Tri Traveling Foodie

This is a simple recipe that is baked in one casserole dish. This makes for easy clean up afterwards. Baked Eggplant: 2 cups of tomato sauce (see Basic Homemade Tomato Sauce Recipe -December 2012) 1 medium eggplant seasoned bread crumbs (approx. 1 cup) 1 cup of half and half (you can use skim milk also) Preheat oven to 350 degrees. Spray a baking sheet with olive oil spray. I usually don't use olive oil for this step because it can get greasy. Slice 1 medium size eggplant. Each slice should be about 1/4 inch thick. Have a bowl filled with half and half, and a pie plate filled with seasoned bread crumbs. Dip each piece of eggplant in the half and half until fully coated, then into the bread crumbs. Lay the eggplant slices on the baking pan and cook for 15 minutes on one side, flip them, and cook for another 15 minutes until the slices are soft. Parmesan Potatoes: 4-5 medium size red potatoes 1/2 red onion 2 tsp garlic powder (or more if you are a garlic lover

Did you know Guacamole was invented by the Aztecs? This avocado spread dates back to the 1500's. This lovely dish is also very healthy for you because avocados are a real super food.  You can read more on the history of Guac here: http://www.burritophile.com/articles/2006/02/quick-history-of-guacamole.php Ingredients: 3 ripe avocados (I prefer Hass) 1 medium size tomato diced 1/2 red onion large handful of cilantro Salt to taste Juice of 1 lime (optional) Directions: In a food processor, blend the juice of the lime, cilantro and and onion. Cut and scoop the avocado into a small bowl. Add the diced tomatoes and the mixture from the food processor to the bowl. Then add salt to taste (approx. 1-2 tsp) Using a fork or a large spoon, mix everything together well and mash down the avocados. Voila! Avocados can become brown very quickly just take the pit of the avocado and place it in the guacamole and it will never go brown. This is a very handy tip when you  have g

This is a basic chicken and rice dish. It is easy to make and only 1 pot is used so the clean up is very fast. For this meal, you will need a large pot and a food processor. This recipe will serve 4-5 people. Ingredients: 6 chicken drum sticks or thighs 1 tomato chopped (chop the tomato into 5 or 6 large chunks) 1 sweet onion 6 garlic cloves 1 bunch of cilantro 1 red pepper 1 green pepper 1 hot pepper (optional) 1 packet of Sazon Goya con Culantro y Achiote salt and pepper to taste 3 cups of dry white rice  1tsp. sugar (optional) Directions:  In a food processor blend the onion, garlic, cilantro, and peppers. It will make a nice paste. Pour a little olive oil to coat the bottom of the pot and add the sugar. Brown the chicken on both sides over medium/high heat. If you use the sugar, the chicken will brown very quickly. Once the chicken is browned, add the mixture from the food processor to the pot. Saute for 5-8 minutes on medium heat. Add 3 cups

Hummus is a favorite of mine. This basic recipe is from one of my favorite cookbooks "Moosewood". I made some small changes to the recipe. Hummus is an Arabic and Middle Eastern dish that is very versatile. You can use it as a spread on sandwiches instead of meat, or it can be used as a dip for fresh vegetables. Hummus is an ancient food. The earliest known recipes similar to hummus were written in cookbooks published in Cairo in the 13th century. Hummus is not only delish, but it is also very healthy. It is high in iron, vitamin C, folate and vitamin B6.  Here is my simple recipe. Feel free to experiment with different seasonings. I have included two of my favorites. You can use canned chick peas as well, but I prefer the dry beans. Just remember to soak the dry beans the night before. This recipe makes a lot. I use 2 containers, and put half in the fridge and the other half in the freezer for a later time. Ingredients: 1 bag dry chick peas (makes approximately

I just created this recipe from the vegetables and meat that I had in the fridge. I wanted to use these items up before they went bad and voila!  Ingredients: 6 chicken legs one bunch cilantro one bunch parsley 1 small sweet onion 6 garlic cloves 6 carrots 2 large handfuls of green beans (fresh) 6 red potatoes peeled 1 green pepper 1 sweet platano (optional) 1 box of strained tomatoes (I like Pomi) Salt and pepper to taste Directions: In a food processor blend cilantro, parsley, onion, garlic, 3 carrots, and pepper.  Chop the green beans, platano, 3 carrots, and potatoes. Add everything to the crock pot including strained tomatoes. Add 2-3 cups of water to the crock pot. Cover and cook on high for 7-10 hours.

This meal is very easy and wonderful to take to a gathering. Ingredients: salad dressing- (recipe is also in the January archives)           1 cup mayonaise           1/3 cup sugar           1/4 cup apple cider vinegar bacon 1/2 yellow and orange peppers diced 1 cup raisins 1 head of broccoli chopped 1 package of bacon (cooked and patted dry to get off the excess fat) Directions: In a large bowl, crumble the bacon. Add the raisins, broccoli, diced peppers and the salad dressing. Mix well together and Voila! Make sure you stir the salad well because the dressing will seep to the bottom of the bowl. Enjoy!

One Pan Meal means easy cleanup! This recipe is going to make you a brussel sprout lover too! 1 pound brussels sprouts (fresh or frozen) handful of broccoli 1 head of fresh garlic olive oil 2 pork chops with bone (you can use any meat with this meal) Directions: Preheat oven to 350 degrees. Oil the pan, and add the brussels sprouts/ broccoli. Then peel half of the garlic head and cut into small chunks.  Take the rest of the garlic (leave the paper on) and separate the cloves. Add the garlic to the pan. Stir everything around in the oil. Use a little salt and pepper to taste. Bake covered for 30 minutes.  Then push the vegetables to one side, and add your seasoned pork chops. Cover and bake until the meat is done. I had thick pork chops with a bone. It took 30 minutes to cook without drying them out. I recommend cooking them for 20 minutes then cutting the meat to see if it is done to your liking. You can eat the garlic that has the paper. It is roasted

Spruce up your breakfast with this delish omelette sandwich. Ingredients: 1 bunch of Red Swiss Chard 4 Garlic Cloves pressed 1/4 Sweet Onion diced thin Salt and Pepper to taste 2 Eggs 4 Tbsp Skim Milk Directions: Saute the onion with olive oil in a large frying pan on medium heat. Add the pressed garlic and saute for 2 more minutes. Add the swiss chard and saute covered or uncovered until tender.  Swiss chard cooks like spinach.    Whip the 2 eggs and milk together and pour over the swiss chard. Cover and cook until the eggs are done. Take a spatula and cut the omelette in half. It's the perfect size for a sandwich.     Enjoy! 

Here is my basic Rice and Bean recipe.  You can use any type of red beans ----pink beans, kidney beans, etc. There are a few basic tips to follow when you are making rice and beans:                                    1. Red beans -- use Red pepper and paprika                                    2. Black beans -- use Green pepper and NO paprika                                    3. Once cup of dry rice takes 1.5 cups of water/ liquid Ingredients: 1/2 bag of dry beans 2-3 cups of dry white rice 6 garlic cloves 1 small sweet onion olive oil 1 tsp. oregano 1 tsp. salt dash of black pepper 1 red pepper 3 tbsp. tomato paste dash of paprika handful of fresh cilantro Directions: Crock pot:  Cook beans on high for 6-8 hours with 6-7 cups of water.  Beans should be tender, separate the beans from the liquid. Save the liquid in a bowl. Stove top:  In a large pot, boil the beans in plenty of water until tender. Separate the beans from the liquid.

This is one of my favorite pasta dishes and it is very easy to make. Ingredients: 1/3 lb ground veal 1/3 lb ground pork 1/3 lb ground beef 4 carrots 4 celery stalks 1 sweet onion 8 garlic cloves 2 boxes of strained or chopped pomi tomatoes 1 tsp basil 1 lb pasta Sauce Directions:  Chop finely carrots, celery, onion and garlic. Saute the chopped ingredients with a dab of olive oil with the ground meat in a large sauce pan until meat is no longer pink. (you can add a little salt and pepper to the ground meat, but it is not necessary)  Add the strained tomatoes and basil. Bring to a boil, then simmer on low for 1 hour partially covered. Pasta Directions:  Bring pot of cold water to a boil, add a pinch of salt and the pasta. Cook for 10-12 minutes. Mix pasta and sauce together well. Enjoy!

I got this recipe out of "Tastes of Italia" magazine. It is one of my favorite magazines. This recipe was another winner!  I changed 2 things.  I used cheese ravioli's instead of tortellini and I used rubbed dry sage instead of fresh sage. The entire recipe takes about 30 minutes from start to finish. It is perfect for a delicious week night meal! Ingredients:  16-24 raviolis olive oil 1/2 cup chopped sweet onion 2 cloves garlic minced 1 tbsp. rubbed dry sage 1 (15oz) can of pumpkin 2 cups chicken broth 1/2 cup grated romano cheese 1/4 cup bread crumbs Directions: In a large skillet saute the onions, garlic and sage in olive oil for about 5 minutes on low heat. Add the can of pumpkin and chicken broth. Cook partially covered for about 15 minutes on medium/ low heat. The sauce will splatter, so make sure you are careful when you take the lid off.   While the sauce is cooking. Boil water in a large pot. Add the raviolis and cook until they

Here is a basic steamed broccoli recipe with lots of flavor! Ingredients: 1 head of fresh broccoli extra virgin olive oil salt and pepper Directions: Steam broccoli until tender. In a bowl, add approximately 4 tbsp of olive oil, salt and pepper to taste. Mix in the broccoli in and toss the broccoli with tongs until it is all coated with the olive oil. Delish!

I always loved my grandma's creamed potatoes. She gave me her recipe and they never quite came out as good as hers. I finally got the recipe just right, and I am excited to share these flavorful potatoes with you! Ingredients: 1/2 pound gold potatoes 2 Tbsp butter 2 Tbsp flour 2 Cups whole milk 1 Tsp garlic powder salt and pepper to taste Directions: Preheat oven to 350 degrees. Peel potatoes and boil until tender. Dice potatoes and place in a casserole dish.  In a medium pot, melt the butter over medium heat. Add the milk, garlic powder, salt, pepper and flour while stirring constantly until it slightly thickens (5 minutes). Pour the mixture over the potatoes. Bake covered for 1 hour.

Ropa Vieja means "Old Clothes" is a popular dish in the Caribbean. Ropa Vieja originated in the Canary Islands. There are many theories of how this dish got its name. There is a story of a man whose family was coming to his house for dinner. He was very poor and couldn't afford to buy them enough food to eat. He went to his closet and grabbed some of  his old clothes and saturated them with his love. When he cooked the clothes, his love for his family turned the old clothes into a delicious beef stew. Sofrito: Blend the following in a food processer. 1 sweet onion 5 garlic cloves 5 olives 1 cup tomato sauce handful parsley handful cilantro 1 tsp. cumin 1 red pepper Flank Steak: 1 1/2 pounds of flank steak Cooking Directions: Sear the flank steak on high with olive oil (2- 3 minutes each side). Transfer the steak to the Crock Pot. Add the Sofrito, and cook on low for 10 hours. The meat will shred on its own. Serve over white rice or potatoes. Enjo

I was chatting with Ms. Simone at work about recipes. I asked her how she made her beans because I love cuban black beans and she gave me her family recipe. I added cilantro, parsley and the paprika to her sazon.  Cuba is a Caribbean Island about 90 miles from Florida.  Cuban food has strong ties to southern Spain. Most of the immigrants to Cuba were from the Andalucia region in Spain. In addition, French colonists fleeing the uprising in Haiti and slaves from Africa have had a large influence on the culinary traditions in this fascinating country. The most common spices used in Cuban cuisine are cumin, oregano, bay leaves, and garlic. Sazon Ingredients: In a food processer blend the following- 1 sweet onion 4 garlic cloves 1 tbsp. olive oil 1 tbsp. oregano 1 green pepper 1tsp. of salt and pepper to taste 1 tsp. white wine vinegar handful of fresh cilantro handful of fresh parsley tsp. paprika Beans: 1 bag of dry black beans. Soak beans over night in

We all know that we need to eat fish because it is good for us. Salmon is a great source of vitamin D, B12, niacin, selenium, B6, and magnesium. I am not a fish lover, and definitely not a salmon lover, but this recipe changed that.  It is important to buy Wild Salmon . Farm raised salmon has major health risks associated with it. Farm raised may be cheaper, but it is not worth it. For more information on farm fish, see the link below. http://www.albany.edu/ihe/salmonstudy/ The recipe...... Salmon: 1/2 pound Wild Salmon 1 packet Sazon Goya con Culantro y Achiote (Coriander &Annatto) 1/2 tsp of Goya Adobo (all purpose seasoning with red top) Olive oil Place the seasoned fish in a baking dish with a little olive oil. Bake 10 minutes per inch (thick) at 450 degrees. This piece of salmon was 2 inches thick. I baked it covered for the first 10 minutes and uncovered for the rest of the time. You do not need to flip the fish over at all. Just pop it in the over and let i

I was over at Kim and Tim's house for Christmas and they prepared the best salad dressing. Tim told me it was his mother's recipe, and it was her mother's recipe. Are you following the longevity of this dressing? Long story short, this salad dressing has been in the family for generations.  The ingredients don't sound like it would taste good, but it is delicious. Ingredients: 1 cup mayonaise 1/3 cup sugar 1/4 cup cider vinegar Directions: Mix together well, and serve over a tossed salad. Enjoy!

One of my new year resolutions is to do "Meatless Mondays". This means that I won't eat meat on Mondays. I created this vegetarian entree from reading a few different recipes and putting my own twist on it. It is wonderful.  I would like to say that the pie crusts I bought today were very small.  This is why I had to use both of them. If you buy a regular size pie crust or use a pie dish, this recipe should fit into one just perfect. Buying a pie crust saves a lot of time, but I do recommend making your own. There is nothing better than  homemade :) This dish goes great with a tossed salad, and is very satisfying. Ingredients:  1 large head of broccoli chopped 4 garlic cloves pressed 1/2  sweet onion diced salt and pepper to taste 1/4 cup milk 2 eggs 1 heaping cup of shredded cheddar cheese (the more the merrier) 2 small sweet potatoes  olive oil Directions: Preheat oven to 375. Boil the sweet potatoes, and dice them. Set aside. In a skille