Page 124 – CWEB

Artichoke Heart Sauce with Pork!!!

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February 4, 2021

This is easy to make and delicious way to use up left over meat. Serve this dish with a colorful tossed salad and a good loaf of bread.

Ingredients

9 oz. box of frozen artichoke hearts

29 oz can of crushed tomatoes

1 onion — sliced

6 cloves of garlic — chopped

¼ cup of wine

Pinch of sugar

Black pepper

Salt

Ground oregano

Paprika

Red pepper flakes

Left over pork or beef slices

Olive oil

Romano cheese for grating

1 lb. of your favorite spaghetti

Preparation

1. Defrost the artichoke hearts.

2. Heat a sauce pan with a drizzle of olive oil. Add the onion and the artichoke hearts. SautÃ© until the onion is slightly clear and the artichoke hearts get a little golden color. Add the garlic and continue to sautÃ© until fragrant.

3. Add the crushed tomatoes and continue to gently simmer.

4. Add the pinch of sugar and all of the seasonings. Add the left over pork or beef slices. Add the wine and continue to gently simmer for at least one hour.

5. Prepare the spaghetti as directed.

6. Drizzle a litle olive oil on a serving platter. Lift the cooked spaghetti from the water and place the spaghetti on the platter. Drizzle a little more olive oil on top of the spaghetti. Top with a few dashes of red pepper flakes and toss. Top with the sauce and grating cheese and toss.

Credit: Foodista

Arroz De Galinha (Reinvented)

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February 4, 2021

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This is based on a traditional Portuguese recipe for chicken and rice.

Ingredients

Marinade

2 large boneless skinless chicken breasts

6 cloves of garlic

oregano

cumin

paprika

pepper

salt

1 tablespoon vinegar

Rice

2 cups uncooked short grained rice (sushi style 2 cups water, plus more for rinsing and soaking

Filling

1 tablespoon olive oil

1/2 onion, sliced thinly

1 red bell pepper, sliced thinly

pinch pepper flakes

pinch salt& pepper

cilantro

1 small lemon (or lime)

1 choriÃ§o (chorizo) sausage

1/4 cup white wine or chicken stock or water

1 cup tomato sauce

handful of cilantro

Preparation

1. Slice the chicken breasts into strips and place in a bowl. Wash hands and cutting surface thoroughly.

2. Crush and mince the garlic cloves in another bowl. Add in a pinch or so of each herb/spice and the vinegar and mix well with a fork. Put the marinade in the bowl with the chicken and stir to coat the chicken.

3. Wrap with plastic wrap and place in the fridge until ready to use.

4. In a large skillet over medium high heat, add in the olive oil. Next, add onion and red bell pepper, sauteing until the onion is translucent, about a minute or so.

5. Add in the chicken and cook until browned on the outside. Reduce heat to medium.

6. Toss in the pepper flakes, salt & pepper, zest of the lemon, half the cilantro and stir. Remove the chicken/onion/pepper mixture from the pan and place in a bowl, cover with foil and set aside.

7. Slice the choriÃ§o at an angle and place in the hot skillet and allow to cook until it gets crispy bits around the edges. Remove from pan and add to the chicken bowl.

8. Pour the wine into the pan to de-glaze it, lightly scraping the yummy bits off the bottom of the pan as it cooks. Add in the tomato sauce and bring to a simmer and allow to cook 5 minutes or so.

9. Toss the chicken/choriÃ§o/veggie mix back into the pan along with the juice of the lemon. Stir well and again allow to simmer for about 5 minutes or until you’re certain the chicken is cooked through. Remove from heat.

10. Spoon the chicken mixture into the rice bowls and top with cilantro.

Credit: Foodista

Arroz Con Pollo {Chicken & Rice}

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February 4, 2021

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Budget friendly- check! One pot meal- check! Amazing flavors- check! This Arroz Con Pollo {aka chicken and rice} is absolutely awesome and I am so glad we had enough leftover for lunch the next day because it was one of those meals you just want to keep eating despite being full. Chicken thighs, onion, garlic, crushed tomatoes, red bell pepper, manzanilla olives and sofrito slow simmered until the chicken is just falling apart tender and the sauce that develops is just perfect!!!

Ingredients

8 skin on chicken thighs

1 large sweet onion, small dice

4 garlic cloves, crushed

1 large or 2 medium red bell peppers, small dice

10 oz jar manzanilla olives

3/4 cup sofrito {jarred seasoned tomato cooking base}

1 can crushed tomatoes

1 cans worth water

1 1/2 cups brown rice

1 – 1 1/2 cups frozen carrots and peas

olive oil

salt, pepper & garlic powder

Preparation

1. Season both sides of the chicken thighs with salt, pepper and garlic powder.

2. In a large heavy pot, over medium high heat, add enough olive oil to just coat the bottom of the pot.

3. Place the chicken skin side down {in a couple batches not to overcrowd} in the pot. Cook until a golden color has developed then flip and brown on the other side. Remove the chicken and set aside.

4. Repeat with the remaining chicken and again set aside.

5. Add the onion, garlic and red bell pepper into the pan, season lightly with salt and pepper. Cook until softened.

6. Add in the olives, sofrito, tomatoes, water and chicken. Stir to combine.

7. Simmer for 2 hours, stirring occasionally to prevent burning in the bottom of the pan.

8. Stir in the rice, cover the pot and cook until the rice is cooked through. Again, stirring occasionally to prevent sticking.

9. Once the rice is cooked go ahead and stir in the peas and carrots.

10. Season with salt and pepper to taste.

Credit: Foodista

Aroma of Africa: Moroccan Lamb Tajine

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February 3, 2021

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Today I’ll share one awesome recipe with you: Tajine.This recipe belongs to North Africa’s Berber cuisine. It is cooked in an earthen pot which is known as ‘Tajine’ and served within the pot itself. There are two different types of tagine recipes available, one is Moroccan Tagine (which I’m going to share today) and another one is Tunisian Tajine( I’ll try this some other day).
This Moroccan Tajine is basically slow cooked meat with different veggies and sauce on very low flame. It takes hell lot of time to cook but once it is done, you will find out how worthy it is.

Ingredients

Lamb: 730 gms — 1 kg (trimmed and cut into bite size pieces)

Dry red chilli: 2-3 (optional; I used this to get a smoky flavor)

Cumin seeds: ½ tsp

Cloves: 5-6

Cinnamon stick: 1”

Peppercorn: 1 tsp

Carrot: ½ of a large (peeled, make a coarse paste of it with 1 fat garlic clove and pinch of paprika)

Onions: 2 (large; finely chopped)

Turmeric powder: ½ tsp

Coriander powder: ½ tsp

Fresh green chillies: handful (finely chopped)

Tomato puree: 2-3 tbsp

Dates: 50-60 gms (deseeded and halved)

Raisins/ Sultanas: 40-50 gms

Dried apricots: handful (cut into halves)

Almonds: handful (flaked and dry roasted)

Lamb broth: 500 ml

Saffron: 2 strands (soaked in 4 tbsp cold water)

White oil: 3 tbsp

Salt to taste

No sugar should be used for this recipe. All the sweetness should be consumed from dates and sultanas only. If you crave for more sweetness adjust the amount of those two ingredients.

Again no water should be used in this recipe. The only liquid which will adjust the consistency of the gravy is the lamb broth. Mixing of chicken broth or anything else is strictly no-no here.

Top of all we need to marinade the lamb the day before we wish to prepare this. Clean the lamb pieces under running water and pat it dry with the help of kitchen towel. Rub some salt on it and keep aside on a wire rack to drain the excess water.

In the mean while arrange the following ingredients in a large bowl.

Grated ginger: 1” (crushed)

Finely chopped/crushed garlic: 1 tbsp (I used 2 tbsp; if you don’t get ‘ga-ga’ over garlic like me, feel free to reduce the amount)

Garlic powder: 1 tbsp

Turmeric powder: 1 tsp (initially it needed 1 tbsp; as I don’t like the smell of it, I reduced it to 1 tsp)

Paprika: 1-1/2 tbsp (again, adjust to your taste buds)

Cayenne peppers: 1 tsp

Cinnamon powder: 1 tbsp

Cardamom powder: 1 tsp

Clove powder: 1 tsp

Black pepper powder: 1 tbsp

White pepper powder: 1 tsp

Cuming powder: 1 tsp

Coriander powder: 1 tsp

Preparation

1. Place the lamb pieces in the bowl and mix in a light hand. Place this bowl in the fridge, covered. Don’t use the freezer. Let it rest for atleast 18 hrs or preferably overnight.

2. On the next day take out the lamb, give it a light massage with a tsp oil and handful of chopped green chillies and send it back to the sleep (in fridge ofcourse) for another 2-4 hrs.

3. Take a heavy bottomed nonstick pan, add rest oil. Let it warm and add dry red chillies, cumin seeds, cloves, peppercorns and cinnamon stick.

4. Once you can smell the aroma add onions and sautÃ© for few seconds. Keep it on simmer, covered and leave for 30 mins. Let it cook on its own juice. Keep peeping so that it doesn’t get burnt.

5. Once you can spot onions are changing its color, add pinch of turmeric powder, coriander powder and fry a little.

6. Add carrot-garlic paste and keep frying.

7. Once you spot the dark red color, add tomato puree and keep frying.

8. After few mins you will see the oil is oozing out at the edge.

9. This is the time to add the meat. Keep stirring the meat with the mixture until you feel immense pain in your hand (just kidding, but it’s true that this process is very painful). Ofcourse you can take rest but keep an eye on it and don’t let it burn.

10. Once the lamb starts changing its color add dates, sultanas, dried apricots, soaked saffron and keep stirring.

11. Continue cooking with covered on simmer.

12. Around 1.5 hrs you will see the gravy is again changing the color to some dark rich red. Also you will be able to spot the floating oil. Add rest of the green chillies and half of the roasted almond flakes. Again keep stirring.. stirring.. Continue unless your hands need a break.

13. This is the time to check seasoning and consistency of the gravy. Add lamb broth to make thin gravy.

14. Keep it covered on simmer until lamb is butter-tender yet very moist. It will take approximately 2.5 hrs or more to be cooked with the entire recipe.(from beginning to end)

15. Now prepare a bed of rice with roasted almond flakes and raisins and place your lamb pieces on it. Arrange more almond flakes and chopped green chillies on top of it. Serve immediately.

16. Enjoy your tajine over a glass of fine wine.

Credit: Foodista

Arepas with Mexican Pulled Pork

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February 3, 2021

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I have been dying to attempt to make Arepas for a long time! I saw them on a cooking show a while back and thought now those seem easy enough and delicious!!!! Whats an arepa? Precooked corn meal, water, salt and shredded Mexican cheese formed into a patty then browned on each side. To build this amazing Mexican style sandwich, I made an incredible pulled pork with a roasted chili sauce. To go along with it, and machete extra messy, some guacamole and diced red onion. The end result was amazing.

Ingredients

5-6 lb pork shoulder

1 large yellow onion, quartered

1 cup water

1/2 cup sofrito

1 poblano, stem removed

2 jalapeno, stem removed

2 tomatoes, halved

2 cans mild green chili enchilada sauce

3 garlic cloves

cilantro

1- 24 oz bag precooked white cornmeal

1 Tbsp salt

6 cups warm water

1 1/2 cups shredded Mexican cheese

4 ripe avocados

1 lime

1 red onion, fine dice

salt, pepper, garlic powder

olive oil

butter

Preparation

1. Start with the pork since thats going to take a while to cook. Preheat your oven to 300 degrees.

2. Season the pork all around with salt, pepper and garlic powder.

3. Heat an oven safe large heavy pan over medium high heat. Add enough olive oil just to coat the bottom of the pan.

4. Brown the pork on all sides. Then add in the water, sofrito and onion into the pan and cover with the lid.

5. Cook the pork for 4 hours.

6. In the meantime lets make the arepas. In a large bowl mix the cornmeal, salt, and cheese until combined. Stir in the warm water until well combined. Let stand for 5 minutes.

7. You can go ahead and make the arepas while the pork is cooking then pop them in the oven to warm before serving.

8. Take a softball size amount of the arepa mix. Form into about a 4 inch round. Place the arepa onto a buttered griddle or frying pan and brown well on each side. Place onto a baking sheet.

9. Now for the sauce! In a large frying pan, over medium heat, add a drizzle of olive oil. place the poblano and jalapeÃ±os into the pan. Roast on each side, set aside.

10. Add the tomatoes and garlic to the same pan and again roast on each side.

11. Place the chilis, tomatoes and garlic into a food processor {to remove some heat just take the seeds and ribs out of the chilis first}. Pulse a few times to begin breaking down. Add in the green chili enchilada sauce, and a couple handfuls of cilantro leaves. Mix until smooth. Season with salt and pepper to taste.

12. The guacamole is really basic. Mash the avocados in a bowl. Stir in the lime juice, some salt, garlic powder and chopped cilantro. Cover with plastic wrap and refrigerate.

13. Ok all our components are ready. Lets finish it up and eat! Remove the pork from the pot and shred and be careful to get any bones out. Stir enough roasted chili sauce with the shredded pork to coat.

14. Warm those areas in the oven the slice open. Add a good scoop of the shredded pork, some guacamole and the diced red onion.

Credit: Foodista

Arbi Masala Recipe

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February 3, 2021

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Arbi Leaves Curry Recipe is a mildly spicy and super delicious dish prepared with taro leaves which is healthy and as well as a tasty recipe that everyone loves to eat. People prefer to eat a lunch or as a dinner meal. Arbi or Colocasia is an excellent source of vitamin C and E. It is most popular Indian dish. It goes great with roti, Chapatis or Phulkas. It is the best traditional side dish which is an easy and delightful recipe.

Ingredients

6 Colocasia Leaves, chopped

2 tablespoons Chana Dal

4 tablespoons (1/2 cup) Peanuts

Salt to taste

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

3 Green Chilies, slit

Pinch of hing

1 teaspoon Turmeric Powder

Few Curry Leaves

1 tablespoon Chili Powder

1 tablespoon Goda Masala

2 tablespoons Besan mixed in water

2 tablespoons Tamarind Pulp

1 1/2 tablespoons Jaggery

Water

1 tablespoon oil

Preparation

1. Soak Chana Dal & Peanuts for 1/2 hour

2. Steam or Pressure Cook (2 whistles) the Colocasia Leaves (Arbi Patta) & then smash it.

3. Steam the soaked Chana Dal & Peanuts.

4. Season with salt Cooking.

5. In a deep pan heat some oil, add mustard seeds, cumin seeds, fenugreek seeds, chilies, hing, turmeric powder, curry leaves and cook them well

6. To this add the steamed peanuts & chana dal and mix it

7. Then add the chili powder and goda masala and mix it again

8. Add the steamed colocasia leaves, besan solution, tamarind pulp, jaggery, water & salt

9. Let this cook for a good 5 mins

Credit: Foodista

All Day Simple Slow-Cooker FALL OFF the BONE Ribs!

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January 23, 2021

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All Day Simple Slow-Cooker FALL OFF the BONE Ribs!

I simply dare you to find an easier way to make INCREDIBLE, tender, flavorful, FALL OF THE BONE RIBS! I Double Dog Dare you. I’m not kidding when I tell you I had these bad mama-jamas prepped and cooking THEMSELVES in the crockpot in 10 minutes flat. That’s with me snapping pics like a maniac and stepping over a begging shag monster to boot

Ingredients

2 Large Slabs of Pork Ribs

¼ Cup Broth (Beef or Chicken-either works fine, you could even use water)

40 oz. Bottle of your favorite BBQ Sauce *I didn’t need that much but it’s what I had and didn’t measure but it leaves extra for dipping.

Salt, Pepper and Garlic Powder to taste

Preparation

1. Portion 2 slabs to allow them to fit in the slow-cooker easily.

2. Season each piece with salt, pepper and onion salt.

3. Cover bottom of Slow-cooker with BBQ sauce

4. Add broth. (I only do this so the BBQ sauce doesn’t burn up and this step could possibly be skipped)

5. Place sectioned/portioned ribs into slow-cooker, brushing them with BBQ sauce as you set them in.

6. Layer them in so they all fit.

7. Cook on low for 8-10 hours or until they fall off the bone.

8. Remove from slow-cooker and transfer them to a foil lined baking sheet.

9. Brush each portion with BBQ sauce

10. Broil for 5 minutes or until the sauce starts to bubble and caramelize.

11. Remove from broiler let cool slightly

12. ENJOY!!!!!

Credit: Foodista

All American Sloppy Joes

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January 23, 2021

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A sloppy joe is an American dish of ground beef, onions, sweetened tomato sauce or ketchup and other seasonings, served on a hamburger bun.

Ingredients

1 tablespoon Olive oil

2 Garlic cloves, minced

2 Shallots, chopped

1/2 Green bell pepper, diced

Salt and freshly ground black pepper

450 grams Ground beef

180 grams Tomato sauce

100 grams American barbecue sauce

2/3 tablespoon Worcestershire sauce

1 teaspoon Hot sauce

4 Homemade burger buns, split, toasted, and buttere

Preparation

1. Heat the olive oil in a large skillet. Add in minced garlic, shallots, and green bell pepper. Stir until fragrant and tender, about 3 minutes. Season it with salt and black pepper.

2. Add the ground beef to the vegetables. Stir and cook about 5 minutes, until the meat is no longer pink and fully cooked. Add tomato sauce, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir to combine. Simmer until thickened.

3. To serve, spoon and pile sloppy meat onto the toasted, buttered bun bottoms and cover with bun tops with your favourite side dish or pickles.

Credit: Foodista

AlbÃ³ndigas With Tomatoes and Peas

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January 23, 2021

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All over the world you will find meatballs, but these AlbÃ³ndiga of Spain have a Moorish origin with a generous use of delicious spice. These are great for a tapas wine party and will pair well with a fruit forward spicy Spanish Garnacha.

Preparation

1. Meatballs (AlbÃ³ndigas) 1 ½ lbs. ground Turkey 1 egg 3/4 cup dried bread crumbs ½ cup milk 1 tsp. salt 1 tsp. ground marjoram 1 tsp. ground cumin 1 tsp. ground coriander ½ tsp. ground nutmeg ½ tsp. smoked paprika 2 cloves garlic, chopped 2 tablespoons olive oil Combine all ingredients above (for meatballs) in a mixing bowl. Form mixture into golf ball size meatballs and place on a large sheet pan coated with olive oil. Place in 400 degree oven and bake for about 8-10 minutes until firmed and slightly brown.

2. Tomato Sauce 1 28 oz. can crushed tomatoes 1 6 oz. can tomato paste 1 cup white wine 1 small onion, chopped 2 cloves garlic, crushed 1 tsp. salt ½ tsp cayenne pepper 1 pinch of saffron 3 tablespoon olive oil ½ cup fresh of frozen peas In a large ovenproof pot, add the olive oil, onion and garlic and stir, over medium heat until the onions are soft and translucent. Add the remaining sauce ingredients to the pot and simmer on low for about 10 minutes. Add the meatballs to the sauce, cover pot and place in 325 degree oven for 45 minutes. Serve warm as part of a Spanish tapas party or as an entree with some basmati rice and an interesting green salad.

Credit: Foodista

Alaska pollack fish cakes

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January 22, 2021

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Delicious fish cakes ideal for lunch or supper. Make it the day before up to step 6, then proceed the next day. Saves time!

Ingredients

400g Alaska pollack or other white fish fillets (fresh or thawed)

½ -1 cup water

1 tbs lemon juice

A splash of white wine

Parsley

½ tsp olive oil

1 small onion, chopped

1 clove garlic, pressed

Mash (puree) from 4 small or 2 large potatoes

1 egg

1 egg yolk

1 small red pepper, finely chopped or 1-2 tbs crushed dry pepperoncini

2 tbs parsley, chopped

1 ½ tsp sea salt

1-2 tsp pepper

1 tsp Worcestershire sauce

50-80g butter for cooking

Preparation

1. Place fish fillets in an ovenproof dish, pour a mixture of water, lemon juice and wine, sprinkle with parsley leaves. Cover with foil suitable for microwave and process 5 minutes on MAX. Drain well and leave to cool. OR

2. Steam fish fillets water, lemon juice, wine and parsley about 7 minutes or until it flakes.

3. SautÃ© onion and garlic for 2 minutes in olive oil over low heat until translucent (make sure the garlic does not burn). Remove with slotted spoon and place on a paper towel.

4. Mix mashed potatoes, onion, garlic, egg, egg yolk, pepperoncini, parsley, salt, pepper and Worcestershire sauce.

5. Gently flake and fold the fish into potato mixture. If mixture is too wet, add homemade bread crumbs until cakes hold together.

6. Roll out the mixture on floured surface to desired thickness (1-2cm) and cut out 10-12 cakes.

7. Fry cakes in hot butter over medium heat, about 4 minutes on each side until golden brown.

8. Remove with slotted spoon and place on a paper towel.

9. Serve immediately with a mix of homemade or bought mayonnaise, ketchup and chopped garlic (or other herbs – chives, parsley).

Credit: Foodista

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CWEB NEWS

Artichoke Heart Sauce with Pork!!!

Ingredients

Preparation

Arroz De Galinha (Reinvented)

Ingredients

Preparation

Arroz Con Pollo {Chicken & Rice}

Ingredients

Preparation

Aroma of Africa: Moroccan Lamb Tajine

Ingredients

Preparation

Arepas with Mexican Pulled Pork

Ingredients

Preparation

Arbi Masala Recipe

Ingredients

Preparation

All Day Simple Slow-Cooker FALL OFF the BONE Ribs!

Ingredients

Preparation

All American Sloppy Joes

Ingredients

Preparation

AlbÃ³ndigas With Tomatoes and Peas

Preparation

Alaska pollack fish cakes

Ingredients

Preparation

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