Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 1 of 14)

PATAS DE POLLO EN SALSA DE HONGO (Chicken Legs in Mushroom Sauce)

April 22, 2025 / / 0 Comments

Chicken is beloved in our family and, when combined with mushrooms, it’s a meal fit for royalty. It was so when we lived in Harlem, and it so today. Patas de Pollo en Salsa de Hongo, or Chicken Legs in a Mushroom Sauce epitomizes this ethos. Among other things, with chicken it gives added protein, and, with mushrooms, it enhances the immune system. Also, it’s meal that’s rich and comforting. You can’t go wrong with this one. It pairs well with rice or a good loaf of bread or, as we did it, with spaghetti. However you serve it, this is a dish that’s versatile and delicious. What more could you want?

PATAS DE POLLO EN SALSA DE HONGO
(Chicken Legs in Mushroom Sauce)

Ingredients:

4 chicken legs, about 3 pounds
Salt and black ground pepper to taste
1 tablespoon dried oregano
4 tablespoons olive oil
1 medium onion, peeled and slice thinly
2 cloves garlic, peeled and minced
1 red pepper (pimento), washed and sliced thinly
1-pound mushrooms, washed and sliced thinly
½ cup   chicken broth
1 teaspoon cornstarch
1 tablespoon heavy cream

instructions:

1. Rinse chicken legs under cold running pat dry with paper towels.
2. Rub legs with salt pepper and oregano
3. Heat olive oil in large skillet or frypan over medium heat.
4.  Add chicken legs and cook skin side down until well browned, about 6 minutes. Turn chicken and cook on opposite sides until browned, about 5 minutes longer.
5. Add onion and garlic and cook until onion is soft and translucent.
6. Add red pepper and cook for about 2 minutes. Add mushrooms and stir-fry until they’re browned.
7. Mix chicken broth and cornstarch and add to skillet. Cook, stirring, until thickened. Note that, during this
this time, the mushroom will also release their moisture. That’s why we’re using only ½ cup liquid. If sauce  has not thickened enough, you can add more cornstarch mixed with more water, if desired.
8.  Add cream, lower heat and cook until chicken legs are tender and soft, about 10-15 minutes more.
Yield: 4 servings.


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EGGPLANT MOZZARELLA

April 14, 2025 / / 0 Comments

It’s amazing what one can do with eggplant and cheese. It’s like love and marriage, a union made in heaven. Today’s recipe follows that concept. It’s similar to other dishes following that vein. For example, my post on Eggplant Parmesan (02/21/25), or Baked Eggplant with Tomato and Cheese (02/25/25). Only difference is that in this one we layer the eggplant with tomato and mozzarella. It makes for a wonderful meal, and a vegetarian delight.

This is the type of dish that even meat lovers will enjoy. With a crusty loaf of bread, or pasta on the side, and some good wine, it’s a treat for all.

EGGPLANT MOZZARELLA

Ingredients:

2 medium-side eggplants, about 3 pounds
4 eggs
3 tablespoons milk
2 cups breadcrumbs
3-(or 4) medium tomatoes, washed and cut into ¼-inch slices
8 ounces mozzarella cheese, sliced about ¼-inch thick
1 tablespoon oregano, crumbled
1 teaspoon garlic powder (or more to taste)

  1. Preheat oven to 350 degrees,
  2.  Peel eggplant and cut into ½-inch slices.
  3.  Beat eggs and milk in a small bowl and pour into a shallow dish.
  4.  Place breadcrumbs in a large dish.
  5.  Dip eggplant slices first into egg mixture, then in breadcrumbs to coat both sides.
  6.  Alternate layers of eggplant, tomato and cheese in a greased baking dish or pan. Let me add that we prefer cast-iron, but that’s an individual choice.
  7.  Top with oregano and garlic and bake for 40 minutes.
    Yield: 6 servings.

 

 

TOFU WITH ONIONS AND PIMENTO

April 7, 2025 / / 0 Comments

 

One of our favorite vegetarian meals is Tofu with Onions and Pimento (pimientos, in Spanish). By pimento we mean bell peppers. In this case, red bell peppers. But you can use green or yellow pimentos if desired. This is a simple and elegant dish that goes great with the usual rice or noodles, be it Chinese noodles, soba noodles, or regular pasta like spaghetti or linguini. You have a great choice here. Take advantage of it.

Note that, when cooking tofu (or bean curd), it has to be prepared for cooking. That is, all the excess moisture has to be removed.  This is done by wrapping tofu in sheets of paper towels; putting something heavy on top such as a frying pan, which you can weight down further with cans and jars. Press for 30 minutes, or more. The tofu will be about 2/3 its original thickness and up to 100 milligrams of water will have been removed, approximately ½ cup. Tofu is naturally packaged in water to maintain freshness, but this excess water can make the tofu delicate and cause it to crumble during cooking. Removing excess moisture from tofu, especially before cooking, is crucial for achieving a firmer, chewier texture, and allowing the tofu to crisp up and absorb flavors better. 

TOFU WITH ONIONS AND PIMENTO

Ingredients:

1 pound package extra firm tofu, prepared for cooking (see above)
3 tablespoons olive oil
1 large red or yellow onion, peeled and sliced thinly
1 clove garlic, peeled and chopped
1 red bell pepper (pimento), washed and sliced about ¾-inch thick
½ tablespoon corn starch
½ tablespoon soy sauce (or more, if desired)
¾ cup water or chicken broth

Instructions:

  1. After bean curd has been prepared, cut into 1-inch squares.
  2. In a large skillet, frypan or wok, heat olive oil over medium heat. Add onion and garlic and cook until onion is soft and transparent.  Stir in pimento. Cook for about 2 minutes and add tofu
  3.  Mix corn starch, soy sauce and water or broth. Pour over tofu. Cook and stir until well heated and sauce is thickened.
    Yield: 4-6 servings.

BEETS IN SOUR CREAM AND MUSTARD SAUCE

April 1, 2025 / / 0 Comments

“How can you eat any pudding if you don’t eat your beets?”
–=Pink Floyd, “The Wall.”

Beets is one of those vegetables you either love or hate. I’m in the former category. The beauty of beets is that you can doctor them up in many ways.  Want a Chinese version? Just add soy sauce. Want a classical French version? Just cook them in a basic whiter sauce. Or you can experiment and cook them in a mustard and sour cream sauce. As in the dish noted below. Even kids, who may hate beets, will like this one. Also, with this recipe you can pair it with whatever accompaniment you desire, be it rice, couscous or other grain. This time we paired the beets with kasha. These are toasted buckwheat groats, a naturally gluten-free grain that has a nutty flavor and is very popular in Eastern European and Jewish cuisines. So, in answer to Pink Floyd’s hit song, you can eat your pudding and have your beets too.

BEETS IN SOUR CREAM AND MUSTARD SAUCE

Ingredients:

1¼ to 1½ pounds fresh beets
Salt to taste
1 small red onion, peeled and thinly sliced
1 tablespoon mustard, preferably Dijon
2 tablespoons white vinegar
½ cup sour cream, or more to taste
Ground black pepper to taste

Instructions:

  1. Wash beets and place them in a large pot or kettle. Note: Do not cut off the root end of the beets.
  2.  Add cold water to cover and salt to taste. Bring to a boil, lower heat, cover and simmer until tender. This may take anywhere from 20 minutes to an hour, depending on the size and age of the beets.
  3.  Drain the beets and let cool. When cool, trim off and discard the ends of the beets. Peel the beets and cut them about a ¼-inch thick or slightly smaller.
  4.  Place beet slices in a mixing bowl. Add onions. In a small bowl or large cup, combine the mustard, vinegar and sour cream, and blend well. Pour the mixture over the beets and toss well.
    Yield: 6 or more servings.

CHINESE BRCCOLI

March 24, 2025 / / 0 Comments

This is a recipe that I got years ago, and I don’t remember from whom or where. It’s simple and quick, and that makes it a candidate for our venue. It’s stir-fried broccoli with some soy sauce added for color. I guess that’s why it’s called ‘Chinese Broccoli.’

Given its Asian flavor, the accompaniment of this dish is plain, steamed white rice. I guess you can serve it over Chinese noodles, or other pasta like linguini or angle hair. Your choice. Not to be outdone, you can give it a Japanese twist by pairing it with soba noodles, A lot of possibilities here for such a simple meal. Like, for instance, I gave it a Nuyorican slant by adding onion and garlic sautéed in olive oil. That’s the beauty of this recipe. You can experiment and make it your own. I serve this dish not with wine but with beer.  So, enjoy a quick Chinese dish your family and friends will be coming back to again and again.

CHINESE BROCCOLI

Ingredients:

3 tablespoons olive oil
½ medium onion, peeled and chopped
1 clove garlic, peeled and minced
2 medium to large head broccoli, about 2 pounds
1 cup chicken broth
2 tablespoons soy sauce

Instructions:

  1. Rinse broccoli under cold running water and pat dry with paper towels.
  2.  Remove and slice florets, and chop stalks into small pieces
  3. Heat olive oil in a large skillet or frypan over medium heat.
  4. Add onion and garlic and sauté until onion is soft and translucent. Add broccoli and stir-fry for a maximum of 2 minutes.
  5. Add chicken broth, bring to a boil, cover and simmer until tender, about 5 minutes. If desired, you can drain some of the liquid it too much remains in the pan.
  6. Add soy sauce to darken broccoli and serve.
    Yield: 4 servings.

 

BORSCHT

March 3, 2025 / / 0 Comments

Borscht is a soup, usually made with beets. Its origin is Central and Eastern Europe. It is especially popular in Russia, Poland, Lithuania, Rumania, Latvia and Ukraine. I came across it when my dearest and oldest friend, Paul Goldstein, introduced me to it back in the 1970s. And I’ve been a fan of this dish ever since. The only liberty I’ve taken with the recipe is that I’ve added garlic and oregano for seasoning.  Otherwise, it’s the Goldstein family recipe.

To me, borscht is a winter soup, though I reckon you can have it all year round, if desired. It is hearty, delicious, and goes great with a loaf of rye or pumpernickel bread. Let me add, you don’t have to be Jewish to love this dish. To me, this gorgeous soup transcends nationalities.

BORSCHT

Ingredients:

1 package (24-oz.) baby beets or 5-6 large ones
3 tablespoons olive oil
1 large yellow onion, peeled and minced
1 clove garlic, peeled and minced
1 (8-oz.) package mushrooms or 8-10 fresh ones, sliced
4-5 medium potatoes, diced (do not peel)
1 can (29-oz.) diced tomatoes or 6-8 fresh tomatoes
3 quarts chicken broth (beef broth is okay, if preferred)
2 bay leaves
Salt and ground black pepper to taste
¼ teaspoon dried oregano
4 carrots, peeled and diced
4-5 medium potatoes, diced (do not peel)
Sour cream

Instructions:

  1. Wash, scrub and remove the tops of the beets. Place in a saucepan, cover with water and boil about 30 minutes or until the beets are soft.
  2.  Remove from heat, rinse with cold water and let cool.
  3.  Meanwhile, heat the olive oil over moderate heat in a kettle or large soup pan (at least 6 quarts). Add onions, garlic and mushrooms, and sauté until onion is transparent
  4.  Remove the skins from the beets and cut julienne style like French fries. Add beets, tomatoes, broth, bay leaves, salt, pepper, oregano to the onion/mushroom mix.
  5.  Bring to a boil, add carrots and potatoes, cover, lower heat and simmer for 2 hours. Serve in soup plates with a dollop of sour cream.
    Yield: 4-6 servings.

 

 

RIGATONI WITH EGGPLANT (Rigatoni con Berenjena)

February 28, 2025 / / 0 Comments

 

I’ve been on an eggplant kick lately. We acquired three large eggplants and what do we do with them? So I had to make up recipes on the spot to use this succulent vegetable. One of these efforts was the recipe given today: Rigatoni with Eggplant. Also, this dish goes good with any pasta, not just rigatoni. Since we had rigatoni on hand that’s we used. It can also pair well with penne or ziti or elbow macaroni, you get the idea. Whatever is in your cupboard will work. Even with Japanese Ramen noodles. This is a recipe for all pasta seasons.

Note that eggplant is one of those unique vegetables. If you purchased eggplant and it’s young and fresh, you could cook it right away. However, if it’s been in the cupboard or the fridge for a day or so, or longer, then it’s best to sprinkle it with salt and let it stand 30 minutes. This will remove any excess moisture; help prevent the eggplant from becoming soggy and reduces bitterness. Just remember to rinse it before cooking.

Lastly, this recipe calls for crumpled cheese to be included with the pasta and eggplant. You can used whatever cheese you have available. We did it with a combination of cheddar and mozzarella. But even American cheese will work. I know, some of my high-class friends would cringe at that suggestion. Again, go with your taste buds.

RIGATONI WITH EGGPLANT

Ingredients:

1 pound package rigatoni or pasta of choice
1 large eggplant, peeled and cut into bite-sized pieces
1 medium green pepper, washed and diced
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano
1 medium tomato, washed and chopped
½ cup cheese of your choice (see above).

Instructions:

  1. Cook rigatoni according to package directions.
  2. While pasta is cooking, heat oil in a large pot, frypan or skillet over moderate heat. Add eggplant cubes and green pepper and stir-fry until tender, about 4-5 minutes.
  3. Season with salt, pepper and oregano
  4. Add cooked rigatoni, tomato and cheese. Stir to mix and serve immediately.
    Yield: 4-6 servings.

 

 

BAKED EGGPLANT WITH TOMATO AND CHEESE

February 25, 2025 / / 0 Comments

 

This is a simple recipe where slices of eggplant are baked in an oven then topped with tomato and cheese. The cheese used is up to you. That’s the beaty of this recipe, you can experiment. Like this time, we used a combination of mozzarella and cheddar; but any good quality cheese will do. With a hearty loaf of bread and some good red wine (or white, if preferred) it can’t be beat. The recipe also goes well a side of rice or pasta, if that’s your choice.

 Ingredients:

 I large eggplant, peeled and cut into ¾-inch slices
¼ cup olive oil
¼ cup red wine vinegar
½ cup olive oil
¼ cup chopped fresh mint
1 clove garlic, peeled and chopped
1 tablespoon ground cumin
Salt and ground black pepper to tasted
2 medium tomatoes, washed and cut into ¼-inch slices
1 cup crumble cheese of your choice

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Brush eggplant slices on both sides with ¼ cup olive oil. Set aside.
  3. In a small bowl, whisked together the vinegar, ½ cup olive oil, mint, garlic and cumin. Season with salt and pepper.
  4. Place eggplant slices in a greased baking dish, drizzle generously with the dressing and bake until tender, 25-30 minutes.
  5. Top each with a slice of tomato and cheese. Place back in the oven and grill until cheese has melted, about 2-3 minutes.
    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.

 

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.

 

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