Tuesday, December 18, 2012

Lighter Version of Luscious Bread Pudding

I love the bread pudding at Golden Corral.  It's rich and decadent and I am sure thousands of calories.  I found a copycat version and subbed out some ingredients.  While it isn't the exact same thing, but it's delicious and very rich.  And excellent for reheating the next day.

3 cups hawaiin sweet bread, cubed
1/2 cup melted margarine of choice (I used smart balance)
2 cups fat free milk
2/3 cup of egg whites/beaters
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup brown sugar (dark)

White Sauce
2 tablespoons flour
2 tablespoons margarine of choice

1 cup fat free milk
1/2 cup granulated sugar
1 teaspoon vanilla extract


Scald milk with butter in a saucepan, let cool.  (Don't skip this step)  Once cool add rest of ingredients except bread.  Mix well.  Spread bread cubes in a well greased pan, pour milk mixture over it.  Smoosh it down a bit to ensure it's all soaking up.  You should have liquid in places which is fine.  It will absorb.  Place in oven at 350 for 20-30 minutes till it's absorbed and looks almost dry on top. Don't overbake.  While it's baking, prepare the white sauce.  Make a roux with the margarine and flour till just incorporated over medium heat.  Let it cook for a few minutes to cook out the flour flavor.  Stream in milk and whisk briskly till slightly thickened.  Add sugar and whisk till all smooth.  Take off heat and add vanilla and stir through.  When bread pudding is out of the oven, pour white sauce over top.  Serve warm. 

*To make this more friendly, you can sub out the sugar for Splenda or other substitute.  You can taste for sweetness to gauge how much or how little you need.  You can use any breads you like as well.  I have used french bread to parker house rolls.  I like the hawaiin sweet rolls the best for this.

Monday, December 17, 2012

Vegan and Fat Free Dishes

I recently had the pleasure of my aunt's company this week.  She made a radical lifestyle change in her diet several months ago to address several health concerns all at once.  She eats no meat, no oil and no dairy.  I offered to host her for dinner and she tried to mention that she would bring her own foods as to not put me out.  I told her she was silly and it would be an adventure to cook for her.  Remembering our conversations over the last several months about her "journey" as a Vegan, I know she missed having sweets and eating certain comfort foods.  So I did a ton of research and trial and error and came up with several dishes.  Interesting about these dishes that my entire family ate these same dishes.  So it isn't full of "fake" meats etc.  All natural ingredients and very easily adaptable.

Eggplant/Squash Lasagna with homemade marinara and garlic "cream" sauce.

Eggplant, 2 large ones
Zuchini, 2 regular sized
Yellow Squash, 2 regular sized
Salt/Pepper to taste

Marinara Sauce:
1 cup of vegan red wine OR vegetable stock
1 cup of chopped onion
1 cup of chopped carrots
2 or 3 garlic gloves, chopped OR smashed to aid in easy removal later if wished
2 tbsp of basil leaves, ripped
1 bay leaf
28 ounce can crushed tomatoes
2 tbsp of tomato paste
1 tbsp of agave syrup OR vegan safe sweetener
More basil for ending tasting
Salt/Pepper to taste

Garlic Cream Sauce
1 package of silken tofu
2 or 3 cloves of garlic
Basil
Salt/Pepper to taste

Add wine or stock to large dutch oven/pan.  Add everything UP to the tomatoes.  Let it simmer over low heat till all softened.  (this is the step you would normally saute these aromatics, this is a workaround)  This took about 15 minutes or so and over a low heat.  If the wine or stock reduces too much, add a touch more.  Once softened, add can of crushed tomatoes, tomato paste and agave syrup.  Stir through and simmer for about 20 minutes to an hour.  Longer is best.  When ready to assemble lasagna, add basil and salt/pepper to taste.  Don't bother salting earlier as tomato "eats" salt.  The salty taste will disappear but not the sodium.  It's often why jarred tomato sauces are so high in sodium but don't taste salty.

Wbile sauce is simmering, peel eggplant and zucchini.  Slice lengthwise in half the eggplants and then again.  Slice thinly lengthwise in long strips.  Line cookie sheets with non stick foil OR parchment paper (or you can oil pans)  and salt/pepper the eggplant slices as you lay them side by side on the cookie sheet.  I used 4 cookie sheets for everything.  Slice the squashes in thin medallions and salt/pepper as you lay them on the cookie sheets.  Bake in oven at 325 for 15 minutes or till soft.  Remove from oven and let cool.

In a food processor, puree the garlic with salt/pepper.  Then add the tofu and basil and puree till smooth.  Set aside.

In a deep lasagna pan, spoon a bit of sauce to cover bottom.  Layer eggplant slices in a single layer as if they were pasta.  Add a bit more sauce, cream sauce, squashes medallions, sauce.  And then do it all over again.  The last layer should be of the tomato sauce and any remaining garlic cream sauce.  Bake at 350 for 30 minutes.  Serve with crusty bread.

Vegan Desserts

Fudgey Brownies
Any brownie mix, I used a vegan organic one
A can of black beans, drained and rinsed.

Puree black beans with 1/4 cup of water in a food processor till really smooth.  About 5 minutes.  Scrape into a big bowl and add brownie mix.  Stir well, it will be thick.  Scrape into a pan and bake for 30 minutes or till a toothpick comes clean at 325. 

Chocolate pudding
1 package of Silken Tofu
Agave Syrup, Maple Syrup OR liquid sweetener of choice, about 1/4 cup or so to taste
1/4 cup of cocoa powder or to taste

Toss everything in the food processor and pulse till smooth and mixed well.  Spoon into pretty dessert bowls and chill for at least one hour.  Serve.

Apple Cider Carrot Cake with Apple Cider Glaze

  • 2 cups finely grated carrots

  • 1 1/2 cups packed dark brown sugar
    1 cup of Apple Cider or Apple Juice
    1 cup of water
    1 teaspoon vanilla
    3 cups All purpose Flour
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 teaspoon salt
    1 teaspoon baking powder
    2 teaspoons baking soda

    Glaze
    1 cup of powder sugar (I found vegan safe one at the organic store)
    3 or 4 tbsp of apple cider or juice
    In a sauce pan, cook together carrots, sugar, cider/juice, water till hot.   About 5 minutes on medium. Then remove and let cool.  In a bowl, mix rest of ingredients.  When cooled, add sugar/juice mixture and stir well.  Spoon into a parchment lined cake pan OR non stick bundt cake pan.  Bake at 350 for 25-30 minutes or till toothpick comes out clean.  In a small bowl, mix sugar and juice and pour over hot cake.  Serve.



    Wednesday, December 12, 2012

    Vegan Lime Cilantro black bean patties/hamburgers

    Trying to eat healthier, I made these bean patties that is influenced by my Cuban heritage.  Hope you enjoy!

    A can of black beans OR 2 cups of cooked black beans
    A small onion, chopped finely
    1 garlic, chopped finely
    1/2 red pepper, diced finely
    About 1-2 tbsp of cilantro, chopped finely OR parsley if you don't like cilantro
    Packet of Goya seasoning, con azafaron
    1 tbsp of Badia Complete Seasoning
    1/2 tsp of smoked spanish paprika.
    1 tsp of Oregano
    1/2 tsp of Cumin
    Salt/Pepper to taste
    Juice of one lime
    Plain bread crumbs, about 1/3 cup

    Saute onion and pepper till just softened, set aside.
    Get all the ingredients and mash together.  (I did mine in a food processor).  Taste for seasoning.  I tended to add a touch more salt sometimes.  Form into patties and place in fridge to firm up a bit.  Meanwhile you can heat up a touch of olive oil and cook on medium heat till crispy on both sides.  About 3-5 minutes.  Serve on soft crusty cuban bread with avocado and tomatoes.

    Easy and utterly delish Barbecoa or "Mexican Shredded Beef" Crockpot

    I know real Barbecoa is a whole head simmered till tender and shredded out of it and put into tacos etc.  I am so not doing all that. But instead I have found a ridiculously easy recipe using the crockpot.  There are of course endless variations but here is mine with a bit more of a bent to healthy.

    3 pound bone in chuck roast.  (I have seen sirloin, flank etc.  Chuck is best for this)
    1 cup of beef stock
    1 chopped onion
    5 cloves of garlic smashed
    1 tbsp of chipotle powder OR chili powder
    1 tbsp of cumin
    1 tbsp of oregano
    salt/pepper to taste
    1/4 cup of apple cider vinegar OR red or white vinegar will work fine.
    A few sprigs of cilantro, optional.

    For freezing sauce:
    Chipotle in adobo sauce
    2 tbsp or so of chopped cilantro (optional)
    salt and pepper to taste
    1/2 cup of mojo (bottled or homemade)
    Cumin
    Oregano
    3 peeled cloves of garlic
    1 small chopped onion
    1 small tomato, chopped
    1/2 cup of water

    Rub the meat with the spices on both sides, add to crockpot with rest of the ingredients and set cooker to low.  Let it cook for 10 hours.  Now here is the hard part, you HAVE to do the next steps exactly as written here to get best results.  I have tasted it with and without and let me tell you it's a huge difference in taste/yumminess.

    When ready, turn off heat and let it cool as you make the freezer sauce.  In a sauce pan, put enough oil to cover bottom, saute onions till soft.  Add garlic and cook till fragrant.  Then add rest of ingredients.  I put in one pepper and a spoonful of the adobo sauce.  You can add more to taste.  Let it simmer on medium till slightly reduced.  About 5 minutes.  Let cool.  Then with a stick blender or put in a blender, puree till smooth.  Set aside.

    Remove meat, discard juice.  Shred meat into a large baggie.  Leave off bones, fatty tissues etc.  Pour the freezer sauce you just made and massage it through.  Seal well and place in freezer. YES, you must do this step.  Let it completely harden, about 6 hours to overnight.  Then let it thaw in refrigerater all day.  You can then put into a sauce pan and bring it up to temperature.  I also used a microwave as well. 

    I served it on lightly charred corn tortillas with avocado, red onions and a squeeze of lime.  You can eat it straight out of the pan.  However you want, but it's so good.

    I have been slacking so badly.  But now I will promise myself to post at least a recipe a day.  I discovered a few new ones and will be adding them today.  My apologies!

    Monday, October 22, 2012

    American Dishes- Comforting but healthy and fast Chicken and Dumplings

    I made a quick crockpot Chicken and Dumplings recipe.  It was so delicious.  This is the "healthy" version and loaded with flavor.

    Healthy Crockpot Chicken

    4 flash frozen breasts of chicken OR regular chicken breasts
    1 onion, chopped
    2 cloves of garlic, chopped
    2 stalks of celery, sliced
    4 carrots, sliced
    1 pkg of sliced mushrooms OR a pound of mushrooms, sliced
    1 red pepper, julienned
    4 cups of chicken stock
    3 sprigs of thyme
    1 bay leaf
    1/4 tsp of cayenne pepper (optional for a warmth)

    1 cup of milk mixed with 3 tablspeoons of corn starch.  (or more if you like it very thick)
    1 tbsp of vinegar
    Salt/Pepper to taste (the red pepper and carrots will sweeten the soup considerably)
    Biscuit dough, your choice. See below for ideas 

    Throw all ingredients except the milk, vinegar etc to the crockpot.  Cover and cook on high for 4 hours or low for 8.  When done, take lid off, turn on high.  Remove chicken with a slotted spoon.  If you spot the bay leaf, remove that as well  Shred/slice chicken into bite sized chunks.  Add milk mixture, vinegar and stir through.  Then taste for salt/pepper and season to taste. Add back in the chicken and stir.  Then add bite sized pieces of bicuit dough all over the surface of the bubbling stew.  Put them in a single layer and then cover.  Leave for an additional 30 minutes on high.  Don't check and don't lift lid.

    Serve with a cold crisp salad alongside.

    Biscuits notes:  I used Trader Joe's Multigrain Baking mix.  I followed the recipe for biscuits, added a tsp of fresh thyme leaves, 1/4 tsp of pepper to it for a complementary flavor to the stew. You can use refrigerated bicuits or make homemade.  All works well with this stew.

    Tuesday, October 16, 2012

    Another comforting Spanish Soup- Galician Caldo de Gallego

    Since I had such great success with the Spanish Garbanzo Soup, I decided to recreate another childhood favorite of mine.  Caldo Gallego.  This is a white bean soup from Spain with a Cuban twist.  I am limited in obtaining locally my typical cuban ingredients so this is my "version".  If you want to use an authentic version and able to get ingredients easily, try this one Three Guys from Miami Recipe.  Mine is loosely based on theirs.  There are alot of sites out there that have their versions but they are a bit too out there and away from the original flavor profile I am used to.  Their site is the most consistent and closest to the Miami cuban flavor profile I grew up with.  Onward to the soup.  A note here on Chorizo.  I use the dry/cured chorizo specifically from Spain.  They make theirs with wine and paprika.  Other versions, especially from South America isn't the same or remotely similar.  Especially the fresh kind from Mexico.  If you can't find the chorizo from Spain (I found mine finally at all places, Whole Foods!) then please use a smoked kielbaska, or even italian dry salami type sausage.  But if you can find or order the chorizo, it's worth it.  The flavor is incredible.  Link to a picture of the type of sausage is at the end of this recipe.  This is a crock pot version  but I really recommend taking a moment to sear the chorizo to release it's fragrant oils, and to saute the vegetables for a few minutes as I outline below.  It's well worth it but if time is an issue, then you can just toss it all in.

    Caldo Gallego

    1 pound of dried small white beans, I like navy for this one.  But any small white one will do.  Rinsed and picked over.*
    Olive oil to cover bottom of pan
    1 cup of chorizo sliced. (about 3 small links, 1 large link) *
    2 onions, roughly chopped
    1 cup of white or yukon gold potatoes, cubed
    3 cloves of garlic, chopped
    1 pound of smoked ham, diced I like Serrano or Country but you can use any type
    1 smoked ham hock  OR smoked neck bones OR smoked turkey leg, your choice (parboil for 5 minutes)*
    6 cups of water
    1 cup of white wine, any dry white wine works well
    1 can of chopped tomatoes
    1/2 tsp of cumin
    1 tsp of each, onion powder, garlic powder, oregano

    2 cups of a leafy green, kale, spinach, collard greens with stems removed etc.
    1 tbsp of lime or vinegar
    Salt/Pepper to taste

    In a large saute pan, cover bottom with olive oil and cook chorizo slices till lightly browned.  Using a slotted spoon, remove chorizo slices and place into crock pot or a dutch oven.  Add onions and stir through till translucent.  About 5 minutes.  Add potatoes and stir through till coated.  Then scrape all into crock pot.  Add rest of ingredients except the leafy green.  Turn on high for 6 hours or low for 10 hours.  About 15 minutes before serving, add leafy green and turn on high.  Just before serving, add lime or vinegar and stir.  Mashing up beans to the side of the crockpot bowl to thicken soup.  Taste for salt/pepper.  Then serve with crusty bread and a tomato salad.

    *Additional notes:
    You can soak your beans, I don't.  And shorten the cooking times an hour.  If you use canned beans, shorten 2 hours.

    I like to parboil any smoked meat/hocks/wings etc to remove any bone bits or tidbits that sticks to the outside and to soften them up.

    Spanish Chorizo




    Monday, October 15, 2012

    Slow Cooker Spanish Inspired Garbanzo Soup

    I had 2 cups of dried garbanzo beans that I was going to transform into hummus when family requested soup.  So soup it is.  Now here is a little tidbit about soaking dried beans.  There are 2 schools of thoughts on this.  Some like to soak beans overnight or do a quick soak which is 10 minutes in boiling water and then turn off heat and cover for 1 hour.  Or they just cook from dried beans.  I have grown up cooking without soaking.  Some say the soaking help make beans less gastro.  So it's up to you.  The following recipe I didn't soak.  If you do soak, just reduce the time to about 3 hours on high and 8 hours on low.  Chorizo is a beloved sausage of Spain/Cuba etc.  But it's always cured and dried.  Do not substitute for Mexican version of Chorizo, it's a complete different taste and texture.  Also, you can add Serrano ham to this in place of the ham seasoning.  The ham seasoning isn't of your typical american Ham but more of the Serrano flavor or the Country Ham which is very similar to it.  I included links to so you can see the pictures.

    1 pound of cured chorizo*, sliced
    2 cups of dried garbanzos, picked over and rinsed well
    6 cups of water
    1 rough chopped onion
    3 cloves of garlic, chopped
    1 red pepper, chopped
    1 can of chopped tomatoes OR add a fresh tomato, roughly chopped
    1 bay leaf
    1 tsp of oregano
    1 tsp of onion powder
    1/2 tap of garlic powder
    1/2 tsp of cumin
    1 packet of Sazon Goya con Azafaron*
    1 packet of Country Ham Seasoning*

    Juice of a lime OR a tbsp of vinegar
    Salt/Pepper to taste

    Toss all but the lime/vinegar into the crockpot.  Put it on low for 10-11 hours or on high for 5-6 hours.  Upon serving, add lime or vinegar to it, stir through and taste for salt/pepper.  Then serve with crusty breads on the side. 



    Oh so simple but delicious Cuban Rice Pudding

    I can go on and on the beauty that is Cuban Rice Pudding which has no relation to the American baked rice pudding.  It's served cold and creamy.  I grew up eating this and it's truly comforting and indulgent.  Now onward to the rice.  I have tried this with many variations of rice.  Some are too firm, others are too soft and some that is just right.  (I couldn't resist the reference!)  I am a snob when it comes to rice preferring the premium brands, but gosh darn it.  The cheap medium grain rice is best for this recipe.  So I buy it just for this.  And please don't substitute lemon for the lime, just omit outright.  Lemons do not belong in any Cuban cooking and it's the bane to my existence.  If you do sub lemon, don't tell me.  Ever. :)  Link to see the grain is at the end of the recipe.

    1 1/2 cup of medium grain rice
    3 cups of water
    1 cinnamon stick, broken in half
    1 inch peel of a lime peel, only the green part
    1 vanilla pod, slit

    1 can of evaporated milk
    1 can of condensed milk
    1/2 cup of regular milk

    Cinnamon powder for dusting.

    Add the water, rice, cinnamon stick, lime peel and vanilla pod. Bring to a boil.  Turn down the heat to a low and cover tightly.  Set timer for 20 minutes.  Then add the evaporated milk, condensed milk and the regular milk.  Stir through and cover and leave on low for another 5 minutes.  Remove and let cool.  Remove the lime peel, cinnamon stick and vanilla pod.* Transfer into individual or a casserole dish and sprinkle cinnamon on top and cover.  Chill overnight or all day in the refrigerator.  This is such an important step.  Don't rush it and it will become magical tasting!  Serve.

    *Don't discard the vanilla pod!  Rinse well under warm water, air dry for an hour and bury it in your sugar canister.  You will have vanilla kissed sugar.

    Medium Grain Rice

    Oven Crispy Fries-Two ways

    I had been on a search for the ultimate oven crispy fries.  I have tried many and narrowed on two favorites.  One is a bit labor intensive, the other easy.  Both are different but both give you that crispy almost deep fried taste.  Pictures coming soon of each step.

    The labor intensive (not really that much) version.

    4 potatoes
    1/2 Tsp of salt, pepper
    4 tbsp olive oil
    2 well oiled (with olive oil) cookie sheets
    Preheat oven to 400

    First start a pot of water to boil.

    Meanwhile cut 4 white or yukon gold potatoes into thin planks.  Not too thin or too thick.  Toss into pot of water as you chop.

    Let it boil for about 5-7 minutes till just softened.  Drain thoroughly.  In a bowl toss 4 tbsp of olive oil with a 1/2 tsp of salt, pepper.  Shake out on to both trays till you have an even layer of fries with plenty of space.  Place in oven.

    Cook for 15 minutes, shake pan and using a spatula, turn over fries.  Then rotate cookie sheets from front to back.  Cook another 15 minutes, shake and rotate again.  Then cook another 5-10 minutes till crispy and golden brown.  This can vary from oven to oven from uneven temps etc.   You can also add a touch of cayenne, chipotle, montreal pepper blend etc.  Anything, this is a starter recipe to expand on or leave as is.

    Easy recipe!  I was inspired by this recipe, http://purplefoodie.com/garlicky-baked-fries/, and made a few changes to suit our family.  Below is our version.

    4 white or yukon gold potatoes, cut into wedges or planks
    4 tbsp of olive oil
    4 cloves of garlic, finely diced

    4 tbsp of corn starch
    1/2 tsp of salt
    1/4 tsp of cayenne pepper
    1/4 cup of parmasean cheese (I used locatelli)

    2 well oiled cookie sheet (with olive oil)
    Preheat oven to 400

    In a glass or microwave safe bowl, add potatoes, oil and garlic.  Toss well.  Cover tightly with plastic wrap.  (making sure it's not touching the potatoes) Place in microwave for 3 minutes.  Remove, add rest of ingredients and stir through again.  It will get clumpy!

    Shake out onto both cookie sheets, in an even layer.  Place in oven with a timer of 15 minutes.  Rotate front to back and bake another 15 minutes.  Then check as it could be done at this time or a little longer.  Depends on your oven and how thick your fries are.   You are looking for a golden and crispy exterior but creamy insides.

    Cuban Black Beans Recipe

    We moved to a city that thinks all Spanish people are Mexicans and cook spicy.  I have endlessly told people that Cuban/Spanish cooking isn't spicy across the board.  In fact most common dishes don't have a lick of heat in them.  Hispanics cuisine is so widely varied it's amazing at the span of the dishes ranging from meats, heat index and ingredients.  Cuban cooking tends to be very island influenced cooking from Spain.  Island as in use of citrus and tropical herbs like Cilantro etc.

    Below is a beloved staple that can be find in most Cuban households in Miami.  Because I live in a place that is limited in finding my "ethnic" ingredients, I have to use what's available to me locally. If I still lived in Miami, the recipes would be very different.  However I made do with that I have and it's still tasty.  * Will lead you to the notes/ingredients link at the end of the recipe.

    Black Beans from canned, Feeds 6

    2 cans of plain black beans, rinsed.
    2 cans of water
    1/2 cup of cooking wine *
    Olive oil, 1 tbsp
    1 onion, coarsely diced
    1/2 red pepper, coarsely diced
    2  cloves of garlic, finely chopped
    1 bay leaf
    1/2 tsp of EACH onion powder, garlic powder, oregano and salt.*
    1/4 tsp of cumin
    1 packet of Sazon Goya con Azafaron*

    Dash of vinegar OR lime

    In a sauce pan, add olive oil and put the heat on medium.  Start chopping onion and add to the oil.  Let it cook till translucent.  Add pepper, garlic and bay leaf.  Warming the bay leaf will help it release it's flavor.  Stir through for about 5 minutes or till soft.  Then add spices and let it cook till fragrant.  About 1 minute.  Then turn up the heat to medium high and add the bans and liquids but NOT the lime/vinegar.  Stir well and bring to a boil.  Then once it's bubbling up, simmer to a high low.  About 3 on my stove.  You want it to bubble lightly on the surface but not boiling.  You will want to cook this for about 20 minutes which is perfect as this is when you can start your rice cooking.  Both will be ready at the same time.  The liquids should reduce by half.  Just before ser
    ving, mash up the beans against the side of the pan to thicken.  Add vinegar or lime in it to brighten the flavors, stir and taste for salt.  Serve over rice.

    To make with dried beans:
    1 bag of black beans, picked and rinsed.

    You can soak beans overnight in room temperature water OR place beans in a pot of boiling water and cover tightly for 1 hour on medium high.  Drain beans and rinse.  Use in recipe above but with 6 cups of water along with the rest of the ingredients and cover for one hour.  Then remove lid and let it reduce on medium till softened.  All in all about an hour and half.  You can speed this up by putting everything in the pressure cooker and cooking over medium for 30-45 minutes.  This is still with the beans that have been softened in the first step.

    Cubans tend to use both fresh and dried spices in cooking.  Both give flavors in different ways despite it being the "same" spice.

    Links to ingredients for preview so you can see the brand/texture etc for your next shopping trip.  These can be found locally at ethnic grocery stores if you can't find them in your grocery store.  The spices, if you can't find Badia, don't buy granulated or fine powder.:

    Sazon Goya con Azafaron

    Edmundo Cooking Wine









    Note on Essential Ingredients

    Staples in the kitchen and common ingredients I cook with.  I will put links to Amazon/Other stores of what they are at the end of each recipe.  You can try subbing, but please realize some are essential and will drastically alter the flavor profile I am looking for.  Especially if you are trying to recreate the same dish from memory and it doesn't quite taste the same with the sub.  And I can tell you right now that I hate green peppers with a passion.  So I don't cook with them but alot of Cubans do, feel free to sub the peppers back to green peppers.  And if any questions whatsoever, please post in comments.  I will answer any and all questions.