Potato Salad

6:48 PM
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


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

10:38 AM
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.
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