Stewed Eggplant – Berenjena Guisada This recipe makes a dish that can be served over rice or eaten cold as a dip with crackers or pita chips. It is very versatile. And not so hard to make. The same recipe is then used to make a souffle. It is similar to baba...
String Beans & Plantain Casserole I used to make this recipe all the time. I haven’t in a while and I should. It is one of those things that are really delicious. Ingredients 4 very ripe plantains Oil for deep frying 1 pound String beans 1 medium onion 1/2...
Stuffed Cabbage Rolls – Bollitos de Repollo My mother’s step Mother was of Syrian/Lebanese descent. She grew up eating Middle Eastern food and later, as a mother, she cooked them for us. So, we ate Kipes (from the kibbeh libanés), Tabbouleh (which we called...
Stuffed Peppers My mother made this a lot when I was a kid. She used cubanelle peppers since we didn’t have bell pepers in the island. Bell peppers are very expensive now so I imagine this is a dinner party kind of dish. It used to be a staple. Ingredients 6...
Stuffed Tayotas My mother used to make these often. I love them. They are not that difficult to make either. Ingredients 6 large tayotas 1/8 pound Ham, chopped 1 small clove garlic, crushed 1 small onion, chopped 1 Cubanelle pepper, chopped Tomato paste 2-3 olives,...
Tayota – Chayote Tayota is a tropical squash originally from Mexico, but now grown in most tropical regions of the world. The skin is green and prickly. The texture of the meat is similar to that of the summer squash and has an edible seed in the center. It can be...
