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Pineapple Chicken Stir Fry

January 17, 2019 | By
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons vegetable oil
  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 1 red bell pepper seeded. cored and cut into 1 inch pieces
  • 1 cup pineapple chunks fresh or canned
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ¾ cup pineapple juice
  • ¼ cup low sodium soy sauce
  • ⅓ cup low sodium chicken broth
  • ⅓ cup hoisin sauce
  • ¼ cup brown sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame seeds
  • 1 tablespoon sliced green onions
  • salt and pepper to taste
  1. Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
  2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
  3. Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
  4. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  5. Add the sauce mixture to the pan and bring to a simmer.
  6. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  7. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  8. Sprinkle with sesame seeds and green onions, then serve

Baccala Balls

December 13, 2018 | By
Baccala Balls
Serves: 24
  • 1½ pounds Baccala`, soaked for 48 hours in cold water which should be changes several times.
  • 7 ounces boiled mashed potatoes
  • 1 cup bread crumbs
  • 2 slices of bread soaked in water or milk
  • 1 tablespoon capers, chopped
  • 2 eggs, beaten
  • ½ cup flour for breading
  • 1 teaspoon salt
  • pinch of pepper
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • Sauce for Dipping:
  • sauce, olives, garlic, oregano and red pepper flakes.
  1. Boil the Baccala` for 15-20 mins. in unsalted water. Let it cool and remove all bones.
  2. Mash the Baccala and mix with the boiled potatoes to create a soft, chuncky mix.
  3. Mash the bread slices with your hands and ad to the mix.
  4. Add 1 egg, garlic, capers, salt and pepper and mix well.
  5. Create balls with the mix, roll them in the flour, wet them in the egg wash and then roll them in the bread crumbs until they are completely coated.
  6. Fry all the balls in hot oil all until they are golden brown.
  7. Serve with a Tomato dipping sauce.

Creamy Roasted Broccoli Soup

December 6, 2018 | By
Creamy Roasted Broccoli Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 5 unpeeled garlic cloves 2 pounds broccoli—cut into 1-inch florets, stems reserved for another use 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, melted Salt Freshly ground pepper 4 ounces cream cheese 3 cups low-sodium chicken broth Croutons, for serving
  1. Step 1
  2. Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
  3. Step 2
  4. Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.