Gandules Guisados With Fried Mushrooms Recipes

GANDULES GUISADOS (STEWED PIGEON PEAS)

Steps:

• Prep Yellow Onion (1/2), Red Bell Pepper (1/2), and Green Bell Pepper (1/2) by chopping or slicing - you want about ¼ cup of each. For the size, it's really all about your preference.
• In a medium saucepan, add the Corn Oil (2 tablespoon) and heat over medium heat.
• Add Adobo Seasoning (1 tablespoon), Lime Juice (2 tablespoon), Distilled White Vinegar (1 teaspoon), Tomato Sauce (1 can), and Fresh Cilantro (1/4 cup). Stir well. Bring to a slight simmer.
• Once hot, add Garlic (1 tablespoon) and cook for 15 to 30 seconds. Immediately add onions, peppers, Green Olives (2 tablespoon), and stir.
• Add the Pigeon Peas (2 can) and one can full of water. Set heat to high and bring to a boil.
• Once at a boil, lower heat to low. Cover and cook for about 25 minutes.
• If you'd like to have the gandules a bit thicker, once done, crush some of the gandules right in the saucepan with a fork or a strainer making sure you put those crushed gandules right back in the saucepan. Raising the heat will also evaporate more of the liquid and help make it thicker.
• Serve warm with Long Grain White Rice (to taste) - this is the preferred rice for Latin cooking.

GANDULES GUISADOS | EASY STEW PIGEON PEAS | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Add a tiny bit of water to half of the gandules and mash with your hands, food processor, hand mixer, or blender
• Heat pot on medium to high flame and add olive oil
• Add diced onions & peppers and saute
• Reduce flame to medium-low if needed
• Add minced garlic & chicken bouillon cube and then mix
• Add mashed and regular gandules. Saute for 2 minutes
• Add water, orégano, tomato paste, thyme, recao, and auyama. Mix together
• Simmer for 20 minutes until it thickens. Add more water if necessary
• Remove big pieces of peppers & thyme sprigs
• Taste test & add adobo, salt, or seasoning salt if needed
• Add brown sugar, vinegar, and mix
• Simmer for 3 more minutes
• Let rest for 5-10 minutes before serving

GANDULES CON BOLITAS DE PLáTANO (PIGEON PEAS WITH PLANTAIN DUMPLINGS)

Steps:

• Prepare the gandules: Heat oil in a large pot over medium-high. Add sofrito and sauté 5 to 7 minutes, stirring occasionally, until liquid has evaporated and mixture darkens. Add gandules, vegetable stock, bay leaves and salt, and increase heat to high. Once boiling, lower heat and simmer for 15 minutes.
• While gandules are cooking, prepare the plantain dumplings: Grate or blend plantains in a food processor until smooth or shred them finely on a box grater. Put grated plantains in a medium bowl and add cumin, garlic powder, annatto and salt. Mix well with a fork to incorporate. The mixture will be thick and a little sticky, but the natural starch of the plantain will set up quickly.
• Return the gandules to a rolling simmer. Standing over the pot, scoop out about 1 tablespoon of plantain masa and put directly into the pot. The dumplings will rise immediately to the top. Repeat with the remaining masa, careful to avoid putting fresh dumplings on top of others, until you've used up all of the plantain masa, stirring occasionally to prevent dumplings from sticking to one another.
• Once all the plantain dumplings have been added, lower heat and cook for 2 more minutes, stirring gently a few times. Remove from heat, and adjust salt to taste. Serve as a soup, accompanied by white rice, with avocado slices on the side.

ARROZ CON GANDULES RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

HABICHUELAS GUISADAS

Steps:

• Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened.

GANDULES GUISADOS WITH FRIED MUSHROOMS

Steps:

• Drizzle olive oil in a cast iron skillet set under medium heat. When hot enough, add your mushrooms.
• When they start to let loose their liquid, add your sazón and sofrito, and stir. Once their juices are gone, they will start to brown. Stir less often so they can brown properly. Set aside as you work on the stew.
• In a medium pot over medium heat, warm up your olive oil and sauté your sofrito. Add tomato paste, spices, capers, and bay leaf. Sauté another minute or two.
• Stir in the pigeon peas, butternut squash, water (or broth). Let this simmer for about 30 minutes, til the squash is tender. Add more water or broth if you feel it's necessary.
• Then add in half of the mushrooms and let it simmer for another 8-10 minutes. The sazón that fried into the mushrooms will give the stew even more flavor. Reserve the other half for topping each bowl.
• Serve with salad, and/or rice.

MEATY ARROZ CON GANDULES

Steps:

• Heat a large pot over medium heat.
• Add bacon(ham), onions, green pepper and cook for 3 minutes.
• Add garlic and cook for 2 minutes longer.
• Add remaining ingredient, except rice and bring to a boil.
• Stir in rice; cover.
• Simmer for 2 minutes or until rice is tender.

FRIED MUSHROOMS WITH DIPPING SAUCE

Steps:

• Combine bread crumbs, Parmesan cheese, garlic powder, parsley, and salt in a zip-top bag.
• Beat egg in a large bowl. Add mushrooms and toss until well coated. Place one mushroom in the bag, seal, and shake to coat. Repeat with remaining mushrooms.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Deep-fry mushrooms until golden brown, about 5 minutes. Remove to a paper towel lined plate to cool and drain.
• Crush garlic cloves into tartar sauce and mix well. Place into a small dish and serve alongside mushrooms for dipping.

ARROZ CON GANDULES

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.