From Plant to Plate

Well, I have my first harvests! Green beans, peas, and a zucchini!


I’m not a big fan of peas, myself, though being inspired by some of my Puerto Rican clients, I decided to attempt Arroz Con Gandules (i.e. Rice with Peas). I found a bazillion different recipes online and mixed together an assortment of them to come up with this creation!




It turned out delicious! I cooked it with a side of yucca and some shrimp. In the end, it was so good. Check it out!



In case your mouth is watering and would like to make some of your own, here are the recipes.

Oven-Baked Yucca (about 6 servings, time – 60 min)

8 pieces of frozen yucca

1/4 coconut oil

Sea salt, to taste

Boil frozen yucca in water for about 5 minutes, or until soft enough to cut. Slice into long fries. Coat a baking sheet with coconut oil, sprinkle salt. Put yucca on baking sheet and mix around, coating the yucca. Sprinkle more salt, if desired. Bake at 350 F for 30 minutes. Enjoy!

Pineapple Shrimp (makes 4 servings, time – 15 min)

1 lb shrimp, cooked and peeled

1-2 tbsp coconut oil

2 cloves garlic, minced

1/2 onion, chopped

Pinch paprika, curry powder, and ginger

Salt to taste

1 cup pineapple chunks

2 tbsp sesame seeds

Cook garlic, spices, and onion in the coconut oil. Add shrimp and let fry for a couple minutes. Add pineapple and sesame seeds. Cook another 5 minutes. Serve and enjoy!

Arroz con Gandules (makes 12 servings, time – 90 min)

1/2 lb pigeon peas (I just used whatever peas were in my garden…don’t know the variety)

1 large green bell pepper

1 onion

1 bunch cilantro

6 cloves garlic

3 tbsp olive oil

1 can (15 oz) tomato sauce

2 packets Sazon Goya (culantro y achiote)

3 cups rice

Handful green olives, halved

3 pieces bacon, cooked and crumbled

Soak peas in water with salt for 30 min. Meanwhile, blend green pepper, onion, garlic, and cilantro in a food processor until it’s a paste. This is called “sofrito”, it keeps in the fridge for 2 weeks or frozen for 6 months. Boil peas in 6 cups water for 5-10 min. While peas are boiling, heat 6 tbsp of the sofrito in a wok with the olive oil, cook 3-4 min. Pour tomato sauce and goya seasoning in wok and mix. Add the rice and stir until coated. Stir in peas and boiling water (6 cups). Cover wok with foil and put a lid on top. Allow to come to a boil, then cook on low for 45 minutes, not stirring it. After 45 minutes, take off heat and add green olives and bacon. Enjoy!


Let me know what you think! Déjame saber qué piensas!

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