Here are the ingredients

LIMONADA- Lemonade
 Wash the limes and lemons, cut them in half and get all the juice out. 

One way to do it

The easier way

Combine with water and sugar and stir until the sugar is disolved. Add lots of ice and enjoy a most refreshing drink. 


* Instead of the raw sugar you can use 1/2 cup of honey. For less calories try a teaspoon of stevia and 2 Tablespoons of honey. You could even use regular sugar, as much as you want or none at all.  It is totally up to you.....for now. 

This blog is already blessing my life, I am making new friends I have not yet met in person, or at least not since I was a small child. One of these friends is Rosa Hernandez, and I am thrilled to introduce her to you. Rosa also grew up in Tuinucu, right around the corner from my grandparents. Our parents were friends, her mother and my father went to school together. She remembers coming over to my grandparents house to see my little sister Nina who was just learning to walk. Rosa loves to read, books are big in her world. She also loves cooking and photography and never goes anywhere without a camera! She likes the beach but prefers mountains and meadows and fields. Rosa loves animals, specially dogs.



Just like in my case, in her younger years she wasn't very Cuba oriented. She says, "It was something I was born into like being a Hernandez or having dark hair or wearing glasses. But once I moved away from Miami, I became more aware of my heritage and now I am very interested in all things Cuban". She is passionate about vintage Cuban music (and I hope she will post about that in the future). She would love to visit Ireland, says she has a strong connection with that country for some unexplained reason.

Rosa & her friend Alicita, in Cuba

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BACALAO CON PAPAS by Rosa Hernandez


Traditionally, this was made with dry bacalao (codfish). Long, thin, dried as a bone salted fish was soaked overnight. However, in the Cuba I knew (under Communism), dry bacalao was no longer available. Fortunately for us my maternal grandfather worked in the trains that went to Trinidad daily so he was able to bring back fresh fish and shrimp from the coast, often. It always came wrapped in newspapers and hidden inside a milkcan, because it was forbidden to buy anything outside your rations. My mom would use whatever fish was available and she would have to omit some ingredients.
Once we came to the United States, although the salted fish was available in the Cuban markets, she was busy with two jobs and taking care of us all and setting up a house from scratch. So she would buy the frozen cod from the American market and skip the soaking as she had already been doing in Cuba. Sometimes depending on her budget, she would use Pollock fish. It tasted the same and was cheaper. I use the frozen cod to this day. This dish is like a stew or fricasse.

INGREDIENTS:

About a pound or so of frozen cod filets
4 medium red potatoes

SOFRITO:

about 3 tbsp olive oil
1 green bell pepper finely chopped
1 large onion finely chopped
3 garlic cloves minced

1 bay leaf
A handful of olives (optional)
1/2 teaspoon of salt (or to taste)
1/2 tablespoon pepper (she and I used white but it's your choice)
1/2 tablespoon oregano
1/2 tablespoon cumin
1/2 cup white cooking wine
about a cup tomato sauce
1/2 cup of water

DIRECTIONS:

Peel the potatoes and cut them up in medium sized chunks. Set them to boil until they are soft enough to be pierced by a fork. Set them aside when done.
Make the sofrito and add the bay leaf after it's done. Simmer this on low for about a minute.
Add cooking wine, spices and water. Stir, cover and cook for about 3 minutes stirring now and then.
Chop the cod filets into medium to large pieces and add to the sofrito mixture. Reduce heat to medium and simmer for about 10 minutes. Keep covered.
Add the potatoes and olives (if using). Stir softly to keep potatoes from breaking up too much. Reduce heat to low. Cook about 5 minutes.
If after 5 minutes it's too watery, uncover and cook another 2 or 3 minutes.

My mother served it over rice. I still do at times but a lot of times I eat it plain with whole wheat rolls.

Family & Friends in front of my grandparents home in Tuinucú

My mother expressed her love very successfully through the food she prepared. My father loved soups, especially bean soups. He didn’t think a meal was complete without soup, so Mamina made some sort of soup almost every day of her adult life.

My memories of soups begin in my grandmother’s kitchen. We lived with my father's parents until I was five years old, because my father helped run Abuelo Beluco's dairy and sugar cane plantation. The wood burning fireplace (hearth?) took up a whole wall of the large kitchen. Abuelo and my father got up at 3 AM to milk the cows, then lit the fire to boil the milk for breakfast. After that the cooking went on all day. Abuela Natalia, my grandmother, had a cook and other servants, but there was no question she directed all that went on in their home, especially in the kitchen. They prepared almuerzo (lunch) each day, for all the men working on the plantation. Those meals for 20-30 people always started with a hearty bean soup.

I was rarely allowed in that kitchen, I was a little child and I guess it was dangerous. Plus with all the activity I would have gotten in the way, but I remember the heat and the smoke and the wonderful smells! In the afternoons my grandmother sat at the table and sorted through the beans that would be left soaking for the next day's soup. It was a good time to talk with her.

The picture above is my grandparents home in Tuinucu, Cuba. Family and friends on the steps.

Several of you have asked how to cook dry beans, so I'm posting general instructions before I post specific recipes in the weeks to come. You might want to save this, to refer back to.

GENERAL DIRECTIONS FOR COOKING LEGUMES (BEANS, LENTILS, ETC)

Sort through the dry beans or peas the day before you plan to cook them, to take out any rocks or debris, etc. Most packaged beans come pretty clean, but old customs die hard so Mamina always did this. Rinse the beans, you can use a colander, or just put water in a pan with the beans and try to pour it out without spilling all the beans :), then cover with cold water and soak over night or for at least 4 hours. My mother always cooked beans in the same water she soaked them in, I don’t. Come morning I drain the beans and add new water to cook them in. I read somewhere that this way you get rid of some of the starch that causes gas when you eat the beans. The exception is when you are making black beans, if you drain the soaking water you will loose all the nice color, so cook them in the water you soaked them in.

It’s not imperative to soak lentils and split peas, but it doesn’t hurt either. Lentils kind of sprout when you soak them overnight, and that increases their nutritional value.

A pressure cooker makes cooking beans a half hour process. Make sure the beans are well covered with water, at least 2-3 inches above the beans. Cover the pressure cooker, put the steam valve on, cook on high heat until the valve is dancing and you know the pressure cooker has reached full pressure. Begin timing.

Lentils and split peas will be done in 15 minutes
Beans 20-25
Garbanzos (chick peas) 25-30

Be careful opening the pressure cooker. You must let all the pressure and steam dissipate, which takes about 10 minutes if you just let it sit. The food will continue to cook for at least the first 5 minutes, so count this as part of the cooking time. You can put the pressure cooker under running water to speed up the process and stop the cooking. You will hear the steam escape. Then you can remove the valve and open the lid. If it’s hard to open wait longer. Play it safe.

If you don’t have a pressure cooker, it’s best to use a heavy pan, so the beans wont burn or stick. Bring to a boil then simmer on med/low for a couple of hours. Best to cover the pan so they don’t loose as much water. You will probably have to add water, or start with 2-3 inches of water above the beans. Lentils and split peas should be soft in less than an hour. Other beans will take 2-3 hours, depending how soft you like them. Test the softness by smashing a bean between your fingers. Should be easy to smash. I actually think the beans cooked slowly, without the pressure cooker, taste better.

You can also cook beans in a slow cooker, on high heat, they will be soft in 7-8 hours.

Do not add salt at the beginning of cooking, it will toughen the beans. Wait until they are soft, when you add the sofrito.