Cau Cau de Pollo

June 1, 2018 No Comments

Today guys I am making one of my favorite stews , Chicken Cau Cau , this is a really lovely dish, that is really easy to prepare. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Chicken Cau Cau | Servings: 4 Steps: In a pot add 2 tbsp of vegetable oil, Cook you chicken , give it a minute per side and then reserve. In the same pot add onions, garlic, Aji amarillo paste, and let it cook for at least 5 min. Once its cooked add potatoes, hierbabuena leaves and the 2 cups of chicken stock put a lid on and let it cook , broth should cover the potatoes if not add water until the potatoes are covered by liquid, let it cook for at least 8 min Once its cooked, add chicken, peas, carrots , turmeric , cumin, salt pepper , let it boil with a lid on for at least 3 min , stir from time to time, potatoes should thick the liquid turning it into a sauce. Turn off , let it rest for 5 min and its good to go! That is it guys, a delicious stew you can make at home, to warm you in the cold days. I am not a fan of overcooking vegetables but you can add all of em along with the potatoes and forget about them, but as I said like my veggies with all the vitamins and nutrients they provide, try this at home you wont regret it! Some items I used on the recipe:

Home made Mango Sorbet

May 29, 2018 No Comments

Hello guys! I am glad to share this recipe with you , it is really hot here in Illinois and this recipe is perfect for this kind of weather. If you look for the online definition of Sorbet you can fin that its “a dessert consisting of frozen fruit juice or flavored water and sugar” , its like an home made ice cream , this recipe its lactose free! Links for the ingredients / tools I use on this recipe will be at the bottom of the post Mango Sorbet | Servings: 4 Ingredients : Steps : Peel the mangoes, get pulp and discard the stone, then blend it and pass the pulp through a sift and put into a freezer. Lets make a syrup put water, sugar and salt into a pan bring it to a boil then let it boil for at least 2 min. Mix the mango with the sugar syrup and the lime juice then whisk the egg whites until you get soft peaks, gently fold into the mango mixture. Transfer to a container that can be frozen and let it freeze for at least 5 hours , between hour and hour stir the mango sorbet, this will help to get a creamy texture , do it at least 5 times. That its guys , I thinks this recipe is super tasty and you can do it at home, I made this recipe without an ice cream machine but if you have one use it. You can replace the Mango with your favorite fruit so do not be afraid of trying this recipe! Some items I used on the recipe:

Guiso de Trigo

May 14, 2018 No Comments

Dear readers!, today I will share with you one delicious recipe with Wheat berry , this stew is really common in Peru, it has many variations, some of them add potatoes, chicken, meat or other ingredients to this recipe. as a cook I know that having too many carbohydrates in a dish its not good , that is why this recipe will use only Wheat berry as its main carbohydrate. Links for the ingredients / tools I use on this recipe will be at the bottom of the post Ingredients : Steps : Soak in water the wheat berry overnight In a pot add 2 tablespoons of oil, cook onions, garlic, “Aji amarillo paste” , until tender. about 5 min Once its cooked, rinse the wheat berry and add it to the previous mix , give it a stir ,add the bay leaf, the chicken broth or water, tablespoon of salt, put a lid on it and let it cook for at least 18 min, let the broth evaporate. Once its cooked , add milk , let it bring to a boil , add parsley and turn off the stove. Add some fresh cheese to the dish and some salt and pepper if needed, Enjoy! I think that is a great way to eat Wheat berry , if you cant soak the wheat berry overnight you can cook it on a pressure cooker , but it will take like 40 min to 1 hour , I know if you cook this dish at home you wont regret it. Some tools/ingredients used on this recipe:

“Mazamorra Cochina” – Squash & Sweet Potato Pudding

October 18, 2018 2 Comments

Hello lovely readers today I am sharing with you an amazing dessert , this recipe is one that I learned from an old cook , I experiment with it a little bit to try to enhance the flavors but something really good about this recipe is that no matter what you do , you can not go wrong with it. Some tools/Ingredients I used , will be at the bottom of the post Mazamorra Cochina | Servings: 6 Ingredients : 125 gr of “Chancaca” / Panela 250 gr of Butternut squash, no seeds , peeled and diced 250 gr of Sweet potatoes, peeled and diced 1.5 cups of Evaporated milk 3 cloves Pinch of Salt 1 Ceylon cinnamon stick 1 tablespoon of potato starch Juice of one Orange 1 Cup of Water In Peru we have access to “Macre” Squash , I been testing some of the squashes I could find around and butternut squash is a great replacement for Macre squash but if you are in Peru , go for the Macre hands down, also if you can not get potato starch , cornstarch will do the work. Directions: In a pot add water , squash , sweet potatoes , cinnamon , cloves , let it cook until squash and potatoes are soft. Dissolve the “panela” with some water , skip this step if you are using granulated “panela” Once your squash & sweet potatoes are cooked add them on a blender , remove cinnamon and cloves and blend with the milk and any remaining cooking juices. Transfer mix to a pot add the salt , starch , panela and let it boil then finish the dish with the juice of the orange, let it rest for at least 15 min before eating , you can always add sugar (brown) if you want to make it more sweet. Stuffed used on the recipe

"Lasagna de Ají de Gallina"

click en la abajo para la receta en Esp