- 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.
- Prepare quinoa per package directions. Prepare 1 cup of quinoa. When seasoning the quinoa, add:
- 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.
- 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.
- Optional: Sprinkle dry parsley on top of each serving.
- Serve and enjoy!
I had written about Peru Caribe and the story of the owner, Rosario.
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!
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! 🙂
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!
Once mix is ready drop a spoonful on a counter with a ‘lot’ of flour.
Once they are golden brown on both sides, take them out.
Have a bowl ready with powdered confectioners sugar. Cover the bignets completely with sugar and serve.
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.
Her solar oven at work!
She had to check the solar oven temperature often so here is her thermometer:
S’mores in the regular oven.
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. 😉