![Caribbean Shrimp Salad]()
by Yvonne | Jan 3, 2013 | Appetizers & Snacks, Fish & Seafood, Latin, Mexican
I used to do a lot of traveling in the winter months- short escapes to warmer climates like anywhere in Florida or south of the border to Mexico. Coming from the Midwest, I was indeed a young snow bird of sorts. Sometimes I did it with the excuse of studying (i.e. taking intensive Spanish language courses in Merida, Yucatan Peninsula of Mexico; other times it was just a gift-to-self for studying so hard throughout a college quarter to places like Playa del Carmen along the Mayan Riviera in Mexico.
While I sadly haven’t been back to either places in a very long time, I still have fond and special memories of the food, the people and the experiences there. The fish, in particular was so fresh- coming straight off the Caribbean– that it was served as ceviche in restaurants just a short time after being caught. (more…)
![Quick Kidney Beans with Tomatoes, Onions and Cilantro]()
by Yvonne | Apr 17, 2012 | Gluten-Free, Latin, Side Dishes, Vegan, Vegetarian
It’s true, I travel with food. It’s not because I’m a food blogger, a halal foodie or averse to outside food. It’s because I like to feel good and comfortable by eating what I know is healthy, especially when I have the time to relax and cook (yes, cooking is relaxing to me).
Quick Kidney Beans with Tomatoes, Onions and Cilantro (more…)
![Lamb Stew with Pumpkin, Plantain, Sweet Potato and Chickpeas]()
by Yvonne Maffei | Nov 13, 2011 | Dinner, Fall, Lamb, Latin, North African, Recipes, Red Meat Dishes, Slow Cook, Stews & Curries
When we look through recipes online or in magazines, what really prompts us to go out of our way to make a list and head out to the store with the intention of buying all the ingredients specifically for that recipe we enjoyed looking at so much? 
I look at food for a living, literally, and am incredibly delighted by the vibrant colors and gorgeous photography that exists in the blogosphere and in the publishing world. I can’t, however, make everything that awakens my stomach or inspires me to fly off the couch and dig into my cabinets for every spice listed in a recipe so that I, too, can make a gorgeous Thai noodle dish.
There is one Libyan dish, however, that prompted me to set out to use up our Qurbani meat to make this dish called Tbeikhet ‘Eid which features pumpkin, chickpeas and raisins. I liked the idea of using seasonal produce like pumpkin so much that I decided to give it a try, though digressing a bit by using other ingredients that I had at home that were in much need of being used: (more…)
![Feta, Avocado & Homemade Mayonnaise Torta]()
by Yvonne | Jan 7, 2011 | Condiments & Sauces, Latin, Mediterranean, Mexican, Sandwiches & Burgers, Vegetarian
Everyone has some sort of comfort food. Some people love cakes for soothing comfort; others love chicken noodle soup or a hearty chili. For me, it’s always a sandwich (aka torta, in Spanish): thick bread, a bit of mayo and mustard, and always some sort of cheese- extra cheese.
Recently, I spent over a month in Cleveland with my family. After a few days there, I ventured out to do a bit of shopping to gather up some staples, realizing that a winter snowstorm was on its way. My mom and I mapped out our rounds: first, the Puerto Rican store, La Borincana, for our Latin foods. Next, we hit up some of our favorite Middle Eastern grocers for their fresh, uniquely thick pita breads (Assad’s Bakery) and wonderfully fresh feta cheese (Al Madina Imports).
Homemade Mayonnaise
Makes 1 cup
Special Equipment
2 stainless steel bowls
saucepan (smaller than the bowls)
wire whisk
Ingredients
Bowl 1
2 eggs
1/4 cup white balsamic vinegar
3 tablespoons water
Bowl 2
1 teaspoon ground mustard seeds
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1 teaspoon brown sugar
Bowl 3
1/8 cup extra virgin olive oil
Directions
- Bring a small saucepan to a boil.
- In a small stainless steeel bowl, place the eggs, vinegar and water.
- In a separate bowl, add ground mustard , salt, pepper and sugar.
- Place bowl of egg mixture (from Bowl 1) over heat and whisk immediately. Whisk voracioulsy until mixture just begins to thicken. Remove from heat immediately.
- Add ground seeds mixture (from Bowl 2) and whisk rapidly.
- Pour the oil slowly into the combined mixture while whisking at the same time. Serve immediately or refrigerate if using at a later time. Will keep fresh in the refrigerator for approximately one week.
Big Fat Feta Sandwich
Makes 1/2 sandwich (but it’s hearty!)
Ingredients
3 slices Feta cheese, sliced thick and drizzled with olive oil and dried parsley
thick pita bread, or any type of hearty bread
chopped Romaine lettuce
1/2 avocado, sliced thick
yellow peppers, roughly chopped
Homemade mayonnaise (recipe above)
Directions
- Cut one large round of pita in half and half again, lenghtwise.
- Place Feta on one side of the inside bread pieces. On the other, place all the other ingredients.
- Warm the half with Feta cheese inside the microwave for 30 seconds or in a toaster oven for about 1 minute, or until the cheese is slightly melted.
- Bring the two halves together and enjoy some good old-fashioned, hearty sandwich comfort!
![Stuffed Chayote with Carne Molida | Caribbean Squash with Ground Beef]()
by Yvonne | Dec 14, 2010 | Dinner, Latin, Puerto Rican, Red Meat Dishes, Side Dishes
How do you decide which recipes to make daily or on special occasions? What sparks your interest? A good photo? A mouth-watering description in a cookbook? The smell of a particular food coming from a neighbor’s house? A memory of someone?
For me, it’s usually a little bit of each, but this time tidbits of stories about my abuelita {grandmother} motivated me to hunt down chayote {a Caribbean squash}, stuff it with seasoned carne molida {ground beef} and serve it how she might have from her mountain home of Orocovis, Puerto Rico.
The background story is that my grandmother was an exceptional cook, someone who could whip up a meal with just a few ingredients on hand. I have some memories of her, but never of her cooking. I only remember her while she infrequently visited here in the States. She came with bundles of guava candy, coconut candy, and savory pasteles. I never knew how much people loved her food.
Until recently.
(more…)
![Black Beans Without the Lard]()
by Yvonne | Mar 29, 2010 | Gluten-Free, Latin, Mexican, Puerto Rican, Vegetarian
Black beans, or frijoles negros, are my absolute favorite type of beans beans, not only because I think they taste so wonderful, but also because in my opinion and experience, they are the easiest ones to cook without ruining. In other words, they are forgiving in that they give off this creamy texture that I just love and crave.
When sour cream (crema) is added to them, they are even better. You can have them in soups, as a side dish or mashed up and re-fried with a little oil and onions. If you’ve never had them before, now is the time to try.
I love these so much, I might secretly be accused of being Cuban instead of Puerto Rican only because black beans are much more prominent in Cuban cuisine than in my ethnic Puerto Rican one. I don’t care- they’re wonderful!
Frijoles Negros (Black Beans)
Serves 8
This is just one of the ways I make them. You can start from this recipe and shake things up with your own favorite additions.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
1 can (15.5 oz) black beans or 2 cups fresh beans, soaked overnight and cooked until done, liquids reserved.
1 teaspoon ground, dried epazote (Mexican herb similar to cilantro). Substitute fresh cilantro if you don’t have the epazote.
sea salt and ground black pepper, to taste
1 tablespoon sofrito
Directions
In a medium sauté pan, heat olive oil. Add onions and cook until translucent, about 3-4 minutes.
Add cooked beans and their liquid to the pan. Add epazote, salt and pepper. Stir in the sofrito. Bring to high heat, then reduce quickly to a simmer, preferably for 1-2 hours. Simmer or keep warm until ready to serve.
Serve over a bed of plain white rice or any dish you prefer.
Bismillah y Buen Provecho!
Great Resources on Halal Cheese, Dairy and Mexican foods:
Check out the links under the Halal Cheese & Dairy category listed on the front page of My Halal Kitchen.
On our Eating Out page there’s a whole bunch of information on how to be sure you’re not ordering pork when out for Mexican food.
What do you do to your ‘frijoles negroes’ to make them uniquely yours?
