Watkins Organic Adobo Seasoning Description
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USDA Organic
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Non-GMO Project Verified
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Kosher Certified
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Packed in the USA
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History in the Making
A savory, all-purpose blend most often found in Latin dishes, Watkins Organic Adobo Seasoning combines salt, paprika, garlic and onion with lemon and turmeric to elevate any dish. Use in your favorite recipe or keep tableside for added flavor.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 4 tsp. (1.4 g)
Servings per Container: 0
| Amount Per Serving | % Daily Value |
|
| Calories | 2 | |
|
| Carbohydrate | 0 g | 0% |
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| Protein | 0 g | 0% |
|
| Sodium | 330 mg | 14% |
|
| Calcium | 10 mg | 1% |
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| Iron | 1 mg | 1% |
|
Other Ingredients: Sea salt, organic dehydrated garlic, organic dehydrated onion, organic spices (organic spices, organic paprika), organic turmeric, organic lemon peel powder, organic sunflower oil, not more than 2% tricalcium phosphate added to prevent caking.
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full disclaimer.
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Pastelón – Dominican Sweet Plantain Casserole
Pastelón, a Caribbean layered casserole made with sweet plantains, is a dish with many interpretations stemming from individual family traditions. People across the Caribbean take familial pride in the dish and like to say that all pastelón are not created equal – and there
are many delicious variations depending on country of origin. This version is a Dominican-style pastelón based on a family favorite, but with a lean twist. The classic Caribbean flavors of sweet and savory are kept bold, but this evolution incorporates healthier ingredients. Serve it at your next gathering and introduce this cherished tradition to your family.
Pastelón – Dominican Sweet Plantain Casserole
Base
- 8 sweet plantains (peeled and halved (optional: remove core and black seeds))
- 3 tsp. Vitacost Himalayan Pink Salt
- 2 cups water ((approx.))
- 1-½ – 2 Tbsp. Organic Valley Ghee Butter
- 2 eggs (room temperature)
Filling
- 1 lb. ground turkey breast
- 1 medium summer squash or zucchini
- 4 Tbsp. Cento All Purpose Crushed Tomatoes
- 2 tsp. minced garlic
- ½ yellow onion (minced)
- 1 tsp. Vitacost Himalayan Pink Salt
- ½ tsp. Simply Organic Black Pepper
- ½ tsp. Turmeric
- 2 tsp. Italian herb, adobo or sofrito seasoning
- 1 tsp. Bragg Organic Raw Unfiltered Apple Cider Vinegar
- 2 Tbsp. extra virgin olive oil
- ½ tsp. Simply Organic Crushed Red Pepper
Topping
Notes: For a vegan variation, use dairy-free cheese and vegan butter. Substitute turkey with sautéed tomatoes and eggplant or minced sautéed mushrooms with onions.
Base
- In saucepan, cover plantains with water and salt. (Note: Fill with enough water to just cover plantains; do not overfill). Boil for 20 minutes.
- Drain water and let plantains cool slightly.
- In bowl, mash plantains with potato masher.
- Stir in butter and eggs until well combined.
Filling
- Peel and grate squash. Squeeze out water using hands or cheese cloth and set aside.
- Season turkey with salt, pepper, turmeric, garlic, onion, Italian, adobo or sofrito seasoning, vinegar. Add 1 Tbsp. olive oil and mix well. (Note: Do not overmix.)
- In skillet over medium heat, combine turkey and squash and cook 10-15 minutes.
- Add tomatoes, crushed red peppers and 1 Tbsp. olive oil. Set aside.
Layered assembly
- Preheat oven to 400 degrees F.
- Grease 8x8-inch glass casserole dish with butter.
- In dish, spread half of plantain mixture. Top with turkey mixture, then sprinkle on half of mozzarella cheese.
- Top with remaining plantain mixture, then additional mozzarella cheese.
- Bake 30 minutes.
- Let cool slightly before serving.
Get the ingredients you need from Vitacost!
Watkins Organic Adobo Seasoning -- 4.1 oz
