WHITE BEANS JARDINIERE

PORTIONS: 8

INGREDIENTS

1 lb. white beans. (Great Northern Beans)

2 tbsp. vegetable oil

1 diced white onion

3 garlic cloves

1 cup diced butternut squash

1 diced celery rib

¾ cup sliced or diced carrots

1 cup diced cabbage

1 diced three color peppers

1¼ cup crushed tomatoes

2 chicken bouillon without MSG

1½ qt. water

¼ tsp. dry thyme leaves. 

¼ tsp. dry oregano

¼ tsp. dry basil leaves

1 bay leaf

2 tsp. salt

¼ tsp. ground black pepper

METHOD

Check beans for any stones or dirt that could be in the package and wash beans with cold running water.

In a pot place the beans and cover the beans with plenty water. Leave the beans soaking in the water overnight.

Next day drain the water and pour in fresh cold water to cover the beans. Bring the water to a boil and lower the heat. Cook the beans for about 45- 60 minutes, until soft.

Heat the oil in a deep pot and sauté garlic and onions together. Add the vegetables and herbs. Cover the pan and at low heat let the vegetables to sweat. Mix it and cook for a few minutes. Incorporate the beans with the liquid. Mix in crushed tomatoes, water, chicken bouillon, salt and pepper.  Bring the liquid to a boil and at low heat let it cook for 15 minutes. Let the soup rest for about 10 minutes.

Adjust amount of water according to the thickness you like the soup. 

CAZUELA DE OSOBUCO. CHILEAN BEEF POT AU FEU

This typical Chilean recipe is probably originated from France. It is a boiled dinner made with meat and vegetables that in France is called Pot Au Feu. It is a comfort food especially great in winter time, but in Chile is better made in summer time because of the fresh vegetables that are used in the elaboration of this the dish. Fresh string beans, fresh corn, butternut squash or calabaza (zapallo), peppers, fresh herbs, etc. This food is typically served in hot clay dishes that will maintain the food hot for the duration of the dinner. Usually served with a tomato salad and onions, fresh made bread (pan batido) and of course it is indispensable to serve “pebre”, that is  a cold sauce made of tomatoes, hot pepper, cilantro, garlic, onions, vinegar and oil. This sauce could be drizzle on the soup or eat it with fresh bread. (pebre sopeado con pan).  The recipe that follows is for 2 people, but you’ll have soup left over for dinner.

PORTIONS: 2

INGREDIENTS

2 pieces of beef shank with bone in center 

½ tbsp. flour

1½ tbsp. vegetable oil

8 cups (2 qt.) water

2 cubes beef bouillon

¼ tsp. oregano

¼ tsp. thyme leaves

1 bay leaf

1 tsp. salt

½ tsp. ground black pepper

1 medium diced onion

2 sliced garlic cloves

2 large carrots sliced

1 celery rib sliced

½ red bell pepper cut in big squares

1 cup white wine (Rhine)

1 cup string beans cut in pieces

2 butternut squash shanks

2 corn on the cob cut in half.

2 red potatoes washed with skin on. I like it with skin. You may peel it if you want too.

¼ cup long grain brown rice

¾ cups water

1 tbsp. chopped cilantro

METHOD

Measure and cut all ingredients necessary for the recipe.

In a small pot cook the brown rice with ¾ cup water for about 40 minutes until soft.

Dust the beef shanks with the flour.

Heat up a frying pan with the vegetable oil and at moderate heat brown the beef on both sides. Turn off heat.

In a large pot place the beef. Pour in the 2 quarts of water. Add beef bouillon, oregano, thyme leaves, bay leaf, salt and black pepper. At moderate heat bring the liquid to a boil. Lower the flame and let simmer for about 30 minutes, until beef is seamy soft.

Same frying pan heat up again and mix in onions, garlic, carrots and celery. Keep cooking until onions start browning. Deglaze the pan with the wine. Incorporate the vegetables and liquid to the beef.

Add to the pot, string beans, butternut squash shanks, corn on the cob and potatoes. Let cook the beef with all the vegetables at a moderate heat for approximately 30 more minutes until potatoes are soft but not falling apart.

Heat the clay soup bowl dishes and serve the soup

Serve small dishes with “pebre sauce” and fresh bread.

PORTIONS: 2

INGREDIENTS

2 pieces of beef shank with bone in center 

½ tbsp. flour

1½ tbsp. vegetable oil

8 cups (2 qt.) water

2 cubes beef bouillon

¼ tsp. oregano

¼ tsp. thyme leaves

1 bay leaf

1 tsp. salt

½ tsp. ground black pepper

1 medium diced onion

2 sliced garlic cloves

2 large carrots sliced

1 celery rib sliced

½ red bell pepper cut in big squares

1 cup white wine (Rhine)

1 cup string beans cut in pieces

2 butternut squash shanks

2 corn on the cob cut in half.

2 red potatoes washed with skin on. I like it with skin. You may peel it if you want too.

¼ cup long grain brown rice

¾ cups water
1 tbsp. chopped cilantro

METHOD

Measure and cut all ingredients necessary for the recipe.

In a small pot cook the brown rice with ¾ cup water for about 40 minutes until soft.

Dust the beef shanks with the flour.

Heat up a frying pan with the vegetable oil and at moderate heat brown the beef on both sides. Turn off heat.

In a large pot place the beef. Pour in the 2 quarts of water. Add beef bouillon, oregano, thyme leaves, bay leaf, salt and black pepper. At moderate heat bring the liquid to a boil. Lower the flame and let simmer for about 30 minutes, until beef is soft.

Same frying pan heat up again and mix in onions, garlic, carrots, red peppers and celery. Keep cooking until onions start browning. 

Deglaze the pan with the wine. 

Incorporate the vegetables and liquid to the beef.

Add to the pot, string beans, butternut squash shanks, corn on the cob and potatoes. Let cook the beef with all the vegetables at a moderate heat for approximately 30 more minutes until potatoes are soft but not falling apart.

Heat the clay soup bowl dishes and serve the soup

Serve small dishes with “pebre sauce” and fresh bread.

Ingredients for pebre

Pebre

CEDE: 1¼ tazas

INGREDIENTES
3/4 taza de cebolla picada en cuadritos.
2 cucharas de ají cacho de cabra fresco, picado con semillas.
1/3 taza de cebollinos verdes cortados a lo ancho bien delgadito.
2 dientes de ajo picados bien fino.
½ taza de tomates cortados en cuadritos.
1/4 taza de aceite de oliva.
1 cuchara de vinagre.
1/4 taza de cilantro lavado, picado.
3/4 de cucharita de sal.

PREPARACIÓN
En un recipiente mezclar todos los ingredientes y servir con sus comidas, que nunca falte en la mesa.
Nota: Si no le gusta el ajo mala cueva.

OPCIONAL:

Hay veces que prefiero hacer el pebre sin  el vinagre, por lo general es cuando lo quiero poner en una sopa. No le pongo el vinagre para que no me amargue la sopa y solo tenga el sabor de los otros condimentos del pebre.

Tomato salad with red onions

Marraqueta bread

PAN BATIDO, MARRAQUETA

This is a very popular bread in Chile. We are lucky that in Chile we have so many bakeries we can buy just fresh made bread. You may go different hours and you can find bread just coming out of the ovens. Sometimes I think I should carry a stick of butter and use it at the moment I am buying the bread, because it is so hot, the butter will melt right away. You need to use a paper bag, because if you use plastic, the bread will sweat. There are a lot of varieties so it’s tough to choose sometimes.

PORCIONES: 7 MARRAQUETAS

INGREDIENTES

45 oz. (1270 g.) Bread flour

2 tbsp. instant dry yeast

1 tbsp. salt

1½ tsp. sugar

3½ cups warm water, 110° F

METHOD

In a stand up machine mixer bowl put in flour, dry yeast, salt, sugar and warm water.  Mix in the bowl for about 8 minutes. The dough should come off loose from the bowl sides. Cover the bowl with a plastic and let it ferment for about 1 hour or until doubles in size. All depends on the room temperature.

After it doubles in size, push in the dough and turn it around. Let it double in size again.

Make 14 smooth balls with the dough.

Oil a baking sheet pan. Put 2 balls together and using a long stick push in the center of the dough length wise dividing the dough.  Do this step with all the dough balls.

Brush the top of the bread with oil.

Preheat the oven at 425° F

Place a metal container with water at the bottom of the stove to keep moisture inside the oven while baking the bread. Or you can spray some water on top while cooking.

Cook the bread until golden brown.

CALDO GALLEGO

WHITE BEANS WITH CABBAGE, RIBS, CHORIZO AND BACON

Caldo Gallego is from Galicia in Spain. There are so many recipes for Caldo Gallego but I made a simple recipe that is easy, delicious and no problem to get the ingredients.

PORTIONS: 4

INGREDIENTS

½ lb. northern white beans

14 oz. spare ribs strip, cut in 4 pieces.

4 Spanish chorizos

7 cups water

1 tbsp. olive oil

6 bacon slices, cut in small pieces

1 diced yellow onion

2 minced garlic cloves

5 cups cabbage cut in small chunks

2 red bliss potatoes cut in chunks

3 cups Swiss chard

3 tsp. sea salt

METHOD

Check the beans to make sure there are not little stones, dirt or foreign material in it.

Place the beans in a pot cover with plenty water. Leave the beans soaking in water over night.

Next day drain the beans and add 3½ cups cold water. Bring the water to a boil. Lower the heat and simmer the beans for about 45 minutes or until are soft. 

At the same time you are cooking the beans place the ribs in a pot and add the other 3½ cups of water and 1 tsp. salt. Bring the water to a boil and cook the ribs for about 45 minutes or until ribs are soft but not falling apart. Remove the ribs from the water and set aside.

In a large pot heat up the olive oil and brown the bacon. Remove the bacon, set aside and brown the ribs in the fat.

Add and cook onions and garlic together with the ribs.

Add cabbage, beans with the liquid, the liquid that the ribs were cooked, chorizos, potatoes and 2 tsp. salt. Bring the liquid to a boil and simmer for about 15 minutes.

Add Swiss chard and cook for 5 more minutes. 

Serve the soup with 1 piece of rib, 1 chorizo and sprinkle the bacon on top of each plate. 

RED KIDNEY BEANS AND GRILLED KIELVASIA SOUP

PORTIONS: 6

INGREDIENTS

1 lb. red kidney beans

1 tbsp. vegetable oil

2 minced garlic cloves

1 diced yellow onion

1 large carrot, diced

1 tsp. ground cumin 

1 yellow squash, diced

1 cup butternut squash diced

1 cup cabbage cut in pieces

1 cup leeks cut in thin strips

6 cups chicken broth or water with 2 cubes chicken bouillon without MSG

1 tsp. sea salt

1 tbsp. fresh oregano

¼ tsp. ground pepper

4 oz. kielbasa sausages per person cut in rounds

2 tbsp. chopped parsley

METHOD

Place the beans with plenty water in a large pot. Leave the beans soaking overnight.

Next day, strain the beans and add the chicken broth or water with chicken bouillon. Bring the liquid to a boil. Cover the pot. Lower the heat and cook the beans for about 1 hour until soft.

Heat up the oil in another large pot and sauté garlic and onions together. Add cumin, the vegetables and make them sweat.

Add sea salt, fresh oregano and pepper.

Add the beans with the liquid and bring it to a boil again. Lower the heat and let it simmer for 10 minutes.

Cook the sausages rounds on top a stove griddle.

Serve the soup with the sausages round on top and chopped parsley.

WONTON SOUP

PORTIONS: 3

INGREDIENTS

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

½ cup diced onions

½ cup string beans cut in small pieces

2 cups chopped cabbage

1 cup sliced shiitake mushrooms

½ cup leeks cut in Julianne

1/3 cup sliced celery

½ cup bean sprouts

5 cups water or chicken broth

2 chicken bouillon cubes

¼ tsp. pepper

¼ tsp. salt

9 wontons

1 egg (optional)

METHOD

Heat up a pot with the vegetable oil.

Sauté, garlic, ginger and onions together.

Add string beans, cabbage, mushrooms, leeks and celery. Mix and cover. Let it sweat for a couple minutes.

Add water, chicken bouillon, pepper and salt. Bring it to a boil.

Incorporate the wontons and let them cook at moderate heat for about 7 minutes.

Add bean sprouts and cook for a minute.

Mix egg yolk and egg white together. Do not beat the egg. Add to the soup and lightly mix in.

PUREED WHITE BEAN AND MUSHROOM SOUP

This one is a very nice mushroom soup.

No cream. No flour or cornstarch to thicken the soup.

The beans has neutral flavor and will give a nice consistency to the soup.

Have lot of fiber and proteins and minerals as well.

Rich in vitamin B and folate.

PORTIONS:7

INGREDIENTS

1 tbsp. oil

2 tbsp. butter

1 minced garlic clove

1 small yellow onion, diced

1½ cubes chicken bouillon without MSG 

1 lb. chopped mushrooms

½ cup Rhine wine

1½ qt. 1% low fat milk

3 cups cooked white beans

8 oz. sliced mushrooms

1½ tbsp. fresh thyme leaves

1 tsp. salt or to your own taste

¼ tsp. ground pepper

3 slices whole wheat bread, diced

INSTRUCTIONS

In a large pot heat the oil and butter.

Sauté garlic and onions until are transparent.

Add chicken bouillon, mushrooms and let it sweat. 

Add white wine and let the liquid to reduce.

Integrate the cooked white beans and milk. Bring the milk to a boil. Let it simmer for 10 minutes.

With a hand held blender puree mushrooms and beans.

Add the sliced mushrooms and thyme leaves, let it cook for 5 more minutes.

Toast the whole wheat diced bread and sprinkle on top the soup when serving.

Place the thyme stem for decoration.

CLAMS AND LEEKS CORN CHOWDER

SERVINGS: 6   1 CUP PER SERVING= 392 Calories 

INGREDIENTS

1½ cup chopped clams

1 tbsp. olive oil

4 tbsp. butter

2 minced garlic cloves

1 small onion chopped. (1/2 cup)

½ cup diced red peppers

½ cup diced celery

4 cups chopped leeks

5 tbsp. all-purpose flour

3 cups of clam juice

3 cups 1% low fat milk at room temperature

6 cups fresh corn kennels

2 diced and peeled red bliss potatoes

1 bay leave

2 tsp. fresh thyme leaves

2 tsp. chopped fresh oregano leaves

½ tsp. ground black pepper

2½ tsp. salt

Louisiana hot sauce (Optional)

METHOD

Measure and cut ingredients for the recipe.

Bring the clam juice to a boil.

Heat a pot with oil and butter until it melts.

Sauté onions and garlic together, do not brown.

Add celery, red peppers and cook for 2 minutes.

Add leeks and cover the pot and let the vegetables sweat. Add flour.

 mix well and cook it for about 3 minutes stirring often. Do not let it stick or burn at the bottom of the pot.

Pour in the milk, hot clam juice, bay leave, salt and stir well. Bring it to a boil.

 Incorporate the corn, potatoes and bring the soup to a boil again. Let it simmer for about 15 minutes until potatoes are cook.

Stir in clams, pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat.