Recipe: Papas Rellenas

Living in a Puerto Rican Household for 4 years has its advantages. One of the foods  Abba used to make is Papa Rellenas or Stuffed Potatoes.

Papa rellena is a delicious comfort food, similar to mashed potato pancakes, but with a surprise ground beef center. In fact, this is an excellent recipe for using up leftover mashed potatoes. To make papas rellenas, you first prepare some seasoned ground beef filling, similar to an empanada filling. Then you mold some mashed potatoes around a center of ground beef, and you form the whole thing into an oblong shape - basically you make it look like a potato! Then you fry it in oil until it's golden brown and crispy. Kids love this meal, especially with ketchup.

Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes

Ingredients:
1/2 cup raisins (optional)
3 pounds yellow potatoes
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon minced aji pepper, or jalapeno
1 teaspoon cumin
1/2 teaspoon paprika
1 pound ground beef
1 cup beef broth
1 egg
Flour for dusting
Salt and pepper to taste
Preparation:

Place the raisins in a small bowl and pour 1 cup boiling water over them. Let them soak for 10 minutes.

Bring a large pot of salted water to a boil. Peel the potatoes and place them in the pot. Cook the potatoes until they are tender when pierced with a fork.

While the potatoes are cooking, cook the onions, garlic, and peppers in the vegetable oil until soft and fragrant.

Add the cumin and paprika and cook 2 minutes more, stirring. Add the ground beef and cook until browned.

Drain the raisins and add them to the ground beef. Add the beef broth and simmer for 10 to 15 minutes more, until most of the liquid is gone.

Season mixture with salt and pepper to taste. Remove from heat and let cool.

When the potatoes are cooked, drain them in a colander. Mash the potatoes thoroughly, or pass them through a potato ricer. Season the mashed potatoes with salt and pepper to taste. Chill the potatoes for several hours, or overnight.

Once the potatoes are very cold, stir the egg into the mashed potatoes until well mixed.

Shape the papas rellenas: with floured hands, place about 1/4 cup of mashed potatoes in one hand, and make a well in the center. Fill the well with 1-2 tablespoons of the beef mixture. Mold the potatoes around the beef, adding more potatoes if necessary, and shape the whole thing into an oblong potato shape, with slightly pointy ends, about the size of a medium potato.

Repeat with the rest of the mashed potatoes. Coat each stuffed "potato" with flour.

In a deep skillet or deep fat fryer, heat 2 inches of oil to 360 degrees. Fry the potatoes in batches until they are golden brown. Drain them on a plate lined with paper towels.

Keep the potatoes warm in a 200 degree oven until ready to serve

Recipe: Traditional Saudi Rice & Chicken

Ingredients

• Kabsa Spice Mix:
• 1/2 teaspoon saffron
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon dried whole lime powder
•  
• 1/4 cup butter
• 1 onion, finely chopped
• 6 cloves garlic, minced
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/4 cup tomato puree
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 carrots, peeled and grated
• 2 whole cloves
• 1 pinch ground nutmeg
• 1 pinch ground cumin
• 1 pinch ground coriander
• salt and freshly ground black pepper to taste
•  
• 3 1/4 cups hot water
• 1 cube chicken bouillon
• 2 1/4 cups unrinsed basmati rice
• 1/4 cup raisins
• 1/4 cup toasted slivered almonds

Directions

1. Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
2. Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
3. Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
4. Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
5. Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
6. Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Footnotes

• Editor's Note
• Whole dried limes can be found in Persian groceries or on the internet. Grind them in a spice grinder or blender to make dried lime powder.
• Cook's Note
• Don't rinse or soak the rice before using it. Depending on the type of rice you use, you may need to use more or less water. Stay on the low side to avoid the dish being too mushy--you can always add more.

Recipe: Beef Ribs

Oven Baked Beef Short Ribs

4 lbs. short ribs of beef
4 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
4 tbsp. bacon drippings or olive oil
2 onions, chopped
3 cloves garlic, minced
1/2 cup parsley, chopped
3 tbsp. brown sugar
3 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 cup Heinz Chili Sauce or any BBQ sauce
2 tsp. Worcestershire sauce
1 1/2 cups beef broth
8-12 pearl onions, peeled
8-12 baby carrots, chopped

Use a cast iron or other heavy wide skillet or pan that is also ovenproof.

Remove any membranes (or silverskin) from short ribs.

Combine flour, salt, and pepper and rub into the ribs.

Brown them in the olive oil in a large skillet, turning as they brown. Add chopped onions, garlic and parsley.

When browned, pour off all but a small portion of the drippings remaining in pan. Add remaining ingredients except the pearl onions and carrots.

Bring the sauce to a boil, then cover the pan and transfer to a preheated 325°F oven and bake for 90 minutes. Add onions and carrots, reduce heat to 250°F and bake for another hour or until ribs are fork tender, basting occasionally.

These ribs are excellent when cooked on the grill or in a smoker. Maintain a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.

Fish. Is it Safe?

I picked up a bag of Swai (catfish) from the store. When we got home, I looked online for a recipe and this is what I found instead:

12 FISH THAT FAIL AT LEAST TWO OF FWW CRITERIA FOR SAFE AND SUSTAINABLE SEAFOOD

Catfish, Imported (also known as Basa, Swai, Tra or Pangasius)

Imported catfish often come from Southeast Asia, where use of chemicals and antibiotics is barely regulated. Because the U.S. Food and Drug Administration inspects less than two percent of imported seafood, imported catfish may be contaminated with antibiotic, pesticide or bacterial residues.

Caviar, especially from beluga and other wild-caught sturgeon

The beluga sturgeon, also known as the European or great sturgeon, is found primarily in the Caspian and Black Seas. The beluga sturgeon can live for over 100 years and does not reach maturity until at least 15 years of age. As a result of its long lifespan and slow maturation, this species has low resilience and is vulnerable to overfishing. The salted eggs of the beluga sturgeon, known as caviar, are considered a delicacy. The demand for highly valued beluga caviar has led to overfishing and poaching of the species. The construction of dams as well as pollution has further diminished the population.

Cod, Atlantic

The Atlantic cod stock collapsed in the early 1990s and is currently undergoing overfishing. It is listed on the IUCN Red List of Threatened Species. This species is frequently caught using bottom or otter trawls, nets that drag along the seafloor, and can damage the bottom habitat and remove or cover animals and plant life. This fishing method also can result in the unintended capture of many other types of marine life (bycatch).

Eel, American (also known as “yellow” or “silver” eel)

The American eel is known to have high concentrations of mercury and PCBs, toxic chemicals that can prove harmful to human health.

Flatfish, Atlantic (e.g. flounder, sole and halibut)

Most other Atlantic flatfish stocks are also seriously overfished. Atlantic halibut has been overfished off the coast of the Northeastern United States since the 1800’s. Despite management practices that currently prevent targeted fishing of Atlantic halibut and attempt to reduce bycatch of the species, the fishery has not recovered.

Imported King Crab

Although many varieties of crabs live in North American waters, the United States also imports crab from other countries. Often, exporters will sell crab caught here in the U.S. to other countries where they can receive a higher price, while importing cheaper crab, often from Russia, for local consumption in the U.S. Exacerbating the situation, much of the crab caught in Russia exceeds the total allowable catch, making it illegal.

Imported Shrimp

Shrimp is the most popular seafood in the United States, but about 90 percent of the shrimp consumed in the U.S. is imported from other countries where seafood production and employment conditions are often not well regulated.

Roughy, Orange

Orange roughy may contain levels of mercury contamination that pose a health risk for adults and children. Orange roughy are caught in the Atlantic, Indian and Pacific oceans with fisheries off the coast of New Zealand, Australia, Namibia, the Northeast Atlantic, and Chile. This fish is particularly vulnerable to overfishing due to its long lifespan and slow maturation.

Salmon, Atlantic and Farmed

Farmed salmon may contain levels of PCB contamination that pose a health risk to adults and children. It may also be contaminated with pesticides and antibiotics. Farmed salmon are usually raised in cages in open waters. These cages allow free-flow of anything from the farm into the wild, and promote transfer of diseases, especially sea lice, from caged to wild fish.

Seabass, Chilean

Chilean seabass may contain levels of mercury contamination that pose a health risk to adults and children. For nearly a decade, illegal fishing has plagued Chilean seabass populations, while killing seabirds by the thousands, including several species of endangered albatrosses.

Shark

Shark may contain levels of mercury contamination that pose a health risk to adults and children.

Tuna, Bluefin, Atlantic

Bluefin tuna poses a very high health risk due to high levels of both mercury and PCB contamination. Bluefin tuna are internationally overfished, nearly to levels of extinction. They are believed to be 80% or more below their original abundance levels. The eastern and western Atlantic Ocean stocks to which bluefin tuna are native are listed as “endangered,” and “critically endangered,” respectively, in the IUCN Redlist of the world’s most threatened species.

Fortunately, there are solutions. Food & Water Watch also has put out a list of recommended fish as part of it’s comprehensive guide.Here, not to be confused with the fish to avoid listed above, are some of those recommendations.

Safer fish to consume:

Catfish, Farmed U.S.

Catfish is farmed in many southeastern states in the U.S. Chemical usage on catfish farms is regulated much more stringently here than in other countries. Catfish do not need wild fish to be included in their diet, so farming them does not deplete wild fish populations, as does farming of many other species.

Haddock, U.S. Hook and Line Caught

Haddock is primarily caught with trawls, which can damage the seafloor, cover or remove animal and plant life, and catch large amounts of non-target species. However, there is also a hook-and-line segment of the fishery, which often results in significantly less bycatch and habitat damage.

Halibut, Pacific U.S.

Pacific halibut are not considered overfished, and populations have been monitored and managed by the International Pacific Halibut Commission for almost 80 years.

U.S. Farmed Tilapia

In the United States, tilapia is generally farmed in closed systems that limit pollution. Many of these farms conserve resources by re-circulating the water, and some even make use of nutrient by-products to grow hydroponic crops

.

U.S. Pole- or Troll-Caught Mahi Mahi/Dolphinfish

Mahi-mahi is not strongly associated with contaminants, but may contain some mercury. Consumers should check for current warnings to determine safe consumption levels of fish, in particular for pregnant women, those who may become pregnant and children. See the EPA’s list of national fish advisories.

Yellowtail Snapper

Yellowtail snapper is not strongly associated with contaminants, but may contain some mercury. Again, consumers should check for current warnings to determine safe consumption levels of fish, in particular for pregnant women, those who may become pregnant and children.

To find out more about how to eat seafood responsibly, and safely, see Understanding the 2010 Smart Seafood Guide.

Copyright © 2010 Green Right Now | Distributed by GRN Network

Recipe: Lemon Chicken

Lemon Chicken Recipe

• Cook time: 55 minutes

INGREDIENTS

• 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat

• 2 Tbsp lemon zest
• 1/3 cup lemon juice
• 2 cloves garlic, crushed
• 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
• 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
• 1 teaspoons salt
• 1 teaspoon black pepper

• 2-3 Tbsp melted butter
• Lemon slices for garnish

METHOD

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serve alone or with steamed rice.

Unusual Food of the Day!

Pineberries Anyone?

A delicate mixture (read: hybrid ) of pineapple and strawberries. Genetic altered fruit is not my thing but they look interesting! I hear they taste like pineapples.

A little too much?

Here are some really creative lunch ideas that somebody's supermom came up with. Check these out while I go sulk in the corner about how bad of a mom I am, lol!

All About Eggs!

Yes, cooking with eggs is an art form to be mastered. I found some good eggotastical tips!

How to tell if an egg is fresh

Old wives' tales? Maybe. Lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for human consumption. If it settles vertically, feed it to the dog. If it rises to the top, feed it to the hydrangeas.

How to hard cook eggs without cracking them Cold water method or hot? Room temperature eggs or cold eggs? Cold water plunge or no cold water plunge? Here in the foodies kitchen, we tested every possible permutation-- this is how to hard cook an egg:

• Use fresh eggs, preferably organic or grain fed, as they peel more easily once cooked. They also have better texture
  and flavor.
• Handle like eggs. Or nitroglycerin.
• Bring eggs to room temperature before cooking. This helps prevent cracking due to the sudden shock of temperature change and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
• Simmer eggs. A roiling boil is too violent. Call them "hard cooked" instead of "hard boiled" and you'll remember
  this hint.
• Don't crowd the pan. The eggs will knock each other and crack.
• In a saucepan, bring enough water to cover the eggs to a boil. With a slotted spoon, lower the eggs into the water. Quickly, bring the water back to a boil. Lower the temperature to medium heat and simmer exactly 10 minutes. Remove the eggs with a slotted spoon and plunge into a bowl of cold tap water. The cold water will stop further cooking and create a gap between shell and egg for easier peeling.

How to peel a hard cooked eggCold eggs peel more easily than room temperature eggs. Gently tap the egg shell on the counter along the egg's "equator." Place the egg between hands and roll back and forth as if you were making a hot dog out of clay. You should feel the shell and membrane loosening from the egg white. Peel off the shell. If the shell is still coming off in irritating bits, peel under running water (this is the last resort).

February's Meeting-Repost

Hosted by Safa B.
Theme: STUFFED

Lets get creative ladies!
We can make rolls, wraps stuffed vegetables, meats or anything you can come up with! Don't forget your recipe and words of wisdom from hadeeth /Quran.

Meeting details and times will be sent via text message.

Restaurant Suggestions

While dining at Hana Tokyo Hibachi Grill, Fatma & I were discussing how it would be nice to have a Collective meeting at a restaurant. What do you think?

Do you have a cool place in mind?

Sound off!

Unusual Food of the Day!

Could you imagine making a grilled cheese with this?