Swedish Meatballs

Delicious meatballs! Serve over noodles.

 

 

Get recipe here. 

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Foraging & Cooking with Ornamental Purple Plum Blossom: Spring Floral Confections! — Gather Victoria

For me, the heady sweet almond-like fragrance of the Ornamental Purple Plum is the very essence of spring. Standing beneath their sensual pink and rose flower-laden branches on a sun-warmed afternoon is an absolutely swoon-worthy experience. Sadly underutilized as a culinary ingredient, plum blossom has a unique scent and flavour which infuses beautifully in cream, […]

via Foraging & Cooking with Ornamental Purple Plum Blossom: Spring Floral Confections! — Gather Victoria

Carne de Res con Tomatillos

Comfort food Mexican style! Adapted from Mexican Cooking from Roger Hicks.

 

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 pounds round steak
  • 2 tablespoons olive oil
  • 1 onion, sliced
  •  2 cloves garlic, finely chopped
  • 12 ounces chorizo
  • 1 or 2 fresh serrano chili, or canned, sliced
  • 1 handful fresh coriander or use parsley as a substitute, chopped
  • 10 ounces of fresh tomatillos
  • salt and pepper
  • 12 new potatoes
  • 1 cup beef stock, add water if needed

 

Directions

  1. In a heavy stock pot, heat up the oil and brown the meat on all sides. Set aside. In the same pan cook the onions and garlic, until translucent. Add the chorizo and cook for a few mintues more.  Add the beef back into pot. Add the rest of the ingredients, except the potatoes. Cover and simmer for about 2hours, until the beef is tender.
  2. Meanwhile, boil the potatoes in a salted water. Add to the beef and cook for another   5 to 10 minutes.

 

 

Okra with Plantain (Quimbombo’)

Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is  from my family to yours.

Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre

 

 

Okra with Plantain

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 2 large half-ripe plantains
  • salt
  • 2 tablespoons vegetable oil
  • 2 cubanelles peppers, finely chopped
  • 3 cloves garlic, finely chopped
  •  1 medium red onion, finely chopped
  • 2 medium tomatoes, diced
  • 2 chorizo links, sliced into 1/8 inch rounds
  • 1 cup ham, cubed
  • 2 cups sliced okra
  • 1 tablespoon lime juice
  • 1 to 2 cups chicken stock
  • 1/4 cup dry white wine

 

Directions

  1. Peel and cut the plantain into pieces. Set in a pot with lightly salted boiling water. Boil till soften, about 12 minutes. drain and when cool enough to handle, mash it up, add 1/2 teaspoon of salt, and roll into balls about 1 1/4 inch in diameter. Set the dumplings aside.
  2. In a large frying pan, heat the oil over medium-high heat. Add the peppers, garlic, and onion. Cook till fragrant, about 2 minutes. Add the tomatoes, and cook stirring regularly for about another 2 minutes. Stir in the chorizo, ham and okra. Add the lime juiced stir over medium heat for about 5 minutes. Add the chicken stock and wine, lower the heat and cover. Cook for about 25 to 30 minutes. Add the dumplings gently stirring for a few minutes till heated through.

 

Chickpea Stew with Spinach and Chorizo — the fashionista cook

This is part 2 of my winter soup series. This hearty soup comes from the Catalonian region of Spain. I ended up adding more of the liquid from the cooked chickpeas . So you may want to reserve about 2 cups of the liquid instead of 1 cup. If you want to add grated cheese, […]

via Chickpea Stew with Spinach and Chorizo — the fashionista cook