Category: video (page 5 of 10)

April 2, 2017 / 0 Comments

Recipe: Peruvian style cilantro chicken and rice | Video

Hi friends? How are you? I’m feeling very excited to share this week’s post with you for a natural take on the peruvian favorite known as cilantro chicken and rice or “arroz con pollo”. What I love about this recipe is the natural ingredients it uses. I made this recipe for my most loyal food critic: my dad. Peruvians are very close to family and I have special place in my heart for my father. He always shares the love with me, even when I undercook or overcook and today I’m sharing the love with you all. I hope you are kind and share the love too.

A little trivia for this dish is that chicken and rice dishes come from Spain and have many variations through Latin America. In Peru, it is traditionally flavored with cilantro, different spicy peppers and beer. As I mentioned earlier, this version considers only the basics. The only beer involved was a Cusqueña that I shared with my dad while we ate this chicken and rice.

On a more personal note, if you follow the blog you may have noted that I’ve hinted on being actively reinsert myself in the work force. I’m actively working on it, but I’m happy to share that after a few odd jobs I promise to invest… in a tripod! There are many amazing foodie videos all over the web and hope to improve our weekly videos soon. Currently I use my Nexus LG cellphone (which rocks) and a selfie stick, so you can imagine how that goes… I hope to spread happier news soon.

Ingredients
4-6 chicken pieces
1/2 cup of oil
1 finely chopped onion
2 finely chopped garlic heads
2 ½ to 3 cups full of cilantro leaves ground in ½ cup of water
4 cups of rice
1/2 cup of peas
1/2 cup of chopped corn
1/2 cup of diced carrots
1 bell pepper cut into strips
4 ½ cups of boiled water

Preparation
Salt and pepper the chicken.

Heat a large oiled pot.

Fry the chicken in the pot.

Remove the chicken and set it aside.

Brown the garlic, onion and cilantro in the same pot.

Return the chicken and finish cooking in the pot.

Remove the chicken and keep it warm.

Stir in the rice into the pot.

Add the carrots, peas, corn and pepper.

Add the water, and add salt and pepper for the rice and vegetables.

Cook until the rice is cooked.

Serve the chicken with the rice. It goes very well with an onion sauce with lemon, salt and oil.

Serves 4 to 6 people.

March 27, 2017 / 0 Comments

Recipe: Tuna fritters #PortiPerú | Video | Easy to Make

Hiya! This week’s post joins the Cookpad Peru # PortiPerú challenge to share recipes for Peruvian flooding victims that use non-perishable ingredients and don’t call for a lot of water. We propose this easy to make recipe for tuna fritters. Español aquí.

Fritters are a very simple dish that isn’t exclusive to Peruvian food. There are numerous other variations that originate in Asia and Europe, some of them are salty and others are sweet. What I like most about this recipe is that you can change the tuna filling for any one you prefer.

Making fritters brings back very special memories for me. Its flavor makes me remember being seven years old and spending the afternoon with my grandmother. She made fritters with lettuce and tomato that smelled amazing. I hope you like it!

Ingredients
1 can (170 grs with water & 120 grs when drained) of tuna
4 eggs
1 medium onion minced and browned in oil
3 tablespoons of flour
Salt and pepper to taste
Oil

Preparation
Add the egg whites to a bowl. Beat the whites until stiff.

Join in the yolks one by one and mix them in.

Add salt and pepper. Mix in the onion and flour.

Add the drained tuna and mix in.

Heat an oiled pan.

Add the batter with the help of a spoon.

Flip over to cook on the other side.

Repeat.

Serve with white rice, spaghetti or cooked greens.

Makes 8 to 12 fritter servings.

March 22, 2017 / 0 Comments

Recipe: Peruvian style cheese, corn and flava bean salad | Solterito Salad | Video | Easy to Make

Solidarity was palpable during this past week of hard trials for Peruvians. So many good deeds made me feel very proud to be Peruvian. Pride reaffirms this blog’s commitment to share Peruvian food with the world – I hope – in the simplest of ways and with lots of photos! Español aquí.

That is why this week I am very happy to share this week’s Peruvian dish with you: Peruvian style cheese, corn and flava bean salad otherwise known as Solterito. For those who aren’t familiar with it, solterito is a cold dish from Arequipa. Arequipa is in both a southern region of Peru and the main city. The food from here absolutely delicious.

But coming back to the solterito, it’s traditional recipe includes flava or broad beans, peruvian corn, onions, tomato, rocoto pepper, cheese, potatoes, olives and parsley. Other variations depend on the region where you prepare. If you are not in Peru, look for andean corn and rocoto peppers in latin markets. The rocoto pepper has black hot hot seeds inside. For the fresh cheese we talked about in the our pesto recipe you can also look in latin markets or replace with feta.

Today’s recipe is based on my Nicolini recipe book, and does not include olives, although you can surely add them. What I love about this recipe is that you can eat as you want. While it is usually served as an entrée, you could add grilled meat or chicken and serve it as a hearty salad.

In Peru it is usually served with cooked potatoes, although flava beans have the same amount of carbohydrates as the potatoes. Doing that is double your share. If you are looking for a healthy option, I recommend accompanying it with fresh vegetables. I hope you like it!

Ingredients
1 cup of peeled flava beans – Before cooking the beans, remove them from this pod and the first sachet that covers them. I did it this very carefully with a knife.

1 cup of Andean corn
1 finely chopped red onion
250 grs of white cheese
2 tablespoons of finely chopped, seedless and veinless, rocoto pepper or Peruvian peppers
1 tablespoon oil
1 tablespoon white vinegar
Juice from 2 peruvian lemons
Finely chopped parsley leaves
Salt and ground pepper to taste

Preparation
Cook the beans in water or steam them.

They cook in about five minutes. Repeat with the corn.

Set both aside.

Bring the onion and pepper together in a bowl. Add the beans and the corn.

Add the cheese. Season with oil, vinegar, lemon juice, salt and pepper.

Add the parsley leaves. Let it sit for at least five minutes so that the peppers will cook in the lemon juice.

Serve as starter as main course. It is customary to accompany with potatoes boiled in dice. Some people enjoy it with olives.

Serves 4 to 6 servings.

March 14, 2017 / 0 Comments

Recipe: Peruvian style chicken stew | Video

Monotony usually takes its aim at you when the holidays are over and you are putting your life back together (a.k.a. when you don’t have a job). Everyday could be the same. I know… But today will be new and different, because I am bringing you this recipe that I’ve been wanting to share with you for a while ago and that I really like for how to make a Peruvian style chicken stew. Español aquí.

I am actually very pleased with myself that this stew can make so much of a difference when it’s a dish that is often pushed aside for when you can’t really think of anything else to make. It’s kind of like the second choice. Of course I don’t share this opinion. I say we uphold the chicken stew!

The chicken stew is a very traditional Peruvian food and, as such, it has many varieties. Some use Peruvian peppers, raisins, cinnamon, among other ingredients, but today’s recipe is simple. As the Peruvian seco stew recipe, it’s list of ingredients can be found wherever you are. So there are no excuses. I hope you can try it and I hope that you like it!

Ingredients
4 to 6 pieces of chicken
1 medium onion, cut in wedges
2 to 3 garlic cloves, peeled
3 medium tomatoes, peeled and seedless
½ cup peas, peeled
½ cup carrots, peeled and diced
3 to 4 medium potatoes, washed or peeled
3 tablespoons tomato paste
1 to 2 dry mushrooms
1 to 2 bay leaves
Salt and pepper to taste
Oil

Preparation
Add salt and pepper to the chicken.

Heat a medium oiled pot.

Fry the chicken. Cook it on both sides.

Set the chicken aside.

Blend the onion and garlic with a squirt of oil. Cook the onion blend at low heat in the same pot.

Grind the tomatoes and add them to the pot.

Add the bay leaves and the mushrooms. Then add the peas, carrots and potatoes. Place the chicken in the pot.

Cook on medium to low heat for 30 minutes or until the potatoes are cooked.

Serve the stew with white rice or vegetables.

Serves 4 people.

February 28, 2017 / 0 Comments

Recipe: Peruvian Style Cilantro Beef Stew | Video

Hello friends! I am very happy to be writing on the blog again and bringing you this recipe for a simple Peruvian Style Cilantro Beef Stew, known in Perú as “seco” stew. I am most fond of this dish because I made it a lot during my 2016 sabbatical, when I was away from home and feeling homesick for peruvian food. Making it for someone special encouraged me to repeat it every week. When you try it, you may notice the rich aroma of cilantro will make you hungry 😍. Español aquí.

“Seco”, which means dry in Spanish, is known as such for its dry consistency and is a cilantro stew that in Peru is made with chicken, beef, duck, lamb and any other meat. The origin of Peruvian seco stew seems to be Arab and introduced in Peru by Spain, during the colonial period. Spain incorporated Arabian ingredients and spices into their gastronomy, and thus influenced our way of cooking with them too.

This recipe is based on my beloved Nicolini recipe book and is a simple version. I mention this because seco stew is a well loved dish in Peru and makes some of us very sensitive about how it’s made. There are many more elaborate versions that include beer, chicha de jora, and other delicious ingredients. However I would like to keep it simple and leave you with this recipe that I assure you that you can make regardless of wherever you are in the world,with the exception of the Peruvian chili which is optional and can be found in a Latin American supermarket. I hope you like!

Sorry for the video quality this week. I use a Nexus smartphone and I am having to difficulties for getting around the sun here in Lima…

Ingredients
½ kilo of beef – I used beef tenderloin steak
1 cup of onion, minced or pressed
4 garlic cloves, peeled and minced
1 cup of cilantro leaves, washed

1 cup water (for the cilantro)
2-3 potatoes, washed or peeled
1 cup of carrots, chopped in small squares
1 cup of peas
Peruvian yellow pepper, seedless, to taste – I used half a pepper
Oil
Cumin
Pepper
Salt

Preparation
Add salt, pepper and cumin to the beef.