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Welcome!

Hi everyone, and welcome to this experiment!

After many years living and working in the Silicon Valley my family and I relocated to Long Island, NY in 2009. Yes, it is a big change. A change that can either literally freeze your heart or transform your soul. During this process of change I have shelter myself into sharing more quality time with my family, reading, going back to college, and cooking. I love food. Not just for the mere reason of eating it,but because I find fascinating the way in wich flavors and textures are combined to form a piece of art. Art that bring people together and feeds the heart as it feeds your stomach.
In this blog you will enjoy the puertorrican flavors added to different meals you may already know. In addition I will share some traditional recipes with my own touch. And will ask my mom permision to share some of hers.
Flavors from Puerto Rico are vibrant and that's what we all need to spark a meal and enjoy it. Sharing this fantastic art with family and friends is a way to open a window to my Caribbean culture.
Open the window and let the sun in! It's time to cook something you'll love to eat!
Carmen



Sunday, February 28, 2010

Cannellini Beans and Pasta (modified from Goya recipe)

Last day of February, already! My goodness time is going fast this year, almost too fast. Let's try to enjoy as much as we can while we have the energy to do so. In the past few days I have been busy with kids and all of the things that that implies, like school, homework, practices, games, guitar lessons, play rehersals, doctor appointments, snow storms and snowman making. You know, that kind of stuff. Also I am back to school as a graduate student. I am having so much fun. I mean it! And of course cooking, cooking and cooking......is like it never ends. Lucky me that always find my way to enjoy preparing meals. Did I ever mention my dog Bruce? He enjoys me cooking too. He stares at me all the time hoping for me to drop some goodies to the floor. His favorite is bread. But not just any bread  he loves french and italian bread. Today, I would like to share a recipe that I found from Goya and to which I made many modifications that enhace the flavors of the final product. My  boys enjoyed very much. I think you will too. It is so simple and fast. Best of all it feeds a bunch. And your kids won't ask for "Ragu". I promise!!
Cannellini Beans and Pasta
Ingredients
-4 TSP olive oil
-5 garlic cloves smashed
-1/2 cup chopped onions
-1/2 cup chopped yellow pepper
-1/2 cup chopped red pepper
- 2 envelops of ham flavor "sazon" Goya.
-2 cups of  mexican cilantrillo
-1/2 cup of diced petite tomatoes
-2 OZ sofrito Tomato cooking base Goya.
-1 1/2 cup creamy vodka sauce (my favorite is Via Roma)
-1  1LB 13 OZ can of Cannellini beans.
-1  box 16 OZ Organic Penne Rigate
Procedure
-Cook the pasta as  indicated in the packet.
-Heat the oil in the pot low temp.
-Add garlic, onion, cilantrillo. Mix until the mix change in color, but dont let it burn.
-Add the tomatoes and cilantrillo. Mix and cook for 1 to 2 minutes.
-Add the sauce and ham powder. Mix, cover and let it cook for 3 to 5 minutes in low. Let the flavors blend.
-Add the beans and mix.
-Serve tha amount of pasta you will consume in a bowl and cover it with the bean sauce. Let  it marinate for  about 5 minutes.
-Top it off with fresh grated parmesan cheese.
Sides
Mixed Green Salad with goat cheese, cherry tomatoes, greek olives with a touch of mustard vinaigrette
Bread
Drink
2007 Los Vascos, Cabernet Sauvignon, Colchagua Valley, Chile
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1 comment:

  1. CarmenFebruary 28, 2010 at 7:24 PM

    Remember that you can always make modifications to the recipes and add your own flavors. Make it fit your taste and make it your own. And please share those changes in the blog so we can all evolve.
    Soon, I will be including the calorie content of the meals. I am working with that aspect to offer you the oportunity to watch those numbers closely.
    Have a great week and BUEN PROVECHO!
    Carmen

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