The Lenten season begins tomorrow, with Ash Wednesday kicking off seven weeks of Lent this year. If you’re not familiar with Lent, it is a religious time period leading up to Easter and one that is quite often observed by Catholics and other Christian denominations. I grew up attending mass in a Catholic church and remember practicing Lent traditions, which include fasting on certain days and abstaining from meat (other than fish) every Friday. Lent, or cuaresma as we call it in Spanish, is probably how I learned to eat fish and seafood, since we ate so much of it.

One dish that I came to love is bacalao en salsa (or bacalao guisado), which is a codfish fricassee and a popular Puerto Rican recipe. Some translate the dish’s name as codfish stew, but I personally don’t think it has enough broth to merit being called a stew. Bacalao en salsa is a great Lenten recipe, but will definitely work any time of the year, not just for the Lent season’s meatless Fridays. Though I haven’t observed Lent as I used to in many years, I may just practice some of the Lenten traditions this year. It will be a good way to introduce what Lent is all about to my children!

If you observe Lent and need an idea for a meatless Lent recipe (or just want to try a new seafood dish), try making bacalao en salsa. The recipe is fairly simple and doesn’t require a lot of ingredients. I found all of my ingredients at my local Walmart, but I’m not sure if all Walmart stores carry bacalao, so you’ll have to check your store’s seafood section.

Bacalao en Salsa (Codfish Fricassee) {Lenten Recipe Idea}

Ingredients:

• 14 oz Bacalao (Salted Alaskan Pollock or Codfish)
• Green Bell Pepper, chopped and rinsed
• Red Bell Pepper, cut in strips and rinsed
• Onion, cut in rings and rinsed
• About 3 Medium White Potatoes, peeled, cubed, and rinsed
• Sofrito mix (see below)

For sofrito:

*To see pictures and links for the basic ingredients used in Puerto Rican sofrito, read 5 Must-Have Ingredients for Cooking Puerto Rican Food.

• About 4 Tbsp. cooking oil (vegetable oil)
• 1 tsp. vinegar
• Sazón, 1 packet
• 2 Tbsp. tomato sauce
• 2 Tbsp. tomato paste
• 1 Tbsp. sofrito
• 5-6 green olives

Directions:

1. Soak the bacalao (fish) in water and boil for about 30 minutes (or until it’s less salty), to remove some of the salt. You will want to taste a small piece to see if it needs to boil longer.
2. Add the cubed potatoes to the pot with the bacalao. The potatoes will boil and become tender, gaining the salt flavor of the bacalao.
3. While the bacalao and potatoes boil, in a separate pan, sautee the green bell pepper, red bell pepper, and onion along with the sofrito mix.
4. Remove and drain potatoes once they are tender. Taste the bacalao for saltiness and boil longer if necessary. If not, drain the bacalao as well.
5. Once the bacalao has boiled long enough to remove enough salt, shred by hand.
6. Add the shredded bacalao and potatoes to the pan with sofrito and bell pepper mixture.
7. Cook on low-medium heat for about 10 minutes.
8. Serve with white rice, brown rice, or boiled green bananas. I like it best over white rice, though!

Do you observe Lent? Are meatless Fridays a Lenten tradition you practice? If you need more Lent recipe ideas, check out some of the Lenten recipes below from a few of my blogger friends!

Disclosure: As a participant in the Walmart Moms Program, I received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.

All photos © Melanie Edwards/modernmami™

Meatless Lent Recipes (Lenten Recipe Ideas)

Plantains are a staple ingredient in Puerto Rican food as well as other Caribbean and tropical cuisines. Most people know of sweet plantains, but you can eat and cook with either ripe plantains (sweet) or green plantains. Both are delicious.

I’ve wanted to share a recipe for pastelón, a dish akin to lasagna that I love, for a while now. Just about everyone I know that tries it also loves it. When provided the opportunity by Walmart to share information on Chiquita’s plantains, I immediately knew that this pastelón recipe would be perfect to accompany it!

First, let me share a quick explanation of plantains. Plantains are not bananas, but they are like cousins. There are green ones, yellow ones, and those that lean towards black. Green plantains are not sweet and are used in Puerto Rico to make dishes like tostones (fried green plantains) and mofongo. Yellow plantains are ripe and have a sweet taste. They are the ones used to make amarillos (or maduros in some countries), which are fried ripe plantains. The black-ish plantains are even more sweet and their texture is very soft. For pastelón, you want very ripe plantains, so try to pick out black plantains mostly when making this dish. Chiquita also offers the following advice for picking out plantains and what you can do with each type: if green, fry them; if yellow, grill them; if black, bake them. A quick note: not all Walmart stores carry plantains, but hopefully you can find some in your town since they’re so very delicious and I wouldn’t want you to miss out!

Now, let’s get to the recipe for pastelón, which I just know you’re going to love! Be sure and tell me if you try this, ok?

Pastelón (Plantain Lasagna) Recipe

Ingredients:

• Ground beef, about 2 lbs.
• Adobo
• Meat tenderizer
• 1 tbsp. white vinegar
• Sazón, 1 packet
• 3 tbsp. tomato sauce
• 2 tbsp. tomato paste
• 2 tbsp. sofrito
• Spanish olives, 5-6 diced
• Salt, as needed
• Vegetable oil (for frying)
• Ripe plantains
• 3-4 eggs

Steps:

Cook Ground Beef

You will need to make a sofrito as a base for the ground beef. To see pictures and links for the basic ingredients used in Puerto Rican sofrito, click on over and read 5 Must-Have Ingredients for Cooking Puerto Rican Food. As with previous recipes I’ve posted, I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

1. Season ground beef with adobo and meat tenderizer.
2. Add vinegar, sazón, tomato sauce, tomato paste, sofrito, and olives.
3. Brown the beef and cook until well done.
4. Keep on low heat until ready to use.

Peel and Fry Plantains

1. Heat vegetable oil in a large frying pan.
2. Peel each plantain by cutting off the ends, then carefully slicing down the skin length-wise. Separate the plantain from the peel. (See image above for example.)
3. You will need to slice each plantain into layers by cutting length-wise across the plantain. Each layer should be thin, but thick enough to pan-fry. (See image below for details.)
4. Carefully place each plantain layer into your frying pan. You want the plantain to have a golden-brown color, turning each layer halfway-through so that both sides get a nice color.
5. Once both sides of the plantain are golden-brown, remove from oil and place on a paper towel covered plate so the oil is absorbed.
6. Repeat steps 4-5 until all your plantain layers are fried.

Assemble and Bake Pastelón

1. Using a lasagna dish, layer the fried plantains to cover the bottom of the dish.
2. Spread cooked ground beef on top to cover the length of the dish.
3. Repeat steps 1-2, creating alternating layers of plantains and ground beef.
4. Crack open your eggs into a bowl and beat as you would for scrambled eggs.
5. Pour the egg over the top of the pastelón, making sure to get some into the corners, sides, and middle. This helps seal the pastelón, so it doesn’t break apart as much when serving.
6. In a microwave oven, cook the pastelón on high heat for about 6-8 minutes. Check to be sure egg has cooked thoroughly. You could probably also bake the pastelón in a conventional oven, but my mother always uses the microwave when she makes pastelón, so it’s what I learned.

That’s it! You now have a delicious pastelón ready to serve and enjoy. This goes great with a side of white rice, but a salad would be good too if you prefer. I hope you try this recipe that is popular in Puerto Rico and love it as much as I do!

Have you ever cooked with plantains? What’s your favorite plantain dish?

Disclosure: ModernMami.com and its owner, Melanie Edwards, is a member of the Walmart Moms program, resulting in compensation for this post.

This is a sponsored post.

Growing up in Puerto Rico, I remember Easter being kind of a big deal. We went to mass dressed in our brand new Easter outfits and celebrated amongst family. Though we didn’t have any Easter-specific special dishes for our meal that day, we often did get together with extended family on Easter and shared a traditional Puerto Rican menu with foods such as pernil y arroz con gandules.

What I don’t remember are the traditions of the Easter bunny, receiving Easter baskets, or Easter egg hunts. I did not learn about any of those until we moved to Florida. That is when my parents began to do the Easter baskets for us, well really me, since my brothers were already too old for it.

Something else that changed after we moved to Florida is that we no longer had a big Easter meal with extended family. After going to mass in the morning, the rest of our Easter Sundays were spent much like any other Sunday. I asked my husband, and his family was much the same way. Of course, that means that we are now doing pretty much the same thing with our own family.

Sometimes I actually miss the fact that we got together with extended family and had a traditional Easter meal. I’ve been thinking more and more that we should start the tradition back up. So, perhaps next year, I will give it a try. Of course, keeping with our cultural traditions, the menu will include typical Puerto Rican and Trinidadian foods. Let me share with you what I envision will be served at our Easter meal.

• Pernil – Literally translated as roast pork shoulder, pernil is a staple of Puerto Rican cuisine and can be found on just about everyone’s dinner table for special meals, especially Christmas.
• Arroz con Gandules – This is a very traditional rice for Puerto Ricans. We eat it at most special occasions and family get-togethers. Here is a recipe for how to make arroz con gandules in a rice cooker.
• Potato Salad – I have never made potato salad, but it’s a dish I like quite a bit. It’s probably time I learn how to make it. I found a potato salad recipe on Walmart’s Easter Recipes page that looks simple enough.
• Macaroni Pie – Similar to macaroni and cheese, this is a dish from my husband’s native Trinidad that I’ve come to love. Plus, it’s very easy to make.

Hopefully next year we can celebrate Easter in a larger manner than we’ve been doing. This year, though, we’ll have another relaxed and laid-back day full of family time. No big meal is necessary when you’ve got that.

If you’re still planning your Easter meal, you can get more ideas for your Easter lunch or dinner on the Walmart site. They have a variety of recipes and some cute dessert options – like these flower cupcakes that I know my daughter would love to make with me.

Does your family have a big Easter meal? What do you traditionally serve?

Disclosure:  As a member of the Walmart Moms program, I was compensated for this post. As always, all opinions are my own.

This is a sponsored post.

When I think of tasty food, I immediately think of the Puerto Rican food I grew up eating. It equals comfort food for me. Of course, I eat other types of food as well, but the food from Puerto Rico that I know and love is first on my list. It’s also the food I know how to cook without needing a recipe. I have my mom to thank for teaching me; thanks mami!

A favorite meal of mine is carne guisada (or carne guisa as we Puerto Ricans sometimes say). It’s basically a beef stew, with different flavors than the American beef stew known to most. Puerto Rican carne guisada is normally served with white rice and is definitely a meal that hits home. The great thing about this meal is that it is inexpensive. Even when adding beans and plantains as I did, you still get a meal with a cost per serving of about $1.90!

Luckily, here in Orlando (as I’m sure is the case in other cities with a high population of Caribbean folks) I’m able to find all the ingredients I need at my local Walmart. This is convenient for me since I can do all of my grocery and household shopping in one stop, without the need for special stops at the local bodega, as my mom used to do when we first moved here.

I’m going to share with you the recipe for each item in the meal I cooked: carne guisada, white rice, red beans, amarillos/platanos maduros (fried ripe plantains), and tostones (fried green plantains). Both the carne guisada and the red beans use sofrito as a base. To see pictures and links for the basic ingredients used in Puerto Rican sofrito, click on over and read 5 Must-Have Ingredients for Cooking Puerto Rican Food. As with previous recipes I’ve posted, I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

Puerto Rican Carne Guisada/Guisa (Beef Stew)

Ingredients:

• Beef stew meat
• Adobo
• Meat Tenderizer
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)
• 4 medium potatoes, peeled and cubed
• 4 medium carrots, peeled and sliced or cubed

Steps:

1. Clean the stew meat and cut, if necessary, into smaller chunks. Add the meat to a large pot along with enough water to completely cover the meat. Season the mix with adobo and meat tenderizer. Cook uncovered on low-medium heat for about 40 minutes or until the meat is tender, stirring occasionally.
2. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
3. Add 1 packet of sazón.
4. Add 2 tablespoons of tomato sauce.
5. Add 1 tablespoon of tomato paste.
6. Add 1 tablespoon of sofrito or recaito.
7. Add 5-6 olives with a teaspoon of the vinegar from the olives.
8. Add potatoes and carrots.
9. Cover and cook on medium heat for about 20-25 minutes until the potatoes and carrots are tender. Stir occasionally.
10. Raise heat to medium-high for about 10 minutes to let the sauce thicken a bit, again stirring occasionally.

Arroz Blanco (White Rice) in a Rice Cooker

Ingredients:

• Rice (about 1 handful per person) – Note that this is plain, non-instant white rice.
• Cooking Oil
• Salt

Steps:

1. Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
   • Fill pot with water and press rice with your hands.
   • Pick out anything that’s not a rice grain.
   • Pour out water, being careful not to lose any of the rice.
   • Repeat a few times until water pours out clear.
2. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I don’t measure when I cook.)
3. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Season with salt.
5. Stir.
6. Taste the water. If you feel it needs more seasoning, you can add a little more salt to your liking.
7. Cover and set the rice cooker to cook.

There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.

Habichuelas Rojas (Stewed Red Beans)

Ingredients:

• 1 can of red kidney beans
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)

Steps:

1. Drain and rinse beans from the can and pour into a medium saucepan.
2. Using the same bean can, fill to top and add to saucepan.
3. Add ½ a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Add 1 packet of sazón.
5. Add 2 tablespoons of tomato sauce.
6. Add 1 tablespoon of tomato paste.
7. Add 1 tablespoon of sofrito or recaito.
8. Add 5-6 olives with a teaspoon of the vinegar from the olives.
9. Cover and bring to a boil.
10. Once boiling, reduce heat to low-medium and simmer for about 10-15 minutes, stirring occasionally.
11. Sauce should thicken a bit while cooking.

Amarillos/Platanos Maduros (Fried Ripe Plantains)

You can make amarillos, or maduros as other cultures call them, one of two ways. You can buy ripe plantains, peel, cut, and fry them yourself. Or, you can take a shortcut by buying them already peeled and cut in the frozen section. I’ve done both and normally prefer to buy fresh plantains, but opted for the shortcut version this time around. It really is as simple as opening the packet and either deep or pan-frying them in vegetable oil. A modern twist is to bake them in the oven, if you wish.

Tostones (Fried Green Plantains)

Similar to the amarillos, you can either make tostones from fresh green plantains or buy them frozen. I used to make tostones fresh, but with the busy lifestyle we lead, buying them frozen saves a lot of time.

To make them fresh:

• Peel the green plantain.
• Cut into thick slices.
• Soak the slices in salted water.
• Fry the slices until half-done. Deep frying works great, but you can also pan-fry them.
• Remove from oil and press into a flat circle. You can use a tostonera if you have one, or you can use the bottom of a bowl.
• Re-fry the tostones until golden brown.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

To cook frozen tostones:

• Open the packet and either deep-fry or pan-fry in vegetable oil.
• Remove from oil and place on paper towels to absorb the oil. Sprinkle salt on top for seasoning.

If you try this meal with your family, I would love to hear how you/they liked it! What are some favorite meals in your home?

Disclosure:  As a member of the Walmart Moms program, I was compensated for this post. As always, all opinions are my own.

I’m often asked what type of Thanksgiving my family and I have. The question arises from the fact that people know I’m Puerto Rican and that I don’t always eat dishes common to the American culture.

For example, my co-workers were recently very surprised to learn that I have never eaten green bean casserole. It’s not a dish that my family even knows how to make. Naturally, the next questions are, “What kind of food do you serve? Do you have rice and beans? Do you even make a turkey?” The answers to those questions are: 1) We serve a variety of dishes; 2) Yes, definitely rice and sometimes beans; and 3) Yes, we have turkey.

As I’m sure is true in your families, every household does things a little different. Side dishes vary. Desserts and appetizers vary. Such is the case in our culture and even within my immediate and extended family.

I decided to share with you the menu that I will be serving for Thanksgiving dinner, as a sample. It might help to put it all in perspective. Note that when my mami hosts Thanksgiving dinner, the menu slightly changes. The turkey, stuffing, and yellow rice remain, however. I have made notes next to each item to explain the dish and if there are any differences from what you might know it to be.

Puerto Rican Thanksgiving Dinner Menu Sample

1. Turkey - We season the turkey a bit differently using Adobo and Sazón as opposed to cloves, rosemary, etc. The Tuesday before Thanksgiving, we thaw the turkey and coat it well with a marinade of sazón, white vinegar, adobo, and meat tenderizer. After all parts of the turkey – inside, out, and under the skin – are coated, the turkey goes back in the fridge to marinate for the next two days.
2. Stuffing - My family’s turkey stuffing is meat-based (ground beef specifically) and then we add bread crumbs, potatoes, and carrots to it. Specifically, the night before Thanksgiving, we cook picadillo-ish ground beef and add the turkey gizzards and neck meat after having boiled them in salt water. On Thanksgiving, we boil some cube-sized potatoes, and mix them into the ground beef mixture along with bread crumbs. This then gets stuffed into the turkey.
3. Arroz con Vegetales – Translation is Rice with vegetables. This will be a yellow rice with some mixed vegetables (peas & carrots, corn, etc). Many households serve arroz con gandules or some other variation of yellow rice.
4. Sweet Potatoes – Standard sweet potatoes but instead of adding brown sugar or marshmallows and such, we just cut them up into thirds or quarters and boil them with salt. Sweet potatoes already have a great taste on their own.
5. Guineos en Escabeche – I see this being translated around the web as Green Banana Salad. I suppose that’s a fair translation. This picture and recipe from sazonboricua.com will help. The recipe is in Spanish, but here’s one in English from elboricua.com.
6. Macaroni Salad – Macaroni, shredded carrots, cut-up green olives, and mayonnaise.
7. Macaroni Pie - This dish is actually not Puerto Rican, but from Trinidad. It has been added to my menu in recent years because my husband is Trinidadian and I have begun to blend some of his traditions with mine so that our daughter can learn about both of her cultures. Macaroni pie is similar to macaroni and cheese, but slightly different. I’m unable to find the recipe I actually use, but this one uses the same ingredients. It just puts it all together in a different order.
8. Cranberry Sauce – Our house has always served it straight out of the can. Of course, I’ve been given some cranberry sauce recipes recently, but have yet to try them. The can just seems so easy.
9. Gravy - Growing up, my mom would just buy canned gravy to serve. However, I watch far too many cooking shows and learned how easy it is to make your own gravy. Now, if I’m hosting Thanksgiving dinner, I use the turkey drippings along with chicken broth and flour to make my own turkey gravy.
10. Pumpkin Cheesecake – This too is absolutely not a Puerto Rican dish. I found a recipe a few years ago from Kraft and it actually came out good on my first try, so it’s become part of my personal Thanksgiving now.

I hope that this peek into a Puerto Rican Thanksgiving dinner has helped you get a glimpse of our traditions. Remember, again, that not all Puerto Rican households are the same and many serve ham or pernil (roast pork shoulder) along with a turkey, while others don’t serve turkey at all. Everyone has their preference.

What does your family traditionally serve for Thanksgiving? I’d love to hear about any special dishes and/or traditions you and your family include as part of your Thanksgiving celebration.

I am very fond of rice. Fond doesn’t even cover it. I’m actually quite in love with rice. You ask me what the ultimate comfort food is and I’ll quickly tell you rice and beans. I grew up eating rice on a daily basis, practically. There were days my mami made vegetables (of the root kind) instead of rice. Or days she made spaghetti (though, even then she served it with white rice on the side, but that’s another story). But, overall, most days out of my childhood were spent eating rice for dinner. I’m sure if you ask most Puerto Ricans, they too will tell you that they have a special place in their hearts for arroz y habichuelas.

Rice can be served in so many different ways. You can have white rice alone, white rice with a variety of beans (served on top of the rice, not on the side), and yellow rice. Yellow rice is when you really get a variety since you can add just about anything into yellow rice: beans, vegetables, meat, etc. But, perhaps the most well-known Puerto Rican rice is arroz con gandules (rice with pigeon peas). Traditionally served for Noche Buena, arroz con gandules is also a big hit for a family get-together or just for your everyday weeknight dinner. (Side note: In Trinidad, where my husband is from, they call it Rice and Peas. I’m lucky he loves it as much as I do.)

Being a busy working mom with not as much time to dedicate to cooking, I’m known for cooking Puerto Rican food in non-traditional ways and using shortcuts. See my post on planning a weekly dinner menu – using shortcuts. My number one favorite appliance in my house is my rice cooker. I must kiss the person who invented a rice cooker. It cooks my Puerto Rican rice just the same as my mom’s iron pot – well almost the same – unfortunately, it doesn’t make any pegao. But, otherwise, it tastes the same and requires a lot less maintenance to cook.

Photo by yasmapaz & ace_heart

How to Make Puerto Rican Arroz con Gandules in a Rice Cooker (Rice with Pigeon Peas)

Ingredients:

• Rice (about 1 handful per person) – Note that this is plain, non-instant white rice.
• Cooking Oil
• Sazón
• Tomato Sauce
• Tomato Paste
• Sofrito or Recaito
• Olives (use the Spanish salad olives with pimientos)
• 1 can of Gandules (Pigeon Peas)*

To see pictures and links for these ingredients, see 5 Must-Have Ingredients for Cooking Puerto Rican Food

Steps:

1. Put rice into your rice cooker’s pot and clean the rice. If you’re not familiar with how to clean rice, it just means that you run it under water a couple of times and pick out the dark grains, pebbles, etc. To do this:
   • Fill pot with water and press rice with your hands.
   • Pick out anything that’s not a rice grain.
   • Pour out water, being careful not to lose any of the rice.
   • Repeat a few times until water pours out clear.
2. Add water to the pot until the water sits just above the rice. (I’ve heard that normally it is a 2-1 ratio: for every cup of rice, you add 2 cups of water. I’ve never cooked it this way, as I don’t measure when I cook.)
3. Add a serving-spoon’s worth of cooking oil. Not a tablespoon, but the bigger spoon one uses to stir a pot.
4. Add 1 packet of sazón.
5. Add 2 tablespoons of tomato sauce.
6. Add 1 tablespoon of tomato paste.
7. Add 1 tablespoon of sofrito or recaito.
8. Add 5-6 olives with a teaspoon of the vinegar from the olives.
9. Add 1 can of washed and drained gandules.
10. Stir.
11. Taste the water. If you feel it needs more seasoning, you can add a little of either salt or Adobo to your liking.
12. Cover and set the rice cooker to cook.

There will be no need to stir the rice while it cooks, though you certainly can do so once about mid-way through. Your arroz should be done in about 30 minutes or so. You will know it’s done when you taste the rice and it’s neither mushy nor tough.

*The beauty of this recipe? You can swap out that can of gandules and make many other varieties of yellow rice.

• Rice with corn (arroz con maíz): Use 1 can of drained corn instead.
• Rice with beans (arroz con habichuelas): Use 1 can of washed and drained beans – any color.
• Rice with vegetables (arroz con vegetales): Use 1 can of drained mixed vegetables.
• Rice with chicken (arroz con pollo): Add cubed, cooked, grilled chicken. (Traditional arroz con pollo would use chicken on a bone and would cook the chicken first in the same pot before adding the rice and other ingredients. But, this will give you a decent version.)

I hope you enjoy this simple and easy recipe for traditional Puerto Rican rice using a rice cooker. I have found it to be much easier than cooking it in a regular pot and it tastes just the same. It allows for me to do other things (i.e., play with my daughter after work/school) without worrying about getting up every few minutes to stir and watch the rice.

Do you have a favorite shortcut for cooking rice? If you try this recipe, please come back and let us know how you liked it!

Photo by Penny (pengrin™)

Earlier this year, I wrote about how my family is comprised of meat lovers. In that post, I shared a story from when my husband and I were newlyweds and I made the mistake of serving him dinner with no meat. The recipe I included in that post was for Bistec Encebollado (Puerto Rican Cubed Steak), which has been a popular recipe, but I felt it got a little lost in the post due to the giveaway I held at that time. So, I decided to share the recipe with you again.

As I shared before, we often ate beef growing up in a Puerto Rican house. From carne molida to bistec encebollado to barbecuing steaks at parties, many meals I grew up eating – and some of my favorites – involve beef. One of my all time favorites is bistec encebollado.

Image from CSU Meat Sciences

The key to making bistec encebollado is that you have to use cubed steak. If you can’t find it pre-packaged, just ask the butcher to run a piece of beef through the machine and it’ll come out cubed for you. Then, you really only need some onions and the basic ingredients for making sofrito – a staple when cooking Puerto Rican food.

Image from Puerto Rican Recipes Online

Bistec Encebollado Recipe {Puerto Rican Cubed Steak with Onions}

Ingredients

• Cubed Steak
• Onions
• Cooking Oil
• Adobo
• Meat Tenderizer
• Black Pepper

Cooking the Steak

1. Season el bistec with adobo, black pepper, and meat tenderizer.
2. Cut your onions into nice ring slices.
3. Using a large covered pan, heat a bit of cooking oil.
4. Put your steaks in and drizzle a little water under to help create steam.
5. Cover the pan and cook on low-medium heat.
6. When the steak is tender and nearly done, add your onions on top of the steaks.
7. The steak will cook slowly on low heat and the onions will wilt creating a perfect combination of steak and onions.
8. I highly suggest you serve over white rice and red beans with a side of tostones. Heaven!

I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

Have you ever had bistec encebollado before? If you try this recipe, I’d love to hear how it turns out!

I’ve been asked a difficult question.

I was asked to write about what it means to me to be a Latina.

To be honest, I had never really given it much thought until now.

I mean, do people normally go around thinking, “What does it mean to me to be a woman?” Or a man? Or do Americans think to themselves, “What does it mean to me to be American?”

It’s just who you are. It’s you. To me, it’s much the same.

Being Latina is a large part of my identity. To be specific, being Puerto Rican is really a major influence in who I am.

I was born in Puerto Rico, but we moved to Florida when I was 8 years old. Although I’ve spent many more years in Florida than I did in Puerto Rico, my parents made sure to maintain our culture in our house. I was raised pretty much the same way I would have had we stayed in Puerto Rico. (Ok, like 90% since obviously there are outside influences from school, friends, etc.) But, my parents spoke Spanish in the house (and still do), we listened to Spanish music, we ate Puerto Rican food, and I was taught values and traditions that are important to our culture.

All of those things helped to make me who I am. However, being Latina is not just a matter of “I listen to Spanish music,” or “I eat rice and beans.” That is not what makes me Latina.

To me, it’s more about the overall culture, values, traditions, and beliefs. It’s about understanding why family is so important to us. Or understanding why my parents believed that as the youngest sibling and the only girl, I couldn’t do some of the same things my brothers did. And, how about the fact that now that I’m older and my parents are aging, I must understand why my father prefers to speak with my brother (who lives in Milwaukee) about his health issues than with me who lives 10 minutes away?

These may seem like trivial points, but if you understand the way our culture operates and the overall mentality, it’s easier to understand why these things happen the way they do.

So, what does it mean to me to be Latina? It means a rich culture, deep values, traditions, pride, and an overall appreciation for yourself and your family.

What does it mean to you?

Disclosure: This post is part of a “I Heart Beef” campaign with TheMotherhood.com on behalf of The National Cattlemen’s Beef Association. I will receive compensation for sharing my memories with you, but my opinions are mine. In fact, I have always loved beef.

We are what you would call meat lovers. That is to say that we could never be vegetarians. The word itself is one that would get you looks of “Are you crazy?” in our family. Now that’s not to say there’s anything wrong with being a vegetarian (Seinfeld anyone?), it’s just that we are carnivorous by nature.

Join me in a flashback real quick…

We had only been married a few months. Times were tough, of course, as is normal for a young couple just starting out. We were living off of rice, beans, and PB & J sandwiches. (How’s that for multicultural?) Since meat was the biggest expense on our grocery bill at the time, I began to make it last as long as I could. One day, after a tiring day at work, I came home and decided not to cook any meat that night. I remember my mami would sometimes make a great meal out of just yellow rice, beans, and a big salad. I opted to do the same.

A proud new wife, I set a plate of my home-cooked dinner in front of my husband and said “Buen provecho!” as I sat down across from him. He looked down at his plate, looked back up at me and said, “Where’s the meat?”

I can still remember that day. We laugh about it now, of course, but believe me that every meal since then has had some sort of meat in it. As I said…meat lovers.

Image from Wikipedia

And, though we’re equal opportunity meat lovers, this post will be all about the beef. We often ate beef growing up in a Puerto Rican house. From carne molida to bistec encebollado to barbecuing steaks at parties, many meals I grew up eating – and some of my favorites – involve beef. One of my all time favorites is bistec encebollado. I wish I had a nice video showing you how to make it, but I didn’t have time to make one right now (Note to self: Make video in the future!). So, I’m going to give you the basic recipe.

Image from CSU Meat Sciences

The key to making bistec encebollado is that you have to use cubed steak. If you can’t find it pre-packaged, just ask the butcher to run a piece of beef through the machine and it’ll come out cubed for you. Then, you really only need some onions and the basic ingredients for making sofrito – a staple when cooking Puerto Rican food.

Image from Puerto Rican Recipes Online

Recipe for Bistec Encebollado – Puerto Rican Cubed Steak with Onions

Ingredients

• Cubed Steak
• Onions
• Cooking Oil
• Adobo
• Meat Tenderizer
• Black Pepper

Cooking the Steak

1. Season el bistec with adobo, black pepper, and meat tenderizer.
2. Cut your onions into nice ring slices.
3. Using a large covered pan, heat a bit of cooking oil.
4. Put your steaks in and drizzle a little water under to help create steam.
5. Cover the pan and cook on low-medium heat.
6. When the steak is tender and nearly done, add your onions on top of the steaks.
7. The steak will cook slowly on low heat and the onions will wilt creating a perfect combination of steak and onions.
8. I highly suggest you serve over white rice and red beans with a side of tostones. Heaven!

I apologize for the lack in detail with the ingredients and the steps, but it is true to how I and everyone in my family cooks. We do not measure and just go along pouring items into the pot.

If you want to get some more ideas for cooking with beef, check out Beef It’s What’s for Dinner, which has many recipes, videos, and information for buying, cooking, and handling beef. February is actually “I Heart Beef” month so have fun looking up fun ideas for dinner this week; they even have a Quick Meals section with simple recipes fit for any busy parent.

Now, let’s get on to the contest.

Giveaway

One of you will win a $100 Omaha Steaks gift card!

How to Enter

If you’d like to enter this contest for a $100 Omaha Steaks gift card, simply leave a comment below and share your favorite memories of making everyday occasions special with beef and let me know your favorite recipe from the Beef It’s What’s for Dinner site.

For extra entries:

1. Tweet about this contest with a link back to this post and include @modernmami in your tweet. You must leave a separate comment with a link to your tweet for your entry to count.
2. Follow @BeefForDinner on twitter and tweet them with a recipe you like from their site.
3. Become a fan of ModernMami.com on Facebook and leave a comment with your Facebook name.
4. Become a fan of Beef It’s What’s for Dinner on Facebook.
5. Subscribe to this blog via email and leave a comment with the email you used to subscribe. (You can use the email field to do this instead of putting your email in the comment if you prefer.)
6. Subscribe on friendfeed and leave a comment with your friendfeed ID.
7. Write a blog post on your own blog sharing with your readers something you found helpful on the Beef It’s What’s for Dinner site. Make sure to link back to this contest page in your post. Leave a comment with your post link.

All entries must be in by Sunday, February 28 at 11:59 pm EST. Make sure to leave a separate comment for each entry. The winner will be chosen using Random.org and will be notified via email. (Please be sure to provide a valid email address with your entry.)

It’s Noche Buena…Feliz Navidad!

It may sound strange, but as I’ve mentioned before, Christmas Eve is actually the day that we get together and celebrate. Normally, our whole family gathers at someone’s house and we have our typical Noche Buena dinner. A traditional Puerto Rican Christmas Eve dinner has the following dishes:

• Arroz con Gandules – Yellow rice with pigeon peas
• Pernil – Roasted pork shoulder
• Pasteles – Green banana with a pork filling

We might also make some other side dishes, but those are just extras. The required dishes are the arroz, pernil, and pasteles. Without them, basically, it’s not Christmas Eve.

Typically, in most houses, you’ll also find coquito. Coquito is an alcoholic drink based on rum and coconut. It’s our holiday drink, so many refer to it as the Puerto Rican Eggnog. But, though some do make it with egg, most don’t. So, it’s really a very different drink.

A couple of years back, I posted this recipe for coquito. But, it’s not even the recipe I use anymore. Many have asked me recently how to make coquito, so I figured I’d share the recipe I currently use. I made some last night and went ahead and made a video as well.

How to Make Puerto Rican Coquito

Recipe for Coquito (Puerto Rican Eggnog)

• 1 14 oz can of condensed milk
• 1 12 oz can of evaporated milk
• 1 15 oz can of cream of coconut
• 1/2 cup white rum
• 1 tsp ground cinnamon

You will need a blender, an empty bottle, and a funnel. Mix all of the ingredients in the blender and blend at high speed. Then, pour into the empty bottle using the funnel.

That’s it! It’s a really simple recipe and takes all of 2 minutes to make. I think the longest part is opening the cans. If you end up trying the recipe, I’d love to hear how you like it.

I hope that all of you have a great Noche Buena (Christmas Eve) and a Merry Christmas! I intend to enjoy some great food, loving family, and some delicious coquito!