Cooking Colombia

Chicken with mushrooms easy style

1:56 PM
Ingredients :

1/2 lb. mixed fresh mushrooms, cut into 1/4-inch-thick slices
2 tbsp of olive oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  of chicken broth
1/4 cup of dry white wine
4 oz.  (1/2 of 8-oz. pkg.) of cream cheese, cubed
1 tbsp. of chopped fresh tarragon

Preparation :

Cook and stir the mushrooms in 1 tbsp. hot oil in large skillet on medium heat 2 to 3 min. or until lightly browned.

Spoon to one side of skillet.

Add the remaining oil and chicken to other side of skillet; cook chicken 5 to 6 min. on each side or until done (165°F).

Transfer the chicken to a platter; cover to keep warm.

Pour the broth and the wine into skillet with mushrooms; stir and cook 3 min.

Add the cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly with whisk.

Stir in tarragon.

Pour over the chicken.

Potato Soup with ham

5:23 PM
Ingredients :

3 1/2 cups of peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced of cooked ham
3 1/4 cups of water
2 tablespoons of chicken bouillon granules
1/2 teaspoon of salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons of butter
5 tablespoons all-purpose flour
2 cups of milk

Preparation :

Combine the potatoes, the celery, the onion, the ham and the water in a stockpot.

Bring all to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.

Stir in the chicken bouillon, add salt and pepper.

In a separate saucepan, melt butter over medium-low heat.

Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.

Slowly stir in milk as not to allow lumps to form until all of the milk has been added.

Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through.

Serve with rice and orange juice, It can make a cool breakfast.

Chocolate cake with sour cream

Ingredients :

3/4 cup of vegetable oil
1 large egg
3 teaspoons of vanilla extract, divided usage
1 cup of firmly packed brown sugar
1/2 cup of granulated sugar
2 (1 ounce) squares semi-sweet baking chocolate, melted
2 cups all-purpose flour
1 1/3 cups of unsweetened cocoa, divided usage
1 tablespoon of baking soda
1/2 teaspoon of salt
1 cup of warm water
1 1/4 cups of sour Cream
1/2 cup of softened butter
3 cups of powdered sugar
1/4 cup of milk

Preparation :

Heat the oven to 350 degrees F.

Grease and flour two 8 inch baking pans; set aside.

In a large mixer bowl add vegetable oil, egg, and 2 teaspoons vanilla extract.

Beat at medium speed until well mixed (1 minute).

Add brown sugar and granulated sugar; continue beating, scraping bowl often, until well mixed (1 minute).

Add the melted chocolate.

Continue beating, scraping bowl often, until well mixed (1 minute).

In small bowl stir together flour, 2/3 cup unsweetened cocoa powder, baking soda, and salt.

Add the flour mixture to chocolate mixture alternately with water, beating well after each addition.

Add 1 cup sour cream; mix well.

Pour into prepared pans and bake until a wooden toothpick inserted in center of cakes comes out clean (about 30 to 35 minutes).

Remove cakes from the oven; cool 10 minutes.

Remove the cakes from the pans; cool completely.

Meanwhile, in medium bowl add 1/2 cup softened butter; beat at high speed until creamy (1 to 2 minutes).

Add 2/3 cup of cocoa powder and 1 teaspoon of vanilla; continue beating, scraping bowl often, until mixture is creamy (1 to 2 minutes).

Add the powdered sugar, 1 cup at a time, beating well after each addition.

Add the milk and 1/4 cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes).

Place one cake, flat side up, on the bottom of a serving plate.

Place about 1 cup frosting in the center of the cake.

Spread to about 1/2-inch from the edge of the cake.

Place the second cake, flat side up, on top of the frosted first layer.

Frost the sides and top of cake with remaining frosting.

Garnish if desired.

Steak in tuna sauce

6:13 PM
Ingredients :

For the steak :

500 grams of fat steak
2 quarts of vegetable broth
For the tuna sauce :
50 grams of canned tuna
3 anchovy fillets in brine
200 grams of mayonnaise
Salt and pepper to taste
1 tablespoon of vinegar

Preparation :

For the steak :

Cook the meat in the broth and let cool in pan.

Remove and cut in very thin slices.

For the tuna sauce :

Place in a food processor bowl with tuna, the anchovies and the mayonnaise.

Stir, season with salt and pepper and add vinegar.

Mix until it is well integrated.

To assemble :

Provides a source of meat slices, pour some of the sauce over and continue until you finish all the preparation.

Garnish with boiled eggs and chopped with green olives.

Pork with apple sauce

5:14 PM
Ingredients :

1 / 2 kg of pig post
2 apples, peeled and cut into strips
1 tablespoon of fresh rosemary
2 cups of white wine
1 tablespoon of butter
1 cup of heavy cream
1 tablespoon of oil
2 teaspoons of lemon juice
1 teaspoon of cornstarch

Preparation :

Place the apples in a pan, add wine and rosemary, bring to boil.

Cook until apples are tender.

Strain and save the broth.

In a skillet, heat butter and oil and brown the post very well cut pork steak.

Add broth and simmer, covered, over medium heat until meat is tender.

Remove the steaks and set aside.

In the same skillet in which meat browned, add salt and pepper to taste and sweet cream.

Mix well and cook, stirring constantly until boiling.

Dissolve the cornstarch in the lemon juice, add to sauce, stirring constantly, bring to a boil again and season to taste.

Place meat on a serving platter, drizzle with sauce and garnish with sliced ​​apples in slices and fresh rosemary.

Lulo fish (Dish from Chocó)

Ingredients :

8 medium sized freshwater fish
8 lulos from Chocó, peeled and sliced
4 tablespoons of oil (butter)
4 tablespoons of lemon juice
Salt and pepper to taste

Preparation :

Clean the fish well and rub with oil (or butter), lemon, salt and pepper.

Open the belly and fill with slices of lulos from Chocó (variety of lulo big as an orange, juicy and slightly milder flavor than the current lulo) are cooked on the grill on both sides and served with rice , banana and boiled cassava.
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