Broccoli Cranberry Salad

Broccoli Cranberry Salad | Sarafina's Kitchen

  • 24oz fresh chopped broccoli 
  • 1/3 c dried cranberries 
  • 1/4 cup finely chopped red onion
  • 1/2 cup salted and roasted pepitas (pumpkin seeds)
  • Dressing:
  • 1/3 cup light mayonnaise 
  • 3 T Greek yogurt
  • 1 T champagne vinegar 
  • 1 T honey
  • Salt and pepper, to taste
  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Serves 8. 

Homemade Pimento Cheese

Thank you so much to the folks over at Tabañero for sending me two free bottles of their amazing hot sauce. I use it in a lot of recipes…but this one is my favorite.


Homemade Pimento Cheese | Sarafina's Kitchen

  • 8 oz sharp shredded cheddar
  • 4 oz diced pimento; drained
  • 4T mayo
  • 2T green onion
  • 2t garlic powder
  • 5-6 dashes Tabañero
  1. Mix together. Seriously. That’s it.
  2. Makes awesome grilled cheese or put it in a Mason jar and use a spoon and some crackers.

Bread Crumb Salsa

Bread Crumb Salsa | Sarafina's Kitchen

  • ½ cup + 2 tablespoons extra-virgin olive oil
  • Salt and coarsely ground pepper
  • One 1 1/2-pound plain focaccia bread, cut into 1/2-inch pieces
  • ½ cup minced shallots
  • ¼ cup red wine vinegar
  • ¼ cup drained small capers
  • 2 tablespoons minced fresh thyme
  1. Preheat the oven to 350.
  2. Working in batches, pulse the focaccia in a food processor or blender until it is chopped into crumbs.
  3. Transfer the crumbs to a large bowl and toss with 2 tablespoons of the extra-virgin olive oil.
  4. Spread the bread crumbs on a large rimmed baking sheet and bake them for about 30 minutes or until browned, turning and stirring occasionally, until the crumbs are dry and golden.
  5. Let cool.
  6. In a large bowl, mix the shallots with the vinegar and let stand for 15 minutes.
  7. Add the capers and thyme, then slowly whisk in the remaining ½ cup of olive oil until blended.
  8. Add the bread crumbs, season with salt and pepper and toss well.

Marinated Mushrooms and Asparagus Salad

Adapted from 

Marinated Mushrooms and Asparagus Salad | Sarafina's Kitchen

  • 1 pound of mushrooms, quartered
  • 1 pound asparagus, bottom two inches cut off
  • 1 bunch scallions chopped large
  • 5 cloves garlic, chopped
  • 1 small zucchini, quartered lengthwise and sliced thin
  • a small bunch chives, cut one inch long
  • 2 tablespoons capers
  • 2 tablespoons fig balsamic vinegar
  • 2 tablespoons olive oil

Fill a large pot of water for blanching and bring to a boil. Add salt until it tastes like the ocean.

  1. While you are waiting for the water to boil, coat a sauté pan with oil and turn to high heat. Add the mushrooms to the hot pan and let them sit for a minute to gain color. Shake them every minute or two to brown them on all sides. After five minutes and when they are deeply browned, add the chopped garlic. Gently toss or stir a few times, then remove from heat and place in a mixing bowl. Add the vinegar and scallions. Toss and let cool.
  2. Blanch the asparagus in the boiling salted water for two minutes. Remove and shock in ice water. Let sit in the ice water to completely cool, about two minutes. Remove and cut each spear in thirds on a bias and add to the mushroom bowl.
  3. Finally add your fresh chives, capers, and zucchini. Season with salt and pepper, and then toss one last time. Keep in the refrigerator until served. This will hold up well for three days.

Palak Pulao (Spinach Pulao)

Thanks so much to Martine over at Robert Rose for sending me this cookbook! I’m so excited to try more recipes soon. :)

Sarafina's Kitchen | Spinach Pulao

from Complete Book of Indian Cooking – Suneeta Vaswani

  • 2 cups Indian Basmati Rice
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 4 tbsp chopped green chiles, preferably serranos
  • 1 tbsp coarsely chopped garlic
  • 1 ½ lbs fresh spinach, finely chopped
  • 1 tsp cumin powder
  • ½ tsp turmeric
  • 2 tsp salt or to taste
  • 4 tbsp freshly squeezed lime or lemon juice
  1. Place rice in a large bowl with plenty of cold water and swish vigorously with fingers. Drain. Repeat 4 or 5 times until water is fairly clear. Cover with 3 to 4 inches cold water and set aside to soak for at least 15 minutes or for up to 2 hours.
  2. In a large saucepan, heat oil over medium heat. Add cumin seeds, chiles, and garlic and sauté for 2 minutes. Add spinach, cumin, and turmeric and sauté for 2 minutes. Drain rice and stir into saucepan. Pour in 3 ½ cups cold water and add salt.
  3. Cover and bring to a boil over high heat. Reduce heat as low as possible and cook, covered with a tight-fitting lid, without peeking, for 15 minutes. Lift lid and quickly sprinkle lime juice over rice. Cover and continue to cook for 10 minutes.
  4. Remove from heat and set lid slightly ajar to allow steam to escape. Let rest for 5 minutes. Gently fluff with fork and carefully spoon onto platter to serve.

Courtesy of Complete Book of Indian Cooking by Suneeta Vaswani 2014 © Reprinted with publisher permission.

Cowboy Beans

I got this recipe from my Dad.  He made these for Jackson’s birthday party, and everyone went crazy for them.  They’re great for parties and potluck meals.  We served them with brisket and coleslaw.

Cowboy Beans | Sarafina's Kitchen

Photo by: Jeff Boettcher

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/4 cup ketchup
  • 1/4 cup barbecue sauce
  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 2 tbsp. sorghum or other molasses
  • 1 tbsp. chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. mustard
  • 1 can (approx. 16 ounces) pork ‘n beans
  • 1 can (approx. 16 ounces) butter beans, drained
  • 1 can (approx. 16 ounces) kidney beans, drained
  • 1 can (approx. 16 ounces) pinto beans, drained
  • 1/2 lb. bacon, cooked and crumbled
  1. Cook ground beef until browned, breaking up and stirring as it cooks.
  2. Add onion and cook until tender; drain off excess grease.
  3. Add remaining ingredients, except bacon.
  4. Put in casserole or crock pot and top with bacon crumbs.
  5. Bake at 350° for an hour, or cook in covered slow cooker or crockpot on HIGH for 1 hour, then reduce heat to LOW and cook 2 to 4 hours.


Shrimp Fried Rice

Adapted from

Shrimp Fried Rice | Sarafina's Kitchen

  • 3 cups cooked rice
  • 1 lb shrimp, peeled and deveined
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
  1. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Sauté shrimp 3-5 minutes, until cooked through.
  2. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.


German Potato Casserole

Recipe adapted from

German Potato Casserole | Sarafina's Kitchen

  • 1 can  (10-3/4 oz.) condensed cream of potato soup
  • 1-1/2 cups  sour cream
  • 3 Tbsp.  white vinegar
  • 1 pkg.  (32 oz.) frozen Southern-style hash browns, thawed
  • 1 pkg.  (8 oz.) shredded Swiss cheese
  • 8 slices  cooked bacon, crumbled, divided
  • green onions, sliced, divided
  • 2 cups  French fried onions
  1. Heat oven to 350ºF.
  2. Mix soup, sour cream and vinegar in large bowl until blended. Add hash browns, cheese, half the bacon and 1/2 cup green onions; mix lightly.
  3. Spoon into 13×9-inch baking dish sprayed with cooking spray.
  4. Bake 50 min. or until heated through, topping with French fried onions after 20 min. Sprinkle with remaining bacon and green onions

Greek Mashed Potatoes

greek potatoes

  • 2 lb small red potatoes
  • 2 T olive oil
  • 1 c plain Greek yogurt
  • 1/2-1 c milk
  • 4 oz crumbled feta cheese
  • 1 c sliced and pitted Kalamata olives
  • 1 c diced red bell pepper
  • 1 T minced garlic
  • 1/2 c fresh chopped parsley
  • salt and pepper, to taste
  1. Preheat oven to 425 degrees.  Rinse potatoes and cut into halves or quarters.
  2. Toss with 2 T olive oil and salt and pepper and place on a rimmed baking sheet.  Bake at 425 for 30 minutes.  Stir the potatoes halfway through the baking.
  3. Meanwhile, slice the olives, dice the bell pepper, and mince the garlic. Then chop the parsley to the consistency you want.
  4. When the potatoes are done cooking, place them in a large bowl.  Add the yogurt and 1/2 c milk and mash the potatoes.  Add more milk, if needed, to achieve the consistency you want.
  5. Then stir in the feta, olives, peppers, garlic, and parsley.  Add salt and pepper to taste.
  6. Serves around 6 people.

This recipe was created for the logo_canariascom_en recipe competition.

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