Tag: main course
Changua (Milk and Egg Soup)
Changua (Milk and Egg Soup)
I must say that the name of the soup doesn’t really sound appetizing. But give this a chance. This soup is quite magical and costs $1 to make. Changua is a typical Colombian breakfast, but can be eaten at anytime of the day. This is also considered to be the perfect hangover food. What it really tastes like is a light cream soup with poached eggs and toast in it.
Servings: 2
Ingredients
- 2 cups whole milk
- 1 cup water
- 4 large eggs
- 3 green onions chopped
- 2 tsp salt
- cracked black pepper
- 3 tbsp cilantro
- 2 pieces toast buttered
Instructions
- Bring milk and water to a boil.
- Add in the green onions, salt, and pepper. Simmer for 3 minutes.
- Reduce the heat to medium. Carefully add in the eggs without breaking the yolk. Simmer for another 3 minutes.
- Put buttered toast in a bowl.
- Ladle 2 eggs with the soup over the toast. Garnish with cilantro.
Arugula Corn Egg and a Bean Salad
Arugula Corn Egg and Bean Salad
This is mighty tasty if I must say. There are so many layers to this salad; from the pepperiness of the arugula, the roast flavor of the corn, the creaminess of the beans and egg, all cut through by the acidity of the dressing. This salad can be eaten as a side dish or as a main course. This recipe makes a real large batch. You will end up eating half of it before you serve it to anyone else.
Ingredients
- 2 tbsp olive oil
- 4 cups corn fresh, frozen, or canned
- 1 cup garbonzo beans
- 1 cup white beans
- 1 cup red beans
- 1 pint cherry or grape tomatoes halved
- 4 oz arugula substitute spinach if you can’t find
- 4 hard boiled eggs sliced
Dressing
- 2 limes juiced
- 1 lemon juiced
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1/2 tsp cumin
- 1/2 tsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add the corn.
- Sauté for 6-8 minutes until the corn gets a little color. Let cool.
- Mix together all of the dressing ingredients.
- Mix together all of the salad ingredients. Pour the dressing over the salad. Let chill for an hour in the refrigerator before serving.
Pastel de Chocolo con Champinones (Mushroom and Corn Casserole)
Pastel de Chocolo con Champinones (Mushroom and Corn Caaserole)
This is ultimate comfort food right here. Comfort food that’s meatless. While there’s a lot of prep work involved in the making of this mushroom corn casserole, holy shitballs does it pay off. It is kind of similar to the Trinidad Corn Pie recipe. This is also good enough to eat as a main course as far as I’m concerned.
Ingredients
Mushroom Filling
- 4 tbsp olive oil
- 1/2 medium onion diced
- 1 1/2 lbs crimini mushrooms sliced
- 1 red bell pepper finley diced
- 4 garlic cloves minced
- 1 tbsp thyme
- 1 tsp cumin
- salt and pepper to taste
Corn Mixture
- 1 cup cornmeal
- 1 cup corn
- 1 cup heavy cream
- 1/4 cup melted butter
- 1 cup cheddar cheese shredded + more for topping
- 1 egg
- 1 tbsp sugar
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
- Mix together all of the corn mixture. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions and cook for 8 minutes.
- Add in the mushrooms and red bell pepper. Cook for 10 minutes.
- Add in the garlic, thyme, cumin, and salt. Cook for another 2 minutes until there is no more liquid in the pan. At this point, the mushrooms should’ve cooked down to half the amount you started with. Let cool.
- Preheat the oven to 350 degrees. Grease a baking dish. Add enough of the corn mixture to cover the bottom of the baking dish a 1/2” deep.
- Add in all the mushrooms. Top with the rest of the corn mixture. Cover with cheese.
- Bake for 25-30 minutes. Let rest for 15-20 minutes before serving.
