Saturday, February 28, 2015

A Romanian Meal

     This is a meal my sister learned to make when she went to Romania, and she taught us how to make it. Now we will teach you! (All of you who are Romanian that read this, hopefully my recipe is correct!)
     Garlic Chicken                    Potatoes                 Pickles (optional)      Green Beans

Garlic Chicken:
Preheat oven to 400 degrees. Cut up a five pound chicken into pieces (increase this recipe if needed). Place evenly in a roaster or deep casserole dish. Slice 1 red onion and place evenly around the chicken. On the stove, make a garlic sauce. For a garlic sauce you will  need:
~5 tablespoons olive oil, grape seed oil,or butter
~1 diced bulb of garlic
~5 tablespoons flour (cornstarch, rice flour or wheat flour)
~3 cups water or milk
~1 teaspoon crumbled, dried rosemary
~1 teaspoon basil
~1 teaspoon oregano
~1 teaspoon salt
~1 teaspoon pepper
Melt or heat the butter/oil. Once it is hot, add the garlic and saute, only until it is slightly golden. Stir in flour until thoroughly mixed in and dissolved. Adding the liquid, beat with whisk and cook on high temperature until thickened and creamy, but not heavy.
     Sprinkle generous amount of garlic powder over chicken, until evenly seasoned. Pour garlic sauce over chicken, making sure it is thoroughly covered. Sprinkle a little more garlic over top of chicken that is covered with sauce. Cover chicken with foil or ovenproof lid. Bake at 400 degrees for half an hour, then reduce heat to 325 degrees until meat is falling off the bone. Be sure to baste extra garlic sauce (that covers the bare areas of the roaster) over the chicken fairly frequently.
Peel 8-10 potatoes. Cut into thin strips. Dice 1 red onion and 5 cloves garlic.
Heat 5-8 tablespoons olive oil in a skillet (cast iron, preferably) until it sizzles. Add the onion and garlic, sauteing only until it begins to permeate oil. Add potatoes.
Stir potatoes frequently. Coat potatoes with 2 teaspoons basil, 1 teaspoon oregano, 1 teaspoon rosemary,1 teaspoon parsley, 1 teaspoon Hungarian paprika,1 teaspoon salt, and 1 teaspoon black pepper.
When potatoes are well-coated with oil, place in a casserole dish. When chicken is done, reheat oven to 400 degrees, and roast the potatoes until they are crispy but soft inside.
Green beans:
You can fix these green beans in two different ways.
Either steam them with onion until tender, or fix them in a thin white sauce (smaller recipe from garlic sauce, omitting the seasonings and replacing minced garlic for minced onion; ensuring that the white sauce is not thick.)
You will need 1-2 pounds of green beans.

Serve all of these hot. If you wish, put chilled pickles on the table with the rest of the meal.
Allergen information: This meal is gluten free if you use cornstarch or rice flour as a thickening. 

Thursday, February 26, 2015

A Fishy Meal

     In this meal, you will be fixing fish, hush puppies and salad.
     How to fix fish: 
     Take 2 pounds of frozen fish filets (will be about 5 fish filets--you can increase the amount in accordance to the size of your family/friends) [whiting, catfish/swai or red snapper] and wash each filet. Then soak in a platter of milk (about 3 cups milk) for half an hour. Note: Soaking fish in milk is optional. Soaking it in milk takes some of the fishy taste away.
     Mix a breading of one cup corn meal, one cup corn flour, 1 tablespoon Old Bay seasoning, Lawry's seasoning, or another season-all type spice, and 1 teaspoon lemon pepper. 
     In a separate bowl, place three beaten eggs
     After you are finished soaking the fish in milk, dip in the egg. Then bread thoroughly on both sides with corn meal mixture. 
     In a non-stick fryer or a cast iron skillet heat 1 cup oil. When oil sizzles when you flick breading into it, it is time to begin frying the fish. Place fish in skillet and fry on each side until breading is crispy and golden brown, and fish is flaky when tested with fork.
     How to fix Hush Puppies:
     In a medium-size bowl, mix together:
~3 cups fine, sifted corn meal
~ 1-2 cups buttermilk or regular milk
~2 eggs
~1 teaspoon salt
~1 minced onion
~3 tablespoons white sugar

Mix all of these together. Heat in a cast-iron skillet 1 1/2 cups corn oil until very hot. Place batter by tablespoon into hot oil and fry until golden brown on each side and is not batter-y.

For the salad:
 -Large bowl rubbed with garlic
--2 carrots, peeled and grated
--1-2 heads lettuce of your choice, washed and shredded
---1 small stalk celery, minced
--1/2 onion, minced
--1/8 leek, minced
--broccoli washed and in very small pieces
--1-2 fresh tomatoes, washed and minced
--juice of one lemon, sprinkled over the top before serving

 Allergen information: This recipe contains egg, milk and corn ingredients. 
To replace egg, use 1 tablespoon of applesauce in place of one egg, mixing with the applesauce 1 tablespoon baking powder and 1 tablespoon oil.
To replace milk, use either water, coconut milk, almond milk or rice milk.

Monday, February 23, 2015

Good and Simple

     Are you dealing with not much money but a desire to fix something satisfying? Here's the meal for you!
     This will be a two-dish meal: Beef stew and muffins. I will give the wheat version and the gluten free version for the muffins.
     Here's the recipe for beef stew:
     Chop 1 1/2 to 2 pounds of beef roast or steak into bite size pieces. Roll in some corn starch, flour, or white rice flour until thoroughly coated.
     Also mince 2 peeled carrots, 2 stalks celery, 1 onion, 4 cloves garlic, 2 fresh tomatoes, 3 peeled potatoes and 1 zucchinni.
     Heat 4 tablespoons olive, peanut or corn oil in a soup pot. When oil is hot, saute the vegetables, stirring frequently, then stir in the meat, also frying it in the oil. When everything is lightly browned, drain off any excess fat off. Then add enough beef broth/stock to fill the pot 3/4 of the way. (If you have no broth, then, in a separate large pot, bring water to a boil and dissolve bouillon, then add to meat and vegetables.) Simmer on low, stirring constantly until the flour is well-mixed into the broth. Then leave to simmer. (Stir occasionally after that to ensure that it doesn't stick.) 

Here's the recipe for the muffins:
Preheat oven to 400 degrees.
In a medium size mixing bowl (increase recipe if you need to) combine:
Wheat recipe:
~1 1/4 cups flour
~3/4 cup rolled oats
~1/2 cup sugar
~1/2 teaspoon salt
~1 teaspoon cinnamon
~2 teaspoons baking powder
~1 tablespoon applesauce
~1/4 shortening or oil
~1 egg, beaten
~1 cup milk
~1 grated apple

Gluten free, egg free, dairy free recipe:
~1/2 cup sifted brown rice flour
~1/2 cup sifted white rice flour
~1/4 cup sifted sorghum flour
~3/4 cup gluten free rolled oats
~1/2 cup sugar
~1/2 teaspoon salt
~1 tablespoon baking powder
~1 teaspoon xanthan gum, guar gum or cornstarch
~1 teaspoon cinnamon
~1/4 tablespoon applesauce
~1/4 cup corn, peanut or vegetable oil
~1 cup coconut, almond, rice or other milk or just water
~1 grated apple

     Stir batter thoroughly but not excessively--until all flour is dissolved and batter is of medium consistency (not thick and not thin). Pour into greased muffin cups (will make 1 dozen muffins.Sprinkle cinnamon/sugar mix over top of each muffin. Bake for 15-20 minutes, or until inserted toothpick comes out clean.
     Serve hot with the stew.

Allergen information: Wheat recipe is not safe for celiacs, those with alleries to wheat, or those who are wheat sensitive. Gluten free muffins are safe for those with intolerance to wheat, gluten (except for corn if you use cornstarch for a binding ingredient), eggs and dairy. 
Warning: If you have an allergy or intolerance to sunflower seeds, most almond and rice milks have sunflower lecithin in it.

Friday, February 20, 2015

Recipe for life

Have you ever wondered how to live a fulfilling life? Well, here's the key recipe:
~Limitless amount of trust in Jesus Christ ("Come unto Me, all ye that labour and are heavy laden, and I will give you rest. Take My yoke upon you, and learn of Me, for I am meek and lowly in heart, and ye shall find rest unto your souls.")
~Limitless amount of repentance ("Repent! For the kingdom of Heaven is at hand!")
~Limitless amount of prayer to God--not to a priest [Christ is our High Priest] ("Pray without ceasing")
~Limitless amount of gratitude ("In everything give thanks")
~ Limitless amount of compassion ("Whosoever hateth his brother is a murderer: and ye know that no murderer hath eternal life abiding in him. Hereby perceive we the love of God, because he laid down his life for us: and we ought to lay down our lives for the brethren. But whoso hath this world's good, and seeth his brother have need, and shutteth up his bowels of compassion from him, how dwelleth the love of God in him?")
~Never ending amount of love--true love ("Greater love hath no man than this, that a man lay down his life for his friends")
~Unfailing store of honesty ("Recompense to no man evil for evil. Provide things honest in the sight of all men.")
~Everlasting supply of forgiveness ("For if ye forgive not men their trespasses, neither will your father in heaven forgive you")
~Endless hunger for the Bible and God's ways ("Blessed are they that do hunger and thirst after righteousness, for they shall be filled")
~8 gallons of tears ("Blessed are they that mourn, for they shall be comforted")
~8 gallons of laughter ("A merry heart doeth good like a medicine")
~Endless store of joy ("The joy of the Lord is your strength")
Mix all of these together in a clay vessel (you) and allow the Lord to purify you in His oven of affliction. Let Jesus be the One to rule your heart and your life, and you will have joy and eternal life everlasting. If you try to do all this yourself without God's help, you'll end up burning forever in the oven of judgement, where the fire is not quenched and where the worm dieth not. It doesn't matter how old you are, or what you've done. Only... "repent therefore and be converted..." "Come now, and let us reason together...though your sins be as scarlet, they shall be white as snow, though they be as crimson, they shall be as wool."

Tacos de Mexico

There are two different ways that I've had tacos that are authentic. I will give you both kinds.
The first kind is how some Mexican friends taught us.
What you will need:
~Many heated yellow corn tortillas--each taco has doubled tortillas
~cut up limes
~3-5 pounds pork roast cooked very slowly and shredded
~2 pounds thoroughly cooked pinto beans (with garlic in them)
~1/2 head thinly sliced cabbage
~1 minced onion
~chopped clump fresh cilantro
~1-2 pounds Queso Fresco (fresh Mexican cheese)
~cup of tomato salsa
~cup of tomatillo salsa
~container of Pico de gallo (chopped tomato, onion, jalapeno, cilantro and tiny bit of lime juice--it's a fresh, chopped salsa)
~mole (guacamole and another kind of mole)
~side of Spanish rice
For the side:
~sliced 2 mangoes, 1 pineapple,2 bananas, 1 cup strawberries, and 2 apples
~fruit juice with 7-up or carbonated water mixed in

For the beans, if they are dry beans, rinse them in a sieve, then soak them in a pot full of water overnight, the night before you have the tacos. Then in the morning, drain the water out of the pot, and refill with purified water. Boil the beans, stirring frequently, then turn heat down to medium on a mild burner to simmer for several hours. Check occasionally and stir.
For the roast, place it in the oven with lots of water in a roaster, with slices of onion and garlic over it. Bake it covered at 375 degrees for the first half hour, then turn it down to 325 for the rest of the time. You will want to start it roasting 3-4 hours before the time you wish to eat. Serve shredded and hot.
For the cabbage, wash thoroughly, then slice very thinly on a cutting board, ensuring that you have no hard pieces. 
Mince the onion very finely, and make sure the cilantro doesn't have any stems when you chop it.
To make tomato salsa, this is what you'll need to do:
In a large food processor, blend:
~5-7 fresh tomatoes
~1 clump cilantro leaves
~1 minced onion
~1 clove garlic
~1 jalapeño
~pinch or two ground cumin
~little bit sugar (only a dash)
~dash of salt
~1/4-1/2 cup FRESH lime juice (do not use the already bottled lime juice--it won't taste right)
Note: Vinegar is not necessary. Real salsa doesn't have any vinegar--the vinegar is a gringo idea.
Taste test frequently, and make sure that you don't blend it to a watery pulp.

To make the tomatillo salsa:
In a blender, place 1 small onion, chopped, and a small clump of cilantro.
With medical gloves or plastic bags protecting your hands, place 3 chile de arbol, 1 jalapeño, and 3 good-size tomatillos into boiling water. Boil until they are bloated and soft. Place into blender with other ingredients. Blend until it is a pulp. Warning: to those who cannot handle very spicy, lessen the amount of hot peppers; chile de arbol and jalapeño are both hot peppers.

Place in a blender:
~4 peeled avocados
~1 fresh tomato
~1 fresh jalapeño
~juice of 1 fresh lime
~1 garlic clove, peeled
~1 teaspoon salt
Blend until smooth.

For Spanish rice:
Boil in medium-size saucepan, 4 cups tomato juice, 1/8 cup chopped dried tomatoes, 3 tablespoons dried onion, 1 teaspoon chipotle seasoning,  3 tablespoons dried garlic, 3 tablespoons dried cilantro and 2 cups white rice. 
Boil until rice is tender, stirring frequently to prevent sticking. Serve hot on the side, side by side with the beans. Remember to, when you serve the tacos, to double the tortillas per taco.
This picture is kind of how your tacos as mentioned above will look like:

Are you ready for the other way? Don't get overwhelmed! Just look at them like two separate recipes with the same subject!
This second method is simpler.
You have several options of meat:
~2-4 pounds Lengua (tongue)
~5 pounds Camarones (shrimp)
~4-5 pounds Pescado (fish--red snapper, whiting or tilapia)
~2-5 pounds Carne Asada (roast of any kind)
~2-5 pounds Filete de res o cerdo (steak of beef or pork)
~2-6 pounds Pollo (chicken)

I could give many more options, but I think this is enough.
Take your pick of meat, and look up how to cook it, then when it's done, chop it finely. When you have cooked it, you have the option of either serving chopped roasted/broiled meat, or frying it gently in a little bit of lard or oil.

Also to serve with it, you will want the different kinds of salsa and mole. That serve as an option for each person. Put on top of doubled corn tortillas the meat, 1 minced white onion and chopped cilantro. Place slice radish on the side as a garnish. Serve limes so each person can squeeze some juice on top of their own.
And...this is how it will look!

Dessert idea: sopapillas, fried icecream in a tortilla shell, or plantanos fritos (fried plantain)
Allergy info: Gluten Free
Contains: Corn, hot peppers

Thursday, February 19, 2015

Gli Spaghetti di mia Mamma

     Mama mia! If you want some good Italian spaghetti, just use this recipe! This is my Mama's autentico recipe...buon apetito!
     Brown 2 lbs. Italian sausage, with 1 red onion. Drain out any grease, then add: 2 jars well-seasoned (but not spicy) spaghetti sauce, 1 small can diced, stewed tomatoes, 2 peeled, grated carrots, 1 chopped or shredded zucchini, 3 cloves minced garlic, 1 tablespoon dried parsley, 2 teaspoons dried oregano, 2 bay leaves, 2 tablespoons fresh/dried crushed rosemary, 1 teaspoon or 1 sprig basil, 1 teaspoon sugar (white), and 4 oz. spinach fresh with tails removed or frozen  (if desired).
     Bring water to a rolling boil and add 1 large package Pasta d'Oro  corn pasta [gluten free] (if you are feeding a larger amount of people, you will have to double the entire recipe). Boil for 9 minutes, or until the pasta is soft but not mushy or soggy. Be sure to stir it frequently. Drain, toss with olive oil, and serve hot, putting meat and tomato mixture on top with each serving. DO NOT MIX PASTA IN WITH THE MEAT MIXTURE!!!! That will ruin it. Grate some fresh Parmesan cheese over the top of each serving.
Serve this meal with a side of salad or other vegetable, some garlic bread (gluten free, or otherwise) and some chilled grape juice. 
Dessert idea: Italian ices
Allergen information: Pasta d'Oro gluten free corn pasta is safe for those who do not have a corn allergy. For those who do, there are brown rice and quinoa pastas available in Wal Mart and other places. This is a gluten free meal

Tuesday, February 17, 2015


     This is a meal I fixed on my 19th birthday. It was a treat to fix it--partly because we have Jewish background, partly because I just enjoy cooking.
     First, I'll tell you what the meal will consist of, then I will tell you how to make it.
    Corned Beef                    Latkes          Fresh tossed salad or steamed broccoli

For the corned beef, either use canned corned beef and slice it; serving it cold or warmed. If you want fresh corned beef, follow the instructions on the package, ensuring that you cook it gently so as to ensure its tenderness.

Peel 7 large potatoes. 
Wash them well. 
Chop 3 potatoes and immerse them in water in medium pot and boil until very tender. 
Grate last 4 potatoes in food processor or hand grater.
Mince 1 onion, 3 cloves garlic. 
When all potatoes are ready, combine them and the onion and garlic in a bowl.
Pour in
2/3  cup corn, rice or matzo meal (gluten free matzo meal)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
3 tablespoons applesauce
3 tablespoons olive oil. 
Combine all ingredients well.
     Heat 3/4 cup corn oil in a cast-iron skillet. When pan and/or oil is very hot, pat potato mixture into small cakes and put on to cook. Make sure potato patties are a golden brown on both sides, and inside is slightly firm before removing from the pan. Drain on paper towels. Serve warm.

     If you would like to serve a tossed salad, here is what you'll need:
--Large bowl rubbed with garlic
--2 carrots, peeled and grated
--1-2 heads lettuce of your choice, washed and shredded
---1 small stalk celery, minced
--1/2 onion, minced
--1/8 leek, minced
--broccoli washed and in very small pieces
--1-2 fresh tomatoes, washed and minced
--juice of one lemon, sprinkled over the top before serving

If you want steamed broccoli, be sure to not overcook it!
Serve Kadem Grape Juice as a beverage.      I hope you enjoy! 
Dessert idea: Jelly Doughnuts (look up Joan Nathan's jelly doughnut recipe) 

Allergen information: Free of wheat, egg and milk
Recipe contains corn oil. Other oil may be used if desired.

Clams with fresh Spinach

     This is a recipe from my favorite Italian cookbook. It is quick, easy, and, if you can get the canned clams for a deal at a discount store, inexpensive!

-32 medium-size cherrystone clams in shells (or 4-6 large cans chopped clams) 
-1 package (10 oz.) fresh spinach,  several cans of canned spinach OR 2 bags frozen spinach
-2 large garlic cloves
-8 parsley sprigs, leaves only, OR 1 tablespoon dried parsley flakes
-1/4 cup olive oil
-1/4 cup sweet butter
-1/4 lb. onions, peeled and diced
-1 green pepper, chopped fine
-1 good-sized ripe tomato, sliced thin
-4 fresh sage leaves or 4 dried sage leaves
-1/3 teaspoon freshly ground black pepper and [salt to taste (optional: 1/8 tsp. if any)]

Open the clams, saving any juice, and chop the clams. Measure 1/2 of the juice and put any remaining juice aside for other uses. Wash the spinach and drain well if you are using fresh spinach. Remove any coarse stems and chop any large leaves. Chop parsley and garlic together. Place olive oil and butter in a saucepan and heat. Add onions, brown them, and add green pepper, spinach, tomato and the 1/2 cup clam juice. Stir, cover, and cook for 15 minutes. Uncover, stir, add chopped clams, and cook for 2 minutes. Add garlic and parsley mix, sage and pepper. Salt should be added if necessary, but may not be needed as clams are salty. Stir well; cook for 4 minutes. Serve clams and juice in deep soup plates. Serve with roasted Italian bread, and for beverage, chilled grape juice or lemon water.
Dessert idea: Italian ices
Allergen information: Gluten free.  Recipe contains shellfish

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