One of the many dishes I feel in love with during our culinary tour of Peru this past March. Delicious to eat, easy to create! The dish is served topped with fabulous French fry potatoes. Rather than fry the potatoes, I’ve roasted them as per the method here. Method to make Lolo Saltado: Preheat oven to 400 F. Toss sliced potatoes with ¼ cup extra virgin olive oil and season with salt and pepper. Roast potatoes for 20 to 30 minutes or until tender. In the meantime, prepare the stir-fry. Heat wok or frying pan and when hot add 2 tbsp extra olive oil. Heat oil and quickly fry beef, stirring constantly (when lightly browned, removed from heat and set aside). In the same pan, add the garlic, onions, tomatoes and oregano. Cook for 2 minutes, stirring occasionally. Add the jalapeno, bell peppers, vinegar and soy sauce. Cook for 2 more minutes and adjust seasoning (you may want to add a bit more balsamic – flavour should be salty/sweet). Add the beef and any meat juices to the stir-fry, mix well to heat meat and sprinkle with cilantro. Taste and adjust seasonings. Serve topped with roasted potatoes. Can also be served with white rice garnished with strips of pimento pepper.
For February 2015, Gail’s vegetarian burger is the featured burger at Delux Burger Bars. For each burger sold, $1 goes to Autism Edmonton.
Method to make burgers:
Place beans and/or lentils in a large bowl and mash to a paste. Heat skillet on medium hight. When hot, add oil and sauté onions for three minutes or until softened. Stir in mushrooms and garlic and sauté until mushroom juice evaporates. Stir in chutney, cumin and coriander, rice and breadcrumbs. Add sautéed mixture to beans. Season well with salt and pepper. Form into 4 to 6 burgers, 1″ thick. Coat with cornmeal to prevent sticking. Oil a hot grill or frying pan and grill patties 5 minutes per side or until heated through. Serve on your favourite toasted hamburger bun with your favourite toppings to include fresh sliced tomato, thinly sliced red onion, cheddar or gouda cheese and leaf lettuce and a slather of mayonnaise and smoked honey mustard.
This recipe brings back a lot of childhood memories for me (thanks to my Mom who was a great cook and teacher). It involves two ingredients that are not commonly used: bow tie shaped pasta and buckwheat groats (kasha in Yiddish). Buckwheat has been cultivated for centuries in Europe and was one of the first crops brought by Europeans to North America, particularly by Russian and Polish Jewish immigrants that called it kasha. Buckwheat is gluten free.
Method to make Kasha and Bows: In a large frying pan on medium-low heat, combine buckwheat with egg and 1 tsp salt. Stir constantly until all the grains are dry and separate (about 3 to 5 minutes). Add the boiling water, stir and cover. Cook on medium heat until all the water is absorbed, about 5 to 10 minutes. Set aside. Heat up frying pan on medium heat, add 1 tbsp olive oil and heat oil. Add onions and mushrooms and sauté until lightly browned (about 2 to 5 minutes). Set aside. Cook pasta as per the instructions below. Drain pasta. To cooked kasha, add pasta, sautéed onions and mushrooms and 1 to 2 tbsp olive oil or unsalted butter. Mix well. Taste and adjust seasonings. Garnish serving bowl or plates with chopped fresh parsley. Serve as a main course or as a side dish. Add a salad and rustic bread and you’ve got a complete meal.
Note on Cooking Pasta: To cook 250 grams or 1/2 a pound of pasta: bring two litres of water to a boil. Add 1 tsp salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta ‘al dente’ or firm to the bite. Drain and place back in the pot. If not using right away, toss a bit of olive oil into the pasta to prevent it from sticking.
*Buckwheat/buckwheat groats can be purchased at most health food stores. Andy’s IGA on 142 Street has it toasted in fine and medium granulation as well as whole groats.