Week 5, Cooking with Ruth!

Pie de LimonCrust:
2 c flour
3 eggs (only yolks, save whites)
100 g butter (a little less than a stick), melted but not hot
1 heaping t baking powder

Mix all with electric beaters. Add water until dough is sticky. Butter pie dish- pres dough into pie plate & prick w/fork. Bake @ 350 for about 10 min.

Filling:
2 cans sweetened condensed milk
1 can (from the sweetened condensed milk) of fresh lemon juice (about 6 lemons)

Beat. Add 4 heaping tbsp sugar & beat more. Put filling in crust & bake about 10 min, until not much comes off when touched.

Beat saved egg whites for meringue. With cake decorating bag & large tip put meringue on top of pie.

Leche Nevada

Boil:

• 1 litre milk
• 1 cinnamon stick

Beat really well for Meringue:

• 3 egg whites
• sugar (powdered or granulated)

"Fry" pieces of meringue in boiling milk. Remove from milk. Remove cinnamon stick from milk. Add 3 TBSP sugar to milk.

Whip really well, then add really fast to milk (or eggs will cook):

• 3 egg yolks
• 1/2 c milk
• 2 TBSP corn starch

Boil for 3 minutes. If it's too thick , add more milk (with more milk, add more sugar). Remove from heat. Add meringue. Cool and serve.

Papas Rellenas

10 potatoes (only potatoes- can’t use leftover mashed potatoes)

boil, mash (while hot), then cool completely.

Add & mix w/hands
a little less than ¼ tsp pepper
1 whole egg

add a Tbsp + flour, until it feels like play dough

With flour on 1 hand, take a ball of dough & smash it flat. Put cheese sticks (& whatever else you want... ground beef, onions, etc) in middle & roll the dough around the filling. Put on waxed paper. If it’s sticking add flour to the outside of the dough. Boil in hot oil (make sure there is enough oil to cover completely). Can sprinkle w/powdered sugar.

*if cooking later, add more flour to the outside before frying
**put a little piece of lemon rind in the oil to prevent a fried smell... once it’s brown remove & add another.

Semana 4

Week 4, Cooking with Yamin!

Imperial Rice

• 3 Cups of rice
• 2 lbs of chicken breast
• 1 Caldo de pollo Maggi
• 2 Tb of Tomato Paste
• 1 Onion
• 3 cloves of garlic
• 2 bay leaves
• Cummin
• 1 Green Pepper
• 1 Red Pepper
• SALT
• White Pepper
• Mayonnaise
• 1 Lb of mozzarella cheese
• Yellow Coloring (Bijol)
  

Preparation
Boil the chicken with a whole onion (chopped), 2 cloves of garlic, bay leaves, dash of cummin, 2 tb of tomato sauce, salt and the Caldo Maggi. The chicken must be boiled until tender.
WHen the chicken is tender, take it out of the broth and chop it. For an enhances flavor you may sauté the chicken breast with onion and garlic and 1 tb of tomatoe paste.
Cook the rice with the chicken broth and add ½ cup of additional broth so the rice is slightly over cooked (it needs to stay together). Chop half a red pepper in cubes and add to the cooking rice, when making the rice consider that the salt evaporates a bit when cooking, so u may add a dash more than usual.
Once rice is cooked and cooled, put the rice, pushing to the bottom until it’s a layer of rice firmly presses in the (PYREX in ENGLISH???), approximately 2 CM high, make sure is pushed down so that its even. The cover the rice with mayonnaise (for those who are not mayo fans, you may use more cheese instead. After put the layer of chicken, green pees, petit pois and a final layer of rice, and firmly press so the layer is ever, cover with mayonnaise, petit pois, strips of red pepper and peas, and cover with shredded mozzarella cheese. (Some people use mayo instead of cheese altogether).
Take to oven at medium high temperature until cheeses is melted and golden.

This rice is supposed to be served in squares, lasagna style, hence the reason the rice must be slightly over cooked so that it can be kept together.

Semana 3

Week 3, Cooking with Kim!

Chicken Croissants

• 1 8oz pkg cream cheese
• 2 c cooked chicken
• 4 T butter
• 1/2 t lemon pepper (I always add a ton more... LOVE lemon pepper!)
• bread crumbs (I add parsley for flavor, but the Italian bread crumbs that Lynette taught would be super yummy)
• melted butter
• croissant rolls (if you use the recipe below you will have about twice as much dough as needed, so adjust or make orange rolls!)

Heat oven to 375. Mix chicken, cream cheese, butter and lemon pepper. Roll up mixture in croissant dough. Roll in melted butter, followed by bread crumbs. Bake 15-20 min.Tastes great with gravy on top... my favorite is cream of chicken soup and cream cheese combined and warmed... not the healthiest, but very good.

Croissant Rolls

• 2 ½ c warm water (not hot)
• 3 T yeast- sprinkle
• ½ c sugar on top

Let develop (about 10 minutes)

Add & knead (add flour if needed):

• ½ c oil
• ½ t salt
• 2 eggs
• 6 c flour

Let rise. Divide into 4 balls. Roll into circles and cut into 12 triangles (I prefer to use a pizza cutter). Roll & bake 15-20 min. at 375.

Orange Rolls

• ½ c butter
• ½ c sugar
• 1 T orange peel

Combine and spread on roll dough.

Don't know what I was thinking... we made soooo much food! 100 chicken croissants and well over 100 orange & plain croissants. At least they were yummy!

We made over 100 croissants... YUMMY!

Semana 2

Week 2, Cooking with Lynette!

Lynette taught us 2 yummy and simple chicken dishes... talk about putting the pressure on when it's my turn in week 3! It was fun to eat something that tasted so much like 'home', yet different from any recipes that I have. These recipes are very different than any Chilean dish, so Ruth was excited to learn them (Yamin was on vacation, but I'm sure she's going to be begging for the recipes when she returns).

Bruschetta 'n Cheese-Stuffed Chicken Breasts

Prep Time: 15 min Total Time: 1 hr Makes: 8 servings, one stuffed chicken breast each

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained


• 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided


• 1/4 cup chopped fresh basil


• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken (you can use prepared rice)


• 8 small boneless skinless chicken breast halves (2 lb.)


• 1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remainingchicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken.Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Chicken Parmigiana

Prep: 35 minutes Total: 35 minutesServes 4

• 3/4 cup Italian breadcrumbs


• 3/4 cup grated Parmesan cheese


• 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally


• Salt and freshly ground pepper


• 1 large egg, lightly beaten


• 2 cups jarred diced tomatoes with basil


• 1/4 cup olive oil


• 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Progresso Italian Bread Crumbs

• 1 cup plain breadcrumbs


• 1/2 teaspoon salt


• 1/2 teaspoon parsley flakes


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• 1/4 teaspoon sugardash oregano

Measure ingredients in a Ziploc bag, seal & shake to combine.

Semana 1

Week 1, Cooking with Ruth!

Ruth taught us this week... these foods are very traditional in Chile, but the recipes might sound a bit funny... not only does Ruth not speak English, she doesn't use recipes, so Lynette & I were both writing down all the details as we tried to help with the food. Enjoy!

Pastel de Choclo

• 3 chicken breasts, cooked & torn
• 4-5 hard-boiled eggs, chopped
• 1 very large onion, diced
• 5 cobs of white corn
• 10 basil leaves
• 2 onions, diced
• salt
• white pepper
• poultry seasonings
• favorite chicken seasonings

Saute large onion in a little oil until transparent, & season with salt (if you add too much, put in a little sugar). Add the chicken and season as desired (white pepper, poultry seasoning, etc). Remove the corn from the cob, scraping the cob for juices. Put corn and basil in a food processor. If the consistency is dryer than that of cottage cheese, add a little milk. Stir the 2 onions into the corn mixture. Cook, stirring continually about 15 minutes, until it comes to a boil and you can smell the corn & basil and all of corn changes to a darker and more transparent yellow (looks cooked). If it is hard to stir add a little milk. It should be about the consistency of a runny potato salad. Put the chicken/onion and eggs in the bottom of a casserole dish. Top with the corn mix. Cook at 350 for about 30 minutes, or until brown on top. Wait about 10 minutes to thicken, then serve.

Humitas

• 10 cobs of white corn
• handful of basil
• 4 onions, sauteed in oil with salt until transparent
• cooking string
• corn husks (just the pretty ones)

Cut the kernels from the cob, but don’t scrape… don’t want it juicy. Add basil to corn while in the food processor. Add the sauteed onions. Take the husks, cut off ends and put two together so that the middles are shared and each end had a point. Put about 1 cup of sauce in the husks and wrap (roll up, then fold one side over, followed by the other side). Tie tightly with string. Put boiling water (rolling boil) with salt. Bring to a boil again and cook at least 20 minutes. Serve with sugar or pebre sauce (a fresh salsa).