comfort food

Lentils and Quinoa

Served Lentils and Quinoa

Lentils and Quinoa

Quinoa has been recently been given a boost in popularity due to its many benefits! What I like the most is that it is extremely low in  carbohydrate and it fills me up much more than pasta, rice or bread, without the calories! 🙂 It is very low in cholesterol and sodium and it has magnesium and phosphorus. It’s a great source of manganese, all great nutrients so important for me and my family.
In terms of flavor I  must say I had to try several recipes to start to enjoy and learn how to prepare it well. My husband and kids followed my footsteps and now I have to prepare double portions since they all want some.
Here is my favorite recipe. It is perfect as comfort food and great for any time of the year. That said, I can also see this recipe making a great cold weather crock pot or potluck meal.
  1. Prepare lentils per package directions. Prepare 2 cups of lentils. When seasoning, only add salt, pepper to taste and one basil leave. It’s best if you prepare the lentils from scratch. I recommend that you avoid the temptation to use canned lentils. The flavors will be better if you do not use canned lentils.
  2. Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
    1. 1 tsp Salt, 1 tsp cumin, 1 tsp paprika, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp red pepper flakes and 1/2 tsp nutmeg. If you don’t enjoy spicy foods then change the red pepper flakes part to 1/4 tsp.
  3. Mix the two preparations in one saucer or pot when both of them are ready. Let them cook for at least 10 minutes together. Add peas and carrots to the mix and allow the mixture to continue to cook for another 10 minutes, mixing well.
  4. Optional: Sprinkle dry parsley on top of each serving.
  5. Serve and enjoy!
Some pics to illustrate the process.. and to explain why I love this dish so much. 🙂
Quinoa

Quinoa in the Bag

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Fully cooked Lentils

Mix of Lentils and Quinoa

Fully Cooked Lentils and Quinoa Cooking with Peas and Carrots.

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Yum! It’s ready to enjoy!

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Peru Caribe in Barranquilla Revisited

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CHICHARRONES DE PESCADO

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RAUL, ROSARIO AND THEIR TEAM

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PIQUEO MARINO

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SUSPIRO LIMEñO

 

I had written about Peru Caribe and the story of the owner, Rosario.

https://amyfoodstories.com/2013/10/11/from-political-science-to-executive-chef-a-career-change-success-story/

Now I bring you a revisit. Rosario remodeled the restaurant and together with Raul, her co-owner they have revamped the already delicious recipes.

Take a look and see their amazing menu items and the beautiful new look of the place. 🙂 Enjoy the pictures!

My Sunday Brunch Buffet

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A glimpse of my Sunday Brunch!

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Croissants are ready.

They say breakfast is the most important meal of the day! I take that really seriously on my Sunday brunch! I cook a delicious and hearty mix of baked and non-baked goodies for my family every Sunday. It’s just wonderful! The smell of the baked bread or croissants out of the oven, the noise of the sizzling sausages on the pan draws each member of my family to the kitchen. Fresh fruits are also at the center of this bounty!  Here are some pics of our brunch from today. Watch at your own risk! You may end up with a drooling mouth and screaming taste buds. (Just kidding.) Enjoy!  🙂

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Croissants in the oven!

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Ham Fritata. Yum!

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Fresh Baked French Bread

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Sweet Strawberries and Blueberries. My favorite!

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Mangoes.

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Pancakes!

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Everything else plus sausages and some gouda miniature cheese! 🙂

Bignets – French Doughnuts – Bon Appétit!

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Beautiful bignet getting covered with confectioners sugar.

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Breakfast with Bignets

I made the bignets! Granted, I made them from the box mix, but still… It’s time for celebration. They worked out great. My kids helped and they were extremely happy. Instructions in the box were super easy to follow. However, the texture of the dough was very different from what I had expected. I decided to faithfully follow the amount of water indicated in the box, and the mixture came out perfect although a bit tricky to handle. Here are some pictures.

Prepare the mix after the instructions on the box, literally. I loved remembering my little French (un = one, deux = two, trois = three, quatre = four) and teaching my kids the pronunciation… Fun! Fun! Fun!

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Instructions on the box are super easy to follow.

Once mix is ready drop a spoonful on a counter with a ‘lot’ of flour.

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Mix is ready to go to a bed of flour..

IMG_5377Get the mixture covered with a lot of flour and drop it in preheated oil (make sure it’s VERY hot.)

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Dough consistency almost feels like a drop of water.

Once they are golden brown on both sides, take them out.

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Brown on both sides before taking bignets out.

Have a bowl ready with powdered confectioners sugar. Cover the bignets completely with sugar and serve.

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Dress the bignet in confectioners sugar before serving.

YUM!

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Solar Oven Outside S’mores

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S’mores right out of the oven.

My daughter had a school project where she had to cook S’mores using a solar energy oven made by herself. Also as part of her project she had to make the same recipe in the regular oven. How fun! 🙂

Here are some pictures of her process for both outside and inside S’mores.

She made her solar oven using a pizza carton, foil paper, black construction paper, food wrapping paper and masking tape.

Here are the S’mores in her solar energy self-made oven.

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S’mores in solar oven.

Her solar oven at work!

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She had to check the solar oven temperature often so here is her thermometer:

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S’mores in the regular oven.

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They all came out great! Really beautiful and delicious! What a treat! 🙂IMG_4407

The recipe is simple:

Ingredients: Marshmallows, Graham crackers, Chocolate Candy Bars

Recipe: Stack 1 cracker, 1 piece of candy and finally a marshmallow on top.

Regular oven cooking time instructions: Pre bake oven at 400 degrees. Place S’mores in the oven for 3-5 minutes (3 minutes worked great for us.)

We all enjoyed watching her as she went through this ‘delicious’ experiment. 😉