GAZPACHO

 GAZPACHO

INGREDIENTS: 4 LARGE TOMATOES, 1 ENGLISH CUCUMBER, 1 BELL PEPPER, 2 CLOVES GARLIC, 1 CELERY STALK, 1/2 RED ONION, 1 JALAPENO, 1/2 CUP CILANTRO, 1/4 CUP BASIL, 1 TSP SALT AND PEPER, 2 TBS LIME JUICE, 1/4 CUP APPLE CIDER VINEGAR, 1 TBS WORCESTERSHIRE SAUCE,  4 CUPS TOMATO JUICE (I USED ZING ZANG BLOODY MARY MIX)

I USED THE PULSE SETTING ON MY FOOD PROCESSOR TO CHOP ALL OF THE VEGETABLES SMALL BUT NOT TINY OR PUREED. THEN I ADDED EVERYTHING ELSE. TASTED IT TO MAKE SURE I LIKED IT AND PUT IT IN THE REFRIGERATOR FOR A FEW HOURS TO CHILL.

VEGETABLE PAELLA

VEGETABLE PAELLA

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED LEEK, 6 CLOVES CHOPPED GARLIC, 2 TSP SMOKED PAPRIKA, 1 CAN FIRE ROASTED TOMATOES, 2 CUPS JASMINE RICE, 1 CAN CHICKPEAS, 3 CUPS VEGETABLE BROTH, 1/2 CUP WHITE WINE, 1/2 TSP SAFFRON (OPTIONAL-IT'S EXPENSIVE), 1 CUP PEAS, 2 TBS FRESH LEMON JUICE

1 CAN MARINATED ARTICHOKE HEARTS (DRAINED), 2 ORANGE PEPPERS 

GARNISH: FRESH PARSLEY 

Heat OVEN TO 400, spray a cookie sheet with cooking spray and put artichoke hearts and peppers on the sheet to cook for half hour (or until brown)

Meanwhile, sauté the leeks and garlic in the oil for 5 minutes, add everything else, boil and simmer half hour. 

Add the roasted vegetables to the mix, sprinkle some parsley on top and serve!

CHIMICHURRI SAUCE

 CHIMICHURRI SAUCE

INGREDIENTS: 1 SHALLOT, 1 JALAPEÑO, 6 CLOVES OF GARLIC, 1/4 CUP RED WINE VINEGAR, 1 TSP SALT, 1 1/2 CUP FRESH CILANTRO, 1 1/2 CUP FRESH PARSLEY, 1/2 CUP OLIVE OIL

PUT EVERYTHING IN A FOOD PROCESSOR! 

CITRUS RICE PILAF

 CITRUS RICE PILAF

INGREDIENTS: 8 OUNCES WILD RICE, 1 CUP CARROT STICKS, 1/4 CUP OLIVE OIL,  6 CLOVES CHOPPED GARLIC, 1/2 CUP SLICED BELL PEPPER, 2 CHOPPED SCALLIONS, 1 TSP SALT AND PEPPER, 1 TBS EACH FRESH SAGE, OREGANO AND MINT, 3 TBS LIME JUICE, 

COOK THE RICE ACCORDING TO THE DIRECTIONS ON THE PACKAGE.  WHILE IT'S COOKING, SAUTE THE CARROTS, GARLIC, PEPPER AND SCALLIONS IN THE OIL FOR 5 MINUTES, ADD THE RICE WHEN IT'S DONE AND THE HERBS, SPICES AND LIME JUICE.

HEAT THOROUGHLY FOR A FEW MINUTES AND ENJOY!

CHICKEN PICANTE (BOLIVIAN INSPIRED!)

 CHICKEN PICANTE (BOLIVIAN INSPIRED)

INGREDIENTS: 8 BONELESS CHICKEN BREASTS SEASONED WITH AJI AMARILLO SEASONING, SALT, PEPPER AND CUMIN (BOTH SIDES)

1/4 CUP OLIVE OIL, 2 CLOVES CHOPPED GARLIC, 2 CHOPPED TOMATOES, 1 CUP PEAS, 1/2 CUP PARSLEY

SAUTE THE CHICKEN IN THE OIL ON ONE SIDE FOR 7 MINUTES, TURN OVER, ADD EVERYTHING ELSE AND COOK UNTIL THE CHICKEN IS FINISHED COOKING

FRESH SALSA STUFFED AVOCADO

 FRESH SALSA STUFFED AVOCADO

INGREDIENTS: 3 ACOCADOS SLICCED IN HALF. DISCARD PIT

SALSA: 1 CUP CHOPPED TOMATOES, 1/2 CUP MINCED RED ONION, 2 TBS FRESH PARSLEY, 2 TBS OLIVE OIL, 1/2 TSP SALT AND PEPPER, 1 TBS APPLE CIDER VINEGAR

MIX THE SALSA, FILL THE AVOCADO AND ENJOY!!!

SPICY CABBAGE AND POTATOES

 SPICY CABBAGE AND POTATOES

INGREDIENTS: 

8 CUPS SHREDDED CABBAGE BOILED FOR 5 MINUTES IN WATER & 3 TBS SALT

2 CHOPPED POTATOES BOILED IN WATER WITH 3 TBS SALT UNTIL YOU CAN EASILY PUT A KNIFE THROUGH THEM

2 TBS TOMATO PASTE, 1/2 CUP WATER AND 1 TBS SUGAR MIXED

2 TBS OLIVE OIL, 1 SLIED ONION AND 1 SLICED ORANGE PEPPER

14 OUNCE DICED TOMATOES, 1 DICED CHILI PEPPER, 1 TSP SALT, 1 TBS BLACK PEPPER

2 TBS LIME JUICE

CILANTRO FOR THE GARNISH

GET THE CABBAGE AND POTATOES READY. SAUTE THE OIL, ONION AND PEPPER 5 MINUTES. ADD THE CABBAGE AND THE POTATOES AND SAUTE 5 MINUTES. ADD EVERYTHING ELSE AND SAUTE FOR 10 MINUTES ON A MEDIUM LOW HEAT

ADD THE GARNISH AND SERVE!

BOLIVIAN PIQUE MACHO

 BOLIVIAN PIQUE MACHO

INGREDIENTS: FRENCH FRIES

2 STEAKS SLICED (I USED FILET), 4 HOT ITALIAN SAUSAGE LINKS TAKEN OUT OF CASING AND CUT INTO TABLESPOON SIZED PIECES & 1/4 CUP OLIVE OIL

4 HARD BOILED EGGS

1 THINLY SLICED RED ONION, 2 TOMATOES CUT IN HUNKS, 2 THINLY SLICED CHILI PEPPERS

GARNISH: SALT, PEPPER AND FRESH CILANTRO 

FRY THE FRENCH FRIES IN A DEEP FRYER. 

IN A SKILLET, COOK THE SAUSAGE IN THE OIL UNTIL ALMOST DONE. ADD THE STEAK AND COOK UNTIL DESIRED DONENESS

PUT EVERYTHING ON A PLATTER AND SERVE

IT WAS FUN TO MAKE AND VERY COOL TO LOOK AT!

BEEF STROGANOFF

 BEEF STROGANOFF

INGREDIENTS: 8 OUNCES CHOPPED MUSHROOMS, 2 TBS BUTTER, 2 YBS OLIVE OIL, 1 CHOPPED LEEK, 6 CLOVES CHOPPED GARLIC, 1 TSP SALT AND PEPPER

SAUCE: 1 CUP BEEF STOCK, 2/3 CUP WHITE WINE, 2 TBS WORCESTERSHIRE SAUCE, 1 TBS CHILI GARLIC SAUCE

2 OF YOUR FAVORITE STEAKS CUT UP (I USED FILET)

ADDITIONAL ITEMS: 1/4 CUP SOUR CREAM, 1/4 CUP HEAVY CREAM, 1/4 CUP BRANDY OR COGNAC

FRY STEAK IN OIL AND BUTTER FOR 3 MINUTES, SET ASIDE. ADD THE SHROOMS, GARLIC AND LEEK AND COOK ANOTHER 5 MINUTES. ADD THE SAUCE TO THE LEEK MIXTURE AND COOK 5 MINUTES, ADD THE STEAK AND ADDITIONAL ITEMS AND COOK ON LOW UNTIL STEAK IS COOKED TO YOUR LIKING. I DID 5 MINUTES. 

SERVE OVER PASTA AND WITH YOUR FAVORITE GREEN VEGETABLE

MIXED COOKED GREENS WITH COCONUT

MIXED COOKED GREENS WITH COCONUT

INGREDIENTS: 3 CUPS CHOPPED BROCCOLI, 2 CUPS CHOPPED BRUSSELS SPROUTS, 2 CHOPPED ZUCCHINI, 1 CUP GREEN BEANS, 2 CUPS SPINACH, 1/4 CUP OLIVE OIL, 1 CUP CHICKEN STOCK, 1/2 CUP COCONUT MILK, 1/2 TSP SALT, 1 TSP BLACK PEPPER

GARNISH: CHOPPED CHASHEWS  & SHREDDED COCONUT

SUTE THE BROCCOLI, BRUSSELS AND ZUCCHINI IN OIL FOR 5 MINUTES, ADD THE GREEN BEANS AND SPINACH FOR ANOTHER 2 MINUTES. ADD EVERYTHING ELSE AND COOK UNTIL DESIRED DONENESS. I ONLY DID MINE ANOTHER 7 MINUTES BECAUSE I LIKE MY VEGETABLES A LITTLE AL DENTE. 

YOU CAN ALSO ADD 1/2 CUP GREEN CHUTNEY TO THE MIX. IT ADDS AN AMAZING FLAVOR!

ADD THE GARNISH!

 

MANGO SALAD

 MANGO SALAD

INGREDIENTS: 2 CUPS JULIENNED MANGO, 3 SMALL CUCUMBERS JULIENNED, 1/2 THINLY SLICED RED ONION, 1/2 CUP FRESH CILANTRO, 1/3 CUP OLIVE OIL, 1/4 CUP WHITE BALSAMIC VINEGAR, 1/2 TSP SALT

GARNISH: ROASTED PEANUTS

MIX THE OIL, VINEGAR & SALT TOGETHER

CHOP UP ALL THE REST OF THE INGREDIENTS

PUT IT ALL TOGETHER!

GREEN CHUTNEY (INDIAN INSPIRED)

 GREEN CHUTNEY (INDIAN INSPIRED)

INGREDIENTS: 1 CHOPPED WHITE ONION, 1 TBS FRESH GRATED GINGER, 4 CLOVES GARLIC, 1 FRESH GREEN CHILI, 2 CUPS FRESH CILANTRO, 1 CUP MINT, 2 TSP CORIANDER, 2 TBS SHREDDED COCONUT, 2 TBS FRESH LIME JUICE, 2 TSP CUMIN, 1/2 TSP SALT, 1/3 CUP WATER

PUT EVERYTHING IN A FOOD PROCESSOR UNTIL SMOOTH. TASTE AND ADJUST ACCORDING TO YOU LIKING. I ADDED A LITTLE MORE SALT AND LIME JUICE AT THE END.

SHREDDED DAIKON SALAD

 SHREDDED DAIKON SALAD

INGREDIENTS: 4 CUPS SHREDDED DAIKON, 1 MINCED FRESH HOT GREEN CHILI, 1/2 TSP SALT, 3 TBS FRESH LIME JUICE, 2 TBS CILANTRO

GARNISH: TOMATOES AND FRESH LIME SLICES

MIX ALL THE INGREDIENTS TOGETHER. SUPER SIMPLE, FRESH AND YUM!

COCONUT AND CURRY CHICKEN

 COCONUT AND CURRY CHICKEN

INGREDIENTS: 1/4 CUP OLIVE OIL, 8 BONELESS CHICKEN THIGHS, 1 CHOPPED RED ONION, 6 CLOVES CHOPPED GARLIC, 3 TBS GRATED GINGER, 5 OUNCE TOMATO PASTE, 1 CAN DRAINED GARBANZO BEANS, 1 TSP TURMERIC, 1 CAN CRUSHED TOMATOES, 1 CUP COCONUT MILK, COUPLE DROPS OF FISH SAUCE, SALT AND PEPPER,

SALT AND PEPPER THE CHICKEN. You can bake it, fry it or grill it. We grilled it until it was almost cooked through (about 5-7 minutes per side).

While it was cooking, I sautéed the garlic and onion in the oil for five minutes. Then I added everything else and cooked it on a medium heat - stirring often. When the chicken was done, I put it in the sauce, lowered the heat and cooked it for 20 minutes.  

This was a great dish. We served it over rice with green vegetables. 

SPICED CAULIFLOWER DIP

 SPICED CAULIFLOWER DIP

INGREDIENTS: 4 CUPS CHOPPED CAULIFLOWER, 1/4 CUP OLIVE OIL, 2 TBS GRATED GINGER, 6 CLOVES CHOPPED GARLIC, 1 RED CHILI, 2 TSP CUMIN, 1 TSP TURMERIC, 3 CUPS CHICKEN STOCK (VEGGIE STOCK WORKS ALSO)

GARNISH: CHILI POWDER, PARSLEY. FRIED ONIONS

SAUTE THE CAULIFLOWER AND GARLIC IN THE OIL FOR 5 MINUTES, ADD EVERYTHING BUT THE STOCK AND COOK ANOTHER 3 MINUTES. ADD THE STOCK, BRING TO A BOIL THEN TURN DOWN TO SIMMER FOR 20 MINUTES

LET IT COOL A LITTLE AND THEN PUT IN A FOOD PROCESSOR TO MAKE SMOOTH. 

CAN BE EATEN WARM OR COLD.

GARNISH AND ENJOY!

SPICY LENTIL AND CARROT SOUP

 SPICY LENTIL AND CARROT SOUP

INGREDIENTS: 2 TBS OLIVE OIL, 1 DICED ONION, 4 CHOPPED GARLIC, 1 TBS GRATED GINGER, 1 SMALL RED CHILI PEPPER, 2 TSP CURRY POWDER, 5 TBS TOMATO PASTE, 5 CHOPPED CARROTS, 1/2 CUP RED LENTILS, 1 CAN DICED TOMATOES, 4 CUPS VEGETABLE BROTH, 1/2 TSP SALT, 1 TSP BLACK PEPPER

GARNISH: SOUR CREAM & CILANTRO

SAUTEE THE ONION, GARLIC, CARROTS UNTIL SOFTENED. ADD EVERYTHING ELSE AND SIMMER UNTIL LENTILS ARE DONE (ABOUT 45 MINUTES) LET COOL.

PUT THE MIX IN A FOOD PROCESSOR

REHEAT FOR ANOTHER 20 MINUTES AND SERVE!