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  • Coconut-Lime Rice with Beans and Mango

    Coconut-Lime Rice with Beans and Mango

    This recipe was a hit with new friends at a recent dinner party. The rice dish vegetarian and dairy free and full of healthy, hearty and flavorful ingredients so it can be served as a meal or a side. TO save time, chop and rinse your ingredients ahead of time then put together as you are building the dish. Ingredients: 2 cups brown rice, uncooked and rinsed (why rinse?) 2 teaspoons of oil (in this case I used vegetable oil for it’s neutral taste) 1 cup diced shallots 1.5 tbs minced ginger (store your ginger in the freezer to extend it’s use) 1 can full fat coconut milk (light is watered down – why pay for that) 2.5 cups vegetable broth 1/4 tsp salt 1 mango cubed 1 can of small red kidney beans (you could cook the beans yourself if time permits or swap these out for…

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  • Spice Up Your Dishes with Argentine Chimichurri

    Spice Up Your Dishes with Argentine Chimichurri

    One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavor and tenderize the meat, Argentinians often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavor. Ingredients: 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion ½ tub of dried peppers 1 pint of vinegar 2 pints oil Directions: Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you’re ready to barbecue or…

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  • White Wine Vinegar Spanish Boquerones

    White Wine Vinegar Spanish Boquerones

    Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Methods for preparing boquerones tend to vary slightly. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it. Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them…

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