Querida comunidad Hernández,

El noviembre pasado, en su clase de Escritura creativa, los estudiantes de escuela intermedia empezaron a trabajar en un proyecto pequeño relacionado a sus platos tradicionales favoritos. Los estudiantes escribieron dedicaciones, introducciones a sus comidas tradicionales, recetas (algunos con ayudo del Internet), y reflexiones el proceso de cocinar el plato tradicional (o otro plato) con sus familias. Con el apoyo del Centro Blanca Burgos para escritores bilingües de 826 Boston, estamos emocionados de compartir algunas de nuestras comidas favoritas y recetas con la comunidad Hernández. Durante esos tiempos difíciles y sin precedentes, “Deja que la comida sea su medicina y la medicina sea su comida.” - Hippocrates

Natasha Evitts

Maestra de Escritura creativa para la escuela intermedia

__________________________

Dear Hernández Community,

This past November, in Creative Writing Class, the middle school students began working on a mini unit about their favorite traditional dishes. Students wrote dedications, introductions to their traditional foods, recipes (some with the help of the Internet), and reflections on the process of cooking their traditional dish (or another dish) with their family. With the help of the 826 Boston Blanca Burgos Bilingual Writers’ Room, we are excited to share some of our favorite meals and recipes with the Hernandez Community. During these difficult, unprecedented times that we are facing, “Let food be thy medicine and medicine be thy food.” - Hippocrates

Natasha Evitts

Middle School Creative Writing teacher

Anjeli - Coquito

I dedicate my page to my sister Makayla. I want to dedicate this to my sister because right now she is in the army and can't be here with us for the holidays. That also means she won't be able to have any coquito. Even though she is far away, I still look up to her for so many reasons, even if we don’t talk as much anymore, I'm always going to look up to her, and I want to dedicate this paper to her for so many reasons but right now the only reason that is at the top of my mind is for her bravery. She has done so many great things and I know she is going to go to great places. I love her with all my heart and dedicate this to my sister Makayla.A Rodriguez.

Introduction

One of the traditional foods that my family makes is called coquito. Coquito is actually not a food, but it's a drink. My family makes it every winter. It reminds me of Christmas Eve night, my cousins and I playing while the adults are talking and drinking coquito. Coquito is more of an adult drink, but sometimes they make some without the alcohol. It tastes a lot like vanilla, and it's really sweet. It really depends on how much you make to know how long it's gonna take to make, say you make a big pot it’ll take like an hour for it to make. It kind of looks like milk but with some cinnamon spots in it. Oh! And it smells like vanilla with coconut.

Camila - Buñuelos & natilla

I dedicate this book to my parents.Thank you for helping me follow the recipe -with me. It would not be possible without you .Sharing your stories with me was the best.

Introduction

My favorite dishes are buñuelos and natilla. I normally eat this dish every Christmas and New Year’s Eve. My dad normally does this dish. Adding the sticks of cinnamon smells so marvelous. I hear the marvelous sound of the buñuelos being fried in the hot vegetable oil.

The natilla is a dish that my dad normally makes on Christmas and New Year's Eve. The natilla makes me feel so joyful because when my dad makes it, the combination of the milk, cinnamon, coconut, panela, and natilla mix give off a sugary smell. The natilla tastes sweet, with bursting chunks of coconut. The natilla looks like a smooth gelatin like mix. It reminds me of spending time with my family and doing a novena. I share this dish with all of my family. We all go to my great-grandmother's house and celebrate.

Another dish that my dad makes is buñuelos. He also makes these during Christmas and New Year's Eve, but sometimes I have them in the summer. The buñuelos make me feel merry because of the way my dad makes them, with the cheese, eggs and mix it makes them so tasty. The buñuelos taste like a warm, brown ball that tastes like cheese every bite. All the ingredients make it smell like cheese with mix and eggs. Buñuelos remind me of Colombia because every time I go, I get some. I share the buñuelos with my family on Christmas and New Year's Eve.

How to Make Buñuelos

How to Make Natilla

Reflection

Doing the natilla and buñuelos was a fun experience because my dad told me new stories about his childhood and doing natilla and buñuelos in the middle of the street with his neighbors. I also enjoyed it because when I was making the natilla and buñuelos, the smell and the taste gave me the Christmas spirit. Doing it earlier than normal was fun because I got to get the natilla and buñuelos before Christmas, and everyone in my family loved the taste and the sweet smell. Everyone loved the taste because the buñuelos were nice and warm and they made me feel the love for family, while the natilla was smooth and sweet and the cinnamon gave it a nice aroma. Lastly, doing the natilla and buñuelos was amazing because I learned new tips from cooking it with my dad and writing the recipe out.

Curtis - Daddy's Fried Chicken

My dedication is to my dad because he makes the best chicken.

Introduction

My favorite dish is my dad's fried chicken. We usually eat it one to two times a week, usually because I ask for it. I like it best with french fries. My dad makes both the french fries and fried chicken. It makes me feel happy when I eat it because it is very good and it tastes good. It looks like fried chicken with a golden texture. It makes the whole house smell good like fried chicken. I share it with my family with my mom and my dad and my aunt Doris, but my brother and sister don't really eat meat so there is more for me.

Recipe

Eimy - Pastelitos

This is for you Dad - I know how much you love food!

Introduction

The dish is my mom's pastelitos. I'm not sure if pastelitos are Dominican, but they are Hispanic. I normally don't have them very often because they take so long to make and my mom won't make them unless it's a special occasion (and it's not very healthy). I usually eat it during Thanksgiving and other events when my mom needs to bring a dish to a party. My mom makes the dish the day before the party, or technically she prepares it the day before. The dish makes me feel like the party or event will be good because I have something to look forward to during the party or event. The taste of it is amazing. The gooey cheese is so stringy and good, and the chicken pulls the taste all together. It looks like an ordinary pastelito - the ruffle edges, golden look, and half circle shape. It smells like nice seasoned chicken and a bit like white string cheese. It reminds me of my 5-year-old self that would ask every day for pastelitos but wouldn't get any. I mostly share it with my family and friends if my mom makes it.

Recipe

This recipe will give you around 18 pastelitos. The prep time will take you around 45 minutes, and the cook time will take you around 25 minutes. The ingredients you will need for the chicken filling are

• 1 lb [0.45 kg] of chicken breasts

• 1 tablespoon of oil

• 2 sprigs of cilantro chopped finely

• ½ cup of tomato sauce (optional)

• 1 small red onion, chopped

• 1 clove of garlic, crushed

• 1 green pepper, diced

• 2 teaspoons of salt, or to taste

• ½ teaspoon of pepper, or to taste

• 1 teaspoon of oregano

For the cheese filling

• 1/2 lb of any cheese of your choice

For the dough

• 2 cups of all-purpose flour, plus extra for working the dough

• ½ teaspoon of baking soda

• ½ teaspoon of baking powder

• 3 tablespoons of cold water

• 3 tablespoons of vegetable oil (canola, corn, or soy) for adding to the dough

• 1 teaspoon of salt

• 1 egg white (to seal edges)

• 2 cups of vegetable oil (canola, corn or soy) for frying

Instructions for the chicken filling

So first you boil the chicken in two cups of water then add a teaspoon of salt, pepper, and a pinch of oregano to the water. After that, when the chicken is tender, remove it from the fire and cool it to room temperature. Then you shred the chicken very finely. Second to last, in a skillet, heat the oil over low heat, add onion, garlic, and bell pepper. Cook and stir it until the onions become translucent. Also, if you are adding tomato sauce, add coriander and tomato sauce and mix it in. Mix in the chicken and simmer over very low heat until all the liquid has evaporated. Lastly season it with salt to taste and set it aside.

How to make the dough

First, you mix baking soda, baking powder, salt, and flour then add water and oil and mix well. Later, mix everything with your hands on a lightly-floured surface like your counter until everything is well mixed. Don't knead the dough (add some flour to the dough if it is too sticky), (add a bit of water if it is too dry). After that, you let the dough rest for 10 minutes covered in plastic wrap/film. Later after the 10 minutes pass we are going to make the shape.

Making the shape

First, on a lightly-floured surface, roll out the dough. Second, cut out circles of about 2.5 inches [6.5 cm] in diameter. Then you paint the inside with egg white, place a tablespoon of the chicken filling or the cheese in the center of each circle, cover with another circle and seal the border pressing it with a fork.

Frying the pastelitos

Last step, heat oil over medium heat in a pot. Deep-fry the pastelitos until they are golden brown on each side. Then you rest them on a paper towel to drain excess oil before serving. Enjoy!!

Reflection - Hamburgers

SO what I cooked was one of my burgers that I haven't made in a long time because of corona. It felt nostalgic because I randomly made the recipe and felt happy that it actually tasted good. It was quite easy, to be honest, because it didn't have a complicated recipe, but also fun because my mom said, "How do you randomly make stuff?" It was just a time where me and my mom joked around. It turned out well at the end. I didn't share it with anyone else because my brother is diabetic and my mom just ate so I made one for myself.

Elida - Rice, beans, pastel, pollo y jamón

I dedicate this book to you, Mom. Thank you for always being there to lift me up and encourage me, and for telling me to never give up. You are the best and I am grateful for having you here to encourage and help me through everything. I love you.

Introduction

My favorite traditional dish is rice, beans ,pastel, pollo, y jamón. My family and I only eat that traditional dish in November for Thanksgiving and December for Christmas Eve and Chistmas day. My favorite traditional dish is from Puerto Rico. When I eat rice, beans, pollo, jamón, and pastel, it makes me feel great and have butterflies in my stomach because it is the best dish that I had in my life and I wish I could eat it every single day. My mom, grandma, sisters, and I make the dish. The dish taste like the best thing you could ever have like in a restaurant like I can't describe how good it is. This dish reminds me of the first time I ever made it with my mom, grandma, and my sisters. This dish we share with our entire family from my mom’s side, and we eat it at the same time after praying.

Recipe

How to make Spanish white rice:

1. Get a pan.

2. Scoop 3 cups of rice.

3. Wash the rice.

4. Take eater out and put clean water in.

5. Add 3 cups of water to the 3 cups of rice.

6. 1 big spoon of oil.

7. 1 regular sized spoon of salt.

8. Boil water until rice is done.

How to make beans:

1. Get a pot.

2. Put 2 cans of pinto beans into the pot.

3. Rinse the beans.

4. Take the water out and put clean water in.

5. Let boil.

6. Add oil.

7. Mash garlic with sofrito.

8. Add adobo.

9. Add oregano.

10. Add 1 tablespoon of lemon.

11. Add tomato sauce.

12. Let boil.

How to make ham:

1. Preheat oven to 350 degrees.

2. Put the ham in the oven.

3. Let it cook for 4-5 hours.

4. Cook pineapple in a saucepan.

5. Put brown sugar and cinnamon.

6. Pour onto the ham.

7. Let ham cook for 4-5 hours with pineapple at 350 degrees in the oven.

How to make fried chicken breast:

1. Clean chicken breasts with lots of lemon.

2. Add garlic, water, lemon, adobo, achiote, oregano, and sofrito to a blender.

3. In a frying pan, put a little bit of oil.

4. Put the chicken breast in a container and pour everything from the blender onto the chicken breast in the container and mix it together.

5. With the oil on the frying pan, put the chicken breast inside the pan.

6. Let it cook with a top on top of the frying pan.

Reflection

It was fun making this white rice and beans from Puerto Rico with my mom. It felt normal just because I have made white rice and beans from puerto rico with my mom a lot of times, so it never felt new or anything like that. Also I felt great because it has been a long time ever since my mom, grandma, sisters, and I made this traditional dish.

Elizanel - Chicken Alfredo

I dedicate this to my niece. You have shown me how to stop using my phone 24/7 and to pay attention to the better things you can do in life instead of looking at a screen. You have made me a better auntie by telling me what you want to do. Whenever you tell me you want to play I'll play with you so I can make you happy because that's what a good aunt would do. Whenever you need to say something, just say it, even if you're scared to say it. Love, Auntie Elizanel.

This is how my mom makes her chicken Alfredo.

Recipe

Ingredients

1. The fettuccine noodles

2. The store bought white Alfredo sauce

3. Black pepper

4. Salt

5. A little bit of parmesan cheese

6. Chicken

How to cook it

1. First you need a pot.

2. Second, you fill it with water.

3. Next, you pour the noodles into the pot, then let it cook till the noodles get bigger.

4. Then you take the water out.

5. Next, you put the salt on the noodles.

6. Then you cook some chicken.

7. After that, you add the Alfredo sauce onto the noodles.

8. Then you put the little bit of parmesan cheese.

9. Then you put the black pepper on top.

10. Then you need to put the pieces of chicken on top.

11. Then you stir it, and it's done!

Reflection

I made this dish about a week ago. It turned out perfect. It was so creamy and delicious. Perfect texture. It made me feel amazing. Whenever me and my mom make this dish, everyone in the house loves it and there's never Alfredo left by the next day. I felt so happy making this dish because I knew it was going to turn out good and delicious.

This is what it looked like.

Era - Christmas Toast

This is dedicated to my grandma who loves baking, and big kitchens!

Introduction

My favorite traditional dish is called Christmas Toast. My grandma makes it every Christmas, in the morning. We eat Christmas toast on normal days sometimes, not very often though. Eating the Christmas toast makes me happy because it reminds me of last year’s Christmas. Last Christmas I got a lot of good gifts, and I was very happy and excited. The Christmas toast tastes great. It tastes like happiness, brown sugar, and smiles! It looks like ordinary toast, but the taste is what matters. It smells like cinnamon. It reminds me of last Christmas in 2019 when I got a lot of good gifts, and I was very happy and excited. I share it with my mom and grandma on Christmas morning, as soon as I wake up my grandma would be making the toast.

Recipe

source: https://www.mccormick.com/recipes/breakfast-brunch/quick-and-easy-french-toast

French toast:

First you’ll need one egg,

a teaspoon of pure vanilla extract,

½ a teaspoon of ground cinnamon,

¼ cup milk,

and a slice of bread.

First, beat an egg with vanilla and cinnamon in a shallow bowl. Stir it with milk.

Next, dip your bread into the egg mixture, turning the bread both ways to make sure the mixture covers the bread.

Lastly, cook the bread slices on a lightly greased, nonstick griddle or skillet on medium heat until browned on both sides.

India - Pastelitos

I dedicate this book to my family. Thank you all for always being there to encourage me and show me the way of life.

Introduction

Let's see, what is my favorite dish that someone in my family makes? Well, I have so many that I like that my grandmother makes for me whenever I go and visit her. I only visit her every other weekend or so. When I do go visit, she always has food ready for me, which I love so much. Her dish that she has ready for me to eat is bannann fri, pwason and pikliz (fried plantains, fish and pickled cabbage). There are times where she would have different types of food ready when I come to visit. Sometimes, she would have diri ak vegetab with poul (vegetable rice and chicken) or even Pate (Haitian patty). Every time I'm getting ready to go, I always picture this food, bannann fri - nice, crispy but soft at the same time - pwason oh so flavorful, and the pikliz a little bit spicy just how I like. Put all three together in one bite, and it's an explosion of island flavor as someone in my family explained to me. When I do eat this, I always like to share it with my brother or my parents. I can't always have it all to myself, no matter how good it tastes. Even though I love when my grandmother cooks for me, I can't forget that I love my mother’s pastelitos. I hate that she doesn't make them so often, because I can eat them for days. It is so good that I don't really like eating anyone else’s, not even her mom when she makes it. As soon as I take a bite, it's an explosion of flavor in all the seasoning on the meat, especially the sofrito and the cheese. Now, if you cut this pastelito in half, you can see the meat, melted cheese, the juices coming out, and the crisp on the outside. Just trying to write this makes my mouth water for some to eat now, but she won't make it for me right now (sad face). I call it juice because it's not grease or oil from the meat, but it is water with all the seasoning. I'm sure you're wondering, why water?? Well, when she makes this, she is using ground turkey instead of beef because there is so much grease in the beef that she’d rather have the turkey and add water for all the seasoning to stick to the meat, and you don't have to worry about biting into so much grease. My mom usually makes this pastelito when there is a birthday party or just a small family gathering. I love sharing this with everyone in my family because we all love when my mom makes it.

Recipe

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Ingredients:

• 1 pound of ground turkey (beef or chicken)

• ¼ cup of water (no water for ground beef)

• 2 tablespoons of Adobo

• 2 tablespoons of Sofrito (preferably homemade)

• 1 teaspoon of oregano

• 1 teaspoon of italian seasoning

• 2 teaspoons of crushed red pepper

• 2 package of Sazón

• Sandwich Cheese (½ slice in each disco)

• 2 packages of empanada dough (Goya discos)

• Vegetable oil for frying

Step 1:

Heat water in a large skillet over medium-high heat. Cook and stir the ground turkey in the hot skillet for 5-10 minutes or until browned. Add adobo, oregano, italian seasoning, crushed red peppers, sazón, and sofrito. Cook until all the mixture is mixed together and simmer for another 5 minutes.

Step 2:

Next, place half a slice of cheese on each disco and a tablespoon of meat mixture into the middle of a disco. Fold dough over and press with a fork to seal. Repeat with remaining meat mixture and discos.

Step 3:

Last pour oil into a frying pan and heat over medium-high heat. Fry pastelillos until golden brown, about 2-3 minutes each. Drain on paper towels before serving.

Enjoy this deliciousness!

Reflection

Making my traditional recipe was very fun by myself while my mother stood right next to me. I felt very excited to make this even though it was a little hard to fold the discos. The food turned out to be yummy. I felt super happy to share it with my family. They all loved it. I wish I could have shared with my friends, I would have loved to hear what they thought about my cooking.

Joaquin - Pie de acelga

I dedicate this to my father who taught me about my history and my culture through cooking. He taught me how important food is in Palestinian culture, and how the Isreali government takes their food and takes the credit, takes the beauty in it. It is a way of colonizing. Israeli cous-cous is marmahon in the Arab world. That is why I dedicate this to my father, who is in his own way, fighting for freedom, trying desperately to keep our culture alive. Shukran, Baba, for teaching me our culture and I promise, I promise, I will bring my kids down the road you took me on. Inshallah, my kids will pass it on to my grandchildren. Either way, you have taught me the Atallah ways, and I will keep it going.

Introduction

My favorite dish is pie de acelga. I usually eat pie de acelga when we see fresh acelga in the store. My dad makes this life-worthy dish. It makes me feel alive and like this is why I’m alive. It tastes crunchy on the outside and soft on the inside. It looks crunchy because it is crunchy outside. It smells like bread mixed with greens. It reminds me of the reason I’m alive. I share it with my family.

Ingredients:

• 8 potatoes

• 3 large bunches of swiss chard

• 1 handful of thyme

• 1 handful of oregano

• 100 grams of pecorino romano

• 2 eggs

• 1 teaspoon of sumac

• 2 teaspoons of 7 spices(all spice, coriander, nutmeg, cinnamon, clove, black pepper, ginger, cardamom, anise/or fennel, oregano)

• 1 teaspoon of mild curry powder

• 100 grams of queso ibérico

• ½ a cup of olive oil

• 1 package of filo dough

• Salt and pepper to your liking

• 1 onion

Instructions:

1. Take the filo dough out of the freezer and let thaw.

2. Peel the 8 potatoes and boil until soft.

3. While potatoes are boiling, wash the swiss chard and dry the chard, then chop finely.

4. Mince the onion and sauté it with the olive oil over low heat until it changes color, stir so it doesn't burn.

5. Wash and chop oregano and thyme, add to the pan with the onion.

6. Add spice mix to the pan with onion and stir.

7. Add chard to the mix, stir after, then put on the top to keep in heat. Make sure not to burn the chard.

8. While chard is cooking, remove potatoes from hot water and let cool in a big bowl

9. Chop potatoes in quarters.

10. Take out both cheese and grate on top of the warm potatoes and let melt. Set potato cheese mix aside to cool.

11. Remove chard and onion mix and remove from heat.

12. Preheat the oven to 350.

13. Beat 2 egg yolks in a small bowl.

14. Add chard mix with potato cheese mix and stir.

15. If mix is room temperature add the battered eggs to the mix of the potato and chard (so the eggs don't cook right away)

16. Take the filo dough from the package and find a pyrex baking dish.

17. Put olive oil and use a tool to spread it around the pyrex (make sure you spread it on the edges too)

18. Then layer at the bottom 3 or 4 filo dough sheets.

19. Then add a layer of half of the mix. Make sure it is spread out evenly.

20. Then add 3 or 4 more filo dough sheets on top of the mix you've put so far.

21. Now put the rest of the chard mix on top of the filo dough in the middle.

22. Once again, put the filo dough on top of the last bit of the mix.

23. This time, tuck the corners that are sticking out, tuck them in the sides of the pyrex.

24. Get the tool you used to spread olive oil, and spread the olive oil on the top sheets of filo dough. Make sure you do it softly, so the filo dough doesn't rip. Also, don't put a crazy amount of olive oil, just sprinkles.

25. You're probably wondering what you're supposed to do with the extra filo dough. Well you roll that extra filo dough up, then cut it up with scissors in small flakes (so that it soaks up the olive oil. Plus once it's out of the oven they are like chips.)

26. Now, put the pie in the oven (which should be preheated at 350) for 30-45 minutes.

27. Once the pie is cooked, let it sit for fifteen minutes before cutting/serving.

28. Enjoy!

Reflection

Overall, it was pretty fun. It was a long process, but it always pays off once I eat it.

Marianne - Lasagna

I would like to dedicate this to my Mom for making bomb food.

Introduction

Hi, I am going to be telling you about my traditional food in my family, and it is lasagna. Our traditional food is lasagna because it has been a recipe since my great-grandma was alive, so we have kept the recipe ever since. We usually have it on Christmas and Thanksgiving. So that means I often say 3 times a year because sometimes my mom makes it. My mom or aunt makes it because they are the only ones who know the recipe other than my grandma. When I eat it, it makes me feel happy. It has this good taste that makes you want to get more, but you get full from it. It looks cheesy and it smells so good. It reminds me of Thanksgiving dinner. I share it with my family.

Recipe

source: https://www.myrecipes.com/recipe/latina-lasagna

Ingredients

• 1 ½ pounds fresh chorizo sausage, casings removed

• 2 (24-oz.) jars tomato-and-basil pasta sauce

• 1 cup chopped fresh cilantro

• 1 (4.5-oz.) can chopped green chilies

• 1 (15-oz.) container ricotta cheese

• 1 cup whipping cream

• 2 large eggs, lightly beaten

• 12 no-boil lasagna noodles

• 1 (16-oz.) package shredded Mexican four-cheese blend

Step 1: First, preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until the meat is no longer pink, breaking the sausage into pieces while cooking. Drain and return sausage to Dutch oven. Reduce heat to medium-low. Stir in pasta sauce, cilantro, and chilies; cook, stirring often for 5 minutes.

Step 2: Next, stir together ricotta cheese, whipping cream, and eggs until smooth.

Step 3: Then, spoon 1 cup sauce mixture into a lightly greased 13- x 9-inch pan. Top with 4 lasagna noodles. Top with half of ricotta cheese mixture, one-third of shredded Mexican cheese blend, and one-third of remaining sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture, and shredded cheese blend. Cover with aluminum foil.

Step 4: Finally, bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.

Naesha - Sancocho

I dedicate this book in memory of my grandma. Her name was Rosa Julia. She passed away a few months ago. She lived in Dominican Republic and I barely got to see her. I only got to see her when she visited us with my grandpa. They visited every summer - well, almost every summer because some of their trips were cancelled, but they have come here like 4 times and stayed for 2 or 3 months. My Mom and Dad are getting me and my brother passports to go to DR for the first time and see tía, tío and our cousins in person for the first time too. I miss you, Mama Julita.

Introduction

One of my favorite traditional foods is sancocho, because it's good and I like it. I only eat it when it's cold and when there are cookouts with my family. I like when my dad makes the sancocho, but it's ok if someone else does, it's just not as good as my dad’s. This food makes me feel happy and emotional at the same time because my grandma that passed away used to make this, and she taught my dad how to make it. It tastes so good. I think he adds potatoes, corn, and cilantro, and it kind of looks like sewage water and smells like water mixed with a bunch of seasonings. It kind of reminds me of the Dominican Republic because that's where my family is. I would like to eat this with my family that lives there because I've never been there.

Recipe
source: http://www.elboricua.com/sancocho.html

Ingredients

2 tablespoons olive oil

5 garlic cloves, minced

1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces

1/3 cup yellow onion, chopped

1/3 cup green pepper, chopped

1/3 cup chopped celery

4 ajies dulce; seeded and minced

5 sprigs of cilantro, chopped

1 teaspoon salt

1/4 teaspoon ground black pepper

4 medium tomatoes, cored and chopped

4 quarts water or beef stock

2 green bananas, peeled and slice into 1-inch pieces

1 yellow plantain, peeled and sliced into 1/2-inch pieces

1 medium sweet potato (1/2 pound), diced into 1-inch pieces

1/2 pound West Indian Pumpkin (or substitute with butternut squash), peeled and cubed into 1-inch pieces

2 medium potatoes, scrubbed clean and quartered

1 large chayote, peeled, cored, and diced into 1-inch pieces

1 large yautia, peeled and cubed into 1-inch pieces

1 small yuca, peeled and cubed into 1-inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each

Preparation

In a large caldero, over low-to-medium heat, combine olive oil, garlic, and onions, stir until beef is brown on all sides and onions begin to caramelize. Fold in chopped pepper, celery, aji dulce, cilantro, salt, pepper, tomatoes, and 1 quart of beef stock. Bring to a boil and simmer for 30 minutes or so, then cook on high until until stock is reduced by half.

Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft. You might need to add a bit more water to get it just the way you like it. Sancocho is a thick soup.

Reflection

It was fun making the food with my dad. He would tell me what to put in the pot and I peeled the green stuff off of the corn. When I was making it with him, I felt happy. It was like I was having a good family moment with him. But I wasn't there when they ate it because I was at a friend’s house so I didn't get to eat it, but that's ok.

Nyviah - Rice and red beans with plátanos

I dedicate this book to my aunt. Thank you for always being there to lift me up and encourage me.

Introduction

My dish is rice and beans (red beans) with plátanos. I usually eat it at least 2 or 3 times a week. My aunt makes this dish. It makes me feel amazing. When I take that first bite, it just makes me feel amazing. It tastes flavorful.

Recipe

Selvin - Baleada

I gladly dedicate this cookbook/recipe to my hardworking mom. She has been by my side since I was just starting as a kid. I really appreciate her support even in the toughest of days. When there was no light, she reached out for the last bit of sunlight and gave it to me, and that is why I dedicate this book to my mom.

Introduction

Hi my name is Selvin. I come from Honduras, and my traditional dish is baleadas. I usually eat them every three weeks at my house. When I eat it, it is usually made by my mom, but sometimes my mom's friends and aunties make it. When I eat it I feel the joy and excitement of eating it with my family at the table. When I taste it, I can taste the wonderful scrambled eggs and the tortilla surrounding it with fabulous flavors. The tortilla is wrapping the golden eggs and the tortilla is like giving it a hug wrapped around it. I can smell the smell of golden eggs cooking and the smell of the dough being cooked and puffing up by my mom. When I see or eat baleadas I remember when I went to Honduras. I would get these and it was like a taste from home at my place. When I am at my house without anyone it is usually with my mom, my dad and brothers and sister, but when there are people from my family they like to come and leave for the baleadas.

Recipe

How to make Baleadas

Prep time: 2 hours (at least)

Cook time: 30 minutes

Time in total: 2 hours 30 minutes

Ingredients for tortilla

3 cups of wheat flour

1 can of coconut milk

1 spoon of baking powder

¼ of a spoon of salt

1 spoon of sugar

Ingredients for eggs

Eggs

Vegetable oil

Dash of salt

Ingredients for beans

One can of beans

Mazola vegetable oil

Add-ons

Honduran crema (You can easily find this at a grocery store in the cheese section)

Honduran cheese (You can also find these there)

Avocados

Pork

Steps for making tortilla

Add the flour into a big bowl.

Add the baking powder.

Add the ¼ of spoon of salt .

Also add the spoon of sugar.

Then, mix and add the coconut milk as you mix and then knead until you get a doughy kind of texture (You can also use a cup of water if you can't get coconut milk.)

After you feel and see that texture, you will grab a little bit of dough and make them into small balls (make as many as you want.)

Then you want to get a tray or something that will hold all the balls of dough you made and put saran wrap on top of them and let them rise for 20 minutes.

After you let them rise, you flatten them down but not all the way and then grab it and use your thumbs in a circular motion and then roll it out.

When you finish flattening out the dough, you want to put it in the comal for tortillas and cook it for 6 minutes (and if you get big air bubbles, then grab a paper towel and push the air out and keep cooking).

How to cook beans

Have your stove top at medium heat and have a pot with 1 ½ ounces of vegetable oil (I recommend mazola oil) add seasoning (I recommend that you use Sazón Goya, but that's me.) Add your beans to the pot and cook while mixing for 40 minutes.

How to cook eggs

Add your vegetable oil in a separate pan and put your stove top at medium heat then crack your eggs and place them in your pan while they are still liquid add a dash of salt then chop into separate pieces.

Assembly

Place your tortilla down flat on a plate and add your amount of eggs and beans. If you want I also added some add-ons in the recipe. Place the ingredients on the top half of the tortilla. Then use the other half and fold it against the other half like a blanket and BAM, you got a Baleada.

Reflection

It was great to cook with my mom because she is a very good helper. I felt better knowing that my mom would help me and also because I really like the smell in the kitchen. It turned out great, at least for me because I love this kind of food, but that's my opinion. My family also likes to eat my mom's food so they enjoyed it.

Yaleixis - Pancakes

I dedicate this to my mother. Thank you for always being there for me when I needed it and always giving me helpful advice to help me grow as a person. I'll never forget all you have done for me.

Introduction

I usually eat pancakes at my house or at my aunt's house. My mother and my cousin sometimes make pancakes. Pancakes make me feel happy because they taste good. Pancakes taste sweet and a little salty, but usually the toppings that you add on pancakes are the thing that actually add flavor. For me, pancakes look kind of like flat, smooth, burnt clouds. I'm not sure why pancakes remind me of that, but they do. They also just look like smoothed out waffles. Pancakes don't really have a smell. They usually just smell like the topping that you put on it, but if I really had to explain the smell I would just say they smell like egg and flour. Pancakes remind me of clouds mostly because of the texture. I don't really share it with anyone since I usually eat alone.

Recipe

source: https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/

To make pancakes, first you'll need:

• 1 teaspoon salt

• 1 tablespoon white sugar

• 1 ¼ cups milk

• 1 egg

• 3 tablespoons butter, melted
  

Step 1 - First, in a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Step 2 - Then, you heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Reflection - Pasta

I felt good when making the dish. I enjoy preparing pasta. My family enjoyed eating the pasta and said that it was good. It was fun having to mix all the ingredients. When the water was boiling, I had to be careful because I could have accidentally gotten burned. When I tried it, it tasted really good.

Eliani - Tostones, plátanos maduros, & mofongo

I dedicate this book to my Grandma. Thank you for cooking for me.

Introduction

Recipe

source: https://www.dominicancooking.com/246-mofongo-garlic-flavored-mashed-plantains.html

Ingredients

For broth

• 2 tablespoons olive oil

• 1 lb beef bones [0.45 kg] any type would do

• 2 cloves garlic mashed

• 1 onion halved

• 4 cups water

• 1 sprig cilantro

• 1 sprig of recao/cilantro ancho/culantro optional

• 1/4 tsp oregano

• 3/4 tsp salt (or more, to taste)

For the mofongo

• 1 cup oil for frying

• 5 unripe plantains peeled, cut into ¾" [2 cm] slices

• 1 lb pork cracklings cut into 1″ [2.5 cm] pieces (see notes!)

• 2 tbsp garlic mashed

• 1 1/2 tsp salt (or more, to taste)

How to make the broth.

1. Make broth: In a deep pot heat the oil over medium heat. Brown the meat being careful that it does not burn. Add the garlic and onion and stir. Pour in water, and add cilantro, cilantro ancho, and oregano.

2. Simmer for an hour over low heat, topping off the water every once in a while to maintain the same level.

3. Season with salt to taste. Sieve and remove the solids.

How to make mofongo

1. Fry plantains: Heat oil over medium heat and fry the plantains till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.

2. Crush plantains: Using a pilón (wooden mortar [link to affiliate store]) crush the garlic and salt, add in plantains and mash, then add cracklings and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón).

3. Shape mofongo: Shape into 6 balls and place in small bowls.

4. Serve: Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.

Reflection

So my grandma made this dish, and it was really tasty and good. My grandma made these by herself because I didn't know she was making them, but when I found out I was surprised and happy because I like them. I shared this dish with other family members.

Gisleidy - Mangú

I dedicate this book to my mom for always making me food and for helping me with this project.

Introduction

My favorite traditional food is mangú. When I eat mangú, I usually eat it with salami, fried cheese, and egg. I usually eat it two times a month. The people that usually make this dish are my mom and my dad, but other people in my family also make it sometimes. It makes me feel calm because it's so good. It tastes delicious and it feels soft. It looks like mashed plantains. I really don't know how it smells, but it smells good. It reminds me of mashed potato because of the texture, but mangú is way better. I share it with nobody.

Recipe
source: https://tasty.co/recipe/mangu-con-los-tres-golpes

Today I am going to be teaching you how to make mangú con los tres golpes. First things first, you're going to want to gather all your materials and ingredients. If you're serving for 6 the ingredients you will be needing and the measurements you will be needing are:

6 plantains,

5 cups of water,

1 cup of vinegar,

2 cups of oil,

6 tablespoons of butter and salt.

If you want the mangú con los tres golpes you will also need:

1 red onion,

eggs ( the amount you desire to have),

salami,

and Dominican frying cheese.

If you want, you could eat it with avocado on the side. Don't forget the plate.

First, let's start off by preparing the plantains. You're going to want to peel the plantains and cut them into quarters. You're going to want a large pot. Place the plantains in a large pot with enough water to cover them by an inch. Add salt for flavor. Put the plantains to boil over high heat and cook until they are very tender. This will approximately take up to 30 minutes.

Second, let's start with the red onion. You will want to slice the onions into rings. Place the sliced onions in a medium separate bowl with a heavy pinch of salt, vinegar, and oil. Leave the onions to cook while we prepare the other ingredients.

Meanwhile, in a medium-sized pan, heat the oil over high heat.

Get your Dominican frying cheese and cut them into slices. Then, place the slices in the oil and fry them until both sides are golden brown. It will take about 3 minutes. Remove from the pan and transfer them to a paper towel lined plate.

Get your salami and slice into pieces. Fry the salami until brown and crispy on both sides. It will take about 4 minutes. Remove from the pan and transfer to a paper towel lined plate.

Get the amount of eggs you desire. Fry the eggs to your preference.

Next, check the plantains and see if they're tender. If they are tender, scoop them out of the water and place in a separate large bowl. Add the butter and a cup of water of the hot starchy plantain liquid. Mash the cooked plantains until creamy and smooth.

Reflection

I made this dish with my mom. Making it was really fun. The end result of the dish was amazing. It felt good sharing this dish with people.

Luna - Sancocho

For my grandmother who always cares for me and guides me on the right path, and protects me from things she knows might hurt me, who has a passion for cooking delicious meals with love and care and giving the warmest hugs. I love you for having such a humble soul.

Introduction

One of my favorite traditional dishes is sancocho, a slightly thicker version of soup. This dish is a Dominican dish. I usually eat this when the weather gets cold, but I eat it anytime it's done. My whole family knows how to make this dish, especially because it's such a popular dish. I like how they all do it, but my grandmother’s probably is my favorite. It gives me comfort and reminds me of those times I shared with family. It tastes like soup, because it is, but with more flavor and seasoning. Meat is added as well as corn, plantains, potatoes, etc., and a side of rice is optional. It tastes kind of meaty with all the flavors of the extra ingredients. The smell is filled with all the seasonings and meat flavors. It looks like a regular soup. It reminds me of eating it with all my cousins at my aunt's house when we were little. I share this with my family and friends if they come over, but usually just with my parents, grandma, and sister. This is one of my favorite dishes. You should try it! It's delicious.

Recipe
source: https://www.pinterest.com/pin/789044797184225591/

Ingredients

• 1 lb [0.45 kg] carne de chivo cortada en trozos pequeños

• 1 lb [0.45 kg] de carne de res para caldo cortada en trozos pequeños

• 1 lb [0.45 kg] cerdo para caldo cortada en trozos pequeños

• Jugo de 2 limones

• 1 cucharadita de cilantro o perejil picado

• ½ cucharadita de orégano en polvo

• 1 cucharada de ajo majado

• 1 ½ cucharadita de sal (o más, al gusto), cantidad dividida

• 4 cucharadas de aceite

• 1 lb [0.45 kg] pollo cortada en trozos pequeños

• 1 lb [0.45 kg] de costillas cortadas en trozos pequeños

• 1 lb de longaniza cortada en trozos pequeños

• 1 lb [0.45 kg] de huesos de jamón ahumado cortada en trozos pequeños

• 2 mazorcas de maíz , 2 de ellos cortado en rebanadas de 1" (2.5 cm)

• ½ lb [0.23 kg] de ñame cortado en trozos pequeños

• ½ lb [0.23 kg] de auyama cortada en trozos pequeños

• ½ lb [0.23 kg] de yautía cortada en trozos pequeños

• 3 plátanos verdes , 2 de ellos cortado en rebanadas de 1" (2.5 cm)

• ½ lb [0.23 kg] de yuca cortada en trozos pequeños

• 0.75 galón [2.5 lt] de agua

Instructions

FIRST: Season the meat

Put all the meats in a big bowl.

Season with parsley (or cilantro), oregano, garlic, and 1 teaspoon of salt. Mix well and marinate for at least one hour.

SECOND: Cook the meat

In a large pot, heat the oil over high heat. Add the beef, pork and goat (watch out for splashes). Cook until golden brown. Add the rest of the meats and corn. Cook while stirring for a couple of minutes.

THIRD: Add water

Lower the heat to medium and pour in ½ gallon [2.5 lt] of water. Cook over low heat until it

comes to a boil.

FOURTH: Add vegetables

Once the water starts to boil, add plátano, corn, and yuca to the pot.

FIFTH: Cook

Cover and cook over low heat until the last added ingredients are cooked through, it should have thickened a bit. If it gets too dry, add water as needed. Season with salt to taste. Remove from heat.

SERVE!!!

Reflection

Making this dish with my mom was very fun. I felt very happy making the food because it's one of my favorites. It turned out to be very tasty, and I felt at peace sharing it with my grandma, dad, and others in my family.

Randy - Locrio de salami

I dedicate this to my mom because she is the person who took time out of her day to come help me with the page for the cookbook.

Introduction

The dish is called locrio de salami. I eat it really on any day that my mom makes it, which is sometimes every week and other times every other week. Then there are other times when she doesn't make it for a long time. My mom makes it most of the time, but sometimes my dad helps her make it. It really just makes me feel red because sometimes she adds some type of spice that I don't know about. It tastes spicy, like ham, and sometimes sweet depending on what kind of ham she uses. It looks orange because of the rice and red because of the salami, but on the inside of the salami it is pink. It really doesn't have a smell and I don't know why it doesn't really remind me of anything - well, I guess just rice and ham. I don't share it. I eat it by myself because, in my opinion, what's in my plate is for my mouth.

Recipe
source: https://www.dominicancooking.com/5099-locrio-de-salami-rice-dominican-style-salami.html

Ingredients

• 2 tablespoons of vegetable oil (peanut, soy or corn)

• 1 lb Dominican salami [0.45 kg]

• ¼ cup cubanelle (cubanela) peppers, chopped

• 1 pinch oregano

• 1 teaspoon crushed garlic

• ⅓ cup of chopped celery (optional)

• ⅓ cup of diced carrot (optional)

• ¼ cup of pitted olives (optional)

• Spices [as much as you'd like] (optional)

• Pinch of pepper

• 1 cup of diced auyama (west indian pumpkin, or kabocha squash)

• 1 teaspoon cilantro or parsley finely chopped

• 1 cup of tomato sauce

• 6 cups of water

• 2 teaspoons of salt

• 4 cups rice

Instructions

1. Cut the salami into cubes. Heat oil over high heat in a large deep bottomed pot; add salami and brown.

2. Add cubanela peppers, oregano, garlic, celery, carrot, olives, pepper, auyama and cilantro. Cook and stir for a minute. Stir in tomato sauce followed by water. Decrease heat to medium and bring to a boil.

3. Add the rice and salt and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir. Cover and wait another 5 minutes.

4. Taste rice for “doneness”; it should be firm but tender inside. If necessary cover and simmer another 5 minutes on very low heat.

Victor - Chocolate Ganache Cake

I dedicate this book to my sister because she sometimes cooks for me and the food tastes good.

Introduction

The dish is chocolate cake with chocolate ganache. I eat it when it is my birthday, on February 3rd. My brother’s friend makes this dish. This dish makes me feel good because it tastes good. It tastes like a chocolate cake with something like chocolate sauce on top. It just looks like a chocolate cake, and it smells like chocolate. This dish doesn’t remind me of anyone. I share it with my family.

Recipe
source: https://www.glutenfreepalate.com/gluten-free-vegan-chocolate-ganache-cake-14-ingredients/

Cake Ingredients

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons hot water)

• 1 ½ cups all-purpose gluten-free flour blend

• ½ cup unsweetened cocoa

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• ½ cup brown sugar, packed

• ½ cup granulated sugar

• ¼ cup dairy-free milk

• 1 cup unsweetened dairy-free yogurt

• 2 teaspoon gluten-free vanilla extract

• ½ cup oil of choice

• 1 tablespoon white vinegar

Ganache Ingredients

• 6 oz. Enjoy Life Foods Dark Chocolate Morsels

• 1 cup unsweetened dairy-free yogurt

Instructions

1. For the cake: Preheat oven to 350°F. Position the oven rack in center of oven. Grease one 9-inch round metal cake pan with coconut oil and cut out a circle of parchment paper for the bottom. This will help keep the cake from sticking; set aside.

2. Prepare the flax egg by mixing the flaxseed and water in a small bowl. Let it sit while you prepare the rest of the batter.

3. In a large mixing bowl, mix the flour, cocoa, baking soda, and salt until combined.

4. Add the sugars, dairy-free milk, dairy-free yogurt, vanilla, oil, and vinegar. Whisk until combined.

5. Add the flax egg and whisk until combined.

6. Bake for 25 – 30 minutes or until the center of the cake is set.

7. Move to a cooling rack and allow to cool completely.

8. For the ganache: In a medium-sized pot over low heat, bring the dairy-free yogurt to simmer. Stir constantly so it doesn’t burn. As soon as it starts to simmer/boil, remove from the heat and add in the chocolate morsels.

9. Let the pot sit for 5 minutes allowing the heat to transfer to the chocolate.

10. Whisk until all the chocolate is incorporated and the ganache is smooth.

11. Allow to cool to room temperature before pouring over the cake.

12. Store cake in the refrigerator for up to 4 days.

Reflection - Cinnamon Rolls

My sister made this thing called cinnamon rolls and this is the recipe. First, take some potato bread. Flatten it, spread Nutella thinly, and roll it. Put one egg and 1.5 tbsp of milk into a bowl and dip the rolls. In another plate, get 8 tbsp of white sugar and 1 tbsp of rolls. Dip the rolls in cinnamon sugar, then dip it into the egg mixture again. Fry it on medium or high heat in butter until brown. Then take it out and dip it in cinnamon sugar, and then you are done.

Amira - Lobster

I dedicate this to my mother, who pushes me to try new things. Without her, I wouldn’t have discovered all of these delicious foods.

Introduction

My favorite dish is lobster with butter. Most of the time, I either get it from a restaurant that makes it or my mom cooks it herself. She either boils it or grills it. When I get the chance to eat lobster, it’s usually every 2 or 4 months. This dish makes me feel happy because I don’t get to eat it often, and it tastes really good. There are many ways to cook lobster, but I mainly eat it the same three ways each time I have the chance to eat some. It’s either grilled, fried, or boiled. Grilled lobster smells really good. It smells like the grill and whatever seasoning that is on it. Once you put butter on it, it really stands out to the nose. Grilled lobster looks tan depending on how much seasoning you put on it and how long you grill it. Fried lobster just looks like any other meat when it’s fried, and it tastes like fried lobster. Boiled lobster is pretty basic but tastes amazing with butter. If you put some garlic in the butter, it tastes even better. To me, boiled lobster kind of smells like the sea, but when you put it in butter, it would smell like butter. I always eat lobster with my family, so whenever I eat lobster it always reminds me of my family.

Recipe

2 ways to cook lobster

Ingredients

¼ tsp salt

1 clove garlic, minced

1 pinch of pepper

Lobster tails

¼ cup of butter (optional)

1 tbsp lemon juice (optional)

Instructions

• Preheat the grill.

• Cut the lobster in half lengthwise.

• Clean the lobster.

• Season the lobster with a salt, pepper, garlic, butter mixture.

• When the grill is ready, place the lobster on the grill.

• Cook (usually for 5 min depending on what type of grill you use) until the meat turns white and becomes slightly charred.

• Melt ¼ cup of butter and cut up some lemons to squeeze into the butter or on the lobster (optional).

• Enjoy!

Edwin - Sancocho

I dedicate this book to my dad because he is the one who is mostly cooking in the house. Whenever I tell my dad I am hungry he always tries to make me some sort of food. Even if we don't have a lot of food ,he will get something out of the cabinets and figure something out. Also, my dad just makes the best food.

Introduction

My favorite dish is called “Sancocho,” and it is an Afro-Latino food. I usually eat it at least once every 2 weeks. It makes me feel very hungry every time I smell it, see it, or hear of it. I can’t really describe the taste without saying it tastes like sancocho - it has its own taste. It really doesn't look that appetizing, it kind of looks like poop I’m not gonna lie, but it tastes so good. It smells like cooked greens, or very bitter or spicy. It reminds me of my dad's childhood or my ancestors. I share it with my family and myself.

Recipe
source: https://www.dominicancooking.com/125-sancocho-de-7-carnes-7-meat-hearty-stew.html

I don't really know the recipe for the sancocho. My dad is the only one that knows the recipe, and he isn't here… and the reason why I won't search up the recipe is because every sancocho is different… so I'll just go off a random recipe from the internet.

Ingredients.

1 lb pork sausage longaniza [0.45 kg] cut into small pieces.

2 corn cobs cut into 1/2-inch slices, optional.

½ lb West Indian pumpkin (auyama) cut into 1-inch pieces

[0.23 kg] 3 unripe plantains peeled, 2 cut into 1-inch pieces, one left whole

and a lot of water because it's a stew.

Instructions

• Put all the ingredients in a big pot filled with water halfway.

• Then put the stove on medium to high and wait for the water inside the pot to evaporate.

• Then add more water to the top of the pot then wait

• Keep on checking on the pot to make sure the water is always on the top of the pot.

Reflection

I love making food with the family because we always have fun, I'm the one who always peels the fruits and veggies.

It makes me feel like I have a lot of pressure because if I'm too slow peeling the fruits and veggies then I might be wasting a lot of time and or I might burn the water with the other foods in it.

This sancocho turned out to be one of the best ones yet.

When I share food with the family and we all eat at the dinner table it makes me feel good… just...good.

Feliciano - Dominican Yaroa

Introduction

My favorite food is Dominican Yaroa

It’s French fries with pulled chicken (I think that's what it's called) with melted cheese and pink sauce on top. The dish is made whenever my mom makes it, but it's not a thing only my mom can make. My mom or I can make it. It makes me feel very full and happy. It tastes how the ingredients taste, but together. It kinda looks like deformed nachos with mayo and ketchup on top. It smells like chicken and fries. It reminds me of family and DR. It’s a fun time whenever I share this food with my family.

Recipe

Ingredients

French fries, 8 ounces

1 or 2 chicken breasts

Cheese, 2 ounces

Ketchup, 2 tablespoons

Mayonnaise, 2 tablespoons

Step 1 - Preparation

First, get 1 or 2 chicken breasts and season “Dominicanly." Next, boil on medium heat for 2 hours or until cooked. Next, pull the chicken into little strips and cook on a pan with half a cup of water until golden, but not crispy. Fry half a bag of frozen french fries until golden brown or buy 3 large fries from a fast food place (really doesn't matter which.)

Step 2 - Finishing Touches

First, grab a large microwaveable plate and put half of the french fries on the plate, then half of chicken. Do that until you no longer have either. On top of those put 2 ounces of mozzarella or cheddar and spread evenly. Put the plate in the microwave for thirty seconds if the ingredients were just cooked and 1 minute if not. After the microwave is done, place the plate on the table. Put ketchup and mayo on top and spread evenly.

Step 3 - Final Step

Enjoy!

PS - I recommend sharing because this dish fills you up fast.

Henry - Mofongo

I dedicate this book to you grandma because I know you like to cook to a great extent. Thank you for teaching me to cook mofongo and many more things.

Introduction

The dish is mofongo - I eat it every month. My grandpa, my cousin, and my mom make the dish. The dish makes me feel happy. The dish tastes good, and it is soft. The dish looks like a little cup flipped over. It smells like plátanos, “you don’t know what that is soo…”. The dish reminds me of the Dominican culture in DR. I share it with my whole family, and we all eat it together. Also, in my family my nickname is mofongo, and I name myself mofongo in my names on social media. I like mofongo, and I don’t know what I would do without it.

Recipe

Today I am going to be making mofongo.

Ingredients

2 green plantains

3 cloves of garlic

Salt

Oil to fry the plantains

Pork cracklings - you can cook them, or you can buy them. The time I made them, we bought them at a Dominican restaurant where they are already cooked. If you are not going to buy them, then you will cut them into pieces, but we always get them cooked.

Instructions

First peel the plantains and then cut them into pieces.

Then put some oil in the frying pan.

When the oil is hot, put in your plantains and cook for 5 to 6 minutes.

Then put the plantains in a pastar with the pork cracklings. Put in the garlic and put in the salt, then put the oil and start smashing it with a majador de plátanos (a plantain smasher.)

Together, finally you can make little balls with your mashed plantains or just serve it like that.

Now you have mofongo, there you go.

Reflection

The time I spent with my family cooking food was nice because we spent time together listening to music and making the food. How I felt making the food was very helpful because I am helping cook the food. The food turned out to be fire like always. It was good sharing food with teachers and watching TV while listening to music.

Isabella - Tostones

I dedicate this book to my dear sister Arianna. Thank you for giving me the best advice and always helping me when I need it the most.

Introduction

My dish is tostones. I usually eat it during family gatherings. I help my sister make them, usually. The dish makes me feel warm and comfortable. It tastes crunchy, salty, and savory. Basically, it looks like chips and smells like fried plantains. It reminds me of sunbathing by the pool. I share it with my family and sometimes my friends.

Recipe:

How to Make Tostones: The Ingredients

- Plantains (one serving would require at least 2)

- Salt to taste

- Vegetable oil (I personally just eyeball it but to be specific 1 or 2 cups would work)

How to Make Them

- First pour vegetable oil into a pan over medium heat.

- While the oil is heating up, slice the plantains into thick or thin slices.

- When the oil is finally heated up, gently lay the plantain slices into a pan (make sure to flip).

- Cook those for about three mins, Then remove CAUTIOUSLY from pan and flatten them with a spatula.

- Lay them back into the pan and let cook until golden brown.

- Lastly, remove from pan onto paper towel and salt to taste.

Jonathan - Pastelitos

I dedicate this cookbook to all the moms who want to cook something new. My food reminds me of my mom.

Introduction

One of my favorite dishes that my family sometimes gets a hold of is pastelitos. My mom doesn't know how to make them, but she sometimes buys them. I eat them from time to time, but ever since the Coronavirus outbreak I haven't eaten one in a while. The times I did eat them were usually in the afternoon when my mom came back from work. When I eat them, they make me feel good, and they taste very yummy. I can't describe how it smells, but when you smell it you know it's pastelitos. This food does not remind me of anything, plus I don't share it because I want as many I can eat. It looks like this image.

Recipe

source: https://www.dominicancooking.com/21-recipe-empanaditas-pastelitos-savoury-turnovers.html

For the vegan filling

• 2 tablespoons of olive oil

• 1 bell pepper, diced

• 1 large tomato, seeded and diced

• ½ cup of sweet corn, boiled (1 small can)

• ½ cup of green peas, boiled (1 small can)

• 1 small carrot, boiled, peeled and diced

• 1 small potato, boiled, peeled and diced

• 1 teaspoon of salt, or to taste

• 1 small red onion, diced

• 1 clove of garlic, crushed

• ¼ teaspoon of pepper, or to taste

• 1 tablespoon of hot sauce, or to taste

For the chicken filling

• 1 lb [0.45 kg] of chicken breasts

• 1 tablespoon of oil

• 2 sprigs of cilantro chopped finely

• ½ cup of tomato sauce

• 1 small red onion, chopped

• 1 clove of garlic, crushed

• 1 green pepper, diced

• 2 teaspoons of salt, or to taste

• ½ teaspoon of pepper, or to taste

• 1 teaspoon of orégano

For the cheese filling

• 1/2 lb of Gouda cheese, grated coarsely

For the dough

• 2 cups of all-purpose flour, plus extra for working the dough

• ½ teaspoon of baking soda

• ½ teaspoon of baking powder

• 3 tablespoons of cold water

• 3 tablespoons of vegetable oil (canola, corn or soy) for adding to the dough

• 1 teaspoon of salt

• 1 egg white (to seal edges)

• 2 cups of vegetable oil (canola, corn, or soy) for frying

• 1 teaspoon of orégano

Instructions

How to make the vegetable filling

1. Heat the oil over low heat. Add the garlic and onion and cook and stir until the onion becomes translucent. Stir in bell peppers, tomato, peas, carrot, potato and corn. Cover and simmer over low heat until the peppers is cooked (3-5 mins).

2. Season with salt and pepper to taste. Mix in the hot sauce.

3. Cool to room temperature and set aside.

How to make chicken filling

1. Boil the chicken in two cups of water adding a teaspoon of salt, pepper, and a pinch of oregano to the water.

2. When the chicken is tender remove from the fire and cool to room temperature.

3. Shred the chicken very finely.

4. In a skillet heat oil over low heat, add onion, garlic and bell pepper. Cook and stir until onions become translucent.

5. Add coriander and tomato sauce and mix in. Mix in chicken and simmer over very low heat until all the liquid has evaporated.

6. Season with salt to taste. Set aside.

How to make the dough

1. Mix baking soda, baking powder, salt and flour, add water and oil, and mix well.

2. Mix everything with your hands on a lightly-floured surface until everything is well mixed, don't knead the dough (add some flour to the dough if it is too sticky, a bit of water if it is too dry).

3. Let dough rest for ten minutes covered in plastic film.

4. On a lightly-floured surface roll out the dough.

How to make pastelitos

1. Cut out circles of about 2.5" [6.5 cm] in diameter. Paint the inside with egg white, place a tablespoon of the chicken filling in the center of each circle, cover with another circle and seal the border pressing it with a fork.

How to fry the pastelitos

1. Heat oil over medium heat in a 1 qt [1lt] pot. Deep fry the pasties heat until they are golden brown on each side. Rest on a paper towel to drain excess oil before serving.

Leinad - Arroz con leche

Introduction

One of my favorite traditional Dominican dishes is a dessert called arroz con leche. I sadly don't eat it very often anymore, as my grandma is usually the one who makes this dish and she left for the Dominican Republic. My mom also makes it. Arroz con leche makes me feel warm inside. It's sweet and warm. It kind of looks like oatmeal or porridge. It smells like vanilla and cinnamon. It reminds me of winter, snowy days, and Christmas. I usually share it with my family.

Reflection

I felt nostalgic while making this with my mom. It turned out pretty well, and I was happy with the end results. I felt happy to share this with my mom and brother.

Sojourner - Ravioli

Introduction

The food I'm going to be talking about is ravioli. I usually eat ravioli when I go to my grandmother or grandfather’s house. Usually, one of my grandparents makes the dish. My grandpa is from Italy, so he taught my grandmother how to make it as well. To me, it's one of those comfort foods. It makes me feel safe and at home. I don't know how to describe the taste, but it tastes a bit cheesy. It looks like a sugar packet made out of pasta. It smells like pasta sauce because that’s the main topping. It reminds me of winter for some reason, probably because we usually eat it on holidays. I don’t typically share food, but If I'm saying in general then I guess I share it with my family.

Tomato sauce recipe

2 cans of Italian style whole tomatoes

1/2 cup olive oil

3 or 4 cloves of minced garlic

Salt/pepper

1/4 tsp red pepper flakes

4 to 5 sprigs of basil

1/2 teaspoon oregano

1 tbsp butter

1/2 tsp sugar

Place tomatoes, olive oil, and garlic in a blender. Blend until mixed thoroughly.

Place this mixture in a large pot and add all other ingredients.

Bring to boil. Lower heat and simmer for at least 30 minutes.