Recipezaar: South American,Low Fat recipes

Peasant Stew

Wed, 22 Nov 2006 14:29:44 -0500

Found the basic recipe in Cooking Light Magazine - I changed some spices and added more juice (with the broth and wine). It sounded like a great way to use up some chicken thighs I got for a steal at the grocery store and it being colder out now, this turned out FANTASTIC!!! My family loved it, and my hubby is VERY picky, he had seconds (which is okay, because it is low cal and good for you). -- posted by stephanierndos

Rice Verde

Wed, 29 Nov 2006 20:54:14 -0500

Yummy side dish we make a lot in my home. Goes great with lots of different main dishes! Hope you enjoy it! -- posted by mama's kitchen

Weeknight Chicken Stew in the Crock Pot

Wed, 17 Jan 2007 15:10:24 -0500

I decided to dig out my old crock pot again and was looking for chicken recipes. I didn't find one that I was looking for so I tried to put this together myself! I put the chicken from the freezer to the fridge the night before. It was partially defrosted the next morning just the way I wanted it. I came home from work with my dinner waiting for me! -- posted by Chef Christine

Curtido De Repollo - El Salvadorean Cabbage Salad

Fri, 26 Jan 2007 23:28:18 -0500

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas. -- posted by What's Cooking?

Perfect Easy Horchata

Fri, 23 Feb 2007 23:31:02 -0500

This is the perfect horchata recipe using things you probably already have. It tastes just as good as the ones that are a LOT more involved. Enjoy! -- posted by Rysee

Brazilian Limeade

Sat, 24 Feb 2007 07:33:49 -0500

The Baptist college I attended my freshman year had a special program where students from Brazil could come and study through a missions program. This is a recipe from Carolina, one of my best girlfriends. I love it because it's different from other limeade. -- posted by Redneck Epicurean

Zesty Chicken Sauté

Wed, 21 Mar 2007 22:26:45 -0400

In a recent Cookbook Swap, I received some STELLAR cookbooks from Chef #22015. This recipe is from one of them. "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross. What a wonderful book! This recipe is now one of my favourites. The chicken is perfectly spiced, in my opinion. I love the ease of preparation! You may need to increase the spice mixture though (if you like it thick like I do!). I made up a batch of the spices and when it was gone, I simply made up another half recipe of it. Worked out perfectly with no waste! -- posted by Saturn

My Mom's Rice Pudding

Tue, 03 Apr 2007 22:10:49 -0400

Very sweet, it tastes like caramel. Use unconverted rice, if not it does not cook. -- posted by MsPia

Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Mon, 09 Apr 2007 20:53:09 -0400

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Lukes/Texas Childrens Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink the Pisco Sour. This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then President for Life or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. El Presidente invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it. -- posted by Witch Doctor

Mandy's Simple Salsa for Nachos

Mon, 16 Apr 2007 13:38:31 -0400

This is my salsa recipe, I came up with this after many visits to Taco Bill & it tastes just like theirs. It is sooo simple to make but just perfect for Nacho's, much better than any in a jar in my opinion. If you like things extra spicy add more chilli if desired. Leftovers can be frozen too but will be more watery upon defrosting. -- posted by **Mandy**

Ceviche Mixto

Thu, 19 Apr 2007 22:09:45 -0400

Mixed seafood ceviche - another Peruvian classic. Mix and match seafood as desired. Prep and cooking times are estimated since I haven't made this yet. From The Art of Peruvian Cuisine by Tony Custer. -- posted by Wendy H.

Ceviche Corvina

Thu, 19 Apr 2007 22:13:35 -0400

Very traditional Peruvian ceviche with sea bass or flounder. Peruvian ceviche is distinguished from the Mexican in part by very short marinading times. -- posted by Wendy H.

Caipirtini

Thu, 03 May 2007 18:05:14 -0400

My martini-style version of the Brazilian national drink, the caipirinha. Can be made sweet or tart to taste. I like to balance the tartness of the citrus and the pungency of the alcohol with a discreet amount of sugar. Should be very smooth, not too overpowering. Great on a hot summer day! -- posted by Chef #494082

Crazy Corn

Wed, 23 May 2007 10:50:38 -0400

Corn-on-the Cob with a twist. Was given to my family from a friend who was from El-Salvidor. We love it and eat it all the time. -- posted by Chef # 151744

Captain Jack Sparrow

Wed, 06 Jun 2007 22:56:51 -0400

Pirate's favorite. Posted for ZWT3. -- posted by Caroline Cooks

Piquant Radish Salsa

Tue, 17 Jul 2007 12:11:46 -0400

I tasted this piquant salsa in an Argentean restaurant in Mexico City. Tastes great against a nicely grilled steak! -- posted by davinandkennard

The Best Salsa, Period

Thu, 19 Jul 2007 16:50:04 -0400

I've been making this salsa for probably 6 years. You can make it as hot as you want or as mild. Everyone always comments on how good it is. -- posted by Coco_K

Irany Minty Lemonade

Mon, 23 Jul 2007 21:53:00 -0400

This drink can be served two ways. In a more concentrated form, it serves as a dip for crisp lettuce leaves, and with the addition of water can be a very refreshing summer drink!! -- posted by anidifrancofan

Caipirinha

Tue, 31 Jul 2007 15:22:42 -0400

Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor mans drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" what in the U.S. is often referred to as a key lime. Can also be made by the pitcher! -- posted by NcMysteryShopper

Banana Black Bean Salad

Sat, 25 Aug 2007 23:38:43 -0400

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene. -- posted by Food Snob in Israel

Brazilian Black Bean Soup

Wed, 05 Sep 2007 20:44:18 -0400

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks. -- posted by jerrilyn

Salsa

Wed, 05 Sep 2007 20:57:48 -0400

This recipe has incredible flavor and a nice "Crunch!" Very Addictive!! -- posted by The Culinary Artist

The Best Enchilada Sauce Around !

Thu, 13 Sep 2007 20:14:29 -0400

I remembered this recipe from a eatery I worked at for years. Its the best enchilada sauce I ever had. This makes 6 gallons. I can up what I don't use right away. -- posted by Jimmbob1

Oblea

Sat, 15 Sep 2007 07:22:32 -0400

From Colombia and/or Argentina but sold throughout Latin America, very good. The filling is arequipe (recipe follows)or may be replaced by store-bought cajeta (dulce de leche, caramel) -- posted by Kitty Kat Cook

Quinoa-Stuffed Whole Zucchini With Cheese

Sat, 15 Sep 2007 21:50:31 -0400

This sounds great! Use vegetable broth to make it vegetarian. -- posted by dicentra

Virgin Caipirinha (Non-Alcoholic)

Thu, 27 Sep 2007 20:22:48 -0400

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A Brazilian name for the most popular cocktail usually made with cachaca. This gives you all the flavors without the alcohol kick!" -- posted by Engrossed

Vegetarian Black Bean Chili

Mon, 01 Oct 2007 19:44:16 -0400

I serve this with a cheddar cornbread ring. -- posted by Lumberjackie

Guatemalan Style Black Beans

Fri, 19 Oct 2007 00:47:45 -0400

These beans are tasty yet very simple to put together. I got this recipe from my Guatemalan boyfriend's aunt. Hope you enjoy. -- posted by Jennifer 1979

Fluffster's Spanish Rice

Mon, 17 Dec 2007 02:21:36 -0500

Here's a simple and tasty version of one of the staples in Mexican cooking. You may use water if you don't have any chicken broth, but please make the effort to use the broth. You may also add some chopped tomato and a sprig or so of cilantro sprinkled in top of the finished rice. -- posted by FLUFFSTER

Coffee-Soy Glaze

Mon, 07 Jan 2008 15:35:23 -0500

I used this on grilled tofu and it was lovely. -- posted by Dancer^

Rice Cooker Spanish Rice

Thu, 24 Jan 2008 20:19:07 -0500

This is an easy no mess Spanish rice that is a great addition to any Mexican meal! Thanks for the review Chef #792090, I have edited my recipe according to your recommendations. -- posted by Born again mom

Coffee & BBQ (Squealin' Good Wake-Me-Up Java Rub)

Thu, 07 Feb 2008 19:08:08 -0500

I found this recipe on INeedCoffee.com website. It was submitted by Gary Skinner. He writes "The idea for integrating coffee and barbecue came when I was slow cooking some pork ribs one hot and humid summer day. I had been drinking ice tea, but what I really wanted was coffee. So I started to experiment with iced coffee. Anyhow, one thing led to another, and I realized that along with my ice coffee, the pork would taste better if it too had some coffee overtones. The rub was a no- brainer, but the sauce didn't come to me until later. The marriage of the two is really tasty, especially when enjoyed with a cold coffee drink. Although this recipe is designed for pork ribs and such, you may be able to come up with your own recipe for other types of BBQ such as beef ribs, beer can chicken, or even rack of lamb. Don't be afraid to experiment!" -- posted by An_Net

Vegan Tortilla De Patatas (Spanish Omelette)

Sat, 23 Feb 2008 00:41:14 -0500

Found this recipe in the slashfood blog. It was adapted from http://creativegan.net/news/archives/tortilla-de-patatas-sin-huevo/. It looks so lovely and I cannot wait to make it. Will post more notes once I have had a chance to cook it. -- posted by Pixie's Kitchen

Chimol (Salvadoran Radish Salsa)

Thu, 13 Mar 2008 02:44:20 -0400

A healthy, fresh and delicious salsa that utilizes the wonderful radish. This is a Salvadoran recipe that is traditionally served with carne asada, but it also goes great with fish, tofu or chicken. It even is wonderful as a dip for tortilla chips or veggies! :) -- posted by grumblebee

Winter Mango Smoothie

Tue, 18 Mar 2008 19:59:03 -0400

A WARM smoothie? You'll be an instant beleiver- when I want a smoothie but don't want to get chilled, this is the one I make. Be sure your fruit is nice and ripe. Taste incroyable. -- posted by White Rose Child

Super Easy Mahi-Mahi

Fri, 21 Mar 2008 01:04:40 -0400

I came up with this marinade after buying some Mahi-Mahi without any real idea on what I was going to do with it. It's so simple, it makes a great weeknight meal that is still impressive with the addition of some rice and a salad. I use Zatarain's blackened seasoning for mine, but any other blackened or Cajun seasoning will do just fine. Preparation time includes marinating. I haven't tried it yet, but the fish could also be easily grilled. -- posted by Akittennamedrachel

Sissy Salsa

Thu, 01 May 2008 23:55:33 -0400

this salsa will look bold in the bowl.....and will not give away the fact ...that you are really a wussy1 and that anything with a scoville rating above an olive...will send your heart racing !! -- posted by pigbbq

Bolinhos De Arroz

Wed, 07 May 2008 18:42:23 -0400

Not sure where I got this recipe from but it looks good! -- posted by Michelle (Chef #632056)

Fruit Espuma (Latin American Gelatin Foam)

Sun, 18 May 2008 02:29:54 -0400

A light dessert from Peru that I found at allrecipes.com. Notice that the directions do not include the chilling times. -- posted by WiGal

Guiso

Wed, 21 May 2008 17:32:03 -0400

A meat and vegetable stew from Argentina including traditional ingredients of sweet potatoes, squash and peaches or apricots. Serve this with a good crusty bread and a good Argentinean red wine. Found on About.com's website and posted for ZWT 4 - South/Central America. -- posted by Lauralie41

Stuffed Chiles With Cheese

Thu, 22 May 2008 15:04:08 -0400

This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai. -- posted by Eunjung

Caipirinha

Tue, 27 May 2008 23:07:34 -0400

This sweet, refreshing cocktail packs a mighty punch! Recipe is from the Rachael Ray show. -- posted by Lainey6605

Brazil, Cassava Cream With Crab, a Soup

Wed, 28 May 2008 00:58:13 -0400

If you can get cassava, you can make this recipe. -- posted by Mme Melissa

Venezuelan Spice Marinade

Thu, 29 May 2008 01:11:47 -0400

Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4! -- posted by Sydney Mike

Potatoes With Creamy Tomato Sauce

Fri, 30 May 2008 01:53:02 -0400

Papas Chorreadas (PAH-pahss choh-ray-AH-dahss) is a hearty, Colombian dish from "Extending the Table". Posted for WZT4 -- posted by luvinlif2k

Refreshing Brazilian Lemonade

Wed, 04 Jun 2008 19:27:02 -0400

Here is a recipe for lemonade -- Brazilian style. If you cannot get Brazilian lemons, use limes. This makes an almost smoothie like lemonade & us deliciously refreshing! Recipe from Nestle.....Posted for ZWT 4. -- posted by Um Safia

Rice Soup (Sopa De Arroz)

Wed, 04 Jun 2008 23:07:03 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I'm sure this would work great with olive oil and vegetarian broth for Vegetarians and Vegans. -- posted by Engrossed

Pea Soup (Potaje De Guisantes)

Wed, 04 Jun 2008 23:31:57 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by Engrossed

Caipirosca (Brazilian Lime Cocktail)

Thu, 05 Jun 2008 18:56:05 -0400

I found this recipe on-line for Brazilian recipes. This is posted for ZWT South/ Central America. -- posted by diner524

Llajua (Spicy Sauce)

Thu, 05 Jun 2008 20:20:48 -0400

A spicy simple sauce from Bolivia. -- posted by MarraMamba

Limonada

Thu, 05 Jun 2008 23:53:56 -0400

This is a simple and tasty drink. I found the recipe at www.laylita.com/recipes. Posted for ZWT 2008. -- posted by Reddyrat

Helado De Pina(Pineapple Ice)

Fri, 06 Jun 2008 12:07:47 -0400

This is from Paraguay and is from Flavors of Paraguay by Lynn Van Houten. -- posted by Lavender Lynn

Perfect Basic Brown Rice

Mon, 09 Jun 2008 02:43:27 -0400

This basic recipe was printed in Saveur magazine. It works well for any brown rice - short, medium or long-grain brown rice. Disregard the directions on your package. Most likely it will come out mushy. In this recipe, the boiling (uncovered) cooks it thoroughly, and the steaming at the end make it light and fluffy. -- posted by PanNan

Brazilian Lemonade

Fri, 27 Jun 2008 18:34:40 -0400

Funny title since this recipe uses limes instead of lemons. I found this in my Sunset Magazine today and decided to post it for ZWT 4 . It is important to strain out the lime rinds so the lemonade won't get bitter. -- posted by cookiedog

Pico De Gallo

Mon, 30 Jun 2008 01:42:01 -0400

A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin

Cazuela- Chilean Chicken Stew

Tue, 01 Jul 2008 02:14:03 -0400

This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook. -- posted by darthlaurie

Whole Foods Garden Fresh Salsa

Sun, 20 Jul 2008 03:09:11 -0400

I had this salsa the other day and it was some of the best I have ever had. I can't wait to make this myself. It's best to use rubber gloves when handling hot peppers. -- posted by esmerelda smoot

Cachaca Fizz

Fri, 25 Jul 2008 18:41:08 -0400

Another great drink to make with Cachaca! Simple, fruity and lovely! -- posted by sassafrasnanc

Party Shrimp Ceviche

Mon, 28 Jul 2008 17:38:05 -0400

This is a great ceviche is not particularly authentic dish but rather a composite of an Ecuadorian recipe, my Argentine friend's recipe, and my own tastes. It is always welcome at parties and with cold beer its a match made in heaven. Both refreshing and piquant. The cooking time is chilling time. -- posted by Transylmania

Palmen's Black Bean Salsa!

Sun, 03 Aug 2008 19:48:07 -0400

This is a refreshing salsa that adds a nice bit of pizazz as an appetizer or to any summer cocktail party -- posted by Palmen

Ceviche

Mon, 04 Aug 2008 21:57:58 -0400

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade. -- posted by Sephardi Kitchen

Lemonade Caipirinha

Sat, 27 Sep 2008 11:04:18 -0400

From Martha Stewart. Use American-style lemonade. -- posted by AmandaInOz

Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Sat, 18 Oct 2008 01:28:14 -0400

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it. -- posted by jennyrs

Tropical Fruit Salad

Fri, 07 Nov 2008 00:11:05 -0500

From 365 Low Calorie Recipes. Simple simple simple! -- posted by dicentra

Spicy Black Bean Soup

Wed, 03 Dec 2008 23:24:55 -0500

I found this in Gourmet Magazine -- posted by Stephen Shafer

Fresh Salsa

Fri, 05 Dec 2008 18:30:08 -0500

After a lot of recipe-less experimentation, I have finally settled on this ideal combination of ingredients for fresh salsa. -- posted by Larkin

Tomatillo Salsa

Mon, 26 Jan 2009 01:14:31 -0500

This came from one of my gardening catalogs -- posted by Ceezie

Squash Soup

Thu, 29 Jan 2009 23:23:52 -0500

Any winter squash can be substituted here. -- posted by Ice Cool Kitty

Banana Sweet

Mon, 23 Feb 2009 13:42:18 -0500

Dessert from Brazil. It's my own recipe. I normally make this to save the bananas from going bad. when they start to get black on the outside and your family don't want to eat them, it's the right time to make this recipe. -- posted by Demotherway

Roasted Tomato Salsa

Wed, 25 Feb 2009 11:58:44 -0500

A quick and easy salsa. -- posted by Brookelynne26

Red Chile Chicken and Rice

Wed, 25 Feb 2009 11:59:06 -0500

A great one pot dish. The chile powder and black beans give your standard chicken and rice a nice twist. -- posted by Brookelynne26

Arroz Con Leche (Rice With Milk)

Sat, 07 Mar 2009 02:25:57 -0500

This is a deliscious Guatemalan dessert. My adopted brother and sisier and I love this stuff to pieces, try it! -- posted by Chef #1107456

Fried-Fish Sandwiches With Jalapeño-Spiked Tomatoes

Sat, 14 Mar 2009 13:43:45 -0400

From Food & Wine April 2009. According to Food & Wine "Theyre great with a crisp Chilean Sauvignon Blanc. Try the peppery 2008 Root: 1 or the 2008 Montes Classic Series." -- posted by Queen Dana

Authentic Spicy Chicken Tacos

Sat, 14 Mar 2009 13:48:01 -0400

While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains. From MSN. -- posted by Wildflour

Green Chile Sauce

Wed, 01 Apr 2009 04:10:40 -0400

A great green chile sauce put it on everything -- posted by Chef #361601

Potato Omelette

Fri, 03 Apr 2009 14:50:37 -0400

A very easy to prepare recipe, a easy recipe to prepare a delicious and nutritious lunch. -- posted by Victoria #2

Peruvian Tequeños

Fri, 03 Apr 2009 17:24:30 -0400

this is one of my favorie appetizers, you find them in almost every cafe in lima and is usually a hit in partys, from yanuq.com -- posted by Chef jaggerbowie#897273

Chilean Chicken Stew With Pumpkin and Wild Rice

Fri, 03 Apr 2009 17:25:56 -0400

Planning to use part of our last winter squash & whatever chicken parts are currently available in the freezer for this recipe. -- posted by Buster's friend

Low Fat Corn Salsa

Wed, 08 Apr 2009 02:18:58 -0400

found it on about.com checking calories sounds really good though! -- posted by Granola Girl

Dulce De Leche

Mon, 20 Apr 2009 00:21:41 -0400

This the authentic recipe from my Argentinan friend - its not boiled evaporated milk - which is not truly Dulce De Leche. Can be used as a biscuit filling, butterfly cakes, cheesecakes, or stired through icecream -- posted by mortar&pestle

Meia De Seda (Silk Stocking)

Mon, 20 Apr 2009 14:07:51 -0400

My mother used to make this for special occasions. There are different versions in Brazil and this is hers. It is delicious drank very cold. (Meia de Seda is Portuguese.) Here are some variations: - use rhum instead of cognac - add 1 1/2 tbsp of peanut butter - add 2 tsp of vanilla essence and 2 egg yolks -- posted by MillaKette

Creamy Black Bean Soup

Fri, 08 May 2009 12:27:43 -0400

From Bush's Beans. Here is their description: "Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans." -- posted by KeeperAtHome

Spanish Rice

Mon, 11 May 2009 10:57:22 -0400

Given to Mum by a friend who grew up in Spain -- posted by Engelis

Peppery Cabbage Salsa

Fri, 12 Jun 2009 01:58:59 -0400

They serve this salsa at my favorite local restaurant. It is very tasty. Black pepper, lime and cabbage make it interesting. -- posted by Beth F.

Baked Spanish Rice

Fri, 12 Jun 2009 02:04:51 -0400

A good use for leftover rice. Freezes well. -- posted by gailanng

Sarza Criolla

Sun, 14 Jun 2009 21:29:49 -0400

An everyday Peruvian salsa. -- posted by Ice Cool Kitty

Aji (Colombian Salsa)

Mon, 15 Jun 2009 19:07:36 -0400

This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does not include 1 hour "marinating" time. -- posted by Ice Cool Kitty

Mango and Black Bean Stew

Sun, 28 Jun 2009 13:26:19 -0400

This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step. -- posted by Alexander Mar

Chickpea Mango Salad

Sun, 28 Jun 2009 17:45:23 -0400

I changed up this recipe, but It came from Everyday Italian on Food Network. -- posted by gagansihota

Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

Sun, 12 Jul 2009 09:31:44 -0400

I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator. -- posted by splitendharry

Alice's Salsa

Sun, 19 Jul 2009 20:41:04 -0400

A wonderful salsa recipe - a specialty of an old friend. I just learned of her passing and remembered she had given me this recipe many years ago. I still have it in her own handwriting, and thought it would be nice to post here for others to enjoy. -- posted by lovindisney

South American Style Red Snapper

Mon, 27 Jul 2009 18:37:07 -0400

An easy pan-braised fish dish with traditional Latin American flavors. This is how snapper is served in Colombian restaurants. Serve with boiled potato, boil yuca, rice and beans. -- posted by Ice Cool Kitty

Cilantro Lime Mexican Rice

Tue, 11 Aug 2009 10:51:39 -0400

Fluffy, flavorful rice - not gummy or sticky. So easy and very cheap to prepare. Goes well with any Mexican meal. -- posted by Melvin'sWifey

Cal's Pineapple Cilantro Salsa

Wed, 02 Sep 2009 14:33:40 -0400

This mild, but flavorful salsa was a big hit at a recent catered event in Hooper Bay Alaska where it was served along side pineapple marinated BBQ halibut. The following week I served the same salsa with a grilled teriyaki salmon and had the same rave reviews. -- posted by Chef Michael Callahan

Caipirinha

Mon, 28 Sep 2009 01:17:40 -0400

brazilian drink -- posted by Chef #1298498

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

Fri, 23 Oct 2009 01:19:49 -0400

From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html. It sounds wonderful, but time-consuming. I doubt if it is near authentic. -- posted by nsomniak6

Pineapple Caipirinha

Fri, 30 Oct 2009 14:30:39 -0400

http://laylita.com/recipes/2008/11/10/pineapple-caipirinha/ -- posted by ThatSouthernBelle

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle