MANGO AND SHRIMP SALAD

MANGO AND SHRIMP SALAD

 INGREDIENTS: 2 CUPS MANGO, 1 CARROT, 1/2 CUP SLICED RADISHES, 1 ENGLISH CUCCUMBER, 1/2 RED ONION, 2 CUPS CHOPPED COOKED SHRIMP, FRESH CILANTRO, MINT AND PARSLEY

DRESSING: 2/3 CUP LIGHT OLIVE OIL, 1/3 CUP FRESH LIME JUICE, 1/2 TSP SALT, 1/4 TSP CRUSHED RED PEPPER, 1/2 TSP FISH SAUCE, 1 TBS AGAVE

FILET PHO

 FILET PHO

INGREDIENTS: 2 filet mignon steaks cut thin, 1/4 cup canola oil, 1/2 sliced purple onion, 2/3 cup sliced fennel, 1 cup sliced cabbage, 2 chopped baby boo chow, 3 scallion, 1/2 cup chopped jicama, 10 cups vegetable stock, 2 tbs fish sauce, 1 tbs salt and crushed red pepper, 1 tsp cinnamon, cloves, anise and coriander, 1/4 cup fresh grated ginger, 2 tbs sugar.

 Pound rice noodles. 

Garnish: Sprouts, fresh cilantro and lime.

Sauce the veggies in the oil until soft. Add everything but the steak and cook for twenty minutes. Taste and adjust to your liking. Turn off the soup and add the steak. Let it sit for 5 minutes. Cook the noodles separately and add to the broth at the end. 

EGGPLANT AND PORK IN GARLIC SAUCE

 EGGPLANT AND PORK IN GARLIC SAUCE

INGREDIENTS: 1 pound ground pork, 4 Chinese eggplant, peanut (or veggie oil), 1/4 cup light soy sauce, 1/4 cup sweet soy sauce (if you can't find sweet soy, use 1/2 cup regular soy and 2 tbs sugar), 1 tbs oyster sauce, 1 tbs chili garlic sauce, 1/8 cup bourbon, 2 tbs grated ginger, 2 chopped scallions, 6 cloves chopped garlic, 2 tbs sesame oil

Peel and slice the eggplant. Soak it in salty water for half hour. Drain and blot dry on paper towels.

Sauce: Sauté the garlic and scallions in the sesame oil for 3 minutes. Add the soy sauces, oyster and chili sauces, Bourbon and ginger to the pan and simmer half hour. 

Stir fry the eggplant in oil until soft. Set aside. Stir fry the ground pork (season with some salt and pepper) in the same pan until cooked. Add the eggplant and sauce to the pan and enjoy!!!

SWEET POTATO AND ZUCCHINI MEDLEY

 SWEET POTATO AND ZUCCHINI MEDLEY

INGREDIENTS: 1/4 cup light olive oil, 1/2 red onion, 6 cloves garlic, 1 sweet potato, 2 zucchini, 1/2 cup corn, 1/2 cup peas, 1/2 cup tofu, 1/2 cup half and half or heavy cream, 1/4 cup cilantro, 3 tbs aji paste (peruvian paste), 1 tbs salt and pepper, 2 cups vegetable stock.

Chop up the onion, garlic, sweet potato and zucchini and saute in the oil for ten minutes. Add the stock, salt, pepper and aji paste, cover and simmer for 10 minutes. Add the peas, tofu, corn and cream and cook another 2 minutes. Add the cilantro and serve!

PERUVIAN ROASTER CHICKEN

 PERUVIAN ROASTER CHICKEN

INGREDIENTS: 1 roaster chicken (I made 2 since we had a lot of people for dinner but the ingredients will be for one).  1/2 cup garlic infused light olive oil (you can use garlic powder if you don't have infused oil. I stick garlic cloves in all my olive oil so it's always infused), 2/3 cup lime juice. At least one tablespoon of each of the following: salt, paprika, black pepper, cumin, oregano and sugar.

Pour the oil and lime on the chicken. Add the spices. I probably did more than one tablespoon but it's up to you. Put in a preheated oven uncovered. 

Cook on 350 until done (roughly 21/2 hours)

This chicken had tremendous flavor!  I served it with my cilantro sauce. 

LIMA BEAN SALAD

 LIMA BEAN SALAD

INGREDIENTS: 2 cups lima beans, 1 cup corn, 2 carrots, handful of small tomatoes, 1/2 red onion, 2 tbs chili flakes, 1/2 cup fresh parsley.

Dressing: 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/2 tsp salt and pepper

Chop up the carrots and  onions, mix everything together and enjoy!

QUINOA VEGGIE SOUP

 QUINOA VEGGIE SOUP

INGREDIENTS: 1/2 cup light olive oil, 2 leeks, 2 celery, 2 carrots, 1 sweet potato, 2 cups cabbage, 1 turnip. 1 tbs cumin, salt, pepper and chili powder. 5 cups vegetable or chicken stock. 1/4 cup quinoa. 2 tbs apple cider vinegar. 

Garnish: Fresh Parsley

Chop up all the veggies and sauté in the oil until soft (about 10 minutes). Add everything else and simmer for half and hour. 

That's it! Super flavorful and super easy!

PERUVIAN RICE

 PERUVIAN RICE

INGREDIENTS: 4 cups white rice cooked and cooled, 1/4 cup sesame oil, 2 sliced green onions, 1 diced red bell pepper, 2 chopped hot dogs, 5 cloves of diced garlic,  2 eggs, 1 tsp salt and pepper, 1 tbs fresh grated ginger, 1 cup diced chicken, 1/3 cup soy sauce

Cook the rice and throw in the fridge to cool. Sauce the onions, pepper, garlic and hot dogs in the oil until browned, add the eggs and cook for another couple minutes. Add the rice, ginger, salt, pepper and soy sauce and mix well (add more water or soy if it seems dry or needs more flavor). Pat the rice flat in the pan  and let sit for three minutes. When you go to turn it, the bottom should be crispy. Repeat as necessary. This is how you make crispy rice!

CILANTRO SAUCE (AJI VERDE)

CILANTRO SAUCE (AJI VERDE)

INGREDIENTS: 1/2 cup mayo, 2 cups cilantro, 1 jalapeño, 4 cloves garlic, 1/3 cup grated parmesan cheese, 1/4 cup fresh lime juice, 1/2 tsp salt and pepper, 1/8 cup olive oil

Put everything in a food processor and whip until smooth!  It's good on everything!