POROTOS GRANADOS CON MAZAMORRA. (CHILEAN FRESH CRANBERRY BEANS SOUP)

CHILEAN FRESH CRANBERRY BEANS SOUP

 

PORTIONS: 5

 

INGREDIENTS

9 oz. fresh cranberry beans

6 kernel corns

2½ cups diced butternut squash (zapallo)

1 tbsp. vegetable oil

1 diced onion

2 chopped garlic cloves

1 diced carrot

¼ diced red pepper

¼ diced green pepper

5 cups water

2 pieces chicken bouillon

1 tsp. salt

¼ tsp. ground pepper

2 tbsp. thinly sliced basil leaves

1 tbsp. melted butter

½ tsp. paprika

METHOD

Measure and cut the ingredients necessary for the recipe.

In a deep pot, cook the beans with 4 cups of water and cover. Let it boil and simmer until beans are soft. Set aside.

Puree half the corn kernel with 1 cup of water. Set aside.

Heat the oil in a deep pot. Sauté the onions and garlic together.  

Add carrot, red pepper, green pepper, cover and let it sweat for 3 minutes.

Add squash, cover and let it sweat for another 4 minutes.

Incorporate half of the corn kernels, beans with the liquid, chicken bouillon, salt and pepper. Bring to a boil and let it simmer until corn is cook and squash is beginning to dissolve in the soup.

Pour in the corn puree and mix well. Cook for about 10 more minutes.

Mix in the basil leaves about 3 minutes before serving.

Melt the butter mixing with the paprika.

Serve the soup with a drizzle of the butter mix with paprika on top. 

CARBONADA, CHILEAN BEEF SOUP

 

CARBONADA, CHILEAN BEEF SOUP

 

PORTIONS: 5

 

INGREDIENTS

3 tbsp. vegetable oil

2 cups diced beef

½ cup diced yellow onions

2 garlic cloves, chopped

¼ tsp. cumin powder

¼ tsp. ground pepper

1 tsp. paprika

1 tsp. fresh oregano or ½ dry

1¾ qt. water

2 beef bouillon without MSG

1 tsp. salt

3 tbsp. rice

2½ cups diced red potatoes

1cup diced carrots

1½ cups diced butternut squash

1 cup corn kernels

1½ cups string beans, cut in small pieces

½ cup green peas

1 tbsp. cilantro, chopped

 

PREPARATION

In a large pot heat the oil and brown the beef. At the beginning, the beef will lose some water, let it evaporate and will start browning.

Add onions and garlic and cook until onions become translucent.

Add ground cumin, pepper, paprika, oregano and cook for a minute.

Pour in the water, beef bouillon.

Incorporate rice, potatoes, carrots, butternut squash, corn, string beans and peas. Let it cook for about 20 minutes until rice and potatoes are cooked.

Before serving, spring chopped cilantro on top of the soup.

LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED BUTTERNUT SQUASH SEEDS

LENTIL SOUP WITH SPARE RIBS STRIP AND ROASTED

BUTTERNUT SQUASH SEEDS

PORTIONS: 4

INGREDIENTS

8 oz. / 227g dried lentils

2 tbsp. olive oil

15 oz. / 425g spare ribs strip, cut individually

4 garlic cloves, chopped

1 medium size onion, diced

¾ cup diced carrots

1/3 cup yellow pepper, diced

1½ cups butternut squash, diced

1 tsp. fresh thyme leaves

1 tbsp. fresh oregano leaves

1 tbsp. parsley, chopped

¼ tsp. ground cumin

1⅓ qt  / 1¼ l. of chicken broth or water with a chicken bouillon without MSG.

1½ tsp. salt

1 bay leaf

¼ tsp. ground pepper

 2 cups plum tomatoes, diced

2½ cups cabbage, diced small

Method

Place the butternut squash seeds in a baking pan. Spray with olive oil and sprinkle with salt. Roast the seeds at 400°F / 204°C until golden brown, for about 10 minutes.

Check the lentils for small stones or any foreign particles.

Heat the oil in a large pot and brown the ribs on both sides.

Add and slightly brown garlic with onions together.

Add carrots, celery, yellow pepper, butternut squash, thyme leaves, oregano, parsley, cumin and let sweat the vegetables trying to brown them a bit.

Incorporate chicken broth or water with chicken bouillon, salt, bay leaf, pepper and bring it to a boil. Lower the heat and let the ribs to cook for about 30 minutes.

Add lentils, tomatoes, cabbage, bring it to a boil again and keep cooking at moderate heat for about another 30 minutes or until lentils are soft.

Serve the soup with the ribs and roasted seeds on top.

PINTO BEAN SOUP WITH BACON

PINTO BEAN SOUP WITH BACON

PORTIONS: 4

INGREDIENTS

12 oz. / 340 g dried pinto beans

6 cups chicken broth or water with 1 chicken bouillon without MSG

1 tsp. salt

5 slices thick bacon

1 cup red onions, diced

2 garlic cloves, minced

1 celery rib, diced

½ yellow pepper, diced

½ orange pepper, diced

½ cup red pepper, diced

1 large carrot, diced

1 cup butternut squash, diced

1 potato, diced with or without skin

2 tsp. fresh thyme leaves

3 tsp. fresh oregano leaves

¼ tsp ground pepper

½ cup croutons

METHOD

Check the beans for stones o any foreign objects in it. Place the beans in a pot covered with plenty water and let it soak for about 8 hours or overnight.

Discard the water and fill with 6 cups of fresh water and salt. Bring it to a boil and with a ladle remove the foam from the top. Reduce the heat to simmer, cover and cook the beans for about 1 hour or until beans are very soft.

Cook the bacon in a frying pan at low heat. Cook it the way you like it and set aside.

Using same frying pan with the bacon fat, add garlic and onions and cook until transparent.

Add and slightly brown the vegetables, scraping the bottom of the pan to lose the bacon particles. Incorporate the vegetables to the beans. Using some of the water of the beans deglaze the frying pan and add it to the beans.

Add potato, herbs, water, chicken bouillon and pepper. Bring it to a boil, reduce heat, cover and let it simmer for about 15 minutes until potato is cook.

Cut the bacon in small pieces.

Serve the soup with croutons and bacon.  

ROAST BEEF CARBONADA SOUP

PORTIONS: 6

INGREDIENTS

2 cups diced roasted beef

1 tbsp. vegetable oil

1 diced onion

2 minced garlic cloves

½ diced yellow pepper

½ diced red pepper

1½ cups diced carrots

1 cup diced butternut squash

1 diced sweet potato

1 diced zucchini

2 cups corn kernels

¼ tsp. ground cumin

¼ tsp. ground black pepper

1 tsp. chopped fresh oregano

1 tsp. chopped fresh thyme leaves

1 bay leave

1 tsp. salt

1½ quarts beef broth

METHOD

In a deep pot at moderate heat sauté onions and garlic, slightly brown it.

Add roast beef and cook for a couple minutes.

Mix in yellow peppers, red peppers, butternut squash and sweet potato. Let sweat the vegetables for a few minutes.

Stir in zucchini, corn kernels, herbs, seasoning and broth. Keep cooking at moderate heat for about 10 minutes. Let it rest for 5 minutes and serve. If you wish, sprinkle with chopped cilantro and scallions.

RED KIDNEY BEANS AND CHORIZO MINESTRONE

PORTIONS: 6

INGREDIENTS

1 lb. red kidney beans soaking in water overnight

5 cups water

1 tbsp. vegetable oil

3 minced garlic cloves

1 yellow onion, diced

1⅓ cup diced carrots

1 cup diced celery

½ cup diced orange pepper

½ cup diced red pepper

2 cups chopped cabbage

1½ cups corn kennels

2 cups chicken broth or water

2 pieces chicken bouillon without MSG

1 cup diced tomatoes

1 cup crushed tomatoes

1 bay leaf

1½ tsp. salt

6 Spanish chorizos

½ cup elbow macaroni

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh oregano

1 tsp. fresh thyme leaves

1 tbsp. chopped fresh basil leaves

METHOD

Weight and cut all ingredients necessary for the recipe.

Drain the beans and place them in a pot with 5 cups of fresh water. Bring the liquid to a boil and let the beans to simmer for about 1 hour until are soft.

Heat the oil in a large pot and sauté the garlic and onions together until lightly brown.

Add carrots, celery, orange pepper, red pepper and cabbage. Let them sweat for a few minutes at moderate heat.

Add beans with the liquid, corn, chicken broth, chicken bouillon, diced tomatoes, crushed tomatoes, bay leaf, salt and chorizos. Bring the liquid to a boil and let to simmer for 15 minutes.

Add elbow macaroni and fresh herbs and cook until pasta is done.

SHIITAKE MUSHROOMS AND LEEKS WONTON SOUP

SHIITAKE MUSHROOMS AND LEEKS WONTONS 

PORTIONS: 22

INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼ cup diced onions
1½ cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
22 wonton wrappers
1 beaten egg or water

DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.
Heat a frying pan with the oil and stir fry garlic, ginger and onions together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.
Put the mix in a dish and place in refrigerator to cool off.
On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.
Wet the wrapper edges and roll it.
Bend the ends and tighten them together.
Freeze the wontons until you are ready to use them.
You can steam it, fry them or use them in soups.

INGREDIENTS
2 tbsp. vegetable oil
1 minced garlic clove
1 tsp. minced ginger
¼ cup diced onions
1½ cups finely diced leeks
2 cups finely diced shiitake mushrooms
½ cube chicken bouillon without MSG
1 tbsp. soy sauce
¼ tsp. ground pepper
¼ cup water
½ tsp. cornstarch
22 wonton wrappers
1 beaten egg or water

DIRECTIONS
In a small bowl, mix soy sauce, water and dissolve cornstarch.

Heat a frying pan with the oil and stir fry garlic, ginger and onions together.
Add leeks and shiitake mushrooms. Cover and let them sweat for 3 minutes.
Add chicken base and dissolve it in the mix.
Incorporate the liquid mix and thicken the vegetables. Let it cook for 1 minute.
Put the mix in a dish and place in refrigerator to cool off.

On the preparation table place the wonton sheets and with 1 tsp .of the mixture fill in the center.

Wet the wrapper edges and roll it.

Bend the ends and tighten them together.

Freeze the wontons until you are ready to use them.

You can steam it, fry them or use them in soups.

These wontons are for frying.

SHIITAKE MUSHROOMS AND LEEKS 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.

MUSHROOM CHOWDER

PORTIONS: 7

YIELD: 10¾ TAZAS

1 PORCION: 1½ TAZAS

INGREDIENTS

1 tbsp. olive oil

3 garlic cloves minced

1½ cups yellow onions, diced

2 lb. sliced cremini mushrooms

½ cup diced orange peppers

½ cup diced carrots

½ cup diced celery

2 tsp. fresh thyme leaves

8 tbsp. all-purpose flour

4 cups skim milk

1 cup water

1⅓ cups diced red bliss potatoes

2 cups yellow corn kernels

1 diced zucchini

2¼ tsp. salt

¼ tsp. ground black pepper

INSTRUCTIONS

In a large pot, heat the oil at moderate temperature.

Sauté garlic and onions together until start getting slightly brown

Add mushrooms, peppers, carrots, celery and thyme leave. Cover the pot and let the vegetables sweat until the vegetables discard the liquid

Add flour, mix well and let cook for a few minutes. Once in a while, mix it to make sure the flour does not stick to the bottom.

Add milk, water, potatoes, corn, salt and pepper. Bring the liquid to a boil and lower the stove flame.

Add zucchini and cook slowly for about 15 more minutes.

Turn off and let it rest a few minutes before serving.

MUSSELS, CLAMS AND SHRIMP SOUP

PORTIONS: 2

INGREDIENTS
8 Shrimps size 21-25. Peeled and deveined.
1 lb. clams
1lb. mussels
1 yellow onion, diced
2 minced garlic cloves.
½ red bell pepper, diced
1 diced carrot.
1 celery rib, diced
1/8 tsp. saffron
1/8 tsp. fresh thyme leaves
1 bay leaf
5 cups water
2 tbsp. white rice
2 potatoes washed and diced with skin on
2 cups fresh spinach, chopped
1 tsp. sea salt or to your own taste

RINSE SHELLFISH
Wash the shellfish under running water and clean with a hard brush to remove sand from the shell.
With a small knife remove the beard from the mussels.
Place the mussels and clams in separated pots covered with salted water and place in refrigerator for about 1 hour.
Before cooking, remove clams and mussels from the salted water and wash them again with cold running water.

PULVERIZE SHRIMP SHELLS
The shrimp shells place them in a baking sheet pan and dry in the oven. After are dry place them in a coffee grinder and pulverize them.

METHOD
Heat up the oil in a large pot and sauté garlic and onions.
Add red peppers, carrots, celery and cook for 2 minutes.
Add saffron, thyme leaves, bay leaf, water, rice potatoes and bring liquid to a boil. Lower the heat and simmer until rice and potatoes are cooked.
Add shrimps, spinach and cook for 2 minutes
Place the clams and mussel in 2 separated pots with ½ cup of water. Cover and cook until shells open up.
To serve pour some of the soup in the serving dishes. Divide the mussel and clams in the soup dishes. Pour the liquid of the clams and mussel were cooked in the soup pot. Leave some of the liquid in the pots because it may contain some sediment at the bottom.
Pour more soup with shrimps over the shellfish.

CHINESE CHICKEN SPINACH SOUP

PORTIONS: 4

INGREDIENTS
½ lb. chicken breast
6 qt. water
1½ chicken bouillon
1 tbsp. vegetable oil
1 onion cut in half and thinly sliced
1 tsp. minced ginger
1 minced garlic clove
4 oz. mushrooms
½ tsp. salt
1 tbsp. rice wine
¼ tsp. ground black pepper
1½ oz. vermicelli rice noodles
4 oz. spinach cut in pieces
1 tbsp. chopped cilantro

METHOD
In a large pot boil the water and cook the chicken breast until soft. Let it cool off and shredded it. Strain the liquid and clean the pot. Place the vermicelli in a container heat resistant and cover with the hot chicken broth, let it be soft. Heat the pan with the oil and sauté onions, ginger and garlic together. Add mushrooms and cook for 2 minutes. Add the chicken broth, the broth of the noodles, chicken bouillon, salt, pepper, wine and spinach.
To serve divide the chicken and noodles in soup bowls and add the broth with the vegetables. Sprinkle cilantro on top of the soup.

ZUPPA DI CAVOLO. CABBAGE SOUP

PORTIONS: 5

INGREDIENTS
2 cups cooked cannellini beans or white northern beans
1 lb. chopped cabbage
2 tbsp. olive oil
1 diced yellow onion
3 chopped garlic cloves.
1½ sliced carrots
1 sliced celery rib
1 cup diced plum tomatoes
1 cup crushed plum tomatoes
5 cups chicken broth or water with 2 chicken bouillons without MSG
1 tsp. salt
¼ tsp. ground pepper
1 tsp. chopped fresh thyme leaves
1 tsp. chopped fresh oregano
5 slices country bread
1/2 cup grated Fontina cheese

METHOD
Heat the oil in a deep pot and sauté, onions, garlic, carrots and celery until start getting lightly brown.
Add cabbage, diced tomatoes, crushed tomatoes, chicken broth, salt and pepper.
Bring the liquid to a boil and let it simmer for about 15 minutes.
Add fresh thyme and oregano leaves.
In the meantime, toast the bread lightly brown and sprinkle it with Fontina cheese.
To serve place the slices of bread in the soup plates and pour the soup on top.
Sprinkle more cheese on top if you wish.

WASAI FISH BALLS SOUP

PORTIONS: 4

INGREDIENTS FOR FISH BALLS
13 oz. Wasai fish filet or any white fish
1 medium size red potato
1 tsp. chopped fresh thyme leaves
1 tbsp. chopped fresh parsley
2 tbsp. flour
2 tbsp. cornstarch
¾ tsp. salt
Pepper to taste

METHOD
In a pot boil water and cook the potato. Let it cool off, peel and mush it.
Cut the fish in pieces, put it in a blender and mush it.
In a bowl combine mushed potatoes, mushed fish, herbs, flour cornstarch, salt and pepper.
Dust the palms of the hands with flour. Grab a small amount of the mixture and make fish balls.

SOUP
1 tbsp. vegetable oil
1 tsp. minced ginger
2 minced garlic cloves
¼ cup sliced shallots
1 celery rib, sliced
½ carrot cut in Julianne
½ cup small broccoli florets
½ yellow pepper cut in Julianne
2 cups baby spinach strips
5 cups fish stock
2 sliced scallions
½ tbsp. chopped cilantro
1 tbsp. chopped parsley
2 tsp. soy sauce
1½ tsp. salt
¼ tsp. ground pepper

METHOD
In a pot, bring to a boil the fish stock. Lower the heat.
Immerse the fish balls in the stock and cook for about 4 minutes. Place the fish balls on the dishes.
In another deep pot heat up the oil and stir fry ginger, garlic and shallots together.
Pour in the fish stock and bring to a boil.
Stir in the vegetables, herbs, soy sauce, salt and pepper. Bring it to a boil again and serve the soup with the fish balls.