Oswald Rivera

Author, Warrior, and Teacher

Category: all (page 2 of 50)

PUERTO RICAN BLACK BEAN SOUP (Yoga Version)

The recipe is Puerto Rican black bean soup. I call it the ‘yoga version.’ I’m always on the lookout for good bean recipes. Beans are an integral part of Puerto Rican cuisine. But this one has an unusual provenance. My wife, Holly, is a proponent of yoga; and her library includes the  Yoga Natural Foods Cookbook by Richard Hittleman.… Read more...

APPLE BUTTER PEAS

This recipe intrigued me solely because it contains apple butter. To me, apple butter is for breakfast, on toast or on pancakes. But with peas? As a side dish or main vegetarian course? This I had to check out. And it’s a marvelous combination.… Read more...

SWEET AND SOUR CHICKEN

This is the Puerto Rican method of making sweet and sour chicken. It contains no Asian ingredients, just what’s on hand. You probably have everything you need in your cupboard or kitchen. The dish is normally served with rice (plain boiled or yellow rice).… Read more...

SIMMERED TOFU OR TEMPEH

From time to time I cook tofu, or tempeh, as the case may be. Like everyone else, I found that Tofu (or tempeh) takes on the flavor of whatever seasoning is being used. That’s the great thing about it: it’s versatility.… Read more...

SCALLOPS ON A BED OF SPINACH

This recipe, I’m told, is Italian in origin. It’s simple enough,  sautéed scallops served over spinach. Nothing could be easier. And if you don’t like spinach, substitute another green. You’re only limited by your imagination. Enjoy.

The recipe calls for steaming the spinach (or whatever greens you use).… Read more...

BACALAO Y BERENJENA EN CASEROLA (Codfish-Eggplant Casserole)

Not long ago I did a post on salted cod, (Bacalao Gudisado, or Stewed Codfish – 12/20/20). In that recipe I hailed the properties of salted codfish. Salted cod was ubiquitous back in my day in Spanish Harlem. In midwinter, when fish was scarce and you just didn’t want to do frozen fish, salt cod was the answer.… Read more...

CHULETAS DE TERNERA GUISADA (Stewed Veal Chops)

We call this recipe Chuletas de Terneta Guisada, or Stewed Veal Chops. This is where we get into semantics. Some in my family, especially the older crowd, called it Chuletas de Ternera en Caldo, which literally translates as “Veal Chops in Broth.” Now, a broth, to me, is like a thin soup.… Read more...

TERNERA CON JEREZ (Veal with Sherry)

This is a dish that came to our culture via Spain. To my parents generation and their forebears, Spain was considered La Madre Patria, the mother country. The Spaniards had ruled the Caribbean since the time of Columbus, so it’s natural that such influences would continue in Puerto Rico even after the Americans took over the island in 1898.… Read more...

QUICK-OVEN STEAK

Back on the block, we called this biftec rápido al horno. It translates to ‘quick-oven steak.’ Initially, we would experiment with various condiments to place over the steak before baking it. On trick my mom used was to season the steak, then sprinkle it with a package of dry onion soup mix and then bake it.… Read more...

GREEN-TOPPED CAULIFLOWER

I’m told that dish dish is either Austrian or Hungarian in nature. Or it could have come from that old monarchy known as the Austro-Hungarian Empire that lasted from 1867 to 1918. Whatever it’s genesis, it’s a great way to liven up cauliflower.… Read more...

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