It's peanut butter jelly time!

Love watching the travel channel especially the cool places to eat episodes. And had to force the boy to take me to the Peanut Butter Co. over at 240 Sullivan Street New York, NY 1001. Now when you get there, you may be put off by the prices but  I can tell you the sandwiches which are given to you on a large plate with carrots and chips. You should go and enjoy it. I promise it is worth it.

Don't I look like an overfed cat? 

Where the magic happens

I remember when I first moved into my apartment and remember seeing the kitchen. I wan not impressed but was glad to have my own space to create my culinary tour de forces. I have grown to love its little quirks. From the brown cabinets that I have to spray with Pam to keep from squeaking to the old stove that has taken alot of punishment from me to my yellowing fridge were the light doesn't work. The little touches from the clock to the stick on apple decals and my Rachel Ray garbage bowl.  It non the less makes me want to create new meals and experiment. So what of I don't have stainless steel appliances or a dishwasher.My hands work. Take a look at my little kitchen and look around all of the meals I have prepared for better or worse, it's perfect.

Black and Bean

I was reading a recipe from Dave Lieberman who had a show on the Food Network. He has a recipe for black bean soup. I love black beans and decided to try my hand at it. I did not have several of the ingredients on hand and I always feel that you can make just about anything with whatever you have in your pantry. I always have canned beans in my pantry. You can make cakes, add them to rice or make my version of black bean soup.

you will need:

1-can low sodium black bean drained

1-medium onion diced

3-cloves of garlic, diced

2-small tomatoes, diced

4-slices thin lean ham, diced

1/2-cup of refried pinto beans*

3-dashes of Worcestershire sauce

1-cup unsalted chicken or vegetable broth

1-sage leaf, chopped

2-dashes hot sauce

1-sprig of thyme, chopped

2-tbsp olive oil

salt and pepper to taste

sour cream, cilantro or avocado for garnish

*optional

equipment:

blender 

In a sauce pan heat the oil and crisp up the ham approximately 2 minutes. Add the onions and garlic and cook for 2 minutes. Add the tomatoes, black beans and pinto beans and cook for a minute. Add the broth or stock, worcestershire and hot sauce and bring to a boil. Then lower the heat and simmer for 5 minutes. Let cool a little then add ladle by ladle to your blender and puree until smooth. You want a dense consistency. When all the soup is blended pour into a bowl add your garnish and enjoy this delicious meal hot or cool.

Happy Eating!

The other white meat

As anyone who knows, pork is a meat steeped in controversy. I mean some people don't eat "swine." Why the hell not? If you know who cow and chicken are processed why dismiss the tastiest of the three for whatever reason? I like pork. I think it helps turn a typical dish into something special. My seared panko crusted pork chops with white rice in a vegetable broth which gives it a nice blush color and fried plantains gives the dish an authentic Hispanic flare. Try it tonight.

you will need
4-thin loin pork chops
1-sprig thyme, minced
3-sage leaves, minced
2-cloves garlic, minced
1-egg beaten
1-cup white rice
1 cup all purpose flour
2-cups panko bread crumbs
2-cups water or vegetable broth
5-frozen plantains
1/2-cup canola oil
salt and pepper to taste

Season the pork chops with the thyme, garlic, sage salt and pepper to taste. Set up the flour, egg and bread crumbs and coat the pork chops in that order. In a saute' pan heat the oil in medium high heat. Cook the pork chops approximately 3 minutes on each side then remove and place on a rack or on paper towels to drain the excess oil. In a small pot bring the water or vegetable broth to a boil with some salt. Add the rice reduce heat to a simmer and cook according to the directions approximately 20 minutes

optional* Goya fried frozen plantains. Take the amount of plantains you will use and put in a bowl with very salted water for 5 minutes then drain and dry. In a pot with a cup of canola oil cook the plantains until golden brown and place on paper towels. Add salt as they cool.

When the rice is done place a 1/2 cup with one sliced pork chops and 2 plantains and enjoy

Happy Eating!

My oh my Chicken Thighs

Reading Everyday with Rachel Ray as she does actually offer some good tips about chicken, I realized that I was in a rut. Cooking meals for my boyfriend seemed to rotate for certain dishes on specific days, taking me back to the horrors of cheese fish Wednesday in Public School and I had to try something new. But with our most popular yet bland bird? Yes. I scoured to internet for some ideas and came across braised chicken. You cook chicken thighs, because they have the most flavor for over and hour and a half in low heat using a flavorful broth and you have a moist fall off the bone and yummy dish.

you will need:
4-medium Chicken Thighs (leave skin on)  
1-large onion diced
5-garlic cloves diced
1-box grape tomatoes
1-large red pepper
1-large or 2 small bay leaves
1-qt low sodium chicken broth
1-small container beef brot
3-dashes of hot pepper sauce

1-tbsp tomato paste

1-tbsp cumin                                                3-sprigs thyme

2-tbsp oil (canola is best)

salt and pepper to taste

Preheat oven to 350 degrees. In a large oven proof pot heat a tablespoon of oil in medium high heat. Season the chicken with salt pepper cumin and 1/2 sprig of thyme the sear in the pan until golden. Remove and add the onions, pepper, tomatoes and garlic until golden approximately 5 minutes. Add the tomato paste and cook for a minute to release its flavor. Add the bay leaf, thyme, chicken and beef broth and cook for 5 minutes until it reduces. Then add the chicken. It should not cover the skins of the chicken thighs. Place the pot in the oven and cook for approximately an hour and a half. It is done when the juices run clear and the meat falls off the bone. Pair the chicken with creamy mashed potatoes for a delicious winter meal.

Happy Eating!

No new meals

I have been in a rut. Still am as a matter of fact. I can't understand why I only seem to make the same meals over and over. I have been trying to create some new recipes which have not ended up well. I want to share one of these with you because I need to be held accountable for bad food makingness?

This is my white bean and kale soup. Looks disgusting right? Well I had the brilliant idea to add bacon to it. It should be tasty, well I left in there as I cooked the kale, onions, Cannellini beans. I had some beef stock on hand and added a touch of half and half.

Verdict: Get a great recipe from Gourmet magazine or Epicurious and enjoy

Happy Experimenting!

New Year, New Meals

As I sit here watching reruns of Space Ghost I realized, it's been since September since I have included any recipes and once again my beloved procrastination and out and out depression at still being a member of the jobless club well into the New Year has not given me the incentive to want to talk about meals and the cooking that was once to only thing that made me feel productive and using my brain in any capacity. Truth is that I abhor not being useful. It is embarrassing and disheartening that someone who has been working since she was 16 years old is no longer in Vogue as I am on the fast track to 40 (I'm many many years away!) and have realized that I worked for the sake many of us do. I survive. And I never really gave myself the luxury to even think about a career path which is sad but there it is.

So anyway it is a new year 2011. How very H.G Wells it sounds to even say it and I am here contemplating recipes and a way to renew my vigor and love for cooking and the way it helped me escape the direness of my current situation. So with some joy I like to say that I will be bringing new recipes and videos for your viewing pleasure as I have a channel on YouTube. It's a bit anemic at the moment but I will be including audio clips and video clips for you very soon.

Thanks for all the well wishers and for my brothers and sisters who are in my predicament. Let's (rather cheesily) make this year a good one.

Happy Eating!