PrintVegetable Pulao Follows Up Our Indian Food Lesson IngredientsBasmati Rice (grown in India/aged 1 year): ½ cup Ghee: 2-3 Tablespoons Salt: 1/2 Teaspoon or to taste Lemon/Lime Juice: juice of ½ lemon or lime Water: 1 Cup Sweet Onion: ¼ cup sliced or diced Mixed Vegetables: 1 & 1/2 Cups cut into small pieces [...]
These mini potato cakes are found in the mountainous regions of Ecuador where potatoes are an important staple. They often accompany a plate of chicken or pork, with a few slices of avocado or a pumpkin seed sauce. The ubiquitous fresh cheese of the Andes is much like the queso blanco found in the Mexican [...]
Dulce de Leche can be drizzled over brownies, cheesecake or crepes. It can be used as a dip for apples and pears. We like it best smeared on a slice of warm toast for an indulgent breakfast and stirred into our coffee. My Ecuadorian family makes dulce de leche with panela, a cake of unrefined [...]
Hearty meals in Ecuador always begin with soup, and chicken quinoa soup is a staple of the high country. Corn, chunks of yuca, fresh fava beans and quinoa are added to a rich, garlicky broth. The soup is topped with slices of avocado and fresh crumbled cheese. Aji, a hot pepper salsa, is always served [...]
This warm berry smoothie is spiced with cloves, anise and cinnamon and brightened with fresh citrus. In Ecuador, naranjillas (an orange/pomegranate) and mortiños (a tart pea-like berry) are used, as are the leaves from oranges and lemons and ishpingo (the flower of the cinnamon plant). I’ve made some substitutions based on what’s available in our [...]
This delicious recipe comes from From Derek Ellis of Ellis Custom Meats. PrintPomegranate-Marinated Leg of Lamb Ingredients1 cup unsweetened pomegranate juice 1/2 cup sweet red wine 1 large sweet onion, cut into 1-inch chunks 1/2 lemon, unpeeled, seeded and chopped 4 cloves garlic, peeled and quartered 1/2 teaspoon black pepper 1 tablespoon chopped fresh mint [...]
