Tilapia with Sour Cream and Caper Sauce:

This is a 30min meal. Quick and super healthy! My husband some times needs a break of rice and potatoes, typical of Peruvian cuisine, so I have to come up with ideas to break away from the carbs every now and then. Following on my last fish meal posted on this blog, here is another Tilapia dish. Similar but uniquely yummy. Do not let the list of sauce ingredients intimidate you. You probably already have all of these ingredients in your pantry ;). I have to say that the mustard and capers really do provide a nice touch to the sauce.


Ingredients:

• Tilapia (I used 5 fillets)
• Broccoli 
• Asparagus
• Sour cream (1 cup)
• White wine (1 cup)
• Mustard (2 tablespoons)
• Green onions
• Capers (3 tablespoons)
• Olive oil
• Parsley
• Garlic (half a tea spoon)
• Lemon (1)
• Salt and Pepper

Fish: Season the tilapia with lemon juice and black pepper. Put it in the oven for 350 degrees for 20 minutes. 

Veggies: You can use any veggies you like. I used broccoli and asparagus. Steam and serve. No seasoning needed. The sauce will do it all :)

Sauce: Heat olive oil and garlic. Add the chopped green onions or shallots. Stir. Add the wine and capers and let the wine boil a bit. Add mustard and parsley. Once the wine has reduced to half of what you initially put in, it is ready! Remove from heat and add the source cream. Stir until you get a yummy creamy sauce. (I added a tiny bit of salt)...and LISTO!! Enjoy!

30 Minute Meal: Salmon & Balsamic Vinaigrette Veggies

Hello There! Its been a while since I last posted a meal on this blog. Since my last posting, many exciting things have happened.The most exciting of all is that we are expecting our first child! :) With that, comes back pain and all the joys of pregnancy...which leads me to this 30 minute meal. These days its hard to make an elaborate dinner since I get tired easily. This meal turned out to be delicious and super fast. This is what you will need:

- Salmon (I bought it frozen. One bag had 4 pieces)
- Veggies: Yellow and green zucchini (one each), asparagus cut in small pieces and two tomatoes and/or any veggies you may have at home.
- One large sweet potato
- Spices: Salt, pepper, cumin, garlic
- Balsamic Vinaigrette
- Soy sauce (1 table spoon)
- Parsley (half a bunch, chopped)

Marinate the salmon with salt, pepper, garlic, cumin, a few drops of soy sauce and parsley. Put it in the oven at 350 degrees for 30 minutes. Make sure you flip it at 15 minutes so that both sides cook nicely.

Cooking the sweet potato in the microwave: Go ahead and wash the sweet potato, put it in grocery plastic bag, tie a knot, make some holes to the bag with a fork and put it in the microwave for 8 minutes. If its not fully cooked, put it back for one or two more minutes. I have to say, I only used sweet potato because I had it in my pantry and it was going to go bad if I didnt use it ASAP. But...it turned out to be a nice addition since the sweet balanced out perfectly with the balsamic taste of the veggies.

To cook the veggies just add all the chopped veggies in a deep pan, add about half a cup of Balsamic Vinaigrette dressing (the same one you use for your salad) and cook it in low heat so that the veggies get steamed. This should take about 10 to 15 minutes depending on how cooked you like your veggies.

...and you are done!! my husband loved this meal...and I loved it even more since it only took 30 minutes for it to be ready :)

Lomo Saltado

Lomo Saltado means saute beef tenderloin, although when I prepare this dish, I use skirt steak. Not sure if its the same thing or not. Sorry for the ignorance. Maybe one day I will blog about beef cuts :) Regardles off the cut though, this is one my husband's favorite dishes. He has been asking me to cook this dish for the last three months and last night his wish finally came true. This recipe feeds 4 people.

Ingredients:

• 1.5lbs of skirt steak
• French fries
• One medium red onion - sliced
• 4 plum tomatoes - cut in quarters
• 1 tbs of red wine vinegar
• 1 tbs of soy sauce
• 2 tbs of cilantro
• 1 tsp of aji amarillo or 1/4 of a jalapeño pepper (optional)
• 1 ts of cumin
• 1 tbs of vegetable oil
• Salt and pepper to taste

How To Prepare It:

Cut steak in cubes and add salt, pepper, and cumin to the meat. In a sauce pan or wok heat the oil in high temperature. Once the oil is hot, sear the steak and add the soy sauce. Don't fry the steak all the way. The meat will continue to cook as you add all the other ingredients. Right now all you want to do is sear it on the outside. Add the sliced onions and the vinegar. Mix well so that all the flavours start mixing (yum). Add the tomatoes and the pepper, mix well and cover the pan. Lower the heat to medium high so that your meat doesn't burn. This will also allow the tomatoes to release their juice.

At this point, you can start working on your french fries. The amount of fries you use should be equal or less than the amount of meat you have. I use the frozen pre-cut french fries so they take less time. If you are making french fries from whole potatoes maybe you should allow yourself more time and cook the potatoes first since they will take longer. Once your fries are ready, set them aside. Check your meat periodically and mix until you see that the tomatoes have started to disintegrate. You are almost done so you are OK to add your cilantro and add extra salt and pepper if needed. Also, if your heat is on high, the juice will evaporate so make sure it is medium high and not high. Once most of the tomatoes are gone and all you have left is the juice, go ahead and add the french fries. Mix well and you are done!

I love this meal with the rosemary sauce listed under the rice and shrimp recipe and also with some white rice.

Hope you love it too!

Rice and Shrimp

Seafood is a must in Peruvian cuisine. Lima, the capital, is on the coast of Peru. Naturally, a main source of food comes from the ocean. I love all things seafood. There are many variations of this typical arroz con camarones (rice and shrimp) dish, but this particular recipe is my favorite to cook and eat. I love the smell of the herbs mixed with the shrimp. Also, this recipe is easy to make and it is elegant enough for any dinner party. I usually make a sauce to go with it. I have added the recipe for the sauce as well.

The ingredients serve 4 people

Ingredients:

• 2 cups of rice
• 1/4 bar of butter
• 1 red bell pepper diced fine
• 3 roma tomatoes diced fine
• 1 can of tomatoe sauce
• 1 1/2 tbs of paprika (or aji colorado)
• 1/2 tsp of oregano
• 2 bay leaves
• 1/2 cup of white or red wine
• 1 pound of shrimp
• 3 tbs freshly chopped cilantro
• 1 cup of chicken broth
• 1/2 onion diced fine
• 1/2 tsp garlic
• 3 tbs vegetable oil
• Salt

How to make it: Shrimp cooks very fast, so you want to have your rice ready when you start cooking this dish. Otherwise, the shrimp will overcook and it will become hard. Make the rice however you know how. I have a rice cooker so all I have to do is add the rice and water. While the water is boiling, add the butter and mix well so that it melts with the rice. While the rice cooks, chop the bell pepper and tomatoes in tiny small cubes. One your rice is ready, your are ready to go ;)

 In a pot or a large wok, heat the oil. Add the onions, garlic and paprika. Saute the onions over medium heat until translucent (1 or 2 mins). Add the tomatoes, bell pepper, bay leaves, oregano and cook 5 minutes or so. Add wine and mix well for another 2 minutes. Let all the flavors mix and come together. Add the shrimp and mix until the shrimp starts turning pink. Add the rice and tomatoe sauce. Mix well making sure the rice has gotten some color and is no longer white. Add the chicken broth and cilantro. Mix, taste and add salt if needed. The consistency should be creamy and moist. If your rice is dry, add more chicken broth and/or tomatoe sauce.

To accompany this dish, I always serve it with a sauce that I created :)

You need: 

• 3 big tbs of Mayonnaise
• 1 tsp of Mustard
• 1 tbs of red wine vinegar
• 1 tbs of rosemary
• 1tsp of salt

Mix all the ingredients until you have a smooth sauce. Taste and add more salt if needed. I have been asked for the recipe of the shrimp and the recipe of the sauce, so you wont regret making this dish.

Enjoy!

Fish Escabeche

I just googled the word escabeche to see if anything interested came up, and sure enough I found out that escabeche is "a Spanish seared or pickled fish that is great for hot summers." It is interesting how through writing this blog I am learning about the background of the food I grew up with, which I never questioned before. Escabeche is indeed a summer dish. It is best served cold or overnight. In my family this was (and still is) a party dish, since it didn't have to be kept warm until the guests arrived. This weekend my aunt made this dish for a family party. My husband tried it for the first time and when we got home, asked if I knew how to make it - translated: can you make it, please? As a result, here is the recipe (serves 2 hungry people):
Ingredients:

• 1lb of Tilapia
• 1 large red onion cut in strips
• 1/2 cup of flour
• 1/2 cup of vinegar
• 1 spoon of paprika (or aji especial)
• 1/4 of a cup of vegetable oil
• 1 tea spoon of oregano
• 1/2 tea spoon of cumin
• 1 tea spoon of sugar
• Salt and pepper

How to make it: Get the fish ready (rinse, dry) and cut the fillets in half and then half of the half :) so 4 pieces per fillet. Salt and pepper the fish and apply a coating of flour. Fry the fish in hot oil (high heat). Be generous with the oil so that the fish can deep fry in it. Once the fish is ready remove and put them in a tray. Remove some of the oil, keeping enough for the sauce. Reduce the heat to medium. Add the onions, vinegar, oregano, cumin, paprika, salt, pepper, and sugar. Mix well, taste and adjust seasoning if needed. You may add olives and hard boiled eggs if you feel a little artsy ;)

Buen provecho!

Easy Cheesecake

I like to dream that I am becoming a decent cook when it comes to main course meals (or at least on the days that the cooking Gods decide to be nice to me). Sadly, I can not say the same about deserts. Not even boxed - ready to bake - deserts. I lost count of the many times I have attempted to make brownies or some sort of cake. When I say attempted, I mean unsuccessfull. A direct trip from the oven to the trash.

Today I decided to lift the self-imposed ban on deserts and, to my surprise, I made my first successful, delicious, desert - Berry Cheesecake... and with that, I ended up with a very Berry (get it?) happy husband! 

Ingredients:

• Cheesecake Crust (ready to bake)
• 2 packages of cream cheese (Philadelphia)
• 1/3 cups of sugar
• 2 eggs
• 1 tea spoon of lemon juice (or half a lemon)
• 1 tea spoon of lemon zest
• 1 can (21oz) of berry medle pie topping (found in the dessert section)

How to make it: Leave the cream cheese out of the fridge for an hour or so before you are ready to start, so that the cheese softens a bit. With electric mixer beat cream cheese, sugar, eggs, lemon juice and zest until you get a smooth cream. It should taste good at this point also. Pour into crust and with the back of a spoon or spatula make sure the cream is even and pretty. Bake for 35 minutes. When it is ready take it out of the oven and let it cool for a while. Refrigerate overnight. The next day, when you are ready for it (you will probably dream about it) top the cheesecake with the berries. You wont regret having to wait overnight!

Roy was extremely happy that the desert curse is over (or so it seems). He asked if in the future I would venture out to make my own crust and my own topping (instead of ready to bake crust and canned topping). To that I say...maybe if I didn't have to go to work, come home, cook a meal, do laundry, etc. I am satisfied with the delicious taste of this desert, even though it was "semi-home made" :)

Enjoy!

Weekend Brunch: Lomo al Jugo

Lomo al jugo is the typical Saturday or Sunday brunch my mom used to make for us growing up. At my grandparents', this was a typical Sunday night small meal. My mom also made this for a dinner meal by pouring it on top of rice and beans. Having said that, don't let the weekend brunch title limit you with this dish. Its very easy to make and you can eat it in many ways.

Lomo in Spanish is the most tender part of the cow, and "al jugo" means juiced. The juiced part makes reference to the juice of the tomatoes.

I cooked this for brunch today. I made what seemed to be too much food for us (but we ate it all) so we weren't hungry until 4pm or so. I baked some frozen bread to go with it and my husband made some freshly squeezed orange juice. The amount of ingredients serve 2 hungry people :)

Ingredients:

• 1/2 lb of skirt steak (cut in cubes)
• 4 roma tomatoes (cut in 4 pieces each)
• 1 tea spoon of red wine vinegar
• 1 spoon of soy sauce
• 1 tea spoon of aji amarillo paste or half of a jalapeno pepper if you don't have aji amarillo (optional)
• Salt, pepper, and cumin
• 2 spoons of vegetable oil

How to make it: Put the oil on a frying pan or wok (if you have it) in high heat. Add salt, pepper, and cumin to the meat. Once the oil is hot, start frying the meat in the pan. The meat doesn't have to cook all the way just yet. All you want to do at this point is to sear it. (approx 2 minutes). Add the vinegar and the soy sauce. Stir and let the meat soke in all the flavors added. If you would like for this to have a little kick,  add the aji amarillo or the jalapeno (sliced). Otherwise, you can ignore the hot pepper. Add the tomatoes. Stir and mix the tomatoes with the rest of the ingredients and cover the pan with a lid. Lower the heat to medium and let the tomatoes release their delicious juice. This will take approx 5 minutes. Make sure you check it every now and then. If you let it cook for too long, the juice of the tomatoes will start to dry up and you will end with just lomo and no "jugo" ;)

Once most of the tomatoes have disappeared and released all their juice, taste it and add more salt and pepper if needed. In my family, when we eat this dish for breakfast, we dip the bread in the tomato juice. Oh, and you are better off eating this dish with a spoon.

Buen provecho!