What kind of sweet potato person are you? A. Eat sweet potatoes at Thanksgiving meal and don’t eat them otherwise; B. Eat sweet potatoes year round; C. Don’t eat sweet potatoes. I predict most folks fall into the holiday eater group and these lovely tubers get ignored the rest of the year. What a shame because they are nutritionally loaded with Vitamins A and C. And, the better part (for some), they taste great even under the simplest of cooking methods (boiled or baked) and without added fats and spices.

Here, however, we’re using the spice rack . . . Jamaican style! Sweet potatoes are simmered in a warm spice mixture common to Carribbean cuisine:  ginger, cardamom, cinnamon, cumin, cloves and allspice. Then, it’s made luscious with coconut milk. For an added touch of Caribbean influence, I’ve added okra and I served it all on a bed of sautéed kale, since it was easier to locate in my neighborhood than the Jamaican spinach callaloo.

This is a vegetarian curry that can be enjoyed as a main or a side. It’s nutritious comfort food when the weather outside is frightful. It is hearty akin to the consistency of a thick butternut squash soup. And, the taste  is deep – the Indian influence is certain. Each spoonful makes me close my eyes and long to transported to an island far away.

The recipe is adapted from the Jamaican Fish Curry recipe in one of my favorite cookbooks, The Caribbean: Central & South American Cookbook by Jenni Fleetwood and Marina Filippelli (2007). It’s definitely a go to book for Caribbean cooking with make-you-want-to-cook recipes, beautiful photography and easy instructions.

Enjoy! With this dish I bet some C. types would convert.

Tidbits on Sweet Potatoes

1. The origin of sweet potatoes is believed to be located in Central America with its ancestral roots in the Mexican wild yam. They have been cultivated for more than 5,000 years, although fossilized remains in the Andes date back 8,000 years.
2. Sweet potatoes were the second most important root crop in the United States at the beginning of the twentieth century. In 1920, per capita consumption was 31 pounds. In 1999, consumption dropped to a mere 4 pounds per person.
3. China grows about 87 percent of sweet potatoes grown worldwide; with nearly half used as feed for animals. Asia produces 6 percent, Africa 5 percent, Latin America 1.5 percent, and the United States 0.45 percent.
4. Sweet potato flesh comes in a spectrum of colors: white, yellow, purple, red, pink, violet and orange. Nutritionally, all varieties are good sources of Vitamins C and E as well as dietary fiber, potassium, and iron, and they are low in fat and cholesterol. The orange and red fleshed sweet potatoes are an excellent source of beta-carotene (Vitamin A).

Source: Encyclopedia of Food and Culture.

(more…)

There are certain dishes that make me nostalgic for childhood.

You know what I’m talking about. A smell or taste that conjures vivid memories of comfort – when life was more simple and childhood dramas were easily soothed by your momma or daddy’s home-made goodies. Like, a bandage and a kiss or hug, but you could eat it. For me, these cabbage recipes have been just that:  the yeasty smell of my mom’s cabbage burgers baking, warming the house and our tummies on a cold day; and, this beef and cabbage soup from my abuela Juarez.

Grandma Juarez is no longer with us. And, I’m sure, I’m not the only one of the 37 grandkids and 46 great-grandchildren who thinks of her when I eat this soup. I remember several a Sunday afternoon visit and her never-empty pot of soup simmering in her little kitchen. Somehow it managed to feed whomever stopped by that day. That, and tortillas de harina (flour tortillas), but that’s another recipe and story.

Caldo de res is comfort soup, perfect for a dreary day or cool night. Tender bites of roast simmered in a beefy broth with winter vegetables – onion, cabbage, potatoes and carrots. It’s a standard in Mexican households and restaurants, although the ingredients may vary slightly – some adding chayote or zucchini.

The recipe below is adapted from my abuela’s recipe (I use a whole head of cabbage and more veggies, and brown the roast first). It also contains her rumoured “secret” ingredient (which, now, is no longer secret), hierba buena, spearmint used in Mexican teas and cooking. It adds a special, fresh dimension to this soothing broth.

For those who’ve never tried caldo de res, if you like Vietnamese pho, which also has a tasty beef broth, you’ll want to try this soup.

Tidbits on Cabbage:

1. When shopping for cabbage, look for one with a shiny, crisp exterior. It should also feel solid and compact. Avoid buying those that look wilted, brown or dried-out.
2. Don’t wash cabbage until you are ready to use it. Cabbage can be rinsed after cutting or chopping, drain well.
3. Boiling cabbage tenderizes the leaves, causing it to release sugar and the characteristic cabbage aroma.

(more…)

This recipe pays homage to my Nebraska roots . . . When you think about the state, what first comes to mind? For most it’s corn, Big Red football and Omaha Steaks®. Now, after you read this post, you’ll be adding cabbage burgers to the list.

They are individual-sized, savory yeast bread stuffed with peppered beef, cabbage and onions; baked golden brown. Simple ingredients and spices that make for a comforting, satisfying meal. For those not in on these little treasures, think calzone, empanada or pierogi rather than a typical burger. In Nebraska, they are also called cabbage buns or runzas; in Kansas, bierocks.

At the turn of the nineteenth century, cabbage burgers were introduced to the mid-west by German Russians (Volga Germans) who immigrated to the U.S. and settled primarily along the plains of Nebraska and Kansas. Since then, they have been notable, regional fare. Runza®, a Nebraska fast-food franchise, serves them up in a variety of flavors.

Growing up, my Mexican family ate plenty. I suspect it’s because the pillowy treats provide a good way to stretch a pound of ground beef. When my mom baked a batch, they were heavier on the cabbage than beef. I still like ‘em like that. No surprise, I’m a big fan of cabbage – raw and cooked. This recipe comes from the bread maker in my family, my sister Monica.

All you Huskers, I expect a shout out on this one. Leave a comment about how you eat your cabbage burgers.

Tidbits on Cabbage:

1. Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and brussels sprouts. There are an estimated 100 different varieties of cabbage grown in the world. The most common types in the U.S., however, are the green, red, savoy and Chinese varieties – bok choy and napa.
2. Cabbage is estimated to have been cultivated more than 4,000 years and domesticated for over 2,500 years. It is believed to have originated from wild loose-leaf cabbage brought to Europe around 600 B.C. by groups of Celtic wanderers. Since it is a cool weather crop and stores well during winter, it soon became a major crop in Europe – particularly in Germany, Poland and Russia.
3. Cabbage has several health benefits:  phytonutrients in cabbage and other crucifers help the body detoxify; cabbage is an excellent source of vitamin C, as well as good source fiber, manganese, folate, vitamin B6, potassium and omega-3 fatty acids.
4. Since phytonutrients react with carbon steel and turn cabbage leaves black, use a stainless steel knife to cut.

(more…)

Golden, sautéed pears served with slow-cooked, tender lamb spiced with cinnamon, ginger and pepper. Sounds delicious right? It is, as eaten and attested by several friends who gobbled up this tagine.

Moroccan food is one of my favorites because I enjoy the array of spices and ingredients used throughout the cuisine:  cinnamon, cumin, ginger, pepper, coriander, paprika, saffron, mint, lemon and more. Also emblematic of Moroccan cooking is the tagine (tajine), a stew that takes its name from the cooking vessel stews were traditionally cooked in – a shallow, round earthenware base with a cone shaped lid. It is standard in North African homes, and probably most well-known in Morocco cooking. Today, the name “tagine” is also commonly used to refer to stew, as many modern Moroccan cooks now use pressure cookers.

Characteristic of savory Moroccan meat tagines is the inclusion of fruit – raisins, quinces, prunes, dates, apples and, yes, pears – this week’s featured ingredient. However, in my exploration to bring you a new use for pears, I overlooked one thing – I’m not a fan of lamb. But, my labor and intuition in the kitchen was not for naught. The stew got the thumbs up among several lamb aficionados, with particular accolades for the pears.

The recipe here is adapted from several cookbooks including Arabesque: A Taste of Morocco, Turkey, & Lebanon by Claudia Roden; Couscous and Other Good Food from Morocco by Paula Wolfert; and Casablanca Cuisine: French North African Cooking by Aline Benayoun.

This tagine makes for a comforting meal with complex flavor and texture – tender lamb with a warmly-spiced, glossy sauce, and soft, sweet pears.

Tidbits on Pears:

1. Pears’genus Pyrus, native to the Northern Hemisphere of the Old World, includes about 20 species, of which half are found in Europe, North Africa, and Asia minor; and the remaining half in Asia.
2. In some Asian cultures, pears and pear trees were believed to ward off evil. In Egyptian antiquity, the fruit was sacred to Isis, and to Koreans, the pear symbolized grace, nobility and purity, according toThe Pear in History, Literature, Popular Culture, and Art by Jules Janick.

(more…)

For the past several years, I’ve had cooking a good pot of pozole on my list of things to do. If you’ve never had it, you’re missing out. Pozole, also spelled posole or posolli, is a hearty Mexican soup that’s typically made with pork, hominy and chiles, and traditionally eaten around Christmas, although nowadays more regularly. It’s also believed to be a good hangover remedy.

Hangover or not, this soup is gooooodddd. Alone it’s luscious – spicy from the chiles, earthy from the hominy and rich from tender pieces of pork roast. Then when you sprinkle it with dried oregano, fresh lime juice, bits of onion, crispy cabbage and whatever else you flavor, it gets even better.

I’ve looked for inspiration while eating out but have been repeatedly disappointed because I had my heart and taste buds set on a green or clear pozole that was both light and satisfying – something resembling the version I had over 10 years ago with a friend from New Mexico. I prefer the green version over the red for two reasons: red pozole is almost like menudo (another Mexican soup with hominy) and a lot of folks get heavy handed with the red chile, which can get pungent.

So, when my girlfriend Chelby and her husband Don hooked me up with this green chile version, I knew I had to give it a go – the two know good grub (I think it’s a Texas thang) and Don’s version doesn’t have tripe (stomach lining), which I don’t mind eating on a rare occasion but will reserve for my menudo.

Green chiles are a staple ingredient in most Southwestern kitchens. And, early fall is prime time for folks to buy them by the bushel, fresh or roasted. Last week I got my loot:  some Hatch, poblanos, and Anaheim – perfect for this recipe. Note, we’re using fresh, raw chiles for this soup.

Hatch chiles hail from Hatch, New Mexico, which has built a reputation as the Chile Capitol of the World among some. For this recipe, Don recommends Hatch chiles, which are more medium to hot on the Scoville Scale. If you can’t find them, substitute with poblano chiles, also called pasillas, which are typically milder. Poblanos are commonly used roasted and stuffed for popular dishes like chile rellenos.

Besides the chiles, the other star ingredient in this dish is hominy, called cacahuazintle in Nahuatl. It’s a natural variety of white corn with large kernels that is about four times the weight of regular corn kernels. Its taste is distinctive, earthy like that of corn in corn tortillas rather than the sweet flavor of corn in corn of the cob.

This recipe is easy to make, despite the length of this post. Enjoy! And, let me know if Don and I’ve converted any of you red pozole lovers.

Tidbits on Green Chile

1. Green chile is generally a reference to its fresh state and red chiles refer to those that have dried. Generally, as chiles grow, they start off green and turn red or yellow.
2. Chiles retain their heat level regardless of whether it is cooked, dried or frozen. When using fresh, to reduce the amount of heat, remove the seeds and veins. And, be sure to avoid touching your eyes and other sensitive areas after handling.
3. “Hatch” chiles are not a variety of chile pepper, but rather a reference to where they are grown, according to the Chile Pepper Institute of the University of New Mexico.

(more…)

Fried tomatoes are an oxymoron of sorts, don’t you think? A garden fresh, healthy vegetable battered and fried. Pure indulgence, especially when paired with bacon.

In the South, a regular breakfast phenomenon is bacon and eggs served alongside fried tomatoes (green or red), according to John Egerton in his book Southern Food: At Home, on the Road, in History, which is considered a classic.

Not one for cooking such a “big” breakfast, an alternative was a must. This recipe is a modern twist on the consummate of sandwiches, the BLT, and keeps with Southern tradition by uniting fried green tomatoes and bacon in new form. The sandwich is surprisingly good – crisp and salty bacon, creamy garlic mayo, fresh lettuce (although I used spinach), and slightly tangy, crisp green tomatoes – together they are a mouthful of flavor.

Enjoy! Then go for a walk afterward to compensate.

(more…)