Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 5 of 76)

TORTELLINI IN TUNA SAUCE

February 13, 2025 / / 0 Comments

This is one of those recipes that was a spur of the moment creation. I had some tortellini on hand, as well as a can of tuna fish.  So, how could I combine these items into a delicious family meal? Simple: make a sauce with the tuna to complement the pasta. This time around the pasta was Cheese and Spinach Tortellini. But any preferred pasta will work with this dish be it the aforementioned tortellini, or any good string pasta like spaghetti, linguini, capellini, etc.  By the way, in Spanish this dish is known as Tortellini con Salsa de Atún. With a loaf of hefty bread and a good Chianti, or favorite wine, it makes for fabulous beggar’s banquet (if you want to call it that).

Now, here is where we go into the weeds of the thing. For this recipe, any good spaghetti or marinara sauce will do. As you may have noticed, canned or jar sauces have gotten less and less per volume. This is the manufacturer’s way, thieves that they are. to undercut volume and charge more. Splendid capitalism at work. Today it is hard to find a 16-ounce jar of anything. If you can get it, more power to you. If not, you’ll have to settle for 15.9-ounce jar. Just the way things are in our glorious republic. Also, for this recipe, I find it good and convenient to add a packet of Sazón. This is a spice blend that is very popular in Nuyorican cuisine. It adds flavor and color to a dish. You can find it in most Hispanic markets. Goya makes a good product, or you can also acquire Sa-zón Accent, another favored brand.

TORTELLINI IN TUNA SAUCE

Ingredients:

1 package tortellini: (12 or 16-oz.)
3 tablespoons olive oil
1 small or medium onion, peeled and copped
2 cloves garlic, peeled and chopped
1 jar marinara or spaghetti sauce (see above)
Salt and ground pepper to taste
½ teaspoon dried oregano
1 packet Sazón (see above)
1 teaspoon capers

Instructions:

  1. Cook tortellini according to package directions.
  2.  While pasta is cooking, heat oil in a large skillet or frypan (we prefer cast iron) over medium heat.
  3.  Add onion and garlic and stir-fry until onion is soft and translucent.
  4.  Add marinara or spaghetti sauce. Season with salt, pepper and oregano.
  5.  Stir in Sazón and capers. Cook until heated through, about 5-8 minutes.
  6.  When tortellini has cooked, drain, place in a serving dish (or same pan you used for cooking). Pour sauce over pasta and serve.
    Yield: 4-6 servings.

BLACK SPAGHETTI (or linguini)

February 7, 2025 / / 0 Comments

We call this dish Black Spaghetti (or linguini) because it comes out in a black hue due to the squid (and its ink) used in the cooking. In our culture we call it Spaghetti Negro. In effect, this is similar to our Black Rice recipe which is also very popular in our cuisine.  If interested, you can look up the post featuring Black Rice with Sausage (12/19/14). As noted, in both recipes, the prime ingredient is squid, which, these days, you can get in Asian or Latino stores and, even some supermarkets. The most popular is the Goya brand that comes in 4-ounce cans. In this instance, the only difference is that we’re combining the squid with pasta, specifically, spaghetti, or linguini if that’s your preference. If desired, you can also use round pasta like orzo or Radiatore. Your choice.

Note that this recipe calls for aji dulce, or sweet chili pepper (not the hot kind). These can be found in fine food stores or Latino and Adian markets.

BLACK SPAGHETTI
(Spaghetti Negro)

Ingredients:

1 pound package spaghetti or linguini
2 teaspoons olive oil
2 ounces lean cured ham, washed and diced
1 small green pepper, cored, seeded and chopped
½ cup chopped onions
2 cloves garlic, peeled and finely chopped
3 aji dulce chili pepper, seeded and chopped
½ cup tomato sauce
1 chicken bouillon cube
3 (4z.) cans squid in their ink
6 pimento stuffed Spanish olives
Salt and ground black pepper to taste

Instructions:

  1. Cook spaghetti or linguine according to package directions.
  2.  While pasta is cooking, heat oil in a pan or skillet and brown ham over moderate heat.
  3.  Add bell pepper, onions, garlic and aji dulce. Sauté for about 3 minutes,
  4.  Add tomato sauce and bouillon cube.
  5.  Stir in squid and olives. Season with salt and pepper and cook for 4-5 minutes.
  6.  When cooked, drain spaghetti or linguine. Add squid mixture and stir to combine. Serve immediately.
    Yield: 4-6 servings.

 

SQUASH AND SPINACH CASSEROLE

January 30, 2025 / / 0 Comments

 

This is a recipe that is good all year round. The dish calls for squash. Thus, you can prepare it with a summer variety like yellow squash or, for winter, use a variety like butternut or acorn squash.  The recipe also calls for spinach, fresh or frozen. And it includes parmesan cheese; but you can substitute blue cheese if desired. If using blue cheese, make sure it is crumbled.  The meal goes well with a hearty loaf of bread. You can also pair it with rice or your favorite grain.

So, if you like casseroles, this is it. It’s a marvelous dish that will leave family and friends hankering for more. Enjoy.

SQUASH AND SPINACH CASSEROLE

Ingredients:

2 pounds yellow squash, sliced
½ onion, peeled and sliced
½ teaspoon salt
1 cup water (divided)
1 package (10 oz.) chopped spinach
1 teaspoon salt or to taste
¼ cup butter
2 hard cooked eggs, chopped
Salt and ground black pepper to taste
½ cup breadcrumbs
½ cup Parmesan or blue cheese (crumbled)
1 tablespoon butter

Instructions:

  1.  Preheat oven to 300 degrees F.
  2. In a medium saucepan, cook squash and onion in ½ cup salted water (½ teaspoon salt) for 20 minutes or until squash is tender. Drain and mash.
  3. Cook spinach (you can use the same pan) in ½ cup salted water (1 teaspoon salt or to taste) for 5 minutes or until tender. Drain.
  4.  Combine squash, spinach, butter, eggs, and salt and pepper in a buttered casserole (1½ quart). Note: we prefer using cast-iron, but any good casserole dish will do.
  5.  Mix breadcrumbs and cheese together. Sprinkle on casserole.
  6.  Place in oven, dot with 1 tablespoon butter and bake for 30 minutes,
    4-6 servings.

 

MUSTARD- PARSLEY BUTTER FISH

January 14, 2025 / / 0 Comments

 

This recipe is a unique way of cooking fish. It’s a mustard-parley butter mix that will enhance fish fillets like never before. And it’s so simple to make. Friends and neighbors will marvel at your cooking expertise., But there’s Nothing difficult about the dish. Just your favorite fish fillets, or what you have on hand, baked in a sumptuous mustard-parsley butter sauce. You can even try this dish over a whole fish (as long as it’s scaled and cleaned). The results will be just as good.

Let me add that in Nuyorican cooking this dish goes well with rice. You can also pair it with pasta. This time we did it with kasha, or buckwheat groats. Kasha is a specialty in Jewish cuisine. I discovered it in my young manhood and have been a fan of kasha ever since. It’s quite easy to prepare: In a medium saucepan combine 2 cups water or chicken broth with 2 tablespoons butter. Bring to a boil. Add 1 cup kasha, salt and pepper to taste. Cover, reduce heat to a simmer and cook until water is absorbed (10-15 minutes). This makes about 4 cups kasha. You can   always double the recipe for more servings.

MUSTARD-PARSLEY BUTTER FISH

Ingredients:

4 white fish fillets (cod, turbot, halibut, whiting, flounder, etc.)
½ cup (1 stick) unsalted butter, softened
1 tablespoon Dijon-style mustard
2 tablespoons minced parsley
Juice of ½ lemon (or to taste) |
Salt and ground black pepper to taste

Instructions:

  1. Preheat oven to 375 degrees F,
  2.  In a blender or food processor, combine butter, mustard and parsley. Add lemon juice, salt and pepper. Cream together until smooth and of spreading consistency.
  3.  Place fish filles in an oven proof dish (we prefer cast-iron). Spread mustard-parsley butter mix over fish and bake until fish flakes easily with a fork, about 15 minutes. Serve immediately
    Yield: 4 servings.

GUINEOS CON CREMA DE COCO (Bananas with Coconut Cream))

January 9, 2025 / / 0 Comments

If you want a dessert that’s bound to impress the gentry, then it’s Bananas with Coconut Cream or, in our parlance, Guineos con Crema de Coco. Strikingly simple and sumptuous.  For r dessert that tops the end of a fine meal, this is it.

Let me add that this recipe calls for cream of coconut as a main ingredient. Today you can find cream of coconut in most stores and supermarkets. Goya makes a good brand; and a company called Native Forest has an organic type. As for the peaches noted in the recipe, it can be fresh and, if you can’t find those, canned peaches will do.

GUINENOS CON CREMA DE COCO
(Bananas with Coconut Cream)

Ingredients:

3 tablespoons butter
4 bananas, peeled and sliced in haff lengthwise
1 tablespoon lime juice (about ½ a lime)
½ cup cream of coconut
Fresh peach halves for garnish

Instructions:

  1. Melt butter in a large saucepan or skillet.
  2.  Add bananas and sauté briefly until well coated.
  3.  Sprinkle with lime juice.
  4.  Remove bananas to a serving dish and spoon cream of coconut over them.
  5.  Garnish with peach halves and serve.
    4 or more servings.

 

BASIL HONEY ROASTED CHICKEN (OR TURKEY))

January 6, 2025 / / 0 Comments

 

This is one of those recipes where you can use either chicken or turkey breasts. So, whatever is convenient or available, go for it. The two main ingredients to this dish are basil and honey. Combined, they give a flavor texture that is a delight. Basil is a member of the mint family; and when paired with honey it makes a combination that is truly wonderful. And nothing could be simpler and easier to make, and delicious.

In Nuyorican cuisine we pair this dish with rice and, sometimes, pasta. This time around we did it with couscous, and it was great. That’s the beauty of this recipe: you can pair it with your favorite grain, or even mashed or boiled potatoes. The possibilities are endless, and you’re the boss.

BASIL HOENY ROASTED CHICKEN OR TURKEY

Ingredients:

4 chicken or turkey breasts
1 tablespoons olive oil
Salt and ground black pepper to taste
½ cup honey
2 tablespoons red wine vinegar
3 tablespoons soy sauce
¼ cup orange juice
2 tablespoons fresh basil or 1 teaspoon dried

Instructions:

  1. Preheat oven to 350 degrees F.
  2.  Lightly oil, salt and pepper chicken or turkey,
  3.  Place breasts on roasting pan or cookie sheet and bake for 15 minutes. Let me state that we prefer roasting in a cast iron, but any good roasting pan will do.
  4.  While the chicken or turkey is roasting, add all the other ingredients except basil in a small saucepan. Bring to a simmer for 3 minutes.  Allow it to cool for a minute and add the basil.
  5. When the chicken or turkey comes out of the oven, brush with the honey glaze.
  6.  Turn oven down to 250 degrees and bake for 7 minutes or until meat reaches 160 degrees (using an oven meat thermometer). Allow breasts to rest for a few minutes before serving.
    Yield: 4-6 servings.

BACALAO CON FIDEOS (Salt Cod with Noodles)

December 23, 2024 / / 0 Comments

Hello again. This recipe is a combination of Nuyorican and Asian influences. You could it a “Fusion Dish” since, in this case, it combines Asian noodles with codfish, a favorite in Puerto Rican cooking; and ingredients such as hoisin sauce and tamari (a sauce made from soy and rice). Thus, you have two distinct categories of cuisines. So, you wonder, how did it come to this? Normally we cook cod in a tomato sauce and serve it with rice. This time around we decided, why not pair it with Asian noodles? For the latter you can use your favorite noodles such as Lo Mein or Udom noodles. If you can’t get or find these, you can always substitute linguini or other stringed pasta, even spaghetti. Where good cooking is concerned, we do not stand on ceremony.

These days you can find salt cod in your favorite store or supermarket. Also, it usually comes already boned and ready to cook. So, you don’t have to bother with removing the skin and bones after de-salting.  By that, we mean removing the salt content. There is a protocol to preparing salted codfish. By its composition, it contains a LOT of salt. Removing it is a simple procedure: You soak the cod in cold water to cover. Soaking time depends on the saltiness of the fish. The usual time is from 6 to 8 hours. The process is to leave it in a covered dish overnight. You can leave it on the counter or place in the fridge, your choice.  Then drain and rinse under cold running water. The cod is then placed in a pot of boiling water to cover and simmered gently for 15 minutes or so. Drain again and when cool, it is ready to cook. Before cooking, shred the cod or cut into bite-sized pieces.  I know, you’re saying, this is a lot of work for simply cooking the thing. But, believe me, it’s well worth the effort. Cod, when cooked, whether in a sauce or, as we do it today, combines with noodles, is a heavenly dish. Generations of folks can attest to that.

BACALAO CON FIEDEOS (Salt Cod with Noodles)

Ingredients:

1 pound salt cod, prepared for cooking (see above)
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon tamari
4 tablespoons water
2 cloves garlic, peeled and chopped
4 ounces broccoli florets
1 medium red bell pepper, rinsed and diced
1 (14-16 oz.) package Asian noodles (see above)

Instructions:

  1. In a medium skillet, heat 1 tablespoon olive oil on high heat. Mix in the hoisin sauce, tamari, water and cook for about 1 minute. Set aside.
  2. In a wok or large skillet, heat 1 tablespoon olive oil on high. Stir in the cod and garlic, Cook for 3 minutes.
  3. Add broccoli and pepper and cook for 3 minutes more. Add noodles, toss gently and stir-fry for 2 minutes.
  4. Add sauce mix from step 1 and cook for 1 minute. Serve immediately.
    Yield: 4-6 servings.

 

ROSTED SHRIMP

December 9, 2024 / / 0 Comments

I like shrimp, and when I look for a recipe, I want something quick and easy. Well, it doesn’t get quicker and easier than Roasted Shrimp.
Note than in this recipe you can used either fresh or frozen shrimp. If using frozen, remember that it should thawed in cold water. You do not want pre-cooked shrimp.

This recipe goes great with your favorite grain (rice, couscous, quinoa, etc.) as a main course. Or by itself as an appetizer dish.  So, shrimp lovers rejoice!

ROASTED SHRIMP

Ingredients:

1 pound (17-21) medium-sized shrimp, peeled and devein, tail left on
Olive oil
Kosher salt
Freshly ground black pepper taste
½ teaspoon dried oregano

Instructions:

  1. Preheat oven to 400 degrees F. with a rack placed in the middle of the oven.
  2. Place shrimp in a colander and run cold water over them.
  3. If frozen, you will know the shrimp is thawed and ready when they are no longer frozen solid but  but soft, easily bendable and slightly translucent. This will take a few minutes. Pat the shrimp dry with a paper towel.
  4.  Lightly drizzle the shrimp with olive oil
  5.  Sprinkle generously with salt, pepper and oregano.
  6.  Toss lightly with your hands to ensure shrimp is coated with olive oil and seasonings.
  7.  Place shrimp in a baking sheet, pan or oven-proof dish in a single layer with plenty of space between the shrimp.
  8.  Bake until  the shrimp turn blue-gray and translucent to white, pink and opaque (about 8-12 minutes). Remove and eat promptly.
    Yield;: 4-6 servings.

TOASTED ISRAELI COUSCOUS WITH QUICK GREEN BEANS

November 20, 2024 / / 0 Comments

This dish makes for a quick and delicious vegetarian dinner. Le me state I am a fan of couscous, particularly Israeli couscous, also known as ‘pearl’ couscous. Pearl couscous has a nutty flavor, and is larger  than regular Moroccan couscous  couscous, about the size of a pea.  And it compliments almost any vegetables. In this case, we paired it with green beans, in another quick version that we favor. Let me state that the green beans call for 1 cup chicken broth. If you don’t have chicken broth from a whole chicken on hand, the best way to do this is just to dissolve one chicken bouillon cube in ½ cup water and call it a day.  Sometimes the easiest way is the best.

In this recipe, I would suggest cooking the couscous first and, while it steams, prepare he green beans, which are quicker to prepare. Let me state that I an a meat eater. I like a good steak from time to time but, once in awhile a good vegetarian preparation balances things out. Either way the recipe given makes for a delicious repast.

TOASTED ISRAELI COUSCOUS WITH QUICK GREEN BEANS

Toasted Israeli Couscous

Ingredients:

2 tablespoons butter
2 tablespoons finely chopped shallots
1½ cups Israeli ( Pearl) couscous
1 teaspoon turmeric
2 cups chicken broth or water

Instructions:

  1. Melt butter in a large saucepan or frypan.
  2.  Add shallots, stirring, so that they are coated with butter. Cook over medium heat until softened, about 5 minutes.
  3.  Add couscous and brown lightly, stirring with wooden spoon to keep couscous from burning, about 5-7 minutes.
  4.  Add turmeric and let mixture cook for 1 minute. Stir in stock  stock or water. Bring  to a boil, reduce heat to simmer, cover and cook for 15 to 20 minutes. Remove from heat and let sit for 10 minutes.
    Yield: 4 servings.

Quick Green Beans

Ingredients:

½  cup chicken broth
3 cloves garlic, peeled and finely chopped
1 pound frozen cut green beans
Salt and ground black pepper top taste
¾ teaspoon dried oregano

Instructions:

  1. Heat chicken broth in a large saucepan (at least 2 quart) over medium heat until hot.
  2.  Add garlic and cook 2 minutes, stirring frequently.
  3.  Stir in green beans, salt, pepper and oregano. Cover and cook, stirring occasionally, about 8-12 minutes or until tender. Drain and serve.
    Yield: 4 servings.

 

CORDERO CON HABICHUELAS (Lamb with Beans)

November 20, 2024 / / 0 Comments

 

This dish is lamb and beans cooked Nuyorican style. In every recipe I’ve seen online, when making this dish the beans used are always white beans, either cannellini or great northern beans. We go against the grain and use red beans in this presentation. Nothing against white beans (which I love) but red beans, to my mind, gives the dish a whole different aspect, and consistency.

With this recipe, you can use canned beans, if desired, no problem there. Saves time and fuss. Since I’m a purist, I use dry red beans. Which means you have to soak them overnight and then cook. That’s the way my mother cooked beans, and its ingrained in family heritage. To me, dry beans render a better flavor and consistency. Maybe it’s all in my mind, I don’t know. Again, if you want to use canned beans, go right ahead.  It’s all an individual preference. Also, note that this dish calls for sofrito as one of the ingredients. Sofrito is an aromatic mix of herbs and spices that serves as abase for cooking countless Boricua (Native Puerto Rican) dishes. You can find a recipe for sofrito in this blog in a post on 08/11/10. Better yet, I have a video on making sofrito posted on 07/10/14. If you don’t have the time or inclination for making sofrito you can substitute a packet of Sazón, another flavoring popular in our culture. Goya makes as good version, and you can also get Sa-són Accent,  another equitable r brand

This time we served the lamb and beans with couscous; and it was a perfect pair. You can also serve it with  rice or farro. You can even pair it with pasta. The possibilities are endless.

If you’re a bean lover, and you like lamb, this dish is it. So, be adventurous. Try this one out, and impress everyone in your circle.

CORDERO CON HABICHUELAS
(Lamb with Beans)

 Ingredients:

1 ½ cup dry red cup beans
3 tablespoons olive oil
½ cup onions, peeled and chopped
1 pound lamb (bone leg or shoulder) washed and cut into ½-inch cubes
Water
1 tablespoon sofrito (see above)
1 bay leaf
¼ teaspoon oregano
2 cloves garlic, peeled and chopped
Salt and ground black pepper to taste
1 (14-oz.) can diced tomatoes
1 tablespoon fresh chopped parsley

Instructions:

  1. Rinse beans under cold running water and place beans in a large saucepan or pot with water to cover by at least 2 inches and soak overnight.
  2. Next day, drain beans and put large pot with water to cover by 2 inches. Bring to a boil, cover, lower heat and simmer for 1½ hours. Once beans are tender, remove to a platter and set aside.
  3. In a heavy kettle (or same pot you used to cook beans) heat olive oil on medium-high heat and sauté onion until lightly browned.
  4. Add lamb and cook until browned on all sides.
  5. Add beans and again, water to cover by 2 inches, sofrito, bay leaf, oregano, garlic, salt and pepper. Cover and cook on low heat for 1 hour.
  6. Add tomatoes and parsley and cook for another 30 minutes.
    Yield: 6 servings.
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