7:22 AM
Ingredients
30 ounces coconut milk
14 ounces condensed milk
1 cup Bacardi rum
½ cup water
pinch of salt
½ tsp. cinnamon
Directions
Mix all ingredients in the blender. Taste and more rum if you like it stronger.
You need to add the water because it will get thicker later in the fridge.
Pour into a bottle and refrigerate well. Make ahead for richer flavor. Serve in small glassware.
8:43 AM
Cook Time: 1 Hour
Directions:
*For every cup of rice, add 2 cups of water
Directions:
- Boil a half pan of water with 2 Teaspoons of salt
- When water is bubbling, add 1/4 cup of corn oil.
- Next add 3 3/4 cups of rice and let boil on high
- When water is absorbed, cover it and let it cook for 1 hour
- Rice is done when you can see through it
*For every cup of rice, add 2 cups of water
8:33 AM
Cook time: 30 mins
Chop up:
Fry all the Above ingredients in a pan for 10 minutes
Add:
Let simmer for 15 mins
Add:
Let cook for 5-10 minutes, then turn off and cover.
Chop up:
- 1 whole potato
- 1/2 green pepper
- 1/4 cup of onion
- 1/4 cup of farmers sausage with whole pepper *can substitute with mini vienna hot dogs
- 1 tablespoon chopped garlic
Fry all the Above ingredients in a pan for 10 minutes
Add:
- 2-3 Tablespoons of Sofrito
- 1 can tomato sauce
- 1/4 or less teaspoon of ground cumin
- 1 package of sazon (goya con cilantro y achiote)
- 1 package of goya ham concentrate
Let simmer for 15 mins
Add:
- 2 cans of Red Kidney beans *drain water from the can
- 1/4 cup of cilantro
Let cook for 5-10 minutes, then turn off and cover.
2:33 PM
25 min | 15 min prep
SERVES 4
- 3 tablespoons cornstarch, divided
- 1/2 cup water, plus
- 2 tablespoons water, divided
- 1/2 teaspoon garlic powder
- 1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
- 2 tablespoons vegetable oil, divided
- 4 cups broccoli florets
- 1 small onion, cut into wedges
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- hot cooked rice
Directions
- In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
- Add beef and toss.
- In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
- Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
- Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice.
1:11 PM
Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
INGREDIENTS
- 8 ounces small raw shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon cornstarch
- 2 tablespoons cooking oil, divided
- 3 eggs, beaten
- 2 stalks green onion, minced
- 4 cups leftover rice, grains separated well
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
- 1 teaspoon sesame oil
DIRECTIONS
1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.
Serving Size - 4