PARSNIP PUREE (ANOTHER OPTION)

 PARSNIP PUREE

INGREDIENTS:

2 PEELED & CHOPPED PARSNIPS, 1 CHOPPED CARROT, 1 CHOPPED SHALLOT, 4 CLOVES OF GARLIC, 1 TSP SALT & PEPPER, 2 TSP RED CURRY PASTE, 2 TBS BUTTER, 1 CUP MILK, 1 CUP CHICKEN STOCK, 2 TBS PARSLEY.

SIMMER EVERYTHING UNTIL SOFT (ABOUT 30 MINUTES) PUT IN FOOD PROCESSOR AND SERVE!

THE FLAVOR WAS SO YUM!

COUSCOUS - FAST & TASTY

 COUSCOUS - FAST & TASTY

INGREDIENTS:

2 TBS BUTTER, 2 TBS OLIVE OIL, 1 DICED SHALLOT, 4 CLOVES MINCED GARLIC, 1/2 TSP SALT, PEPPER, CUMIN, 2 CUPS CHICKEN BROTH, 1 CUP COUSCOUS, 1/4 CUP FRESH LEMON JUICE.

GARNISH: FRESH CHIVES & PAPRIKA

SAUTE THE GARLIC & SHALLOT IN OIL AND BUTTER. ADD EVERYTHING ELSE. MIX THOROUGHLY. TURN OFF HEAT. WAIT 5 MINUTES. ADD THE GARNISH

SEAFOOD FRA DIAVOLO

 SEAFOOD FRA DIAVOLO

INGREDIENTS:

Sauce: 1 shallot, 6 cloves of garlic, 1/4 cup olive oil, 1 28 ounce can crushed tomatoes, 1 28 ounce can peeled tomatoes, 1 cup white wine, 1 tbs salt, pepper, crushed red pepper, basil, parsley & oregano. 1/4 cup chopped peppercinis, 2 tbs peppercini juice.

1 pound shrimp, 1 pound scallops, 2 dozen clams

Sauce for clams: About 1 1/2 cups white wine, 6 garlic, 1 shallot, 2 tbs butter, 1/4 cup olive oil

Extras: fresh basil, shredded parmesan, 1 pound of pasta

3 pans:

1) Soak your clams until no sand left. Saute oil, butter, shallot and garlic until soft. Add wine, clams and steam until they are all open.

2) Fill a large pan with water for pasta of your choice.

3) Saute the shallot and garlic in oil until soft, add everything else and simmer for as close to an hour as you can. If not spicy enough, add more crushed red pepper.

Put clams and sauce over the pasta and garnish with fresh basil & cheese!

MOROCCAN SALAD DRESSING

 MOROCCAN SALAD DRESSING

INGREDIENTS: 2/3 CUP OLIVE OIL, 1/4 CUP LEMON JUICE, 1/4 CUP APPLE CIDER VINEGAR, 1 TSP PAPRIKA, CUMIN, SALT, 2 CLOVES CRUSHED GARLIC, 1/2 TSP CAYENNE & BLACK PEPPER, 2 TBS DRIED PARSLEY. 

MIX TOGETHER AND SET ASIDE UNTIL YOU'RE READY TO USE IT!

FAVA BEAN DIP (BISARRA)

 FAVA BEAN DIP

INGREDIENTS: 

1 CAN FAVA BEANS DRAINED, 1 TBS HARISSA (WEGMANS SELLS IT-IT'S A MOROCCAN RED PEPPER SAUCE), 1/3 CUP OLIVE OIL, 2 TBS LEMON JUICE, 6 CLOVES GARLIC, 1 TSP CUMIN, SALT AND PAPRIKA, 1/4 TSP CAYENNE. 

PUT EVERYTHING IN YOUR FOOD PROCESSOR. IF IT SEEMS A LITTLE DRY, ADD MORE OLIVE OIL

IT'S A GREAT DIP!

LASAGNA BOLOGNESE

LASAGNA BOLOGNESE

INGREDIENTS:

TOMATO SAUCE: 1/4 CUP OLIVE OIL, 1 FINELY DICED RED ONION & 6 CLOVES DICED GARLIC. 1 TSP RED PEPPER FLAKES. 1 28 OUNCE CRUSHED TOMOATES. 1 28 OUNCE PEELED TOMATOES (CRUSHED IN A FOOD PROCESSOR) 1 TSP SALT & PEPPER. 1/4 CUP BASIL & PARSLEY.

SAUTE THE ONIONS & GARLIC IN OIL FOR 5 MINUTES, ADD EVERYTHING ELSE AND SIMMER FOR AT LEAST HALF HOUR.

BOLOGNESE: 1 POUND GROUND BEEF & 1 POUND GROUND PORK. 1/4 CUP OLIVE OIL. 2 DICED SHALLOTS (OR WHITE ONION). 1 DICED CARROT, CELERY & 6 CLOVES OF GARLIC. 1 TSP SALT & PEPPER. 1 TBS CRUSHED RED PEPPER. 1 CUP BEEF STOCK & 2/3 CUP OF RED WINE. 1 15 OUNCE DICED TOMATOES. 1/2 CUP PARSLEY & BASIL.

SAUTE THE VEGGIES & GARLIC IN THE OIL UNTIL SOFT (ABOUT 7 MINUTES) ADD THE MEAT AND BROWN (ABOUT 10) ADD EVERYTHING ELSE AND SIMMER FOR HALF HOUR

RICOTTA: 32 OUNCE RICOTTA, 2 EGGS, 1/4 CUP PARSLEY, 1/4 CUP BASIL, 1/2 CUP GRATED PARMESAN CHEESE, 1 TSP SALT AND PEPPER.

MIX THOROUGHLY. 

EXTRAS: NO BAKE LASAGNA NOODLES, FRESH BASIL, FRESH PARSLEY, BAG OF SHREDDED MOZZARELLA, BAG OF FRESHLY SHREDDED PARMESAN CHEESE.

ALL HERBS NEED TO BE FRESH - NOT DRIED.

PREHEAT OVEN TO 350. SPRAY A LARGE GLASS PAN WITH SPRAY. START WITH A LAYER OF RED SAUCE, NOODLES, SAUCE, BOLOGNESE, RICOTTA, NOODLES, SAUCE, BOLOGNESE,  MOZZARELLA & PARMESAN, NOODLES, SAUCE, AND FINISH WITH CHEEESE.

BAKE COVERED FOR 45 MINUTES. UNCOVER FOR 15 MINUTES. BROIL 5-10 (UNTIL PRETTY) LET SIT FOR HALF HOUR.

GARNISH WITH FRESH BASIL.

CUBAN RICE (ARROZ IMPERIAL)

 CUBAN RICE

INGREDIENTS: 2 cups yellow Spanish rice, 3 cups chicken stock, 15 ounce crushed tomatoes, 3 bay leaves, 1 green pepper, 1 onion, 8 cloves garlic, olive oil as needed, 1/2 tsp tumeric, 1/2 jar of pimentos

Fresh cilantro.

3 cups shredded chicken (I cooked my own and shredded it but you can buy a cooked chicken at the grocery store), small onion, 4 cloves of garlic, 1 tbs olive oil, 1 tsp each oregano, cumin, salt and pepper, 1/2 cup chicken stock

1 cup mayo, 3 cups shredded mozzarella

Sauté the onion, garlic and pepper in some olive oil, add everything else through the pimentos, bring to a boil, then cover and simmer until rice is done (roughly 15 minutes)

Meanwhile, sauté the small onion and garlic in oil for five minutes, add everything else in the chicken category and cook for 5 minutes.

350 oven, 8X8 glass pan.

Layer a little mayo, rice, chicken, cheese then repeat a 2nd time. Cook about 20-30 minutes. Garnish with fresh cilantro and the rest of the pimentos. 

It's worth all the steps!

CUBAN SHREDDED BEEF (ROPA VIEJO)

 CUBAN SHREDDED BEEF

INGREDIENTS: 5 pound sirloin roast (you can also use flank steak), 1 cup beef stock, 6 ounce tomato paste, 8 ounce tomato sauce, 1 green pepper, 1 onion, dozen cloves of garlic, 2 tbs cumin, pepper, salt, oregano and paprika,1 cup fresh cilantro, 2 tbs white vinegar, light olive oil or vegetable oil

Sear meat in a dutch oven on top of the stove for a few minutes on each side so it browns on every side. Set aside. Fry the onion, garlic and pepper in the same pan for a few minutes. Add everything back to the pot, mix well and put in a 275 oven for 9 hours. EASY AND YUMMY!

MALANGA FRITTERS

MALANGA FRITTERS

 INGREDIENTS: 1 BAG FROZEN MALANGA (THAWED), 1 EGG, 2 TBS PARSLEY & CILANTRO, 4 CLOVES GARLIC, 1/2 TSP SALT & PEPPER, 4 TBS RED HOT, 1 SMALL ONION, 3 TBS WHIPPED CREAM. 

SIDE OF SEASONED PANKO. (I USED ABOUT A CUP)

BOIL MALANGA IN A POT OF SALTED WATER UNTIL YOU CAN EASILY PUT A KNIFE THROUGH IT. TOOI ABOUT 45 MINUTES. DRAIN THOROUGHLY. PUT EVERYTHING IN A FOOD PROCESSOR.

THE CONSISTENCY IS WEIRD AND STICKY BUT JUST GO WITH IT. ROLL A DOLLOP OF THE MIX IN A LITTLE PANKO. PUT ALL THE FRITTERS ON A COOKIE SHEET. PUT IN REFRIGERATOR FOR AT LEAST AN HOUR.

FRY IN OIL UNTIL BROWN & CRISPY ON BOTH SIDES. FLATTEN IN THE PAN WITH A SPATULA SO THEY COOK MORE EVENLY.

SERVE WITH SRIRACHA SAUCE OR CILANTRO SAUCE OR BOTH!