My appearance on Low Country Live

Hola Familia,

I have been asked to appear with Jennet Robinson Alterman, of The Center 4 Women on a live segment on Lowcountry Live Wed Oct 29Th, ABC Channel 4. We are there to promote the Brown Bag Lunch Series program at the Center on “Working from Home” . (Lowcountry Live is the same show I appeared on in March with my Meatless Meat Sauce!, See video below)

Needless to say I am thrilled and honored. I have listed the information for the event @ the Center which we are promoting below.
Hey, lets start a write-in campaign so I may have my own show! ;)

Thank you so much for the support and love you guys have shown me.


November 6 Thursday-FREE -Registration required.

Brown Bag Lunch Series at Noon Working From Home: How We Do ItGet tips and advice from those that have done it. L. Jaye Bell, Blu Lake Studios, Leah England, Lowcountry Dog, and Alta Gonzalez's, Lunasdream Call (843) 763-7333.

Corporate Sponsor: Mass Mutual Media Sponsor: The Little Black Book for every busy woman

Fran's Famous PuertoRican Pasteles -

Puerto Rican Pasteles are sort of a meal pie which is prepared and wrapped in banana leaves or parchment paper. It takes a small army to prepare and takes hours to get to the finish product. They are typically made around Christmas time with the entire family joining in. My mom made some of the best, followed by my sister Fran.

Here is my sister Fran's Recipe for Puerto Rican Pasteles:

"If you really are in the mood for pasteles - pay someone else to make them for you. Really, totally not kidding - pay someone else to make them. Life is just too short."

If you don't like my sisters' version, here is a great one from another site.
http://www.whats4eats.com/recipes/r_st_pasteles.php

***VEGETARIAN VERSION: I have made my family omit the pork and some of the Sazon since it has some meat by product in it. I have used Lima beans, marinated hard grilled tofu as substitutes. They are not bad with chicken as a substitute for the pork and meat. I make my own meat sauce with an adapted version of my meatless sauce.

How did I re-gain this much weight? I don't eat meat!

My last entry to my blog I wrote how upset I was with Oprah for getting on the vegan bandwagon. This is a person who has had challenges with food, eating and lifestyle. I just felt she has such a responsibility since she is so much in the public eye. Anyone who puts their point of view out there does. This is why I try to clarify to people that while I do not eat meat, I do eat seafood, therefore, I am neither vegetarian nor vegan.

I was preaching about lifestyle versus just jumping on the bandwagon. I feel like such a hypocrite. I stopped eating meat for health issues and weight control. My keeping my weight down is crucial to my health.

Well guess what? I have gained so much weight! How did this happen?The short answer is obvious. I have been eating what I should not. So just today I started over. I am not doing a 21 day thing or anything with an exact formula. I will say what I have always said about diet, eating, etc., it is your choice. You must find what works best for you. Every ones body is different and responds differently. Talk with your doctor first, but most importantly yourself.

A famous woman said," ... point of discipline in eating is to increase your awareness of food, of your eating habits, and of the greatness of living. To follow discipline in eating, to make it a sacred ritual,...... Disciplined eating has nothing to do with being fat or thin. Once there is discipline in eating, your body will naturally and automatically look and feel the way it should."

I will begin my discipline of eating. Join me if you wish. I will share with you what I am doing and if it is working or not. I wish you well.

SO OPRAH IS TRYING TO BE A VEGAN FOR A LITTLE BIT 21 days

I just read that Oprah is trying to go vegan. More power to her. I just want to clarify a few things about being a vegan, vegetarian and a seagetarian. (I still eat seafood)

Please understand. I am so grateful for positive influences, particularly when it comes to your health, well being, spirit, socially and ethics. I have struggled for so long to obtain a better relationship with food. My choices for changing the way I eat have nothing to do with a social cause or popularity, but my health and my inner core. The recipes featured here are not all vegan, nor vegetarian. They are meant to inspire you to look at recipes you grew up with and remove the things in them which are not healthy for YOU.

I feature recipes on my blog with the premise that it is a life choice and personal. I started by asking my family for recipes we grew up with. I then translate them into the first step in healthy eating choices. Then the idea is to proceed to the next step at your pace. Please do not just follow a recipe on a site. Speak with your doctor. If you are a diabetic, have a thyroid issue or any other health issue, be informed. I am sure Oprah has check with her doctors.

I challenge you instead of your trying or become anything, take a look at your life, your health and your budget. Most life changes require an adaptation. Be prepared. Be aware.

Home Made Baked Beans (Let's try to make it vegetarian)

2 cups navy beans
2 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup honey mustard
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
1/2 pound thick bacon

Soak beans overnight in at least 2 inches of cold water. Simmer the beans in the same water until tender, approximately 2 to 3 hours. Do not refrigerated too cool. The beans will be too hard if you do this. Once the beans are the consistency you want , drain and reserve the liquid.

Preheat oven to 325 degrees F.

Combine molasses, salt, pepper, honey mustard, tomato sauce, Worcestershire sauce and brown sugar in a pot. Bring the mixture to a boil and set aside. Arrange the beans in a casserole dish by making layers of uncooked bacon and onions in a casserole. Pour mixture over beans. Then pour in just enough of the reserved bean water to cover the beans. Cover the casserole.

Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove cover halfway through cooking. Only add more of the reserve liquid if necessary. This will enable the beans to not get too dry.


VEGETARIAN VERSION: By substituting all organics in the mixture items will not only bring the calories down but should be rid of animal products. I have substitute Morning Star Farms Bacon. The trick here is to marinate this bacon the nite before (while the beans soak) in a little virgin olive oil, low sodium soy sauce, or BaconSalt (http://www.baconsalt.com/). Any one of these will work. If you use the soy you might want to increase the sugar. The soy and worcestershire sauce may compete with each other.

Why vegetables are so good for you.

A friend of mine send me this and I thought I would share. I now use it as a reminder for shopping and preparing recipes. Thanks Coni!

Gods Pharmacy:

A sliced Carrot looks like the human eye. The pupil, iris and radiating lines look just like the human eye. Science now shows that carrots greatly enhance blood flow and function of the eyes.

Tomato has four chambers and is red. The heart is red and has four chambers. All of the research shows tomatoes are indeed pure heart and blood food.

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are also profound heart and blood vitalizing food.

A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds are on the nut just like the neo-cortex. We now know that walnuts help develop over 3 dozen neuron-transmitters for brain function


Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb and more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.

Eggplant, Avocados and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how profound is this? .... It takes exactly 9 months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the motility of male sperm and increase the numbers of Sperm well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

Olives assist the health and function of the ovaries.

Grapefruits, Oranges , and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Onions look like body cells. Today's research shows that onions help clear waste materials from all of the body cells They even produce tears which wash the epithelial layers of the eyes .

Califlower Mashed Potato

1 head or a bag of frozen cauliflower
1/2 cup of Chevre cheese (or a softened cheese)
1/2 teaspoon minced or chopped garlic
Parmesan cheese
1 vegetable bullion
black pepper
teaspoon of rice milk
bacon salt (http://www.baconsalt.com/)
3 tablespoons unsalted butter

Clean and cut cauliflower into small pieces. Cook in vegetable bullion until well done. Drain cauliflower very well. Cauliflower will hold a lot of the bullion so pat cooked cauliflower very dry between several layers of paper towels. Don't let cauliflower cool off. Set the bullion aside. In a separate bowl puree garlic, rice milk, cheese, milk, bacon salt, Parmesan, pepper until almost smooth. Then mix and mash cauliflower. If too dry, add a little of the bullion. Feel free to add the cheese you like the most. Just remember, the melt factor is important.

ALTAS SOUTHERN FRIED FAUX KICK'N CHIK'N

Seasoning
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons (vegan) poultry seasoning (www.mckays.com)
1 teaspoon lemon-pepper
2 drops of olive oil
Morningstar Farms® Meal Starters™ Chik'n Strips made w/ Natural Ingredients)"http://www.seeveggiesdifferently.com/"

Spicy Chicken Batter:
2 eggs or egg whites or rice milk
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Remove Chik'n from packaging, rinse with cool water and place in shallow baking dish. Sprinkle strips evenly with the seasoning and olive oil and let them marinate, covered and chilled, for 1 hour. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate. Ready a large deep-fryer or large Dutch oven heat oil to 350 degrees F . Dredge chicken into the egg mixture then into the flour. Place a couple in at a time into the hot oil turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the chicken with the reserved seasoning for extra hot wings!

Serve with my mashed cauliflower taters, green beans, Martha Stewart's Milk Punch (http://www.marthastewart.com/recipe/brandy-milk-punch?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD)
or a tall glass of sweet tea and lotsa friends!

ALTA'S MEATLESS MEAT SAUCE (Vegetarian Marinara sauce)

• 1 can of stewed tomato
• 1 can of tomato sauce
• 1/2 cup of low fat milk (or rice milk)
• tablespoon of Sofrito (recipe is on this site as well)
• 1/2 clove garlic
• 1 tablespoon basil
• 1 chopped onions
• Portabella Mushrooms
• tablespoon of olive oil
• red pepper
• parsley
• BOCA brand Italian Sausage
• 1-2 bags of MorningStar Farms® Meal Starters™ Sausage Style Recipe Crumbles**
• 1-2 bags of MorningStar Farms® Meal Starters™ Grillers ** (http://www.seeveggiesdifferently.com)
• Glass of your favorite wine or beverage

Soak the meat Grillers and Crumbles in milk for about 15-20 minutes and add a pinch of pepper. I love cayenne pepper instead of black pepper. (Cayenne is so good for your circulation!)

In blender slow chop Portabella mushrooms, onion, parsley, red pepper, garlic (do not make paste like) These ingredients add texture and taste.

In a wok or large frying pan place olive oil and Sofrito. You can purchase Sofrito if you don't want to use the recipe I have featured on this site. Cook low until you can smell how good that Sofrito is. Add your mixture of mushrooms, onions, parsley, red pepper and garlic. Saute. Take a sip of your beverage and enjoy. Remember cooking is feeding your inner self. It should be done with love.

If mixture is too dry add a little of the milk. Stir fry about 7 minutes on low-medium heat. Wow smells good yes! Slice sausage to desired thickness and add to mixture. Now add the Grillers and Crumbles which should have absorbed milk. Either way, add every together. Lower heat and simmer, slow cook for about 45 minutes. Manja!
**Vegetarian Stuff: I love MorningStar Farms products. When I first realize my health issues were serious, I happened upon the Farm products. I began using them as meat substitutes in my recipes. I had made a lifestyle change but did not want to impose it on my friends and family. I have always had great parties with great food. My goal was to have great parties with great food and not be preachy about "healthy food" to my crew. Guess what, no one knew there was no meat in the dish. Till this day, I make Lasagna and everyone thinks it is made with meat!

My Appearance On LOWCOUNTRY LIVE

I have been working so hard on my Concierge business and this website,www.mamalunasdream.com, that I have been remiss in posting new recipes. So sorry. There are so many new recipes I want to translate. That is, my goal has always been to take recipes that contain meat and "make" them vegetarian. I have been a vegetarian for sometime and have been adapting recipes. But this is not always an easy task. Yes tofu has come a long way. (Thank God for the wonderful product made by Gardenburger, Boca, etc.)

The dishes I want to translate are those classic comfort foods. The ones I grew up with, Puerto Rican, Italian, and any dish prepared for most North American holidays or events. I have recently moved to the South and this is a wonderful new adventure. I look forward to making shrimp and grits, collards and my greatest challenge Barbeque's.

But, I digress. I was apologizing for not providing more recipes. I recently became sidetracked when I submitted my recipe to Lowcountry Live Whole Foods Road Show contest. I was so surprised when they called. They wanted me to prepare my entry on air. The recipe I submitted was my secret meatless meat sauce. What a wonderful experience! I got to share the joy of cooking healthy and tasty food. The chefs at Whole Foods prepared the sauce better than me. Brian, the anchor and crew were great. They loved the sauce so much they took it home after the segment. I have made some of the best lasagna, pasta and dips with this recipe. Now the secret is out. No meat, no salt. I will be featuring the segment on a UTube link to my site so that you may prepare it right along with me.

Thanks so much for your patience. Please send me you favorite dishes and I will work my vegetarian magic on it. Promise.

ROPA VIEJA (Old Clothes) Spanish Shredded Beef

• 1/2 cup water
• 2 medium onions
• 2 pounds skirt steak or flank steak, cubed**
• 1 carrot, coarsely chopped
• 1 bay leaf
• 1 tablespoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil (www.goya.com)
• 2 garlic cloves, chopped
• 2 green bell peppers, chopped
• 1 cup fresh plum tomatoes, seeded and chopped
• 2 teaspoons dried oregano
• 1/2 teaspoon cumin
• 1/4 cup parsley, chopped

In a Dutch oven, combine water, salt, oregano, cumin, and bay leaf in boiling water: then reduce heat. Tightly cover and simmer for about 2-3 hours until meat is tender. Add water if necessary. Remove beef from Dutch oven but retain reserve stock in a separate bowl. Shred beef with fork. This is where the dish gets its' name of old shredded clothes.

In the dutch oven, stir in onion, carrot, olive oil, garlic, bell peppers, tomato and parsley. Simmer for about 10 minutes. (Thicken with bread crumbs if need be) Add shredded meat and simmer uncovered for 20-30 minutes. Serve with white rice and a wonderful slice of avocado and lemon. So good!

**VEGETARIAN OPTION: Sorry guys. Not to many options. When I make this dish I make the same type of broth or "Caldo" for myself (no meat of course). I substitute red peppers for the meat. I cut red peppers into long slices so as to mimic the look of meat. Not the same thing but at least my guest don't give me that puppy dog face cause they know I am missing out on a wonderful dish. There are very few meat dishes I miss since becoming a moderate vegetarian. This one is one I miss.

Fettuccine Alla Panna aka Fettucine Alfredo

8 ounces fettuccine pasta or wide noodle
1/2 cup butter
1/2 teaspoon of olive oil
4 cloves garlic, chopped
1/2 cup heavy cream or half and half**
1 egg yolk
2 cups freshly grated Parmesan cheese
1/2 teaspoon of salt
dash of pepper

Put 1/2 teaspoon of olive oil in water so pasta does not stick. Cook fettuccine pasta for 8 to 10 minutes then drain. In a separate skillet, melt butter and add chopped garlic. Cook on low for a few minutes, stirring often. In a bowl add half of the heavy cream into a small bowl. Slowly add the egg yolk and beat together; put aside. Pour the rest of the cream into the frying pan. Raise the heat to medium. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. Be careful the egg does not curdle. The perfect fettuccine sauce is smooth. Continue whisking until well blended. Add 1 cup of the Parmesan cheese, continue to mix cream. Pour remaining Parmesan mix until smooth. Remove from stove. Add salt and pepper to taste. Serve over cooked pasta.

VEGETARIAN OPTION: Feel free to use whole wheat pastas and organics. If the cream is to much and you do not eat dairy, try rice milk. Make sure you increase the amount of vegetarian cheeses. The egg is not crucial either.

STUFFED BELL PEPPERS

• 4-6 large bell peppers
• 1 cup of cooked rice
• cube of chicken or vegetable bullion http://www.mckays-seasoning.com
• garlic
• 1 chopped onion
• tsp. cumin
• can of tomato sauce or tomato soup
• diced red pepper
• tsp. olive oil

2lbs. of ground beef or 1 1/2 lbs of shrimp or ground turkey or what ever meat or poultry you wish to add. You can opt not to have anything but the rice mixture and it will be fine.

Prepared the rice in the chicken/vegetable bullion in stead of plain water according to directions. It will give an added flavor. Set aside.

Prepare the shrimp/ground meat/turkey meat by stir frying in olive oil with garlic, cumin, diced red pepper and tomato soup or tomato sauce until done. If you are using meat make sure you drain meat first before adding the other ingredients.

Mix rice and shrimp/ground meat/turkey meat together. Set aside

Cut the tops of bell peppers off. Clean out seeds and place in boiling water. Cover and continue to cook for about 2 minutes. Drain the peppers. Place on a baking pan/baking sheet. Fill pepper with mixture then cover with foil. Bake at 350 for about 15. You can sprinkle cheese to the tops of these. Farmers, mozzarella, Asiago works well. Enjoy!

IT'S TIME FOR SOME VEGETABLES-GREEN BEANS

• 2 cups of baby greens beans
• 8 scallion
• 1 tablespoon olive oil
• 6 rosemary springs
• 1/2 cup of black oils
• 2 quartered artichokes
• 1 tablespoon salted baby capers
• 2 teaspoon tarragon vinegar or raspberry vinegar

Blanch baby green beans in salted boiling water for about 2 minutes. Drain. Trim scallions to roughly same lengths as the beans. In a large frying pan, sauteed olive oil, beans, scallions, and rosemary springs for 2 minutes. Make sure they are browned nicely. Add black olives, quartered artichoke heart, capers, olive oil and vinegar. Turn heat off . Gently toss everything together. Add a little black pepper.

ASPARAGUS, PASTA AND SALMON

• 1 pkg. hollandaise sauce mix
• 2 tbs. lemon juice
• 8 oz. salmon, cubed
• 8 oz cooked fettuccine
  
  ASPARAGUS MIXTURE
• 1 medium red or yellow pepper
• 2 cups asparagus
• fresh thyme, chopped
• 1 tbs. butter
• 1 clove garlic, chopped

Saute pepper in butter, chopped garlic, thyme about 3 minutes. Add Salmon and cover for about 7 minutes. Saute asparagus in butter in a different pan for 1-2 minutes until asparagus is cooked thoroughly. Remove from heat.

Prepare hollondaise sauce and fettuccine as directed on package. Once fettuccine is done, drain add butter and lemon juice. Add Salmon and asparagus mixture. Stir. Add hollondaise sauce atop and enjoy!

QUICK CHICKEN STIR FRY

1 lb. broccoli florets
1 lb. skinless chicken breasts**
2 tbs. vegetable oil
4 cups of shredded cabbage (Napa)
Large orange bell pepper (sliced thinly)
1/4 low sodium soy sauce
1 tsp. Hoisin sauce (www.wisegeek.com/what-is-hoisin-sauce.htm)
2 tsp cornstarch
1 tbs. minced garlic
1 tbs. garlic

In boiling water, cook for 3 minutes the broccoli florets. In a wok or skillet, stir in vegetable oil, saute garlic, cornstarch, soy sauce, Hoisin sauce and peppers. Add chicken breast, make sure you cube them first. Saute for about 3 minutes or so. Cover for 4 Min's on low flame. Add cabbage and drained florets. Cook covered for about a minute or so. Sprinkle with ginger. So good and quick.

** VEGETARIAN OPTION: You may add any Garden Burger or Morning Star Farms http://www.seeveggiesdifferently.com or Tofu product. If you wish you can make just a vegetable stir fry and make wraps out of it.

FRAN'S TURKEY PERFECT (Good anytime!)

20 lb turkey**
1 pkg of Sazon (can be found in the ethic area of your supermarket)
1/4 cup olive oil
Fresh lemon juice
1/2 can of beer ( what every brand you drink is fine)
Adobo
Black pepper
1 can evaporated milk

Wash or spread fresh lemon juice all over the turkey. (Don't forget to remove the gizzards found in a pocket in the chest wall.) Poke hole in the breast and legs so that flavors seep in.

Sprinkle generous amounts of Adobo and 1 pkg of Sazon all over the turkey. Poke holes with a knife all over the turkey.

Pour the bear all over the turkey. If you have no beer, 1/2 cup of wine and 1/2 cup of ginger ale will do. Pour the milk over the turkey

Sprinkle once again with the Adobo, Sazon and the black pepper: the spread with olive oil. Place turkey in a roasting pan in the center of the oven and bake at 350 degrees, covered for 3 hours. Uncover the turkey after 3 hours. Baste during the last hour of cooking every 15 minutes.

There will be no leftovers with this recipe!

**Vegetarian Option: I have not found one yet.

FRANS FAMOUS CHICKEN MARSALA

6-7 chicken breast **
1 1/2 cups Marsala wine or any dry red wine
(NOT a cooking wine nor anything too sweet)
2 cups of mushrooms
flour
2 tablespoon of olive oil
1 clove garlic
1 tablespoon butter or margarine
Salt and Pepper
1 cup of milk

Soak the chicken breast in milk for 5 minutes. Remove from milk and sprinkle salt and pepper over chicken breasts. Dredge the chicken breasts in the flour.

Place the olive oil and butter in a large frying pan over medium high heat. Add the mashed garlic glove and stir around in the frying pan. Add the chicken breasts and let the cutlets cook for about 5 minutes. Turn on the other side and cook that side for about 5 min.

Add the Marsala wine and mushrooms. Cover and cook, turning the breast after about 5 minutes
simmer another 1o minutes on low heat.

**VEGETARIAN OPTION: You can use Portabella mushroom instead of chicken. Also Morningstar Farms chicken product. You can substitute rice milk instead of regular milk

ARROZ CON GANDULES (Rice and Pigeon Peas)

This recipe is gonna make a lot of this rice dish. This cultural favorite is staple. We of Puerto Rican heritage can have this great dish everyday. However, it is made when you know a lot of people are coming over and may be served as a side dish or main course.

3 cups of rice
3 3/4 cups of water
2 pkg of Goya chicken bullion http://www.goya.com (caldo de pollo) or
2 pkg of Sazon w/culantro and achoite
5-6 olives
Sofrito
3 tablespoons of vegetable oil
1/2 can of tomato sauce or 1/4 cup of ketchup
a hunk of bacon or ham hock or smoked turkey neck **
1 can of gandules (pigeon peas)
In a cast iron pot place the vegetable oil, and heat.
Add 3 tablespoon of Sofrito - let it sizzle.
Add water, whatever meat you decided on, can of gandules.
Bring to boil. Add the remainder of the ingredients.
Add three cups of rice. Do not rinse rice.
Stir, cover pot, bring to med low heat.
Uncover after 15 minutes, stir rice.
Cover again and cook until done (about 20-25 minutes)

**VEGETARIAN OPTIONS: Substitute the Goya chicken bouillon for Superior Touch product (http://www.superiortouch.com/)
For the hunk of meat I use Gardenburger brand Bacon or Sausages (http://www.gardenburger.com/eat-positive/veggie-specialties/veggie-breakfast-sausage.php.) The bacon should be cooked until crispy. Whichever item you use, make sure you dice it. Meat eaters will never know the difference!

SOFRITO (Good on everything except dessert)

Even the CBS Morning Show uses Sofrito!

Many Latino cultures have a staple that is in every kitchen (Argentinians have Chimichuri, Mexicans have Chipotle and Mole, PuertoRicans have Sofrito. These are types of spice pastes which may be used in a variety of ways. Please feel free to experiment with Sofrito on soups, sauces, on meat, fish and almost any meal.

Basic Sofrito
bunch of aji dulce (small bell peppers)
1 large green or red pepper
1 1/2 bunches of cilantro
1 medium onion
1 entire clove of garlic

Chopped all ingredients. add 1/4 cup of cold water and all the chopped ingredients in a blender. Do not over blend. I recently found a great video of this recipe. Much better than my own. Check it out http://www.youtube.com/watch?v=_F5-nIfHkDQ. I also recommend LaGasseFlavors . Great site for Puerto Rican authentic.

ARROZ CON POLLO (Puerto Rican Style)

This is one of those dishes that every one know and never can pronounced right. Of course everyone thinks they have the perfect recipe for. Here is true perfection:

1 tender cut up skinned or not, chicken
2 tablespoons of Goya olive oil http://www.goya.com/
1 chopped onion
1 clove of minced garlic or minced in a jar (why smell like garlic all day!)
4 medium tomato pealed, chopped
1/2 can of tomato sauce
bay leaf
1 tablespoon of Sofrito (see my blog www.amazon.com)
3/4 cooking sherry
1 can small chopped pimentos
1/4 cup of salchichon (hard salami)
1 pound (2 cups) of long grain rice

In a large pot or Calderon saute olive oil, chopped onions, garlic, sofrito, pimentos. Place cleaned chicken and brown evenly. (you can use the chicken with or without skin) Try half with other without. Add bay leaf, tomato, tomato sauce and salchichon

Add enough water to just cover and cook over a medium heat until chicken is cooked tender. Wash rice until water is almost clear and add to pot. NEVER STIR THE RICE! Cook until water is absorbed, then sprinkle sherry. Cover and allow to steam over very, very low heat until done, about 15 minutes.

Serve with some veggies and salad, cause this is carb city!

** Vegetarian Option: People, its called chicken and rice. There is no option. At least not a good one. Get over it. Move on. You made the decision not to eat meat, so live with it!

FRAN'S FAMOUS FRIED CHICKEN

Thinly sliced chicken breast
Adobo (that's some Latino seasoning) It's got everything in it
Onion Powder
1 cup of milk
Bread Crumbs
eggs
Canola Oil
2 cupfuls of bottled lemon juice

Pour lemon juice over the chicken breast
Sprinkle each one with Adobo and onion powder on both sides
Pour the milk into a large bowl and place the cutlets in the milk. let them soak at least 5 minutes in the milk the and one slightly beaten egg

Dredge the cutlets in the breadcrumbs on both sides and fry. Make sure the oil is not too hot and let cook thoroughly on one side before turning. lay on paper towels to blot the grease. Oh yeah, there is grease. Serve with something else yummy or healthy and wait for applause

**VEGETARIAN OPTION: Substitute egg for rice milk or egg substitute. OK so I still eat dairy and fish. Not a true vegetarian but getting there. Substitute Portabella mushroom for chicken. Place mushrooms in rice milk with cumin and cayenne pepper to your taste. If you wish to use tofu, only use Firm Tofu. There are many types of Tofu which are already seasoned. Substitute Campbell's Select Creamy Portabella Mushroom Soup http://www.campbellsoup.com/select.aspx

EASY CHICKEN

6 or 7 whole Chicken legs
1 can of Campbell's Golden Mushroom Soup (NOT cream of mushroom)
1/4 cup soy sauce
1 cup of sliced fresh mushrooms
1/2 large red pepper, dice into small pieces

Clean chicken legs and lay in roasting pan
Pour soy sauce over each leg
Slather the mushroom soup over the chicken legs
Add diced peppers and mushrooms
Bake at 375 for 1 hour

The surprise is how easy and yummy it is.

**VEGETARIAN VERSION: Substitute Portabella mushrooms for chicken. Place mushrooms in rice milk with cumin and cayenne pepper to your taste. If you wish to use tofu, only use Firm Tofu. There are many types of Tofu which are already seasoned. Substitute Campbell's Select Creamy Portabella Mushroom Soup http://www.campbellsoup.com/select.aspx