Black and White Wednesday: Ostrich Meat
January 24, 2012 | Filed Under Black and White Wednesday, Farmer's Market, Ostrich Meat | 7 Comments
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There’s lots to see, eat and buy at the Farmer’s market. Some of the items sold are everyday foods and others are unusual, like ostrich meat. From the looks of the sign, ostrich meat goes a long way. I can’t believe it. Wow! I don’t think I’ll be buying any ostrich meat, however.
Happy Black and White Wednesday!
Black and White Wednesday is a culinary photography event, which Susan of The Well-Seasoned Cook created and hosts. Stop by her blog to see who else played and learn how to play along with us.
Paz
Hearty Chicken Stew with Butternut Squash and Quinoa
January 19, 2012 | Filed Under Butternut Squash, Foods I Never Liked Before Until I Started to Cook, Poultry, Quinoa, Stew | 8 Comments
Introducing one of my new favorite meals of the season. I’ve discovered that I love squash and quinoa. Yay for the two!
Paz
Hearty Chicken Stew with Butternut Squash & Quinoa Recipe
from Cookin’ Canuck
Yield: Serves 6
Ingredients
1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
3 1/2 cups chicken broth
1 1/2 lb. boneless, skinless chicken thighs
1 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp kosher salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes
2/3 uncooked quinoa
3/4 cup pitted and quartered kalamata olives
Freshly ground black pepper, to taste
1/4 cup minced fresh flat-leaf parsley
Instructions
Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
Shred the chicken with your fingers or a fork.
Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
Stir in parsley and serve.
Black and White Wednesday: Hot Apple Cider
January 17, 2012 | Filed Under Black and White Wednesday, Food Blogging Events, Harlem/Morningside Heights, Hot Apple Cider | 8 Comments
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If you get too cold while shopping at the Farmer’s Market, you can warm up with a cup of Hot Apple Cider –Two bucks for a large cup and one buck for a small.
Black and White Wednesday is a culinary photography event, which Susan of The Well-Seasoned Cook created and hosts. Stop by her blog to see who else played. You can also learn how to play along with us there, if you’re interested.
Happy Black and White Wednesday!
Paz
New York Monday: 125th Street in the Evening
January 16, 2012 | Filed Under 125th Street, Harlem, Holiday Lights, Moon, New York Monday | 6 Comments
Holiday lights are still up across 125th street.
They stretch across town, from the East side to the West.
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However, the man-made lights don’t outshine the moon.
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It shines over 125th Street.
Looking through the wintry tree limbs, you can’t miss the moon.
Happy New York Monday, everyone!
Have a great week.
Paz
Green Banana Soup
January 12, 2012 | Filed Under Green Bananas, Green Plantain, Plantains, How Do I Love Thee? Let Me Count the Ways, Soups | 4 Comments
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If I ever went to Ecuador, I know I’d have no problem with the cuisine and eat well there. Lolita of Lolita’s Recipes post several recipes from Ecuador and over time, I’ve tried and enjoyed many of them. Here is the latest – Green Banana Soup (Repe Lojano), a traditional soup from the province of Loja in Ecuador. Basically it’s a creamy soup of green bananas, onions, garlic, milk, cheese and cilantro (cilantro!). Instead of green bananas, green plantains may be substituted.
In an earlier post, I mentioned that I mistakenly thought that green bananas and green plantains were the same. I later learned I was wrong. They’re definitely two different foods. They taste slightly different and it takes a little longer for one of them to cook.
Depending on where you live, green plantains are more readily available than green bananas. Luckily, I have no problem finding either in the supermarket.
Lola includes tips in her post on how to peel green bananas or plantains. They can be a little hard to peel.
I made my repe lojan on Christmas Day and served it, as suggested, with avocado, cheese, and aji (an Ecuadorian hot sauce, which I love). There was a little bit of soup left over and I think it tasted even better the next day. Next time, instead of green bananas, I plan on trying the soup with green plantains.
According to Laylita, there are different variations of this soup. Arvejas con guinea is a famous version and includes split peas. Another version, repe mestizo, is made with potatoes. More variations to look forward to making.
Paz
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Repe lojano (green banana soup)
Ingredients
- 10 green bananas or 6 green plantains, peeled and diced
- 2 tbs oil
- 1 white onion, diced
- 2 garlic cloves, crushed
- 4 oz of cheese: quesillo, a fresh farmer’s type cheese – can also use queso fresco or mozzarella
- ½ cup of milk or cream
- 1 bunch of cilantro, finely chopped – about ½ cup already chopped
- 8 cups of water
- Salt to taste
- Sides – Avocado slices, cheese slices and aji or hot sauce
Instructions
- Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
- Add the 8 cups of water and bring to a boil.
- Add the diced green banana or green plantain in batches, making sure that the water is boiling when you add each batch – to keep the bananas from darkening
- Cook over medium high heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.
- In the same pot, gently mash some of the bananas pieces to help thicken the soup.
- Crumble the cheese and add it to the soup
- Stir in milk or cream, cilantro and salt
- Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.
