Tender Cuban-Style Pork Ribs

One of my favorite foods to eat has always been pork ribs. And there is nothing better than ribs that are both flavorful and tender. What makes these Cuban-Style ribs really great is that you don't need an oven to make them. You can just make it directly on your stovetop! What makes it even better is the ribs evenly cook so all of your pork ribs will be nice and tender. And of course, packed with the wonderful flavor Cuban food has to offer. This is a very simple recipe that tastes amazing, and is easy to make! So have fun trying this recipe and enjoy : ) 

Tender Cuban-Style Pork Ribs

INGREDIENTS:  

• 2 1/2 pounds of pork spare ribs
• 3/4 tablespoon of garlic powder
• 1 1/2 teaspoons of salt
• 1 large red bell pepper  
• 1 large onion  
• 5 ounces of green olives  
• 1 cup of white cooking wine  
• 3 cups of water 

TOOLS NEEDED: 

• A large pot 
  
• Knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS: 

BRIEF DIRECTIONS (See the video demonstration for detailed instructions): 

1. Collect the ingredients.  
2. Prepare the ingredients. Cut off the ends of the onion, the root part. Remove the outer layer of the onion, cut the onion in half, and then cut it into 1/8 inch slices. 
3. Prepare the red bell pepper. Remove the stem and seeds, and then cut the pepper into slices about one inch thick. 
4. Cut the pork ribs into 3 or 4 manageable pieces similar in size. (Note: This depends on the weight of the pork ribs. You want the pieces to be similar in size so that they evenly cook). 
5. Add the pork ribs to the pot, so that it is evenly distributed to cover the bottom. Then add the garlic powder and salt to evenly coat the pork. Next, add in the onion, red pepper, green olives, and about 3 cups of water (Note: The water level should be just enough to cover up to the top of the pork ribs). 
6. Place the pot on the stove and bring to a boil on maximum heat. 
7. Once boiling, reduce heat to a little above medium heat, and continue to cook for 1 hour. 
8. Add in a ½ cup of cooking wine, and let continue to cook for 20 minutes. 
9. Now, flip the meat, raise the heat to medium high, and let continue to cook for about 10 minutes, or until most of the moisture is gone. Make sure you continue to check and turn the meat so that it browns on both sides. 
10. When the meat is browned and almost all of the moisture is gone, add a 1/2 cup of cooking wine to deglaze the pan. Use a spoon to loosen up everything from the bottom of the pan. And the ribs are ready to serve!
    

Portion the ribs however you'd like. And enjoy : )

Picadillo

One of the easiest and most versatile recipes is picadillo. In my Cuban family, picadillo is made with ground meat cooked with the typical onions, peppers, and seasons along with other ingredients like raisins, green olives, and potatoes. This dish offers the perfect balance between the saltiness of the green olives, the flavors of the seasonings, and the sweetness of the raisins. Picadillo is typically served with rice. However, it can also be used to make empanadas, Cuban meat pies, burritos, tacos, nachos, and so on. I usually leave out the raisins if I am going to make something like a taco or burrito. In fact, the raisins and potatoes are optional, even though they are typical ingredients in Cuban-style picadillo. Picadillo is another great recipe where you just put everything in a pot and let it cook, with the exception of the potatoes which are fried separately. This is a really simple recipe, quick to make, and is extremely versatile and flavorful. So have fun trying out this recipe and enjoy!       

Picadillo Recipe

INGREDIENTS:

• 1 ½ lbs of ground beef
• ½ of a large green pepper
• 1 medium-sized red pepper
• 1 large onion
• ½ of a 5.75 oz jar of green olives, plus 1 or 2 tablespoons of olive fluid
• 1 ½ cups of raisins
• 1 tablespoon of garlic powder
• 2 tablespoon of cumin
• 1 teaspoon of salt
• 1 packet of sazón con azafran or ½ tablespoon saffron
• 2 medium-sized potatoes
• Vegetable or corn oil for frying

TOOLS NEEDED:

• A medium-sized pot
• A frying pan
• Knife, cutting board, large spoon, and measuring utensils
• Spider strainer, mesh rack
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Soak the raisins in water for about 15-20 minutes (put enough water so that the raisins are covered, the water will be discarded anyway). While waiting, finely chop the red pepper, green pepper, and onion with a food processor.
2. Put the meat in a large pot, break up the meat, and cook on high heat to lightly brown the meat, but continue to stir and break up the meat. You don't want there to be clumps; it should be very refined.
3. Next, add the seasonings, red pepper, green pepper, and onion to the meat and mix thoroughly. Then add the olives and olive fluid to the meat, and drain the water from the raisins and add to the meat, and mix thoroughly. Then reduce the heat to medium and let cook for 20 to 25 minutes with the lid covering the pot. Make sure to stir the pot occasionally.
4. While waiting, you can make the potatoes. Peel the potatoes and cut into slices a quarter inch thick. Then take each slice and cut into strips ¼ inch thick, and cut into cubes ¼ inch in size.  Now, oil in a frying pan at least ¼ inch deep and heat on high heat. Use one piece of potato to test if the oil is hot enough. If you see bubbles, the oil is ready. Carefully add the potatoes to the oil and cook until they have a golden brown color. Then use a spider strainer to remove the potatoes from the oil and place on a mesh rack.
5. At this point, the meat is done, and most of the fluid should have evaporated from the meat (See video demonstration for a visual; Note: if there is still too much fluid let the meat continue to cook for another 5 minutes). Add the potatoes to the meat and mix. Then serve the meat with a side of rice or whatever you’d like.  

Fruit Compote

Lemon Pancakes Topped with a Berry Compote

I know I posted a lemon pancake recipe already that included a recipe for berry compote. However, I was working on some pastries and a cake that both used different kinds of compotes, and thought it would be a good idea to post a general fruit compote recipe. In other words, I wanted to explain how to make a fruit compote using any type of fruit that you want! Compotes are very versitile as they can be used as toppings, fillings, or to flavor breakfast or desserts items. I make compotes frequently to eat with waffles or pancakes, to fill cakes or pastries, and to flavor cake batters or frostings. The best part is the recipe is very simple and natural as it involves little additional sugar. So have fun trying this recipe and enjoy! 

Pastries filled with Apple and Guava Compote

Fruit Compote Recipe

INGREDIENTS:

• 3 ½ cups of fruit
• 2 tsp of brown sugar (or white sugar)
• ¼ cup of water or citris juice (orange, lime, lemon etc.)

          (Note: you can use fresh or frozen berries to make the compote)

TOOLS NEEDED:

• A small pot
• A knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. First, prepare the fruit by removing any skin and pits (Note: don't worry about removing the seeds or skin from berries like strawberries, blueberries, black berries, etc.) Then chop any large fruit into ¼ inch cubes, including strawberries. 
2. Now, in a medium-sized pot, add the 3 ½  cups of fruit, sugar, and water (or citris juice). Then place the pot on the stove, give it a good stir, and bring to a simmer on high heat with the pot covered.
3. Once the pot is simmering, stir the pot, reduce the heat to medium-high, and let cook for 15 to 20 minutes with the pot uncovered, but make sure you stir the pot occasionally.
4. By this point, the compote should be almost finished, and the fruit should be soft. If the fruit is still firm let it continue to cook for another 5 to 10 minutes (Note: Add a ¼ cup of fluid if the compote seems to thick) 
5. Once the fruit is tender (as in a fork can easily poke through the fruit), you can either leave the compote as is so it has chunks of fruit in it or you can smash the fruit. To smash the fruit, take two spoons and smash the fruit between the spoons to break them down a bit. Then take a large spoon and squash the fruit against the bottom of the pot until there are no large chunks of the fruit.  The compote should have a thick and slightly runny consistency, but not be too liquidy. ***If the compote is too watery, let it cook for another 5 to 10 minutes to allow some of the fluid to evaporate. Make sure you watch the compote throughout the cooking process and remove from the heat when the consistency is right (see video demonstration for a visual)***    ***If the compote is too thick, add 1 or 2 tablespoons of water and mix. Then the compote is done.***
6. Once the compote has the right consistency, remove it from the heat, and it is ready to serve! You can also store this in the refrigerator for a week or freeze it and defrost as needed (Note: If you freeze the compote make sure you use it within a few weeks).

Fufu de Platano (Mashed Plantains)

I know what some people may be thinking…. “another recipe using plantains?!” Well, yes. This is another recipe that uses ripe plantains. However, unlike the other recipes I’ve posted, fufu de platano involves the boiling and mashing of the plantains. Having plantains as a side dish is very common in my family, and fufu de platano is a favorite, especially the way my Abuela always made it. She always used ripe plantains and added chicharrónes to the mashed plantains, so you get a saltiness from the chicharrónes contrasting with the sweetness of the mashed plantains! Suffice to say, fufu de platano tastes amazing! Therefore, it should be no surprise that my recipe is based on my Abuela’s, because there is no need to change a good thing! This recipe is very simple, uses few ingredients, is a great side dish for any meal, and tastes amazing! You can also leave out the chicharrónes to make the dish vegan- or vegetarian-friendly. So have fun trying out this recipe, and enjoy! 

Fufu de Platano (Mashed Plantains) Recipe

INGREDIENTS:

• 1 pound of pork fat
• 4 yellow, ripe plantains
• 6 pinches of salt

TOOLS NEEDED:

• 1 medium-sized pot and 1 small pot
• A masher
• A large mixing bowl
• A knife, fork, and cutting board

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Peel the plantains and cut them diagonally into large chunks, roughly 2 to 3 inches thick. Take the pork fat and cut into ¼ inch strips. Then cut into ¼ inch cubes.
2. In a medium-sized pot, fill the pot at least halfway with water and bring to a boil on high heat. Then add the plantain slices to the pot and let boil for 15 to 20 minutes or until they are fork tender.
3. In a small pot, put the cubed pork fat, sprinkle with about 6 pinches of salt, stir the pot to evenly distribute the salt, and cook on high heat until the fat has completely reduced and turned a golden brown color (see video demonstration for a visual; NOTE: cutting the pork fat into strips and cubes is easier if you freeze the fat first, then partially thaw it out).
4. Remove the chicharrónes (fried pork fat) from the pot with a strainer, place on a plate, and set aside for later.
5. After 20 minutes the plantains should be ready (NOTE: use a fork to test if the plantains are soft enough. If the fork pokes through easily, the plantains are ready). Drain the water from the pot or use a strainer to remove the plantains from the water.  Then place the plantains in a large mixing bowl.
6. Now, mash the plantains with a masher until it is finely mashed. Then use a fork to get it as refined as possible with little to no lumps (Note: if you don’t have a masher, you can just use a fork for this step).
7. Next, add the chicharrónes (fried pork fat) to the plantains and mix thoroughly to evenly distribute them in the mashed plantains. Then it is done and can be served (Note: I suggest adding the chicharrónes to the plantains right before you are going to serve the fufu so that the chicharrónes don’t get soggy).

Sausage and Peppers

Growing up I definitely ate a lot of Italian food because of my father’s side of the family. Sausage and peppers is one of those dishes that is frequently on the menus at Italian restaurants in the United States. However, I’ve yet to have sausage and peppers anywhere that comes close to how my mother makes it! The problem is people tend to cook the sausage, peppers, and sauce separately. Then they add it all together, which doesn’t give time for flavor to develop, and the sausage is tough and dry. My mom’s recipe for sausage and peppers is amazing because the sausage comes out tender and the sauce is extremely flavorful! The sauce is actually like liquid gold as it gets infused with the flavor of the peppers and sausage, which makes it quite different from the typical marinara sauce. Furthermore, this recipe is easy to make, very versatile and extremely flavorful! You can serve this sausage and peppers as is, with a side of bread or pasta, use it to make a pizza or anything you want! So, definitely give this recipe a try and enjoy!

 

Sausage and Peppers Recipe

INGREDIENTS:

• 3 lbs of Sweet Italian Sausage
• 3 medium-sized green peppers
• 3 medium-sized red pepper
• 56 oz of crushed tomatoes
• 1 teaspoon of salt
• 1 tablespoon of garlic powder
• 1 teaspoon of Italian seasoning
• 1 teaspoon of olive oil

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Cut the green and red peppers into long strips about 1 inch thick.
2. First, put the sausage in a large pot and add 1 cup of water. Then cover the pot and let come to a simmer on high heat. Once simmering, let the sausage steam for 1 minute on high heat. Then flip the sausage over and let continue to cook for 4 minutes with the pot covered.
3. Now, let the sausage cook with the pot uncovered for about 9 minutes until the water evaporates and the sausage starts to brown. Make sure you move and flip the sausage around occasionally so they cook and brown evenly (See video demonstration for a visual). Then remove the sausage from the pot, place on a plate, and set aside to let cool.
4. In the pot where you cooked the sausage, add the crushed tomato, salt, garlic powder, Italian seasoning, and green and red peppers. Give it a slight mix and bring to a simmer on high heat with the pot covered.
5. Once simmering reduce the heat to medium and let cook for about 10 to 15 minutes, stirring occasionally. In the meantime, prepare the sausage.
6. When the sausage is cool enough to handle, cut each sausage into 8 to 10 slices, about 3/8 inch thick. Place the sausage slices on a plate or bowl and set aside for later.
7. After cooking the sauce for about 10 minutes, the peppers in the sauce should have reduced. Add the sliced sausage to the pot, reduce the heat to medium-low, and give the pot a good stir. Then cover the pot and let cook for 30 to 35 minutes or until the peppers are fork tender. Once done, the sausage and peppers can be served as is, with a side of bread, pasta, or whatever you want.  

Sopa de Garbanzos (Chickpea Soup)

Sopa de garbanzos is one of those foods that holds a special place in my heart. It makes me think of the times we would visit my Abuela’s house, and she made a big pot of garbanzo soup for us all to share. Just the smell of the soup was heavenly, and the taste divine. Suffice to say, my version of sopa de garbanzos is based on my Mother’s and Abuela’s recipes. This is the type of recipe that is very simple and efficient because all the ingredients are put into a single pot and left to cook. Little effort is required, yet the outcome is a hearty soup that is rich in flavor! This soup tastes great as is, served with a side of bread to dunk in the soup, or served with white rice. I really love Sopa de garbanzos, so have fun trying this recipe and enjoy! 

Sopa de Garbanzos Recipe

INGREDIENTS:

• 3lbs of ham shank or butt (preferably with a bone)
• 1 large-sized onion
• 1 medium-sized red pepper
• 1 packet of sazón con azafran or ½ tablespoon saffron
• 45 oz of garbanzo beans (canned or dry)
• 1 teaspoon of salt (Note: the ham has salt, so don't add too much additional salt)
• 1 tablespoon of garlic powder
• 13 cups of water
• ¼ teaspoon of oregano

TOOLS NEEDED:

• A large pot
• A knife, cutting board, large spoon, and measuring utensils
• A food processor (optional)

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect ingredients. Finely chop the onions in a food processor or by hand. Cut the red pepper into long strips about a ¼ inch thick.
2. To a large pot, add the ham in one large piece (not cut up), the onion, red pepper, garbanzos, saffron, garlic powder, salt, and oregano. Then add enough water to the pot leaving at least an inch of space empty on the top of the pot. Stir the pot and bring to a boil over high heat.
3. Once boiling, reduce the heat to medium and let cook for 2 hours with the lid skewed on the top of the pot.
4. Now add about 2 cups of water and let cool for another 30 minutes.
5. Turn off the soup. Remove the ham from the soup, place on a cutting board, and let cool for a few minutes. Then use a knife to remove the ham meat from the bone along with any cartilage or fat pieces. Discard the bone, cartilage, and fat.  Then cut the ham into medium or small chunks and put the meat back in the soup.  Now the soup is ready to serve!

Dairy-Free Cream of Mushroom Soup

There is nothing like having a bowl of cream of (insert whatever vegetable name here) soup. I love soups that are thick and have the body to them. Unfortunately, I am sensitive to dairy and have to limit how much dairy I eat, which can be very difficult at times. However, I’ve managed to create a recipe for cream of mushroom soup that tastes just like the dairy version but is actually dairy-free. This soup comes out thick and creamy in texture with a strong mushroom flavor. It is also a great option to eat when doing a liquid detox because it is very hardy and satisfying. My mushroom soup recipe is also vegan, vegetarian, and gluten-free friendly; requires few ingredients, and is quite simple to make. So have fun trying out this recipe, and enjoy!   

Dairy-Free Cream of Mushroom Soup Recipe

INGREDIENTS:

• 48 oz of baby bella mushrooms
• 7 cups of water
• 2 medium-sized onions
• 1 cup rolled oats, finely ground
• 4 teaspoons of onion powder
• 4 teaspoons of garlic powder
• 2 ½ teaspoons of salt
• ½ teaspoon of ground black pepper
• 1 ½ tablespoons of olive oil

TOOLS NEEDED:

• A large pot
• A frying or sauté pan
• A knife, cutting board, large spoon, and measuring utensils
• A food processor

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients. Finely chop the onions in a food processor or by hand. Finely grind the rolled oats in a food processor until they reach a flour-like consistency. Take ¾ths of the mushrooms and cut them into ¼ inch cubes. Then take the remaining ¼ of mushrooms and cut into slices ¼ inch thick.
2. In a large pot, add the onions, 1 teaspoon of olive oil, and cook the onions on high heat, with the pot covered, until the onions are translucent. Be sure to stir the pot occasionally.
3. Add the chopped mushrooms to the pot and sauté for 5 minutes with the pot covered stirring occasionally until the mushrooms begin to brown, have released some fluids and reduced in volume by half.
4. Now add the ground oats to the mushrooms and mix thoroughly. Then add the water to the pot, stir, and bring to a boil over high heat.
5. Once boiling, reduce the heat to medium, and let cook for 20 minutes with the pot covered stirring occasionally.
6. While waiting, sauté the sliced mushrooms in a frying pan. Add about a tablespoon of olive oil to the pan and heat on high heat. Then add the sliced mushrooms and sauté for 5 minutes. Next, add a pinch or two of salt to the mushrooms and continue to sauté for a few minutes until the mushrooms have browned (See video demonstration for a visual). Turn off the stove and set the mushrooms aside for later.
7. After cooking for 20 minutes, the oats in the soup should have completely dissolved, and the soup should have thickened. Now season the soup with the salt, garlic powder, onion powder, and black pepper and stir thoroughly (Note: don’t over season the soup at this point as the soup still needs to cook an additional 10 minutes).
8. Next, add some of the sautéed mushrooms to the soup. You can reserve some of the mushrooms to place on top of the soup if you want. Then stir the soup and let cook for another 5 minutes.
9. At this point, the soup is done. You can add more salt and pepper to taste if you’d like and then the soup can be served!

Tostones

One of the best side dishes to any Cuban meal are plantains as they can be made in a variety of ways. I’ve already posted a recipe for how to make platanos maduros, which are made with ripe plantains, and a recipe for plantain chips using green plantains. And another great way to make plantains is to make tostones using green, unripe plantains. In fact, tostones can be made using plantains that are green all the way to starting to turn yellow but are still firm. Very ripened plantains, like the kind you want for platanos maduros, won’t work for tostones. Tostones are really great because they can be eaten as is, lightly salted, or can be added to soups, roasts, and stews. Moreover, they are very simple and inexpensive to make, so have fun trying out this recipe and enjoy! 

   

Tostones Recipe

INGREDIENTS:

• 1 or more green plantains (you can use plantains that are firm and just starting to turn yellow)
• Corn or vegetable oil for frying
• Salt to taste (optional)

TOOLS NEEDED:

• A frying pan or small pot
• A knife and cutting board
• Forks or spatula for flipping and removing plantains from the oil
• Wire strainer

VIDEO DEMONSTRATION / INSTRUCTIONS

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. First, peel the plantains, cut into slices 1 inch thick, and reserve the peel for later (see video demonstration for further detail).
2. Fill a pot or frying pan with oil at least 2 inches deep. Heat the oil on high heat.
3. Once hot enough, carefully place the plantain slices in the pot/pan, so they are not overlapping. Reduce the heat to medium-high and cook the plantains for 2 minutes. Then flip the pieces over and continue to cook for 2 minutes or until they start to have a golden yellow color. Remove the plantains from the pot/pan and place on a plate.
4. Now take the plantain peel, place one cooked plantain piece on the peel, fold the peel over, and press down over the plantain slice with the palm of your hand. You want to squash and flatten the plantain a bit so that the slices are about ¼ inch thick (see video demonstration for visual). Repeat the process for the rest of the plantain pieces.
5. Next, place the plantains back into the oil and cook on medium-high heat for about 1 minute and 30 seconds flipping the tostones over ½ way through the cooking process. Cook the tostones until they are golden brown. Then remove the tostones from the oil, place on a plate, add a little salt over them (if you want), and serve!

***NOTE: The plantains will continue to cook once they are removed from the frying pan,

so remove them when they are starting to turn golden brown to avoid overcooking or burning     

them.