Recipes

Fish Anticuchos with Yellow Chili Sauce (Fish kabobs)

Peru

1 lb of any white fish: Corvina or your favorite fish (Grouper, Salmon, Halibut, etc)
Salt and pepper
1 lime or lemon
3 stalks of green onion
1 tbsp olive oil
1 tsp paste of Peruvian yellow chili pepper
Salt

Preparation:

  1. Cut the fish in median size cubes. Insert them into skewers, season with salt.
  2. Sauce: Put chili paste in a bowl, add lime juice, green onions and olive oil. Mix well, season with salt. If you like spice hot you may add more chili.
  3. Put some sauce on top of the anticucho and grill until brown.
  4. Serve with corn on the cob or cooked Yukon gold potato, or sweet potato.

Stuffed Tomatoes with Tuna

Italy

4 firm ripe tomatoes
1 can canned tuna (salmon is also appropriate)
¾ cup stuffed olives
2 Tbsp grated onion
1 Tbsp parsley finely chopped
1 tsp capers well drained
2 anchovy filets, mashed
1 tsp mayonnaise
1 Tbsp chives, chopped

Preparation:

  1. Cut tops off the tomatoes. Remove the inside part with seeds.
  2. Mash tuna; add the rest of the ingredients, except chives. Mix well.
  3. Add mayonnaise
  4. Fill tomatoes and place chives on top
  5. Put in refrigerator, must serve chilled.

Chana Masaladar (Garbanzo dish)

Kenya

1 cup cooked garbanzos. You may use canned.
1 Tbsp canola oil
2 tomatoes
1 medium red onion
2 cloves garlic
1 Tbsp chopped ginger
1/4 tsp cumin
1/2 tsp turmeric salt
cayenne pepper to taste
lemon juice

Preparation:

  1. Heat oil, add cumin and turmeric.
  2. Add onion finely chopped, crashed garlic and ginger.
  3. When onions are softened, add the tomatoes. Let simmer for a few minutes.
  4. Add cooked garbanzos, cayenne pepper, and salt. Mix well gently. Add lemon juice to taste. Serves two.

Espinacas a la Catalana (Spinach dish)

Spain

2 large bags of baby spinach
1/4 cup pine nuts
1/3 cup golden raisins
¼ cup of diced apples (cut right before you use it)
2 Tbsp olive oil
Sea salt — to taste

Preparation:

  1. In a large skillet heat the oil over medium heat for 5 seconds. Cook stirring for 30 seconds.
  2. Add the spinach and salt. Using tongs keep turning the spinach over for 1 minute.
  3. Add the pine nuts, apples and raisins. Stir until the spinach wilts to about half its volume.
  4. Serve four.

Moong Daal Kichri (Rice and Lentils dish)

India

1.5 cups of Split Green Gram Lentils (moong daal)
2 cups of long grain basmati rice
1.5 tablespoons of olive Oil
1/4 teaspoons of cumin Seeds
Pinch of Asafoetida powder
3/4 tsp of turmeric powder
Salt to taste
If desired: Chili powder/1 green chili chopped.
Optional: Prepared cauliflower, potato, green beans, peas, carrots and tomato (about 2 cups)

Preparation:

  1. Mix rice and lentils together, wash and drain together thoroughly.
  2. If using vegetables, wash and parboil.
  3. Heat oil at medium heat with cumin seeds and asafoetida powder. Cumin seeds will begin to sputter, do not let them burn.
  4. Add rice and lentils and stir fry for a minute or two until rice and lentils are covered with the oil.
  5. Add water to cover the rice and lentils about one inch higher.
  6. Bring to a brisk boil, cover and simmer gently at medium/low heat. Let cook until almost all water is absorbed and rice and lentils are tender.
  7. Transfer kichri and serve hot. Serve with plain yogurt and Indian mango pickle. (Traditionally kichri is topped with a slice of butter.)

Red cabbage apple dish

Germany
1 medium head red cabbage shredded
1 medium onion, sliced
2 Tbsp canola butter
2 medium Granny Smith apples, peeled and sliced
2 Tbsp brown sugar
2 tablespoons apple cider vinegar
1 cup apple cider
3 cloves
If desired: pinch of pepper

Preparation:

  1. Add canola butter to a large pan, let melt. Add onion and cook until soft and translucent. Stir in apple cider, apple vinegar, cloves and sugar. Let simmer for a few minutes.
  2. Add cabbage, apples and cook in medium heat. When boiling, reduce heat, cover and simmer until cabbage and apples are tender.

Locro de Zapallo

Peru

1 lb. Yukon gold potatoes
2 lbs. Spanish pumpkin (zapallo)
1 large corn or ½ cup frozen corn
1 small red onion finely chopped
2 large crushed garlic cloves
3 oz Feta cheese, crumbled (queso fresco)
½ medium diced tomato
¼ cup evaporated milk
1 Tbsp canola oil
½ cup green peas
Salt to taste
1 cup of water
Few leaves: parsley
Optional: ½ tsp hot Peruvian yellow chili paste

Preparation:

  1. Peel and cut the pumpkin in 2 inches cubes. Peel and cut potatoes in 1 inch cubes.
  2. In a large pan add oil and let warm, add onion and cook until soft and translucent. Add garlic, and as soon as you feel its aroma add tomato and salt.
  3. When all this becomes a paste add 1 cup of water, add vegetables and let simmer. Water will be slowly consumed, add more if needed for a consistency of mashed potato.
  4. Once vegetables are cooked, add milk, let boil gently, adjust salt, and add cheese at the end.
  5. Put away, and let cheese melt with the heat of the preparation. Serve with rice or by itself.

Oven fried Sweet Potato

Ana’s Favorite
4 large jewel yams
Canola oil spray

Preparation:

  1. Heat oven at 350 degrees F.
  2. Wash the yams well with a brush. Dry them with paper towel. You may peel them or you may cook them with their peels.
  3. Cut the yams in 1/8th thick rounds. If you like them thicker go ahead, it will just take more time in the oven.
  4. Spray two cookie sheets with the canola spray.
  5. Arrange the yams in the cookie sheets. Spray again on top of the yams.
  6. Place in hot oven at 350 F. Bake approximately 10 to 15 minutes.
  7. Turn them over and continue baking until golden brown. You can also cook Yukon gold potato the same way.

Quesadillas

Mexico

1 large flour tortilla
1 medium tomato
1 red, diced onion
1/3 cup Mozzarella cheese- shredded
1 cup lean ground beef (ground round)
1 cup of cooked kidney beans (or canned)
2 Tbsp canola oil
1 clove garlic
Seasoning

Preparation:

  1. Put 1 Tbsp oil in a frying pan, add ground beef and let cook.
  2. Add half of the onion, continue cooking. When done, set aside.
  3. In another frying pan add 1 Tbsp oil, add the other half onion, fry until cooked then add the crashed garlic and let cook briefly.
  4. Add the beans, salt and let flavors mix by simmering for a few minutes. Set aside.
  5. Warm tortilla on a large dish in the oven.
  6. Remove tortilla from oven, spread the ground beef forming a layer, then place a layer of the fresh tomato.
  7. Carefully, add a layer of the beans on top and sprinkle the mozzarella cheese. For a vegetarian variety skip the meat and cheese.

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