How to Prepare Kaldereta

Ingredients

• 1 kilo gluten cut into pieces (pre-cooked in soy sauce broth)

• 1/4 cup oil

• 5 segments garlic, crushed

• 6 potatoes, quartered

• 1 large onion

• Slice of hard-cooked eggs

• 6 tomatoes, sliced

• Paprika, salt to taste

• 1 cup cooked peas (guisantes)

• Sliced pimientos

• Bread crumb mixture

Procedure

• Heat oil and brown garlic. Remove garlic and saute onion and tomatoes, then add gluten and seasonings.

• When partly done, transfer into a deeper pan, then add gluten stock to cover the mixture.

• Add potatoes and continue cooking.

• When potatoes are tender, add bread crumb mixture, pimientos and peas.

• Serve hot and garnish top with slices of hard cooked eggs.

Bread crumb mixture

• 1/2 cup fine toasted bread crumbs

• 2 tablespoons lemon juice

• 1 cup gluten stock

• Sugar and a little bit salt to taste

• Mix well.

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Ground Gluten Lumpia

Ingredients

• 1/2 cup ground gluten

• 1 onion, sliced

• 1 medium-sized tomato

• 1 small box raisins

• 2 potatoes, finely cubed

• 2 cloves garlic, crushed

• 20 lumpia wrappers

• 1/2 cup oil

• Salt

Procedure

• Heat oil in frying pan and saute the garlic, onion and tomato.

• Add potatoes and ground gluten and cook till done.

• Add raisins and season to taste.

• Transfer to shallow plate and cool.

• Drop 1 tablespoon mixture on each lumpia wrapper; fold and fry in hot oil.

• Serve with sauce. 

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Suggested Seasonings for Vegetables

Asparagus: lemon juice, chives, thyme, tarragon
Beans, dried: bay leaf, garlic, marjoram, onion, oregano
Beans, green: basil, dill seed, thyme, onion, tarragon
Beets: lemon juice or lemon peel
Broccoli: lemon juice, dill, oregano
Cabbage: creole, cabbage with tomatoes, green pepper, garlic, and onion
Carrots: parsley mint, dill weed, lemon peel, sesame seeds
Cauliflower: Italian seasonings, paprika, sesame seeds
Celery: stir-fry with low-salt soy sauce, sesame seeds and tomatoes
Corn: bell pepper, pimiento, tomatoes, chives
Okra: try boiling for a crisp texture
Peas: fresh mushrooms, pearl onions, water chestnuts
Potatoes: parsley, chopped green pepper, onion, chives
Spinach: lemon juice, rosemary
Squash: bake with chopped apple and lemon juice
Tomatoes: sprinkle with curry powder; broil with mushrooms, green pepper, and onion

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Gluten Picadillo

Ingredients

• 2 tablespoons shortening

• 2 segments garlic, crushed

• 2/3 cup finely chopped tomatoes

• 1/2 small onion, sliced

• 2 1/2 cups water

• 3 cups ground gluten

• 3 small potatoes, cut in long strips

• 1/2 cup atsuwete (annato) water

• 1 1/2 teaspoon salt

Procedure

• Saute garlic, onions and tomatoes. Press tomatoes with the back of the spoon.

• Add atsuwete water and let boil till the atsuwete odor is gone.

• Add the gluten, potatoes and water, cover and let boil.

• Season with salt. Makes 6 to 8 servings.

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Gluten Pot Pie

Ingredients

• 1/2 cup chopped onion

• 1 1/4 cups butter

• 1 1/4 cups flour

• 6 cups gluten broth

• 2 kilos cooked gluten, diced

• 2 cups diced potatoes

• 25 biscuits - uncooked dropped biscuit topping

• 2 cups diced carrots

• 2 cups diced celery

• 2 cups cooked or canned peas

• 1 tablespoon salt

• 10 cups undiluted evaporated milk

Procedure

• Saute onions lightly in butter in heavy skillet over low heat.

• Add flour, stir until smooth.

• Slowly add gluten broth and stir until thickened.

• Stir in remaining ingredients and continue to heat until thoroughly blended.

• Place in individual casseroles or large pans.

• Drop biscuits from spoon to casserole, leaving space between biscuits.

• Bake for 20 minutes at 425ºF. Makes 25 servings.

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Corn Chowder

Ingredients:

• 2 tablespoons oil or margarine
• 1 large onion, chopped
• 2 cups water
• 2 potatoes, chopped
• 2 large stalks celery and leaves, chopped
• 1 1/2 teaspoons salt
• 2 can creamed corn
• 2 cups evaporated milk

Procedure:

• Heat oil and cook onion till transparent, in large kettle.

• Add next 4 ingredients, cook until potatoes are done.

• Add corn and milk, heat slowly till very hot, stirring often.

• Serve with chopped parsley sprinkled on top.

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Green Pea Soup

 Ingredients:

• 2 cups shelled peas

• 4 cups water

• 1 small onion, minced

• 2 small potatoes, peeled and sliced thin

• 1 tablespoon butter or margarine

• 1 egg yolk

• Salt

Procedure:

• Boil the peas until they are tender. Drain and save the water, about 4 cups.

• Press the peas through a fine sieve, discarding the skins.

• Brown the onion in the butter.

• In a saucepan put the cooking water, peas, onion, butter and sliced potatoes.

• Season with salt. Bring to a boil and simmer until the potatoes are dissolved or mashed.

• Stir in the well-beaten egg yolk.

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