Shalom Life | July 01, 2014

The Nosh Pit: Kosher Peruvian Recipes

Take a lot at these delectable kosher recipes from Peru

By: Sarah Bauder

Published: March 24th, 2014 in Culture » Food » News

The Nosh Pit: Kosher Peruvian Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Peruvian Recipes

There are total of twelve sovereign states and two non-sovereign regions (the British Falkland Islands and French Guiana, respectively) that comprise South America. It’s a continent full of a myriad of different culinary traditions. One such country that doesn’t receive nearly enough time in the limelight for its cuisine is Peru. Ergo, take a look at these delectable kosher Peruvian recipes.


Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini from Epicurious

Ingredients:

1 3/4 pounds beef tenderloin roast, trimmed

2 tablespoons soy sauce

2 tablespoons fresh lime juice

2 teaspoons kosher salt

1 teaspoon ground cumin

6 (1/4-inch-thick) rounds of red onion (cut from 1 large)

2 teaspoons olive oil

3 medium zucchini (1 pound), sliced 1/4 inch thick lengthwise

Special equipment: 6 (8-inch) bamboo skewers

Directions:

Soak skewers in water while marinating beef. Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour. Prepare grill for cooking. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm. Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare. Serve kebabs with onion and zucchini. Enjoy!


Peruvian Garbanzo Swiss Chard Stew from Feastie

Ingredients:

1 pound garbanzo beans

2 teaspoons oil

1 small onion, finely diced

1 tablespoon minced garlic

1/2 pound turkey sausage, casings removed and crumbled

1/2 teaspoon ground oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

320 grams tomato sauce

1 tablespoon ketchup

1/2 pound fresh Swiss chard, thinly sliced

Directions:

Prepare the garbanzo beans by soaking them overnight. Bring them to a boil in fresh water and simmer until tender. (As a note, the system I now use for beans is that I place the dry beans in the slow cooker, pour boiling water over them, and cook on low 8 hours overnight. This way, I have beans ready to go the next morning for whatever I am making.) Allow them to cool and peel them. (The peeling is optional, but I assure you, they taste delicious without the skins.). In a deep skillet, heat oil over medium high heat. Sauté onions until they start to get translucent and tender, about 5 minutes. Add in the garlic and turkey sausage and continue to cook until sausage has cooked through, breaking up the pieces into bite-size crumbles. Season the mixture with oregano, salt and pepper, stirring to combine. Stir in the tomato sauce and ketchup. Bring to a low boil and add the garbanzo beans along with 1 cup of water. Simmer, covered, until sauce has thickened slightly, about 15-20 minutes. Place sliced Swiss chard on top of the garbanzo stew and replace the lid for a minute to give the chard a chance to wilt slightly. Stir chard into the stew to combine well. Serve with rice. Enjoy!


Peruvian Quinoa Salad from New Jersey Monthly

Ingredients:

For the quinoa:
2/3 cup dry white quinoa

2/3 cup dry red quinoa

1 1/2 gal. cold water

3 tb kosher or sea salt

For the Lime Citronette:


1 cup fresh Lime Juice

1/3 cup good quality tarragon vinegar, champagne vinegar or white wine vinegar

1/2 tsp French Dijon mustard

1/4 red onion

1 tsp freshly cracked black pepper

1/2 clove, garlic

1 tb kosher or sea salt

1 cup extra virgin olive oil

 


For the Salad:


The cooked and cooled quinoa (about 4 cups)

1/3 cup lime citronette
 1/4 cup chopped almonds, toasted
1/4 cup dried sour cherries or dried cranberries
2 tb fresh flat leaf parsley or cilantro,chopped
1/2 roma tomato, seeded and diced 

kosher or sea salt and cracked black pepper, to taste

Directions:

For the Quinoa:

Bring the water and salt to a boil in a large, covered stockpot. While the water heats, place both types of quinoa in a fine-mesh sieve or strainer and rinse thoroughly under cold running water. When water begins to boil, remove the lid and add quinoa while stirring continuously. Replace the cover and boil the quinoa until it is cooked through but al dente (about 12-15 mins). Strain cooked quinoa through a fine-mesh sieve or colander. Then rinse it under cold running water to cool it and stop the cooking process. Set aside.




For the Lime Citronette
:

Place all ingredients for the citronette—except the olive oil—in a blender and purée on high speed until emulsified. Set blender to med-low and slowly drizzle in the olive oil to create a smooth, even mixture. Set aside and reserve.



For Salad Assembly:



Wash, dry and chop roma tomato and flat leaf parsley, Place both in a large mixing bowl.
Add the quinoa, dried fruit and nuts and mix thoroughly. Add the Lime Citronette and toss. Taste and adjust seasoning with salt and pepper if necessary.
Serve immediately. Enjoy!

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