Tag: recipe developer

Plant-based

Citrus-Stewed Beans

by Crystal RiveraLeave a Comment on Citrus-Stewed Beans

No one would believe mom is Russian if they’ve tasted her pernil with a side of rice and beans. Seriously. And while I don’t eat pernil these days, I’m perfectly fine with having a bowl of these beans all on their own, or with rice! Or bread.

Mom told me she learned to stew them from her best friend’s mother as a teen. Tomato broth, with potatoes and olives, smoked, salty meat, and tons of fresh cilantro is where her recipe begins, but does not have to end. Sometimes you’ll see sliced carrots in there, too. Or maybe even peppers. There’s a nod to Autumn in this recipe by using the honey nut squash for sweetness. It’s hearty and the recipe doesn’t require that it needs to be. I love that most about it. As long as you have a can of beans, organic Sazon, and tomato puree, you can totally improvise based on what you have around your kitchen. No fuss, EVER. Do you always store sofrito in your fridge? Use some of that, too.

My approach to mom’s beans is always based on the season and what’s in season. The addition of orange zest is not something mom would use, but I happen to be obsessed with cooking with oranges. When flavors of citrus, smokiness, and spiciness meet–it surprises you in an eyebrows-up kind of way. While smoked or cured meat is always involved in her recipe, I’ve added smoked tofu instead.

Now, let’s get cooking! 

Citrus-Stewed Beans

A flexible, hearty recipe
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine Puerto Rican
Servings 4 people

Ingredients
  

  • olive oil to coat pan
  • 1/2 cup smoked meat or tofu
  • 2-3 long strips of orange zest
  • 2 tsp organic Sazon
  • 2 sprigs of fresh thyme or oregano or 1/2 tsp dried
  • 1/3 cup Spanish onion diced
  • 2-3 garlic cloves chopped
  • 1 jalapeño diced (optional)
  • 1 tbsp capers or handful of Spanish olives
  • 1 1/2 cup honeynut squash or other veggies diced
  • 15 oz can of cannellini beans or other variety
  • 8 oz can of tomato sauce
  • 1 1/4 cup water or stock or more
  • salt and pepper to taste
  • Cilantro to taste

Instructions
 

  • In a medium pot under low-medium heat, add your smoked meat, orange zest, garlic, onion, jalapeno, capers, sazon, and herbs. Saute for a few minutes, til onions are translucent.
  • Add beans, tossing til everything is combined.
  • Stir in the tomato sauce and water. Simmer, covered, for about 15 minutes. 
  • Then add your honeynut squash and any more liquid if necessary. Simmer til tender, about 15-20 minutes. Discard orange zest and woody herbs.
  • Serve with rice or bread.
Keyword Beans, Comfort Food, Quick, Stew
Caramelized Cabbage

Caramelized Cabbage & Herbed Farmer Cheese Galette

by Crystal RiveraLeave a Comment on Caramelized Cabbage & Herbed Farmer Cheese Galette
Caramelized Cabbage & Herbed Farmer Cheese Galette

I’d say it’s time to create a category here strictly dedicated to caramelized cabbage because it’s all the rage on this blog. This time around, I’m pairing the sweet caramelized bits with a layer of rich herbed farmer cheese that I got from Lifeway, a cheese my mom and I are loving due to it’s probiotic benefits, which is then held all snug by a nice golden pie crust. I give you full permission to use store-bought pie dough for this or any of my galette recipes. I do offer a recipe for one below, just in case.

caramelized cabbage galette with herbed farmers cheese

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Appetizer, Main Course, Side Dish
Servings 1 galette

Ingredients
  

for the pie crust

  • 1 1/4 cup All Purpose flour
  • salt
  • 1 stick unsalted butter frozen
  • 1/4 cup iced water

for the cabbage

  • 1/3 cup vegetable oil
  • 6 cup green cabbage chopped
  • 1 cup sweet onion diced
  • 1 tbsp Hungarian sweet paprika or any kind you like
  • 1/2 tbsp kosher salt

for the herbed farmers cheese

  • 3/4 cup farmers cheese
  • 1 tbsp fresh thyme chopped
  • pinch of salt

Instructions
 

for the crust

  • In a medium bowl, whisk together your flour and salt.
  • Using the larger holes of a box grater, grate your stick of frozen butter and gently toss it into the flour until every bit of it is coated in flour.
  • Add in water and mix with your hands just enough til a dough forms. Wrap it in plastic wrap and leave it in the fridge as you work on the cabbage.

for the farmers cheese and cabbage

  • In a small bowl, mix the farmers cheese, thyme, and salt together. Return it to the fridge til ready to use.
  • In a deep sauté pan, heat the vegetable oil on low and add in the cabbage, onion, paprika and salt. Stir occasionally, every 10 minutes or so, for about 50 minutes. You'll want the cabbage and onion to brown up but not too much because it will continue to caramelize in the oven.
  • Allow it to come to room temp before using. To quicken the process just pop it in the fridge for about 10 minutes.

for the galette

  • Preheat oven to 375 degrees. Roll out your pie crust on parchment paper for an easy transfer to a large sheet pan. It doesn't have to be rolled out perfectly, that is the ultimate joy of the galette.
  • Add a layer of farmers cheese at the center of the crust, leaving an inch of the edges naked.
  • Add a layer of the caramelized cabbage. Fold in the edges of the crust and brush them with egg wash. Feel free to press thyme onto the crust. Bake for about 30 minutes, or until golden brown all over!
Keyword Baked, Cabbage, caramelized, Farmers Cheese, Galette, Pie, Thyme

For other Lifeway recipes by me, head on over to my Instagram. A couple of weeks ago I turned my grilled spicy corn chowder into a DIP using their organic whole milk kefir and you are going to love it! Corn season is still going strong.

Uncategorized

braised whole cauliflower and syrian meatballs

by Crystal Rivera
braised whole cauliflower and syrian meatballs

Mom says this might be the most beautiful meal she’s ever seen, and I think she was mostly referring to the whole-roasted cauliflower which was then basted several times before showcasing it’s good looks. It’s a beauty draped in tomato-red and turmeric-yellow. Tender syrian-style meatballs (and olives, if you have) circle around it, completing this meal. I’ve added garlic scapes this time around. It is, after all, summer.

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Preheat oven to 425 (or 400 for powerful ovens)

for the cauliflower

-1 medium head cauliflower
-pot of generously salted water
-tsp turmeric
-1/2 tsp cumin
-pinches of salt
-olive oil
-tsp of harissa (optional)

Place the cauliflower in boiling, salted water for about 5 minutes. With a pair of tongs, remove the cauliflower and transfer it to a sheet pan. Add a generous amount of olive oil all over, including upside down so that the oil truly gets inside. Season it with turmeric, cumin, and salt. Rub harissa over it if using. Pop it in the oven while you work on the meatballs and braising sauce.

for the Hashu (spiced ground meat with rice)

-1 pound grass fed ground beef
-1/4 c dill, chopped
-1/4 c parsley, minced
-1/3 c basmati rice, soaked in warm water
-1 spring onion/scallion, sliced then chopped, or 1 sm onion finely chopped
-3 garlic cloves, minced
-1 tsp allspice or baharat
-1/2 tsp aleppo pepper
-1/4 tsp cinnamon
-1 egg (optional)

Make the hashu by gently mixing all ingredients in a bowl. Form medium-sized meatballs and sear them in a lightly oiled pan. Don’t over-cook them as they’ll finish off in the sauce. Transfer them to a plate while you work on the sauce.

for the sauce

-olive oil
-2 big garlic cloves, sliced
-sprig of thyme
-aleppo pepper, as much as you’d like
-1 8 oz can tomato sauce
-2-3 cups water or vegetable stock
-a handful of castelvetrano olives (optional)

In a braiser under medium heat, add the olive oil and saute your garlic, thyme, and red pepper for about a minute. Stir in the tomato sauce and stock and bring it to a gentle boil.

At this point you can take the cauliflower out and transfer it to the center of the braiser, spooning some of the sauce on top. Surround the cauliflower with meatballs* and olives and put the pan back into the oven for 20 minutes.

Transfer the meatballs to a bowl and spoon more sauce over the cauliflower. Finish it off in the oven til it reaches desired tenderness and some of the head has caramelized. You can put the meatballs back in during the last few minutes to warm them up.

Note: If your braising pan is not big enough to hold both the meatballs and cauliflower to cook together, cook the meatballs first, transfer them to a bowl, and then braise the cauliflower.

When ready, transfer to a large serving bowl, though we ate straight from the pan! It looked just fine there.

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