Ever since our oldest Alex came home from college, we apparently do not know how to buy enough food for a household of six. Add to that the kids are done with school and trolling the house and fridge during the day. There is nothing left in my refrigerator and it is Wed night! Here is what I have; roasted chicken, and the standard ingredients for a mirepoix ( french for a trio of carrot, celery, and onion). OK, first thoughts are I can make Fajita's. That became moot when I looked and found only 5 tortillas. Next thought, chicken tortilla soup. No.... not hearty enough for my husband as a meal. What to do what to do? I started looking online and found no inspiration. Then it hit me, I have been cooking long enough I can create something. (Note: I am not a big creator of something from nothing, I generally create a recipe based on the foundation of many recipes for one dish and tweak it from there) I started chopping, slicing, dicing and asked my assistant Samantha (youngest female child) to make a yellow rice. The sizzle from the pan and aroma emanating was teasing me, I was not yet sure if this was going to work. My family walked through the door and my daughter say "wow it smells so good I am soooo hungry". It smells like Chicken Parikash.( A Hungarian dish passed on from generation to generation in my family). My heart sunk, I love Chicken Paprikash as do two of my kids, but my husband and Samantha are not big fans. Did I just create another version of the same dish? Ugh! However, I used completely different ingredients and did not use any Paprika, which is a major part of Chicken Paprikash. At this point there is not much to do but serve and hope they like it. Table is set and it is the moment of truth......and OMG everyone loved it.Yippee!
Does anyone have a recipe they made up that is a big winner?
Friday, June 21, 2013
Thursday, June 6, 2013
You too can use ingredients meant for something else in many ways...
I have not found myself to have been very inspired lately with our food, so there has not been much to write about. That all changed this week when it was fish night and I was buying Salmon. My youngest daughter asked if we could make pesto since we had Basil in the fridge. I looked again and saw that we had Parmesan cheese and agreed to make a side of Pasta Pesto. We try very hard to not make a meal out of Pasta, so having it once in a while as a side dish is a treat!
I got all the ingredients needed for the Pesto together and began making the sauce. If you like Pesto but don't want to have to buy all of the ingredients, and purée them, you can buy it ready made. For those of you that are kosher Pesto comes in a kosher version as well, and is a great staple to keep in your pantry.
As I completed the Pasta I had some Pesto left at the bottom of the food processor. My plan was to make the Salmon with some Panko on top. So in the moment I grabbed the leftover pesto and extra Parmesan cheese and tossed it together with the Panko. After sprinkling the crumbs on the fish I popped it in the oven and that was that. I have to say that unlike myself as a kid, my children all eat fish,but the surprise and satisfaction on their faces when they took their first bite was awesome, as a matter of fact I believe the next thing I heard was Mom are you going to Blog about this dinner? So here we are.....I am so predictable, but its still Good Food in Good Time. Check out the recipes below. Oh and if there are any leftovers it makes a great salad for lunch.
My girls... the healthy glow is from fish oil!
Pasta Pesto
1 box of any pasta
Bunch of fresh Basil about 1 Cup
Pine Nuts 1-2 Tbl
Olive oil 1/2 to 3/4 cup
Salt/Pepper
2 cloves fresh garlic
2 Tbsp Parmesan cheese
Wash the basil,rip in half and toss into food processor. Add Pine Nuts,garlic,salt and pepper, and Parmesan cheese and chop. As processor is running stream the oil in to emulsify. Pesto should not be a paste nor should it be to liquidy. Set aside about 1 to 2 tablespoons of pesto. Cook pasta per directions on the box. Drain and add pesto to toss.
Salmon
1 3/4 lbs Salmon
1 1/2 cups Panko breadcrumbs
4 Tbsp Parmesan Cheese
Salt/pepper to taste
1 to 2 Tbsp Pesto
Place Salmon on a cookie sheet or in an oven proof dish. Salt and pepper the fish. In a separate bowl add all of the remaining ingredients and mix well. Sprinkle the crumbs on the fish to create a pretty thick cover. Place in 400 degree oven for about 12 to 15 minutes. Salmon should be just opaque when it is done. If it is too light pink inside it will be dry.
I got all the ingredients needed for the Pesto together and began making the sauce. If you like Pesto but don't want to have to buy all of the ingredients, and purée them, you can buy it ready made. For those of you that are kosher Pesto comes in a kosher version as well, and is a great staple to keep in your pantry.
As I completed the Pasta I had some Pesto left at the bottom of the food processor. My plan was to make the Salmon with some Panko on top. So in the moment I grabbed the leftover pesto and extra Parmesan cheese and tossed it together with the Panko. After sprinkling the crumbs on the fish I popped it in the oven and that was that. I have to say that unlike myself as a kid, my children all eat fish,but the surprise and satisfaction on their faces when they took their first bite was awesome, as a matter of fact I believe the next thing I heard was Mom are you going to Blog about this dinner? So here we are.....I am so predictable, but its still Good Food in Good Time. Check out the recipes below. Oh and if there are any leftovers it makes a great salad for lunch.
Pasta Pesto
1 box of any pasta
Bunch of fresh Basil about 1 Cup
Pine Nuts 1-2 Tbl
Olive oil 1/2 to 3/4 cup
Salt/Pepper
2 cloves fresh garlic
2 Tbsp Parmesan cheese
Wash the basil,rip in half and toss into food processor. Add Pine Nuts,garlic,salt and pepper, and Parmesan cheese and chop. As processor is running stream the oil in to emulsify. Pesto should not be a paste nor should it be to liquidy. Set aside about 1 to 2 tablespoons of pesto. Cook pasta per directions on the box. Drain and add pesto to toss.
Salmon
1 3/4 lbs Salmon
1 1/2 cups Panko breadcrumbs
4 Tbsp Parmesan Cheese
Salt/pepper to taste
1 to 2 Tbsp Pesto
Place Salmon on a cookie sheet or in an oven proof dish. Salt and pepper the fish. In a separate bowl add all of the remaining ingredients and mix well. Sprinkle the crumbs on the fish to create a pretty thick cover. Place in 400 degree oven for about 12 to 15 minutes. Salmon should be just opaque when it is done. If it is too light pink inside it will be dry.
Wednesday, February 20, 2013
Cuban Heritage
Growing up in the Midwest I did not have much opportunity to taste foods from Latin America. We stem from Eastern European descent and the closest I came to eating Latin food was Taco night. :) In 1993 I married the love of my life, and as his lineage is 1/2 Cuban I began on a journey through uncharted food territories. Dishes like Black Beans and Rice (Frijoles Negros), Plantains (2 ways), Arroz con Pollo, Picadillo, and Ropa Vieja just to name a few, lit up my taste buds in ways I never imagined. What is even more surprising is the misconception that Latin food is spicy, (It's not) or that it is complicated (its simplicity is its draw).
Let's begin with the Plantain. This comes from the Banana family, but has a starchier meat and needs to be cooked to eat it. Plantains can be eaten many ways, but I make it two ways. Ripe Plantains are black on the outside likened to a very old banana. It is at this point in its ripening that you will get a very sweet result. The sugars have completely blossomed and by just frying these in a medium heated pan sliced on the bias with oil, the fruit caramelizes and turn sweet and soft. Almost taking on a brown sugared flavor.
The second way to cook plantains, as I am generally partial to savory, is to cook them in their ripe stage"green". Using a mandolin or your knife cutting very thin pieces lengthwise and frying them in oil, salting them as they come out and serving with a dip of garlic lemon oil. My mouth is watering.
Note: I have seen this made healthier by baking the chips with Pam until crispy.
My favorite of all the dishes is very similar to Pepper Steak. It is called Ropa Vieja. Crudely translated it mean old clothes. There is an old fable that tells of an old man that had family coming for dinner but did not have enough money for food. So he took old clothes and imbued them with love. When he cooked the clothes, his love for his family turned the clothes into this beautiful stew.
Ropa Vieja is made with Peppers, Onions, Tomato sauce, Tomato Paste and Chuck roast. It is a very slow cooking braise to allow the fibers in the meat to completely break down so it can be shredded later on. In my particular situation this week, I had a roast that was made during the weekend my daughter Sammi celebrated her Bat-Mitzvah. We have a pretty large immediate family of around 50 and we all lovingly fly around the states celebrating simcha's "joyus occasions" together. We had prepared Brisket for the Friday night "Shabbat dinner" but my mother was concerned there may not be enough. So, we defrosted a silver tip roast, I slathered it in a rub of chili powder, cumin, brown sugar, salt, pepper, onion and garlic powder and threw it on the grill to roast. The end result was beautiful, and I sliced it and put it in the oven to keep warm. Unfortunately from there it was forgotten as we did not need more meat during the meal. By the time I removed the roast from the oven it was overdone and dry. It broke my heart to waste a 4 LB silver tip so I threw it in the freezer figuring it would be great in soup. (which by the way I used some for a Mushroom Beef Barley soup). Fast forward a month and now I am ready to use this meat. I defrosted the package and prepared the recipe as required. Every so often we have what we like to call girls night in my house, which used to entail Daddy being out and the three girls and myself would watch a chick flick. Now that we have some toddler testosterone at home, girls nights are a lot more difficult to come by. However, every so often the planets align and we can enjoy a shortened version of girls night. Last night was one of those nights. We set up the family room with our little tables and watched Once upon a Time (weekly one hour drama) while enjoying our Cuban dinner. Served alongside this dish we make white rice and black beans. As the name of my blog suggests none of this is very time consuming as a matter of fact, I use canned black beans and just Dr. them up a bit. Tastes like the real thing, but takes no time at all. In the end its just Buena Comida a Su Debido Tiempo or "Good Food in Good time".
Buen Provecho!!!
Ropa Vieja
1 2 LB Chuck Roast 2 small cans of Tomato Sauce
2 Onions sliced 1 can of Tomato Paste
1 Bell Pepper sliced 1 1/2 cups of Beef Broth
4 cloves of Garlic Sliced thin Cilantro (Optional)
1 Teaspoon Cumin Salt and pepper to taste
2 Tablespoons Canola Oil
Heat 2 Tablespoons of oil in a pot, add onion and peppers to sweat. This would be softened but no color. Just as these are done add garlic and saute for another minute. Add Chuck Roast, Tomato sauce and Paste as well as Broth. bring to a boil and season with Salt, Pepper and Cumin. Turn pot down to simmer and cover. Simmer for 2 hours depending on the roast. Check after 1 1/2 hours to see if the meat is beginning to come apart. Once the meat is done take the pot off the stove. Remove roast to a big bowl and using two forks shred the meat pulling outward as you go. Once the roast is completely shredded add the meat back into the sauce and heat through. Serve with white rice.
Black Beans
1 Onion 1 Tsp Cumin
1 Green Bell Pepper Salt and Pepper
1 Can Black Beans 1 Tbl Canola Oil
Chop onion and Pepper and saute in oil until soft. Add a can of Black Beans not drained and mix. Add salt, pepper and Cumin and heat through. Simmer for 15 to 20 minutes and serve on white rice.
Let's begin with the Plantain. This comes from the Banana family, but has a starchier meat and needs to be cooked to eat it. Plantains can be eaten many ways, but I make it two ways. Ripe Plantains are black on the outside likened to a very old banana. It is at this point in its ripening that you will get a very sweet result. The sugars have completely blossomed and by just frying these in a medium heated pan sliced on the bias with oil, the fruit caramelizes and turn sweet and soft. Almost taking on a brown sugared flavor.The second way to cook plantains, as I am generally partial to savory, is to cook them in their ripe stage"green". Using a mandolin or your knife cutting very thin pieces lengthwise and frying them in oil, salting them as they come out and serving with a dip of garlic lemon oil. My mouth is watering.
Garlic Sauce
4-6 Cloves of Garlic Chopped Fine
2 Tablespoons Olive Oil
1/4 cup Lemon Juice
1/8 cup Orange juice
(Some people use Lime juice only)
Salt and pepper
Mix all the ingredients together an dip your fried plantains in sauce or pour sauce on plantains.Note: I have seen this made healthier by baking the chips with Pam until crispy.
My favorite of all the dishes is very similar to Pepper Steak. It is called Ropa Vieja. Crudely translated it mean old clothes. There is an old fable that tells of an old man that had family coming for dinner but did not have enough money for food. So he took old clothes and imbued them with love. When he cooked the clothes, his love for his family turned the clothes into this beautiful stew.
Ropa Vieja is made with Peppers, Onions, Tomato sauce, Tomato Paste and Chuck roast. It is a very slow cooking braise to allow the fibers in the meat to completely break down so it can be shredded later on. In my particular situation this week, I had a roast that was made during the weekend my daughter Sammi celebrated her Bat-Mitzvah. We have a pretty large immediate family of around 50 and we all lovingly fly around the states celebrating simcha's "joyus occasions" together. We had prepared Brisket for the Friday night "Shabbat dinner" but my mother was concerned there may not be enough. So, we defrosted a silver tip roast, I slathered it in a rub of chili powder, cumin, brown sugar, salt, pepper, onion and garlic powder and threw it on the grill to roast. The end result was beautiful, and I sliced it and put it in the oven to keep warm. Unfortunately from there it was forgotten as we did not need more meat during the meal. By the time I removed the roast from the oven it was overdone and dry. It broke my heart to waste a 4 LB silver tip so I threw it in the freezer figuring it would be great in soup. (which by the way I used some for a Mushroom Beef Barley soup). Fast forward a month and now I am ready to use this meat. I defrosted the package and prepared the recipe as required. Every so often we have what we like to call girls night in my house, which used to entail Daddy being out and the three girls and myself would watch a chick flick. Now that we have some toddler testosterone at home, girls nights are a lot more difficult to come by. However, every so often the planets align and we can enjoy a shortened version of girls night. Last night was one of those nights. We set up the family room with our little tables and watched Once upon a Time (weekly one hour drama) while enjoying our Cuban dinner. Served alongside this dish we make white rice and black beans. As the name of my blog suggests none of this is very time consuming as a matter of fact, I use canned black beans and just Dr. them up a bit. Tastes like the real thing, but takes no time at all. In the end its just Buena Comida a Su Debido Tiempo or "Good Food in Good time".Buen Provecho!!!
Ropa Vieja
1 2 LB Chuck Roast 2 small cans of Tomato Sauce
2 Onions sliced 1 can of Tomato Paste
1 Bell Pepper sliced 1 1/2 cups of Beef Broth
4 cloves of Garlic Sliced thin Cilantro (Optional)
1 Teaspoon Cumin Salt and pepper to taste
2 Tablespoons Canola Oil
Heat 2 Tablespoons of oil in a pot, add onion and peppers to sweat. This would be softened but no color. Just as these are done add garlic and saute for another minute. Add Chuck Roast, Tomato sauce and Paste as well as Broth. bring to a boil and season with Salt, Pepper and Cumin. Turn pot down to simmer and cover. Simmer for 2 hours depending on the roast. Check after 1 1/2 hours to see if the meat is beginning to come apart. Once the meat is done take the pot off the stove. Remove roast to a big bowl and using two forks shred the meat pulling outward as you go. Once the roast is completely shredded add the meat back into the sauce and heat through. Serve with white rice.
Black Beans
1 Onion 1 Tsp Cumin
1 Green Bell Pepper Salt and Pepper
1 Can Black Beans 1 Tbl Canola Oil
Chop onion and Pepper and saute in oil until soft. Add a can of Black Beans not drained and mix. Add salt, pepper and Cumin and heat through. Simmer for 15 to 20 minutes and serve on white rice.
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