Colombia: Beef Lettuce Wraps w/ Pickled Jalapenos, Potatoes w/ Kale, & Roasted Asparagus Wrapped in Bacon

The dishes I cooked from Colombia were so yummy! I'm not sure which one was my favorite. Enjoy!

Beef Lettuce Wraps w/ Pickled Jalapenos 

Serves: 5-6


Pickled Jalapenos:

6-8 Jalapenos, sliced
1/2 Cup White Vinegar
1/2 Cup Water
4 Tbsp Sugar
2 Tsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz

Prepare jalapenos. Put the vinegar, water, sugar and salt in a pot, stir and bring to a boil. Add in the sliced jalapenos, stir and remove from heat. Let it sit for ten minutes. Place jalapenos w/ liquid in a jar/container and let cool to room temperature. 

Lettuce Wraps:

8+ Lettuce Leaves
1 Lb Ground Beef
1 Onion, chopped
4 Garlic Cloves, minced
1 Carrot, grated
2 Tsp Cumin
2 Tsp Salt
2 Tsp Pepper
1 Head of Cilantro, chopped
4+ Avocados
2 Cups Sliced Tomatoes
Oil


Place oil into a pan and saute the garlic and onion for a few minutes.

Add in the ground beef, cumin, salt and pepper and cook until done. Put ground beef mixture w/ the remaining ingredients (including the pickled jalapenos) into the lettuce leaves and enjoy!!

Potatoes w/ Kale

 

Serves: 5-6

8 (small) Potatoes, peeled and chopped
4 Tbsp Oil
1 Onion, chopped
4 Garlic Cloves, minced
1 Lb Kale (or Spinach), veined and shredded/chopped
 1 Lemon
1 Tbsp Red Pepper Flakes
Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
Pepper

Prepare the potatoes. Cook them in a large pot, covered in water. Add Salt and bring to a boil. Cook until the potatoes are tendered. Drain and set aside.

In a large pan, heat the oil, onions, and garlic. Saute for a few minutes.

Add in the kale (or spinach) and red pepper flakes. Cook until the kale softens.

Add the potatoes and juice from one lemon. Cook for a few more minutes and season with salt and pepper. Enjoy!

Asparagus Wrapped in Bacon

 

Serves: 6-8

1 Bunch of Asparagus
8+ Slices of Bacon, cut lengthwise (to double amount)
Oil
Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
Pepper

Preheat oven to 400°F. Drizzle oil on baking sheet. Wrap Asparagus in bacon and drizzle some more oil over them. Season with salt and pepper.

Bake for 12 minutes.

Enjoy!!

Zimbabwe: Chicken & Rice Casserole, Sugar Bean Balls, & Carrot Cake

I loved what I cooked from Zimbabwe. I can't wait until I cook from this country again because there were a lot of good options. Enjoy the recipes!

Chicken & Rice Casserole

Serves: 10+

4 Cups Rice, cooked
2 Chicken Breasts, cooked & shredded
4 Garlic Cloves, minced
4 Tsp Cumin
2 Tbsp Oil
4 Tbsp Sugar
4 Tomatoes, chopped
1 Can (15 oz) of Tomato Sauce
2 Cups Frozen Corn
1 Can Baked Beans
1 Tbsp Worcestershire Sauce
- TRY: Annies Homegrown Organic & Vegan Worcestershire Sauce, 6.25 Ounce

Cook the chicken by boiling it for about 20+ minutes. Shred the chicken with two forks. Meanwhile, cook the rice as well (remember the ratio for water or broth with rice is 1:2). Prepare all ingredients. Preheat the oven at 350°F.

Heat the oil in a pan. Add the chicken, garlic, cumin (2 Tsp) and cook on medium heat for 5 minutes. Add in the corn and cook for a few more minutes.

In the casserole dish, pour in the tomato sauce and tomatoes. Add in the rest of the cumin (2 Tsp), Worcestershire sauce, and sugar. Mix well.

Layer on the rice, beans, and then the chicken (w/ corn & garlic). Bake for 40-45 minutes. Enjoy!

Sugar Bean Balls

Serves: 6-8

1 Cup Sugar Beans, cooked (& rinsed)
1 Small Onion, finely chopped
4 Garlic Cloves, minced
1 Tsp Ginger, minced
1/2 Medium Red Pepper, chopped
1/2 Medium Green Pepper, chopped
1 Carrot, coarsely grated
2 Tsp Soy Sauce
- TRY: Bragg Liquid Amino Bragg 32 oz Liquid
1 Tsp Paprika
1 Tsp Curry
2 Slices of Bread, made into crumbs
Oil for frying


In a bowl, combine the beans, salt, curry, soy and paprika. Mash the beans well. Add in the peppers, garlic, ginger, onions, carrots, and breadcrumbs and mix well.

Make into balls and refrigerate for 30 minutes to an hour or more.

Add oil in a pan and fry the balls on all sides. Enjoy!

 Carrot Cake

Serves: 8-10

1/2 Cup Raisins, chopped
1/2 Cup Sultanas, chopped
- TRY: Crazy Jacks Organic Dried Sultanas 375g
1/2 Cup Pecans, chopped
1 1/2 Cup Brown Sugar
2 1/2 Cup Flour
3 Cups Grated Carrots
3 Eggs
1 Cup Oil
1/2 Tsp Baking Soda
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Preheat the oven to 350F.

Combine the sugar, oil, and eggs.

Add in the carrots, raisins, sultanas, and pecans. Mix well.

Sift the flour. Mix the flour, baking soda, nutmeg, and cinnamon. Combine both mixtures well.

Grease the baking dish and pour in the batter. Bake for 45-50 minutes. Allow to cool and serve!

Laos: Chicken & Rice, and Coconut Cakes

These recipes are simple and yummy! Enjoy!

Loatian Chicken & Rice

Serves: 4-5

2 Chicken Breasts, Chopped
2 Garlic Cloves, minced
4 Tbsp Peanut Oil
- My FAV: Spectrum Organic High Heat Peanut Oil. 16 OZ
6 Green Spring Onions, sliced thin (not pictured - my husbands allergic!)
1 Tsp Fennel Seed
1/2 Tsp Cayenne Pepper
1/2 Tsp Cinnamon
1/4 Cup Peanuts, chopped finely
3 1/2 Cups Coconut Milk
1 Cup COOKED Rice

In a large pot, heat the oil over low to medium heat. Add in the garlic, onions, fennel seeds, cayenne pepper, cinnamon and peanuts. Saute for a few minutes.
Meanwhile, cook the chicken with some peanut oil in a pan.
Add the chicken, coconut milk and cooked rice. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes.
Enjoy!

Coconut Cakes

Serves: 8-10

2 Cups Coconut Milk
1 1/2 Cups Rice Flour
- TRY: One 24 oz Bob's Red Mill Whole Grain Brown Rice Flour
1/2 Cup Sugar
Pinch of Salt
- My FAV: Eden Foods Sea Salt -- 14 oz

Set the oven for 350°F. Mix all of the ingredients together.  With a muffin pan, fill in the cups about 3/4 high. Cook in the oven for 15-20 minutes - varies depending on  the oven. Enjoy!