Saturday, February 21, 2015

Dominican Republic

Stewed Chicken
Chicken pieces (marinade 30 minutes in oregano, onion, lemon juice, celery, tomatoes, olives, salt, garlic)
2 Tbsp olive oil
1 tsp sugar
3 Tbsp Sazon
1 bouillion cube
1 tbsp tomato paste
1 tsp cumin
1 tsp chili
2 lemons, cut in half
2 green peppers
1 red onion, sliced
½ tsp mashed garlic
4 plum tomatoes, quartered
1 carrot
2 potatoes

·      Heat oil and sauté sugar, Sazon, and bouillion until light brown.
·      Add chicken; brown.
·      Add water to cover chicken.  Boil.
·      Add remaining ingredients.  Cover.  Simmer. 
·      Serve with red beans and rice.

4-1/2 cups water
1 Tbsp salt
1 Tbsp oil
3 cups rice

·      Boil water, salt, oil over medium heat. 
·      Add rice, stir.
·      Cook, stirring constantly, until water gone.
·      Cover rice with foil.  Put lid on pot.  Put on med-low heat.
·      Cook 20-25 min.
·      Stir from bottom to top.  If not tender, cook 5 more minutes.

Red Beans
1 can small beans + 1-1/2 cans water
1 Tbsp olive oil
¼ red pepper, chopped
¼ green pepper, chopped
¼ white onion, finely chopped
1 garlic clove, minced
½ boullion cub
2 Tbsp tomato paste
Complete Seasoning, no salt

·      Boil beans and water over medium heat until water almost gone.
·      Sauté peppers, onion, garlic in olive oil over med-low heat.  Add remaining ingredients.  Sauté 2 minutes on low.  Pour into beans.
·      Add dash salt, 1-1/4 cups water.  Cook 5 minutes.

2 egg whites
¼ tsp cream of tartar
½ tsp vanilla
1-1/4 cup powdered sugar

Whisk egg whites until foamy.
Add cream of tartar and vanilla while whisking.
Add sugar slowly.  Beat until stiff.
Pipe 1-1/2” diameter
Bake @ 175° for 90 minutes.  Turn off, open door, allow to cool.

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