Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 1 of 13)

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.

 

PECHUGA DE PATO (Duck Breasts)

November 7, 2024 / / 0 Comments

Duck is a special  meal to us, particularly duck breasts. Back on the block it wasn’t something we had often. It was usually reserved for when we wanted something ‘grand.’  In our family, when we cooked duck breasts, we liked it cooked medium or medium-well. Then I discovered that most people, especially gourmet types, like it medium-rare. I could never understand that. To me, medium-rare duck breasts meant they were still soaking in blood on the plate. To us that was a turn-off. We usually cooked duck breasts to about 140 degrees F. And it worked for us. If you like it rare or medium-rare then cook it to that temperature, normally 135 degrees F.  We’re all in agreement that if your duck breasts hits a temperature above 145 degrees or 150°, the meat will be too dry and resemble shoe leather. Although, believe it or not, I’ve come across individuals who like it well done. To each his own.

This time we serve the duck atop parsley rice, and it was perfect. Some like it with roasted potatoes. Whatever accompaniment you use, it will definitely satisfy.

PECHUGA DE PATO
(Duck Breasts)

Ingredients:

4 duck breasts (4 to 6 ounces each)
Salt and pepper to taste
3 tablespoons dry white wine

Instructions:

  1. About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Rinse under cold running water and pat dry with paper towels. Using a sharp knife, make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction. Then make 3 to 4 shallow cuts in the opposite direction, making a cross hatch or diamond pattern.
  2. Sprinkle salt over the duck breasts and then massage it onto the skin and into all the cuts . Flip it over and season the meat side with both salt and pepper.
  3. Place  duck breasts skin side down  in a cold cast-iron pan.  Starting in a cold pan helps the fat render out without burning the skin. Note: Do not  use non-stick pans, as they don’t like the high temperatures you want to sear meat with. Cast iron or steel, in this case, is the best.,
  4. Get the pan on the stove on medium heat. We won’t need to add any oil because the duck will cook in its own fat. Cook on the first side for 6 to 8 minutes. After 6 to 8 minutes, the pan will have filled with an amount of fat from the skin. The skin should be a  dark golden-brown.
  5. Flip the breasts and cook for 3 to 4 minutes more. Cook until the breasts are plump and register 135°F (for medium-rare) or 140° (for medium) in the thickest part of the breasts. Also, at this point I like to add 3 tablespoons dry white wine and cook it for a minute more. I find that this really enhances the flavor of the duck breasts. If you prefer medium-rare, you can skip this part.
  6. Remove the duck breasts to a clean plate or cutting board and let rest skin side up for about 5 minutes. A duck breast is just like a steak,  resting allows the juices to redistribute and the meat to reach the correct temperature.
  7. Slice the duck breasts on the diagonal and serve with any accumulated juices on the resting plate. You will also note  that there will be some duck fat left on the pan. Some aficionados consider this “liquid gold” that can be used in other dishes where a rich sauce is indicated. For example, cooking vegetables such as potatoes in the duck fat will render a delicious and savory dish. You can also add it to  a grain, like rice or couscous, to give it that extra “oomph.”
    Yield: 4 servings.

 

FRITTATA WITH ZUCCHINI AND SUNFLOWER SPROUTS

October 31, 2024 / / 0 Comments

 

This dish is what some would regard as a version of a Nuyorican frittata. Yes, it has sunflower sprouts, but it’s complemented by the usual spices native to our cuisine (pepper, oregano, tarragon, etc..). It makes for a marvelous brunch and even as a dinner dish you can’t go wrong with it. Apart from sunflower sprouts, the main ingredient is zucchini, a vegetable that we love in our family. And it’s all topped with sour cream mixed with turmeric. The dish is pleasing to the eye and, by some, it might be considered a pie dish since. when serving, it’s sliced into triangles just like a pie. Could you call it a veggie pie?  No matter, It’s delicious and goes well a  crusty loaf of bread.

Some may wonder, why add sunflower sprouts to it? Full disclosure, my wife is a fan of sunflower sprouts. There’s a reason for this. According to nutritionists, sunflower sprouts are one of the best foods to add to your diet. They are are high in minerals, proteins and vitamins. So, with this recipe you get the health benefits as well. Can’t go wrong with that. If, for some reason, you can’t find sunflower sprouts then you can substitute any type of bean sprouts.  It’ll give you the same results health wise.

FRITTATA WITH ZUCCHINI AND BEANS SPROUTS

Ingredients:

3 tablespoons olive oil
1 medium onion, peeled and sliced into thin rounds
2 cloves garlic, peeled and mined
2 zucchini, cut into thin rounds (do not peel)
1 5 oz. package sunflower sprouts (can substitute bean sprouts)
6 eggs, lightly beaten
Salt and ground black pepper to taste
½ teaspoon dried oregano
3 tablespoons fresh chopped dill or 1 tablespoon dried
1 tablespoon turmeric
1 pound carton sour cream

Instructions:

  1. Heat olive oil over medium heat in large frypan or skillet.
  2.  Add onion and cook until wilted
  3.  Add garlic and cook about 2 minutes more.
  4.  Add zucchini and bean sprouts, season with salt, pepper and  and oregano.
  5. Stir in chopped dill and  cook for 3-4 minutes.
  6.  Stir in eggs and cook until eggs are set within the vegetables.
  7.  Mix sour cream with turmeric and spread atop  zucchini and sprouts.
  8.  Place in oven and broil until top is set with a yellow-orange color, about 2-3 minutes ( but do not burn). Serve immediately.
    Yield: 4-6 servings.

CARNE CON COLES DE BRUSELAS (Meat with Brussel Sprouts)

October 16, 2024 / / 0 Comments

This  is a recipe that was convenient when we needed a nutritious, easy and cheap meal to feed the family back in Spanish Harlem. With us it was usually ground meat, either beef, pork or lamb coupled with broccoli. This is where it gets complicated. To this day, I love broccoli. My wife does not. She’s a partisan of Brussel sprouts. So, to keep happiness in the family, this time we did this recipe, which is Carne con Coles de  Bruselas or, Meat with Brussel Sprouts. If you are a fan of broccoli, like I am, you can substitute broccoli for the sprouts and it would be Carne con Brόcoli.

Back in the old days,  pork was the meat of choice since it was cheap at the time. That is no longer the case so you can, as noted, substitute ground beef or lamb. If you’re health conscious, make it ground chicken or turkey.  Either way, it’ll make for a great meal. Note that we use tomato paste mixed with water, rather than tomato sauce, when preparing this dish. We prefer tomato paste simply because, in our opinion, it renders a more robust, delicious flavor. If you’re partial to tomato sauce, then go right ahead and use an 8-ounce can tomato sauce. You’re the boss in this endeavor.

In our family, the accompaniment to this dish would be rice. But you can serve it with a favorite grain be it couscous, millet or other. This time around we coupled it  with farro, a whole grain that is a staple of Mediterranean cuisine. It’s a type of wheat that’s about 2,000 years old and is a good  source of fiber, protein and antioxidants. It has a chewy texture and nutty flavor.  Still, as noted, any good grain will do, or even pasta, whether stringed like spaghetti or linguini, or tubular like macaroni or penne. Your choice,  So, liven up your dinner or lunch with something unique, inspirational and delicious. You’ve got this one.

CARNE CON COLES DE BRUSELAS
(Meat with Brussel Sprouts)

Ingredients:

1 (12 or 16-ounce) bag fresh or frozen Brussel sprouts
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground beef, pork or lamb
1 tablespoon tomato paste
½ cup water, or more depending on consistency desired
1 cube chicken broth, crushed
Salt and ground black pepper to taste
¼ teaspoon dried oregano
¼ teaspoon turmeric

Instructions:

  1. Wash  beets under cold running water and, using a paring knife, trim off the bottom stem of the sprouts. Peel off and discard any outer leaves that are yellowed or blemished, then cut sprouts in half.
  2.  Heat olive oil in a large skillet or fry pan over medium heat.
  3.  Add onion and garlic and stir-fry until onion is  wilted.
  4.  Stir in meat and cook until browned.
  5. Mixed the tomato paste with the water and add to the skillet.  Add chicken cube and stir to combine.
  6.  Add salt, pepper, oregano and turmeric, and cook about 4 minutes more.  Serve with your favorite grain or pasta (see above).
    Yield: 4-6 servings.

/

POTATOES LYONNAISE (Nuyorican Style)

October 9, 2024 / / 0 Comments

 

It’s amazing the cross-currents of culture when it comes to food. Case in point, back on the block we sometimes had potatoes as a side dish. It was a change from the usual rice that accompanied almost every meal.  Normally, the potatoes would be diced or cut into small bite-sized pieces, seasoned with salt, pepper, oregano and some cumin, what we called cumino.  The potatoes would be boiled until almost tender, then  broiled until browned on top. It wasn’t till years later that I discovered what we were doing was a take on what, in French cuisine, is known as Potatoes Lyonnaise or, what some in my crowd, would call “potatoes lion-ass.” Let’s say this is our version, Nuyorican style. Let me add that this dish goes well with a good steak. You know, the usual potatoes and meat deal. In this instance we paired it with braised fish fillets and it was perfect.

POTATOES LYONNAISE

Ingredients:

3 onions, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon butter
3 tablespoons olive oil
3 pounds all-purpose potatoes
Salt and ground black pepper to taste
¼ cup dried oregano
¼ teaspoon cumin
3 tablespoons butter

Instructions:

  1. Wash unpeeled potatoes under cold running water and cut into bite sized pieces, about ½-inch.
  2. Place in a pot with water to cover, bring to  boil and cook until just tender.
  3. Meanwhile, In a large skillet over medium-high heat, sauté the onions and garlic in the oil and 1 tablespoon butter combined until onions have wilted.
  4. Add the potatoes and toss together. Season with salt, pepper, oregano and cumin; and add an additional tablespoon of butter.
  5.  Pack the potatoes into a baking dish (we prefer cast-iron). Add remaining butter and place in the broiler (about 4 inches from the heat).  Cook until the potatoes are slightly browned.
    Yield: 4-6 servings.

BUTTER-SCALLION FISH FILLETS

October 1, 2024 / / 0 Comments

This dish is simplicity itself. Just fish fillets baked with butter and scallions. It was something that came out of necessity. I had a bunch of scallions available, and what could I do with them?  So I mixed them with butter and lemon juice and the rest, as they say, is history. Also, any white, firm-fleshed fish fillet will do. By that I mean cod, striped bass, turbot, haddock, whitefish or tilapia. Use what is preferred or available.

Now, this dish uses a lot of butter, exactly one stick. For those who are weight or health conscious, you can substitute margarine. Honestly, I never get the same flavor with margarine as I do with real butter. If desired, you can us less butter, like half a stick, and maybe add some cream to it. But then, I can hear complaints about “Butter and cream? It’s still fattening!” I don’t know how to answer this one. I can only advise, use common sense and proceed accordingly.

Let me add that, in Nuyorican cuisine,  the accompaniment to this dish would be rice. But it goes well with pasta or potatoes. We paired it with couscous and it was delectable.

BUTTER-SCALLION FISH FILLETS

Ingredients:

4 fish fillets, about 3 pounds, 1-inch thick
½ cup (1 stick) unsalted butter, softened
½ cup chopped scallions
Juice of ½ lemon
Salt and ground black pepper to taste
¼ teaspoon dried oregano
2 tablespoons white wine

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse fish fillets under cold running water and pat dry with paper towels.
  3.  In a blender or food processor, combine butter and scallions. Add lemon juice, salt, pepper and oregano. Blend or process together until smooth and of spreading consistency.
  4.  Place fish in an oven-proof dish (we prefer cast-iron). Top with the butter and scallion spread. Drizzle with wine and bake until fish is opaque and flakes easily with a fork, about 10 minutes.
    Yield: 4 servings.

 

 

RICE AND PEAS

September 18, 2024 / / 0 Comments

The recipe  given today is an old standby when we need  a  satisfying  dinner that is both cheap and yes, delicious. Simply, it’s Peas and Rice. Nothing could be simpler or more nutritious. It’s a vegetarian dinner that even the carnivores in the family will love. You will note that in the recipe, when we cook the peas, we add water and tomato paste. Back on the block some families would use tomato sauce instead of tomato paste and water.  Your choice. What we have discovered through experience is that tomato sauce is good for given rice color as when you’re preparing  Spanish rice.  Tomato paste gives a better flavor,  as in this dish. Also, when we cook the rice for this entrée, we add scallions to the  rice. Again, to enhance flavor.

RICE AND PEAS

Ingredients:

2 cups rice
3 tablespoons olive oil
½ cup chopped scallions
Salt and ground black pepper to taste
3 tablespoons butter
1 pound package frozen green peas
2 cloves garlic, peeled and minced
¾ teaspoon dried oregano
½ cup water
3 tablespoons tomato paste

Instructions:

  1. Wash rice at least 3 times under cold running water to rid of starch.
  2.  Heat olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by ¼ to ½ inch. Add scallions and salt to taste.
  4.  Bring to a boil. Cover and simmer on low heat until water is absorbed about 30 minutes.
  5.  While rice is cooking, heat butter in a large skillet or frypan. Add frozen green beans and garlic. Season with pepper and oregano. Cook on medium-high heat for about 4 minutes.
  6.  Mix water and tomato paste. Add to peas and cook, stirring, for 5 minutes more or until green beans are tender. Serve over rice.
    Yield: 4 servings.

STEAK WITHS HALLOTS

September 11, 2024 / / 0 Comments

When I’m in the mood for steak, I want something brief and delicious. And nothing fills the bill better than steak cooked in butter and flavored with vinegar and shallots. No big mess here, just a dish that is simple and quick.

I’ve discovered that, for this recipe, I prefer using sirloin or rib steak, but any good cut will do. That’s the beaty of this dish. It can work even with chuck or flank steak for those lean times. So, carnivores, rejoice in a marvelous steak dinner that will go great with your favorite veggies or potatoes.

STEAK WITH SHALLOTS

4 boneless steaks, about ¾ pound each
Salt and ground black pepper to taste
¼ teaspoon oregano
4 tablespoons butter
3 tablespoons finely chopped shallots
1 tablespoon red wine vinegar

  1. Sprinkle meat on both sides with salt, pepper and oregano
  2. Heat 2 tablespoons of the butter in a large, heavy skillet or frypan and add the steaks. Cook over high heat for about 3 minutes. Cook longer if you want the steaks medium or well done. Turn and cook about 3 minutes or longer on the other side.
  3. Transfer the meat to a warm serving dish and add the shallots to the skillet or frypan. Cook about 30 seconds and add the vinegar. Cook another 30 seconds and add the remaining butter. Cook until butter foams. Pour the sauce over the meat and serve.
    Yield: 4 servings.

SPAINACH WITH BLUE CHEESE SAUCE

September 9, 2024 / / 0 Comments

I’ve been on a spinach kick lately. I had a knee injury recently and my better half thinks that’s the reason I crave spinach (no, it’s not a Popeye thing). It’s because spinach is rich in calcium, which my body sorely needs at this point. Be it as it may, I’ve been experimenting with spinach recipes and I came up with this one: Spinach in a Blue Cheese Sauce. We had some blue cheese which I usually pair with pasta and thought, why not do the same with spinach? It worked out perfectly. A dish rich in a cheesy sauce that goes great with rice, couscous, kasha, or whatever grain you prefer. This time we serve it with farfalle, also known as bow tie noodles, and it was a delicious, festive meal.

So, enjoy this one. You won’t be disappointed. It’s a rich, colorful entrée. Kids will especially like it.

 

SPINACH WITH BLUE CHEESE SAUCE

Ingredients:

2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, peeled and minced
1 pound baby spinach leaves of fresh spinach washed and large stems trimmed
Salt and freshly ground black pepper to taste
¼ teaspoon oregano
¾ cup crumbled blue cheese
1 teaspoon dry white wine (optional)
Cherry tomatoes, slice in half, for garnish

 

Instructions:

  1. In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add garlic and cook, stirring until soft, about 2 minutes.
  2.  Add spinach salt, pepper, oregano and blue cheese. Cook, stirring constantly until spinach is wilted and cheese melts and forms a sauce, ., about 3 minutes. If you prefer a lighter sauce, you can add 1 teaspoon dry white wine. If prefer a thicker sauce, add more cheese.
  3.  Serve spinach and sauce over favorite grain or pasta, garnished with cherry tomatoes. As noted above, this time we did it with bow tie noodles.
    Yield: 4-6 servings.

ESPINACA CON ARROZ (Spinach with Rice)

September 4, 2024 / / 0 Comments

 

This is another one of our beggar’s banquet meals. When times were lean in Spanish Harlem, this was one of the go-to  dishes that was inexpensive, filling and delicious. It’s simply spinach with rice or Espinaca con Arroz. In our family this is served over plain white rice. We never paired it with Spanish yellow rice or pasta. But, I guess you can, if you want to. Consider this a cheapo dinner that vegetarians and even carnivores will love.

ESPINACA CON ARROS
(Spinach with Rice)

Ingredients:

2 cups rice
5 tablespoons olive oil
Salt  and freshly ground pepper to taste
1 chicken bouillon
1 tablespoon butter
1 medium onion, peeled and chopped
2 clove garlic, peeled and minced
1 pound baby spinach leaves or fresh spinach washed and large stems trimmed
¼ teaspoon oregano
1 teaspoon lemon juice
Grated Parmesan Cheese (optional)

Instructions:

  1. Wash rice at least 3 times in cold water and drain to rid it  of starch.
  2.  Heat  3 tablespoons of the olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by at least ¼ to ½ inch. Add salt to taste.
  4.  Bring to a boil. Add chicken bouillon and stir until it has dissolve. Cover and simmer on low heat until water is absorbed (about 20-30 minutes).
  5. While rice is cooking, in a large skillet or sauté pan, heat the remaining 2 tablespoons olive oil and butter over medium heat. Add onion and garlic and cook , stirring, until onion and garlic are soft, about 3 minutes.
  6.  Add spinach, salt, pepper, oregano and lemon juice. Cook, stirring, until jut wilted, about 3 minutes.
  7.  Remove from heat to prevent overcooking. Here you can go two ways: you can put the rice in a large serving bowl or platter and topped with  the spinach and all of its juice. Or you cam serve the rice in individual plates with the spinach. In each case, as a added touch, you can top with grated Parmesan cheese, if desired.

 

Older posts

Menu

© 2025 Oswald Rivera

Theme by Anders Noren — Up ↑