Aug6

Ropa Vieja

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Ropa vieja is one of my favorite things to order at Cuban restaurants. It’s stewed, shredded beef in a tomato-y sauce served over rice. When I saw this version in Saveur, I had to try it.

It has been really warm in L.A. lately, so I started mine in a large skillet, then transferred it to the slow-cooker to simmer. If you want to simmer it on the stove, simmer it for 2-3 hours instead of 4, and start the process in a large dutch oven. I served this with white rice and black beans.

Ropa Vieja
Adapted from Saveur, April 2012

4 oz bacon, diced
1 1/2 lbs flank steak (cut into a few pieces so it can be handled easily)
kosher salt
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 Anaheim chili, thinly sliced
6 oz tomato paste
1 tsp cumin
1 tsp dried thyme
1 tsp dried oregano
5 cloves of garlic, minced
1 bay leaf
1/2 c red wine
2 c beef stock
14-oz can crushed tomatoes
1/2 c sliced green olives
1/3 c sliced jarred pimientos
2 T capers
1/4 c cilantro, chopped

In a large skillet over medium heat, render the bacon fat until the bacon is crisp. Remove the bacon from the pan (transfer to slow-cooker, if using).

Season the flank steak with salt and pepper. Over medium-high heat, brown the steak in bacon fat on both sides, then remove it and place it in the slow-cooker.

Saute the onions and peppers in the remaining fat, until soft. Season with salt and pepper. Add the tomato paste, cumin, thyme, oregano, garlic, and bay leaf, cook for another 3 minutes. Add the wine to deglaze the pan.

Place the onion mixture in the slow-cooker with the beef and bacon. Add the crushed tomatoes and beef stock to the slow-cooker. Cook on High setting for 4 hours.

Remove the steak and shred the meat.

Return the shredded meat to the slow-cooker with the olives, pimientos, and capers. Cook for 30 more minutes. Garnish with cilantro and serve.

 

Aug1

Chicken tortilla soup

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In high school, I worked at a Mexican restaurant, where I learned about enchiladas, pozole, and carnitas. Tortilla soup was one of the staff’s favorite meal items. Here’s a quick, healthy version.

Chicken Tortilla Soup

1 lb. boneless skinless chicken thighs
1 T vegetable oil
3 c water and/or chicken broth
1/2 onion, diced
3 cloves garlic, minced
1 poblano pepper, diced
1 T tomato paste
14 oz can tomatoes with green chilis
2 c chicken broth
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/2 c frozen corn

For the garnish:
shredded cheddar cheese
green onion, finely chopped
tortilla chips
lime wedges
avocado, diced

Season the chicken thighs with salt and pepper and grill or pan fry until they are browned and cooked through. Allow to cook, then cut them into bite-sized pieces.

In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, poblano pepper, and saute until the onions are softened. Add the tomato paste, tomatoes, chicken broth, cumin, coriander, and oregano. Bring to a boil, then add the corn. Simmer for 20 minutes.

Add the chopped chicken to the soup, and serve with cheese, green onion, chips, lime, and avocado on the side.

Jul27

Slow-Cooker Turkey Meatballs

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This is more of a method than a recipe. It would work for any of your favorite meatballs recipes, and it’s perfect for when you want a delicious pot of meatballs simmering when you get home from the office or when you don’t want to heat up the house with the oven and stove.

I usually bake my meatballs before simmering them, but in order to avoid turning on the oven, I put the meatballs into the sauce while raw.  The resulting texture was very light and tender. We ate these on meatballs subs and over pasta.

Slow-Cooker Turkey Meatballs

For the sauce:
28 oz can of plum tomatoes
3 cloves garlic, minced
1/2 onion, diced
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1 T butter
kosher salt
black pepper
8 leaves of basil

For the meatballs:
1 lb. ground turkey meat
2 eggs
1 T tomato paste
1/2 c bread crumbs
1/3 c grated parmesan
kosher salt
black pepper

Crush the tomatoes with your hands in the slow-cooker. Add the other sauce ingredients (except for the basil) plus 2 c of water to the slow-cooker. Cook on the high setting for 2 hours. Taste and season if necessary.

Combine the meatball ingredients in a mixing bowl, and roll into balls. Gently place the meatballs in the sauce. After they have been cooking for an hour or so, you can carefully stir the pot to redistribute the meatballs. Cook on the high setting for 2 hours.

Add the basil to the sauce a few minutes before serving. Serve with melted mozzarella on a roll or baguette, or over pasta with grated parmesan.

Jul25

Spinach and Cheddar Quiche

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I made this quick quiche for book club. It’s a really easy vegetarian meal, and it’s delicious at room temperature.

I forgot to take a picture after it had cooled, but it looked much better when the eggs had deflated a bit!

Spinach and Cheddar Quiche

1 frozen pie crust
1/2 T olive oil
1 shallot, chopped
3 c raw spinach
kosher salt
pepper
3 eggs, beaten
1 1/2 c milk
1/2 c shredded cheddar cheese (I used habenero cheddar)
3/4 c cherry tomatoes, halved

Preheat the oven to 350 degrees F.

In a small skillet, saute the shallot in olive oil over medium heat. Season with salt and pepper. Once the shallot is soft, and the spinach and saute until wilted. Remove from heat and allow to cool.

In a medium-sized bowl, combine the eggs and milk.

Arrange the spinach mixture and cheese inside of the frozen pie crust, in an evenly distributed layer. Gently pour the egg mixture over the spinach and cheese, then arrange the tomatoes in the quiche.

Bake for 40-45 minutes, until the eggs are set and the quiche is golden brown.