Makes 1 liter of “concentrate” Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply thin with extra milk before serving. Ingredients: 1/2 cup oatmeal 4 cups milk (plus extra for thinning drink) 1/4 cup brown sugar 1/2 tsp cinnamon Method: Heat milk in a large pot. Bring to a simmer… Add oatmeal. I used “3 minute” Irish oatmeal. Season with a big dollop of cinnamon. Smells like autumn joy. Then add sugar – white or brown, your preference. Simmer for about 10 minutes and then give a buzz with an immersion blender. You could also puree it in a regular blender too. Chill in the fridge. When ready to drink, add extra milk to thin to desired consistency and stir. Serve with some extra cinnamon and a big grin. After all, you just made the tastiest drink in town! Colombian Oatmeal Smoothie | Avena Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Sweet and thick oatmeal drink can be made ahead for stress-free (and kid-friendly) brunch. Simply …
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Makes about 1 cup Thick and rich, this dressing will add South American flavor to any salad. Also, try it as a dip. Ingredients: 2 avocados 2 limes, juiced 2 Tbsp white wine vinegar 1/2 cup olive oil (or to taste) salt pepper 1 Tbsp chopped cilantro Method: Scoop the flesh of two ripe avocados into a blender. These ones were so ripe, they were buttery-good. Add the juice of of two limes. There’s no substitute for the tart zing of lime juice. And a healthy pinch of fresh cilantro for even more South American flavor. You don’t have to chop it too finely because the blender will help you out. Thank goodness for modern appliances. Season with salt and pepper. Blend things up a bit. While the machine is still running, pour some olive oil through that peep hole in the top of your blender. Oh and don’t forget a splash of vinegar for a little extra pucker. Spoon into a serving bowl and use on salads or as a dip for veggies or …
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Serves 2-4 Ahhh… nothing like a nice glass of cola. But what about in rice? The slightly sweet taste will leave you begging for more, especially when served with spicy food (as is common in Colombia). Ingredients: olive oil 1 small onion, chopped 1 cup rice 1 cup broth or water 1 cup cola salt pepper Method: Add a little oil to a small pot. Olive oil makes the world go round. Heat over medium and add chopped onion. Stir and cook for about five minutes. Once they are soft and starting to turn golden, add rice. Stir and cook another few minutes, until rice is hot. Add stock… (or water)… And some cola. Beware the fizzies. Mmm. Drink the leftovers. Or use it to make a Brazilian Mocha Cola! Add salt and pepper. Um. I totally added way too much pepper. This rice had bite! Bring to a boil. Cover and reduce to a simmer. Cook for about 16 minutes. Turn off heat and eat – OR, if you want the best rice ever, follow …
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Today really is a happy Saturday! I’ve been smiling, ear to ear, reading your entries to our book giveaway. I am impressed with all of you; what Adventurous foodies you are! Thank you for participating, reading, and being my online buddies. I’m the luckiest girl in the world 🙂 Random.org chose the winner for me (thank goodness because otherwise I would have never been able to) Congratulations to Katie! Katie said: I love experimenting with different recipes and incorporating new ingredients. I think it is important to not only expose our children to different cultures and tastes but also that variety makes for a healthier diet. This summer we grew thai chiles, tomatillos and asian green beans in our Maryland garden. Contact me at sasha @ globaltableadventure dot com to claim your prize – one copy of Linda Bladholm’s book Latin & Caribbean Grocery Stores Demystified! Yay 🙂 And now for a couple of videos: First, beautiful Colombian Ceviche and other dishes. The use of citrus is ubiquitous. And, did you know, 900,000,000 kg of coffee …
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Because the leaves are changing, and because I’m feeling fiesty, let’s do a book giveaway. And not just any book give away. This is a “must have” book for anyone who loves Latino/Caribbean food. (Mmmm, doesn’t everyone?) The book: Latin & Caribbean Grocery Stores Demystified by Linda Bladholm There’s nothing I enjoy more than plunging into one of Miami’s many latin markets with Linda at my side–and now you can, too, wherever you live. Her carefully researched, clearly presented information will let you shop with confidence. And her charming and enthusiastic approach will make it fun. This indispensable guide will turn your trepidation into delight. –Kathy Martin, Food Editor, The Miami Herald How to win: I’m guessing that you read this web site because you are interested in international food, travel, and culture. Awesome. Or you are standing by to see if I actually can cook one meal for every country in the world! Or perhaps you just like watching videos of cute babies eating international food…. which, trust me, I get. Super-duper. Either way…. …
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Serves 4 Rethink eggs! Poached eggs swimming in milky broth is a delicious Colombian specialty which is perfect for breakfast, brunch, lunch, or a light dinner. You can easily make this soup vegetarian by using vegetable broth. Ingredients: 4 cups broth (vegetable or chicken) 2 cups milk 4 eggs 3 green onions, sliced sprig cilantro, chopped salt pepper Method: Add stock to a large pot. Sploosh. Then add milk. Splash. Heat the broth and milk to almost simmering. Meanwhile, spread some thinly sliced green onion on the bottom of the bowls. Sprinkle with some chopped cilantro, too. When a few bubbles barely break through the surface of the hot liquid, you are ready to drop your eggs in to poach. Except you never, ever “drop” them. If you do, they’ll break, separate, make a big mess…. Instead, Break the eggs into a small, heatproof ramekin and gently “dip it and tip it” into the water. Let me show you what I mean. In this picture the ramekin is actually on the water… and partially dips …
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This week’s Colombian menu is a collection of zippity-quick recipes with big flavor impact. And if you’re thinking poached eggs are too hard… think again. You’ll be a poached egg pro by the time you’re done reading my tips. Salad Greens with Avocado Dressing (Vinagreta de Aguacate) [Recipe] Thick and creamy dressing made with avocado, lime juice, fresh cilantro, vinegar, and olive oil. Party Rice with Cola (Arroz con Coca Cola) [Recipe] Rice becomes hauntingly sweet when cooked with water and cola. Sautéed onion adds depth of flavor. Poached Eggs in Broth (Changua con Huevo) [Recipe] Light broth made with milk and chicken stock serves as the poaching liquid for eggs. Served on a bed of thinly sliced scallions and fresh cilantro. Good for breakfast, lunch, or dinner. Colombian Oatmeal Smoothie (Avena) [Recipe] Oatmeal, brown sugar, and cinnamon cooked with plenty of milk. This creamy milkshake is perfect for brunch.
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At the tippity-top of South America sits the great country called Colombia. Colombians benefit from a varied landscape, from mountains and rainforest – typical of South America, to sun-bleached Caribbean beaches. To quote National Geographic (and the prettiest sentence I’ve read in recent history – it actually makes me hungry for sand)… Wedged between Venezuela to the east, Brazil to the south, and the Caribbean to the north, it’s the only country in South America whose sugared beaches are lapped by both the Atlantic and Pacific. If this sentence also made you hungry, Colombian food will satisfy. Aside from their world famous coffee, the food and drink is hearty and plentiful. Eggs and meat provide the basis for most meals. Avocado and corn also contribute to an endless bounty of salads, dressings, sauces, tamales, and breads. The “national dish” is considered bandeja paisa, a giant platter filled with meats, sausages, fried eggs, beans, rice, fried plantains, salad, and cornmeal fritters. I’m not exactly sure how all that food could possibly count for just one dish! …
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You might not believe me when I say this, but I love mean chefs. The chef reputed to be one of the “meanest” at the Culinary Institute of America was my Cuisines of Asia chef. I was terrified at the thought of taking his class. After all, I was not an experienced sous chef, like many of the students. In fact, prior to the CIA, I was mostly just a book nerd who loved food history and experimenting in the kitchen. However, in the three weeks I was in his class, I quickly learned that what students called “mean” was really just an unwaivering demand for excellence. He lost his temper when students were lazy, sloppy, and disinterested. However, he was the most kind, generous chef to those who cared about their studies. He went out of his way to demonstrate techniques to me because he could tell I really wanted to learn – despite my lack of experience. If that’s what it is to be mean, I’ll take it! What can I say. I’m …
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Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1 cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chicken thighs, thinly sliced 1/2 cup sliced bamboo shoots 1/8-1/4 cup soy sauce splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch crushed sichuan peppercorns up to 3/4 Tbps chili favored sesame oil 1/4 tsp cayenne 2 tsp cornstarch mixed with 1 tsp water Method: This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing. Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other. First my favorite, minced ginger. Then, the hot pepper. I wish I had cut it up to make things spicier The chicken slices … you could …
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Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty. Add garlic… And ginger.. As soon as it starts to smell like heaven … Add mushrooms and chili pepper Cook until mushrooms are soft. Then add vinegar and sugar. Don’t forget a splash of water, especially if the pan looks to be drying out. Finally, add the cucumbers and cover. Cook until tender. Here’s the final dish! Chill it completely before eating. Except for that little piece you sneak while cooking. You know, to decide if it has enough flavor. Speaking of which, feel free to play around by adding more or less vinegar and sugar. Hot …
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Serves 2-4 However you spell it, Moo Shu (mu sh00, mu shu, etc) Pork is great Chinese food. Simple and quick, you’ll make this recipe over and over again. Note: If you don’t have the Shaohsing rice wine, dry sherry may be substituted. Ingredients: 3/4 lb pork shoulder, sliced thinly across the grain For the marinade: 3 Tbsp Shaohsing rice wine 1/8 cup cornstarch 1 Tbsp soy sauce 1 Tbsp oyster sauce For the sauce: 1 Tbsp Shaohsing rice wine 2 Tbsp oyster sauce 3 Tbsp soy sauce 2 Tbsp sugar For the stir-fry 1 tsp minced ginger 3 cloves garlic, minced 3 green onions, thinly sliced (plus one more for garnish) 1 pint shittake mushrooms, stems removed and sliced thinly 1 pint sliced chinese cabbage 1 1/2 cups sliced wood ear mushrooms 1 cup bamboo shoot strips 3 eggs scrambled Method: In a medium bowl, combine pork, cornstarch, shaohsing wine, soy sauce and oyster sauce. Toss to combine and let marinate about thirty minutes. Meanwhile, scramble two eggs and set aside. Assemble sauce ingredients. …
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