Mama Savoldi's
RECIPES
Sides
Wheat Berry and Brown Rice Pilaf​
This recipe has a lot of flexibility. I love it with just the rice and wheat cooked in chicken broth. To add variety and make it more of a "side dish" add in the other optional items. The hearty, nutty flavor is delicious!
1 c. wheat berries
1 c. brown rice
5 c. chicken broth (I use 5 c. water with 5 scant teaspoons chicken soup base)
Optional: Salt and pepper to taste (not usually necessary with chicken soup base)
1 bay leaf
1/2 tsp. thyme
1/2 c. chopped onion
1/4 c. chopped mushrooms
pine nuts
1/8 c. chopped parsley
1/8 c. chopped celery
If adding vegetables to this, sautee them in a little bit of butter or olive oil in a medium size pot. After veggies are tender, add wheat berries, brown rice, and broth in pot. Add bay leaf and thyme, and the parsley. if desired. Bring to a boil, then simmer for one hour. Yield: 5 2/3 cups.
Fried Rice
4 cups rice, prepared (white or brown) refrigerated & day old is best
½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce
1. Prepare rice according to package instructions to yield 4 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.
General Conference Popcorn
1 bag corn pops
1 1/4 c. sugar
2 squares peanut butter
1/4 c. water
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Bring to boil on stove and cook to hardball stage. (approx 3min) Put corn pops in large paper bag. Pour syrup over corn pops and shake. Pour out into large bowl to cool.
Elsa's Salsa Verde
Tomatillos (8)
Hot peppers (jalapeno or chile de arbol) [ 4 to 6 ] adjust to taste.
Onions (1/4 of Medium zise)
Garlic (one medium garlic)
Salt to taste
Cilantro to taste.[ usually use 6 to 10 branches]
1 Avocado if desired/available.
There are different ways to make this you can either use the tomatillos raw, roasted or steamed; the way we had it last time they were steamed. With very little water [almost just the water left in them after washing them] place tomatillos and peppers in a pot and steam them in low [takes about 10 min.] Once the tomatillos are steamed placed in blender with onion, garlic and salt. blend to desired texture. Once desired texture is achieved drop in the amount of cilantro you'd like to add and blend a few seconds more so that the cilantro is barely chopped.
If you decide to add Avocado chop the avocado, and squeeze 1/2 of lime [to avoid the blackening of the avocado] pour salsa, mix, try for salt.
Yuca (Cuban)
Frozen Yuca (Goya brand is good)
Salt
Oil
Onions
Garlic
Goya bitter orange
Boil till fork tender. While boiling chop up onions, and garlic. Also buy bitter orange. Add in your garlic and onions to bitter orange and let sit in a bowl. Be generous with this. But don't drown. When your yuca is done drain it and put in a big serving bowl, dump your onion mix over the yuca. (WATCH this next step with your undivided attention). Pour about 1/2 cup of vegetable oil into a pot and heat it until it is bubbling/frying hot. You then dump your oil on top of the yuca. BE CAREFUL YOU CAN BURN YOURSELF!! It will splatter so be prepared. If it doesn't your oil wasn't hot enough and it will not cook your onions and garlic. Mix. Salt to taste and enjoy.
-Best when still warm.
Easy Mexican Rice
3 Tb. olive oil
half an onion
4 cloves garlic, minced
1 1.2 c. uncooked rice
1 c. chunky salsa
2 c. regular chicken broth
salt and pepper to taste
chopped fresh cilantro for garnish
lime
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In pan heat oil over medium heat. Add onions and garlic, stirring and cooking until tender. Add rice and stir for 2 minutes. Stir in salsa and mix well. Add broth and bring to a boil. Reduce to simmer, cover for 25 minutes until liquid has been fully absorbed. Uncover, fluff, add salt and pepper.