Puerto Rican Beef stew

1 Tbl. Oil
2 Lbs. trmmed beef top round, cut into i-inch chunks
1 Green Pepper, Seeded, diced
2 Onions Peeled, diced
4 sweet chili peppers, seeded
4 Cloves Garlic peeled and chopped
1/2 bunch Cilantro chopped
2 Tbl. Vinegar
1/2 tsp. dried oregano
1/2 C. tomato sauce
2 Bay leaves
1/2 lb. carrots, 1/2 in. slices
1 bag.Frozen peas
1/2 lb. potatoes peeled and cubed
12 Olives, stuffed with pimientos
1 Tbl. Capers
1/4 C seeded raisins(optional)

In a large saucepan, heat oil. Add chunks of beef and stir constantly over medium high heat until brown. Add green peppers,chili pepper,onions,garlic,cilantro. vinegar, oregano, tomato sauce and bay leaves, mix and bring to boil.
Reduce heat to low, cover, and cook for 1 hour.
Add carrots, and simmer 1 hours more.
add potatoes, olives capers, raisins, and salt, mix bring to boil reduce heat to low and cover another hour. until meat is fork tender and vegetables re done. add peas and season to taste.
remove lid and cook another couple of minutes.
Enjoy!

Habichuelas (stewed red kidney beans)

Serves 6-8

5 Tbl. Olive oil
1/2 onion, diced
1/2 Cuban or Rancho Pepper seeds & stem removed, diced
4 cloves garlic, pounded to a paste(or chopped fine)
1/2 Sofrito (recipe to follow)
1 1/2 C. tomato sauce
3 Tbl. chopped Cilantro
1 Potato peeled and diced
1 pound calabaza (pumpkin or squash) optional
4 oz. smoked ham, diced optional
1 pound dried red kidney beans, soaked in water overnight, drained
or 3 large cans kidney beans
2 tsp. Salt
3 1/2 C. water

Heat oil in heavy-bottomed pot over med. high heat. Warm oil, add the onions,pepper, garlic, and sofrito with ham.
about 3 min. until onion is translucent. Stir in tomato sauce and cilantro and cook for about 2 min. stirring so the ingredients do not stick to bottom of pot. Add the potato and pumpkin or squash optional. stir cook or another 3 min. Add the beans, pour in water season with salt stir well. bring to boil and cook for 4 min. then reduce heat and simmer for about 1 1/2 hrs. stir occasionally so that the starches do not stick to bottom and scorch. Serve hot over rice.

Recipe for Sofrito

Makes 3 cups

1/2 C. Oil
1 med. Onion, roughly chopped
12 cloves garlic, peeled
3 Cuban or Rancho Peppers seeded and rib taken out roughly chopped
2-3 Jalapeno peppers stem removed seeds if you don't like it hot
1 bunch cilantro leaves and tender stems only
1/2 C. fresh oregano leaves only loosely packed.
Put ingredients in blender and puree if to paste add more oil.
should be pourable.
at this point you can pour in ice cube trays and freeze for storage or put in container and store for 1 mo. in fridge.

Enjoy!

Creamy Vegetarian Shepherd’s Pie

This is a great recipe for those cold winter days when you want something warm to eat. Even better is that it is loaded with tons of vegetables! Feel free to add/substitute whatever vegetables that you have on hand. We usually substitute the mushrooms with eggplant and add yellow squash or zucchini. Enjoy!

Ingredients:

1 carrot, diced

1/2 cup broccoli, chopped small

1/2 cup cauliflower, chopped

1/2 cup green beans

1/2 cup green peas

1/2 cup mushrooms, sliced

¼ cup butter

1/4 cup flour

1 cup vegetable broth

2/3 cup

2 tbsp chopped fresh sage

4 potatoes, chopped

¼ cup butter

¼ cup sour cream

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Preparation:

Pre-heat the oven to 375 degrees.

Combine all the vegetables and steam just until tender.

Boil the potatoes until soft.

 In a large saucepan combine melt butter, whisk in flour until combined and bubbly.

Add milk and vegetable broth, and sage.

 Cook until the sauce begins to thicken, stirring constantly.

Add vegetables and toss until vegetables are coated with gravy mixture.

Drain and mash potatoes with butter, sour cream, salt and pepper.

Spread the vegetables in a large baking dish, and spread the potato mixture on top.

 Sprinkle parmesan cheese on top.

Bake for 30 to 40 minutes or until lightly golden.