Mary Andino’s Culinary Delights: A Journey Through Her Most Cherished Recipes
Mary Andino, a name synonymous with warmth, flavor, and culinary innovation in countless kitchens around the world, has dedicated her life to exploring the art of cooking. Her recipes aren’t just instructions; they’re stories, passed down through generations, infused with love, and designed to bring people together. This article delves into some of Mary Andino’s most cherished recipes, offering detailed steps and instructions to help you recreate her magic in your own home.
A Glimpse into Mary’s Culinary Philosophy
Before we dive into the recipes, it’s important to understand Mary Andino’s philosophy. She believes that cooking should be accessible, joyful, and rooted in fresh, high-quality ingredients. She encourages experimentation and emphasizes the importance of trusting your intuition in the kitchen. Her recipes are adaptable, allowing you to substitute ingredients based on availability and personal preference. Most importantly, Mary believes that cooking is an act of love, and that energy translates into the final dish.
Recipe 1: Mary’s Signature Empanadas
Empanadas are a staple in many Latin American cuisines, and Mary Andino’s version is a true masterpiece. The secret lies in her perfectly flaky dough and the flavorful, savory filling.
**Ingredients:**
* **For the Dough:**
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup cold unsalted butter, cut into small cubes
* 1/2 cup cold shortening, cut into small cubes
* 6-8 tablespoons ice water
* **For the Filling:**
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1/2 cup green olives, chopped
* 1/4 cup raisins
* 1 tablespoon tomato paste
* 1 teaspoon cumin
* 1/2 teaspoon paprika
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
**Instructions:**
**1. Preparing the Dough:**
* In a large bowl, whisk together the flour and salt.
* Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. It’s crucial to keep the butter and shortening cold to achieve a flaky crust. Avoid overmixing.
* Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be moist but not sticky.
* Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to work with.
**2. Making the Filling:**
* In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic, chopped bell pepper, green olives, and raisins. Cook for another 3-5 minutes, until the bell pepper is slightly tender.
* Stir in the tomato paste, cumin, paprika, salt, and pepper. Cook for 1-2 minutes, allowing the spices to bloom and release their flavors. Taste and adjust the seasoning as needed. The filling should be well-seasoned and flavorful.
* Remove the filling from the heat and let it cool completely before assembling the empanadas. This prevents the dough from becoming soggy.
**3. Assembling and Baking the Empanadas:**
* Preheat your oven to 375°F (190°C).
* Remove the dough from the refrigerator and divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thickness.
* Using a round cookie cutter or a bowl (about 4-5 inches in diameter), cut out circles of dough. Repeat with the remaining dough.
* Place a spoonful of the cooled filling in the center of each dough circle. Be careful not to overfill the empanadas, as this can cause them to burst during baking.
* Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
* Place the assembled empanadas on a baking sheet lined with parchment paper.
* Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color and a glossy finish.
* Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is cooked through.
* Let the empanadas cool slightly before serving. They are delicious served warm or at room temperature.
**Mary’s Tip:** For a vegetarian option, substitute the ground beef with cooked lentils or crumbled tofu.
Recipe 2: Mary’s Creamy Chicken and Rice Soup
This comforting soup is perfect for a chilly day or when you’re feeling under the weather. Mary’s secret ingredient is a touch of cream cheese, which adds richness and creaminess without being overly heavy.
**Ingredients:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 6 cups chicken broth
* 1 cup cooked chicken, shredded
* 1/2 cup long-grain rice
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 ounces cream cheese, softened
* 1/4 cup chopped fresh parsley, for garnish
**Instructions:**
**1. Sautéing the Vegetables:**
* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
**2. Simmering the Soup:**
* Pour in the chicken broth and bring to a boil. Add the shredded chicken, rice, thyme, salt, and pepper.
* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked through.
**3. Adding the Cream Cheese:**
* Remove the pot from the heat. Add the softened cream cheese and stir until it is completely melted and incorporated into the soup. The soup should be creamy and smooth.
**4. Serving:**
* Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
**Mary’s Tip:** For a richer flavor, use homemade chicken broth. You can also add other vegetables, such as corn or peas, to the soup.
Recipe 3: Mary’s Famous Flan
Flan, a creamy custard dessert with a caramel topping, is a classic Latin American treat. Mary’s flan is known for its smooth texture and perfectly balanced sweetness.
**Ingredients:**
* **For the Caramel:**
* 1 cup granulated sugar
* 1/4 cup water
* **For the Custard:**
* 1 (14-ounce) can sweetened condensed milk
* 1 (12-ounce) can evaporated milk
* 4 large eggs
* 1 teaspoon vanilla extract
**Instructions:**
**1. Making the Caramel:**
* In a heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves.
* Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Cook until the caramel turns a deep amber color. This will take about 5-7 minutes. Be careful not to burn the caramel.
* Immediately pour the caramel into a 9-inch round cake pan or a flan mold. Swirl the pan to coat the bottom and sides evenly. Let the caramel cool and harden.
**2. Preparing the Custard:**
* Preheat your oven to 350°F (175°C).
* In a blender or food processor, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and creamy.
**3. Baking the Flan:**
* Pour the custard mixture over the hardened caramel in the cake pan.
* Place the cake pan inside a larger baking pan. Add hot water to the larger pan, filling it about halfway up the sides of the cake pan. This creates a water bath, which helps the flan cook evenly and prevents it from cracking.
* Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center. The internal temperature should reach 175-180°F (80-82°C).
* Remove the flan from the oven and let it cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight.
**4. Unmolding the Flan:**
* To unmold the flan, run a thin knife around the edge of the cake pan to loosen it. Place a serving plate over the top of the cake pan and invert the pan onto the plate. The caramel will drizzle over the flan.
* Serve chilled.
**Mary’s Tip:** For a richer flavor, add a tablespoon of rum or coffee liqueur to the custard mixture. You can also garnish the flan with fresh berries or whipped cream.
Recipe 4: Mary’s Spicy Shrimp Tacos
These tacos are bursting with flavor, thanks to a vibrant blend of spices and fresh ingredients. Mary’s recipe is quick, easy, and perfect for a weeknight dinner.
**Ingredients:**
* 1 pound shrimp, peeled and deveined
* 1 tablespoon olive oil
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne pepper (or more, to taste)
* Salt and pepper to taste
* 12 corn tortillas
* **Toppings:**
* Shredded cabbage
* Diced tomatoes
* Chopped red onion
* Avocado slices
* Cilantro
* Lime wedges
* Sour cream or Mexican crema
* Your favorite salsa
**Instructions:**
**1. Preparing the Shrimp:**
* In a bowl, toss the shrimp with olive oil, chili powder, cumin, cayenne pepper, salt, and pepper. Make sure the shrimp are evenly coated with the spices.
**2. Cooking the Shrimp:**
* Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they will become tough.
**3. Warming the Tortillas:**
* Warm the corn tortillas in a dry skillet, microwave, or over an open flame until they are soft and pliable.
**4. Assembling the Tacos:**
* Fill each tortilla with the cooked shrimp and your favorite toppings. Suggested toppings include shredded cabbage, diced tomatoes, chopped red onion, avocado slices, cilantro, lime wedges, sour cream, and salsa.
**5. Serving:**
* Serve the tacos immediately. Enjoy!
**Mary’s Tip:** For a milder flavor, reduce the amount of cayenne pepper. You can also add a squeeze of lime juice to the shrimp while they are cooking for extra flavor. Grilled pineapple also makes a fantastic addition to these tacos.
Recipe 5: Mary’s Refreshing Watermelon Salad
This light and refreshing salad is perfect for a summer barbecue or a light lunch. The combination of sweet watermelon, salty feta cheese, and mint creates a harmonious balance of flavors.
**Ingredients:**
* 6 cups cubed watermelon
* 1/2 cup crumbled feta cheese
* 1/4 cup thinly sliced red onion
* 1/4 cup chopped fresh mint
* 2 tablespoons olive oil
* 1 tablespoon lime juice
* Salt and pepper to taste
**Instructions:**
**1. Combining the Ingredients:**
* In a large bowl, combine the cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint.
**2. Making the Dressing:**
* In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
**3. Assembling the Salad:**
* Pour the dressing over the watermelon mixture and gently toss to combine.
**4. Serving:**
* Serve the salad immediately or chill for later. It is best served cold.
**Mary’s Tip:** For a spicier kick, add a pinch of red pepper flakes to the dressing. You can also add other fruits, such as cucumber or avocado, to the salad.
Recipe 6: Mary’s Sweet Potato and Black Bean Chili
This hearty and flavorful chili is packed with nutrients and is perfect for a cold evening. It’s a vegetarian-friendly dish that can be easily customized to your liking.
**Ingredients:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 2 sweet potatoes, peeled and cubed
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can diced tomatoes, undrained
* 1 cup vegetable broth
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* Toppings: sour cream, shredded cheese, avocado, cilantro (optional)
**Instructions:**
**1. Sautéing the Vegetables:**
* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and chopped bell pepper and cook for another 3 minutes, until slightly tender.
**2. Simmering the Chili:**
* Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot.
* Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
**3. Serving:**
* Serve hot, topped with sour cream, shredded cheese, avocado, and cilantro, if desired.
**Mary’s Tip:** For a spicier chili, add a diced jalapeño pepper along with the bell pepper. You can also use canned kidney beans or pinto beans in place of the black beans. A squeeze of lime juice at the end brightens the flavors.
Recipe 7: Mary’s Classic Guacamole
No gathering is complete without a bowl of creamy, delicious guacamole. Mary’s recipe is simple yet perfect, highlighting the natural flavors of the avocado.
**Ingredients:**
* 3 ripe avocados
* 1/2 small onion, finely chopped
* 1 jalapeño pepper, seeded and minced (optional)
* 2 tablespoons chopped fresh cilantro
* 1 lime, juiced
* Salt to taste
**Instructions:**
**1. Preparing the Avocados:**
* Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
**2. Mashing the Avocados:**
* Use a fork to mash the avocados to your desired consistency. Some people prefer chunky guacamole, while others prefer a smoother texture.
**3. Adding the Other Ingredients:**
* Add the chopped onion, jalapeño pepper (if using), cilantro, lime juice, and salt to the mashed avocados. Stir to combine.
**4. Serving:**
* Serve immediately with tortilla chips, vegetable sticks, or as a topping for tacos and other dishes.
**Mary’s Tip:** To prevent the guacamole from browning, place the avocado pit in the center of the bowl or cover the guacamole tightly with plastic wrap, pressing it directly onto the surface.
Recipe 8: Mary’s Easy Baked Salmon
This baked salmon recipe is healthy, flavorful, and incredibly easy to make. It’s a great option for a quick and nutritious weeknight meal.
**Ingredients:**
* 4 salmon fillets (about 6 ounces each)
* 2 tablespoons olive oil
* 1 lemon, thinly sliced
* 2 cloves garlic, minced
* 1 teaspoon dried dill
* Salt and pepper to taste
**Instructions:**
**1. Preparing the Salmon:**
* Preheat oven to 400°F (200°C).
* Line a baking sheet with parchment paper.
* Place the salmon fillets on the prepared baking sheet.
**2. Seasoning the Salmon:**
* Drizzle the salmon fillets with olive oil.
* Top each fillet with lemon slices, minced garlic, and dried dill.
* Season with salt and pepper to taste.
**3. Baking the Salmon:**
* Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
**4. Serving:**
* Serve immediately with your favorite sides, such as roasted vegetables, rice, or a salad.
**Mary’s Tip:** You can add other herbs and spices to the salmon, such as rosemary, thyme, or paprika. A squeeze of lemon juice after baking brightens the flavor. For extra flavor, marinate the salmon in the olive oil, lemon juice, garlic, dill, salt, and pepper for at least 30 minutes before baking.
Recipe 9: Mary’s No-Bake Energy Bites
These energy bites are a healthy and delicious snack that’s perfect for on-the-go. They’re packed with protein, fiber, and healthy fats.
**Ingredients:**
* 1 cup rolled oats
* 1/2 cup peanut butter (or other nut butter)
* 1/3 cup honey
* 1/4 cup ground flaxseed
* 1/4 cup chocolate chips (optional)
* 1 teaspoon vanilla extract
**Instructions:**
**1. Combining the Ingredients:**
* In a large bowl, combine the rolled oats, peanut butter, honey, ground flaxseed, chocolate chips (if using), and vanilla extract.
**2. Mixing Well:**
* Stir well until all ingredients are thoroughly combined.
**3. Forming the Bites:**
* Roll the mixture into small balls, about 1 inch in diameter.
**4. Chilling:**
* Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
**5. Serving:**
* Store the energy bites in an airtight container in the refrigerator.
**Mary’s Tip:** You can add other ingredients to the energy bites, such as chopped nuts, dried fruit, or shredded coconut. Experiment with different nut butters and sweeteners to find your favorite combination.
Recipe 10: Mary’s Homemade Lemonade
This homemade lemonade is refreshing, tart, and perfectly sweet. It’s a classic summer beverage that’s easy to make from scratch.
**Ingredients:**
* 1 cup granulated sugar
* 1 cup water (for simple syrup)
* 6 lemons, juiced (about 1 1/2 cups)
* 6 cups cold water
* Lemon slices and mint sprigs for garnish (optional)
**Instructions:**
**1. Making the Simple Syrup:**
* In a small saucepan, combine the sugar and 1 cup of water. Heat over medium heat, stirring constantly until the sugar is completely dissolved.
* Remove from heat and let the simple syrup cool completely.
**2. Juicing the Lemons:**
* Juice the lemons. You should have about 1 1/2 cups of lemon juice.
**3. Combining the Ingredients:**
* In a large pitcher, combine the cooled simple syrup, lemon juice, and 6 cups of cold water. Stir well to combine.
**4. Serving:**
* Serve the lemonade over ice. Garnish with lemon slices and mint sprigs, if desired.
**Mary’s Tip:** Adjust the amount of sugar to your liking. For a more tart lemonade, use less sugar. For a sweeter lemonade, use more sugar. You can also add other fruits, such as strawberries or raspberries, to the lemonade for extra flavor. A few slices of cucumber also adds a refreshing twist.
The Legacy of Mary Andino
Mary Andino’s recipes are more than just a collection of ingredients and instructions; they are a testament to her passion for food, her dedication to sharing her culinary knowledge, and her unwavering belief in the power of cooking to bring people together. By trying these recipes, you’re not just creating delicious meals; you’re participating in a culinary legacy that will continue to inspire generations to come. So, gather your ingredients, put on your apron, and embark on a culinary adventure with Mary Andino as your guide. You’ll discover not only how to create incredible dishes but also the joy and satisfaction that comes from sharing them with loved ones. Bon appétit!