Posts tagged ‘recipe’

December 21, 2011

Chicken & Pigeon Pea Stew

Gandules PodsGreat for warming up on the few chilly days we get in Florida.


  • 1 package of 5-6 chicken thighs
  • adobo seasoning
  • 2 Tbs olive oil
  • 1 1/2 cup of canilla (extra long grain) rice
  • 1 lbs of fresh pigeon peas (or use 1 16oz can)
  • 8 cups of water
  • 1/2 cup chopped green pepper
  • 2/3 cup chopped onion
  • 2 chopped tomatoes
  • 3 tbs fresh cilantro leaves
  • 2 tbs fresh oregano leaves
  • 1 tbs alcaparado
  • 1 sazon envelope ( I used the one with coriander & annatto)
  • 1 cup beer
  • 1 avocado

Rinse the chicken thighs.  Season chicken to taste with adobo and set aside.  Place the rice in a bowl, cover with water and set aside.  Place pigeon peas in a saucepan, cover with 2 cups of water, cover the saucepan and heat on medium until it boils and shut it off after 5 minutes (skip this step if using canned).

In a dutch oven pour olive oil and heat over med high heat.  When the oil is hot, place the chicken in the dutch oven.  Heat the chicken until it browns, then turn and brown the other side.  Add the chopped onions, peppers and tomato.  Stir occasionally.  Once the onion is translucent, add the cilantro and oregano and stir again.  When the garlic is fragrant add the alcaparado and sazon.

Dump gandules and water from the saucepan into the dutch oven.  Add 6 cups of water and 1 cup of beer.  Turn up the heat to high until the liquid boils.  Drain the rice and add to the dutch oven.  Lower the heat to medium and cook and additional 20 minutes.  Stir occasionally.  Serve hot with diced avocado on top.

Linking to Transformation Thursday, Everybody’s Creative Endeavor and Inspiration Friday.

December 7, 2011

Rice with Pigeon Peas

So what’s all the fuss with my pigeon pea bushes?  Well, our traditional Christmas Eve dinner depends on them.  Oh yeah, I could buy the canned ones but nothing beats fresh ingredients for taste.  If you can’t get them fresh, try frozen.  You can find them at your local Spanish bodega (market).

A large cast aluminum or cast iron pot works best.  Remember to always keep in mind the rice to water ratio.  That will make the difference between uncooked rice and mushy mess.

Arroz con Gandules

Rice with Pigeon Peas


  • Olive oil
  • ½ cup diced smoked ham
  • ½ cup chopped onions
  • ½ cup chopped green peppers
  • 2-3 cloves of garlic minced
  • 2 Tbs of ”Alcaparrado”
  • 1 packet of “Sazon with coriander and annatto/ Sazon con cilantro and achiote”
  • ¼ cup chopped fresh cilantro
  • 1 Tbs of chopped fresh oregano
  • 1 8oz can “Spanish style tomato sauce”
  • 1 ½ cup fresh/frozen or 16oz can pigeon peas
  • 2 cups “Canilla rice”
  • 3 cups water
  • Adobo seasoning
  1.  Heat pot on med.  Coat bottom of the pot with olive oil.  Add smoked ham.  Sauté ham and stir occasionally until it starts to turn a little brown.  Add chopped peppers and onions and stir.  Cook until onions are translucent.  Add garlic, olives/capers, sazon, cilantro and oregano. Cook and stir until garlic is fragrant.  Add tomato sauce and pigeon peas, stir until bubbly.
  2. Add 2 cups of Canilla rice and stir mixture coating the rice.  Raise the temp to high and quickly add 3 cups of water (some people combine the water with broth or beer to give more flavor).  Stir the rice occasionally to keep it from sticking to the bottom of the pot.  Taste the liquid.  Sprinkle adobo to taste.  When the liquid bubbles, stir once scrapping the bottom of the pot, quickly cover and lower the temp to low.  Do not touch the pot or uncover until 20 minutes have gone by.  If you do, you will release the steam and the rice will not cook.
  3. After the 20 minutes, uncover, turn the rice and taste.  Make sure the rice is cooked all the way thru.  If not, cover and cook for another 10-20 min on low.  Enjoy!

What kind of traditional hand me down recipes do you make for the Holidays?

Linking to Transformation Thursday

June 20, 2011

Summer Tilapia

Having a garden makes it easier to be creative in the kitchen.  The produce is right outside my backdoor and there are so many ingredients to pick from.  I whipped up this sauce in a minute after I figured out I wanted some sauce for my fish.  Enjoy!

  • 2 Tbs olive oil
  • 4 tilapia fillets
  • 3Tbs Chopped onions
  • 1Tbs chopped bell pepper
  • 1Tbs capers
  • 1tsp chopped garlic
  • Fresh Basil & Oregano to taste
  • 2 roma tomatoes diced
  • 1 8oz can tomato sauce

Over medium temperature heat olive oil in a medium-sized  skillet.  Saute fillets 4 minutes on each  side.  Remove fish and leave the oil in the pan.  Add the onion and peppers; cook until the onion is translucent. Add capers, garlic, basil and oregano.  Stir until the garlic is fragrant and then add the diced tomato.  Stir for minute and add the tomato sauce.  Simmer for 1 minute, add the tilapia on the top and simmer 1 more minute.  Serves 4.

September 7, 2009

Say no to meat…sometimes…

I finally got my cholesterol under control. Thanks to my vegan offspring I learned that cholesterol comes from the animals I eat. “You should stop eating meat” she says. Thank goodness I like beans. This is one particular dish of zuchinni and chickpeas is easy to make and delish…

Vegan PastaThe recipe can be found at the Real Simple site.  Skip the parmesan and it’s vegan.  Fruits, veggies, soy and whole grains are the main ingredients in my meals now. I can’t help notice how bad my body feels when I go for my meaty, trans fat, processed, salty and/or sugary cravings. Daughter knows best :-D