Cranberry Orange Sauce & Cranberry Pine Nut Stuffing


The holiday season is approaching and two of my favorite things I look forward at dinner are the cranberry sauce and the stuffing.... or dressing.  Not just traditional holiday sides, but these bring me comfort as much as the roast turkey itself. These two recipes have been my two traditional holiday sides dishes for the pass ten years, I hope they become a favorite of yours as well.




Cranberry Orange Sauce

    1 package of fresh cranberries
3/4 cup pomergrante juice
1/4 cup of water
3/4 cup of sugar
zest of half an orange


In a pot, add all ingredients and cook over medium heat
until the cranberries start to pop, about 10-12 minutes.
Reduce heat to low and simmer for about 5-7 minutes.
Turn off heat.  Transfer to a bowl.
Chill. 




Cranberry Pine Nut Stuffing

1 large box/package of  dried bread cubes
( 12 OZ 0r 340 grams) or your own homemade croutons
 2 small potatoes, cooked, cool and peeled
2 celery stalks, diced fine
1/2 onion, diced fine
1/2 cup dried cranberries
1/2 cup pine nuts
3 TB of dried herb  mixture for stuffing
OR
1 TB Summer Savory, 1 tsp Thyme, 1 tsp  powdered sage,
1 TB Parsley, 1 tsp Rosemary
1 TB onion powder, 1 tsp salt & pepper
1 can of chicken broth ( more if it's too dry)
1/2 cup chilled butter, broken into bits




* Note you can make your own bread cubes by cutting up crusty
day old bread or sliced bread, left out to harden & then cut up.
About 8-10 slices, 1/4 inch thickness. ( I used a baquette)




Roughly chop up the potato and put in large bowl.
Add the vegetables, cranberries and pine nutes,  herb mixture
and the bits of chilled butter.
Mix until combined.
Add the chicken broth and  mix until
the chicken broth is absorbed into
the bread mixture.  
 You should be able to tell there is liquid in it, but not soaking
Stuff into a turkey or into a baking dish for dressing.


* If  mixture seems to dry, add more chicken broth.


Cook until the turkey is done or if cooking in a baking dish,
bake until golden and crisped top.


About 35-45 minutes.

 Enjoy Every Bite !

Pumpkin Cheesecake Pie with Maple Cinnamon Whipped Cream



Pumpkin Cheesecake Pie

For Thanksgiving dessert, I couldn't decide betweem a Pumpkin Cheesecake 

or Pumpkin Pie, so I decided to make a pie and add cream cheese.

The Maple Cinnamon whipped  Cream is fantatstic with it !







INGREDIENTS :

1-16 oz can of 100% pure pumpkin
1 - 8 oz package of cream cheese
1- 14oz can of sweetened condensed milk
2 tsp of cinnamon

1 prepared deep dish pie crust

* I am not a baker, therefore store bought pie crust it is.. if this is taboo for you, by all means, impress your guests with a homemade crust.

In a bowl combine all ingredients, fill the pie crust and bake at 350 oven for 60 minutes.

Maple Cinnamon Whipped Cream

1/2 pint (236 ml) of whipping cream
1/4 cup maple syrup 1/2 powdered sugar
1/2 tsp of cinnamon

In a chill bowl, add all ingredients and using a hand mixer whipped the cream until soft peaks form.

Chill.

ENJOY EVERY BITE !

Lamb Tagine & Couscous

I have had my Tagine (clay pot) for over a year... maybe longer. I thought it was about time I made something in it ! I love Moroccan food and love lamb. Here it is - my first tagine !

INGREDIENTS :

1 lb lamb chunks

1 onion

1 Tb mince garlic

1 tsp cardamon

1 tsp ginger

1 TB tumeric

good pinch of saffron

1 Tsp cumin

2 TB paprika

1 TB cinnamon

1 can diced tomatoes

1 cup chick peas, cooked according to direction on package. 

1/2 cup chopped dried apricot

Small bunch cilantro, chopped

1 cup chicken broth

1/2 cup preserved lemons chopped, sliced (optional but adds a unique flavor)

salt and pepper

olive oil

HOW TO :
In a pan with olive oil. Add lamb and brown on all sides. Remove and set aside.
* I heated the ingredients on a pan on stove and not in the tagine.. I love my tagine and didn't want to risk having it break on an open flame. I'm sure it would have been OK.
In the tagine or in a pan that browned the lamb, add onions, garlic and all the spices. Cook for about 2-3 minutes. Add the tomatoes. Mix.
In the tagine, add the lamb and the spice tomato mixture.
Add remaining ingredients - chick peas apricots, cilantro, chicken broth, lemons, salt and pepper
Cook in 350 convection oven for about 90 minutes or until lamb is tender and sauce has thicken.


Couscous :
Plain couscous, cooked according to package - Boil water, turn off and add couscous , then add 1/2 cup currants, 3 TB taosted pine nuts, 1/2 tsp cinnamon, 2 TB butter, 1 TB olive oil. Mix and Cover. When ready to serve - fluff with a fork.

CONFESSION :
I used canned chick peas because making the lamb tagine was an impulsive dinner.  In planning ahead of time... go for the dreid chick peas !


Enjoy Every Bite !

Chorizo Stuffed Squid in a Tomato Paprika Sauce

I really enjoyed this dish... the spiciness of the chorizo and the sweetness of the raisins worked well together. The tomato paprika sauce was so yummy.. the anchovy paste really make this sauce complete... yes ! Anchovy! The idea of cooking squid always intimidated me because over cooking it will make it rubbery and chewy but it wasn't a problem with this dish.
For Squid

2 - 8 inch whole squid, cleaned

1/4 cup raisins, chopped

1/4 cup pine nuts

3/4 cup plain breadcrumbs

4 TB olive oil

1 TB minced garlic

1 cup ground chorizo

2-3 TB chopped parsley

2 eggs

1/2 cup parmesan cheese, shredded

Sauce :

1/2 onion, fine diced

3 TB olive oil

1 TB minced garlic

1 cup tomato sauce

1 cup diced tomatoes

1 tsp red pepper flakes

1-2 TB anchovy paste ( I like it so I used 2 Tb)

1/2 cup red wine

2 TB paprika ( I used 1 Tb of smoked and 1 Tb sweet )

zest of half lemon

In a pot over medium heat, add olive oil and onions, until translucent.

Add remaining ingredients. Simmer for about 30 minutes.

How To : Chorizo mix

Mix all the Chorizo ingredients together, stuff 3/4 of the squid, secure end with a toothpick.

In a pan, seared both sides of the squid. You don't need to do this but I like to.

In a baking dish add the tomato sauce, place the two squid in the tomato sauce. Cover with tin foil. (I took off tinfoil last 5 minutes)

Bake 30-40 minutes, in a 350 degree convection oven. Time varies depending on oven.

Plate it :

Remove the squid from the oven and let stand about 5 minutes.

Slice squid, place some sauce on a plate, nestle sliced squid on the sauce.

Serve and Enjoy every bite !

Tomatoes Provençal

These baked tomatoes are a great side to a meal or even a light meal on it's own. I was craving these today. I had served it with some left over Grilled Tri Tip with Chimichurri. The tomatoes are soooo good !
I was cooking for one today so I used one tomato.

1 Whole tomato - vine ripe or beefsteak, cut in half

Two thick slices of leftover baguette

1 fresh garlic clove

1 tsp Herb de Provence

Fresh Parmigiano Cheese, grated

fresh cracked pepper

French Grey sea salt

In a small blender or coffee grinder, pulse the bread slices until the bread is finely crumbles, add garlic clove, pulse again.

Add the salt and pepper.

Cut tomato in half, drizzle with olive oil, sprinkle some of the bread crumbs on each tomato half, then sprinkle some of the Herb de Provence and grated some Parmigiano over top. Drizzle a little more olive oil over top of bread crumbs.

Bake in the over for about 8 minutes. Until the crumbs are golden.

SERVE AND ENJOY EVERY BITE !

Baked Eggs, Bacon, Spinach & Béarnaise Sauce

Yummy Breakfast! I love spinach and eggs with Bearnaise sauce... in any combination - eggs benedict, scrambled eggs or in a quiche. This will become one of my favorites as well.

Ingredients :

2 eggs

4 slices of bacon

bag of fresh spinach

bearnaise sauce (recipe will follow)

Parmigiano Reggiano, freshly grated

Cracked pepper

2 ramekins

HOW TO :

In a frying pan, fry bacon until half cooked - still floppy.

Place 2 pieces of bacon in the ramekin, with the ends hanging on the edge slightly.

In a pan, melt 2 TB of butter, add two big hands full of fresh spinach leaves (I used half of a bag) Turn off heat. Turn the spinach over a few times until it wilts slightly. This will not even take a minute.

Divide the sauteed spinach into the two ramekins.

Spoon about 2 Tb of the bearnaise sauce onto the spinach.

Crack open an egg and place in each ramekin.

Grate a little of the Parmigiano on to each egg top.

Sprinkle fresh cracked pepper.

Cook in a 375 over for about 12 minutes.

* I cooked 12 minutes, egg yolks were still somewhat runny - great for dipping a crusty bread or toast.

Bearnaise Sauce :

2 sticks of butter = 1 cup

4 large egg yolks

1/4 cup white wine

3 TB fresh lemon juice

about 1 tsp of fresh Tarragon (or good qulaity dreid Tarragon)

salt

There are many ways people makes this sauce but I am pulling a Frank Sinatra and doing it My Way :)

In a double boiler OR a pot with boiling water and heat resistant glass bowl sitting in the pot ( make sure the boiling water does not touch the glass bowl - eggs will cooks to fast and scramble)

Add the wine and vinegar

Add the egg yolks

Whisk the eggs and and when they start to thicken, drizzle the melted butter in a steady stream and whisk into eggs.

Add Tarragon.

Enjoy Every Bite !

Spicy Red Lentil Soup with Crab & Cucumber Salsa

I have always wanted to make a lentil soup and now I have and I love it ! It would be great in the Winter months with a nice crusty bread. It's so simple to make too. I had this as a warm soup but I also tried it later, thinned it out more and had it chilled with avacado and it was quite nice as well.

1 large carrot, peeled, diced

1 celery stalk , diced

1 medium shallot, diced fine

1 tsp red pepper flakes

3 Tb tomato paste

1 can diced tomatoes

1 can tomato sauce

1/2 dried red lentils

1 can chicken stock

zest of one lemon

1 TB minced garlic

1 TB red chili paste - less if you don't want it as spicy

1 tsp coriander

1 tsp ginger

1 tsp cumin

1 TB paprika

In a pan, add olive oil, carrots, celery and onions, cook on med-low until soft.

Add red pepper flakes, tomato paste - cook 3 minutes.

Add lentils, tomatoes, tomato sauce and chicken stock and remaining ingredients.

Cover and simmer for 40 minutes.

Put the soup in a food processor and blend until smooth. Adding more warm chicken broth to thin out if you want a thinner soup. * careful when puree this in blender, the top might blow off from the heat !

I recommend that the crab be warm/hot when placed on the soup. Also, the cucumber salsa be brought to room temperature.

Cucumber with Lemongrass

Fine dice half of an English Cucumber, seeded

fine dice 1/4 of red onion

1-2 tsp of prepared lemongrass, adjust to your taste.. I like the flavor so I added 2 tsp.

Mix together. Place a small amount on top of the crab.

Serve and Enjoy Every Bite

Veal Shoulder with Lemon White Wine Sauce

When I made this dish I had no intention of blogging about it because it was something I just threw together and put in the oven. It ended up tasting amazing ! I am learning that anchovy paste makes everything (well almost everything) taste awesome. The anchovy flavor is subtle and is in the hidden, like background music... you know it's there, you like and wouldn't be the same if it wasn't there. Try not to be put off by it.. not everyone likes it but I assure you.. you'll like this dish.

2 boneless, Veal shoulder (you could use pork shoulder as well)

flour for dusting

1 can chicken broth

2 lemons, cut into quarters

1cup white wine

few sprigs rosemary

2 TB anchovy paste

1 TB garlic , minced

1/4 cup olive oil

kosher salt and cracked pepper.

1 cup baby carrots

1 cup frozen peas

HOW TO :

Lightly dust Veal with flour, salt and pepper.

In a pan with olive oil, fry until a golden crust forms.

Place the Veal shoulders in a cast iron baking dish.

Add the chicken broth, white wine, lemons, anchovy paste, garlic, rosemary and oilve oil.

Cover and cook in a 350 degree oven for 60 minutes.

Take cover off and cook for 15-20 minutes more. Add peas.

** I served this with an Asparagus risotto which tasted great with the lemon sauce of the Veal dish. Nice roasted potatoes would also go great with this.


ENJOY EVERY BITE !

Ahi Tuna Appetizers - Two Ways

Ahi Tuna is one of my favorite things to have as an appetizer when I am dining out.. if it's on the menu - I'm trying it. I wanted to create something that I could make at home and enjoy without having to go to a restaurant, so here's what I came up with. They are two completely taste but I am really loving the Asian one the best. The Ginger Plum Sauce was an after thought. I was shopping at one of my favorite markets "World Food Market" ( Heaven on earth for me) and saw some sugar plums( I thought these were just in fairytales) and knew I could probably do something with them. While making the Asian Ahi Tuna I thought Ginger Plum sauce would accent the tuna quite nicely... and it did !

Mexican Ahi Tuna

INGREDIENTS :

Ahi tuna, diced, I used half of a filet, the filet was about 3/4 of a lb

1/2 tsp cumin

1 TB fresh squeezed lime juice

kosher salt

2-3 TB black bean ( use fresh cooked black beans, canned black beans - OK)

1 green onion, sliced thin

Corn tortilla, cut 1-2 circle, deep fried until crisp

Avocada Sauce

1/2 avocado, masked

1/2 lime juice

4-6 TB of Mexican Crema ( or use sour cream, thin out with half n half)

Fine shreded red cabbage, chopped cilantro, lime juice -toss together

How To :

Prepare Avocado cream sauce.

Deep fry tortilla rounds.

In a bowl, add Ahi Tuna, black beans, lime juice. green onion and cumin, pinch of kosher salt.

Put 1-2 Tb of tuna on tortilla, add a small dollop of avocado cream sauce and top with cabbage slaw.

Asian Ahi Tuna

Ingredients :

1/2 c Ahi tuna, diced

1 TB sesame oil

1 TB sweet soy sauce

1 TB Ponzu sauce

1 1/2 inch wonton squres, deep fry until crisp.

black sesame seeds, sprinkle

white sesame seeds, sprinkle

green onion, sliced thin, diagonally

Ginger Plum Sauce

about 6 sugar plums

1 big TB of fresh ginger - I use the minced ginger in a tube.
2 TB sugar

2 TB water

Peel plums, remove pit. Add plum pulp to pot, add sugar and ginger. Simmer on low until plum breaks down.

Remove from heat, pour in bowl and chill.

How To :

Prepare, Plum ginger sauce

Deep fry wonton squares.

In a bowl add Ahi tuna, sweet soy, sesame, ponzu sauce, green onion. Mix

On each wonton crisp top with 1-2 TB Ahi tuna, drizzle some of the ginger plum sauce, sprinkle with sesame seeds and top with a few of the green onions.

Serve and Enjoy Every bite !

Halibut & Baby Bok Choy with Miso Mustard Cream Sauce

Ingredients :

2 Halibut fillets

five spice powder

kosher salt and cracked pepper

In a pan, on high heat, add a couple of splashes of canola oil. Pat fish dry, sprinkle 5-spice powder kosher salt and cracked pepper. Sear both sides of Halibut. I always finish off my fillets in the over, apporoximately 7 minutes.. depending on side of fish fillet.

** I spread a little of the Yellow Miso paste on halibut before going into the oven. Not a lot... Miso is salty.

Miso Sauce :

2 TB Yellow Miso paste

1 TB Mirin

1 tsp soy sauce

1 tsp whole grain mustard

1 tsp minced garlic

1 tsp sugar

4 TB cream

In a pan add all above ingredients and heat on low temperature.

In a steamer or pot with small amount of water add Bok choy and steam for about 4-5 minutes.

Plate it

On a plate, place soem of the Miso sauce, lay the Bok Choy and place Halibut Fillet on top of the Bok Choy.. Drizzle some of the Miso sauce. I topped it off with some Enoki mushrooms.

Enjoy Every Bite !

Filet Mignon w/ Red Wine Sauce with Truffle Butter. Roasted Butternut Squash with Couscous

For the Filet Mignon

Marinade :

1/2 cup olive oil

1/4 cup balsamic vinegar

cracked black pepper

French Grey Sea Salt (yes, this makes a difference)

Chill for about 1-2 hours.

Truffle Butter

1/4 cup butter, soft

1 black truffle (Italian), fine chopped

Mix together. Place on plastic wrap, roll up and form into a tube. Twist ends. Chill until firm.

Red Wine Sauce :

2 cups veal or beef stock - I used beef this time. (salt free)

1 cup red wine - I used Pinot Noir - because I was drinking it :)

Pinch of Thyme, crush in palm

4 TB Butter

In a pan, add the beef stock. Add thyme. Cook and reduce liquid by half , or less. Add I cup red wine, let reduce again by half... or less. It will be slightly syrupy. Add the butter.. smooths it out.

Butternut Squash & Israeli Couscous

8oz Butternut squash

1 cup, Israeli couscous, cooked (1/2 dry)

1 tsp of Sage- I used dry sage powder.

cracked pepper

kosher salt

4 TB melted butter

Over 375

Cut Butternut squash into 1/2 inch cubes. Coat in melted butter, add sage, salt and Pepper.

Roast in oven for aboput 15 minutes.

When the squash is somewhat tender, add the cooked couscous to the squash pan.. put back in the oven for another 5-7 minutes.

Plating :

Drizzle plate with red wine sauce. Place Filet on sauce, pour little more on filet. Place a slice patty of truffle butter. Arrange other sides on plate as you like.

Enjoy every bite.. I did !

Mushroom, Leek & Gruyère Cheese Quiche

OK... I don't do pastry dough ! I am hopeless and it's more simple to buy the pastry crust already prepared. Someday I will learn to make pastry dough.. .it's on my cooking wish list. This is a very delicious tasting quiche.. great for a nice light lunch.

Ingredients :

1 prepared pie crust

6 eggs

3 Tb butter

1 package Baby Portabella Mushrooms, sliced

1 leek, white part, cut in half and sliced, soak in water to remove any soil

2 green onion/scallions, sliced

1 cup Gruyere Cheese, plus 1/2 cup of cubed, 1/2 inch

1/2 cup cream

1 tsp minced garlic

kosher salt

fresh cracked black pepper

How To :

Preheat over 350. Cook empty pie crust for 10-12 minutes. Remove from oven.

In a pan, on high heat, add butter to pan, melt. Add sliced mushrooms, saute on high until mushrooms become golden.

In same pan, add sliced leeks, saute about 5-7 minutes. Add more butter if needed.

Add garlic to leeks and mushrooms. Add salt and pepper.

In a bowl, crack open six eggs, slightly mix. Add cream, 3/4 of the shredded cheese. Add scallions.

Add the mushroom and leeks to egg mixture.

Pour egg mixture into the cooked pie crust. Place the cubes of cheese evenly around the pie. Top with the remaining 1/4 cup of shredded cheese.

Bake for 35-45 minutes, depending on oven. Usually done when golden and center rises slightly.

Serve with a mixed green salad.

Enjoy every Bite !

Camarones Chile Rellenos (Shrimp stuffed Chile Pepper)

I love Mexican Food ! This is one of my favorite things to make at home.. you need nothing to go with this dish, it stands on it's own. This may seem like a lot of work but it's not.. just a lot of steps - but simple.

Prepare pepper sauces first. Roast two red bell peppers and two yellow bell peppers in over, cut in half and take out seeds. Oven 400, about 15 minutes. Let sit, remove skin.

Ancho Red Pepper Sauce :

2 roasted red bell peppers

1 can chipotle peppers in adobo sauce - you need only "one" chipotle pepper or 1 TB of the sauce in the can this stuff is hot.

3-4 Tb crema (Mexican cream) or use sour cream

1/2 tsp of cumin

1/2 tsp regular chile powder

1 tsp garlic, minced

In a blender add all the above ingredients and blend until smooth.

Yellow Pepper Sauce :

Two roasted yellow peppers

1 TB dijon mustard

1 TB Garlic, minced

1 TB Honey

pinch of salt.

In a blender, add all ingredients , blend until smooth.

Pour pepper sauces into squeeze bottles. You don't have to, you can just pour little with spoon over when serving.

Ingredients :

Four Poblano/Pasilla peppers - (these are slightly hot and hotter if you leave seeds and vein in)

1 1/2 lb small "fresh" shrimp, shelled and cleaned

2 Tb Butter

1 Tb Mince Garlic

1 Tb Ancho Chile powder

2 green onions, sliced

2 cups Montery cheese

1/2 Queso Fresco ( Mexican cheese, if you don't have, don't worry, leave out)

The Poblano pepper : make a slit on one side of peppers. Put in a pot of boiling water, boil on medium heat for about 20 minutes to soften peppers. You can also roast them. Remove seeds and veins... unless you love heat !

In a pan, add butter, garlic. Add Shrimp - cook about 3-4 minutes. They cook quick.

Remove from pan , put in bowl and add the remaining ingredients - cheese, ancho chile powder and green onions.

Stuff each Poblano pepper with the shrimp and cheese mixture.

Bake in 375 oven for about 20 minutes.

PLATING :

Place Shrimp stuffed pepper on plate, drizzle with the two pepper sauces.

Serve and Enjoy Every Bite !

Tropical Crab Salad w/ Citrus Vinaigrette

This is a nice light salad. No heavy salad dressing and very refreshing on the palate. One of my favorite salads to make.

Citurs Vinaigrette :
1/2 cup Chardonnay Vinegar
1/4 cup honey ( I used clover honey)
juice of half orange
zest of half an orange
pinch of salt
Whisk ingredients.
Cilantro Sauce (the drizzle on plate)(also good with the salad)
One large punch of cilantro
2 TB of the citrus vinaigrette you just made
1 TB of honey
Put in blender and puree.
Put in squeeze bottle to make drizzling easier.
The Salad Ingredients :
1-2 cups crab, pieces
1 avocado, cut in half, sliced thin
1 cup mango diced small
1 cup papaya diced small
bunch spicy sprouts (Alfalfa or other)
-Mix the mango and papaya with about 2 TB of the vinaigrette, you can made this ahead and chill it.
- Drizzle Cilantro dressing on plate.


-I use a tin can to mold this salad. Put can on flat surface, first layer crab, 1" thickness, press down slightly. Then layer slices of the avacado, the add 3-4 Tb of the mango/papaya. Press slighly down woth spoon. Slide flat spatula under the can with the mixture. ( you don't need a spatula if you've done it many times before) Transfer over to the plate with the cilantro - quickly slide spatula away and lift can.
Top salad with sprouts.


Enjoy Every Bite.

Caribbean Dinner

Blackened Halibut & Mango Papaya Salsa with Pineapple Black Bean Rice, Fried Plantains & Cinnamon Yams.Blackened Seasoning

2 TB ground paprika

2 TB dried thyme

1 Tb oregano

2 Tb onion powder

1 TB garlic powder

1 TB sugar

1 tsp black pepper

1 tsp cayene pepper

1/2 tsp nutmeg

1/2 tsp cumin

OR

buy a good blackened seasoning at the market.

Mix all ingredients in a bowl. Pat the fish dry so it's not wet, it won't sear properly if wet. Sprinkle the seasoning liberally on the fish. Get a pan hot and pour about 2-3 Tb of oil and sear seasoned Halibut on high, both sides until a nice crust has formed. I fisnish the fish in a 375 convection oven for about 7-10 minutes or until fish is done... depending on size of filtet and thickness.

Mango Papaya Salsa

1/4 of red bell pepper

1 mango, peeled, diced, about 1 cup

1 papaya, diced, about 1 cup

2 TB fresh chopped cilantro

1 Tb fine diced red onion

1 tsp minced garlic * can be omited but I find the Christopher Ranch jarred garlic adds flavor

2 TB fresh lime juice

1 TB honey

1 pineapple juice

1 TB orange juice

1 tsp Kosher salt

pinch of cayenne * more if you want it hot.

Mix all the ingredients together, Chill.

Pineapple Black Bean Rice

2 cups of cooked, cooled, long grain white rice.

3 TB Canola oil

1/2 red onion

1/2 red bell pepper

1/2 green bell pepper

3 TB lime juice

2 TB minced garlic

Kosher salt and pepper

1 cup black beans * fresh cooked or can black beans

3/4 cup of pineapple, chopped up, pea size

Optional * 1 TB jerk seasoning or the blackened seasoning (you will probably have some left over from the blackened Halibut)

2 Tb Cilantro - more if you love it like me.

2 green onion, chopped

In a pan, heat oil. Add onions, peppers and garlic. Saute for about 3 minutes.

Add the rice and fry it, breaking up any clumps of rice. Add seasoning, salt and pepper.

Add the pineapple and black beans. Incorporate into the rice.

Add cilantro and lime juice. Adjust both to your taste buds.

Ready to serve.

Plantains

2 plantains, slice about 1/4 " thick

sprinkle with garlic salt and onion powder - lightly.

Fry in oil until golden on each side. Some people crush them flat, I didn't.

Cinnamon Yams
2 yams, diced, boiled until done, not over cooked

1 tsp cinnamon

2 Tb melted butter

Plate it & Serve. Enjoy every bite !

Jamaican Beef Patties

I moved to Ontario when I was 22 and was introduced to many different types of Ethinc food and different food in general. This was a whole new world for me because I grew up eating potatoes, a veggie and a meat at almost every meal. Moving away from my hometown was when I began to love food and cooking. I remember I would go to this one particular place for lunch at work and have a Jamaican Patty. I fell in love with this little patty stuffed with spicy meat. Then a few years later I moved back to my hometown and that was the end of my Jamaican patties and basically anything else excpet for Chinese food ( I think almost every small town has a Chinese food restuarant) and a really good Lebansese restauarnt in my provinces capital ( Cedar's Eatery) What was a girl to do without being able to buy Jamaican patties? I learned to make them and even got a few people to start liking them as well. I really didn't know how to make the filling but tried to go on taste memory. When I read some recipes for the patties, the ingredients seems so simple... basically thyme and a hot pepper. I like them with a little more flavor and this is how I have been making them for the pass thirteen years. I love making them but really do not like making the pastry dough part... but worth the teeth grinding pain in the end.

Dough recipe :

2 cups of flour

1/2 tsp salt

1 1/2 tsp of baking powder

1/2 tsp tumeric (for color)

1/2 cup shortening

1/2 cup cold water

How to :

In a bowl put all dry ingredients. Add the shortnening and rub into the flour mixture until the flour mixture is crumbly.

Add the cold water and mix with a fork until combined.

With your hands, knead the dough just until it forms a ball. Put on floured flat surface and roll out dough until about 1/4" thick. With a small bowl (4"), lay the bowl upside down and cut out a circles.

Place about 4-6 tablespoon of meat filling on half of the cirlce, fold over and press edges with fork to seal.

Beef Filling

1 lb ground beef

1/2 small onion, diced fine

1/4 green pepper, diced fine

2 TB Curry

1 tsp Thyme

2 tsp Cinnamon

2 tsp Garlic powder

2 tsp Onion Powder

1/2 tsp Cumin

1 tsp Crushed Red Pepper

1/4 tsp Nutmeg

1 TB beef Bouillon powder (try to use salt free)

1 cup Beef broth

1/4 cup Breadcrumbs

How To :

In a pan with a little bit of oil, add ground beef. Cooked until done, crumbling it as much as you can while it cooks. Drain off excess fat.

Add onions and green pepper. Cook for 2-3 minutes.

Add all the spices. "Not the breadcrumbs yet"

Let the beef cook with the spices for about 5 minutes.

Add cup of beef broth, mix. Then add the breadcrumbs. This will thicken the mixture. Think of it as thick oatmeal.

Adjust the spices to your palette. I added a little more curry because I like curry.

Let the mixture cool in a pan.

Make patties.

Bake in 350 oven for about 10-12 mins.

Serve & Enjoy Every Bite.

Smoked Salmon with Sundried Tomatoes, Lemon and Pasta

When in New Mexico last Thanksgiving, my friend Michelle made us an aswesome lunch. I asked for the recipe because I wanted to definitely have this again. I changed it a bit but still awesome. If you love smoked salmon... you are going to love this recipe ! Took about 10 minites to make.

Here's here recipe :

4 TB extra virgin olive oil
1 TB minced garlic
1/3 cup sundried tomatoes, julienned
zest of 2 lemons
1/3 cup butter....tossed in hot pasta
2 TB chopped fresh parsley
1 3oz smoked salmon, bite size (about 3/4 cup)
3 Tb pine nuts

3 Tb fresh parmesan cheese

pasta of choice - I am using pappradelle - enough for two people, I like more ingredients rather than more pasta

Cooked pasta and toss the butter in the warm pasta.

In a bowl, break up smoked salmon and add remaining ingredients... toss ingredients with pasta.

** adjust olive oil and butter to how saucy you like it... I added a little more olive oil.

Serve and enjoy every bite !

Salmon in Lemon Brodo w/ Mint Pea Puree

This is a Giada De Laurentis recipe, tweaked a little.

INGREDIENTS :

Lemon Brodetto:

2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
1 1/2 cups chicken broth

Pea Puree:
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic, mince
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:

1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

HOW TO :

Prepare and cook salmon first.

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 2 minutes.

Add the lemon juice, zest, and broth.

Bring to a simmer, and keep warm, covered, over low heat.

Pea Puree : Place all the ingredients in a food processor ( I used my Bullet) and process untl smooth. ** I added a little more parmesan cheese after without processing to make it a little thicker.

Salmon : drizzle the salmon fillets with olive oil and season with kosher salt and cracked black pepper. bake about 7-10 minutes in a 375 degree oven, oven varies , so cook until done.

To assemble the dish :

Spoon some of the Lemon Brodetto into two deep plate, (there will be extra broth and pea puree)

Place a large spoonful of Pea Puree into the center of each bowl.

Place a salmon piece on top of each mound of Pea Puree.

*** I put too much broth on the plates.. I would use less next time.

Serve and enjoy every bite !

Halibut with Fennel, Tomatoes, Capers & Lemon Zest. healthy, light & delicious.

Mmmmm...one of our favorite dishes, we make it often. Quick to make..everything goes into one pan. This dish bursts with tanginess of my two favorite things - lemons and capers. Giada De Laurantis made it with Pork loin chops but I prefer fish because it's light. In this recipe I used Halibut but I have also used Tilapia, another great tasting fish.

INGREDIENTS :

2- 6-8oz pieces of Haibut or other thick white fish (Tilapia, Cod, Sea Bass)

kosher salt ) cracked fresh pepper.

2-3 Tb olive oil.

1 fennel (also called Anise), using the bulb part only, cut in half, slice thinly

1 lg shallot, chopped

1 can of diced tomatoes, slightly drained

2 TB capers, no need to rinse - the briny flavor is good

1/2 cup white wine, may need to add more if a lot of it evaporates, no more than a cup usually.

zest of one lemon use a lemon peeper

1 cup Israeli Couscous (pearl like) or plain couscous but Israeli is better - or, if you want a lighter healthier dish, skip the Israeili couscous all together.

HOW TO:

Prepare Israeli Couscous according to directions on the package. When done, add a little olive oil so it doesn't stick together. Cover.

In a pan, add some olive oil. Season the fish with cracked pepper and kosher salt. Sometimes I lightly sprinkle with Italian bread crumbs.

I do the fish two diffrent ways. Sometimes I sear it on both sides and let it finish in 375 oven - escpecially if the fish is thicker. Another way I do it, is finish frying it in a pan - especially when using Tialpia, a thinner fish.

When fish is done cooking, set aside.

In same pan, add more olive oil and the chopped shallot. Sauteeing them until transluecnt.

Add the sliced fennel, saute for about 5-7 minutes, don't brown them.

Add the white wine, the the diced tomatoes. Cook 2-3 minutes.

Add the capers and then zest of a lemon.

Put the fish back into the pan, on top of the fennel mixture and let cook for about 3-5 minutes - to heat fish through and let the sauce reduced somewhat.

PLATE IT :

On a plate, make a bed of the couscous, top with some of the fennel, tomato mixture. Place the fish on top of the fennel mixture.

ENJOY EVERY BITE !

Pear, Proscuitto & Gorgonzola salad

I love this salad !!! Proscuitto, pears, and balsamic vinegar and gorgonzola.... this flavors will stay in your taste bud memory ! The nice satly parmesan crisp is a wonderful addition. I serve the salad in the Parmesan crisp ( called frico in Italian) but you can serve it on the side.

THE INGREDIENTS :

For two people

Mixed greens - no rules on how much to use

1 Bosc pear( yellowish0brownish in color)

about 6 slices of proscuitto

2-4 Tb of crumbled Gorgonzola cheese

2 Tb pine nuts, toasted lightly in pan

about 4-6 TB of shredded parmesan cheese

1/2 cup balsamic vinegar

1 Tb brown sugar

HOW TO :

To make the parmesan crisp, on a non stick pan, sprinkle the parmesan cheese to form a circle, about 2" Leave space between circles, it's melts and spreads. Place pan in a 400 degree oven and cook for about 3-4 minutes... depending on your oven. You want it too look golden and lightly browned. When they are done, take pan out of oven, let sit a minutes and lift the crisp and put on another plate to cool OR if you are going to use it as a bowl for the salad.... turn a soup bowl over on flat counter and drape the still sift, flexible cheese over the bowl to form it's shape.

Next, in a small pot put the balsamic and brown sugar and heat in on med-low heat and let it reduce. Vinegar will become thicker but you will not notice so much when it's still hot. This will take about 15 mins... time varies. Let cool.

In a small pan, add pine nuts... and lightly toast the nuts until they are lightly browned. take about a minute on high heat.. they toast quickly.

Cut the pear in half, scoop out the core with a melon baller. Cut pear into thin slices.

Assemble the salad :

In a plate, place the parmesan crisp, add some mixed green (about a handful), place three pieces of the proscuitto on top of greens, fan out the pear on top, sprinkle pine nuts, drizzle with some balsamic dinner and the sprinkle with gorgonzola.

Serve & enjoy every bite !

Ginger Shrimp & Vegetable - Simple, light & good for you too !

When I make Chinese food I always try to include one shrimp dish... this one is delish ! This would even be food on it's own without all the other dishes. Serve with some white or brown rice.

INGREDIENTS :

1 lb raw, jumbo shrimp, steamed about 3-4 mins or buy cooked but I find there is a difference in taste

1 lg carrot, sliced diagonally

1 cup broccoli florets, steamed with little water in a pot covered, only takes a few minutes, don't overcook

1 cup snow peas

1 cup sliced mushrooms

1/2 onion sliced

1- 1/2 cup Vegetable broth

1 Tb ginger minced - I use the minced ginger in the tube that you find in the produce section

1Tb garlic

1 Tb of cornstarch

HOW TO :

Steam the shrimp unless you are buying already cooked shrimp * use jumbo shrimp and not the small one.

In a wok or large pan, add some canola oil, about 2 TB, add sliced carrot and onions... saute for about 3-4 minutes. Then add mushrooms. Saute 2-3 minutes. Then add snow peas and cooked broccoli.

Add the vegetable broth, ginger, garlic to the pan.

In a small bowl, mix cornstarch with about 2 Tb of the broth and mix together. Add to the pan and let the sauce thicken.

* you may need more cornstarch if you want it thicker or if too thick add more broth.

Add shrimp and let the shrimp heat through, 2-3 minutes.

Serve with or without rice.

Serve & enjoy every bite !