Oswald Rivera

Author, Warrior, and Teacher

Author: Oswald Rivera (page 10 of 83)

NUYORICAN PASTA FAZOOL

April 5, 2024 / / 0 Comments

We all know of Pasta fazool, that popular dish of pasta and beans traditionally served as a  soup. Normally, the beans used are cannellini, navy beans, or great northern beans; although I’ve come across variants where elbow macaroni or ditalini may be substituted. Recently, I had some canned white beans on hand, plus some bucatini pasta. So I made my own variation, adding some common Puerto Rican ingredients we have in our cooking. That being the case, I call this dish, Nuyorican Pasta Fazool. And it is not as soupy as in the traditional Italian version. I made it more of a sauce, to which I added spinach, which  I paired with the bucatini. Note that for this variation, you can use whatever string pasta desired, be it spaghetti, linguini, fusilli or even fettuccine.

With some crusty bread and a good red wine (or white, if preferred) you have a new take on an old favorite. And, yes, you can imagine where this is going. Add hoisin or soy sauce to the beans, and served over Asian noodles and now you have Chinese (or Japanese or Thai) Pasta fazool. You probably think, this is getting crazy here. But doesn’t the thrust of cooking involve innovation and experimentation?  As I ‘ve stated numerous times: let your imagination rule.

NUYORICAN PASTA FAZOOL

Ingredients:

1 pound (16 oz.) package bucatini or favorite pasta
1 bunch fresh spinach, about 1 pound
3 tablespoons olive oil
2 cloves garlic, peeled and minced
3 (15.5 oz.) cans white beans, drained
½ cup water
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 packet Goya Sazόn or Sa-zόn Accent

Instructions:

  1. Cook pasta according to package directions.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3. In a large pan or pot, heat oil on medium heat. Add garlic and cook briefly, stirring until just golden.
  4. Add the beans and  the ½ cup water. Season with salt, pepper and oregano. Add sazόn and cook about 5 minutes.
  5. Add the spinach and stir to combine. When the spinach has wilted, place cooked pasta in a serving dish. Top with bean/spinach mixture and serve.
    Yield: 4-6 servings.

SAUCED TOFU

April 2, 2024 / / 0 Comments

I call this recipe Sauced Tofu. Normally we would use oyster sauce or a soy sauce variant. This time we made our own sauce from scratch. The dish has  all the Boricua herbs we use in our cooking, so you could also call it Nuyorican Tofu.  Whatever name you give it, you won’t be disappointed. We also paired the dish with spinach and Chinese noodles; and we mixed it all in a wok. If you don’t have a wok, just cook the sauce in a large pan then add the cooked noodles  or favorite pasta to it.   And, if you prefer, you can pair the sauced tofu with rice. The possibilities are endless. It makes for a great vegetarian dinner. That’s what makes this dish so unique.

As mentioned in prior posts, it’s a good idea, even with extra firm tofu, to have it pressed before cooking.  Pressing the tofu squeezes out extra moisture, making it firmer and dryer which means you get a wonderfully crisp exterior when you cook it. Let me add,  if you’re using tofu as is, it doesn’t require pressing; but if you are sautéing or cooking it in a sauce, pressing is best. It also holds its shape better during cooking and ensures your seasonings won’t be diluted.  Pressing tofu is no big deal: wrap the block of tofu in a paper towel and put it on a large plate; then put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 minutes. The tofu will be about two-thirds its original thickness, and less than a ¼ teaspoon of water will have been removed. That’s it, now you can go on with the recipe.

SAUCED TOFU

Ingredients:

1 block tofu (usually between 14-16 ounces)
1 bunch fresh spinach, about 1 pound
16 ounce package Chinese noodles or favorite string pasta
Half a stick butter
¼ cup flour
1½ cup water (can substitute chicken or vegetable broth)
Salt and black ground pepper to taste
¼ cup dried oregano
1 clove garlic, peeled and minced
1 packet Sazón Goya or Sa-zón Accent

Instructions:

  1.  After pressing (see above),  rinse tofu under running water and pat dry with paper towels. Cut into bite-sized pieces, about ¼-inch.
  2. Cut off the thick stems of the spinach and discard. Rinse the spinach in cold running water to make sure it’s clean, and shred it in pieces with your hands.
  3.  Cook noodles according to package directions.
  4.  Meanwhile, in a wok, melt butter over medium heat. Add flour and stir to combine.
  5.  Add water or both and thicken, stirring constantly, into a sauce. You can add more water depending upon how thick you want it.
  6.  Add salt, pepper, oregano and garlic. Stir in sazón.
  7.  Add pressed tofu pieces and spinach.  Mix well until heated. Add cooked noodles, stir to combine and serve immediately.
    Yield: 4 servings.

 

 

 

 

 

 

MAPLE BUTTERNUT SQUASH

March 29, 2024 / / 0 Comments

Spring is here (in certain parts of the nation)  but squash is still available in stores. By that, I mean not only yellow squash but also butternut squash.

Butternut squash makes for a great side dish as well as a dessert. My wife makes great fried  chicken wings, and the Maple Butternut Squash I prepared was a wonderful accompaniment to the chicken wings. The recipe follows below. Let me add that you can make the dish as sweet as desired. Some folks add more maple syrup for instance, and more brown sugar. In our family we do not like squash overly sweet; but you may have your own ideas about it. Let your taste buds be your guide.

MAPLE BUTTERNTU SQUASH

Ingredients:

1 medium butternut squash
2 tablespoons butter
2 tablespoons maple syrup
1/8 teaspoon ground cinnamon
Dash of salt
1/3 cup chopped pecans
1 to 2 teaspoons brown sugar

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cut butternut squash lengthwise in half. Remove seeds and pulp.
  3. Cut into 1½-inch pieces. Place pieces in a pot with about 2 inches of water. Bring to a boil. Cover and steam on low heat for about 20 minutes, until tender. Remove and let cool slightly.
  4. Remove peel and put squash into a bowl. Mash with butter and maple syrup. Stir in cinnamon, and dash of salt to taste.
  5. Transfer mixture to a baking dish or 1-quart casserole. Combine pecans and brown sugar and sprinkle over the squash.
  6. Place in oven and bake for 20 to 25 minutes.
    Yield: 4 servings.

CURRIED LAMB CHOPS

March 27, 2024 / / 0 Comments

In 11/07/16 I posted a recipe on Lamb Curry. The recipe was mainly ground lamb in a curry sauce. Today’s dish follows in that  vein. I thought, if it can work for ground lamb, why not try it with lamb chops? Well, I happened to have some lamb chops and hand, and the result was fantastic. Let me add that the recipe can work with pork chops or even a good steak.  This time I served the lamb with Spanish yellow rice but any good grain will do; or you can pair it with the old stand-by, potatoes; or even serve it over pasta. Apart from being delicious, curried lamb chops is also a very flexible dish.

CURRIED LAMB CHOPS

Ingredients:

8 lamb chops or lamb loin chops, about 2 pounds (½-inch thick)
3 tablespoons olive oil
¾ cup chopped onion
1 clove garlic, peeled and minced
1 teaspoon curry powder
Salt to taste
1 tablespoon Worcestershire sauce
2 cups vegetable or chicken broth
2 tablespoons flour
¼ cup water

Instructions:

  1.  Wash lamb chops under cold running water and pat dry with paper towels.
  2. Heat oil in a large frypan or skillet.
  3.  Add onion and cook until onion is soft and translucent.
  4.  Add garlic, curry powder, salt, Worcestershire sauce, both and lamb chops. Bring to a boil, cover tightly, lower heat to medium-low and cook slowly 30 minutes.
  5.  Mix flour and water. Stir into lamb mixture to thicken. Serve curry with rice or favorite accompaniment.
    Yield: 4 servings.

TORTELLONI IN A TURMERIC SAUCE

March 21, 2024 / / 0 Comments

Tortelloni or tortellini? You say, “What?” We are all familiar with tortellini, the pasta normally stuffed with meat,  parmesan cheese and egg. I, on the other hand, prefer tortelloni, a larger keyhole-shaped pasta made from one round piece of dough.  It is a favorite in Northern Italy, and is normally stuffed with ricotta cheese, spinach, pumpkin or squash. Most of the time it’s served with a sage-infused butter. This time around we serve it with a turmeric sauce that gave it a piquant color and flavoring. It’s all a matter of taste. It you like tortellini, go with it. If not, tortelloni is always a good stand by. You’re choice. Either way, you won’t be disappointed.

TORTELLONI IN A TURMERIC SAUCE

Ingredients:

1 (20 oz.) package fresh tortelloni
½ stick butter
¼ cup flour
1½ cups water (or vegetable or chicken broth)
1 tablespoon ground turmeric
Salt and ground black pepper to taste
1 clove garlic, peeled and finely minced
¼ teaspoon oregano
2 tablespoons heavy cream
Parsley (for garnish)

Instructions:

  1. Cook tortelloni according to package directions.
  2. Meanwhile, heat butter in a large frypan or skillet. Add flour and stir to mix until you have a fine rue. Add water or broth, stirring constantly until mixture thickens. You may add more water or broth if you want a lighter sauce
  3. Add turmeric and stir to combine
  4. Add salt, pepper, garlic and oregano. Stir in cream and cook until heated.
  5.  In a large serving bowl, combine tortelloni and sauce. Garish with parsley and serve.
    Yield: 4 servings.

 

 

CURRIED GARBANZOS

February 13, 2024 / / 0 Comments

 

Garbanzo beans (or chickpeas) are a  popular staple in Nuyorican cuisine.  When we got to the North American mainland, we discovered curry, that piquant sauce seasoned with spices and popular in South Asian cooking. Naturally, we had to combine garbanzos with curry. This recipe is my own version; and it makes for a great vegetarian dish. Back on the block, we combine it with rice. This time around we served it with quinoa, that popular grain that originated in the Andean region of South America.

CURRIED GARBANZOS

Ingredients:

4 tablespoons butter
¼ cup flour
1 cup vegetable broth or water
¼ cup heavy cream
1 medium onion, peeled and sliced into thin rings
¼ teaspoon dried oregano
Salt to taste
2 teaspoons curry powder
2 (15 oz.) cans garbanzo beans, drained and rinsed

Instructions:

  1. Melt butter over medium heat in a large saucepan or skillet. Add flour and blend, stirring constantly.
  2. Stir in broth or water. Add cream and cook until sauce has thickened. Mix in onion, oregano and salt. Stir in curry powder and cook for 5 minutes. Note that if the sauce is too thick, you can always add a little more water or broth.
  3. Add garbanzos (chickpeas) and cook until heated through, about 3 to 4 minutes.
    Yield: 4 servings.

 

CROQUETAS DE CARNE (Meat Croquettes)

February 12, 2024 / / 0 Comments

Back on the block, this was a singular dish, mainly for a celebratory occasion. It’s Croquetas de Carne  (Meat Croquettes). Usually, the  recipe is made with beef; but you can substitute ground pork, lamb , turkey or chicken. Any good grade of meat will do. In Nuyorican cuisine we serve the  dish with parsley potatoes or rice.  But whatever accompaniment you want with it, it’ll be a marvelous  and inexpensive banquet.

Note that the recipe calls for deep frying. Any good quality oil will do, be it canola, safflower or sunflower oil. In the old days, th  folks would use lard.  Also, I’ll say it front: this recipe takes time and patience. You have to cook the meat, chill it thoroughly, dip it in bread crumbs, chill again, and then deep fry. Yet the results will be splendid. That’s why, back in Spanish Harlem, it was a special dish.

CROUETAS DE CARNE   t    (Meat Croquettes)

Ingredients:

4 tablespoons butter
¼ cup flour
1 cup milk
2 cups finely ground cooked beef
2 teaspoons lemon juice
Salt and ground black pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
Dry bread crumbs
1 egg, slightly beaten and mixed with 2 tablespoons water
Oil for deep frying

Instructions:

  1.  Melt the butter in a large frypan or skillet. Add milk and cook over medium heat until very thick, stirring constantly. Add beef, lemon juice, salt, pepper, parsley and oregano. Place in refrigerator and chill for 2 hours.
  2.  Remove from fridge and form into cylinders, pyramids or patties. While forming the croquettes it’s advisable to keep hands slightly wet. Dip into bread crumbs and then beaten egg. Dip into bread crumbs again. Place back in fridge and chill for 2 hours.
  3.  Fill a large skillet or fry pan with oil (by at least 1½-inches). Heat until very hot (385 degrees F.) and deep fry croquettes until brown.
    Yield: 4 servings.

 

 

 

CAMARONES CON CEBOLLA (Shrimp with Onion)

February 8, 2024 / / 0 Comments

This is a quickie fix-me-up dish—with a little bit of rum spirits. Easy enough to prepare: the shrimp is stir-fried just to doneness and smothered in onions. That’s it. And it goes great with rice or crusty bread. The only time consuming part of this thing is peeling the shell from the shrimp. Today you can find shrimp already peeled and deveined. If you’re purist, like me, it will be raw shrimp that has to be deveined. To each his own. The results will still be glorious.

Now, as to the rum used. You can use any good quality rum, preferably añejo. Let it be known that, as a Boricua, I prefer Puerto Rican rum. Let me add that if you’re a teetotaler, there is no fear of imbibing alcohol. While cooking, the alcohol dissolves and only the sweetness of the rum taste remains.

 

CAMARONES CON CEBOLLA
(Shrimp with Onions)

Ingredients:

¾ cup olive oil
2 medium onions, peeled and thinly sliced into rings
2 cloves garlic, peeled and crushed
2 pounds raw shrimp, shelled and deveined
1 tablespoon rum, white or gold
2 tablespoons fresh lemon juice
¼ teaspoon dried tarragon
Salt and ground black pepper to taste

Instructions:

  1. Heat oil in a large skillet or frying pan. Add onions and garlic, and sauté over moderate heat until onion is limp and transparent.
  2.  Add shrimp, rum, lemon juice, tarragon, salt and pepper. Cook, stirring constantly until shrimp turn pink (3 to 4 minutes).
    Yield: 4 servings.

INDIAN CAULIFOWER AND PEAS

January 30, 2024 / / 0 Comments

This is a great meal to have on a cold winter’s day. Yes, it’s a vegetarian dish—but don’t hold that against us, This is an Indian dish that takes cauliflower and peas to a new level, mainly because of the seasonings involved. It has chilis as an ingredient. If you don’t like it spicy, then you can  omit the chilis or cut  the amount in half.

The normal accompaniment to this dish is plain boiled rice.  That’s it.  This is a perfect  repast for when the weather outside is frosty, snowy or icy rain.  Enjoy this one—and make winter go away.

INDIAN CAULIFOWER AND PEAS

Ingredients:

3 tablespoons olive oil
1 teaspoon cumin seeds
1 or more died red chilis, broken in half
½ teaspoon turmeric
1 whole cauliflower, cut into small flowerets, including stalks and base, chopped
1 (16 oz.) package  frozen peas
Salt to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon sugar
Water

Instructions:

  1. In a large cast-iron frying pan, heat olive oil. Add cumin seeds and 1 red chili. When cumin seeds darken in color, add turmeric and stir. Keep stirring until turmeric burns easily.
  2.  As soon as the turmeric browns, add cauliflower and stir until  pieces are coated with oil and spices. Add peas, salt, coriander, cumin powder and sugar. Add a couple of tablespoons of water, reduce heat, cover and cook mixture in its own steam, stirring occasionally and sprinkling with water as needed. The cauliflower will cook in 10 to  12 minutes. Uncover and cook another 5 minutes or so until the vegetables dry out. If needed, add more salt or chilis to taste.
    Yield: 4-6 servings.

LEMON PORK CHOPS

January 24, 2024 / / 0 Comments

This is one of the easiest pork chop meals to prepare. Simply brown the chops, then steam them in water with some lemons. That’s it. It renders delicious pork chops with a great lemon sauce  that goes great with potatoes, or rice, or couscous, or by itself with a crusty loaf of bread. We paired it with herbed baked potatoes and it was GRAND!

Turn the lowly pork chop into a main dish that everyone will love. The recipe is a winner—see for yourself.

LEMON PORK CHOPS

Ingredients:

4 pork chops, preferably boneless, 1-inch thick
1 tablespoon olive oil
Salt and pepper to taste
¼ teaspoon powdered garlic (or to taste)
¾ teaspoon dried oregano (or to taste)
4 slices lemon (cut into rings)
1 cup water

Instructions:

  1. Select center-cut pork chops, 1-inch thick. Trim some of the fat that remains around the edge and melt in a large heavy skillet or frypan,
  2.  Drizzle chops with olive oil on both sides. Sprinkle with salt pepper. garlic and oregano. Add to skillet and brown on both sides over medium-high heat (about 5 minutes).
  3.  Top each chop with slice of lemon (may use 2 slices if the chops are large). Pour in water, bring to a boil, cover tightly and simmer on low heat until chops are very tender (about 30 minutes). Serve with pan juices.
    Yield: 4 servings.

 

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