Food, Fusion and More

 Quinoa with olives, Tomato salad, Potatoes au gratin with coconut milk. Ingredients: For Olive Quinoa 2 Cups of quinoa (boiled and cooked until tender, rinse and set aside) 2 cups of Kalamata olives – pitted 1 cup of yellow onion 2 Tsp minced garlic (about 3 small cloves) ½ cup cream sherry (or any dry wine) 1 tsp olive oil ½ cup green bell pepper peeled and seeded. This is combination in between two dishes that my mom used to make at home: Traditional quinoa and rice and olives. I’m always trying to get new combinations, and mixing flavors that I think they will go well, most of the times I can get away with it, but I have to be honest, I don’t always get it right. This time I did. In a small bowl soak the olives in wine for at least one hour, put about ¾ of olives in the food processor until they are chopped, (not a paste). Set aside In a small pan, heat the olive oil and fry the garlic, onions and bell pepper until they change their ...

Summer is here, and that means grilling time! Uhmm that smell of grilling and bonfire combine, just delicious. And if you add to that fresh picked veggies from your garden, it's just priceless, of course I don't have a lot of veggies yet, but I do have arugula, parley and cilantro ready to be use ... oh how I love summer time! Here is what I did: Veggie Anticuchos (anticuchos is a Peruvian word for kebabs, and they make them traditionally with cow heart)   Grilled Tofurky patties Naan bread Fresh greens salad with pomegranate vinagrete Let me start with my "adereso" for the veggies Anticucho. Ingredients 1 tbsp Aji colorado (peruvian mild red pepper) - optional 1 tbsp Aji amarillo (peruvian mild yellow pepper) - optional 1/2 cup white wine vinegar 1/2 tbsp yellow mustard 4 fresh crush garlic cloves 1/2 cup soy sauce 1 tsp dry oregano salt and pepper Veggie Anticuchos: 1 small zuchinni 1 medium sweet onion 21 med...