Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 14 of 76)

GREEK PASTA SALAD

August 2, 2023 / / 0 Comments

This is a unique Summer salad tailor made for this current weather. It’s fast, easy, and delicious. I got the recipe years ago from someone who called it ‘Greek Pasta Salad.’ The recipe calls for fresh broccoli, but you can also use frozen broccoli. The other prime ingredients is feta cheese which, in our family, we love.

The dish contains, preferably, round or small pasta such as bow-tie (farfalle),  elbows or wagon-wheel. We did it with radiatore, and it came out great.

GREEK PASTA SALAD

Ingredients:

 8 ounces small pasta (3 cups)
½ of a large bunch broccoli, stems peeled and cut in chunks, florets cut in bite-sized pieces,  about 3 cups.

DRESSING:
½ cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, peeled and minced
Salt and ground black pepper to taste
1 can (16 ounces) chick-peas, rinsed and drained
1 can or jar (6½ ounces) pimentos, drained and cut in thin strips
4 ounces feta cheese, crumbled (1 cup)

Instructions:

  1. Cook pasta according to package directions, adding broccoli 2 to 3 minutes before pasta is done. Drain in a colander, rinsing under cold water.
  2. Whisk dressing ingredients in a large bowl until blended. Add pasta and broccoli, then chick-peas, pimentos and feta cheese. Toss to mix and coat. Serve immediately
    Yield: 4 servings.

STUFFED ZUCCHINI WITH MEAT

July 31, 2023 / / 0 Comments

STUFFED ZUCCHINI WITH MEAT

I’ve had stuffed zucchini dishes before, but not this version. This is the Lebanese method of stuffing zucchini with meat. For full disclosure, this dish is from a cookbook I’ve had for years, Lebanese Delights by Raymonda khoury Naaman. It has become one of my go-too volumes when I want to impress friends and neighbors by serving a Middle Eastern meal.

The recipe is simple enough, sautéed zucchini with meat cooked with various spices. The recipe ingredients says use “lean ground meat.” We deciphered that to be beef, lamb or pork, your choice. You can  even make it with ground chicken or turkey. As an accompaniment we served it with another recipe from Ms. Naaman’s cookbook, Cooked Rice. This dish uses vermicelli noodles as an ingredient, thus it reminds me of Syrian rice, which is prepared the same way.

Enjoy this meal from a culture and cuisine thousands of years in the making.

STUFFED ZUCCINI WITH MEAT
(Koussa Ablama)
Serves 6

Ingredients:

2.2 pound small zucchini, about 5-6 zucchini
1 pound ground meat
4 tablespoons pine nuts
2 medium chopped white or red onions
1 tablespoon butter
4 tablespoons vegetable oil (Note: we substituted olive oil)
2 tablespoons tomato paste
2 cups water
Salt, pepper and cinnamon as desired

Preparation

Wash the zucchini, cut off the stems and hollow them using a zucchini cutter or potato peeler. (Note: you can also use an ice cream cone scooper. In fact, we found this easier when scooping out the zucchini flesh).

Melt the butter in a frying pan; add 2 tablespoons of oil and sauté the zucchinis.

Fry the pine nuts in 2 tablespoons of oil; add the chopped onions and fry until golden in color. Add the meat, salt, pepper and cinnamon and keep frying until the meat is cooked.

Fill the zucchinis with the meat mixture and place them in a pot. Add the tomato paste (dissolved in 2 cup of water) and cook on high heat until done (about 20 minutes).

Serve hot with rice on the side.
(Recipe given bellow)

COOKED RICE
(Riz Mfalfal)
Serves 6

Ingredients:

½ cup vermicelli
1 tablespoon butter
1 tablespoon olive oil
2 cups water
1 cup rice
Salt as desired

 Preparation

Heat the butter and oil in a cooking pot. Add the vermicelli  and fry until golden in color. Add 2 cups of water, salt, and bring to a boil.

Rinse the rice with water, drain it, then add it to the boiling water. Cover the pot and let it boil for another minute, Reduce the heat and simmer until the rice is done.

Turn off the heat and let it stand for 2 minutes,

 

CHICKEN WITH TURMERIC

July 20, 2023 / / 0 Comments

This is one of my creations that I made up up at the spur of the moment. I had a whole chicken on hand, and what to do with it? Well, why not cook it in a sauce that I haven’t done before? Turmeric came to mind. Turmeric, as a spice, and medicine, has been used for thousands of years. As a medicine, it’s  been used for pain management and to aid in digestive issues. It is a major ingredient in curry powder. It’s mildly fragrant and has a slight ginger-like taste. I’ve used it many times to enhance and add color to a variety of dishes So, I paired it on its own with chicken. This result was marvelous: chicken cooked in said  sauce and, as we did it, served over quinoa. You can also serve it with rice or  couscous,  even over pasta. With a light red wine such as Valpolicella, Barbera or Beaujolais (slightly   chilled), it hits the spot.

CHICKEN WITH TURMERIC

Ingredients:

1 fryer chicken, 2½ to 3 pounds, cut into serving pices
½ cup olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
1 tablespoon fresh chopped oregano leaves or 1 teaspoon dried
2 cloves garlic, peeled and minced
4 tablespoons butter
4 tablespoons flour
2 cups chicken broth
2 tablespoons tomato paste
1 tablespoon turmeric

Instructions:

  1. Rinse chickens pieces under cold running water and pat dry with paper towels.
  2. Mix olive oil, vinegar, salt, pepper, oregano and garlic. Pour over the chicken and rub seasoning thoroughly into chicken parts. Set aside.
  3.  Meanwhile, melt butter in a large pot or saucepan over low heat.
  4.  Add flour and whisk for 5 minutes.
  5.  Add chicken broth, and whisk over medium heat, until the mixture starts to thicken and bubble, about 5-7 minutes.
  6.  Add chicken, tomato paste and turmeric. Stir to combine. Cover and cook until chicken is tender, about 15-20 minutes. Serve immediately.
    Yield: -6-4 servings

SPINACH AND BLUE CHEESE SALAD

July 14, 2023 / / 0 Comments

This is a salad dish that is tailor made for the dog days of Summer. You know, those times when the thought of cooking over a hot stove, even with AC, is just unbearable. It’s a quick, jiffy recipe that goes great with a hearty, crusty loaf of bread and a lightly chilled white or rosé wine. It calls for blue cheese as the main staple (along with spinach). Any good blue cheese will do be it Danish, Stilton, Gorgonzola or Roquefort. So, beat the hot Summer blues and enjoy this treat.

SPIANCH AND BLUE CHEESE SALAD

Ingredients:

1 bunch or package fresh spinach, about 10 ounces
3 ripe tomatoes (about 1¼ pounds), washed and cut into wedges
4½-oz. piece blue cheese, crumbled
1½ tablespoons Dijon mustard
Salt and ground black pepper to taste
2 tablespoons red-wine vinegar
6 tablespoons olive oil

Instructions:

  1. Wash spinach under cold running water and pat dry with paper towels, or dry in a salad spinner.
  2.  Place spinach on a salad platter. Arrange tomatoes on top. Sprinkle cheese over the tomatoes and lettuce.
  3.  Mix the mustard, salt, pepper, vinegar and olive oil in a bowl or cruet bottle. Spoon this dressing over the salad and serve immediately.
    Yield: 4-6 servings.

RATATOUILLE NIÇOİSE

July 10, 2023 / / 0 Comments

Ratatouille is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as Ratatouille Niçoise. This version is very popular in the Riviera and be be served hot or cold. It can be served as an appetizer or, as we did this time, as a meal with Spanish yellow rice. It makes for a great vegetarian dish that even carnivores will love.

Note that in the recipe below I like to add a yellow bell pepper. If desired, you can substitute a green or red one.

RATATOUILLE NIÇOÍSE

Ingredients:

1/3 cup olive oil
3 cloves garlic, peeled and chopped
1 large onion, peeled and sliced
2 zucchini, well scrubbed and sliced
1 small eggplant, peeled and cubed
3 tablespoons flour
1 yellow bell pepper, seeded and cut in strips
1 (15-oz) can Italian plum tomatoes, drained and chopped
Salt and freshly ground black pepper to taste
1 tablespoon capers

Instructions:

  1. Heat oil in a large skillet or frypan over medium heat. Add garlic and onion, and sauté until the onion is transparent.
  2.  Add zucchini, eggplant and bell pepper. Cover and cook slowly about 1 hour.
  3.  Add the tomatoes and simmer, uncovered, until the mixture is thick. Season with salt and pepper. Add capers during the last 15 minutes of cooking. Serve hot or cold.
    Yield: 4 servings.

PORK AND BROCCOLI TOSS

July 3, 2023 / / 0 Comments

 

This was a recipe of convenience. I happen to have some ground pork on hand, as well as a head of broccoli. So, I decided to make a pork and broccoli toss. Simple enough, Except that I gave it an Asian flavor, adding soy sauce, sherry and gingerroot. I’ve discovered that ground beef and ground pork are almost always interchangeable. This recipe can work with both or, if preferred, you can substitute ground chicken or turkey for the meat. You can even do it with frozen broccoli if the fresh stuff is not available. Also, I included some sliced almonds for an added touch.

This dish goes good with plain boiled  rice. This time around, we coupled it with soba noodles; and it was just as good.

PORK AND BROCCOLI TOSS.

Ingredients:

1 medium head broccoli
2 tablespoon peanut oil
1 pound ground pork
2 cloves garlic, peeled and finely minced
1/3 cup water
2 tablespoons soy sauce
1 tablespoon dry sherry
½ teaspoon peeled and finely chopped ginger
2 teaspoons cornstarch
2 tablespoons cold water
¼ cup sliced almonds

Instructions:

  1. Rinse broccoli under cold running water. Remove stems and cut into small pieces; and cut florets into medium pieces.
  2.  In a wok or saucepan, heat peanut oil. Add ground pork over medium-high heat and stir fry until browned. Add broccoli and garlic, and cook for about 2 minutes.
  3.  Add water. soy sauce,  sherry and ginger. Cover and cook over moderate heat for 15 minutes.
  4.  Combine cornstarch and water. Add  pork mixture. Add almonds and cook, stirring constantly until mixture is thick and bubbly. Cook 1 minute more and serve.
    Yield: 4 servings.

 

PERA CON RON (Pears with Rum)

June 29, 2023 / / 0 Comments

This is a marvelous dessert that combines combine two of my favorites, pears and rum. Simple enough. Pera con Ron (Pears with Rum) brings that final, sweet tough to an evening meal, or you can have it as a treat anytime desired. It combines rum, honey and walnuts in majestic style. Let me add that this works best with dark rum. I’ve tried it with light rum, and it’s not the same. In this case, Puerto Rican dark rum is the best. Also, don’t worry about getting tipsy.  The alcohol content evaporates during cooking so that only the sweet flavor of the liquor remains.

So, make something extraordinary for family and friends today, be it a grand conclusion to dinner or lunch (not to mention brunch). You’re gonna like this one.

PERA CON RON
(Pears with Rum)

Ingredients:

6 ripe pears
2 tablespoons dark rum
½ cup honey
3 tablespoons water
4 tablespoons chopped walnuts
2 tablespoons water

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Rinse pears under cold running water and pat dry with paper towels. Slice in half.
  3.  Combine rum, honey and 3 tablespoons water.
  4.  Arrange pear in baking pan and spoon rum mixture into center of each half.  Sprinkle with walnuts. Put 2 tablespoons water in bottom of pan. Bake for 20 minutes.
    Yield: 4-6 servings.

SAUTẺED SPLIT CHICKEN WITH MUSHROOMS

June 26, 2023 / / 0 Comments

 

This recipe is something I thought up at the spur of the moment. I had a fryer chicken on hand and figured I needed to do something innovative with it. So why not split the sucker in half and sauté it with mushrooms? (which I also had on hand). The result wasn’t that bad. With rice, or a grain like couscous or quinoa, it makes for a perfect dish. You can even serve it over pasta. If you like the chicken as is, a good crusty loaf of bread would be ideal.

Note that the recipe calls for ¼ cup white wine of your choice. I normally prefer dry white wine. But, if you like something sweeter you can use a rosé, or Rhine wine or, if you have it around and want to splurge, sauterne wine or madeira.

Also, this dish (one chicken) yields 2 servings. In desired, you can double the recipe (with 2 whole chickens) and serve 4.

SAUTÉED SPLIT CHICKEN WITH MUSHROOOMS

Ingredients:

1 whole fryer chicken
½ cup butter
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
¼ pound mushrooms, washed and slice thinly
1 Tablespoon fresh, chopped fresh oregano leaves or 1 teaspoon dried
Salt and ground black pepper to taste
¼ cup white wine of your choice (see above)
2 tablespoons fresh chopped parsley

Instructions:

  1. Rinse chicken under cold running water and pat dry with paper towels. Split into halves.
  2. Melt butter in a large skillet or frying pan. Add onion and garlic and and sauté over medium heat about 2 minutes.
  3. Add chicken halves, salt, pepper and oregano, and cook, turning, until chicken is browned. If needed, you can add more butter while browning.
  4.  Stir in mushrooms.  Add wine, stir to mix ingredients, cover, lower heat to simmer 10 minutes. Sprinkle with parsley and serve immediately.
    Yield: 2 servings.

 

 

SWISS BAKED FISH FILLETS

June 22, 2023 / / 0 Comments

 

Being a seafood lover, I’m always on the lookout for distinctive ways to cook fish. That being the case, the following recipe, Swiss Baked Fish Fillets I got from as old cookbook on my shelf: Cooking Time Around the World. It’s a cookbook published way back in 1982 by the International Council of Jewish Woman. I do not know if this tome is still in print; but it’s one of my go-to books when I need a good international dish from wherever.

What I like about this recipe is it’s simplicity. All you need is sour cream, Swiss cheese, mustard and scallions, and you have a luscious dinner. In this case, Swiss’s style. This rendition goes great with a gain, be it rice or other, or as we did it this time, over pasta (elbow noodles). It’s filling, and it hits the spot. So, enjoy this one.

 

SWIASS STYLE FISH FILLETS

Ingredients:

2 pounds fish fillets (any variety)
1 cup sour cream
½ cup slivered Swiss cheese
1 teaspoon mustard
Salt and ground black pepper to taste

Instructions:

  1. Preheat oven to 425 degrees.
  2.  Lightly grease a 2½-quart shallow baking pan or dish (we prefer cast iron). Arrange fish in pan. In small bowl combine rest of ingredients. Spread over fillets.
  3.  Bake about 20 minutes until fish is opaque and flakes easily. To brown surface, place baking pan under broiler for 1-2 minutes.
    Yield: 4-6 servings.

SPINACH SOUFFLE

June 20, 2023 / / 0 Comments

I’m going to issue a challenge to all you folks out there who hate spinach, whether a child or adult. Try this spinach recipe and, if after tasting it, and you still don’t like spinach, you can call me a jackass. Lord knows I’ve  been called worse. But I’m certain that, after all the preparation, which is minimal, and savoring this dish, you’ll come to love the suckers. Yes, I am deadly sure that this Spinach Soufflé will win you over.

This recipe can be savored as an appetizer with some good ole chips, or as dinner with a crusty loaf of bread, or with a grain, be it rice or other. This time around we served it with  farro,  that chewy, nutty tasting type of wheat that’s been cultivated in the Middle East and Mediterranean for thousands of years. This dish will also go great with pasta. So, your recalcitrant kids can have a whale of fun stringing it with spaghetti and swinging it around.

SPINACH SOUFFLÉ

Ingredients:

2 packages frozen chopped spinach
1 cup sour cream
½ teaspoon turmeric
2 dashes nutmeg
½ teaspoon lemon juice
Dash of Tabasco sauce ( or to taste)
½ cup bread crumbs
2 tablespoons butter

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Cook spinach according to package directions, and drain.
  3.  In a small bowl, blend well with remaining ingredients except bread crumbs
  4.  Pour into buttered, shallow 1-quart casserole or baking pan (we prefer cast iron). Sprinkled with bread crumbs. Top with butter in small pieces over top and bake 30 minutes. Serve hot.

 

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