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.

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)

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)

Yuca con Mojo (Yuca with Garlic Sauce)

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

Serves 6

Part 1: Cooking the Yuca

Ingredients:

2 pounds yuca
Water to fill a large pot
Juice of one lemon/lime
1 1/2 teaspoon salt

Method:

1. Put water to heat in a large pot.
2. Peel and wash the yuca. Remove any tough fibrous parts from the yuca.
3. Cut the yuca into 2-3 inch chunks, then cut a cross about a 1/2 inch deep into the ends of each chunk. This will help the yuca split into nicely shaped pieces as it cooks.
4. Add the yuca to the hot (not yet boiling) water.
5. When the water boils, drain the water, then add cold water to the yuca and bring to boiling again. Repeat this 2-3 times until the yuca is soft. This will prevent the yuca from becoming “slimy”.
6. When the yuca is soft, add salt.

Part 2: The Mojo

Ingredients:

6 cloves of garlic (crushed)
1 onion (finely chopped)
1 teaspoon oregano (ground or leaves)
1 teaspoon ground cumin
1 teaspoon salt
1/2 cup olive oil
1/3 cup lemon juice
1 tablespoon orange juice

Method:

1. Combine all the ingredients in a small pan.
2. Heat until bubbling and pour over the yuca.
3. Gently mix the yuca and all ingredients, and let it cook until the yuca is lightly browned.

(Adapted from Estela de Jesus)

Congri (Red Beans & Rice)

Serves 4 to 6

Part 1: The Beans

Ingredients:

1 cup dried small red beans
1⁄2 small onion
1 bay leaf
2 cloves garlic
2 tablespoon fresh cilantro
1⁄2 teaspoon ground cumin

Method:

1. Place beans in a large bowl with enough water to cover by 2-3 inches. Soak overnight.
2. Drain beans and rinse. Place in a large pot with 5 cups water, onion half, bayleaf, cilantro, 1⁄2 tsp. cumin, and 2 whole garlic cloves. Bring to a boil over medium-high heat. Reduce heat to medium and cover pot. Simmer for about 50 minutes, stirring occasionally, until beans are tender. Season to taste with salt and pepper.
3. Drain beans, saving cooking liquid. Remove onion, bell pepper, cilantro, and garlic from pot and discard.

Part 2: The Rice

Ingredients:

11⁄2 cup white rice
Bean cooking liquid (and/or chicken stock or water if not enough liquid is left)

Method:

1. Use a strainer to rinse rice in cold water until water runs almost clear.
2. Place 2.5 cups of the bean-cooking liquid in a heavy saucepan and bring to a boil. Add rice and return to a boil.
3. Reduce heat to medium low, cover, and simmer 20 minutes, or until almost all the liquid is absorbed.
4. Remove pan from heat, and fluff rice with a fork.

Part 3: The Sofrito

Ingredients:

2 slices bacon (finally chopped) OPTIONAL
2 tbsp. olive oil
2 tablespoons tomato paste
2 medium yellow onions (chopped)
1 red or green bell pepper (seeded and chopped)
4 cloves garlic (minced)
1⁄2 teaspoon oregano
1⁄2 teaspoon cumin
salt and pepper to taste

Method:

1. In a large, deep skillet, heat oil over medium-high heat.
2. Sautee the bacon until crispy.
3. Add oil, onions, bell pepper, garlic, tomato paste, cumin, and oregano and sauté 5 minutes, or until onions are soft and just beginning to brown.
4. Stir in beans and rice, and cook until heated through.
5. Add salt and pepper to taste, and serve hot.

(Adapted from Cookery Database with tips from Estela de Jesus and Margot Cutiño Salazar)