Oh man, if there is one absolutely great part about being back home, besides you know, clean water I can drink from the tap and my family, is THE OVEN. You have no idea how much I missed roasting and baking all my favorite things, so obviously it didn’t take long for me to get the baking bug and get something in that oven!
I finally had some time yesterday to spend in the kitchen so I first made some good ol’ chocolate chip cookies for my Dad, then moved onto dinner which was a mix of American and Peruvian influences! The American influence came in the form of Pumpkin Cornbread, which I adapted from Daily Garnish’s most recent recipe from her site. I had to substitute (avocado oil for coconut oil, honey for maple syrup) and sub out (molasses and corn) a few things because I didn’t have them on hand but the bread still came out great! And it was perfectly portioned thanks to my Mom’s cute cast iron cornbread pan that I used!
For my main course I combined all the great things I missed from Peru into a soup, lentils and quinoa! It was really one of those throw everything in a pot and cook until cooked through kind of soups and turned out great!
Here’s kin of how the recipe went!
Quinoa and Lentil Soup
-1-2 T Olive Oil
-5 cloves of garlic, chopped finely
-1 onion, diced
-1 large chunk of fresh ginger, chopped finely
-2 carrots, chopped
-1 cup green beans, chopped
-6-8 stalks of kale, chopped
-2 cups broccoli, chopped
-1 cup uncooked quinoa
-1 can cooked lentils
-1 Vegetable Bouillon
-3 T Italian Herb mix
-1 T Cumin
-1/2 T Cinnamon
-6 cups of Water
1. In a large pan, add olive oil, onion, garlic, ginger and Italian herbs, cooking on medium-low until onion pieces start to soften.
2. While the onion mix is cooking, rinse the quiona in a fine mesh strainer until the water coming off it no longer cloudy (this will help get rid of the bitter taste that many quinoas have). When the onions cook through, add the quiona to the mixture and saute for a few minutes, stirring constantly so the quinoa doesn’t burn.
3. Add in the carrots and green beans, remaining herbs, vegetable bouillon, and water and raise heat to high. Bring to a boil then cover and simmer on medium for about 15 minutes.
4. When the carrots and green beans are cooked through, and the quinoa has acquired the ring outside of it, add in the lentils, broccoli and kale, cooking another five to ten minutes, or until broccoli is cooked through and lentils are warm.
5. Serve with Pumpkin Cornbread or fresh bread!
Such a good dinner! I was so full by the end! Now lets see what else I can come up with this week….bahahahaha!