Blooming Lotus

I really like to cook. I’ve been doing it since I was 11 years old, when my mother taught me how to make the perfect rice and beans, with a recipe passed down from her mother. I embrace my Dominican roots but I love to add a modern touch and infuse global flavors in traditional recipes. I am by no means a professional, but I’m definitely an avid Food Network and health food enthusiast. Many of my friends have been asking me to post some of my recipes, so I decided to start now. Like I said, I’m no expert, but I do love to eat, good, healthy, home-cooked meals. So, here goes!

The plate above is Arroz con Gandules (Rice and Pigeon Peas) with grilled Skirt Steak. This is my fiance’s absolute favorite Puerto Rican comfort food. I added my own style to it, of course. 

Grilled Skirt Steak Marinade:

1. Garlic. 3 mashed cloves 

2. 1/3 cup of Soy Sauce

3. 3 tablespooons of mustard

Arroz con Gandules: (serves 2)

1.1/4 Yellow Onion

2. 2 cloves of Garlic

3. 1/2 Red Bell Pepper (julienned)

4. 1/2 Chicken Buillion

5. 1 packet Sazón Goya with Saffron

4. 2 cups water

5. 2 tblspn Coconut Oil

6. 1 can Pigeon Peas

7. 1 cup Brown rice

Sauté vegetables with the Buillion and Saffron Seasoning in the Coconut oil until onions are transparent. Add the Pigeon Peas and water, bring to a boil. Once the water is boiling, add rice and stir. Let the water completely evaporate and stir. Bring the heat to a medium-low and cover the pot. Cooks in 25 minutes.