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Cooking, Recipe and Food Blog

Cilantro Scrambled Eggs

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Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

 

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

 

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

 

Photo Courtesy Of:  Tiny Red Kitchen

Eggplant and Banana Dip

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Eggplant and banana dip is a Colombian dish also known as bromia. It is a great appetizer with a tangy and sweet flavor. This yummy dip makes a great spread too.

Ingredients:

2 large ripe bananas, peeled and diced

2 large eggplants, peeled and diced

2 tablespoons olive oil

3 tablespoons grated mozzarella

Salt and freshly ground pepper to taste

For the guiso:

1 cup tomatoes, chopped

2 cloves garlic

1 tablespoon white onions, chopped

1/2 tablespoon vegetable oil

For the pita chips:

3 pita breads

1/4 teaspoon cumin powder

Olive oil

 

Preheat the oven to 350F and lightly grease a baking dish.

Put the eggplants and bananas in the baking dish and drizzle it with olive oil. Place them in the oven and bake for 25-30 minutes or until soft.

While waiting for the bananas and eggplants to cook, heat the vegetable oil in a medium sized skillet over medium heat. Stir-fry the tomatoes, onions and garlic for 10 minutes or until the tomatoes are soft. Season it with salt and pepper.

Place the baked bananas and eggplants in a food processor or blender. Process it for 30 seconds or until combines. Do not over process or puree.

Transfer it to a medium sized bowl. Add the stir-fried tomato mixture and mozzarella cheese. Mix well. Put it in a serving bowl.

Next, cut the pita bread into wedges. Place them on a baking sheet and brush them with olive oil. Sprinkle it with salt, pepper and cumin powder. Bake the pita wedges for 10 minutes or until crisp. Transfer to a plate and serve with the eggplant and banana dip. Serve cold, warm or at room temperature.

 

Photo Courtesy Of: missmeng

Colombian Hotdogs

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Colombian hotdogs make delicious snacks or party food. This unique and delicious sandwich is sold in hotdog stalls in Colombia. I love the fusion of flavors especially the use of pineapple sauce. As for the hotdogs, they may be boiled or grilled. Enjoy!

 

Serves 6

Ingredients:

6 hotdog buns

6 hotdog or veggie dogs

1 cup pineapple sauce

1 cup coleslaw

1 small bag potato chips, crushed into fine pieces

Mayonnaise

Ketchup

Mustard

For the pineapple sauce:

2 cups fresh pineapple peeled and cut into chunks

1/3 cup water

2 1/2 tablespoons sugar or taste

1 1/4 teaspoon cornstarch

Juice of half a lime

 

First prepare the pineapple sauce by putting the pineapples in a food processor or blender. Process it for 1 minute or until it is smooth.

Put the processed pineapples on a sieve and squeeze out the juice in a small saucepan. Discard the pineapple pulp.

Place the saucepan with pineapple juice over medium heat. Add the lime and sugar. Cook it for 15 minutes. Stir constantly.

Dissolve the cornstarch in 1 teaspoon of water and then add it to the pineapple sauce. Bring it to a boil. Reduce the heat and simmer it for another 1-2 minutes or until the sauce thickens. Continue to stir. Remove from heat and let it cool.

Half fill a pot with water. Put it over high heat and bring it to a boil. Add the hotdogs and cook them for 5-7 minutes or until they are ready. Drain and place them on a plate lined with paper towels or a colander to remove the excess liquid.

Assemble the sandwich by placing a hotdog on a bun. Top it with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup. Sprinkle it generously with crushed potato chips. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  senorjerome

 

Colombian Coleslaw

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Coleslaw also known as Ensalada de Repollo y Zanahoria  is a perfect add on to hotdog sandwiches, burgers or any type of sandwich. It  also a popular side dish served  in fast food restaurants and hotdog stands in Colombia.

 

Makes 3 cups

Ingredients:

2 cup carrots, peeled and cut into chunks

3 1/2 cups green cabbage, cut into chunks

2 tablespoon sour cream

1 tablespoon white vinegar

1/4 cup white onion, chopped

1/4 cup mayonnaise

2 tablespoons sugar

Juice and rind of 1 lime

Salt and black pepper

Pinch of ground cumin

 

Put the cabbage, carrots and onions in a food processor or blender. Process it for 1 minute or until the vegetables are finely chopped.

Place the vinegar, sour cream, mayonnaise, sugar, salt, pepper, cumin powder, lime juice and lemon rind in a small bowl. Whisk until well.

Combine the cabbage mixture and the mayonnaise mixture in a medium sized bowl. Mix well. Adjust the taste by adding more salt or sugar if desired. Serve chilled or at room temperature.

 

Photo Courtesy Of:  giffconstable

Pork Risotto

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Rice is one of the staples in Latin American cuisine. They often eat plain rice on a daily basis, but for special occasions they prepare special rice dishes. Arroz atollado is a Colombian recipe that is similar to a risotto. It uses pork and few vegetables as ingredients but feel free to add more if desired. Chicken, chorizo, bell peppers and peas are some suggestions. Adding saffron to this dish also gives it an aromatic flavor. Enjoy!

 

Ingredients:

For the pork stock:

3 tablespoons vegetable oil

1/2 lb. boneless pork loin ribs, cut into 1 inch cubes

1 lb. pork sirloin, cut into 1 inch cubes

4 cups water

5 cups chicken broth

For the seasoning:

3 tablespoons vegetable oil

2 cups fresh tomatoes, chopped

11/2 cups scallions, chopped

4 garlic cloves, minced

3 tablespoons sweet red pepper, chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon fresh ground pepper

1/4 cup chopped fresh cilantro

For the rice:

11/2 cups white rice

1/4 teaspoon salt

2 cups potatoes cut into 1.5 inch pieces

3 tablespoons chopped fresh cilantro for garnish

 

First, prepare the pork broth by heating 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Fry the pork for 2-4 minutes per side until it is lightly browned. Pour in the water and chicken broth. Increase the heat to high. Cover and bring it to a boil. Reduce heat and let it simmer for 20 minutes.

While cooking the stock, prepare the seasoning by heating the oil in a large saucepan over medium heat. Sauté the garlic and scallions for 2-3 minutes until it becomes fragrant and the scallions are soft. Add the tomatoes and sweet pepper. Season it with salt, pepper, cumin and cilantro. Cook it for 10-12 minutes until the tomatoes and peppers are soft. Remove from heat and set aside.

Remove the pork from the liquid and set it aside. Strain the stock. You should get around 6 cups. If not, add more chicken broth.

Combine the rice, salt, cooked pork and prepared seasoning in the large pot or Dutch oven. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer uncovered for 15-20 minutes. Stir occasionally. Add the potatoes and cook it for another 10-15 minutes or until it is soft and the rice consistency is creamy, similar to a risotto. Remove from heat and serve it in individual plates or bowls. Sprinkle with chopped cilantro before serving. Serve warm.

 

Photo Courtesy Of: payhere

Colombian Style Stuffed Potatoes

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Columbian style stuffed potatoes or papas rellenas are delicious appetizers or snacks. It is a Latin American version of croquettes- crunchy on the outside yet creamy with a burst of flavor once you take a bite.

 

Ingredients:

Vegetable oil for frying

5 medium potatoes

1/4 teaspoon salt

For the meat filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 pound ground beef

For the vegetable filling:

1 tablespoon olive oil

1 cup chopped tomato

1/3 cup chopped onion

1/3 cup chopped scallions

1 garlic clove, minced

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

1 cup frozen carrots

1/2 cup frozen peas

For the batter:

1 egg

1/4 cup all-purpose flour

1/4 cup milk

Salt and pepper to taste

 

Wash and scrub the potatoes under running water. Peel them and slice them into medium sized chunks. After, place them in a medium sized pot with water over high heat. Add 1/4 teaspoon of salt. Bring the potatoes to a boil. After, reduce the heat to medium and cook the potatoes for another 15-20 minutes or until the potatoes are soft. Drain the potatoes and put them in a large bowl. Mash the potatoes with a fork or a potato masher. Set aside.

Next, prepare the filling by heating a tablespoon of olive oil in a large saucepan over medium heat. Sauté the garlic and onions for 2-3 minutes until they are fragrant. Add the scallions, cumin, salt and pepper. Cook it for another 5 minutes or until the onions are translucent. Stir in the beef and allow it to cook for another 10-15 minutes or until the beef is browned and cooked. Remove it from the heat and allow it to cool.

After, prepare the batter by combining the egg, flour and milk. Whisk it for 2-3 minutes or until the mixture becomes smooth. Season it with salt and pepper.

Portion the mashed potatoes into 10 equal parts. Form each part into a ball using your palms. Flatten the ball and spoon 1 1/2 tablespoons of filling at the center of each flattened ball. Fold the ends together to enclose the filling and form another ball. Do this for the remaining potato balls.

Half fill a heavy pot or Dutch oven with vegetable oil. Place the pot over medium heat. Dip the stuffed potato ball into the prepared batter and then deep fry them in the pot with hot oil. Fry them for 3-5 minutes or until they are golden brown. Transfer the cooked stuffed potato balls to a colander or plate lined with paper towels to drain the excess oil. Transfer them to a platter and serve with aji picante (Colombian chili sauce)

 

Photo Courtesy Of:   balise42

 

Catfish and Potato Pie

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Catfish and potato pie is another Latin American dish that you will love. The paprika and cumin add some spice and flavor to this recipe. I am personally fond of potatoes, so I am always generous with it whenever I prepare food that includes this ingredient. If you slice the potatoes thinly, there is no need to boil them. All you have to do is soak them in water and then pat them dry before you place them in the baking dish.

 

Ingredients:

4 6oz. catfish fillets

6 medium potatoes, peeled and sliced

1/2 cup chopped onion

2 garlic cloves, minced

1 fish bouillon cube

6 tablespoons butter

1/2 tablespoon ground cumin

1/2 teaspoon paprika

2 beaten eggs

1 cup heavy cream

1 cup bread crumbs

1/2 cup parmesan cheese

Salt and pepper

Chives for serving

 

Preheat the oven at 400° F and then grease a small baking dish with 2 tablespoons of butter. Set it aside.

Season the fillets with salt, pepper, cumin and paprika.

Next, place the sliced potatoes in a pot with salted water over high heat. Bring it to a boil. After, drain it and place the potatoes on a plate.

Melt the butter in a medium pan over medium heat. Sauté the garlic and onions for 5-7 minutes until fragrant and the onions are soft.

Place the bouillon and the cream in the pan with garlic and onions. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes. Season it with salt and pepper. Remove from heat and then let it cool. Fold in the beaten eggs and then mix well.

Assemble the catfish and potato by placing a layer of potatoes at the bottom of the baking dish. Top it with 2 tablespoons of cream mixture and spread it evenly. Place a layer of fish fillet on top of the potatoes and then put another layer of potatoes and cream. Repeat this for the remaining fish fillet and potatoes.

Sprinkle parmesan cheese and bread crumbs over the fish and potato layers. Bake it in the pre-heated oven for 25-30 minutes or until the cheese bubbles and it is browned. Remove from oven and let it stand for 5 minutes. Garnish it with fresh chives before serving.

 

Photo Courtesy Of: Simon Aughton

Pork Chops with Prune Sauce

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Pork chops with prune sauce is inspired by the Colombian dish chuletas de cerdo con calsa de ciruelas. As we all know, Colombians are fond of meats, just like other Latin American countries, which is why they have a lot of grilled or fried meat recipes. I noticed that they just serve them with different toppings or sauces for variation.

When making the prune sauce, you may add more prune juice and just reduce it. If you do not feel like adding wine, just replace it with juice or simply adjust the amount of liquids to suit your taste.

If you ask me pork chops are yummier when fried, but if you opt to be healthier, you can grill it instead. As I always say, make sure not to overcook it as we do not want the meat to be hard. They should remain juicy. The best way to test this is to pierce the meat with a fork. Once it goes through easily then they are ready.

 

Serves 4

Ingredients:

4 pieces pork chops

1/4 cup salt

4 cups water

4 tablespoons olive oil

 

For the sauce:

1 cup pitted prunes, coarsely chopped

1/4 cup prune juice

2 tablespoons sugar

1/2 cup white wine

2 tablespoons butter

1 cup water

Salt and white pepper to taste

Combine the salt and the water in a large bowl. Mix well. Soak the pork chops in this mixture. Cover it and refrigerate for 15-20 minutes. After, drain the pork chops and then pat them dry using paper towels.

Next, heat the olive oil in a large skillet over medium heat. Fry the pork chops in 2 batches for 5-8 minutes per side, depending on the thickness. Transfer the pork chops to a plate.

Set the flame to low and then melt the butter in the same pan. Add the water, prunes and sugar. Cook it for 15-20 minutes. Stir it occasionally. Pour in the wine and prune juice. Cook it for another 15 minutes, until the liquid is reduced and the sauce is thick. Season it with salt and pepper to adjust the taste. You may add more sugar if desired.

Place half of the sauce over the pork chops and then the remaining sauce in a small bowl or jug. Serve immediately with rice or potatoes.

 

Photo Courtesy Of:   pengrin™

Sopa de Lenteja

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Lentils come in different varieties. There are small ones, large ones and it comes in different colors too –brown, black, green, pink, red-orange and yellow. You can buy them with our without skins, split or whole. These seed like legumes are high in protein and good source of fiber.

Sopa de lenteja is a common Colombian lentil soup recipe that is a meal in itself. It can be eaten as is or with a steaming hot cup of rice.

 

Serves 4

Ingredients:

1 teaspoon vegetable oil

1 1/2 cup chorizo, sliced

3 medium sized onions, coarsely chopped

4 garlic cloves, minced

1/4 cup chopped scallions

2 large tomatoes, seeded and coarsely chopped

5 cups water

1 1/4 cup dried lentils

1/2 cup grated carrots

1 large potato, cubed into bite sized pieces

1/4 teaspoon cumin powder

Salt and pepper to taste

 

For the cilantro cream:

1/2 cup heavy cream

3 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

 

First, prepare the cilantro cream by combining the heavy cream, cilantro and lime juice in a small bowl. Season it with salt and pepper. Mix well. Transfer it to a jar or sealed container and refrigerate it until needed.

Next, heat the oil in a large pot or Dutch oven. Fry the chorizo for 5-8 minutes or until they are browned. After, transfer them to a plate lined with paper towels to drain the excess oil.

Place the garlic and onions in the pot. Saute them for 2-3 minutes until fragrant and the onions are translucent. Add the carrots, tomatoes and scallions to the pot. Season it with salt and pepper. Cover and cook it for 10-12 minutes. Stir occasionally. Add the cumin and cook the vegetables for another minute.

Stir in the lentils and pour in the water. Increase the heat to high and bring it to a boil. Reduce the heat to low and cook it covered for around 30-45 minutes or until the lentils are tender. Do not overcook. We don’t want the lentils to be mushy. Add more water if needed.

Put the chorizo and potatoes in the pot with vegetables and lentils. Cook it for another 15-20 minutes or until the potatoes are tender. Season the soup with salt and pepper. Once the soup is ready, ladle it into individual soup bowls. Place a spoon of cilantro cream in each one. Serve immediately.

 

Photo Courtesy Of:  mmmarilyn