Really good vegetarian sandwiches go beyond the basics of just some lettuce, cheese and tomato. With two key pieces of equipment you can turn almost anything into a sandwich fixing. Layer them in between two pieces of your favorite bread with some condiments, and you’re all set! My love for decadent vegetarian sandwiches began just…
Broiled Buffalo Cauliflower
Buffalo cauliflower is an easy idea that combines the two concepts of buffalo wings and meatless cooking. If you love spicy food, this should be added to your repertoire. You get the vinegary cayenne-infused flavor delivered to your sinuses by way of this nutritious crunchy vegetable. Also, it’s also super easy. If you want a…
Sriracha Kale Slaw
My recipe for kale slaw is extremely simple. It’s jam packed with fresh cruciferous vegetables, turned spicy, and lifted with citrus flavors of lemon juice and cilantro. Like most slaw and salad recipes, the amounts are completely flexible and open for interpretation. So, feel free to use this as a guide and put your own…
Mexican Shepherd’s Pie with Braised Beef
For St. Patrick’s Day I wanted to revamp shepherd’s pie using Mexican seasonings and braised beef. I’m a little Irish but never felt a connection to Irish food. Shepherd’s pie was the extent of what I knew growing up. So now that I know how to cook, my version utilizes the flavors I know so…
Burnt Ends Fried Plantains Smothered in Barbecue Sauce
Smothering fried sweet plantains in barbecue sauce is something you might think was an accident. Well, it kinda was. One day I had to get creative with a batch of over-fried plantains. If you love a spicy-but-sweet flavor profile, you need to try this. And this easy idea solves a couple of problems people usually…
Braised Potatoes in Puerto Rican Sofrito Sauce
My braised potatoes are cooked down in a tomato-based sauce with traditional Puerto Rican sofrito. If you’re not familiar with braising, basically they’re roasted in seasoned liquid resulting in a pan of miniature crispy-skinned potatoes. Then, you’re left with a rich sofrito sauce reduction to garnish your potato with. So here’s a crash course on…
Chipotle Vegan Chili with Sweet Potatoes
I love chili … and meat has little to do with it! The thick, spicy, and tomatoey sauce with all kinds of textures coming together in one bowl is what seals the deal for me. Sweet potato chili is quite common among vegan cooking. That’s old news. But for my vegan chili recipe, mashed sweet…
Some Tips on Baked Kale Chips
If you’re skeptical about the concept of turning fresh kale into crispy, oven-baked kale chips, I completely understand. I was doubtful as well. This trendy snack is huge among health food enthusiasts and countless recipes exist on the internet … each has its own signature. Seasonings may vary, but the cooking process is all the…
10 Chocolate Chip Cookie Tips
Through much trial and error from the age of 8, I have developed my own set of chocolate chip cookie tips. In about 1984, my oldest sister burned a batch of Nestle Tollhouse cookies and I whined so much that I was actually crying. Even after that traumatic incident, she made them countless times and…
Sofrito of the American South
If you’re new to the concept of sofrito, it’s basically the blending a bunch of fresh vegetables, aromatics and herbs to use as a sauté base. You can use it in soups, stews, rice, or anything you sauté or boil. Many cultures have their own version, and seeing how I enjoy learning about American Southern…
Buffalo Roasted Chickpeas
In a recent effort to eat less meat, this easy idea came about when I was seriously craving some buffalo wings. Roasted chickpeas have been trendy for a while, but infusing them in buffalo sauce will make you not miss chicken in the least bit. The crunchy exterior actually reminds me of chicken skin. The…
Sautéed Cabbage with Jamaican Curry
As a curry lover, I claim Jamaican curry as my favorite. It typically has more turmeric than other curry blends and also contains allspice. On occasion, I order take-out from a Jamaican restaurant in my area and their cabbage is always way too steamed for my liking. Deciding what protein to order is difficult as…
Homemade Tabasco Vinegar
An ingredient I use often is Tabasco vinegar, especially in my sautéed collard greens. And, I recently started adding just a tad to my black beans. Having balcony space in the New York City meant I could grow my own peppers and make Tabasco vinegar from scratch. So I planted a seedling from Home Depot…
Jollof Creamed Spinach in Coconut Milk
This African-influenced take on creamed spinach was something I stumbled upon by accident. I had a gigantic bag of unused spinach from Costco that I had to freeze and it was forever going to be mushy after thawing. I also had some leftover Jollof tomato-base mixture in my freezer. From watching lots of African and…
Garden Salad with Thai Basil Lime Vinaigrette
Growing my own food was something I had no idea I would be good at. My first attempt at gardening in pots was last year. Much trial and error occurs in gardening and thanks to YouTube we can pretty much learn how to do anything. I have learned quite a bit from the Roots and…
Black Vegan Recipes You Really Must Try!
I enjoy cooking all types of comfort food. But as a biracial food blogger I love to explore what my Black ancestors may have cooked. This involves finding creative ways to prepare comfort food from the African Diaspora. So … what exactly is that? I loosely define it as dishes that utilize ingredients and cooking…
Jamaican Curry Lentils in Coconut Milk
For curry lovers, this Jamaican version of curry lentils offers a quick and easy vegan side dish. It can also be transformed into a main course meal if treated as such. Simply serve it over rice and add an endless combination of toppings as you would do with a bowl of chili. Even better –…
Chicken Salad with Roasted Garlic
This chicken salad recipe was created with garlic lovers in mind, as it utilizes an entire bulb of roasted garlic. The dressing is slightly tangy from fresh lemon juice and delivers a bit of a bite from a healthy dose of dijon mustard. Really, it’s all about the chicken, roasted garlic, and dressing. Once those…
Yellow Cauliflower Rice and Beans
In searching for ways to jazz up cauliflower rice, I wanted a less-carb version of the classic Puerto Rican rice and beans. A quick sauté using Puerto Rican sofrito and achiote oil offers an easy, flavorful option. Sofrito is simply a blend of specific herbs, aromatics and peppers that get blended up in a food…
Skillet-Charred Sweet Potato “Cold Cuts”
Sweet potato recipes have historically been very time-intensive procedures. However, all it takes is a mandolin slicer to turn this classic American-Southern Soul Food ingredient into a fixing for a sandwich or wrap. Even better … it only requires 20 minutes of cooking. It’s as easy as cooking bacon but not as messy and much…
Jollof Stewed Okra
This stewed okra is a quick and easy side dish to whip up. If you ever tried making my vegan style Jollof Rice, there will definitely be extra Jollof tomato “stew” base to use in other recipes. You could have stored this in the freezer, or to make it fresh simply refer back to the…
Red Enchilada Sauce
Making a really good red enchilada sauce is an extremely rewarding and messy procedure. Because that I order enchiladas at least once a week, I couldn’t go on any longer without paying tribute to this amazing Mexican comfort food. Upon ordering I almost always choose green sauce. However, when my mom sent me a bag…
Jamaican Red Beans and Rice with Okra
This spin on the classic American Southern recipe for red beans and rice incorporates two key ingredients to give it a Jamaican edge … Scotch bonnet pepper and allspice. I was inspired to cook with okra more often after watching countless African home chefs on YouTube, so this recipe seemed okra-appropriate. Many thanks to Ghanian…
Smoked Tomato Soup with Roasted Eggplant
I really love a simple tomato soup. Even more … the use of mesquite-smoked tomatoes gives you a good reason to fire up a small grill during the cooler seasons. However, for me a soup with just tomatoes is never enough. I always need to add another vegetable, and eggplant is my favorite choice for…
Spinach Artichoke “Pesto” with Goat Cheese
This easy “pesto” was born on a day when I was craving spinach artichoke dip. I was really not in the mood for the cream cheese and heavy cream in practically every recipe I could find. So, I took a healthier & lighter approach with fewer ingredients and arrived at this pesto-like mixture (omitting the…
Cucumber Salad with Chili-and-Garlic-Oil
The marinade from this cucumber salad can be applied to any vegetable you prefer, but I’ve found that it works most amazingly with cucumbers due to their absorbent nature. A tangy edge is introduced from fresh lemon juice and if you’re not familiar with freshly ground coriander – which I hear is actually seeds of…
Jollof Rice – Vegan Style
After obsessing over countless Jollof Rice recipes from African cooks on YouTube, I have arrived at this recipe which follows more of a Ghanian method. There is an ongoing culinary debate about how Jollof Rice is prepared between countries; for example Ghanian uses basmati rice and a has lighter, fluffier texture. Nigerian recipes use long…
Coleslaw with Sriracha-Ginger “Vinaigrette”
If you’re in the mood for coleslaw without mayonnaise and enjoy a spicy edge, then consider this vegan alternative featuring Sriracha sauce and grated ginger. You could call it a skinny coleslaw. I uses the term “vinaigrette” loosely because lemon juice is the acidic stand-in for vinegar this coleslaw recipe. And like most vegetable marinades…
Black-Eyed Pea Dip with Roasted Garlic
Put down the hummus and consider this faster-cooking black-eyed pea dip to impress any vegan and/or Southern/Soul food aficionados you may be cooking for. Roasting garlic is a crucial step you certainly don’t want to skip, as it takes only 20 minutes and ideal to be done in a toaster oven. Once the peas are…
Homefries – Broiler or Skillet Method
These crispy, well-seasoned, oven-made homefries can enhance any meal if you just follow just a few simple concepts. Be sure to briefly boil them (for just a few minutes) prior to seasoning, don’t be shy with the seasonings, and use extreme temperatures. You can achieve similar results using one of two methods — frying in…
Fried Yam Fixings
Naturally sweet, crispy bits of fried yam matchsticks are an exciting addition to any sandwich, wrap, salad topping. They can also be seasoned and turned into a snack by itself. No matter if you are vegan, vegetarian, or meat-loving, these fixings work with literally everything. Be on the lookout for a hand-held matchstick attachment on…
Easy Jerk Chicken from the Jar
While researching recipes for jerk chicken I found many people tend to add their own “other” ingredients. People add all sorts of non-traditional items including parsley, nutmeg, or even soy sauce. However, I really wanted to experience the traditional version of this amazing Jamaican comfort food so I, again, turned to YouTube. From researching the…
Vegan Gumbo with Mashed Yams
While traditional gumbo gets its thick texture from making a roux at the start of the recipe, for my vegan gumbo interpretation achieves a similar consistency from mixing some mashed yams into your bowl at the very end. No flour means that it’s gluten-free too. Keep in mind that this is a very loose interpretation…
Sautéed Collard Greens
This recipe for sautéed collard greens does not involve the classic method of preparation. Traditionally the greens endure hours of simmering with a ham hock or smoked turkey wing. Instead, you can try this vegan option in only 20 minutes of cooking time. These cook much quicker, retain a lot more nutrients and have a…
Smoky Sofrito Pulled Chicken Breast
When faced with the challenge of finding new ways to cook chicken breast, consider this easy, flavorful method of stewing for 3 hours and delicately pulling it apart with a fork. Use this recipe for making pulled chicken sandwiches, chicken tacos, empanada filling, over salad, or just eating it over simple white rice with a…
Salsa Verde with Roasted Poblano Pepper
When indulging in Mexican food, the most difficult decision for me ends up being the decision of choosing salsa verde or salsa roja — red sauce or green sauce. If you like a little kick of heat, the addition of poblano peppers will convince you that green is the way to go. This relatively easy…
7 Tips for Fluffy White Rice
Everyone has varying techniques for cooking a batch of plain white rice and other rice-based recipes. Because of its wishy washy nature rice deserves its own blog post to yield an irresistibly light and fluffy batch regardless of which technique you use. After much trial and tragic error, I arrived at these tips that I…
Basic Black Beans
To prepare a hearty batch of classic black beans requires just a few key ingredients … cumin, bay leaf, onion and a piece of smoked turkey or pork product if you are a meat eater. This flavor combination is quite standard among many Latin cuisine cooks. But YOUR black beans can stand out among the…
Easy Plain Tomato Sauce
Countless comfort food recipes – especially many rice and beans – call for a small 8 ounce can of plain tomato sauce. However, upon reading the labels on the cans, pretty much all brands seem to have some trace of “spices”, herbs, or even red coloring. Making your own plain tomato sauce takes only 20…
Bean Conversions – Dry and Cooked Volumes
Cooking with fresh beans whenever possible brings superb results to any recipe. Knowing the volumes of bean conversions is helpful for my recipes because different types of beans absorb liquid at different rates. Therefore, I did the tedious work of testing the volumes of my recipes’ most common beans after they have been cooked. You…
Quick Fix Creamy Mac ‘n Cheese
I confess … this mac ‘n cheese recipe is for cheaters, and was born during a serious craving around the midnight hour and I was forced to work with the few ingredients I had left over in my kitchen. The cooking techniques for a creamy batch of mac ’n cheese vary as much as the…
Rice with Pigeon Peas (Arroz con Gandules)
Pigeon peas (gandules) are quite global but I first encountered these nutritious legumes in a Puerto Rican context while learning this traditional comfort dish made in countless Puerto Rican kitchens. Pigeon peas are originally a green color when harvested and commonly cooked in its green state, but I recommend using the dried version which turns…
Jalapeño Poppers Stuffed with Pork Shoulder
Pork shoulder is perfectly suited for jalapeño poppers due to its succulent fibrous texture. This meat allows you to break it apart into long whole chunks that conform easily to the pepper and still remain intact when handled. Also, the fat rendered from pork shoulder can be brushed on before roasting for added love. If…
Achiote Oil
After being heavily influenced by watching Chef Daisy Martinez on TV and following her achiote oil recipe for over 5 years, achiote seeds have become a staple ingredient at home to regularly make achiote oil. Also referred to as annato, achiote seeds are bright red and yield a bright golden yellow color when cooked. Not…
Mac ‘n Cheese-Stuffed Poblano Peppers
I don’t know anyone who does not love mac ‘n cheese, and once you try my recipe for Ben’s Baked Mac ‘n Cheese you can indulge in its countless variations. If you like a hint of hint of heat then definitely try stuffing mac ‘n cheese into poblano peppers prior to baking. It helps to…
Adobo Roasted Pork Shoulder
Chef Daisy Martinez introduced this recipe for Puerto Rican style roasted pork shoulder to my life 10 years ago. It’s traditionally called “perníl”. Cooking for large amounts of people (who have no hang-ups about eating pork) has never been the same again. A wet rub, called Adobo, consisting of garlic paste and other basic ingredients…
Spring Onion Tomato Soup with Roasted Garlic
I was obsessed with tomato soup one day and came across these large, very green spring onions. So, naturally I took to the kitchen and tried to figure this out. This recipe is extremely basic and relies on the savory/sweet, earthy flavor of roasted garlic. I only use 2 cups of vegetable broth for a…
BLT and Brie Sandwich
When you’re browsing the meat section and your stumble upon a 12 ounce package of 5 steak-like slabs of bacon, there are only three things to do … buy it, make a decadent, BLT sandwich., and add a slice of soft ripened brie cheese. Due to its thickness, only one strip of bacon is needed…
Coquito with Homemade Caramel
Coquito is a egg nog-like, coconut based cocktail that is often shared around any festive time in many Caribbean Latin households. It’s common and exciting to receive a bottle of homemade coquito because the recipes can get quite creative from kitchen to kitchen. With the absence of raw egg and realizing that other kitchens incorporate…
How to Bake a Better Cake
When you get the urge to bake a cake from scratch it’s easy to grab for mediocre ingredients and get mediocre results. My favorite thing to bring to parties has been Sour Cream Poundcake from the book Kwanzaa, An African American Celebration of Culture and Cooking by Eric V. Copage in which the recipe specifically…
Fudgy Flourless Chocolate Raspberry Torte
Since the emergence of the gluten-free trend, countless flourless cake recipes are based on the concept of trying to mimic the volume and texture of an actual “with-flour” cake, largely by adding lots of eggs. However my first recollection of flourless dessert dates back to the late 1990s when flourless “cakes” took on a more…
Tomatillo Turkey Green Chili
This slow ‘n low 6-hour Mexican-inspired green chili answers all questions you have about wondering what to do with leftover holiday turkey. Give the classic red chili a rest and reach for the tomatillos. They come in a husk found at any Mexican grocery store, and a growing number of mainstream stores as well. This…
Chipotle Chicken and White Bean Chili
This lean and smoky chili gets most of its flavor from freshly ground chipotle powder and a strong base of peppers and aromatics. Many times when using chicken breast in recipes I like to incorporate some dark meat for fat and flavor, but here I opted for just chicken breast as a culinary health challenge…
Classic Baked Mac and Cheese
Recipes for a nice, comforting batch of mac and cheese can quickly go from inspirationally gooey to a tragic cheese casserole of mush if not handled with care. Overcooking the pasta is often a huge problem. To achieve a nice, creamy and smooth cheese sauce you only need a low temperature, the right blend of…
Bourbon Ginger Apple Cider
Outdoor activities in the brisk October air definitely require a good, alcoholic cider to help take the edge off as you might be raking leaves or enjoying Holiday festivities, or even an autumn barbeque. Cider recipes can easily become complex and overdone, so and after much speculation I have arrived at 4 simple ingredients. If…
Cranberry Apple Crisp
Every time the temperature drops outside the idea of apple pie seems to always creep into my mind. Making a really good pie crust certainly has some complicated obstacles, so an apple crisp is an equally exciting easier option. And even better … both the filling and crumb topping can pre-made and stored in the…
Puerto Rican Sofrito
Chef Daisy Martinez first opened my eyes to the process of making Puerto Rican sofrito, which is a staple in Caribbean Latin cuisine. Basically the concept of is to act as a sautéed seasoning for any oil or fat which contributes to any base flavor in a recipe. Instead of sautéing each vegetable individually, sofrito is a…
Spicy Mango Salsa with Roasted Red Peppers
This recipe accentuates the sweetness of the mango with the aid of some honey, something I typically add to any fruit salad. While most recipes with jalapeño peppers usually involve removing the seeds and ribs, I utilize them for the heat they contain. The juice created from the first five ingredients serve as a valuable starter liquid to season everything else. Just…
Vodka Watermelon Cocktail with Mint
As seedless watermelons begin to arrive in stores everywhere, you should also be on the lookout for some fresh mint leaves to enjoy this refreshing watermelon cocktail. Carving out a watermelon and infusing melon balls in vodka is so easy. Not to mention it’s a crowd-pleasing visual presentation. Guests love it. The mint can either be…
Mango and Guava Nectars
As much as we love fresh fruit juices, finding ripe produce year round is not realistic. You can regularly count on nectar products for recipes calling for any type of real, close-to-fresh fruit juice. The main ingredients in nectars are quite harmless – water, fruit puree, and sugar. Sure there are some preservatives, but there is definitely…
Chipotle Pepper Spice Rub
If you can find a food market which sells dried chipotle peppers, you’re in luck! Everything else in this smoky spice rub is pretty much available at any mainstream grocery store. Note that the amount of sugar is in teaspoons (not tablespoons) like the other ingredients. Because you will be grinding fresh chipotle peppers, you should have…
Chipotle Peppers
Chipotle peppers are a dried, smoked version of jalapeño peppers which originated in Mexico. There are countless varieties of dried red peppers from Mexico, but as I stood in the aisle of a local store surveying a handful varieties, it was clear that chipotles were the smallest there but demanded the most attention. As I…
Piña Colada with Guava Nectar
I believe there are two types of people … those who love piña colada and those that don’t. A common complaint among the haters is that its too sweet and they don’t like the coconut milk/cream. So, my spin on a piña colada tackles both of those issues. With the introduction of guava nectar, you…
Spicy Lime Chicken Wings
If you love chicken wings and love simplicity even more, then this recipe is definitely for you. It utilizes ingredients that can be found in any mainstream grocery store in Astoria and beyond. If you are familiar with my recipes, it is no secret that lime is a key ingredient in my kitchen which seems…
Cilantro Lime Spread
If you love cilantro, this sauce recipe is essential for sandwiches or dips and it super easy to make. Homemade condiments offer the benefit of absolute freshness and you only need to make as much as you wish to consume. Ingredients 2 cups finely chopped cilantro with stems 1 tsp kosher salt 1 clove garlic…
Culantro
Culantro is a must-have herb I learned about from watching Chef Daisy Martinez. Basically this is an extremely potent version of cilantro with an exaggerated crisp, clean aroma. And while cilantro is often loved or hated, I have often successfully served culantro-based dishes to cilantro haters. Due to its potency, I do not recommend eating…
Spicy Shredded Stewed Beef
This beef recipe borrows elements from the classic Mexican street taco trucks and some flavors of a traditional Caribbean Latino stewing sauce. It cooks low ‘n slow, then you’re left with a spicy, aromatic liquid … perfect for tacos. When I make this, I frequently increase the amount of onions and add more spiciness of…
Chorizo Turkey Burger
Every time I indulge in a turkey burger, I still miss flavor and moisture. Chorizo (pictured below) is a spicy sausage from all parts of Latin America, and therefore found all throughout Astoria. A great reason for cooking with chorizo is due to the fact that its already seasoned, and done so quite aggressively. Mixing fresh…
Honey Adobo Chicken Drumsticks
Typically I like to apply any chicken wing marinade to drumsticks. I simply prefer the extra meatiness, its easier to handle. Also, you can remove the skin so the marinade actually penetrates more into the meat instead of just seasoning the skin. Cooking the meat from the outside-in (at a high temperature first), assures that a…
Guacamole Verde
The growing season for avocados can vary throughout the world, but in some parts of Mexico avocados can be grown year round. Provided this fact, it’s no surprise that many Mexican grocery stores in Astoria take superior care of their avocados. The trick to keeping guacamole overnight so it retains its rich, green color is to store…
Guava Jelly
There are different types of guavas that grow globally but this recipe speaks to the one variety I am able to find locally which is from Mexico. These are slightly round in shape, on the small side (about the size of a ping pong ball), have a light yellow skin and a white flesh inside. If…
Bittersweet Chocolate Chunk Cookies
I have been perfecting this recipe for chocolate chunk cookies since I was a kid. It originated from following directions on the back of a bag of Nestle Toll House chocolate chips when I was about 8 years old. My sister burnt a batch of cookies and I was determined to learn how to make…