New Website!!

Head on to www.Ecualombian.com to continue on with the fun. New website makeover and a fresh new start!

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Christmas!!

4 Days until Christmas Eve. Need recipe idea’s? Here are some of my fav’s!

Appetizers:

Chicken Terrain (Note: You can make this the night before)

Chipotle Apricot Cream Cheese Spread

Mother’s Hot Salsa (Note: Needs to be made the day of)

Side Dishes:

Onion Pie

Savory Corn Souffle

Christmas Rice

Heart of Palm Salad

Avocado & Apple Salad

Savory Carrot Souffle

Potatoes with Cheese Sauce

White Rice

Desserts:

Apple Flan

Coffee & Banana Pie

Orange with Apple Cake

Apple Crumble

Coconut Delights

Drunk Bread

Colombian Cheese Fritters

Enjoy!!

 

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My Thanksgiving Menu

My family doesn’t really have a Thanksgiving tradition except having rice on the table. Since two years ago I started taking control in the kitchen for every holiday that was to come. I like to challenge myself in catering to many of my family and friends, this year I’ll have 15 guest.My menu always changes and I get inspired from other food blogs, cookbooks, the food network, or the cooking channel. I collect many recipe’s and keep it in my Thanksgiving folder and when the holiday comes around I randomly pick and just roll with it. There’s so many delicious recipe’s out there I must try them all! So here I share with you this years Thanksgiving menu.

Appetizers:

Warm Piquillo & Crab Dip w/ Crostini (recipe by Food.People.Want )

Cannelini Bean Dip w/ Pita Chips (recipe by Answers En Croute)

Salad:

Gluten Free Pistachio Berry Goat Cheese Salad (recipe by Simply Gluten-Free )

Bread:

Garlic Cheese Bread (recipe by Savory Sweet Life)

Turkey:

Good Eats Roast Turkey (recipe by Alton Brown) This will be my 2nd year doing this turkey. It’s super delicious, juicy, and easy.

Cranberry Sauce:

Low-Sugar Fresh Cranberry Salsa w/ Cilantro, Lime, and Jalapeno (recipe by Kalyn’s Kitchen)

Side Dishes:

Cornbread & Chorizo Stuffing (recipe by Handle The Heat) I’ll be using a Spanish non-spicey chorizo.

Cauliflower Gratin w/ Manchego and Almonds (recipe by Houseboat Eats)

Make Ahead Mashed Potatoes (recipe by Baked Bree)

White Rice (recipe by Ecualombian)

Photo from Me

Photo from Me

Desserts:

Pumpkin, Cranberry, and Pecan Pie (recipe by Beantown Baker)

Sweet Potato Pie (recipe by Bake at 350)

I know what you’re thinking….This is so not Ecualombian. But hey, I like a variety of things and I’m open-minded. Super excited for T-Day!! Happy Holidays!

Posted in Appetizer, Dessert, Dinner, Entree, Potatoes, Poultry, Rice, Salad, Salsa, Side Dish, Snack, Thanksgiving, Vegetarian | Tagged , , , , , , , , , , , | 2 Comments

Thanksgiving!

So Thanksgiving is in 6 days. Need recipe ideas?? Well, here they are!!

Appetizers:

Mini Zucchini Bites (Note: Can be made the day before. Cover and serve next day at room temperature)

Sardine Croquettes (Note: You can make this an hour before your guests arrive and keep warm in the oven at 200F until ready to serve)

Shrimp Fritter w/ Peanut Coconut Sauce (Note: For the Shrimp Fritters you can do the same procedure as the Sardine Croquettes. For the sauce you can keep warm on low on the stove top until ready to serve.)

Chicken Terrain (Note: You can make this the day before.)

Tuna Croquette (Note: For the croquettes you can do the same procedure as the Sardine Croquettes)

Chipotle Apricot Cream Cheese Spread

Sweet Plantain Balls (Note: You can do the same procedure as the sardine croquettes.)

Mother’s Hot Salsa (Note: This can be pureed in a food processor. Needs to be made same day.)

Side Dishes:

Rice

Potatoes w/ Cheese Sauce

Carrot Soup

Avocado & Apple Salad

Savory Carrot Souffle

Onion Pie

Savory Corn Souffle

Desserts:

Apple Flan

Coffee & Banana Pie (Note: You can make the crust 2 days before or use store-bought pre-made kinds.)

Orange w/ Apple Cake

Apple Crumble

Hope these recipe’s help. Enjoy!!

 

 

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Happy 1 Year B-day to Ecualombian!! Oh, and Apple Flan (Flan de Manzana)

So a year ago from today I started this blog! I want Ecualombian to have many many birthdays ahead! I hope you all have enjoyed the ride because there is more to come. And now, the recipe I present with you today. Apple Flan, in which I dedicate it to Ecualombian. This recipe is simple, delicious, and a great way to use em’ apples. Make this for dessert on any occasion.

Makes for 6 Servings (Ramekins)

Ingredients:

  • 4 Apples (Any you like or have on hand), cored, peeled, & quartered
  • 1/2 Cup Water
  • 3 Eggs
  • 1/2 Cup Condensed Milk
  • 1/2 Cup White Granulated Sugar
  • 1 Lemon, juiced

Preparation:

In a medium-sized pot add in the apples, water,lemon juice, and lemons. Cook covered on medium-low heat for 12-15 minutes or until fork tender. Once tender turn heat off, remove and discard the lemons. Drain apples through a sieve or colander, push down with a spoon to remove excess liquids from the apples. Set aside to cool.

Have your 6 ramekins ready by spraying in PAM or buttered, set aside. Add the sugar in a small skillet. Bring heat up to medium-high and let the sugar caramelize. Make sure not to stir it with anything, use a swirling motion of the pan to mix it together. Once the sugar has a caramel color, evenly pour it in the bottom of the ramekins.

Preheat oven to 400 degrees Farenheit

In a food processor or blender, add in the cooked apples and puree. Then add in the eggs and condensed milk, puree till smooth. Pour this mixture evenly in each ramekin. Then add in the ramekins in a 9×13 in. baking pan. Make a bane-mare, add water in the pan half way of ramekins (not pouring any in the ramekins). Cover pan with aluminum foil and bake for 1 hour.

Once finish baking let the flans sit for 15-20 minutes, letting it cool. Serve either room temperature or cold. Enjoy!!

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Cream of Lentil Soup (Crema de Lentejas)

This soup is a warm welcome to what’s to come….The cold. My mother used to make this soup when I was younger. At first I hated it! And for doing so she would make this everyday (not kidding), until I liked it. So, for those of you who like soups, being healthy, on a diet, or need to add some to your collection. This is the soup for it. Serve this as an appetizer, light lunch, or even light dinner with a side of toasted bread, croutons on top, or rice. Enjoy.

Makes for 3-4 Servings

Printable Recipe

Ingredients:

  • 1 Cup Dried Lentils
  • 2 Garlic Cloves, minced
  • 2 Tbsp Unsalted Butter or just Butter
  • 1 Bouillon Cube of either Beef, Chicken, or Vegetable
  • Salt, to taste
  • Heavy Cream, for garnish

Preparation:

Add the dried lentils in a medium size pot. Add water covering a 1/2 inch over the lentils. Bring to a boil and let it boil for 2-3 minutes. Then turn heat off and discard the water. Passing it through a sieve to capture the lentils (I do this because otherwise the lentils will taste bitter and it also cleans them). Then add water back into the the pot to finish cooking the lentils over medium heat for 15-20 minutes more, until tender.

Once lentils are tender, pour them into a food processor or blender and puree until smooth. Set aside.

Using a new pot or the same pot you were using to cook the lentils melt the butter on medium heat. Add in the garlic and saute for a couple of minutes. Then lower the heat before pouring the pureed lentils into the pot (I didn’t do this and the soup splatterd everywhere…) then raise heat back up to medium. If necessary add water into the pot if the lentils are too thick. Add in the bouillon, stir and let it melt into the soup. Taste for seasonings (if too salty add water) and serve with heavy cream.

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Heart of Palm Salad (Ensalada de Palmito)

This salad is from Nicaragua. On one of my trips to Colombia I went to a flea market and I found this cookbook, and I didn’t bother to read the title or anything. I noticed food and recipes as I browsed through it, so I just bought it (thinking it was a Colombian recipe book). On the taxi on my way home I started reading it and noticed it was a Nicaragua cookbook called Cocinando Con Maria Esther (I would link you to the book but I couldn’t find it anywhere online). I chose to do this salad from the cookbook because it looked so delicious and in the ingredients there were apples! I have so much apples, I need to use them up! All in all this salad has a great flavor and it’s good for you. Serve this salad as an appetizer, light lunch, or as a side dish. Enjoy!

Printable Recipe

Makes for 2-3 Servings

Ingredients:

  • 1 Can of Heart of Palm, sliced
  • 1 Plum Tomato, thickly chopped
  • 2 loose-leafs of an Iceberg Lettuce, one break into pieces with hand & the other for garnish
  • 1 Small Carrot, peeled & grated
  • 1 Celery, chopped
  • 1 Apple (any kind you like or have on hand), chopped

For Dressing:

  • 1/4 – 1/2 Cup Plain Yogurt
  • 1/2 Tsp Dijon Mustard
  • 1 Tsp Honey
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp White Distilled Vinegar
  • 1 Tbsp Lime juice
  • Pinch of Salt

Preparation:

Start by mixing the chopped ingredients in a bowl.

In another bowl mix the dressing ingredients together until smooth. Then pour it into the chopped salad and mix. Serve salad into your platters and enjoy.

Posted in Appetizer, Fruits, Lunch, Nicaraguan, Salad, Side Dish, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments