Category Archives: Recipes

Hearty Soup

INGREDIENTS:  1 onion, 1 leek, 2 tbs. olive oil, 1 lb. organic chicken (optional), 2 tbs sofrito, 1 medium turnip, 4 medium carrots, 1/2 celery root, 2-3 cloves garlic, 1-2 cups pearled barley, 1 head escarole, 12+ cups of water or stock

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  • On high heat, saute diced onions and leeks in heavy stock pot with olive oil.
  • Add chicken and sofrito (you can substitute with adobo or granulated garlic for flavor).
  • Reduce heat and cook until browned (10 minutes).  Stir the ingredients occasionally.
  • Add chopped turnips and carrots.  Keep stirring so ingredients don’t stick.
  • Add 8 cups of water.
  • Add slices of celery root, two whole cloves of garlic and 4 more cups of water.
  • On high heat, bring soup to a boil.
  • Add pearled barley. (If you want a really thick soup use 2 cups barley).
  • Reduce heat to low and let simmer for 30-40 minutes.
  • Check soup and that barley is fully cooked. Add up to two more cups of water, if needed.
  • Add 1 tsp sea salt or adobo (not both– most adobo blends have a high salt content)
  • Add chopped escarole and turn off heat. Greens will wilt in the hot soup– no need to overcook.

Enjoy!

xo Eloiza

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Easy Recipe for Greens!

I made greens with leeks because that’s what I had in the fridge and ended up loving how it came out.  I tested it out on a couple of friends a couple of weeks later and got the seal of approval.

What you need:

2 bunches of greens (collards, kale, mustard greens)

1 leek

salt

1/4 c. olive oil

1/8 c. balsamic vinegar

Chop the leek and saute in bottom of large pan on medium-high heat.

leeks and olive oilChop greens v e r y thinly, using a large sharp knife.

Add chopped greens to leeks.

** The trick is to keep turning greens over so that they get cooked but are not just simmering in the pan. Your goal is to coat the greens in the oil/leek mixture and cook greens just long enough until tender but NOT so long they lose their precious color and nutrients…

You’re done.  Enjoy!

Fall Harvest Roast

Every time I share this meal I get rave reviews.  I first learned this wholesome recipe from my friends’ mom, Madeline, who had us over her apartment in Brooklyn.  It was so yummy and sounded so easy I had to try it– now it is a family favorite!

Ingredients:

3-4 lb chicken

2-3 medium sized potatoes

1 medium turnip or rutabaga

2-3 large carrots

1 small acorn squash

1-2  medium yams

1 medium onion

2 tsps adobo seasoning (or salt, pepper and garlic powder, paprika)

olive oil

2 cups water

The last time I made this I simply added what I had leftover from our last CSA delivery.  This included a purple potatoes, a rutabaga and 2-3 smallish kohlrabi.  This recipe is really foolproof.

Preheat oven to 350 degrees.

Chop all the veggies in to bite-sized pieces (except for the acorn squash which can be quartered).

Place about half of the chopped veggies in the bottom of a large roasting pan. Sprinkle with 1 tsp of adobo.

roaster uncookedRinse the bird and then sprinkle with seasonings. Place the chicken in the center of the pan.

Add the rest of the veggies to the pan.  Place the squash in the corners of the pan.  Drizzle with olive oil.  Add 1-2 cups of water to the bottom of the pan.

Cover with foil and place into the oven. Cook for 1 hour.  Remove the foil and roast until chicken browns.

All you need is a side of a green vegetable and you have an entire meal!

roasted chicken

Apple Crisp

honey and maple syrup

Shh, don’t tell anyone it’s made without any sugar!  This yummy recipe is made with maple syrup and honey instead.  Preheat oven to 350 degrees.  Start  with 7 – 10 apples (I substituted two Bosc pears for two apples).

apples and bosc pears

Chop into bite-sized pieces and layer in a 9×13 casserole dish.

chopped applesSprinkle 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg plus 1/4 – 1/2 cup maple syrup (use at least 1/2 cup of liquid, add water if you use less maple syrup). Mix well and set aside.

coconut oil and almond butter

Melt 1/2 cup coconut oil and 1/4 cup almond butter in small saucepan.

oatmeal and flour mixture

Meanwhile, in a separate bowl, mix 1 cup flour and 1 1/2 cups rolled oats.  Add 1/2 tsp ground ginger,  1/2 tsp cinammon, 1/4 tsp nutmeg to dry mixture.

apple crisp- uncooked

Pour melted ingredients over the dry ones and add 1 tbs vanilla and 1/2 cup honey. Mix well.

just out of oven- apple crisp

Evenly spread oatmeal mixture on top of apples.  Bake for 40 minutes.  Enjoy!

Bowl of apple crisp


Beans, Beans, Beans YUM!

pinto beans

Protein, Fiber, Antioxidants, Vitamins, Minerals– What more can you ask for?

Here is a step-by-step recipe that is as easy as pie (but much better for you!)

  • 2 cups dried pinto beans (chick peas and black beans work with this recipe too)
  • 2+ quarts  water
  • 1 small onion
  • 3-4 cloves of garlic
  • 2-3 tablespoons sofrito (or add extra onion, garlic and fresh cilantro)
  • 2 tablespoons tomato paste- to thicken (diced tomato will work too!)
  • salt to taste

1.  Soak 2 cups of dried beans in water overnight (or at least 4 hours)

beans in water to soak

2. Drain beans and add to heavy pot (changing water is supposed to reduce gas)

drain beans

3.  Add about 2 quarts of water to soaked beans and bring to a boil

beans in pot4.  Boil beans until soft (about 1 hour)

boiling pintos5.  Meanwhile, chop onion and crush garlic.

garlic and salt in pilon

6.  Saute with 1/4 cup extra virgin olive oil

saute garlic and onion7.  Once beans are softened, reduce heat.  Add sauteed onion & garlic and tomato paste.

onion and tomoto added to beans8.  Last but not least, add the sofrito and salt to taste.

adding sofritoAccompany with brown rice or quinoa, add to a quesadilla, serve with chips… Whatever you choose, this is a quick, easy and tasty recipe.

My favorite meal:

favorite meal
Collard greens, brown rice and pinto beans

Bacalaitos

No, I had no business making these on a hot July day.  For some reason I was craving them…  Nothing compares to bacalaitos (cod fish fritters) deep fried and eaten seaside in Puerto Rico.  Alas, I had to give those up when I gave up pork (they are fried in lard, yes, lard).

Unfortunately, the other thing is that I don’t think I’ll be in PR anytime soon.  I remember when I was there with my husband several years ago we searched far and wide (as far and wide as you can go on an island 110 miles long) for bacalaitos fried in oil.  I asked a woman at one of those seaside kiosks and she scoffed at me saying (in Spanish, of course), “Oil? Oil is too greasy!”  Oil, greasier than lard.   Imagine that!

The other thing about my Puerto Rican brethren (besides the annoying use of lard in everything) is the use of Sazon Goya.  When I was younger I was taught this was an essential item in our cuisine.  That is, until I found out that it is basically MSG and food coloring.  Trust me, you can make it just as good (or better) using plain ol’ garlic, onion and salt.  With some adobo and sofrito (made with organic and/or fresh ingredients) you can’t go wrong.  This recipe is really easy and you can adjust it to your liking.

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon Puerto Rican adobo seasoning
  • 1- 1 1/2 cups water*
  • 1 teaspoon (or more)  sofrito
  • 1/2 cup (or more) of soaked, shredded and deboned Bacalao (salted Cod Fish)
  • sea salt ( to taste)
  • oil for frying

Soak the salted cod overnight (or at least 5 hours).  Change the water at least twice.  Boil for 10 minutes and drain.  Shred into smaller pieces and remove bones.  Set aside.

Mix the dry ingredients.  Add water and mix well.  Next, add sofrito and fish then stir.  (Check the batter to see if it needs salt and add to your liking).

(Some people refrigerate the batter for an hour before hand. I didn’t and it was fine, just thought I’d share…)

Heat canola oil on high and then reduce the heat to medium once the oil is ready.  (Test the oil by dropping some batter into it to see if it bubbles.)  Spoon the batter into the hot oil and cook for 1-2 minutes.  Turn the fritter over once bubbles start to form on the top (again, like pancakes).  For the best consistency and flavor, let them brown just a bit.

Drain on paper towels and serve hot!  Enjoy!

* Use only 1 cup of water if you want the fritters to be thicker. Some people like using less water and less fish-  reminding me of Jamaican cod fritters.  The way my family makes them is with more water and more fish- like lumpy pancake batter.  I encourage you to experiment with it!