• Cranberry Mold

• Sweet Potatoes

• Eggplant with Garlic Sauce

• Indian Chicken

• Korean Beef Pulgogi

• Arroz con Pollo

• Oven Fried Chicken

• Chicken & Pork Adobo

• Chicken Pelau

by Ella Parks

This winter season think about adding a Cranberry Mold to your family’s dinner. It’s good with formal and informal meals. Indulge in this delicious one calorie dish. You’ll be glad you did!

2 cups of boiling water, 1 6-ounce package of sugar-free, 1 16-ounce can of whole cranberry sauce raspberry flavored gelatin, 1cup of chopped celery, 1/2 cup of chopped nuts (optional), 1 teaspoon of grated orange rind, and salad greens. 

Pour boiling water onto gelatin until gelatin is dissolved. Stir in cranberry sauce. Refrigerate until slightly thickened. Stir in celery, nuts and orange rind. Pour into a 5-cup mold. Refrigerate until firm. Unmold onto salad greens. 

By Ella Parks

• 5 pounds of yams

• 1 stick of butter

• 1 teaspoon of cinnamon

• 1 teaspoon of nutmeg

• 1/2 of a 5-pound bag of sugar

• 2 teaspoons of water

Peel the yams and cut them down. After cutting them down, wash, then put them in a pot with water. Add butter, cinnamon, nutmeg and sugar. Let it simmer on the stove for about two hours. Yams will make their own juice. Check and stir periodically. 

Yams are finished when they are soft.

by Thanh Cam Trieu (Jack)

• 1 medium eggplant, peeled and cut into shoestring size

• 1 head of fresh garlic

• 2 cups of olive oil

• 2 teaspoons of chili oil (optional)

• 1 teaspoon of sesame oil

• 2 tablespoons of white vinegar

• 4 tablespoons of soy sauce

• 1/2 to 1 teaspoon of monosodium glutamate (MSG) (optional)

• 1/2 teaspoon corn starch

Heat olive oil to 350-400 degrees in a wok. Deep fry the sliced eggplant until it softens and turns brown. Set eggplant in an oil drainer for 2 - 3 minutes.
In a different wok, add garlic, chili oil, sesame oil, vinegar, soy sauce and MSG, and cook for 1 minute over high heat. Stir cornstarch with a little bit of water separately and add to the wok to thicken sauce (add more cornstarch for a thicker consistency). Finally, add eggplant and stir fry for 30 seconds.

by Shila Stevens

• 1 pound boneless chicken breasts, cut into cubes

• 2 large onions, finely minced

• 3 large tomatoes, chopped

• 2 cloves garlic, finely minced

• l tablespoon ginger, finely minced

• 1 teaspoon cayenne pepper (use less for milder version)

• 1 teaspoon turmeric

• 1 teaspoon cumin

• 1 teaspoon garam masala

• 4 cloves

• 1 cinnamon stick, broken in half

• 1 tablespoon vegetable oil

• Chicken broth

• salt & pepper to taste

Mix ginger, garlic, ½ teaspoon cayenne, and ½ teaspoon turmeric with chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.

Heat vegetable oil in a 2 quart saucepan on medium heat. Add onions and cook until soft and slightly brown. Add cloves, black pepper and cinnamon stick. Place marinated chicken into pot and cook for 2 minutes. Add salt, ½ teaspoon cayenne, ½ teaspoon turmeric, cumin and garam masala. Cook for 3-5 minutes until spices are incorporated into onions and chicken. Stir tomatoes into mixture. Add chicken broth (or water) just until stew is covered. Bring to a boil, then simmer uncovered for at least ½ hour or until desired consistency. Add more salt and pepper if necessary.]

By: Laura Amato

• 3-4 lbs lean beef (i.e. london broil) cut into thin strips

• 5 crushed garlic cloves

• 4 inch ginger root, grated

• 1 yellow onion, chopped

• 3 tbsp. sesame oil

• ¾ cup of roasted sesame seeds

• 4 cans of Coca-Cola (or 1 cup of sugar and 1 apple sliced)

• 2 cups rice wine vinegar

• 2 cups soy sauce

• 4 cups steamed snow peas

• red pepper flakes (optional for extra spice)

In a shallow tupperware bowl or pan, add Coca-Cola (or sugar and apple slices for a substitute) and sliced beef strips. Cover and marinate for 10 minutes. Add rice-wine vinegar, soy sauce, sesame oil, garlic, onion and ginger to the beef mixture. Cover and refrigerate overnight. (If mixture becomes pungent, add more Coca-Cola)

Bake beef mixture in the oven at 450 degrees for 40-50 minutes.

In a separate pot, steam your snow peas. Add a touch of sesame oil to the cooked snow peas and set aside. Roast sesame seeds in a small pan until they are crispy and brown.

When beef has been thoroughly cooked, mix in snow peas, sesame seeds and optional red pepper. 
Serve with rice and kim-chi.

By: Migdalia Rodriguez

• 1 lb. boneless skinless chicken breast, cut into 1 inch pieces

• ½ red pepper, cut into thin slices

• 2 tsp. oil u 2 cups long grain rice

• 2½ cups of water u 1 chicken bouillon cube

• 2 tbsp. Goya tomato sauce u ½ tsp. garlic powder 

• 1½ tsp. of salt

Sauté both sides of chicken pieces in 1 ½ teaspoon of oil for 20 minutes. Add rice, tomato sauce, water, chicken broth, ½ teaspoon of oil, red pepper, garlic powder and salt to the chicken. Boil on high heat until rice absorbs all liquids. Cover and cook on low heat for 40 minutes. Stir every 20 minutes. Makes 4 servings.

By: Leonardo Goddard

• Pork shoulder (with or without skin) and/or Chicken

• legs, hinds, breast or wings

• 2-3 minced garlic cloves

• ½ cup of water

• 2-3 tbsp. soy sauce

• 1-2 tsp. vinegar

• Juice of 1 lemon

• 1 bay leaf

• 1 tbsp. oil (corn, vegetable or olive)

• salt & pepper to taste

Mix together the milk, Worcestershire sauce and lemon juice. In a separate bowl, combine the flour, cornmeal, paprika, salt and pepper. Add the chicken breasts to the milk mixture making sure that both sides of the chicken are coated. Marinade the chicken overnight. Remove one chicken breast from the milk and dip it into the flour mixture to coat completely. Repeat process for the rest of the chicken. Place breaded chicken on a baking sheet that is lightly coated with vegetable oil spray. Drizzle chicken with a little oil. Bake the chicken in a preheated 450 degree oven for 20 minutes or until golden brown and crusty. Serves 4

.

Preparation:  About 10 minutes
Marinate:  30 minutes
Cooking:  50 to 60 minutes
Servings:  8

Ingredients:

• 3 lbs chicken
• 2 stalks scallions
• 2 cloves garlic
• Pinch of pimento
• 2 Tbsp oil
• 2 cups raw rice
• 1 onion
• 2 cups chicken stock or water
• 1-cup coconut milk
• 2 tsp salt
• 2 tbsp margarine

Optional:

• 2 carrots
• 1 green pepper
• 1 cup cooked peas
• 1 can niblet corn
• Any leftover vegetables

Cut chicken into small pieces and wash with lemon.  Drain and season with scallion, garlic and pimento.  Leave to marinate for ½ hour.Heat oil in skillet and add sugar.  Allow sugar to caramelize to a golden brown color or use browning where available – this will add color to dish.

Add chicken to skillet and cook just enough to allow stiffening and obtaining a rich brown color. Add uncooked rice, chopped onion, and sauté about 5 minutes.  Add stock or water, coconut milk and all other ingredients.

Cook on low heat until rice is ready.
Serving suggestion:  Serve with coleslaw
This is an excellent all-in-one dish for making in quantity, portioning out and freezing for the convenience of future meals.

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