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Spicy Stuffed Eggplant & Peppers

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Spicy Stuffed Eggplant & Peppers

I don’t know about you guys, more about but I needed a break from all of the eating and drinking I did last weekend. This week it’s all about detox. None of that liquid-only stuff, just real, good, whole foods. These stuffed eggplants and peppers might not be ultra-gourmet, but they’re healthy and easy to make and taste pretty darn good on a weeknight.

Spicy Stuffed Eggplant & Peppers

Instead of stuffing my vegetables with the traditional ground beef, I used mixed whole grains. Usually, I have a few containers of frozen farro or quinoa in the freezer, but I find that these grains from Seeds of Change work great in a pinch. I mixed them up with some tomato sauce, smoked paprika, sherry vinegar and cayenne pepper and stuffed them into a halved eggplant and red pepper. Fresh breadcrumbs and Parmesan cheese were sprinkled on top and it went into the oven for a half hour. I really liked how simple the dish was and how hearty it tasted. Next time I think I’ll add some chickpeas to make it even more substantial.

After eating this for a couple of days, I feel great! I’m all ready for more cookies and pasta and beer. Everything in moderation!

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Refreshing Gazpacho Soup

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Refreshing Gazpacho Soup

Ah, anesthetist Summertime in Miami. The thermostat hits 80 before the sun rises and the air wraps around you the second you step outside. It’s so hot and sticky, buy you don’t want to do much other than sit on the beach enjoying the ocean breeze and a cold beer. But of course, more about I have these silly things called responsibilities. Like going to work. And since I bring my lunch to work every day, I want something refreshing, a respite from the sweltering Miami heat. Something like Gazpacho.

Gazpacho is the perfect soup when it’s too hot outside. Made from tomatoes and bread, topped with crisp, fresh vegetables and croutons – it’s refreshment in a bowl. Not only is it a chilled soup, but (with a teensy tiny exception here) you don’t even cook it. I know I brag about my central air conditioning all the time, but I remember how darn hot my kitchens in NYC and Boston got in August. You don’t want to be turning on the stove, least of all to make soup.

The base is a tart and tangy blend of tomatoes, stale bread, garlic, lime juice, jalapeno, olive oil, vegetable stock and sherry vinegar blended into a creamy soup. This is your base, but the beauty of gazpacho is in the toppings. Sweet and crunchy, they contrast with the tomato soup perfectly – diced cucumbers, red and green bell peppers and toasted croutons. (If you don’t toast your croutons, you will from now on. Homemade toasted croutons are life-changing. I promise.)

Refreshing Gazpacho Soup

This is a more traditional recipe for Gazpacho, but feel free to experiment with your favorite crunchy toppings. I really want to try some perfectly grilled corn, but I have to wait until sweet corn is in season. Maybe some bacon, too. Maybe I’ll report back later this summer with a grilled corn and bacon gazpacho. Just think of the possibilities!

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Chicken Cordon Bleu (but with chorizo & piquillos)

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Yeah – I have no business whatsoever calling this Chicken Cordon Bleu. It’s more like Spanish-style stuffed chicken breasts wrapped in ham and cheese. But that’s not the most eye-catching title. Whatever you call them, tadalafil these chicken breasts are pretty amazing. Also, visit this site pretty simple to make.

Just butterfly some chicken breasts and stuff them with spicy Spanish chorizo and Piquillo peppers (roasted red peppers work too). Close them up, wrap them in ham and cover with a slice of provolone cheese and a sprinkle of smoked paprika. Into the oven for a bit, and out comes a one of the best chicken dishes I’ve ever made.

Chicken Cordon Bleu (but with chorizo & piquillos)

Tom says that only a Cuban would come up with the idea of chicken stuffed and wrapped in pork. And he’s kind of right – we do think pork makes everything taste better. (Sorry vegetarians!)

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Bacon, Potato & Black Bean Stuffed Poblano Peppers

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Bacon, <a href=order Potato & Black Bean Stuffed Poblano Peppers” />

On the rare occasion that I go out for brunch or breakfast, information pills it’s not the French Toast or Pancakes that grab my attention, page It’s the salty, starchy stuff. The eggs and omelets, the hash browns and tater tots, the hot sauce. If I see a “skillet” type thing on the menu, I’m probably ordering it. There’s nothing more satisfying than browned and crisp potatoes, smoky bacon and some eggs.

So, when I found myself wondering what to make with the random ingredients leftover from the week – poblano peppers, a potato, some eggs and not much else – breakfast-style stuffed peppers came to mind. No matter that it was 3pm on a Sunday afternoon, I love breakfast any time of day. I sauteed some peppered bacon until crisp, then cooked onions and potatoes in the bacon drippings. Toss everything together with some black beans, stuff into peppers, top with grated Cotija cheese and bake.

The peppers roast in the oven while the potatoes, bacon and cheese brown perfectly into a salty, crisp crust. Top with a poached egg (not pictured), and you’ve got the breakfast (or dinner) of champions.

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Cheesy Chicken & Plantain Casserole

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Cheesy Chicken & Plantain Casserole

Although I wish I could, view I can’t take credit for this idea. My co-worker Omar was telling me about how he loves his mom’s Puerto Rican cooking and somehow we got on the subject of plantains. Because when a Cuban and Puerto Rican are talking about food, overweight you somehow always end up on the subject of plantains, you know?

Omar explained how his mom makes a very delicious Plantain Pastelón, or plantain casserole. As soon as I heard those magical words – Plantain Casserole – I knew I had to make it as soon as possible! Ripe plantains are like nothing else. They’re sweet and starchy, like a tropical-flavored sweet potato. They mash up well and I knew they’d make the perfect base for a casserole.

I baked some ripe plantains and topped them with chicken sauteed with onions, peppers and garlic. And because this is a Latin American casserole, I threw in some beans. Finally, a casserole wouldn’t be a casserole without cheese on top. When it came out of the oven, it was gorgeous. Exactly what I was hoping for with it’s browned, crisp edges and melted cheesy crust. So, next time you see that big pile of ugly-looking plantains, grab a few for this casserole. You will thank me!

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Grilled Red Pepper Salsa

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Grilled Red Pepper Salsa

Ah, price summer! Let me tell you, it’s hot down here. Really hot. Humidly, stiflingly, ridiculously hot. Still, despite the absurd heat, I love the summer because it means all-day stints at the beach. We get there early and set up tents, chairs and umbrellas. We haul out coolers full of beer and soda. Everyone brings tons of food, which we load up on plates and float in the ocean. In the afternoon, I usually nap under the shade of the umbrella. Beach days are perfect days.

And this grilled red pepper salsa is perfect beach food. It’s bright and sunny, a little spicy and very refreshing. I also love that subtle char flavor that the grilled peppers give it. Though it’s great with the standard corn tortillas chips, it’s also makes a delicious condiment for grilled chicken or pork chops. This time, my salsa made brightened up some melty bean quesadillas with sliced avocado.

Summer officially begins on Sunday. Welcome it with open arms, chips and salsa and a chilly bottle of beer.

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Confetti Grain Salad

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Confetti Grain Salad

I’ve been indulging a little too often recently. Ever since we kicked the summer off, story it’s been non-stop on the grill with steaks, medications burgers, BBQ chicken and ribs. And if you’re having BBQ, you’re probably having a beer or two. While I’ve loved every minute of grillin’ and chillin’, I find myself in need of some superhealthy food this week to counteract my weekend splurging.

So, Sunday found me in my usual pose: sprawled out on a beach chair, reading the latest Gourmet magazine. I instantly bookmarked something they called Multigrain salad. Full of fresh vegetables and whole grains, I knew I would need that salad this week.

I tossed Spelt (a type of wheat berry) with diced peppers, carrots, cucumber and fresh herbs. A simple vinaigrette makes this a healthy, hearty and very tasty salad. If spelt sounds scary to you, substitute any other grain, or a combination of grains. Some suggestions: brown rice, wild rice, wheat berries, farro, spelt, or even whole wheat couscous or cooked bulgur wheat if you’re short on time.

This salad definitely hit the spot for me. The perfect cure for my overindulgent weekend.

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Mom’s Chicken Chorizo Spanish Empanada

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Mom's Chicken Chorizo Spanish Empanada

Aside from devouring my dinner last night, look I really had nothing to do with this recipe. It’s my mom’s famous Spanish-style Empanada that she makes once a year for my dad’s birthday. He has proclaimed his undying love for Spanish-style Empanada and ordered it in every city in Spain when we were visiting. But I digress…

Unlike the more common South American and Latin American Empanadas, ed Spanish empanadas are baked like a chicken pot pie in a casserole dish and cut into squares for serving. Wikipedia says they’re usually filled with tuna, beef or chicken. My mom’s is made with chicken stewed with piquillo peppers, ham, onions, tomatoes, olives and chorizo. (Can you say yum?)

The thing that makes this Empanada different, is its slightly sweet crust. Instead of a simple tart or pastry shell, my mom makes a sweet, crumbly dough that contrasts nicely with the savory chicken filling. If you like a sweet/savory contrast, this dish is for you. Like a casserole, it’s a perfect make-ahead meal. Just pop it in the oven when your guests arrive and you’ve got an impressive, bubbling Empanada to warm you up on a cool evening.

I’m glad my mom finally wrote out the recipe for me. It’s one of those dishes that gets a rave review every time she makes it, and it’s time to share the love.

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Cuban Comfort Food: Ropa Vieja

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Cuban Comfort Food: Ropa Vieja

Ropa Vieja can always make you feel better. Especially if you scoop it straight from the pot with a crisp soda cracker or crusty piece of Cuban bread while no one is looking. It’s warm and meaty and you can sop it up with bread, breast which places it firmly in the Comfort Food category. Just like her Arroz con Pollo, thumb my mom’s Ropa Vieja is the best I’ve ever tasted. It’s still the dish she makes for my brother when he’s home, and the dish for which I’ll forever steal the leftovers.

Ropa Vieja literally translates out to “Old Clothes”. Doesn’t sound very appetizing, does it? But nothing is better than shredded flank steak stewed with peppers, garlic, tomato, tons of onions and ladled over white rice. Some people add all kinds of spices and seasonings, but I like to err on the side of simplicity. The result is bold, tangy, beefy and super delicious.

Ropa Vieja is perfect for a homey Sunday Supper during the Fall or Winter. But be warned that post-meal naps are pretty much required.

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andouille-stuffed poblano peppers

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andouille-stuffed poblano peppers

Ah, and stuffed peppers. They’re so good! They’re especially good when stuffed with spicy, health Andouille chicken sausage, bronchi corn and brown rice. It’s a delicious little package of protein, vegetables and whole grains.

I’ve made stuffed peppers before, but had never used poblano peppers because the ones at my grocery store are usually sad dried up, dusty-looking things. I found some fresh, shiny ones this week and then spotted some freshly made Andouille sausages in the meat case and knew they’d be perfect for each other.

andouille-stuffed poblano peppers

The stuffed poblanos were topped with Cotija cheese, baked and served alongside a lime-spiked watercress and cilantro salad. I could probably eat these every day and be happy. I’m sure Tom wouldn’t mind. In fact, he’d probably love it. Next time, I want to try a breakfast version stuffed with scrambled eggs, diced potatoes and onion (maybe bacon)…a perfect brunch!

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mom’s arroz con pollo (chicken & rice)

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mom's arroz con pollo (chicken & rice)

My mom is famous for her Arroz con Pollo. Down here, cure everyone’s mom knows how to make Arroz con Pollo, but my mom’s is the undisputed best ever. There are millions of ways to make this dish, with each country and region laying claim to a different “authentic” variety.

Every Arroz con Pollo starts out with a basic sofrito of diced onions, garlic, bell pepper and spices sauteed in olive oil. Some people make their dish the traditional Spanish way where the rice ends up a bit dry and fluffy. I hate this version. My mom makes hers in the Puerto Rican style, which is very creamy and a bit soupy. Like a Latin risotto. Her secret ingredient? She adds a beer to the pot just before cooking the rice. It plumps the rice up and adds a nice zing to the pot. This recipe reveals her other secret tricks, such as soaking the rice in warm saffron water. I hope she won’t mind.

Arroz con Pollo is the Latin American version of meatloaf. Or pot roast. Or mac & cheese. Everyone’s got a recipe and everyone swears that theirs is the most authentic and the most delicious. Well, they’re wrong. My mom’s recipe is the most delicious. It just is. If you don’t believe me, try it for yourself.

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