Arroz con gandules

A friend Michelle has been bringing over "puert rican" rice the last few gatherings, so Andy and I decided to get the recipe.  The problem is that it includes Sofrito and Sazon, which are products that are made by Goya.  These products, although amazingly awesome, have MSG and other perservatives so I set out to make my own sofrito and sazon in order to make this yummy rice dish.

This is what I came up with.

1/2-1 cup of chopped ham and/or a couple strip of bacon
1/2 cup chopped onion
1/2 cup chopped peppers
TIP: I always keep a bag of frozen onions and one of frozen peppers in my freezer so I fresh veggies don't go bad.  I don't actually cook that often
2 teaspoons of chopped garlic or 2 cloves of garlic minced
TIP: Buy chopped dried garlic from Spice House or somewhere so you don't have to hassle
1 15 oz of Green Piegeon Peas undrained
1/2 15oz can of organic tomato sauce
1 cup water
2 cups of rice (cooked minute rice)
--Replace 1 packer of Sazon with:
1 tsp Salt
1/2 tsp Garlic Powder
1 tsp Cumin
1/2 tsp Coriander
--Replace Sofrito with the already included tomatoes, peppers, and onions +
1 tsp Cilantro
Organo?

1. Heat olive oil in a medium, heavy saucepan or larger drying pan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in garlic, peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes.
2. Cook 2 cups of minute rice.
3. Stir in pigeon peas, tomato sauce, and 1 cup of water in pan.
4. Add salt, garlic powder, coriander, and cilantro. Bring to a boil.
5. Add rice to pan. Bring rice mixture to a boil then turn to low. Cook, uncovered, until most liquid is evaporated. Gently stir rice from bottom up.
6. Remove saucepan from heat. Gently fluff rice with fork. Let stand 5 minutes.

References:
http://www.goya.com/english/recipes/arroz-con-gandules
http://allrecipes.com/recipe/easy-arroz-con-gandules/
https://www.youtube.com/watch?v=TKn6SrcSjA4
http://allrecipes.com/recipe/sofrito/
http://www.food.com/recipe/sazon-the-dry-mix-404770
http://www.foodnetwork.com/recipes/ingrid-hoffmann/pigeon-pea-rice-arroz-con-gandules-recipe.html

Lamp chops

Ingredients

*Original recipe makes 4 servings

1/2 teaspoon dried rosemary

1/2 teaspoon dried basil

Salt and pepper to taste

4 lamb chops (3/4 inch thick)

1 tablespoon olive oil

1/4 cup minced shallots or onions

1/3 cup aged balsamic vinegar or balsamic vinegrette

3/4 cup chicken broth

1 tablespoon butter

Optional: 1/2 teaspoon dried thyme

Directions

1. In a small bowl or cup, mix together the rosemary, basil, (thyme), salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.  If in a hurry, don't worry about rubbing or waiting.

2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter (or set aside)

3. Add shallots/onions to the skillet, and cook for a few minutes, just until browned. Stir in vinegar/dressing, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half - and stir in the butter. 

4. Add lambs chop back into the skillets for a few minutes each side or until your liking.  Serve.

Adopted from:

http://allrecipes.com/recipe/lamb-chops-with-balsamic-reduction/

Baked beans, slowcooked and Boston style

Ingredients

2 bags of navy beans
2 ham hocks, 1 pack of bacon, or 1 pack of ham diced
2 onion, finely diced
6 tablespoons molasses
4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon of yellow mustard
1 can organic tomato paste or 1 cup ketchup
2 tablespoon Worcestershire sauce
1 tablespoon olive oil
1-2 cups barbeque sauce

Optional:
1/2-1 cup brown sugar

1. Soak beans overnight in cold water. Skim floating beans

2. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid.

3. Turn slow cooker on high.  Add olive oil.

4. Brown ham hocks and add to slow cooker.

5. Combine molasses, salt, pepper, mustard, tomato paste or ketchup, Worcestershire sauce. Bring the mixture to a boil.

6. Arrange the beans in placing a portion of the beans in the bottom of dish,and layering them with onion, bacon (if being used), and your mixture.

7.  Pour in just enough of the reserved bean water to cover the beans.

8. Cook beans on Low for 8 to 12 hours until thick.  After 4 hours add BBQ sauce.  

Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

References:

http://allrecipes.com/recipe/boston-baked-beans/

http://allrecipes.com/recipe/slow-cooker-baked-beans-4/