Cooking

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Puerto Rican Bacalao Guisado (Stewed Salted Cod)

Published May 13, 2020 by aspooniesmakeupbag

Hey doll hey!! How’s your day/night going? Great I hope.

I’m cooking to you with another family recipe. Tonight’s menu is Bacalao Guisado (Sewed Salted Cod). So let’s get started:

 

*day before prep: rise off the salt from the Cod and place the cod completely submerged in cold water in a bowl. change the water every 2 hours and then change the water right before bed and place the bowl in the fridge over night (for less salty taste prep the fish 2 days before changing the water every 2 hours and storing the cod in water over night in the fridge)

Ingredients:
1. 1 pound Salted Cod (can use Salted Pollock if you can not find Salted Cod)
2. 2 Tablespoons Adobo
3. 2 Tablespoons Onion Powder
4. 2 Tablespoons minced garlic
5. 2 Tablespoons Tomato Bouillon with chicken flavor
6. 1 teaspoon Cumin
7. 6 Tablespoons extra virgin olive oil
8. 1 medium green bell pepper (cut into bite sized pieces)
9. 1 medium yellow onion (diced)
10. 1 – 8 ounce can of tomato sauce
11. 1/4 cup of hot water
12. 1 teaspoon ground bay leaf (or 3 whole dried bay leaves)
13. 1 packet of sazon
14. 6 to 8 Tablespoons sofrito

Dirrections:
1. Boil the cod in plain water for 2 hours
2. Drain the water and flake the fish into pieces (should resemble canned tuna when finished)
3. Heat 2 Tablespoons of the extra virgin olive oil in a pan over medium high heat
4. add to the pan the green bell pepper and onion and saute until caramelized
5. add to the pan sofrito and cook for 2 minutes stirring constantly.
6. add to the pan the flaked cod and cook for an additional 2 minutes stirring constantly.
7. add the rest of the oil and all the rest of the ingredients minus the water cooking for 5 minutes and then add the water and turn the heat down to medium low, cover and cook for 10 minutes (stirring occasionally)

Serves 4 people … need more? just double the recipe.

* Note: My husband likes to have green pepper and onion in every bite, traditionally the green peppers and onions are julienned thinly, also he likes a drier Bacalao Guisado so we don’t add much water … for more of a saucy stew add 1/2 a can more tomato sauce and 1/4 cup more of water)

Serve over a bed of white rice and garnish with fried plantain chips

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Well, that’s it dolls. Hope, if you try this dish you love it as much as my hubby does.

Hope you enjoy the rest of your day/night and that you are in good spirits and health.

Remember dolls…. Save a spoon for a bit of lipstick.

XOXO

My Puerto Rican Carne Guisada Recipe

Published May 5, 2020 by aspooniesmakeupbag

 

Hey doll hey!!! How’s your day/night going? Great I hope. Mine was OK but now I feel  heap of pain… I’ll be going to be soon and hopefully I can have a good night sleep.

Today I’m posting another Puerto Rican recipe….. Carne Guisada…. So let’s get started…

*  NOTE: I typically use 2 pounds beef chuck (cubed) for this dish, however they were out at our market the past few times I’ve made this dish so I have been using 2 pounds beef bottom round (sliced like for fajitas) that I cut down into bite sized pieces. I also ran out of peppers and beer so I didn’t not include it in tonight’s supper*

This recipe makes 6 servings.

YOU WILL NEED:

Seasonings:

  1. 1 packet of sazon
  2. 1/2 Tablespoon Cumin
  3. 1 Tablespoon Tomato with Chicken Flavor Bouillon
  4. 2 Tablespoons of Adobo
  5. 3 bay leaves (or 1 teaspoon of ground bay leaf)
  6. 1 Tablespoon garlic powder
  7. 1 Tablespoon onion powder
  8. 1 Tablespoon Beef Bouillon

Mise en place:

  1. 2 pounds beef chuck or beef bottom round: sliced into bite sized pieces
  2. 2 medium sized potatoes: diced into bite sized pieces
  3.  1 medium green bell pepper: diced into same sized pieces as potatoes
  4. 1 medium red bell pepper: diced into same sized pieces as potatoes
  5. 1 medium onion: diced

 

Wet ingredients:

  1. 1, 8 ounce can of tomato sauce
  2. 2 Tablespoons of olive oil
  3. 1/2 Cup Sofrito (I have a recipe for homemade Sofrito)
  4. 2 Tablespoons Vinegar
  5. 1 1/2 Cups of water (for a more robust flavor I use 1 1/2 Cups of Lager Beer instead)

DIRECTIONS:

  1. Put 2 tablespoons of olive oil into a pot and add the beef, brown in batches for 5 minutes or until the beef is golden. Once all beef is browned remove the beef and set aside …. retain the oil.
  2. to the oil now add the sofrito and cook in the oil for 1 minute
  3. add all the seasonings and tomato sauce to the sofrito
  4. add the browned beef, potatoes, peppers, and potatoes to the pot
  5. simmer on medium low for 10 minutes and then add the water and vinegar
  6. cover and simmer for 30 minutes (stirring occasionally)
  7. turn heat off and rest for 5 minutes.
  8. serve over white rice

 

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at the end of cooking while the stew is resting you can add 1/2 cup of water if you like a runnier sauce base … Hubby like’s his sauce base thicker so I never add any more liquid. * NOTE do not add anymore beer if you have tried this recipe … to thin out the sauce base make sure you use water for this step.

Well dolls… That’s all for now. I hope you enjoy the rest of your day/night and that you are in great spirits and health.

Remember …. Save a spoon for a bit of lipstick.

XOXO

Homemade Puerto Rican Sofrito

Published April 26, 2020 by aspooniesmakeupbag

Hey doll hey!! How’s your day/night going? Great I hope. Today was market day and I noticed I was running low on a staple in our house called Sofrito (a sauce used as a base in most Latin American and Spanish cooking). Our style of Sofrito is different from the Italian version of soffritto (which is Onion, Celery, and Carrot and is the base to all the yummy Italian foods you know and love).

Latino Sofrito is more of a highly fragrant herb paste and is typically fried in some olive oil before being added to our savory dishes … Intrigued yet? Then let’s begin ….

This will 1 and 1/4 gallons of Sofrito… Not ready to commit to that much Sofrito yet? No worries at the end of this post I will give you an alternative for making just enough for 12 ounces (enough for 12 meals) …once you try this base you will be hooked and the smell is so amazing too.

*NOTE* My version of Sofrito is missing 1 ingredient than most Puerto Ricans use… I don’t use aji dulce (sweet perennial peppers)…. I don’t like them much and I almost always end up mistaking them for scotch bonnet peppers which causes my Sofrito to come out way too darn spicy… I prefer to add my heat little at a time … and I don’t like spicy for every dish so I just simple omitted that 1 ingredient from my Sofrito and I’ve been making it like this for over 20 years.

So… let’s jump into the how to ….

You will need:

A big container to store the Sofrito while you work and a laddel. I use a 5 Quart sauce pan and my all time favorite Wonder Woman popcorn bucket. *NOTE* You will also need about 10 small to medium sized plastic food-storage containers to store the Sofrito in.

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A blender or a food processor … I prefer the blender because it makes quick work  this process and it makes the paste a lot finer which I like.

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5 Large red bell peppers and 10 medium green bell peppers (or you can use 6 Large green bell peppers) ….. Cut up the red and green peppers into 2 to 4 inch chunks

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2 containers of garlic cloves … it has to be peeled and whole garlic cloves

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4 bundles of Cilantro (Coriander leaves). Make sure to rinse this thoroughly to get all the sand out. Then chop the leaves down (similar size to the peppers and onions)

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4 packs or bundles of Recao (some call this herb Culantro). Make sure to rinse this thoroughly to get all the sand out. Then chop the leaves down (similar size to the peppers and onions)

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4 to 6 large Spanish onions. Cut the onions into similar sized chunks s the peppers.

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5 cups of filtered or bottled water (do not use tap water)

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Into the blender we go …
1. Add a few handfuls of red peppers, green peppers, onions, and garlic into the blender.       
2. Add a small amount of the water (maybe about 1/2 a cup … I just eye ball it) into the blender and puree on high.
3. Add a bit more water (again about 1/2 a cup more or less) and a handful of the Cilantro and Recao and once again into the blender and puree on high.
4. Keep repeating these steps until the blender is full. Dump the mixture into whatever reseptical you chose to use.
5. keep repeating steps 1 through 4 until you have incorporated all your ingredients together. It should look something like the above picture.

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Now all that’s left is to transfer the mixture evenly into your awaiting plastic food-storage containers. Now you can pop one of the containers into the fridge and the remaining containers into the freezer. *NOTE* Fresh Sofrito is good in the fridge for 4 months and 1 year in the freezer. Now, if you are into canning (i am not … I mess it up every time) this sofrito will last 2 years with canning it.

 

Now, what to do with all this yummy base???

In a pan heat up 2 to 4 tablespoons of olive oil (always use olive oil for this never use regular oil … it’s tradition after all … and I think the olive oil gives it a better taste … although I once used avocado oil (I just grabbed the wrong oil one day … and since I was stuck with it I used it) and that was pretty good too. Anyway I digress… heat up 2 to 4 tablespoons of Olive Oil and add 2 to 4 tablespoons of the Sofrito and fry it for a few minutes to get the flavors melding together.

You can use this base in anything… I use it in rice, stews, soups, and of course I marinate my meats with it (if you are going to marinate meat with it do not fry the Sofrito first, you want to make sure it’s raw when you marinate anything in it.)

So what you do is fry the Sofrito and than dump in whatever you are cooking and follow the directions on how to cook whatever it is … for instance If you want to make Spanish rice you fry up the Sofrito and then dump in your rice, beans, and whatever other seasonings you want mix it all together and add the water to this … that Sofrito base will marry into the recipe like a dream. (don’t know how to make Spanish rice? No worries … I’m here for you doll …. I’ll be doing a small series on Spanish meals … Just give me a few days … I learned to cook the old school way … in other words… I do not use measuring cups or spoons … everything is by eyeball .. most Puerto Ricans have a saying …. “Boricuas don’t measure ingredients, we simply sprinkle and add until the spirits of our  ancestors come to us and whisper that’s enough my love”. So for me, I know what I need to put in and how much but I don’t know the measurements … but that’s not that bad … I can simple measure what I normally use and Bob’s Your Uncle … I’ll have a recipe that will be easy to follow.

OK … so still not ready to commit to the full monty? No worries here’s what you need to make 12 ounces……

1 large red bell pepper

3 large green bell peppers

2 big handfuls of garlic cloves

1 large Spanish onion

1 bundle of Recao (some call this herb Culantro)

1 bundle of Cilantro (Coriander leaves)

Enough water to mix everything together … You just add bottled or filtered water to the blend 1/2 cup at a time just enough to get the blender mixing everything well.

Chop up everything the same as above and add it to the blender adding water as needed to keep everything moving in the blender on puree.

and there you go … enough sofrito to last you 12 meals … Just store it in an air tight plastic container in the fridge for up to 4 months.

Keep in mind that if you make the gallon and 1/4 you will need to freeze the remaining containers until you need them …just take a container out of the freezer and let it thaw on the counter-top over night and then just pop it into the fridge and enjoy.

Well that’s all for now dolls… I hope you have a great rest of your day/night and that you are in good spirits and great health. Remember dolls … Save a spoon for a bit of lipstick.

XOXO

 

 

Cutting Corners When Spoons Are Gone

Published November 29, 2019 by aspooniesmakeupbag

Why hello there gorgeous, hope your day is going good.

I woke up this morning with so much energy ; yes the spoons were flowing today ; but by 6:00 pm I was totally ready to lay down. My spoons ran for the hills. This left me with a dilemma, feeding my family. I wanted so bad to just say “Let’s have sandwiches for dinner tonight” but I couldn’t bring myself to subject my family to a packed lunch for dinner, so I put on my big girl pants and pushed through the exhaustion.

I made streak and pasta for dinner and my secret weapon was the fact that the steaks were thin so they cooked fast and I used a boxed pasta that I hadn’t tried before.

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I purchased this for 98 cents at Walmart

This little gem not only makes it’s on sauce, it cooks in 10 minutes!!!

From start to finish dinner took me 10 minutes total we had a full meal … steak, salad, and pasta and it was tasty!!

I was so exhausted that I forgot to take a plated picture but believe me when I say  it was tasty.

We, as spoonies, often give ourselves too high of an expectation when it comes to taking care of our families that we forget that taking short cuts is in fact acceptable.

My family loved dinner tonight and I barely had much to do. I guess what I mean to say is don’t forget that you can take the easy way around when handling responsibilities. Our illnesses take so much from us, don’t let them take everything from us.  It is 100% acceptable to cut corners when you spoon supply is running low!

Baby steps …. that’s the key.

Well ta ta for now dolls. Remember to save a spoon or two for a bit of lipstick.

 

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