This dish is real comfort food for the winter months and easy to make for a crowd.  I’ve used a pork picadillo and cheddar cheese for my filling but spinach and chicken with feta would be awesome and any sauteed veggie medley would work as a vegetarian alternative.   There’s no butter, sour cream or bacon to raise the calories of the potato so it’s nearly quilt free eating.  Give this a try next time you’re hungry for mashed potatoes.

Ingredients:

• 2 lb. of russet potatoes, peeled and boiled until fork tender
• 1 medium onion chopped
• 1 Anaheim pepper or green Bell pepper chopped
• 1 red Bell pepper chopped
• 3 large  ripe tomatoes chopped
• 2 cloves garlic, minced
• 1 lb. ground pork (beef, turkey, chicken or lamb may be used)
• 1/2 cup Sofrito (substitute with a packet of Taco Seasoning and 1 cup water)
• 1/2 lb. cheddar cheese shredded
• 2 egg whites, whipped to soft peaks
• 1 Tbsp flour
• 1/3 cup cheddar cheese shredded

Method:

1. Over medium high heat saute the ground pork until fat is rendered, breaking up the meat as it cooks.
2. Add all the vegetables and garlic and cook until all are wilted and done, about 15 minutes.
3. Add the Sofrito or Taco Seasoning packet and stir.  Reduce heat to medium and let simmer for 5 minutes.  Taste and adjust salt if needed.
4. Set aside to cool.
5. Drain potatoes and return to pan to keep warm and dry out a bit.  Mash potatoes with a 1/2 tsp salt.  Don’t over mash, you want a little texture.
6. Preheat oven to 375° F.  Butter a 3-4 quart casserole dish.  Line bottom with half the mashed potatoes and smooth the top with back of a spoon.
7. Spoon half the meat sauce over the potatoes and top with half the cheddar cheese.  Repeat layers.
8. Sift 1 Tbsp of flour over whipped egg whites, add the remaining cheddar cheese and fold into egg whites gently.
9. Bake uncovered for 30 minutes or until top is golden brown.  Let set for 15 minutes before serving.

The traditional recipe is instant cornmeal, salt and boiling water, fried on a dry griddle and baked in a hot oven until they sound hollow when tapped.  IMUSA has an electric arepa maker that browns and bakes them in about 10 minutes depending upon their thickness.  The Imusa Arepa Maker can be found at Target stores and Amazon.com.  They’re also available direct from Imusa.

There is not much flavor to arepas but they’re terrific as a slider with meat, cheese, and veggies or as a breakfast biscuit with honey and butter.  Quick, easy and cheap arepas can be served for game night, cocktail parties or whenever you need a quick bread for chile, soups or stews.  You can make the patties as large as desired but 3-inches to 4-inches is the norm.  Add fresh herbs and cheese to the dough for a savory version or sugar and spices for a breakfast variation.

Try these filled with BLT fixin’s or pulled pork and salsa, chicken salad, avocado and bacon, mozzarella, tomato and basil, or sausage and eggs.

Ingredients:

• 2 cups of Instant cornmeal (Arepa Cornmeal or Instant Polenta)
• 1 tsp salt
• 3 cups boiling water (may not need all)

Method:

1. Mix the cornmeal with the salt, add water a cup at a time until cornmeal comes together in a soft dough.  The dough should be slightly sticky.  Let rest for 5-10 minutes so cornmeal has a chance to absorb the water.
2. With wet hands, scoop up enough dough to make round patties, 3-inches in diameter and 3/8-1/2-inch thick.  If the dough cracks around the edge, it is too dry.   Mix a tablespoon of water at a time into the dough until it forms a smooth patty.
3. Over medium high heat spray a non-stick skillet or griddle with cooking spray or wipe it with some cooking oil.
4. Fry the patties 5 to 6 minutes on each side or until they are nice and golden brown.  Patties can be frozen at this point.
5. Bake in 400° F. oven for 15 minutes or until they sound hollow when tapped.  They’ll puff up when done.
6. Split patties and fill as desired.

Variations:

1. Add 1 Tbsp fresh basil chopped fine (cilantro or other herb of choice) to cornmeal mixture.
2. Add 1/4 cup queso blanco crumbled (grated cheddar cheese, Parmesan or other cheese of choice) to cornmeal mixture.
3. Use warm milk instead of boiling water.
4. Add 1/4 cup of self-rising flour to cornmeal.
5. Check out Chef John’s version made with cream cheese http://youtu.be/xcbjUZoFESU

Quajado, pronounced kwah-shah-doh, is a Sephardic Jewish dish of spinach, feta cheese, garlic, onion, Parmesan cheese and lots of dill.  Make it in a pie plate, or muffin cups for easy to wrap and pack in lunchboxes.  The flavors are Mediterranean with a moist spongy center topped with crunchy browned Parmesan cheese.  The same recipe can be made for appetizers by simply spreading the mixture over a 7X11 inch rectangular pan lined with parchment paper.  Bake as directed below and cut into fingers or squares.

If feta cheese is too salty or expensive for your tastes, substitute small curd cottage cheese, queso blanco crumbled or homemade ricotta cheese.  I used homemade queso blanco for the one shown here.  Greek seasoning, 1 tsp, can be be used in place of  pepper, dill, onion and garlic.  If using frozen spinach, thaw two 12-oz packages and squeeze dry before combining with other ingredients.  This is super easy and your family and guests will rave.

Ingredients:

• 2 lbs fresh spinach, washed and chopped
• 1/2 cup bread crumbs (homemade)
• 3/4 cup feta cheese, crumbled (queso blanco, cottage cheese or ricotta with 1 tsp salt)
• 1 clove garlic, minced
• 1/2 small onion, minced
• 1 Tbsp fresh dill leaves, chopped
• 3 leaves fresh basil, 3 sprigs parsley, 3 sprigs oregano chopped
• 1/2 tsp fresh ground black pepper
• 4 eggs, slightly beaten
• 1/4 cup milk
• 1/2 cup grated Parmesan cheese

Method:

1. Preheat oven to 400 F.  Butter a quiche pan, muffin pan or line a 9-inch square baking pan with kitchen parchment and set aside.
2. Heat a non-stick skillet over medium high heat.  Add fresh spinach, onion and garlic and stir-fry for 3 minutes.  Remove to a cutting board and coarsely chop.
3. Mix all ingredients, except Parmesan cheese,  in a large bowl and then pack into prepared baking pan.  Sprinkle Parmesan cheese on top.
4. Bake for 25 minutes, or until browned on top and a knife comes out clean.  Cool, remove parchment paper from bottom and cut into serving pieces.
5. Serve with chicken soup and tomato salad for lunch or a light supper.  Great for Sunday brunch and lunchboxes too.

Remove the skin of the chicken if you must and top it with a quick Tuscan sauce and shaved Parmesan.  Polenta triangles sauteed  in butter and garlic provide the starch and sauteed aje dulces chiles (or bell peppers) with a drizzle of Balsamic vinegar lend a bit of crunch.  The polenta and Tuscan sauce may be prepared up to 2 days ahead.  This is light fare for a week-night dinner you and your family will love.

Fried Polenta

Ingredients:

• 1 cup polenta (cornmeal)
• 1-1/2 cups cold water
• 2-1/2 cups chicken stock (or water)
• 1 tsp salt
• 1 Tbsp Italian seasoning (or 1 sprig fresh oregano and 1 small sprig rosemary chopped)
• 1 clove garlic minced
• 1 or 2 Tbsp butter for frying

Method:

1. Mix polenta with cold water to soften.  This will prevent polenta from clumping.
2. Bring chicken stock to a boil and whisk in softened polenta.  Add salt and seasonings.
3. Cook uncovered over medium heat until thick like porridge stirring from time to time.
4. Remove from heat and pour onto a buttered sheet tin or platter.  When cool, refrigerate until ready to fry.
5. Cut polenta into diamonds or triangles.
6. Saute garlic in butter over medium heat until fragrant, add polenta pieces and fry until crisp and golden on both sides about 5 minutes per side.  Remove to paper towels.

Tuscan Sauce

Ingredients:

• 1 small onion, chopped finely
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 4 Roma tomatoes, seeded, stemmed and diced 1/2-inch (or 15 oz. can of diced tomatoes)
• 1 Tbsp tomato paste diluted with 1/2 cup red wine or water
•  salt and freshly ground black pepper to taste
• fresh basil (about 5 leaves) chiffonade
• 1 sprig rosemary, chopped
• 1 or 2 dashes Tabasco or a pinch of red pepper flakes
• shaved Parmesan cheese

Method:

1. Saute onion and garlic in olive oil over medium heat with a pinch of salt until fragrant and wilted.
2. Add tomatoes and diluted tomato paste.  Simmer for 5 minutes.
3. Add seasonings and herbs.   Simmer for 10-15 minutes.
4. Serve over roasted chicken with shaved Parmesan Cheese

Balsamic Peppers

Ingredients:

• 12 aje dulces peppers (2 or 3 green and red sweet bell peppers or 4 Anaheim peppers sliced into strips)
• 1 Tbsp olive oil
• 1 clove garlic minced (optional)
• 1/2 small onion, cut into strips (optional)
• salt and pepper to taste
• drizzle of Balsamic vinegar

Method:

1. Wash and remove stems from peppers, slice in half.
2. Saute peppers in olive oil over medium high heat until tender/crisp
3. Salt and pepper to taste
4. Drizzle with Balsamic vinegar to taste.  Serve hot as a side dish or room temperature as a tapa.  Also delicious on bruschettas.

Note:  Aje Dulces Chiles are very small sweet peppers found in better supermarkets and Latin markets.  They are shaped like patty-pan squash and have the flavor of cherry peppers without the heat.

This recipe was inspired by The Neeleys at Foodnetwork.  I’ve tweaked the recipe with celery and green bell pepper since both go so well with tomatoes.  By all means, add chile or red pepper flakes for a kick and herbs such as fresh oregano or dill.  Serve it as a side dish or on its own over rice.  This is simple, quick and easy cooking when you don’t want a heavy meal or don’t feel like spending a lot of time in the kitchen.

Ingredients:

• 2 cups rice
• 4 cups chicken stock
• 4 slices bacon
• 1/2 medium onion, chopped
• 1 stalk celery, chopped fine
• 1/2 green bell pepper, chopped
• 1 14 oz can of diced tomatoes
• 1/2 pound fresh or frozen okra, sliced into half-inch rounds
• salt and freshly ground black pepper to taste
• 1 or 2 sprigs fresh oregano or dill weed (optional)

Method:

1. Cook rice in chicken stock for 20 minutes or until done.  Use rice cooker if desired.
2. Fry bacon until crisp in a large saute pan.  Remove from skillet and crumble when cooled.
3. To the bacon drippings add onion, celery and bell peppers.  Cook over medium high heat until fragrant and softened.
4. Add tomatoes and okra, reduce heat to medium and let stew for 20 minutes.  Add herbs, salt and pepper, and half of the bacon.
5. Fluff rice with a fork.  Serve stew over rice, garnish with remaining bacon.