POTATO FRITTERS LATKES

FRIED SWEET POTATOES RINGS

CABERNET MUSHROOM SAUCE

STUFFED CABBAGE WITH MASHED POTATOES AND BACON

STUFFED CABBAGE WITH MASHED POTATOES AND BACON

 

As the name indicates, this cabbage stuffed with mashed potatoes and bacon is a good accompaniment to different meals, it can be prepared in advance and reserved in an oven at medium temperature until serving time.

 

SERVINGS: 8

 

INGREDIENTS

1 medium sized cabbage

4 slices of bacon

800 grams peeled potatoes

1 tbsp. olive oil

¼ cup finely chopped onion

1 finely minced garlic clove

½ cup milk

1 tsp. chopped parsley

2 tbsp. butter

 

M ETHOD

Place on the stove a deep pot with water to boil. big enough to cook the cabbage.

With a knife, remove the eye from the center of the cabbage, which is the hard part.

Put the cabbage in the boiling water and let it cook for about 10 minutes, just enough to easily remove the leaves without breaking them.

While the cabbage is cooking, place the bacon slices on a baking sheet and place in the oven to cook until crisp.

In a medium saucepan put the potatoes to cook in boiling water with a little salt and cook them until they are soft.

In a small pan heat the olive oil, fry the onion with the garlic together.

Once the potatoes are soft strain them removing the water and add the milk, butter, garlic with onion and parsley. Make the puree and finish by adding and mixing the bacon.

Put the cooked cabbage leaves on the preparation table. Fill the leaves with the mashed potatoes and close like an envelope. Put them on a baking tray and cover them with aluminum foil.

Put them in an oven at medium temperature until serving time.

When serving, sprinkle with mustard sauce.

 

FRESH CHUNKY TOMATO MARINARA SAUCE

FRESH CHUNKY TOMATO MARINARA SAUCE

INGREDIENTS

9 lb. fresh tomatoes

¼ cup olive oil

2 cups / 10 oz. / 284 g small diced onions

6 garlic cloves, chopped

3 tsp. salt

¼ tsp. ground pepper

1½ tbsp. fresh oregano leaves, chopped

1 tbsp. fresh thyme leaves

1 bay leaf

¾ cup fresh basil leaves, cut in strips

 

PREPARATION

Cut off the tomato eye. At the back of the tomato cut the skin in a cross shape.

Fill with water half of a stock pot, bring it to a boil. Put the tomatoes in and cook for about 2 minutes. Remove the tomatoes from the water and let them cool off.

Peel the skin off the tomatoes. Cut the tomatoes in 4 wedges and take off the seeds placing then in a container together with the juices. Strain the seeds and reserve the juices.

Half the tomatoes cut in small dices. The other half of the tomatoes crush then with a blender.

Heat the olive oil in a stock pot at moderate heat. Cook garlic and onions together until start getting slightly brown.

Add tomato juices, crushed tomatoes, diced tomatoes, salt and pepper. Let the sauce cook for about 30 minutes uncover to let some of the liquid to evaporate.

Add thyme leaves, oregano, bay leaf and let cook for about 15 more minutes.

Add fresh basil and let the sauce cook for about 7minutes.

I sterilized some glass containers and utensils to put the sauce in the jars.

It will keep fresh in the refrigerator or pantry shelf for a long period of time. 

EGGPLANT AND ZUCCHINI LASAGNA

EGGPLANT AND ZUCCHINI LASAGNA

PORTIONS: 12

INGREDIENTS

1 Large breaded eggplant in slices

6 breaded zucchinis in slices

Meat sauce

Tomato sauce

1 lb. ricotta cheese

1½ lb. shredded mozzarella cheese

½ cup grated roman, parmesan or pecorino cheese

INGREDIENTS TO BREAD THE VEGETABLES

1 large eggplant cut in thin slices

6 zucchinis cut in thin slices

1 cup all-purpose flour

4 beaten eggs

2 cups panko bread crumbs

2 cups regular bread crumbs

METHOD

Season the flour and eggs with a bit of salt.

Mix panko and regular bread crumbs.

Dip the eggplant and zucchini slices in flour, eggs, breadcrumbs and place them in a baking sheet pan.

Preheat the oven in low broil. Brown the eggplant and zucchini.

MEAT SAUCE

14 oz. / 397g ground beef

1 tbsp. olive oil

3 garlic cloves, minced

1 cup small diced onions

½ cup small diced carrots

½ cup small diced celery

1 tsp. salt

¼ tsp. pepper

1 tbsp. capers

1 tbsp. pitted green olives, diced

1 tbsp. fresh basil leaves cut in thin strips

½ tbsp. fresh oregano leaves

5 cups chunky tomato sauce

METHOD

Heat a frying pan with olive oil and brown the ground beef.

Add garlic, onions and slightly brown them.

Add the carrots, celery, salt, pepper and cook for a couple minutes.

Incorporate the capers, olives, basil leaves, oregano 

and tomato sauce. Mix and heat up.

RICOTTA CHEESE

¼ tsp. salt

¼ tsp. onion powder

¼ tsp. garlic powder

1 tbsp. chopped fresh basil leaves

METHOD

Mix the ricotta cheese with the rest of the ingredients.

ASSEMBLING THE LASAGNA

Spread a layer of tomato sauce in a baking dish.

Using a spatula spread the ricotta cheese along the eggplant and zucchini baked slices.

Place a layer of eggplant on top the tomato sauce.

Add a thin layer of meat sauce and 

on top shredded mozzarella with grated cheese.

Place on top a layer of zucchini, meat sauce, shredded mozzarella and grated cheese.

Finish the lasagna with another layer of baked vegetables, meat sauce, shredded mozzarella and grated cheese.

Bake it a 400°F / 204°C until the top is golden brown.

Let it rest for a few minutes before cutting.

GRILLED SWEET POTATOES WITH ORANGE CRANBERRY SAUCE AND STRING BEANS WITH PAN ROASTED GARLIC

PORTIONS: 2

INGREDIENTS

2 large sweet potatoes, peeled

2 tbsp. olive oil

Salt and pepper to taste

Slice the sweet potatoes about ½” thick.

Brush the potatoes with olive oil and season them with salt and pepper. Heat well a griddle and grill the potatoes.

Place the potatoes in a 450° oven and finish cooking for about 10 minutes.

Serve the potatoes with the cranberry orange glaze.

ORANGE CRANBERRY GLAZE

1 cup fresh squeeze orange juice with some of the pulp

½ cranberries fresh or frozen

1½ tbsp. orange zest

¼ cup honey

¼ tsp red pepper flakes

In a small pot combine all the ingredients together and bring it to a boil. Reduce heat and let it cook until cranberries dissolve in the liquid and the sauce thickens.

PORTIONS: 2

INGREDIENTS

3/4 lb. string beans, cleaned

½ tsp. baking soda

6 whole garlic cloves, peeled

2 tbsp. olive oil

Salt and pepper

Cook the string beans in boiling water with baking soda until al dente. Cool off with cold running water.

In a small frying pan roast the garlic with the olive oil.

Mix string beans with the roasted garlic in oil and season it with salt and pepper.

ROASTED PEPPERS WITH GARLIC

PORTIONS: 10

INGREDIENTS

2 lb. red peppers

2 lb. yellow peppers

⅓ cup sliced garlic

⅓ cup olive oil

2 tsp. salt or to taste

1 tsp. granulated sugar

METHOD

Burn the peppers’ skin on top of the stove or in the broiler.

Place the peppers inside a plastic bag and close it. The steam will help to remove the skin off easily.

Peel the peppers under running water, or peel them dry to keep the smoky flavor in.

Remove the seeds and cut the peppers in strips.

Heat up a pot with the oil and fry the garlic a bit. Add the peppers at the time the garlic is slightly brown.

Add salt and sugar. Cover and let it cook at low flame for about 15 minutes.

Serve hot or at room temperature. 

PURPLE POTATO SALAD

PORTIONS: 2

INGREDIENTES

10 small purple potatoes

½ sweet Vidalia onion cut in Julianne

¼ red bell pepper cut in Julianne

1 tbsp. olive oil

½ tbsp. red wine vinegar

1 tsp. fresh oregano, parsley or cilantro chopped

Salt and pepper to your taste

METHOD

Place the potatoes in a pot covered with water. Bring the water to a boil, lower the heat and cook the potatoes. A toothpick should easily penetrate when potatoes are cooked.  Remove the potatoes from water and let cool off. Cut them in half-length wise. Place the potatoes in a bowl and mix with the rest of the ingredients.

Serve cold.

CORN AND TOMATO SALAD

PORTIONS: 2

INGREDIENTS

2 fresh corns, cooked

1 plum tomato, diced

½ purple onion diced

1 tsp. fresh oregano, parsley or cilantro chopped

1 tbsp. olive oil

½ tbsp. red wine vinegar 

Salt and pepper to taste

METHOD

Cut the corn kernels and place in a bowl.

Add and mix the rest of the ingredients.

Serve cold.

STUFFED PEPPERS WITH THREE COLORS QUINOA WALNUTS AND RAISINS

PORTIONS: 4

1 PORTION = 125 CALORIES

INGREDIENTS

4 bell peppers any color

½ cup three colors quinoa

1 cup water

½ tsp. salt

1 tbsp. olive oil

1 diced shallot

1 minced garlic clove

1/3 cup diced orange pepper

1/3 cup diced red pepper

2 tbsp. raisins

¼ cup chopped walnuts

1 tbsp. chopped parsley

METHOD

In a small pot boil the water with salt.

Stir in the quinoa, cover and let it simmer for 17 minutes. Turn off the heat. Let it stand for 10 minutes.

Heat the olive oil in a frying pan and sauté shallots and garlic for 1minute.

Add peppers, raisins, walnuts and cook for 2 more minutes.

Stir in the cooked quinoa and serve.

Slice off top of the peppers and remove the seeds. Slice at bottom of the pepper so it will stand up. Brush the peppers and the top with oil.

Spoon the quinoa mixture into the hollowed peppers. Cover with the tops and arrange them in a baking dish.

Preheat the oven at 450° F.

Bake the peppers for about 15 minutes and serve.