Mom's 74th Birthday Celebration!

August 28, 2010

Mana's signature Arros con Gandules (Rice and Pigeon Peas)

1 Can Pigeon Peas (or any other type of bean)
2 Cups Rice
2 Cups Water
1/4 Cup Olive Oil
6 to 8 Oz Smoked Ham Chopped (Sandwich Style Meat)
1 Tsp Vinegar
2 Chicken Bouillon (Swiss Knorr)
2 Sazon Accent Con Achote (Goya)
1/2 Large Onion (Finely chopped)
1 Tsp Minced Garlic

Saute onion,garlic, ham, bouillon, vinegar, and Sazon in olive oil until onions and ham are partially cooked.
Add 2 cups rice and 2 cups water. Reduce heat to low and cover until rice is cooked about 20 to 25 minutes

Morir soñando (It's a combination of milk and orange juice)

Morir Soñando, Translation: “to die dreaming”.  This drink is among one of the Dominicans’ favorite drinks. Its very refreshing!






 
 
 
 
 
2½ Cups crushed ice

2 cups orange juice
½ cup of sugar
5 cups cold milk or cold carnation evaporated milk is also used...evaporated milk gives it a richer taste
1 Tsp good quality vanilla



Pour the following into a pitcher: sugar, orange juice, vanilla, and ice and stir. While stirring add the milk, continue stirring until well blended and serve immediately.

All about the Radish

My sister, who has developed a crazy craving for radishes, inspired me to come up with this salad.

Ingredients:

2 cups radishes, washed and diced

1 cup cucumber diced

1/2 cup thinly diced red onion

1 cup diced fresh sweet grape tomatoes

Salt to taste

1 small clove garlic, minced

1/8 teaspoon pepper

1 Tbsp finely chopped fresh basil or if you prefer try cilantro or fresh mint

2 tablespoons lemon juice

2 tablespoons good quality vegetable oil

Preparation:

Combine diced radishes, onion, tomatoes, cucumber, and basil. Whisk together the salt, garlic, pepper, lemon juice, and vegetable oil. Toss with salad and garnish with basil.

Serves 4.

CC's World Famous Lasagna

I have made many lasagnas...but this one was definitely a winner!! Trust me your guests will be asking you for the recipe!!








1 16 oz. Ricotta cheese
1 lb shredded or sliced Provolone cheese
½ lb shredded Havarti cheese
1 lb shredded Mozzarella cheese
Parmesan cheese (to taste)
1.5 lb ground beef
1 lb ground turkey
1 lb ground turkey sausage (mild)
2 large onions chopped finely
3-4 cloves fresh minced garlic

3 cubes chicken bullion (Knorr)

3 T2 tbsp olive oil

2 Tbsp soy sauce

2 Tbsp Olive oil

1 large jar marinara sauce

1 large jar mushroom & herb spaghetti sauce

2 pkg no bake lasagna noodles

In a large pan, brown ground beef, turkey, turkey sausage, onions, garlic; let simmer for a few minutes but be careful not to let the majority of the juices evaporate. Then add the olive oil, chicken bullion, and soy sauce; simmer for a few minutes more, until meat is done.  Add the marinara sauce and the mushroom spaghetti sauce; simmer for a few more minutes. Remove from heat and let sit until it is room temperature; Cover and place in refrigerator overnight so the flavors can blend.


The next day: preheat oven to 250 degrees. Remove sauce/meat mixture from refrigerator and warm slightly. In a large baking pan, put a small amount of sauce/meat mixture on the bottom of the pan. Assemble the lasagna by alternating noodles, sauce/meat mixture and cheese until you reach the top. Top the lasagna with remaining cheese. Bake for 2 hrs or until noodles are done.

PS. You could also assemble it the same day, I just prefer to make the meat ahead of time and allow the flavors to intensify. If you chose to make it the same day, then preheat oven to 350 and bake for 1 hour.

Serves 12 to 15 guests

Grape Tomato Scrambled Eggs

1 small sweet onion diced

10 grape tomatoes cut in quarters

2 Tbsp olive oil

3 to 4 eggs

1 tsp apple cider vinegar (I use Bragg)

Salt and pepper to taste

Heat skillet and add olive oil.  When oil is hot (but not burning) add the onions and saute.  Add the tomatoes and let cook for about a minute, then add eggs.

Let eggs cook for a minute and then add vinegar.  Cook for an additional 2 minutes or to your likeness. Some people like their eggs dry and some like them a bit moist.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 2 servings

Grilled Chicken Breast

This dish goes fabulous with yellow fried plantains (Platano Maduro) and an Avocado salad. :-)