Macarrón de Coco y Almendras (Coconut-Almond Macaroons)

This was one of three desserts for our New Year’s dinner 2007. For the full menu, see this post.

Not exactly Cuban, but a big hit. . .and anyway, coconuts are tropical, right?

The original coconut macaroon (”Rochers à la Noix de Coco”) recipe came from the wonderful food blog Chocolate & Zucchini. I followed the directions exactly, but I was short on coconut, so I put raw almonds through my spice/coffee grinder until they became a coarse meal and substituted them for the missing coconut (a 1 to 2 coconut to almond blend). They came out delicious, although perhaps due to the heavier nature of the almonds, I ended up with only about 24 macaroons, instead of the indicated 32.

Tostones (Double Fried Plantains)

This was one of the side dishes for our New Year’s dinner 2007. For the full menu, see this post.

For a great recipe and easy-to-follow instructions, visit the 3 Guys from Miami’s tostones page.

Twice Cooked Blue Potatoes

Ingredients

3 lbs blue potatoes or other small, thin-skinned potatoes
3 tablespoons olive oil
1 tablespoon coarse or kosher salt

Method

1. Slice the potatoes into 1/4-1/2 inch thick slices (keep the peel on).
2. Put in a pot and cover with water. Cook until potatoes are done, but still firm.
3. Spread slices in a wide, flat pan. Sprinkle with salt and oil and mix.
4. Bake in a 350 oven for about 30-40 minutes, occasionally mixing the potatoes. (overcooking the potatoes is not a possility, since the crispier they are, the better!)
5. Serve hot.

Onion Soup

Adapted from Julia Child’s Mastering the Art of French Cooking’s Soupe a l’oignon.

Serves 6-8

Ingredients

5 medium onions (thinly sliced)
3 tablespoons olives oil
1/4 teaspoon sugar
1 teaspoon salt
3 tablespoons flour
8 cups chicken stock
1/4 pound gruyere or Swiss cheese (grated)

Method

1. Cook the onions with the oil in a covered pan over low heat for 15 minutes.
2. Uncover the pan, raise the heat to medium and add sugar and salt (sugar helps the onions to brown).
3. Cook for 30-40 minute, stirring frequently, until the onions turn golden brown.
4. Sprinkle in the flour and stir for 3 minutes (this will help to thicken the soup). Take off the stove.
5. Heat the chicken stock to boiling in another pan and blend with the onions.
6. Season to taste and simmer for another 30-40 minutes with the lid partially off.
7. Before serving, mix in half the cheese, then sprinkle the rest on top.

Soy Milk Bread Pudding

Adapted from Fannie Flagg’s Original Whistle Stop Cafe Cookbook’s Bread Pudding.

Serves about 8.

Ingredients

6 cups of French bread (cubed)
3 cups soy milk
4 egg whites (2/3 cup Quick Whites)
1 1/2 cups sugar
1 tablespoon natural vanilla flavoring
2 medium-sized apples (peeled and chopped into smallish pieces)
1 tablespoon olive oil

Method

1. Place bread in a large bowl and pour soy milk over it.
2. Let stand for 10 minutes, then mix well by hand.
3. Add egg whites and vanilla and mix well.
4. Combine sugar and cinnamon and add to mixture.
5. Stir in apple pieces.
6. Coat 9×9 pan with olive oil, then pour in bread mixture.
7. Bake for 30-45 minutes until firm.
8. Serve warm or at room temperature.

Vegetarian Couscous

Adapted from Habeeb Salloum’s Classic Vegetarian Cooking from the Middle East & North Africa

Generously serves 4

Part 1: The Couscous

Ingredients

4 cups whole wheat couscous
4 cups water
2 teaspoons olive oil
1 teaspoon salt

Method
NOTE: prepare the couscous shortly before serving so it doesn’t get cold.

1. Combine the water with the olive oil and salt in a large pot and bring to a boil.
2. Remove from heat and pour the dry couscous into the pot.
3. Stir then cover for five minutes.
4. Fluff with a fork.

Part 2: The Stew

Ingredients

1 medium onion (chopped)
4 garlic cloves (chopped)
1 green pepper (chopped)
1/2 cup cilantro (chopped)
1 teaspoon Tabasco
2 tablespoons olive oil
2 cups ground peeled tomatoes
1/2 cup water
2 cups cooked chickpeas (from a can, or soaked overnight than cooked until soft)
3 medium carrots (peeled and thinly sliced)
4 medium potatoes (peeled and cubed)
1/2 cup raisins
20 green olives (sliced)
1/2 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
Salt & pepper to taste

Method

1. Heat the olive oil, then add the onion, garlic, cilantro, green pepper and Tabasco. Cook for about 10 minutes until vegetables are soft.
2. Add remaining ingredients and cook until potatoes and carrots are cooked.
3. Serve over couscous.

Quinoa Tabbouli

Serves 4 as a side dish.

Part 1: Quinoa

Ingredients

1/2 cup quinoa
1 cup water

Method

1. Put quinoa and water into a pot.
2. Bring to a boil, then lower heat and let simmer until all water is absorbed (10-15 minutes).
3. Fluff with a fork and let cool to room temperature.

Part 2: Dressing

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
1 clove of garlic (crushed)
1/2 teaspoon dried peppermint
1 teaspoon salt

Method

1. Mix ingredients in a large bowl
2. Add cooled quinoa and mix. Let sit while cutting vegetables.

Part 3: Adding the Vegetables

Ingredients

2 tomatoes
1/2 cup green onions, about one bunch
1 cup parsley
2 roma tomatoes
10 green olives
1 red pepper
lemon wedges
1/4 lb sheep’s milk feta OPTIONAL

Method

1. Finely chop all vegetables.
2. Add to bowl and mix well.
3. Serve with the feta cheese and lemon wedges (or squeeze the lemon on each serving before bringing to the table).

Roasted Brussels Sprouts

Serves 4

Ingredients

2 lbs brussels sprouts
2 oz white wine
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Method

1. Trim brussels sprouts and cut each in half top to bottom
2. Mix all other ingredients into a marinade.
3. Put brussels sprout halves into a pan large enough to allow for a single layer and pour marinade over them. Mix to cover.
4. Put into a 350 degree F oven for approximately 30-40 minutes, until sprouts begin to brown slightly and when prodded appear soft.

(With 4 servings, each serving is worth 5 points in Weight Watchers)

Lemon-Vanilla Yogurt Cake

What to do on a rainy day when you are out of flour and have no desire to go to the store? Use the spice grinder to make oat flour from oats! The recipe was adapted from Karen Cross Whyte’s The Complete Yogurt Cookbook’s “Poppy Seed Cake”, which actually used rice flour. Serves 8.

Ingredients

2 cups oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
3/4 cup corn oil
1 cup brown sugar
1 cup non fat vanilla yogurt
grated rind of one lemon
3 egg whites, beaten stiff (if using All Whites Egg Whites: 1/3 cup + 3 tablespoons)
1.5 cups blueberries (fresh or frozen) OPTIONAL

Method:

1. Preheat oven to 350 degrees F.
   
2. Mix together dry ingredients (flour, baking powder, baking soda, salt).
3. Blend yogurt, oil, brown sugar, and lemon rind.
4. Add yogurt mixture to dry ingredients and mix well. (If adding bluberries, mix into batter now).
5. Beat egg whites and fold into batter.
6. Pour batter into a greased cake or bundt pan.
7. Bake for 30 minutes or until slightly browned on top, and an inserted knife comes out clean.
8. Let cool before serving.

(With 8 servings, each serving is worth 9 points in Weight Watchers)

Yogurt Cornbread Muffins with Peppers and Cheese

Adapted from Fannie Flagg’s Original Whistle Stop Cafe Cookbook’s “Old-Fashioned Cornbread”with significant substitutions (yogurt for buttermilk, oil for bacon drippings) and additions.

Makes 24 muffins

Ingredients

2 cups cornmeal
1 teaspoon baking soda
2 teaspoon salt
3 egg whites (if using All Whites Egg Whites: 1/3 cup + 3 tablespoons)
2 cup nonfat vanilla yogurt (or 2 cups plain nonfat yogurt + 2 tablespoons sugar)
2 teaspoons hot sauce
1/4 cup vegetable oil
1 cup corn kernels (fresh or frozen)
1 green pepper (chopped)
2 ounces extra sharp cheddar (crumbled)

Method

1. Preheat oven to 400 degrees F.
2. Combine dry ingredients (cornmeal, baking soda, salt) and make a well in the center.
3. Combine egg whites, yogurt, and oil, and mix well.
4. Add to dry ingredients and beat with a spoon until smooth.
5. Add hot sauce, peppers, corn and cheese, and mix into batter.
6. Grease the muffin pans or line with paper cups.
7. Spoon batter into each cup, filling it to 1/2-2/3 full.
8. Bake for 15-20 minutes, until a toothpick inserted into 1 or 2 of the muffins comes out clean.
9. Let cool for a few minutes before taking out of the pan. Serve hot.

(With 24 muffins, each serving is worth 2 points in Weight Watchers)