Stuffed Green and Red Peppers (Capsicums)

       A few days ago, I found myself wondering through one of the farmers market so popular nowadays.  There is one right where I live.  I can not emphasize enough the importance that supporting your local farmers mean to the environment, and particularly to your health.  I just love to enjoy the multicolor array of vegetables, fruits, flowers and all of the rest edible, natural products that vendors proudly display on their tables.  If it was up to me, I would buy one of each.  But thanks to my reasonable husband, we always end up with just what we need the most.  He is a good "househusband," economically speaking. This is one of the reasons why I take him along when I visit my local organic market every weekend.  It was there that I luckily found these beautiful green and red bell peppers, or capsicums.  As soon as I laid my eyes on them, I knew exactly what I wanted to make with them: Stuffed Bell Peppers. 

       For those of you who like your vegetables, and also for those of you who do not really enjoy eating them, this recipe will be a hit.  It is a little bit of work to prepare it, but the tasty meal that you end up with justifies the hard work.   
       Ingredients for 6 people (Half a pepper for each) 

• 3 whole bell peppers
• 2 lbs. of ground lean beef
• 2 cups of cooked white rice
• 1/2 onion
• 1/2 green pepper
• 1/2 red pepper
• 4 garlic cloves
• 1/2 cup parshley
• 2 cups of tomato puree 
• 1/8 teaspoon of nutmeg
• 1/8 teaspoon of ground clove
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of dried herbs du Provence
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of curry
• dash of cumin 
• 1/4 teaspoon of Spanish paprika
• 1 cup of white cooking wine
• 3/4 cup of Parmesan cheese
• Salt and fresh ground pepper to taste

     Mix well in a blender the following ingredients according to the recipes quantities: onion, green and red peppers, garlic, parshley, tomato pure, nutmeg, ground clove, oregano, herbs du Provence, thyme, salt and pepper to taste.   Blend it until smooth.  Pour it into a large skillet and cook it for about 20 to 25 minutes on medium heat, turning occasionally with a wooden spoon.  Put a cover so the "sofrito" doesn't splash all aver your kitchen.

      Meanwhile, cut each of the bell peppers in half carefully so the stem does not fall off, take out the seeds and clean them under running water.  Dry them with a paper towel and arrange them in an oven safe tray, or pyrex.

      Cook the ground meat for 10 minutes, but be careful not to overcook it.  Just enough because it will cook all the way through later in the oven. 

     Check your sauce, and when it thickens add the cooked ground meat.  Stir.  Add curry, Spanish paprika, and cumin, and cook for about 5 more minutes.  Check the seasoning in case it needs more salt.  Set aside and let it cool for ten minutes.
      Preheat oven to 350 degrees F, or 180 degrees  C.
      Stuff the peppers with the meat sauce.  Sprinkle some Parmesan cheese on top, and pour 1 cup white wine in the tray around the peppers.
      Cook it in the oven for 40 minutes.

  
  Serve it with a good glass of wine and Que aproveche!

     
     

Frituritas de Malanga-Malanga Pancakes

     Malanga is an essential ingredient in Cuban cooking.  Almost every Cuban meal must include malanga to compliment and enhance the true tradition and taste of a full Latin meal.  It is also known as yutia in Puerto Rico.  Hairy in aspect, brownish in its color, malanga is actually a very starchy tuber with over 40 different species.

     Although it is very popular in any Cuban kitchen, malanga is also found in almost every culinary culture throughout the South American continent and even further away, in Africa, where it supposedly comes from.  Nobody knows for certain where the malanga plant truly originated, but two theories seem to explain its history.  One of them, argues that malanga came from Africa, and it was introduced in South America by African slaves.  Supposedly, the slaves brought the vegetable inside the ship´s bodegas and replanted them all over Latin America.
   The other theory arguments that malanga was an authocthonous plant of South America, and was introduced to the rest of the world by European explorers.  Anyhow, malanga has become in Latin and African culture an indispensable ingredient to cook with.
   Malanga is considered to possess excellent health properties. Not only is a tuber full of rivoflavin and thiamine, but it also contains iron and vitamin C.  It is the most easily digested of all complex carbohydrates, and it has been classified as the best hypoallergenic food in the culinary world. No wonder, Cubans recommend malanga puree to settle any upset stomach.
    What I present to you today with this creamy white flesh vegetable is "frituritas de malanga", or deep fried malanga pancakes.  It is a typical Cuban side dish that can accompany any meat, chicken or even shrimp creole ( you will find this last recipe in my blog.)  Frituritas do not come out greasy, and their rich, crunchy texture will fill your mouth with a heaven´s delight.
Ingredients:

• 5 malangas (medium to small in size)
• 1 tablespoon of white wine vinegar ( to prevent the darkening of the white malanga flesh)
• salt to taste
• 2 cups of olive oil, or canola oil (for deep frying)

    Peel the malanga.  Clean well under running water and grate them all.  You will end up with a creamy paste.

     Add one tablespoon of white wine vinegar.  Meanwhile, start heating up the oil in a frying pan.  When the oil is sufficiently hot, use a tablespoon to scoop the malanga and drop it in the frying pan.  Turn the frituritas over when the sides are golden brown to completely fry both sides. Keep repeating this step until all the malanga paste is all fried.

    Set up a plate with a paper towel where you arrange the frituritas to drain the excess of oil.  This wil ensure that you get crunchy, golden brown, savory malanga pancakes without being oily.

    Que aproveche!

Canary Islands Day

   Every May 30th, the Canary Islands celebrate "El día de Canarias", or the Canary Islands day.  This is to commemorate the creation of the first democratic parliament governing the 7 islands.  The government takes part in extensive celebrations throughout the archipelago.  People take over the streets dressed as "magos canarios", or typical folk clothing, and they dance in the town squares where local orchestras play  traditional folk music.  There is also a wide array of popular foods, like "papas arrugadas con mojo", the infamous "wrinkled potatoes with green mojo", "garbanzos compuestos", cheek peas in sauce, or the islands' famous "gofio", a flour sometimes made out of wheat and others made out of corn, that locals mix with milk and honey and they shape it like a ball, cut it, and eat it as if it was bread.  This is the day when tourists get an accurate display of what the Islands culture is all about.

    Today, is that day.  And I, have no better way to celebrate it with you all, than to share the recipe for this "wrinkle potatoes with green mojo."  For those of you that never tasted these potatoes,  I recommend you to try and make them, because the flavor that you get in your mouth is worth it.  And, if by any chance you go to the Islands, do not skip this dish, taste it, and if you have time tell me all about it.

Wrinkled Potatoes

  

 Ingredients:

• 2 pounds of red potatoes (1 kilo)
• 3 cups of kosher Salt, or Coarse Sea Salt

     Fill a big saucepan with water, add the salt and cook it on high heat.  Clean the potatoes and add it to the pan.  Lower the heat to medium.  Cook until the potatoes are firm but tender.  After approximately 30 minutes, introduce a fork in one of them to check if they are cooked trough.

    After the potatoes are done, drain all the water from the saucepan and, once more put the pan in the heat to dry up the potatoes.  Move them constantly to prevent from burning.   The potatoes are ready when they start to show a white crust all around.  This is the salt that covers them when all the water dries up.

    While the potatoes cook, it is time to make the "mojo verde."  This sauce is mainly made out of cilantro, herein the green color.

Ingredients:

• 1 cup of finely chopped cilantro
• 2 garlic cloves
• 1/3 cup of olive oil
• 1 tablespoon of white vinegar
• 1 teaspoon of ground cumin
• 1 teaspoon of coarse sea salt
• 1/2 teaspoon of black pepper

     First, start by smashing the garlic in a mortar (a bowl for mixing or pounding).  Then, add the cilantro

and mix it well until it looks like a paste.  Pour in the cumin, the salt and pepper and give it a stir.  Finally, add the olive oil, stir, and then the vinegar.  Mix all well and pour it onto a bowl.

  This is how it should look if you have them together.  Enjoy it and as Canarians say: Que le aproveche! Which translated means Bon appetit!

A Fancy Salad... This You Have To Try

     My encounter with this salad was at a Macy's little restaurant in Miami.  My mom and I had been shopping since early in the morning at a popular mall, and by noon we were starving.  Since I really hate fast food served regularly at any mall, we decided to give a try to this Macy's restaurant right inside the store.  The place looked beautifully decorated, with this particular French Bistro feeling.  We felt at home, and the employees were very helpful and attentive. It was time to order.  My mom and I had the same thing: a salad.  But this salad really called our attention from the short lunch menu.  Both of us thought... strawberries and baby spinach, together.  No way, this is going to taste good.  We were extremely wrong!   

     Here I present you with my interpretation of what this tasty and fancy salad is all about.  I hope that you enjoy it.

Baby Spinach Salad Accompanied by Strawberry Balsamic Vinaigrette 

     The sweetness of the strawberries is perfectly balanced with the saltiness of the cheese and well complimented by the savory baby spinach.
     Ingredients:

• 1 bag of ready to eat baby spinach
• 8 large fresh strawberries
• 1 small container of crumbled feta or goat cheese, whichever you prefer
• 1/3 cup of roasted and glazed pecan pieces  
• 4 tablespoons of extra virgin olive oil
• 2 to 3 tablespoons of balsamic vinegar 
• Salt and pepper to taste

     Arrange the baby spinach on a large, big flat plate.  Slice 7 of the strawberries and distribute them around and on top of the spinach.  Next, sprinkle the salad with the cheese and the pecans.  Leave it aside to prepare the vinaigrette.
     For the salad dressing we will put the olive oil, the vinegar, the las strawberry and salt and pepper to taste in a blender and mix it for a few seconds or until the strawberry is dissolved with the vinaigrette.
Take this and pass it through a strainer to discard the strawberry seeds.  And now you are ready to pour it over the salad.  Serve the salad immediately after you pour the vinaigrette for a fresh and lovely look that will impress your guests.  Qué aproveche!
   

Rosemary and Thyme Potatoes

     I have to apologize for not writing any sooner.  I have had a very hectic week.  But here it is my recipe for the potato side dish.
     Rosemary and thyme potatoes is an easy to make and attractive alternative to a side dish.  You can either cook them in a pan, or roasted in the oven.  Either way they are going to taste as good as they look.  They are a very versatile since they are an excellent match for fish, poultry or meat dishes.

Rosemary and Thyme Potatoes
      Ingredients:

• 1 bag of small golden dutch potatoes or small red potatoes
• Fresh Thyme
• Fresh Rosemary
• Sea Salt
• Pepper
• half a stick of butter

     Carefully clean the potatoes under running water.  Cut them in half.  In a shallow pan, melt the butter in medium heat, add the potatoes and salt and pepper to taste.  Let it cook for about 10 minutes, stirring occasionally to prevent the potatoes from burning.  Add the thyme and rosemary.  There is no need to cut the herbs since you will not be eating them.  If desired, the thyme and rosemary can be taken out after the potatoes are fully cooked.  Anyhow, I prefer to leave them in the dish as a garnish.  When the potatoes look golden brown, they are ready to be served.
     If you wish, you can also roast them in the oven.  Preheat the oven to 375 degrees.  Combine the same ingredients at once, even the herbs, in an oven safe dish, and place them in the oven.  Check and stir frequently.  And again, taste the potatoes to make sure they are done.  They should have an appealing golden brown look.  Que aproveche!

A Colorful Side DIsh

Pimientos En Escabeche
     Escabeche is a word in spanish meaning in maceration.  You let sit the pimientos, peppers in english, in an extra virgin olive oil, balsamic vinegar and garlic bath for a few hours.  Remember that any left overs can be stored in the refrigerator and may be used within a week or so.  It is a side dish that is usually served cold, so it has a very refreshing and bold flavor.  If you are not a garlic lover, I advice caution because it's a very garlicky, something that I personally adore.  Garlic lover or not, you should try all types of food because, as Vogue food critic, Jeffrey Steingarten says in his book "The man who ate everything",  taste is a sense that it is acquired, and the more varied experiences that you have...the best.  So, with all my love, I share with all of you this colorful side dish.
Ingredients:

• 1 yellow pepper
• 1 red pepper
• 1 green pepper
• 1/3 of cup of extra virgin olive oil (the good and expensive kind)
• 2 garlic cloves
• 2 tablespoons of balsamic vinegar (for higher acidity more can be added)
• salt to taste

     Drizzle 2 tablespoons of olive oil on top of the peppers and place them in a baking dish in the oven at 400 degrees for about 20 minutes.  Check on them every once in a while to prevent burning.  Depending on the oven it takes more or less time, so your pimientos will be done when then skin comes off easily at the touch.  Peel and cut them in stripes, put them in a bowl, then add the garlic chopped very small, the olive oil, the vinegar and salt to taste.  Mix them up, and pimientos en escabeche are done.  Refrigerate them if you are not eating them right away.  Que aproveche!