Mote (Hominy) Stew

Photo from: recetaecutoriana.com

This is a quick Ecuadorian stew recipe, from recetaecuatoriana.com.  Mote is the name for several generic cooked grains, but in this case it is referring to the ingredient that is sold as  hominy in the US.  I have been able to find it in my local grocery store around the refried beans and mole sauce.

Ingredients:

• 1 14 oz can cooked mote (hominy)
• ½ white onion, diced
• 1 egg
• salt to taste
• 1 1/2 cups milk, plus 2 tablespoons
• chopped parsley to taste

Preparation:

Sauté the onion in a little bit of oil in a saucepan until lightly golden.  Add in the 1 1/2 cups of milk, the mote (hominy) and salt, and bring to a low simmer for 10 minutes.
In a separate bowl beat the egg with the remaining milk, and gently stir into the stew.  Remove from heat and serve, garnished with parsley. 

• Servings: 2
• Time: 20 minutes
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This is a quick Ecuadorian stew recipe, from recetaecuatoriana.com.

Ingredients:

• 1 14 oz can cooked mote (hominy)
• ½ white onion, diced
• 1 egg
• salt to taste
• 1 1/2 cups milk, plus 2 tablespoons
• chopped parsley to taste

Preparation:

Sauté the onion in a little bit of oil in a saucepan until lightly golden.  Add in the 1 1/2 cups of milk, the mote (hominy) and salt, and bring to a low simmer for 10 minutes.
In a separate bowl beat the egg with the remaining milk, and gently stir into the stew.  Remove from heat and serve, garnished with parsley. 

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/mote-hominy-stew/

Empanadas (“Wind” Pies)

Empanadas are a common street food in Ecuador (although they are quite popular in other places as well.)  They are basically savory fried mini pies, and make a lovely picnic food.  You can either use this empanada dough recipe or purchase pre made pie crust.  I can’t eat the pre made stuff so make mine from scratch, although I have yet to master the art of rolling it evenly. When I ran this recipe through bing’s auto translator it translated empanada as “wind pie.”  This recipe is originally from laylita.com.

• 15-medium or 25 small rounds of empanada dough
• 2 1/2 cups shredded cheese (mozzarella, monterey jack, or Oaxaca cheese)
• 1 cup white onions, finely chopped
• 1/2 cup sugar for sprinkling
• Canola or sunflower, oil for frying

1. Mix the cheese and onion together until well blended.
2. Put a spoonful of the cheese mixture into the center of each dough circle.  Fold each circle in half, and crimp edges with a fork.  Twist edges up with your fingers, and then seal them with fork tines again.
3. Refrigerate empanadas for at least an hour so that they are properly sealed.
4. Heat the oil in a frying pan or in an electric fryer. If you fry them in skillet be sure to add enough oil so that it covers the pies at least halfway
5. Fry pies until they are completely browned, about 1 minute per side. Place patties on top of paper towels so that the fat is absorbed
6. Sprinkle the pies with sugar and serve warm.

Empanadas

• Servings: 15-25, depending on size
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Empanadas are a common street food in Ecuador. You can either use this empanada dough recipe or purchase pre made pie crust.  This recipe is originally from laylita.com.

• 15-medium or 25 small rounds of empanada dough
• 2 1/2 cups shredded cheese (mozzarella, monterey jack, or Oaxaca cheese)
• 1 cup white onions, finely chopped
• 1/2 cup sugar for sprinkling
• Canola or sunflower, oil for frying

1. Mix the cheese and onion together until well blended.
2. Put a spoonful of the cheese mixture into the center of each dough circle.  Fold each circle in half, and crimp edges with a fork.  Twist edges up with your fingers, and then seal them with fork tines again.
3. Refrigerate empanadas for at least an hour so that they are properly sealed.
4. Heat the oil in a frying pan or in an electric fryer. If you fry them in skillet be sure to add enough oil so that it covers the pies at least halfway
5. Fry pies until they are completely browned, about 1 minute per side. Place patties on top of paper towels so that the fat is absorbed
6. Sprinkle the pies with sugar and serve warm.

Printed from:  https://randomcreativityrecipes.wordpress.com/2014/08/15/empanadas-wind-pies/

Masa Dough (Empanada dough)

From laylita.com.  This is a masa dough recipe, for making your own empanadas from scratch.  Empanadas are a popular street food in Venezuela.  The author suggests using orange juice for a richer dough, but says that water can be used if you don’t have an orange handy.

Ingredients:

• 3 cups of prepared wheat flour (all purpose)
• 1/4 teaspoon salt
• 1 teaspoon of baking powder
• 4 ounces of butter, cut into 8 pieces
• 2 tablespoons orange juice
• 1/2 – 2/3 cup of mineral water, with or without gas

Preparation:

1. Mix the flour, the salt and the baking powder in the food processor
2. Add the butter, orange juice and mineral water: add 1/2 cup of water to start and slowly add the rest only if needed. The dough is ready when it forms small balls.
3. Form a ball with the dough and knead the dough for a few minutes
4. Put the dough in a bowl, cover and let stand at room temperature for one hour
5. Roll the dough on a lightly floured surface and cut circles for pies in the size you want (you can use round pans, a small dish, etc).
6. Use immediately or store in the refrigerator for use later.

• Servings: 15-20, depending on size
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From laylita.com.  This is a masa dough recipe, for making your own empanadas from scratch.  The author suggests using orange juice for a richer dough, but says that water can be used if you don’t have an orange handy.

Ingredients:

• 3 cups of prepared wheat flour (all purpose)
• 1/4 teaspoon salt
• 1 teaspoon of baking powder
• 4 ounces of butter, cut into 8 pieces
• 2 tablespoons orange juice
• 1/2 – 2/3 cup of mineral water, with or without gas

Preparation:

1. Mix the flour, the salt and the baking powder in the food processor
2. Add the butter, orange juice and mineral water: add 1/2 cup of water to start and slowly add the rest only if needed. The dough is ready when it forms small balls.
3. Form a ball with the dough and knead the dough for a few minutes
4. Put the dough in a bowl, cover and let stand at room temperature for one hour
5. Roll the dough on a lightly floured surface and cut circles for pies in the size you want (you can use round pans, a small dish, etc).
6. Use immediately or store in the refrigerator for use later.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/masa-dough-empanada-dough/

Chicha de Arroz (Sweet Rice Milk)

Photo from micocinavenezolana.com/

From micocinavenezolana: “This refreshing and creamy drink is ideal for breakfast, snacks or dinner…I would say that a puestico of chicha can be found almost in every corner of Venezuela”

· 2 cups whole milk
· 2 tablespoons sugar
· 1 pinch salt
· 1 cup rice
· Cinnamon powder for garnish
· 1 stick of cinnamon
· 2 cups of water

“To prepare your own chicha and be the best single “Chinchero” “:

1. Put rice and 2 cups of water into a saucepan with a pinch of salt, and the cinnamon stick.  Bring to a boil, reduce heat, cover and simmer until cooked through, about 15 minutes.
2. Once the rice soft, add the milk and sugar.  Simmer over low heat for 10 minutes, and remove from heat.
3. Let the mixture cool completely – it has to be room temperature before it can be blended. Pour mixture into a blender with some ice and condensed milk to taste, and mix at high speed.
4. To serve, sprinkle a little cinnamon on top and a little condensed milk to taste.

Chicha de Arroz

• Servings: 4
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From micocinavenezolana: “This refreshing and creamy drink is ideal for breakfast, snacks or dinner…I would say that a puestico of chicha can be found almost in every corner of Venezuela”

· 2 cups whole milk
· 2 tablespoons sugar
· 1 pinch salt
· 1 cup rice
· Cinnamon powder for garnish
· 1 stick of cinnamon
· 2 cups of water

“To prepare your own chicha and be the best single “Chinchero” “:

1. Put rice and 2 cups of water into a saucepan with a pinch of salt, and the cinnamon stick.  Bring to a boil, reduce heat, cover and simmer until cooked through, about 15 minutes.
2. Once the rice soft, add the milk and sugar.  Simmer over low heat for 10 minutes, and remove from heat.
3. Let the mixture cool completely – it has to be room temperature before it can be blended. Pour mixture into a blender with some ice and condensed milk to taste, and mix at high speed.
4. To serve, sprinkle a little cinnamon on top and a little condensed milk to taste.

Printed from:  https://randomcreativityrecipes.wordpress.com/2014/08/15/sweet-rice-milk/

Surinamese Roti (flat bread)

I was looking for recipes from South America, and found this one on a Surinamese website.  It was really interesting to me that Surinamese food is a mixture of Dutch, Indonesian, East Indian, European, and Chinese.  The original recipe states: “With the emigration of Hindus from India to Surinam is also the roti along. The “pancake” that in Suriname (and Netherlands) roti is called, is called in India also known as chapati.”

• ~2 cups flour (500 grams)
• 2 1/4 teaspoons yeast
• 2 1/4 cups water
• 2 tablespoons oil
• Salt

1. Mix the flour together with the salt and the yeast. 
2. Knead the water in, in small amounts. 
3. Let the dough rise for about an hour and then again knead it well. 
4. Form egg sized balls of dough. Press them flat and then roll them out from the center. Spread the pancakes on both sides with the oil and FRY in a hot skillet or griddle on both sides until golden.

• Servings: 12
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 It was really interesting to me that Surinamese food is a mixture of Dutch, Indonesian, East Indian, European, and Chinese.  The original recipe states: “With the emigration of Hindus from India to Surinam is also the roti along. The “pancake” that in Suriname (and Netherlands) roti is called, is called in India also known as chapati.”

• ~2 cups flour (500 grams)
• 2 1/4 teaspoons yeast
• 2 1/4 cups water
• 2 tablespoons oil
• Salt

1. Mix the flour together with the salt and the yeast. 
2. Knead the water in, in small amounts. 
3. Let the dough rise for about an hour and then again knead it well. 
4. Form egg sized balls of dough. Press them flat and then roll them out from the center. Spread the pancakes on both sides with the oil and FRY in a hot skillet or griddle on both sides until golden.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/roti/ ‎

Beef With Coconut (Deng Deng Agee)

I was looking for recipes from South America, and found this one on a Surinamese blog.  I found several other recipes for Deng Deng Agee, and they all called for a variation of “Boil the meat until almost cooked and cut it in pieces.”  This step doesn’t make sense to me, since the meat is then sliced and fried – I think the meat is supposed to be marinated in the rub, and that step gets confused in the auto translation.

• 1 pound beef sirloin
• 1 tablespoon tamarind
• 1 tablespoon salt
• 1 tablespoon coriander (cilantro)
• 1 tablespoon cumin
• 1/2 cup fresh grated coconut
• 1 -14 oz canned coconut milk
• oil (for the pan)
• 4 cloves garlic
• 1 medium onion, thinly sliced
• some grated laos (galangal), to taste
• salt and pepper, to taste

1. Thinly slice the beef.
2. Meanwhile, mix the tamarind, salt, coriander and cumin to make a rub.  Stir into the sliced beef, cover, and marinade (in the refrigerator) for a few hours.
3. Oil a skillet, and stir fry the beef until golden.
4. Transfer the beef to a casserole dish, and top with the onion, garlic, pepper, coconut milk, and grated coconut.  Bake at 350* F for 15-20 minutes, until the sauce is bubbly and the coconut is golden brown.

Beef with Coconut

• Servings: 2
• Time: 45 minutes, plus marinating
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I was looking for recipes from South America, and found this one on a Surinamese blog.

• 1 pound beef sirloin
• 1 tablespoon tamarind
• 1 tablespoon salt
• 1 tablespoon coriander (cilantro)
• 1 tablespoon cumin
• 1/2 cup fresh grated coconut
• 1 -14 oz canned coconut milk
• oil (for the pan)
• 4 cloves garlic
• 1 medium onion, thinly sliced
• some grated laos (galangal), to taste
• salt and pepper, to taste

1. Thinly slice the beef.
2. Meanwhile, mix the tamarind, salt, coriander and cumin to make a rub.  Stir into the sliced beef, cover, and marinade (in the refrigerator) for a few hours.
3. Oil a skillet, and stir fry the beef until golden.
4. Transfer the beef to a casserole dish, and top with the onion, garlic, pepper, coconut milk, and grated coconut.  Bake at 350* F for 15-20 minutes, until the sauce is bubbly and the coconut is golden brown.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/beef-with-coconut/ ‎

Avocado Salad With Onion

This yummy sounding recipe is from a Honduran blog, and translated by bing.

• 1 avocado, cut into cubes
• 1/2 red onion minced
• 1 green, sweet chili, chopped
• 2 tbsp. cilantro chopped
• 1 tsp. wine vinegar
• 1 tbsp. lemon juice
• 2 tomatoes, chopped
• 1 cucumber, medium, chopped
• salt and pepper to taste

1. Place the avocado, onion, chile, tomatoes and cucumber in a salad bowl.
2. In a separate bowl mix the vinegar, lemon juice, cilantro, salt and pepper.
3. Place the dressing mixture over the vegetables and let it stand for 10 to 15 minutes, and it is ready to serve!

• Servings: 4
• Time: 20 minutes
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This yummy sounding recipe is from a Honduran blog, and translated by bing.

• 1 avocado, cut into cubes
• 1/2 red onion minced
• 1 green, sweet chili, chopped
• 2 tbsp. cilantro chopped
• 1 tsp. wine vinegar
• 1 tbsp. lemon juice
• 2 tomatoes, chopped
• 1 cucumber, medium, chopped
• salt and pepper to taste

1. Place the avocado, onion, chile, tomatoes and cucumber in a salad bowl.
2. In a separate bowl mix the vinegar, lemon juice, cilantro, salt and pepper.
3. Place the dressing mixture over the vegetables and let it stand for 10 to 15 minutes, and it is ready to serve!

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/avocado-salad-with-onion/

Scratch Lemonade Drink

A creamy, frothy, lemonade drink. I think it would also be good with lime juice, or cream and 1/2 cup sugar if you are out of sweetened condensed milk.  From Tudo Gustoso.  The original recipe calls for a teaspoon of lemon zest, which won’t blend into your drink. 

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 cup Sprite
• crushed ice

1. Pour sweetened condensed milk into blender.
2. Add the lemon juice, sprite, and lemon zest.
3. Blend until the mixture is homogenous.
4. Fill 6 tall glasses with crushed ice.
5. Pour the drink over the ice, and serve immediately.

• Servings: 6
• Time: 10 minutes
• Print

A creamy, frothy, lemonade drink. I think it would also be good with lime juice, or cream and 1/2 cup sugar if you are out of sweetened condensed milk.  From Tudo Gustoso.

• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1 cup Sprite
• crushed ice

1. Pour sweetened condensed milk into blender.
2. Add the lemon juice, sprite, and lemon zest.
3. Blend until the mixture is homogenous.
4. Fill 6 tall glasses with crushed ice.
5. Pour the drink over the ice, and serve immediately.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/scratch-lemonade-drink/

Creamy Coconut Popsicles

A refreshing tropical treat. I like to unmold the popsicles, wrap them in wax paper, and store in a freezer bag so I can use my molds to make other flavors without having to consume the entire batch. I have also used reconstituted dried coconut milk in this recipe without any problems.  Taken from dailycandy for ZWT9.

• 1 (13 ounce) can coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pure vanilla extract
• 3/4 cup unsweetened dried shredded coconut

1. Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
2. Stir in the shredded coconut.
3. Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.

• Servings: 6
• Time: 15 minutes, plus 2 hours freezing
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A refreshing tropical treat. I like to unmold the popsicles, wrap them in wax paper, and store in a freezer bag so I can use my molds to make other flavors without having to consume the entire batch.

• 1 (13 ounce) can coconut milk
• 1 (14 ounce) can sweetened condensed milk
• 2/3 cup half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon pure vanilla extract
• 3/4 cup unsweetened dried shredded coconut

1. Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
2. Stir in the shredded coconut.
3. Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/creamy-coconut-popsicles/

If you made these popsicles please review them in the comments below – thank you!

Eggs A’ La Caneel

A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.

For the Eggs

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped ham
• 8 tomatoes, hollowed into cups
• 8 eggs
• 1 cup hollandaise sauce

For the Hollandaise

• 4 egg yolks
• 1 lemon, juice of
• 1 1/2 cups unsalted butter, cut into quarters

Eggs:

• Melt butter in skillet and sauté onions until golden. Add chopped ham and sauté 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately.

Hollandaise Sauce:

• Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.

Eggs A' La Caneel

• Servings: 4
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A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.

FOR THE EGGS

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped ham
• 8 tomatoes, hollowed into cups
• 8 eggs
• 1 cup hollandaise sauce

FOR THE HOLLANDAISE

• 4 egg yolks
• 1 lemon, juice of
• 1 1/2 cups unsalted butter, cut into quarters

Eggs:

• Melt butter in skillet and sauté onions until golden. Add chopped ham and sauté 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately.

Hollandaise Sauce:

• Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.

Printed from: https://randomcreativityrecipes.wordpress.com/2014/08/15/eggs-a-la-caneel/ ‎