Good Grub

 

  • TORRES KUMQUATS & ASPARAGUS

Quarter 25-30 kumquats

Break off the ends of about 1 pound of asparagus and wash

In a frying pan, heat a tablespoon of butter or olive oil

Add quartered kumquats

Sauté for 5 minutes

Add asparagus to pan, salt and pepper to taste.  Cover pan and let cook for 3 minutes, stir asparagus and replace cover for another 3 minutes.

 

  • TORRES HOLIDAY STEAMED CLAMS

3 T butter

3 cloves garlic minced

½ cup dry white wine

2 pounds clams, rinsed & cleaned

3 T chopped parsley

Optional: chopped white onion, orange peppers, and mushrooms (add mushrooms right towards end of cooking.

Melt butter in pot, add garlic and cook for several minutes until garlic softens but does not brown. Add wine and increase heat until wine is simmering. Add Clams (and onion and pepper is using) and cooked covered for 5-7 minutes stirring occasionally until clams have opened. Add mushrooms during last 2 minutes. Remove from heat and add parsley and stir.  Serve with a good bread to dunk in the juice.

 

  • TORRES TURKEY BRINE RECIPE

3 gallons filtered water

2 cups Himalayan pink salt

1 cup sugar

1 head garlic cut in half

4 sprigs fresh rosemary

4 sprigs fresh thyme

1 teaspoon black peppercorns

DIRECTIONS:

Mix all ingredients in a large 20 gallon bucket along with turkey.

Marinade for at least 12 hours or overnight in refrigerator.

Drain and bake turkey as normal.

 

  • TORRES YUM SWEET POTATOES & YAMS

Ingredients:

2 sweet potatoes, peeled and cubed

3-4 purple yams OR substitute 1 medium-sized regular yam, peeled and cubed

1 large carrot, chopped or sliced thickly

3 Tbsp. coconut OR olive oil

1/4 to 1/2 tsp. cayenne pepper

1 tsp. cumin

2 Tbsp. brown rice syrup OR maple syrup

salt

black pepper

½ cup of chopped cilantro

1 red chili, seeded and minced for garnish

1 tsp. butter

Preparation:

  1. Preheat oven to 350 degrees.
  2. Place chopped vegetables in a flat casserole dish, such as you would use for lasagna. Pour oil over, then sprinkle with the cumin seeds, ground cumin, and cayenne pepper. Toss well to mix.
  3. Add 3 Tbsp. water and place dish in the oven to bake for 45 minutes.
  4. When vegetables are soft, remove from oven. Leaving them in the baking dish, add the butter (if using) and drizzle over the syrup. Top with salt and pepper and toss well.
  5. Do a taste-test, adding more salt if desired. Add more syrup if you prefer them sweeter. If too sweet or too salty, add a squeeze of lime juice.
  6. Mix with the coriander and chili

 

  • TORRES SPICY STUFFED SWEET POTATOES

4 large sweet potatoes

1 T olive oil

1 red pepper diced

1 serrano chile seeded & diced

2 T minced ginger

3 cloves garlic minced

1 T Thai red curry paste

1/3 cup coconut milk

Juice & zest of 1 lime

6 green onions chopped

1 cup frozen green peas or edamame

½ cup cilantro chopped

2 T. minced fresh basil

 

Prick and bake pototoes in 375 degree oven for 55-70 minutes.

When cool enough to handle slive potatoes lengthwise.  Remove flesh, leaving enough so skins stand up.  Mix potato flesh with curry, coconut milk, and lime until smooth.  Add peppers, scallions, cilantro, peas, and basil.  Scoop into skins.  Bake on baking sheet for 3-5 minutes under broiler until

heated through.

 

  • TORRES SWEET POTATOES AND LENTILS

1 cup orange or red lentils

4 cups vegetable broth

2 Sweet potatoes unpeeled & diced

1 t. turmeric

3 T oil

1 T butter

2 cloes garlic minced

½ onion diced

½ head green cabbage thinly shredded

2 jalapenos, ribs & seeds removed 7 minced

2 t fresh ginger minced

14.5 can fire roasted tomatoes

2/3 cup coconut milk

salt and lime to taste

Pour lentils, broth, and sweet potatoes into a pot and simmer on low for 30-45 minutes until lentils and potatoes are barely done.  Add turmeric, tomatoes, and ginger and cook for 10 minutes.  Heat the oil and butter in skillet and sauté garlic, onions, jalapenos for a couple of minutes.  Add the cabbage and sauté until cabbage is limp.  Add this and coconut milk to the lentil mixture and top with cilantro.

 

  • TORRES BLACK BEANS

1 lb dried black beans

10 cups vegetable or chicken stock

2/3 cup olive oil

1 large onions, minced

4 garlic cloves, minced

4 teaspoons salt

1 T cumin

2 T to 4 T Sazon (msg free)

4 T chopped fresh cilantro

2 to 4 T lime

2 to 4 T olive oil

Wash beans. In a large pot, soak the beans overnight.  Drain water. Add Chicken Stock. Cook until soft about 45 minutes. If you do not remember to soak the beans overnight, you can put them directly in the chicken stock, soak them for an hour, and cook them for 2-3 hours until tender.Heat oil in a medium pan. Add onion and garlic and cook until soft. Add mixture to bean pot early in cooking the beans. Add dry seasonings to the pot at this time also. Cover and simmer until done. Mash some beans and cook until slightly thickenedAdd lime or vinegar. If broth is too watery, uncover and cook until it thickens. Just before serving stir in the cilantro.

 

  • TORRES THAI CHICKEN & SWEET POTOTO SOUP

4 TSP OLIVE OIL

2 CLOVES GARLIC CHOPPED

1 RED CHILLI SEEDED & CHOPPED

1 STALK LEMON GRASS

2 TSP GINGER CHOPPED

½ CUP CILANTRO CHOPPED

2 T THAI RED CURRY PASTE

2 BOXES CHICKEN STOCK

1 CAN COCONUT MILK

2 SWEET POTATOES PEELED AND CHOPPED

2 CHICKEN BREASTS (SLICED & SAUTED)

1 LIME JUCIED

1 TSP SUGAR

SAUTE CHICKEN, GARLIC, CHILD, & GINGER IN OLIVE OIL. ADD SWEET POTATOES INTO POT AND COVER WITH CHICKEN STOCK.  SIMMER UNTIL TENDER.  ADD ALL INGREDIENTS EXCEPT CILANTRO AND LIME INTO POT WITH SWEET POTATOES.  HEAT AND ADD CILANTRO AND LIME JUST BEFORE SERVING.  ADD SALT TO TASTE.

 

  • TORRES YUMMY FRUIT KALE SHAKE (serves 2)

ALL ORGANIC INGREDIENTS (Fred Meyer usually has all this organic & affordable):

First digit of thumb size peeled fresh ginger root

6-8 big frozen strawberries

¼ cup frozen blueberries

1 banana

3 kiwis (peeled or not)

1 cup organic orange juice (I like Trader Joe’s Organic OJ the best for flavor)

1 jumbo or 2 big carrots peeled and cut in sections

1 cup packed dino (smooth leaf) kale (can also use chard) Boil for 5 minutes and drain.

juice of 1 lime

1 beet washed (peeled if grungy) cut up

Blend all together until smooth.

 

  • TORRES KALE SHAKE

ALL ORGANIC INGREDIENTS

C2O Coconut Water unsweetened

Kale

Chard

Beets

Carrots

Celery

Ginger

Cucumber

Bananas

Blend all together. Enjoy!