Mother’s Day Meals: Cooking With Love in Mind

We asked several Huntington residents to tell us about their favorite meals for Mother’s Day–what they like to make or others prepare  for them, or even what they remember from their childhood on the special day. Here are some of their responses.

 

Officer Claudia Delgado and family

My grandmother made these for my mom, my mom(best cook everrrr) makes them for me (my favorite), and I try to make them just as delicious for my kids!

Sweet Plantain and Sofrito Marinated Skirt Steak Empanadas

1 Skirt Steak (1 to 1 ½ lbs)

1 Package of Goya sweet frozen plantains
1 Package Goya empanada discs
Sofrito:

Coarsely Chop:

2 Cups Cilantro

1 Red pepper

1/2 Green pepper

1 Small / medium red onion

1 Medium heirloom tomato

4/5 Scallion stems

1 Packet of Sazón Goya

1 Tablespoon of Goya Adobo

1/4 – 1/2 Cup extra virgin olive oil added during blending

In a blender or food processor combine all ingredients and blend until a smooth consistency. Add more or less olive oil to get a watery paste like consistency.

This Sofrito can be stored in the refrigerator for a couple of days to use with other recipes. I like to pour it into ice cube trays and freeze it so I can use a cube or two for several weeks when preparing other meals.

Skirt steak:

Season skirt steak with a pinch of salt on each side and place in a zip lock bag.

Add ¼ to ½  cup of your homemade Sofrito to bag, mix and leave in the refrigerator to marinate.  1 – 2 hours or longer for more flavor.

When ready to cook, sauté skirt steak on medium to high heat in a pan with a little bit of extra virgin olive oil. Cook to your liking, I usually make mine medium.

When skirt steak is done, remove from pan and let it rest for five minutes, then thinly slice the skirt steak across the grain.

Sweet Plantains:

Cook sweet plantains as recommend on package of Goya sweet frozen plantains.

Once cooked mash with a fork to make a paste.

Preparing Empanadas: 

Take Goya empanada discs out of package and line them up on parchment paper.

Add a teaspoon of plantain paste to center of disc and spread evenly.

Add some of the sliced skirt steak.

Close disc in half and score around the disc with a fork to close the two sides of the disc into a half moon shape. Dampening the borders around the disc with water helps the disc adhere better when closing them.

Frying empanadas:

In a deep pan add enough oil to have empanadas float when frying.

Heat oil over medium to high heat until hot but not smoking.

Add empanadas a few at a time and fry until golden brown.

Enjoy with a side of guacamole and lime!

 

Councilman Mark Cuthbertson and Family

Cuthbertson family

Shrimp Oreganata

Ingredients
4 portions – 16 ea Shrimp (u-15) peeled, deveined with the tail on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste

PREPARATION

Method: Prepare the bread crumbs: Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper. Crust the shrimp: Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time. Prepare the dish: Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.

Pappardelle with Spinach, Parmesan and Seasoned Breadcrumbs

Ingredients
1 pound dry pappardelle pasta
1/2 cup extra-virgin olive oil
3 large garlic cloves, cleaned and sliced very thin
1 package frozen spinach, defrosted and drained of excess water
1 pinch red pepper flakes
Salt and pepper
1/4 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese

Preparation

  1. In a large pot of lightly salted water, cook pasta according to package directions. Drain and set aside, reserving about 1 cup of the pasta water.
  2. In a medium sauté pan, heat olive oil over low heat and cook garlic until golden, about 2 minutes. Add spinach, and sauté for 2 to 3 minutes while stirring. Add red pepper flakes and season with salt and pepper to taste.
  3. Add pasta to the pan, along with a few spoonfuls of pasta water, and drizzle with olive oil. Simmerover low to medium heat for 3 to 4 minutes while stirring. Finally, add breadcrumbs and Parmesan cheese; toss all ingredients and plate. Serve immediately. 

South Huntington Superintendent Dr. David Bennardo

Grandma Bennardo‘s meatballs

2 pounds chopped ground beef
Three eggs
1 cup Parmesan cheese
One cup seasoned, flavored breadcrumbs
3 tablespoons water
 

Mix these ingredients together until well blended. Then roll your meatballs a little bit larger than a golf ball but smaller than a tennis ball. You can then bake the meatballs at 350 for about 20 minutes or pan fry them. You can also drop them in the tomato sauce (a.k.a. gravy) and let cook for the day.

 

Pastor Mark Bigelow, Congregational Church, Huntington UCC

 
 

Chocolate Cake With a Surprise Ingredient

 
 

Liisa May, Commack, Editor

So easy to make!”

 

 

 

 

Lola’s Cookies

2 cups peanut butter (use Smuckers Natural, smooth)

     Half recipe 1 cup

1 3/4 cups sugar, plus extra for sprinkling (which I forgot

to do)

    Half recipe 2/3 cup

1 tsp salt

     Half recipe 1/2 tsp

2 tsp baking soda

   Half recipe  1 tsp.

2 tsp vanilla extract

   Half recipe 1 tsp

2 eggs or for egg-sensitive 2 Tablespoons flaxseed meal, mixed with 1/4 cup warm water

      Half recipe 1 egg or 1 Tablespoon flaxseed meal mixed in 2 Tablespoons of warm water

Preheat to 350. Mix peanut butter and sugar in one bowl. Whip with fork the egg, vanilla and salt in a cup. Combine with the peanut butter and sugar.

Roll into tablespoon-size balls, place 2 inches apart on an ungreased

baking sheet. Flatten cookies slightly with a fork to form a criss-cross pattern. 

Bake for 9 minutes or until slightly golden brown on the edges (eyeball ‘em, may take an extra 1-2 minutes)

Let cool completely before removing from baking sheets, otherwise they crumble and fall apart.

 
Cook’s note:  I tasted these cookies at a party and fell in love with the rich peanut butter flavor.  The hostess was nice enough to share. I cut the recipe in half, which makes about 24 cookies. For those who indulge in peanut butter these are wonderful.
 

Town Councilwoman Joan Cergol

Chicken Marsala has become a Cergol family favorite and is perfect for special occasions or any day because it’s really very easy to make.
I discovered this recipe in the Manganaro Family Cookbook as a newlywed and have been pleasing family members and friends with this flavorful dish ever since.
Thank you, Huntington Now, for this opportunity to exchange our favorite recipes! I wish all mothers a peaceful, relaxing and safe Mothers Day!”

Chicken Marsala

You need very few ingredients as follows:
Package of chicken breast
1 cup of olive oil
1/2 cup butter
2 cups flour
2 cups of sliced fresh mushrooms
1 cup of Marsala wine 
Salt and pepper to taste
 
It all starts with heating the oil and the butter in a large skillet until it melts. Coat the chicken with seasoned flour. Add to skillet. Cook over medium-high heat about 2 minutes per side until golden. Remove chicken, reserving skillet drippings. Place chicken in a dish and keep warm in oven at low temperature. In the same skillet cook mushrooms in reserved drippings until tender. Add Marsala wine (any kind, I find the inexpensive brands are just as good as any). Bring to boiling, reduce heat. Simmer, uncovered until liquid is reduced to half. Pour over chicken and serve.
 

Deputy Superintendent Dr. Joseph Centamore

Shepherd’s Pie

*Note: This recipe can be prepared without meat and can also be prepared to address various dietary and allergy needs (i.e. organic, gluten free, dairy free, etc.).

Ingredients:

  • Two pie shells (ideally soft dough so they can be pinched together)
  • Carved cooked turkey meat (chicken, beef, etc. can be substituted)
  • Prepared mashed potatoes (can also use cooked sweet potatoes or stuffing)
  • Fresh baby carrots (other vegetables can also be added/substituted)
  • Fresh peas
  • Onions
  • Turkey Gravy (can substitute with brown gravy)
  • Shredded cheese (Cheddar recommended, but can select any type or do a combination of cheeses)
  • Butter (or butter alternate)
  • Pepper

Steps:

  1. Preheat oven to 350 degrees
  2. Refrigerate pie dough 15 minutes before using
  3. Very lightly grease the pie pan
  4. Evenly spread the pie dough in the pie pan (some crusts already come in a baking tin)
  5. Prepare base pie shell by coating with a brush the inner shell with thin light spread of butter
  6. Scoop and evenly spread a thin layer of mashed potatoes across the bottom and along the sides of the pie crust
  7. Sprinkle shredded cheese across the mashed potatoes
  8. Cut the carved turkey into small pieces and evenly spread out on top of the mashed potatoes
  9. Gently pour and evenly spread a light coating of turkey gravy
  10. Add an even distribution of peas inside the pie
  11. Cut the baby carrots and onions into small pieces and evenly distribute inside the pie
  12. Sprinkle a light amount of pepper
  13. Sprinkle a little more shredded cheese across the top
  14. Brush a little water around the edge of the bottom crust, then carefully place the second pie crust on top, gently pinching the edges of the two crusts together
  15. Sprinkle a little more shredded cheese on the pie crust
  16. Make three small incisions across the top
  17. Place in oven and bake until pie crust is golden brown

 

Theresa Jacobellis, Centerport Resident and Owner of Prescrxptive Communications

 

I love to bake and this recipe was one of my mom’s favorites. “

 

 

Sour Cream Banana Bread

1 stick (1/2 cup) butter

2 cups sugar

2 eggs

4 ripe bananas mashed (overly ripe, black bananas are great for this)

3 cups sifted all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

¾ cup sour cream

4 ounces milk chocolate chips

Cream butter and sugar. Add slightly beaten eggs. Thoroughly mash bananas and add to butter sugar mixture. Stir in vanilla. Mix and sift together flour, baking soda, baking powder and salt and stir into banana mixture. Fold in sour cream and chocolate chips. Spoon into two greased and floured bread pans. Bake in a slow oven (325 degrees) for 1 ¼ hours. Do not open oven door until time is up. Cool and remove from pan.

Enjoy!

Please keep in mind the mothers and fathers, brothers and sisters, children and all those who need help with obtaining enough food for their families. We all ask you to donate if you can. Thank you.

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