Category Archives: whatzup Articles

Mar 21 2013
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Seafood, We Eat Well, whatzup Articles

whatzup Dining In- Veracruz Style Tilapia

Veracruz Style Tilapia

In this week’s issue of whatzup, we feature Veracruz Style Tilapia. You can read the entire article online.

Ingredients

  • 2 lbs. tilapia filets
  • 1/2 cup freshly squeezed lime juice (3-4 limes)
  • 1/2 cup olive oil
  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 2 28 oz. cans of whole tomatoes, drained
  • 1 cup green olives
  • 1/2 cup Spanish capers
  • 1/2 cup raisins
  • 1 teaspoon pickled jalapeños, sliced
  • 4 dried bay leaves
  • 1/2 pound potatoes, peeled, blanched, and sliced
  • salt & pepper to taste
  • Short-grained rice, such as risotto

 

Preparation

Place fish in a 1-gallon freezer bag and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.

In a large pot, over moderate heat, heat the olive oil until hot but not smoking. Add the onion, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, crush the tomatoes with your hands and add them to the pot. Cover and cook for 5 minutes. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.

Preheat the oven to 350°F.

Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Bake until the fish flakes when tested with a fork, about 35 minutes. Serve with rice.

 

 

 

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Jan 24 2013
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We Eat Well, whatzup Articles

whatzup Dining In: Chicken & Roasted Romaine

Chicken & Romaine

In last week’s issue of whatzup, I wrote about a traditional recipe with an upscale twist. Read the article on whatzup’s website.

Ingredients

  • 4 7 oz. skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 Tablespoons extra-virgin olive oil, divided
  • 2 Tablespoons chopped flat leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • Caesar dressing
  • 1 lemon, cut into 8 wedges

Preparation

Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 tablespoons oil, parsley and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.

Drizzle romaine with 1 tablespoon oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine roast right around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with dressing; garnish with lemon wedges.

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Nov 01 2012
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We Eat Well, whatzup Articles

whatzup Dining In- Italian Sausage & Spinach Slow Cooker Soup

In this week’s issue of whatzup, I share one of my favorite slow cooker recipes: Italian Sausage & Spinach Slow Cooker soup. For my vegetarian friends, simply omit the sausage, and the soup is just as tasty. Enjoy!

Read the entire recipe.

Sep 24 2012
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We Eat Well, whatzup Articles

whatzup Dining In- Hearty Smoked Pork Neck and Hominy Stew

In the 9/20 issue of whatzup, my Dining In article features a savory dish for chilly nights. Just in time, right? Read the full article on whatzup’s website.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2-3 celery stalks, diced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crumbled
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried crushed red pepper
  • 2 pound smoked pork neck
  • 2 14 1/2-ounce cans chicken broth
  • 1 14 1/2-ounce can sliced stewed tomatoes
  • 3 large garlic cloves, finely chopped
  • 2 15-ounce cans golden hominy, drained

Preparation: 

Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, cumin, thyme, bay leaf, oregano, and dried red pepper, and sauté for five minutes. Add smoked pork neck, broth, tomatoes and garlic. Simmer until pork is tender, about 1 1/2 hours. Transfer pork to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper.

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Sep 12 2012
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We Eat Well, whatzup Articles

Whatzup Dining In: Labdhara Gosht (Smothered Beef)

In the August 16 issue of whatzup, my Dining In column features Labdhara Gosht, a simple Indian dish with complex flavors.

As far as Indian dishes go, this is a good one to start with if you’ve never tried it. All of the ingredients, with the exception of garam masala, are found in a variety of common dishes. Garam masala is a combination of seasonings, including coriander, cumin, cinnamon, pepper, cardamom, cloves and ginger, and is a mainstay in Indian food. It’s all about the seasoning and this dish is packed.

Ingredients:

  • 2 small onions, peeled and finely chopped
  • 2-inch piece of fresh ginger, peeled and finely chopped
  • 2 medium-sized tomatoes, peeled and finely chopped
  • 1 cup finely chopped cilantro
  • 2 fresh, hot green chilies, cut into fine rings (do not remove seeds)
  • ½ teaspoon ground turmeric
  • 4 teaspoons garam masala
  • 2 teaspoons ground cumin
  • ½ cup plain yogurt
  • 2 tablespoons tomato paste
  • 2 lbs. stewing beef, cut into 1-inch cubes
  • 1 ½ teaspoons vegetable oil
  • 6 large cloves garlic, peeled and finely chopped
  • 1 teaspoon whole cumin seeds
  • Freshly ground black pepper
  • 1 tablespoon grated lemon peel
  • ½ teaspoon ground cinnamon
  • ¾ cup water

Preparation:

Put first 10 ingredients into a bowl and mix well. Heat oil in a medium skillet. When oil is hot, put in garlic and cumin seeds, and stir until garlic begins to brown. Place meat in skillet and brown on both sides. Remove meat and place in a slow cooker. Pour mixture over meat and mix well. Pour in remaining seasoning from skillet. Add ¾ cup water. Set on low and cook 4-6 hours until meat is tender. Stir in lemon peel, salt, pepper and cinnamon.

Serve over Basmati rice and garnish with chives.

Cucumber Raita

Ingredients:

  • 1 ¾ cup plain greek yogurt
  • 1 medium cumcumber, peeled and finely chopped
  • ½ teaspoon salt
  • ¾ teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • 1 teaspoon chopped mint
  • ½ teaspoon grated lemon peel

Preparation:

Mix all ingredients in a medium bowl. Cover and chill before serving

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May 22 2012
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We Eat Well, whatzup Articles

whatzup Dining In- Taco Pizza

We all lead busy lives, making it difficult to plan healthy meals within budget and within the time constraints of daily life. My husband and I make cooking a priority and spend a lot of time planning meals. There are times, though, when we need something quick and easy. This recipe definitely qualifies. It can be prepared in less than 30 minutes and offers a lot of flexibility for picky eaters. It can also be a fun way to engage the entire family in the process of preparing a meal, allowing everyone to choose their own pizza toppings. The possibilities are endless with this recipe, and you can’t mess it up; simply choose your toppings, bake and eat!

Ingredients:

  • 1 Boboli pizza crust (available in several varieties, including whole wheat)
  • 1 lb. hamburger
  • 1 packet taco seasoning
  • 1 can refried beans with chilies
  • 1 cup Mexican cheese blend
  • ½ cup banana peppers
  • 1 tomato, diced
  • ½ head of lettuce, shredded
  • ½ cup sour cream
  • Cilantro

Preparation:


Preheat oven according to cooking directions on Boboli pizza crust package. Place hamburger in a large pan and brown, add taco seasoning and water according to the taco seasoning instructions and simmer. While hamburger is simmering, prepare the pizza crust. Begin with refried beans, spreading onto the crust, about ¼ to ½ inch thick. When hamburger is done, place the desired amount on top of beans on crust. Next, add cheese, then peppers. Place on a baking sheet and bake for approximately 25 minutes, until cheese is melted and sides of crust are slightly browned. For a crispier crust, place the pizza directly on oven rack. Remove pizza from oven and add diced tomatoes, lettuce, sour cream and cilantro.

Read the full article on whatzup’s website.

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Feb 08 2012
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We Eat Well, whatzup Articles

whatzup Dining In- Corned Beef & Vegetables, just in time for St. Patty’s Day!

Often associated with St. Patrick’s Day, corned beef has been one of my favorite dishes since I was a little girl. In fact, it was my dish of choice for almost every birthday until I moved out of my parents’ house. My affection for the dish has not waned, and luckily, my husband likes it too, so it’s on regular rotation at our house. This is one of my favorite recipes, prepared and served with two fantastic dipping sauces and a side of hearty vegetables.

Here’s the article in its entirety.

Corned Beef & Vegetables

Ingredients:

  • 1 12-ounce bottle Guinness stout or other stout or porter
  • 4 bay leaves
  • 1 tablespoon coriander seeds
  • 2 whole allspice
  • 1 dried chile de árbol*, broken in half
  • Cheesecloth
  • 1 turnip, peeled, quartered
  • 5 medium carrots, peeled
  • 4 medium onions, peeled, halved
  • 1 large parsnip, peeled, cut into 2-inch lengths
  • ½ head of cabbage, quartered

*A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.

Preparation:
Place corned beef in large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2-¼ hours. Transfer beef to large baking sheet. Add vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and re-warm, 5 minutes. Discard spice bag. Cut beef against grain into ¼-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

Horseradish Cream Sauce

Ingredients:

  • 1 cup sour cream
  • 6 tablespoons prepared white horseradish (about 4 ounces)
  • 1 tablespoon finely chopped dill pickle
  • 1 tablespoon chopped fresh chives or green onion tops

Preparation:
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

Guinness Mustard Sauce

Ingredients:

  • ½ cup coarse-grained Dijon mustard
  • 2 tablespoons regular Dijon mustard
  • 2 tablespoons Guinness stout or other stout or porter
  • 1 tablespoon minced shallot
  • 1 teaspoon golden brown sugar

Preparation:
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

 

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Nov 04 2011
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From the Garden, We Eat Well, whatzup Articles

whatzup Dining In- Slow Roasted Pulled Pork and Veggie Soup

A few weeks ago, gardening season officially ended for us- the plants have been dug up, the protective fence remove-  and we were left with  a few tomatoes, two eggplants, and a handful of tiny white onions. So I used what we had and whipped up a tasty pot of Slow Roasted Pulled Pork and Veggie Soup in the Crockpot.Read the full article in this week’s issue of whatzup.

Ingredients:

  • 1 lb. slow roasted pulled pork
  • 1 can chickpeas, drained
  • 1 can stewed tomatoes, drained
  • 1 large white onion, coarsely chopped
  • 1 small eggplant, cut into 1 inch pieces, skin on
  • 4 large carrots, cut into 1 inch pieces
  • 2 garlic cloves, chopped
  • 3 bay leaves
  • 2 cans low sodium chicken broth
  • 2 tbsp. cider vinegar
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • Salt, pepper, thyme, oregano, and parsley to taste

Preparation:
Make ahead: Slow roast the pork ribs in the oven, 3-4 hours, until easily pulled from the bone. Store pork in an airtight
container in the refrigerator. This can be done a couple of days ahead. Place pork in bottom of the crock pot, 2 inches deep. Layer in chickpeas, tomatoes, onion, eggplant, carrots and garlic. Add remaining ingredients and set crock pot to low. Cook for 8-10 hours. To speed cooking time, increase heat to high and cook for 4-6 hours, stirring occasionally. To make this a stew, simply add flour to your broth.

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Aug 18 2011
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From the Garden, We Eat Well, whatzup Articles

whatzup Dining In- Eggplant, Plantains and Goat Cheese Napoleons

I’ve been waiting with much anticipation for this week’s issue of whatzup Magazine so that I could share this recipe with my blog readers. Though time-intense, for me, this dish is more than worth the wait. A complex combination of fresh flavors drive this dish past Ah-mazing. I am so glad eggplants are finally blooming in the garden. I just can’t get enough.

Recipe and article on whatzup’s site.

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Jul 22 2011
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We Eat Well, whatzup Articles

whatzup Dining In- Cucumber Gazpacho with Shrimp and Melon

My latest Dining In article appears in this week’s issue of whatzup Magazine. This Gazpacho is a great dish for a hot summer day. Read the details HERE. Enjoy!

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