"Guiso" - meat and veggie stew
Ingredients:
2 medium onions, chopped
3 cloves of garlic, chopped fine or crushed
2 pounds of veal or meat of your choice
1 14 oz can tomatoes crushedbutteroil
2 carrots, sliced
1 sweet potato, cubed
1/2 pound of squash, cubed
3 potatoes, cubed
2 corn ears, cut from the ear, or canned or frozen corn
1 cup of rice
1 can peaches or apricotssalt and pepper to tastebeef brothparsley or basil, fresh or dried
Preparation:
1. Brown the onion and garlic in the oil and butter.
2. Cut the meat into cubes and add to the pan. Brown well on all side.
3. Add the tomatoes, carrots, and beef broth to cover the ingredients. Season with salt and pepper to taste.
4. Cook over low heat for 15 minutes and add the potatoes, squash, corn and cook, again over low heat, until the vegetables are nearly done.
5. Add rice and fruit, and cook until the rice is done.
6. Check seasonings. Garnish with parsley or basil. Serve with a red wine from Argentina.
Baked quinoa empanadas
Ingredients
¾ cup Quinoa
1 large carrot, grated
½ cube chicken bouillon
1 pinch fine salt
1 tablespoon Olive Oil
1 large white onion, finely chopped
1 clove garlic, chopped
1 bay leaf4 ounces goat cheese, cut into small cubes
3 ounces black olives, pitted and finely chopped
1 ½ teaspoons paprika
½ teaspoon ground cumin* freshly ground black pepper to taste
1 recipe standard empanada dough (enough for 10 empanadas) or 10 prepared discs empanada dough
1 egg yolk, lightly beaten, for brushing the empanadas
Directions
1. Wash the quinoa thoroughly in cold water 7 times. Each time rub the grains together firmly to remove the bitter coating.
2. Put the quinoa in a small pot with 1 1/2 cups cold water, the grated carrot, bouillon cube and salt. Bring to a boil. Once the water starts to boil, let it go for another 10 to 15 minutes and remove from the heat. Drain off whatever water remains and leave to cool.
3. Heat the olive oil in a medium skillet over medium-high heat. Add the onion, garlic and bay leaf and lightly fry. Remove from the heat and mix with the cooled quinoa. Add goat cheese, black olives, paprika, cumin and ground black pepper and mix well.
4. Preheat the oven to 400 degrees F. If you make an empanada dough, roll it out to 1/4-inch and cut out circles of about 4 inches.
5. Holding the circle of dough in the palm of your hand, wet the outer rim of one half of the circle with a bit of egg yolk – this will help you seal the empanada.
6. Place a heaping spoonful of the mixture in the middle of the circle and join the two halves of the circle.
7. Going from left to right, twist and fold the edge of the dough over onto itself to form the traditional repulgue (you can also complete the seal by pressing down on the edge with a fork).
8. Place on a baking sheet. Repeat with the remaining dough and filling. Brush the formed empanadas with egg yolk. Bake until golden brown, about 15 minutes.
ARGENTINA
