Recetas de Familia



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  • 4 pounds of apples (about 8 to 10 apples, depending on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fuji, Jonathan, Jonagold, or Golden Delicious)
  • 2 strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
  • 3 tablespoons lemon juice or apple cider vinegar (more or less to taste)
  • 1/2 teaspoon ground cinnamon
  • Up to 1/2 cup of white sugar (can sub half of the white sugar with brown sugar)
  • 1 cup of water
  • 1/2 teaspoon of salt

1 Boil peeled, cored, quartered apples with lemon, cinnamon, sugar, salt in 1 cup water: Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice or vinegar, cinnamon, sugar, water and salt. (You might want to start with half the sugar at this point and add more to taste later.)

Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 15-20 minutes, until the apples are completely tender and cooked through.

2 Remove lemon peels, mash the cooked apples: Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels.

Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them using a stick blender or a standing blender. (If you use a standing blender, do small batches and do not fill the blender bowl more than halfway.)

If the applesauce is too thick, add more water to thin it out.

If not sweet enough, add more sugar to taste. If too sweet, add more lemon juice.

This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it’s terrific with cottage cheese as a snack or light lunch, and it’s great with vanilla ice cream or yogurt.

Freezes well and will last at least a year in a cold freezer. If you freeze it, make sure to allow enough headroom in your jar for expansion. At least an inch.


Author: Beatriz Cancio Segurola


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  • 1 pound black beans (uncooked)
  • 6 cups water
  • 2 cups long-grain rice
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • ½ tsp ground oregano
  • 2 bay leaf
  • 4 cups black water (reserved from cooking the beans)
  • salt & pepper to taste

1- Rinse beans and place in pressure cooker with 6 cups of water. Cook beans for 30 minutes till tender.

2- Cooktop method: Place beans in a large saucepan. Add water, bring to boil. Reduce the heat to low, cover, and cook beans for 60 minutes until tender. Using a colander inside a large bowl, drain beans and keep the black water.

3- Place rice in a colander and rinse throughly under cold water. Set aside to drain.

4- In a large sauce pan heat olive oil. Saute onions and garlic, until onions are translucent. Add cumin, oregano and bay leaf. Add the rice, cooked beans and mix well. Measure out 4 cups of the black water that was reserved after draining beans and add to sauce pan. Bring to a boil, then reduce to simmer, cover and cook for 20-25 minutes till all the rice is absorbed.

Remove discard bayleaf, fluff with a fork and serve hot.

salt & pepper to taste.


Author: santiagogalaz

Cuban-Style Arroz Congrí

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  • 1 cup dried black beans 
  • 2 tablespoons olive oil
  • 1 small onion, chopped into 1/2-inch pieces
  • 1 small green pepper, chopped into 1/2-inch pieces
  • 5 or 6 cloves garlic, roughly chopped
  • 1 teaspoon kosher salt
  • Freshly ground pepper
  • 1 tablespoon fresh oregano, roughly chopped
  • ¼ teaspoon dried dill
  • 2 small bay leaves
  • 1 tablespoon cider vinegar
  • 1 tablespoon dry red wine, or vino seco
  • 1 ½ cups long-grain rice, rinsed


Step 1

Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)

Step 2

Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.

Step 3

Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.

Step 4

Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.

Step 5

Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.


This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it’s all cooked.

Cuban-Style Arroz Congrí

Author: santiagogalaz

Air Fryer Whole Chicken

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  • 1 5 pound Whole chicken, giblets removed
  • 2 Tablespoons Avocado oil
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Freshly ground black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika (I prefer smoked paprika)
  • 1/2 teaspoon Dried basil
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried thyme


  • Combine all of the seasonings with the oil to make a paste and spread it all over the chicken.


  • Spray the air fryer basket with cooking spray.  Place the chicken in the basket breast side down and cook at 360F for 50 minutes.  Flip the chicken to breast side up and cook for an additional 10 minutes.
  • Check to make sure the breast meat has an internal temperature of 165F.  Carve and serve.

Air Fryer Whole Chicken

Author: santiagogalaz

This Chickpea Pasta Is Actually Delicious

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I’m sort of against the idea of pasta substitutions. If you really want pasta, have it. If you’re trying to avoid it, eat one of the many delicious foods in the universe that aren’t pasta. And yet, there’s an exception to my rule. It’s Banza.

Banza—if you haven’t had it—is pasta made of chickpeas. (Yes, everything is made of chickpeas now. No, I don’t know why.) And unlike many of the red lentil and black bean pasta substitutes out there, it’s really good. It’s not gummy or overly soft. Nor is it stringy or tough. It holds up to being boiled in water better than other bean pastas, maintaining the bite of an al dente noodle. (Here’s a caveat: only buy the small shapes. The spaghetti and long-strand varieties of Banza get soft and fall apart. Stick with the elbows, penne, rigatoni, rotini, etc.)

Even though chickpea pasta doesn’t contain any gluten, which usually makes sauce adhere better, pasta sauce clings nicely to Banza and you can still use the starchy pasta water you’ve cooked it in to emulsify and thicken a sauce. (Maybe this is related to the magical properties of aquafaba. Just speculating!) All that is to say, Banza is the best non-pasta pasta, because it behaves like real pasta.

And yet, to contradict myself, I think the best way to think about Banza—in order to really enjoy it—is to think of it not as pasta, but rather as its own distinct entity. Its flavor, after all, is different from white-flour pasta. Different, but good. It’s got a distinct nuttiness to it—the kind you always want from whole wheat pasta, but better because it doesn’t have whole wheat pasta’s grainy, tough texture. You want to use Banza in situations that highlight this nutty flavor. It’s not the best with tomato-based sauces, but it really shines when you use it in a pasta dish that includes a lot of vegetables and sharp cheeses.

Think: my all-time favorite pasta, my colleague Anna’s carbonara with lots of cabbage and mushrooms. Or, this lemony pasta made with heaps of arugula, and chickpeas themselves to match the flavor of the pasta. It’s also excellent with this broccoli bolognese recipe. In these sorts of vegetable-forward dishes, chickpea pasta brings a welcome rich, complex flavor.

Banza recently came out with a rice substitute made of chickpeas. Epi staffers have tried it, with mixed reviews. Personally, I think you’re better off eating real brown rice, a food that’s nutritionally valuable on its own. (The instant mac and cheese they sell, however, totally slaps. It would be a great higher-protein alternative for kids.)

Which brings me to this question: Why eat Banza? It’s lower-carb than traditional pasta—though it’s certainly not devoid of carbohydrates. It contains a lot more fiber than white-flour pasta, and it’s much higher in protein, too. It’s gluten-free, of course. I guess it’s fair to say that I keep these things in mind when I choose to eat Banza over regular pasta sometimes. But really, I think the nuttiness and the appealing bite in the texture make Banza worth eating for its own merit. So, get yourself some and start bragging to everyone you know about your increased daily fiber consumption.

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