Wednesday, March 22, 2017

Chili Lime Fish

Being from the coast of Peru, I grew up mostly on fish. I love me some Peruvian ceviche and whenever I eat out, I almost always order the seafood. However, I fell in love with an amazing man who's allergic to anything with scales and fins. I love my husband more than I love fish, so I don't cook it very often at home because he's not his best self when his chest closes and he can't breath....but every time he's NOT gonna be home for dinner, I have an affair. A foodie affair that is. Thankfully, my children love fish too. So, they might look like their dad, but the taste bud genes came from me. This dish took about 15 minutes to make, so it's perfect for a quick lunch or dinner.


2 filets of fresh wild tilapia (or any other white fish)
1/4 tsp of chili powder
1/2 tsp of paprika
1/2 tsp of garlic powder
1/4 tsp of cumin
Juice of one lime
S&P al gusto
2 Tbsp of olive oil

Paso a paso

1) Mix all spices and lime juice.

2) Marinate fish for 5 minutes, then heat up olive oil in a frying pan and cook fish for 3 minutes on each side. 

4) Serve with side of asparagus and topped with salsa and avocado. For a heartier meal I'd add some organic black beans or a 1/2 cup of boiled quinoa.

Monday, March 6, 2017

Tamales Peruanos de Quinoa

In Peruvian culture, tamales are not just a holiday treat. Sundays are special because it's considereed family day and there's no real peruvian Sunday brunch without coffee, pan con chicharron con bastante aj√≠, camotes fritos, and tamales con salsita criolla. Of all of these dishes, the tamales are the ones that I took on as a challenge to recreate as a detox dish. Normally they are made with hominy and lard, two big no-no's in the first 30 days of the program. Peruvian tamales are very different from Mexican tamales in many ways, but the most obvious one, is that we wrap ours in plantain leaves, not in corn husks. Ya me dio hambre. 

3 cups of quinoa
2 Tbsps  of olive oil
4 chopped cloves of fresh galic
1 medium sweet onion (pureed) 
3 Tbspoons of panca pepper paste
2 Tbspoons of yellow pepper paste
1 1/2 cups of water
1 cup of brown rice flour
10 plantain leaves, washed and cut into squares.
S&P al gusto

Note: The stuffing can be anything you'd like depending on your lifestyle, but for more traditional flavors stick to seasoned chicken or pork, onions, boiled eggs, and purple olives. 

Paso a paso:
1) Soak quinoa for at least an hour. Rinse and boil. Drain and set aside.

2) Heat up oil on a frying pan and add garlic, pureed onion, panca pepper paste, yellow pepper paste, water and salt and pepper. Then add the brown rice flour slowly. Cook for 5-7 minutes until thickened.

3) Pour sauce over the drained quinoa and mix in well. Add salt al gusto and pepper paste if more spice is desired.

 4) Plave about a 1/3 cup of quinoa "masa" on plantain leaf and add stuffing in the middle.

 5) Wrap by folding top then botom of leaf, then sides in to make a little rectangle.

 6) Wrap the whole tamal in foil paper and add to pot with 2 cups of water to steam for about 30 minutes.

7)  I can never do this part, but I highly recommend that you wait for it to cool down before you unwrap and eat.