Sunday, December 27, 2009

Puerto Rican Sofrito

Here's a recipe you can start with. . . .

1 bunch Cilantro
1 bunch recao
1 head of garlic
3 large onions
1 lb. ajíes dulces
2 cubanese peppers or 2 large bell peppers
½ cup olives with pimientos
1 sm jar roasted red peppers
1 tbsp. cappers
2 tbsp. crushed oregano
1 tbsp. salt
1 tsp. black pepper
1 tsp. cheyenne pepper (optional)
1 cup EVOO (extra virgin olive oil)

Prepare the ingredients - peel, wash, seed and coarsely chop, what needs to be and just dump it all in the blender or food processor, in batches. Dump in a bowl and mix well. Freeze in ice-cube trays, then dump in a double freezer bag. That's all!

* Note that thyme, rosemary, celery and tomato or tomato sauce are not a traditional ingredient in sofrito. Tomatoes might be called for in a recipe but are a separate ingredient. I always have canned Italian Style tomatoes to use in rice and beans.

You might not find all the ingredients, just use what you have, onions, garlic, and bell pepper are a must. Even though this recipe includes olives and capers I always add whole olives and capers to the dish.


Arroz Con Gandules

2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water - appx.
½ cup ready made sofrito
16 ounce can of gandules (cooked green pigeon peas)
2 tablespoons of alcaparrado (cappers and olives mixed together)
1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste

In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low. Cook for 30 minutes or until the rice is tender.

Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."

Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil. Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface.

Arroz Con Dulce

Arroz Con Dulce (Arroz con Coco)
(Serves 12)

1½ cups rice

4¼ cups coconut milk
1½ teaspoons salt
3 cinnamon sticks
2 ounces ginger
6 whole cloves
Pinch of nutmeg-optional

1½ cups sugar
½ cup raisins

3/4 cup coconut milk (reserve to use at the end)

1. Wash rice and soak in water to cover, generously, for 2 hours. The rice will soak up the water so use plenty.
2. About twenty minutes before rice is finished soaking combine the 4½ cups of coconut milk, salt, cinnamon, ginger, cloves and nutmeg in a medium size caldero.
3. Bring to a boil over high heat. Reduce heat to moderate, cover and boil for 15 minutes.
4. Drain rice thoroughly and add to caldero. Mix and bring to a boil over moderate heat. Reduce heat to low and cook unitl rice is completely dry, without stirring.
5. Add the sugar and raisins, stir, and bring to a boil over moderate heat. Reduce heat to low and cook for another 15 minutes, without stirring.
6. Add reserved 3/4 cup coconut milk and stir. Turn heat to moderate and boil for about 30 minutes, or until rice dries again. In this cooking period, turn rice over occasionally and scrape bottom of caldero.
7. Remove spices. Spoon rice into a flat serving platter. Allow to cool at room temperature.
8. This is served cold.


He was so happy to see so many toys

Thursday, November 26, 2009

"We Gather Together"

We gather together to ask the Lord's blessing;
He chastens and hastens his will to make known;
The wicked oppressing now cease from distressing,
Sing praises to his name: He forgets not his own.

Beside us to guide us, our God with us joining,
Ordaining, maintaining his kingdom divine;
So from the beginning the fight we were winning;
Thou, Lord, wast at our side, All glory be thine!

We all do extol thee, thou leader triumphant,
And pray that thou still our defender wilt be.
Let thy congregation escape tribulation;
Thy name be ever praised! O Lord, make us free!


A Thanksgiving Poem.

The tear another's tears bring forth,
The sigh which answers sigh,
The pulse that beats at others woes,
E'en though our own be nigh,

A balm to bathe the wounded heart
Where sorrow's hand hath lain,
The link divine from soul to soul
That makes us one in pain,

Sweet sympathy, benignant ray,
Light of the soul doth shine;
In it is human nature giving
A touch of the divine.

Wednesday, November 18, 2009

THE BEST Chocolate Cake EVER

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Sunday, November 15, 2009

Cherry Crisp

* 6 c pitted cherries (I use frozen)
* 1 T cornstarch
* 2 T sugar
* 1/2 c flour
* 1/2 c oats
* 1/3 c sliced almonds
* 1 c brown sugar
* 1/4 tsp salt
* 1 tsp cinnamon
* 1/3 c butter

Preheat oven to 375 degrees F.

Toss the cherries with cornstarch and sugar in a baking dish (you can use any size, a smaller one will give you a thicker topping - I use 9 x 13 inch).

Mix remaining dry ingredients in a small bowl, and add butter using your fingers to make coarse crumbs (I like to press some of the topping into larger clumps).

Bake for 45 - 55 minutes, until crumble is golden brown, and filling is thick and bubbling over the topping.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks

Friday, November 13, 2009

Coming Soon....To the blog near you

I'm going to start a blog on Sweets I love Baking and cooking So I need to have a special page that... If anyone has ideas on cupcake flavor please let me know... I really want to start Fifi

Thursday, November 12, 2009

The Kids

I called my son Amo his initials which means love in spanish so here is the pic
Amo = A Monkey
Jahrell= Duke from G.I. Joe

This is Amo first Halloween ans he was a great baby, never crys

Wednesday, November 11, 2009

Last yr thanksgiving

I made these beef patties
From More Photos

A Glazed ham...yummy
From More Photos

My oreo Pudding pie
From More Photos

Belly Shot
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Big brother waiting for his lil brother
From More Photos


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