Yucca and Zucchini hash with over easy eggs

Found some great frozen Yucca at one of the local International Food Markets and wanted to try and new idea for a quick breakfast.

Ingredients:

• 1 Yucca
• 2 eggs
• 1 cup sliced zucchini
• Sazon (http://drummingupabettermeal.blogspot.com/2015/08/sazon-blend-i-like.html)
• 2 tablespoons coconut oil

Instructions:

• If you start with the frozen Yucca like I did for this recipe, or even if you find the fresh Yucca the process will be similar, but cook times may vary a bit as you are not defrosting first.
• Place Yucca, roughly chopped in a pot of boiling water and cook for roughly 20-30 minutes until fork tender
• Remove Yucca from water and rough chop or dice neatly, remembering to remove the hard fibrous 'spine' in the middle of the root.
• Add this diced up Yucca to a heated up pan with 2 tablespoons coconut oil and start pan frying at about med-high heat with a good dusting of sazon
• slice up the zucchini to fine strips. 
• Once the Yucca starts showing some browning from the pan frying add the sliced zucchini.  Should be roughly 10 minutes
• Cook mixture of Yucca and Zucchini for roughly 5 minutes until the zucchini is starting to show some browning and by now the Yucca should definitely have been browned well.
• Remove the zucchini and yucca from the oil and place on plate, leaving the oil in pan.
• Turn up the heat on the pan to high
• Crack the eggs and place in pan trying to keep the yolks intact.
• Cook the eggs 2-3 minutes each side, flipping once.
• Cover the hash on the plate with the two eggs, resulting eggs should have a partially runny yolk.

Enjoy.   Alternately you can have a scramble with all the above ingredients or even an omelet.  It's all n how you use/prepare the egg.

Peruvian flavored Chicken Thighs with brussel sprouts

Originally posted by me in MyWholeFoodsLife Facebook group on February 6, 2015

Rocoto, coriander and basil paste encrusted chicken thighs with maple syrup and telichery black pepper roasted Brussel sprouts.
Aji rocoto, basil paste and coriander paste are all available at most Latin food stores.

Ingredients:

• 1/2 tablespoon each basil and coriander paste
• 2 tablespoons aji rocoto
• 3 tablespoons coconut milk
• Whole chicken thighs with skin and bones
• Bag of Brussel sprouts
• 2 tablespoons maple syrup
• Tellicherry black pepper salt (see salt page)

Instructions:

• Mix the basil and coriander paste, aji rocoto paste, and coconut milk together
• Marinate the chicken thighs in the resulting paste for an hour.
• Cook thighs in oven for 1 hour at 400.
• While chicken cooking:
• Clean Brussel sprouts and half them.
• With roughly 15 minutes left on the chicken:
• Heat up 1 tablespoon coconut oil in pan and drop in Brussel sprouts.
• Sprinkle lightly with tellicherry black pepper salt to taste
• Cook 5 minutes
• add in two tablespoons pure maple syrup
• cook on high for 2 minutes.  Continuously stirring.
• The Brussel sprouts should soak the syrup up completely. 

Chicharrones de chancho (Fried Pork)

Originally posted by me in MyWholeFoodsLife Facebook group on February 9, 2015

Ingredients:

• 2 lbs pork. Spare ribs and cheaper cuts with lots of fat better but can be a boneless pork roast

Instructions:

• Cut meat roughly and marinate in aji marisol, roasted granulated garlic and onion and salt for 4 hours.
• When ready to cook ready a hot pan with couple tablespoons coconut oil and 'fry' the pork until nice and crispy but not burnt.

For sides recommend:

• Lentils or split peas
• With coconut rice
• Sarsa (onions very finely sliced in lime juice with a little aji rocoto. )

Haddock and shrimp ceviche

Originally posted by me in MyWholeFoodsLife Facebook group on March 3, 2015

Ingredients:

• 10 limes juiced.  (Note bottled key lime juice is a simple substitute method for this)
• 1 red onion finely sliced
• 1 lb haddock diced
• 1/2 lb fresh shrimp de shelled and deveined and diced roughly if large shrimp.

 

Instructions: 

• Run boiling water over the cleaned shrimp. If you add octopus or squid do the same to them as well 
• Put all in casserole dish and let sit 4 hours 'cooking' the fish in line juice.
• Add pepper flakes to taste level just prior to eating. I personally use 2teaspoons of  Habanero, siracha, or ghost pepper purée I have premade.

 

Alternate seafood's that can be used or added:

• Any white firm fish is usually a good substitute (tilapia as example)
• ceviche mixto refers to using everything from mussels, octopus, squid, and other seafood.   I prefer the small octopus legs in mine, and squid cut up in fine ribbons.

Sides that are very Peruvian that you might see in restaurants:

• Cooked Sweet potato
• Fries
• Peruvian corn (Choclo -- boiled or fried hard to be like beer nuts)