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Nachos with Fresh Guacamole and Pico de Gallo

In Appetizers, Recipe On May 1, 2015 Comments Off

This dish is a must when watching sports, especially now with hockey playoffs. Homemade guacamole and pico de gallo layered with your favourite nacho chips and cheese can be made in a few minutes. Here’s how!

Method: In a bowl, mix guacamole ingredients. In another bowl mix pico de gallo. Adjust seasonings. Turn on oven broiler. Cover a baking sheet with parchment. Place 1/3 of the nachos and place dollops of 1/3 the guacamole and pico de gallo and sprinkle with 1/3 shredded cheese. Repeat two more times. Place under broiler until bubbly (about 5 to 10 minutes). Enjoy with sour cream!

Quinoa salad at ctv

Peruvian Quinoa Salad

In Recipe, Soups / Salads On May 1, 2015 Comments Off

Lots of protein in this dish when you combine quinoa with beans. This salad was a favourite on my recent culinary tour of Peru. The method includes tossing the cooked quinoa lightly in simple syrup and then toasting it. What a lovely way to add flavour and crispiness to the quinoa.

Method: In a medium saucepan, heat 2 tsp extra virgin olive oil. Add quinoa and sauté for 3 minutes. Add vegetable stock and bring to a boil. Reduce heat to simmer, cover and cook until al dente (up to 15 minutes if using white quinoa and up to 30 minutes if using red or black quinoa). Drain and cool. In a large bowl, combine cooked quinoa, beans, yellow pepper, tomatoes, corn and chives. In a small bowl, combine lime juice, olive oil, salt and pepper; pour over mixture and toss. Serve on lettuce topped with shredded or cubed cheese.

*Check the cooking directions on the package of quinoa. Generally you add 1½ cups of water for every 1 cup of rinsed quinoa, bring it to a boil and simmer covered for 12 to 15 minutes for white quinoa and up to 30 minutes for red or black, until soft and fluffy. Check to make sure you do not run out of water while simmering. An interesting method to preparing quinoa for salads in Peru is to cook quinoa as mentioned here, drain and soak in simple syrup, drain and place on baking sheet to bake at 350 F for about 20 to 30 minutes (until slightly crisp). This method crisps up the quinoa and makes it slightly sweeter. Note that black and red quinoa have more of a nutty flavour than white quinoa. Simple syrup is easy to make: take 1 part water and 1 part white sugar and place in saucepan. Bring to a boil and stir until sugar crystals are dissolved (a minute or two). Remove from heat, cool and store in refrigerator in sealed glass jar.




Lomo Saltado (Peruvian Been Stir Fry with Potatoes)

In Entrees, Recipe On April 14, 2015 Comments Off

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.