Tag Archives: sofrito

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.


xo Eloiza


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


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!


I had this dish at my Egyptian friend, Hala’s house one evening.  She shared her recipe and I experimentemoussaka ingredientsd with it.  This is my version of the Middle Eastern version…

This versatile stew is great warm or cold and can be served with crusty bread, pitas, rice or pasta.

  • 1 eggplant
  • 1 medium onion
  • 4-5 crushed garlic cloves
  • 2 bell peppers
  • 2 carrots
  • 4-6 oz mushrooms (baby bella)
  • 2 zucchini (or yellow squash)
  • 1 1/2 c diced tomatoes (fresh or canned)
  • 2-3 tablespoons tomato pastecooking moussaka
  • 3 tablespoons sofrito
  • 1/4 c balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1 cup water or veggie stock
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 tsp oregano

Cut all vegetables into bite-sized chunks (I cut as I go along).*

Heat olive oil in medium-sized pot (medium-high heat).

Add chopped onion and crushed garlic and cook until onions translucent.

Add eggplant and balsamic vinegar.   Then add 1/4 cup water or veggie stock so it doesn’t stick or dry out 1/4 c.

Add diced tomatoes, sofrito & spices.

Add  carrots and peppers plus 1/2 c of water (or stock) .

Add tablespoon of tomato paste to help thicken and mix well.

Turn down heat and let simmer.

Add chopped zucchini, mushrooms  & remaining liquid and stir.

Continue to simmer for 10-15 minutes to allow flavors to blend together.


*The vegetables that need the least amount of cooking time get added last.

Creamy Coconut Kale with Noodles

kale with coconut milk, garlic and gingerThis is another creation using sofrito.  I enjoyed the kale with coconut recipe and  noticed my kids liked it too.  I wanted to incorporate the kale into a meal that everyone in my family would enjoy (I added the shrimp  for my spouse- if you’re vegan then nix that part!).  This meal is tasty both warm and cold.  The coconut milk makes it creamy and decadent without any dairy.

This is what you’ll need:

2 bunches lacinato kale

6- 8 cloves crushed garlic

1 tablespoon chopped fresh ginger root

1/2 cup extra virgin olive oil

2 cups light coconut milk ( 15 oz can of organic & unsweetened)

1 teaspoon sea salt

3 limes

16 oz package rice noodles (or less)

2-3 tablespoons sofrito

1 lb uncooked, peeled jumbo shrimp (optional)

pinch of cayenne

Step 1

In a large pot, put water to boil.  Add teaspoon of oil, if desired.  Put frozen shrimp to defrost in colander in sink.

Step 2

Using a large, sharp knife cut kale crosswise v-e-r-y thinly.   On medium heat, saute garlic in 1/8 cup olive oil.  Add fresh ginger and stir. After 4-5 minutes (being careful that garlic doesn’t burn) add rinsed, chopped kale.  Stir to coat kale with the garlic oil.  Reduce heat to medium-low and add 1 cup coconut milk.  Cook for 5-10 minutes until greens are soft.  Last, add salt and juice of 1/2 lime.  Set aside.

Step 3

Add pasta to boiling water and cook for 7-10 minutes or until done.  Do not overcook.  Remove noodles from heat, drain and rinse.  Put back in large pot.  Add sofrito and  remaining coconut milk  and mix well.

Step 4

In large decorative bowl, combine noodles and kale and mix well.  (You may want to cut noodles into smaller pieces for young children.)  Set aside.

Step 5 (optional)

Rinse  and drain shrimp,  making sure they’re defrosted fully.  In a large  skillet, heat 1/4 cup olive oil over medium heat. Cook 3- 4 cloves of crushed garlic 1 or 2 minutes or until softened, not browned.   Add shrimp, salt and cayenne. Cook until shrimp are pink and firm.  Do not overcook. Turn off heat and add juice of 1/2 lime.

Garnish with slices of lime and enjoy.

Creamy Coconut Kale with Noodles

Recipes Using Sofrito

Here are links to the variety of recipes on this blog that use sofrito.  These can be made without this convenient mixture of cilantro, peppers, garlic and onion- using sofrito just make the recipes easier and more delicious.  I recommend you make a batch and reserve in separate containers- you can keep one in the back of your fridge for when you need and the others in the freezer.  The more recipes you discover and invent that use sofrito the more often you’ll need to make it!

Enjoy! And please share YOUR recipes…

Creamy Coconut Kale with Noodles

Hearty Soup

Bacalaitos (Cod Fish Fritters)

Black Bean Recipe

Vegan Feast

Pinto Beans

Thai Cole Slaw

Garbanzos and Brown Rice

Thai Gumbo

Homemade Guacamole

Middle Eastern Moussaka (eggplant based “cooked salad”)