FlanboyantEats.com’s Hispanic Heritage Month Series: Ecuadorian-Inspired Chicken Stew with Cilantro and Green Pea Rice

Ecuadorian-Inspired Chicken Stew

African-American Southern dishes are my soul and Latin-American cuisine is my heart. I grew up with the guacamole, tortilla chips, salt-rimmed margaritas, rice and beans, refried beans, tacos, tamales and more. However, as I learn more about authentic Latin-American food, my excitement is similar to a kid discovering an adult menu of larger and more flavorful dishes and ingredients.

When Bren of FlanboyantEats.com invited me to share a recipe representing a Latin-American country in her annual Hispanic Heritage Month series, I was cautious. Demonstrating another culture’s gastronomic pleasures—especially when I love Latin-american cuisine—is intimidating. Since there was leftover hominy corn from another recipe, I chose Ecuador because of its pozole stews. Learning more about Ecuadorian cuisine, achiote paste aroused my curiosity.

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Parade.com: Let Them Eat (More) Kale!

“Let Them Eat Kale” by Julia Mueller

There are kids named “Kale,” and it’s not their nickname. Specialty fast food restaurants prominently feature locally grown kale. Some people are panicking about a pending kale shortage. Other people—unaffected by the news of a shortage—casually blitz kale into smoothies, simmer with smoked meat, toss with salads, and more. People can’t get enough of this trendy green.  Read more

Parade.com: Snow Day? Get Cozy with this Hearty Celery Root and Ricotta Frittata

Celery Root and Ricotta Cheese Frittata

For those of us who live in the Northeast and other wintry areas, the year started out delicious… and frigid as we were hit with a snowstorm. The subways ran local (slow), schools closed, and most area businesses shut down. In our house, we had enough food from New Year’s Day (we enjoyed eating this Black-Eyed Pea and Kale Salad with Chickpea Vinaigrette) to have a relaxing, do nothing-type of day, in which no one had to cook. Read more

Start the Year by Improving Bad Habits and Trying New Food Pairings

Maple Cumin Bread

Maple Cumin Bread

My knowledge of wine could be more than the average person, for I know my basic pairings with food. I’m also not an aficionado when it comes to tea, but I know enough to start with loose-leaf tea leaves and the different steeping times. However, my knowledge of beer is flat. Last autumn, Jo of AGiftofTea.com — a true tea connoisseur — invited me to her Beer and Tea pairing event in Harlem. Although, my time management is a work in progress, I missed the demonstration. However, I was able to sample Organic Golden Monkey Black, Jasmine Green and Alishan Oolong teas while nibbling on beer flavored popcorn, spicy dried mango from Trader Joe’s (that’s now part of my grocery list) and dark chocolate.

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A Twist of the Original: Quince Apple Skillet Pancake

Quince Apple Skillet Pancake

The quince apple was hard. Immediately letting me know this isn’t a fruit to eat while running out the door to work or as a midday snack. It needed to be cooked down with a roast chicken, in a cobbler, pie or an apple skillet pancake. It had a beautiful floral and fruity fragrance, a scent that took my memory to perfumes and candles using quince in their blends. One large quince apple was purchased with a bag of organic tart Granny Smith Apples.  Read more