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Falafels with Tahini Sauce

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I really love to prepare this dish. Especially, because I am in the process of weaning myself off of meat. A falafel is a traditional Middle Eastern dish that is infused with fresh herbs, spices and garbanzo beans. It is served in a warm pita with lettuce, tomatoes, pickles and drizzled with tahini sauce (Tahini sauce is made from ground sesame seeds). When this dish is made correctly the flavors are a pleasure to the pallet.  This recipe will easily feed a family of four.

Homemade Falafel Recipe

Ingredients
2 pitas cut in half
1 lb canned chick peas drained
2 cloves garlic
1 medium white onion cut in quarters
1/2 cup fresh cilantro or parsley
2 tsp ground cumin
1 tsp salt
1/2 tsp baking soda
1 cup extra virgin olive oil
1/2 head of iceberg lettuce chopped
1 large tomato sliced
10-20 dill pickle slices

Tahini sauce ingredients
1/2 cup tahini paste
1 small garlic clove grated
Juice of 1/2 lemon
4 Tbs ice cold water
A pinch of salt and black pepper
Place ingredients in a bowl and whisk until smooth. Refrigerate.

Instructions
Begin with a food processor and add all of your ingredients with the exception of the pita, oil, pickles, lettuce, tomato. Blend until smooth. If mixture is loose add a slice of toasted bread and mix it in. In a large non stick fry pan add oil and place on medium high heat. Oil must be hot so be careful. Place your mixture into a large bowl. Now with your hands make meatball size balls and place in the hot oil. Fry on all sides until golden brown. Place finished product on paper towels to absorb excess oil. Then take 1/2 pita that is warm and add lettuce, tomato and pickles. Place your falafel balls on top and drizzle generously with the tahini sauce.

Keep in mind that you can choose to bake the falafels instead of frying them. I personally like to add thinly sliced red onion and prefer  flat bread instead of the traditional pita bread. This falafel recipe can be eaten for lunch or dinner. Enjoy!

Homemade Falafel Recipe
Homemade Falafel Recipe

Posted by Eve

Dad’s Manicotti Recipe

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My father, who’s no longer with us, always tried out different recipes on us kids when he was on vacation from work. Truth be told, some recipes were really, really bad but this recipe for Manicotti became a family favorite. This homemade Manicotti recipe is a meal that your family will likely rave about and request for years to come. This recipe is for cooks who really cook with love for their family, because it requires some “hands on” work.

Dad's Manicotti Recipe

Ingredients

1 8 oz box manicotti shells for stuffing (cooked al dente)
1 jar marinara sauce
1 12 oz package shredded mozzarella
1 Jimmy Dean Sage sausage roll
1/2 pound lean chop meat
1 large onion finely diced
1 32 oz container whole milk ricotta cheese
2 eggs
1/2 tsp salt
1/2 tsp black pepper

Instructions

In a large saucepan, on medium high heat, add onions, sausage and chop meat. With a large spoon or spatula mince meat together with the onions. You want no large chunks of meat. The mixture is done when the meat is brown and the onions are translucent. Remove from heat and set aside to cool.

Next, in a large mixing bowl add ricotta cheese, eggs, salt and pepper. Mix ingredients until well combined. Now, add 1/2 package of shredded mozzarella to the mixture. Mix everything together gently until smooth. Then add cooled meat mixture to the bowl and blend that as well.

Manicotti Recipe Mixture

Preheat oven to 325 degrees. Now, with a very small spoon or a small tipped piping bag, carefully fill your manicotti pasta. It’s important to hold and stuff each shell carefully to ensure they don’t tear. When you’re done filling a shell, place it on a large deep dish baking pan. Lay them close to one another, like this:

Stuffed Manicotti

Manicotti Recipe

Pour desired amount of marinara sauce on top of the filled shells then sprinkle remaining shredded mozzarella evenly on top of the sauce. Cover the pan with aluminum foil and place it in the oven for 30 minutes. In the last 5 minutes of cooking remove foil and turn temperature up to 375 degrees to allow cheese to slightly brown on top. Serve with a side salad.

Thanks for this delicious Manicotti recipe Dad, and also for being a father who provided for and took care of his children, teaching us how to do the same for ourselves. We love you!!

Dad's Manicotti Recipe

Posted by Lorraine

Chicken Parmigiana with Linguine

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This recipe for chicken parmigiana with linguine is great for lunch or dinner. In fact it tastes even better the next day! You probably already have all the ingredients you need. Put it over linguine or on a soft Italian hero (bread). So let’s get started!

 

Chicken Parmigiana with Linguine Recipe
Ingredients

2 large chicken breasts (or thighs) sliced in half so that they’re thinner (marinate for at least an hour in Italian dressing)
1/2 cup olive oil
1/2 cup seasoned bread crumbs
3 tablespoons dried oregano
1 tablespoon dried parsley
2 teaspoons salt
2 8oz cans of crushed tomato sauce
2 tablespoons Italian seasoning (contains basil and other Italian spices)
1/2 block of mozzarella cheese (shredded)
4 large garlic cloves finely chopped
1 box of cooked linguine or 4 soft heroes

Instructions

Begin by taking the chicken breasts and lightly pounding it with a meat tenderizer. Then put the cans of tomato sauce in a pot on medium heat and add garlic, Italian seasoning, salt to taste and allow the sauce to simmer for 15 minutes.

Next, in a bowl add bread crumbs, oregano, parsley and salt. Combine well. Then shred your mozzarella and set it aside. Bread chicken on both sides and place it in an oven safe frying pan that’s been coated with your olive oil. Let chicken to fry until golden brown on both sides. Remember that chicken breast cooks fast, so don’t over cook it.

Place your oven on 375. Cover the cooked chicken with plenty of tomato sauce and then add your shredded mozzarella cheese. Place pan in oven for about 10 minutes or until cheese is melted. Serve over linguine for dinner or on hero bread (best for lunch).

Enjoy this delicious recipe for Chicken Parmigiana with Linguine.

Posted by Eve

San Cocho Stew Recipe

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This is a very tasty and delightful Latin American Stew. The flavors are sure to explode in your mouth. It all begins with the base for your stew called Sofrito. It is a combination of onions, peppers, tomato sauce, garlic, adobo, Sazon and fresh cilantro. Even though this recipe for San Cocho Stew calls for chicken and/or pork, you can feel free to use the meat of your choice.

San Cocho Stew

Ingredients

1 lb chicken pieces
1 lb pork neck bones
1/2 bush fresh cilantro
1 yellow plantain peeled (cut into 1/2″ pieces)
2 medium potatoes (chopped coarsely into chunks)
1 medium yuca peeled & cut into 1/4″ pieces
2 whole ears of corn (cut into 1/4″ pieces)
5 large cloves of garlic (peeled)
1-2 tablespoons cumin
1 tablespoon Goya Adobo
2 low sodium chicken bullion cubes
1 pack of Sazon
1medium onion chopped into 1/4’s
1/2 large green pepper
1/2 large red pepper
1 small can of tomato sauce (unseasoned)
2-3 tablespoons olive oil

Instructions

Thoroughly wash chicken pieces and rinse neck bones. In a large stew pot on medium high heat add 4-6 cups of water. Bring to a boil, add meat, lower heat to medium and let simmer covered for 30-45 minutes (or until meat is fork tender). Meanwhile prepare your Sofrito by placing cilantro, adobo, chicken cubes, onions, green pepper, red pepper, garlic cloves, tomato sauce, Sazon, and olive oil into a large food processor. Pulse on high for 30 seconds. Set aside.

Now, add yuca, potato, corn and plantain to the pot. Add the Sofrito mixture to the pot. Stir and bring pot back to a boil for 15 minutes or until yuca is fork tender. Serve in a large bowl with a large lime wedge to be squeezed into each portion and a few pieces of diced avocado.

We hope you enjoy this San Cocho Stew Recipe!

San Cocho Stew

Posted by Eve

Homemade Salsa Verde

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Homemade salsa verde is a great topping to put on chicken, pork or steak. It can even add flavor to tacos or wraps. If you are a fan of Mexican cuisine, this recipe is a must to try at least once. You can find tomatillos with the husks on at any Spanish American supermarket. It only requires a little preparation and the leftovers store very well in the refrigerator (keep it in an air tight container).

Homemade Salsa Verde

Ingredients

10-12 large tomatillos (outer husk removed) & cut in half
2 tablespoons extra virgin olive oil
1 large jalapeño (chopped coarsely & deseeded)
1 teaspoon salt (to taste)
1/2 lime (juiced)
6 medium garlic cloves (peeled)
1/2 bush of fresh cilantro (bottom stalk cut & discarded)

Instructions

Place a fry pan on medium high heat and add oil. Cut tomatillos in half and place on pan flesh side down. Allow tomatillos to brown for approximately 3-4 minutes. Turn each half over and allow them to cook and brown on the skin side. Now, in a food processor add garlic, jalapeño, cilantro and salt. Pulse for 1 minute. Then, add 1/2 of the tomatillos and blend until smooth. Add remainder of the tomatillos to processor and pulse until small chunks are present. Taste for salt. Lastly, pour lime juice over salsa and gently stir together.

Enjoy your homemade salsa verde!

Posted by Eve

Peruvian Roasted Chicken with Dipping Sauce

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Get ready, because this recipe is really mouth watering. The ingredients are surprisingly uncomplicated — you probably have them in your kitchen already. The dipping sauce is the big draw — its explosion of flavor will blow your mind. The hardest part of cooking this Peruvian Roasted Chicken with Dipping Sauce is marinating the chicken overnight (because you’ll have to wait til tomorrow night to taste it). But it’s definitely worthwhile.

 

Peruvian Chicken
Ingredients

2-3 Lbs leg quarters cleaned and deboned (bone in is OK)
1 lime juiced
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons paprika
2 tablespoons oregano
1 tablespoon cumin
2 jalapeño peppers (seeds removed)
1/2 cup fresh cilantro
2 garlic cloves
1 scallion
1/2 cup mayonnaise
1 tablespoon sour cream
2 tablespoons parmesan cheese
1 teaspoon white sugar

After chicken is cleaned and with the skin on. Put the following ingredients into a food processor to make your marinade:

1 tablespoon extra virgin olive oil
1/2 lime juice only
2 tablespoons paprika
1 tablespoon cumin
2 tablespoons oregano
1 teaspoon sugar (Stevia OK)
1/4 teaspoon of salt & pepper

Blend until smooth. Now, loosen the chicken skin from flesh and spoon in a generous amount of marinade underneath the skin. Place in a large bowl and pour remaining marinade onto the chicken. Cover tightly and marinate overnight.

Dipping sauce ingredients and instructions

Add these to your food processor: mayonnaise, sour cream, jalapeño, parmesan cheese, scallion, cilantro, 1/2 lime juiced, 1 tablespoon extra virgin olive oil, garlic cloves, and 1/4 teaspoon salt & pepper. Blend until smooth. Store in a glass jar with a tight fitting lid. Place in the refrigerator overnight.

To prepare the chicken:

Preheat oven to 400*
Place marinated chicken on a roasting rack, in a large roasting pan with the lid off. Bake for 45- 60 minutes until baked.

Serve your Peruvian Roasted Chicken with tomato flavored rice and a side salad for a filling meal. Also, give your fellow diners a small portion of your amazing dipping sauce in a separate serving cup on the side. (They’re probably going to want more!)

Enjoy !!

Posted by Eve