This popular Colombian is delicious and very easy to make.
Guascas, a South American herb, imparts a grassy flavor to the soup and can be found at Latin American markets.
Serves 2 to 4
2 chicken breasts
1 yellow onion, chopped
3 garlic cloves, chopped
salt & pepper to taste
1/4 cup olive oil
5 cups chicken stock
1 1/2 pounds red potatoes peeled and cut into 1" chunks
2-3 ears fresh corn, cut crosswise into quarters
1 bunch cilantro, chopped
1 1/2 tablespoon guascas
Heat the olive oil in a heavy medium size lidded pot, over medium heat. Add the chicken, onion, garlic and brown each side. Add salt & pepper. Pour in the stock and raise the heat to high. When the mixture boils, lower the heat to medium-low, then cover and simmer.
Cook until the chicken is tender, about 20 minutes.
Transfer the chicken to a platter, reserving the cooking liquid in the pot. Cut or tear the chicken breasts into strips.
Place the potatoes in the pot with the leftover cooking liquid and set over medium heat. Cover and cook for about 5 minutes.
Add the corn, the cilantro, and the guascas. Simmer with the lid on for 15 minutes, or until potatoes are tender but not overcooked. Return the chicken to the pot. Simmer another few minutes until the chicken is warmed through.
Ladle the soup into individual bowls and top with avocado, capers, sour cream and chopped cilantro.
Preheat your oven to 400°F. Place 12 cupcake silicone molds on a muffin baking mold.
In a large bowl, place the cornmeal, salt, baking soda and baking powder, and whisk to combine well. In separate bowl, mix the egg, butter, and buttermilk, and whisk to combine well.
Mix dry ingredientswith the wet ingredients. Mix until just combined. Pour the mixture into the prepared pan. Bake for 15-18 minutes, or until lightly golden brown on top, and a toothpick inserted in the center comes out clean. Serve hot & Enjoy!!!!
There was a time when I would discard beetroot leaves.
These days I don't let them go to waste.
They have a flavor similar to kale and Swiss chard.
Cooked or raw, beet greens are very rich in vitamins and minerals.
Try to select beet greens that have a dark, green color and fresh looking beet roots attached.
Cut most of the stem and give them a good wash.
Sautee them with extra virgin olive oil, purple onion,
garlic, balsamic vinegar and pine nuts.
Yesterday, I served them for lunch with a side of edamame.
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