Oven-Roasted Brussels Sprouts

If you’re not a fan of Brussels sprouts like me try this recipe. It takes no time to make and healthier than frying.

1 pound of Brussels sprouts

1/4 cup of honey

1 garlic, finely chopped

1 Anjou pear, peeled, cored and grated

2 tablespoons olive oil

1/4 teaspoon kosher salt

Preheat the oven to 400F.

Trim the Brussels sprouts and tear off outer leaves.  Cut the sprouts in half then place them in a large bowl and add all the ingredients. Toss together well and spread out onto a cookie sheet in one layer. Roast until tender about 35 to 40 minutes. Recipe courtesy of chef Einat Admony. Serves 2 to 4.

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Potaje de Garbanzos (Chicpea Soup)

This is a very hearty thick soup. It is a staple in many Cuban households. Growing up my mom would serve this over white rice and served with fried plantains. There is different variations of it. You can also add calabaza (squash). I don’t have an actual recipe, I made it from memory of watching my mom make it a hundred times. I will give you one as best I can.

1 bag of dried chicpeas, soaked overnight in water

1 red pepper roughly chopped

1 green pepper roughly chopped

1 yellow onion chopped

2 cloves of garlic minced

olive oil

1 teaspoon of oregano

1 pinch of bijol( a powder used often in yellow rice and found in Cuban dishes)

1 tablespoon of tomato paste

2 small red potatoes peeled and quartered

2 small chorizos, sliced in thick rounds

salt and pepper to taste

1 cup of diced ham

Drain and rinse the chicpeas. Add them to a large  pot with 6 to 8 cups of water and bring to a boil.  Lower heat and simmer covered for an hour, or till soften.

For the sofrito, heat 2 tablespoons of olive oil over medium heat. Add the onion, peppers, oregano, garlic, and tomato paste. Cook  till soften. Add the sofrito to the chicpeas that have been simmering. Add the potatoes, chorizo and ham. Cover and simmer about an hour. Uncover and if you want to thicken the soup using a spoon mush the chicpeas . Season with salt and pepper to taste. Serve with rice.

 

Magical Breakfast Cream

I saw this cookbook in the bookstore and got a kick out of the title. I thought it was worth looking into. Maybe the French do have the secret of staying fit.  Reading through it I fell in love with this recipe. I can honestly say I eat this 5 to 6 days a week. It’s delicious and it seems to help with loosing the few pounds I gain from the wine and bread that I have over the weekends.

4 to 6 tablespoons of yogurt ( I use Chobani greek yogurt)

1 teaspoon of flaxseed oil

1 to 2 tablespoons of lemon juice (preferably organic or Meyer)

1 teaspoon of honey

2 tablespoons of finely ground cereal with zero sugar such as Post Shredded Wheat

2 teaspoons of finely ground walnuts

Mix the ingredients one at a time in a bowl and mix well.

Ayurveda’s Sweet Potato Bisque

This soup was spicy, sweet and delicious.  This recipe was is for 2 servings, so I had to double it. It also noted that the potato skins can be added but, it will change the color of the soup. I discarded the skins and used heavy cream in instead of coconut milk since to make it more decadent. Also no one in my family likes it but me.

2 cups of vegetable broth

1/2 inch piece of gingerroot, peeled and chopped

1/4 cup of heavy cow’s cream or coconut milk

1 medium size or 2 small sweet potatoes or 2 cups skin optional

1/2 tumeric

dash of nutmeg

dash of salt and pepper, optional (I did use)

2 tsp of ghee (clarified butter) found in Whole Foods

extra cream or coconut milk for garnish

I baked the potatoes at 400F for an hour on a cookie sheet lined with foil. I then shut off the oven and left them there till I was ready to make the soup.

Warm the broth, chopped gingerroot, and cream or milk in a medium sized pan on medium high heat. Add the potatoes and spices. Add the salt and pepper if using and the ghee. Simmer till the mixture boils. Remove from heat and using a hand blender process to a smooth consistency.

Puerco Asada ( Roast Pork) Indoor Pig Roast

This dish is a staple in a Cuban household along with rice and beans, and fried plantains. Growing up in my family it was traditionally served on Christmas Eve. However, over the years I’ve realized that it is served at just about every Cuban gathering.

Typically it is a leg of pork but, a pork shoulder would work as well. This was about a 5 pound pork shoulder for 3 servings and enough left overs for a Cuban sandwiches.

This is low maintenance but it does have to be marinated the day before and he time in the oven depends on how large the meat is and of course your oven.

The key ingredient to this is the juice of sour oranges. For a 8 to 10 pound use 8 to 10 sour oranges. IMG_0802

Or if you can find a bottle of bitter oranges works the same.

15 cloves of garlic

2 medium Spanish or yellow onions sliced thinly

1/2 cup of olive oil

1 tablespoon of oregano

1 tablespoon of cumin

3 tablespoons of salt

2 teaspoons of pepper

Using a mortar and pestel crush the garlic, oregano, 1 tablespoon of salt, cumin and pepper. Wash and put dry the meat. Using a knife open random slits about 2 inch thick all around the meat and stuff it with the garlic mixture.

Leave some to rub on the meat. Salt the meat and pour the juice of the sour oranges and oil over the meat. Sprinkle the onions over the dish and marinate in the fridge covered in foil overnight.  Turning the pork once after 8 hours.

Preheat the oven at 325F. I took out the onions to make a mojito, later. Place the meat covered in foil in the bottom rack of the oven. For the 5 pound it took 3 hours. Adjust if the meat is larger. It should be very tender and about falling apart. Baste the meat and reserve about a cup to 2 cups of the marinade for the mojito. Rise the temperature to 350 an uncover. Cook till looks toasted, it took about 30 minutes.

Meanwhile, the mojito. Bring the reserve liquid to a boil with the onions and pour over the pork before serving.

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Pan-Roasted Rosemary Chicken

Over the holidays my sister in law, Donna made this for us. We liked it so much that we asked for the recipe. It is quick ,easy and delicious!

I followed the recipe but, the time in the oven may differ from oven to oven. What I did was to put the pan on the lower level and gave it the exact time of 25 minutes. I also simmered the chicken in the sauce for a couple of minutes. It was cooked through and very moist.

Here’s the link:

Pan-Roasted Rosemary Chicken

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