Category: recipe (page 4 of 11)

Hi lovelies! I hope you are excellent! I turned 31 last week… But enough about myself because this post is dedicated to someone very special to me, my mom. I know I already shared a recipe for Peruvian style chili chicken last year. The difference with this one is that my camera is less shaky and that I’m only using one type of Peruvian chili, the yellow one which we also call green for some reason I don’t know. Español aquí.

In case you are wondering why I using less ingredients, I did it for two reasons. The first one is because my mom always made it this way. The second is to show you that you can still make it from places with less access to Peruvian ingredients and that way you don’t lose the habit of eating Peruvian. For me, the taste remains.

Ingredients
1 chicken breast
1 red onion, minced
2 garlic cloves, minced
2 yellow Peruvian chili peppers, without seeds and veins, crushed with oil
4 slices of white bread or 1 ciabatta bread
2 tablespoons of walnuts, finely chopped
3 tablespoons of grated Parmesan cheese
1 cup of milk
Salt and pepper

Preparation
Boil the chicken in salted water.

Let the chicken cool off.

Soak the bread in the broth from the chicken.

Pull the chicken and set it aside.

Sauté onion and garlic.

Add the Peruvian chili.

Add the soaked bread.

Incorporate the chicken.

Add the Parmesan cheese, walnuts and milk.

Cook at low heat for 10 minutes.

Garnish egg slices and serve with cooked potatoes and white rice. I recommend eating only with carb.

Makes 4 servings.

Hello friends! How are you? I hope you had a lovely Easter if they celebrate it, and if not, I hope you had an exquisite weekend. For this post I’m going to talk about the Peruvian Locro. Would you believe there was a time when I thought I didn’t like it? Good thing I corrected my ways and now I love it. My favorite thing about it is the melted cheese and that aroma it gets from the Peruvian huacatay mint (I mention this below). Español aquí.

This recipe is very special to me because I got it from my mom. I love how her locro tastes and I’m so glad I could have this recipe. I hope you like it too and, as always, I would love to know if you made it and see how it turned out.

I always try to describe the ingredients so that you can know where to find them or at least know what they are, so I was surprised when I realized that the Peruvian term for the main ingredient which we call “zapallo” is only limited to Peru. I didn’t know the right term was squash or pumpkin, and that it is actually a fruit (a definite identity crisis). Just so you know, “zapallo” comes from the native peruvian Quechua word “sapallu”. According to Wikipedia, its scientific name is cucurbita maxima.

Another ingredient that is listed below is the aromatic herb huacatay, whose name also comes from the Quechua vocabulary as “wakatay”. According to Wikipedia it has many names in English, with “black mint” as the most predominant. To be more specific, according to the Dictionary of Traditional Peruvian Gastronomy by Sergio Zapata Acha the scientific name is tagetes minuta. I have read in some posts that it can be found in Latin markets outside of Peru, so I hope you can find it and try it. It is very aromatic for food and it makes a whole lot of difference for the locro. However don’t be discouraged if you do not find it. Remeber it is optional.

Ingredients
1 ½ kilo of seedless and crustless yellow squash, cut up into small thin strips
3-4 potatoes largely choppe, peeled or well washed
2 andean corn in slices
½ cup peas
1 red onion finely chopped
4 garlic cloves peeled and finely chopped
½ cup fresh cheese
½ cup of evaporated milk
⅓ cup of oil
Salt and pepper to taste
2 branches of huacatay, leafless (optional)
¼ cup finely chopped huacatay leaves (optional)

Preparation
Heat a large pot with oil.

Sauté the onion and garlic, and salt and pepper.

Add the squash.

Incorporate the corn, potatoes, and peas.

Add two branches of huacatay without the leaves.

Cook over low heat until the pumpkin comes apart. In my case it took 30 to 40 minutes to cook. You can remove the corn and potatoes to squash the squash if it looks solid. Return them when you are done.

Add the cheese, milk and huacatay leaves.

Cook for 2 to 5 more minutes.

Traditionally it is served with white rice, although it is possible to mention that the locro already contains enough carbohydrates with the corn and the potato.

Serves 4 to 6 servings.

When I was growing up, Easter was about chocolate bunnies and family time around smelly fish. Now that I’m thirty, I’m part of the smelly fish crowd and I don’t get chocolate bunnies. But I have no complaints, I love sharing table time with the people I care most about. Español aquí.

This week’s recipe is very special to me because it’s a recipe that my grandmother shared with my mother, and that now she has shared with me. My favorite thing about it is that the ingredients are natural (except for the canned tuna) and easy to find wherever you may be.

Ingredients
1 ½ cup of chickpeas
2 cans of tuna 170 grs (120 grs drained)
1 onion minced
4 to 6 cloves garlic peeled and minced
2 to 3 tomatoes peeled and seedless
1 pepper in slivers
2 tablespoons of dried mushrooms
2 to 3 bay leaves
Salt and pepper
Oil

Preparation
Soak the chickpeas in water overnight. The next morning, drain and rinse them.

Bring to boil in a large pot with plenty of water.

Cook in abundant water for three hours or until the chickpeas are soft. My mother recommends changing the water after the first boil.

Drain the chickpeas and set the water aside.

Crush the tomatoes and dried mushrooms.

Heat the same pot with oil.

Sauté the garlic and onion.

Incorporate the tomatoes and mushrooms, and salt and pepper.

Mix in the chickpeas.

Add the pepper and bay leaves.

Incorporate the tuna.

Mix everything well.

Serve with rice or potatoes cooked.

Serves 4 to 6 people.