Beans, Mexican, Recipes, Side Dishes, Vegan, Vegetarian

Cuban Style Black Beans

September 1, 2012

I adapted this recipe from one that I saw in the beautiful Saveur magazine many years ago.  You make a big pot of beans, have some for dinner, leftovers the next day, and freeze the rest in containers for another time.  As the article mentions, the secret of these tasty beans is the sofrito of green onions, garlic and green pepper.  A sofrito consists of aromatic ingredients which have been cut into very small pieces and slowly sautéed in oil. It is used to flavor many types of dishes and the ingredients vary depending upon what country you visit.

Green onions, Anaheim pepper, garlic, olive oil and a sprig of fresh oregano.  The original recipe calls for a small green pepper but I substituted an Anaheim which I prefer due to its milder flavor.

Chopped Anaheim pepper, garlic and green onions.

Cooking the sofrito.

Sofrito after 10 minutes of cooking.

Cuban Style Black Beans

Updated 5/13/16

Adapted from Saveur Magazine

Ingredients

4 cups dried black beans

1 sprig fresh oregano

4 tablespoons olive oil, divided

1 tablespoon ground cumin

12 green onions, trimmed and finely chopped

6 cloves of garlic, peeled and finely chopped

1 medium Anaheim pepper, seeded and finely chopped

Salt and freshly ground black pepper

Preparation

Sort through the beans and remove any small stones or broken beans.  Rinse under cold water.  Place the beans, oregano and 1 tablespoon of olive oil in a large pot.  Cover the beans with cold water by 3 inches.  Bring to a boil over high heat, then reduce heat to medium so that the beans are just simmering (uncovered).  Stoves may vary in temperature settings, adjust the heat as needed.  Set the timer for 1 hour. Check the water level and add more hot water as needed to keep the beans covered.  Set the timer for another 1/2 hour.

Check the beans to see if they are done.  If they need more time, check them again in 15 minutes.  It typically takes about 2 hours for the beans to be the right texture.  Stir in the sofrito (directions below) and adjust seasoning.  Beans need to be seasoned well or they will be bland so now is the time to add additional salt,  about 1 1/2 teaspoons of kosher salt.  Taste the beans and adjust seasoning as needed.  The beans should not be dry, they should “soupy.” As the beans cool they will absorb more of the liquid. Continue to simmer the beans with the sofrito for a few minutes to blend the flavors.

Make the sofrito

While the beans are cooking, make the sofrito.  Heat the remaining 3 tablespoons of olive oil in a small skillet over medium heat.  Add the cumin, green onions, garlic and pepper and sauté for approximately 10 minutes, stirring often.  If your heat is too high, turn it down to medium-low to avoid burning the garlic.  Season with 1/2 teaspoon kosher salt and a few grinds of pepper.

For the Pressure Cooker:

Place 4 cups rinsed beans in your pressure cooker.  Add 8 1/2 cups water, a sprig of oregano and a tablespoon of olive oil.  Cook for 35 minutes.  Check the beans by using the cold water release method.  If the beans need more time, return to the stove and cook for another 5 minutes.  Once beans are fully cooked, place the uncovered pot on the stovetop over medium heat and add the sofrito.  Cook for a few minutes (or longer if you want to reduce the liquid a bit) to blend flavors.

*The beans freeze nicely and come in handy on a busy workday and they make a delicious filling for a vegetarian burrito.

Bread, Dessert, Recipes

Best Banana Bread with Pecans and Sweet Coconut

August 29, 2012

Banana Bread new

The Maui hotel where I work recently held a Go Bananas! banana bread bake-off contest.  Most people in Hawaii have a favorite banana bread recipe. I decided to enter mine and, lucky me, I won first place. Here is my recipe.

The judges based their scores on taste, texture and presentation.

Apple bananas are popular here in Hawaii.  They are both sweet and tart and are perfect for banana bread.

Mash bananas leaving a few small bits of banana for texture.

Combine wet ingredients with dry ingredients until well blended.

Topping ingredients: Pecans, demerara sugar, sweet coconut.  Demerara sugar is a type of unrefined sugar with a large grain and light brown color.  It gives the banana bread a nice crunchy topping and adds a bit of sweetness.  Coconut adds an island touch to the bread.

Banana Bread SlicedTo ensure your bread is moist and delicate don’t over mix the batter and test the bread with a wooden skewer after it has been in the oven for approximately 43 minutes.  It may need a few more minutes at this point however testing it will give you an idea of how much longer it needs to bake.  Test it before you think it will be done because if you let it go just a few minutes too long, there’s no turning back.  Let’s make banana bread.

Best Banana Bread with Pecans & Sweet Coconut

Makes two 8 1/2 x 4 1/2 loaves

Ingredients

2 cups flour

1 cup plus 1 tablespoon sugar

1 1/2 teaspoons cinnamon

2 teaspoons baking soda

3/4 teaspoon salt

3/4 cup plus 2 tablespoons canola oil

2 cups mashed, ripe bananas (8 to 10 apple bananas)

3 eggs, lightly beaten

Topping Ingredients

1/2 cup coarsely chopped pecans

finely chopped sweetened coconut (Baker’s sweetened coconut)

demerara sugar (optional)

Preparation

Preheat oven to 350 degrees.

Butter two 8 1/2 by 4 1/2 inch loaf pans.  Place a piece of parchment paper on the bottom of each pan and butter the paper.

Lightly spoon flour into a dry measuring cup; level with a knife.  In a large bowl, combine flour, sugar, cinnamon, baking soda and salt, stirring with a whisk.

Add oil, eggs and mashed bananas and stir with a spatula until ingredients are nicely combined.

Divide batter into loaf pans.

Sprinkle the pecans and coconut evenly over the batter.

Bake on the middle rack for 10 minutes then sprinkle demerara sugar over the top of each loaf if using.  If you add the sugar before baking it will dissolve into the batter.  Continue baking for an additional 35 – 38 minutes or until a toothpick inserted in the center comes out clean.  Set the timer!  Check the banana bread at the 35 minute mark to see if it is done.  At this point it will have been baking for a total of 45 minutes.  If the banana bread needs more time, check again in two minute intervals.  Once the banana bread is done remove pans to cool on a wire rack for 15 minutes then remove bread from the pans discarding parchment paper.  Let banana bread cool completely.

Once cool, cut banana bread into thick slices and serve right away.  We love to toast slices of banana bread in our toaster oven directly on the wire rack until brown and crispy on the edges then serve with a few pats of butter.  Divine!

Recipes, Salad, Vegan, Vegetarian

Fresh Herb Vinaigrette

August 25, 2012

I’ve tried bottled salad dressings and they just don’t seem quite right.  There might be some decent ones out there, I’ve just never found them.  Do you have any favorites? Every now and then I’m tempted to purchase another bottled dressing thinking this will be the one!  Once I get home and open that “possibly good enough to dress my salad bottled dressing,” well, to my dismay it does not live up to my expectations of what a well-balanced dressing should be.  A good dressing can turn a few simple greens into a really delicious salad.

Olive oil, vinegar, mustard, fresh herbs and garlic

Chopped herbs and garlic.

Fresh Herb Vinaigrette

1/3 cup apple cider vinegar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil or a combination of canola oil and extra virgin olive oil

1 very small garlic clove – pressed

2 tablespoons finely chopped herbs (1 tablespoon Italian parsley, 2 teaspoons basil, 1 teaspoon chives)

Salt and pepper to taste

Place all ingredients in a jar and shake well.  This dressing is on the tangy side due to the generous amount of vinegar and that’s what I like about it.  It really brightens up your greens and is equally good on pasta salad or potato salad (with green beans and bacon). You can substitute these herbs with your favorites such as tarragon, cilantro, marjoram or whatever fresh herbs are available to you.  The Dijon mustard helps to keep the dressing emulsified and just a quick stir once it has been refrigerated is all it needs before you use it on your next salad.   It will keep nicely in the refrigerator for a week.

Dinner, Recipes, Sandwiches, Tofu, Vegan, Vegetarian

Savory Baked Herb Tofu

August 19, 2012

I love tofu.  Maybe you will fall in love with it too.  With so many different types of tofu available and countless ways to prepare it why not give it a try?  I was inspired to make this tofu recipe after tasting baked tofu at a local health food store. This savory  herb tofu is one of my favorite recipes.  It’s perfect for vegetarians and vegans and makes  the most delicious sandwich.

Wildwood super firm tofu works best for this recipe.  Here on Maui you can find it at Mana Foods, Hawaiian Moons and Whole Foods markets.

Just a little bit of planning here. You’ll slice and freeze the tofu, then defrost overnight in the refrigerator.  Freezing the tofu creates a chewy texture which works well for this recipe. You can freeze the tofu slices for as long as you like.  I recommend  placing two slices on plastic wrap side by side and freezing in a ziplock bag.

 Once tofu slices have been defrosted. place each slice between the palms of your hands and squeeze out most of the excess water. Be careful not to tear pieces (it happens occasionally but not to worry).  Place tofu slices on a paper towel.

Have your tofu herb mixture ready to go. I make enough for a couple of batches and it keeps well stored in the refrigerator.  Wheat germ can turn rancid quickly.  Check the expiration date and open the jar after you purchase it and smell it to make sure it’s fresh.  Store in the refrigerator. You can switch out these herbs with others that you have on hand. However, the combination of oregano, basil, marjoram and thyme just seem perfect.

What the heck is nutritional yeast you ask?  It’s a non-active yeast that has been grown (usually on glucose or another simple sugar) and is deactivated by heat, dried and pasteurized and eventually makes its way to your local neighborhood health food store (in the bulk section and sometimes labeled as vegetarian yeast).  It’s flavor may best be described as cheesy, nutty, creamy.  Besides using it in baked tofu dishes, it’s great added to soups, dressings and is especially delicious sprinkled on popcorn.  Yum!

Toss all of the herb mixture ingredients in a bowl and transfer a portion to a jar to use another time.

Place two pieces of tofu briefly in soy sauce then turn over to coat the other side.  You’ll notice that the tofu soaks up the soy sauce very quickly so watch carefully and remove as soon as you see that each piece of tofu has absorbed the soy sauce.  Squeeze out excess soy sauce between the palms of your hands.

Place tofu in bowl with herb mixture and pat it on to both sides.  Remove tofu and place on lightly oiled plate.  Turn to coat while trying to keep as much of the herb mixture on as possible.  Transfer tofu slices back to herb mixture dish and turn to coat each piece again, scooping the mixture on to each slice and patting it to coat well.

A toaster oven comes in handy.  I can bake about 8 slices of tofu this way without heating up the main oven.  If you don’t have a toaster oven or are making a large amount then by all means turn on your oven.  Use a foil lined baking sheet for easy clean up.

Delicious savory herb baked tofu cutlets.

To use baked herb tofu in a sandwich, slice each piece in half.  Use good bread and add mayonnaise or Vegenaise to one side with some pickle relish, Dijon mustard on the other piece of bread.  Add thinly sliced Maui or other sweet mild onion and layer on the tofu slices adding a juicy sliced tomato and butter lettuce.  This is a scrumptious sandwich and it travels well if you leave out the tomato and add it just before serving.  Crunchy chips and pickles and you’re all set.

Savory Baked Herb Tofu 

Preheat oven to 375 degrees.  There’s no need to preheat if using a toaster oven.

Ingredients

8 pieces super firm tofu cut into 1/2 inch thick slices, frozen and defrosted

1/4 cup less sodium soy sauce (Kikkoman suggested)

Canola oil or olive oil

Herb Mixture

1 cup wheat germ

4 tablespoons nutritional yeast

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

Preparation

Squeeze out excess water from tofu slices by placing each piece between the palms of your hands.  Place tofu slices on a paper towel.

Pour soy sauce in a shallow bowl that will hold two pieces of tofu.

In another shallow bowl add herb mixture (reserve some to use later).

Drizzle oil onto a small plate that will accommodate two slices of tofu.

Dip two pieces of tofu into the soy sauce and turn over to coat both sides.  This will take just a few seconds on each side.  Place tofu slices between the palms of your hands and press out excess soy sauce.

Dredge each piece of tofu in herb mixture so that each piece is lightly coated.

Remove tofu from bowl and place on lightly oiled plate.  Turn to coat.  The herb coating has a tendency to come off at this point.  Try your best to keep as much of it on the tofu as possible.

Transfer tofu pieces back to the herb mixture and dredge again.  Turn and repeat procedure on opposite side, pressing gently so each piece is well coated.

Place  tofu on foil lined baking sheet.

Bake at 375 degrees for about 15 minutes.  Turn pieces over with tongs (you lose more of the coating when using a spatula).

Bake another 10 minutes then remove from the oven to cool.  Oven temperatures vary and these baking times are based on my little toaster oven.  Check your tofu occasionally to see if they are ready prior to these baking times.  The baked tofu firms up as it cools.

Serve right away.  It’s delicious with brown rice, sweet potatoes or quinoa pilaf and a big green salad.  Tomorrow you can use the leftovers for your sandwich.

Breakfast, Canning, Fruit, Jams & Jellies, Recipes, Vegan, Vegetarian

Mango Jam

August 14, 2012

Each year we wait patiently for our annual mango season which brings us an abundant crop of fruit.  We share our mangoes with friends and family, many times lugging heavy bags of mangoes to work or wrapping them up carefully and taking them on the plane to Oahu.  One of the most enjoyable ways to eat a mango is to chill it well, cut it into bite size chunks and serve.  If you find yourself with too many mangoes you can also make mango salsa, bread, pie, smoothies, sorbet, and jam.

This little gadget works very well.  Just cut off the top of the mango and place the center of the cutter over the seed of the mango and press down.  In no time you will have your mango seeded and all you’ll need to do is remove the flesh of the mango from the skin by scooping it out with a spoon.  It saves a lot of time when preparing mangoes for jam.  There’s no need to peel and cut up the mango, just one quick swoop and you’re done.  

Process mangoes to measure 4 1/2 cups.

Sterilize your jars.

Bring the mango mixture to a rolling boil that can’t be stirred down then add sugar.  Return to a rolling boil that can’t be stirred down and boil for 1 minute.  Use a very tall pot and long wooden spoon. Mixture can splatter as it cooks.

Pour hot mango jam into sterilized jars leaving about 1/8 inch between the jam and the top of the jar.

Process jam in boiling water for 10 minutes (covered) then remove to cool on a wire rack.

Canning jam is easier than you might think.  You will need canning equipment which is basically the canner, a few helpful utensils and  jars.  These items are not expensive and the only downside is that they take up precious cupboard space.  Once you have your little jars of homemade jam you can store them in the cupboard for up to a year.  They probably won’t be around that long…

Mango Jam

Yield: 7 Half pint jars

Ingredients

4 1/2 cups coarsely chopped mango

1/4 cup fresh lemon juice

6 cups sugar

1 pkg. dry pectin

1/2 teaspoon butter

Preparation

Wash fruit, peel, seed and cut into cubes.  You can mash the fruit with a potato masher or run through a food processor in batches.  I use the food processor (two batches to make 4 1/2 cups total) and pulse two times then I give it a stir with a large spoon and pulse two more times, mixing the fruit again, and one last pulse making sure not to puree the fruit leaving small pieces of mango for texture.

In a 8 – 10 quart pot, preferably with high sides, mix fruit, lemon juice, butter and pectin.  The butter helps to prevent foaming. Place over high heat, stirring constantly with a long handled wooden spoon.  Bring to a rolling boil that cannot be stirred down.  Still stirring, add sugar.  Return to a boil that cannot be stirred down, then boil for exactly 1 minute.  Remove from the heat.  Ladle hot jam into prepared half pint jars leaving just about 1/8 inch of space between the jam and top of the jar.  Wipe rims clean.  Place lids on jars and screw on the rings until a point of resistance is met – fingertip tight.  Process in boiling water bath for 10 minutes.

Once cool, remove rings and wipe rims clean.  Mark the date on the bottom of each jar and store for up to a year.  Once opened, refrigerate leftovers.  If any of the jars do not seal, store the jam in the refrigerator. For basic canning directions go here.

The jar on the left is mango jam with Hawaiian chili peppers.  For this delicious option add to the above recipe 15 – 20 Hawaiian chili peppers which have been seeded and finely chopped.  An exotic combination of sweet and hot it is especially delicious served on crackers with cream cheese.

Breakfast, Recipes, Sandwiches, Vegan, Vegetarian, Veggies

Simple Breakfast

August 12, 2012

 There are days when a simple meal that doesn’t require turning on the stove or creating a sink full of dishes is all you want.  Something satisfying that’s rich and creamy, crunchy and salty.  Is this impossible?  

 Have you tried Vegenaise?  I’m not a vegan but I love it for it’s rich, custardy texture and tangy flavor.  It’s made with canola oil and does not contain eggs.  Perfect for this avocado toast. 

Do you like your avocado sliced?

Or crushed?

Simple Breakfast

Toast a few pieces of good sourdough bread until the edges are crispy.

Slather on some Vegenaise or mayonnaise of your choice.

Slice an avocado and layer on the toast.  Crush the avocado with a fork making sure to cover the toast well.  Sprinkle with salt and lots of freshly ground black pepper.

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