I think of grocery store herb plant purchases as one use wonders. It seems like most of the plants I bring home die after a week or so because they just can’t adjust to their new life. I’m good at gardening, just usually not so good at keeping those little grocery store purchases alive! I should have known buying a mint plant would be different. Mint is…vigorous when planted outside, and has proved to be just as vigorous inside. I love mint, but I’m used to using it in beverage and desserts. The profusion of mint at home has forced me to branch out and create actual food items that use it, and this fetal mint Israeli couscous salad is one of my favorite creations so far. The flavor is perfect for summer and it’s surprisingly easy to make.
Let me begin by admitting that nothing can truly compare to slow-roasting a pork shoulder or whole hog, but sometimes it just isn’t feasible. Maybe you don’t have a huge outdoor cooker, or maybe it’s that you don’t have the time to babysit a roast in the oven all day. We oven-roasted a sizable chunk of pork for Christmas dinner and it was amazing, but it took us about 8 hours from start to finish. Papi Chulo kept begging for pork, though, so I decided to find a way to make an easier lechon asado in the slow cooker. It doesn’t have the nice, crusty exterior and pork tenderloin has a relatively mild flavor, but he loved the results, all the same. If you’re looking for a tasty meal that’s ready when you are, keep reading to discover how to make crock pot lechon asado.
Have you ever eaten banana nut bread that was dense or oily? Yeah, me too. It’s not so awesome. These drop cookies are a revamp of banana nut bread idea made into drop cookie form without all the butter and, for that matter, without the ubiquitous yellow banana. I made these cookies with a ripe plantain so they have a naturally sweet taste without the overwhelming banana flavor. They’re easy to make, taste great, and are the perfect way to use up that plantain you forgot about until it turned black!
Before you get excited, these are not the kind of pancakes you want to pour syrup over! I guess you could, but it would probably taste weird. They’re actually an entrée savory pancake and the original version is from Africa (Ghana, to be more specific). The traditional variety has corn meal and parsley, but I decided to experiment. The results were Paleo-friendly plantain pancakes with a fun surprising sweet/spicy contrast.
I have to confess that I don’t actually own a slow cooker, but I do have a new large rice cooker that does the trick! It was a gift from my dad so we can cook rice at our wedding reception (hey, he is Cuban!), but I figured I needed to make sure it worked ahead of time. I’ve actually used it twice in the last week or so as a slow cooker, and it does the job admirably. This orange ginger chicken was the first thing I made in my new rice cooker, and I was very pleased with the results. This dish is somewhat sweet, but has an undeniable bite. Of course, you can always leave the pepper out or add even more to suit your tastes! Either way, if you follow the recipe it is Paleo-friendly and low sodium because it uses coconut aminos instead of soy sauce.
Winter weather where I live means lots and lots of rain. Sure, it could be worse. It could be freezing, like it is lots of places in the US, but weeks of rain have a way of making all the days seem similar and dreary. This asparagus soup is not only a great way celebrate wary spring, but also a comfort when it’s raining. Again.
Hello, everybody! It’s great to be back after a week and a half. Short hours after hitting “publish” on my last post I cut myself with a serrated bread knife while attempting to level a cake that was (apparently) still frozen (because our fridge likes to freeze things). I’ve seen a lot of arguments against trying to bake your own wedding cake, but “because you’ll end up at Urgent Care” wasn’t one of them. Clearly the people writing up these arguments haven’t met me!
I decided I needed a truly unique recipe to celebrate my unique ability to inadvertently inflict self-harm while doing relatively mundane tasks (like cutting cake). These baked oranges with Paleo-friendly streusel topping and coconut whipped cream are what I came up with. I hope you enjoy them as much as I do!
Do you love soggy fajitas that seem like a mushy Mexican stir-fry?
Yeah, me neither. I do, however, love the taste of slightly charred onions and bell peppers with succulent strips of chicken. I don’t have a grill and I’m not always motivated to turn up the oven in an un-air-conditioned third floor apartment, but I do have a big cast iron skillet that’s perfect for making delicious fajitas indoors.
Last week I gave in and fried the Greek yogurt apple rings, so I thought this week I should try (again) to bake something. Papi Chulo is always asking if we can bake things instead of frying them – I guess he gets his fill of fried items whenever we make tostones or sweet plantains! I found the perfect baked-item candidate in a trusty classic: panko-crusted chicken.
When I first set out to make these battered apple rings, I had every intention of making them as healthy as possible. I wanted to bake them, to cook them like a pancake, to do who-knows-what with them, but I wanted to find a way to cook them without frying.
Things didn’t work out the way I wanted. Sure, you can bake the apple rings and you can cook them up like a pancake, but they just aren’t the same. They’re tasty, but really just like an apple-filled pancake. If I wanted apple pancakes, I could make them much more easily. I wanted apple rings, so I ended up frying them and they were delicious. Just don’t tell Papi Chulo…he was on duty and didn’t get to try them!