Monday, April 30, 2012

Hearty Pussac Punay Bean Soup with Leeks and Aji Peppers

Are you in the mood for something hot and steamy! 
How about a big bowl of peppery Peruvian Pussac Punay Beans.  
Just a few of the perfect Organic ingredients that I picked up at the Farmers Market and the slow cooker is all that I need to make this meal.

 I am so happy I soaked my beans overnight.
I usually like to soak them 12- 24 hours and rinse them at least 2 - 3 times.
I defrosted my homemade Organic Vegetable Kale Broth in a bowl with cool water for 30 minutes.
Very little prep time and the slow cooker really does all the work.
This recipe is Gluten Free, Organic and Vegan.


2 cups Zócalo Gourmet Pusssac Punay Beans, soaked for at least 12 hours
2 leeks, chopped 
1 red bell pepper, chopped
2 garlic cloves, chopped
1 tsp dried thyme
1 tsp Flor de Sal - sea salt
1 tsp fresh ground black pepper

Put everything into your slow cooker.
Cook for 6 hours on high and then 2-4 hours on low.  A total of 8-10 hours - until the beans are tender.

10 Simple and beautiful ingredients to make this meal. This hearty bean soup is so satisfying and flavorful, no need to add other spices.  The leeks are perfect with the Organic broth that I made with Kale. There is a little bit of a kick to this, 2 stars, just enough to warm you up from head to toe. 

Serve in a big bowl with a robust red wine!


Tuesday, April 24, 2012

Smokey Mesquite Halibut Filets

The perfect way to add smokey Mesquite flavor to Halibut without the grill!  This recipe is very similar to one of our favorites with chicken but if you are a fish lover this will be a big hit with you! Fast and easy your family and friends will think you spent hours in the kitchen.  
I won't tell! 

4 - 6 servings

3/4 tsp fresh ground black pepper
¼ cup Spanish olive oil
1 Tbs sesame seeds, optional
2 lbs Halibut, skin removed 

Place the mesquite flour in a shallow dish. Add the sea salt and black pepper to the mesquite flour and mix well with a fork or whisk.

Add the Spanish olive oil to a large sauté pan, covering the entire base, heat on medium.

Gently press the Halibut in the mesquite flour on the top and bottom of the filet.  I like to leave the sides uncovered so that I can see when the fish is done.

Slowly add the floured halibut to the pan. Cover while cooking with the lid slightly ajar to let the steam release and to allow the fish to cook through.

Turn the halibut fish over after 3-5 minutes. Sprinkle the sesame seeds on the top. Cook until the fish reaches an internal temperature of 140 degrees, is opaque and flakes easily.

Let cool just slightly before serving to let the fish rest.  

Serve with your favorite Smokey Aji Panca Mesquite Honey Dressing for a crispy green salad or Summer Kañiwa Grain Salad.


Monday, April 2, 2012

Spreading Economic Development

In the Huanuco region of Peru, most people cultivate and live off of the potato. But the market price for potatoes is quite low and unstable, and thus it is difficult for villagers to move beyond subsistence conditions. In 2009, two young entrepreneurs. Roger and Violeta began with a big vision – to promote economic development in their villages.

Violeta began by selling her mother’s artisanal sauco, or elderberry, marmalade in Lima while getting a higher education. Roger’s education landed him a job with a local non-profit working with villagers to produce elderberry wine. 

The two met and decided to take their work further. By introducing both sauco and aquaymanto (goldenberry), both native species, to their communities, and training the farmers in organic cultivation methods, they have been able to increase the income to these families significantly. 

They purchase the resulting crops at fair prices and produce fruit spreads and other products for the national gourmet markets. And with Culinary Collective they hope to make inroads into the US market and thus expand their purchasing needs and ability to reach many more families.

The company works in association with two non-profits, Aprovif and Apacarma, and farmers in the communities of Huayllacán and Cancejos. They offer technical support to their farmers, organic certification, and a secure market. In addition, the reintroduction of these crops is helping to reverse deforestation in their communities. They are awaiting organic certification.

The two whole fruit spreads made with organic raw sugar are unique and delicious.

Elderberry Fruit Spread is a deep rich sauce with the delectable crunch of whole “sauco” or elderberries. It is a unique spread for toast or paired with cheese and is also great as a cooking sauce. 

Goldenberry Fruit Spread has the unique sweet and sour tang of whole and ground aguaymanto, or goldenberries. It pairs well with cheese, meats, and pastries and also makes a wonderful cooking sauce or glaze.  

Goldenberry Cornish Game Hen and Glazed Carrots

Makes enough glaze for two Cornish game hens

1/2 cup Zócalo Goldenberry Whole Fruit Spread
Approx 2 TBSP Pinot Gris wine

Preheat oven to 450°F

Rinse hen inside and out. Pat dry.
Lightly oil roasting pan with olive oil.

Mash the goldenberry spread in a small bowl with the wine to thin out the spread. Take a few spoonfuls and fill the cavity of the hens. The remaining mixture can be brushed or spooned over the hens.
Cook for 45 minutes.


1 bunch of carrots
1 TBSP butter

Using a saute pan add better and melt, add honey and stir mixture slightly. Add Goldenberry spread and carrots. Roll carrots back and forth over a medium-low heat until the desired tenderness is reached.

 Serve and enjoy!