Tostones (Fried Plantains)

This is a quick and easy post of one of my favorite side items.   Plantains are an awesome vegetable because there are countless different ways to prepare a plantain, fried, boiled or mashed they are always delicious.  One of the most common ways of preparing a green plantain is to make Tostones.  As a kid I loved these things.  I would probably eat more of them then I would my actual meal.

The name for Tostones comes from the word “tostado” which means to toasted.  They are incrediably easy to make and I have yet to serve them to a person who doesn’t enjoy them.  I like to cut mine at a 1 inch diagonal so they come out thin and crispy.  If you cut them too thick they can be very dry.   One very important thing is that you cannot skip the first fry.  Green plantains are very hard and have to be par-cooked in order to be able to mash them.  If you try to mash before the first fry you are going to hurt yourself and end up with a mess.

Lets make tostones shall we?

First peel your plantain.  If you don’t know how go here.

Cut your plantain diagonally into 1 inch slices.  You usually get about 6 slices per plantain.

Fry the plantain slices over medium heat, until golden in color and soften.

They should look a little something like this.  Drain them in a plate lined with paper towels.

If you don’t have a tostonera which is a press for making tostones, take a paper bag and place a plantain slice on it.

Fold the bag over on the plantain slice and using a can, saucer or what ever you have on hand, press down on the plantain slice.

TA-DA! Flat plantain!

Then dredge the flat plantain in a bowl of salted water and drop back into the frying pan.  Stand back because it will spit at you.

Fry until golden and crisp, drain in plate lined with paper towels and sprinkle with salt.

I like mine with a bit of ketchup on the side.  Some people do a mix of mayo and ketchup and some like a garlic sauce on the side.   I choose ketchup.

Yum!  You don’t have to have them with ketchup but that is how I like mine.

Trust me they will be all gone in just a few minutes.  I have to hurry before Obed comes and steals them.  He is hovering behind me….back off holmes!

Print Recipe

Tostones (Fried Plantains)

• 3 green plantains
• salt
• water
• oil for frying

Peel plantain and cut diagonally into 1 inch slices.

Fry the plantain slices over medium heat, until golden in color and soften. Drain them in a plate lined with paper towels.

If you don’t have a tostonera which is a press for making tostones, take a paper bag and place a plantain slice on it. Fold the bag over on the plantain slice and using a can, saucer or what ever you have on hand, press down on the plantain slice to flatten.

Dredge the flat plantains in a bowl of salted water and drop back into the frying pan. Stand back because it will spit at you. Fry until golden and crisp, drain in plate lined with paper towels and sprinkle with salt.

Serve with ketchup or garlic sauce.

Sesame Noodles

Sesame Noodles

*Tap, tap, tap*…..You still there?

*Tap, tap*……Did you miss me?  Probably not.

I have been a wee bit out of it lately. Just tired and icky.  I have a few extra things on my plate this month and it throws me off.  I have a routine and when that routine gets all whacked it takes me a while to get it straight.  To top it off the sun is starting to rise later and later, and set earlier and earlier, which puts my whole world into a tail spin for about a month.  My alarm clocks (ie. dogs) are sleeping in, which has made me almost late to work twice this week,  (This reminds me I need to dig my alarm clock out. ) and I am racing against the sun when I get home from work.

Monday when I got home I was not in the mood to run around like a nut trying to get dinner together.  I was looking for something simple-stupid and that is what I did.  I made some quick sesame noodles and broiled hosin glazed chicken.  I would have been happy with just the noodles but I think you all know about that guy I married who always has to have some meat with his dinner.  Love you honey!

The funny thing is I think he liked the noodles more than the chicken.  I heard over and over again, Mmmmmm……Mmmmmm….these are good.  Mmmmmmm.  He in no way could ever be a food critic, he is just a little too left brain for that, but the man loves food and he is very vocal when he likes it.   Although I will confess that as much as I love cooking, I love it even more when Obed is happy with his food. 

These were in fact very tasty and I loved them even more because they were so easy to make.  I added some cole slaw mix to them just to give it a wee-bit of a crunch.  The neat thing is you can toss in whatever protein you want and you have a full meal.  Simple, easy and dinner is on the table in no time. 

Print Recipe

Sesame Noodles

• 12 ounces Rice Noodles, Cooked And Drained
• ¼ cups Soy Sauce
• 2 Tbs Honey
• 4 cloves Garlic, Minced
• 2 Tbs Rice Vinegar
• 3 Tbs Pure Sesame Oil
• 2 tsp Sarachi Sauce
• 4 Tbs Canola Oil
• 3 Tbs Rice Wine
• 2 Tbs Oyster Sauce
• 4 Tbs sesame seeds
• 1/2 cup Cole Slaw Mix
• 4 whole Green Onions, diced

Prepare noodles according to package directions.

Combine all ingredients except green onions in a bowl.  Pour mixture into a large hot skillet, add noodles to pan and toss to combine.  Stir-fry the noodles for about 5 minutes, toss in green onions.

Serve hot and top off with more green onions or sesame seeds if desired.

Roasted Butternut Squash, Pears and Onions with Blue Cheese

Roasted Butternut Squash, Pears & Onions with Blue Cheese

First let me say that I have agonized over these photos for the last 2 hours.  I am not happy with them, but a post needs a photo so I am going to swallow my pride and post them in leu of depriving you of this fabulous recipe.  I am just having some serious issues since the sun is setting earlier and earlier.  I don’t know what I am going to do when daylight savings ends but I am going to have to figure something out soon.    But I am not writing this to whine to you about my photos I can do enough of that on my own time.  Maybe Obed will do me the favor of listening to my whining….although doubtful, I can hope.

I think I have exclaimed enough about how much I absolutely LOVE Fall.  It is absolutely the best time of year!  I guess if you like to marinate in your own sweat and have your thighs stick together, Summer is the season for you…but me….I am a Fall girl.   Two of my favorite things about Fall are butternut squash and pears.  I love pears, any variety of pears.  They are so sweet and juicy and they barely have a core that you need to fiddle around with.

I still had some butternut squash leftover from the Autumn Chicken Pot Pie that I made earlier in the week.  Which was freaking awesome if I do say so myself….which I am saying so.  Anyway, I figured I should put the squash to good use.  I went on a hunt for a recipe and found a galette recipe on FoodNework.com.   I made a few changes, I substituted pears for apples, sage for rosemary and took the pie crust completely out in order to make it healthier.  Besides I was planning on serving it with rotisserie chicken, so I didn’t really need the pie crust.   I also chose to use bosc pears because they are a firm pear and I figured their crisp would hold up a bit in the oven. 

I was a little nervous about serving this to the husband because it was a combination that would be a little odd to him and it had blue cheese. He is not a fan of “strong” cheese.  But to my surprise he liked it very much.  He did pick around the blue cheese a bit but he didn’t fuss too much.  However I LOVE blue cheese and would have put more on it.  All the flavors melded together perfectly.  The squash and pears were sweet against the savory onions and the salty cheese….Mmmmm.  Oh! and the cranberries, I almost forgot the cranberries, with their bit of tartness.  There was aslo some texture because the pears still had a bit of crisp and the mustard seeds popped in your mouth. 

It was quite delicious and required minimal effort.  You just dice it, toss it and put it in the oven.  

Oh, and come back to hear about my Lemon and Olive Oil Cake and how I ruined my bar stool in the process.  Olive oil and suede just don’t seem to be the best of friends.

Print Recipe 

Roasted Butternut Squash, Pears & Onions with Blue Cheese  (adapted from Food Network)

• 1 large Bosc pear, sliced
• 1 small or 1/2 medium butternut squash (about 3/4 pound), halved, seeded, and skin on
• 1 small yellow onion, peeled, root end trimmed but intact
• 1/3 cup dried cranberries
• 3 tablespoons unsalted butter, melted
• 2 teaspoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 2 tablespoons whole-grain mustard
• 1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Preheat the oven to 400 degrees F.

Halve and core the pear, slice your pear and put them in a large bowl. Cube the squash and cut the onion into wedges and add them to the pears. On stove top melt butter, add sage, thyme and mustard seeds, cook until it begins to bubble, about 1-2 minutes. Gently combine with squash, onion, cranberries & pears. Season with salt and pepper and toss again.  Pour into roasting pan.

Bake until pear, squash, and onions are tender and caramelized, about 45-50 minutes. Scatter the cheese over top and bake until melted, about 5 minutes more.

Serve immediately.

Unless you eat like the little brother in Christmas Story, then you should wait for it to cool a bit.

Chorizo, Corn and Red Pepper Quesadilla with Mexican Rice

 Who doesn’t like Mexican food?  Everyone likes Mexican food and some people are fanatical about it.  I can think of two girlfriends in particular that if you were to let them eat Mexican everyday without any consequences *wink* they would.   One of the great things about Mexican food is that it can be easy to put together for a weeknight meal.

We have all been there more times that we care to count.  You have had a long day, the fax machine ate an important document, the copier got a piece of paper suck in it the side of a penny and you cannot get it out, you sat in front of a computer for 8 hours causing your butt to go numb and your eyes to cross.  You look a little something like this.   Then you get to fight the traffic and count the birds.  The pigeons that chill on the overpass at the eternal red light, what did you think I meant? 

Chorizo, Corn and Red Pepper Quesadillas with Mexican Rice

So the next time you have one of those days, give this dish a try.  It is simple, easy and most important delicious.  The rice was our favorite, but you have to be sure not to skip toasting the rice.  It gives the rice a depth of flavor that it very distinctly Mexican.  Obed loved it and had it for lunch the next day with a fried egg.  I swear one of these days I am going to wake up next to a chicken, the man eats so many eggs.  Yesterday I found some feathers, I told myself it was from the down mattress top.

Print Recipe

Chorizo, Corn and Red Pepper Quesadilla

• 8 tortillas*
• 1 Tbs olive oil
• 1 cup corn ( I used canned but fresh would be better)
• 1 red bell pepper, diced
• 5 oz ground chorizo
• 1/2 medium onion, diced
• 1 dash cumin
• salt and pepper
• 2 Tbs cilantro, minced
• 2 cup monterey jack, shredded
• 4 tbs butter, melted

Prepare the chorizo in a skillet and set aside.  (If you find acutal chorizo sausage, dice and set aside)

In a heavy skillet heat olive oil at a medium high heat.   Add corn, cook until it starts to toast about 5 minutes.  Add peppers, onion, cumin, salt and pepper saute until onion begin to soften, add cilanto, toss and set aside.

In a separate skillet, brush with butter butter. Place a tortilla in the skillet, then layer on ingredients: cheese, chorizo, corn mixture, and cheese. Top with a second tortilla, brush with butter and flip.

Remove from skillet and slice into wedges.

*If you would like a smaller portion just use one tortilla and fold it over.

Mexican Rice

• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 large clove garlic, minced
• 2 teaspoons canola oil
• 1 cup long-grain rice
• 1/2  cup tomato sauce
• 1 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 1/2 cups beef broth

In a heavy pot sauté onion, green bell pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.

Heirloom Tomato & Basil Bruschetta

Heirloom Tomato & Basil Bruschetta

Is everyone excited to be back at the office or school after your long weekend?  Probably no…no worries me neither. The one good thing is that since we had a long weekend, that means a short work/school week.   I decided to take advantage of my long weekend and do some Spring…..well Fall cleaning. I also did some cooking, baking of course and Obed and I went out for dinner and a movie.    I finally got to see Julie & Julia.  I know I am a little behind but I finally got around to it.  I did enjoy the movie, I found it very funny and charming although I did find the story of Julia Child more interesting and fun then the story of Julie Powers, but it is definitely a movie worth seeing.

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Individual Scalloped Potatoes

Individual Scalloped Potatoes

 If you haven’t noticed the Husband is back and therefore meat and potatoes are back too.  It is okay I am happy they are both back.  I will be honest I love meat and potatoes, it is like a hug on a plate, especially when you add some cheese.

Pierce potatoes with fork, sprinkle withs salt, wrap in damp paper town and microwave for 15 minutes, potatoes should be firm. Set aside and let cool till they can be handled, then slice.

Place 1/2 Tbs pads of butter in each mold, then a slice of potatoes, sprinkle with salt and pepper, then cheese and scallions.

I also love muffing pans.  Did you know you can do more then just make muffins and cupcakes with a muffin pan?  I am always trying to think of different and interesting ways to use a muffing pan.  I just live how you can make all kinds of cute individuals servings with them.  I mean when you make muffing or cupcakes it is essentially just and individually sized cake and why not translate that into other dishes.  

Repeat layers, potato, salt & pepper, cheese, scallions. Top each mold with another pad of butter and drizzle each with 1 tsp of half and half.

One of my most popular post, Bacon, Egg and Cheese Toastcups,  actually started with a muffin pan.   It is breakfast all in one little compact package, you can feed an army with little effort.  I am seriously developing a deep affection for the muffin/cupcake pan.  If it continues to help me successfully produce such delicious concoctions we will be friends forever. 

Bake in the oven at 400 degrees for 20 - 25 minutes, until cheese is melted and potatoes brown.

I shall confess that this idea isn’t totally originally mine.  If you watched “Next Food Network Star” this season you may recognize where the idea came from.  During one episode the winner Melissa made individual au gratins using a muffin pan.  I filed the idea in the back of my mind for later use. 

Fast forward to present day, a craving for yummy potatoes and here we are.    Most recipes would probably tell you to boil the potatoes but I say why when nuking them in a wet paper towel works just as well and in half the time.  Yeah I can be a bit of a lazy cook sometimes…..and? 

Pop out with a spoon and serve, garnish with scallions.

These delicious delights came together easily and beautifully.  I would say my only complaint was that I only did two layers when I had room for three.  I did not realize that were going to shrink as much as they did.  It is so incredibly simple but they are full of flavor.  They have a little bit of a crisp, very buttery and creamy.  The scallions are a must because they give them such great flavor.  I am sure you could probably substitute maybe some minced garlic if you like.  Yes, they are sinfully delicious, but they are little so they can’t do much damage…..feel free to eat 5 or 6.  Really, they are so little how can it hurt?

Oh and like the dork that I truly am, I forgot to add bacon.  The entire day I am thinking about making, thinking bacon would be essential and like a doofus I forget.  Can you believe it?  I forgot bacon!  BACON people…what is wrong with me?  Essentially what I am trying to say is I think this would go great with some bacon.

My favorite part was that since there is only two of us, I didn’t end up with a huge tray of leftovers and  I was easily able to wrap them up and freeze them.  A few days later I just put them back in a muffing pan, popped them in the oven at 400 degrees and enjoyed them just as much the second time around. 

•  6-8 medium potatoes
• 1 stick of butter
• 1 cup shredded cheddar cheese
• 1/2 scallions
• 12 tsp half and half
• salt and pepper

Habichuelas Guisadas (Pink Beans in Tomato Sauce)

Habichuelas Guisadas (Pink Beans in Tomato Sauce)

After several requests and emails describing what I believe is “habichelas guisadas”, I am finally posting the recipe.  I hadn’t posted because….well to be honest it didn’t seem interesting to me, but it’s not about me, it’s about you.   You see I grew up eating these beans probably close to 3 times a week if not more, but I forget that not everyone has had this and what maybe boring and ordinary to me, can be very interesting and exciting to you.  Shame on me!  Quoting my friend Susan, “It’s not all about you Meseidy!”

Heat 1 Tbs of olive oil, add 3 Tbs of sofito and cook for 5 minutes, add ham saute for 5 minutes, add olives and bay leaf.

In the US a basic all American meal will consist of something like meat, potatoes and a vegetable like peas or corn.  In PR a basic meal will consist of some type of meat, rice and beans, maybe a little salad on the side.  I have eaten more rice and beans in my life then I can shake a stick at.  These bean are a staple in Puerto Rican cuisine.  My father-in-law has to have rice and beans with almost everything. 

Add 1 envelop of Sazon con Culantro y Achiote and tomato sauce, stir.

It is the go to dish for a quick and easy dinner.  If I am tired and want to put something together quickly I turn on the rice maker, put these beans on the stove and fry a few eggs and TADA dinner is ready.  Obed loves it.  If I have some sweet plantains I may fry them up and put them on the side. 

Pour 1 can of undrained pink beans and potatoes. Stir and bring to a boil, turn heat down and let simmer for 15 minutes. Add salt and pepper to taste.

You will find these beans in every Puerto Ricanhousehold.  Some may be more saucy then others or and a  few tweaks here and there but they are basically the same.  I do not drain my beans and I do not add water, this makes thick stew like sauce.  If you want your beans on the saucier side, drain the beans and add 1/2 a cup of water or chicken broth, you will get the same taste just a different consistency in the sauce.  If you like beans you will definitely love these. 

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Habichuelas Guisadas (Pink Beans in Tomato Sauce)

• 1 Tbs Olive Oil
• 3 Tbs Sofito
• 1/4 – 1/2 cup Diced Ham or Sausage
• 2 whole Bay Leaves
• 8 Spanish Green Olives
• 1/2 8 oz can tomato sauce
• 1 envelope Sazon, Con Culantro y Achoite
• 1 can 15 oz Pink Beans
• 2 small Potatoes, diced
• salt and pepper to taste

Heat 1 Tbs of olive oil, add 3 Tbs of sofito and cook for 5 minutes, add ham saute for 5 minutes, add olives and bayleaf.  Add 1 envelop of Sazon con Culantro y Achiote and tomato sauce, stir.

Pour 1 can of undrained pink beans and potatoes. Stir and bring to a boil, turn heat down and let simmer for 15 minutes or until potatoes are tender. Add salt and pepper to taste.

Brussels Sprout Hash with Caramelized Shallots

Brussels Sprout Hash with Caramelized Shallots

Brussels Sprout Hash with Caramelized Shallots

First let me say that this is so quick and easy to make it is almost ridiculous.  Second, you can never again say you hate brussels sprouts.  These brussels sprouts were fantastic!  They were tender, buttery and full of flavor, not at all what I expected from a mini cabbage.   The shallots were off-the-hook….yes people, off-the-hook!  You will probably see those shallots reappear in another recipe.  I could have eaten them straight-up. They were sweet and tangy and they had just a bit of crispiness from the sugar. 

I ate this with just some toasted whole wheat bread.  I will never say stand for anyone saying “I hate Brussels sprouts” again.

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Sweet Potato and Poblano Salad with Honey and Rosemary Dressing

Sweet Potato & Poblano Salad w/ Honey & Rosemary Dressing

Last week I got my first issue from my new subscription of Bon Appetit.  I’ve been reading this magazine for sometime now but never subscribed to it.  Instead I opted to pay $4 to $5 a pop for each issue.  Finally I got wise and got a subscription, which is much more economically friendly.

This month’s issue has a lot of grilling recipes, which of course makes sense because it is grilling season after all.  However I am not much of a griller.  I am a true and proud pansy when it comes to the heat.  The idea of standing outside in the heat in front of a equally hot grill is just not my choice of fun.  I leave hot sweaty grilling up to the Hubby.  Meanwhile I hang out inside in air conditioning, sipping on a nice cool Arnold Palmer. 

Season sweet potatos with kosher salt and fresh ground pepper.

Arnold Palmer is not some fella I have stashed away in my house while Hubby is outside grilling.  No worries.  An Arnold Palmer is what I believe to be one of the most refreshing beverages for a hot summer day.  It is equal parts sweet tea and lemonade.  Takes putting lemon into you tea to another level.  It gets its name from the golfer Arnold Palmer whose favorite drink  is a combination of half iced tea and half lemonade.

Oooops, got a little side tracked.  Back to the food.

Hubby was in the mood to grill.  Which I am always cool with as long as I don’t have to stand outside in the heat.  We agreed that some sweet potatoes would be nice but I didn’t want your hum-drum, butter + brown sugar + cinnamon sweet potato.  There just had to be another way to prepare sweet potatoes. 

Then I remembered seeing this recipe in my new magazine and I was all over it.  I will admit I was skeptical.  I had never had a sweet potato “salad”.  When I though of sweet potato, I always thought of them as sweet.  I always thought of pie or  you know the casserole with the toasted marshmallows on top.  Needless to say the concept of putting scallions, poblano pepper and dressing over my sweet potato was very new to me.  I guess when it comes to sweet potato you can say I am simple.

In a large bowl combine potatoes with dressing, scallions and poblano

Well let me assure you their is no reason to fear the savory sweet potato.  The potatoes were nice and tender with just a little bit of a crisp from the edges.  The salad has sweetness to it because of the potatoes and the honey in the dressing.  It also has a little bit of a bite…actually a nip, from the white wine vinegar and just the smallest amount of heat from the poblano pepper.  When you think poblano pepper you think “hot”, or at least I did, but it is a surprisingly very mild heat.  It may have been down played by the sweet potato but the combination of all the flavors melded very well together.

Toss and serve.

The entire salad was devoured and will be one of my new go to BBQ recipes. 

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 Sweet Potato and Poblano Salad with Honey and Rosemary Dressing  (adapted from Bon Appetit)

• 2 tablespoons honey
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon minced shallot (about 1 small)
• 2 teaspoons Dijon mustard
• Dash of Worcestershire sauce
• 1/4 cup olive oil
• 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
• Canola oil or vegetable oil (for brushing)
• 2 fresh poblano chiles (about 8 ounces total),* seeded, diced
• 1/4 cup green onions, thinly sliced diagonally (about 2)

Preheat barbecue (medium heat). Brush potato wedges with canola oil, sprinkle with kosher salt and fresh ground pepper. Grill potatoes 20 to 30 minutes, turning frequently. Transfer potatoes to work surface, cut crosswise into 1-inch pieces, set aside to cool.

Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.

Place potatoes, poblanos and green onions in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

Italian Sausage with Saucy White Beans

Italian Sausage with White Beans

I have been dragging my feet about posting this recipe.  Unfortunately it is due to my own vanity.  There is nothing wrong with this dish, in fact it is incredibly tasty.  The reason I was dragging my feet is because I was not happy with the pictures I took.  However I decided my photography insecurites is no reason to deprive you of such a tasty dish. 

I made this over a week ago for Hubby.  I needed something quick and easy because he had a softball game that night.  Because of the rush there are no step-by-step photos and the ones I do have are “okay”.  I am probably just being really hard on myself.

Enough complaining let me tell you about this dish.  The inspiration for this dish was the Italian Sausages with Balsamic Tomatoes that I made the week before.  It is basically the same dishm just adding in some white beans.  Hubby and I were very impressed with how the beans came out.  They were flavorful and saucy.  This dish is perfect to serve with some bread to scoop up the beans.   It will become a new kind of comfort food for me.  Previous to this dish I had only had Spanish beans over rice.  In fact I thought it was weird when people would eat beans straight up, man was I missing out.

Ok so here it is, really simple.

Italian Sausage with White Beans  (serves 2, with leftovers)  Print Recipe

• 4 Italian Sausages
• 3 cloves garlic, sliced
• 1 green pepper, chopped
• 1 small red onion, chopped
• 1 can White Beans
• 1 can Fire Roasted Diced Tomatoes
• 2 Tbs balsamic vinegar
• 2 Tbs olive oil
• 2 Tbs tomato paste
• fresh basil
• salt and pepper

Place the sausages, garlic, onion and peppers in a large baking pan, drizzle with olive oil and season with salt and pepper.  Shuffle the sausages around until well coated.  Bake in the oven for 15 mins at 350 degrees. 

In a large bowl combine tomatoes, tomato paste, beans and balsamic vinegar, stir.  Pour the bean mixture over the sausages.  Return to the oven for an additional 15 minutes. 

Garnish with fresh torn basil and Parmesan cheese.  Serve with toasted bread.

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