Colombian lentils

Ingredients :

1/2 cup of lentils
1 1/2 cups of water
1 small tomato, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon vegetable oil
2 small yellow potatoes, cubed

Preparation : 

Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil.

Cook and stir at a boil until the lentils are soft, about 30 minutes.

Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

Serve with rice, the potatoes, and a tender piece of meat, and mix with mayonnaise as you wish.


Nutritional Information  :

Amount Per Serving  Calories : 201
Total Fat : 5.3g
Cholesterol : 0mg

Seafood Lasagna

Ingredients :

3/4 pounds of dried lasagna noodles

White sauce:

4 cups whole milk
8 tablespoons butter
1/2 cup all purpose flour
Salt and pepper

Fiilling :

2 tablespoons butter
1 tablespoon olive oil
1/2 cup grated onions
1/2 cup grated carrots
2 garlic cloves minced
1/4 cup white wine
1 cup heavy cream
1 teaspoon tomato paste
1/2 teaspoon ground cumin
1 lb medium shrimp peeled, deveined and cut into pieces
1 1/2 pounds cooked salmon, cut into small pieces
1/4 cup fresh parsley, chopped
1 cup grated mozzarella cheese
1 cup freshly ground Parmesan

Preparation :

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook for 10 minutes, stirring occasionally.

Drain and set aside.

To make the white sauce, bring the milk to a simmer in a small pot and set aside.

In a medium saucepan melt the butter.

Add the flour and cook for about 2 minutes over low heat, stirring constantly with a wooden spoon.

Pour the warm milk into the flour mixture.

Season with and pepper.

Stir using a whisk, for about 3 minutes, until thick.

Turn off the heat and set aside.

To make the filling: Heat oil and butter in a large pan.

Add the onions, carrots, garlic and cook for about 5 minutes.

Add the wine and cook for 2 minutes.

Add the heavy cream, tomato paste, cumin, shrimp and salmon.

Stir and set aside.

To assemble the lasagna, spread some of the white sauce in the bottom of baking dish.

Arrange a layer of noodles on top, then more sauce, followed by 1/3 of the seafood mixture, 1/4 cup grated mozzarella and 1/4 cup of parmesan cheese.

Repeat 2 more times, layering noodles, sauce, seafood, mozzarella and Parmesan Cheese.

Top with a final layer of noodles and white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the lasagna for about 40 minutes, or until the top is browned

Allow to sit for 15 minutes, sprinkle with fresh parsley and serve hot.

Seafood Stew

Ingredients :

1 tablespoon butter
1 tablespoon of olive oil
½ cup chopped green pepper
½ cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
¼ teaspoon paprika
4 cups heavy cream
1 glass of coconut milk
1/3 cup of white wine
2 pounds of big jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 pounds swordfish, cut into small pieces
1 tablespoon of fresh chopped cilantro
1 tablespoon of fresh chopped parsley
1 tablespoon of tomato paste

Preparation : 

In a large, saucepan over medium heat, warm the olive oil and butter.

Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.

Add salt and pepper to taste.

Add the cream, fish bouillon, coconut milk; bring to a boil.

Add seafood and cover reduce heat and cook about 2 minutes until clams open.

Remove from heat; discard any unopened shells.

Add the wine and the tomato paste, simmer for about twenty minutes.

Garnish with fresh cilantro and parsley and serve hot.

Colombian Pineapple Custard

Ingredients :

12 ounces peeled fresh pineapple , chopped
2⁄3; cup caster sugar
4 eggs , lightly beaten
Caramel
4 tablespoons sugar
1 lime, juice of

Preparation : 

Put the pineapple in a blender or food processor and process till smooth.

Scrape the puree into a pan and add the sugar.

Heat till just boiling and simmer for 5 minutes or till reduced by one third.

The mixture should be thick but not jam-like, so add a little water if it is too thick.

Transfer to a bowl to cool.

Making  the covering caramel : 

Place the sugar in a heavy pan over medium heat.

As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.

Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.

Inmediately stir in the lime juice, taking care not to burn yourself.

The hot caramel will spit when the lime juice is added, but this will stop.

Divide the caramel among six remekins and turn them so that they are coated evenly.

Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.

Divide the mixture equally among the ramekins.

Place the molds in a roasting pan and pour in warm water to come halfway up their sides.

Cover with foil and bake for 45 minutes, till set.

Allow to cool for a while.

Just before serving, unmold the custards directly onto the dessert plates.

Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

Potato Salad

Ingredients :

2 lbs red potatoes , cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
3 large carrots , peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro , depending on taste
3 large tomatoes , cut into 1-inch chunks

Dressing

1/3 cup wine vinegar
1 tablespoon of oil
1 teaspoon of seasoning salt (may add more to taste)
1 teaspoon of sugar
1/4 teaspoon of fresh ground black pepper

Preparation : 

Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Milk rice dessert

Ingredients : 

100g/4oz white rice
1 cinnamon stick
240ml/8fl.oz. of water
600ml/20fl.oz. of milk
225g/8oz of sugar
Salt to taste
Ground cinnamon to serve

Preparation : 

Place the rice, the water and the cinnamon stick in a medium saucepan, bring to the boil, stirring, then reduce the heat and simmer for about ten minutes.

Add the milk slowly, add the sugar and salt toi taste, then continue to cook gently for about 20 or 25 minutes or until the rice has absorbed most of the milk and dries slow.

Remove from heat and allow to cool before serving, sprinkled with ground cinnamon.

Chicken with creamy coconut sauce

Ingredients :

1 1/2 pounds boneless skinless chicken breast halves

1 teaspoon garlic salt

1/2 teaspoon cumin

4 tablespoons olive oil

1 tablespoon vinegar

3/4 cup finely chopped white onion

1 red bell pepper, finely diced

2 cloves garlic, minced

1 13.5 ounce can coconut milk

1 tablespoon flour

Preparation :

Slice the chicken breasts in half horizontally, to make thinner pieces.

Toss the chicken breasts with the oil and vinegar.

Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper.

Let them marinate for about an hour if possible, or overnight.

Heat a large heavy skillet over medium high heat.

Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown.

Remove chicken to a plate and set aside.

Add chopped onion, red pepper and garlic to the skillet.

Stir and sauté vegetables until soft and fragrant.

Whisk flour into coconut milk, then add coconut milk to the skillet.

Add the chicken breasts.

Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook).

Serve warm over rice.

Spicy Salmon with Caramelized Onions

Ingredients :

1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced onion

Preparation : 

Combine the black pepper, the paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. 

Stir in 1 tablespoon of olive oil to make a paste. 

Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. 

Stir in the onion, and cook until tender and golden brown, about 10 minutes. 

Heat a separate non-stick skillet over medium-high heat. 

Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. 

Pour the browned onions and olive oil over the salmon fillets to serve.

Cedar Planked Salmon

Ingredients :

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Preparation : 

Soak the cedar planks for at least 1 hour in warm water.

Soak longer if you have time.

In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.

Place the salmon fillets in the marinade and turn to coat.

Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat.

Place the planks on the grate.

The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade.

Cover, and grill for about 20 minutes.

Fish is done when you can flake it with a fork.

It will continue to cook after you remove it from the grill.

Coconut Crustacean Chowder Seafood Soup

Ingredients :

2 tablespoons olive oil
1 cup diced onion
1 cup grated red bell pepper (grated on the large holes)
2 pounds raw shrimp, cleaned and deveined
1 pound raw squid rings, cleaned
1 pound piangua or clams, cleaned
1 pound raw conch pieces or oysters
1 fish bouillon cubes
2 tablespoons garlic paste
1 teaspoon color or Saz n Goya with Saffron
1  teaspoons salt
1 teaspoon pepper
4 cups coconut milk
2 cups milk
4 tablespoons flour
1 cup white wine
1  tablespoons minced cilantro
1 tablespoon minced parsley

Preparation : 


In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper.

Cook for 12 minutes.

Mix the coconut milk, milk and flour together to a smooth consistency.

Add them to the pot; simmer over low heat for 15 minutes more.

Add the wine and simmer for 15 minutes.

Sprinkle with cilantro and parsley and serve.

Ají from Colombia

Ingredients :

1 tablespoon of fresh lemon juice
1 tablespoon of white vinegar
1 tablespoon of water
1/4 cup of green onion , finely minced (white and light green part only)
1/8 cup of fresh cilantro , minced
1 jalapeno pepper , seeded and finely minced (more or less to taste)
1 teaspoon of tomato , finely minced

Preparation : 

Combine all the ingredients in a small glass bowl, cover, and let sit in refrigerator for at least one hour so all the flavors develop real well before serving.

Ideal to add in empanadas, soups, and meats.

This is a special colombian salsa and goes great with many kinds of food.

Big mushrooms with butter, lemon and cream

Ingredients : 

4 pounds of big mushrooms
Lemon juice
Best and rich butter you have on hand
Milk cream
Onions

Preparation : 

Cut every big bushrooms you have in 4 pieces

After you finished with the cutting put the mushrooms on a big strianer.

Bath them all with the juice of a lemon.

Rinse with water, and put them to cook on a pan in soft heat, with a lot of good butter and half cup of water and a bit of milk cream.

Add some pealed and in small peaces of white onions.

Cook them all together for a while.

Just look them until the heat melt them, put some salt, taste and serve.

You can serve them with rice, diced meat, and patacones covered by sour cream, enjoy.

Mozzarella Tomato Sandwiches

Ingredients :

2 lb Pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb mozzarella cheese; sliced
2 tomatoes; thinly sliced

Preparation :

Grease a 13×9 pan; press dough over bottom.

Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk.

In pan, heat oil and garlic over low heat 2 mintues.

Add seasonings.

Preheat the oven to 400F.

With floured fingers, poke about 16 holes in dough; brush with oil.

Bake 25 minutes or until browned.

Remove to wire rack to cool.

Cut bread into sixths; halve horizontally.

Brush with pesto and place cheese and tomato on the bottoms and over with tops.

Sweet potatoes

Ingredients :

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Preparation :

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. 

Peel, then cut into 1 1/2-2 inch chunks.

In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). 

Add orange concentrate, stirring to combine well.

Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.

Cover dish with aluminum foil to seal.

Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

Potatoes covered with sauce (papas chorreadas)

Ingredients:

6 large potatoes, cooked & peeled
2 tablespoons of olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt and pepper, to taste
1/2 cup cream
1 cup muenster cheese, grated


Preparation :

Saute the onion in oil until soft, about 10 minutes.

Add the tomatoes, salt and pepper. Saute 5 minutes.

Stir in cream & cheese until cheese begins to melt.

Arrange the potatoes on serving platter and top with sauce.

Mango, watermelon and tomato fresh salad

Ingredients :

1 cup of diced watermelon
1 mango, diced
1/2 cup of seedless cucumber, diced
1/2 cup of ripe tomato, seeded, diced
1 jalapeno pepper, seeds and ribs removed, minced
Juice of 1/2 lime, or more to taste
Lettuce
Kosher salt, to taste

Preparation :

Combine all ingredients in a mixing bowl.

Chill until they are ready to use.

Servings : Makes 3 cups, serve over fresh lettuce and season to taste.