Aji de Gallina: Traditional Peruvian Cuisine

PREP 

1 whole chicken, cooked with salt to taste

• SHRED and reserve broth (about 6 cups)
• Use the rest of the chicken broth to cook potatoes

18 slices (small loaf) of white bread

• Soak shredded bread in 1 cup of milk for at least 15 minutes (won’t hurt to soak longer)
• Add enough water to cover well and blend till smooth

10 red or golden red potatoes. Cooked whole

INGREDIENTS

• 1 large onion finely chopped
• 4 cloves of Garlic (pressed)
• ½ cup of parmesan cheese
• ¼ cup of vegetable oil
• 1 tsp. Turmeric
• 2 tsp. of Salt (or to taste)
• 1/4 tsp. Pepper
• 1/4 tsp. Cumin

PREPARATION

1. In a large pan heat oil and sauté onions for about 1 minute (med-high heat)
2. Add garlic and spices (turmeric, salt, pepper, and cumin) cook till onion is translucent (about 5 minutes).
3. Add shredded chicken and stir to coat chicken well and then add enough broth to cover the chicken; bring to a boil.
4. Add bread mixture and bring to a boil again.
5. Reduce heat (med-low) and stir constantly (it will stick if not stirred). Cook for 20 min. adding more broth as needed. Consistency should be thick, but loose.
6. Add parmesan cheese and cook 5 more minutes.

TIP: If you run out of broth and the mixture is too thick, heat some milk and add as needed. 

Serve over sliced potatoes or white rice (or in the Peruvian tradition, both). Garnish with a slice of boiled egg and an olive.

Cajun Alfredo

I ordered an amazingly tasty cajun alfredo dish while I was in New Orleans and attempted to recreate it at home (with a few lower-fat changes). It came out tasting pretty close to the real deal.

INGREDIENTS

4 Tbsp Olive Oil
1 (8 ounce) container of tofutti

2 c. milk

2 tsp crushed garlic or garlic paste
1/4 c. grated Parmesan cheese
1/8 tsp ground black pepper
1/8 tsp ground white pepper
1/8 tsp ground red pepper
1/8 tsp paprika
1/8 tsp onion powder

1 c. corn
1 c. finely diced carrots
1/2 diced red bell pepper

5-6 c. cooked pasta

DIRECTIONS

Heat olive oil in saucepan over medium heat. Add tofutti and stir with wire whisk until smooth and creamy. Add milk a little at a time while stirring with whisk. Stir in spices (garlic, parmesan, the three ground peppers, paprika, and onion powder).

Continue stirring over medium heat until sauce thickens. Add corn, carrots, and bell pepper. Toss with hot pasta and done.

My pasta was served with grilled chicken.

Porketta Roast

4 lbs Boneless pork roast
2 Tbsp Olive oil
1 Tbsp Dill seeds
1 Tbsp Fennel seeds
1 Tbsp Anise seeds
1 Tbsp Parsley
2 tsp Sea salt
1 tsp Lemon pepper
1 tsp Oregano
1/2 tsp Onion powder
1/2 tsp Garlic powder

Rub entire roast with olive oil.

In small bowl combine all seasonings. Roll roast in seasonings until all seasonings coat the roast. Toss roast in the crockpot with other yummy things like carrots and red potatoes. By the time you get home from church your house will smell yummy and the roast will be baked to perfection.

Panera's Cream Cheese Potato Soup

Ingredients:
4 c. chicken broth
4 c. peeled and cubed potatoes
1/4 c. minced onion
1/2 t. seasoning salt
1/4 t. pepper
1/4 t. ground red pepper
1 (8oz) package cream cheese, cut into chunks

Directions:
1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few potatoes to release starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

From Food.com
Trust me, the cream cheese will melt in about five minutes.  Top with things like green onion, bacon bits or chives.  Good soup for a cold night.

Clam Chowder

6-7 pieces of bacon, cut into small pieces
1 med. onion, chopped
2 (5oz) cans clams with juice reserved
6-7 potatoes, cubed
2 (10.5oz) cans cream of celery soup
1 c. heavy cream
1 c. milk
1 T. butter

1. Add bacon to sauce pan and cook until crispy
2. Add onion and cook until translucent (if there's lots of bacon grease, I get rid of it)
3. Add clam juice from both cans
4. Add potatoes
5. Cover and cook until potatoes are fork tender, stir occasionally
6. Stir in clams, soup, cream and milk
7. Add butter and let melt into chowder
8. Cook 30-45 min or until thickened, stir occasionally

If we don't plan on eating right away, I put in a crock pot to keep warm.

Chicken Veggie Soup

Ingredients
2 White Chicken Breasts (cooked and shredded)
1 small Yellow Onion, finely diced
3 Cloves Garlic, minced
2 c. Carrots, mini carrots or chopped
1 c. Celery, chopped
1 Yellow Zucchini, sliced
1 Green Zucchini, sliced
3 c. Cabbage, shredded
4 Red Potatoes, diced (or 3 c. cooked brown rice)
6 c. Chicken Broth
2 Tbsp. Oregano
4 Basil Leaves
1 Tbsp. Sea Salt
1/2 tsp. Pepper
1/8 c. Chives

Combine all ingredients in large stockpot and slow cook for several hours or until all vegetables are soft. Feel free to add whatever other garden veggies you have in surplus.

Serve warm.

For freezer: Remove from heat when vegetables are not quite cooked. Divide into smaller portions and store in freezer containers. I use toss-away tupperware or ziploc freezer bags. When you reheat the soup, the vegetables will finish cooking without becoming over saturated. I double the recipe when I make it to freeze. It's a great use of your fall garden vegetables and nothing hits the spot like warm soup during the cold winter.

Coconut Curry

Ingredients
4-6 c. cooked Jasmine Rice (Add a pinch of saffron to the water for extra flavor and color)
2 Tomatoes, chopped
1 English Cucumber, chopped
2 Lemons, sliced
2 c. Plain Yogurt
1 med. Yellow Onion, finely chopped
2-3 Garlic Cloves, crushed
1 c. Milk
2 cans Garbanzo Beans/Chick Peas
4 Tbsp. Taco Seasoning
1 Tbsp. Curry (Sambar is my preference)
1 c. Coconut (I prefer sweetened, but non-sweetened will work)

In a large skillet, saute onion, garlic, and olive oil. When the onions start to brown, add milk, garbanzo beans, taco seasoning, curry, and coconut. Simmer in skillet 15-20 minutes or until most of the milk is cooked out and the garbanzo beans are soft.

To serve, spoon the saute over a bed of jasmine rice. Squeeze a wedge of lemon over saute, then sprinkle with tomatoes and cucumbers. Top with several spoonfulls of yogurt.

Yield: 4-6 Servings

This is one of my most requested recipes and seems to please even those eaters who usually won't try ethnic or interesting foods. It's a great potluck meal as the saute can be prepared early and stashed in a crock pot.

Grilled Lemon Salmon

* 2 teaspoons fresh dill
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1/2 teaspoon garlic powder
* 1 1/2 lbs salmon fillets
* 1/4 cup packed brown sugar
* 1 chicken bouillon cube, mixed with
* 3 tablespoons water
* 3 tablespoons oil
* 3 tablespoons soy sauce
* 4 tablespoons finely chopped green onions
* 1 lemon, thinly sliced

1. Sprinkle dill, pepper, salt and garlic powder over salmon.
2. Place in shallow glass pan.
3. Mix sugar, chicken bouillon, oil, soy sauce, and green onions.
4. Pour over salmon.
5. Cover and chill for 1 hour, turn once.
6. Drain and discard marinade.
7. Put on grill on med heat, place lemon.
8. Cover and cook for 15 minutes, or until fish is done.

Three-Cheese Calzones

1 pound refrigerated pizza dough (I just use homemade)
1 c. fresh ricotta
1 c. grated mozzarella
1/4 c. grated Parmesan
1 bunch spinach, thick stems removed and roughly chopped (I use closer to a small handfull chopped)
Black pepper
1/4 pound thinly sliced salami
2 T. olive oil
1 c. jarred marinara sauce, warmed (I use jarred pizza sauce)

Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.

In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.

Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.

Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

-- everyone loved these and the kids each made their own variation depending on what they like to eat.