From the aloha state of Hawaii, this sweet-savory combo of sushi and processed meat is the ultimate quick bite lunch on-the-go.
Ingredients
1 can of spam (can substitute with firm tofu)
¼ cup of thick teriyaki sauce (or mirin, sugar, and soy sauce)
2 cups of Japanese short grain rice
5 sheets of nori seaweed folded into thirds, letter-style and then cut with scissors
Directions
Rinse the rice until the water runs clear and cook in rice cooker or deep pan in 2 cups of water. Cook until water is absorbed, fluff with a fork and allow to cool.
Open the can of spam and slice horizontally about seven times. Clean and save the can.
Spray a non-stick frying pan and fry the spam for a few minutes until slightly crispy. Brush spam abundantly with teriyaki sauce.
Line the empty can with plastic wrap and place 1/3 cup of cooked rice in the bottom and top with one slice of spam. Press down firmly before pulling out the plastic wrap. You should have 2 compact layers of rice and spam.
Wrap in 1 piece of cut nori and press down using the rice side to make it all stick together.
Grilled sweet corn slathered with cream, then dusted with cheese and chili powder (tajin) is a perfect side dish for your next fiesta. Can be served on or off the cob.
Ingredients
3 ears of shucked sweet corn
½ cup of sour cream or natilla
1 tablespoon of mayonnaise
½ cup of parmesan cheese
2 tablespoons of chopped cilantro
1 tablespoon of tajin pepper powder or to taste
Directions
Grilling the corn is the best method for extra smokiness, but boiling also works.
In a bowl, mix the cream with mayonnaise, and in a separate shallow plate mix the parmesan with the tajin.
Brush the warm cobs with cream mixture before rolling in cheese until entirely covered.
Garnish with cilantro.
If you opt for serving the corn off the cob and in little bowls, cut off the cooked kernels and mix with cream and then top with cheese, tajin, and cilantro.
This is my spin on a Portuguese salad and a refreshing way to enjoy this underrated protein.
Ingredients
(For 6 to 8 servings)
1 kilo of raw octopus
1 medium, yellow onion chopped into small squares
2 cloves of garlic finely chopped
6 sun dried tomatoes (optional)
3 tablespoons of white wine vinegar or apple cider or white balsamic or any good quality light colored vinegar.
1 tablespoon of lime juice
1/2 cup of olive oil
Salt and pepper to taste
1/3 cup of chopped cilantro (can substitute for parsley if desired)
Directions
To tenderize octopus, you must immerse in boiling salted water for 45 minutes. Cool down, rinse off, and cut into small chunks. There might be a little cartilage in the head cavity which needs to be removed. Mix with remaining ingredients and allow to mellow in fridge for at least 20 minutes before serving.
Let’s welcome our hot season with a light and crunchy salad whose dressing is pure umami, also great for repurposing leftover steaks or other proteins.
Here is a simple and interesting steak marinade if you’re not using leftovers.
Steak
400 grams or 1 lb of tender beef (tenderloin or sirloin)
8 cloves of garlic
4 cleaned cilantro roots
1/2 teaspoon ground black pepper
3 tablespoons of oil
Salad
Lettuce
Cherry tomatoes, halved
Sliced cucumber
Small thinly sliced red onion
Handful of coriander and mint leaves
Chopped peanuts for garnish
Dressing
2 tablespoons fish sauce
2 tablespoons of lime juice
1 tablespoon of soy sauce
2 tablespoons of brown sugar
Fresh chili peppers to taste
Instructions
Finely grind the garlic, cilantro roots, pepper and oil and marinate steaks for 20 minutes.
Grill to medium rare and thinly slice, allow to cool.
Assemble salad, top with sliced meat, pour dressing over and garnish with peanuts.
This is the easiest carrot cake recipe ever! The only equipment needed is a food processor, a Bundt pan, and of course, a hot oven.
Ingredients
1 large carrot, peeled and then cut into chunks
3 eggs
2 cups of sugar
½ cup oil
2 cups of flour
1 tablespoon of baking powder
½ teaspoon of salt
½ teaspoon of ground cinnamon
Soft butter and 1\3 cup flour for greasing pan
Directions
Preheat oven to 350 degrees
Prepare Bundt pan with soft butter and 1/3 cup of flour
Sift the 2 cups of flour, baking powder, salt, and cinnamon in a bowl and set aside
Place the carrot chunks, eggs, oil, and sugar into the food processor. Process for 2 minutes until the carrots are well grated and the texture is creamy.
Mix the sifted flour together with the carrot mixture and pour into pan.
Bake for 35 to 45 minutes until a knife comes out clean and the edges are golden
This cake is very moist and can be served plain or glazed. Here are some ideas:
Butter-rum: 2 cups of sifted powdered sugar, 1/2 cup of melted butter, 3 tablespoons of rum, 1 teaspoon vanilla extract
Orange: 2 cups of sifted powdered sugar, 1/2 cup of melted butter, 3 to 4 tablespoons of orange juice, orange zest
Caramel sauce: 1 cup of light brown sugar, 1/4 cup butter, 1/2 cup of milk, 1 tablespoon of vanilla extract
This is arguably the best and the easiest stuffing that will draw you compliments into the next year!
Day-old homemade cornbread is optimal, but the box mix is also fine. Toasting and drying the bread cubes is a main step towards that perfect texture.
Ingredients
1 stick of unsalted butter, melted
1/2 cup coarsely chopped dried craisins
10 cups coarsely crumbled cornbread
1/3 cup coarsely chopped pecans,
1/4 cup olive oil
1 pound fresh chorizo, casings removed
2 medium onions, chopped
4 celery stalks, chopped
Salt and pepper, to taste
2 garlic cloves, finely chopped
2 tablespoons finely chopped fresh sage
2 large eggs
3 cups room-temperature chicken stock
Directions
Preheat oven to 350. Toast pecans in oven for 8 minutes. Toast cornbread bread cubes for 15 minutes turning around in pan several times.
Brown chorizo in skillet, transfer to bowl with a slotted spoon.
Add onion, celery, garlic, sage, and craisins to skillet and fry until fragrant.
Turn off heat and scrape the pan well before mixing with chorizo, bread cubes, and toasted pecans.
In a separate bowl, combine the eggs with the chicken stock and pour over the stuffing along with the melted butter. Mix well.
You can use this mixture to stuff the turkey’s cavity, or bake separately in a prepared pan for 45 minutes at 350 degrees.
Here’s a twist in the Thai noodle category. If you’re a fan of these flavors, try to source the Kaffir lime (fruit and leaves) which is a fascinating ingredient. Our local “limon mandarina” makes an adequate substitute.
The crunchy-chewy texture of the fried vermicelli pairs up superbly with those sweet, tangy, and spicy flavors that we love so much.
Ingredients (8 to 10 portions)
For Noodles
1 package of rice vermicelli noodles (400 to 450 grams depending on which brand)
Oil for frying
For Sauce
8 cloves of garlic finely chopped
1/3 cup of brown sugar
3 tablespoons of fish sauce (nam pla)
2 tablespoons of tamarind paste
2 tablespoons of lime juice*
2 tablespoons of Sriracha hot sauce
1 teaspoon of lime zest (Kaffir limes if possible )
Optional Add Ons
Fried egg
Cooked shrimp
Cooked meats such as chicken or pork
Thinly sliced and lightly cooked veggies such as carrot, peppers, and scallions
Thinly sliced red chili peppers
Chopped nuts such as peanuts or cashews
Fresh cilantro leaves sprinkled on top to finish
Very thinly sliced and fried lime leaves (Kaffir limes if possible )
Kaffir Lime
Directions
Heat the oil in a deep pan or wok. Working in small batches, fry the noodles. This is a quick process since they will puff out immediately. Drain on paper towels and set aside.
Pour out hot oil except for 3 tablespoons and gently fry the chopped garlic.
Add all of the sauce ingredients stirring to dissolve.
Prepare the add-ons separately.
For the final assembly, coat the noodles with the warm sauce and mix in the other ingredients. Mee Krob is generally considered like a salad and served room temperature.
Indian spices and coconut milk jazz up these little legumes superbly. In less than 15 minutes you can make a flavorful plant-based bowl of comfort packed with protein and nutrients. Any lentils can be used for this recipe, although the red ones become naturally creamy, nutty, and quick to cook.
Ingredients for 6 to 10 bowls
2 tbs coconut oil
2 medium white onions, chopped
6 garlic cloves, finely minced
2 tsp of freshly grated ginger
1 chili pepper without seeds and finely chopped (optional)
1 ½ cups of red lentils
3 cups of water or stock
1 tsp powdered turmeric
1 tsp powdered cumin
1 tsp powdered coriander
1 tsp garam masala or a curry powder of your choice
1 can (400 ml) of coconut milk
500 grams of tomato puree (passata)
Juice of one lime or to taste
Salt & pepper to taste
To serve
Cooked rice (basmati is ideal)
Yogurt (or vegan version)
Chopped cilantro or mint
Toasted sesame seeds, slivered almonds or chopped pistachios
Lime wedges
Bread (ideally naan or pita, but baguette is nice too)
Directions
Heat the coconut oil and fry onions until translucent.
Add the garlic, ginger, chili pepper and fry for one minute before adding the lentils, water, spices, and tomato puree. Make sure to stir often scraping the bottom of the pan to avoid burning.
After about 5 minutes, when the stew is nice and thick, add the coconut milk, lime juice, then adjust the seasonings.
Add more water or stock if necessary, since lentils tend to absorb great amounts of liquid.
Ladle into bowls and serve with the accompaniments listed above.
When our local limes (limones messinos) turn yellow, preserving them in salt will deepen the flavors of this recipe. Just cut them in half lengthwise, rub with abundant sea salt and store in a jar in the fridge. You can also omit this step and use fresh, ripe limes and the results will be equally delicious.
Ingredients for 4-6 portions
1½ kilos of boneless chicken thighs
1 tbs paprika
1 tbs garlic powder
2 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
½ tsp ground cinnamon
Salt and pepper to taste
Peel of 3 preserved lemons or of 1 fresh one
4 cloves of chopped garlic
1 medium size yellow onion, finely chopped
¼ cup of lime juice
½ cup of chicken stock
Handful of pitted olives with a little brine
Fresh parsley or coriander for garnish
Toasted slivered almonds for garnish
Directions
Marinate the thighs for a few hours in the paprika, garlic powder, cumin, coriander, cinnamon, and ginger.
In a large pan, brown the thighs in batches and set aside.
Using the same pan, fry the garlic and onion.
Cut the thighs into large chunks and return to pan with lemon peel and juice.
Stir for a few minutes before adding the stock and the olives.
Allow the gravy to thicken and garnish with parsley and slivered almonds.
Good accompaniments are rice or couscous. In the photograph, I used Israeli couscous and braised fennel.
The world of nachos is full of possibilities and shortcuts. However, the real game-changer is a homemade and creamy queso dip made with your best cheeses on hand.
Queso dip: 8-10 portions
1 small yellow onion, finely chopped
2 cloves of garlic
1 finely sliced green onion with some of the green slices reserved for garnish
1 finely chopped whole jalapeño or to taste
1 small cubed roma tomato
1 can of 315 g or 11/3 cups of evaporated milk
225 grams of shredded cheddar (or any melting cheese such as Monterey Jack, gouda, or our local Monte Rico)
1 tbs butter
1 tbs cornstarch
½ tsp powdered cumin
½ tsp cayenne
Chopped cilantro leaves for garnish (optional)
Instructions
In a thick bottomed pan, melt butter, sweat the onions, the garlic, the green onions, the chopped jalapeños, the tomatoes, the cumin, the cayenne, and allow to boil.
In a separate bowl, mix the cornstarch into the evaporated milk until fully dissolved and then pour into the hot pan to combine the entire mixture thoroughly for 3-5 minutes.
Turn down heat and let thicken while stirring gently.
Nachos
Find a sturdy tortilla chip, I recommend a local brand such as “Rafaelitas.”
Layer the tortillas with some queso dip, shredded cheese, cooked beans and/or shredded meat.
Bake for 15 minutes until chips are golden and cheese is melted.
Top with any of these options: pico de gallo, salsa, guacamole or avocado cubes, cilantro leaves, a dollop of sour cream. Great for entertaining on the fly!
Take these ordinary vegetables on a “drab to fab” journey with this classic Indian curry made famous by the 2002 movie “Bend it like Beckham.” Serve it with paratha flatbread or any bread, or a little basmati rice.
Ingredients for 6 to 8 portions
4 tablespoons of olive, coconut, or your favorite cooking oil
3 to 4 medium to large potatoes cut into 1/2 inch thick wedges
1 medium sized cauliflower cut into florets
2 teaspoons of whole cumin seeds
1 large yellow onion, diced
3 whole medium diced tomatoes
6 cloves garlic, finely chopped
2 tablespoons of grated fresh ginger
2 teaspoons of ground coriander seeds (found in farmer’s market)
1/2 teaspoon of cayenne flakes or to taste
1/2 teaspoon of powdered turmeric
1 teaspoon of garam masala (Garam masala is a blend of cinnamon, nutmeg, pepper, cumin seeds, coriander seeds, cardamon, and the recipes may vary.)
Chopped green chili peppers for more heat (optional)
Juice of half a lime
Small handful of curry leaves (It is sometimes possible in our area to find fresh leaves from the curry plant. They add a sharp and nutty component.)
Coriander leaves for garnish
Instructions
Heat the oil to medium-hot in a wide lidded pan. Add cumin seeds. Once they start popping, add potatoes.
Once the potatoes are translucent, remove them with a slotted spoon, repeat with cauliflower and also remove.
Add oil to pan in necessary to fry the onions, the curry leaves if available, then add the garlic and tomatoes, all the dry spices, and simmer while stirring often until you can see the oil pooling on the surface.
Once this takes about 8 to 10 minutes, add potatoes and the cauliflower, and stir gently while adjusting the flavors with salt, lime juice, and peppers.
Cook for 10 to 15 minutes more. Garnish with chopped cilantro leaves.
Quick paratha flatbread
Sift 1½ cups of whole wheat or all-purpose flour with ½ teaspoon of salt.
Make a well and gently stir in ⅔ to ¾ cup of water until a stiff dough forms.
Shape into a ball and let rest for 20 minutes in a bowl covered with a damp cloth.
Divide the dough into 8 equal pieces.
Lightly flour hands and surface and roll each piece into a 5 inch (13 cm) disc.
Brush with a little oil or ghee or melted butter and place in a heated comal or frying pan until golden on each side.
Serve immediately after brushing both sides again with oil or melted butter.
Records of this ancient Greek pastry date back to 300 BC. Today it is still a most beloved sweet treat throughout many Mediterranean countries and beyond.
The nutritional benefits from nuts and honey, along with low-calorie filo dough make this a very healthy dessert that is surprisingly easy to put together. The best filo dough for this recipe can be found at BM and should be paper-thin from the Filo Factory brand, white or whole wheat kinds work great.
Ingredients
For a 9X13 baking pan and approximately 20 portions
16oz filo dough
500 grams of nuts of your choice (walnuts, almonds, shelled pistachios, hazelnuts, pecans)
1/4 cup of ground pistachios or other nut for garnish
1/4 cup of sugar
1 and 1/2 tablespoons of ground cinnamon
1 pinch of ground cloves
1 and 1/2 to 2 sticks of unsalted butter, melted (vegan option: use coconut oil)
For honey syrup
3/4 cup sugar
1 cup of cold water
1 cup of honey (vegan option: agave nectar)
1 inch strip orange or lime peel
5 whole cloves
1 stick of cinnamon
2 tablespoons of lime juice
Instructions
Make syrup by melting sugar in water under low heat and adding the peel, cloves, cinnamon and simmer for 20 minutes until fragrant. Add lime juice and simmer for 5 more minutes. Set aside to cool.
Place nuts in food processor and pulse until coarsely chopped. Mix with sugar, powdered cinnamon, powdered cloves and set aside.
Preheat oven to 350F degrees (or 175C).
Generously butter the 9X13 baking pan.
Assemble the baklava by brushing melted butter between each layer of filo and layering one third of sheets onto bottom of pan (each filo sheet folded in half should fit perfectly inside the pan). Cover with 1/2 mixture of nuts and repeat layering the next third of filo sheets brushing melted butter between each layer. Cover with final 1/2 of the nut mixture and finish the filo and brush melted butter in between layers until there are none left.
Cut diamond shapes with a sharp knife before baking just like in photo. The knife doesn’t need to go all the way to bottom.
Bake for 35 to 45 minutes until golden on top and a toothpick comes out clean.
Once cooked it is very important to slowly pour the syrup on top immediately while cake is hot (you should hear a delightful crackling sound). Sprinkle the tops with the ground pistachios or any other garnish of your choice.
The baklava should sit for a while before serving. It has a long shelf life and can even be frozen.
The sweet-tangy fish sauce dressing is key to this refreshing chicken salad that can be served either as a starter or a light meal.
Salad
Directions
Ingredients
Ingredients
Salad
Directions
To serve
Directions
Instructions
Nachos
Ingredients
Instructions
