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Cooking, Recipe and Food Blog

Colombian Chili Sauce

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Aji picante is a Colombian chili sauce that is eaten with appetizers or snacks like papas rellenas (stuffed potatoes) and empanadas. This spicy condiment is also used to flavor soups, stews, rice and beans as well.

For this recipe we used chopped herbs, but it is also possible to just combine all the ingredients in a food processor and blend them. I personally think that it is perfect for grilled meats too, as it adds more bite and flavor.

 

Ingredients:

1 seeded small red habanero pepper

1/2 cup white vinegar

1/4 cup water

1/4 teaspoon salt

1 teaspoon sugar

1 tablespoon lime juice

2 tablespoons vegetable oil

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 cup chopped scallions
1/2 cup chopped tomato

 

Combine the water, vinegar and habanero peppers in a food processor or blender. Process it for 1-2 minutes or until the peppers and seeds are minced.

Place the processed chili in a medium sized bowl. Add the salt, sugar, lime juice, vegetable oil, cilantro, parsley and scallions.  Mix well. Serve immediately or store in a covered jar. Refrigerate if storing. Store up to 10 days.

 

Photo Courtesy Of:  pellesten

Tzatziki

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Tzatziki is a Greek appetizer or dip served with pita bread that can be used as a sauce for other dishes like souvlaki. Other variations use mint instead of dill, while some even add sour cream. The cucumbers make this dish refreshing.

 

Ingredients:

3 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup plain or Greek yogurt

2 cucumbers, peeled, seeded and diced

1 teaspoon fresh dill, chopped

 

Strain the yogurt for 10 minutes, so that the excess water is drained. The yogurt also becomes thicker in the process. After, place it in a bowl and add the olive oil, garlic and lemon juice. Season it with salt and pepper. Mix well. Add the cucumber and toss until they are coated in yogurt. You may blend it in a food processor if desired. Adjust the taste with more salt or lemon juice if desired. Refrigerate for at least an hour before serving. Serve chilled with pita bread or meat.

 

Photo Courtesy Of: dcarlbom

 

Moutabel

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Moutabel is a Mediterranean eggplant dip also known as baba ganoush. I find it tastier compared to hummus. I like it so much I won’t mind eating it for snacks every day. I don’t like it spicy, so I do not put any chili; adjust the taste according to what you want.

You can also make moutabel in batches and store them in the refrigerator. They will probably last you around 3 days to a week at most.

 

Ingredients:

4 medium eggplants

4 cloves garlic, minced

2 fresh green chili peppers (optional)

1/4 cup tahini (sesame paste)

4 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon olive oil

 

Preheat the oven at 400 degrees Fahrenheit.

Place the eggplants in a greased baking dish or tray. Roast it for 20-30 minutes or until the eggplants are tender. After, remove it from the oven and let it cool. Once they are no longer hot to the touch, peel the eggplants or scoop out the meat from the skin.

In a small bowl, combine the eggplant, garlic, chili, tahini, lemon juice and salt. Mash it until all the ingredients incorporate together. If you want better texture, you can blend it the ingredients in a food processor or blender. Add olive oil if needed.

Place the moutabel on a plate and drizzle it with olive oil. Serve with pita bread.

 

Photo Courtesy Of: izik

Cheesy Artichoke Dip

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Artichokes are high in antioxidants. This vegetable is a diuretic, can also reduce cholesterol levels and it can aid digestion. I love eating it on pizza, pasta and having it as a delicious dip.

 

Ingredients:

2 (8 ounce) packages frozen artichoke hearts

3 tablespoons unsalted butter

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1/4 teaspoon garlic salt

Pepper

1/4 cup all-purpose flour

1 cup finely grated parmesan cheese

1 cup heavy cream

1/4 cup sour cream

 

Preheat oven to 350F.

In a saucepan over medium heat, melt the butter. After, sauté the onions until they become translucent. Stir in the flour and season it with pepper and garlic salt. Mix well. Cook for another 2 minutes. Add the artichoke hearts, sour cream, cream, and 3/4 of the parmesan cheese. Cook for another 5 minutes or until the cheese melts.

Transfer the artichoke mixture to a baking dish. Top it with mozzarella and the remaining parmesan cheese. Sprinkle with minced parsley. Bake it for 25-30 minutes or until the cheese bubbles and the edges turn brown. Let it stand for 5 minutes before serving. It goes well with pita chips, crackers or French bread.

 

Photo Courtesy Of: Brown Eyed Baker

 

Roasted Butternut Squash and Honey Dip

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The great thing about Butternut Squash is that it’s so sweet, people often forget it’s a healthy vegetable. When it’s made into a dip like this, it’s brilliant to serve with raw Vegetables (slices of Pepper, Cucumber, Celery etc.), or even served warm with a Dinner.

Roasted Butternut Squash

To Serve 4
1 Large Butternut Squash, peeled
2 Sprigs Thyme
Pinch Maldon Sea Salt
Fresh Ground Black Pepper
1.2tsp Ground Cumin
3tbsp Honey
3tbsp Olive Oil

1. Heat an Oven to 180C.
2. Remove the peel from the Squash using a speed peeler – much easier and simpler than using a knife. Cut in half, then scoop out the seeds in the middle with a spoon. Cut into chunks about an inch across, and place on a baking tray.
3. Strip the Thyme Leaves from the stalk, then sprinkle over the Squash, along with the Black Pepper, Sea Salt and Cumin. Drizzle the Honey over the top, then the Olive Oil. Mix well.
4. Roast in the Oven for twenty to thirty minutes, , checking frequently to make sure the Honey doesn’t caramelise – if you see it changing, lower the heat slightly.
5. To check it’s ready, try to insert a knife into one of the pieces. If it goes through easily, it’s ready. Remove from the oven, and process in small amounts, before mixing together. If it’s too thick for your tastes, add a small amount of Olive Oil.

Serve fresh from the Processor, or leave to cool and serve as a dip.

Photo Courtesy of: Martin Cathrae

Lamb Pittas, with a Chilli Yoghurt dip

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A great dish for Lunch or Dinner. Try to use the larger, fluffier Pittas that are available in some Delicatessens rather than the flatter ones in a Supermarket. The thinner the patties, the faster and crisper they will be. Try adding freshly chopped Mint into the Lamb Mince, or other herbs to mix up the flavourings and give you more variations. You can make entire batches of different flavours, and let people pick and choose what they want for BBQ’s and parties.

To serve 4
500gLamb Mince
2 tbsp Olive Oil
1 tbsp Vinegar
1 tsp Mustard
100g Natural Yoghurt
1 tsp Chilli Powder

1. Divide the Lamb Mince into 8 evenly sized, thin patties, and place in the fridge to chill for at least 10 minutes
2. Mix 1 tbsp Olive Oil, 1 tbsp Vinegar, 1 tsp Mustard, 1 tsp Chilli Powder and 100g Natural Yoghurt together and chilli in the fridge
3. Heat 1 tbsp Olive Oil in a pan and fry until piping hot, and cooked all the way through.
4. Toast or grill 4 white Pitta breads, and halve them. Spoon and spread some of the chilli yoghurt inside, and put two of the patties in each one.

Photo courtesy of Roland