Bistec Encebollado (Pepper/Onion Steak al Boricua)

I enjoy a good-hearty meal.  There are different ways to make "Bistec Encebollado" the Puerto Rican way.  Many people prefer a dry (no sauce) steak topped with the onions.  My personal preference is there must be some sauce to run over my rice, there must be green peppers to contrast the onion scent and I must taste the accidity of the vinegar.  Steak and vinegar, now that's amazing!

My trip to the supermarket was a bit disappointing.  Red meat seems to get expensive by the second.  Maybe it is a sign not to eat so much of it.  If you look closer, you get more of what you want at a cheaper price, if you are willing to do the extra work.  Depending on the meat cut you prefer, why not buy a big chunk of it instead of the pre-sliced cut. 

I was so into this dish. Friday morning my first instinct was "need to marinate my steaks". Usually I am heading to the coffee maker, half-asleep as soon as I get up. I was craving the smell of onions and peppers mixed with vinegar and garlic...yum to my recipe...

1 lb thin sliced steak
1 garlic minced
1 tbsp adobo
1 1/2 tsp white vinegar
1 tsp black pepper, ground (omit if adobo contains pepper)
1/2 onion, thinly sliced
1/2 small green pepper, sliced

Add all ingredients and rub all over steak, topped with onions and peppers, cover with plastic wap and marinate.  I did this in the morning and cooked it at night.  This was my reason to come home to Friday night.

1 cup chicken stock
1/2 can Goya tomato sauce
1 tsp cornstarch

I added more or less a cup of diluted chicken stock (you can add beef stock or just water) to cover above the meat.  Bring this to a boil, then reduce heat to just simmer.  This is when I added my tomato sauce and the cornstarch.  I am using cornstarch to thicken the sauce.

I made tostones and white rice to complete the meal.

Tostones:  1 green plantain (not a banana!) cut in slices, fry until golden brown both sides.  Then using the bottom of a cup or your palm (use a barrier, like a paper bag or plastic wrap, and make sure to let it cool down a bit) flatten the fried plantain.  Then you will fry again until crisp. Season to taste with salt & pepper, adobo, garlic....

Make sure you use the exhaust fan.  The smell of onion and peppers will overpower anything in your house.

Que rico!

Going Bananas

Have you ever thought of combining stuff you enjoy eating?  Sweet Banana Mama!

The picture doesn't show much details.  This is a sugar cookie cup filled with banana cream pudding topped with fresh bananas.  Finger licking good!

For the pudding, I purchased a box of instant pudding mix.  Add 2 cups of cold milk and mix for about 2 minutes.  Done.

For the cookie dough:  if you prefer the easy way, you can purchase already prepared dough and just bake.

...if you prefer to make it, here's my recipe (makes about a dozen, depending on size):

3/4 stick butter

1 cup sugar

1/4 tsp salt

1 large egg

1/4 c milk

1/2 tsp vanilla extract

1 3/4 cup flour

1/2 tsp baking powder

Soften the butter. Combine the sugar and salt and add to the butter.  Mix on low until well combined.  Then add your liquids, still mixing on low, until all liquid is absorbed.  Finally add flour and baking powder.  Let the dought rest covered in plastic wrap for at least 30 minutes.  To bake use a muffin pan, 1/2 filled or about 2 oz with the dough.  This bakes fast 10-15 minutes at 375 degrees.

Once out of oven, I dipped a wooden spoon handle in sugar and made a hole in the cookie turning the spoon inside the cookie.  Overfill the cup with pudding, add fresh bananas and whipped cream.

Bananoso!

Italian Sausage Sauce with Spaghetti

I love tomatoes.  One of my favorite dishes is spaghetti.  Many combinations...with meatballs, eggplant parmigiano, meat sauce...as long as is covered with a red gravy.  I like the natural flavors of the tomato to overpower the dish.  I do use spices, but to a limit.  My two favorite herbs to use with tomato are basil and oregano.  This sauce is simple to prepare and does not require hours of cooking.  You can opt for store bought sauce and just add the sausage...or get your hands dirty.  When I purchase premade sauce, I add tomato paste and fresh herbs to the sauce, just to bring it to life.

For my dish a trip to the food market was a must.  Thought of combining sweet and hot sausage, but since I was also cooking for my son, opted for sweet.  Allright let's see if I can get a bargain.  The price for the italian sausage (in casing) was about $5 for more or less a pound.  I shifted my gaze over to the left and there I saw it...italian sausage patties...price $1.99 for 1 lb.  Why not get the patties when I intend to remove the casing, plus I am saving $3?  Boom, got my deal of the day!

Pasta:  I go nuts over pasta...all kinds, but for my spaghetti dishes I prefer the thin spaghetti.  Angel hair disappears in my mounth, and the regular spaghetti feels odd.  This recipe can be made with any pasta, even used as a lasagna filler.  To each its own.

Ingredients:
1 can (28 oz) diced tomatoes
1 small carrot, finely chopped
1/2 small onion, finely chopped
2 garlics, minced
1 tbsp tomato paste
about 1/4 tsp of the following:  dried oregano, crushed dried peppers, garlic powder
olive oil
salt and pepper to taste
1 1/2 tsp sugar
1/2 lb italian sausage
1/2 package thin spaghetti

Procedure:
In a skillet, crumb the sausage and brown.  Transfer cooked sausage to another container.  In the same skillet, using the dripping from the sausage, add your  carrot, onion and garlic, and cook until translucent.  Add your spices, sugar and tomato paste.  I am adding sugar to combat the accidity of the tomatoes.  Add the tomatoes, make sure you scratch the bottom of the pan (deglaze).  Season with salt and pepper.  You can opt to add olive oil.  It all depends on how much fat you have from the sausage.  Your choice, I eyeball it to about 1/4 tsp.  Once this mixture comes to a boil, add your sausage.  Cook for about 45 minutes to 1 hour.  Simmer.  Cook pasta.

I topped with Parmesan Romano grated cheese and Italian bread.  Bread was cut in slices, topped with some of the sauce, mozzarella and parmesan romano cheese and baked for about 10 minutes.  An addition to this will be a green salad with a simple balsamic vinegar dressing.

Buon appetito!

Cinnamon Raisin French Toast

When I got up this morning, I was craving something "fantastico".  Making sure to use ingredients I have at hand.  Sometimes I go to the supermarket and I get this "buy instincts".  I purchase groceries, and they just seat in my pantry or refrigerator for days with no future.  I mean stuff just goes to waste.  I am trying to become a savvy consumer.  It is so true about the commercial that tells us how much cash we throw in our trashcans on a daily basis.  Changing my ways.

Back to my breakfast...

I paid $4 for a loaf of Pepperidge Farm Swirl bread, NOT going to waste....I am already thinking of bread pudding with the rest of the bread....  I am only cooking breakfast for myself so feel free to double batter.

Ingredients:
3 slices cinnamon raisin bread
1 egg
1/3 c milk
1/4 c heavy cream
1/2 tsp sugar
pinch of cinnamon, nutmeg
salt to taste

Beat all ingredients in a small bowl.  Dip the bread in the batter.  The most common fault in making French toast is not soaking the bread long enough to allow the batter to penetrate.  Chock that bread in the batter.  Hold it down, don't be afraid!  Using a griddle, melt about 1 1/2 tsp butter and brown both sides of the bread.  Use less butter if you prefer, healthy choice.  You can continue to cook in the griddle or you can transfer to a 375 degree oven for about 10 minutes until cooked. 

Plating:  I cut bread slices in half, topped with a sweet and tart blueberry sauce, and dusted with confectioners sugar. 

Bacon slices and a cup of coffee made this a great breakfast to wake up to.  The bad part was getting up on a Sunday morning and cook. 

For my blueberries, I cooked a handful of frozen blueberries, simple syrup (which is equal parts of sugar and water) and some lemon juice.  Add a bit of cornstarch to thicken sauce.  Pour all over the french toast before you dust with the sugar.

Sweet and Tangy!

Thai Chicken and Vegetables Curry Sauce with Rice

How spicy?

The inspiration for this recipe came from watching "Ten Dollar Dinner Meals with Melissa d'Arabian" in the Food Network.  In the episode, Melissa created a simple curry sauce.  Sauteed onions, curry powder, minced garlic, lime juice, chicken, vegetables, chicken stock and coconut milk.  I figuered out I had most of the ingredients, was craving something spicy and the ideas started to flow.

I decided to prepare my own curry paste and chicken stock.  A trip to the food market was not on my plans.  A quick check of my pantry and refrigerator gave me the green light.  All is good, get in the kitchen.  In my opinion, when you decide to make everything from scratch, this is when you learn what ingredients go with other ingredients, to play around with food and cooking techniques. 

My first task curry paste.  Do I just use curry powder?  What makes curry powder...most recipes for curry include coriander, turmeric, cumin, fenugreek, red pepper.  Depending on the recipe ginger, garlic and other spices might be added.  Making it my own..

Red Curry Paste HOT!!

1 tbsp ground ginger

1/4 c diced onions

3 garlics, chopped

6 cilantro stems

1 tbsp cayenne pepper

a few drops of oil

juice of 1/2 lime

2 mint leaves

Put everything in the blender until smooth texture.  Store in refrigerator in an airtight container.

**With any recipe, when you know what goes in it, you have control of the ingredients and flavors you desire.  Don't be afraid to experiment, there's always a trash can nearby if you need to regroup.

**Oil:  it is recommended vegetable oil, healthier and does not burn as fast.  Today, I only have corn and olive oil at hand.  For my chicken/vegetable curry sauce I combined both.  For my rice I used corn oil.  It is a taste choice.

Next, geez I do not have any chicken stock!!!  But wait I have chicken bones in my freezer.  By making it myself I am cutting down on the sodium.  It does take 3-4 hours for the best flavor to be extracted from those bones.  No matter, while doing house chores, my stock will be simmering, just in time for dinner.  Why do I have chicken bones in my freezer, you might ask... Do you know every 3-4 weeks chicken goes on sale on your supermarket?  What I usually do is take advantage of the "Manager Specials" deals.  I buy a whole chicken, cut in pieces and debone chicken breasts....I love to use my professional knives!  Store in the freezer until needed.

Chicken Stock

chicken bones

50% onions

25% celery

25% carrots

1 bay leaf

peppercorns

cilantro or parsley stems

2 garlics

3-4 whole cloves

Wash the bones in cold water. Use a stockpot. Fill with cold water, make sure bones are covered with the water, at all times.  Bring water to boil. Skim impurities on top.  Reduce heat just to a simmer.  Add your mirepoix (onions, celery and carrots) and your spices.  DO NOT add salt, not needed.  Remember this is just a base to your cooking greatness, not a meal!  Simmer, and skim for about 3-4 hours.  Add cold water as needed.  Once done, strain the stock.  Cool then store in the refrigerator.  If not using within 3 days, you can freeze for several months.

Now that I have my base, I can move on with my recipe....

Thai Chicken/Vegetables in Curry Sauce with Sticky Rice

Ingredients:

1 chicken breast cut into bite size pieces

1 tbsp curry paste

1 1/2 tsp oil

1 cup broccoli

1 cup diced carrots

1 cup coconut milk

1/2 cup chicken stock, more as needed

1 can of diced tomatoes

lime juice

salt and pepper to taste

Procedure: 

In a saucepan, heat the oil and add the curry paste until it becomes aromatic.  Add the chicken, cook until it turns brown.  Add the vegetables, season with salt and pepper.  Add the coconut milk and chicken stock.  Simmer for about 15 minutes, then add the tomatoes.  When it thickens, squeeze the lime juice on top.  Serve with rice.

How long it cooks?  Until is done!

The rice of choice...sticky rice, Melissa d'Arabian's way.  For the rice, I am using what I have in my pantry, no jasmine or any other specialty rice...just plain conventional rice.  Let's look at it....for Jasmine rice I will pay about $5 a serving, conventional rice .99.  I need to save a buck...or four!  This rice is not sweet, has a hint of coconut and somewhat bland...add a bit of salt if you desire.

Sticky Rice

1 1/2 c rice

1/2 c coconut milk

2 c water

1/2 c chicken stock

tbsp oil

chopped cilantro

lime zest

Procedure:

Simple, combine rice, coconut milk, water, stock and oil in a small pot or rice cooker.  Cook until done!  Once all liquid is absorb add the cilantro and the lime zest.

I enjoyed the flavors of this dish.  Most important I saved myself a couple bucks just by using what I had at hand and/or making my own.  Thai cooking doesn't have to be so complicated.  Spicy, savory and defiant! 



Blueberry Muffins

This muffin is not sweet, and so simple to make.  Simple ingredients, and almost no mess.

Oven: 400 degrees    Cooking Time:  20 minutes     Makes: 15-18 regular size muffins

Ingredients:

1 1/2 c all-purpose flour

1 1/2 c bread flour

2 tblsp cornstarch

1 1/2 c sugar

1 1/2 tblsp baking powder

1/2 tsp salt

3 large eggs (beaten)

1 1/3 cup milk

1 1/2 tsp vanilla extract

4 oz melted butter

1 1/2 c blueberries (rinsed and dry)

Procedure:

Before getting your hands into the mix, preheat your oven to 400 degrees.  It takes approximately 15 minutes for your oven to reach the desired temperature.  These are simple steps, you will be saying Poom, Poom, Pow, Done!

Mix and sift all your dry ingredients.

Mix all your wet ingredients, including the melted butter.

Combine dry and wet ingredients.  Mix just to incorporate.  Do not over mix.  Batter will be lumpy and it is OK!

Add your blueberries.  I'm adding frozen blueberries. Just add the blueberries without overmixing.  I mean toss them in, and stir one full circle.  Put down the spatula, trust me.

  I love the smell of blueberries when they are cooked.  If you do not like blueberries, you can substitute for your favorite.  The key point here is to awake your taste buds and inspire your imagination.

I use a 2 oz ice cream scoop to fill my pans.  Use liners for easy clean up.  Do not waste any time, put the pans in the oven as fast as you can.  Your kitchen will smell fantastic, your imagination will start flowing, and sooner than you think you will be planning your next baking moment.

Once your muffins are done, remove them from the pan and place on a cooling rack. 

Go ahead and eat one, WARNING...blueberries will be Hot!

Enjoy!

ARROZ CON GANDULES, COSTILLAS DE LECHON, ENSALADA DE PAPA Y AGUACATE (red rice w pigeon peas, pork ribs, potato salad, avocado)

This is a very traditional plate for Puerto Ricans. Comfort belly filler!

Serves 4-6

For the rice:

• sofrito (pureed herbs...my recipe includes equal amounts of the following: green peppers, onions, garlic, cilantro, pinch of salt and black pepper, 3 oz of tomato, couple drops of olive oil)
• frozen pigeon peas (to me it tastes fresher than can ones)
• 1 - 1 1/2 cups dry rice (long grain or medium grain - NOT the precooked package)
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 package of Sazon seasoning mix
• 1 1/2- 2 cups water
• 1/2 can tomato sauce (I prefer Goya brand)
• 2 tbsp corn oil
• salt to taste

Procedure:
Heat the oil in a caldero (heavy pot), add the sofrito, let it cook for about 1 minute. Then add the tomato sauce, the dry seasonings, and the green pigeon peas.  Cook for 2 more minutes, stirring constantly not to burn.  Add the water and salt, let it come to a boil.  Wash the rice in water and then add to the pot and cover.  Stir the rice as water evaporates.  You might have to stir the rice a couple more times until it completely cooks to make sure all rice grains are cook.  Time it takes:  more or less 45 mnts- 1 hour.

Note:  Depending on how hard or soft you prefer your rice, you might need to add or reduce water.  I always look for about 1/2 inch water above rice.

For the Ribs:

• I use a dry rub that includes:  1 1/2 oz paprika, 1 oz chili powder, 2 tbsp oregano, 2 tbsp thyme, 4 tsp coriander, 4 tsp cumin, 2 oz salt, 2 tbsp black pepper.  It makes 6 oz, enough to use 2 or 3 times, just keep in ziploc bag until time to use.
• BBQ sauce
• 1 tsp of white vinegar (optional)

Get your ribs, make sure they are dry, rub a thin layer of the spice rub all over.  Refrigerate until time to use, let them absorb the flavors.  Turn oven to 300 degrees, place ribs in an oven pan and cover with aluminium foil. Bake for 1 hour.  After the hour cover the ribs with the BBQ sauce, all over. Bake for an additional 45 minutes, still covered. At this point I increase the oven temperature to 350 degrees. Then uncover the pan, add more BBQ sauce and cook for an additional 30 minutes. Let the meat rest before serving.

For the Potato Salad:

• 2 extra large baking potatos, cut into large cubes
• brunoise (extra small cubes) of onion, celery, carrot, green pepper - as much or as little you prefer
• 1 tsp dijon mustard
• 3-4 tbsp mayonnaise
• salt, pepper to taste

In a medium pot, boil the potatos.  They will be cook when knife goes thru potato. Once cooked drain, and mash.  I do not have a masher gizmo, I use a regular fork.  Then add the vegetables, mustard and mayannaise incorporating all.  Add salt and pepper to taste.

Avocados:  You will not get an avocado ready to eat from the produce store.  I always purchase the avocado 2 or 3 days in advance.  Store in a brown bag on top of the kitchen counter.  This trick seems to work all the time.  I do not purchase the little darker avocados, I always go for the big and bright green.

Hope you enjoy this recipe!  I must admit, the day I cooked this, I had left overs for breakfast the next day....