Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 2 of 14)

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.

 

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.

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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.

 

 

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