Barroco Recipes

 

 

Arroz Caldo Ingredients : 1   Tablespoon oil 1/2 Onion, chopped 1    thumb sized Ginger piece, julienned 3    Chicken Thighs, cut in half 1/2 uncooked Rice 1/2 lemon 1 1/2 Tablespoons Fish Sauce 1   tsp. salt 1/2  tsp. pepper Directions :  Add cooking oil to Mult-Pot and press sautee Saute the onions and ginger and press cancel Place chicken, rice, water, fish sauce, lemon, salt and pepper into the Multi-Pot Seal Multi-Pot and choose Soup setting for 25 minutes Use natural release of pressure after cooking

 Tomato Braised Sardines Ingredients : 4 Tablespoons Olive Oil, divided 1/2 tsp. garlic powder 1/2 tsp. paprika 1/4 large onion, diced 1/2 tsp. tomato paste 1 1/2 Cups cherry tomatoes, halved 1//2 Cup white cooking wine 1/4  Cup water 1    Tablespoon fish sauce 4   Tablespoons of lime juice, divided (2 limes) Directions : Heat 2 Tablespoons oil in oven safe skillet over medium heat until warm Add garlic powder and paprika; bloom until fragrant (1 minute) Add onions and sweat until translucent (5 minutes) Add tomatoes and mix until well combined Cover the skillet and cook until tomatoes start to release their liquid (5 minutes) Combine oil with 1/2 of lime juice; add sardines and toss to coat with lime marinade Preheat broiler Remove lid from skillet; Pour cooking wine into skillet and stir well Add water and fish sauce and boil Lower heat and simmer until reduction (5 minutes) Place marinaded sardines on tomato sauce and discard remaining marinade Broil unt...

 Cheese Crackers Ingredients: 1 Cup Cheddar Cheese 3/4th Cup Flour 1/2 t. black pepper 1/4 t. paprika 1/4 t. salt water Directions Preheat oven to 350 F Pulse cubed cheese into food processor until broken down and crumbled Add flours and seasonings and plus to combine Slowly add water, tablespoon at a time until dough comes together Move dough to tray lined with parchment paper. Top with another sheet of parchment paper Roll dough to thickness which cook desires Cut dough into squares and create dimples with chopstick Place tray into oven for 15 minutes Remove from oven and use a pizza cutter to separate little crackers Bake for another 10 minutes Cool and store in an airtight container

Preserved Lemons Ingredients: 6 to 8 Lemons Pickling (or Kosher) Salt 2 Bay Leaves Directions:    Add 2 Tablespoons Pickling (or Kosher) salt to a Quart Mason jar with a Bay Leaf.        Rinse and scrub the lemons    Cut off stems and 1/4 inch from tips of the lemons     Cut cross into top of lemon carefully so as not to fully cut through the lemon     Cover each lemon with salt     Individually pack each lemon into jar and press with muddler to cover lemon with its juice    When jar is full, add the other bay leaf and a couple of tablespoons of salt to top and seal     Age for at least a month     To use when cooking, take out piece of preserved lemons, rinse in water remove seed and pulp and chop into small pieces. 1.       

  Moroccan Chickpea Stew Ingredients: ·         1 ½ cups dried chickpeas ·         7 cups water   ·         2 tablespoons oil ·         1 onion, finely chopped ·         1 celery rib, finely chopped ·         28 oz. can of crushed tomatoes ·         1 cup lentil ·         1 t. turmeric ·         1 t. cumin ·         2 t. paprika ·         2 t. coriander ·         ½ t. red pepper flakes ·         1/3 cup fresh cilantro ·         Ground black pepper   ·       ...

  Pupusas Ingredients 3 Cups Masa Harina 1 1/2 tsp. salt 2 3/4 Cups warm Water 1 Cup shredded Mozzarella 1 Cup refried beans 2 tsp. vegetable oil Directions Combine masa harina, salt and warm water in a bowl  Knead until smooth dough forms.  Let rest for 10 minutes Divide dough into 12 balls Use thumb to make an indentation and fill with tablespoon of beans, cheese or mixture Pinch dough together to cover filling  Flatten by hand into 4 inch disk about 1/4th inch tick Heat oil in a large skillet over medium heat Fry pupusas for 3 minutes per side, until golden brown Serve with cortida (Salvadoran slaw)

 Corn Tortillas Ingredients 1 3/4 Cups Masa Harina 1 1/8 Cups hot Water Directions Mix Masa Harina and hot water in a bowl until thoroughly combined.  Knead dough on clean board until pliable and smooth Preheat a comel or a cast iron skillet to medium high Divide dough into 12 balls. Press the masa balls in a tortilla press Grill each tortilla in the pan for 30 seconds or until brown and slightly puffy. Flip tortilla on other side for 30 seconds Transfer into a container covered by a towel to stay warm and moist

  Ghee Ingredients 1 pound of unsalted butter  Directions Select Saute function on Multi-Pot Melt Butter until bubbles form and the bottom of the pot is seen,  about 8-9 minutes Turn off Multi-Pot Let cool for 10-15 minutes Strain ghee through a cheesecloth or strainer into a glass jar

Air Fryer Croutons Ingredients   ·         4 slices of Bread, cubed                 ¼ Cup Olive Oil                   ½ tsp. dried Oregano ·         ¼ tsp. garlic powder ·         Salt ·         Black Pepper Directions 1.       Toss bread with olive oil, oregano, garlic powder, salt and pepper in a bowl until well coated 2.       Place seasoned bread cubes into air fryer basket spread evenly 3.       Air fry at 350 F for 5-6 minutes until golden brown

Air Fryer Crispy Garbanzos  Ingredients 16 Oz. (one can) of Chickpeas, drained and rinsed 1 Tablespoon Olive Oil 1/2 tsp. salt 1/4 tsp. garlic powder 1/4 tsp paprika 1/4 tsp. onion powder pinch of ground black pepper Directions Toss chickpeas with oil in a bowl along with salt, garlic powder, paprika, onion powder and black pepper Place coated chickpeas into air fryer basket with an even spread AIR FRY  for 12 minutes at 400F, shaking several times to ensure even cooking.

  KALE CHIPS                                                                    Fill large mixing bowl with washed and cut kale leaves (separated from stems) Add 1 1/2 T olive oil, 1 t salt, 1/2 t. garlic powder, 1/2 t. Italian seasoning, sprinkle in processed Parmesan Cheese Air fry at 325 F in a oil sprayed basket for 7 minutes in air fryer Let cool in air fryer for a couple of minutes WORK IN BATCHES AS LOW YIELD

Multi-Pot Apple Sauce (No Peeling)                                                                            Core and slice 6 to 8 apples and place into Instant Pot  Add 1 tsp. Ground Cinnamon  Add 1 C. Water Pressure cook for 4 minutes Can use quick release    Drain (but consider saving water) Pulse in food processor until reaching desired texture

  Bread Machine Focaccia Ingredients 1 Cup Water (lukewarm) 2 Tablespoons Olive Oil 1/2 tsp. Salt 2 Tablespoons chopped Garlic 1Tablespoon  Eosemary 3 Cups Bread Flour 1 1.2 tsp. yeast Reserve 1 Tablespoon Olive Oil  (prior to baking) 1 1/2 tsp. Rosemary (prior to baking) Directions Add ingredients into bread pan (liquids then dry) Use dough cycle After bread machine finishes, place into either a baking pan or a pizza pan Brush with reserved oil and herbs Place into preheated 400 F oven and bake for 20 to 25 minutes Let cool for 5 minutes before serving

Bread Machine Onion Bread Ingredients   1 1/3 Cups + 2 Tablespoons water (lukewarm) 4 tsp. butter or margarine 2/3 Cup chopped onion 4 Cups Bread Flour 2 Tablespoons sugar 4 tsp. dry milk 2 tsp. salt 2 tsp. dry yeast   [N.B.   If using fresh milk, use 1 Tablespoon milk and reduce water by   1 Tablespoon]   Directions   Place ingredients in Bread Pan and place into the machine Select either medium or darker loaf (#2 or #3) Press Start   {Adapted from Sunbeam Bread Machine Manual}

Bread Machine Pizza Dough Ingredients 1 Cup + 2 tsp. water 2 Tablespoons oil 2 Cups of Bread Flour 1 tsp. sugar 1 tsp. salt 2 Tablespoons Parmesan Cheese  [ 1/2 tsp. dried herbs] Directions Use dough cycle Roll out on floured cutting board { adapted from Sunbeam Bread Machine Manua l}