Category Archives: GARLIC

Lentil Chorizo Soup

Lentil Chorizo Soup
Cook time: 
Total time: 
 
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1½ C lentils
  • 1 link Chorizo sausage
  • 4 carrots, chopped
  • 1 onion, diced
  • 2 stalks of celery with leaves, chopped
  • 2 Tbsp Homemade Tomato Catsup (http://theselftaughtcook.com/2012/07/to-may-to-to-mah-to-its-all-good-mamaws-homemade-tomato-catsup/)
  • 4½ C beef stock
  • 2 C water
  • 1 tsp sugar
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ tsp dried chopped bay leaves
  • ½ tsp ground thyme
  • ⅛ tsp cayenne pepper
  • 2 tsp dried tarragon
Instructions
  1. In a stockpot or large pan, heat olive oil over medium heat.
  2. Saute onions and garlic 3-4 minutes.
  3. Stir in crumbled chorizo sausage.
  4. Add carrots, celery, lentils, tomato catsup, beef stock, water, bay leaves, thyme, salt and cayenne pepper.
  5. Bring to a boil.
  6. Lower heat, cover and simmer 60 minutes.
  7. Stir in tarragon and ground pepper.
  8. Simmer additional 30 minutes before serving.

 

lentil chorizo soup

Music to Cook by . . . 


Until next time, Happy Cooking!  :)

“November always seemed to me the Norway of the year.” 

-   Emily Dickinson

Slow Cooker Black Beans

This is one of those foods that has as many methods as there are cooks.  This just happens to be mine.  Jorge always said he didn’t like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this.  He loved it! So there you are; no more revisions in the black beans category.  : )

Slow Cooker Black Beans
Cook time: 
Total time: 
 
Ingredients
  • 2 c black beans
  • 6 c water, divided
  • 1 ham hock
  • 1 Tbsp GOYA® Recaito
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 Tbsp lime juice
  • GOYA® Adobo, to taste
  • 1½ tsp white vinegar
  • 1 chorizo sausage, casing removed and sausage chopped
  • 3 bay leaves
  • ¼ c alcaparrado
  • ¼ c orange juice
Instructions
  1. Soak beans in 2 c water for several hours, or overnight.
  2. Drain and rinse.
  3. Place in slow cooker and cover with 4 c water.
  4. In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle.
  5. Remove and place in slow cooker.
  6. Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently.
  7. Pour into slow cooker over beans.
  8. Add remaining ingredients and cook on low 8-9 hours.
  9. Serve with white rice.

 

Mojo Pork, Black Beans, White Rice, and Tostones

Mojo Pork, Black Beans, White Rice, and Tostones

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Until next time, Happy Cooking!  : )

“The road to success is always under construction” - Lily Tomlin

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

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Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

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Chuletas Fritas en Ajo (Garlic Fried Pork Chops)

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Once again, I am reposting a favorite recipe of ours.  This is something I cook quite often, and I hope you will like it as well as we do.
Chuletas Fritas en Ajo (Garlic Fried Pork Chops)
Serves: 4-6
 
Adapted from "A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community"
Ingredients
  • 8-10 garlic cloves, peeled
  • 1 Tbsp GOYA® Adobo con Pimiento (with Pepper)
  • ½ c olive oil
  • white vinegar to taste
  • 4-6 pork chops
  • 2-3 c vegetable oil
Instructions
  1. In a mortar, crush the garlic. Yes, in a mortar. It just won't be the same if you use a food processor.
  2. Add the adobo, olive oil, and vinegar; mix well.
  3. Pour mixture over pork chops; marinate in refrigerator from 30 minues to overnight.
  4. Heat the vegetable oil in a skillet.
  5. Fry chops with garlic until golden brown. Add as many additional garlic cloves as you like. I add at least 8 more.
 
You can serve this with anything you like, but I serve it with Arroz Amarillo (Yellow Rice) and Tostones con Mojito de Ajo (Twice-Fried Plantains with Garlic Sauce).  Dee-lish!

 

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Until next time, Happy Cooking!  :)

“The point is not to pay back kindness but to pass it on.” – Julia Alvarez

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