Ecuadorian Fanesca Soup

Ecuadorian Fanesca

 

Ecuadorian Fanesca Soup

Ecuadorian Fanesca

SpiceBreeze
Fanesca is a distinctly Ecuadorian dish that is not eaten in any other country. The concept of beans cooked in herbs and spices can be traced back to the Incan Empire, and is popular during indigenous New Year. Fanesca is traditionally consumed on Good Friday, served with fried plantains, pickled onions, cheese, and hard-boiled eggs. Although, salted cod is a typical ingredient, we adapted the stew for fresh cod or chicken.
hands-on time 30 mins
Course Main Course
Cuisine Ecuadorian
Servings 3 servings

Ingredients
  

Protein

  • 4 oz cod* or chicken breast optional
  • 1 cup great northern beans**

Fresh Produce

  • 1 small zucchini about 4 oz
  • 4 oz pumpkin/squash
  • 2 oz green cabbage
  • 1 medium onion chopped
  • 1 cup corn kernels cooked
  • 1 cup green peas cooked
  • 1 plantain sliced (optional)
  • 1 bunch cilantro or parsley finely chopped

Dairy

  • 1 tbsp butter
  • 1 cup milk any type
  • 2 oz heavy cream/cream cheese/feta***

Packaged Goods/Staples

  • 1 cup broth vegetable or chicken
  • 1 tbsp peanut butter****
  • salt & pepper

Fanesca Culinary Spice Kit

  • Annatto, garlic, cumin, oregano, basil

Optional for Toppings

  • 1 large avocado sliced
  • 1 medium onion sliced and pickled in lime juice*****
  • 3 hard-boiled eggs sliced

Instructions
 

Puree

  • In a small POT, add zucchini, pumpkin, cabbage, broth, and salt to taste.
  • Cook over medium heat until soft. Let it cool.
  • Blend it into a smooth puree.

Soup

  • In a medium POT, add butter, chopped onions, and Fanesca spices.
  • Fry over low-med. heat 5 minutes, stirring occasionally.
  • Add puree, milk, peanut butter, corn, peas, beans, and salt & pepper to taste.
  • Cook over low-medium heat 30 minutes. Stir frequently.

Optional Soup Ingredients

  • Cut cod or chicken into 1-inch pieces. Season with salt & pepper to taste.
  • Add all or 1/3 of it to the soup. Cook until tender.
  • Add heavy cream, cream cheese, queso fresco, or feta to taste. Mix well.

Optional Toppings

  • In a PAN, heat oil or butter and fry until tender and brown:
  • (a) any remaining cod or chicken;
  • (b) plantain slices, sprinkle with salt to taste.

Serve

  • Top fanesca with plantain, avocado, herbs, eggs, pickled onions, pumpkin seeds, and fried cod or chicken.
  • Enjoy!

Notes

* This recipe is for fresh cod. For most authenticity, we recommend salted cod. The latter needs to be drained in water overnight to remove the salt.
** Use any type of beans or lentils that you prefer, one type or several types mixed.
*** Authentic is queso fresco.
**** Any other nut butter is fine too.
***** In a small CONTAINER, cover onion slices with lime or lemon juice. Close. Let it rest in the fridge for 24-48 hours.
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

 

Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb thin pork chops or tenderloin cut into 1/4-inch slices
  • 1 can pineapple slices or a fresh fruit
  • 2 tbsp tomato paste
  • 1/2 medium onion  quartered
  • 2 cloves garlic
  • 1/8 cup white vinegar
  • 1 tsp sugar
  • oil
  • salt & pepper

Suggested Sides & Toppings

  • 12 tortillas, sandwich, or flatbread
  • 1 cup cilantro or parsley chopped
  • 2-4 limes for juice
  • 2 avocados

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Instructions
 

Marinate

  • In a BLENDER, mix onion, garlic, vinegar, and 1 tbsp oil into a smooth paste.
  • Rub meat with salt & pepper to taste.
  • In a CONTAINER, mix onion paste with Tacos al Pastor spices, sugar, a pinch of salt, and tomato paste.
  • Rub the onion spice paste into the meat until evenly coated.
  • Cover and let marinate in the fridge for 2 -24 hours.

Fry #1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry 4 pineapple slices until browned.
  • Take out. Set aside.
  • In the same PAN, fry the meat slices on both sides for 1 minute.
  • Take out and let cool.
  • Cut the meat slices into thin strips and the pineapple slices into bite-size pieces.

Fry #2

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry meat strips for 30-60 seconds until just done.

Serve

  • Serve meat strips, pineapple, and tortillas separately. Optionally, add avocado slices, guacamole*, salsa verde*, or a pineapple sauce*.
  • Enjoy!

Notes

▪ Substitute pork with chicken breast cut lengthwise.
▪ Substitute pineapple with mango or passion fruit.
▪ Without a BLENDER, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.
 
Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

 

Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

SpiceBreeze
Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It's very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.
Hands-on time 30 mins
Course Main Course
Cuisine Uruguayan
Servings 3

Ingredients
  

  • 1.5 lbs fish filet e. g. salmon
  • 2 cups parsley finely chopped, packed
  • 1-2 large tomatoes finely chopped
  • fresh bread e. g. ciabatta
  • garlic grated (to taste)
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Instructions
 

Chimichurri sauce

  • Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.
  • Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  • Place the fish in a BAKING DISH and season it with salt & pepper.
  • Spread about half of the Chimichurri sauce over it. Cover.
  • Keep it in the fridge for 2 hours to overnight.
  • Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  • Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  • Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  • Enjoy!

Notes

Substitute the fish with chicken breast. Substitute parsley with cilantro.
Chilaquiles

Mexican Chilaquiles

 

Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a traditional Mexican dish dating back to the Aztecs. It's popular throughout Mexico in several variations. Indulge in crunchy, deep fried tortilla chips covered with a scrumptious tomato sauce. Your spice kit includes fruity and mild ancho peppers for a little kick.
hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast shredded*
  • 1 cup frozen corn kernels optional
  • 12 tortillas cut into strips or triangles
  • 2 cups tomato puree not seasoned
  • 1/2 cup broth vegetable or chicken
  • oil
  • salt & pepper

Suggested Toppings

  • 1 onion sliced
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded cheese or Mexican queso fresco
  • 1 avocado sliced
  • 4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

  • Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions
 

Chilaquiles Sauce

  • In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
  • Cover. Bring to a boil. Turn heat to low.
  • Cook over low heat for 30 minutes.
  • Add chicken and optionally corn.
  • Cook for another 5 minutes.
  • Turn off and let it rest for 15 minutes.

Tortilla Chips

  • In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
  • Pay close attention. They can burn easily.
  • Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

  • In a large PAN, reheat the sauce over medium heat.
  • Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

  • Serve chilaquiles with your preferred toppings.
  • Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
  • Substitute chicken with beef or pinto beans.
  • Omit chicken and place sunny-side-up eggs on top.
Caribbean Coleslaw

Caribbean Coleslaw

Caribbean Coleslaw

Caribbean Coleslaw

The cabbage salad aka coleslaw is popular all over the world in many local variations. Bell pepper and thyme are characteristic for the Caribbean version,

Ingredients

  • 1 head green cabbage, finely shredded
  • 2 carrots, grated
  • 1 medium onion, finely chopped
  • 1/2 red or green bell pepper, finely diced
  • 0.5-1 cup frozen corn kernel, defrosted
  • 1-1.5 cup mayonnaise
  • 1 tsp ground thyme
  • salt & pepper to taste

Optional

  • 1 or more chili pepper, preferably scotch bonnet or habanero, finely chopped
  • 1 tbsp agave syrup or honey
  • Substitute 1/2 cup of mayonnaise with yogurt or crème fraiche.

Vegan without mayonnaise

  • 2 limes for the juice
  • 1 tbsp peanut or olive oil

Instructions

  1. In a SALAD BOWL, mix mayonnaise (vegan: lime juice and oil) with spices and optional sweetener.
  2. Add cabbage and carrots and mix well.
  3. Add remaining ingredients and mix well.
  4. For the vegan version, let it rest in the fridge for 24 hours.
Caribbean rice and beans

Caribbean Rice and Beans

Caribbean rice and beans

Caribbean Rice & Beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.