until the green beans are slightly wrinkled, 5 to 6 minutes. Using a slotted spoon, remove the green beans and transfer to paper-lined plate to drain. Add the remaining oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow bowl and set aside.


Add the garlic and basil to the skillet and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes. Return the eggplants to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce the heat to medium, cover, and cook until the eggplants are tender, 8 to 10 minutes. Return the green beans to the pan along with the cornstarch mixture and bring mixture up to a boil. When the sauce has thickened, serve immediately.


http://www.foodnetwork.com/recipes/emeril-lagasse/eggplant-and-green-beans-in-spicy-garlic-sauce-recipe/index.html

chili

MY RECIPE
1lb. ground sausage - cooked
1 lb. ground beef - cooked
2 20 oz. cans chopped tomatos
2 tbl. chopped jalapenos
4 tbl. chili powder
1 green pepper - diced
1 onion - diced
3 cloves garlic - minced
2 tbl. cumin
1/2 bunch of fresh cilantro - chopped
2 tbl. salt
1 tbl. red pepper flakes
1 packet Goya soyzon
1 can beer
1 20 oz. can of dark red kidney beens
1 15 oz. can of pink beans
enough water to cover the beans and other ingredients
for garnish:
cheddar cheese and chopped scallions


Ad all ingredients to pot and cook for 4 hours or more on low. Chili should change to a darker color.
It is best to turn it off after 4 hours and let sit in a cool place; ( garage or fridge) overnite so flavors will be more devolped. It is always better the next day!

Arroz Con Pollo

2 lbs. chicken, cut into serving pieces
juice of 1lemon or lime
3-5 cloves garlic - minced
salt and pepper to tase
3 tbl. olive oil
1 onion - chopped
1 bell pepper - chopped
(Optional- 1 cup ham - chopped)
3 cups rice
1 15 oz. can chopped tomatos
3 1/2 cups chicken stock
10-15 Spanish green olives
half a 15 oz. can pigeon peas
1/2 bunch fresh cilantro - chopped
2 tsp. oregano

Directions:

In a large bowl, toss chicken pieces with the lemon or lime juice with garlic, salt. pepper, overnite or for atleast 1 hour.
heat the oil in a heavy bottomed pot over medium flame. Pat chicken pieces dry and aute in small batches to brown on all sides. Remove to a platter and set aside.
add a little more oil to the pot and saute the onion, peppers, and garlic (and optional ham) until onion is translucent.
stir in rice and tomatoes ans cook for another 1-2 minutes. Then add the chicken stock, olives, peas, oregano,salt and pepper. Lay the chicken pieces on top of the rice and bring to a boil. Reduce heat to low and cook, covered, for 30 minutes.
Remove from heat and let rest for 10 minutes. Toss rice gently with a fork and serve.
other recipes;
http://fondaboricua.com/NN_pfrecipe.php
http://www.tasteofcuba.com/arrozconpollo.html

empanadas

Beef Empanadas

For a roasted sirloin (1 day before):
3-4 pound sirloin roast
1 yellow onion, quartered
2 cloves garlic, roughly chopped
3 carrots, roughly chopped
2 stalks celery, roughly chopped
2 tablespoons whole black peppercorns
1 ½ cups red wine
Salt to taste but I use about 2 tablespoons
Combine all ingredients in a crock pot and cook over low to medium low heat (200-250 degrees Fahrenheit) for about 8 hours. Remove the meat and rest on cutting board until cool (up to an hour). Pull meat apart using two forks and working away from each other. Cover in container and refrigerate overnight.
For the liquid remaining in the crock pot, strain and discard the solids and use the liquid in any recipe that calls for beef broth. We need about ¾ cup for the empanada filling. It can be frozen in an airtight container for at least a month or 2 (perhaps longer but that’s as long as I ever have).
For the filling:
1 tablespoon extra virgin olive oil
1 yellow onion, chopped
1 tablespoon salt
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cayenne pepper (optional or to taste)
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
1 ¼ cups beef broth
Pulled beef from day before
In a large sauce pan over medium heat, add the oil, onions and salt and begin to sweat. Do not brown. Once soft and just becoming translucent (about 4-5 minutes), add the next 6 ingredients. After the tomato paste and spices combine and become aromatic (3-4 minutes), add the broth and pulled beef. Simmer over low heat until the broth is reduced and the mixture is thickened (about 10 minutes). Add broth, if needed, to desired consistency. Remove from heat and let cool an hour before making the empanadas.
To put these empanadas together:
Empanada dough (such as this one)
Beef filling
Chopped green olives with pimento (enough for a few slices per empanada)
Enough peanut oil to fill a large pot or deep fryer about 1/3 full (about 8 cups for me)
2 cups sour cream
3 green onions, thinly sliced
½ teaspoon salt
½ teaspoon pepper
The recipe I used made dough for about 15 empanadas. I had meat for about another 15 so I suggest doubling the dough recipe I used.
Roll the dough out to about 1/8th inch thick. Cut into about 6-inch rounds (don’t get hung up on exactly 6 inches; I used a stainless steel bowl that I guessed was about 6 inches in diameter but I could be off a bit). Using a floured surface to keep from sticking, add about 2 tablespoons of the beef mix to the center of each dough circle as well as a few slices of olive. Fold into a half moon shape. The edges should be crimped down with a fork using a rocking motion on the work surface. This will give you greater control so as not to penetrate the dough. This is both aesthetic and functional. It seals the half circle and makes for an attractive presentation.
Bring a pot of oil to 350 degrees Fahrenheit (If you don’t have a candy thermometer, get one -they are super cheap and oil temperature is crucial in most frying recipes). Add the empanadas in batches (only add as many as can float freely in the size vessel you are cooking in) and cook for 3-4 minutes. Remove to a paper towel-lined plate and lightly salt immediately. Continue to work in batches until finished. Empanadas can be kept warm in a 200 degree oven while waiting for the rest to finish.
Combine the sour cream, green onion, salt and pepper in a bowl and reserve as dip for empanadas.
I serve these family style on a platter with the green onion sour cream on the side. Depending on the exact size of your rounds, you should get 25-35 individual empanadas.


The Daily Loaf (2009) The perfect beef empanadas. Retrieved on October 30, from http://blogs.creativeloafing.com/dailyloaf/2009/03/10/perfect-beef-empanadas/

stir fry

Ingredients
2 tablespoons dark sesame oil, divided
2 garlic cloves, finely minced
2 pounds chicken breasts, skinless and boneless
1 head broccoli, stems removed
1 dozen mushrooms, sliced
3 carrots, peeled and julienned
1/4 pound green beans, diced
1 head bok choy, chopped
2 to 3 tablespoons teriyaki sauce
Directions
Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic and stir. Place the chicken in the pan and brown 4 minutes on each side. Remove from pan, slice into strips, set aside.


Heat remaining tablespoon of oil in a wok over high heat. Add the vegetables and teriyaki sauce. Stir-fry quickly until the vegetables begin to soften. Add the chicken strips, combine well and continue to cook for 2 to 3 minutes. Serve immediately.


http://www.foodnetwork.com/recipes/tyler-florence/chicken-stir-fry-recipe/index.html

potstickers

potstickers












(I used chicken instead of pork)

Ingredients
Dipping sauce:
1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
Filling:
1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
Dash ground white pepper
24 potsticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth or water
Directions
To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.

To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.

To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.

To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.

Serve the potstickers warm accompanied by the dipping sauce.

http://www.foodnetwork.com/recipes/tylers-ultimate/potstickers-with-spicy-dipping-sauce-recipe/index.html

chicken enchiladas with roasted tomatillo salsa

Ingredients
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas

Directions:

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html