Greens / veggies
Sautéed greens with garlic
This is a side that you can serve with fried rice, beans and rice, lentils and rice or whatever you want! It takes like 5 min to prepare!
Some leaves of whichever greens you have/prefer (Kale, collard greens, chard, spinach)
Salt to taste
Heat up water and bring to a boil in a small pot
Strip the leaves off of the stem and chop or tear it with you hands
Boil for about 5 min
Strain the greens
Add some oil and chopped or whole crushed garlic to the pot where you cooked the greens
Sautée for a bit
Add salt and serve!
This type of “egg cake” or torta is prepared a lot in Colombia, you can eat by itself or with rice and beans or lentils or meat. You can prepare this with chard too!
For 8 servings
Half a pound of spinach
3 beaten eggs
1/4 cup of milk
1/2 wheat flour
3 tbsp butter + 1 tbsp to grease pan
Salt and pepper to taste
For the “hogao” (this is a sauce that’s the base for cooking in Colombia)
5 stems of scallions
2 big tomatoes
2 dientes ajo picados
Salt, pepper, cumin to taste
You can do this without the hogao too!
Cook the spinach in water for 10 min with a bit of salt, strain it and squeeze out the water
Finely chop the ingredients for the “hogao” (you can also shred them for a finer consistency)
In a pan with a bit of oil, fry the scallions with salt, pepper and cumin until transparent
Add tomatoes and garlic and more spices if needed
Cook at medium heat until tomato is soft, take off of the fire and keep to a side
In a bowl, mix the hogao and the spinach
Add melted butter (needs to be at room temperature), stir and add spices to taste
Beat the eggs with the milk, a bit of salt and pepper and add to the mix
Add the flour and mix until there are no clumps
The mixture must be thick and firm, if too liquid, add more flour
Heat up a pan to medium heat and melt a tbsp of butter, spread the butter all over the pan
Sprinkle with a bit of flour and mix with a brush or spatula
Put the mix in
Cover and cook for 25 min or until well cooked
Let it cool for 10 min before serving
You can cut it up in the pan, or take it out of the pan
Roasted root veggies
Salt and pepper
Eat with fresh cheese once the beets are done and drizzle some honey on top if you have some.
Preheat the oven to 350-375. Cook for about an hour.
Crunchy garden salad. (Rebekah Heikkila)
Spinach or mixed lettuce greens, pumpkin seeds, julienned carrots/beets/apples, and balsamic vinaigrette.
Curry Peanut Soup (Helen Westall)
3 tbsp butter or margarine
1 small onion, chopped fine
1 carrot, chopped fine
2 celery stalk, chopped fine
1 tsp curry powder
2 tbsp whole wheat flour
4 cups vegetable stock
½ cup peanut butter
2 tbsp ketchup
2 tsp worshestershire sauce
1 cup cooked brown rice
Sautée onion, carrot and celery. When softened, add curry powder and flour. Add stock, simmer for 15 min then stir in peanut butter, ketchup and sauce. Cook for a bit longer until a bit thicker, then mix in rice.