Food Minia

Fun night with Doug team's team... They are such a great team , chopping, cooking and having a great conversation after all good meals.Thank Doug again for bringing the team joined me cooking .

It was a lovely night with these two couples . They love cooking and Thai food, so tonight was a fun class for them and for their special celebration as well. Thanks everyone :)

Quite simply one of the most popular food pairing/combo in the entire Nigerian cuisine pantry. Beans and plantain offer a really nutritionally balanced and great tasting dish.  I love the simplicity and frugality of this combo and whether you like your beans all well mashed up, cooked plain with added pepper sauce or stewed in a thin sauce, it always catches my attention. Here I share one of my earliest well presented beans and dodo dish, encouraging you to try some out this weekend.... See a full recipes of my popular beans and dodo dishes Layered Beans Yam and Plantain Beans. Plantains, Meatballs Hotpot

If you're like me, you've had your share of killing time waiting in a doctor's reception room. Sometimes however, there are magazines to read that don't date back to the Nixon era and from which I can glean some good recipes.  Since butternut squash is one of my favorite vegetables, and the season is upon us, this twist on the classic tarte tatin made with butternut squash, rather than the traditional apples, caught my eye while I waited for my name to be called during a recent appointment. It starts out with roasting half moons of butternut squash, seasoned with herbs, salt and pepper. The roasted squash is delicious as is, just out of the oven as a side dish, but this recipe, with a hint of honey, transforms it into something special. Layer the slices in an oven-proof skillet (cast iron is best), overlapping the edges slightly. Fill in the center with another piece of squash. Place a piece of puff pastry on top, and pierce holes into it with a fork. Bake in the oven

Happy Friday with a lot of fun,laughing,  interesting people and welcome back Elizabeth with her friends.. Good job for master three course meals everyone!!

It was a fun afternoon with Trulia team ! They are 27 people in the class today and they are full of energy and work very great together.Food they made were so great- and I love that everyone ate all the food they made.. Happy full and fun day! Thank everyone for coming and cooking all yummies meals with me.

Pork With Wine Grapes (Maiale con Uva da Vino) 1/3 cup EVOO 1 Small Onion - Chopped 4 Sm. Cloves Garlic - Skin On 3 Sprigs Rosemary 6 Leaves Sage 2 Sm. Sprigs Thyme 4 lbs. Pork - Cubed (The better the cut, the better and more tender the meat) 10 lbs. Small black grapes (divided in half) Seedless grapes are more enjoyable in finished dish - Concord grapes would work well.  Parchment paper Kitchen string Heat EVOO in skillet and saute onion and all herbs.  When onion soft, add cubed pork.  Continue cooking for 20 minutes. Squeeze juices (by hand) from ½ of grapes.  Discard skins. Add grape juice to skillet and continue cooking until liquid is reduced by 1/3. During this process deglaze pan 2 or 3 times. When liquid reduced by 1/3 add remaining whole grapes and reduce to simmer for 15 minutes. Create 8 large parchment bags from parchment sheets (or purchase parchment bags) and fill each evenly with pork, grapes and sauce.  Each will hold approx. 3 cups filling and juices.  Tie each with k

Salsiccia e Fichi Risotto (Sausage and Fig Risotto) Serves 6 6 - 8 cups chicken broth 4 Tbs. unsalted butter + 1 Tbs. 1 medium yellow onion - chopped finely 2 ½ cups Arborio rice 3/4 cup white wine ½ tsp. powdered saffron ½ cup freshly grated Pecorino cheese Sea salt to taste 4 lg. ripe figs - cut into quarters 3 spicy Italian sausages Additional freshly grated Pecorino cheese for garnish In medium pot heat broth. Saute sausages with skins in fry pan until cooked through. Slice into bite sized slices or chunks. Set aside. In medium sauce pan melt 4 Tbs. butter and saute onions until pale yellow.  Add rice and mix well until rice is completely coated.  Add wine.  Continue cooking, stirring constantly until wine has been absorbed.  Add 1 cup of broth, or enough to cover rice, and continuing stirring and cooking over medium heat until liquid is absorbed.  Continue adding broth a little at a time until rice is done. This take 15 - 20 minutes.  Rice should be tender but firm to the bite (al

Italian Peanut Cookie (Biscotto di arachidi italiano) Ingredients 2 cups flour 1/2 teaspoon ground black pepper 1/4 tsp salt 1 1/2 teaspoons baking powder Zest of one medium orange 1 cup dark corn syrup or honey 2 cups dry-roasted peanuts, chopped Preparation Instructions Combine dry ingredients. Roast peanuts in 350-degree oven for 10 minutes. Coarse chop in food processor. Add orange zest, molasses and peanuts to dry ingredients. Mix well by hand. Divide dough in half. Wet hands with water and shape each half into a log about 14 inches long. Place on parchment paper on cookie sheet. Bake at 350 degrees for 18 to 20 minutes. Cool. Slice logs diagonally as you would for biscotti. Make slices about 1/2-inch wide. Re-bake for 5 to 7 minutes. Cool. Dust tops with confectioners’ sugar. Yield: About 4 dozen cookies.

 DE FILIPI FAMILY MEATBALLS SERVES 8 1 ½ LBS. GROUND BEEF 1 ½ LBS. GROUND PORK 2 SLICES DAY OLD WHITE BREAD (FRESH BREAD CAN MAKE MEATBALLS TOO MUSHY) 1/4 CUP MILK 1 EGG 1/4 CUP GRATED FRESH PARMESAN CHEESE 3 OR 4 CLOVES GARLIC - MINCED 1 TSP. PARSLEY 1 TSP. OREGANO 1 TSP. DRIED BASIL ½ TSP. SALT 1/4 TSP. PEPPER EXTRA VIRGIN OLIVE OIL - SOAK BREAD IN MILK FOR 10 MINUTES. ADD ALL OTHER INGREDIENTS TO WET BREAD AND MILK. MIX WELL WITH YOUR HANDS ROLL MIXTURE INTO GOLF BALL SIZED MEATBALLS SAUTE MEATBALLS EVENLY ON ALL SIDES IN OLIVE OIL UNTIL BROWNED ADD TO SPAGHETTI SAUCE (MARINARA) FOR AT LEAST 30 MINUTES BEFORE SERVING NOTE MEATBALLS CAN BE SERVED AS A STAND ALONE, WITHOUT PASTA

DIANE’S PIEMONTESE LASAGNA SERVES 8 - 10 1 LB. SWEET ITALIAN SAUSAGE (ABOUT 5 LINKS) ½ LB. GROUND BEEF ½ CUP FINELY CHOPPED YELLOW ONION 2 CLOVES CRUSHED GARLIC EXTRA VIRGIN OLIVE OIL 2 TBS. SUGAR 1 TBS. SALT 1 ½ TSP. DRIED BASIL OR 6 LEAVES FRESH BASIL ½ TSP. FENNEL SEED 1/4 TSP. BLACK PEPPER 1/4 CUP CHOPPED PARSLEY 4 CUPS CANNED TOMATO’S WITH LIQUID 2 - 6 OZ. CANS TOMATO PASTE ½ CUP RED WINE ½ CUP WATER 1 TBS. SALT 12 - 15 LASAGNA NOODLES 1 - 15 OZ. CONTAINER RICOTTA CHEESE 1 EGG ½ TSP. SALT 3/4 LB. MOZZARELLA THINLY SLICED 3/4 CUP FRESH GRATED PARMESAN - REMOVE SAUSAGE FROM SKIN AND BREAK APART.  IN LARGE DUTCH OVEN SAUTE SAUSAGE, BEEF, ONION & GARLIC IN OLIVE OIL UNTIL PINK IS GONE FROM MEAT. ADD SUGAR, 1 TBS. SALT, BASIL, FENNEL, PEPPER AND HALF OF PARSLEY.  STIR WELL. ADD TOMATO’S (SQUEEZED BY HAND), THE CANNED TOMATO JUICE, TOMATO PASTE AND ½ CUP WINE. BRING TO A BOIL, REDUCE HEAT AND SIMMER UNCOVERED FOR APPROX. 90 MINUTES DEGLAZE AS NEEDED, ADDING ½ CUP WATER. SAUCE WILL T

Crispelli with Bechamel (Savory Crepes) Serves 8 Crispelli Batter 1 cup whole milk (cold) 1cup flour 2 eggs Pinch of salt 1 cube unsalted butter - melted Whisk flour and eggs together. Gradually add cold milk and a pinch of salt. Whip until smooth. You will know your batter is the correct consistency when the batter coats the back of a metal spoon.  Heat a small flat bottom fry pan and brush light coating of melted butter to pan each time to prepare a crepe.  Using a 1/3 cup ladle, add batter to buttered hot pan, rotating the pan as you add the batter to evenly coat the pan.  Be sure to give a quick stir to the batter before each crispelli because ingredients separate easily. When edges are set and dry use a small spatula to lift and turn the crispelli over. When lightly goldened be brave and flip your crispelli free style! Set aside on baking sheet or board. Do not stack crispelli or they will stick. ~ Bechamel Sauce ½ gallon whole milk -cold 1 stick unsalted butter 4 heaping Tbs. flo

Classic Spaghetti Carbonara Ingredients ½ pound pancetta (bacon), chopped into fine cubes 1 tablespoon chopped garlic Freshly ground black pepper 1 pound fresh spaghetti, cooked al dente 4 large eggs, beaten Salt 1 cup freshly grated Pecorino Romano (Parmesan can be substituted) 1 tablespoon finely chopped fresh parsley leaves Directions Bring an 8-quart pot of water to a boil. Add the pasta and 2 Tbs. salt and cook until al dente, about 1 minute less than the package directions, stirring often to prevent sticking.  Reserve 1 cup of the water and then drain the pasta.     In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons.  Add the garlic. Season with black pepper. Saute for 30 seconds.  Add the crispy bacon and the pasta. Saute for 1 minute.  Season the beaten eggs with salt.  Remove the pan from the heat and add the eggs, whisking quickly until the eggs thick

I'm starting a new section on my blog called Cooking For Two.  Nothing new for a lot of you but it is for me.  I always make too much and I'm not a fan of leftovers.  When I can, I freeze my leftovers for my son, Michael to take home.  Right now, if Michael's reading this he'll be like NOOOO don't stop......don't worry Michael, there will still be leftovers in the freezer but maybe not as much.   Since it's just my husband and I most of the time, I want some recipes just for two.  Tonight I made Chicken Scaloppini.  Scaloppini means thinly sliced pieces of meat, dredged in flour, sautéed and served in a sauce.  In this case, it's chicken.  Above, it looks like a lot for one serving but it's one small chicken breast sliced horizontally.  I had no problem finishing my serving.  I really like the slicing horizontally method instead of pounding thin.  It was less messy and the chicken didn't tear apart.  Also prepping the ingredients helps the dish c

I love a classic wedge salad and often order it at a restaurant but never think to make it at home until today.  It tasted so good!  I don't use iceberg lettuce in most salads but it's a must for this classic.  So when making this salad use cold iceberg lettuce quarters, good ranch dressing, ripe tomatoes, red onion, your favorite blue cheese and crisp crumbled bacon.  So easy, fresh and tasty.  I'll be making this again soon....maybe tomorrow!! Ingredients:                                                                 iceberg lettuce, cut into quarters ranch dressing tomato or cherry/grape tomatoes sliced green onions or red onion (I prefer red onion) blue cheese, crumbled cooked bacon crumbled Directions: On each salad plate, place 1 wedge of lettuce, turned on its side.  Pour dressing on wedge.  Sprinkle with tomatoes, onions, crumbled blue cheese and crumbled bacon.   

Just when you thought you didn't need yet another way to roast a chicken I give you this one.  The reason I love it is because I can have  a roast chicken for dinner in half the time.  The skin is crispy all over and the inside is  cooked evenly and juicy. Plus I get to use my favorite pan, the cast iron skillet.  Here we go. First put a 12" cast iron pan in   the oven and turn it on to 425º to preheat.  Rinse the chicken inside and out. This was a Purdue roaster, about 4.5 pounds. Dry the  outside all over with paper towel. Squeeze a lemon over the outside and inside, then  tuck the lemon wedges in the cavity. I  also added a few herbs from my garden.  Next, you need to  splay the chicken.  Cut through the skin where it attaches  between the leg and the breast. Then  break the bone so that the legs lay flat.  Drizzle with olive oil and rub it over the skin. Season generously with salt, pepper, and  you choice of seasonings, I added ½ t  paprika this time.   Carefully remov

If you just can't get enough pumpkin flavor. These mini rolls are a yummy treat  with your morning coffee. Not really a recipe so mush as a few  simple instructions.   You need a tube of crescent rolls, pumpkin  butter, brown sugar, and pumpkin spice or  cinnamon. I found the pumpkin butter at Trader Joe's.   Unroll the dough and press the seams together. Spread evenly with pumpkin butter. Sprinkle  evenly with brown sugar and pumpkin spice.  You really don't need to measure  anything. Just eyeball it.  Cut into rounds. Dental floss works great for this.  Be sure it's unscented, of course. Put into a greases pie dish .  Bake until golden. Glaze with frosting if desired.  Mini Pumpkin Cinnamon Rolls   1 tube crescent rolls ¼ C pumpkin butter 3 T brown sugar  1 t pumpkin spice or cinnamon ~~~~~~~~~~~~ 1. Preheat oven to 375 degrees F. 2. Unroll dough into one large rectangle,  pressing  seams to close.  3.  Spread pumpkin butter evenly over  the dough.  4.  Evenly sprinkl

Truth be told, I do sometimes resent having to labour over the stove for guests, especially those ones that did not give you enough notice that they are come...and as always, they want to be treated to your usual signature dishes...! So I keep coming up with loads of different food ideas which can rescue me from this sorts of sticky situations. The recipe I am sharing today is one of them. Very simple and straight forward dish with little effort, and requires no elaborate ingredients. I have now grown to love my fish mongers at the Ozumba Mbadiwe Victoria Island (under the bridge) fish market in Lagos. The size of the prawns I get from there is huge, I mean, really huge. Still, they come in different sizes, and I kid you not, when cooked and curled up, some of the prawns can be as big as the circle you make with your index finger and your thumb...! So this my quick starter, prawns and dodo dish, when served with some wine, cocktails, mock-tails or just a delicious blend of fruit juices

Simple, healthy, tasty lunch. spinach leaves, avocado half, drizzle of olive oil,  spritz of lemon juice, garlic salt and a grind of  fresh pepper.  No fuss delicious. Enjoy! Links: Facebook, Between Naps On The Porch