CELEBRATING HISPANIC HERITAGE MONTH

 

 

Honoring those of Spanish, Mexican, Cuban, Caribbean and South American lineage, “Hispanic Heritage Month” is a time to recognize the many contributions of these peoples throughout history. This celebration began under President Johnson in 1968 as Hispanic Heritage Week, but in 1988, President Reagan expanded the number of days to thirty during the period of September 15^th through October 15^th.  September 15^th was selected as the start date because of its affiliation with the observance of Independence Day for many Latin American countries.

When it comes to the culinary, the contributions from these peoples have uniquely introduced a food profile that has become commonplace to the English language lexicon and diet.  Following are some tasty recipe ideas of mine using two iconic brands, McCormick and IMUSA; both of which are synonymous with the cuisine’s authenticity and its savory flavors.  I’ve also added a few of my own interpretations on a few items that preserve the unique and savory spice profile.  Cocinar Feliz! Buen Apetito!

~ IN CASE YOU WERE WONDERING ~

McCormick has been synonymous with the finest in spices, herbs, and seasonings for nearly one hundred twenty five years.  Each product has enabled the home cook to turn their ordinary dishes into extraordinary dining.  http://www.mccormick.com

 

IMUSA has been the number one company in Hispanic and International cookware for seventy-five years.  The home cook has always relied on these products in helping them create authentic regional cuisine.  http://www.imusausa.com

~ MEXICAN LAYERED CASSEROLE ~
 

YOU’LL NEED:  IMUSA Serving bowls…use for diced tomatoes, diced IMUSA Tortilla Warmer…use flour tortillas and microwave briefly to retain suppleness of tortillas…IMUSA Granite Molcajete...make a nice garlic and onion (or shallot) paste by mincing first and then adding iodized sea salt and then mashing with the pestle…use this mix for brushing onto tortillas before baking in oven for chips…this mix can also be added to the yogurt dip (recipes below)…mince garlic and onion and add to one pound lean ground beef or ground turkey, brown meat with minced garlic and onion, stirring frequently to make sure nothing burns…drain any accumulated grease and then add McCormick Taco Seasoning and mix McCormick Arroz A La Mexicana Mexican Rice…prepare in a separate pan, following package directions…in another pan, prepare the Enchilada Sauce…after all of these are prepared, spray a large baking dish with vegetable spray…add a thin coating of the Enchilada Sauce to the bottom of the large baking dish…then begin coating each flour tortilla in the Enchilada Sauce and adding one layer of dipped tortilla into the large baking dish…next, add a layer of the browned meat that’s been seasoned with Taco Seasoning mix…drizzle a bit of the Enchilada Sauce on that layer…then add a layer of the Mexican Rice mix…drizzle a bit more Enchilada Sauce on top of the rice…keep alternating each layer until the large baking dish is filled…drizzle any remaining Enchilada Sauce on top and bake in a 350 def. F oven for 45 minutes, or until any added cheese is melting, or top of casserole begins to Mexican cheese on top before baking…after removing from oven, allow to rest for fifteen minutes and then serve alone, or with vegetable toppings in Serving Bowls (diced tomato, diced bell pepper, diced onion, diced avocado, diced chili, shredded cheese, etc.)…top with plain yogurt (Greek style) or Mexican Crema (sour cream)…use warmed flour tortillas to sop up any sauce..brown...green onions, sauteed strips of bell pepper and sweet onion, etc. as toppings/garnishes...

~ MEXICAN YOGURT DIPPING SAUCE ~

YOU’LL NEED:  16 oz. plain yogurt (preferably Greek-style) with added dash (or 1/8t) of each of

the McCormick Seasonings (Ground Cumin, Chili Powder, Cilantro Leaves, Black Pepper and Mexican Oregano)*, a pinch of iodized sea salt and the garlic-onion paste…add the juice of one squeezed lime…mix thoroughly and taste to make sure seasonings are balanced…adjust by adding a bit more of each seasoning (garlic and onion powder can be substituted instead of the paste)…serve with warmed flour tortillas, or homemade tortilla chips (see recipe), or vegetable crudités… 

~ BAKED TORTILLA CHIPS ~
 

YOU’LL NEED:  One package of either flour or corn tortillas, cut into eight sections…brush with olive or vegetable oil (or use a spray)…make a separate mix of the McCormick Seasonings*, ¼ t each, including a pinch of iodized sea salt…after mixing thoroughly, sprinkle the mixture on top of each tortilla section to coat…bake in 350 deg. F oven for 12-15 minutes, or until you can smell the seasoning coating toasting…dip in Yogurt Sauce or a homemade salsa…

(For you creative types, submit a detailed recipe with picture of the finished dish, along with your name and mailing address to me no later than October 7, 2013 to be eligible to win a prize package of Cuban-themed food products.  Only one entry per person or address will be allowed. By submitting an entry, the person certifies that the submitted recipe is his or her own original creation.  To be eligible, a person must also be a U.S. Citizen and at least eighteen years old and reside in one of the fifty U.S. states.  Winner’s recipe and submitted picture may appear in a future edition of this blog.  All decisions are final and at the discretion of this blog owner.) 

~  CHEF GEORGE DURAN'S ARROZ CON POLLO MOLE ~

(Mole Rice and Chicken) 

(Prep time: 9 minutes / cook time: 55 minutes)

YOU’LL NEED ~ 2 tbsp. toasted sesame seed…1 tsp. cinnamon, mild chili powder and cumin…½ tsp. salt…6 chicken thighs, skin removed…½ cup flour…1 tbsp. vegetable oil…S&P…6 slices of bacon, chopped…1 medium red onion, chopped…2 red pepper, chopped…6 cloves garlic, minced…2 cups rice, uncooked 2 6-oz. can tomato paste…4 oz. semi-sweet chocolate, chopped…6 cups chicken stock…curly leaf parsley, finely chopped, for garnish.

TO PREPARE ~ Mix the first six ingredients in a small bowl and set aside. Dust chicken thighs with flour and season with salt and pepper.  Heat vegetable oil in your IMUSA Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate, dry spices and mix. Add chicken stock and mix again. Allow coming to a simmer, covering and turning heat to low. Simmer for 25 minutes.  Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done. Allow to rest for 10 minutes before serving with finely chopped parsley.

GEORGE DURAN is a chef and entertainer, and author of “Take This Dish and Twist It”; he’s also known for his Food Network show “Ham on the Street” and most recently, as Host of TLC’s “Ultimate Cake Off”. Duran’s interests lie in French, Armenian and South American cuisines, as well as cinematography and video editing.  http://www.georgeduran.com

 

Although it may be Hispanic Heritage Month, be sure to take some time to honor your own heritage by cooking some of its authentic and memorable cuisine.  Remember to always celebrate yourself and your culinary curiosity.  Happy cooking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo from www.the405radio.net.  Additional photo credits as represented by the specific brand.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized. 

FOODIE THROW TOGETHER

I’ve always loved cooking and experimenting with recipes, especially the ones I create ad lib based on the senses ~ visual, taste and smell.  Sometimes I amaze myself.  Other times, I wonder, what the heck was I thinking!  Anyway, following are dishes I created, and a few foodie-related thoughts that came to mind.  As I became inspired, I began posting these on my Facebook page as “FOODIE THROW TOGETHER”.  I began this “tradition” in mid-2012.  I tried organizing them in categories for easier reference.

Following are those posts, which includes the basic dish along with the ingredients.  No measurements are indicated ~ that’s where my experimentation and sensory inspiration came into play.  You’ll also note a theme of frequent Mediterranean-based dishes.  I’m part Italian and love the entire profile of the ingredients, especially the seasonings.

~ MEAT DISHES ~

AD LIB LASAGNA ~ organic tomato sauce, basil pesto, tomato pesto, minced fresh garlic, peeled and sliced baby eggplant, sliced yellow onion, sliced organic fresh tomato, oregano, EVOO, oven-ready lasagna noodles, assorted Italian cheeses for topping (Asiago, Mozzarella, Parmesan)…

CHILI HEALTHIER VERSION ~  ground bison (1 lb.) browned with minced onion and garlic…add diced green chilies, organic diced tomatoes and red kidney beans…season with cumin powder, chili powder, mushroom powder, Worcestershire sauce, iodized sea salt, cracked pepper mélange…simmer for forty-five minutes…top with low-fat cheddar cheese and serve with warmed corn tortillas and mixed green salad…

EXTREME MEATLOAF ~ use lean ground sirloin (96/4), EVOO, sautéed chopped fennel, onion, garlic, green pepper & basil, free-range eggs, dried parsley, cracked pepper mélange, iodized sea salt, reduced-sodium Worcestershire sauce, mushroom powder, unseasoned bread crumbs & organic tomato sauce (topping)…

LAMB MEATLOAF ~ lamb prepared with diced red onions, tomatoes and seasoned bread crumbs…serve with steamed broccoli and baked sweet potato…

LAMB LOAF HEALTHIER VERSION ~ ground grass-fed lean lamb, chopped medium yellow onion, wheat germ, rolled oats, eggs, Worcestershire sauce, dried parsley, mushroom powder, sparse amount of S/P ~ mix all ingredients well ~ place in baking dish, top with organic tomato sauce…bake 1-1.5 hours, 350 deg. F…serve with Greek yogurt as a topping and a green salad…

PORK ROAST ~ pork roast, garlic, shallots, onions, tomatoes, yellow and orange bell pepper, EVOO, S&P...slow roasted...moist and flavorful...

VEAL LOAF ~ grass-fed organic veal, minced green bell pepper and red onion sautéed in basil-infused EVOO, free-range eggs, dried parsley, cracked pepper mélange, iodized sea salt, reduced-sodium Worcestershire sauce, mushroom powder, unseasoned bread crumbs and organic tomato sauce for topping) and baked sweet potatoes….

VEAL RAGOUT ~ cubed grass-fed veal (1 lb.) browned in EVOO and minced garlic and red onion…Worcestershire sauce, dried parsley, mushroom powder, dried oregano, iodized sea salt, black pepper, basil pesto, organic fire roasted tomatoes…organic tomato sauce…simmer for approximately one hour…serve over whole wheat pasta…top with parmesan cheese…top with Parmesan cheese and Greek yogurt…

 ~ SALADS ~

FESTIVE PASTA SALAD ~ garbanzo beans (one can drained and rinsed), minced: shallot, garlic, bell pepper (green, red or orange) and celery, peeled and diced English cucumber, diced fresh zucchini, minced fresh herbs (parsley, sweet basil, chives, etc.), EVOO, squeezed lemon juice and balsamic vinegar, S/P to taste; any shaped pasta, cooked and drained; mix all ingredients thoroughly and chill for several hours before serving; be creative and add other cooked beans, fresh vegetables, grilled chicken, fresh or dried herbs, etc….

HOT SPRING DAY SALAD ~ fresh mozzarella, plum tomatoes, basil pesto, EVOO and balsamic vinegar…can also add day-old bread that’s been cubed to transform this into your own version of Italian Panzanella bread salad…other veggies to add can include bell pepper, scallions or shallots, toasted pine nuts, Italian flat-leaf parsley…use your imagination to create your own branded seasonal salad…

LEFTOVER TOMATO & FRESH HERB SALAD  ~ to be transformed into a tomato gremolata...the salad was made from tomatoes, shallots, scallions, fresh oregano and two types of fresh basil, basil pesto, fresh lemon juice, EVOO, while balsamic vinegar, S/P…

SIMPLE, HEALTHIER COLESLAW ~ shredded carrots, shredded red and green cabbage, capers, parsley, EVOO & white balsamic…

TODAY'S SALAD ~ fresh mozzarella, tomatoes, shallots, fresh garlic, basil pesto, capers, toasted pine nuts, oregano, Kalamata olives, EVOO/White Balsamic vinaigrette...

~ SAUCES ~

HOMEMADE TOMATO SAUCE #2 ~ globes, grapes, cherry and plum varieties, eggplant (peeled and cubed), minced garlic, homegrown herbs (oregano and two types of basil), minced sweet onion, mushroom powder, EVOO, and whatever else inspires my visual and olfactory cooking senses...

HOMEMADE TOMATO SAUCE #1 ~ crushed organic whole tomatoes and organic tomato sauce), EVOO, sautéed minced scallions, red onion and garlic, basil pesto, dried oregano, turkey Italian sausage, spinach angel hair pasta and steamed veggies...

RAMPED-UP MARINA #2 ~ brown bulk Italian sausage in EVOO (be sure to break-up into pieces as it’s browning)…add organic tomato sauce, no-salt diced tomatoes (and liquid), sautéed yellow and red bell pepper, basil pesto sauce, mushroom powder, oregano, garlic powder, cracked pepper mélange, and cracked Italian herb mélange…simmer and chill overnight…best served the next day after flavors have had a chance to develop…serve over pasta or polenta and topped with grated cheese (I prefer Romano), or dip crusty bread into sauce…would also go great as a pizza topping or lasagna filling…

RAMPED-UP MARINARA #1 ~ lean ground chicken, yellow onion and red pepper (both sliced thin)…break up ground chicken into small pieces…sauté everything in EVOO until lightly browned…add a jar of marinara sauce, can of no-salt diced tomatoes w/liquid, basil pesto sauce, mushroom powder, cracked pepper mélange…dash of iodized sea salt…simmer covered for approximately one hour…serve on pasta or polenta…top with grated cheese…

  

~ SOUPS ~

CREAM OF BROCCOLI SOUP HEALTHIER VERSION ~ in a large stock pot, add fresh broccoli florets, chopped celery ribs with leaves, chopped yellow onion, organic free-range fat free reduced sodium chicken broth, additional water to cover all ingredients, bay leaves, dried parsley, iodized sea salt, cracked pepper mélange…bring to boil and then simmer, stirring frequently until all veggies are cooked (check by inserting knife tip)…puree entire mixture, using an immersion blender…add reduced fat milk to desired consistency…

CREAM OF CARROT SOUP HEALTHIER VERSION ~ carrots, onions, veggie stock, bay leaves, crushed black pepper & parsley cube...cook thoroughly...remove bay leaves...use immersion blender to puree...add organic honey, grated fresh nutmeg and cayenne pepper to taste...add skim or coconut milk to desired consistency...serve warmed with dollop of non-fat plain yogurt & toasted pepitas...

CREAM OF CARROT & SWEET CORN SOUP ~ add diced carrots (I used the baby ones), organic chicken broth, water, diced yellow onion, iodized sea salt, cracked pepper, bay leaves to large pot…bring to boil and then simmer, cooking carrots until tender…remove and discard bay leaves…thoroughly cool soup…use an immersion blender or Vitamix (I used both) to puree cooked carrots and added corn (thawed)…add skim milk to thin out the thick pureed vegetables...add organic cayenne pepper and freshly grated nutmeg to taste…add a dollop of Greek yogurt to intensify the flavors…this soup is delicious cooled or warmed…

TURKEY SOUP ~ in a large stock pot, add turkey legs, bay leaves, chopped red onion and celery, petite baby carrots, parsley cubes, turkey broth, cracked pepper mélange, and enough water so that stock pot is half full…simmer for one hour…remove bay leaves and then add pearl barley, organic diced tomatoes, mushroom powder...simmer for another hour, or until turkey legs are done…

~ ETCETERA ~

CHEESE SPREAD HEALTHIER VERSION ~ 8 oz. Neufchatel cream cheese, 6oz. low-fat sour cream, 1/2C roasted eggplant & red pepper spread and 1/2C mixed olive tapenade (both available at Trader Joe’s), 1/4C dried shallots…dried parsley, garlic powder and cracked black pepper to taste…cream the cheese with sour cream and then add the remaining ingredients…chill overnight so all flavors meld together…optional minced parsley, onion or garlic…delicious spread on crackers, pumpernickel, rye, etc.…measurements are approximate…

FLAVORED VINEGARS ~ a simple DIY for flavored vinegars that requires little effort…next time you find your garlic drying out, don’t throw it out…instead, remove the cloves, then the skin, but not the ends…add them to your plain, unflavored vinegar (white, balsamic, apple cider)…no cooking or even refrigeration is required, since the acidity of the vinegar inhibits any bacterial growth…in time, the vinegar will absorb the garlic flavor and reconstitute the dried cloves…the more cloves you add to your vinegar, the more intense and pronounced the garlic flavor becomes…I’ve done this many times over the years, and have had nothing but great results…I’ve also flavored vinegars with dried sprigs of thyme, rosemary and even tarragon…the enhanced infused flavor of the vinegar is wonderful in salads or in prepared dishes that call for vinegar…be sure to store in a tight container…I store my flavored vinegars in a tinted bottle with a wire lever closure…

FOOD TIP ~ next time you want to go Mediterranean, consider making a salad using cooked garbanzo beans (fresh cooked or thoroughly rinsed out of a can)...add thinly sliced or minced sweet onions (shallots, scallions or red), flat leaf parsley, chopped Kalamata olives, toasted pine nuts, fresh minced garlic, and a fresh-made vinaigrette...add other veggies...serve on greens, or couscous, quinoa, orzo pasta, etc....be creative and use your imagination...chill before serving...garbanzo beans (chick peas) are nutrient dense and an inexpensive way to get fiber and protein into your diet...

FOOD TIP ~ if you love garlic in your salads, but find it overpowering, cut the clove and rub the inside of your salad container with it...you'll still get the great taste of garlic, but tamped down a bit...this is a great tip for making garlic toast...

~ TREATS ~

BANANA DISH SMOOTHIE ~ frozen banana, thawed and smashed, organic plain non-fat yogurt, organic desiccated shredded coconut, splash of pure vanilla extract and organic honey to taste…mix well and enjoy eating it with a spoon…cooling and refreshing…

DIY GREEK STYLE YOGURT ~ ever wonder how Greek-Style Yogurt gets its dense and creamy texture…it’s DRAINED…follow these steps and you’ll end up with a dense and creamy textured yogurt that’s begging for you to embellish it with culinary creativity…line either a colander or sieve that’s been placed over a bowl with several large sections of plain paper towel or food-grade cheesecloth…add a container of plain non-fat yogurt and let it drain for several hours at room temperature, or until the whey has been removed by the draining process and has settled in the bottom of the bowl…discard the whey…transfer to an airtight container and refrigerate…“Kali Orexi” (KAH-lee OR-ex-ee)…or as the Greeks would say, ENJOY…

SCRATCH FRUIT BREAD ~ pumpkin, banana, figs, raisins and almonds...no recipe used...made it up as I went along, periodically tasting the batter and using visuals for determining the right consistency...

VITAMIX ICE CREAM ~ chilled coconut milk, bag of frozen strawberries and a hit of organic sugar...

YOGURT SPLURGE ~ plain yogurt, unsweetened dessicated organic coconut, homemade granola, shot of vanilla extract and honey…

~ TIPS ~

#1 ~ ginger is great for helping to calm a goofy stomach...

#2 ~ grass fed beef and cage free chicken taste better and cleaner...

#3 ~ warm lemon water is easier to digest and preserves the enzymatic process better than drinking cold or icy lemon water, which hinders these processes...

#4 ~ a great salad can be as simple as garbanzo beans, tomatoes, cucumbers, sweet bell peppers, etc. dressed with a simple vinaigrette...greens need not be included...

#5 ~ pepitas, raw or toasted are great in hand or in salads and delicious in an edamame salad…

#6 ~ the simple clean taste of a fresh boiled beet, red or golden, are delicious and can stand on their own...great in salads...

#7 ~ low-fat cottage cheese with red seedless grapes...

#8 ~ trust your senses more…visual, olfactory and taste are just as important as the recipe…

Remember to always celebrate yourself and your culinary curiosity.  Happy cooking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credit oil painting by artist James Peale, “Still Life Balsam Apples and Vegetables”, from www.saleofoilpaintings.com.)

N.B.  Google’s blog platform is incompatible with my Mac OS X and Firefox browser latest software versions, which is why some web links appear in different colors and why when attempting to have embedded images their sizing is consistent and/or can’t be sized.