Heat 2tbsp of the oil over medium heat. Add the ginger, shaking the pan to mix the ginger well with the oil. Add the onion and sauté until translucent. Add the other tbsp of oil and allow to heat up a little. Add the tomato, green beans, protemás and use the spoon to mush up the tomatoes. Add spices (chile, cumin, turmeric). Allow to sauté for 2 minutes. Add the water (according to how soupy you want your stew) and let come to a boil. When it has started boiling, use a glass to scoop out some of the liquid - add the peanut butter to this and whisk, the hot stew should help the pb melt. Return mixture to the rest of the stew, stirring in the pb. Allow to boil for 5 mins then reduce to a simmer for 5 mins. Serve over rice or with tortillas.
¡Provecho!
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Ya girl Sam here, doing a little celeb blog post for all of ya'll!
Couldn't believe my eyes when I finally saw a butternut squash in the market!! (This recipe probably works with other squash, but that butternut is my one true love) Ingredients
Equipment
I recommend peeling and dicing your squash before you begin the cooking process, it will take longer than expected...especially if your 1 and only knife is as dull as mine...also save the seeds so you can toast them and eat them! In a large pot, heat your oil and add the chopped onion, cook until they start to sweat and then add the garlic, ginger, and the spices you are adding. Cook an additional few minutes until fragrant. Add in the squash and cauliflower, then fill the pot with your form of stock only covering the veggies by about 1/2 of an inch. Bring to a boil and cook until the vegetables are tender. If you want to have a thinner soup you can feel free to add more stock/water. Blend the soup until it is smoothe, and cook for another 10 minutes. Best served with toasted squash seeds on top, and extra cracked pepper (because who says no to cracked pepper?!) Toasting seeds: Set seeds aside, wash and dry. Put them in a pan with a little bit of oil on LOW heat until they are toasted. Sprinkle with salt, and voilà! Thanks Chabi and Juicy for the spotlight! Provecho! Sam I don't know about y'all but oatmeal is so easy, I've been making it for breakfast everyday since I got to site a year ago. The banana & cinnamon combo was getting old so I decided to switch it up with an egg and some spice. Still easy, still oatmeal, but new and exciting. Ingredients
In a frying pan, heat the oil and fry your egg(s) al gusto (I like mine over-easy, the yolk mixes yummily with the oatmeal). Top with the egg (then sprinkle with picante, cheese, sriracha, etc.). ¡Provecho! xx Chabi There may not be fall foliage or pumpkin spice lattes aquí, pero it's definitely fall time and the abundant gourds - squash and pumpkin - in the market are proof! In this recipe, I used acorn squash to give the pasta a creamy texture, similar to mac and cheese. And the best part is that it only uses one pot (menos trips to the pila heyyyy). Ingredientes Serves 2
To prepare the squash:
Cut the squash in half. Using a fork, scoop out the stringy center with all the seeds (if you want, you can rinse off the seeds, dry them, and toast them for a snack). Cube the the halves, then cut away the skin from the pieces that have it. Once you have cubed and removed all the skin, chop the cubes into even smaller pieces (this will allow it to mush better into the pasta dish). In a deep pot, heat the oil over medium-high heat. Add the garlic, a dash of salt, and mushrooms, if you are using them. Saute the garlic and mushrooms until they are fragrant and beginning to stick to the bottom of the pan. Add the pasta and chopped squash and just enough water to cover everything. Stir it all together, then cover and let come to a boil. Allow to boil, stirring occasionally, until the pasta is al dente and the squash is soft. At this point, there should be only a small amount of water left. If there is still a lot of water, drain some until there is only about an inch of water in the bottom of the pot. Turn down the heat to low, and add the spoonful of powdered milk, salt, pepper, and cheese. Stir until the milk is well mixed in, everything has come together and has a creamy texture, and let simmer for another 30 seconds. Turn off and serve. Provecho! xx Chabi It's gotten hella cold here and when i'm chilly, I want chili. Since chili seasoning mix is not a commonplace tienda item, I made my own, In this recipe I used only beans but I've also made it with Protemás for an extra protein kick and a more meaty texture. Ingredients (serves 2)
In a soup pot, heat the oil over medium heat. Add the onions and peppers and cook about one minute.
Stir in the tomatoes and garlic, mushing the tomatoes a little with the spoon. Sprinkle about half of the seasoning mix into the pot, stir and let cook another minute. Add the beans, the packet of tomato paste and 1/4 cup of water, and stir well. Once the chili has come to a boil, stir in the remaining seasoning mix, then reduce heat to a simmer. Add more water, depending on how soupy you want the chili. Let simmer for another 3-5 minutes or until it has a nice texture/taste, turn off heat. Top with cheese, scallions, cilantro and serve. ¡Provecho! xx Chabi With all the veggies we have available to us in the mercado, stir-fries are one of my favorite meals to make. They are easy and versatile, depending on the spices and sauces you use. This version is made with a spicy-sweet ginger sauce and fried eggs. I used broccoli, carrot, and bell pepper, but you can use whatever veggies you like.
Ingredients
In a small bowl, beat the eggs. Heat a tbsp of oil in a frying pan over medium heat. Add the eggs to the pan and cook, stirring occasionally, until solid. Remove the eggs from the pan. Add the remaining tbsp of oil to the pan and reduce the heat to medium-low. Add the chopped veggies. In another small bowl, whisk together the soy sauce, vinegar, honey, ginger, turmeric and red pepper flakes. When the veggies have softened, and the onions are translucent, add the cooked eggs back to the pan and mix in with the veggies. Pour the soy sauce mix over the veggies and eggs and let cook for about 1 minute, then turn off heat. Serve alone or over rice or noodles. I topped mine with peanuts for a little crunch. ¡Provecho! xx Chabi These yummy no-bake bars use only 2 ingredients: popped amaranto (amaranth) and chocolate. In Guatemala, this quinoa-like grain is most often grown as a cash-crop and mainly used for atol. When popped it has a rice krispy-like texture and taste. If atol isn't your cup of tea (pun intended, duh), try these instead!
The Bars Over low heat, melt the chocolate in a saucepan, stirring constantly. When the chocolate is completely melted, turn off the heat and stir in the popped amaranto. Use enough amaranto to get an even chocolate-to-amaranto ratio. When the amaranto is evenly coated, turn it onto a flat dish. To avoid stickiness later, you can line or grease the dish (I used a coffee filter). Using a spoon, smoosh and shape the amaranto into a flat rectangle. Cover and let sit for a few hours until it hardens. When the rectangle has hardened, slice it into squares and voila! Bonus: amaranto, like quinoa, is a super-grain. Chocolate-y and healthy? Yass. ¡Provecho! xx Chabi *Adapted from a recipe by The Other Side of the Tortilla
I can’t be the only one that thinks of Courage the Cowardly Dog when they see an Eggplant, right? What does one do with those weird purple fruits that turn evil if not watered sufficiently?
Slice it, Bread it & throw it on your pasta. This recipe takes some extra ganas to prepare, but it’s worth it! Eggplant Parmesan
Italian Breadcrumbs
Vegan Parmesan Cheese
Pasta & Sauce
¡Provecho!
xx Juicy Oatmeal banana pancakes! You could just buy the boxed panqueque mix but these are cheaper (< 10 quetzales), yummier (in my opinion), and healthier (if you're into that). BATTER Serves 1
Mix all ingredients until well blended. Heat some butter or oil on a non-stick frying pan over medium heat. Pour enough batter to make one pancake on to pan. When the batter starts to bubble, the pancake is ready to be flipped. Cook until both sides of pancake are browned and firm. Repeat with remaining batter. Serve and top with fruit, peanut butter, honey, syrup or whatever tu quieres. ¡Provecho! xx Chabi P.S. Did you hear about the angry pancake? He really flipped. Your gas stove isn't just good for making eggs and popcorn, you can use it to grill too! To make these veggies, I set the rack from my toaster oven over the burner, but you could rest bigger foods (elote, yum!) right on the pot stands. ROSEMARY GRILLED VEGGIES
Coat each veggie strip in the oil mixture by dragging/rolling it around in the bowl. Set the gas burner on low-medium heat. Lay the veggie strips across the pot-stand or rack, and let cook, turning occasionally. PRECAUCIÓN: the flame will be unpredictable; I suggest you use tongs or a long fork to handle the food and do not put hands, face, or other body parts over the burner. Also, grilling can be a smoky business so you may want to do this in a well-ventilated room. Other stove-top grill suggestions:
¡Provecho! xx Chabi |
Authorjuicy & chabi - 2 chavas cookin up a storm Archives
November 2016
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