Braille Monitor                                             December 2014

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Recipes

This month’s recipes are offered by members of the NFB of Puerto Rico.

Sancocho (Puerto Rican Stew)
by Odette Quiñones

Odette is a founding member and hard worker of our affiliate. She is the loving mother of our first vice president, Lydia Usero.

Ingredients:
1/4 cup olive oil
1 green bell pepper, chopped
1 red pepper, chopped
4 cloves garlic, crushed
1 onion, finely diced
3 tablespoons culantro (also known as long coriander or Mexican coriander), chopped
2 cups corn kernels (frozen may be used)
1 stalk celery with leaves, chopped
1 sweet potato, peeled and cut in cubes
2 green plantains, peeled and quartered
2 yautias, peeled and cut in cubes
1/2 pound potatoes, peeled and quartered
1/2 pound pumpkin, peeled and quartered
1 cup tomato paste
1 teaspoon dried oregano
1/2 teaspoon cumin
2 pounds boneless/skinless chicken thighs
2 pounds cubed stew beef
1 pound cubed pork shoulder
2 1/2 quarts cool water
Salt and pepper to taste

Method: Heat the oil in a deep kettle. Add peppers, garlic, and onions, cook for two to three minutes. Add the meat, culantro, celery, and oregano. Cook for fifteen to twenty minutes. Add remaining ingredients, then add enough water to cover the ingredients. Cook for two and a half hours or until the meat is tender.

Note:   For a thicker soup, mash some of the vegetables and stir them well into it. Sancocho is great for cold days. It goes well with garlic bread or our scrumptious tostones, delicious. Makes ten to twelve servings.

Tembleque (Coconut Pudding)
by Odette Quiñones

Ingredients:
1/2 cup cornstarch
1/2 cup sugar
1/2 teaspoon salt
2 cups coconut milk
1 can coconut water
1 small orange leaf
Ground cinnamon

Method: Mix cornstarch, sugar, and salt in a pot. Slowly add coconut milk and coconut water, stirring well. Add orange leaf. Stir continually and cook at medium-high temperature until mixture boils. Lower temperature to medium, and continue stirring until it thickens. Take out the orange leaf and pour mixture into a glass mold, refrigerate. Sprinkle ground cinnamon over it before serving.

Note: Tembleque is a dessert usually eaten during Christmas season in Puerto Rico.

Codfish Serenade
by Lydia Usero

Lydia Usero is the first vice president of the NFB of Puerto Rico.

Ingredients:
1 pound salted codfish fillet
1 pound peeled potatoes
1 red onion
3 avocados
5 hard-boiled eggs
1/2 cup olive oil

Method: Wash salt from codfish with cold tap water. Boil and clean codfish. Cut into one-inch pieces. Peel and boil potatoes, then slice them and place them in a bowl. Slice hard-boiled eggs. Peel and cut avocados in cubes. Slice red onion. Place ingredients in the bowl with the potatoes and codfish, add olive oil, and mix with a plastic spoon.

iGreen Salad
by Lydia Usero

Ingredients:
1/2 head iceberg lettuce, chopped
1/2 red onion, sliced
1 can sweet peas
Parmesan cheese to taste
Bacon bits to taste
Mayonnaise

Method: Mix everything except mayonnaise in a bowl, and put in the refrigerator. Add mayonnaise when serving.

Cream Cheese Potatoes
by Luz Sánchez

Luz Sánchez is a member of the NFB of Puerto Rico and the wife of Eduardo González, NFB of Puerto Rico second vice president.

Ingredients:
1 1/2 pounds potatoes
1 quart heavy cream
1 pound package bacon, diced
4 ounces cream cheese
Garlic to taste
1 ounce butter

Method: Peel and slice potatoes, cook in heavy cream at medium-low temperature. Fry diced bacon slices with garlic. Mix bacon, butter, and cream cheese with potatoes and heavy cream. Cook for five minutes at low temperature. Serve with preferred meat or poultry. Serves seven.

Strawberry Flan
by Gladys Franco

Gladys Franco is the mother of a young blind woman and a member of the board of directors of the NFB of Puerto Rico.

Ingredients:
1 14-ounce can of condensed milk
1 12-ounce can of evaporated milk
1 10-ounce package of frozen strawberries in their juice
2 cups boiling water
1 large package strawberry Jell-O

Method: Liquefy strawberries with evaporated and condensed milk in a blender. Pour Jell-O into boiling water and blend well. Mix all ingredients, then pour into a mold and put in the refrigerator until mixture jells.

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