Black and White Wednesday: Brussels Sprouts
January 31, 2012 | Filed Under Black and White Wednesday, Brussels sprouts, Farmer's Market, Food Blogging Events, Foods I Never Liked Before Until I Started to Cook, Harlem/Morningside Heights | 8 Comments
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I posted a colored version of this picture on my photo blog and commented that I never liked Brussels sprouts. To my surprise, I received a lot of Brussels sprouts recipes. Very exciting! I’ve been trying all the suggestions and enjoying them. I’m shocked that I actually LOVE Brussels sprouts, now. Shocked! Here’s a recipe my friend shared with me. I love the mix of the mushrooms, onions and Brussels sprouts.
Peel off marred outer layer
Cut in half
Put in colander and wash (run water over them, gently toss with hands)
Let them drain and dry; bounce them around in the colander a little to get out excess water
Sautee the brusssel sprouts in a little bit of Extra Virgin Olive Oil. After a few minutes chopped (but not finely chopped) onion, Once sprouts are softened (no where near mushy), add sliced mushrooms and cook until sprouts are tender and onions have begun to caramelize. The last steps will be on highest heat without burning the food.
Add salt and garlic powder (or fresh minced garlic) when you add the onions.
This is my photo submission to Black and White Wednesday, 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
New York Monday: Red Rooster
January 30, 2012 | Filed Under 125th Street, Harlem, New York Monday, Restaurants | 4 Comments
The Red Rooster is a restaurant/bar located in Harlem. It’s owned by award-winning Chef Marcus Samuelsson, an Ethiopian-born chef who learned to cook from his adoptive Swedish grandmother. The restaurant is named after a legendary speakeasy in Harlem. It serves traditional American, Scandinavian, seafood and southern/soul food. I haven’t eaten there yet. Maybe one of these days, I’ll have a chance to go inside.
Happy New York Monday!
Paz
Recipe posted in the window.
Located near 125th Street/Lenox Avenue.
Black and White Wednesday: Ostrich Meat
January 24, 2012 | Filed Under Black and White Wednesday, Farmer's Market, Ostrich Meat | 10 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
