It is red & green peppers with yellow squash and zucchini with Italian seasonings and olive oil, grilled. Nice!
It is mushrooms and red onions in olive oil and balsamic vinegar. Nice!
(Starter necessary for the recipe posted below today 07/27/19 — category: “bread” for both posts.)
(Note: the Amish Friendship Bread Starter Recipe that you need to complete this recipe and it’s many exciting variation links listed on the same page as this is posted above this recipe today on CPR; for search purposes: 07/27/19 — nothing like finding the bread in categories and not the starter; but it should also be in “bread”.)
There’s a new Barbecue place in town, open only on Saturdays, with a 2 hour waiting line, and I have been meaning to go there for the last 3 months but I keep on procrastinating eating over there. Their barbecue, especially the pork ribs are supposedly amazing. Last week during work, I had the craving to eat some so I bought some pork square ribs at the local Aldi’s on the way back from work and pan fried some ribs myself. While it isn’t smoked or barbecued, it certainly doesn’t lack in flavor. The recipe is pretty easy and can be made within the hour. Pair it up with some good sides and you got yourself an exquisite meal. And Yes, I will be going to Hurtado’s barbecue at Arlington real soon!
Pork Square Ribs
Pork Square Ribs- Rack of 7
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Okay, I LOVE okra. I got a pound of it at my farmer’ market ten days ago, and another pound this past weekend.
This stuff is FRESH! It will last a lot better and longer than the okra I see at my supermarket, which at least here, is already shot and inedible.
Soaking it in vinegar and salt, and then rinsing vigorously, is supposed to make okra less “slimy”. I’m fine with okra in any form, but I decided to try the soaking method for this recipe, to help my readers out.
If you are interested, I also have a recent vegetarian okra recipe done Indian style.
Prep time: 1 hour to soak, 20 minutes for other preps.
Cook time: 45 minutes.
Rest time: Not needed.
Serves: 2-3 main, 4 to 6 as sides.
OKRA, MEDITERRANEAN STYLE
* 1 pound fresh…
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Because the okra, the paste tomatoes, the mushrooms and that onion were looking at me accusingly, and the okra was reminding me I bought them nine days ago.
Because one should be creative when facing one’s fridge, and that veggie doomsday clock which was ticking down! And they need to remain tasty.
Because these foodstuffs are still good, but needs to be cooked… NOW! Not tomorrow, but now. I am NOT Martha Stewart.
Those okra: Tucked into a side corner of the fridge — out of sight, out of mind. My fridge is like that. A Bag of Holding. The fridge is so small that things have gaps to hide behind other things in.
Note: this okra after nine days looks a heck of a lot better than any okra I find at the supermarket, the day I see it at…
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Contains: Nightshades. Is: Vegetarian, vegan, Paleo, Whole30.
Aromas and tastes were awesome. (This serving was actually breakfast here, this past Wednesday.)
I’ve been wanting to do a vegetarian Indian okra and mushroom dish for awhile. Everything else was here to hand, just needed the inspiration towards putting this all together. Will be getting three good meals out of this.
Just about cooked here. Aromas are wonderful. The green not yet mixed in – that’s curry leaf.
The okra (bhindi or vendakkai) is not at all slimy in this recipe – both the longitudinal cutting, and the high acidity of the tomato, defeat any slime. Personally, I don’t mind the slime, but wanted to cook this the best for the majority of my readers. Try to find it as fresh as you can – I have the best luck at Indian specialty markets. Alas, this batch came…
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How do you make nutritious garbanzo beans/chickpeas curry delicious, without the use of garam masala or herbs, or even without using cheese?
Know the recipe …
Delicious Garbanzo Beans Curry without the use of Garam Masala or Herbs:
Quantity of garbanzo beans: approx. 125 gm.
Soak the garbanzo beans overnight in adequate quantity of water before cooking the chickpeas/garbanzo beans for approx. 20 minutes in a pressure cooker, in adequate quantity of water in low to medium heat.
I opted to cook the garbanzo beans curry in an iron wok/kadai.
Add 1/4 tsp. of fenugreek seeds in warm, adequate quantity of sunflower oil (or any other mild-flavour vegetable oil), blend this mix with finely sliced pieces of a big onion, smidgen the mix with salt – according to preference…
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Here I am with another of my beloved legumes soups 🙂
As I said many times, I eat legumes regularly, and I like to have dinner with legumes soups. Even in summer, in that case I eat them just warm 🙂
You can mix them how you prefer (of course you have to take care with their times), this time I’m going to use grass peas Serra de’ Conti type (they cook faster than other types), lentils of Colfiorito (they don’t need to be soaked and cook faster than others, and don’t lose the peel) and buckwheat (which is not a legume and it’s not a cereal, but it’s also good).
It’s a very easy recipe, let’s see.
INGREDIENTS (4 people):
- 200 g grass peas
- 100 g lentils
- 50 g buckwheat (or pearled farro, or pearled barley)
- 1 onion
- 1 carrot
- 1 rib of celery
- 1 chili (if you like…
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“Past’ e patane” they say in Naples 🙂
Many times people tell me “you eat pasta so often? it’s not good”, so probably some of them could be shocked to the idea of pairing pasta and potatoes in the same recipe (“carbs with carbs, oh my God!“), especially according to some modern and trendy diets spreading on the web nowadays, but….yes it’s possible 🙂
As I repeated many times, we don’t have to eat something every day of the year but sometimes everything is ok, especially if we are always cooking with passion, with good ingredients and if we are looking for our “stomach happiness” every time we sit at the table and every time we look inside our dish 😀 if then we also might want to have a look at some official statistics we can easily find out that Italy is still in the very top…
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This recipe it’s very similar to the recipe I showed in the post “Pasta e Fasule“, just this time we use chickpeas and not beans 🙂
Like that recipe, also this one is traditional of Naples area.
It’s a creamy pasta, quite thick, but of course everyone can choose to have it more or less creamy/thick by adding more or less water.
I really like these kind of recipes with legumes, they are healthy and they have a lot of good nutrients.
As many other people do, I like to add a small piece of pancetta or lardo too, and also a Parmigiano Reggiano rind to enhance the final taste, but if you don’t use them then this recipe can be absolutely vegan/vegetarian 🙂
As I wrote in the other recipe, you can use the pasta you prefer, the best choice is probably some pasta IGP from Gragnano which…
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Lentils are a very good and healthy legume, rich in proteins and in iron.
There are various types of lentils, with different colors, shapes, size. And differently than other legumes it’s not needed to soak them for hours in water, at least not in this recipe.
What I used in this case are “lenticchie di Colfiorito“, as the name suggests they are produced in the plateau of Colfiorito, at 1400 meters of altitude, an area which is famous for this production and these lentils have a small size, they are one of those types which don’t lose the peel while cooking and they stay firm after cooking, which is important for the final texture of this dish…
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Have you ever tried this traditional recipe from Sorrento (and extended to the Naples area)? If the answer is no, then you definitely should 🙂
I prepared them together with my wife, it might sound a bit long to prepare, but it’s not too complicated and what’s more important it’s very very good 🙂
The ingredients are simple, and as always the attention to the details will lead you to the best results. And we always aim to those, right? 😉
As I said it’s a traditional recipe typical of the Sorrento coast area, one of the most beautiful and fascinating locations in Italy, traditionally it was a dish for the Sunday, and you can find it in the near city of Naples too. There are some variants, and in Naples you could find also a version with the Neapolitan meat ragù rather than the tomato sauce, but what I’m going…
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Here it is a new post with a recipe from the endless world of the Italian focaccia/pizza 🙂
This time we are in Liguria region, more precisely in the western part bordering with France.
The Piscialandrea it’s just one of the many names that this recipe has between the villages and towns of that area, but the recipe is basically the same, with few little variants.
It’s a very old recipe that dates back to 1300-1400, originally it was made without tomato (and that version it can be still found in the French recipe called Pissaladière, from the city of Nice which is exactly bordering with Imperia province, and until 1860 was part of the Kingdom of Sardinia, and Italian was the main language), but then after the discovery of America also tomato has been added.
One of the most common stories about its origin says that its…
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Here it is another type of focaccia/pizza that is possible to find travelling through Italy 🙂
This is a recipe typical of the city of Trapani, in western Sicily, and its name derives from an ingredients which is used in high amount, the oregano (which in local dialect is called “riano”). And all the other ingredients are simple but together they create an amazing flavor.
The history of this product it’s not too old, it seems it was created for the first time after the Second Worldwide War by such Michele Calvino, one of the first “pizzaioli” in Trapani.
The easiest recipes suggest usually shorter times and more yeast, but as always we can obtain better results if we give to the dough more time for the maturation, and that’s what I always do.
INGREDIENTS (2 pieces of good size):
- 500 g flour (80% durum, 20% wheat)
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Fresh Bombay duck fish is a meaty, mild-flavour and odorless fish, Bombay duck fish is available in Mumbai almost the entire year and is economical as compared to other fishes.
Fresh Bombay duck is a fantastic fish fry to consume as it effortlessly melds with the flavour of the marinade, this fish is coated with flour before frying – the marinade and the coat of flour makes the fish taste fantastic, the texture of the cooked meat is exceptionally soft; and it also contributes to several health benefits.
Bombay duck is a scaleless fish which makes this fish extremely easy to clean; after cleaning the fish, squeeze the fish hard to remove the excess water from it; this fish is extremely velvety in texture, cutting them into smaller piece makes it easier to fry.
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On February 24, 1821, in the town of Iguala (currently in the Mexican state of Guerrero), Mexican military leader Agustín de Iturbide presented a plan declaring Mexico as an independent country, to end a cruel war that had lasted almost a decade. Iturbide also imagined a flag, created under his watchful supervision; the design included diagonal bands in different colours, representing three principles, which were demanded as basic guarantees in his plan: Green – Independence, White – Religion, and Red – Unity. This flag was adopted that same day by the Mexican Army (named Ejército Trigarante – Army of the Three Guarantees), and is considered the precursor of Mexico’s flag. Iturbide’s “Plan de Iguala” (“Iguala Plan”), was also the basis for the formal Treaty of Córdoba, in Veracruz, an agreement that recognized Mexico’s sovereignty and arranged for the withdrawal of the Spanish army, signed a few months…
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The Meso and Native American three sisters – squash, beans and corn – are not only one of the best examples of companion planting (see my previous post), but also make an amazing nutritional bundle; carbs, fibre, vitamins and the powerful protein complementation of the grain/legume combo are all amongst the many strengths of these three gifts from Nature. In Mexico, zucchini are used in many recipes, from ritzy stuffed baby zucchini, to simply stewing them in tomato sauce; the latter is not only a popular way to cook zucchini, but when its sisters are added – in the form of green beans and corn kernels – the dish becomes a complete meal.
Three Sisters Stew (Zucchini with Corn and Green Beans) –
Estofado de las tres hermanas (calabacitas con elote y ejotes)
2 tbsp. oil
½ onion; chopped
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In my garden, my Scarlet Red runner beans are blooming (photo below, left), and my heirloom Calypso already have a few pods (photo below, right):
At my local supermarkets, large bags of fresh green beans are available right now, so I got one. Green beans are better the sooner they are processed, so I washed them, trimmed the ends and sliced them into one-inch long sections. Since it was far too much to use at once, I added them to a pot of boiling water (photo below, left) and let them cook, at high heat to keep them rolling (photo below, right):
After a few minutes, when the beans had turned a bright tone of green, I removed them from the heat, rinsed them in cold water and let them drain in a colander:
I divided 2-cup batches into freezer bags to store for future use, reserving two cups for…
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