Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods
By Latina Staff | 11/27/2009 - 09:00
Try using your leftover turkey in this super easy recipe!
1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch
2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. cilantro
By Latina Staff | 11/26/2009 - 09:00
Happy Thanksgiving! Still looking for something yummy to make? This recipe is a fast and delicious option.
4 strips bacon
1/2 large onion, chopped
1 long Italian green pepper, diced
2 cloves garlic, minced
1 tsp. adobo
1 slice ham (1/2 in. thick), diced
1 tbsp. tomato paste
3 cups chicken broth
3 cups white rice
1 can (15 oz.) pigeon peas, rinsed and drained
By Shani Saxon-Parrish | 11/20/2009 - 14:00
Are you going to a family member or a friend’s home for the holiday? Hosts are often vague when stating what dishes guests should contribute to the meal. “Bring anything” is usually about as detailed as it gets. Well, we’ve got some great Thanksgiving side dish ideas for you this year. You’ll impress everyone at the table with your creativity and skills in the kitchen.
By Stephanie Nolasco | 11/18/2009 - 14:28
By Latina Staff | 11/16/2009 - 15:52
Culinary Director of Brazilian Steakhouse Texas de Brazil, Evandro Caregnato, presents feijoada, the national dish of Brazil.
Brought to South America by the Portuguese, Feijoada is a flavorful stew of beans, beef and pork. In Brazil, Feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa) and a peeled and sliced orange.
By Shani Saxon-Parrish | 11/16/2009 - 15:29
Culinary Director of Brazilian Steakhouse Texas de Brazil Evandro Caregnato presents feijoada, the national dish of Brazil.
Brought to South America by the Portuguese, feijoada is a flavorful stew of beans, beef and pork. In Brazil, feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and a peeled and sliced orange.
Feijoada was created many years ago when slave owners took the good parts of the beef and cow for themselves and left the rest to their slaves who would use the leftover meats to create a stew. Over time the recipe evolved and now it is considered the national dish, with lower and upper classes alike enjoying it as a part of their tradition.
Below is a suggested recipe, but feijoada can be made with any pork or beef cuts/parts.