#sazon with coriander and annatto

[bloggerliveshere]

"Arroz Con Pollo"

Listen Up!!! I’m sharing one of my favorite recipes adapted from America’s Test Kitchen. This is my version of Arroz Con Pollo. That said, I stuck pretty close to the original recipe. As far as I’m concerned if it ain’t broke, don’t mess with it. One bite of tender chicken and creamy rice filled with sofrito, olives, capers, cilantro and other flavorful ingredients, you’re about to have an outer…

[ainews]

A popular Latin American seasoning mix known as sazon has been linked to a dramatic increase in cases of people going "berzerk," a term used to describe sudden episodes of intense agitation, confusion and aggression.

The phenomenon appears to be triggered in some individuals when they consume large amounts of sazon, a combination of coriander, cumin, garlic, annatto and other flavorings. Reports of people going berzerk after consuming large doses of sazon have been appearing in Latin American media outlets, with some cases resulting in injuries or property damage.

Experts believe the effect may be related to an ingredient in sazon called annatto, which is derived from the seeds of the achiote tree and has been used for centuries in Central and South American cooking. Annatto has a long history of being used as a natural remedy to treat a wide array of conditions, but it also contains a compound called bixin, which has been linked to psychological disturbances in some people.

The exact mechanism of how bixin triggers these episodes is unclear, but it is believed to be related to its effect on the brain's chemical messengers. Bixin has been shown to increase levels of dopamine and serotonin, which are associated with mood and emotion.

In addition to triggering episodes of aggression and confusion, bixin has also been linked to cases of hallucinations, insomnia and paranoia. As a result, experts are warning people to be aware of the potential dangers of consuming large amounts of sazon. They are advising users to take small doses and to avoid eating it in high concentrations.

[mammothcave]

Recipe for Carne Asada French Fries Loaded fries don't get much better than these, topped with homemade carne asada and smothered with queso. 1/4 cup chopped cilantro, 1 package frozen French fries, 1/2 package sazon seasoning with coriander and annatto, 1 pound beef skirt steak thinly sliced, 1/4 cup diced onion, 1 cup queso blanco sauce, 1 can or bottle lager beer

[hoval-official]

Recipe for Yellow Rice and Sofrito Beans with Jammy Eggs Yellow rice and sofrito beans are served with jammy eggs in this easy recipe that's great for lunch or dinner. 1/4 cup sliced green onions, 1/2 cup sofrito, 2 cups water, cracked black pepper, 1 teaspoon sazon seasoning with coriander and annatto, 1/4 teaspoon salt, 1 cup long-grain white rice rinsed, 6 large eggs, 1/4 cup chopped fresh cilantro, 1 can hominy drained, 2 cans black beans drained

[fredkorematsu]

Arrachera Mexican Skirt Steak for Tacos Recipe Skirt steak tacos made with this arrachera recipe are delicious. The beef, a specialty of Mexico, is marinated in lime juice, beer, sazn and adobo seasoning. 2 pounds thinly sliced skirt steaks, 1 small onion chopped, 1 bottle Mexican beer, 2 limes juiced, 3 packets sazon with coriander and annatto, 1 tablespoon adobo seasoning

[colleenmurphy]

Col's Cookbook

Slow Cooker Pot Roast

1 large chuck roast ( about 5-6 pounds )

1 large jar pepperoncini peppers

Onion, Garlic, Thyme, Oregano, Goya Sazon ( optional) Salt and pepper ( to your liking )

Beef stock ( or about 3 bouillon cubes )

1 stick of butter

Cut your roast in half length wise, place in slow cooker side by side. Measure out your spices and pour over meat.

Plop you butter in on top.

Measure out 1 Cup of the pepper juice and pour over your meat/spices/butter.

De-stem your peppers if needed and cut if desired. ( BE CAREFUL! Pepper juice HURTS ) Put them into your slow cooker.

Pour in beef stock ( or bouillon ) you just need enough water or stock to cover the beef. Put the lid on and turn it on low for up 8 hours. If done on high it may be done in 4-5. ( It all depends on your slow cooker)

This can be served with whipped mashed potatoes, over egg noodles or veggie noodles or even boiled rice. *It also makes a fantastic sandwich on a fresh baked roll.

Notes:

Additionally if you'd like to do this in the oven you can. I've found a lovely conversion chart for slow cooker times compared to their traditional oven settings. It can be found here.

If you can't find Goya Sazon seasoning at your market you can make your own right in the spice aisle. Equal parts ( try teaspoons to start) of the following:

Ground Coriander

Ground Cumin

Ground Annatto Seed

Garlic Powder

Onion Powder

Dried Oregano

I also believe the Le Fe food company puts it's own blend out as well.

The Budget Friendlier Version

1 beef roast ( as above )

1 Hidden Valley Ranch seasoning / dip packet

1 McKormick Aus Jus packet

1 small jar of pepperoncini peppers ( destem if needed )

I stick of butter

3 boullion cubes and enough water to cover roast.

Follow all other instructions as above and you're done!

[snarp]

Lazy dupe of Sazon Goya:

* 1 tbsp garlic powder

* 2 tsp ground cumin

* 1 tsp ground coriander

* 1 tsp ground annatto

AND the important one:

* 2 tbsp MSG

In the US, you can get a big bag of plain MSG at most Japanese or Korean grocery stores as "Ajinomoto" for $5-6. Alternately, you can find it at discount grocery stores or places like Dollar Tree in small shakers or packets as "Accent Seasoning" ($1-2).

[caribbeanvibesblog]

Here is the recipe for the Pernil! Keep in mind this is MY VERSION. I took some things from a couple of recipes and made it to my liking. It is long but worth it! I promise!

I used a 3 lb Pork Shoulder (It is usually made with the 8+ pounders with a lot of skin, only 2 of us eating so no need for a huge one for me)

2 bulbs of garlic

2 packets of Sazon Goya (Orange Box- Coriander and Annatto)

1/4 cup olive oil

Adobo Seasoning

Black Pepper. **use your judgment

Oregano. on the seasonings**

Ancho Chili powder

Sea Salt

Cayenne Pepper (optional)

1/4 cup Orange Juice (no pulp)

Chopped Parsley

Chopped Cilantro

Mix the oj, olive oil, herbs and seasonings in a bowl, mixture should be kind of thick

If there is a thick layer of fat on the roast cut it back some but not completely off

Using a serrated knife cut small pockets into the roast throughout, about an inch deep

Using either a food injector or spoon, put the mixture in the pockets

After doing this place a piece of garlic into each pocket

Fold skin back over the roast

Rub the entire roast with the leftover seasoning blend

Place in a baking dish and cover with foil

Bake in the oven on low. I baked mine 4 hours on 200° because of the size. Larger roasts will take longer.

I basted it with its juices as it was cooking.

When just about done I removed the foil and I turned the oven up to 400° to get the caramel color on the roast and to crisp up the fat.

Test with a meat thermometer and if it's between 155°-165° it is done.

You can cook it longer if you want it more tender.

**The rice recipe I used was a standard Arroz con Gandules recipe I found online. Of course as with anything tweak the flavors to your liking. I used Chicken stock as the liquid in the rice. A lot of recipes call for water, I need more flavor than that. I also omitted the olives. I like them but not in the rice***

Enjoy

[10monthstochange]

Not the most visually appealing meal but this is a big old bowl of zero points goodness. This is tuna and lentils. I used a tin of green lentils, cooked as per the tin with some seasoning and garlic powder (I used coriander and annatto goya sazon). Then drained and reheated on the hob with a tin of tuna, a chopped up red pepper and onion. That makes loads, easily 2 portions. #weightwatchersfreestyle #weightwatchers #weightwatchersrecipes #weightwatchersuk #ww #wwuk #wwfreestyle #wwrecipes #wwuk #smartpoints #lentils — view on Instagram http://bit.ly/2HJ53Sp

[michipeachiii]

You ever just... go into the kitchen and start throwing shit into a pot? 

So I made a soup and I’m really wondering what are the correspondences are for each ingredient. 

Sazon: salt, ground black pepper, garlic powder, dried ground coriander seed, cumin, oregano and annatto seeds

Salt (which I know is seen as cleansing/purifying)

Garlic Powder

Cilantro

Culantro

Carrots

Scallions

Potato

Pork sausage

Angel Hair Noodles

So the real question is what kind of soup did I make (ya know, besides a tasty one lmao). 

[winegusto-blog]

Ropa Vieja

Ingredients:

2.5 lbs Chuck Roast Beef

1 medium white onion

1 medium green bell pepper

1 medium red bell pepper

7 garlic cloves

1 tbsp soy sauce

2 tsp Kosher salt

2 tsp pepper

2 tbsp olive oil

1-1/4 tsp onion powder

1-1/4 tsp garlic powder

1- 1/2 tsp cumin 

1 tsp Sazon Goya (con culantro y achiote)

1/2 tsp coriander

1/2 tsp achiote paste (I like to use Del Mayab brand Annatto seed seasoning)

1 tbsp brown sugar

1 tbsp lemon juice

2 bay leaves

1 cup tomato sauce

1.5 cups white wine (not cooking wine)

20 ozs unsalted chicken broth

8 - 10 green olives

Process:

Cut the Chuck Roast into 1.5″ pieces.

Prepare the rub to marinate the cut-up Chuck Roast:

Rub consists of: 

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Cumin

1 tsp Sazon Goya (con culantro y achiote)

1 tsp Kosher salt

1 tsp pepper

1 tbsp olive oil

1 tbsp soy sauce

Marinate the beef in this mixture for a minimum of 1 hour.

In the mean time, mise en place the onions, bell peppers, and garlic: flnely mince one half of the onion, julienne the other half.  Julienne the bell peppers, and finely mince the garlic.

Once the beef has marinated for at least an hour, sear the beef in a saute pan on all sides.  Don't crowd the pan, so as to not sweat the meat.  Instead, do it in small batches to allow the meat to brown - make sure heat’s on high.

Set the meat aside.

In the same saute pan caramelize the minced onions, garlic, and 1/4, each, of the red and green bell peppers in low heat - so wait a bit before adding these ingredients as pan would still be too hot from the previous searing. Add some olive oil.  While caramelizing, add this mixture of spices:

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp achiote paste

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp Kosher salt

1/2 tsp pepper

2 bay leaves

Stir.

After about 2 min, add 1 cup tomato sauce

After about 2 min, add the white wine. Deglaze the pan. Then raise heat to medium. Reduce wine to about half.

Add the chicken broth. 

Bring to a boil.

Add back in the meat.

Reduce to low heat, cover and simmer for 2 hours.

After about 90 mns, stir the pan.  Recover and let finish cooking for remaining 30 mns.

After total 2 hours simmering, remove the meat from pan, turn off heat.

Shred the meat with fork, or hands.

Once shredded, return meat to pan, bring to med heat to boil, add remaining julienned onions and bell peppers.

Also it is here when you add the 8 or so green olives, brown sugar and 1 tbsp lemon juice.  Cook for about 5-6 minutes.

Enjoy with white rice and black beans.

Cheers

[etreasuryvala]

The Culinary Uses of Sazon

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Sazon, is a Type of Flavorful Seasoning, or Seasoning Salt, used in Spanish & Mexican Cooking. Since Sazon means ‘Seasoning’ in Spanish, it is easy to see where the name for this Multi-Purpose Seasoning comes from.

.

Sazon has a distinctively Savory Taste, Reddish in Color; Sazon Seasoning typically includes Cilantro (Coriander), Cumin, Ground Annatto & Oregano. While Ground Annatto (Achiote) is a Main Ingredient in Sazon Seasoning, it can be Difficult to Locate & Purchase unless you look in Hispanic Markets or Purchase it Online. However, don’t worry! A Combination of Ground Turmeric & Sweet Paprika makes a Great Substitution for Ground Annatto! It is actually very Appealing and Palatable in Flavor.

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Since Sazon is a Multi-Purpose Seasoning, you can use it in a many ways. It’s quick & simple way to add a Powerful & Vibrant Punch of Flavor to Spanish & Mexican Dishes.

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Sazon Seasoning can be used in Steak, Chicken, Fish, Soups, Stews, Tacos, Rice, Ropa Vieja & Beans.

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NO REPOSTING WITHOUT PERMISSION"

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#etreasuryvala #Sazon #Seasoning #SpanishCuisine #MexicanCuisine #Spice #Spiceseeds #herbs #Flavor #Aroma #Piquancy #CulinaryDishes #Culinary #NationalSpices #InternationalSpices #NationalSpiceSeeds #NationalHerbs #InternationalSpiceSeeds #InternationalHerbs #NutritionalValue #Stimulate #Appetite #Zest #Enhance #Flavors #NaturalTaste  #Cuisines #Color #Preservative

[japanheart88-blog]

Mama’s Chickpeas in Sofrito with Arroz con Gandules

Nov 29

My mama’s delicious vegetarian Puerto Rican inspired recipe: chickpeas in sofrito served with arroz con gandules (rice with pigeon peas). Delicious and packed with plant-based protein! This recipe is sponsored by BUSH’S® Beans.

There’s something special and nostalgic about food that’s passed down through generations. This particular recipe is from my Puerto Rican mama and is a fun twist on her traditional rice and beans, a recipe I grew up on.

When I was visiting her a few weeks ago, she mentioned this new recipe for me to try: chickpeas in sofrito! She said it was absolutely delicious and that the texture of the chickpeas added a unique creamy flavor profile. I told her I would make it as soon as I got home and when I did, I just couldn’t get enough! So of course, I had to share the recipe with all of you.

First, let’s talk about what’s involved so you know what you’re working with:

Chickpeas (also known as Garbanzo Beans): I use BUSH’S® Garbanzo Beans in this recipe because I know they’re high-quality and delicious. They also have an organic and low-sodium version. YUM.

Sofrito: in Spanish, sofrito means sauce, and it’s very traditional when it comes to Puerto Rican foods. My version is a mixture of garlic, onion, green bell pepper, cilantro and tomato sauce. Some do it with fresh tomatoes and culantro, but this is how I normally make it.

Sazon: Sazon is a very popular Puerto Rican spice. The downside of most sazon is that it contains MSG, so I’ve included a homemade DIY sazon in the notes section of the recipe. I still use packets because they are easy for me to find and the flavors are 100% similar to what I’m used to. It’s really up to your personal preference but there is also one on Amazon without MSG here. ALSO sazon seasoning is literally my favorite thing EVER.

Green pigeon peas: Green pigeon peas are INCREDIBLE and very, very good for you. Unfortunately they are difficult to find. Don’t worry though — if you want to use frozen peas instead that’s totally an option and I’ve included how to use them in the recipe notes section below!

White Basmati Rice: This is our favorite kind to use because of how fluffy the rice gets. It shouldn’t be that difficult to find, but please don’t try and sub another rice. Or if you do, just know that cooking times differ. For instance, brown rice can take up to 45 minutes.

I love to make this and serve with avocado slices and tostones. It’s a delicious plant-based meal that’s easy to meal prep for the week, or serve to a crowd. I hope you love this recipe as much as we do!

SEE HOW TO MAKE THE RECIPE:

Mama's Chickpea in Sofrito with Arroz con Gandules

Author: Monique of AmbitiousKitchen.com

Nutrition Information

Serving size: 1/6 of recipe

Calories: 459

Fat: 6.1g

Saturated fat: 0.4g

Carbohydrates: 87.8g

Sugar: 4.4g

Fiber: 10.3g

Protein: 13.9g

Recipe type: Dinner, Vegetarian, Vegan

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

For the sofrito (for the chickpeas):

2 teaspoons olive oil

½ cup very finely diced yellow onion

½ cup very finely diced green bell pepper

1/3 cup finely diced cilantro

3 cloves garlic, minced

1 cup tomato sauce (from one 15 oz can -- reserve extra sauce for rice)

3 teaspoons (2 packets) Sazon (see note in recipe for how to make your own)

2 (15 ounce) cans BUSH’S® Garbanzo Beans, rinsed and drained

2 ½ cups low sodium vegetarian broth (or water)

For the rice:

2 teaspoons olive oil

1/3 cup very finely diced yellow onion

1/3 cup very finely diced green bell pepper

¼ cup finely diced cilantro

2 cloves garlic, minced

½ cup no salt added tomato sauce

3 teaspoons (2 packets) sazon seasoning (see note in recipe for how to make your own)

1 (15 oz) can green pigeon peas** (see note in recipe for a sub)

3 cups water

2 cups basmati white rice

To garnish:

Extra fresh chopped cilantro

Avocado slices

Tostones

First make your Sofrito: Sofrito in Spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green bell pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. Add in the chickpeas beans and broth and simmer uncovered over low heat while you cook the rice, stirring occasionally, so that the spices infuse with the beans. If you notice the liquid getting too low, it probably means you were simmering at too high of a heat, but no worries you can simply add another ½ cup water or broth.

While the chickpeas are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add tomato sauce, sazon and simmer for 2 minutes until sauce comes together. Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) add 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.

Taste both the rice and adjust seasonings as necessary, including adding more salt.

How to serve: add rice and beans to a bowl with extra sauce from the beans, garnish with cilantro and a few avocado slices -- serve with tostones if you’re feeling like a true Puerto Rican! Serves 4-6.

*IF YOU WANT TO MAKE HOMEMADE SAZON: If you want you can make homemade sazon! This is an excellent, flavorful option to have at home. For this entire recipe you will need the following: 1/2 tablespoon ground coriander, 1/2 tablespoon ground cumin, 1/2 tablespoon ground annatto seeds (or sub turmeric), 1/2 tablespoon garlic powder, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Mix together everything in a small bowl. For the chickpeas you'll need 1 tablespoon and for the rice you'll need 1 tablespoon of this DIY sazon spice mixture.

**NOTE IF YOU DO NOT HAVE PIGEON PEAS FOR THE RICE: If you do not have pigeon peas, which are traditional, you can use green peas instead. Simply increase the water in the recipe by ½ cup (so you’d have 3 ½ cups total). After you bring water to a boil you can add 1 cup of frozen peas and the rice.

3.5.3251

Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking

Source: https://www.ambitiouskitchen.com/mamas-chickpeas-in-sofrito-with-arroz-con-gandules/

[bestofrepices]

Skinnytaste Dinner Plan (Week 88)

posted August 20, 2017 by Gina

Skinnytaste Dinner Plan (Week 88). Adding some easy meals to the list plus one of my family’s favorite – Breaded Pork Cutlets with Lime. If you haven’t tried this I highly recommend it! If you don’t eat pork, chicken would work. And with so much basil still in my garden, we LOVE the tomato soup, hope you do too!

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here

Skinnytaste Dinner Plan (Week 88)

Monday: Instant Pot Tomato Basil Soup with garlic bread Tuesday: Grilled Steak Fajitas Wednesday: Chicken Thighs with Artichokes and Feta Cheese with salad Thursday: One Skillet Chicken with Bacon and Green Beans Friday: Breaded Pork Cutlets with Lime with brown rice and salad Saturday: Dinner Out Sunday: Pasta with Italian Chicken Sausage, Escarole and Beans

Print Shopping List

Shopping List:

INSTANT POT TOMATO BASIL SOUP

olive oil

unsalted butter

celery

carrots

onions

all purpose or gluten-free flour

reduced sodium chicken broth (or vegetable for vegetarians)

reduced fat (2%) milk

San Marzano whole plum tomatoes, with juice

fresh thyme

fresh basil

bay leaves

Parmesan or Romano cheese rind (optional)

grated Pecorino Romano cheese

garlic bread

GRILLED STEAK FAJITAS

flank steak

garlic

cumin

scallions

onions

bell peppers (I used multi-colors)

olive oil

6″ flour tortillas

CHICKEN THIGHS WITH ARTICHOKES AND FETA CHEESE

skinless boneless chicken thighs

marinated artichoke hearts

garlic

oregano

feta cheese

fresh chopped parsley

lemon juice, optional

salad greens

ONE SKILLET CHICKEN WITH BACON AND GREEN BEANS

center-cut bacon, chopped

boneless, skinless chicken breasts

shallot

garlic

low-sodium chicken broth

crisp white wine, such as Sauvignon Blanc (use broth for Whole30 or Paleo)

fresh thyme

French green beans

BREADED PORK CUTLETS WITH LIME

thin sliced lean pork sirloin cutlets

seasoned salt (such as adobo)

egg whites

sazon (homemade or packaged)

seasoned breadcrumbs

olive oil

lime wedges for serving

brown rice

romaine lettuce

HOMEMADE SAZON

ground coriander

ground cumin

ground annatto seeds (achiote) or turmeric

garlic powder

kosher salt

oregano

PASTA WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS

pasta

olive oil

onion

garlic

uncooked Italian chicken sausage, removed from casing (Al Fresco)

fat free, low sodium chicken broth

cannellini beans

escarole

grated Parmesan or Romano cheese

crushed red pepper (optional)

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posted August 20, 2017 by Gina

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[10monthstochange]

Don't you love when you try a new recipe and it's so good you know it's going to become a regular. 

 This. Is. Amazing. 

 This is red rice from Guam. It's so simple, the only issue was for the recipe I followed I needed to buy goya sazon coriander and annatto which you can't really get in this country. I found some on Amazon but spent way more than I usually would. But it was so worth it. It came with 36 sachets and I used 2 sachets to make 5 meals so I've potentially got weeks worth in the pack. 

 6 points a portion. I cooked a chicken breast and a couple of bacon medallions to have with the rice which takes me to 7 points. 

 I love rice, add the right herbs and spices to the water and you've got an amazing meal. 

 Recipe from here.

[10monthstochange]

I've been doing this for dinner for a few weeks and I love it. Its oh so simple and only 2 points. This is courgette, red onion, mushrooms, plum tomatoes, red and yellow pepper with about 40g of sliced low fat sausage. Roasted in a bit of oil with my favourite seasoning, coriander and annatto goya sazon (seriously, I use that stuff in everything). It takes about 20-25 minutes in the oven. The sausage is obviously optional, it's a personal preference so this could be zero points. #weightwatchersfreestyle #weightwatchers #weightwatchersrecipes #weightwatchersuk #smartpoints #ww #wwuk #wwrecipes #wwfreestyle #roastmediterraneanvegetables #healthyfood #healthyrecipes #easyrecipes — view on Instagram https://ift.tt/2By33bP