Colada de Avena Quaker (Ecuadorian Quaker Oatmeal Drink)

In Ecuador, we cook the fresh pulp of maracuya (passion fruit) or ripe naranjilla with the water and spices. Here in USA, I use frozen pineapple juice concentrate. It works really well.

4 cups water
Some cinnamon sticks
Some whole allspice
Some whole cloves
1/2 cup quick-cooking oatmeal
1 cup cold water
1 can frozen pineapple juice
Some vanilla extract
Sugar to taste

Boil the 4 cups of water with the cinnamon, cloves and allspice in a covered pot on low heat for 10-15 minutes.

Meanwhile, soak the oatmeal with the 1 cup water; let it rest.

Once the boiling water has all the flavor of the spices, add the oatmeal mixture and turn the low to medium. Cook stirring until the mixture is thick. Remove from the stove top.

Using a colander on top of a deep pot, strain the oatmeal mixture. Use a wooden spoon to help the mixture go through the colander. If necessary, use a little bit of water as well. Discard what remains in the strainer.

Once you have a very thick strained mixture, add some of the frozen pineapple juice and let it thaw. If necessary add more water and sugar to taste. Finally, strain the colada one more time and at the end, add some vanilla extract.

Serve over ice cubes.

Makes 6-8 servings

Creamy Crock-pot Chicken with Broccoli over Rice

Clipping Money
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Picky Palate
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3-4 boneless chicken breasts (thawed or frozen)
1 can (10 3/4 oz) cream of chicken
1 (10 3/4 oz) Cheddar cheese soup
1 can (14 oz) chicken broth
1/2 teaspoon salt
1/4 teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (I cook them in boiling water just 3-4 minutes)
1 cup shredded Cheddar cheese

Place soups, chicken broth, salt, garlic salt seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in pressing to the bottom. Cover with the lid and cook on LOW for 6 hours or on HIGH for 3 hours.

When chicken is cooked use two forks to shred the chicken. Stir in sour cream and broccoli.

Serve over steamed rice and sprinkle with cheese.

Yield: 4-6 servings

Sugar Cookies

1 cup butter, softened
1 egg
1 cup Confectioner's sugar
1/2 teaspoon salt
1 1/3 cups all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla extract

Cream the butter for a couple of minutes. Add the sugar and keep beating. Sir in the egg and vanilla and combine well beating at low speed.

Mix the dry ingredients in a medium bowl. Little by little add the flour mixture to the butter mixture beating on low speed until thoroughly combined.

Using a rubber spatula, remove the dough from the mixer bowl onto a floured surface. If  the dough is too sticky, add more flour tablespoon by tablespoon until the dough is no longer sticky.

Using a floured rolling pin, roll the dough out to 1/4-inch thickness. Using floured cookie cutters, cut out some shapes. Bake at 350 F on an ungreased baking sheet for 9-11 minutes or until lightly golden brown. Remove the cookies to a cooling rack. Cool completely.

Glaze:

Powdered sugar mixed with a little bit of water until it has a thick consistency.

Spread some glaze on the cooled cookies and decorate as desired. My kids sprinkled some colored sugar and some sprinkles.

Yield: It depends on the size of the cookie cutters.

Lentil Soup

Everyday Food Magazine

3 strips bacon (3 ounces), cut into 1/2-inch pieces
1 large onion, chopped
3 medium, carrots, peeled, halved lengthwise and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14.5 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
Coarse salt and ground pepper

In a Dutch oven (or another 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8-10 minutes. Pour off all but 1 tablespoon fat.

Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.

Stir in vinegar, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Serve immediately.

Makes 4 servings

Note: I decreased the amount of salt a little bit. You can always add more water if the soup is too thick, add up to one cup more water if needed.

Chicken Tortilla Soup In the Slow-Cooker

I found this recipe in a magazine but I made several changes.

4 big boneless skinless chicken thighs, cut into bite-size pieces
2 medium-size carrots, peeled and finely diced
1 large yellow onion, chopped
1 small jalapeno, seeded and minced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups frozen corn
2 cans (10 3/4 oz) Cheddar cheese soup
3 3/4 cups store-bought chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4-1/2 teaspoon dried oregano
1 teaspoon cornstarch
1/4 cup extra chicken broth

Toppings:

Fresh chopped cilantro
Tortilla strips
Shredded Mexican Cheese blend
Diced avocado

Place all the ingredients except the cornstarch, extra chicken broth and toppings.

Cook on LOW heat for 6-7 hours. Add the cornstarch dissolved in the extra chicken broth and cook on HIGH for 20-30 more minutes.

Serve hot garnishing with desired toppings.

Makes  6-8 servings

Buttermilk Cornbread

Best Cornbread recipe ever.

Gooseberry Patch Cookbook

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1 cup all-purpose flour
1 cup cornmeal
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream or buttermilk
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Cream the butter with the sugar until fluffy. Add the eggs one at a time beating after each addition. Add the sour cream.

Mix the dry ingredients in a medium-size bowl. Add this ingredients to the creamed mixture and combine until well-blended.

Grease and flour a 8 x 8 -inch baking pan. Spread the mixture on the baking pan. Bake in a preheated 350 F for 35 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with honey butter.

Serves 9

Grilled Bulgogi Flank Steak

I got this recipe from a magazine. I forgot the name of the magazine but I will find out and add a link to the website.

1 (2 lb) flank steak

Marinade:

1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup toasted sesame oil
1/4 cup chopped green onions
2 tablespoons minced fresh garlic
1 tablespoons grated ginger root
1 teaspoon red chili flakes (I only used 1/2 teaspoon)

Place the marinade in a resealable plastic bag. Place the meat inside the bag and close it well. Squeeze the bag trying to cover the meat with the marinade. Let it rest in the refrigerator for 12 hours.

Discard the marinade. Grill the flank steak in a covered grill, 9 minutes per side or to desired doneness.

Once it is ready, remove from the grill onto a platter and cover with aluminum foil. Let it rest for 5 minutes and then slice across the grain. Serve immediately.