Tag: side dish
Cuban Style Yucca
Cuban Style Yucca
Most recently I’ve developed an obsession with yucca. I’ve started substituting them for potatoes as my starch. I think that they have a creamier and buttery flavor and texture. In this particular Cuban recipe, they are simply boiled and topped off with a garlic and onions saut in olive oil. A little squeeze of lemon juice helps cut through the richness.
Ingredients
- 2 lbs frozen yucca
- 1/4 cup olive oil
- 1/2 medium onion finely chopped
- 6 garlic cloves minced
- 1 tsp lemon juice
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Bring a pot of salted water to boil. Add the yucca. Boil for 15 minutes. Transfer to a bowl.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 4-5 minutes.
- Pour the oil mixture over the yucca. Add the lemon juice and parsley. Season with salt and pepper.
Saffron Rice (Instant Pot)
Saffron Rice (Instant Pot)
Rice is the most eaten food in Persian cuisine. In Iran there are 2 types of ways rice is eaten: Polow and Chelow. Polow is rice cooked with meat and vegetables. Chelow is rice that is plain and steamed, served with kabobs and stews. Saffron rice is considered Chelow.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice washed and rinsed
- 2 cups water
- 2 tsp salt
- 1/4 tsp ground saffron disolved in 1/4 cup warm water
Instructions
- Add all of the ingredients to the Instant Pot. Turn the function to Pressure Cook on high for 4 minutes. Put on the cover and press start.
- Release the pressure. Fluff with a fork.
Pastel de Chocolo con Champinones (Mushroom and Corn Casserole)
Pastel de Chocolo con Champinones (Mushroom and Corn Caaserole)
This is ultimate comfort food right here. Comfort food that’s meatless. While there’s a lot of prep work involved in the making of this mushroom corn casserole, holy shitballs does it pay off. It is kind of similar to the Trinidad Corn Pie recipe. This is also good enough to eat as a main course as far as I’m concerned.
Ingredients
Mushroom Filling
- 4 tbsp olive oil
- 1/2 medium onion diced
- 1 1/2 lbs crimini mushrooms sliced
- 1 red bell pepper finley diced
- 4 garlic cloves minced
- 1 tbsp thyme
- 1 tsp cumin
- salt and pepper to taste
Corn Mixture
- 1 cup cornmeal
- 1 cup corn
- 1 cup heavy cream
- 1/4 cup melted butter
- 1 cup cheddar cheese shredded + more for topping
- 1 egg
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Mix together all of the corn mixture. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and cook for 8 minutes.
- Add in the mushrooms and red bell pepper. Cook for 10 minutes.
- Add in the garlic, thyme, cumin, and salt. Cook for another 2 minutes until there is no more liquid in the pan. At this point, the mushrooms should’ve cooked down to half the amount you started with. Let cool.
- Preheat the oven to 350 degrees. Grease a baking dish. Add enough of the corn mixture to cover the bottom of the baking dish a 1/2” deep.
- Add in all the mushrooms. Top with the rest of the corn mixture. Cover with cheese.
- Bake for 25-30 minutes. Let rest for 15-20 minutes before serving.
