Guiso de Maiz

Guiso basically translates into Stew. This typical "Corn Stew" Guiso de Maiz is a traditional Cuban dish I grew up eating. It is one of my favorites. I grew up loving corn and butternut squash. I join the two in this dish and they make a beautiful marriage together. Its a total comfort food. Normally I would cook it in the Fall, but got corn laying around, good way to use it up, very filling and can feed up quite a bit. We serve it with white rice or you may eat it alone. I might add, sweet fried plantains never hurt to accompany this savory yet subtly corn sweet dish. Give it a try.

Guiso de Maiz

1 lb of cubed up Ham
Olive Oil
1 White Onion, chopped
6 Garlic Cloves, minced
1 Green Bell Pepper, chopped
4 Goya Chorizo, sliced
6 oz. Cooking Wine
1/4 tsp. Black Pepper
2 Goya Azafran packets
1 small can of tomato sauce
3 cups Water
4 medium Yukon Gold Potatoes, diced
1 Butternut Squash, cubed
2 cups, fresh cut off the cob corn kernals (you may use frozen)
3 cobs of corn cut split each into 4 mini cobs
2 bay leaves


1. Put enough oil to coat deep pot. Heat up and add the ham, onion, garlic and peppers. Saute for a couple minutes. Add the tomato sauce, chorizo, black pepper, goya seasoning packet, bay leaves, cooking wine, water and potatoes.

2. When potatoes start to become soft add all the corn and squash. Let it cook on low for another 20-30. Serve with rice or eat with a spoon. I'm sure just some good crusty bread would be good with this to dip in. Add some heat to it. Almost put some red pepper flakes, but decided to go traditional.

All I have to say about Cuban food...once you go Cuban..you can't go back. It will open your taste buds to a whole new world of flavors. This was very flavorful and didn't even need salt. The ham has salt in it and cooking wine also. YUMMO!!! Esta bien..as some would say. :)

Butternut Squash Raviolis

This is an idea that I got from eating a version from the frozen Lean Cuisine entrees that I am delighted to say I no longer eat! They say lean, but pack on the sodium! These are low in sodium, low in fat, packed with flavor and feel like smooth and silky pillow bundles.

Butternut Squash Raviolis

2 cups of mashed Butternut Squash ( Easier to use the frozen chunks)
8 oz of Cream Cheese
1/3 cup Grated Parmesan Cheese
1 Tbsp. Chopped Thyme
2 tsp. Minced Garlic
Cracked Black Pepper
Salt
Wonton Wrappers

1. Mash the squash and add the softened cream cheese. Mix will and add the remainder of ingredients. Thoroughly fold in and season to taste.

2. Bring a large pot of water to boil. Put about 1 tsp or 1 1/2 tsp of filling in center of wonton wrappers. Moisten edge and fold over like a triangle and seal edges. Press down and make sure there are no air pockets. Set a side.

3. Add a few at a time to the boiling water. Boil for about 3minutes. Put on plate that has a bit of sauce of choice on it so it don't stick or you can put little olive oil.

These are a little messy to assemble and stick together once out of boiling water. I would toss with a sauce or perhaps a light pesto right away and enjoy. I had made a light sauce out of seasoned chicken stock, like a thin gravy and topped with Parmesan cheese.