Molondrones Guisados

Introduction

History

Molondrones Guisados has been a staple in Dominican cuisine for generations. The dish is believed to have originated in the rural areas of the country, where okra was a readily available and affordable ingredient. Over time, the recipe has been passed down through families and has become a beloved comfort food in Dominican households.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to dice the okra into 1-inch pieces to ensure even cooking.

- Adding a splash of vinegar at the end of cooking helps to balance the flavors of the dish.

- Adjust the amount of salt to taste, as the saltiness of the dish can vary depending on personal preference.

Serving Suggestions

Serve Molondrones Guisados with a side of white rice for a complete meal.

- Garnish with fresh cilantro or parsley for a pop of color and flavor.

Cooking Techniques

Be sure to simmer the stew gently to allow the flavors to meld together.

Ingredient Substitutions

If okra is not available, you can substitute with green beans or zucchini.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Serve Molondrones Guisados in a colorful bowl for a visually appealing presentation.

Pairing Recommendations

Pair this dish with a crisp white wine or a cold beer for a refreshing contrast to the hearty stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the stew gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

- One serving of Molondrones Guisados contains approximately 150 calories.

Carbohydrates

- Okra is a low-carb vegetable, making this dish a great option for those following a low-carb diet.

- The tomatoes and bell peppers also contribute to the carbohydrate content of the dish.

Fats

- The oil used for sautéing adds a small amount of fat to the dish.

Proteins

- This dish is primarily vegetable-based and does not contain a significant amount of protein.

Vitamins and minerals

Okra is a good source of vitamins C and K, as well as folate and magnesium.

- Tomatoes are rich in vitamin C and potassium.

- Bell peppers are high in vitamin A and vitamin C.

Alergens

This dish is free of common allergens such as nuts, dairy, and gluten.

Summary

Molondrones Guisados is a nutritious and low-calorie dish that is rich in vitamins and minerals.

Summary

Molondrones Guisados is a delicious and nutritious dish that is perfect for a cozy meal at home. With its rich flavors and hearty ingredients, this stew is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Molondrones Guisados. It was many years ago, when I was just a young girl living in a small village in Puerto Rico. My grandmother, Abuela Maria, was known for her delicious cooking and she always had a way of making even the simplest of ingredients taste like a gourmet meal.

One day, I was helping Abuela Maria prepare dinner when she pulled out a bag of fresh molondrones from the market. Molondrones, also known as okra, were a staple in Puerto Rican cuisine and were often used in stews and soups. As she began to chop up the okra and sauté it with onions, garlic, and tomatoes, I watched in awe as the delicious aroma filled the kitchen.

"Abuela, what are you making?" I asked, eager to learn her secrets.

"Molondrones Guisados," she replied with a smile. "It's a traditional Puerto Rican dish that my mother used to make for me when I was a little girl. It's simple, but full of flavor."

I watched as Abuela Maria added some homemade sofrito, a blend of peppers, onions, garlic, and herbs, to the pot along with some chicken broth and a few bay leaves. She let the mixture simmer on the stove, stirring occasionally and adding a pinch of salt and pepper to taste.

As the molondrones guisados cooked, the flavors melded together to create a rich and savory stew that filled the kitchen with a mouthwatering aroma. When it was finally ready, Abuela Maria served it over a bed of fluffy white rice and garnished it with fresh cilantro.

I took my first bite of the molondrones guisados and was immediately transported back to my childhood. The flavors were comforting and familiar, reminding me of lazy Sunday afternoons spent in the kitchen with Abuela Maria. I savored each mouthful, feeling grateful for the opportunity to learn from such a talented and experienced cook.

Over the years, I have made molondrones guisados countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add a splash of hot sauce for a bit of heat, or a squeeze of lime juice for a touch of citrus. No matter how I prepare it, the dish always evokes memories of my grandmother and the love and care she put into every meal she made.

I have shared the recipe for molondrones guisados with friends and family, passing down the tradition from one generation to the next. I have taught my own children how to make the dish, instilling in them a love and appreciation for the flavors of Puerto Rican cuisine.

As I look back on that day in the kitchen with Abuela Maria, I am grateful for the memories and the lessons she imparted to me. Cooking has always been a way for me to connect with my heritage and keep alive the traditions of my ancestors. And every time I make molondrones guisados, I am reminded of the love and passion that went into creating such a simple yet delicious dish.

Categories

| Dominican Recipes | Dominican Vegetarian | Green Bell Pepper Recipes | Okra Recipes | Onion Recipes | Plum Tomato Recipes |

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