A delicious and versatile rice and bean dish that can be eaten for breakfast, lunch, or dinner.
- 1 package (14-16 oz) small dried red beans, such as Central American red beans (not kidney beans). 3 cups cooked beans needed for recipe
- 2 1/2 cups red bean cooking liquid
- 2 cups uncooked long grain white rice
- 1/3 cup vegetable or canola oil
- 1/2 onion finely chopped
- 3 tsp salt, divided
- Pick through beans to remove any debris and rinse well with water
- Place beans in a large pot and add enough water to cover by 3-4 inches
- Bring to a boil
- Reduce heat to low or medium-low to keep at a slow boil
- Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm “al dente”. Check after 1 hour to ensure too much water hasn’t evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.
- In a wide saucepan with about 2″ sides, heat oil over medium heat
- Add chopped onion and saute for 2-3 minutes, until slightly softened
- Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
- Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt
- Bring to a quick boil and then reduce heat to low
- Cover and cook on low for about 20 minutes or until rice is cooked
- Adjust salt as needed
The beans can be cooked and left in their cooking liquid hours or a couple of days before making the Gallo Pinto, which would then turn this dish into a simple 30 minute meal.
From Sharon Oberfield
Pancakes: about 20
2 cups of sifted flour
pinch of salt
2 eggs
2 1/2 cups of milk topped with 1/2 cup of club soda- not seltzer
vanilla-- about 1 teaspoon
Beat eggs with milk and add other ingredients
In well seasoned crepe pan, use batter to make crepes.. The batter is thin and bubbles up quickly-- pull off and flip
( It is said to be able to be married, you have to make these palascinta's without burning!)
Filling:
1 1/2 lb Farmer's Cheese
2 TB of sugar- or a little less splenda
vanilla to taste
1 whole egg
milk to soften
Add filling to pancakes when cooled. Roll up and then can put on tray and bake just before serving, or put in toaster oven at about 325 for a few minutes.
Can also fill with apricot jam and chopped walnuts.
These have been claimed to be the same recipe as for Crepe Suzette-- just top with brandy/cognac
From Dorit Koren
Ingredients:
Boneless chicken breast, preferably free-range – 500 g/17 oz
1 large egg
½ cup flour (alternative: bread crumbs)
Olive oil for frying
½ tsp salt
½ tsp pepper (optional)
1 tablespoon Dijon mustard
1 cup bread crumbs
Directions
Preparation of the chicken
- Wash the chicken, dry well
- Pound the chicken flat
- Cut the chicken breast into small pieces, remove fat and connective tissue
- In a deep plate, scramble the egg, mustard, salt and pepper
- Pour bread crumbs into a shallow, large plate
- Dip the chicken pieces into the egg mixture, taking care to coat both sides of the chicken
- Coat both sides of the chicken slices with the bread crumbs
Cooking directions:
- Pour olive oil into pan (oil should be ~1 cm deep)
- Heat on medium heat
- Dip one piece of chicken into the oil. If gentle bubbles form, the oil is at the correct temperature; if the oil splashes, the oil is too hot. If there are no bubbles, the oil is too cold.
- Put the chicken into the pan, fry for 3-4 minutes until the chicken is a golden-brown in color on one sides If it browns too quickly, lower the temperature. Turn it over, fry for an additional 3 minutes.
- Once the chicken is cooked, transferred onto a plate lined with a paper towel to absorb the excess oil.
- Serve immediately
Serves 4.
Nutritional Information:
Nutrition information:
Course: Entrée
Cuisine/Culture Origin: South Asian/Indian
Keyword: Vegan, Gluten-Free, High-Protein
Skill Level: Intermediate
Servings: 4
Nutritional Info:
- Carbohydrate Count: Approximately 45g per serving
Ingredients:
- 1 cup dried chickpeas (or 2 cans of chickpeas, drained and rinsed)
- 2 tablespoons oil (vegetable or olive oil)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped (adjust to taste)
- 2 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon salt (adjust to taste)
- 2 cups water
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges (optional)
Instructions:
- Preparation: If using dried chickpeas, soak them in water overnight. Drain and rinse them, then cook in a pot of boiling water for about 1-1.5 hours until tender. If using canned chickpeas, skip this step.
- Sauté Aromatics: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until golden brown.
- Add Spices: Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for 2-3 minutes until fragrant. Add the ground coriander, ground cumin, ground turmeric, garam masala, chili powder, and salt. Stir well to combine.
- Tomatoes: Add the chopped tomatoes to the pan and cook until they break down and become a thick paste, about 5-7 minutes.
- Chickpeas: Add the cooked chickpeas to the pan and stir to coat them with the spice mixture. Add 2 cups of water and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes until the sauce thickens.
- Garnish: Garnish with fresh cilantro leaves and serve hot with rice or naan. Optional: Serve with lemon wedges for a zesty finish.
Notes/Anecdotal Info: Chana Masala is a beloved dish in Indian households, often prepared during festivals and family gatherings. It is known for its rich and aromatic flavor, making it a favorite comfort food. The use of chickpeas provides a high-protein, fiber-rich meal, making it not only delicious but also nutritious. This dish is perfect for those who are vegan or looking for a hearty gluten-free meal.
Enjoy the authentic taste of India with this wholesome and satisfying recipe!
Submitted by Jessica Schmitt MD, University of Alabama at Birmingham
Minnesotan/Wisconsin, USA origin.
Skill Level: minimal
Servings: 4
Nutritional info: Carb count: 8gm per serving (if 1 hot cocoa packet used), 12gm per serving (if 2 hot cocoa packets used)
Ingredients:
- 1 bowl fresh snow
- 1-2 hot cocoa powder mixes
- 1/2 cup milk
Instructions:
- When snowing, put clean bowl outside, collect 1 bowl of snow
- Add 1-2 packets hot cocoa mix and stir together with 1/2 cup milk
Notes/anecdotal info:
- The night before expected snow days, we would optimistically put out a bowl to collect snow. If school was canceled, we had snow ice cream for breakfast.
Submitted by Sumner Aldridge, RD
Southern USA origin.
Nutritional info: Carb count – 30 grams for a small serving (1 cup of soup), 45 grams for a large serving (1.5 cups)
Ingredients:
- 1 lb Great Northern beans (can use 3 cans or dry beans that need to be pre-soaked)
- 3-4 cups of chopped or pulled cooked chicken
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 medium white onion
- 6 cup chicken broth (I choose low sodium if able)
- 4 oz diced green chilies (I like spicy food, so I usually add 2 cans)
- Seasonings:
- Cumin
- Oregano
- Marjoram
- Salt
- Pepper
Instructions:
- If soaking beans, cover beans with water the night before and leave out to soak. Can add flavor enhancers like additional garlic or rosemary if doing a quick method (see photo below).
- Make the chicken beforehand or use a rotisserie chicken. I like to make the chicken the day before, cooking 3-4 chicken breasts in a cast iron with seasonings for more flavor. Make sure the internal temperature reaches 165 degrees before shredding the chicken.
- Chop onion and garlic finely
- Heat (in a large stewing pot) olive oil and add onion / garlic and cook till flavorful.
- Add in beans, chicken broth, chicken, diced chili.
- Start by adding 1 tsp of each seasoning (besides salt, always wait to see how salty your soup is before adding more), simmer all together for 1 hour (simmer means cook on low heat, bubbles not breaking at surface).
- After an hour, taste see if additional seasonings are needed (salt / pepper too). Serve!
Notes/anecdotal info:
- This recipe is one that my mom served me growing up. She would always serve it on the two-three cold weeks we had in Mississippi. Each child could top their soup with optional toppings: cheese, chives, salsa, lime juice, jalapenos, sour cream, tortilla chips etc. This recipe is a fun way to involve your children in cooking and allow them to experiment with how different flavor combinations change a dish.
*If additional ingredients include carbohydrate containing foods, do not forget to add into carbohydrate count. *
Submitted by Stephen Rosenthal
Stephen Rosenthal has shared his mother Rosalie’s holiday recipes.
Latkes are traditionally prepared to celebrate Hanukkah’
Rosalie's Potato Latkes
2 medium sized Russet potatoes
1 egg
1/4-1/2 small yellow onion
Matzoh Meal 1 tbsp+/potato
A bit of salt and pepper
Peel and grate potatoes and onion as per Kugel recipe
Add all the other ingredients (in large bowl) and mix well
Fry (about 1 tbsp+ per pancake) in light vegetable oil (1/4-1/2 inch of oil in the skillet) at 375-400 degrees; flip to other side when 1st side is golden brown.
When both sides are done, remove from oil and place on paper towel-covered platter to absorb the remaining oil (from both sides).
Submitted by Stephen Rosenthal
Stephen Rosenthal has shared his mother Rosalie’s holiday recipes.
Kugels are served as a part of festive meals on the Sabbath or Jewish holidays.
Rosalie's Potato Kugel
3 large Russet potatoes
1 medium yellow onion
4+ tbsp Matzoh Meal
3 eggs
¾ stick melted butter (salted)
A bit of salt and pepper
Peel potatoes and grate (I do this by hand): 2/3 fine and 1/3 a bit coarse
Peel and grate (fine) the onion
Add all the other ingredients (in large bowl) and mix well
Bake in greased (I use butter) Pyrex dish at 375 degrees for 1-1.5 hours
Submitted by Ileana Vargas-Rodriguez
Yields approximately 9 cups
Ingredients:
- 2 1/2 Tablespoons olive oil
- 1 cup Sofrito (see attached recipe; combination of onions, green and/or mixed peppers, cilantro, minced garlic)
- 1/3 Cup tomato paste or 2/3 cup tomato sauce
- 1/4 Teaspoon dried oregano
- 4 1/2 Cups water
- 3 Cups parboiled brown rice (typically use “Uncle Ben’s”)
- 1 Can (15 oz) pigeon peas (gandules) - Drain & rinse for less sodium
- Ground pepper and salt (optional if both pigeon peas and tomato sauce have salt)
- I also add:
- 2 Teaspoons of seedless olives, capers, and red pepper mixture
- 2 “Sazón Goya” packets for coloring (It contains Achiote, which gives it a traditional orange color. It also disguises the healthy brown rice alternative, making it more culturally acceptable)
Instructions:
- In a large saucepan heat the olive oil over medium-high heat. Add the sofrito and sauté for 5 minutes. Add the tomato sauce and oregano and cook for 2-3 minutes more, stirring frequently.
- Add rice, pigeon peas, and water. Season with salt and ground black pepper and bring to a boil. Reduce heat to medium-low, cover with a tight-fitting lid, and simmer for about 40 to 45 minutes. Stir occasionally (every 15 minutes or so) and add a bit of water if needed, until the rice is cooked through.
This Arroz con Gandules is typically served for holidays with a protein dish such as roasted pork. For non-holidays it can be served with grilled chicken or sautéed steak and onions along with a side salad and avocado. For a more plant-forward meal, use 2 cans of pigeon peas to increase protein base. Remember combining rice and legumes/beans becomes a complete protein!
* Adapted from The Children’s Aid Society’s Go! Healthy program, “Modesta’s Rice & Pigeon Peas”
Sofrito Recipe
Sofrito is the flavor, aromatic building block of most Latino-Caribbean dishes. Sofrito can be made in large portions to save time when making stews, beans, and mixed rice dishes with legumes or beans during the week. While growing up, my mom made it every Saturday to prep for the week.
For a one-time portion of Sofrito
Ingredients:
- 2 Garlic cloves
- 1/4 Onion
- 1/4 Red or green peppers - There are also traditional little sweet green peppers (ají dulce) if you can find them. I add both.
- 2-3 Teaspoons of minced cilantro. If you can find culantro (a cousin of cilantro traditionally used in Puerto Rican cooking), use the combo
Instructions:
- Chop garlic, onion, and peppers into small pieces, and add the ingredients straight into the pot
For a weekly portion of Sofrito
Ingredients:
- 1 Yellow onion
- 1 Green bell pepper
- 1 Bunch fresh cilantro and culantro
- 6 Cloves garlic
Instructions:
- Peel the onion and deseed bell pepper. Cut both into quarters. Rinse the cilantro and culantro, and chop the bunch roughly.
- For larger portion: Add the onion, bell pepper, cilantro, culantro, and garlic to a blender or a food processor. Pulse until a smooth, thick puree forms.
- Use the sofrito in a recipe immediately, and store the rest in an air-tight container for up to a month in the fridge. You can also portion it into ice cube trays and store in the freezer for up to three months.
Submitted by Chineze Ebo
West African "Chin Chin". It is a snack that can be enjoyed during any season, usually made as a pre- or post- dinner treat. It is a popular fried snack made from a dough of flour, sugar, eggs, butter, and nutmeg, cut into bite-sized pieces and deep-fried for a crunchy texture. Making chin chin was always my assigned task as a child, and growing up, we always had fun making it and throwing dough at each other! It reminds me of family and happy times, so I'm sharing my simple chin chin recipe with you so that it can bring you and your families the same happiness it's brought me.
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger (optional, I don't always use it)
- 1/2 cup vegetable oil
- 1 egg, lightly beaten
- 2 tablespoons milk
- Oil for deep-frying
Instructions:
- In a large bowl, mix the flour, sugar, baking powder, nutmeg, and ginger together.
- Add the oil, egg, and milk to the dry ingredients and mix until the dough comes together.
- Knead the dough on a floured surface until smooth, about 5 minutes.
- Roll the dough into small balls, about the size of a ping pong ball.
- Flatten the balls into disk shapes and cut into small square pieces, then mold into small cubes
- Heat the oil in a deep pan until hot.
- Fry the Chin Chin until golden brown, about 3-4 minutes.
- Remove the Chin Chin from the oil with a spoon and place them on a paper towel to drain oil.
- Serve the Chin Chin hot or at room temperature and enjoy!
- Some people add powdered sugar to finish it off
Dorothy Fleishaker's (cousin of the Oberfields) recipe handed down three generations!
n.b.- these rolls can be packed and shipped via FedEx to college student
These K for P rolls can be toasted, microwaved or used as mortar for building brick walls.
Always double recipe.
I Cup Water
1/2 Cup Oil
1 Teaspon salt
1 TB sugar--- can use Splenda, exactly 3/4 TB
2 cups Matzomeal
4 Eggs-- can use fake eggs in same proportion
Oil- to oil hands when making rolls
Combine first 4 items in a saucepan and boil----- usually do two double recipes at once
At the same time mix 2 cups matzo meal, 4 eggs.
Pour-- carefully- oil mixture onto the matzomeal/egg mixture.
Carefully mix with a wooden spoon-- it is very hot
When fully mixed, punch a little and roll onto the sides of the bowl and pound down
Let stand at least 15 minutes
Then with oiled hands, make rolls-- in shape of Kaiser rolls, you can also put into muffin tins, or even make into hot-dog rolls
Should be fairly thick as you will want to cut and toast, for sure
Bake at 375 degree oven on greased tray for at least 20 minutes each side.. The bottoms should be brown but not burned
You may mess up the first time, but whatever.
Let tradition live-on!