Category: Recipes

Posted on by

Spring has Sprung

The sun peeks out from behind the clouds and I can’t help but get in the spirit of celebration of a new season. It’s time to set aside the stew pot and rev up the salad spinner. I don’t know if this happens for everyone at the turn of each season, but every fall I am excited to pull on my jeans and sweater and start making soups for dinner. Now it is March and I am ready for dresses, T-shirts and salads!

As earth leans towards our shining star, days become longer and brighter, our brain tunes in and our bodies get perfectly in sync with the natural environment we live in. It stops producing so much melatonin (guilty of promoting sleep) to enjoy that extra time in the sun; it has plans for us.

People smile a lot more—serotonin working—and Facebook and Instagram get loaded with tons of beautiful natural scenery from around the world. Our adventurer side is ready to rid of winter. The more serotonin our brain orders into the system, the more social we become. We are more eager to go out and make new friends or meet someone special.

As it’s warmer, we feel better outside breathing fresh air and taking in the amazing show of blossoming nature. We dust the grill off and invite the neighbors for casual weekday BBQs as excitement builds in anticipation for the new seasonal produce to show up on our dinner tables.

I love living in an area of the country where you can fully experience each and every season, and just when you are about to get tired of it, newness comes with the next season. So, let’s embrace it, invite friends over for dinner, try a new recipe and eat dinner “al fresco”!

Last spring, I tried featured salad (recipe below), Spanish Red Onion and Oranges, for the first time. The unexpected combination of flavors is amazing: tart oranges, spicy onions, bold olives, crunchy walnuts and sweet raisins make this salad a show stopper. This colorful and refreshing orange salad, made by my sweet friend from www.thefarmchicks.com, was one of the biggest hits at one of our Spanish themed dinners, with nearly all the dinner guests asking for the recipe!

Spanish Red Onion and Orange Salad

 

Ingredients

•           4 ripe medium oranges, peeled

•           1 small red onion, sliced

•           2 tablespoons sherry vinegar

•           6 tablespoons extra-virgin olive oil

•           1/2 teaspoon mild smoked paprika

•           Sea salt and black pepper to taste

•           3 tablespoons golden raisins, soaked in hot water for 20 minutes, then drained

•           15 to 20 black olives, pitted

•           2 tablespoons chopped toasted walnuts

•           2 tablespoons blanched almonds

•           Fresh parsley and mint, chopped

 

Directions

1. Remove pith from oranges and slice into 1/4-inch rounds. Arrange on a serving platter and scatter sliced red onion on top.
2. In a small bowl, whisk together the vinegar, olive oil, paprika, salt, and pepper. Spoon over the onion and oranges.
3. Sprinkle with raisins, olives, chopped walnuts, and almonds. Garnish with parsley and mint. Serve chilled.

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

Posted on by

Kale Salad With Carrot Ribbons, Kumquats & Sesame Vinaigrette

These little citrus fruits are to be eaten skin and all. They are like reverse oranges—the peel is sweet, and the center is sour. When you eat them together, you get a unique sweet and sour flavor. The seeds are small, so either swallow them whole or take them out first.

Ingredients for the Vinaigrette:

1 tablespoon tahini

2 tablespoon rice vinegar (or champagne, red wine, or white wine vinegar)

1 tablespoon  Tamari soy sauce

2 tablespoons toasted sesame oil

2 tablespoons freshly squeezed orange juice

1/8 teaspoon sea salt, or to taste

 

Ingredients for the Salad:

3 medium carrots (or regular carrots) – peeled

1 bunch kale – rinsed and spun dry

½ cup kumquats – halved lengthwise, seeds flicked out, and the remainder thinly sliced into rounds (or 1 orange, peeled to the flesh, halved and cut crosswise in 1/4″ slices)

1 tablespoon black sesame seeds (or regular sesame seeds) – lightly toasted

 

Directions:

Step 1:

To make the vinaigrette – Place all the ingredients in the bowl of a small food processor and process until well blended, about 30 seconds. Add any salt/additional seasoning as desired. Set aside.

Step 2:

Slice the carrots lengthwise with a vegetable hand peeler to form ribbons. Set aside. Chop kale, discarding tough stems. Place the kale in a large bowl. Using a massaging motion, rub the kale leaves together to break up and soften the kale. Drizzle kale with two thirds of the vinaigrette. Toss until well coated. Divide the kale amongst four plates or salad bowls. Dot with the kumquats. Top each salad with a small mound of the carrot ribbons. Drizzle with the balance of the vinaigrette and sprinkle with the sesame seeds. Serve immediately.

Recipe inspiration from http://www.huffingtonpost.com/viviane-bauquet-farre/baby-kale-salad-with-purp_b_3998193.html

Posted on by

Health Tips From Ashley

Here we are in March, where days of sun give hope for spring and colorful crocuses push through the stiff dirt in protest of those long dark winter days. It’s also the month where we’re focusing on health.

Children Playing

I was asked to talk to you all about my tips for how I stay healthy and to be perfectly honest, at first I laughed. Me, talk about health?! I ate ice cream last night and have a roll of cookie dough lounging in the the fridge because you never know when the urge might strike. And then I started thinking a little deeper, beyond my sugar cravings, and realized that I do have a lot to say on the subject.

First of all, I have no rules. There was a time when I put a lot of limits on the way I eat. You know what happened? All I could think about was food. All day long I would sit, hungry, dreaming about the food I told myself was off limits. I’m terrible with rules. Give me a rule and I’ll obsess over it. I thought about food day and night and yet never felt satisfied. I limited myself so much that it became my obsession. When I broke a rule I felt terribly guilty and shameful. These rules took the joy out of food and nearly made it my enemy.

With a diet of no rules, however, I can think more clearly about eating that cookie. Do I really want it? Today, maybe yes. But I don’t sit around dreaming of the cookies I can’t have, so I don’t crave them nearly as much. When I do enjoy them, I savor it—feeling good about its sweetness. I don’t fret over the calories. I enjoy the moment and move on.

I also listen to my body. I know that I feel much better when I eat meals laden with fresh produce. There’s no denying it. I feel strong, alert, energetic and healthy. I like that feeling. So when I’m not feeling those things, I take it as a sign that I need more vegetables and good food. Those are the times when I pack the blender with fresh spinach and toss in an apple, carrot and lemon juice.

When you listen to your body you are also aware when it says, “I’m done.” There’s no need to keep eating when I’m full. Again, when there are no rules it’s much easier to avoid overeating because you have no reason for an unhealthy binge. You’re free to stop and look forward to the next meal when you’ll feel hungry again.

I practice radical moderation. What’s so radical about it? Sometimes even my moderation needs moderation. I’m a firm believer in Julia Child’s great quote, “Everything in moderation, including moderation.” There are vacations, birthday parties and holidays which make healthy eating difficult. Enjoy the party then the next day recover with salad. I’m not talking about plainly dressed greens here. Even salads can be fun (see recipe above).

Just like everything else in life, it’s all about the little decisions. Do I really need to find the closest parking spot? Why don’t I take a few moments to walk around the block? Is that second latte the best idea? One cookie really is enough, mostly. These little decisions add up to big changes over the course of a few months, years and a lifetime. It’s not about big, radical changes that fall by the wayside before dinner is ready. It’s about a lifetime of little decisions that value yourself, your health and the health of your family.

One last thing before you go make the salad. People often ask how I teach my kids about health. I live a life following the advice I just gave you. My kids are watching. They see me choosing to walk to the store rather than drive, they see me happily enjoying a produce-packed smoothie and a colorful salad for dinner. They also see me enjoying a bowl of ice cream. I want my kids to see food for the gift it is. Not a burden or a set of rules that need to be governed. My desire is for them to respect food and to love their bodies well. I teach them by doing the same for myself.

Ashley Rodriguez

Food Blogger

www.notwithoutsalt.com

 

SALAD OF CARA CARA ORANGES, AVOCADO AND FETA

Adapted from The A.O.C. Cookbook             Serves 4

 

Ingredients for the Salad:
2 Cara Cara Oranges, peeled and segmented
1 head Romaine washed and cut into thin ribbons
2 heads of Endive (optional) cut into thin ribbons
1 ripe avocado
1 cup crumbled Feta
1 cup chopped cilantro
1 tablespoon toasted sesame seeds (optional)

 

Ingredients for the Dressing:
1 large, ripe Haas avocado
Zest and juice from 1 lime
1/4 cup water
1/3 cup olive oil
Pinch chile flake
Salt

 

Directions for the Dressing:
Combine the avocado, lime zest and juice and water in a blender or food processor. Process until completely smooth.

Pour in the olive oil and pulse just to combine as you don’t want to bruise the olive oil or it will taste bitter.

Add a pinch of salt and chile flake. Taste and adjust seasoning.

Combine the clean greens in a bowl and toss with enough dressing to coat. You will have leftover dressing. I like to give the greens a pinch of salt too. Seems strange, but I assure you even lettuce perks up with a bit of seasoning.

Add the orange segments, avocado, cilantro and feta. Finish with the sesame seeds, if using.

Serve immediately.

Well covered, extra dressing will keep in the fridge for a few days.

Posted on by

Garnett Yam Chips

Garnett Yam Chips

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 yams
  • 2 Tbsp olive oil
  • 1/4 tsp sea salt

Method
 

  1. Preheat oven to 250 degrees and place oven rack in the center of the oven.
  2. Rinse and dry your yams and slice them as uniformly thin as possible. If you have a mandolin, use it.
  3. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on parchment paper and gently transfer the sheets directly onto the oven racks.
  4. Bake for about 2 hours, flipping chips after one hour to ensure even cooking.
  5. Remove once crisp and golden brown. Let them rest for 10-15 minutes to crisp up. Serve immediately.

Notes

Adapted from: http://minimalistbaker.com/baked-sweet-potato-chips/

Tried this recipe?

Let us know how it was!
Posted on by

When in doubt, make a frittata!

peruvianchick_frittataLike the traditional Spanish Omelet, the frittata is a thick, hearty omelet filled with vegetables, cheeses, meats or even pastas.

While an omelet is a thing of fragile beauty, dependent upon the perfect technique and immediate eating, the frittata is more accommodating. Cut a couple of slices, serve with salad, beans or grains and voila! Dinner is ready.

The options are endless. I tend to be partial towards the traditional “Spanish Tortilla”. The potatoes, are cut into thin slices and then fried in olive oil together with sliced onions until they are soft, but not brown. The potatoes and onions are mixed with raw beaten and salted eggs. This mixture is returned to the pan and slowly fried. Then, instead of flipping the frittata, place it under a hot broiler to set and brown the top.

The key to getting it right is letting it cook slowly on top of the stove until there is just a shallow puddle of raw egg left on top, and then sticking it under the broiler for just a few minutes.

Of course, eggs are just the beginning; the most distinctive aspect of the Italian frittata compared to similar preparations, is the creative and imaginative use of all kinds of ingredients.

Other ingredients, like green or red peppers, chorizo, shrimp or different vegetables, may also be added. Once you have grasped the basics, frittatas are really easy to improvise. For a 10-inch skillet, you will need about 6 eggs and 1.5 cups of cooked filling. I personally love the flavor that the layer of onions add, so at least ½ an onion makes it’s way into my frittata filling every time. And as always, cheese can be added at your whim.

I have compiled a few ideas for ingredient choices but this is just the beginning, after all the Frittata is an egg dish with endless possibilities.

Herbs and spices whisked into eggs: Rosemary, Parsley, Thyme, Cilantro, Dill, Fennel, Basil, Oregano.
Vegetables (added in raw): Tomatoes, Peas, Green Onions.
Vegetables (cooked in skillet or roasted): Onions, Garlic, Peppers, Sweet Potatoes, Beets, Winter Squash, Broccoli, Cauliflower, Potatoes, Brussels Sprouts, Mushrooms, Zucchini, Asparagus, Eggplant, Greens (Spinach, Swiss Chard, Kale, Arugula)
Cheeses: Mozzarella, Cheddar, Parmesan, Gouda, Blue, Feta.
Meats: Cooked Bacon, Salami, Prosciutto, Ham, Chorizo, Roasted Chicken, Shrimp.

Enjoy!

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

Tortilla Española (Spanish Omelet)

INGREDIENTS
1/2 cup Spanish olive oil
6 medium potatoes, peeled and thinly sliced
1 medium onion, peeled, halved, and thinly sliced
6 eggs
Salt

DIRECTIONS
1. Preheat oven to 400 degrees. Heat oil over medium-high heat in a 10″ sauté pan. Add potatoes and onions and cook, lifting and turning, until potatoes are soft but not brown.
2. Beat eggs in a large bowl until pale yellow. Transfer sautéed potatoes and onions with a slotted spoon to beaten eggs. Reserve oil.
3. Heat 1 tbsp. of reserved oil in the same pan over medium heat. Add egg and potato mixture, spreading potatoes evenly in the pan. Cook uncovered until the bottom is lightly browned, about 3 minutes.
4. Bake until set, about 5-7 minutes. Invert, or serve from pan and enjoy!

Posted on by

A twist to traditional French Fries: Baked Garlic-Cilantro Fries

A twist to traditional French Fries: Baked Garlic-Cilantro Fries

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 5-6 Russet potatoes cut into thin fries
  • 2 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 3/4 tsp sea salt
  • pepper
  • 1/4 c. loosely packed cilantro leaves finely chopped

Method
 

  1. Preheat the oven to 425 degrees. Cut the potatoes into fries and place in a bowl of cold water to soak for a few minutes. Drain the water and dry the fries with paper towel. Once dry, toss the fries with the olive oil, garlic powder, salt and pepper. Lay on a baking sheet in a single layer. Bake for 20-25 minutes depending on your oven and how crispy you like your fries. Halfway through the cooking time, flip the fries. Once done, toss fries with cilantro in a bowl.

Notes

Enjoy!
Adapted from http://www.thetalkingkitchen.com/baked-garlic-cilantro-fries/

Tried this recipe?

Let us know how it was!
Posted on by

Tangelo Sorbet

Winter blues? The silver lining surrounding this seasonal funk comes from the bright balls of fire that are winter citrus.

Tangelo Sorbet

Print Recipe
Ingredients Method

Ingredients
  

  • 3 cups strained tangelo juice from about 10 tangelos
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Method
 

  1. Stir together tangelo juice, sugar, and lemon juice until sugar is dissolved. Pour into an airtight container and chill for at least four hours, until very cold. When ready to churn, pour mixture into ice cream machine. Stir to combine. Churn until firm and nearly frozen, about 30 minutes. Remove from bowl and freeze for at least one additional hour before serving.

Tried this recipe?

Let us know how it was!
Posted on by

Roasted Cajun Spiced Cauliflower

3319a0bc798a61c6b313c629e95a2683INGREDIENTS:

1 heads of cauliflower washed and cut to bite size pieces.
2 tbsp of Nutiva coconut oil or butter
Sea salt
Coarse ground black pepper
Cajun seasoning
Garlic powder

PREPARATION:
Place bite size pieces of cauliflower into large bowl. Pour melted coconut oil  (or butter) over cauliflower, coating as evenly as possible. Transfer cauliflower from bowl into a cookie sheet. Sprinkle garlic powder, salt, pepper, and cajun seasonings evenly over cauliflower. Place in oven and bake for 25 minutes at 375. Leave in a few extra minutes if they seem a little firm or haven’t browned much.

Image and recipe adapted from https://www.facebook.com/ThePrimalHippie

Posted on by

Sunshine in Winter

Sunshine in winterMy excitement about a real life lemon tree rivaled that of a child’s in a candy store. The branches hung deep and heavy on the tree outside my parent’s new condo in southern California. For the five days we were there, I plucked enough lemons to make my mouth pucker for the rest of the year. When I had my fill of lemons, I wandered around to the other side of the house to gather grapefruit. Simply sliced down the middle, breakfast was ready.

While I don’t have the luxury of wandering out into the sunshine with the vivid green grass tickling my bare toes as I fill my arms with fresh citrus, I can fill my grocery cart with the vibrant and healthful fruit. Each refreshing bite is a welcome respite from the gray and cold of these months, and as an added bonus, their health benefits help to wage war against the rampant sickness that is inevitable these days.

I’m particularly fond of Cara Cara oranges as of late. Their pinkish orange flesh is reminiscent of grapefruit, but their taste is sweeter and softly tropical. Perhaps the sun can be tasted more clearly in a Cara Cara because it is believed that somehow the Washington navel crossed with the Brazillian Bahia navel. Subtle tastes of cherry, rose petal and cranberry is enough to brighten a dreary day and make a salad of avocado and feta quite special.

Ruffly and crisp greens, whatever you have on hand, mix with a dressing made of avocado, a bit of olive oil, lime juice and water. There’s some salt and a bit of chile flake too. More avocado—this time cut into rough chunks—and segments of Cara Cara orange and salty feta are all tossed in. I happened to have some toasted sesame seeds that I added for a bit of crunch and depth. Cilantro, too, adds a nice fragrant flavor, but I forgot to add it the first time I made this salad and was still very pleased. Roasted chicken or seared steak makes it a hearty meal; otherwise, it makes for a lovely lunch that tastes of the sun.

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com

 

SALAD OF CARA CARA ORANGES, AVOCADO & FETA
Serves 4

For the Salad:
2 Cara Cara oranges, peeled and segmented
1 head Romaine, washed and cut into thin ribbons
2 heads of endive (optional), cut into thin ribbons
1 ripe avocado
1 cup crumbled Feta
1 cup chopped cilantro
1 tablespoon toasted sesame seeds (optional)

For the Dressing:
1 large, ripe Haas avocado
Zest and juice from 1 lime
1/4 cup water
1/3 cup olive oil
Pinch chile flake
Salt

Combine the avocado, lime zest and juice and water in a blender or food processor. Process until completely smooth. Pour in the olive oil and pulse just to combine as you don’t want to bruise the olive oil or it will taste bitter.  Add a pinch of salt and chile flake. Taste and adjust seasoning. Combine the clean greens in a bowl and toss with enough dressing to coat. You will have leftover dressing.  I like to give the greens a pinch of salt too. Seems strange, but I assure you, even lettuce perks up with a bit of seasoning.

Add the orange segments, avocado, cilantro and feta. Finish with the sesame seeds, if using.
Serve immediately.
Well covered, extra dressing will keep in the fridge for a few days.

Posted on by

Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

Print Recipe
Ingredients Method

Ingredients
  

  • 1 onion roughly chopped
  • 1 red bell pepper chopped
  • 1/2 cup sliced fresh mushrooms
  • 1 medium sweet potato cut into 1/2-inch pieces
  • 1 small head broccoli roughly chopped
  • 1 small head cauliflower roughly chopped
  • 2 teaspoons olive oil
  • 1 can 15 ounces black beans, rinsed and drained
  • 3/4 cup frozen corn thawed
  • 6-8 whole wheat tortillas 8 inches, warmed
  • 1.5 cups enchilada sauce
  • 3/4 cup shredded reduced-fat Mexican cheese blend

Method
 

  1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  2. In a large bowl, toss together the red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet.
  3. Bake for 25 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
  4. Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, corn, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
  5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.

Tried this recipe?

Let us know how it was!
Posted on by

Peruvian Christmas Rice

Peruvian Christmas Rice

Print Recipe
Ingredients Method

Ingredients
  

  • ¼ cup olive oil
  • 6 thin slices of bacon or ham chopped
  • 1 onion chopped
  • ½ cup raisins
  • 3 cloves garlic peeled and crushed
  • 3 cups rice*
  • 3 ½ cups hot water
  • ½ cup toasted chopped almonds

Method
 

  1. Heat oil in a large pot and add the chopped bacon and onion. Cook until onion is translucent and the bacon begins to brown. Then add garlic and raisins and cook for 1 additional minute.
  2. Add rice and stir well. (If cooking the rice in a rice cooker, cook the rice with water separately and follow all others steps.) Season with salt and pepper; pour the hot water and mix. Reduce heat, cover and simmer until rice is cooked and dry. Mix well with a fork.
  3. To serve, pour into a round mold, then turn upside down on a platter for the final presentation. Garnish with toasted almonds.
  4. To add rice to your next order please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_77

Tried this recipe?

Let us know how it was!
Posted on by

December ~ A month to celebrate traditions!

cookiesThere’s no other month like the month of December: kids are excited for what’s to come, families get together, meals are shared and we celebrate the most important birthday of them all.

In Peru, where I grew up, the Nativity set sits with an empty manger until the 24th at midnight, when the youngest in the family has the big responsibility of placing the precious Christ Child figurine in place, completing the Nativity scene. Immediately after this, families pray together, fireworks go off and celebratory hugs and cheers go all the way around as everyone makes their way to the dinner table. It is traditions like these that make December my favorite month of the year.

The planning for the Christmas meal starts weeks in advance. If you have more than one family getting together, then the meal is potluck-style, with assignments as to who is bringing what. The actual preparation starts a few days before Christmas.

When I was younger, most ovens in Peru did not fit a large turkey or meat of choice for Christmas, so the local bakery would “rent” a space in their oven and bake your turkey. Usually ready right about 10:00 p.m., turkeys would start “walking” out the bakery door as their rightful owners carried them proudly back home.

Other holiday meal signatures always make their way to the table: applesauce, Christmas rice, fresh fruit, some sort of potatoes (I prefer them scalloped) and a healthy salad. For dessert, hot chocolate and panetón (a festive sweet bread), if you have room for it.

I love learning about other people’s traditions, what they do and what they eat. Since moving to the U.S., I continue to learn more traditions and dishes that I simply love: real Christmas trees, kids leaving cookies and milk for Santa and candied yams, to name a few!

Every so often, I am tempted to change things around here and there, but something needs to be said about family traditions. They provide a source of identity and strengthen the family bond. No matter where you are, you can pass on cultural heritage and connect the generations. Think about your Christmas table—how many of those dishes did you grow up around?

May your December be filled with celebration, friends and family time, good food and joyous traditions! As per myself, I will share with you my Peruvian Christmas Rice, hopefully it will become a staple at your Christmas table.

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

PERUVIAN CHRISTMAS RICE

arroz_con_pasasINGREDIENTS:

¼ cup olive oil
6 thin slices of bacon or ham, chopped
1 onion, chopped
½ cup raisins
3 cloves garlic, peeled and crushed
3 cups rice*
3 ½ cups hot water
½ cup toasted chopped almonds

DIRECTIONS:

1. Heat oil in a large pot and add the chopped bacon and onion. Cook until onion is translucent and the bacon begins to brown. Then add garlic and raisins and cook for 1 additional minute.

2. Add rice and stir well. (If cooking the rice in a rice cooker, cook the rice with water separately and follow all others steps.) Season with salt and pepper; pour the hot water and mix. Reduce heat, cover and simmer until rice is cooked and dry. Mix well with a fork.

3. To serve, pour into a round mold, then turn upside down on a platter for the final presentation. Garnish with toasted almonds.

To add rice to your next order please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_77

Posted on by

Potatoe, potato.

yukongoldpotatoRSo you have purchased a box of yummy potatoes like we did and you are looking for ways to preserve and serve the harvest here are a couple of things you can do:
 
~ You can use the potato peels for mulch/fertilizer.
 
~ My chickens like to munch on them as well.
 
~ Make potato pancakes and store them in the freezer for a handy meal, or side dish.
 
~ You can also make crispy potato peels.
 
Potato pancakes
Peel 4 potatoes, you can then shred them in a food processor or by hand. Slice 4 green onions and put in a bowl with the shredded potatoes. Sprinkle in some salt (or no-salt seasoning I like the big container from Costco) and pepper. Add 2 T. flour, and one egg (beaten) into the bowl. Mix well. Preheat a skillet to 350, spray the skillet with olive oil add mounds of mix and then flatten with a spatula. Cook till both sides are nice and brown, let cool quickly and add to a freezer bag and pop in the freezer. You will have a quick tasty meal just waiting for you.
 
Crispy Potato Peels
Put the peelings in a bowl; season with seasoned salt, pepper, and a little Ranch dressing; and toss. Bake, on a cookie sheet at 400 degrees F for about 20 minutes or until they are crispy.
 
By KFF customer Rachel Hendrix

Posted on by

Banana Nut Soft Serve Ice Cream

Banana Nut Soft Serve Ice Cream

Banana Nut Soft Serve Ice Cream

Print Recipe
Ingredients Method

Ingredients
  

  • 1 frozen banana
  • 1 full tablespoon of almond butter
  • 3 dates
  • 1/2 cup nut milk

Method
 

  1. Place all ingredients in blender and serve immediately.
  2. Recipe and image by Peruvian Chick, Peruvian Food Ambassador. peruvianchick.com

Tried this recipe?

Let us know how it was!
Posted on by

Cool Weather and Hot Soup Week

photo (15)As the weather becomes cooler and the leaves start to change, I can’t help but feel excited about this time of year. I had never experienced a true fall season until I moved to the beautiful northwest eight years ago and, oh my, it is a gift to see nature prepare itself for the cold months that lie ahead. This past summer, we spent our time with family and friends playing outdoors, having al-fresco dinners, grilling and enjoying fresh salads. These past few weeks, however, have brought some crisp weather and a bit cooler evenings, which I have welcomed with the occasional hot soup or stew.

Sometimes there’s nothing more soothing than a good bowl of soup. I find soup to be the best way to get warm after being in the cold and an excellent way to cut down your cooking time if you are in a rush. There are recipes for all palettes, plus soups satisfy the appetite and warm the soul. It’s been so fun to introduce the different soups I grew up with to my soup-loving husband, especially since growing up I did not like soup! Now, I can’t have enough of it! Peruvian Minestrone, Seafood Chowder, Bisques, Chicken and Rice Soup and my go-to soup “My Dad’s Better Than Wonton Soup,” to mention a few. 

Growing up, my Dad would make his own version of wonton soup whenever mom would be out of town. It was his turn to be in the kitchen. To this day, he makes this soup every time I come home and I look forward to it. He’s never spent much time in the kitchen, but he has two specialties: Peruvian Garlic Rice and “Dad’s Better Than Wonton Soup.” Every time he makes it, after the first sip and with a smile on his face, he will jokingly say, “You won’t even find a soup like this at the restaurant around the corner.” 

I am always amazed at how food can evoke so many different feelings, bring back comforting memories and feed the soul. It doesn’t matter how simple or complicated the recipe is, how many ingredients you use, or how pretty it looks, that special dish you make for your family is doing more than feeding them dinner. When your kids leap over the stairs so they can get the first seat at the table, fight over the last piece of something or even lick the plate, memories are being created that will forever stay in their hearts and minds. 

For me, it is this soup. It’s light and filling at the same time, full of flavor and delicate. I have applied my own twists to it, but I was taught to always give credit where credit is due, so in this circumstance I hope you enjoy “My Dad’s Better Than Wonton Soup.” 

What is your special dish?

Sara Balcazar-Greene (aka. Peruvian Chick)
Peruvian Food Ambassador
peruvianchick.com
instagram.com/peruvianchick
facebook.com/theperuvianchick

 

My Dad’s Better Than Wonton Soup.

INGREDIENTS:

12 cups of water and 3 cubes of vegetable bouillon (or you can replace for 6 cups of water + 6 cups of vegetable broth)
3 thumb size-pieces of ginger, peeled
8 tablespoons of soy sauce
4 tablespoons of sesame oil (I use Trader Joe’s Toasted Sesame Oil)
1 lb of fresh white mushrooms, sliced or 1 lb of chicken breast washed and thinly cut into slices
1 bunch of green onions, green part finely chopped
1 pack on Vermicelli rice noodles (Beans thread style)
6 organic eggs (soft boiled)
Garlic-Chili Sauce (optional)

PREPARATION:

Boil the water with the three pieces of ginger and bouillon. If using chicken, add chicken now. Boil for about 7 minutes. Add the soy sauce and sesame oil. Add the rice noodles and boil for 4 more minutes. Add mushrooms and green onions. Turn off the burner and let it sit for a few minutes.

Separately boil the eggs to a soft boil. Exactly 6 minutes once the water starts boiling. Cool down with cold water and peel. Learn how to peel soft boiled eggs here.

Serve with half a boiled egg and garlic-chili sauce.

Posted on by

Homemade Pumpkin Puree

photo (11)Make homemade Sugar Pie Pumpkin Puree in 5 easy steps!

1. Depending on the size, select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center.

2. Place all the seeds into a bowl (you can roast them later and make pepitas). 

3. Place pumpkin pieces on a baking sheet and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. 

4. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. 

5. Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.

Posted on by

Kale – Nutritious and Hip

kale_tostada
Photography by Ashley Rodriguez
I’m not sure when kale became so hip. Perhaps it was when people realized you can toss the leaves in olive oil and salt and turn kale into a crispy, nutritious and satisfying snack or when they realized just how good it is for you or that it’s so much more than the frilly leaves that decorate salad bars. I’m not sure when or how, but I am glad kale is “in” right now.

When shopping for kale, I often bypass anything that isn’t Dinosaur or Lacinato. This variety—a very dark, almost black-green with a tender leaf with gentle ripples that run throughout—is mild in flavor and texture. In the winter, when the produce aisles are nearly bare, kale abounds. It’s then that it becomes an almost daily staple in our house in the form of juice, a warm side dish or fresh salad. When vitamin D is lacking it is nice knowing that we are flooding our bodies with all the good stuff in kale that lowers cholesterol and reduces the likelyhood of 5 different types of cancer. 

After many meals of sautéed kale, kale floating in soup or suspended among pasta noodles, I want something bright and fresh. The recipe I’m sharing today is that solution—Jalapeno & Lime Kale Tostada. After a lazy soak in lime juice and spice, the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year. It’s like a kale ceviche, as the acid in the lime tenderizes the leaves and almost cooks them as they sit in the juice for a while. 

To prepare kale for cooking, grab the thick stem with one hand and then gently run your other hand down the stem to the tip of the leaf. Whatever pulls off easily is what you want to eat. Most recipes call for kale to be sliced in ribbons. To do this, lay the now stemmed leaves in a pile and slice 1” strips. 
One of my favorite winter side dishes is kale (or any hearty greens) sautéed in olive oil, garlic and chile flake. Add a good amount of oil to a large sauté pan.

Add a pinch of chile flake and a couple cloves of sliced garlic, then cook until fragrant and just lightly golden. Remove the garlic from the pan then add the kale—a lot of it (it’s amazing how much it cooks down). Sauté until the color brightens and the leaves just start to slump. Serve. Or take it a step further and put the greens in a roasting dish along with some cream and cheese (I am particularly fond of gruyere), top with bread crumbs and bake until the crumbs are toasted and the interior is bubbling. 

Now, I’ve let myself wander off subject. We’re talking about bright and fresh kale. This tostada is vibrant and healthful, especially if you choose to bake the tortillas rather than fry them. Add to this recipe as you please. Grilled or roasted corn kernels would do nicely, as would some grilled chicken or steak. Or you could skip the tostada part and just turn it into a salad. Either way, you are eating kale, so now you are nutritious and hip.

by Ashley Rodriguez
food blogger
www.notwithoutsalt.com

JALAPENO & LIME KALE TOSTADA        
Serves 2 very hungry people or 4 less hungry

Tostadas
4 flour or corn tortillas
2 teaspoons olive oil
 
Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.

Kale Marinade
¼ cup fresh lime juice
2 T olive oil
½ jalapeno, seeded and finely chopped
¼ cup cilantro
¼ teaspoon salt
½ teaspoon ground cumin
4 cups kale, washed, thick ribs removed and roughly chopped
 
Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.

Black Beans
2 teaspoons olive oil
2 garlic cloves
1 T shallot, finely chopped
Pinch salt
1 can black beans, rinsed and drained
 
In a small saucepan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.

Assemble
1 avocado, roughly cut
1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores; if you can’t find it you may substitute Feta or Chevre).
Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.