Cooking Colombia

Colombian Chicken Soup

Ingredients : 

2/3 cup of  short-grain brown rice
1 1/3 cup of water
1 whole skinless chicken breast, on the bone about 1 1/2 pounds
1/2 cup of  thinly sliced scallions, about 3
2 clove of garlic, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 teaspoons of ground cumin
2 tablespoons of chopped cilantro
8 cup of low-sodium chicken broth
Freshly ground pepper
1/2 pound of white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound of thick asparagus, cut into 1-inch lengths
1 Hass avocado, diced
2 tablespoons of  fat-free yogurt
1 tablespoon of drained small capers
Salt to taste

Preparation :

In a small saucepan, cover the rice with the water and bring to a boil.

Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.

Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth.

Season with salt and pepper and bring to a boil.

Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes.

Transfer the chicken to a plate and let cool slightly.

Pull the meat off the bones and shred.

Strain the broth and return it to the saucepan.

Return the corn to the broth and discard the remaining solids.

Bring the broth to a boil.

Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes.

Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer.

Return the shredded chicken to the pot and season the soup with salt and pepper.

Ladle the soup into bowls and garnish with the avocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro.

Chocolate Cheesecake Frosted Marble

7:13 PM
Ingredients :

1 cup of chocolate cracker crumbs
3 tablespoons of white sugar
1/4 cup of melted butter
3 (8 ounce) packages of cream cheese, softened
3/4 cup white sugar
2 tablespoons oflour
3 eggs
2 tablespoons of milk
2 teaspoons of vanilla extract
3 ounces of chocolate chips
8 ounces of semi-sweet chocolate chips
2/3 cups of sour cream

Preparation :

Preheat the oven to 325 degrees F (165 degrees C).
Wrap the outside of a 10 inch springform pan with aluminum foil.
Mix the chocolate cracker crumbs, the 3 tablespoons of sugar, and the butter in a bowl until thoroughly combined; press into the bottom of the springform pan.
Bake the crust in the preheated oven for 10 minutes.
Remove the pan from the oven.
Turn the oven's heat up to 350 degrees F (175 degrees C).
In a mixing bowl, beat the cream cheese for a few seconds with an electric mixer set on medium speed until fluffy and smooth.
Beat in 3/4 cup sugar and the flour until the mixture is smooth; beat in the eggs, one at a time, followed by the milk and vanilla extract.
Beat the cream cheese filling until very smooth and well combined, about 3 minutes.
Spoon 2/3 of the cream cheese filling into the springform pan in an even layer over the crust.
Melt the 3 ounces of chocolate chips over low heat in a saucepan, stirring constantly until smooth, and mix in the remaining third of the filling.
Pour the chocolate filling in a swirl pattern over the white filling; use a table knife to cut through the filling and swirl it into a decorative marble design.
Place the springform pan into a roasting pan and add enough water to the roasting pan to reach 1 inch deep.
Place the springform pan with the roasting pan water bath into the oven and bake until the filling is set, 40 to 45 minutes.
When finished baking, remove the springform pan from the water bath and set the pan onto a cooling rack for 10 minutes; remove foil from around the pan.
Loosen the edge of the cheesecake from the pan with a thin, sharp knife.
Release the spring from the pan, remove the ring, and allow the cheesecake to cool for 15 more minutes.
Wrap the cheesecake in plastic wrap and refrigerate until cold, at least 2 hours.
To make frosting, melt 8 ounces of chocolate chips in a saucepan over low heat, stirring until smooth, and mix in the sour cream until smooth and well combined.
Frost the cheesecake with the frosting and refrigerate 10 minutes to set the frosting before serving.
Refrigerate the leftovers.

Lobster Carbonara

12:35 PM
Ingredients :

2 8-12oz. lobster tails
1/4 cup of prosciutto chopped
1/4 cup of button mushrooms sliced
2 cloves of garlic finely chopped
1 bunch of long green onions chopped
1 can of sweet peas
4 eggs
3 tbls of butter
1/2 cup of heavy whipping cream
1 cup of freshly grated parmesan cheese
1/4 cup of chopped parsley
1/4 tsp of salt
1/4 tsp of freshly ground black pepper
1 pound of linguini

Preparation :

Remove lobster from the shell and chop into bite size piece.

Refrigerate until your ready to use.

If you choose you could reserve the shells and stuff them with the carbonara mixture and serve with a vegetable side or like I prefer serve over the linguini.

In a large frying pan sauté the onions, garlic, mushrooms and prosciutto in butter for five minutes until vegetables are soft and bacon in crisp.

Stir in lobster meat and peas for another 2 minutes until lobster is white and tender. Do not over cook lobster.

Season with salt and pepper.

Bring 6 quarts of water to a boil and cook the linguini for about 10 minutes until al dente.

Drain the pasta and toss with the lobster and vegetable mixture.

In a large bowl beat eggs and cream and stir into the hot linguini.

This will prevent the eggs from over cooking.

The heat from the linguini should cook the eggs enough.

Stir in Parmesan cheese and top with parsley.

Red beans with rice

4:06 PM
Ingredients :

4 cups of red beans
3 tbsp of scallions
3 1/2 servings canned tomatos
1 tsp of ground cumin
1 tbsp of sugar
2 tsp of chicken flavor bouillon
3 tbsp of cilantro
1/2 cup of water
3 tbsp of olive oil

Preparation :

Add the chopped tomatoes, the chopped scallions, and the cumin to the pan.

Sauté them in the olive until they are soft, about 5 to 8 minutes.

Add the beans (including liquid) to the pan, sugar, water, and the chicken bouillon.

Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.

Remove from heat and stir in the chopped cilantro.

Serve with rice.

Colombian Mazamorra

8:04 PM
Ingredients :

1 can (29 oz) Hominy (maiz peto), drained and rinsed
6 cups of water
5 cups of milk
Panela or guava paste for serving

Preparation :

In a large pot place the hominy and add the water.

Cook for about 40 minutes over medium heat.

Add the milk and serve warm or cold with panela on the side.

Mazamorra is a traditional Colombian drink from the Andean zone of the country and very popular as a side dish to foods such as our wonderful bandeja paisa.

It is typically accompanied with panela or guava paste.

Pineapple cracker dessert

Ingredients :

1 packet of salty saltines and one packet of saltines with sugar if available (if not, two regular salty saltine packs are fine)
1 pineapple
1/2 lb. sugar
1 packet of cloves
2 egg whites
1 can of condensed milk (100 gr.)
1 jar of cream (50gr)

Preparation :
Chop the pineapple and toss into blender with little water until it’s liquid.

At a medium temperature, cook with the sugar and bag of cloves until it is a syrup.

Once ready, let stand for a bit.

Mix together condensed milk, cream and pineapple in syrup. In a flat pan or container, place a layer of crackers.

Add the pineapple mix and then another layer of crackers and so on until the pineapple mixture is finished.

The last layer should be crackers.

Then beat the egg whites until stiff peaks appear.

Spread over the last layer of crackers and sprinkle some raisins on top.

Leave in the fridge overnight or for at least two hours before serving cold.
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