"Yuca al Mojo" Cassava with Garlic Sauce

Cassava or Yucca is known as "Yuca"(eu-kah) in Spanish and belongs to the Tropical Veggie Root family like sweet potatoes and yams. People from Latin America and the Caribbean cook Cassava in many different ways. The most famous dishes in Puerto Rico are "Yuca" fritters and boiled "Yuca al Mojo" (moh- ho). This starchy veggie has a mild flavor so try to combine it with spices or curries. If you live in the United States or Canada you can find Cassava in the freezer isle at an Asian grocery store or Hispanic/Latino market. Yucca is a good source of Carbohydrates for people on a gluten-free diet. So next time you throw a dinner party, surprise your guests with this tasty Puerto Rican style dish. Enjoy it guys. Merry Christmas and Happy New Year!!!

Watch the Chef!!!


Recipe: (2 servings)

Boiled Veggie:
2 Cassava or Yucca
Do not defrost the Cassava. Place it in a pot with cold water. Bring it to a boil until tender.

"Mojo" Sauce:
1 onion
1 orange pepper
1/2 cup olive oil
1/4 cup cooking oil
1/4 cup vinegar
3 slices of elephant garlic
3 or 4 bay leaves
sea salt to taste
black peppercorns
red pepper flakes

In a saucepan pour cooking oil and olive oil. Add onions and orange peppers. Pour vinegar and add bay leaves, black peppercorns, garlic and red pepper flakes. Add sea salt to the mixture and heat it up for 15 to 20 minutes until the veggies are cooked.

Filling:
2 thick tomato slices (add ground pepper, put it in pan and sauté until the slices have browned.)
1 avocado ( cut it in slices)

Balsamic Reduction:
1/2 cup balsamic vinegar
1 tsp organic molasses
1 tsp organic ground ginger
red pepper flakes to taste

In a saucepan pour balsamic vinegar, molasses syrup, add ground ginger and red pepper flakes. Heat it up and stir until the liquid turns into a glaze.

"Coquito" Coconut Rum Punch!!!

Celebrate Christmas and New Year with a glass of "Coquito" (Coh-ki-toh).

This recipe is very easy to make you just combine the ingredients, blend them, store the mixture in a glass bottle and refrigerate it for a few hours. Top with nutmeg or cinnamon.

Ingredients:
1 can Coconut milk
1 can Cream of Coconut
1 cup Almond milk
2 cups Bacardi rum

Green Pigeon Pea Soup

A few days ago I had cravings of my favorite Grandma's soup "Asopao de Gandules" Green Pigeon Pea Soup, and we decided to make the dish and share the recipe with all the people that enjoy a flavorful meal on these days of low temperatures and rain. Warm up your body with this Puerto Rican style veggie soup which is very low in Saturated fat, Cholesterol, a good source of Protein and Fiber. (nutritiondata.com)


How to make "Asopao" (soup)


Recipe: (serve for 6 to 8 people)
1 Carrot
1 Celery stick
1/2 red pepper
1/2 white onion
1/2 red onion
1 1/2 cup diced potato
1/4 cup chopped cilantro
2 cup diced pumpkin
2 cans of green pigeon peas
1 cup of Corn kernels
4 cups of water
2 cloves of garlic
1/4 tbsp cummin
1 tsp chili powder
1 veggie bouillon cube
sea salt to taste

Heat the oil in a large pot, add white onions, red onions, garlic and celery , sauté for 2 minutes, add the red pepper and corn, sauté for another 3 minutes, add potato, pumpkin, carrot and cummin, stir all the mixture, add cilantro, green pigeon peas and the veggie bouillon cube, pour 4 cups of water, add the chili powder and Sea Salt, stir for a 1 minute and if it taste good let the soup cook for 35 minutes.
Serve with white rice and green salad...