Tag Archives | spring 2011 recipe

Sweet Potato & Chick Pea Cakes with Seared Romaine Hearts drizzled in Coconut-Lemon Dressing

From Green Gables Café

Sweet Potato & Chick Pea Cakes with Seared Romaine Hearts drizzled in Coconut-Lemon Dressing

Serves 4-6

Sweet Potato-Chick Pea Cakes:

2 sweet potatoes, coarsely chopped

1/2 bunches cilantro, chopped

2-3 garlic cloves, minced

1/2 cups carrots, shaved

3/4 cups chick peas, cooked

1/2 cup cans coconut milk (20 oz)

1 t each pepper, cumin, oregano, salt

2 T coconut oil

1/2 cups garbanzo flour

1/2 cups spinach, chopped

1/4 red onion, chopped

Marinate chopped sweet potatoes with garlic, coconut oil and cilantro for 30 minutes. Blend potatoes, onion and chick peas in batches in the food processor until it’s a chunky puree, move it to a bowl and add carrots, spinach, spices and flour. Mix until it starts to harden a bit. Once it’s malleable shape into 4 oz cakes (patties) and bake at 350F for 30 minutes. Set aside.

Coconut-Lemon Dressing

In a blender mix: 5 oz coconut milk, 1oz lemon juice, 1/2 oz rice vinegar, 2 T brown sugar, dash of paprika and red pepper flakes, 2 T of olive oil and 1/4 tsp black pepper and salt.

The result should be a creamy, tangy dressing.

Seared Romaine Hearts

Wash and cut down the … Read More

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Chayote au gratin

Chayote au gratin

Serves 4  This easy recipe, adapted from Marjorie Kinnan Rawlings’ Cross Creek Cookery, makes a good accompaniment to roast or fish.

3 large chayote, peeled, cut into 1/2-inch slices

2 tablespoons butter, plus additional for buttering ramekins

1/4 cup heavy cream

1/4 cup parmesan cheese, grated

Salt and pepper to taste

Preheat over to 400°. Boil chayote slices in salted boiling water until just tender, about 15-20 minutes. Drain. Butter 4 ramekins. Divide chayote slices between ramekins, sprinkle with salt and pepper, and pour heavy cream in each. Sprinkle with cheese. Bake until browned.

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Chayote Salsa Salad

Chayote Salsa Salad

Serves 4-6  Chayote’s mild flavor and crunch stand out in this refreshing summer dish.

3 pounds chayote (about 4 large), peeled, cut into 1/2-inch dice (4 cups)

1 cup chopped red onion

1 1/2  cups chopped bell pepper, green, red and yellow

1/2 cup thinly sliced green onions (about 6)

3 tablespoons rice vinegar

1 teaspoons hot pepper sauce, or to taste

2 tablespoons mint, chopped

Salt and pepper

Combine all ingredients in large bowl and toss to blend. Season with salt and pepper. Chill. Mix well before serving.

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Serves 6-8 This sweet, dense tropical sweet potato pudding, often served for holidays, has many variations. Some are flavored with rum, sherry or coconut; others are a stiff paste rather than a pudding. This version is spicy and rich.


2      lbs. boniato

1 teaspoon salt

2      cups light brown sugar

2      cups water

Zest and juice of 1 large orange

Zest and juice of 1 lime

1 cinnamon stick

4      egg yolks beaten well

2 tablespoons butter

1 teaspoon vanilla

Ground cinnamon


Peel boniato, cut into chunks and immediately place in a pot with enough water to cover.

Add salt. Bring to a boil and cover. Cook for 15-20 minutes until boniato is tender when pierced with a knife.

Meanwhile, in another pan, combine sugar, water, orange zest and juice, lime zest and juice, and cinnamon stick. Bring to a boil on high heat, then lower heat to medium and cook for 15 minutes. Strain into a heatproof glass measuring cup.

Beat egg yolks with a whisk till well blended. Whisk in hot cooked syrup, a few drops at a time, until all the syrup is added. Return mixture to saucepan and heat over low heat, whisking constantly, until … Read More

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Crema de Malanga Soup

Crema de Malanga Soup

Serves 6 Earthy malanga is a perfect base for roasted garlic and a swirl of fragrant olive oil.

2      lbs. malanga, peeled and cut into chunks

4      cups chicken stock

3      large cloves garlic, peeled

1 tablespoons extra-virgin olive oil, plus additional for garnish

1/4 to 1/2 cup half and half

Salt and pepper to taste


Preheat oven to 375°F. Combine oil and garlic in ovenproof cup. Bake until garlic is soft, about 20 minutes. Set aside.

Meanwhile, place malanga and chicken stock in large saucepan and boil until tender, about 35 minutes. Add mixture to food processor in batches and puree with roasted garlic and oil until smooth. Add half and half to desired consistency.

Season to taste with salt and pepper. Place in serving bowls and swirl drops of olive oil on top to garnish.


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Yuca Fritters

Yuca Fritters

Makes 12-14 fritters Some yuca fritters, known as buñuelos, are sweet, like doughnuts. These savory tidbits make a tasty, crunchy appetizer.

1      lb. yuca, peeled and cut into large chunks

2      eggs

2 cloves garlic, finely minced

3 scallions, finely minced

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon oregano

2 tablespoons cilantro, chopped

Salt and pepper to taste

Vegetable oil for frying


Peel yuca and chop into chunks. Cook in boiling salted water until tender, about 25 minutes. Meanwhile, combine eggs, garlic, scallions, baking powder, salt, oregano and cilantro. Drain cooked yuca and remove the stringy centers. Place in large bowl or food processor and mash or blend till pureed. Combine with egg mixture. Form into 1-inch balls.

Heat oil over medium heat. Fry fritters until golden and cooked through.

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Chicken and Root Vegetable Stew

Chicken and Root Vegetable Stew

Serves 6-8 Want to try out different root vegetables? Just add them to this Latin-flavored stew.

3 pounds assorted root vegetables, such as yuca, malanga, boniato, sweet potato

3 tablespoons vegetable oil

1 chicken, cut up

Salt and freshly ground black pepper

1 large onion, chopped

1 green or red pepper, chopped

2 tablespoons minced garlic

1 tablespoon ground cumin

2 quarts chicken stock

Juice of 1 lime

1/4 cup cilantro, chopped, plus whole cilantro leaves for garnish (optional).


Peel roots, dice into 3/4-inch cubes, and place in a large bowl with water to cover.

Season chicken with salt and pepper. Heat oil over medium-high heat in a large pan until hot. Add chicken pieces and brown on all sides. Remove and set aside.

Add onion to pan and saute over medium heat, till soft, about 7 or 8 minutes. Add pepper, garlic and cumin, and saute for 1 minute, stirring occasionally.

Add chicken, stock and root vegetables and bring to a boil. Reduce heat to very low, and simmer, stirring occasionally, for about 30 minutes or until chicken is tender and roots are easily pierced with a fork. Stir in the lime juice, sprinkle … Read More

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