1 large butternut squash
1 cup chopped onion
2-3 cloves garlic, crushed
1-2 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1-2 dash cayenne pepper
1 cup red bell pepper, coarsely chopped
1 cup green bell pepper, coarsely chopped
1 teaspoon salt
4 egg, beaten
2 cups corn kernel (fresh or frozen)
2 cups grated sharp cheddar cheese

Directions

Cut squash in half lengthwise and scoop out seeds.Bake cut sides down at 425° 45- 50 min.or until very soft at thick end.Let squash cool and scrape out of the shell; mash as smoothly as you can.Meanwhile, sauté onion, garlic and spices in olive oil until onion is translucent.Add peppers and salt, stir, cover and leave on low heat 5 min.

Preheat oven to 350°.Stir beaten eggs into mashed squash.Add corn, sautéd veggies and grated cheddar; stir to mix well.Bake 20 min.covered; uncover and bake 20- 30 min.

How visitors found this page:

• chilean butternut squash casserole
• butternut squash casserole recipe
• chilean butternut squash
• chilean squash caserole
• chillean buternut squash casserole

2 teaspoons olive oil
1/2 cup onion, chopped
1 cup orange juice
1/2 teaspoon salt
1 cup quinoa
1/4 cup fresh parsley, minced
1/4 cup fresh mint, minced
2 tablespoons currant
2 teaspoons orange zest

Directions

In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.Add orange juice, 1 cup water and salt. Bring to a boil.Add quinoa and stir once. Quickly return to a boil.Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.

How visitors found this page:

• Orange Quinoa Recipe
• quinoa salad orange zest

4 mushroom
1 pinch hot chili powder
1 (400 g) can chopped tomato
1/2 (250 g) can baked beans
1/2 teaspoon onion powder
1/2 (250 g) a packet quorn mince
1/3 pint vegetable stock
rice

Directions

Fry the mushrooms.Put tinned tomatoes in a pan and bring to heat.Add chili powder to taste.Add mushrooms.Add mince and baked beans.Add vegetable stock and onion powder.Simmer for 15 minutes.Boil rice and serve straight away (garlic bread is a great side dish!).

How visitors found this page:

• easy veggie chili recipe
• salpicon chili

1 large Spanish or Vidalia onion,halved lengthwise and very thinly sliced
1 tablespoon salt
5 large ripe tomatoes,peeled and sliced
1 serrano or jalapeno chili, seeded and finely minced
1 tablespoon minced fresh cilantro or parsley
3 tablespoons vegetable or extra-virgin olive oil

Methods:

1. Place the onion slices and salt in a bowl; cover with cold water,and soak for about 10 minutes.Drain in a colander and rinse briefly under cold running water.Shake well.This step will eliminate most of the sharpness of the onion.
2. Arrange the tomatoes on a platter.Salt generously.Top with the onion,chili,and cilantro. Sprinkle the oil evenly over the salad,toss to combine,and serve at once.

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• ensalada chilean

2-1/2 pounds baking potatoes, peeled and cut into pieces
1/3 cup milk, warmed
3 tablespoons mild vegetable oil
2 tablespoons butter
salt, to taste
2-1/2 tablespoons Salsa de Aji Colorado a la Chilena or ground chili paste, such as the sambal oelek or harissa sauce

Methods:

1. Place the potatoes in a large saucepan,cover with salted cold water, and bring to a boil over high heat. Reduce the heat to medium,and cook until tender,15 to 20 minutes. Drain.
2. Press the potatoes through a food mil or crush with a potato masher.Return potatoes to the pan; add the warm milk,oil,butter,salt,and salsa de aji, and mix to combine.Serve at once.

1 medium-sized cauliflower, about 8 inches across
salt
1 recipe Bechamel (White Sauce)
1/2 cup finely ground almonds

Methods:

1. Trim the cauliflower and cut a cross in the bottom of the stem end.This speeds up the cooking of the stalk so that it is tender at the same time as the flowerets. Drop, stem end down, into a large saucepan of boiling salted water, cover, and simmer for 15 to 20 minutes, or until just tender.Lift out and place in a serving dish, preferably round, to show off the cauliflower.
2. Meantime make the Bechamel.Stir in the ground almonds,and cook,stirring,over low heat for about 2 minutes to blend the flavors.Mask the cauliflower with the sauce and serve as an accompaniment to any plainly cooked meat, poultry, fish, or shellfish.

8 large artichokes
1 lemon, halved, and one-half cut into slices
2 tablespoons salt
6-1/2 ounces water-packed tuna, well drained
1 hard-cooked egg, coarsely chopped
2 tablespoons finely chopped onion
3 tablespoons finely diced celery
1/2 cup mayonnaise, preferably homemade
freshly ground black pepper, to taste
8 lettuce leaves, patted dry
1 ripe tomato, cut into 8 wedges
2 tablespoons finely minced fresh parsley

Methods:

1. Using a sharp stainless-steel knife, trim off the artichoke stems and slice 1 inch off the top. Rub the cuts with the lemon half.
2. Place the artichokes, stem side down, in a large nonreactive pot and cover with water. Add the salt and 4 lemon slices. Bring to a boil, reduce the heat, and boil gently uncovered until tender, 35 to 45 minutes. To test doneness, pull a leaf out; if it comes out easily without resistance, the artichoke is done. Drain the artichokes upside done in a colander or on a rack.
3. When cool enough to handle, discard all the green leaves, scraping off and saving all the edible parts in a small bowl. Scoop out the fuzzy choke with a small spoon. Trim the bottom to a nice round shape.
4. Combine the tuna, onion, celery, and reserved artichoke pieces in a medium bowl. Add the mayonnaise and black pepper; toss gently with a fork. Adjust the seasoning.
5. Stuff the artichoke bottoms with the tuna and celery salad. Arrange the lettuce on a serving platter. Place the stuffed artichokes on top of the lettuce, and garnish with the tomato wedges and parsley.

How visitors found this page:

• chile food Artichokes Stuffed with Tuna Fish and Celery Salad

2 lb fresh baby lima beans in the pod OR 3 cups shelled lima beans
3 tbs vegetable oil divided
1 lrg ripe tomato OR 3/4 c peeled seeded chopped tomato and drained
3 lrg fresh basil leaves chopped
4 cup defatted chicken broth or less as needed
1/2 lb pumpkin-squash 1/4-inch cubes
Salt to taste
1 1/2 cup corn kernels
1/2 x red bell pepper very finely diced
1 tbs finely minced fresh basil

Method :

* Shell the lima beans, rinse, and drain.
* Heat 1 tablespoon of the oil in a Dutch oven over medium heat. Add the tomato and chopped basil; cook 3 minutes. Add the beans and add enough chicken broth to cover by 1 inch. Bring to a boil, reduce the heat to low, and simmer covered, 20 minutes.
* Add the pumpkin; simmer until the beans are very tender but still holding their shape, 20 to 30 minutes. (Cooking times will vary according to age and size of beans.) Season generously with salt.
* Meanwhile, puree the corn with a generous cup of the bean cooking liquid in a blender or food processor. Press the puree through a sieve; only the milky part will be used. Discard the solids.
* Stir the corn milk into the beans, and cook, stirring with a wooden spoon, until thickened, 3 to 4 minutes. Taste, and adjust the seasoning.
* Heat the remaining 2 tablespoons of oil in a small pan over medium heat.
* Add the bell pepper, and saute until tender, about 3 minutes. Season with salt.
* Ladle the lima beans into individual earthenware bowls, and top with the bell pepper oil and a sprinkle of minced basil. Serve with crusty bread.

1/3 cup minced onions or scallions
1/2 cup fresh cilantro finely chopped
4 med tomatoes finely chopped
2 tbs hot sauce (such as Tabasco)
(2 Tbs vegetable oil optional)
1 tbs vinegar
1 tbs fresh lemon juice
1 x garlic clove minced
salt and pepper

Method :

* Mix all of the ingredients together in a medium bowl and refrigerate. (If using onions instead of scallions, you may want to minimize their “bite”. Sprinkle them with salt and let sit for a few minutes. Then press them gently in a sieve and rinse well in running water.)

How visitors found this page:

• pebre chilean hot sauce recipe

2 kgs. (4lbs.) fresh cranberry beans
¼ cup oil
½ teaspoon paprika
500 grs. (1lb.) butternut squash, peeled and cut in small cubes
2 cups chopped onions
2 garlic cloves crushed
2 fresh ears of corn, kernels only
5 leaves fresh basil
Salt

Methods:

In large saucepan cook beans in plenty of salted water for 1 hour or until tender.Drain and reserve 1 cup of cooking liquid.

In frying pan heat oil and paprika; add squash, onion and garlic and sauté until tender. Add this mixture and rest of ingredients, including reserved cooking liquid, to beans. Cook over low heat 1 hour or until beans are tender and soft. Add some chicken broth if necessary. Add corn 5 minutes before serving and cook. Serve hot with a tomato salad if desired.

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• porotos granados
• chilean porotos
• porotos granados recipe