3 T olive oil
1/2 cup fresh or frozen Sofrito - recipe in blog under seasonings/sauces
1 packet Sazon Goya - con culantro y achiote (can be found in latin markets. orange box)
1 T salt
3/4 can tomato sauce
1 can gandules w/water (also found in latin markets)
4 cups rice
5 cups water
coat bottom of large caldero (pot) with olive oil. add sofrito, tomato sauce, fry up for a few minutes to combine. add gandules with water from can, and rice, salt, and water. Bring to boil. then turn on low, cover and simmer for 20 min. making sure to keep the lid tight.
Sunday, November 29, 2009
Thursday, November 12, 2009
Broiled Asparagus
This recipe is super easy and a nice twist for asparagus - my favorite veggie. It comes out tender on the inside and kind of crispy on the ends - yum!
1 bunch of asparagus
olive oil
salt
pepper
heat oven to broil. Arrange aparagus on a cookie sheet..ends pre cut. drizzle with olive oil and sprinkle with salt and pepper. Broil for aout 10 minutes...checking often to prevent burn.
1 bunch of asparagus
olive oil
salt
pepper
heat oven to broil. Arrange aparagus on a cookie sheet..ends pre cut. drizzle with olive oil and sprinkle with salt and pepper. Broil for aout 10 minutes...checking often to prevent burn.
Sticky Carrot Pudding
So...I've been bugging my mom to send me her recipe for carrot pudding..it's a family recipe and is devine..she has procrastinated beyond belief..like a few years. So I decided to look for a similiar recipe and I found this one. although it doesn't compare to my moms, it was really good in a different sort of way...almost closer to carrot cake and the toffee sauce was incredilble ..I might have to substitute the sauce out for my moms.
1 stick (8 tablespoons) unsalted butter, softened
2/3 cup raisins
1/2 cup boiling hot water
2 cups flour
1 teaspoon salt
1 teasoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon pepper
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/3 cup nuts (whatever you have on hand)
Preheat oven to 350. lightly butter 8 ramekins
soak rasins in hot water until plump, about 15 min, drain. Whisk together flour, salt, cinnamon, cardamom, and pepper, set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 min. Mix in eggs, 1 at a time. Mix in vanilla, Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts and raisins. Pour into ramekins filling to 3/4 full. Bake on a baking sheet until just set, about 30 min. Transfer ramekins to wire rack and let cool slightly, turn puddings into dishes. top with toffee sauce.....
Toffee Sauce:
1 stick unsalted butter
1 vanilla bean
2 cups heavy cream
2 cups packed dark brown sugar
1/2 teaspoon salt
melt butter in med saucepan over med heat. open and scrape vanilla seeds out of bean. add seeds, add bean, . Whisk in cream, sugar and salt. Bring to a boi, reduce heat to med-low. simmer stirring occaisionally, until mixture is thickened, about 5 min.
1 stick (8 tablespoons) unsalted butter, softened
2/3 cup raisins
1/2 cup boiling hot water
2 cups flour
1 teaspoon salt
1 teasoon ground cinnamon
1/2 teaspoon cardamon
1/2 teaspoon pepper
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup finely grated carrots
1/3 cup nuts (whatever you have on hand)
Preheat oven to 350. lightly butter 8 ramekins
soak rasins in hot water until plump, about 15 min, drain. Whisk together flour, salt, cinnamon, cardamom, and pepper, set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 2 min. Mix in eggs, 1 at a time. Mix in vanilla, Reduce speed to low. Mix in flour mixture. Mix in carrots, nuts and raisins. Pour into ramekins filling to 3/4 full. Bake on a baking sheet until just set, about 30 min. Transfer ramekins to wire rack and let cool slightly, turn puddings into dishes. top with toffee sauce.....
Toffee Sauce:
1 stick unsalted butter
1 vanilla bean
2 cups heavy cream
2 cups packed dark brown sugar
1/2 teaspoon salt
melt butter in med saucepan over med heat. open and scrape vanilla seeds out of bean. add seeds, add bean, . Whisk in cream, sugar and salt. Bring to a boi, reduce heat to med-low. simmer stirring occaisionally, until mixture is thickened, about 5 min.
Wednesday, September 30, 2009
Chicken Noodle Soup
The home made noodles make this recipe extra special. My kids always request this soup when they are sick. Sometimes I will throw in a fresh herb if I have it on hand. i.e. cilantro, tarragon, or basil, etc.
Chicken Pieces - or 1 cut up chicken
water (6 to 8 cups)
salt
pepper
2 cloves garlic minced
1-1/2 cup chopped onion
1-1/2 cup chopped Celery
1 -1/2 cup chopped potatoes
1 - 1/2 cup chopped carrots
home made noodles (recipe follows)
Place chicken pieces in water in al large kettle to create broth and cook chicken. add teasppon salt. Remove chicken when cooked, let cool, then debone and remove meat. To water, skim fat off top if desired. then add veggies and let cook. Add noodles, then Add chicken back in pot, salt and pepper to taste, and let simmer till noodles get fluffy. serve with garlic bread or crackers.
Home made noodles:
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
I use my kitchen-aid for this recipe. but I have done it by hand as well
kitchen aid - use kneading arm. put flour in bowl, make well in center - put yolks, egg and salt in well. Turn on knead on med high till mixed thouroughly, then add water a tablespoon at a time till ball is formed. then knead 10 more minutes. let rest. Roll dough out on floured surface and cut noodles. Dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
By hand - measure flour into bowl, make well in center, and yolks, egg and salt in well, mix by hand until thouroughly mixed, and water tablespoon at a time till ball is formed. roll dough onto floured surface. Knead until smooth and elastic. let rest 10 min. Roll dough, cut into noodles and dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
Chicken Pieces - or 1 cut up chicken
water (6 to 8 cups)
salt
pepper
2 cloves garlic minced
1-1/2 cup chopped onion
1-1/2 cup chopped Celery
1 -1/2 cup chopped potatoes
1 - 1/2 cup chopped carrots
home made noodles (recipe follows)
Place chicken pieces in water in al large kettle to create broth and cook chicken. add teasppon salt. Remove chicken when cooked, let cool, then debone and remove meat. To water, skim fat off top if desired. then add veggies and let cook. Add noodles, then Add chicken back in pot, salt and pepper to taste, and let simmer till noodles get fluffy. serve with garlic bread or crackers.
Home made noodles:
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
I use my kitchen-aid for this recipe. but I have done it by hand as well
kitchen aid - use kneading arm. put flour in bowl, make well in center - put yolks, egg and salt in well. Turn on knead on med high till mixed thouroughly, then add water a tablespoon at a time till ball is formed. then knead 10 more minutes. let rest. Roll dough out on floured surface and cut noodles. Dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
By hand - measure flour into bowl, make well in center, and yolks, egg and salt in well, mix by hand until thouroughly mixed, and water tablespoon at a time till ball is formed. roll dough onto floured surface. Knead until smooth and elastic. let rest 10 min. Roll dough, cut into noodles and dry about 2 hours. (sometimes i dont have time to let them dry and it still works fine)
Wednesday, September 9, 2009
Lemon butter Green Beans
From "60 minute gourmet". I cook these often
1/2 pound tender, very fresh green beans
3 tablespoons butter
2 tablespoons chopped parsley
Juice of a lemon
salt and pepper
Cut off and discard the tips of the beans, Drop them into boling salted water and return to boil. Simmer about 7 minutes until crisp tender. Do not overcook. Drain.
sprinkle with salt, pepper, butter, parlsey and lemon juice. toss well and serve hot
1/2 pound tender, very fresh green beans
3 tablespoons butter
2 tablespoons chopped parsley
Juice of a lemon
salt and pepper
Cut off and discard the tips of the beans, Drop them into boling salted water and return to boil. Simmer about 7 minutes until crisp tender. Do not overcook. Drain.
sprinkle with salt, pepper, butter, parlsey and lemon juice. toss well and serve hot
Turmeric rice
This rice is specific to go along side Tarragon chicken. It's not much by itself, but yummy with the Tarragon chicken sauce. I usually double the recipe
2 Tablespoons butter
2 Tablespoons finely minced onion
1 clove garlic minced
1 cup rice
1 tablespoon powdered Turmeric
1-1/2 cups chicken broth
1 bay leaf
Melt half of butter in sauce pan and add onion and garlic. cook until wilted and add rice and turmeric to coat. Add broth and bay leaf and bring to a boil. Cover, lower heat and cook exactly 17 minutes. uncover and stir in remaining butter.
2 Tablespoons butter
2 Tablespoons finely minced onion
1 clove garlic minced
1 cup rice
1 tablespoon powdered Turmeric
1-1/2 cups chicken broth
1 bay leaf
Melt half of butter in sauce pan and add onion and garlic. cook until wilted and add rice and turmeric to coat. Add broth and bay leaf and bring to a boil. Cover, lower heat and cook exactly 17 minutes. uncover and stir in remaining butter.
Tarragon Chicken
It was shortly after I got married that I was talking on the phone to one of my High School friends Deana - now she is Deana Wiatr. Anyway, we were talking about cooking and recipes and she recommended a cookbook - "The 60 Minute Gourmet". I bought it shortly after and it has been a treasure to me. I got this recipe from that book and is my husband's favorite dish.
1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried
Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice
1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried
Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice
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