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Yeah, so earlier in the week I had posted about staring at Peter’s (of Kalofagas) delicious Eggs Benedict recipe…Staring at Peter’s recipes is nothing new for me.  His site is a daily read.  He has a wonderful sense of humor, and is a phenomenal cook.  You should SEE some of the delicious things he cooks up!  He is of Greek descent, and, luckily for us, he shares his mouthwatering recipes, and the fun stories of Greece and his heritage that go along with them.  Not too long ago he had posted his recipe for Cheese Stuffed Keftedes (couldn’t you just *die* at how good those sound?)…well, I knew I had to put those on the menu.  I mean, Come ON!  Keftedes?  Stuffed with Cheese?  I may have fainted into my keyboard.  Actually, I’m pretty sure I did, because I had these weird square bruises on my forehead. This week, I could wait no more.  Monday I bought the ingredients to make his hellaciously good recipe. 

I’m not going to post Peter’s recipe, because I actually followed it pretty much to the letter…I had to substitute Gouda cheese (see it trying to escape there? lol) for the Greek cheese, though, since I can’t get the types he recommended for the recipe.

To go along with these delicious morsels of Greek joy, I decided to make a fresh tzatziki (pictured here) and hummus (pictured below).

 

Tzatziki Ingredients:

2 cups plain Greek yogurt, strained overnight
1 large cucumber, peeled and seeded, diced
1 smaller bunch of mint, minced (about 1/4 cup)
2-3 cloves garlic, minced
salt and pepper to taste

Preparation:

Mix all ingredients.
Cover and refrigerate several hours or overnight.
Drain any excess liquid thay may have formed before serving.

The hummus was an excellent dip for both the keftedes and the pitas.  I tell you, this is perfect summer food, you guys. The next time you plan on grilling plain old burgers? Forget that idea, and make these instead! Seriously, they are amazing.

Hummus Ingredients: 

1 jar garbanzo beans (14 oz, 800 grams), mostly drained
2-3 cloves garlic
2 tablespoons tahini
juice of 1 lemon
2 tablespoons extra virgin olive oil
salt to taste

Preparation:

Using a food processor, mince garlic first, then add garbanzos and process until semi-smooth.
Add tahini, lemon juice, olive oil and salt and continue to process until creamy.
*If mixture still seems a bit thick, add a tablespoon or two of water to help it along.

Las Recetas en Español:

Keftedes de Peter (traducido directamente de su página web), Ingredientes:

1 kilo carne molida
2 cebollas, ralladas
4 rebanadas de pan, humedecidas con agua y desmenuzadas
1 cucharadita de ajo en polvo, o ajo fresco majado
2 huevos
1 cucharadita orégano
1 cucharadita perejil picado
1 pizca de comino
sal y pimienta al gusto
queso en lonchas para rellenar (Vlahotyri o Kasseri) (yo utilizé Gouda)

Elaboración:

Mezclar todos los ingredientes en un bol (mejor con las manos).
Formar hamburguesas finas, y reservar en un plato.
Tapar con film transparente y meter en la nevera durante al menos 4 horas.
Antes de asar, dejar que los keftedes vuelvan a temperatura ambiente. Cojer una loncha de queso y
ponerla en el centro de una hamburguesa. Ahora, tapar con otra hamburguesa y presionar por los lados a cerrarla bien.
Procurar cerrar los keftedes muy bien por los lados para evitar que se escape el queso cuando los ases.
Asar a fuego medio unos 5 minutos cada lado.
Servir con mostaza, mayonesa, Boukovo (chilis picantes molidos), ensalada y pan.

Tzatziki, Ingredientes:

2 vasos (de Nocilla) yogur Griego, escurrido durante una noche
1 pepino grande, pelado y con las semillas retiradas, en daditos
1 manojo pequeño de hierba huerto, picadito
2-3 dientes de ajo, majado
sal y pimienta al gusto

Elaboración:

Mezclar todos los ingredientes.
Tapar y dejar en la nevera varias horas o una noche.
Si se haya suelto algo de líquido, escurrirla antes de servir.

Homus, Ingredientes:

1 bote de garbanzos (800 gramos), escurridos
2-3 dientes de ajo
2 cucharadas tahini (crema de sésamo)
zumo de 1 limón
2 cucharadas aceite de oliva virgen
sal al gusto

Elaboración:

Poner todo en el robot de cocina y procesar hasta que esté cremoso.
Si te parece un poco espeso, añadir unas cucharadas de agua para ayudarlo.

 

 

 

Potaje (pronounced po-TAH-hay) is a delicious multi vegetable stew very typical of the Canary Islands.  Here, rather than have all the food served at once, meals are served in courses.  Generally a first course, which can be either a soup, stew, salad, or pasta and is then followed by the main course and of course following that, dessert and coffee.  Many restaurants in Spain offer a lunch “menu,” where you can choose a first and second course from the day’s specials, and it comes with a beverage and dessert.  I’m pretty sure that the variety of potajes are as varied as the chefs that prepare them.  There are lentil potajes, watercress potajes (look for this one soon), corn potaje…the limit is your own creativity, much like soups and stews everywhere else in the world.  Let me share with you my mil’s recipe for Potaje Canario….

Ingredients:

*note, add or subract at your preference, the amounts are approximate.

2 tablespoons olive oil
3-4 cloves garlic, minced
1 tablespoon smokey paprika
2 ripe tomatoes, skinned, seeded and diced
1 onion, diced
a few sprigs of thyme
1-2 bay leaves
salt and pepper to taste
1 cob corn, broken in two pieces
3 zucchini, diced
2 carrots, diced
1 large handful green beans, trimmed and cut into bite sized pieces
1 large handful of fresh pinto beans, shucked (you can also use canned)
2 large potatoes, peeled and diced
1/2 of a sweet potato, peeled and diced
1 chunk of pumpkin, peeled and diced (about 2 cups)
1 red pepper, seeded and diced
1 thick slice of bacon, sliced (omit for vegan/vegetarian)
enough broth to generously cover vegetables (I used about 3 1/2 quarts I’d guess?)

Preparation:

In a large stockpot (this makes a LOT!), heat olive oil and saute garlic just until golden.
Add tomatoes, onions, paprika, thyme and bay, then season with salt and pepper.
Saute until vegetables are tender (this is called the “refrito.”)
Add remaining ingredients and generously cover with stock.
Season with salt and pepper.

Bring to a boil, then cover and simmer about 30 minutes.
Remove lid and simmer another hour or so, until the stew begins to thicken.
Adjust seasoning.
Serve with Queso Fresco and nice crispy baguettes.

You’re totally singing that song now, aren’t you?  I have been singing it ever since I put the pinto beans to soak and my curious son asked, “What are THOSE things, mom?”  “Pinto beans,” I said.  To which my son replied, “OH!  Beans!  Beans! The magical fruit!  The more you eat, the more you toot!”  All the while dancing around the room to this fun tune.  Nice.  The kid had to take after me his dad. lmao  Actually, I like to make the beans from scratch, because there is this little trick I do to aid in the digestion of these delicious little bites to avoid said tooting.  So far, this has turned out to be a pretty appetizing post, hasn’t it?  LMAO  Nothing whets the appetite like a good tooting conversation. 

 

Refried beans.  So good, and so good for you!  While they are not actually “refried,” (that’s a mistranslation for “refrito,” which actually refers to what you have sauteed, be it garlic and onions, a tomato mixture, whatever…) they’re just fried once.  Of course you *could* reheat them in a pan rather than the microwave, and then they’d be “refried.” lol  But anyway, I’m not posting to discuss semantics today…I’m posting because I want to share my recipe for these delicious beans!  And afterwards the yummy layered dip I made with them.

Ingredients:

2 pounds (1 kilo) dried pinto beans, washed, sorted and soaked overnight
2 tablespoons brown sugar (secret anti-toot ingredient!)
1/2 pound (200 grams) bacon, cut into bite sized bits (use a kitchen shears to save time)
5 cloves garlic, minced
1 large onion, minced
salt and pepper to taste
2-3 tablespoons chili powder

Preparation:

Drain beans of soaking liquid, and generously cover with water in a stock pot.
Add brown sugar (this is important to help aid the digestion of the beans and reduce flatulence normally associated with them).
Bring to a boil, then cover and reduce heat to low.
Cook about 1 hour or so, depending on the size and age of your beans–they’re done when the skin begins to break open.
Remove from heat and set aside.
Saute bacon in a pretty large pan until crispy.
Remove bacon to a paper towel and reserve, leaving drippings in the pan.
Saute garlic first, just until golden, then add onions and continue to saute until translucent.
Drain beans well, and add to the pan.
Season with salt, pepper and chili powder…maybe a little oregano if you really want to go wild.
Stir well, mashing a bit with either a potato masher or large fork.
Keep stirring and mashing for about 10-15 minutes, until thoroughly combined.
Adjust seasoning.

Remember that bacon you set aside? Now it’s time to use it. Let’s make a Tex-Mex Baked Dip with our beans and bacon:

Ingredients:

2 cups refried beans
1 cup guacamole
1 cup sour cream
1 cup grated cheese
1/2 pound (200 grams) bacon, fried to crispy
1/2 cup green onion, chopped
2 chili peppers, sliced
(you can also add tomato pieces, black olives, whatever floats your boat)

Preparation:

Preheat oven to 425ºF/200ºC.
Spread beans in a 9×9 square baking dish.
Top with guacamole, then sour cream (or Quark or yogurt).
Sprinkle cheese over the top, then sprinkle bacon, onions, and chilies (and whatever other ingredients you’re adding).
Bake about 20 minutes, or until heated through.
Serve with corn chips.

So, it’s definitely winter here in Canaryville…you might laugh at me for my idea of winter after having lived in the Minnesota tundra, but even so…winter it is…short grey days, blustery winds and rain.  The temps aren’t overly chilly, but it *feels* freezing…partly because of the humidity, partly because of the structural elements of the house…marble floors and concrete walls don’t lend well to warmth. lol  Here in the city of Las Palmas especially, it’s rare that people have central heating installed, so chilly days really are chilly…even inside!  I generally provide improvisational heat by baking, and making bubbly things on the stove.  I think it’s almost like aromatherapy heat…psychologically, comforting smells warm the soul and therefore, the body. :) 

Lentils have to be one of my favorite things ever.  I like them in just about anything, but in soup or stew they really appeal to my soup/stew addicted senses.  Rich in iron, protein, B vitamins, potassium and calcium, lentils really pack a nutritional punch too.  Spanish chorizo (from Asturias) really deepens the flavor of this stew.  It, along with the bacon add a wonderful smokiness that makes this one of my winter favorites. (Don’t be alarmed at the long list of ingredients, the recipe is actually very easy, just chop and throw everything into the pot.)

Ingredients:

2 pounds (1 kilo) dried lentils (I use the tiny dark brown ones)
1 large onion, minced
1 yam, peeled and diced
2 ribs celery, diced
2-3 carrots, peeled and diced
4 potatoes, peeled and diced
3 zucchini, diced
1 piece of pumpkin, peeled..I used about 2 cups worth of diced
4 Spanish chorizos, sliced
1/2 pound bacon (200 grams), cut into bite sized pieces
beef broth or water and bouillon to cover vegetables completely, and to allow lentils to absorb water.
2/3 cup tomato sauce or tomato puree
thyme to taste
2 bay leaves
garlic powder to taste (I actually prefer garlic powder to fresh in this recipe) fresh garlic tends to lose it’s flavor when it’s boiled, while the powder adds a toasted garlic flavor that really adds to this.  Alternatively, you could brown some garlic in a bit of olive oil in the stockpot before adding the other ingredients)
salt and pepper to taste

Preparation:

Wash and sort lentils.
Place all ingredients in a large stockpot and bring to a boil.
Cover and reduce heat to low.
Simmer, covered for 2 hours, or until lentils are tender, stirring occasionally.
Remove cover and simmer until desired thickness of stew is achieved (I usually leave it another hour or so), stirring occasionally.
Serve with cracked black pepper.
** This stew is even better the next day.

Minestrone is such a great soup for winter, isn’t it?  It has a little bit of everything in it, and is so versatile.  The ingredients can be changed up to fit anyone’s tastes, whether you like it with bits of ham or bacon, with cheesy tortellini (as I’ve done here), or easily made vegan as well.  This is a great recipe if you have a bunch of odds and ends in the refrigerator that  you’re looking for ways to use, too.  Don’t be frightened by the long list of ingredients, this is one of the easiest things in the world to make, and not only that, it’s hearty, delicious, and warming for those icky cold winter blahs.

Ingredients:

2-3 tablespoons extra virgin olive oil
3-5 cloves garlic, minced
1 large onion, chopped
1 bell pepper of choice, chopped
1 16 ounce (400 grams) can plum tomatoes, crushed
1/2 head cabbage, roughly chopped
2-3 ribs celery, chopped
2 carrots, peeled and diced
a generous handful of green beans, trimmed and cut
a generous handful of pinto beans, shucked
2-3 potatoes, peeled and diced
1 sweet potato, peeled and diced
1 small acorn (or other) squash, peeled and diced
2-3 zucchini, washed and chopped
1 large bunch spinach, washed and chopped
1 cup peas
1 cup corn
3 quarts vegetable broth (or more to generously cover vegetables)
oregano, basil and thyme to taste
salt and pepper to taste
1 bay leaf
2 cups tortellini

Preparation:

Using a large stockpot, saute garlic in olive oil until golden, then add onions and stir around a bit.
Add remaining ingredients except tortellini and bring to a boil.
Cover and reduce heat to low.
Cook about an hour then add tortellini.
Bring back to a boil, then cover and remove from heat.
Allow to stand about 30 minutes (to cook tortellini).
Serve with freshly grated parmigiana if desired.

So my last post was about needing some help with my oh so very sad attempts at falafel making….someone suggested this recipe from Epicurious, and I absolutely *loved* it!  I did make some changes (I can’t follow a recipe to the letter to save my life), so I’ll post the recipe as I made it.

Ingredients:

1 1/2 cups dried garbanzos (chickpeas)
1 red onion, quartered
1/4 cup cilantro, chopped
1 teaspoon ground cayenne
4 cloves of garlic
2 tablespoons cumin
salt and pepper to taste
1 teaspoon baking powder
2-3 tablespoons garbanzo (chick pea) flour
sesame seeds (about a cup or so)
sunflower seed oil for frying

Preparation:

Wash and sort garbanzos, and place in a bowl.
Cover with enough water to generously cover the beans.
Soak overnight.
Drain beans, and place in a food processor along with the onions, cilantro and seasonings.
Pulse a bit to break up the beans and onions, then process until the mixture is somewhat dough-like, scraping sides when necessary.
Add baking powder and enough garbanzo flour to make the dough hold its shape, and is no longer sticky when rolled.
Place falafel dough in a bowl, cover and refrigerate several hours. (I had leftover, and it was great the next day, too).
Roll dough into smaller sized balls, and flatten a bit with your hands.
Dip each patty in sesame seeds and remove to a plate.
Heat a generous amount of sunflower oil over medium heat (enough to come at least halfway up the patty).
Fry falafel patties about 4-5 minutes per side, or until nicely browned.
Drain on paper towels.
Serve with hummus, tahini sauce, yogurt or lebne, shirazi….whatever you like!