Here at La Casa de Cuevas, we are still celebrating Hispanic Heritage Month. You've met SuperHubby many times before. I have posted his recipes in the past, along with his pictures, so it's time for you to meet another member of the family: SuperDaughter-in-Law! Henceforth, she will be known as SD; I really don't like the whole "in-law" tag, and it's a lot to type each time, so here she is.....SD.....
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| Here she is showing SuperHubby how it's done... |
As you may recall, SuperHubby is from Puerto Rico, which explains all my cool Puerto Rican recipes. ; ) SD's parents are from Ecuador and Guatemala, so now I have two more countries worth of recipes to learn! YAY!!!
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| Hiding from the paparazzi...namely me.... |
She has been here this week, so I took the opportunity to learn from her. Ecuador has some recipes that are similar to ours, but they also have some like this that are wonderfully unique to their region.
Caldo Verde
Broth:
1 Tbsp salt
2 packets Sazon
2 packets beef bouillon
2 tomatoes, stemmed & whole
1 onion, peeled & quartered
1 Tbsp minced garlic
2 plantains, grated with spoon
2 Tbsp peanut butter
1/2 head cabbage
8-9 frozen half ears of corn
cilantro-3/4 stalk, whole
beef shortribs (2-3 lbs)
4 carrots, halved (optional)
1 bag frozen mixed vegetables (optional)
Bring first 6 ingredients to a boil. Add beef; return to boiling. Cook 30-45 minutes, until tender. Add plantains; return to boiling. Add additional vegetables and peanut butter. Bring to a boil once more. Cook until corn and carrots are tender. Add cilantro and cabbage; cook 15 minutes more. Remove tomatoes, onion, and cabbage. Serve over white rice with a slice of lime.
MUSIC TO COOK BY
El Gran Combo
Until next time, Happy Cooking! : )
“I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner. ” - Jarod Kintz
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