Chimichurri

This sauce is a very popular one for Beef although I also love it on grilled chicken. But probably the best combination is Patagonian Lamb with chimichurri. Whenever people get together to enjoy an “asado” (barbacue) having the chimichurri sauce is a must. The picture shows a “Corderito Patagonico” cooked for 3 hours by placing it at about 4 feet from a rather big bonfire. The lamb was brushed with chimichurri at least every 10 minutes. This one was made in San Carlos de Bariloche in the northwest of the Argentinean Patagonia. Although originally found only in the rural areas, now you can get Patagonian Lamb in many restaurants in Buenos Aires. Every household has it’s own chimichurri recipe but this is the best I ever had and probably one of the most simple ones.

1 Cup of Olive oil
½ Cup of Oregano
2 Tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)

Combine all ingredients in a jar ( a glass one is better)
Set for a week in the refrigerator, and it will be ready.

Here is a two peanut soup recipes that some  people where asking for:

Slow Cooker Peanut Soup ♥

1 tablespoon olive oil
1 yellow onion, chopped
2 ribs celery, chopped
1 jalapeño, minced
1/4 cup uncooked rice
5 cups chicken stock (I used homemade)

1 cup peanut butter
1 cup chicken stock (I used homemade) ‘

ADD for LAST HOUR of COOKING
1/4 teaspoon red pepper flakes
1 jalapeño, minced
Kosher salt to taste

In a large skillet, heat the oil on MEDIUM HIGH til shimmery. Add the onion, celery and jalapeño as they’re prepped, stirring to coat with fat, and cook til just beginning to turn golden. Transfer to the slow cooker. Add the rice and 5 cups chicken stock. Stir together peanut butter and 1 cup chicken stock, add to the slow cooker. Cover and cook on LOW for 5 - 7 hours. (In my slow cooker, 6 was perfect.) Stir in the red pepper flakes, the second jalapeño and salt. Cook on LOW for 1 hour.

NUTRITION ESTIMATE
Per 1/2 Cup: 165Cal; 12g Tot Fat; 2g Sat Fat; 0mg Cholesterol; 573mg Sodium; 10g Carb; 2g Fiber; 3g Sugar; 7g Protein; Weight Watchers 4 points

TODAY’S VEGETABLE RECIPE INSPIRATION
Adapted from The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics by Lynn Alley

Mollii Katzen’s soup are incredibles, and her Spice peanut soup is just,  fabulous !

Spicy Peanut Soup

Adapted from The Enchanted Broccoli Forest
Preparation time for the whole thing: About 45 minutes
Yield: 6 to 8 servings

1. Place the peanut butter and honey in a medium-sized bowl. Add about half the boiling water, and mash with a spoon until it becomes smooth. Whisk in the remaining hot water and set aside.
2. Heat the oil in a soup pot or a Dutch oven. Add the onion, garlic, salt, and ginger. Saute over low heat for about 10 minutes, then add the spices. Continue to cook and stir for about 5 minutes longer.
3. Stir in the peanut butter mixture and cover. Bring to a boil, then turn the heat way down and simmer for about 20 minutes, stirring occasionally. Meanwhile, prepare the topping. (Recipe follows.)
4. Just before serving, heat the soup again (if necessary) and whisk in the room temperature buttermilk. Serve right away, with a small spoonful of Banana Topping in each bowl.

This coconut cookies are  delicious and Easy!!! Just two ingredients:
1 can Condensed Milk
3 cups ground coconut

~Pour the condensed milk in a bowl, add the coconut and fold until everything comes together.
Preheat the oven at 300 F (150C) .

In a baking sheet cover with baking paper.
With a wet tablespoon take small amounts of the mixture and place little bowls on a baking sheet covered with baking paper, make sure to leave space in between. Wet the palm of your hands and flat the cookies. The cookies will grow a little bit, cook them for 15 minutes or until golden. Very important, take out the cookies immediately with a spatula or they will be impossible to remove later. This recipe makes around 26 Cookies.

Bienmesabe decorate with coconut cookies deep in chocolate
see bienmesabe

In  English Click here

Recetas de hallacas, pasteles y tamales
Aunque los ingredientes básicos sean los mismos (masa de maíz o plátano, hojas de plátano y guiso), cada país tiene su propia manera de preparar esos ricos tamales que pueden acompañar cualquier festividad. Les traemos algunas recetas típicas de varios países latinoamericanos de tamales, humitas, quimbolitos… o como se le llame a este tipo de plato en tu país.

Humitas Argentinas (© FoodPix / Jupiter Images)
Recetas de hallacas, pasteles y tamales
Humitas Argentinas

Receta de Chef Natalia Penchaszadeh
Chef Ejecutiva
www.zinur.com

Ingredientes

- 12 choclos (mazorcas de maíz, jojoto)
- 1 cucharada de grasa (puede ser manteca o mantequilla)
- 1 cebolla picada
- 2 tomates en cubos
- 1 morrón rojo (ají o pimiento) en cubos
- 3 dientes de ajo Picado
- 1 taza de crema de leche
- 1 cucharada de azúcar
- Pizca de sal y de pimienta
- Hilo para Brindar ( Pabilo)
- Mozzarella rayada

Preparación

- Separa las chalas (hojas envoltorios del maíz) de los choclos, ¡guárdalas que se usaran al final!

- Con un cuchillo sacar todos granos de maíz, raspar bien las mazorcas para extraer más sabor y más almidón.
- En una sartén poner una cucharada de grasa. Agregar la cebolla, el morrón, los dientes de ajo y el maíz. Dejar cocinar por 5 minutos y agregar la crema y el azúcar.

- Se revuelve hasta que espese y se procesa la preparación en un procesador eléctrico, para dar mayor consistencia y humedad.

- Reforzar la sal y la pimienta si es necesario.
- Deja enfriar.
- Rellena las chalas con una cucharada de la preparación, agrega la mozzarella y doblar haciendo paquetitos, amarrar o atar con el hilo de brindar. Cuidar de que los paquetitos estén bien cerrados.
- En una olla grande hervir agua y cocinar las humitas por 30 minutos.

Recomendaciones

Las humitas se cocinan mucho mejor si las dejamos congelar primero y se llevan directamente a cocinar al agua hirviendo.
El maíz o jojoto se puede comprar en lata o congelado. Si es en lata, se debe escurrir el líquido excedente. También las chalas se encuentran en la mayoría de mercados latinos.
El rol de la pimienta en esta preparación es fundamental, ayuda a balancear lo dulce del maíz. Es preferible usar pimienta negra y recién molida para reforzar el sabor.
La chef Natalia Penchaszadeh usa hojas de plátano para sus humitas y las llama Hullaquitas (Humitas y Hallaquitas)

En Espanol para MSN latino Click here

In  English Click here

Empanadas Recipe … All over Argentina you have hundreds of different types of empanadas,
sweet meet, hot meat, meat empanadas from Salta, with lamb, chicken, fish, trout, more and, more Yam hmm! Oh, and I almost forgot about the more vegetarian versions that, I must admit are sometimes wonderful. You can even get sweet potato empanadas for dessert.
Every province has its own style, and they are all delicious. In Buenos Aires you can find a pizzeria in almost every corner. And where there is pizza there are empanadas (and beer). It’s the perfect appetizer and the most popular finger food! Whenever you order pizza by phone they will ask you: and, how many empanadas?

Dough
8.8 oz (250 gr) flour
1 tablespoon of butter at room temperature
½ cup of milk
½ tablespoon of sugar
1 yolk

Filling
3 onions
3 tablespoon olive oil
3 onions (chopped)
8.8 oz (250 gr) ground meat
1/2 cup red wine (don’t be cheap, use a good one, it’s just half a cup)
1 teaspoon paprika
½ teaspoon thyme
¼teaspoon of white pepper
1 teaspoon of salt
50 gr. Cumin This is the secret
3 teaspoons of meat bouillon
1/4 cup black raisins
1/4 cup of green olives (chopped)
2 cooked eggs (chopped)

~ Pour the flour on the table, make a crown (volcano for the kids), and add butter, milk, sugar and the yolk in the center.
Knead, but not too much, just blend all ingredients together and cover with plastic wrap, place the dough 20 minutes in the refrigerator.
Roll out the dough and cut discs of about 4.7 inches(12 cm) with a sharp cutting tool. Set aside, between disc, place wax paper, and cover with plastic wrap.
~ In a hot pan add the olive oil, saute the onion add the meat and stir until cooked. Add
paprika, thyme, salt, and pepper. Add the wine and wait until the alcohol evaporates, add the broth, cover and let cook for 10 minutes with low heat.
Add the raisins and olives, place in to the refrigerator for1 or 2 hours, add the eggs.
~ Preheat the oven to 350F (180C) Place the filling ( one full tablespoon) on the center of the the dough circles. Fold the dough (to form semicircles) and press the edges, you can press with a fork. Place the empanada in a baking pan covered with baking paper, cook until golden. shredded meat feeling click here

Humita empanada recipe

This is a corn empanada recipe, it is very tasty….
Use the same empanada Dough recipe

Filling
1 yolk
1 onion (chopped)
1 can of creamy corn
salt
pepper
a pinch of sugar
a pinch of nut meg
1 egg

Preheat the oven to 350F (180C)
In a hot saucepan add corn oil and the onions cook until it gets tender. Add the corn and let it cook until thick. Season ( salt, pepper and, nut meg  tasted  and, set aside, later add 2 Yolk add mix.

Spread the filling over the dough, wet the dough border with whisked eggs and fold the dough in two, obtaining the empanada shape. A repulgue or pattern is made in the border to seal the two sides together. Brush the pastry with  beaten eggs. Arrange them in a baking tray and put them in a pre-heated oven. Bake until they golden.

Chef Natalia Penchaszadeh did a chef demostration at Soulard Market in St Louis, representing the Lucas school house

Here are the recipes!

Citrus Spinach Salad ( 2 servings )

2 lb spinach
1 tablespoon mayonnaise
1 tablespoon sour cream
1 tablespoon orange marmalade
¼ cup goat cheese
1 Garlic clove
Salt and pepper
¼ cup chopped Nuts
1 tangerine
1 orange

In a bowl place the mayonnaise, sour cream, orange marmalade, salt and pepper
Peel the orange and tangerine and separate into slices.
Add half of the citrus dressing and mix.
To enhance the flavor of the goat cheese peel and chop a garlic clove, add the garlic to the goat cheese. Add salt (goat cheese often come with salt) and pepper. Mix by hand until the consistency is smooth and frothy
Add the spinach, half of the goat cheese and walnuts. Toss, put the salad into the dishes and decorate with the rest of citrus and goat cheese.

Beef Tenderloin and Chimichurri (6 servings )
2 lb tenderloin
1 red onion
2 table spoon of olive oil.

Remove the fat of the tenderloin (using a knife with flexible tip), separate the fillet Mignon and cut into medallions. In a flat surface sprinkle black pepper and roll the medallions, the pepper will stick to the sides; this will help to enhance the flavor without burning the pepper.
In a hot skillet, add oil, cook the medallions on both sides until golden brown. In the same skillet add the onions. Once cooked add salt and top with the onions and the chimichurri

Chimichurri
1 cup of Olive oil
½ cup of Oregano
2 tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)
¼ white wine

Combine all ingredients in a jar ( glass one is better)
Set for a week in the refrigerator, and it will be ready.
Creamy Polenta

2 cups Polenta
1 ½ cups milk
½ cup extra milk
1 stick Butter
2 cubes bouillon
2 otz. Fresh arugula

In a saucepan add milk, bullion cubes and half butter stick. Boil.
Sprinkle the polenta and mix until the first bubble appears. Turn off the heat and add extra milk and butter. Stir, add the arugula and serve.

Note: The polenta; (instant polenta) cooks in 2 -3 minutes
(traditional) cooks in 20-25 minutes

Salmon and fresh vegetables. ( 4 servings )

1salmon
2 tablespoon olive oil
1/2 cup flour
1/2 olive oil
1 zucchinis
1 eggplant
1 portobello mushroom
1 red pepper
1 green pepper
1 Red onions
Salt pepper

With a knife with flexible edge, remove the salmon skin. Remember to press the skin rather than meat. Cut into portions. Add salt and pepper.

In a flat surface add flour for breading the fish on both sides; this prevents the fish sticking to the skillet, and help to golden brown faster, remember that fish cook quickly.
In a hot skillet add oil and golden brown fish on both sides.

Cut all vegetables. Put them in a bowl, add salt, pepper and 1 / 4 rate oil. In a hot skillet add the vegetables and brown, keep in mind that eggplants will absorb the oil, so we should cook them separately. The veggies go so well in the grill.
Idea for portobellos: In a bowl add soy sauce and chopped garlic, cover and let rest for one hour, then cook them in the grill for about 4 minutes.

This is a wonderful dish for winter time, it’s the Argentinian recipe for the Shepperds (or Shepherds) pie also called Poor Mans Pie. It is simply a beef and potato layered “cake”, it is easy to make and as good as simple.

Here are the meat layer ingredients
1 Chopped Yellow Onion
1 Chopped Red Pepper
1 lb Ground Beef
2 Tablespoons of Chopped Garlic
2 Tablespoon of Olive Oil
1/4 Tablespoon of Paprika
1/4 Cup of Red Wine
1 Teaspoon of Cumin
1 Tablespoon of Chopped Parsley
1/4 Cup of Raisins
2 Hard Boiled Eggs
Salt & Pepper

For the mashed potato layer
2 lb of Potatoes
1/4 Hot Milk or Cream
3 Tablespoons of Butter
Salt & Pepper
In a hot saucepan add the the oil, then the onions & red pepper, cook for 1 minute, and add the ground meat. Stir until the meat is cooked, add the wine, and wait until the alcohol evaporates. Add salt, black pepper, cumin, and paprika. Cover and let cook for 10 minutes. Add the parsley, the garlic and set aside until cold.
Add the raisins and the eggs (cut in little pieces). Set aside.

Bring water to a boiling point in a big casserole, peel the potatoes and put them in the boiling water. Let cook until soft (poke the potatoes with a fork, they have to be tender), do not overcook them because they absorb to much water and your mashed potatoes will be watery and tasteless.
Secret: if you add a tablespoon of vinegar the potatoes will not absorb so much water.

To prepare good mashed potatoes is relatively easy. Just remember; do not over cook  the potatoes~ and use a good mashing potatoes tool.

Secret II: Never use a food processor for potatoes, if you do it ; the starch structure from the potatoes will brake and your mashed potatoes will become gummy and liquid and you do not want that.
secret III: Drain all the water
secret IV: The potatoes must be hot to be mashed and add 1/4 of hot milk or cream and 3 tablespoons of butter before mashing.

Turn the oven to 350F -180C
Place the cooked beef mix in an oven proof glass or ceramic wear (oil sprayed), add the mashed potatoes on top, prepare an egg wash (one egg yolk plus 1 tablespoon of water),
brush the mashed potatoes top, put in the oven for 30 minutes or until gold.
You can add chopped green olives to the beef mix, they match perfectly.

Empanadas… All over Argentina you have hundreds of different types of empanadas,
sweet meet, hot meat, meat empanadas from Salta, with lamb, chicken, fish, trout, more and, more Yam hmm! Oh, and I almost forgot about the more vegetarian versions that, I must admit are sometimes wonderful. You can even get sweet potato empanadas for dessert.
Every province has its own style, and they are all delicious. In Buenos Aires you can find a pizzeria in almost every corner. And where there is pizza there are empanadas (and beer). It’s the perfect appetizer and the most popular finger food! Whenever you order pizza by phone they will ask you: and, how many empanadas?

Dough
8.8 oz (250 gr) flour
1 tablespoon of butter at room temperature
½ cup of milk
½ tablespoon of sugar
1 yolk

Filling
3 onions
3 tablespoon olive oil
3 onions (chopped)
8.8 oz (250 gr) ground meat
1/2 cup red wine (don’t be cheap, use a good one, it’s just half a cup)
1 teaspoon paprika
½ teaspoon thyme
¼teaspoon of white pepper
1 teaspoon of salt
50 gr. Cumin This is the secret
3 teaspoons of meat bouillon
1/4 cup black raisins
1/4 cup of green olives (chopped)
2 cooked eggs (chopped)

~ Pour the flour on the table, make a crown (volcano for the kids), and add butter, milk, sugar and the yolk in the center.
Knead, but not too much, just blend all ingredients together and cover with plastic wrap, place the dough 20 minutes in the refrigerator.
Roll out the dough and cut discs of about 4.7 inches(12 cm) with a sharp cutting tool. Set aside, between disc, place wax paper, and cover with plastic wrap.
~ In a hot pan add the olive oil, saute the onion add the meat and stir until cooked. Add
paprika, thyme, salt, and pepper. Add the wine and wait until the alcohol evaporates, add the broth, cover and let cook for 10 minutes with low heat.
Add the raisins and olives, place in to the refrigerator for1 or 2 hours, add the eggs.
~ Preheat the oven to 350F (180C) Place the filling ( one full tablespoon) on the center of the the dough circles. Fold the dough (to form semicircles) and press the edges, you can press with a fork. Place the empanada in a baking pan covered with baking paper, cook until golden. shredded meat feeling click here

Carne mechada

4 Cups of water
2 lbs. of flank steak
2 teaspoons of salt
½ Cup of olive oil
1 tea spoon fresh ground black pepper
1 ½ Cup of minced onions.
½ teaspoon of Cumin
3 Garlic cloves (chopped)
1 teaspoon of Paprika
½ teaspoon of Onotto (also called Anato)
1 Cup of minced red peppers
1 Shallot (peeled & minced)

~Place the flank steak in water in a large covered cast iron pot and boil it for 2 hours. Set the meat aside and let it cool down. Reserve broth. When the meat is cold, shred it in thin strips (pulling it apart with your hands) and set aside.

In the same iron pot heat oil, onions and garlic and saute until golden in color. Add red peppers, shallots and fry for a minute, add salt, pepper, cumin, paprika and cook for about 5 minutes. Add shredded meat and 1 cup of broth and bring to boil, mix constantly until 80% of the liquid has evaporated (about 25 min).