Colombia (7.14.22)
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Recipes contributed by Rocio Matthews.
We were thrilled to have Rocio back for the first session of Cooking around the World since the COVID-19 pandemic hit. As usual, she cooked up some delicious recipes. Rocio's niece, Laura, explained the significance of the colors of the Colombian flag: gold, for one of Colombia's major natural resources; blue, for the water (Colombia is bordered by both the Atlantic and the Pacific); and red for the blood of the country's heroes. We also had a special treat from Rocio's nephew Danell, a musician, who performed three songs from Colombia. Thanks to all for a wonderful evening! Click here to download these recipes. Want to try more Colombian recipes? Click here for the archive from the program in 2012. Click here for the archive from the program in 2014. Click here for the archive from the program in 2016. Click here for the archive from the program in 2017. Click here for the archive from the program in 2018. |
Arroz Con Queso (Cheese Rice)
Did you know? In Colombia, the chewy/crispy layer of rice at the bottom of the pot is called cucallo. Many different places around the world have a name for this special treat!
Ingredients
Fresh garlic to taste, minced
¼ of a sweet green pepper, minced
3 Tbsp olive oil
4 c. white rice
6 c. water
Pink or white salt, to taste
½ lb hard white cheese, shredded (queso duro blanco, or whatever cheese you like)
Directions
Heat oil in a pot over medium heat. Sauté garlic and green pepper for a few minutes, then add the rice. Add water and salt and stir.
Boil until water mostly evaporates, cover, turn down heat to very low, and steam until rice is done.
Add the cheese (setting aside ½ cup) and mix with the rice. Top with the remaining ½ c. and cover until cheese melts.
Enjoy rice on its own, or with beef or chicken.
Ingredients
Fresh garlic to taste, minced
¼ of a sweet green pepper, minced
3 Tbsp olive oil
4 c. white rice
6 c. water
Pink or white salt, to taste
½ lb hard white cheese, shredded (queso duro blanco, or whatever cheese you like)
Directions
Heat oil in a pot over medium heat. Sauté garlic and green pepper for a few minutes, then add the rice. Add water and salt and stir.
Boil until water mostly evaporates, cover, turn down heat to very low, and steam until rice is done.
Add the cheese (setting aside ½ cup) and mix with the rice. Top with the remaining ½ c. and cover until cheese melts.
Enjoy rice on its own, or with beef or chicken.
Carne Molida Con Papa (Ground Beef with Vegetables)
To stretch this dish, you can add new red potatoes, cubed and cooked. (See "Carne Molida" from the 2018 session.)
Ingredients
1 Tbsp olive oil
Garlic, chopped
Sweet green pepper
Green onion
2 lbs ground beef
Pink salt
Steak spices
Goya spices
Directions
In a large saucepan, sauté all the vegetables with 1 Tbsp. olive oil. Add ground beef, salt, and spices to taste, and stir until done. A squeeze of lime is nice to add at the end.
Ingredients
1 Tbsp olive oil
Garlic, chopped
Sweet green pepper
Green onion
2 lbs ground beef
Pink salt
Steak spices
Goya spices
Directions
In a large saucepan, sauté all the vegetables with 1 Tbsp. olive oil. Add ground beef, salt, and spices to taste, and stir until done. A squeeze of lime is nice to add at the end.
Cocadas Blancas (Colombian-Style Coconut Candy)
You can adjust ingredients according to your preferred consistency and flavor. Rocio added condensed milk and topped the finished cocadas with slivered almonds.
Ingredients
2 ½ c. shredded coconut (fresh or store-bought)
¾ c. sugar
1 ½ c. coconut water
¼ c. whole milk
Pinch of cinnamon
Directions
Place all ingredients in a pot. Bring to a boil and reduce the heat to low.
Let simmer uncovered for about 30 minutes or until thickened. Stir often with a wooden spoon to prevent the mixture from sticking to the bottom of the pot.
Using 2 spoons, drop small amounts of the mixture onto the baking sheets lined with parchment paper, spacing them 2 inches apart.
Allow to cool completely. Store in an airtight container for up to two weeks.
Ingredients
2 ½ c. shredded coconut (fresh or store-bought)
¾ c. sugar
1 ½ c. coconut water
¼ c. whole milk
Pinch of cinnamon
Directions
Place all ingredients in a pot. Bring to a boil and reduce the heat to low.
Let simmer uncovered for about 30 minutes or until thickened. Stir often with a wooden spoon to prevent the mixture from sticking to the bottom of the pot.
Using 2 spoons, drop small amounts of the mixture onto the baking sheets lined with parchment paper, spacing them 2 inches apart.
Allow to cool completely. Store in an airtight container for up to two weeks.