Guacamole
Serves 2-4
Preparation time is under 20 minutes.
Quick and Easy Roasted Potatoes
Serves 4-6
Ingredients
10 medium to large Russet potatoes
Peel and cut potatoes into approximately 1 and 1/2 inch square pieces. Place cut potatoes into large mixing bowl and then add
2 and 1/2 teaspoon of paprika
3/4 teaspoons of sea salt
1/2 teaspoons black or white pepper
6 finely chopped garlic cloves
8 tablespoons of non virgin olive oil
Preparation
Mix all ingredients with the cut potatoes. Pre-heat oven to 425 degrees F. Place the potatoes in a 10 inch by 16 inch glass or metal baking pan and place in the pre-heated oven at the 425 degree F temperature. Reduce heat to 375 degrees F and bake for another 40 minutes. The cooking time may vary as oven temperatures can vary higher or lower by 5 percent. Check the potatoes after 30 minutes of baking. To prevent the potatoes from sticking to the sides of the pan use a spatula to turn and redistribute them.
These tasty potatoes can be served with any meat or fish entree. Enjoy!
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Preparation time - 1 hour and 30 minutes
3 pounds of onions
6-8 tablespoons of olive oil
15 garlic cloves
12 large plum tomatoes
6 teaspoons of paprika
3-4 teaspoons of salt (for a sweeter flavor use 3 teaspoons of salt)
3 teaspoons of black pepper
3 teaspoons of Tabasco sauce (The more sauce, the hotter it gets!)
Preparation
Peel and cut the onions in half. Then slice the onions into one eighth inch slices. In a large skillet or paella pan, heat the olive oil and saute the sliced onions using medium heat until they are translucent. This takes between 10 and 15 minutes.
While the onions are sauteing, wash and cut the plum tomatoes. Cut them into one quarter inch slices, length wise. Peel and finely chop the garlic. Add the chopped garlic to the onions. After a few minutes, add the sliced tomatoes to the mix. Start cooking down the tomatoes. Enough water needs to be evaporated from the tomatoes so that the mixture starts to thicken. It may take up to 30 minutes for the water from the tomatoes to evaporate. Stir occasionally so that the mixture doesn’t stick to the bottom of the pan.
While the mixture is cooking, add the salt, paprika, Tabasco sauce and black pepper. Allow the entire mixture to cook down for an additional 45 minutes, stirring occasionally.
And finally, your work is complete! You have a delicious sauce that can be put over grilled Italian sausage, grilled pork steaks, chicken and any thing else that you can think of!
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Easy to Prepare Sides and Vegetables
Simple White Rice Preparation
1/2 cup of uncooked white rice makes approximately 1-1/2 cups of cooked rice. Cook the rice using 1-1/2 cups of water. Bring the water to a boil and add a medium bay leaf and 1/4 teaspoon of black or white ground pepper to the boiling water. Before adding the rice, rinse the rice with cold water for several minutes and then add the rinsed rice to the boiling water. Stir the rice in the water to prevent sticking and then cover with a lid; after the water starts boiling once again. Reduce the heat to low-medium. The rice will take about 20 minutes to cook. After all the water evaporates, turn off the heat and let sit.
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Butternut or Acorn Squash Preparation
Serves 2-4
Preparation time is under 20 minutes.
Cut squash in half and remove seeds. Easy way to remove seeds is with a tablespoon, just scoop out the seeds. Layer 1 tab (1 tablespoon) of butter on the top of each open half of squash. Sprinkler a little salt (no more than 1/4 teaspoon) over each piece. Place each piece of squash face up in a microwaveable glass dish. Add water so that the squash is submerged by 1/2 inch of water. Microwave on high for 6-7 minutes or until the squash can be easily pierced through with a fork.
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Chicken, meats, seafood
recipes
2 Avocados with the pits removed. To remove the avocado pit cut the avocado in half(lengthwise) and twist. Then remove the pulp and discard the skin or save the skin to be used later as small natural severing dishes for the Guacamole. The easiest way to remove the pulp is by using a spoon. Save one of the pits. Chop the avocado pulp into small pieces. In a small bowl add 1/2 cup chopped scallions, 3-4 tablespoons of olive oil, 1/2 teaspoon salt, 1/2 teaspoon of black pepper and juice of 1 small lemon. Add thechopped Avocados and mix all ingredients well with a fork. Place the pit back into theguacamole as it helps prevent the guacamole from darkening. There you have it!
For natural serving dishes place the guacamole back in the half shells and serve. Enjoy the guacamole with black beans and rice, hamburgers or as a dip.
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1/4 cup dried chili flakes
1 cup water
1/2 cup vegetable oil
5 cloves garlic, finely chopped
1 Tbsp sugar (optional)
1/2 tsp salt
Pour the water over the chili flakes and let stand for 10 minutes. Place the water soaked chili flakes in a 1 quart pot and bring mixture to a boil over high heat. Reduce heat to medium and cook until most of the water evaporates. The mixture will look like a thick slurry. Reduce heat and add the garlic, (optionally sugar), salt, and oil. Bring this mixture to a boil over high heat. After 4 to 5 minutes of boiling , turn off the heat and let sit for 5 minutes. Then cook over medium heat for 5 more minutes. When thoroughly cool, pour into a jar and refrigerate. Stir before using. Good Luck with this recipe and enjoy!
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Chefzeca Frim Fram Sauce (FURRY HOT!)
A little of this hot sauce goes a long way. It can be used to marinate steak, pork and chicken for barbeque. It can also be used on scrambled eggs, omelets and stews. And on any favorite dish! It can also be used as a substitute for store bought hot sauces. Be aware that while cooking this sauce it will clear your sinuses. I suggest cooking it outside on a portable stove or grill burner.
These interesting looking beans are known in the United Kingdom as
"BROAD BEANS" but in the Mediterranean, Latin America, the Azores Islands and Portugal they are simply known as FAVA BEANS,
Preparation time - 75 minutes
Preparation advice to follow soon!
Another Azorean favorite! Onion and Tomato sauce for the barbeque or whatever you would like to use it on! My mom made this many times during the summer. We loved it! Especially on barbequed pork!
And, as usual, it is not found at any Portuguese restaurant in the United States. Another family favorite, re-developed for the modern "Old World Cook" ! And it's also gluten free.
Two hours into the process, the artichokes should be ready to serve. They should look something like this.
Preparation time: 90 minutes
Ingredients
4 Large artichokes
2 to 2 and a half cups of water
4 garlic cloves finely sliced
1/3 cup of olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Baby Fava Beans and Courizo
Ingredients
5 - tablespoons of olive oil
6 - garlic cloves
1/2 - cup of chopped scallions
3 - ounces of smoked bacon (sliced into 1/4 inch by 1/2 inch pieces)
1- pound of sweet or hot Portuguese or Spanish Courizo (sliced into 1/4 inch round slices)
2 - pound bag of frozen baby green fava beans (this can be purchased at any Latin American, Spanish or Portuguese food market)
1/2 teaspoon of cayenne ground pepper powder
1 - medium bay leaf
1 - teaspoon of black or white ground pepper
1 - teaspoon of paprika
1 - cup of white wine
1 - cup of water
1/2 - teaspoon of salt
Preparation
In a small to medium sauce pan place the washed and prepared artichokes into the pan. See photos:
Before the artichokes are placed in the pan make sure that the leaves are spread apart enough to allow garlic and spices to get into the center of the artichoke. Once the artichokes are in the pan, sprinkler the salt and black pepper, add the sliced garlic as shown and drizzle about 2 tablespoons of the olive oil over the artichokes. Now bring the water to a boil and then turn down the heat to medium - low. After 1 hour into the simmering drizzle the remainder of the olive oil over the artichokes and add any additional water at this time. Check occasionally that the water does not entirely evaporate.
Italian Roasted Peppers
Here's a traditional, simple, Italian Roasted Pepper recipe via pictures for your holiday enjoyment. Once the peppers are roasted you peel off the burned skin and use some of the peppers as an appetizer. Cut some in 1/2 inch slices, mix them with olive oil, chopped garlic, salt and black pepper to taste. The rest can be used as a garnish, placed on sandwiches and finally used with your Italian anti-pasta for serving before the main course.
ENJOY!
Artichokes!
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Learn simple gluten free recipes from old world chef