Thanksgiving Recipe: Just Chill

From the New York Times, click here.

Pork Loin

1 lb pork loin

Everyday seasoning
Rosemary
Finely chopped onions
Olive oil

Marinade:
Steak sauce
Lemon juice
Worcestershire sauce
Dates Honey

1. Place olive oil and onions in the slow cooker. Start on High.
2. Prepare the marinade and let the pork loin sit in the marinade for about 15 mins.
3. Place the pork loin in the slow cooker and cook for 1 1/2 hours.

Photo: http://blog.kimberlykaye.com/page/2/

Bagno Cauda, 1960*

I saw this in the Sunday Times and I just loved the page layout. The recipe? TO DIE FOR!

*from the New york Times: Recipe Redux
http://www.nytimes.com/2009/11/08/magazine/08food-t-001.html?_r=1&ref=magazine
http://www.nytimes.com/imagepages/2009/11/08/magazine/08food-1.html

Naked Apple-Walnut-Raisin Cobbler

Thanksgiving is just about a few days from now and although I will not cook for Thanksgiving (for cultural reasons), there are many personal and family reasons to celebrate Thanksgiving.

After placing my catered order for 2 for the Turkey Day, I decided to make my own dessert. Not only is it less expensive but it will also make me commune with my kitchen. My dessert sans crust, is the basic filling for a cobbler, a deep dish dessert from the South. So, as they say over there: Get ready to slap yo' mama!

2 apples, peeled, cored and chopped medium. (Listen, I am not particular with the apples whether they are Winesaps, Macouns or Jonah Golds. Just make sure they’re apples!)
1 t of nutmeg
1 t of cinnamon
1 T olive oil
½ cup walnuts, chopped
½ cup raisins


1. Mix all ingredients right in the slow cooker.
2. Cook on High for 2 – 2 ½ hours or until you achieve the consistency that you want. But remember: do not open the slow cooker top when cooking. 20% of the heat is lost every time you open the top. That’s why slow cookers have a glass top – so you can see what’s in it.

Note: Notice the absence of sugar? In trying to be healthy, I don't add sugar as much as possible. But check the "sides" for this dish below. Decadent!

"Sides" - Serve with ice cream, sweet cream or whipped cream.

Credit for the Southern expression: http://cherryhillcottage.typepad.com/cherryhill_cottage/2007/10/apple-walnut-co.html
Photo: http://www.zeek.net/610armon/

Flounder with Tangy Parsley and Caper Sauce

1 lb flounder (about 4 pieces)
1/3 cup parsley, chopped
Olive oil
3T capers
Sherry or Cooking Wine
Lemon Juice
Onion, chopped
Salt and Pepper
Rosemary

1. Coat the flounder pieces with the combined mixture of olive oil, cooking wine and lemon juice.
2. Sprinkle salt, pepper and rosemary on the flounder fillets.
3. Put a thin layer of onions on the slow cooker.
4. Place the fillets in the slow cooker and cover with parsley and capers.
5. Cook on High until the fillets are opaque.


To make a meal: Steamed white rice and string beans with walnut halves and tomatoes (see recipe below)

String Beans with Walnut Halves and Tomatoes

1/2 pound string beans, cut on the ends
walnut halves*
tomatoes, chopped
1/2 chicken bouillon cube
onion, chopped

1. Combine the tomatoes and onion in the boiling water with the chicken bouillon cube.
2. When they achieve the translucent color and combined flavors, place the string beans and blanch until they become crunchy.
3. Place the walnuts and mix lightly in with the string beans and tomatoes.

*I prefer my walnut in half pieces and not chopped into tiny bits. I like the crunch of the nuts.

Photo credit: http://foodandstyle.files.wordpress.com/2009/09/green-beans-lr.jpg

Mixed Vegetables with Cashew Nuts

1/2 pack of frozen mixed vegetables - no chopping, no hard work!
1/2 chicken bullion cube
chopped onions
cashews

1. Boil 1/2 chicken bullion cube and onion in 1 cup of water
2. Place the mixed vegetables and cashews
3. Cook for about 5 minutes or until ready

Serve with steamed rice.

Now, that wasn't hard! Was it?

Photo credit: http://www.motherexport.com/products/cashew/Vietnamese_Cashew_Nut.jpg

Vegetarian Chili - The Slacker's Way

Note: This post is not a paid advertisement!






Sometimes, you just want to rein in your wild side and play it safe. When it comes to anything almost 100% vegetarian, I look on both sides of the street, think twice and sometimes, even pray.

This is what happened to my Vegetarian Chili. I decided to purchase it from Whole Foods and throw it in the slow cooker. Okay, I admit, it is a cop-out. But it is delicious! Just don't forget to add a half-can of whole kernel corn.

Olive Oil and Balsamic Vinegar Dressing

1 sprig fresh oregano
1 sprig fresh thyme
1/2 or 3/4 cup olive oil
1/4 cup balsamic vinegar
salt and pepper to taste

Directions:
In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.

Note: I wanted the dressing to be less oily so instead of 1 cup olive oil, I first used 1/2 cup and gradually increased it to 3/4 cup to suit my taste and consistency.

Ref: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=14477&origin=detail&servings=6

Encore: No Brainer Salmon Fillet

I am cooking the Icelandic salmon using a previously published recipe of mine.

1 pound of salmon fillet

Lemon, salt and pepper

Onion – medium and finely chopped

Finely chop the onion and place on the bottom of the slow cooker. Place the salmon fillet and rub the lemon, salt and pepper.

Cook on High for 2 hours or until done.

Top salmon with fresh dill.

Serve with small boiled potatoes with parsley (or dill) and butter.

Bon appetit!

Ref: http://slowcookfor2.blogspot.com/2008/07/jun-28-2008-no-brainer-salmon-filet-on.html

Deanna's Simple and Healthy Arroz ala Cubana

I bought a 1/4 lb. of ground lean beef to add to my pasta sauce. But I changed my mind and decided to be more creative. Why not make Arroz ala Cubana? I remember this dish was one of the recipes taught to us in a Home Economics class in elementary school. That was all I remember about the Home Economics class. Long of it, I failed that class of course, opting to stay in the playground the whole afternoon (long story). The VERY long if it, I remember the taste and delicious odor but not the recipe. But here's a simple one I prepared sans web research which you can use as a base. Then, on your own, you can trawl the web for more involved recipes of Arroz ala Cubana.

Result: The level of involvement was more on the eating than the cooking. I added peas for that extra nutritive value. The requisite fried egg (fried in little butter) had no yolk, for health reasons.

1/4 lb ground beef
1 medium sized tomatoe, cubed
1/2 red pepper, sliced
1 medium sized onion, chopped
2 T Worcestershire sauce
1 box of raisins (you must have them to achieve the balance of flavors)
salt and pepper to taste

Combine all ingredients, blend well and cook in the slow cooker on High for 1 hour.

Serving suggestions:
1. Remove the yolk and fry the egg white for a more healthy option.
2. Serve seamed green peas instead of plantains

My habib and I love the arroz! Viva Cuba! Cuba Libre!