Oswald Rivera

Author, Warrior, and Teacher

Category: vegetables (page 2 of 12)

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.

 

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.

 

BROCCOLI AND KASHA

June 14, 2023 / / 0 Comments

I am a fan of kasha, a cereal made from roasted buckwheat groats whose origin is Eastern European, and popular in Jewish cuisine. So, I was intrigued by this recipe which I acquired long ago, and can’t recall from where. But I love it since it combines kasha with broccoli, one of my favorite vegetables. Yes, even when I was a kid, I liked broccoli. Go figure.

This dish combines the nutrients of broccoli with the strong nutty flavors of kasha. And it’s so easy to prepare, another plus. Just mix all the ingredients with vegetable or chicken broth, simmer and cook. That’s it. If you don’t have any broth on hand, just add a chicken or veggie bouillon to 2½ cups water. It works the same.

kasha comes in three types, medium buckwheat, whole or coarse. I like them all. You can experiment with it and decide which one you like best. I’ve had all three types, and I’m happy with each.  Whichever one is put in front of me, I’ll scarf up.  I’m not partial in the least.

BROCCOLI AND KASHA

Ingredients:

2½ cups vegetable or chicken broth
1 cup kasha
1 clove garlic, peeled and minced
1 onion, peeled and chopped
1 tablespoon lemon juice
½ teaspoon dried oregano
1 small head broccoli, cut off florets and coarsely chop the stem pieces

Instructions:

  1. In a medium saucepan, bring both to a boil over medium-high heat.
  2.  Stir in remaining ingredients, cover and simmer on low heat for 10-15 minutes or until the broccoli is crisp and tender.
    Yield: 4-6 servings.

SAUSAGE WITH PEPPERS AND CUMIN RICE

June 9, 2023 / / 0 Comments

In Nuyorican culture, sausage and rice has always been a staple. Back on the block it was almost always spicy Spanish chorizo sausage that was added. And invariably we paired it with bell pepper or, what we call, pimientos. Initially  it was green bell peppers. Then we discover red bell peppers and that became our favorite. We just love its taste, and it looked great when presenting a dish. Which leads to today’s rendition, Sausage with Peppers and Cumin Rice. The sausage can be pork sausage like chorizo, Italian sausage or any any other inclusive of turkey or chicken sausage. Back then the rice was either plain boiled rice or Spanish yellow rice—until we discovered cumin rice, popular in North African and Middle Eastern cuisine.

In this combo dish, I would start with the sausage in the oven. Then preparing the rice and, as it simmers, complete the sausage recipe. Note that some sausage comes with a casing. If so, remove the casing first before cooking.

This dish has a spicy edge to it which we in the Rivera family favor. In this case, for a beverage to accompany the meal we recommend a chilled rosé wine or a Beaujolais, or even beer.

SAUSAGE WITH PEPPERS AND CUMIN RICE

Ingredients:

1½ pounds sausage
3 tablespoons olive oil
1 medium onion, thinly sliced into rounds
2 cloves garlic, peeled and minced
1 large red bell pepper, rinsed, seeded, cored and sliced into ¼-inch strips
Salt and black pepper to taste

Instructions:

  1. Prick the sausage with a knife or fork and cook in a 400-degree oven for 30 minutes.
  2.  In a large skillet or fry pan, heat olive oil over medium heat. Add onion. garlic, and stir fry until wilted.
  3.  Add red pepper and cook 4 minutes longer.  Remove sausage from oven. Slice into small rounds (¼ to ½-inch) and combine with vegetables in skillet. Add salt and pepper. Cook, covered, until sausage is done. Serve with cumin rice (recipe bellow)
    Yield: 4 servings.

CUMIN RICE

Ingredients:

1 cup rice
3 tablespoons butter
¼ cup chopped onion
1 clove garlic, peeled and minced
½ teaspoon ground cumin
Salt and black pepper to taste
1½ cups fresh or canned chicken broth or water
1 tablespoon fresh chopped parsley
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf

Instructions:

  1. Rinse  rice in a fine-mesh strainer until the water runs clear. In Pennsylvania Dutch country this is known as “washing rice in several waters.” This removes excess starch from the rice, resulting in grains that are more separate when cooked.
  2.  Melt 2 tablespoons of the butter in a heavy saucepan or pot with a tight-fitting lid. Add onion and garlic and cook, stirring, until wilted. Add rice, cumin, salt and pepper. Stir briefly over low hear until the grains are covered with butter.
  3.  Stir in the broth and make sure there are no lumps in the rice. Add parsley, thyme and bay leaf. Bring to a boil, cover, and simmer over low heat until liquid is absorbed and rice is tender, about 20-25 minutes.
  4.  Discard the thyme leaves and bay leaf. Stir in the remaining butter and serve with the sausage and peppers.
    Yield: 4 servings.

MELANZANE ALLA PARMIGIANA

June 1, 2023 / / 0 Comments

Almost everyone is familiar with eggplant parmesan, that famous comfort food that today is ubiquitous in almost any pizza parlor or Italian eatery. The recipe given below, though similar to eggplant parmesan, has a classic difference. In this one the eggplant is layered with tomatoes and fresh Parmigiano and mozzarella cheese. It makes for a richer rendition of the of classic.

I tend to believe that Melanzane Alla Parmigiana was the precursor to eggplant parmesan.  The recipe is a bit more involved. Some food historian claim that Melanzane alla Parmigiana was the original name for eggplant parmesan. Be it a it may, all agree that its genesis was in Southern Italy, and from there it made its way to America. Whatever. Eggplant parmesan that I order in a restaurant is not the same as the Melanzane alla Parmigiana that I make at home.

Just give it a try. You’ll be amazed on the deliciousness of the final  product. With a good crusty loaf or some pasta on the side, it can’t be beat.

MESALANE ALLA PARMIGIANA

Ingredients:

1 large eggplant (or 2 small ones), peeled and cut into ¼-inch lsices
Flour
1 cup olive oil
2 cups canned Italian tomatoes, drained and chopped
1 tablespoon fresh chopped parsley
Salt to taste (optional)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
8 ounces mozzarella cheese, sliced thinly

Instructions:

  1. Preheat oven to 375 degrees F.
  2.  Dredge eggplant slices lightly in flour.
  3.  Heat oil in a large skillet or frypan over medium-high heat and fry eggplant slices until brown. Depending on size of skillet, you may have to do this in batches.  Dry with paper towels.
  4.  Place one layer of fried eggplant in a casserole or bake-proof pan (we prefer cast iron), top with layer of tomatoes, pinches of parsley and salt (if using), a sprinkling or Parmigiano-Reggiano and a layer of mozzarella.
  5.  Repeat procedure until all eggplant is used, ending with mozzarella. Bake 15-20 minutes.
    Yield. 4-6 servings.

EASTER LAMB DISH

April 7, 2023 / / 0 Comments

Easter is upon us once more, and it brings back memories of the Easter meals back on the block. In Spanish Harlem it was either pernil (roast pork shoulder) or lamb. In my family, we preferred lamb (we had the pernil at Christmas). I didn’t find out about roast Smithfield ham for the holiday (as is popular in some Anglo households) until I left the block and my horizons expanded.

Today, lamb is still our favored dish for this time of year, and I’m always on the lookout for unique ways to prepare it. The recipe given below is Glazed Leg of lamb. The recipe itself is simple enough: we make slits in the lamb and stuff it with slivers of garlic; then we marinated it overnight in a mix of salt, pepper, turmeric and olive oil. When the lamb is roasted, the glaze used is a mix of apple jelly, rosemary and lemon juice. We serve the dish with sweet potatoes (yams). It makes for a great Easter meal or, for anytime you want that special leg of lamb extravaganza.

GLAZED LEG OF LAMB

Ingredients:

Leg of lamb (about 5 pounds)
3 cloves garlic, peeled and cut into slivers
1 tablespoon turmeric
Salt and pepper to taste
3 tablespoons olive oil
½ cup apple jelly
½ teaspoon rosemary leaves or 1 teaspoon dried
1 tablespoon lemon juice
1 cup butter
¼ cup firmly packed brown sugar
¼ teaspoon nutmeg
1 pound sweet potatoes, washed, peeled and cut into chunks

Instructions:

  1. Day before cooking, rinse lamb under cold running water and pat dry with paper towels. With a sharp knife make several slits in the lamb. Stud the slits with garlic slivers.
  2. In a small bowl, combine turmeric, salt, pepper and olive oil. Brush mixture over entire leg of lamb. Wrap lamb in aluminum foil, place in fridge and marinate overnight.
  3. Next day, preheat oven to 325 degrees F.
  4. Place lamb in a shallow roasting pan and bake 30 to 35 minutes per pound or until a meat thermometer registers 175 degrees for medium doneness.
  5. Meanwhile, combine jelly, rosemary and lemon juice in small saucepan. Brush on lamb during last hour of roasting time.

BAKED YAMS

  1. Combine butter, brown sugar and nutmeg in a small saucepan. Stir and cook over low heat until well blended.
  2. Pour butter mixture over sweet potatoes and arrange around lamb; and continue baking for the last 30 minutes of roasting time. Arrange on a serving platter and serve.
    Yield: 6 or more servings.

BAKED GROUND MEAT

April 3, 2023 / / 0 Comments

I’m told this recipe is of Lebanese origin. The recipe itself intrigued me in that in Nuyorican cuisine, at least in our family,  we would bake ground meat with cheese on top and serve it with bread. Later on, when my palate expanded I discovered Shepheard’s Pie and other ground meat dishes. So I’m always on the lookout for other baked meat specialties. In this rendition, the ground beef is seasoned and formed into meatball shapes and topped with slice onion, potato and tomato.  Le me add. if you want to cut back on your beef intake, you can substitute ground turkey or chicken, and it’ll be just as tasty. This dish is a meal in itself and, with a good crusty loaf of bread, makes for a sumptuous lunch or dinner.

BAKED GROUND MEAT

Ingredients:

1 pound lean ground meat
½ bunch chopped parsley, washed and finely chopped
½ onion, finely chopped
Salt and black pepper to taste
1/8 teaspoon ground cinnamon, or more to taste
1 medium onion, peeled and thinly sliced
½ pound potatoes, thinly sliced (do not peel)
½ pound tomatoes, sliced
1 (8-oz.) can tomato sauce

Instructions:

  1. Preheat oven to 350 degree F.
  2. In a bowl, combine the ground meat with the chopped parsley and onion. Add salt, pepper and cinnamon. Divide the mixture into a dozen equal parts and roll into balls. Now, you can make the meatballs as large or small as you like.  It could be anywhere from 6 large balls or a dozen small balls. Your choice.
  3.  Gently flatten the balls and place in a greased baking pan or dish (we prefer cast iron). Over each patty, place a slice of onion, a slice of potato and a slice of tomato.  Pour the tomato sauce over the patties, place in oven and bake for about 1 hour or until the patties are well cooked.
    Yield: 4-6 servings

 

BERENJENA RELLENA (Stuffed Eggplant)

March 28, 2023 / / 0 Comments

This recipe is the Nuyorican way of making stuffed eggplant. Eggplant is a popular vegetable in our culture.. We prepare it fried, stewed, baked, and, as in this dish, stuffed. What makes our dish different is that we stuff it with seafood. Specifically, crabmeat, conch meat or shrimp.  This goes back to life on the island of Puerto Rico, where seafood was a major component of the diet. And it transferred to when we migrated to the mainland. And, we did substitute some changes. In Spanish Harlem, our family, when times were lean, would stuff the eggplant with canned tuna and, you know what, it tasted just as good.

Th recipe itself is simple enough. Just mixed the eggplant pulp with the crabmeat, bread crumbs and seasonings and stuff the eggplant shell. Note that the seasonings include  aji dulce. Think of small chili peppers that are sweet. Aji in Spanish means ‘chili pepper’ and dulce means ‘sweet’ Some may consider this a contradiction in terms but, it is what it is. These peppers are popular in Latin American and Caribbean cuisine and can be found in Latino food markets and, even online.

This dish is not your usual stuffed eggplant recipe as in Mediterranean or Middle Eastern cooking. As stated, this is our Nuyorican version and, as delicious as they come. Enjoy.

BERENJENA RELLENA
(Stuffed Eggplant)

Ingredients:

1 medium eggplant
1/2 cup water
I pound crabmeat (canned is okay)
1 cup breadcrumbs
2 clove garlic, peeled and finely minced
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano
3 aji dulce (sweet chili pepper), seeded and chopped
6 fresh cilantro leaves, washed and chopped
2 eggs, well beaten
2 tablespoons olive oil
2 teaspoons butter

Instructions:

1. Preheat oven to 350 degrees F.
2. Cut eggplant in half lengthwise. Scoop our inner pulp but do not pierce outer shell. Save pulp.
3. Pour water in a saucepan and bring to a boil. Add eggplant pulp and steam, covered, until soft. Drain, remove pulp and mash thoroughly.
4. In a large bowl, combine pulp, crabmeat, breadcrumbs, garlic, salt, pepper, oregano, aji dulce, cilantro and eggs.
5. Brush inside of eggplant shells with olive oil. Stuff shells with crabmeat mixture. Dot each shell with a teaspoon of butter and bake for ½ hour.
Yield: 4 servings.

 

 

 

 

 

 

 

 

 

BAKED MUSHROOMS

March 13, 2023 / / 0 Comments

When I’m looking for an exceptional mushroom dish, I always go to Baked Mushrooms. It’s not the normal way to prepare the fame fungi. Yes, mushrooms are an organism belonging to the fungi kingdom.  That being said, my favorite recipe for baked mushroom is the French classic: Champignons au Four. It is simply a mix of mushrooms, salt pork (also known as fatback), parsley and scallions. Let me add that, if you’re not partial to salt pork, you can always substitute bacon but, it will not render the same flavor or texture. Proceed as you think best.  Our usual accompaniment to this dish is plain boiled rice; but you can serve it with your preferred grain or even pasta. This time around we paired it with couscous, and it was marvelous.

As to the mushrooms, the recipe calls for small  white mushrooms. We tried it with small Portobello, and it came out just as good. Keep in mind it has to be small, whole mushroom. If you want to use large mushroom, sliced or cut up, you’re welcomed to try. if you want to experiment, go right ahead.

I’ve had this recipe for years hidden away in one of my desk drawers. How I got it, I can’t recall. It does serve its purpose when I want an out of the ordinary mushroom dish. It makes for a great vegetarian meal that everyone, vegetarian or not, will love.

BAKED MUSHROOM

Ingredients:

1 pound small mushrooms, washed and patted dry with paper towels
¼ pound salt pork, rinsed, diced, blanched in boiling water for 5 minters and drained
2 tablespoons butter
2 tablespoons fresh chopped parsley
Salt and ground black pepper to taste
Pinch of ground nutmeg
8 sprigs parsley, main stems removed
2 tablespoons olive oil

Instructions:

  1. Preheat oven to 350 Degree F.
  2. Mix the mushrooms, salt pork, butter, chopped parsley, scallions, salt and pepper together. Put the mixture into an ovenproof dish (we prefer cast iron). Place in oven and cook for 30 to 40 minutes or until mushrooms, salt pork and scallions are lightly browned.
  3.  Just before serving, fry the parsley sprigs in the oil and use them to garnish the dish.
    Yield: 3-4 servings.

 

LEFTOVER TURKEY DELIGHT

November 25, 2022 / / 0 Comments

Thanksgiving is over. Now comes the hard part: what to do with the turkey leftovers. You could make mayo and tomato sandwiches for days. Or you can buck up and make something palatable and delicious with the bird remains. Below we give four recipes that will make your turkey meat leftovers glorious. You can serve each over rice or pasta—like in the Turkey Stir-Fry where it is paired with hot noodles. Family and friends will come over just to have the leftovers. In each case, the portions amount to four or more servings.

TURKEY CURRY

Note that this is my version of leftover turkey curry. If you want to add other ingredients like turmeric, cinnamon, cloves or ginger to give it a more Indian or Asian flavor, go right ahead.

1/2 stick butter
½ cup flour
2 cups chicken broth
2 tablespoons curry powder
2 cups leftover turkey meat cut into 1/2-inch chunks or pieces
Salt to taste

  1. In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly until combined and starting to bubble, about 3-5 minutes. Do not let the flour darken.
  2. Pour chicken broth into flour mixture. Whisk to combine until smooth. Here, you can adjust for thickness: cook, whisking, until thickened, about 5-7 minutes. Or If you want it thinner, add more broth.
  3. Add curry powder and stir to blend. Stir in turkey meat. Add salt and cook until heated, and serve. Some folks like to add yogurt, about ½ cup, to the curry. Your choice.

SAUCY TURKEY

3 tablespoons olive oil
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 can (14 ½ oz.) stewed tomatoes
1 chicken bouillon cube or 1 packet chicken granules
1 tablespoon fresh chopped oregano or 1 teaspoon dried
Salt and pepper to taste
2 cups turkey meat, chopped or cut into ½-inch chunks or pieces

  1. Heat oil in a skillet or frypan. Add onions and cook over moderate until and translucent. Add garlic and cook 2 minutes more.
  2. Add undrained tomatoes, bouillon cube, oregano, salt and pepper. Stir in turkey meat and cook until bubbling.

TURKEY STIR-FRY

2 teaspoons sesame oil
2 garlic cloves, peeled and minced
1 green bell pepper, cored, seeded and sliced into ¼-inch strips
1 cup fresh green beans, cut into ½-pieces (can use frozen but need to be thawed).
2 cups turkey meat, cut into chunks or ½-inch strips
½ cup scallions, chopped into ½-inch pieces
½ cup sliced bamboo shoots
½ cup sliced water chestnuts
1 teaspoon grated fresh ginger
Pinch each of nutmeg and ground pepper

  1. In a large frying pan or wok, heat the oil over medium high heat. Add garlic and stir-fry for 1 minute.
  2. Stir in the rest of the ingredients and cook 4 to 5 minutes or until vegetables are crisp-tender. In this case, serve over hot, cooked egg noodles.
    Note that there are no set rules for stir-frying. You can use whatever vegetables you have on hand.

TURKEY-RICE SOUP

1 cup rice
1 cup water
2 tablespoons olive oil
1 medium onion, peeled and chopped
1  clove garlic, peeled and minced
1 medium green bell pepper, cored, seeded and finely chopped
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon capers
1 (8 oz.) can tomato sauce
2 cups turkey meet, chopped or shredded
4 cups water

  1. Place rice in 1 cup water and let it soak.
  2. Heat oil in a large pot or Dutch oven. Add onion, garlic, bell pepper, oregano, capers and tomato sauce. Sauté over moderate heat for 10 minutes.
  3. Drain rice and add to pot. Stir to combine while gradually adding 4 cups water. Bring to a boil and cook on high heat, uncovered, for 10 minutes.
  4. Add turkey meat, lower heat and simmer, covered, for 15 minutes more or until rice is tender. Serve immediately.
    Note that this recipe will make a thick soup or stew. If you want it thinner, add more water as desired.
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