Stirring the Soul
By: Liz Balmaseda | 2008-03-01
Recipes
Fish in Green Sauce
1-1/2 lb. fish steaks or filets of any firm white fish such as tilapia, red snapper, or mahi mahi.
1 clove garlic.
1 small onion.
1 teaspoon salt.
1/2 cup cooking sherry (or good white wine).
1/2 cup olive oil.
1 cup parsley.
2 tablespoons white wine vinegar.
Grind all the ingredients except the fish in a blender or food processor. Place the fish in a skillet and cover it with the mixture. When the sauce begins to boil, cover and simmer over low heat for about 15 minutes.
Preparation: 40 minutes.
Serves 4 to 6.
Rice and Corn
2 tablespoons vegetable oil
1 medium onion, peeled
1½ cups parboiled rice
3½ cups water
2 chicken or ham bouillon cubes
1 packet (or 1 teaspoon) sazón completo (seasoning with cilantro, annatto seeds, garlic, and onion)
(Alternative to sazón completo: Sauté 3 tablespoons of oil, a finely chopped onion, ½ seeded bell pepper, and 3 cloves of garlic in a sauce pan with salt to taste.)
2 cups canned, fresh, or frozen whole-kernel corn
Dissolve the bouillon cubes and seasoning packet in water. Add rice. Put all the ingredients in a rice cooker, stir thoroughly, cover, and turn on. Leave on until the timer rings. (If you don’t have a rice cooker, you can cook the rice in a medium saucepan for 17 to 20 minutes, until liquid is absorbed.) Remove onion, stir mixture thoroughly with a fork, and cover to keep it warm until served.
Serves: 4 to 6
Preparation time: 5 minutes
Cooking time: 30 minutes
1-1/2 lb. fish steaks or filets of any firm white fish such as tilapia, red snapper, or mahi mahi.
1 clove garlic.
1 small onion.
1 teaspoon salt.
1/2 cup cooking sherry (or good white wine).
1/2 cup olive oil.
1 cup parsley.
2 tablespoons white wine vinegar.
Grind all the ingredients except the fish in a blender or food processor. Place the fish in a skillet and cover it with the mixture. When the sauce begins to boil, cover and simmer over low heat for about 15 minutes.
Preparation: 40 minutes.
Serves 4 to 6.
Rice and Corn
2 tablespoons vegetable oil
1 medium onion, peeled
1½ cups parboiled rice
3½ cups water
2 chicken or ham bouillon cubes
1 packet (or 1 teaspoon) sazón completo (seasoning with cilantro, annatto seeds, garlic, and onion)
(Alternative to sazón completo: Sauté 3 tablespoons of oil, a finely chopped onion, ½ seeded bell pepper, and 3 cloves of garlic in a sauce pan with salt to taste.)
2 cups canned, fresh, or frozen whole-kernel corn
Dissolve the bouillon cubes and seasoning packet in water. Add rice. Put all the ingredients in a rice cooker, stir thoroughly, cover, and turn on. Leave on until the timer rings. (If you don’t have a rice cooker, you can cook the rice in a medium saucepan for 17 to 20 minutes, until liquid is absorbed.) Remove onion, stir mixture thoroughly with a fork, and cover to keep it warm until served.
Serves: 4 to 6
Preparation time: 5 minutes
Cooking time: 30 minutes
AARP en Espanol
Readers can find the Spanish text to this and other stories at AARP Segunda Juventud.
Cuba-born, award-winning Chef Pepín has traveled from his family’s farmhouse kitchen to TV fame. Here he shares the ingredients of a joyful life—and an easy recipe for a favorite comfort food, with a healthful twist. ... Back to Article
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