South American

Mikel’s birthday is on Sunday, so we let him pick our FND theme this week and he went with food from South America! We got inspiration primarily from Brazil and Argentina and had a wonderful dinner full of delicious food.

There were lots of laughs, ridiculous stories and reminiscing along with some quality singing along to some classic Britney Spears and Backstreet Boys. It was quite the entertaining evening 🙂

Fried Bananas with Cinnamon Sugar & Crushed Brazil Nuts: 

Ingredients:

  • Bananas, cut in half then sliced
  • 1 tbsp. butter
  • Cinnamon sugar
  • Brazil nuts, crushed

Directions:

  1. Melt butter in a skillet. Add bananas and cook until golden brown on both sides. Remove from skillet and top with cinnamon sugar and Brazil nuts.
Fried Bananas

Fried Bananas

Fried Plantains: 

Via

Ingredients:

  • 2 very ripe plantains, peeled and sliced on the diagonal into 1/2 inch thick pieces
  • 2 tbsp. olive oil
  • Salt and pepper

Directions:

  1. Heat oil in skillet over medium-high heat until very hot.
  2. Add plantain slices to hot oil and sprinkle with salt and pepper.
  3. Fry for about 2 minutes until golden brown, then flip.
  4. Sprinkle with more salt and pepper and fry for another 1-2 minutes until golden brown.
  5. Drain on a paper towel.
Fried Plantains

Fried Plantains

We ate the plantains with a coconut-peanut butter sauce that Mary made. Amazing.

Coconut-Peanut Butter Sauce: 

Ingredients:

  • 3/4 cup coconut milk
  • 3 tbsp. peanut butter
  • 1/4 tsp. cinnamon
  • 2 tbsp. honey

Directions:

  1. Heat the coconut milk in a small saucepan over low heat. When warm, add the peanut butter and stir until incorporated into the coconut milk. Stir in the ground cinnamon, then add the honey and stir until dissolved. Continue to simmer at a low heat for 5 to 10 minutes or until the sauce has thickened. Remove from heat and set aside.
Coconut-Peanut Butter Sauce

Coconut-Peanut Butter Sauce

Black Beans a la Olla: 

We cooked up some quinoa and wild rice and topped it with this stuff. It was great.

Via

Ingredients:

  • 2 tbsp. olive oil
  • 2 large onions, diced
  • 6 cloves garlic, chopped
  • 1 can black beans, rinsed and drained
  • 1 can tomato sauce
  • 2 tomatoes, diced
  • 2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 3/4 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Heat the olive oil in a large pot over medium-high heat; cook the onions and garlic in the oil until the onions are translucent, 5 to 7 minutes. Stir in the black beans, tomato sauce, diced tomatoes, cumin, and cayenne pepper; reduce heat to medium-low and simmer 5 minutes. Add 3/4 cup cilantro and simmer another 2 minutes. Stir in the green onions and remove from heat. Garnish with 1/4 cup cilantro.
Black Bean a la Olla

Black Bean a la Olla

Chimichurri Chicken: 

Ingredients:

Chicken and Peppers: 

  • 1/4 cup olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 poblano pepper
  • 1 small onion
  • 3 chicken breasts (about 2 pounds), skinned and boned

Chimichurri Sauce:

  • 1 small onion
  • 1/2 cup sliced almonds, toasted
  • 3 cloves garlic
  • 1 jalapeño, seeds removed
  • 1 1/2 cups packed cilantro leaves
  • 1/2 cup packed parsley leaves
  • 1 tsp. fresh oregano leaves
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp. freshly squeezed lime juice
  • 1/2 tsp. salt

Directions:

  1. For the chicken and peppers, position rack about 4 inches from heat element and preheat broiler to high. In a small bowl, combine olive oil, salt and black pepper. Remove seeds from peppers, cut into 2-inch pieces and transfer to a medium bowl. Cut onions into 2-inch pieces and combine with peppers. Drizzle half the oil mixture over the vegetables and toss to coat.
  2. Cut chicken breasts in half horizontally to make 6 thin cutlets and brush with remaining olive oil mixture. Position cutlets on the center of a large baking sheet and arrange vegetables around chicken. Place under broiler and cook 8 to 12 minutes, until chicken is tender and no longer pink and vegetables are slightly charred.
  3. Meanwhile, make the chimichurri sauce. In the bowl of a food processor, pulse onion, almonds, garlic and jalapeño until roughly chopped. Add cilantro, parsley, oregano, olive oil, red wine vinegar, lime juice and salt. Pulse until finely chopped. Chimichurri should be processed into a thick paste but not liquefied. Taste and adjust seasoning, adding salt, pepper, jalapeño and lime juice if needed.
  4. To serve, divide chicken and peppers among plates and top chicken with almond chimichurri.
Chimichurri Chicken

Chimichurri Chicken

Brigadeiro: 

Via

Ingredients:

  • 1 (14oz.) can sweetened condensed milk
  • 1 tbsp. butter
  • 3 tbsp. cocoa
  • Chocolate sprinkles

Directions:

  1. Over medium-low heat, stir vigorously the three ingredients.
  2. Cook the mixture until it thickens enough to show the pan bottom during stirring (it will be firm enough to stay together and not spread) Pour into a greased dish and let cool to room temperature (or chill a few minutes in the fridge) Grease your hands with butter and take small amounts of candy and form into 1 1/2 inch balls.
  3. Roll the balls in chocolate jimmies to decorate.
Brigadeiros

Brigadeiros

Happy eating, everyone!

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