Recipes this month were contributed by members of the National Federation of the Blind of Puerto Rico.
by Alpidio Rolón, president of the NFB of Puerto Rico
Ingredients for sautéed vegetables:
3 medium size eggplants
1 medium size carrot
1 yellow onion
1 green bell pepper
7 cloves of garlic
1/3 teaspoon of black pepper
Method: Wash vegetables and peel the eggplant and carrots. Cut eggplant into two-inch pieces. Cut onion in half and then dice. Slice the bell pepper into one-inch pieces and the carrot into 1/2-inch pieces. Using a mortar and pestle, mash the peeled garlic cloves with the pepper until it becomes a paste.
Add a small amount of olive oil into a nonstick frying pan. Add the garlic and black pepper mixture to the pan; then add the onion, bell pepper, and carrot; sauté for a minute or two. Place the eggplant pieces on top of onion, bell pepper, and carrot. Cover the frying pan and let vegetables cook for 20 minutes on medium heat. Set heat to low after 20 minutes. Stir vegetables every half-hour until eggplant is soft. Note: Prep and cook time usually takes about two hours.
Ingredients for white rice:
2-1/2 cups of Uncle Ben’s rice
2-1/2 cups of water
1 tablespoon of vegetable oil
3/4 teaspoon of salt
Method: Rinse rice in colander and place in a small pot. Add the water, oil, and salt to the pot; mix well. Cook on medium heat; cover pot when most of the water has evaporated, then cook on low for about 45 minutes. You will have enough rice leftover that it can be combined with other servings of sautéed vegetables, or some other dish.
Note: Sautéed vegetables are enough for three persons if served with white rice. Vegetables and white rice can be served with slices of amarillos (frozen ripe plantain), which can be cooked for 30 minutes in an oven on a pan sprayed with Pam.
by Lydia Usero, first vice president of the NFB of Puerto Rico
3 well-seasoned skinless chicken breasts
Chef Piñeiro or Goya seasoning powder
1/2 stick butter
2 tablespoon Chef Piñeiro or Goya garlic with coriander
1 cup Ragu Alfredo sauce
Method: Season the three chicken breasts. Put butter into a nonstick frying pan and cook until it melts.
Mix garlic and 1/2 cup Alfredo sauce with the melted butter and spread so it covers bottom and sides of pan. Place the chicken breast and cover them with the sauce. Pour the remaining sauce over the breasts. Set heat to low; cover pan and let cook for 20 minutes. Turn over chicken breasts and let cook for 20 more minutes.
Note: Serving for three. The Alfredo chicken breasts can be served with slices of amarillos (frozen ripe plantain), which can be cooked for 30 minutes in an oven on a pan sprayed with Pam.
by Alpidio Rolón
Ingredients for cake:
2 cups whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 cups vegetable oil
2 cups grated carrots
Method: Preheat oven to 350 degrees. Sift dry ingredients together; add oil; beat eggs and add to other ingredients; add grated carrots and mix well. Grease a 13” by 9” pan and pour batter into it. Bake for fifty minutes.
Ingredients for frosting:
1-1/2 cups confectioner's sugar
1/2 stick butter
4 ounces cream cheese
1 teaspoon vanilla extract
Method: Melt butter and cream cheese; sift sugar; add vanilla; hand blend.
Note: Raisins and nuts are optional as toppings.
by Lydia Usero
1 15-ounce can Goya pigeon peas
2 cups rice
6 cups warm water
1/2 cup cooking ham cut in small pieces
2 tablespoons garlic with coriander
6 tablespoons cooking base with basil
3 packets Sa-Són Aćcent coriander and annatto
2 packets beef flavor bullions
1 can (7 ounces) drained whole pepper cut in strips
2 spoons tomato sauce (optional)
Method: Place a large pot on range and spritz olive oil into the pot. Put 1/2 cup of cooking ham into hot oil; stir and let cook for about 5 minutes. Mix garlic, cooking base, packs of bullions, packs of Sa-Són and tomato sauce, and stir well. Let cook for a few minutes. Pour in the pigeon peas, stir, and let cook for a few minutes. Pour the water in and let it boil. Pour rice into boiling water and stir well. Cover pot and let cook for 30 minutes on low. Put drained pepper in about 10 minutes before serving. Stir and cover again.
Note: Serving for 5-6. Excellent for rainy or cold weather. You can combine this with tostones (fried green plantain slices) dipped in the following hot sauce.
1 7-ounce can tomato sauce
8 garlic cloves
Method: Mash the peeled garlic cloves in a mortar until it becomes a paste. Spritz olive oil into a container. Add the mashed garlic and mix well. Add the tomato sauce and mix well. Cover until ready to use.
by Bruce Scott, NFB of Puerto Rico member
2 cups diced onions
2 cups diced green bell peppers
1 cup diced celery
6 cloves of garlic
1 7-ounce can of mixed vegetables
1 7-ounce can of corn
1 15-ounce can of beans
1 7-ounce can of string beans
1 15-ounce can of diced tomatoes
1 7-ounce can of mushrooms
2 tablespoons olive oil
1 tablespoon chili powder
Cheddar, romano or parmesan cheese
Sauté fresh vegetables in a four-quart pot. Dice onions and green peppers into one-inch pieces, and celery and garlic into half-inch pieces. Sauté in olive oil or light cooking oil until desired tenderness. Once sautéed, remove vegetables to a plate. Add cans of mixed vegetables and corn. Add beans (usually red kidney or pinto), string beans, diced tomatoes, cup of water, and mushrooms. Add meat or seafood of your preference to the pot. Seafood such as tuna fish, herring, squid, or octopus are tasty with this chili as are chicken, turkey, roast beef, beef fajitas, etc. Return sautéed vegetables to pot and simmer for at least 20 minutes. Add chili powder. Serves 4, 5, or 6.
Note: This chili can be served in various ways:
1. Serve as a chili or stew in a soup bowl topped with corn chips (such as Tostitos) and a cheese of your choice, like a grated parmesan, and hot sauce to taste.
2. Serve as a topping over rice, tortillas, or pasta like macaroni, etc.
Optional translation of food items
Green bell pepper, pimiento verde
olive oil, aceite de oliva
chicken breast, pechuga de pollo
string beans, habichuelas tiernas