Dawn's 16 bean soup
The other day I found a package of 16 bean soup mix in my cabinet. I have never made this dish, so I thought I would give it a try. I also discovered some turkey broth that I had stashed away in the freezer after our New Years dinner and decided to incorporate that as the base for the soup. You could always substitute any stock you may have on hand. Because I always forget to soak my beans overnight I made a special effort to remember to do this step! After faithfully soaking my beans overnight, I was pleasantly surprised to be invited to a boating and beach outing the next day, so my beans continued to soak into the afternoon. When I got home from my day of aquatic adventure, I scooped out the beans that were floating, then drained them in a strainer. I then proceeded to cut and chop vegetables. The recipe from the bag of beans called for a chopped onion, a chopped carrot, and a few pieces of celery chopped, a bay leaf, and to bring to a boil and then simmer till the beans were ready. I used the recipe as an outline and came up with this instead.
Goya brand 16 Bean Soup Mix 8 oz
small red beans
red kidney beans
great northern beans
baby lima beans
large lima beans
small white beans
whole green peas
yellow split peas
green split peas
4 thickly sliced celery stalks and their leaves
1 large carrot sliced thickly and halved
1 large purple onion halved, quartered and chunkily sliced
1 large leek sliced
1 large clove garlic chopped (not finely)
1 yellow pepper chopped in chunks
1 orange pepper chopped in chunks
Bunch of parsley cut with herb scissors
6 large basil leaves cut with herb scissors
1 bay leaf
Salt and pepper to taste
Approximately 6 cups turkey broth
2 bunches of bok choy, bottom stem cut off, washed, and chopped up including the white stems
I combined everything in a big soup pot except the bok choy, turned on the heat to high and brought it to a boil. Then I turned down the and started the simmering process. About an hour into the process I checked and the beans were still hard so I turned up the heat to medium and left it there unintentionally!!! When I next checked I had reduced the liquid by too much!! The beans however were done to perfection! So I added chicken broth that I had in the pantry. It was the kind that came in a box. At that moment, I got the bok choy out and cut it up and washed it. By this time the soup had come back to a boil. I tasted it, then added the bok choy, turned off the flame and covered the soup, letting the remaining heat cook the bok choy.
It was the most delicious soup I have ever eaten!
And it was made even better by eating it with fresh bakery bread lightly buttered!!
I sure hope I can recreate this recipe again! Now that I have it written down I plan on trying it again soon! Hope you get to try it and that it turns out as good as mine did!!!
Tastefully yours, Dawn
Living here on the North Coast of the Dominican Republic, we are lucky to have a year-round supply of fresh fruits and vegetables. we have several local markets that truck in fresh produce several times a week. You have to know their schedule and get there in time to get the best picks! It is also important to be flexible in planning your meals according to what is available at any given time.
We are able to buy some wonderful fresh spices as well, cilantro, culantro, parsley, oregano, mint and many others are available on a regular basis.
One of my favorite vegetables to use is the West Indian Pumpkin Squash, locally known as the Ayuama. It is similar to a pumpkin, in fact, I will be using Ayuama in one of my up-coming blogs on how to make a pie that is as good as pumpkin pie. We also use the same vegetable to make oven-baked fries, mashed Ayuama, and Ayuama pancakes. It is a very versatile and tasty veggie!
Check out some of the photos of the fresh produce that just arrived in our local market. I will be doing a lot of cooking for our B&B customers this Easter Week, so keep on loggin` on to Dawn`s Kitchen, “Where you never know what I am going to come up with next!"
It is mango season in the Caribbean,and especially here in the Dominican Republic where we live, and mangos are everywhere, so I thought I would take advantage of these wonderful fruits and make a nice salsa. I came upon this recipe in one of Randy`s fishing magazines, and after trying it, it turned out so good, I want to share it with all of you. Here are the ingredients, get them together first, and then I`ll share a few tricks I used to make this salsa even better.
Two ripe mangos
1 tbsp ginger
EVOO olive oil
salt and pepper
First I peel and clean the mangos and cut them into small cubes, then I peel a medium-sized cucumber and cut it into small cubes.I combine the mangos and cucumber in a large mixing bowl, then I add 1 tbsp of grated ginger. I keep my ginger in the freezer and use it when I need to, otherwise, it goes bad, or you never have it on hand when you need it. I then squeeze the juice of two fresh limes into the mix, you can use bottled lime juice if you don`t have fresh limes handy. Mix in two tsp of EVOO and salt and pepper to taste. I have found there is a delicate balance between the lime juice and the salt. If you add too much lime juice, you can add more salt to get the taste you want, or the other way too.
I add a half cup of cilantro at the end and try to not stir the mixture too much, because the juice will come out of the mangos after a short while in the refrigerator.
We served the salsa on top of a bed of rice with freshly garlic-sauteed shrimp, yummy! We made quite a bit, so we will probably have some fun tomorrow with our Tropical Salsa on top of some fresh-grilled Wahoo. Have fun with this wonderful, fresh tasting salsa.
Tastefully yours, Dawn
North Coast Sportfishing and B&B
Cabrera, North Coast, DR
Bananas are the most frequently consumed fruit in the entire world, and there are many varieties of this tasty fruit. Recently on a Eco-Tour, I came across these red bananas at a roadside fruit stand on the side of the road. I just had to turn around and talk to the lady selling them, and buy some of these interesting-looking bananas.
They are plumper and sweeter than a Cavendish banana, and although they are not my all-time favorite, they make a nice addition to my fruit bowl.
This excerpt from Wikipedia explains more about the mysterious red banana. In my next blog, I will be sharing a great dessert I came up with using the red banana, Tastefully Yours……Dawn
"Red bananas, also known as Red Dacca bananas in Australia, are a variety of banana with reddish-purple skin. They are smaller and plumper than the common Cavendish banana. When ripe, raw red bananas have a flesh that is cream to light pink in color. They are also softer and sweeter than the yellow Cavendish varieties, with a slight mango flavor. Many red bananas are imported from producers in East Africa, Asia and South America. They are a favorite in Central America but are sold throughout the world.” excerpted from Wikipedia.com
SQUASH CURRY WITH CAULIFLOWER RICE
I was browsing through my vegetables yesterday, and trying to think of how I could utilize a head of cauliflower, some green beans, and a cute little west indian pumpkin squash that my neighbor grew and gave to me.
So I went to the Internet and found, what turned out to be a fantastic new recipe that I want to share with you, especially those of you out there that like curry. We are on kind of a curry kick here at North Coast Sportfishing and B&B, it is the flavor of the month.
Here are the ingredients:
Squash Curry With Ginger + Lime Cauliflower Rice
1 cup/50g fresh cilantro, leaves cut from the stalks and finely chopped
2 tablespoon red curry paste
1 14 oz. can coconut milk
1 tablespoon tomato pureé
½ teaspoon turmeric
1 tablespoon coconut oil
1 white onion, finely chopped
14oz/400g butternut squash or pumpkin, peeled and cubed, I substituted Ayuama (West Indian Pumpkin Squash)
5oz/150g green beans, ends cut off
juice of 1 lime
I assembled everything pretty much according to the directions, but what was the real kick was the cauliflower rice! I had never heard of such a thing, but it turned out super, imagine, rice made from cauliflower! I was delicious, but next time I would use a bit less lime.
Here is how I made the “RICE”
1 cauliflower, outer leaves discarded and roughly chopped
1 tablespoon coconut oil
zest and juice of 1 lime
1 tablespoon fresh grated ginger
2 tablespoon chopped fresh coriander
3 tablespoons water
I put the whole dish together , again, pretty much like the recipe calls for, like so…..
1. In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato purée and turmeric.
2. Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onions into the pan. Sauté them for 5 minutes with a pinch of salt. Add the squash and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes. Add the green beans and spinach and cook for another 20 minutes until the pumpkin is cooked through.
3. Meanwhile, make the Ginger + Lime Rice. Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency.
4. Heat the coconut oil in a large frying pan, and throw in the lime zest with the ginger and coriander. Stir for 30 seconds, then add the cauliflower, 3 tablespoons water and the juice of the lime. Cook for 5 minutes, until cooked through.
5. Scatter the cilantro leaves over the curry with a squeeze of fresh lime juice, and serve with the ‘rice’.
I have to tell you, this is one special dish, really special!! The cauliflower made an excellent subsitute for rice, and next time we are going to use the “rice” in some other applications, and maybe just serve the squash curry over some pan-fried fish!
Till next time, “Good Eating”
Every since we found out Randy is Gluten-intolerant, we have been searching for alternatives that are gluten-free, but still tasty and easy to make.
Almost everyone I know loves pizza and so do we. We have several great Pizzerias here in our town of Cabrera, all of them work with wood-fired ovens, and they all make super-great pizzas.
We got this idea from a friend of ours and expanded on it.
1) Buy some Gluten-free, soft tortilla wraps, build your pizza on this, with the tortilla wrap placed
on a lightly oiled cookie sheet
2) Here is the big secret, apply an ample covering of sun-dried pesto sauce!
3) add cheeses and toppings to your pleasure, be creative, there is no limit to the kinds of veggies, cheeses and deli meats you can put on your own home made pizza.
Here are a few ideas, for cheeses I like, Feta cheese, Guda, grated parmesan, or cheddar.
For veggies I like sliced zucchini, mushrooms, sun-dried tomatoes, eggplant, swiss chard, squash, and just about any other vegetable you can think of.
Place in the oven at 350 degrees, until you reach the desired level of crispness and your cheeses are melted to your liking.
Remove from oven, allow to cool and cut with scissors, the crust will be a bit thin, but you can always use two wraps the next time with a layer of pesto in between.
This is my favorite Dominican eggplant recipe. This recipe has been handed down for generations, so pay attention, and make sure you only tell one person about this, and they can only tell one other person, that way it will remain a closely guarded secret.
1) Find an Eggplant
2) adjust your oven to EXACTLY 250 degrees F
3) assemble your ingredients in a comfortable place to work.
4) Slice eggplant into thin slices, season to taste, cook till crispy, and enjoy!!
Oh!!! I almost forgot, no meal is complete without nice cup of fresh roasted and brewed Dominican coffee!
Dawn Snow, head chef at Casa Aurora, and my beloved partner, has been working super hard at creating some of the finest eating, EVER! Keith and Mary Bishop, of NJ, USA, are experiencing the best the Caribbean has to offer, fresh Santoyo Carb, fresh Spanish lobsters, freshly grilled King Mackeral, side dishes of mashed cauliflower, excellent salads with home made honey mustard dressing, Dawn knows no boundaries when it comes to serving the freshest and best dinners here at our Hillside Villa in Cabrera.
A word about the lobsters, they are Spanish lobsters, and have no seasons or size limits, same as in Florida, there aren`t enough of them to justify regulation, but once in a while we can get them, and they are delicious.
The appetizers are a homemade Dominican cheese called “Queso de Hoja” , sliced thin, and topped with a fresh slice of tomatoe and a basil leaf! Terrific!!
“I try to use all the freshest ingredients in my cooking, it makes such a difference. I time my meals according to when the vegetables arrive at the market in Cabrera, and then plan accordingly, and of course Randy is always coming home with something totally fresh, and oftentimes different. I have to remain flexible in my meal planning if I am to provide my clients with the best!
Tastefully yours, Dawn