Noveau Cusine

Okay, so it’s not as classy as it sounds. I went to Denny’s the other night; turns out they have some new items after 3AM. Don’t ask why I dinned there at 3AM. The one thing that got my attention was the “Potachos” (a combination of potatoes and nacho topping, no tortilla chips involved). My dinning buddy did not approve. I didn’t try them, what a disappointment, right? LOL

However today, I got crafty in the kitchen and made my own version. I loved them, comfort food in an instant! I don’t quite have a name for them yet… IF YOU COME UP WITH ONE, LET ME HEAR IT!!
They seem humble, but oh, my goodness they are super-duper great. I hope everyone tries them. They are sure to be on the top favorite list, they are in mine! Just follow this recipe!! LISTO!!

Ingredients:

1lb Danish potatoes (sliced)
½ bell pepper (chopped)
½ onion (chopped)
1 tomato (chopped)
4oz smoked mozzarella cheese (grated)
4oz Havarti cheese (grated)
4oz Sharp cheddar cheese (grated)
1 can black beans
3 sheets Matzo crackers (in pieces)

Procedures:

1. Boil the potatoes until tender (do not over boil or they get mushy)
2. In a pan, put the onion, pepper, tomato. Simmer for 3 minutes
3. Add beans and let simmer for about 5 -7 minutes
4. Assemble, matzo on bottom, then potatoes, pour bean mixture over, top with cheeses.
5. Put in microwave for 1-3 minutes until cheeses are melted.
Conventional oven can be used, in a safe container at 300F for about 3-5 minutes.

Serve with hot sauce or sour cream as desired. Share!!

Summer fun, summer food

Summer time, the flowing breeze, the beautiful sunshine, the Californian landscape and tangled beaches that makes us want to spend as little time in the kitchen as possible (except if you me!). So, to cater to the other 99% of people here are two easy, fast and vegan friendly dishes that you prepare in minutes and enjoy over a nice cold Margarita or just ice tea (laugh).

The first is a “California style-brushetta”


Ingredients:

8oz boiled tomatoes, finely chopped
12oz fresh (or canned) corn kernels
4oz onions
4 basil leaves
½ cucumbers finely chopped
2tbsp balsamic vinegar
2tbsp thyme
salt and pepper

½ loaf French bread (sliced)
(Drizzle olive oil and put in the oven for 15-20 minutes)

Procedures:
1. Heat a non reactive pan; add oil and a dash of sugar
Let them caramelize stirring lightly until they are brown.
2. Add the corn, tomatoes, and spices. Add some more olive oil, let simmer. Add the vinegar, stir.
3. Plate with toasted bread and enjoy!

The second dish I just made today. My tofu-broccoli salad.

Ingredients:
1 pack of Tofu
1 head of broccoli
2 carrots (sliced diagonally)
4 slices of sourdough bread (cubed)
Olive Oil
1 tbsp balsamic vinegar
4oz H2O
3tbsp fresh dill
a dash of mustard
8 lettuces leafs
Salt and Pepper

Procedure:
1. Lightly oil a heavy pan, add bread let brown slightly. Set aside.
2. On a separate bowl, put tofu with chopped dill, mustard and a little oil.
3. Blanch broccoli and carrots, and then add to hot pan with oil.
4. Let them brown, until slightly tender or al dente. Add tofu and let stand for about 5 minutes, add bread stir often for another 3 minutes, remove from heat.
5. Add vinegar and water to pan, deglaze. Pour on top of tofu mixture.
6. Set 4 leafs on a round plate, then pour half the mixture, repeat.

There you go! In and Out! The healthy way!