Category Archives: CILANTRO

Guisada de Salchichón

Guisada de Salchichón

 

1 Tbsp extra-virgin olive oil

6 oz. Salchichón, cut into chunks            

3 cloves garlic, diced

2 ajies dulces, minced

3/4 tsp Adobo con Pimiento 

1 C red onion, chopped 

2 Knorr Cilantro Mini Cubes, crushed 

1 Tbsp Italian parsley, chopped 

1 1/2 C vegetable stock

1 1/2 C beef stock

1 packet Sazón

2 Tbsp recaito

2 oz. Spanish-style tomato sauce

1 stalk celery, chopped

1 tomato, chopped

6 pimento-stuffed olives

1 potato, peeled and cubed

1 big handful angel-hair pasta (break into 3 pieces)

In large stockpot, heat oil.  Add the  salchichón, garlic, Adobo, onion, cilantro cubes, ajies dulces, and parsley; saute on medium 5 minutes.  Add the broth,  Sazón, recaito, and tomato sauce and bring to a boil.  Stir in tomato, olives, and celery; lower heat and let simmer 5 minutes.  Add potato and pasta.  Let simmer additional 5 minutes, stirring occasionally to separate pasta.  

 Serve with white rice.  

 

Okay…it’s a little messy, but that’s real life, right?

 “If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”  ― Roald Dahl

Sofrito

 

 

Sofrito is a basic condiment found in Puerto Rican cooking.  Although it is available in supermarkets (look for the Goya brand in the frozen foods section), many still like to make their own.  I prefer the homemade touch when possible, but can’t always find all of the ingredients needed.  Ideally, it is made with culantro, which is a large leafy plant, but it can be impossible to find in some areas.  If you’re like me and you live in one of those culantro-deprived areas, substitute cilantro.  And before anyone corrects me, I am aware that they are not one and the same and not really interchangeable.  This is just one of those things you have to do sometimes.  

 

Sofrito

 

16 leafy stems of cilantro (or 8 culantro & 8 cilantro)

1 onion

2 cloves garlic, peeled

1 green bell pepper 

1 red bell pepper

2 stems parsley

1 tomato

28 ajies dulces

 

Place all ingredients in food processor.  Blend until smooth.  Can be refrigerated or frozen.

 

Until next time, Happy Cooking!  :)

 

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin 

LIME CILANTRO RICE

As you may have noticed, we eat a lot of rice around here.  Now, I like rice as well as the next person, but occasionally I do need a little variety in my diet.  One day this week, I was thinking of making plain white rice when I decided we were needing a little variety in our rice.  Lately, cilantro and lime sounds good to me, so I decided to add those flavors to my rice.  Here is the result.

LIME CILANTRO RICE
 
Ingredients
  • 1 Tbsp veg oil
  • 2 C water
  • 2 C rice
  • 3 Tbsp lime juice
  • ½ tsp Adobo
  • ½ c cilantro, chopped
  • ½ c green onion, chopped
Instructions
  1. Heat vegetable oil in rice pot (caldero) .
  2. Add water and bring to a boil.
  3. Stir in rice, lime juice, and Adobo.
  4. Bring to a boil; cover and reduce heat to low, cooking 15-20 minutes.
  5. Mix in cilantro and green onion.
  6. Cover and continue to cook until rice is tender.
  7. Remove from heat.

 

lime cilantro rice

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MUSIC TO COOK BY


Until next time, Happy Cooking!  :)

“Fridays are the hardest in some ways: you’re so close to freedom.” 
― Lauren Oliver

 
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CILANTRO LIME RICE

By now, if you have been reading this blog, you must have figured out that we eat a lot of rice.  Well, we do.  But as much as I like it, a new recipe now and then is necessary to avoid monotony.  I found this recently on another blog and tried it yesterday.  Definitely a keeper.  : )

CILANTRO LIME RICE

adapted from two peas & their pod


1 cup uncooked medium-grain rice
1/2 Tbsp butter
3 cloves garlic, minced
2 1/2 tsp lime juice
2 cups chicken broth
1 cup water
1 Tbsp lime juice
2 tsp sugar
4 Tbsp fresh chopped cilantro

Combine first six ingredients in a saucepan.  Bring to a boil; cover and reduce heat to low, cooking 15-20 minutes.  Remove from heat.  In a small bowl, whisk together last three ingredients.  Pour over cooked rice and mix well.



MUSIC TO COOK BY



Until next time, Happy Cooking!  : )


“Everyone is entitled to be stupid, but some abuse the privilege.” — Unknown

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