Recipes
This is a classic Guamanian/Chamorro recipe – you can buy a little baggie of it at any of the corner marts for like 50¢. You need to have the green papaya – ripe papaya or mango simply doesn’t work. It’s quite an assault on the tastebuds and packs a lot of heat after a while; you may want to tone it back a bit 😉 Good to snack on or as a condiment.
A sweet and spicy sauce makes these simple turkey meatballs a true winner. Plus you just need 1 handy skillet to cook everything…less cleanup work is always a win.
This recipe makes the meatballs with snap peas, but broccoli can be substituted. Serve over rice or noodles.
They say that variety is the salt of life. Variety is also the secret to a hearty and enjoyable salad!
It may seem simple, but salads may intimidate folks for many different reasons. The pantry offers many salad-worthy ingredients, but this recipe is meant to share my take on a protein-rich salad that will not leave you hungry afterwards.
Gnocchi (pronounced “nyow-kee”) originates in Northern Italy, the birthplace of a lot of heartier Italian cuisine, such as risotto and polenta.
This homemade alternative uses all-pantry ingredients, saving you a few bucks.
Pernil is a slow cooked pork roast (in this case a shoulder). It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot. There are Cuban versions, too. This one borrows from Puerto Rican influences to deliver a succulent, beautifully-seasoned slow cooked piece of pork that will make your mouth water.
You will need a slow cooker for this recipe.
Chicken tinga (known as tinga de pollo in Spanish) is a Mexican dish which originated in Puebla, Mexico. It’s made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It can be topped with avocado slices, shredded lettuce, crumbled cheese, Mexican crema, and salsa.
If you don’t have a food processor, a blender of any kind should work just fine.
If you don’t have an instant pot, you can cook it on the stovetop but it will, of course, take longer.
Things You Can Do with Roasted Acorn Squash
Soup: Scoop all the flesh from the squash and either chop it into large chunks for a brothy soup, or purée it for a creamy soup.
Salad: Toss big chunks of the leftover squash in with the rest of your salad ingredients for lunch tomorrow.
Pasta: Squash and pasta are great together. Add some bacon, parmesan cheese and you have the perfect mid-week comfort food.
Pizza: Put it in (or on) a crust: Squash-stuffed calzones? Squash-topped pizza? Squash-filled quesadillas? You have to try it once!
These little open-faced savory tarts are super easy to assemble.
Puff pastry can be a little treat from the commissary, or for a challenge you can make you own! It’s all in the folding of the dough. Fold. Fold. Fold. Chill. Repeat. Try this recipe; https://www.epicurious.com/recipes/food/views/rough-puff-pastry-dough-230789
(The prep time doesn’t include the thawing or making of the pastry step)
Salmon is a fatty fish and melds well with even the simplest flavors. This recipe has the age old combo of honey and mustard and salmon and dill. And the bonus, is this all comes together fairly quick!
Serve with sautéed green beans, creamed kale or a spinach salad.
Chicken marsala is an Italian dish served in a wine sauce that can be made several ways. True, to call it chicken marsala is should be cooked with a Marsala wine. So, we’re gonna give a little liberty here with this recipe…plus it’s using the Cornish game hens…so maybe lots of liberty.
The chicken thighs are added to give a little substance in the meat category, since we all know, cornish game hens have a lot of bones! But the bones hold all the flavor!!
Truth be told- this recipe can be used with a variety of cuts of chicken. Use what you have on hand. Same with the wine factor, there’s a few substitution options.
Serve over mashed potatoes with steamed broccoli or asparagus.
The ingredient list for this recipe isn’t lengthy, but to draw out the great flavors from the peppers and onions there is some lengthy simmer time.
It’s broth-y, tomato-y, savory and begging to be matched with a toasted thick piece of bread.
Could be served over spaghetti squash or noodles, alongside a spinach salad or steamed broccoli.
