Dear Eggplant,

Eggplant Stacks

Curried Coconut Eggplant with Potatoes

Fried Eggplant layered with Vegetables

Eggplant Tomato Casserole
with a side of avocado salad and tostones

Eggplant Sautéed with Tomatoes

Dear Eggplant,

There's a lot we need to talk about. We've been spending so much time together lately, and there's still so much you don't know about me, nor I about you. We should really get everything out in the open. So, here it goes.

I know I'm using you in peculiar ways that you may or may not be comfortable with, but I think you should be proud of yourself for being so dynamic and open to new ideas. Honestly, I had no idea you could bend, broil, bake, and fry so luxuriously. Of course it has been hard for you, especially since I've virtually ignored your needs and desires, without consulting you before I begin to peel and slice you up. I've been selfish, I admit it. It's that when I'm with you, I lose control. Everything becomes cloudy and the next thing I know, I'm reaching into the oven and I see what I've done to you. Cut open and bleeding for the whole world to see, and me, shameless, mouth-watering with the flavors that I know are coming to me. It's pathetic, really, and I just can't seem to stop.

But, eggplant! Oh, eggplant! The color of your skin reels me in, but it's your flesh that makes me sweat. Full of Fiber, Potassium, and Vitamin B-6, I know you'll help keep me strong throughout the day. And the many ways you move! - Eggplant Parmesan, Eggplant Stacks, Curried Coconut Eggplant with Potatoes, Eggplant Tomato Casserole, Sautéed Eggplant, and Eggplant Lasagna. The sheer breadth of your range is a gluten-free lady's dream.

Enough! You know too much already.



With love and devotion,

Lizzy Loo

Recipes

Eggplant Stacks


The fiance and I make this dish quite often. It's fast, easy, cheap, and it always tastes fresh and light. 

2 large eggplants, sliced into 1/2 inch rounds
1/4 cup salt, plus more for seasoning
extra virgin olive oil
2 tablespoons balsamic vinegar
freshly ground black pepper
3 large tomatoes, cut into 1/4 inch slices
2 cloves of garlic, minced
1 1/2 pound mozzarella cheese, cut into 1/4 inch slices

The first and most important thing I have learned about cooking with eggplant is its preparation. You MUST salt the eggplant before you use it. This step sweats out some of its naturally bitter juices and the eggplant becomes tender. To do this, place your slices in a colander that's resting over a large bowl.  Sprinkle the salt generously on each slice, and let it rest for about an hour.

Salting the eggplant.
This eggplant is sliced length-wise. For the purposes of this particular recipe, make sure you cut your eggplant in rounds, so they are small circles!

After the hour is up, preheat your oven to 450 degrees. Wash the eggplant in cold water to get rid of the excess salt. Place each eggplant slice in a single layer on a foil-lined baking sheet. Brush one side with olive oil and then again with balsamic vinegar. Sprinkle with freshly ground black pepper. Prepare another baking sheet by lining it with aluminum foil and drizzling it with 2 tablespoons of olive oil. Arrange the tomato slices in a single layer, sprinkle with salt and pepper, and top it off by adding the minced garlic.

Bake the tomato slices until they are soft and starting to brown, which is about 10-15 minutes.

Bake the eggplant slices until they are tender and well browned, which is about 20-30 minutes.

Once the eggplant and tomato slices are cool enough to pick up with your fingers, it's time to make your stacks! Layer 1 eggplant slice, 1 tomato, and 1 slice of mozzarella cheese on one of your baking sheets. Return them to the oven until the mozzarella begins to melt. Top with chopped basil or oregano for an elegant look and a fresh taste! Serves 3-4.



a buen tiempo!
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Curried Coconut Eggplant with Potatoes*

This Southeast Asian dish is one of my favorites. It is a perfectly filling vegetarian meal, but feel free to add a protein of you like! You'll be transported far, far away with this ethnic beauty.

2 medium to large eggplants (2 to 3 pounds total)
salt
1 tablespoon neutral oil, like grapeseed or corn
1 teaspoon mustard seeds
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon minced fresh ginger
2 tablespoons sliced garlic
3 large tomatoes, cored, peeled, seeded, and chopped (canned are fine! include the juices)
3 large potatoes, peeled and cut into 1/2 inch cubes
1 1/2 cups coconut milk
freshly ground black pepper
2 tablespoons freshly squeezed lime juice
minced fresh cilantro leaves for garnish

First, peel the eggplant and cut it into 1/2 inch cubes. Salt the eggplant, as explained in the previous step. After it is salted, make sure to rinse it in cold water to get rid of the excess salt.

Put the oil and mustard seeds in a large, deep skillet with a lid over medium heat. Cook the seeds until they begin to pop, which is about 2 minutes. Add the remaining spices, the ginger, and the garlic and cook, stirring occasionally, until the ginger and garlic soften, about 5 minutes.

Next, add the tomatoes, potatoes, eggplant, coconut milk, and a sprinkling of salt and pepper. Turn the heat down to medium-low and cover. Leave it for about 30 minutes, only stirring once or twice, until the potatoes are just about tender.

Finally, uncover and turn the heat back up to medium. Add more coconut milk or water if the mixture is dry. Cook, stirring occasionally, until both the eggplant and potatoes are very tender, about 15 minutes. Stir in the lime juice, adjust the seasoning, and garnish with cilantro.

Serve over rice or with tostones! Serves 4.



a buen tiempo!
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Fried Eggplant layered with Vegetables*



This dish is like Eggplant Parmesan, but instead of cheese, you use cooked vegetables. It is so full of flavor and different textures that it is sure to impress even the toughest critic! 

2 medium to large eggplant (2 to 3 pounds total)
salt
extra virgin olive oil as needed
All-purpose flour (gluten free) for dredging
Ground black pepper
1 carrot, diced
2 red bell peppers, cored, seeded, and diced
20 cloves of garlic, peeled
2 celery staks, chopped,
1 large onion, diced

2 cups Fast Tomato Sauce:
3 tablespoons extra virgin olive oil
1 medium onion, chopped
1 1/2 to 2 pounds canned tomatoes, drained and chopped (3-4 cans)
freshly ground black pepper


First, peel the eggplant and slice it into 1/2 inch slices, lengthwise. Salt the eggplant, as described in the first recipe above. Make sure to wash the eggplant afterwards in cold water to get rid of the excess salt.

Second, make and reserve Mark Bittman's Fast Tomato Sauce.  Heat the oil in a skillet over medium-high heat. Add the onion when the oil is hot and stir occasionally until it softens, about 2 to 3 minutes. Add the tomatoes and a sprinkling of salt and pepper. Cook, stirring occasionally, until the tomatoes begin to break down and the mixture thickens, which is about 10-15 minutes. Adjust the seasonings and set it aside.

Now it's time to fry the eggplant! Heat 3 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot, dredge the eggplant slices in flour one at a time, shaking off the excess flour before frying them. Put them in the pan, but don't crowd them - you'll have to fry the eggplant in batches. Cook for 3 to 4 minutes on each side, until they are golden brown. Add ground pepper to the slices as they cook and add more oil to the pan as needed. Lay paper towels on a large plate to drain the eggplant slices of the extra oil when they are done cooking!

Once you have fried all of your eggplant slices, keep the oil in the pan and the heat on medium.  Sauté the carrot, red bell peppers, garlic, celery, and onion for about 10 minutes - until they are all soft and tender.

Finally, lightly oil a baking dish. Pour some of the tomato sauce into the bottom of the dish, and layer with eggplant slices. Now add a layer of the sautéed vegetables and another layer of tomato sauce. Repeat until all the ingredients are used up!

Bake at 350 degrees for 20 to 30 minutes. Top with chopped parsley for garnish! Serves 6-8.



a buen tiempo!
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Eggplant Tomato Casserole


This dish is another one that is easy on the budget and on time. We loved this casserole - the layers of cheese makes it irresistible and its subtle flavors complement the richness of the tomato sauce.


2 large eggplants, sliced in 1/2 inch rounds
salt
2 tablespoons olive oil
2 cans of diced tomatoes
1 medium onion, diced
4 cloves of garlic, minced
1 handful of olives, pitted and chopped
1 pound mozzarella cheese, grated


First, slice the eggplant into 1/2 inch rounds. Salt the eggplant, as described in the first recipe above. Make sure to wash the eggplant afterwards in cold water to get rid of the excess salt.

While the eggplant is salting, make your tomato sauce. First, heat 2 tablespoons of olive oil over medium heat. Add the onion, and let it cook, stirring occasionally, until it softens, which is about 2 to 3 minutes. Add the garlic and olives and stir for about 30 seconds. Next, add the cans of diced tomatoes, undrained, and stir. Sprinkle in salt and pepper, and bring the tomato sauce to a boil. Lower the heat and simmer for about 20-30 minutes.

Once the eggplant is salted and the tomato sauce is made, it's time to assemble the casserole! Lightly oil a baking dish, and pour in a small layer of the tomato sauce. Arrange the eggplant rounds in a single layer. Add another layer of tomato sauce, and then add a layer of grated mozzarella cheese. Repeat the layering until all the ingredients are used up.

Bake at 350 degrees for about 30 minutes. The dish should be bubbling hot, and the cheese on top should be nicely browned! Serves 6-8.



a buen tiempo!
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Eggplant Sautéed with Tomatoes*


I've been savoring this dish all week for lunch, complemented by a side of rice and beans. Perfectly vegetarian, and not missing the meat for one second.


1 1/2 to 2 pounds of eggplant
salt
1/3 cup extra virgin olive oil
3-4 cloves of garlic
1 medium onion, diced
2 cups chopped tomato (canned works fine)
freshly ground black pepper
1/4 cup or more chopped basil leaves


First, peel the eggplant and cut it into 1/2 inch cubes. Salt the eggplant, as explained in the first recipe above. After it is salted, make sure to rinse it in cold water to get rid of the excess salt.

Put the olive oil, onion, and all but 1 teaspoon of the garlic in a large, deep skillet, over medium heat. After 2 minutes, add the eggplant and stir constantly until the eggplant begins to release some of the oil it has absorbed, which will be about 5 to 10 minutes.

Continue cooking, stirring frequently, until the eggplant becomes tender, which is about 30 minutes. Add the chopped tomato, and stir occasionally until all the tomato breaks up, for about 10 minutes. Add the garlic and cook for 5 more minutes.

Sprinkle with pepper and salt, if necessary. Stir in the chopped basil leaves and serve! Rice is a great side to accompany this dish, as well as tostones! Serves 4.

a buen tiempo!

*The recipes with a star (*) are taken from the 10th Anniversary Edition of How to Cook Everything by Mark Bittman. 

Greetings From A Much Needed Vacation!

I was sitting in my kitchen in High Point, NC, the day before I left for Santo Domingo, when I left wrote this post. I may or may not have been watching the Food Network and making potato salad to leave behind for my dad, as my mom got ready to return with me to the Dominican Republic for a week. Some delicious food and unforgettable moments have occurred since then, but I'll leave that to later and let this go on, even if it is a little bit late...

Man, what a legit trip. The change of pace breathed new life into me - going from the big (and dirty as ****) city of Santo Domingo, to calm, quiet, and oh so green High Point,  How did I not notice how lush High Point always has been? I was desperate for time with friends from home, and it feels like these moments recharged my battery. Sometimes you need to feel connected to those people who really know you - I am one of the lucky ones that can say that I know exactly where my home is.

...Or, I know where it has been until this point in my life. I'm assuming that for many people, something that goes along with growing up should be being able to be "at home" wherever you are. "Home is where the heart is," right? My new home is with Mario, wherever that may be. It felt so renewing to be around the support network that I know and love so deeply, but it's time to take a deep breath and jump into what is waiting for us.

Tomorrow I'm going back to the Caribbean to be with the fiancé in my brand new casita, and my mom is coming with me to spend some time with us. As sad as I am about saying goodbye again, I know this time that I'll be back at Christmas, and hopefully with the fiancé in tow. I'm crossing my fingers and toes that we will be able to come back together.

While I've been home, I've been cooking up a storm for my parents. I'm going to share a recipe that the fiancé and I love for Sunday lunches - Baked Fish with Rice and Pigeon Peas. I made it for my mom and dad, as well as teaching it to my mom - should that have been the other way around? Whatever, I'm more than happy to break tradition. 

Recipe

Baked Fish in Foil

2 fillets of whatever fish you're into
2 teaspoons olive oil
2 tablespoons sweet paprika
1 handful scallions, chopped
salt and pepper to taste
aluminum foil
baking pan

First, measure the thickness of the fish.  For every inch of fish, plan for 10 minutes of cooking. Fish cook at high temperatures, so preheat the oven to 425-450 degrees.

Second, cover your baking pan with aluminum foil and spray with non-stick cooking spray. Place each fillet on a piece of aluminum foil. Add 1/4 teaspoon of salt and pepper to each, 1 teaspoon of sweet paprika, and 1 teaspoon of olive oil. Top with the chopped scallions, and sprinkle each with the juice of 1/2 lime. Wrap the aluminum around each fillet like an envelope and place them on top of the aluminum covered baking pan. You can always add chopped vegetables if you wish! Change the seasonings and cooking juice depending on your cravings. Be creative - onion powder and cayenne pepper, lemon and orange slices with parsley and garlic, or dress to impress by cooking it in white wine.

Bake for the time you decided based on the thickness of the fillet.  The fish is ready when it is white and flaky. Squeeze another 1/2 lime on each of the fillet and pretend you are at a restaurant by the water, watching the yachts sail by in the distance. Make your own vacation.

 Before

After

Moro de Gandules (Rice with Pigeon Peas)

1 14 oz. can gandules verdes (green pigeon peas)

2 cups uncooked rice

3-4 cups water

3 tablespoons salt

4-5 cloves of garlic, minced

1/2 onion, chopped

2 tablespoons olive oil

First, heat 1 tablespoon of olive oil on medium-high heat in a medium-sized pot. Here in the Dominican Republic, I use a "caldero" or a "cast iron cooking pot" (picture to the left), with a perfectly fitted top.  Add the onions and stir. When they are translucent, add the garlic for about 1 minute. Then, add the can of gandules and salt. Stir so that the onions and garlic do not stick to the bottom of the pot. Scoop your uncooked rice into the pot along with the water and stir again. 


Let the pot boil on medium-high heat for about 20 minutes, or until the rice has soaked up all of the water. Then, take a large spoon and scoop the rice off the sides of the pot so that it is mounded together in the center. Sprinkle the second tablespoon of oil on top of the rice, lower the heat to low, and cover. Let the rice sit for another 15-20 minutes. When you take off the cover, the rice should be moist and fluffy.

Tostones o "Frito": A Dominican Classic

One of the first times I went to the fiance's apartment, the power went out. Here, we say that "the light went out" or "se fue la luz." I went to his house alone, after one of my daily Spanish classes that I took last year after work.  Exhaustion set in on the ride over, and the fiancé noticed when he came to pick me up. He offered to make me dinner, and frito is what he made, with all the lights out and one candle burning in his small kitchen. It was a lasting memory for me - sitting on the kitchen counter watching as he made something so natural for him, but just as foreign to me. 

This was in the beginning of our relationship, and I thought I had it made with a boyfriend that "liked to cook". 

Wrong. I bet an average 5 year-old in this country is familiar with how to make these bad boys - that's how often everyone eats tostones around here. When people ask who cooks between us, I say, "Mario makes the best frito." That normally gets a lot of laughs, and I didn't know why until I realized that everyone and their grandchild knows how to makes frito, and they do so all the time.

"Frito," or more formally called "tostones," are so good and easy, and you can eat them with anything. Whatever you normally eat with rice, eat it with tostones like a dip.  We eat them with any cooked vegetable, meat, cheese, or just with salt and ketchup. 

Recipe for Two

Tostones

2 green plantains

oil for frying

salt

1 lime

ketchup (optional)

First, peel your plantains. The best way to do this is to first cut off both ends and discard. Second, slice the plantain vertically two different times, from one end to another. Finally, remove the peel in pieces. If any parts of the peel cling to the flesh, remove with a paring knife. 

Now, you might be looking at your hands in shock.  The peel of plantains sometimes leave a sticky, black substance on your hands. Wash them right away so it is easier to get rid of, but don't worry, it's not fatal. 

Cut the plantains into 1/2 inch rounds. Fill the bottom of a large skillet with oil and let it heat all the way through. The oil needs to be hot hot hot before you fry the plantain pieces. When hot, add the plantain rounds. Let them cook for 2-3 minutes and flip them. Cook this side for about 1-2 minutes and then remove. Each side should be a golden yellow. 

Once they have cooled enough to handle, smash! your plantains with the bottom of a cup. That's right - pound the plantains with the bottom of a glass so that they spread out and looked squashed. Turn the heat to medium under your skillet with oil and place the newly squashed plantains in the oil. Let them brown a bit and flip them again. Remove and place on a plate covered in paper towels to drain. 

Sprinkle with salt and lime juice. Enjoy with whatever you like - start with ketchup and then work your way up. Serves 2.

a buen tiempo!

Thank You Cream Cheese and Chives Potatoes for Success in the Midst of Catastrophe

Man, I've been so frustrated in the kitchen this week. This Cream Cheese and Chives Potatoes side dish was one of my few happy moments. In the last few months, I've been lucky in that after afternoons of chopping and stirring and cooking that most of my inventions have turned out to be delectable. Until last week.

First, I made a flavorless Spanish tortilla with potatoes, eggs, ham, and tomatoes.

Second, I wanted to make Niños Envueltos, a typical Dominican dish that consists of ground beef and rice wrapped in cabbage and baked in a made-from-scratch tomato sauce. I 've never bought cabbage before and I bought it too green, making it impossible to wrap up the filling. The Niños Envueltos ended up as soft tacos, albeit delicious tacos, but it wasn't what I really wanted. However, the tomato sauce was just right. I'm making a pasta dish this week, so I'm hoping to make this sauce again so you can be included in its delight.

Third, I spent most of Sunday preparing conch, a seaside delicacy here, only for the end result to be...bitter. Who knew cooking with lime rinds leaves a painful aftertaste? (Evidently everyone at my house invited for lunch, except for me.) To make it worse, this was a meal shared with four other people. Ahh! *%#@^!!!!! *$%$*%* #@#**&!!!!

Instead of frustration, this time with the conch, I was embarrassed.

The lesson for last week's disasters is that I have to be patient with myself. I'm learning something new everyday about cooking, primarily by reading extensively online in my free time - blogs, recipes, cooking websites and magazines, and more, more, more, - but also by talking and asking questions to the fiance, coworkers, friends, and my mom. It's a process, and with every "mistake" that I make now, it is one less that I will make in my next attempts. Right? RIGHT?!

One thing I'm realizing is that my cooking style is all over the place. I really want to stick with the theme of my apprenticeship of Aunt Clara with her Dominican recipes, but then I get cravings for things like cream cheese and I shoot it all to hell. So, I'm making peace with the fact that I'm developing and learning about what I like and don't like in the kitchen, and you all just happen to be along for the ride. So...wear a seatbelt?

Case in point: Cream Cheese and Chives Potatoes. Really? Could anything be less Dominican? I used the ingredients I had left over from the Stuffed Chicken last week to make these potatoes, and they turned out to be unbelievably good. They should have lasted for a few days, but we ate them in just about 48 hours. And in silence, while looking at each other in disbelief.

If you are trying to impress, make these potatoes. They will be great for a party or a potluck. I'd even go so far as to say to invite people over and only serve them these beauties because they are that good.

So, thank you Cream Cheese and Chives Potatoes. As I was remembering each of the said catastrophes, I remembered you, and sighed in the remembrance of your deliciousness.

Recipe

Cream Cheese and Chives Potatoes

2 lbs. potatoes, quartered

4 oz. light cream cheese

1 small onion

1 large handful of chives, chopped

3 cloves of garlic, minced finely

2 teaspoons salt

1 teaspoon pepper

1 tablespoon paprika

First, boil the quartered potatoes in water with a generous amount of salt for around 15-20 minutes, or until tender. While the potatoes are boiling, make the cream cheese and chives sauce. In a saucepan, add the milk, cream cheese, garlic, 1 teaspoon of salt, pepper and chives. Stir until the cream cheese is melted and it is all thoroughly mixed together.

Preheat your oven to 350 degrees. Spread out the boiled potatoes evenly in a lightly greased pan. Pour the sauce evenly over the potatoes and then top with 1 teaspoon each of salt and paprika. Bake for around 20 minutes, or until the potatoes have absorbed almost all of the liquid of the sauce. Top with more fresh chives. Serves 4-6.

a buen tiempo!

First Sunday Lunch: Stuffed Eggplant with Moro de Guandules

On Sunday, our comedor (kitchen table) arrived and the fiance spent the afternoon putting it together.

Two of our friends came over on Sunday for our first big lunch together in the apartment! I made a big lunch with Stuffed Eggplant and Beans with Pigeon Peas (Moro de Guandules), which ended with Santo Libres (rum and 7up) and sitting on our roof, looking out at the ocean.

It was one of those oh so good kind of days.

The rice you see in the first picture is a typical Dominican dish. I love guandules, which are called "pigeon peas" in English. They are small and round beans that are similar in size and texture to lentils.

When the fiance and I go to his aunt's or mom's house for visits, there is always food involved. If rice and guandules are included, I tend to shamefully stuff my face with its delicious goodness. After about a year of desperate intervals in which I would (discreetly?) beg the fiance to request guandules if one of his relatives invited us over for lunch, I decided it was time to learn how to make them on my own. I started practicing in December, and now I have perfected my own breed of Moro de Guandules. "Moro" means that the beans and rice are cooked together, like you see in the picture.

Rice is such a staple part of the Dominican diet that I will spend some time devoting an entire section to different rice recipes. The next time that I make a Moro de Guandules, I will take pictures in every step of the process so you will see exactly how to make it. Consider this an "Introduction to Rice-Making".

Recipes

Moro de Guandules

1 14 oz. can guandules verdes (green pigeon peas)

2 cups uncooked rice

3-4 cups water

3 tablespoons salt

4-5 cloves of garlic, minced

1/2 onion, chopped

2 tablespoons olive oil

First, heat 1 tablespoon of olive oil on medium-high heat in a medium-sized pot. Here in the Dominican Republic, I use a "caldero" (picture coming soon), with a perfectly fitted top. Add the onions and stir frequently. When they are translucent, add the garlic for about 1 minute. Then, add the can of guandules and salt. Stir so that the onions and garlic do not stick to the bottom of the pot. Scoop your uncooked rice into the pot along with the water and stir again. Let the pot boil on medium-high heat for about 20 minutes, or until the rice has soaked up all of the water. Then, take a large spoon and scoop the rice off the sides of the pot so it is mounded together in the center. Sprinkle the second tablespoon of oil onto the top of the rice, lower the heat to low, and cover. Let the rice sit for another 15-20 minutes. When you take off the cover, the rice should be moist and fluffy.

Don't worry, cooking rice can be overwhelming at first. When I make this recipe again, pictures will be included and the step-by-step process will be easier to follow!

Stuffed Eggplant

3 eggplants

1 red bell pepper, chopped

1/2 onion, chopped

1 tomato, chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 egg

1/2 pound cheese of your choice (mozzarella)

2 tablespoons fresh basil, chopped

2 tablespoons oregano

2 teaspoons salt

1 tablespoon pepper

First, cut each eggplant in half lengthwise. Spoon out the pulp, chop it up, and set it aside. Reserve the eggplant shells on a large plate, and sprinkle with a dash of salt and oregano. Heat the olive oil in a pan on medium heat and then add the eggplant pulp, onion, tomato, red bell pepper, and garlic. Sautée until the vegetables are tender. Then, remove from heat and mix in the egg, 1/4 of the cheese, and the seasonings (basil, oregano, salt, pepper).

Now spoon the mixture evenly into the 6 eggplant shells. Place each one on a single lightly greased baking sheet. Bake at 350 degrees for about 25 minutes or until the shells are tender. Sprinkle the remaining cheese on top of the eggplant halves and broil until the cheese has melted. Serves 6.

a buen tiempo!

Dominican Arepitas and a little Julie and Julia Action

I've decided I'm going to cook my way, the best I can, through a popular - or better said - iconic Dominican cookbook: Aunt Clara's Kitchen.

Consider this an intercultural version of Julie and Julia. I'm embarrassed to say I got my idea from this movie, but whatever, I love Meryl Streep. The point is that I'm going to learn how to cook like a Dominican - but hopefully with less of the two scary ingredients that they use the most: salt and sugar.

Food is such an important part of any culture, and I really need to learn how to take advantage of what is available here. What better way to do it than copying Amy and Meryl?

I'll be going back and forth between Aunt Clara and my own recipe adventures, so don't be alarmed if you see something super North American like corn-dogs in the mix!

The recipe for today is simple: Dominican Arepitas. I'm going to dare to compare arepitas to our idea of dinner rolls. They act as a side to the typical Dominican lunch: rice, beans, and meat. They are sweet, addictive, and because I am not partial to what is eaten at what meal, I've been eating them for breakfast, lunch, and dinner.

Recipe

Dominican Arepitas

1 cup cornmeal

1/2 cup oil for frying

2 tablespoons milk

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon aniseed

2 eggs

Mix together all of the ingredients, except for the oil. In a frying pan, heat the oil. When it is hot, place one spoonful of the arepita dough at a time into the oil. Fry until golden brown on both sides and serve!

a buen tiempo!

Apple Mashed Potatoes: Thanksgiving in...May?

As I've mentioned before, potatoes are a big part of our diet here. I was getting sick of just boiling them, and I didn't want to use all the grease in frying them, so that's why I started thinking about new creative ways to make them tasty. First came the potato salads, and now has come Apple Mashed Potatoes.

This is a recipe I found on the Taste of Home website, and with a few original twists, they are right - it did make me think of home.

The aroma of the apples cooking made me think of how much I loved the cinnamon-cooked apples from Shoney's when I was little. The combination of scents together - allspice, potatoes, apples - reminded me think of Thanksgiving, when we ate together in a restaurant with all the delicacies that we would never make at home! And finally, mashed potatoes in general made me think of the delicious microwaveable bowls of creamy potatoes that my mom always bought as a side for dinner - pre-cooked and a handful of preservatives did not stop them from melting in my mouth. Hmmm.....delish.

Recipe

Apple Mashed Potatoes

4 medium potatoes, peeled and cubed

2 apples, peeled and quartered

1 teaspoon salt

4 turkey bacon strips, diced

1 tablespoon oil

1 small onion, diced

1/4 cup of butter (I never use real butter. Use whatever butter substitute you have - look for the heart-healthy kind!)

1 dollop of light sour cream

1 teaspoon cider vinegar

1 teaspoon sugar

1-2 teaspoons allspice or nutmeg

First, boil the cubed potatoes and quartered apples in enough water so that it covers them both. Then, when the potatoes and apples are tender (after about 10-12 minutes), add the allspice.

While the potatoes and apples are boiling, cook the turkey bacon in oil until it is crispy. Place the bacon on paper towels to drain. Save 1 teaspoon of turkey bacon drippings and use it to sauté the onions.

After the allspice has been added, wait about 5 minutes, and then drain the potatoes and apples. Remove the allspice. Add the butter substitute, light sour cream, cider vinegar, and sugar. Mash it all together until it is smooth. Add a dash of nutmeg, and top it all off with turkey bacon and onions! Serves 4-6.

a buen tiempo!

A Taste From Home: Potato Salads!

Original Southern Potato Salad

Asparagus Potato Salad

Ah, potato salad, a typical Southern food from the U.S. of A. Well, at least that's what I've been reading. Even though I'm from North Carolina, we did not each much potato salad in my house growing up - probably because of my sister, the picky eater! My sister, Caroline, was notorious for having a love for pizza and pasta when she was younger - and not much else! However, when I told my mom that I was making potato salad as a part of dinner last week, she surprised me by telling me her mother made the most amazing potato salad when she was younger. I don't have this recipe yet, but once I get it, I'll be sure to try it and add it to La Buena Fe.

Anyway, there are always potatoes and eggs in my house in the DR, so potato salad seemed like it could become a new staple for us. I tried one original recipe, and then I tweeked it to add in asparagus. They both turned out really beautifully.

If you normally stay away from potato salad because of the fat content, think again! One thing I have added in each recipe is the option of using non-fat, probiotic plain yogurt instead of mayonnaise. This change is wonderful because it does not take away from the taste, and it makes potato salad manageable in your diet. I used non-fat, probiotic plain yogurt in both recipes. They tasted great, and I felt good about what I was putting into my body!

Enjoy it as a side dish or bring a big batch to a potluck - however you decide, you will not be disappointed!

Recipes

Original Southern Potato Salad

4 potatoes, peeled chopped into cubes

4 hard-boiled eggs, peeled and chopped into cubes

1/2 stalk celery, diced

1/4 cup sweet relish

5 chives, diced

1 clove garlic, minced

2 tablespoons dijon mustard

1/2 cup light mayonnaise or non-fat, probiotic plain yogurt

salt and pepper to taste

First, boil the potatoes and eggs together for about 20 minutes, or until the potatoes are tender. Chop the eggs. In a large bowl, combine the potatoes, eggs, and all of the other ingredients together until everything is sufficiently mixed. Serve warm or chilled!

Asparagus Potato Salad

1 lb. potatoes, peeled and chopped into cubes

1 hard-boiled egg, peeled and cut into cubes

1 15 oz. can of asparagus (Or the equivalent in fresh asparagus! You wouldn't believe it, but fresh asparagus does not exist in the Dominican Republic!)

1/2 sweet onion, diced

1/2 red pepper, diced

5 chives, diced

1 clove garlic, minced

2 tablespoons sweet relish

1/2 cup light mayonnaise or non-fat, probiotic plain yogurt

2 tablespoons dijon mustard

salt and pepper to taste

First, boil the asparagus (canned or fresh) until it is tender, which is only about 5 minutes. Second, boil the potatoes and eggs for about 20 minutes, until the eggs are cooked and the potatoes are tender. Chop the eggs and place them along with the potatoes and asparagus in a large bowl. Add the onion, garlic, sweet relish, red pepper, light mayo or yogurt, dijon mustard, salt and pepper and mix gently. Serve warm or chilled!

a buen tiempo!

Salmon Pesto and Hot Green Bean Salad

Because I'm not sure the photograph gives justice to this creative, delectable dish, I'll share a little bit about how I felt as I ate each melt-in-your-mouth bite.

"Wow, I'm so proud of myself for choosing fish and vegetables for lunch today. That's right diet - I win this battle! But the salmon tastes so....light and, delicate like butter. Wait, is that...yes, yes it is... a sun dried tomato pesto, freshly made from scratch? ohhh And, oh, oh, oh, do I taste coconut in my green bean bite? With a hint of spice???....I do, I really, really do..."

If that personal moment isn't convincing, I don't know what is.

Recipe:

Pan-Seared Salmon Pesto:

2 fillets of salmon

1/2 cup of cilantro

1/2 cup of sun-dried tomatoes

1/3 cup of almond slices

3 tablespoons of olive oil

salt to taste

Prepare the pesto by putting all the ingredients, except for the salmon of course, in some sort of food processor. Don't worry if you feel like your cooking is limited because you might not have what some would consider the basics in food preparation supplies - I made my pesto in a blender!

Cover one side of each of your salmon fillets with your pesto. Place 1-2 tablespoons of olive oil in your pan and wait until it is thoroughly heated. Add your salmon and cook each side for 5-7 minutes. This time is based on an average thickness - not too thin, not too thick. You may have to adjust this time depending on the thickness of your filet. Serves 2.

Hot Green Bean Salad

12 ounces of green beans

15 ounces of whole mushrooms, cut in half (They don't have to be fresh! The kind I buy are canned - Roland whole button mushrooms)

3 cloves of garlic, minced

1/4 cup of shallots, diced

3 tablespoons of olive oil

3 tablespoons of paprika

1-2 tablespoons of oregano

1 tablespoon of cayenne pepper

1/3 cup of cream of coconut (It comes in a can by Goya, 15 ounces)

1/2 lime

Blanch the green beans for about 10 minutes. While they are boiling, add oil and the shallots into a pan. After a couple of minutes, add the garlic. After a minute, add the mushrooms. Once the green beans' time is up, add them to the pan with the three spices. Take the 1/2 lime and squeeze the juice into your almost complete hot salad. Let the mixture cook together on low heat, covered, for about 15 minutes. Finally, add the cream of coconut. Taste the hot green bean salad, and add salt to taste! Serves 2, with a little bit of leftover for snacking!

a buen tiempo!

P.S. Don't worry, the first improvement to my brand spankin' new blog will be its FOOD PHOTOGRAPHY! Everyone has to start somewhere, right?