Rice cakes - Torrejitas

What to do with left over rice?
Well in Peru we make :"torrejitas".

Actually you can do "torrejitas" with pretty much everything, replace the rice for spinach, tuna, spaguetti noodles (chop in small pieces), brocolli, really any left over you have at home. They are very simple to make.

I will show you how I did the Rice cakes today:

2 cups of cooked rice
1 tomato
1 onion
2 tbsp cilantro (or parsley, or basil)
1 egg
1 egg white
2 tbsp flour.

First chop the tomato and onions.

Mix all the ingredients in a bowl.

Cook them in a frying pan. I have a pan that doesn't require any oil at all. But you always can use a little of olive oil to avoid them to get crumbly.

They are great cold or warm. When I was a Kid my brother and I will have this as snacks after school.
Here I made them as our main dish with a big spinach salad.

Comments

Italian/Peruvian Style veggies - "Mondonguito" a la italiana

I really need to explain this dish. Originally it's call "Mondonguito a la Italina". Mondongo is the peruvian word for "cow stomach". Remember "cow-cow" dish?, well is the same part of the animal. Since I am vegetarian, I don't eat mondongo, and at my parents house they made this dish with steak strips instead of mondongo. I guess nobody really liked mondongo when I was growing up. You will need: 1 chop onion 1 big tomato peeled and chopped 1 tbsp tomato paste 2 tbsp dry mushrooms 1 bay leaf 1/2 tbsp sugar 2 cups fresh mushrooms 1 lb potatoes 1 big carrot, sliced in long strips. 1 cup sweet peas 1 medium zucchini, sliced in long strips. 3 tbsp fresh Italian parsley Fry the onions, tomato, tomato paste, dry mushrooms, bay leaf, salt, pepper and sugar. Let them cook stir it ocasionally. In a separate pan, boil the carrots al dente, drain. Repeat with the zucchini stripes. Set a side. Add the fres...

Lentels on monday

Tonight's dinner For a reason that I don't really know, in Peru is almost a tradition that you will have lentils on Mondays. It's supposed to bring you good luck, money and prosperity for the week. I really have no idea how it all started, but that's one of the traditions that's still practice in most of Peruvian houses. As a kid, on Mondays you won't even bather ask the "mom, what's for dinner" question. Because you knew what it was going to be the answer. I am not a great lentils fan, but they are "good for you" and my hubby just loves them so once in a while I embrace the Monday's tradition. Last night's menu was: Peruvian style lentils and Stuffed Avocados. We also had some left over rice that went perfect together. Peruvian Style Lentils 2 cups of lentils 4 cups of water 1 veggie bouillon cube 1 red onion 3 garlic cloves 1/2 tsp dry oregano 1/4 tsp cumin salt and Pepper First boil the le...

"Quinotto" with Lomo Saltado

Well this is a combination of Quinua, Rissotto and "Lomo Saltado". It was a great mix. Very easy and fast to make. Lomo saltado is a traditional dish from Peru, it's a beef dish with homemade fries, onions, tomatoes and spices. I did my version of it with whole mushrooms and half artichoke hearts. "Quinotto" 1 cup of quinua 1/2 cup of arborio rice 1/2 yellow onion 1/2 tbsp unsalted butter 3 cups of vegetable stock 1/4 cup of dry white wine. First boil the Quinua in a pot, once it's cook, rinse and drain it. Set a side. In a separate pot gold the onions in butter, add the arborio rice and stir it until it changes color. Add the white wine and keep stirring, once it starts boiling and getting dry add the vegetable stock little by little until it gets creamy, when the rice is fully cook, add the quinoa and mix them together. "Veggies Saltado" 1 large onion 2 roma tomatoes 1 cup of whole muschrooms 1 cup of half artichoke heart...

Food, Fusion and More

Search This Blog