Welcome December! I obviously love this month because I love Christmas. Some of my best childhood memories took place during Christmas Eve, waiting for midnight to strike with my sister and cousins so we could open the gifts. I remember watching my parents dancing all night, improvising “El Baile del Perrito”, and being a mischievous little girl. Now that I’m thirty years old Christmas is still special. I enjoy Christmas decorations and making gifts without expecting them in return.
Arroz con fideos y hongos
Today’s recipe is inspired by the Peruvian dish known as Arabic Rice, from my Nicolini cookbook. I chose it because it’s delicious and a perfect side dish for the holidays. I dare not call it a proper Arabic Rice, because I replaced some important ingredients that I didn’t have (tumeric by cumin) and others that my dinner date did not want to eat (mushrooms).
Ingredients 4 tablespoons butter 250 grs. of capellini noodles 2 cups washed white rice 250 grs. of diced mushrooms 5 cups of hot water, approximately 1 teaspoon cumin 1 teaspoon salt
Preparation Melt the butter in a large pot.
Derretir la mantequilla en una olla grande (debí empezar con olla grande)
Brown the noodles in it. Add the rice and let it also brown a few minutes.
Add the mushrooms, cumin, and salt. Add the hot water and mix them together.
Bring the water to a boil again. When it boils, cook low until the rice is cooked. This could take about 10 minutes, approximately and depending on your source of heat. Keep an eye on the pot so that the water doesn’t dry up and burn the content.
The rice can be served with a meat and accompanied by vegetables.
Did you know that there are two types of fiber that our body need to be healthy? I am talking about soluble and insoluble fibers. Both come from vegetables and have the characteristic that they can not be decomposed or absorbed by our digestive system. The soluble fiber absorbs and removing the liquids in its path, and insoluble fiber sort of just pushes its way through.
Tres maneras de preparar avena: microondas, estufa, y remojadas
Today’s post brings some interesting facts about the benefits of oatmeal as a rich source of soluble fiber, a little below that I’d like to share three ways that you can make it by using a microwave, a stovetop, and soaking them overnight.
It’s good for your heart. Due to its high content of soluble fiber, oatmeal reduces cholesterol levels and the risks of heart disease. The soluble fiber absorbs the low-density fat that is known as cholesterol, removing it from our system (you know how).
Aids against diabetes. The low absorption which is produced by the presence of soluble fiber controls blood sugar spikes that cause type 2 diabetes, and other heart diseases.
Helps with weight control and loss. Soluble fiber also helps us reach or maintain a healthy weight because it makes you feel full, and if you aren’t hungry you won’t overeat.
Supports a good digestion. Finally, as soluble fiber goes through our system absorbing liquids, it protects us against constipation and diarrhea.
3 Ways to make it
These recipes are inspired by overnight oats, considering almost the same ingredients, but using three different ways of cooking it because we don’t always have 8 hours or more.
Microwave Duration: Preparation time 2-3 minutes
½ cup water ½ cup oats ½ cup milk ¼ cup thick yogurt ¼ fruit (optional) – I used ½ banana ½ teaspoon ground cinnamon ¼ teaspoon ground clove Honey
Bring water, oats, cinnamon and clove together in a bowl. Cook in the microwave for 2 to 3 minutes. The water must cover the oats, without surpassing it to avoid spilling inside the microwave. Also, use a container with room for the water to bubble.
Remove from the microwave and let cool for a minute or more.
Dejar enfriar un poco
Add milk, yogurt, fruit and honey.
Makes 1 serving
Stove Top Duration: 10 to 20 minutes
1 cup water ½ cup oats ½ cup milk ¼ cup yogurt ¼ fruit (optional) – I used ½ banana ½ teaspoon ground cinnamon ¼ teaspoon of ground cloves ⅛ tablespoon of salt Honey
Bring the water, oats, cinnamon, cloves and salt to a boil in a small pot. Cook for about 10 minutes, or until the desired consistency is achieved, stirring occasionally.
Serve in a bowl and let it cool.
Add milk and yogurt. Also, add fruit and honey.
Makes 1 serving
Overnight oats 8 hours
There is a very popular way to make oatmeal by soaking it overnight that does not require cooking. From what I read, it is commonly prepared with three proportions of oats (⅓) , milk (⅓) and yogurt (⅓). It seems like too much yogurt for me, so for this recipe I’m using slightly different proportions.
½ cup oats ½ cup milk ¼ cup thick yogurt ¼ fruit (optional) – I used ½ banana ½ teaspoon of ground cinnamon ¼ teaspoon of ground cloves Honey
Combine oats and milk in a container. Add cinnamon, cloves and honey.
Cover with yogurt. Add fruits now or the next day. Take in mind that what you leave to soak will be soggy the next day.
Let it sit in a refrigerator for 8 hours or overnight. You can warm it briefly in the microwave if it’s too cold for you.
Hello all! I hope you had a very nice week. Last week I was still in New York. Right now I’m feeling a little guilty because I did not go to the gym all week, although I did some exercise from home using elastic bands. No need to film that.
Tacu tacu
To get back on track, I am very happy to share this week’s recipe for a Peruvian Tacu Tacu. After several failed attempts, I have learned to make it and I will share how in today’s post.
For my non-Peruvian friend, tacu tacu is a fried mixture of rice and legumes, commonly beans although it can also be lima beans or others. They originate from our Afro-Peruvian ancestors, and the name comes from the Quechua word “Tikuy”, meaning “to mix one thing with another”. This, according to the Dictionary of traditional Peruvian cuisine.
But we are not the only ones who like to mix up our rice with beans. There are similar dishes all over the world, like Nicaragua and Costa Rica, the Dominican Republic, and Cuba, among others.
Ingredients 2 cups of cooked beans or other legumes – here is a recipe for Peruvian Style Beans 2 cups cooked rice ½ cup finely chopped onion 4 cloves garlic 1 tablespoon of Peruvian pepper (optional) – this can be yellow or pancha chili Oil
Preparation Bring the beans and rice together in a bowl. Let sit.
Sauté the onion and garlic in an oiled pan. Optionally add the Peruvian pepper to the pan.
Add the bean mix to the skillet and combine.
Reduce the temperature and let it brown. You can move the pan back and forth, with quick movements so that the they form one mass.
The tacu tacu can be decorated with chopped cilantro leaves, and served with a meat and vegetables. It goes very well with Peruvian Sauteed Chicken or Beef, fried steak, or seco stew.
How was your week? I hope it was excellent. Mine was great, with a typical Thanksgiving dinner in New York and a visit to my family in New Jersey. So much food inspired me to think of more food, and to bring you this easy to make recipe for preparing Peruvian Style Beans.
Peruvian style beans
When I talk about of Peruvian style beans, I am referring to the yellow beans that are known as “canary” or “Peruvian” beans. Although very popular in Peru, a trivia fact is that these beans are actually from Mexico.
Beans are pretty much a meal on their own, as they contain carbohydrates, proteins, vitamins, minerals, and fiber. If you want to avoid the gassy side effects, don’t forget to soak them and discarding the water in which they were soaked, as it absorbs the properties that causes them.
Another bonus point for beans is that it keeps well in the refrigerator, where it can be stored for up to five days. It also tastes better when it is reheated and refried with rice for a Peruvian Tacu Tacu dish (recipe coming soon).
Ingredientes 2 cups of canary beans 1 red onion – used as ½ whole and ½ finely chopped or liquefied 100 grs. Pork (optional) – can be a slice of bacon 4 garlic cloves, peeled and chopped Oil Salt to taste
Preparation Soak the beans in abundant water since the night before. The next day, drain it.
Cook the beans in more abundant water, until the beans are soft. Use a large pot and check constantly so that they are always covered by water, and the beans do not burn.
Cook in abundant water
I recommend adding ½ onion (trick # 01) and a piece of pork (trick # 02) while you cook to give it a rich flavor. The onion will dissolve and you can remove the pork after the beans are cooked.
Depending on the consistency you prefer, you can blend the cooked beans and onions for a mashed style. If you prefer them solids, you can remove the onion and continue cooking them as they are. I really like mashed beans so I always blend them.
Brown the minced onion and garlic in an oiled pot. Add the beans and cook on them low heat for about 30 minutes, adding small amounts of water to avoid drying.
In Peru, pesto is traditionally prepared with a soft unaged white cheese known as “queso fresco”. My Peruvian friends would say, “I know what queso fresco is Alessandra”. But I’m really stuck on this ingredient because it’s hard for me to find right now that I’m abroad.
Tallarines verdes de queso parmesano
I was missing my mom’s pesto spaghetti and thinking about making the sauce with feta cheese, which can be roughly described as a white sheep cheese of greek origin, when I was recommended to use Parmesan cheese. It is more common to find parmesan cheese in the part of the world where I am currently so to me this was an excellent idea.
A trivia fact I didn’t know about this green sauce known as “pesto” is that it originates in the Genoa city in Italy, and that traditionally it is made with Parmesan cheese! Among other ingredients, of course. Did you know that the term pesto originates from the Genovese verb “pestâ”, which means to crush or ground? These were times without blenders, when the sauce was prepared in a mortar.
Oh! This sauce keeps well in the refrigerator, preferably if you freeze it after blending it and before cooking it. A useful tip I found online is to freeze the sauce in ice trays so you can access it more easily when needed.
Ingredients Sauce 2 cups spinach leaves – packed ⅔ cup basil leaves – packed ½ cup grated Parmesan cheese ½ cup toasted walnuts – can be toasted lightly in a pan without oil before use ½ cup olive oil ½ water, approx. 4 cloves garlic, peeled Salt and pepper to taste
Pasta 1 lb. / 500 g. pasta – noodles, ravioli, or other. Bay leaf, oil, and salt to taste – optional
Preparation Sauce In a blender, mix everything, helping yourself with the oil and water to achieve a medium consistency. Not too stiff and not too watery.
Cook the sauce briefly in a lightly oiled pot or pan.
Pasta In a large saucepan, bring water, with a little oil, one bay leaf and salt, to a boil. When the water boils add the pasta and cook for 8 minutes, approx.
Drain and return to the pot for mixing with the sauce.
Colar los fideos y mezclar con la salsa
Serve the pasta mixed with the pesto, and accompany with meat and cooked vegetables. In Peru it is common to use linguini pasta, and serve with a fried beef steak and cooked potatoes slices that have been lightly browned in a pan. We love our carbs.
