Archive for Recipes

Maruya (Plantain with Jackfruit Fritters)

Ingredients:
1 cup all purpose flour
½ cup sugar
1 tsp. baking powder
¼ tsp. salt
1 egg
1 cup fresh milk
2 Tbsp. melted butter
1 cup vegetable oil
5-6 pieces of plantain (saba) bananas,
ripe but firm, peeled and mashed
1 ½ cups of jackfruit (langka), diced

Directions:

  • In a bowl, sift together flour, ¼ cup of the sugar, baking powder, and salt.
  • In a larger bowl, beat egg. Add milk, butter and whisk together until blended.
  • Add flour mixture to milk mixture and stir until just moistened. Do not overmix!
  • Mix the bananas and jackfruit in a separate bowl and combine with the batter mixture.
  • Heat the oil in a pan using moderate (medium) heat. Scoop up about two tablespoons of this mixture and gently drop into the hot oil. Slowly form the mixture into an uneven circle using the spoon.
  • Cook for about 1 to 2 minutes on each side or until golden and crisp. Remove from pan and place on paper towels in a tray to drain excess oil.
  • Repeat procedure with the rest of the ingredients. Use a fine mesh sieve to dust the fritters with the remaining sugar.
  • To serve, fritters may be arranged on serving plate and a scoop of vanilla ice cream drizzled with chocolate and caramel sauce may added.

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Honeydew-Cucumber & Mint Cold Soup

Ingredients:
4 cups Honeydew melon-diced
1 ½ cups English cucumber-diced
Mint leaves
½ cup Coconut water
¼ cup Greek yogurt
A Pinch of Sea salt-Optional

Directions:

  • Place all ingredients into a blender, blend on medium/high for about two minutes, or until smooth.
  • Let settle (skim foam off top if some is still left).
  • Ladle into serving cups or bowl. Garnish with mint leaf.

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Carrot Ginger, Mango & Banana Smoothie

Not every soup has to be hot. Smoothies are actually a great base for any soup, you just normally heat them up. Here our chefs reveresed it, we use a soup as a base for a smoothie! It makes an already healthy treat and packs it full of extra vitamins and other healthy ingredients.

Ingredients:
½ cup chilled Carrot ginger soup (store bought or home-made)
1 cup Orange juice
½ cup Pineapple-frozen diced
½ cup Mango-frozen diced
1 Banana-frozen
1 cup Ice (crushed)
2-3 Tbsp Greek yogurt–Optional

Directions:
1. Place all ingredients into a blender, blend on high speed or smoothie setting.
2. Add Greek yogurt if you would like more protein.

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Soba Noodle Soup

Here’s an easy soba noodle soup recipe you can try out yourself. Then come see what our chefs can do for your next big project.

Ingredients:
¾ tsp Sesame oil
3 Tbsp Shallots – (minced)
1 Tbsp Ginger – (minced)
4 cups Chicken broth
2 cups Vegetable broth
2 tsp Indo-China blend (NWF)
2 tsp Togarashi blend (NWF)
¼ cup, plus 3 Tbsp Miso paste, blonde
1 Tbsp Yuzu juice
1 Tbsp Nori flakes (very small pieces)
1 Tbsp Ponzu sauce
3.5 oz Soba buckwheat noodles (dry)
1 Tbsp canola oil
1 ¼ cups Shrimp, Peeled and Deveined
1 half per bowl Hardboiled egg – (cut in half)
2 cups Shitake mushrooms – (sliced ¼ inch)
½ cup Edamame
2 cups Bok choy – (sliced ¼ inch)
1 cup Snow peas – (cut in half on bias)
⅓ cup Radishes – (thin half-moon
slices)
Fried garlic (thinly sliced)
Enoki mushrooms
Cilantro
Togarashi (NWF)
Directions:

  • Place sesame oil into sauce pot—Medium flame/heat. Once warmed/heated, add in the shallots and ginger. Cook for about 1 minute, stirring occasionally. Add Chicken and vegetable broth. Stir well.
  • Continue cooking broth on medium heat until warm, about 5 minutes. Add the Indo-China seasoning blend, togarashi blend, miso paste, yuzu, nori flakes and ponzu sauce. Stir all ingredients together using a whisk. Simmer for about 15 minutes, stirring occasionally.
  • Meanwhile, cook soba noodles separately in a pot of boiling water. When cooked Al dente, remove from water and cool. Toss with about 1 Tbsp of canola oil. Set aside. (will add to veggies and broth at the end)
  • Add in the peeled and deveined shrimp to the broth, stir. Let shrimp cook in the broth until fully cooked, approximately five minutes.
  • When shrimp is cooked, add in the vegetables. Let veggies simmer in broth for about 5 minutes. When vegetables are ready, add in cooked soba noodles. Stir well.
  • Place equal amounts of noodles, veggies, shrimp and broth into each serving bowl. Top with garnishes.
  • Place hard-boiled egg, fried garlic, enoki mushrooms and cilantro on top of soup mixture. Use a pinch of togarashi seasoning to dust top of egg.
  • Hard boiled eggs and fried garlic can be prepped a day in advance

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Chicken Pozole Verde Soup

Our first recipe this month is Chicken Pozole Verde Soup. It’s a standard Mexican recipe and everyone has their own twist on it, our chefs included. We have been working on a green chili seasoning that really punches up this and many other dishes. Request a sample from your sales person and try this out!

Ingredients
2 ¾ tsp Green chili seasoning –NWF (sprinkled onto chicken before cooking and added into onions)
16 oz- Raw Chicken thighs (with 1 ½ tsp seasoning applied)
1 cup Spanish onion, small dice (sautéed)
2 tsp Olive oil
1 ¼ cups Tomatillo Verde Sauce (store bought or homemade)
32 oz Chicken broth
½ tsp Granulated garlic
1 ½ tsp Sea salt
½ tsp Guajillo pepper seasoning
¾ tsp Oregano (Mexican)
2 cups Hominy (whole)
½ cup Hominy (puree, add in ½ cup of chicken broth)

Directions:

  • Rub 1 ½ tsp of the green chili seasoning onto raw chicken. Place thighs in oven, (350 degrees), for about 15-20 mins. Remove from oven, even if chicken is not fully cooked. Any uncooked pieces will finish cooking in soup broth.
  • Sautée onions in small pot with olive oil, until slightly brown. Add in the remaining 1 ¼ tsp of green chili seasoning, and tomatillo verde sauce. Stir well.
  • Add into pot- chicken broth, garlic, sea salt, guajillo pepper, oregano, hominy, hominy puree. Stir well to incorporate all ingredients.
  • Add chopped chicken into pot with other ingredients. Stir well. Let simmer on Med/low flame for about 15 minutes. Check temperature of broth (want about 180 degrees). Chicken pieces should be cooked, but check before serving.
  • Serve with pico de gallo, and fresh cilantro sprigs.

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Blueberry Sausage Brunch Cake With Blueberry Sauce

The blueberry sauce on this sausage cake provides the right acidity to brighten an otherwise traditionally heavy dish. The chefs here at Newly Weds Foods have fully explored sausage and ALL the ways to use it, as this recipe demonstrates.

Cake
Ingredients:
2 cups flour
1 tsp baking powder
½ tsp baking soda
½ cup butter, softened
½ cup sugar
¼ cup brown sugar
2 eggs
1 cup sour cream
1 lb pork sausage crumbles, browned
1 cup blueberries
¾ cup pecans, chopped

Directions:
1. Preheat oven to 350˚F convection.
2. Combine flour, baking powder, and baking soda.
3. In a mixing bowl, beat butter until fluffy. Add both sugars and mix to combine on medium speed.
4. Add eggs, one at a time. Mix well after each addition.
5. Add flour and sour cream in alternating batches.
6. Fold in Sausage crumbles and blueberries with a rubber spatula.
7. Pour batter into a greased 9”x13” pan. Sprinkle nuts on top.
8. Bake for 25 minutes.
9. Serve with warm blueberry sauce

Sauce
Ingredients:
2 Tbsp cornstarch
2 Tbsp water
2 cups blueberries
¼ cup sugar
¾ cup water
2 tsp lemon juice
¼ tsp sea salt

Directions:
1. Make slurry by combining 2 Tablespoons of water and 2 Tablespoons of cornstarch. Mix until smooth
2. Combine remaining five ingredients in a small pot and bring to a boil.
3. Give slurry another stir until smooth, then add to the pot constantly stirring the mixture with a wooden spoon or rubber spatula.
4. Remove from heat and cool to room temperature.
5. Serve on top the Blueberry sausage brunch cake.

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Z’hug Sauce

This is the Yemenite version of hot sauce.  It’s typically served with crackers as an appetizer but it’s also served on falafel or shawarma or even in soups!

Ingredients:
1 ½ cups parsley, rough chop with some stems
1 ¼ cups cilantro, rough chop with some stems
3 cloves garlic
2 tablespoons lemon juice
½ cup and 1 tablespoon olive oil
2 tablespoons jalapeño, rough chop
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon cardamom
¼ teaspoon sea salt
2 teaspoons NWF harissa seasoning
1 tablespoon water

Directions:

  1. Place all ingredients into food processor or blender. Blend until smooth.
  2. Taste, and adjust seasoning if needed.

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Tahini Brownies

With this recipe we let our chefs stray away from the traditional or expected and they came up with a warm gooey brownie, with buttery tahini sauce inside and on top. It’s along the lines of a chocolate peanut butter brownie but without the peanut allergens.

Ingredients:
4 tablespoons butter, salted
4 ounces chocolate (bittersweet), chopped
3 tablespoons cocoa powder
3 eggs (large)
1 cup and 2 tablespoons sugar
1 tablespoon vanilla extract
1 teaspoon kosher or sea salt
¾ cup tahini
⅓ cup flour (all purpose)

Directions:

    1. Preheat oven to 350°F. Line 8” square baking pan with foil, and lightly coat with butter.
    2. Melt butter over medium heat. Remove from heat and pour over cocoa powder and chopped chocolate. Whisk to combine.
    3. In a large bowl, whisk eggs, sugar, vanilla, and salt. Then whisk in tahini. Fold in the flour. RESERVE ½ cup of the tahini mixture for top garnish.
    4. Combine the remaining tahini mixture with the melted butter and chocolate to form brownie batter. Pour into buttered baking pan.
    5. Using reserved tahini mixture, evenly place dollops (approx. 6) across the whole pan, leaving some brownie batter showing.
    6. Cut or swirl into batter with a butter knife or fork to create a marbled effect. Be careful not to overwork it.
    7. Place into oven, bake at 350°F for about 28-30 minutes or until toothpick inserted into center comes out clean.
    8. Allow to cool before cutting into squares.

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Feta & Olive Salad (Flatbread/Sandwich Topper)

Try this easy to share flatbread idea as an hors d’oeuvre at your next party. The recipe comes directly from our culinary staff here at Newly Weds Foods so you can be sure it’s authentic and delicious.

Ingredients:
⅓ cup kalamata olives, cut in half
¼ cup green olives, rough chopped
2 tablespoons roasted red peppers, medium dice
⅓ cup feta cheese (seasoned in oil and pepper/herbs), small dice
1 tablespoon red onions, small dice
¼ teaspoon za’atar seasoning
1 teaspoon lemon zest

Directions:

  • Mix all ingredients together. Stir well to ensure even distribution of ingredients.
  • Cover and set aside.
  • Place on top of za’atar seasoned flatbread or sandwich.

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Roasted Cauliflower and Chickpea Salad

This salad features many of the traditional Middle Eastern flavors, like lemon, cucumbers, and red onion, while using other ingredients native to the region.

Ingredients:
1 ½ cups roasted cauliflower
1 ½ cups chickpeas, cooked
½ cup Italian parsley, chopped
½ cup kale, chopped
¼ cup roasted red peppers
¼ cup red onion, small dice
½ cup English/seedless cucumbers,
medium dice
3 teaspoons lemon zest (apx. 3 lemons)
11 tablespoons Yemeni curry dressing

Directions:

  1. Place one medium-large head of cauliflower into food processor. Using pulse setting, chop to coarse small pebble size. Place chopped cauliflower onto a greased sheet pan. Roast in convection oven at 350°F for about 10-12 minutes. Make sure you stir around the 5 minute mark.
  2. Place all items into a mixing bowl, except dressing. Toss/mix well to distribute ingredients.
  3. Add in dressing, toss to evenly coat/dress salad.

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