I wanted to post these recipes earlier, but all my free time was devoted to watch the miracle of the miner's rescue. We are really happy about it!!
I will start with a mix of the recipes that I have made from other blogs, and my own recipes.
Since I saw a Pastel Dulce de Ayote, I knew I have to make it. It was the mix of the ingredients that was very appealing to me. The only change I made is that I decorate it with slice almonds. the result is a velvety dessert that was fantastic. Please enjoy the pictures!!......Thanks Luis!!....This Pastel is FANTASTIC!!
I have made different dishes with Quinoa. Quinoa is a wonderful grain with an amazing nutritional value. It is high in proteins, lysine, essential aminoacids, iron, magnesium and phosphorus. It is known to contribute to brain development. And the cooked water helps mothers that are breastfeeding to produce more milk. Nevertheless, before making it, read carefully the package for cooking instructions. Quinoa needs to be washed many times before cooking because the coating is high in saponine. However, I buy one that is pre-washed, which is easy for cooking.
This is a very easy recipe. I have made the quinoa Middle-East style with a vegetable stew Indian style.
1 cup of quinoa (wash it before cooking if is not ore-washed)
2 cups of water
Mint (I used 7 leaves)
Parsley (I used half of a bunch)
Lemon juice (1/2 lemon)
Cook the quinoa in boiling water with salt at very low heat (cover the pot with a lid). It takes about 15 minutes to absorb the water and be cooked. Gently fluff the quinoa with a fork. Add the chopped mint, parsley, salt, olive oil, lemon juice and cumin. Adjust for salt.
1/2 cup of frozen peas
1/2 cup of frozen corn
5 tomatoes (chopped) or 1 can of tomatoes
Ginger (a small piece)
1/2 teaspoon Coriander seeds
1/2 teaspoon Cumin seeds
2 garlic cloves
Cilantro for decoration
Toast the coriander seeds, and set aside. Toast the cumin seeds, and set aside. Grind them. In a pot with boiling water, cook the cauliflower until it is "al dente", but not fully cooked. Drain and set aside.
In a pot, heat the oil and add the chopped the onion and the garlic. When the onion is translucid, add the turmeric, coriander and cumin seeds, salt, and the chili powder. Add the tomatoes, and let it simmer for 5 minutes. Adjust for salt and chilipowder. Add the frozen corn and peas, and the cauliflower in florets. Let it cook for 30 minutes. Serve with chopped cilantro on top. Enjoy
This is also a very easy recipe. I have made Quinoa Cakes with Mediterranean Vegetable Stew
1 cup of quinoa
2 cups of water
Herbs de la Provence
1 garlic clove (very small)
Cook the quinoa with water for 15 minutes. Gently fluff the quinoa with a fork, and let it cool. Divide the quinoa in half in two bowls. In one bowl, add one egg, salt, pepper, herbs de la Provence, and the garlic clove finely chopped. Make small cakes and put them over a oven tray that has been greased with olive oil. To the other half of the quinoa, add one egg, salt, grinded cumin and coriander seeds, and turmeric. Make small cakes and put them over a oven tray that has been greased with olive oil.
Preheat the oven to 375F. Put the cakes into the oven for 12 minutes, and turn them over for another 12 minutes. These cakes do not hold together very well, but they taste very good.
Mediterranean Vegetarian Stew
2 carrots (cutted in circles)
2 garlic cloves
5 tomatoes or 1 can of tomatoes
Anchovies (1/2 can)
Salt (depending on your taste. I did not use it)
Cut the eggplant in cubes, salt it and let it rest for 30 minutes. Wash it and set aside. In a pot, heat the oil and add the chopped the onion and the garlic. When the onion is translucid, add the tomatoes, and let it simmer for 7 minutes. Add the capers, anchovies, and carrots. Mix it well. Add the eggplant, and let it cook for 30 minutes. Serve aside of the quinoa cakes. Enjoy!!