Tag: latino

Dominican turkey picadillo

We tried this picadillo recipe: https://www.sandravalvassori.com/turkey-picadillo/. This recipe is our favorite picadillo recipe to date. Our modifications: first, we used a mix of minced turkey (1 lb) and minced chicken (1/2 lb). Second, for tomato paste and tomato sauce, we used no-salt versions. Third, based on our pantry, we made some substitutions: 1/2 cup caper…… Continue reading Dominican turkey picadillo

Fried sweet plantains (maduros)

We often bake sweet plantains to make them healthier, but we decided to try this traditional preparation: https://mydominicankitchen.com/fried-sweet-plantain-slices-platanos-maduros-fritos/ We used a large nonstick pan and 3/4 cup canola oil (instead of 1 cup). Immediately after placing the cooked plantain slices on a paper towel-lined plate, we sprinkled them with a little kosher salt. We served…… Continue reading Fried sweet plantains (maduros)

Colombian lentil and rice soup (sopa de lentejas y arroz)

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A few days ago, my husband savored a brothy lentil and rice soup at a local Italian cafe. That inspired us to make another version of lentil and rice soup, and we tried this Colombian recipe: https://www.mycolombianrecipes.com/vegetarian-lentil-and-rice-soup-sopa-de-lentejas-y-arroz/ Our modifications: first, we finely minced the 1/2 red bell pepper (seeded and quartered) and carrot (roughly cut… Continue reading Colombian lentil and rice soup (sopa de lentejas y arroz)

Pico de gallo

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We made this recipe from Cookie and Kate: https://cookieandkate.com/classic-pico-de-gallo-recipe/ We prepared this condiment to season the bean filling for bean and cheese burritos: https://cooking.nytimes.com/recipes/1022532-bean-and-cheese-burritos?smid=ck-recipe-iOS-share. We used 3 vine-ripened tomatoes (seeds and liquid removed, then finely diced) plus about 1/2 cup cherry tomatoes from our garden (finely diced). We reduced the cilantro to 1 Tbsp. At… Continue reading Pico de gallo

Mexican vegetable soup with chipotle (caldo tlalpeño)

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We were in search of a plant-forward soup with Mexican flavors, so we tried this recipe: https://www.karenskitchenstories.com/2023/01/mexican-vegetable-soup-with-chipotles.html We found the blogger's recipe frustratingly incomplete (for example, she called for "some chicken broth" but did not specify the amount). Regardless, this soup was very tasty. Note: this recipe easily could be vegetarian if you use vegetable… Continue reading Mexican vegetable soup with chipotle (caldo tlalpeño)

Pico de gallo

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We had planned to make guacamole, but due to not-great avocados, we quickly had to switch gears. We don't have cilantro in our beach pantry, so we made this cilantro-free version that uses ground cumin instead: https://poshplate.us/salsa-no-cilantro/ Our modifications: first, we combined 2 cloves minced garlic, 1 finely minced small shallot, 1 finely minced jalapeño… Continue reading Pico de gallo

Cuban beans and rice

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We had a craving for moros y cristianos, so we tried this recipe: https://www.chewoutloud.com/cuban-rice-and-beans-recipe/ We substituted red bell pepper for green. We also followed the instructions exactly (except that we thoroughly rinsed and drained the rice to remove excess starch). To our disappointment, the result was overcooked and mushy rice. Otherwise, the flavor of the… Continue reading Cuban beans and rice

Quick pantry quesadilla

Feeling peckish, we pulled this together based on simple pantry ingredients. The recipe: https://www.papernstitchblog.com/black-bean-quesadillas/ For the onion, we used 1/2 small shallot. To minimize its sharpness, we sautéed the minced shallot in a separate pan (with a little cooking spray) before adding it as a quesadilla filling. We also used thick-cut shredded Cheddar cheese, but…… Continue reading Quick pantry quesadilla