Moro with Gandules, Beet Salad, Fried Yucca & Salad with Chipotle Dressing

I go through periods of really missing NY.  Or at least lots of things about it.  I loved that there was amazing ingredients on every corner to make the Dominican food that makes my hubby so happy.  There are a couple places here that sell a few of these ingredients thankfully, so I can make food that makes him happy (and myself-I have grown to love Dominican food!).  There were a couple items I was able to bring back with me from NY, because I wasn't sure if the ingredients would be here.  One of those was about 15 lb. of yucca (which is loooong gone!) and a couple packages of frozen gandules (pigeon peas).  You can get the dried gandules here, but they are not the same as the fresh-frozen ones.  I opened up our last package for this meal, which makes me sad, but made our bellies oh so happy!  I'll just have to figure out a place where I can get them, either online, or through explorations of other cities than Traverse City.  We've not really had the opportunity to venture outside of this area yet.  I've heard there are several vegan/vegetarian restaurants throughout the state, which I am super excited about exploring!  And hopefully not too far into the future, we will be adding another one!   

Giant plate of food for the Hubbs

Moro de Gandules



Beet Salad

Chipotle Dressing:

1/2 cup vegan mayonnaise

1 tablespoon lime juice

1 chipotle in adobo sauce, minced or pureed

pinch black pepper

sea salt to taste

(Mix everything together in a bowl until well combined.  Season to taste.)

Fried Yucca:

2 large yucca, waxy outer peels removed, sliced in half lengthwise and cut into large rings

canola oil to fry

sea salt

granulated garlic

1.  If you are going to prepare everything in the meal, now would be a good time to get started on the rice.  You can also get the beets cooking, because they take the longest amount of time.

2.  The yucca must be cooked by boiling before it can be fried - that's just the nature of the beast.  Bring a large pot of salted water to a boil.  Carefully place the yucca inside and cook just until is cooked through.  You do not want to overcook it, or it will become water logged and mushy.  Drain the yucca and allow it to cool for at least half an hour, or until it is dry to the touch and cool enough to handle. 

3.  Trim the yucca.  Yucca has a thick stem in the very center - you want to be sure to remove that because it is very unpleasant to bite into, and poses a choking hazard.  Cut the yucca into more manageable pieces.  Sprinkle the yucca all over with the granulated garlic.

4.  Place a thin layer of canola oil into a large saute pan and place over medium-high heat.  Allow the oil to become hot.  Once the oil is hot, carefully add the yucca and allow to cook for a couple minutes per side, or until nicely crispy.  Remove the yucca from the pan and place on a paper towel lined plate.  Immediately sprinkle with sea salt.  Be sure to serve warm.

5.  To serve, place a serving of each of the items on your plate. 

Enjoy!

-Koko

Gluten Free Arepa and Dominican-Style Hot Chocolate

My husband doesn't cook a lot, but when he is really in the mood to do so, look out!  I love it when he comes up with ideas from his home in the Dominican Republic and recreates them using the ingredients I would prefer we use.  The recipe he made for the arepa ended up making a huge 9x13" pan, and for only two people, we were eating it for over a week, but we didn't complain at all!  It was crazy delicious!  Now, arepa is a dish that is traditionally prepared over an open fire and eaten for breakfast, so it is not super sweet, which makes me happy.  I am not into the overly sweet dishes.  Now, admittedly, watching my husband in the kitchen is a little painful sometimes, seeing how he uses my expensive knives and pots, or chooses to use a tool that is not super efficient, but I keep my mouth closed and end up smiling in the end when I see how happy he is and how amazing and delicious the food turns out. 

Unfortunately, I do not have a recipe for this at the moment, because my hubby  never ever measures anything and thinks I am hilarious for measuring everything.  Next time, I will stand over his shoulder and estimate everything he puts in there.  It is the exact same way I learned to make Dominican beans from his cousin Wady, who barely speaks a word of English, and my Spanish is certainly nothing to get excited about.  Wady taught me how to make the beans speaking Spanish, which I could understand maybe every other word, and also didn't measure anything, so I stood over under his shoulder, seeing as he is 6'5" tall, and estimated the amounts of everything he was adding.  And damned if it didn't turn out so so close when I made it by myself the next time.  So, to make a short story long, next time Hubbs makes this, I'll write it down and post it.  I will write up a list of the ingredients I can remember that he put in there, but I will come back with a tasty recipe soon.  The recipe for the Dominican-Style hot chocolate is below.



Dominican-Style Hot Chocolate and Arepa


Dominican-Style Hot Chocolate:

8 ounces non-dairy milk or water (definitely better with the milk!)
pinch cinnamon
3-4 tablespoons organic sugar
2 1/2 tablespoons cocoa powder, sifted

1.  Place the non-dairy milk or water in a small pot and bring to a simmer.
2.  Place the cinnamon, sugar and cocoa powder in a small bowl and whisk to combine, making sure there are no lumps.
3.  Add the cocoa mixture to the simmering milk/water and whisk very well to combine.
4.  Allow the hot cocoa to cool for a couple minutes before enjoying.




The Amazing gf Arepa


Ingredients for Arepa (that I can remember):

corn meal
organic sugar
whole cinnamon sticks
fresh nutmeg, grated
whole cloves
pinch sea salt
Michigan cherries (sent to us by my mum!)
coconut milk
almond milk/ soy milk (I can't remember which one)

Until I can figure out the recipe from him!

Enjoy,

Koko

Gluten Free Wednesday: Korean BBQ Baked Tofu, Beet Salad & Moro

Happy Gluten Free Wednesday!

This was a pretty simple meal - one where I had three pots/pans going at once, and everything was finished at the same time.  I love that.  This just came together based upon the ingredients I had in my fridge and pantry.  It is once again time for a trip to the grocery store, but until then, I was able to make a nice, simple tasty meal.  And Hubby definitely enjoyed it.   He always loves a good beet salad and naturally loves moro.  And the most surprisingly, he actually really enjoys tofu.  Strange I know for a meat-eating, meat-loving Dominican guy that never tasted tofu in his life before he met me, but I love it!

The first time I really ever cooked cooked for him (fancy-style if you get what I mean :), I was doing a practice run for a dinner I was making for 100 people as the guest Chef at one of the Natural Gourmet Institute's Friday Night Dinners.  I invited like 12 people over (I had quite a giant apartment at the time), spent two full days in the kitchen (even tinier than the one I have now, which seems impossible!), cooked and baked my heart out, and served a gourmet three-course vegan meal.  Everyone had a great time and loved everything.  Hubby (just the boyfriend then) loved the tofu the most.  As well as he should have, because that is the most attention I had ever and will ever focus on tofu in my life.  It was pressed, marinated for two days, baked, marinated, grilled then marinated some more.  It was the most delicious thing ever!  It was supposed to be like a salmon-style entree, complete with the pink color and grill marks, and damn if it wasn't absolutely delicious!  And the most beautiful part?  Then entire menu was gluten free and vegan!

This was the menu, but for 100 people:

First Course:

Creamy Green Pea Soup with Spicy Red Pepper Coulis, Frizzled Leeks

Second Course:

Marinated Grilled Tofu with Caper Aioli, Portabella Mushroom Risotto and Herico Verts with Pickled Baby Carrots Garnished with Marinated Radicchio Chiffonnade

Third Course:

Mini Lemon Tart with Brandied Almond Crème and Glazed Strawberries with Vegan Rhubarb Ice Cream

It was seriously ridiculously delicious!

Korean BBQ Baked Tofu, Beet Salad & Moro:

Serves 2-3

Beet Salad

Moro

Korean BBQ Baked Tofu:

1 lb tofu, gently squeezed to remove excess water

Spray olive oil

Prepared Korean BBQ Sauce

Sriracha or Hot sauce, to taste

1.  Follow the instructions on the links to prepare the beet salad and the moro.

2.  To make the tofu, preheat the oven to 450 degrees.  Lightly spray a baking tray with the olive oil spray and set aside while the oven heats up.  (I don't like to use parchment paper here because I feel like it makes the tofu mushy.  Baking it directly on the pan makes it crisp up nicely.)

3.  Place the tofu on a cutting board and cut into 4-6 small slabs.  Place on the prepared baking tray.  Spray with additional olive spray oil and place in the oven.  Bake for 20-25 minutes, or until the tofu is firm and crispy on the bottom.

4.  Allow the tofu to cool until it can be comfortably handled.  Cut the tofu into small triangles.

5.  Place the tofu in a saute pan and coat with the prepared bbq sauce and hot sauce or sriracha.  Turn the heat on medium, and toss the tofu to coat.  Cook just until the sauce and tofu are heated through.  Season to taste. 

6.  Place a portion of each the beet salad, moro and bbq tofu on a plate and serve!

Enjoy!

-Koko

Tostones with Sauteed Veggies

This is another one of my go-to meals to make when I don't have any time at all, because it literally takes like 15 minutes to make and reminds me of when my Hubby and I first got together.  It was one of the first meals he made for me when he was living in the Bronx, a place I was terrified of and convinced I would be killed there.  You know, what with all of the horrible things you are always hearing on the news about it.  My mum certainly didn't help any with my thoughts of the safety of the borough.  It's funny though, because Hubbs only lived half a block away from the train station and I was still afraid to walk to his apartment alone.  Really silly, huh? 

I thought it was a strange combination initially, but it definitely grew on me, and now I love it, because it combines several of the taste elements: crunchy, crispy, salty, tangy.  And of course the most important: tasty!  It's not healthy at all-I'm making no bones about that, but it is delicious and so long as you aren't eating it every day or even once a week, you'll be fine.  And who doesn't love tostones?

Tostones with Sauteed Veggies:



Crispy, Salty Tostones & Nicely Seasoned Veggies

Serves 2

Tostones:
2-3 green plantains, peeled & sliced on the diagonal
olive oil

Sauteed Veggies:
1 1/2 tablespoons olive oil
1 green pepper, julienned
1 orange pepper, julienned
1 small onion, julienned
1 jalapeno pepper, chopped fine
1 tomato, seeded & julienned, optional
black pepper to taste
vegetable boullion powder to taste

1.  Place a large saute pan over medium heat and add the olive oil called for in the tostones.  Once the oil heats up, add the slices of plantain, being careful when dropping them into the hot oil.
2.  Cook the plantains for about a minute on each side, removing them with a slotted spoon and placing them on a cutting board.to cool a little while you start the next batch.
3.  While the plantains are cooking, begin sauteing the veggies.  Place the olive oil in a medium saute pan over medium-high heat and allow it to become hot.  Once it is hot, add the peppers and onion and saute, stirring frequently.  Don't forget to keep an eye on the cooking plantains.
4.  Once all of the plantains have cooked on both sides, use the bottom of a glass jar to flatten the partially cooked plaintains and return them to the hot pan.  Cook briefly this time, about 30 seconds on each side, or until crispy.  Remove them from the pan and place on a paper towel lined plate.  Immediately sprinkle with sea salt.  Keep an eye on the veggies.
5.  Once the veggies have softened to your liking, add the black pepper and boullion powder.  Season to taste.
6.  Serve the tostones with the sauteed veggies on the side.  Eat!

-Enjoy!

-Koko

Moro y Habichuelas Pintas (Rice & Pinto Beans)

I have been so busy lately that I have barely seen the Hubby.  By the time I come home, he is already in bed.  The couple days I got off early he had already made plans a couple weeks ago, so I had the time to myself.  But instead of spending it alone, I invited my good friend Kumiko over for a Dominican dinner.  I have been telling her forever that she needs to come over for dinner, but it hasn't happened until now.  She lives in Jersey so it's a little difficult to get together.  We had such a great time cooking together.  It was so funny too: imagine a Japanese and American girl cooking Dominican food!  We had a great time and I actually think this is the best I have ever cooked this kind of food.  Poor Hubby for missing out on it! 

Kumiko nicely brought me a bottle of ice wine and a bottle of vanilla rum.  She is somewhat a connoisseur of wine and alcohol and is always bringing me new and exciting alcoholic beverages, which I admittedly do not drink very often, but enjoy nonetheless.  So I now have 2/3 of a bottle of ice wine sitting in my fridge staring at me every time  I open it.  I'll have to have a half a glass every night until it's gone, which isn't such a terrible thing!  Here is the awesome meal we had:

Moro y Habichuelas Pintas:



Moro on the top, Seasoned Pinto Beans, Okra and a Salad

Moro:
1 1/2 tablespoons olive oil
1 cup long grain white rice
1/2 cup green pepper, small diced
1/2 cup red or orange bell pepper., small diced
1 cup onion, small diced
1 jalapeno, minced
1 carrot, small diced, about 1/2 cup
3 mini vegetable boillion cubes (Maggi is a good brand)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon chipotle pepper powder
3/4 cup full fat coconut milk
3/4 cup filtered water


Habichuelas Pintas:
1 1/2 cups dried pinto beans, soaked, then cooked till soft, bean cooking water reserved
1 1/2 tablespoons olive oil
1 cup onion, small diced
1/2 cup green pepper, small diced
8 cloves garlic, minced
6 tablespoons sofrito
2 tablespoons tomato paste
4 mini vegetable boullion cubes
1/4 teaspoon sea salt
1/4 teaspoon black pepper

1.  Start the moro first.  Put a medium sized saucepan over medium heat and add the oil.  Once hot, add all the vegetables and cook till softened.  Rinse the rice under water.  Add the wet rice to the pot and cook, stirring, until the rice is no longer wet.  Once the rice has dried, add the coconut milk and the water.  Add all the spices and stir well to combine.  It should taste too salty and too spicy - it will mellow once it cooks.
2.  Lower the heat to low and cover with lid.  Stir the contents every few minutes until the rice is completely cooked through - this will take at least half an hour.  Once the rice is just cooked, allow it to continue cooking in the pan for about 10 minutes without stirring it.  This will give it the customary crunchy bottom layer that Spanish people love so much. 
3.  While the rice is cooking, prepare the beans.  In a medium saucepan, place all the ingredients except the beans and bean cooking water and stir to combine.  Turn the heat on medium-high and cook until very fragrant, the mixture turns a dark color and the veggies are partially cooked. 
4.  Pour this cooked mixture into the pot with the beans and water.  Stir to combine.  Turn the pot on medium heat and allow to come to a simmer.  Lower heat slightly and continue cooking for about 15 minutes, or until the beans are fragrant and the sauce has thickened. 
5.  I served the beans in a ramekin because they were really juicy and I didn't want the rice and beans flavors to mix.  If you just make plain white or brown rice, you can certainly just spoon the beans over top so the flavors meld.  I served it with a salad, homemade lime vinaigrette and a simple steamed okra with extra virgin olive oil and a sprinkling of sea salt.

Enjoy!

-Koko