Tri Traveling Foodie

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