Zócalo Gourmet

Sweet Potato Crepes - Sweet and Savory!

2012-01-19T11:56:00.000-08:00

These crepes are light and buttery with a slightly sweet flavor from the naturally Gluten Free Sweet Potato flour!

The color is gorgeous and is the perfect compliment to go with all your favorite fillings - fruit, vegetables, cheese and meats.

Don't forget the chocolate for the sweet fillings!

I love Republica del Cacoa Dark Chocolate shavings stuffed with berries and real whipped cream!

Sweet Potato Crepes - Gluten Free
Makes approximately 25, 6-8 inch crepes plus a few to practice and discard.
Prepare the fillings ahead of time to make it easier to serve warm crepes.

Ingredients

3/4 cup Zocalo Gourmet Sweet Potato Flour
1 cup Maninis Gluten Free Multiuso - Multipurpose flour
3/4 tsp Matiz sea salt
2 3/4 cup whole milk
3 large eggs
5 Tbs butter, room temperature, plus a little more for the skillet
1 1/4 cups water

Add the Sweet Potato Flour, GF Mulituso flour and sea salt to a medium bowl. Use a whisk to break up any clumps and set aside.

Add the milk, eggs, butter and 1 cup of water to a bowl. Using a hand mixer set on low, blend mixture and continue to slowly add the remaining flour mixture.

The consistency should be like heavy cream - not too thick and not too thin. If it is too thick, add a little more room temperature water 1 Tbs at a time.
Tip - To check consistency, scoop a spoon of batter and slowly let it pour back into bowl. It should slowly pour in a thin stream and not be clumpy.

Set aside in a covered bowl for 1 hour in the refrigerator.
After taking it out, use the hand mixer to mix the batter for 1-2 minutes.
If it is too thick, add 1/4 cup of room temperature water.

Heat the non-stick skillet on medium high heat.
Use a 1/4 cup to scoop out the batter and pour it into the center of the skillet. Pick up the pan and rotate it in a circular motion to let gravity move the batter out towards the end of the pan. The batter should be spread out in a round shape approximately 6 inches.

Let cook for 3-4 minutes or until you see bubbles and the edges become golden, crispy and slightly rise off the pan. Use a small shaped silicone spatula to loosen under the crepe from the pan. In a quick motion, lift the crepe on the small spatula and flip or roll over. Cook for another 2-3 minutes. You should see bubbles poof up under the crepe and the edges continue to darken and crisp. Remove from pan serve on a plate. Add prepared fillings. Place additional crepes on a cooling rack.

Please note due to the higher natural sugar content of the sweet potato flour, the first side of the crepe cook will appear darker than traditional crepes. The other side will have the dark markings like a tortilla.

Savory fillings - sautéed vegetables such as kale, broccoli, spinach, mushrooms, onions, tomatoes, garlic, meat, cheese

Sweet fillings - berries, whipped cream, sautéed fruit - pears and apples with cinnamon are really nice! Don't forget the Republica del Cacoa Dark Chocolate shavings!

Store leftovers in self sealing bags in the refrigerator for up to 2 days or in freezer bags with parchment paper in between each crepe for up to a month. Reheat on a skillet over medium heat for 1-2 minutes then add the fillings.

Salud!

Recipe and photographs created by Lisa Garza - Gluten Free Foodies.

Organic Aji Spiced Pussac Punay Bean Soup With Kale

2012-01-16T16:33:00.000-08:00

Are you looking for a new favorite hearty soup that is
homemade, Gluten Free and Vegan?

Look no further, this is it!

I love this soup because it is creamy and satisfying without dairy and packed with nutrition.

The other really great thing is that it is so easy to make, you just need to push a button.

Ok ... well once you slow cook the Organic Vegetable broth and the Pussac Punay Beans.

The only tool you need is a food processor or blender.

Follow this recipe to make the
Spicy Slow Cooked Pussac Punay Beans in Homemade Vegetable Broth
The directions for the soup are at the end.

I love my beans ...

Pussac Punay Beans from Peru.

I really think they are magic beans!

Every time I eat my favorite beans, I wake up and feel great!
I think it is because the beans are so low in sugar, less than 1g, 1 g of fat and 10 g of protein!
Per 1/4 cup serving, 150 calories plus all the vegetables and
nutrients you are getting from the homemade broth.
Wow! No wonder this is my favorite meal year round.

I really love the kale in this broth and the benefits are amazing!

My new favorite way to cook them is slow and steady with Aji Pepper Pods

and fresh homemade vegetable broth.

The flavor is fresh, clean, deep and lingers nicely on your palate.

It is the perfect way to warm up on a wet, cold day of snow or rain.

Make sure you soak the beans in fresh cold water with a pinch of sea salt for at least 8-10 hours. Change the water at least 2 times during this time. This will help take away the extra "effects" from eating beans. The ratio I use is 1 cup of beans to 2 cups of water.

Ingredients

2 cups Zocalo Gourmet Pussac Punay Beans

1/2 cup Organic yellow onion

1/2 cup Organic red onion

3-4 cloves chopped fresh garlic

4-5 leaves Organic kale

1 bag Organic baby carrots

4-5 stalks Organic celery, chopped

1 Organic leek, chopped

1 tsp Smoked Matiz Sea Salt

1/2 tsp black pepper

1/2 tsp thyme, dried

1/2 tsp oregano, dried

1/2 tsp Smoked Pimenton - Rey de la Vera

3 Tbs Spanish Olive Oil

1 Aji Limo Pepper Pod - Zocalo Gourmet

1 Aji Panca Pepper Pod - Zocalo Gourmet

4 cups cold, filtered water

Cook on high for the first 2 hours. Adjust the heat to low and cook for 4-5 hours or until the beans are tender. Please note that some slow cookers have different settings so adjust accordingly. If you do not have a slow cooker, you can cook this in a 5 quart Dutch Oven at 350 degrees for 1-1/2 hours, then at 300 for 2-3 hours or until the beans are tender. It is best to cook the soup in the oven instead of stove top because the heat will surround the Dutch Oven and cook evenly.

Take out of the oven or turn off the slow cooker and let cool for at least 1-2 hours. Put the pot on a rack to help the cooling process.

To make the soup - Organic Aji Spiced Pussac Punay Bean Soup With Kale
Remove the Aji Pepper Pods before making the soup.
Fill the food processor or blender half way with cooled beans and broth. Cover with lid and use liquefy or puree button. Pour into bowls to serve immediately or into a storage container. Continue to repeat the process until all the soup is pureed. You can also use a freezer self sealing bag - much easier to store flat in a drawer freezer. Be sure to label and date the soup. Keep half in the fridge and the other half in the freezer for a lazy day when warm comfort is needed.

Serve the Organic Aji Spiced Pussac Punay Bean Soup with Kale in a deep bowl and top with crispy Kale Chips or Organic Corn Chips. Add a pinch of your favorite Matiz Sea Salt and let your guest add more heat with extra dried Aji for more spice and heat!

A little info about the spiciness of this meal. The Aji Limo Pepper is a heat level of 8 on a scale of 10 being the hottest. Has great flavor and will add beautiful red-orange color to your dish. Aji Panca has a mild in heat - fruity, berry-like flavor that is a nice compliment to the Aji Limo to round it out. If you like a more mild not so spicy meal, just add 2 Aji Panca Pepper pods and omit the Aji Limo. The flavor will still be amazing! You can also purchase dried Aji Spices and Aji Pastes to let your guests add more flavor to their soup.

Salud!

Recipe and photographs by Lisa Garza - Gluten Free Foodies blog.

The Gluten Free Traveler

2012-01-05T09:17:00.000-08:00

By Betsy Power

Não Contém Glúten. These words are like sweet music to a roving Celiac. Most folks inflicted with this condition rarely leave the safety of their own kitchen, let alone travel through foreign lands with undecipherable languages. But Brazil was a haven for my overly sensitive system that goes into convulsions at the mere thought of breaded anything.

I have an intolerance to gluten, the protein found in wheat, rye, barley, and other related grains. I am also a food importer and a compulsive traveler - passions that often collide head on with my body’s limitations, usually resulting in major internal collateral damage. But recently, on a three-month trip through South America, I fell in love with Brazil and their apparent national concern for people just like me.

Unlike the U.S., where we are just beginning to wake up to the issue of gluten intolerance or Celiac Disease, Brazil has mandated that every single product in the supermarket must reveal whether it does or does not contain gluten. I believe that this concern stems from the president himself, whose wife is Celiac (or so I was told numerous times during my travels).

When I was diagnosed with Celiac’s Disease seven years ago, I was 33 years old and had spent much of my adulthood trying to understand why I constantly felt bad, all over. I had been to the doctor for every conceivable issue. We finally realized that most of my conditions were caused by a deficiency in one vitamin or another, the root cause of which was the destruction that gluten had done to my digestive track over the years, hindering my ability to absorb nutrients.

Doctors used to believe that gluten-intolerance happened to only one in every 100,000 people, and would always show up at a very early age. So very wrong. Now we understand that close to one in every 110 folks in the US are afflicted with this condition. Some specialists have begun to think that as many as one in every 10 people has some sort of gluten intolerance. It is a hereditary condition that some specialists believe can lead to, if left unchecked, other serious illnesses such as lymphoma and Alzheimer’s.

People often ask why this condition has become so prevalent. Is this just another fad? Another “healthy” diet? Although I have done my share of investigation into gluten and what it does to me, I am no expert. But given my experience in the food industry, I do have my fair share of theories.

Our bodies and minds are bombarded more than ever by stress and environmental toxins. In addition, the processed substances masquerading as food in our modern diets is full of substances that are not made by nature, causing our digestive system and internal organs to work harder to process. Our wheat is no longer the wheat our grandparents ate. It has a different genetic make up and is higher in gluten, because Americans love that sponginess that gluten gives our bread.

Under such a barrage, our digestive systems, which may have been able to cope with food sensitivities and intolerances in a less stressful environment, are beginning to break down more severely and more frequently. The body loses the ability to minimize the negative impact of gluten. The results can be dramatic, and can affect every part of our body and mind.

Yet gluten, like corn and soy, are in almost every processed food in the market. It is found in foods (and even drugs) that you would never consider. Even food that has gluten-free ingredients is probably processed in a facility that processes wheat and thus has gluten levels that are dangerous to a person with gluten-intolerance. Companies are beginning to recognize this and taking voluntary action to clean up their processing and their products and letting customers know what is safe. But safe from gluten does not necessarily mean healthy – with the likes of “natural” flavors, additives, colorants, GMO ingredients still running rampant through our food sources.

Courtesy of NASFT. Photography by Mark Ferri

Buying local organic produce and responsibly produced foods and ingredients is the best solution, and not just for us gluten-fearing folks. Yet, eating at home isn’t always feasible, and hitting the road can be a minefield for my body. Breakfast for the traveler is mostly wheat, dairy, and egg based – all substances I am unable to eat. (Casein, the protein in dairy, has a similar genetic make up to gluten. People with a gluten intolerance often also have an issue with dairy). Lunch is usually sandwich based. Dinner is full of sauces with unknown ingredients. Add to that, the fact that most people don’t even know what is in the food that they serve – restaurants often use packaged sauces and dressings, fake butter and syrup, soy sauce made with wheat. It just seems safer to stay at home, maybe under the couch.

But I refuse to give up my wanderlust. And fortunately there are places that welcome me and my kind, like Brazil! Or Peru, with its amazing diversity of Old World grains and flours that are naturally gluten free, such as quinoa and kañiwa. There are places on Earth that continue to cultivate ancient varieties of grains that industry has not yet had a chance to deplete their natural goodness.

And every day new gluten-free products hit the U.S. market. Gluten sufferers, take heart!

Bacon Lima Bean Tomato Soup

2011-12-27T15:33:00.000-08:00

Perfect on a cold, rainy day - a warm bowl of
Bacon, Lima Bean and Tomato Soup!
Creamy thick flavor with a little bite that is a perfect base for something wonderful to enjoy, if you can't have dairy or potatoes.

The combination of the buttery Lima bean with the tomato, salty bacon, clean bite of chives and the flavorful slight kick of the Aji Amarillo! I can't wait for you to make and taste this one!

I know I said this before but I am so surprised as to how much I truly love Lima bean flour! I wanted to make something easy that didn't take a ton of hot work or kitchen time. After all it is Winter everywhere and here in Pacific Northwest we are so lucky because we love soup all year ... awesome served hot or chilled on a warmer day!

BLT Soup

1 cup Zocalo Lima Bean flour
2 cups water
2 1/2 cup vegetable broth
4 Tbs olive oil
1/2 tsp Matiz sea salt
1/8 tsp Aji Amarillo, dried
1/2 tsp garlic, chopped

Garnish
tomatoes
bacon, cooked and chopped
red onion
chives
lime
Aji Amarillo and Limo pastes

In a medium sauce pan add Lima bean flour, water, vegetable broth, olive oil, sea salt, dried Aji Amarillo and garlic. Mix well and heat over medium heat, stir frequently 20 -25 minutes. Turn off heat and let cool slightly. If you are going to serve hot soup, put it into a bowl and top with chopped bacon, tomatoes, chives, red onion and Aji Amarillo. If your guests want a little more kick, keep the Aji Amarillo and Aji Limo out and let them add more! (Aji Amarillo is a 6. Aji Limo is a little bit hotter 8 out of 10) They work beautifully in color, bright red and yellow, together and in flavors.

Think of the base of this soup as a canvas and add other favorite toppings. It is the perfect creamy base to enjoy with crabmeat, scallops and your favorite veggies for a chowder without potatoes or dairy!
Use a Vegan bacon in place of real bacon to make this Vegan!

Tip - If you are going to serve the soup cold, use a chilled glass or metal bowl. Put the red onion and other toppings in a bowl of ice water while preparing the soup. A squeeze of lime is also very refreshing as well.

Salud!

Recipe and photographs created by Lisa Garza - Gluten Free Foodies.

Herbed Kañiwa Dressing – Gluten Free and Vegan

2011-11-21T08:26:00.000-08:00

Serves 6-8 people. Less than 1 hour prep and cooking time.

When you think of Thanksgiving what do you think of?
The traditional meal - turkey, mashed potatoes or sweet potatoes, gravy and stuffing or dressing.

What if you are Gluten Free and Vegan?
Well then you can make and serve all your favorites - garlic mashed potatoes, sweet potatoes with dates, Brussels Sprouts, roasted squash, broccoli, kale, cold crisp salads and
Kañiwa a Gluten Free grain!
Not sure how to make Kañiwa? No worries ...

Add all of your favorite flavors of Thanksgiving ...
Herbed Kañiwa Dressing
celery, carrots, thyme, dill and onion!

Kañiwa is a protein powerhouse like its cousin Quinoa but is a smaller, beautiful red grain with an earthy flavor – great texture.

Ingredients
1 cup Zócalo Gourmet Kañiwa Grain – Andean Heritage Grain
2 cups vegetable broth, Pacific Foods Organic and Gluten Free
1 cup celery, finely chopped
1 cup baby carrots, chopped
1 small onion
1 clove garlic
½ tsp Italian seasoning, dried
¼ tsp dill
1/8 tsp celery seed
¼ tsp thyme
¼ tsp black pepper
½ tsp Matiz Mediterraneo Sea Salt with herbs
1-2 Tbs Spanish Olive Oil

Optional ingredients for more flavor and texture.
raisins, apricots, cranberries, cherries or dates - dried and chopped
mushrooms – optional, chopped
fennel – optional, chopped
nuts or seeds – Marcona almonds, walnuts, sunflower seeds, pine nuts

Bring the vegetable broth to a boil. Add the Kañiwa, stir and cover. Let it boil 30-40 minutes or until the liquid is absorbed. Do not uncover or stir while cooking.

Chop the onion, carrots, celery, garlic and herbs, place into a medium size dish. Remove the Kañiwa from heat and let it cool slightly, for 2-3 minutes, once it is cooked. Add the Kañiwa to the chopped ingredients and seasoning. Mix well.

Tip – the heat from the cooked Kañiwa will release the flavors of the ingredients. Let it cool on a rack, on the counter for 20 minutes.

Serve warm or cold, but with the chilly weather it is really nice warm!

If you are going to make this ahead of time to bring it to a potluck dinner, chill in the refrigerator and let the flavors meld. A few minutes prior to serving, reheat just slightly, for 1-2 minutes on medium, in the microwave, mix well. Otherwise, allow approximately 45-50 minutes to prepare prior to your Thanksgiving meal and serve warm just off the stove. Add the optional ingredients if desired.

Salud!

Recipe and photograph of the Herbed Kañiwa Dressing created by Lisa Garza - Gluten Free Foodies

Roasted Fingerling Potatoes with Aji - Panca, Amarillo and Limo

2011-10-21T14:49:00.000-07:00

Move over ketchup and salsa ...
Aji paste is at the center of the table now!

Aji pastes are the perfect pairing with everything from eggs to potatoes! Did you know that there are over 2000 varieties of potatoes grown in Peru?!

Potatoes are so good this time of year, especially roasted with Spanish olive oil, Matiz sea salt and our Aji pastes! Three very different flavors for every mood and craving. This is a healthier alternative to French fries and yet still fun!

Aji Panca - perfect if you want a deep smoky, berrylike flavor to add to stews, sauces, great on eggs and meats.

Aji Amarillo - the most common Aji in Peruvian cooking with a heat level of 6 and vibrant yellow hue.

Aji Limo - the spiciest of our Aji pastes and you can easily remember this from its fire red hot color. Aji Limo heat level is an 8 and is really great with nachos ... move over salsa!

I say get all 3 Ajis because you will love each Aji for different moods, foods and cravings! Sometimes I add one or two at a time to add more complex Peruvian flavor to create a base for sauce. Great with all meats, seafood and vegetables. I also put the jars, with the labels, on the table at parties so the guests know which is their favorite - heat level - to enjoy with tapas - meat, cheese and Lima Bean Flat Crisp Bread. I love the flavors of Peru!

Roasted Fingerling Potatoes with Aji - Panca, Amarillo and Limo

1 lb. Fingerling Potatoes
Spanish Olive Oil
Matiz Flor de Sal - Sea Salt
Black pepper

Aji Panca
Aji Amarillo
Aji Limo
1 fresh lime, juice

roasting pan
spatula

Pre-heat oven to 375

Wash and dry the fingerling potatoes. TIP - The drier the potatoes the crispier they will get.
Cut into pieces lengthwise, all about the same size to cook evenly.
Put them in a roasting pan, drizzle olive oil and make sure all the potatoes are coated.
Cover with a lid and cook for 30 minutes.
Take the potatoes out and use a spatula to turn the potatoes over.
Put them back in for 25-20 minutes, without the lid to turn brown.

Carefully remove from the oven and sprinkle Matiz sea salt and serve them on a plate family style or single serving plates as a side dish to any meal. Open the jars and add some fresh lime and a pinch of sea salt to brighten the flavors of the Aji pastes. (This is also a great way to naturally preserve them.) The Ajis are preservative free, USDA 100% organic chili. No preservatives, or additives, No-GMO, No Trans-Fat, No refined sugars, No Gluten. Be sure to keep the opened jars in the refrigerator after opening and remember to bring them out for any meal or snack time!

Salud!

Recipe and photograph created by Lisa Garza - Gluten Free Foodies

Topara Ingenuity

2011-10-17T15:56:00.000-07:00

By Betsy Power

From the dingy-window vantage point of our VW bug, the coastline of Peru appears to be a never-ending stretch of dirt-like brown sand. Yet interspersed in this lifeless landscape, verdant valleys, appearing unexpectedly, form around the wide rivers that run from the Andes to the Pacific. Farmers coax the land to give life to an amazing diversity of fruits, vegetables, and nuts. One of these oases, the Topara Valley about 2 hours south of Lima, is the home to the first organic farm and the only organic nursery in Peru.

The drive from the harsh coastline desert to the abundance of the Topara Valley is an unexpected almost surreal transition. Having experienced it once before some four years ago did not diminish the surprise on this second visit, as we rounded one last dusty dune to find ourselves surrounded by the vibrant green of the extraordinary Topara Organico farm.

This time I had come to explore the farm’s exciting new innovation in aji production devised by Stefan Bedersky, Topara owner and master farmer. As in all things Bedersky, this new innovation has been a patient practice of trial by error. But the effort will allow the farm to grow ajis, or native Peruvian peppers, year round instead of having to rely on just one harvest a year.

Traditionally in this region, the ajis are planted in August, harvested in April thru May and tilled back into the land in June, preparing the soil for the next year’s planting. But this process creates several challenges: considerable amounts of fertilizer, albeit organic, are needed as year-after-year planting depletes the soil; only one harvest a year forces the farmer to process much of the crop into paste, dried pods, or powder for preservation; and relentless fruit flies attracted by the aji plants wreak havoc on other nearby crops.

After mulling over these challenges for years, Stefan put his musings to the test last December in the form of an experimental “greenhouse”. This is not the typical glass enclosed structure, but one made of a fine mesh that keeps rain and insects at bay, while increasing inside temperature sufficiently during the relatively mild Peruvian coastal winters.

Fifty trial aji plants were each cultivated in black “bags”, a technology that the family has perfected in their organic nursery. Each bag was then placed on a handmade bamboo mat and lined up in rows. The plants grew strong in their new home and were harvested in April. But instead of replacing the plants with newly seeded ones as is the norm, Stefan cut the plants down to their nubs, leaving the root system in place, and watched another crop come in a couple of months later.

Stefan began construction on a half hectare greenhouse in March, allowing the first large scale trial during the Peruvian winter months, a major hurdle for year round crops. But construction did not move along fast enough, and the partially enclosed seedlings got caught in one of the worst winters Peru has seen in decades – nonstop rain, colder than usual temperatures, and wind. The soil in the lower portion of the growing bags became compacted, stunting the root growth, and the first crop was all but lost. But Stefan, never to give up, had his team cut the stems back and is now watching the plants successfully re-bud.

farm reservoir

Meanwhile back at the experimental greenhouse, the plants live on and continue to produce. Stefan believes he will be able to keep the plants alive through several crops, replacing older unproductive plants with fresh new seedlings as necessary. Within the greenhouse system, every plant can receive custom care, from watering to nutrition and pruning. Each plant uses less fertilizer, needs less maintenance and less spraying with organic biocides, bringing down overall costs.

Plans are in the place for three more greenhouses in the near future. If all goes well, Topara will soon be able to harvest ajis year round, processing them as needed for the demanding market. Another hard won success at the Topara farm.

Organic Mesquite Honey Almonds

2011-10-05T11:54:00.000-07:00

I love almonds and hope you will too!

ORGANIC MESQUITE HONEY ALMONDS WITH FLOR DE SAL!

So easy to make and the perfect treat to enjoy as a Gluten Free snack any time of the day. Make them as a gift or bring them to a party to serve with drinks!

The honey is from the native organically managed mesquite forest of Northern Peru. Its slightly smoky flavor gives the almonds a perfectly sweet bite. The sea salt ... just a little goes a long way to enhance the blend of flavors and accentuate the caramel creation from the roasting.

This recipe will serve a small gathering for 4-6 people.

Ingredients

2 cups Organic raw almonds

2 Tbs butter

2 Tbs Zócalo Gourmet - Organic Mesquite Honey

a pinch or 2 Matiz - Flor de Sal - Sea Salt

Tools

fry pan

spatula or tongs

parchment paper

baking sheet

cooling rack

Pre-heat oven to 375 degrees.

Place the butter in a fry pan and turn the heat to medium-high. Once the butter begins to melt add the almonds. Toss the almonds so that they are all covered in the butter and let them cook for 3-4 minutes. Reduce the heat to medium and add the honey. Toss the almonds to make sure they are evenly coated. Cook for 1-2 minutes. Turn off heat.

Place a sheet of parchment paper on the baking pan. Pour the butter and honey coated almonds on to the baking pan. Spread the almonds out in a layer, allowing the almonds to touch to create clusters. Bake in the oven for 15-17 minutes. The aroma is absolutely amazing! Remove from oven and let cool for 2 minutes. Add the sprinkles of Flor de Sal or Sea Salt. Let cool at least 1hour before serving.

If there are any left over Organic Mesquite Honey Almonds with Flor de Sal ...

not likely ...

wrap them in the parchment paper and then in a self sealing bag or glass container, in a cool place, away from heat. Depending on the weather, humidity, they may get a little stickier ... is that such a bad thing?

Salud!

This recipe and photograph of the almonds was created by Lisa Garza - Gluten Free Foodies.

Sweet Potato Biscuits with Wild Forest Honey Butter

2011-09-26T19:24:00.000-07:00

Think thin and savory ...
sweet, salty and the flavor of the woods! This biscuit is the perfect treat to go with anything - soup, salad, tea and coffee! I made them a tad thinner than a traditional biscuit because I just wanted a little treat, not too bready but the bold flavors are very complimentary and satisfying. Everything is good for you in this little package of Sweet Potato Goodness! This is Gluten Free and Egg Free recipe. Dairy free options available too.

Sweet Potato Biscuits

makes approximately 16-18

1 cup Zócalo Gourmet - Sweet Potato flour
1 cup Zócalo Gourmet - Amaranth flour
1/2 cup or 1 stick unsalted butter or non dairy butter spread. room temperature
2 1/2 tsp baking powder (GF)
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt
1/2 coconut milk or buttermilk, plus a little extra for topping
1/8 tsp ginger, ground
1/8 tsp clove, ground
1 tsp rosemary, dried - plus a little extra for topping

tools needed -
stand mixer
parchment paper
baking sheet
rolling pin
circular biscuit cutter or pastry cutter
pastry brush
baking test stick

Pre-heat oven to 425 degrees.
Cut and put a piece of parchment paper in the baking pan.

Add Sweet Potato flour, Amaranth flour, butter, baking powder, honey, sea salt, milk, ginger, clove, rosemary and mix well in a stand mixer.
Remove the dough and put it on a piece of parchment paper on the counter. Use a rolling pin to roll out the dough to a thickness of approximately 1/2 inch or thicker if you desire.

Use the cutter to cut out biscuits and place them on the baking sheet with parchment paper. Re-roll the scraps of dough and continue to cut and place on the baking sheet until all the dough is used.

Pour a little milk - coconut or buttermilk - into a small dish and use a brush to put some on top of each biscuit. Sprinkle a little rosemary and sea salt on the tops as well.

Put the biscuits into the oven and bake for 8 minutes. Turn the pan to cook for an additional 6 -8 minutes. Use a test stick to check for doneness. Don't over cook and be sure to not let them get to dark.

Serve warm with Wild Forest Honey Butter!

Wild Forest Honey Butter

1/2 cup or 1 stick unsalted butter or non dairy butter spread, room temperature
1/4 cup Puremiel Wild Forest Honey
1/2 tsp Matiz flor de sal - sea salt

Add chopped up butter to the food processor, add honey, sea salt -pulse and mix well. Remove and store in a glass tight sealing container to use on biscuits, toast or any of your favorite treats.

Salud!

This recipe and photograph of the Sweet Potato Biscuit with Wild Forest Honey created by Lisa Garza - Gluten Free Foodies

Savory Amaranth Crackers with Mesquite Honey

2011-09-17T19:37:00.000-07:00

Do you you love crackers as much as I do? I love eating small meals with friends at the end of the day with a glass of wine, of course, cheese and crackers are a must to compliment your favorite finger foods, spreads and dips. The best thing about these crackers is that they are freshly homemade and use only 1 flour - Amaranth and 7 other ingredients that give it flavor! Amaranth is high in protein, vitamins and essential amino acids such as lysine. The Aji Panca and the Organic Mesquite Honey are the perfect compliment to the nutty Amaranth flavor.
These crackers are Gluten Free, Non-Dairy and Egg Free.

Savory Amaranth Crackers with Mesquite Honey
Makes approximately 32 crackers.

Dry Ingredients
1 cup Zócalo Gourmet Amaranth flour
1/8 tsp garlic powder
½ tsp Italian seasoning, dried
½ tsp Matiz Sea Salt
¼ tsp Aji Panca, dried

Wet Ingredients
¼ cup warm water
2 Tbs Spanish Olive Oil
1 Tbs Zócalo Organic Mesquite Honey

Topping
Spanish Olive Oil
Italian Seasoning
Matiz Sea Salt

Tools
medium mixing bowl
whisk
parchment paper
rolling pin
pastry brush
baking sheet
cooling rack
pastry cutter with smooth or waffle edge

Mix the dry ingredients in a medium bowl using a whisk.
Add the warm water, olive oil then the honey.
TIP – Pour the honey into the same Tablespoon used for the olive oil and it will slide right out because of the oil residue in the spoon, so do not wipe it out in between use.

Use a large spoon to incorporate all the ingredients. Use your hands to knead the dry bits into the dough and work it all in until soft and smooth, approximately 3-4 minutes. The more you work it with your hands, the softer and moister it will get. Using your hands roll the dough into a log shape and then place onto a sheet of parchment paper on the counter (smooth surface, cutting board works too). Wrap the dough in the parchment paper and put into a tight sealing container and chill in the refrigerator for 1 hour to meld the flavors.

Take the dough out of the refrigerator. Heat the oven to 375 degrees.
Unwrap the dough in the parchment paper and place on the counter or smooth surface. Roll the dough into a square shape as best as you can. Use the rolling pin to roll the dough nice and thin, to 1/8 of an inch. Use a pastry cutter to cut the outer edges of the dough, remove extra dough and set aside. Cut strips approximately 1 inch apart. Cut the opposite direction, 1 inch, to cut the other side of the crackers to make a square. Pick up the parchment paper with the dough still on it and carefully put it on the baking pan.

Pour some olive oil in a small dish and use a brush to lightly apply the olive oil on top of the dough. Take a pinch of dried Italian seasoning and sprinkle on top of the crackers. Take another pinch of sea salt and sprinkle evenly and lightly on top.

Bake for 15-17 minutes until lightly brown. Some of the crackers may bubble due to air pockets, no worries, that is good! When the crackers are done take them out and let them cool on the baking pan for 10 minutes. Keeping the crackers on the parchment paper, gently slide the paper with the crackers on to a cooling rack. Continue to cool and crisp up for at least 2 hours.

Serve with your favorite cheeses, spreads, soups or salads. Store any leftovers in a glass or metal tight sealing container to keep moisture out. Using a self sealing bag or plastic container may make the crackers soft.

Salud!

Recipe and photograph of crackers by Lisa Garza - Gluten Free Foodies.

Kañiwa Chocolate Chip Cookies

2011-09-05T19:11:00.000-07:00

I can’t think of a better way to make the classic chocolate chip cookie better than this! The real secret is Kañiwa flour, an ancient grain grown high in the Andes Mountains of Peru. Kañiwa is similar to Quinoa from the goosefoot family of grains. This protein powerhouse is Gluten Free, high in fiber and will make your cookies extra delicious and nutritious. Kañiwa’s naturally nutty flavor is a great compliment to chocolate, without adding nuts. These soft, Gluten Free cookies are sure to be a favorite in your house!

Kañiwa Chocolate Chip Cookies

makes approximately 3 dozen

Dry Ingredients

1/3 cup Kañiwa flour

1 cup white rice flour
½ cup sweet rice flour
¼ cup corn starch
¼ tsp baking powder
½ tsp cinnamon
½ tsp Matiz - Flor de Sal - sea salt
2 cups semi sweet chocolate chips

Wet Ingredients

½ cup unsalted butter – 1 stick, room temp
3 large eggs, room temp
½ cup dark brown sugar

½ cup light brown sugar

1 Tbs vanilla extract

In a medium size bowl, add the dry ingredients to the bowl.

Use a whisk to break up any clumps. Set aside.

In a standing mixer, cream together the butter and sugar. Add the eggs and vanilla.

Slowly add in the flour mixture. Be sure to scrape down the sides and mix well. Mix in the chocolate chips. Chill the dough in a tight sealing container for one hour before baking. This is key to allow the cookies to meld in flavor and to let the dough stiffen just a bit. Please note that the dough will be soft and smooth.

Bake at 350 degrees on a baking sheet lined with parchment paper. Use a medium size spring scoop to make even sized cookie balls. No need to press the dough down on the pan the cookies will melt into shape. Bake for 12 minutes. Remove from oven and cool on a baking rack.

Tip - Store any leftovers in a self sealing bag to retain freshness, better than container.

Enjoy with your favorite hot or cold beverage. Perfect to dunk into your drink as well!

My favorite is with - Caffe con Leche Caliente! Hot coffee with hot milk!

Salud!

Recipe and photograph created by Lisa Garza - Gluten Free Foodies.

Pussac Punay Bean Salad with Avocado and Vine Ripe Tomatoes

2011-08-12T10:12:00.000-07:00

This is the perfect salad to make and enjoy at a picnic, potluck, as a side dish or Meatless Monday meal at home! The star of the salad - Pussac Punay Beans add great texture and buttery flavor. The beans are also the perfect protein at 10 g per serving and also offer - 13 g of fiber and less than 1 g of sugar per 1/4 cup serving. Perfecto!

Just a few simple ingredients and such flavor ... this will become your favorite too!

Ingredients

1 cup Pussac Punay Beans, cooked and cooled
1 avocado. cubed
3 vine ripe tomatoes
1/2 cup red onion
1/4 cup Spanish olive oil
1 Tbs garlic, crushed
1 lime, juice
1/4 tsp Matiz smoked sea salt
1/8 tsp Aji Panca, dried

In a bowl mix the Pussac Punay Beans, avocado, tomatoes, red onion, olive oil, garlic, lime juice and dried Aji Panca. Mix well and chill in a tightly sealed container in the refrigerator for 1 hour to meld the flavors before serving. It is even better the next day!

Aji Panca is one of the most common ingredients used in Peruvian cooking. Aji Panca is one of the mildest ajis in spiciness and offers a fruity-berry like flavor. When the Aji Panca is tickled with lime juice and smoked sea salt the flavors become even more enticing.

Tip - the lime juice will enhance the flavors of the ingredients and will help to keep the avocado fresh and green.

Salud!

Sweet Potato Waffles - Gluten Free

2011-08-11T08:39:00.000-07:00

I am not off my obsession with Sweet Potato flour just yet ...

In my house we definitely draw a line "the Waffles" vs "the Pancakes". Mac, my dog, and I are on "the Waffle team" ...
luckily we win most of the time because I am making them!

I know why I love these waffles so much, the Sweet Potato flour flavor is just perfectly complimented with the cinnamon, clove and ginger. When the butter and maple syrup sneak into the nooks made from the waffle iron, you get all of the flavors in an amazing bite! Mmm ... add the bacon, some fresh grated ginger on top and ... score!

The sweet potato flour is so good for you, so it must be OK to have the butter and bacon if you so desire! Just sayin' ...

2 parts - the mix then the recipes ... just slight differences on the recipes with the eggs and oil

I use Carol Fenster's Flour Blend to start off with - make a container of this and label it so that you have it on hand at all times!
1 1/2 cups Sorghum Flour
1 1/2 cups Potato Starch or Corn Starch (I use Potato Starch)
1 cup of Tapioca Flour

Sweet Potato Waffles and Pancakes Mix (SPWPM)
Make this mix up in a large container so it will be ready anytime you have that special craving for your favorite waffles or pancakes. I adjusted the recipe to include the Sweet Potato flour.

1 cup Zocalo Sweet Potato Flour
2 cups corn starch
2 cups of Carol's Fenster's Flour Blend
1/2 cup light brown sugar
6 tsp baking powder
1 1/2 tsp sea salt
2 tsp baking soda
1 tsp xanthan gum
1 Tbl cinnamon
1 tsp clove
1 tsp ground ginger

Mix well and store the SPWPM in a dark space for up to 2 months. Be sure to put a label on the container so you know what it is, trust me on this one! Always mix well before using. I actually shake my container making sure the lid is on tight!

Sweet Potato Waffles

1 cup of Sweet Potato Waffle and Pancake Mix (SPWPM)

2 large eggs

1/3 cup Coconut Milk or milk

2 Tbl Grapeseed oil (this has a high smoking point, a buttery taste without the calories and fat)

1 Tbl Vanilla extract - make sure it is Gluten Free

Mix together well by hand or with a hand mixer. Heat the waffle iron and add Grapeseed oil to coat and about 1/4 - 1/2 cup of batter to the iron depending on the size of your waffle iron.

Sometimes I add more fresh grated ginger to the batter or on top of the waffles. Serve warm with butter or your favorite non-dairy butter and real maple syrup! I like mine with smoked bacon!

Sweet Potato Pancakes
1 cup Sweet Potato Waffle and Pancake Mix (SPWPM)
1 large egg
1/3 cup Coconut Milk or milk
2 1/2 Tbl of Grapeseed oil

Mix together well by hand or with a hand mixer, Heat the skillet and add Grapeseed oil and about 1/4 cup of batter per pancake. Heat until you see the bubbles coming through and edges lifting, turn and cook the other side for about a minute or until golden brown.

Serve warm with butter or your favorite non-dairy butter and real maple syrup! I also like mine with smoked bacon!

If there are leftover, let cool on a rack and them put into a zip freezer bag and freeze them. When you want to re-heat put them in the toaster!

So what do you think ... Waffles or Pancakes?

This recipe and photographs were created by Lisa Garza - Gluten Free Foodies

Día de la Independencia del Perú - Peru's Independence Day

2011-07-28T14:22:00.000-07:00

Fiestas Patrias Peru

In 1532, the Spaniards led by Francisco Pizarro landed on the coast of Peru. Pizzaro conquered the empire with fewer than 200 men and 60 horses in search of gold and silver. Spain then ruled Peru for almost 300 years. Lima became the capital of Viceroyalty. (Viceroyalty – an historical area ruled by a viceroy on behalf of a monarch.) Lima grew as most people worked in the area and all goods had to be sent to or from Spain via Lima. In 1780, the Viceroyalty began to lose power with the Tupa Amaru II rebellion. The American Revolution in 1776 and the French in 1789 gave the Peruvians hope for independence. Two soldiers helped drive the Spaniards out – Simón Bolívar, a Venezuelan and José
de San Martín, an Argentinean. They attacked Lima from the sea and declared July 28, 1821 Independence Day!

Peru is the third largest country in South America after Brazil and Argentina. Peruvian culture is a mix of Spanish, Indian, African and other European descendants, as well as Chinese and Japanese. You will find this fusion in the food, music and colorful clothing. People travel to see the Andes Mountains and the diversity of geography – coast, highlands and rain forest. The variety of landscapes makes Peru one of the most biodiverse countries in the world. The Inca farmers worked on terraces cut into the hillsides of Cusco, southeast of Lima, the capital of Peru. Today farms dot the landscape all over Peru. The most popular crops then, still are today - potatoes, sweet potatoes, corn, quinoa, kiwicha aka amaranth, peppers and squash. Peruvian food has gained popularity beyond its coast and borders because famous chefs such as Gastón Acurio, have restaurants in nine countries, a culinary school and a television show. Additionally, Food and Wine’s Best New Chefs 2011 - Ricardo Zarate was born in Lima, Peru and owns Mo-Chica in Los Angeles, CA. Chef Zarate’s favorite ingredient is Aji Amarillo, as noted in the July 2011 issue of Food and Wine. Availability of Peruvian flours, grains, beans, spices and sauces can now be found throughout North America thanks to small scale producers of all natural cultural foods and importers like Zócalo Gourmet. The recent rise of people being diagnosed with Celiac Disease and consuming a Gluten Free diet has also made naturally Gluten Free products from Peru very popular. Zócalo Gourmet products - Kañiwa grain and Pussac Punay Beans - were recently sofi Award finalists at the NASFT Summer Fancy Food Show.

So how do Peruvians celebrate Peruvian Independence Day?
Día de la Independencia del Perú is a 2 day celebration
July 28 – Honors José de San Martín
July 29 – Honors Armed Forces and National Police

Peruvians hang their flag of red and white colors at the beginning of July. All homes and public places of business display the Peruvian flag. They decorate homes and businesses with red and white. At dawn on July 28, a 21 cannon salute begins the flag ceremony, festivities and Te Deum Mass.

Parades fill the day on July 29 and afterwards people gather to eat their favorite Peruvian foods while dining out to support the local businesses. Favorite foods include foods grown from the land. The most popular are the Chifas - Chinese influenced foods. Lomo Saltado – strips of beef steak stir-fried with potato wedges, onions, tomato and Aji Amarillo, then flavored with Soy Sauce (Gluten Free Soy Sauce can be used if you want to make your own), garlic and cilantro – served Chinese style with rice on the side. Chifa is also more affordable for most families or anyone seeking a meal for a few dollars and can be found on every street in Peru. Inca Kola, bubble gum-like flavor, is also a favorite soda drink that is a must with Chifas. Inca Kola is made with Hierba Luisa, an herb grown in Peru. It has been said that Chifa is not Chifa without Inca Kola. Other popular chifas are Arroz Chaufa – stir-fried rice with chicken or pork and vegetables. Arroz Aeropuerto aka Airport Rice is a rice mix of tallarines or noodles with arroz chaufa - fried rice. Another very popular tradition is Ceviche - a fresh seafood dish that is cooked with citrus acid such as lime or orange and red onion served chilled with avocado.

Celebrations are also sweetened by dessert cookies called Alfajores – caramel sandwich cookies, Mazamorra Morada – Purple Corn Rice Pudding made with pineapple and quince and drinks also made with Purple Corn - Chicha Morada.
Please look at our website for more information about buying our imported products and our blog for recipes to celebrate everyday Peruvian style!

Happy Peruvian Independence Day!
¡Feliz día de Independencia del Perú!

Lima Bean Soup with Cucumbers, Red Onion, Tomatoes and Aji Amarillo - Chilled or Hot!

2011-07-21T12:11:00.000-07:00

The Lima bean flour makes the perfect creamy, thick base just waiting for something wonderful to top it off. Better yet, if you can't have dairy or potatoes this will be a hit! This soup is great served hot or chilled and is Vegan. The combination of the buttery Lima bean with the tomato, peppery red onion, clean bite of chives and the flavorful slight kick of the Aji Amarillo! I can't wait for you to make and taste this one!

I know I said this before but I am so surprised as to how much I truly love Lima bean flour! I wanted to make something easy that didn't take a ton of hot work or kitchen time. After all it is Summer everywhere but the Pacific Northwest so lucky for us ... this soup is awesome served hot or chilled!

Lima Bean Soup with Cucumbers, Red Onion, Tomatoes and Aji Amarillo - Chilled or Hot!
Serves 3-4 8 oz bowls
1 cup Zócalo Lima Bean flour
2 cups water
2 1/2 cup vegetable broth
4 Tbs Spanish olive oil
1/2 tsp Matiz sea salt
1/8 tsp Aji Amarillo, dried
1/2 tsp garlic, chopped

Garnish
cucumbers
tomatoes
red onion
chives
lime
Aji Amarillo and Limo pastes

In a medium sauce pan add Lima bean flour, water, vegetable broth, olive oil, sea salt, dried Aji Amarillo and garlic. Mix well and heat over medium heat, stir frequently 20 -25 minutes. Turn off heat and let cool slightly. If you are going to serve hot soup, put it into a bowl and top with cucumbers, tomatoes, chives, red onion and Aji Amarillo. If your guests want a little more kick, keep the Aji Amarillo and Aji Limo out and let them add more! (Aji Amarillo is a 6 - Aji Limo is a little bit hotter 8 out of 10.) The Aji work beautifully together in color, bright red and yellow, and in flavors!

If you want to add meat - think of the base of this soup as a canvas and add other favorite toppings. It is the perfect creamy base to enjoy with crabmeat, scallops and your favorite veggies for a chowder without potatoes or dairy!

Tip - If you are going to serve the soup cold, use a chilled glass or metal bowl. Put the red onion, cucumber and other toppings in a bowl of ice water while preparing the soup. A squeeze of lime is also very refreshing as well.

Salud!

Recipe and photographs created by Lisa Garza - Gluten Free Foodies.

Kañiwa Grain and Pussac Punay Beans NASFT sofi Award Silver Finalists

2011-07-09T07:48:00.000-07:00

This year's NASFT (National Association for the Specialty Food Trade) Fancy Food Show in Washington D.C. will be held, July 10 -12. This is the largest specialty food and beverage event in North America. Approximately 180,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. 2,400 exhibitors, 80 countries represented - 24,000 attendees.

The center stage to the event is the sofi Awards. On Sunday, July 10 and part of Monday, July 11 - attendees will be able to see and taste the 125 Silver sofi Awards finalists that have been chosen out of a record 2326 entries. Retailers and Foodservice buyers are invited to Taste and Judge all 33 categories to select the Gold Winners.

Culinary Collective - Zócalo Gourmet - Kañiwa Grain and Pussac Punay Beans have both been chosen as sofi Awards Silver Finalist! We believe that both - Kañiwa Grain and Pussac Punay Beans are stars to any meal shared with family and friends. The wonderful thing about both products is that alone the nutritional value and earthy flavors rich with Andean Heritage are quite excellent! When paired with a few extra ingredients such as onions, sea salt, garlic and Aji the flavors come alive and are a perfect compliment to any meal. Yet, they are certainly bold enough to also contend as the main event - with your favorite grilled vegetables or specialty meats, try this recipe for dinner - Pussac Punay Beans With Chorizo Rice and Aji Amarillo as an entree. Start your day off with Kañiwa Breakfast Delight with dried fruits and nuts in the morning as a slightly naturally sweet meal. Want something different as a side dish to take to a potluck or picnic that is a proven winner - Smoked Kañiwa Salad is a hit! Both Kañiwa Grain and Pussac Punay Beans are naturally Gluten Free as well.

Other recipe ideas
Kañiwa Avocado Salad
Poblano Peppers Stuffed with Kañiwa
Smoked Pussac Punay Bean Dip
Pussac Punay - Beautiful Beans
Marion's Slow Cooked Beans

Gold winners will be announced July 11 at a red-carpet ceremony starting at 4:30 PM East Coast time, hosted by celebrity chef Cat Cora.
Foodspring.com has the showcase list of sofi Silver finalists and will also post the Gold winners immediately following the event.

Culinary Collective also has two additional sofi Silver finalists - Castillo de Canena and Puremiel Organic Lavendar Honey. Come see us at booth 5542.

The photographs are courtesy of NASFT. Photography by Mark Ferri.

Smoked Pussac Punay Bean Dip

2011-07-07T19:47:00.000-07:00

I love Pussac Punay Beans so much that I was trying to figure out other ways to enjoy them. Then I thought about the foods that I like to eat ... tapas! The idea of a dip just sounded so good! So easy! Especially if you have leftover Pussac Punay Beans from dinner last night.

Smoked Pussac Punay Bean Dip
Ingredients
1 cup Zócalo Gourmet - Pussac Punay Beans, cooked
1/4 cup Spanish olive oil, plus a little more to blend if too dry
1 tsp Matiz Sea Salt - any flavor - smoked - herbed or Flor de Sal
2 Tbs roasted crushed garlic
1/4 cup red onion, chopped
1/4 tsp Rey de la Vera - Smoked Pimenton
1/2 tsp Aji Amarillo, dried

Cook the beans by following the Pussac Punay - Beautiful Beans recipe. Let beans cool for 10 - 15 minutes.

Take the cooked, cooled beans and put them into the food processor.

Add the ingredients and pulsate the food processor to pulverize to a creamy texture. I like a bit of texture with creamy.

Serve with corn chips, vegetables, crackers or make a tapas plate with a Spanish cheese - Manchego or Idiazabal - Jamon Serrano, Pamplona Chorizo, Matiz Velasco Piparras and other favorites. Don't forget the Spanish wine!

Food for thought - Check out these impressive numbers for Pussac Punay Beans compared to other beans. Great protein and fiber, low fat and sugars!

Recipe and photograph created by Lisa Garza - Gluten Free Foodies

Kañiwa Avocado Salad With Aji Amarillo

2011-06-29T14:38:00.000-07:00

I love the textures, colors and flavors of this beautiful summer salad. This is the perfect side dish for your favorite seafood dinner. It is also great as a main course on its own. This salad really is wonderful anytime of the year but it is perfectly lite and satisfying for a warm summer day. This Kañiwa Avocado Salad with Aji Amarillo is easy to make but looks like you made so much effort! It is fun to make, so enjoy your creative spirit. The Aji Amarillo adds a little kick so keep some extra on the table if you and your guest want a big kick ... add more!

Ingredients

1 cup Zócalo Gourmet Kañiwa Grain
2 Avocados, large and ripe
1/4 tsp Matiz smoked sea salt
1 Tbs. Spanish Olive Oil, plus more if desired to garnish
fresh ground black pepper, season to taste
2 roasted garlic cloves, mashed
2 stalks or 1/4 cup Spring onions, sliced thin
Aji Amarillo paste
2 1/2 cups water

Boil the water and Kañiwa grain in a covered pot until the water is absorbed and the grain has expanded. Approximately 20 - 45 minutes, depending on your burner size and strength. Remove from heat and fluff with fork. Add smoked sea salt, black pepper, roasted garlic and 1 Tbs. of Spanish olive oil. Mix well.

Slice the avocado and onion into thin slices. Use a metal pastry ring to make the form. Place the metal ring on the plate. Add a big scoop of Kañiwa grain to the bottom of the ring. Use the bottom of a measuring cup to press the Kañiwa grain down firmly. Add the layer of sliced avocado. Add another layer of Kañiwa grain and press firmly. Remove the ring. Garnish the top with small sections of avocado, onion slices. Add the Aji Amarillo to the top of the salad and around the plate.

Variations of this salad - add another layer with cheese, tomatoes, fish or shrimp. Change the vegetables with the seasons.
I wanted to keep this one Vegan for today.

Salud!

This recipe and photograph are created by Lisa Garza - Gluten Free Foodies

Lima Bean Flat Crisp Bread - Habas Planas Pan Crujiente

2011-06-23T07:33:00.000-07:00

This Lima Bean Crisp Bread recipe is a fun and tasty way to make appetizers or a modern Peruvian pizza. The inspiration for this - flat crisp bread was an Italian bread made with garbanzo bean flour. The bread is called - Faina. I decided to keep with the flavors of Peru using Lima bean flour which is Gluten Free, high in fiber and protein. I added some dried Aji Limo, garlic, sea salt and smoked pimenton. Feel free to add the flavors that you like - rosemary, dried onion, parmesan, lemon or lime zest, oregano or thyme. I used a non-stick frittata pan that is oven safe. The - crisp flatbread - pan crujiente - that I wanted to make was for appetizers, so I kept it small, approximately 8 inches. You could use a well seasoned comal or a non- stick pizza pan with an edge. Speaking of pizza - this would make a great crust if you wanted to add toppings to it after you cooked it.

Lima Bean Flat Crisp Bread
Habas Planas Pan Crujiente
makes 2 - 8 inch or 4 - 6 inch - crisp breads - depending on the pan

Dry Ingredients
1 cup Zócalo Lima Bean flour
1 tsp Matiz Sea Salt - smoked, flor de sal, herbed
1/2 tsp Aji Limo, dried
1/4 tsp smoked pimenton - Rey de la Vera
1/4 tsp garlic powder
fresh ground black pepper

Wet Ingredients
1 Tbs Spanish Olive oil for the mix and additional for the pan
1 cup water, fresh cold, may need more to thin out

Heat the oven to 400 degrees.

When the oven reaches 400 degrees, coat the pan with olive oil and put it in the oven to heat, approximately 3-5 minutes.

Mix all of the dry ingredients - lima bean flour, sea salt, seasonings in a bowl with a whisk.
Add the 1 Tbs of olive oil and water and mix well. The batter should be thin, you may need to add a little more water to thin it out. *Please note that if the batter sits too long it may get thick, just add a little more water to thin it out.

Carefully remove the pan from the oven and slowly add the batter to the pan in a thin layer, 1/4 inch deep. The oil may move to the sides of the batter after you pour it into the pan, no worries it will be absorbed during cooking. Quickly, place the pan with the batter back into the oven and cook for 10 - 16 minutes or until golden brown.

Remove the pan from the oven and use a spatula or tongs to slide the crisp flatbread out of the pan. I just turned the pan over on to my wooden block and it came out very easily! Add a little more olive oil to coat the bottom of the pan, add more batter and cook. Continue to repeat the process until all of the batter is cooked.

Serve with any Aji paste, sliced cheese, sliced meats such as jamon or chorizo, extra dipping olive oil and a glass of your favorite wine!
Salud!

This recipe was created by Lisa Garza - Gluten Free Foodies

Pussac Punay Beans - Beautiful Beans

2011-06-15T14:04:00.000-07:00

Have you ever seen such beautiful beans?
Pussac Punay Beans ...
just saying the name puts a smile on my face.

Speaking of putting a smile on our faces ...

Zócalo Pussac Punay Andean Heritage Beans, has been selected as a Silver Finalist in the 2011 NASFT sofi™ Awards Competition, for Outstanding New Product.
The competition was stiff, with a record 670 entries across both awards for Part 2.
Gold Winners for each award will be determined in a special judging by attendees at the Summer Fancy Food Show in Washington, D.C. on Sunday, July 10 and Monday, July 11.
Gold winners will be announced July 11 at a red-carpet ceremony hosted by celebrity chef Cat Cora.

Easy Pussac Punay Beans recipe

1 cup Pussac Punay Beans
4 cups fresh cold water
1 large yellow onion, chopped
2 tsp Matiz Sea Salt
1 tsp fresh ground black pepper
2 Tbs Spanish Olive Oil
2 tsp Aji Amarillo, dried - give or take depending on your heat preference

One of our favorite ways to make Pussac Punay Beans is so simple it is ridiculous.
Soak the beans, 1 cup beans to 4 cups of cold fresh water for 6- 8 hours.
Change the water out half way through soaking time.

Rinse the beans and put them into a pot with 4 cups of water. You will notice the beans have expanded from soaking in the water. Boil in a pot for approximately 2 hours covered with a lid. Add chopped yellow onion, Matiz Sea Salt, Spanish Olive Oil, fresh ground black pepper and Aji Amarillo.

You can also cook the beans on high in a slow cooker for 4-6 hours. Make sure that there is enough water, an inch above the beans while cooking. The Pussac Punay beans are done when the beans are tender. Serve with or without the bean broth. I like it both ways. If I just want a warm bowl of beans to warm me up, I serve it with the broth. If I am serving the beans as a side dish I use strainer to get just the beans, I keep the broth with the other beans and store them in a container with a tight fitting lid in the refrigerator.
Cooking the beans with the least amount of ingredients allows for the wonderful flavors of each of the beans to be enjoyed! I have never tasted beans with so many different flavors - some are buttery and others are earthy and nutty. There is one more thing ... every time I eat Pussac Punay Beans ... I feel really great! These beans are magic ... when I eat them for dinner, the next morning I seem to spring out of bed! Just look at the nutritional value for these beautiful magic beans!
So simple, so tasty ... so good for you!

Recipe created by Lisa Garza - Gluten Free Foodies

The Secret Behind Berry Special Smoothies ... Kañiwa!

2011-06-03T11:23:00.000-07:00

Do you want to know the secret behind this amazing smoothie? Look closely ... Kañiwa!

If you add just 1 tablespoon to your smoothie you will add extra fiber, protein, calcium and iron!

Kañiwa has a great earthy and nutty flavor and will enhance all of your favorite fruits.

Berry Special Kañiwa Smoothie
4 servings

2 cups Non-Fat Yogurt
Use your favorite non-fat yogurt, I like Greek yogurt for the flavor and less sugar. 1/2 cup per person.
2 cups of your favorite frozen berries
This is a great way to get the cold frozen texture without watering the smoothie down.
1/4 cup Kañiwa flour
1 cup of fresh Organic Berries or fruit

1 Tbls. Puremiel Organic honey
Add everything to your blender and mix well. Pour into your favorite glasses and top with a strawberry or your favorite fresh fruit.

Salud! To good health!

Recipe created by Lisa Garza, Gluten Free Foodies

Poblano Peppers Stuffed With Kañiwa, Chorizo and Manchego

2011-06-01T16:36:00.000-07:00

I love Poblano Peppers and found some perfect ones recently while shopping. I couldn’t resist how big and beautiful they were. I thought they would be perfect to stuff with all my favorite ingredients as well – Kañiwa just seemed like the perfect grain to fill the Poblano beautifully and to add great texture. I love Chorizo too but you could leave it out for the vegetarians in your group and it will still be very satisfying. So easy to make I think this will be on my regular dinner party menu … or anytime!

Serves 4, approximately 1 hour to make and bake

4 Poblano peppers - 1 per person
1 package of soft Spanish chorizo, 4 links
1 large yellow onion
2 chopped or crushed garlic cloves

1 cup Zócalo Kañiwa grain

Smoked Matiz Sea Salt

Spanish Olive Oil

1 yellow pepper, grilled (see below for directions to grill)

1 orange pepper, grilled

Aji Amarillo, dried and paste

Aji Limo, dried and paste

Manchego cheese 8-10 oz, sliced

Toothpicks to hold the peppers together while baking.

Cook the Kañiwa grain – 1 cup uncooked with 2 ½ cups water. Bring to a boil then simmer with the lid on until the liquid is absorbed and the Kañiwa grain has expanded or popped open. Remove from heat and fluff with fork. Keep covered while cooling, approximately 10 – 15 minutes.

While the Kañiwa is cooking, cut the yellow onion into small pieces. Add the chopped onion to the Kañiwa when it is done cooking. Add the garlic, 1 tsp of Matiz Smoked Sea Salt, ¼ tsp dried Aji Limo and dried Aji Amarillo to the Kañiwa and mix well.

Wash and dry the yellow and orange pepper. Brush some Spanish olive oil on all sides. Grill for 5 minutes or until all sides get charred grill marks or the skin begins to blister. The grilling releases the flavors and softens the skin. When the peppers are done, put them on a cutting board and let them cool. Remove and discard the seeds and stems. Cut into small pieces and add the cut grilled peppers to the cooked Kañiwa.

Remove the casing from the chorizo and section into small pieces or balls. Coat the pan with olive oil and cook on medium heat, approximately 5 minutes on all sides. Set to the side to cool slightly.

Wash the Poblano peppers and dry them. Carefully, make a cut on one side of the Poblano pepper, ¼ inch from the stem across the top and down the middle to make a T. Remove and discard the seeds. Keep the big stem on the top of the pepper. Brush the Poblano pepper with Spanish olive oil and begin to stuff it with at least 1/3 cup of cooked Kañiwa , 4-6 chorizo balls, and slices of Manchego cheese on top. Carefully push the toothpicks across the cut of the pepper to connect the two sides as close as you can. Use as many toothpicks as you can to keep the pepper together. Coat the bottom and sides of a baking dish or cast iron pan. Place all of the stuffed Poblano peppers in the baking pan and cover while baking.

Bake in a 425 degree preheated oven for 10 – 15 minutes or until the cheese is melted and the pepper skin soft.

Carefully remove the pan from the oven. Caution when removing the lid, there will be lots of steam from the peppers baking. Remove the peppers with tongs or spatulas and place on the plates. Carefully remove the toothpicks before serving. Top with either Aji Amarillo past and Aji Limo paste or both!

Salud!

Recipe created by Lisa Garza, Gluten Free Foodies

Kañiwa Chocolate Chip Blondies

2011-05-23T17:33:00.000-07:00

This is the perfect afternoon snack to go with a cup of coffee, tea or a cold glass of milk. This blondie is perfectly sweetened with the flavors of caramel and warm nuttiness from the Kañiwa. The Peruvian Kañiwa flour works best with rice and corn flours, so it is ideal for Gluten Free baking. The added bonus is that this treat is good for you because it has 5 grams of protein and 5 grams of fiber from the Kañiwa. Enjoy with your family and friends and be ready for them to ask for more!

Dry Ingredients

½ cup white rice flour
¼ cup sweet rice flour
¼ cup cornstarch
¼ cup Zócalo Kañiwa flour

¾ tsp cinnamon
1 ½ tsp baking powder
¾ tsp Matiz flor de sal sea salt

1 cup chocolate chips

Wet Ingredients

2 large eggs, room temp
½ cup butter, room temp or non-dairy palm shortening
1 cup dark brown sugar
1 Tbs vanilla extract
1 Tbs coconut milk or buttermilk

Pre-heat the oven to 350 degrees. Grease a 9x9 square pan with butter or non-dairy palm shortening.

Mix all of the dry ingredients in a large bowl. Use a whisk to break up any clumps.
Mix all of the wet ingredients in a medium bowl, using a hand mixer.
Add the wet ingredients to the dry ingredients and mix well using the hand mixer.
Pour the batter into a greased 9x9 inch square pan.

Bake for 15 minutes, then turn and bake for another 15 minutes for a total of 30 minutes or until the cake tester comes out clean. Let cool on a baking rack for 5 minutes before serving. Cut squares and serve. Store any leftovers, if there are any, in a container with a tight fitting lid or sealed bag.

Recipe created by Lisa Garza, Gluten Free Foodies

Aji Amarillo Grilled Shrimp with Garlic and Lime Sauce

2011-05-14T19:52:00.000-07:00

So easy ... and so good!
Tan fácil y tan bueno!

I just had to make this today! I really wanted the taste of summer or of far away places. No time for travels and who knows what the weather is going to do today?

No worries because this was grilled inside on a grill pan on my stove. I used the flavors of Peru - dried Aji Amarillo.

Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce

serves 2 people

Marinade
1 Tbs. Zócalo Aji Amarillo

2-3 garlic cloves, chopped

1/4 cup Spanish Olive oil

1 lb of shrimp or prawns

Ingredients to add to the marinade to cook the shrimp.

1 lime, juiced

1 - 2 Tbs. coconut oil

Rinse, clean and de-vein the shrimp or prawn, keeping the tail on for flavor.

Put the shrimp into a large freezer sealing bag with the dried Zócalo Aji Amarillo , chopped garlic and Spanish olive oil. Put into the refrigerator for at least one hour to marinate.

Take out the bag of marinated shrimp out and squeeze the fresh lime juice into the bag and mix well.
Heat your grill pan to medium high on your stove and add the coconut oil to the pan.

When the pan is hot, carefully add the shrimp, using tongs. Place as many shrimp on the pan as can fit without crowding the pan too much. As soon as you see the underside turn pink, turn the shrimp over using the tongs. When the shrimp turns completely pink take off of the grill. Add the remainder of the shrimp and grill completely. The approximate time to cook the shrimp is 1-3 minutes.
Keep the shrimp warm in another pan to the side of the stove and put a cover on it. Pour the marinade into the grill pan and cook it down, approximately 1-2 minutes. Pour the sauce over the shrimp and serve warm.

Serve the Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce on top of brown rice, and a salad or your favorite vegetables.
Enjoy!
Disfrutar!

Recipe created by Lisa Garza - Gluten Free Foodies

Celiac Awareness Month - Featured Blogger

2011-05-09T16:21:00.000-07:00

May is Celiac Awareness month and the NFCA - National Foundation for Celiac Awareness, has A Blogger A Day campaign to spread the word! It turns out that Lisa Garza, who writes the Gluten Free Foodies blog and also creates recipes using her favorite Zócalo Gourmet products for posting on our blog is one of the featured bloggers.

Check out the feature on Lisa at NFCA - A Blogger A Day

What are you doing to help spread the word for Celiac Awareness?

Zócalo Gourmet would like to share your recipes and pictures like Lisa's using your favorite Zócalo Gourmet products. Send it to us at info@zocalogourmet.com so that we can share it on our blog with others that are living the Gluten Free lifestyle too.

Bravo Lisa and the NFCA!

Kañiwa Banana Cupcakes with Sour Orange Frosting

2011-05-03T15:40:00.000-07:00

Guest Blogger recipe by Charles Luce, My Celia Gluten Free Blog

Charles is from Weehawken, New Jersey. He is an avid photographer, retired photography teacher, Gluten Free bread baker and forager of mushrooms.

These little tan cupcakes look heavy, but surprise the mouth with lightness and subtlety. The recipe could be used to make standard sized cupcakes but the mini version is somehow the perfect mouthful. Warning: it’s hard to stop eating them!

Makes 24 mini-cupcakes
Ingredients for the cakes:

1/2 cup Zócalo Kañiwa flour
6 TBLS granulated sugar
2 TBLS buckwheat flour (preferable coarse, stone ground – see note)
1/4 cup water

1/4 cup mashed, very ripe banana (see note)

2 TBLS unsalted butter

2 TBLS sour cream

1 egg, separated

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp almond extract

Ingredients for the frosting:
1 1/2 stick unsalted butter, softened to 60 F and cut into pieces
1 1/2 cup confectioner’s sugar
1 1/2 TBLS heavy cream
1 TBLS juice from sour oranges (available in many Latin American markets)
1 1/2 tsp orange extract or essential oil
1 tsp orange zest
1/8 tsp salt

Notes: if you cannot get coarse buckwheat flour, place 1/2 cup of buckwheat groats in a food processor and process on high speed for about 1 minute. The resulting meal will have many levels of coarseness, which add to the mouth-feel of the baked goods.

If you don’t have any over-ripe bananas, place a fresh one in a 350 F oven for 15 minutes. The peel will become black and ugly but the fruit will be sticky and perfectly sweet.

Instructions for the cakes:

Preheat oven to 350 F. Line a 24-unit mini cupcake tray with cupcake papers.

In a large bowl, blend the flours, the sugar, the soda, powder and salt.
Put the water in a microwave-proof bowl or cup. Place the butter in the water and microwave on high for approximately 45 seconds, or until the butter is mostly melted. Swirl the water to finish melting the butter. Stir the banana in with the water and blend well.

In a medium bowl, whip the egg whites until stiff but not dry.

In a small bowl, mix egg yolks, almond extract and heavy cream.

Add butter/banana mix to dry ingredients and blend. Add yolk/cream mix and blend well. Gently fold in egg whites.

Using a scoop or large spoon, ladle batter into papers, dividing evenly.

Bake for 18 – 22 min, turning pan 180 degrees halfway through. Cakes are done when an inserted toothpick comes out with just a crumb or two attached.

Place on a cooling rack and allow the cupcakes to cool to room temperature before frosting.

Instructions for the frosting:
Place the butter, cream, orange extract, salt, orange juice and orange zest in a medium bowl. Use an electric mixer with the whip attachment and at medium-high setting, blend about 1 – 2 minutes, until mixture is smooth.

Reduce mixer speed to medium low and slowly add the sugar. Run mixer until sugar is well incorporated and frosting is smooth – about 2 minutes.

Increase speed to high and whip frosting until it is fluffy approximately 5 – 10 minutes.

Pipe onto muffins, dividing evenly.

NOTE: there will be enough frosting for another 24 mini-cakes. Store the piping bag in your refrigerator, then bring it out and let it reach room temperature to frost the next batch.

Mesquite Chicken

2011-04-28T11:31:00.000-07:00

This is sure to be your new favorite way to enjoy chicken. Mesquite Chicken is the perfect combination of smoky barbeque like flavor and fried chicken without the extra fuss. Very easy, fast and flavorful!

Ingredients
4 servings

½ cup Zócalo Mesquite Flour¼ tsp Matiz Mediterraneo sea salt½ tsp fresh ground black pepper
¼ cup Spanish olive oil4 chicken thighs

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.
Roll chicken thighs in the mesquite flour. You can also use legs or breasts but I like the thighs for more flavor and moisture.

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

Turn the chicken over after 5-7 minutes. Cook on the other side until the chicken reaches an internal temperature of 165 – 170 degrees.

Place the cooked chicken on a plate with paper towels for at least 2-3 minutes just before serving to absorb any excess grease and to cool just slightly.

Serve with your favorite salad or veggies and mashed potatoes.
Enjoy!

Recipe created by Lisa Garza, Gluten Free Foodies

Smoked Kañiwa Salad

2011-04-18T14:03:00.000-07:00

I made this for some friends this past weekend to celebrate Spring and the start of grilling season ... 'tis the season of great Smoked food!

This is so easy to make and takes about 25 minutes. The quantities are for a party serving for 15 - 20 people, about 2 large spoonsful per serving.

Add to the pot to cook -

1 cup Zócalo Kañiwa grain
3 cups water

a pinch Sea Salt (Matiz Mediterraneo Sea Salt)

Ingredients to add once the Kañiwa grain is cooked -

¼ tsp Rey de la Vera Smoked Pimenton, Smoked Paprika

½ tsp Matiz Mediterraneo Matiz Mediterraneo Sea Salt

¼ cup Spanish Olive Oil

1 Tbs lemon juice

2 garlic cloves minced

1 tsp red pepper flakes

½ tsp fresh ground black pepper

12 oz Chipotle Smoked Cheese curds or Smoked Gruyere Cheese - chopped

½ cup Marcona Almonds - chopped

Directions to make Smoked Kañiwa Salad -

Add 1 cup Zócalo Kañiwa grain, 3 cups water and a pinch sea salt to a pot with a lid.

Bring to a boil and cover. Let simmer until all of the liquid is absorbed and the grain is puffed in size. Approximately 10 -15 minutes.

Take the Kañiwa out of pot, and put it in a dish and fluff with a fork. Add all of the ingredients to the Kañiwa while it is still hot to release the flavors of the ingredients and mix well. Chill for at least an hour before serving.

Kañiwa grain is highly nutritious protein powerhouse, naturally Gluten Free and similar to its cousin Quiñoa, but has a beautiful deep red color. Kañiwa grain's slightly crunchy texture and earthy flavor is the perfect compliment as a side dish to meats and vegetables. Enhance the flavor with Spanish Olive Oil, sea salt, herbs and spices and you will quickly become a fan! I know I am and everyone at the party loved it! If you want to make a winning dish for a party or for your friends and family make Smoked Kañiwa Salad!

Recipe created by Lisa Garza - Gluten Free Foodies
Cheers to good health!

Para la Buena Salud!

BREAKING NEWS - Zócalo Peru Kañiwa Grain, has been selected as a Silver Finalist in the 2011 NASFT sofi™ Awards Competition, for Outstanding Pasta, Rice or Grain. Winners will be announced at the Summer Fancy Food Show in Washington D.C. – July 10-11, 2011.

Chicha Morada – Peruvian Beverage

2011-04-12T13:35:00.000-07:00

I love Sunday afternoon slow cooking anything that you put in the pot, walk away, check on it an hour later and it is done. Today, I am making a Peruvian drink, non-alcoholic, made with Purple Corn called Chicha Morada.

The color is slowly drawn out along with all of the goodness of the ingredients including powerful antioxidants which are great for anti-inflammatory benefits. Chicha Morada is so easy to make. I just added the ingredients to my slow cooker and turned it on high for one hour. The house smells lovely with cinnamon, clove and the sweetness of pineapple.

For a small batch – serves approximately 5 - 6 oz glasses

½ cup Zócalo Peru Purple Corn Flour
4 cups water
2 Tbs honey
8 oz pineapple chunks (can is ok if out of season)
1 green apple, washed and cut into 4 big chunks, peel on
1 lime, washed and cut into quarters
¼ tsp cinnamon or 1 stick
1/8 tsp ground clove or 2 cloves

Add everything into the slow cooker turn on high and cook for one hour. Strain and let cool and serve cold like Peruvians do.
I am drinking it warm and love it because it is cold and rainy outside.
If there are any leftovers put into a container with a tight fitting lid and keep in the refrigerator.

I love to serve this in my glass mugs so that you can enjoy the beautiful purple color. It tastes like a mulled cider without the alcohol. Please note that if you spill this it will stain so please be careful.

Cheers to good health!
Para la Buena Salud!

Recipe created by Lisa Garza

Kañiwa Breakfast Delight

2011-04-05T13:35:00.000-07:00

I had this idea the other day when I was trying to think of something new and tasty for breakfast. Protein is so important in the morning so I thought kañiwa! Now that it is finally Spring, well sort of in the Pacific Northwest, I thought about this cereal that I call – Kañiwa Breakfast Delight because it was such a satisfying meal.

Such a variety of flavors and textures - from the little soft crunch of the kañiwa to the sweet dried chewy apricot, tart cherry and the final crunch of the almonds. The aroma of the lemon infused olive oil was a great surprise too!

This can be served warm or cold and is a great breakfast year round!

Use a 1-3 measurement to make Zócalo Peru Kañiwa
I make 1 cup of kañiwa to 3 cups of water. I sprinkle a pinch of sea salt in the water to enhance the flavor. Bring it to a boil, then cover and simmer for 20-30 minutes. You will see the grain becoming larger as it cooks and almost looks bead like with a tail, similar to quinoa.

Once the kañiwa is cooked, I take it out of the pan and put it into a glass container with a lid for storage. I sprinkle some sea salt, and olive oil infused with lemons on it and let it cool for about 5 -10 minutes. If you do not have olive oil infused with lemon, just use your favorite olive oil from Spain and add some fresh squeezed lemon juice. Although I ate some with dinner last night, I put the leftovers in the fridge for breakfast the next day.

I scooped out about ¼ cup of the kañiwa, chopped up some dried fruit – apricots and cherries and almonds. Added it to the bowl, mixed it up and ate it cold! It was perfect, light, crunchy, sweet and tart!
Add whatever dried fruits you like and nuts if you can have them.
Bon Appetit!
¡buen provecho

Recipe created by Lisa Garza

Hot & Smoky Strawberry Sauce

2011-02-28T13:47:00.000-08:00

This recipe from With A Glass uses Aji Panca pods to transform strawberries into a savory BBQ sauce. Looks delicious. Thanks to Sissi for letting us share the link to this recipe with you.

Slow Cooked Pork Roast with Aji Limo and Gluten Free Beer

2011-02-24T09:07:00.000-08:00

Slow Cooked Pork Roast with Aji Limo and Gluten Free Beer!
This is so easy and since the winter weather is not giving up it is perfect to warm you up.
Make several meals out of it – shredded pork tacos, with rice and beans or just eat it as a hearty shredded pork soup!
Ingredients
2 lb pork roast shoulder
¼ cup Spanish Olive Oil
1 large yellow onion
1 Tbl garlic or 2-3 cloves, chopped
1 bottle of Gluten Free Beer
½ cup your favorite peppers – peperocinis, poblano, green or jalapeño
¼ tsp cumin
¼ tsp Matiz Smoked Sea Salt
½ tsp ground black pepper
1 tsp oregano
1 tsp Ecoato Organic Pimenton
1 1/2 cups Lime juice
1 Tbl Aji Limo Paste

Coat the bottom of the slow cooker with the Spanish olive oil and turn it on high.

Dice the onion, garlic and peppers and start to sauté them in the slow cooker about 10-15 minutes, cover.
Add the Pork Roast to the slow cooker, cover and let it brown for 15 minutes.
Use tongs to turn the pork roast over to brown the other side for 15 minutes, move the onions, peppers and garlic around and put some on top of the roast.

When both sides of the pork are browned, add the bottle of Gluten Free beer. Make sure you like the flavor of the Gluten Free Beer because it will be the base of the flavor of the meal. Add the lime juice and the rest of the spices, the Aji Limo in the sauce and on top of the pork (see picture). Cover and cook on high for one hour then reduce to low for 5 hours. The pork will be done when the juices are clear and the internal temperature of the meat is between 160 -170 degrees.

When the pork is done, use 2 large forks to shred the meat to the size that you prefer, large chunks or smaller shreds or pieces. I like a combination of both – large and small pieces! I add a little extra Aji Limo to the mix as it cools and marvel at the aroma, flavor and color!

Enjoy!

Recipe created by Lisa Garza - Gluten Free Foodies

Giving Up Gluten - As seen in Supermarket News

2011-01-31T13:39:00.000-08:00

Food Retailers are paying more attention to the needs of Celiacs and those who follow a Gluten Free diet. In a recent article on January 17, 2011, "Giving Up Gluten" by Julie Gallagher from Supermarket News. Our In-House Gluten Free Expert, Lisa Garza, was interviewed to give her feedback about the new changes that she is seeing in the retail market. The article also spoke about several retailers who are adding helpful shelf tags, displays and staff trainings from the Gluten Intolerant Group to certify their stores, such as PCC Natural Markets in the Seattle area. PCC Natural Markets is the first to become certified Gluten Free by GIG after an 18 month training.
Lunds&Byerly, Whole Foods and Wegmans Food Market will soon be following the trend. Read the article to learn more about this very exciting trend for people with Celiac Disease and Gluten Intolerance. "Giving Up Gluten" by Julie Gallagher, Supermarket News.

Hot Chocolate with Coconut Milk and Kañiwa

2011-01-06T09:46:00.000-08:00

Chocolate con Leche de Coco y Cañihua

In Peru the Hot Chocolate is thick, rich and creamy with a bit of spice. When I was thinking about this recipe, I poured out the ingredients onto a plate. The color palette is amazing isn't it? All of the textures and flavors ... the aromas! I knew this was going to be good ... love at first sight and smell! Oh but the taste ...

The Kañiwa flour makes this hot chocolate thick and nutritious - all the joy without the guilt.
Perfect on a cold winter day!
Makes 2 – 8 oz servings.

2 Tbl Zócalo Peru Kañiwa Flour
¼ tsp Vanilla extract
2 cups Coconut milk from carton
¼ cup coconut milk, mixed well from a can
¼ cup dark brown sugar
2 Tbl Cocoa powder
3 oz bar of Fair Trade 75% Cocoa Bar chocolate
1 Tbl Orange zest
¼ tsp Clove
½ tsp Nutmeg
½ tsp Cinnamon

Heat all ingredients over medium high heat. Continue to stir while all of the ingredients heat and meld together, remove from heat just as the bubbles appear.

Use a whisk to froth the hot chocolate for 1-3 minutes and pour into serving mugs for hot beverages. Top with chocolate shavings.

Share with loved ones ...
Compartir con sus seres queridos ...

Recipe created by Lisa Garza

Pussac Punay Beans with Chorizo, Rice and Aji Amarillo

2010-12-30T09:54:00.000-08:00

New Year’s Eve in Peru is celebrated in traditional and some not so traditional ways. In Peru, the color yellow is very important and brings good luck. Peruvians decorate their home with yellow flowers, candles and wear yellow colors to attract good luck and fortune! Another tradition is to eat 12 grapes at the stroke of midnight and an additional 13th for extra good luck!

It is also believed that if you carry an empty suitcase around your – Zócalo– town plaza, on New Year’s Eve, you will travel during the new year. You can also walk around your block or home with the empty suitcase, it is more of the idea to wish or hope for travel in the future.
If you would rather stick close to home and have a party for New Year’s Eve, here are some fun ideas to make it feel as though you are in South America with the traditional foods and merriment from the area.

Since Yellow is good luck in the Peruvian culture, why not enjoy Aji Amarillo Paste -yellow pepper paste with this recipe. Aji Amarillo is the most common sauce or condiment on the dining tables in Peru.

Aji Amarillo Paste has a heat level of 6 on a scale of 10. One tablespoon is a great way to give your dish a fresh, earthy and slightly spicy perk. If you want to add more of a kick, add more or just keep it on the table and let your guests add it to their dish as desired!

Lentils or beans are also good luck in Peru and in many cultures. This recipe for Pussac Punay Beans – Andean Heritage Beans with Chorizo, Rice and Aji Amarillo is a perfect hearty dish to warm your guests on a cold winter’s night to celebrate at your New Year’s Eve party.

Serve with red wine and appetizers - Matiz Marcona Almonds, sweet dates stuffed with soft cheese, a big bowl of grapes and various other finger foods so that guests can serve themselves, which allows you to stay out of the kitchen to enjoy your party too!

Pussac Punay Beans with Chorizo, Rice and Aji Amarillo
Serves 10 -20 people in small bowls

1 box of Zócalo Pussac Punay Andean Heritage Beans
Soak the beans in fresh cold water 6-8 hours, rinse a few times then drain before cooking.
4 cups Matiz Valenciano Paella Rice

Chorizo – Spanish, hard or Mexican, soft remove casing
1 large yellow onion
3 - 4 large garlic cloves
2 tsp dried paprika
1 Tbl dried oregano
2 bay leaves
The juice of 1 lemon
32 oz Beef Broth
1 cup red wine
1 Tbl Matiz Sal del Mar Smoked Sea Salt
Zócalo Aji Amarillo Paste
Spanish Olive Oil

Use Matiz Paella or Bomba short grain rice which is the most absorbent rice and will absorb the liquid and become plump with flavor.

Use a 5 – 6 quart Dutch oven with a lid or a slow cooker.
Coat the pan with olive oil and add chopped onions and garlic - sauté for about 15 minutes.

Add the chorizo, if it is soft Mexican Chorizo then remove casing and make small balls, if you are using Spanish chorizo cut up into small bite size pieces and add to the onions and garlic.

Add smoked sea salt, paprika, oregano, bay leaf, juice of one lemon, red wine, beef broth.

Reduce the heat to medium, cover and cook for 3-4 hours or until beans are tender, yet firm.

Add the rice, cover and cook for an additional 20 minutes. (Rinse the rice in cold water 2 -3 times to remove the starch.)

Just before serving add Matiz Sal del Mar Smoked Sea Salt, Aji Amarillo Paste and drizzle with
Olive oil. Reduce to low or warm heat and allow guest to self serve during the party.

Happy New Year! Feliz Año Nuevo!

Recipe created by Lisa Garza

Sweet Potato Rolls – Gluten Free

2010-12-22T12:18:00.000-08:00

I adapted this recipe from one of my favorite authors, Carol Fenster. This recipe takes just a bit of time in the beginning to mix the Bread Flour Mix, but you will have it on hand and ready to use anytime. I changed a few things around and added one of my favorite flours from Zócalo – Sweet Potato – so good for you and full of protein. Did you know the sweet potato actually helps you regulate your blood sugar?

Allow about 2 hours total to make a batch once the mixes are ready. Serve warm out of the oven with non-dairy spread, or butter. Try it with a dollop of honey if you’re in the mood for something a little bit sweeter. I love them for breakfast or lunch sandwiches as well, especially with roasted turkey. Enjoy!

Bread Flour Mix

1 ½ cups sorghum flour
1 cup tapioca flour
9 ½ cups potato starch
8 Tbl cane sugar
¼ cup xanthan gum
6 tsp Matiz Mediterraneo Sea Salt

•    Combine the Bread Flour Mix in a large tight sealing container. Make sure to scoop the flour with a spoon and clear with a straight edge to get accurate measurement, very important in Gluten Free baking.

•    Put this container aside to use for the Sweet Potato Roll Recipe and for future use. This will make approximately 4 batches of rolls. A batch is approximately 8 dinner rolls.

Sweet Potato Rolls Recipe

Dry Ingredients

2 ¼ cups Bread Flour Mix
3/4 cup Zócalo Sweet Potato Flour
2 ¼ tsp Active Dry Yeast
1 tsp Matiz Mediterraneo Sea Salt

Wet Ingredients

2/3 cup warm 110 degree F - Coconut Milk/or non dairy substitute/low fat milk
1 tsp Apple Cider Vinegar
3 extra large Eggs or 4 small eggs, room temp
1/4 cup Grapeseed Oil, vegetable oil or a non dairy butter – you will need a little extra to coat the outside of the rolls prior to letting them rise.

Egg Wash 1 egg + 1/2 tsp of water for egg wash

•    Mix dry ingredients from the Sweet Potato Roll Recipe, using the Bread Flour Mix, Zócalo Sweet Potato Flour, dry active yeast and Sea salt in a bowl and whisk together to incorporate all ingredients.

•    Warm up the coconut milk or non dairy substitute to 110 degrees, use a thermometer to check temp.

•    Mix the Wet Ingredients – warmed coconut milk / non dairy milk, apple cider vinegar, room temperature 3 eggs, grapeseed oil. Mix in a standing mixer.

•    Slowly add the dry ingredients and use the standing mixer to mix well. Approximately 5 minutes.

•    Place parchment paper on a baking sheet.

•    Use a 2 inch spring scoop or ¼ cup- to measure out the dollops of dough for the rolls.

•    Pour about 2 Tbl of grapeseed oil into a small bowl to dip your fingers in to shape and smooth out the rolls.

•    Cover the rolls of dough with cling wrap and place in a warm space 70 degrees or warmer to let rise for 60 minutes.

•    Use one egg and 1 tsp of water, mixed well for egg wash - brush the egg wash over the entire top side of the rolls. This is what makes the tops brown and shiny. Feel free to make slash marks for a more artisanal look.

•    Bake at 375 degrees for 25 to 30 minutes or until the inside temperature reaches 190 – 200 degrees.

•    Take out of the oven and let cool on a rack for 3 – 5 minutes before serving.

•    If you have leftover rolls, store in a zip lock bag to keep fresh.

Recipe created by Lisa Garza

Cream of Cauliflower Chestnut Soup

2010-12-14T14:48:00.000-08:00

Recipe created by Nancy Redman

Makes: approx 1/2 gallon- 8-12 servings
Prep time: 15-20 minutes

Total time: 1.25 hours

Ingredients
2+ TBSP Leoncio Gomez Olive Oil
2 cloves garlic (rough chopped)
1 medium onion (approx 2 cups, rough chopped)
1 7oz bag Matiz Gallego Organic Chestnuts
3/4 tsp Matiz Mediterraneo Smoked Sea Salt
1/2 tsp Rey de la Vera Smoked Pimenton
1/2 tsp cumin
1/8 tsp Zócalo Gourmet Panca or Amarillo chili powder
1 TBSP dried oregano
1/8 tsp onion salt
1 medium head cauliflower (approx 5 cups, rough chopped)
1 medium sweet potato, peeled (approx 1.5 cups, rough chopped)
1 medium potato, peeled (approx 1.5 cups, rough chopped)
2 16 oz (total 32 ounce) box chicken or vegetable stock (gluten free and/or vegan to suit your diet)

Directions
1. In a large stock pot-bring olive oil, garlic and onion to sweat over medium heat (do not brown) until translucent, approx. 5-10 minutes
2. Grind chestnuts in food processor or rough chop
3. Add chestnuts, spices and remaining vegetables to pot, stir to coat with oil (adding another 1 TBSP if necessary), sauté approximately 5-10 minutes
4. Add 16 oz broth/stock, partially cover pot with lid
5. Cook vegetables, turning occasionally until very tender when pierced with fork (approximately 45 minutes)-DO NOT LET POT BOIL DRY
6. Use an immersion blender to puree to desired texture, adding more liquid as necessary
OR
6. Ladle puree mixture into blender or food processor in batches, process to desired texture. Replace into stock pot, adding additional liquid to final desired consistency.

Garnish with your choice of:
Drizzle of EVOO
Dollop of crème fraiche/sour cream and sprinkle of pimenton

Sweet Potato Ginger Cookies – Gluten Free and Vegan

2010-12-08T15:26:00.000-08:00

This cookie has the flavors of the fall and Holiday season. It's a light, chewy cookie with a bit of crispness. It's buttery spicy flavor which is rounded out by the Sweet Potato flour will be sure to become a favorite. It's Gluten Free and Vegan -- no butter or eggs, but don't worry, you won't miss them!

Sorghum Flour Blend
1 1/2 cups sorghum flour
1 ½ cups potato starch or cornstarch
1 cup tapioca flour

Dry Ingredients
2 cups sorghum flour blend
1/2 cup of Zócalo Sweet Potato Flour
1 tsp xanthan gum
2 tsp cream of tartar
1 tsp baking soda
½ tsp sea salt
¼ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground cinnamon
¼ tsp ground ginger

Wet Ingredients
1/2 cup All Vegetable Shortening or non-dairy butter spread
1 cup dark brown sugar
2 Tbl Gluten-free vanilla extract
3 Tbl light brown sugar
2 Tbl coconut milk or non-dairy milk

Directions
Make sure to firmly pack in the brown sugar when measuring. Use a fork to fluff up or break up the brown sugars. Mix all dry ingredients in a bowl with a whisk. Sift into medium bowl to eliminate all clumps.

Using a standing mixer, mix wet ingredients on medium high speed for one to two minutes making sure it's completely mixed and smooth. Slowly add the sifted dry ingredients until combined.
Once it is all incorporated into smooth dough, wrap it with cling wrap tightly and put into a zip lock bag or covered bowl. Chill over-night for best flavor enhancement. If you are in more of a hurry, chill for at least 1-2 hours before baking.

Pre-heat oven to 375 degrees. Take dough out of the refrigerator to soften. Line the baking sheets with parchment paper. Use the smallest spring loaded scoop size - #100 which is about an inch across - to make small balls.

Press them down with a wooden cookie press, about 2 inches wide, or use your thumb or two fingers.

Allow 1.5 inches space between cookies for slight spreading while baking. If you would like, top the cookies with decorative white sugar, or Demerara sugar (raw brown crystals) before baking, but not necessary.

Bake for 8-9 minutes.
Cool on baking rack.
Makes about 4 dozen cookies

Tips …
Bring out all of the ingredients and tools necessary so that you are ready to bake. Put away the ingredients after each is used so that it is out of the way and not duplicated during interruptions.
Make sure to use a big bowl that is equally deep and wide to mix the dry ingredients so that you will have enough space to sift the dry ingredients.

Always use a large spoon to scoop the flour into the measuring cup and then a straight edge to wipe off the remaining flour to get accurate measurements.
Turn on some of your favorite music while baking …
Enjoy!

Recipe created by Lisa Garza Gluten Free Foodies blog.

Aji Amarillo Avocado Tostada

2010-11-18T09:19:00.000-08:00

This recipe is from About.com Guide, By Brett Moore

This ceviche-style recipe with hot peppers and fresh halibut was created by Chefs Mary Sue Milliken and Susan Feniger (Border Grill Restaurant and Food Network's Too Hot Tamales) courtesy the Hass Avocado Board.

Aji Amarillo is a type of yellow pepper. (It is the most common type of aji and is one of the most important ingredients in Peruvian cooking. It has a heat level of 6. Although they are named yellow pepper their color changes to orange as they mature.) Visit Zócalo Gourmet to learn more about this Aji paste.

Prep Time: 30 minutes
Total Time: 30 minutes

Ingredients:

    •    1/2 Pound skinless, boneless Pacific halibut, cut in 1/4-inch dice
    •    3/4 Cup freshly squeezed lime juice
    •    1 1/2 tsp Aji Amarillo paste
    •    1/4 Cup extra virgin olive oil
    •    1/2 small red onion, finely diced
    •    1 Aji Amarillo chile, stem and seeds removed, minced
    •    1 red Jalapeño chile, stem and seeds removed, finely diced
    •    1 (1/2-inch) piece of fresh ginger, peeled and minced or grated
    •    1/2 bunch cilantro, chopped
    •    4 firm, ripe avocados, peeled, seeded and cut in 1/2-inch dice
    •    1/2 small jicama, peeled and julienned into one-inch strips
    •    6 (6-inch) corn tortillas, fried until crisp
    •    Salt and freshly ground black pepper, to taste
    •    1/4 head green cabbage, thinly shredded, for serving

Preparation:
Serves 6.

    1.    In a large bowl, combine halibut and 1/2 cup of lime juice. Allow to marinate for 20 minutes, then drain, discarding the liquid.
    2.    In another large bowl, whisk together the remaining 1/4 cup of lime juice, Aji Amarillo paste and olive oil.
    3.    Stir in onion, chiles, ginger and cilantro; season to taste with salt and pepper.
    4.    Add avocado, jicama, and halibut; stir gently to combine.
    5.    Taste and adjust seasonings as necessary.
    6.    Chill thoroughly then serve on a thin bed of shredded cabbage atop the crispy corn tortillas.

Serving Suggestions

Recipe Variation: Serve in a chilled martini glass, garnished with tortilla chips.

Zócalo Gourmet Contributes to Gluten Free Foodies Food Drive

2010-11-15T10:29:00.000-08:00

Gluten Free Foodies is organizing a food drive aimed at assisting families with gluten-intolerant members. They are reaching out to others outside of the Seattle area:

You can help support your local community in one of many ways to help nourish and stock all of our local food banks. This includes everyone outside of the Seattle area to put you to the Gluten Foodies Gluten Free Food Drive Challenge to help raise awareness about the need for Gluten Free Foods in our Food Banks.

Visit their blog to learn more: Gluten Free Foodies

Ari Weinzweig is "super psyched" over Zócalo's Aji Amarillo

2010-11-08T14:18:00.000-08:00

Ari Weinzweig, co-founder of Zingerman's Deli and author of A Lapsed Anarchists Approach to Building a Great Business, raves about Zócalo's Aji Amarillo in his newsletter excerpted here with permission.

Aji Amarillo; Amazing Sun-Dried Yellow Chile from Peru
Ari Weinzweig

Some people get excited about big TV appearances and book releases, but you probably already know that I’m not really one of them. What gets me going are smaller things; four year olds who love the mac and cheese at the Roadhouse; regular folks who’ve been frustrated with the corporate world for so long they forgot things could be any other way until they get here to eat or work; little girls picking out goat cheese with their parents; older folks who grew up on great bread coming to the Bakehouse for the first time and discovering a source of traditional full flavored crusty loaves. I like it a lot when we make some small improvement in a long-standing popular product to make it even better still. And I get really excited when we’re able to get some really amazing—but almost unknown (in Ann Arbor)—traditional foods from other parts of the world to work with here.

I’m writing here with that last one in mind—I’m super psyched that this great traditional chile has arrived in Ann Arbor from Peru. Aji Amarillo means “yellow chile,” but don’t let the rather mundane literal translation lead you to underestimate its import in its homeland. To quote Betsy Power, our importer who’s grown ever more passionate about Peruvian foods in the last few years, “Aji Amarillo is the soul of Peruvian cooking.”

While I haven’t yet been in person (I know I need to—I’ll get there before too long), I’m getting the sense that Aji Amarillo is to Peru what green chile is in New Mexico. While the latter likely means little to those who haven’t spent time a lot of time in the Land of Enchantment (see the essay I wrote on it ages ago on the Roadhouse website), I’ll just say that visiting New Mexico during chile season is . . . is a big deal. Green chile is in almost everyone’s kitchen. It’s on every restaurant menu and at every farmer’s market; New Mexicans long for it when they’re away from home for more than a few days. They put it in everything from salsas, to sauces, to sandwiches, pizzas and even bagels. I’m getting the sense that much the same is true for aji amarillo; I met a pair of Peruvians when I spoke in DC last month and their eyes lit up large when I told them we’d just gotten some in to the Deli.

Chiles . . . I think that chiles are likely a much bigger deal down there than those of us who didn’t grow up with them are likely to “get.” I’m thinking to say that they’re the “chime that rings the bell of Latin American cooking.” Maybe that’s not quite right, but you get the idea. Although it’s hard to convey up here in our meat centric world of North American menus, Rick Bayless taught me ages ago that although you often can’t really see them on the plate, chiles are actually the centerpiece of many Central and South American dishes. Down there chiles aren’t chopped liver; they’re the stars, the featured players, the sought after free agents. It’s the complexity of flavor of the peppers, not the pork, poultry, beef, or fish that accompany them, that are the center of culinary attention.

As you might already know, Peru is probably the homeland of the original chiles. They use any number of them but as Betsy Power put it so nicely, the aji amarillo is the star of their chile show. This particular aji amarillo come from one of the first organic farms in Peru. It’s located near Chincha, about half way down the coast if you’re heading south from Ecuador toward Chile, but inland a bit, right up along the edge of the Peruvian dessert. From what I know the farm has done some very nice work to train local growers in organic techniques, provide health care and infrastructure. As for the chile itself . . . it’s pretty tasty stuff. Hot for sure, though not enough to smoke you out. Well, I guess that’s actually personal judgment—“everyone’s heat is their own.” For me at least . . . aji amarillo is notably hot without searing my senses. It’s got a light, slightly citrusy maybe, flavor to go with its moderate levels of fire.

I have much more to learn about Peruvian cooking so what follows are merely my early attempts to work with the aji. You can use the aji amarillo in pretty much any way you want. Simple stuff like sprinkling it onto goat cheese, salad, fresh mozzarella, or French fries.

Try it in salsas and ceviches for sure. I’ve been doing a simple chile sauce (a bit of olive oil warmed with a touch of flour stirred in, and then ground yellow chile added. Stir in a bit of warm water. Simmer softly for a few minutes. I like it with . . . pretty much everything. Fish, scallops, vegetables, cheese, and meat of most every sort. Very nice way to spice up some rice. It’s also easy to sprinkle onto just-cooked steamed potatoes or add it (with some fresh lime juice) to mashed potatoes. Actually one of Peru’s famous dishes is papas al huancaina – cold, cooked potatoes topped with a simple sauce of minced onion and garlic and yellow chiles sautéed in a bit of oil, then blended with a bit of milk and fresh white (farm type) cheese. I guess if you’re entertaining Michigan fans for a football game this fall, you could impress them by serving up some of those really delicious blue potatoes at the market and top with yellow chile sauce.

To learn more about all of our Peruvian Aji's visit the Zócalo Gourmet website.

New from Peru: PUSSAC PUNAY BEANS

2010-11-06T18:29:00.000-07:00

In Quechua, the native language of the region, Pussac Punay means the “sleeping eight” for each bean pod contains eight beans.

Pussac Punay is made up of about twenty similar varieties of beans that have the same growth cycle and have been planted together for generations.

These beans are grown in the remote Huancalavilca region, east of Lima, between the altitudes of 7,000 and 10,000 feet, by an association of small farmers using organic cultivation practices. The farmers grow maize along with the beans in a symbiotic relationship where the corn stalk becomes the beanpole.

Soak for 6 to 8 hours or use in a slow cooker.

Marion's Slow Cooker Beans and Greens

1 box Zócalo Pussac Punay Beans

1 onion cut in quarters

2 carrots cut in quarters

1 large bayleaf

2 1/2 t Sage

2 1/2 t Thyme

3 garlic cloves minced

1 pound (one bag) washed baby spinach

4 cups of water

2 tbs of olive oil

Combine beans, onion, carrots in 4 cups of water in a slow cooker on high 4-6 hours or until beans are tender.

Lightly sauté the minced garlic w/ 2tbs of olive oil, add spinach to wilt. Add the beans and a little of the bean "water" and cook for approximately 10 minutes until water has evaporated or thickened to a sauce. Serve over rice.

Spicy Balsamic Shrimp Kabobs

2010-09-14T14:25:00.000-07:00

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple.

Ingredients
1 lb. uncooked medium shrimp, shelled and deveined
2 red bell peppers, cut into chunks
2 yellow bell peppers, cut into chunks
3 cups button mushrooms, cleaned and trimmed
1/4 cup white balsamic vinegar
1 Tbsp. Zócalo Gourmet Aji Limo Powder
Wooden skewers

Directions
Preheat grill.
Thread shrimp, peppers, and whole mushrooms onto skewers.
Brush kabobs with balsamic vinegar and sprinkle with Zócalo Gourmet Aji Limo Powder.
Grill for 5 minutes or until shrimp are cooked.
Transfer to serving dish.
Enjoy!

Amarillo and Garlic Focaccia

2010-09-14T14:04:00.000-07:00

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

Ingredients
3 cloves garlic, minced
3 cups bread flour
2 1/2 tsp active dry yeast
2 tsp stevia or other sugar substitute
1 tsp Matiz Mediterraneo Flor de Sal

2 tbsp La Masia Organic Extra Virgin Olive Oil
1 cup water
2 Tbsp. Zócalo Organic Amarillo Aji Paste

Directions
In a small pan over medium heat, saute garlic with olive oil for 2-3 minutes; set aside to cool.
In a large mixing bowl, combine bread flour, yeast, sugar and sea salt.
Whisk to combine.
Add in olive oil, water, sauteed garlic and Zócalo Organic Amarillo Aji Paste; mix well.
Transfer dough to a floured surface; knead until smooth.
Place dough in a bowl, cover with plastic wrap and leave in a warm place to rise until doubled in size, approximately 2 hours.
Spray a baking sheet with nonstick cooking spray.
Transfer dough onto pan until it has evenly filled the pan.
Cover with a clean dish towel and set aside for 45 minutes.
Preheat oven to 400 degrees F.
Brush dough with additional olive oil and sprinkle with sea salt.
Bake for 30-35 minutes or until golden brown.
Set aside to cool; serve warm or at room temperature.
Enjoy!

Stuffed Pesto Peppers

2010-09-14T13:52:00.000-07:00

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

Ingredients
6 red bell peppers
2 cups beans
½ cup Zócalo Gourmet Kañiwa grains cooked
2 cups broccoli florets, steamed and chopped
4 Tbsp. basil pesto
1 Tbsp. Zócalo Gourmet Aji Panca

Directions
Preheat oven to 350 degrees F.
Cook Kañiwa as directed on package. Drain and set aside.
Meanwhile, remove and discard the tops, seeds and membranes of bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upwards.
In a bowl, mix kañiwa, beans, chopped broccoli, basil pesto and Zócalo Gourmet Aji Panca; mix well.
Spoon mixture into hollowed peppers.
Bake for 30 minutes or until peppers are tender.
Sprinkle with grated Parmesan cheese, if desired.
Enjoy!

Spicy Cauliflower Soup

2010-09-14T13:02:00.000-07:00

Recipe created by Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

Ingredients
2 Heads Cauliflower
2 Tbsp. Oleum Viride Extra Virgin Organic Olive Oil
1 White Onion, diced
3 Celery Stalks, sliced
4 cloves Fresh Garlic
1 Tbsp. Zócalo Gourmet Aji Amarillo
2 cups Almond milk
2 Leeks, sliced thin (use only the white part)
1 cup Water
Matiz Mediterraneo Flor de Sal to taste

Directions
Pre-heat oven to 325 degrees
In a large pot, saute onions, leeks, celery for 20 min on Medium heat
Place fresh garlic (peeled) onto a piece of aluminum foil drizzled with olive oil and place into oven for 20 minutes
Add cauliflower to the sauteed mixture. Add 1 cup water. Cook until cauliflower is very soft
Add garlic into the pot and mix with a hand blender.
Add 2 cups of soymilk and blend until smooth consistency.
Add Zócalo Gourmet Aji amarillo.
Sprinkle with sea salt, to taste.Enjoy!

Aji Limo Butternut Squash Fries

2010-09-13T16:10:00.000-07:00

Recipe created by Amie Valpone HHP, AADP Nutrionist and author of The Healthy Apple

Ingredients
1 Butternut Squash
3 Tbsp. Zócalo Gourmet Aji Limo
1 Tbsp. Matiz Sea Salt
2 Tbsp. honey

Directions
Preheat oven to 425 degrees
Cut squash into french fry shapes using a knife or fry cutter
Place fries into a large ziplock bag
Sprinkle Matiz Sea Salt and Zócalo Gourmet Aji Limo into bag
Seal the bag and shake well until all fries are completely coated
Spread fries onto a baking sheet; drizzle with honey.
Bake for 45 minutes.
Enjoy!

Double Chocolate Basil Zucchini Bread

2010-09-13T15:52:00.000-07:00

Recipe created by: Amie Valpone, HHP, AADP Nutritionist and author of The Healthy Apple

Ingredients
2 cups Zócalo Sweet Potato Heritage flour
1/2 cup cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
1/3 cup olive oil
3/4 cup buttermilk
2 tsp Vanilla Extract
3 cups zucchini, shredded
10 fresh basil leaves, finely chopped
1 Tbsp. Zócalo Gourmet Huacatay (Black Mint)
1 cup dark chocolate chips
Greek plain yogurt, for topping
Xoxoc Prickly Pear Marmalade, for topping

Directions
Preheat oven to 350 degrees F. Spray a loaf pan with nonstick baking spray
In a large bowl, combine flour, cocoa powder, sugar, baking powder and salt.
In a medium bowl, whisk together eggs, oil, buttermilk and vanilla. Add to dry ingredients and stir until almost fully combined. Add in the zucchini, basil, Zócalo Huacatay and chocolate chips; mix well
Bake for 60 minutes, or until golden brown.
Cool on a wire rack before slicing.
Serve with a dollop of Greek plain yogurt and Xoxoc Prickly Pear marmalade
Enjoy!

Sweet Mesquite – A Peruvian Forest Treasure

2010-09-08T11:46:00.000-07:00

Another excerpt from Betsy's blog post at Good Eater. Visit goodeater.org to read the entire post.

Mesquite trees are a wonder to behold. They can reach 40 meters in height, while their roots reach a similar depth underground. Their ample canopies offer shade to a wide variety of other plant species and an abundance of fauna.

The trees have a male (with thorns) and a female (with pods) variety. The rains come from January to March, a time when the community plants beans, onions, and sweet potato, while also tilling the ground below the trees to encourage them to produce more pods.

The larger the canopy of the tree the more pods it will bear – up to 100 kilos of mesquite. During the two harvests (a first in November and a smaller one in June), the long flat green-bean like pods are gathered from the ground once they have fallen, and are then laid out in the sun for 3-4 days to dry. The pods will last for up to one year dry, but are preferably processed sooner to avoid the risk of being damaged by insects.

Milling the mesquite pods produces a fragrant flour that can be added to baked goods, imparting a warm, sweet, slightly smoky taste while enhancing the flavors of cinnamon, chocolate, caramel, and coffee. (Medical studies of mesquite have shown that despite its sweetness, it is quite effective in controlling blood sugar levels.)

Click here to read more about mesquite and Betsy's trip to visit the growers.

Latest Adventures from Peru - Spring 2010

2010-09-01T15:18:00.000-07:00

The chicha looked good an hour ago, a refreshing corn and strawberry drink served up in glasses the size of a big gulp by an elderly Quichua woman. But here, a few thousand feet above the Sacred Valley market town of Pisaq, gasping for oxygen, my stomach was having regrets. Was it the fermented corn (she promised it was not alcoholic!), the filthy glass, or the altitude that was making me want to heave? I stopped on an ancient Incan step to catch my breath, and coax my stomach down, wondering to myself why I was the only gringa silly enough to actually climb the two hours to the ancient ruins instead of taking a taxi like the rest of the sun-creamed tourists. And then Amuro bounded up, a young Quichua man offering his guide services. “No, no. I’m fine, thank-you.” But he trotted along side me anyway, regaling me with stories and playing ancient Incan tunes on his flute. Ten minutes later, we passed two men lounging in the sun, chewing on coca leaves, the best cure for altitude sickness. They kindly offered me the ancient remedy, and I happily accepted. Coca, fermented corn, why not pile it on?! Fortunately the latter seem to counteract the former and I made it to the ancient site with at least one lung left.

I have been in Cusco for almost a week, but have spent most of my time catching up on sleep and work, with a well-worn path to the public market for delicious juices and local food. Today was my first excursion out and I was determined to get some exercise. But why start small? Fortunately hiking down was a lot easier than crawling up – and I made it back to town in time to catch some grub in one of the stalls before the market closed up – counteracting the narly hygiene with enough hot sauce to blow a hole through my stomach.

In the last three weeks I have visited an organic trout cooperative in a lake neighboring Lago Titicaca, producers of kaniwa and quinoa in the high altiplano, a community of farmers who grow maize and native beans, using the corn stalks as beanpoles, a family of native potato farmers, a cooperative of gooseberry producers, a community of quichua women who harvest sauco (elderberry) from their wild trees to supplement the family income, a community of fair trade cacao producers in the fringes of the Amazonian jungle, and an association of mesquite producers who jointly manage an organic native mesquite forest.

In every case, the producers are either certified organic or working towards certification, in a country that places no value on organic produce. It is a leap of faith for these producers to go against the norm and they look to the outside world to keep this faith alive. In many of my visits, I am the first and only Gringa that has ever visited their farm, town, or community. In the outskirts of Huancayo, the tiny village of Dos de Mayo received me with a heartfelt speech and the ceremonial Pachamanca – a traditional meal cooked in the ground for three hours. Layers of native potatoes, whole chickens, home-made sweet tamales (humitas), and fresh lima beans in their pods, intermixed with hot stones, covered in cloth and earth. When it is time to eat everyone starts digging to uncover the wonders that the earth has provided. It was one of the most amazing meals I have ever participated in.

It is not difficult to understand why it is rare for these communities to receive outside visitors. Getting to them is no easy task. The native bean producers are only 60 miles from Huancayo, but we left at 4:30 am, for a butt-numbing 3 hour ride on some of the worse roads I have ever felt. Once over the 14,000 foot pass, the sun started to rise and bring the blood back to my extremities, but it also shed light on the frightening precipice to my left as we crawled along, clinging to the side of mountains. I was told it was best to leave this early in the morning to avoid the terrorists.

The village with the native sauco trees is only 25 miles from Huanuco, but two hours by car. As we pulled off the glorious pavement onto the bone-jarring country route, Violeta, one of my hosts declared “the first hour is on good road like this, the second hour the road gets bad.” I thought she was joking until we hit hour number two. If we hit 10 miles an hour we were cruising! Our trusty vehicle was my other host’s beautifully maintained blue Datsun ’77, which was either produced without shocks, or lost them somewhere along the way. Poor Roger had to stop every 30 minutes to pour water over his radiator to keep us from overheating. By the time we were on our way back home late in the day, and a very large Quichua women, begging a lift, piled in with a sack of chickens and cuy (guinea pigs), I gave up trying to make sense of it and dreamed of a hot shower which never materialized.

But the voyage to the mesquite producers tops the list of most astonishing form of transportation. My hosts picked me up at the airport at 5:30 am, dropped my luggage off at a hotel, and drove me 90 minutes to a bustling town alongside a river. They told me that the mesquite forest and the producers were on the other side of the river, but there is no bridge. They had not wanted to warn me of this prior to my arrival because they thought I might not come. “um, do you mean we need to swim?”. “oh, no, no. We take an innertube!.” Dozens of men were lined up along the river’s edge each with his own large black innertube. For $0.30 I had the privilege of climbing aboard and being pushed, towed, and swum across the river, while all the passengers going the other way stared at the blue-eyed stranger. It was a new experience for us all! (see the video http://www.youtube.com/watch?v=f8b_4KJngYM)

You can imagine that by the time I reached Cusco, I was thoroughly exhausted. Yet it is all well worth it. It is inspiring to meet farmers dedicated to producing native products in ways that are restorative to their environment. I have learned so much about the food that we import and that I eat on a regular basis – did you know that mesquite trees can grow to 40 meters in height, with a similar depth under ground? Or that cacao trees are polygamous, producing many different varieties of pods on the same branch? I have a notebook full of information and a hard drive overwhelmed with pictures and videos. I think that my own internal hard drive has reached capacity, and I look forward to heading home in a couple of weeks after another round of visits.

Summer Kañiwa Salad

2010-08-11T16:03:00.000-07:00

1 c. Zócalo Kañiwa Grain
2 1/2 cups water or vegetable broth
3/4 t. salt for cooking Kañiwa
2 carrots, peeled and shredded (1 cup)
1 cup halved cherry tomatoes
1/2 c. chopped fresh parsley
1 c. fresh peas
1 ea. Red and yellow peppers (jarred) chopped
1 sm. Jar marinated artichoke hearts
1/2 c. diced red onion

Dressing
Grated zest of 1 lemon
3 T fresh lemon juice
3 T olive oil
1-1/4 t ground. Cumin
1/2 t. ground black pepper

In medium sauce pan, bring water/stock to boil. Add a pinch of salt and the Kañiwa and return to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, about 12 - 15 min. Remove from the heat and steam, covered, for 10 min. longer. Put Kañiwa in a large bowl and let cool before adding dressing.

Dressing
In a small bowl, whisk together the lemon zest, lemon juice, olive oil, cumin, pepper and 3/4 t. salt. Adjust ingredients and quantities to taste.

When Kañiwa is cooled, add carrots, tomatoes, peas, peppers, artichoke hearts and onion. Add the dressing and gently toss to combine. Add parsley and toss once more. Serve at room temp or chilled.

Any summer veggies can be added to this salad.

In Hidalgo, Cactus Plant is at Root of Economy, Community

2010-07-20T14:07:00.000-07:00

Betsy Power's latest article on Good Eater explores foods and community and how our food choices can positively impact communities. To read the article please follow this link.

Native Foods of Peru Go Organic

2010-07-19T15:20:00.000-07:00

Betsy Power, CEO and co-founder of Culinary Collective explores the Peruvian Andes to learn about the organic farmers that supply us with our new gluten-free flours and more new products to come.

Follow this link for the article.

Is Kañiwa the new Quinoa?

2010-07-19T15:10:00.000-07:00

Betsy Power answers this question and more about this ancient Peruvian grain at Good Eater.
Please follow this link for the full article.

Gluten and Dairy Free Berry Muffins

2010-06-15T10:00:00.000-07:00

Recipe and photo by Rika Manabe, Bello Bonito Photography

Dry Ingredients
1 cup of sweet potato flour
1/3 cup of mullet meal
1/3 cup of flax seed meal
1/3 cup of tapioca flour
1/2 cup of brown sugar
1 1/2 tsp of baking powder
1/4 tsp of cinnamon
1/4 tsp of nutmeg

Wet Ingredients
1/2 cup of vegetable oil
1 1/3 cup of apple juice
1 cup of dried cranberries
1/2 cup of frozen blueberries
1 tsp of vanilla extract

Mix all the dry ingredient and wet ingredient in separate bowls, then combine them together. Add berries and vanilla extract. Use 10 muffin/cupcake cups and bake them in the oven at 360˚F for 15 minutes. Recipe (makes 10 medium muffins)

Bella Bonito- life and Photography

2010-04-06T14:17:00.000-07:00

Welcome to the newest member of our Culinary Collective team, Rika Manabe. Rika is a photographer, cook, mother of two and a blogger. Her blog, Bella Bonito - Life and Photography is a combination of mouth-watering recipes, photos and slice of life commentary.

Rika has been experimenting with our Peruvian flours and taking photos for us.

To learn more about the banana bread pictured on right made with mesquite flour, visit Rika's blog. She has also recently posted her version of White Chocolate Chip cookies with Mesquite flour.

We are looking forward to seeing more of Rika's photographs.

Sweet Potato Rosemary Biscuits

2009-12-09T14:28:00.000-08:00

These delicious biscuits are perfect for any meal. Serve them warm with butter at lunch and dinner or dress them up with gravy and eggs in the morning for a gluten-free biscuits and gravy. Although these biscuits aren't quite as "flaky" as traditional biscuits they are very moist and bursting with flavor!

1 c. Zócalo Sweet Potato Flour

1 c. Zócalo Tapioca Flour

1/2 tsp. baking soda

1 Tbl. baking powder

1 1/2 tsp. dried rosemary

6 Tbl. unsalted butter, cold

1 c. buttermilk

Preheat over to 450 degrees F. In a bowl sift together sweet potato flour, tapioca flour, baking soda, and baking powder. Cut butter into chunks and cut into flour mixture using a fork or pastry blender. Add buttermilk and rosemary and mix until "just" combined -- you don't want to over mix this. Turn dough out onto floured surface and pat dough down (do not roll) to 1 inch thickness. With a biscuit cutter (or floured rim of a drinking glass) cut biscuits out and place on baking sheet. Bake for 12 - 14 minutes.

Recipe developed by in-house baker, Heather Curtis.

Chocolate Mesquite Cake with Mesquite Frosting

2009-11-23T11:44:00.000-08:00

Mesquite and chocolate are the perfect pair! The subtle hint of mesquite in the cake is highlighted wonderfully by the luscious mesquite frosting.

Cake:

3/4 c. unsweetened cocoa powder

2 1/4 c. rice flour

1 c. Zócalo Mesquite Flour

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 tsp. xanthan gum

3/4 c. canola oil

1 c. brewed coffee

2 tsp. vanilla extract

3 c. milk (or milk alternative)

1 3/4 c. sugar

Preheat oven to 350 degrees F. In a bowl mix together oil, coffee, vanilla, milk, and sugar. Sift in rice flour, cocoa, mesquite flour, salt, baking soda, baking powder, and xanthan gum. Whisk until batter is completely smooth. Pour batter into two lightly greased 9 inch cake rounds or a lightly greased 9 x 13 baking pan. For 9 inch cake rounds bake for 30-35 minutes, for 9x13 bake for 40-45 minutes or until an inserted knife or toothpick comes out clean. Allow cake to cool completely, then frost!

Mesquite Frosting:

1 c. butter, softened

3 1/4 c. powdered sugar

1 tsp. milk

1 tsp. vanilla extract

1/8 tsp. salt

1/4 c. Zócalo Mesquite Flour

(*Note: for a stronger mesquite flavor add 2 Tbl. more mesquite powder and omit 2 Tbl. powdered sugar)

Beat butter and salt together until creamy. Add vanilla and slowly sift in powdered sugar and mesquite while beating on low speed. Once all sugar and mesquite has been added beat on medium-high speed for 3 minutes. Add milk and beat an additional 3-5 minutes until frosting is light and fluffy.

Recipe developed by in-house baker, Heather Curtis.

Pumpkin Spice Cake with Cinnamon Glaze

2009-11-16T13:00:00.000-08:00

This cake is great for a morning coffee cake or can be dressed up with frosting for a delicious dessert!

1 (15oz) can pumpkin puree

1/2 c. canola oil

1 1/4c. maple syrup

1 tsp. vanilla extract

1 Tbl. cinnamon

1 1/2 tsp. ginger

1/4 tsp. ground cloves

1 1/2 c. Zócalo Sweet Potato Flour

1 c. rice flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum

1 c. walnuts, chopped

1 c. raisins

Topping:

1/3 c. powdered sugar

2 tsp. water

1/8 tsp. cinnamon

Preheat oven to 350 degrees F. In a large bowl thoroughly whisk together pumpkin puree, canola oil, maple syrup, vanilla, ginger, cloves, and cinnamon. Mix in rice flour, sweet potato flour, xanthan gum, baking soda, baking powder, and salt. Once batter is uniform, add walnuts and raisins and mix until combined. Spread mixture into a lightly greased 9 x 13 baking pan. The consistency of this recipe is between a batter and a dough -- you will need to spread the mixture into the pan and smooth it to be completely even or an unevenly baked cake will result. No one likes 1/2 underdone and 1/2 overdone cake! Bake for 25 minutes or until an inserted knife or toothpick comes out clean. Allow to cool.
In a small bowl whisk together the topping ingredients and drizzle over the top of the cake.

Recipe developed by in-house baker, Heather Curtis.

Soft and Chewy Gingerbread Cookies

2009-11-05T17:39:00.000-08:00

Kañiwa and mesquite combine wonderfully to create a natural gingerbread flavor, which is further enhanced by traditional gingerbread spices. These grains are delicious, nutritious, and high in protein. Enjoy this healthier holiday favorite that doesn't need white flour or white sugar to taste great!

2 c. Zócalo Kañiwa Flour

1 c. Zócalo Mesquite Flour

1 tsp. baking soda

1/4 tsp. salt

2 tsp. ground ginger

1 1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/2 c. canola oil

1 1/4 c. honey

2 tsp. vanilla extract

1 1/2 tsp. xanthan gum

In a bowl combine oil, honey, and vanilla. In a separate bowl whisk together kañiwa flour, mesquite flour, baking soda, salt, ginger, cinnamon, cloves, and xanthan gum. Add dry mixture to liquid mixture and stir until completely combined. Gather dough into a large ball, wrap in plastic wrap, and chill in refrigerator for one hour. Once dough is chilled preheat oven to 300 degrees F. Roll dough out on a floured surface to about 1/2 - 1/4 inch thickness. Cut out with favorite cookie cutters and place on a baking sheet. Bake for 16 - 20 minutes or until "just firm" to the touch. Careful not to over-bake, mesquite burns more easily than other flours.

Recipe developed by in-house baker, Heather Curtis.

Gluten-free Angel Food Cake

2009-11-05T08:58:00.000-08:00

Typically in gluten-free baking there is an obvious difference between gluten-free and traditional baked goods however, this is one item where there is no difference! Enjoy.

Serves 12

1/2 c. Zócalo Tapioca Flour

1/2 c. Zócalo Amaranth Flour

10-12 egg whites (equal to 1 1/2 c.)

1 1/2 tsp. cream of tartar

2 1/4 c. powdered sugar

1/4 tsp. salt

2 tsp. vanilla extract

1 tsp. almond extract

Place egg whites in a metal bowl and let stand for 30 minutes. Preheat oven to 350 degrees. In a separate bowl sift together tapioca flour, amaranth flour, and 1 1/4 c. powdered sugar three times and set aside (Note: 1 c. sugar is reserved until later). Add salt, cream of tartar, vanilla extract, and almond extract to egg whites. Beat with an electric mixer (or by hand for a serious workout) on medium speed until soft peaks form. Gradually sift in reserved cup of powdered sugar -- about 2 Tbl. at a time -- while beating on high speed. Beat until stiff peaks form. With a spatula gently fold flour mixture into egg white mixture 1/4 cup at a time until batter is completely mixed. Spoon batter into an un-greased 10 inch tube pan. Cut through batter with a knife in order to release air pockets. Bake for 40 minutes or until cake is golden brown and "springy" to the touch. After removing from oven, immediately invert cake (place bottle in hole of pan, and allow cake to stand upside down) until cake is completely cool. Gently run knife between cake and pan in one fluid motion (not sawing) to release cake from pan. Slice and serve cake on its own or with berries!

Recipe developed by in-house baker, Heather Curtis

Mesquite Macaroons

2009-11-03T19:42:00.000-08:00

These little dandies are rich and delicious! The hint of mesquite is a nice yet subtle addition to this old favorite.

Makes 8 large macaroons.

3 c. unsweetened shredded coconut

1/4 c. + 2 Tbl. Zócalo Tapioca Flour

2 Tbl. Zócalo Mesquite Flour

3/4 c. coconut milk

1 1/2 tsp. vanilla extract

1/2 c. honey

1/4 tsp. salt

Preheat oven to 300 degrees F. In a bowl mix together coconut milk, honey, and vanilla extract. Add coconut, tapioca flour, mesquite flour, and salt and mix until thoroughly combined. Scoop dough with an ice cream scoop (about 1/4 c. portion) and firmly pack dough into scoop. Scrape excess dough off so scoop is level and drop onto cookie sheet. Bake for 20 - 25 minutes -- or until macaroons are slightly browned and firm to the touch.

Recipe developed by in-house baker, Heather Curtis.

Low Fat Apricot Orange Bars

2009-10-30T15:24:00.000-07:00

You won't miss the fat one bit with these flavorful bars!

2/3 c. Zócalo Sweet Potato Flour

1/3 c. Zócalo Lima Bean Flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 egg, beaten

2 tsp. vanilla extract

1 c. dried apricots

1 c. orange juice

1/2 c. sugar

Preheat oven to 350 degrees F. Blend apricots and orange juice together in blender until the mixture is smooth. In a bowl cream together egg, apricot-orange juice mixture, vanilla, and sugar. Add sweet potato flour, lima bean flour, baking powder, and baking soda to mixture and whisk until smooth. Pour batter into a lightly greased 8 x 8 pan and bake for 30-35 minutes or until the top is slightly browned and an inserted toothpick/knife comes out clean.

Recipe developed by in-house baker, Heather Curtis.

Almond Poppyseed Bread

2009-10-30T11:59:00.001-07:00

This sweet and simple quick bread serves as a great breakfast treat, dessert, or snack. The sweet potato flour makes it extra moist!

1 c. Zócalo Sweet Potato Flour

1/2 c. Zócalo Lima Bean Flour

1 1/4 c. maple syrup

3/4 tsp. salt

1 tsp. baking powder

1 Tbl. poppy seeds

1 tsp. almond extract

1/2 tsp. vanilla extract

3/4 c. sour milk or buttermilk

(sour milk: 3/4 tsp. vinegar + 3/4 c. milk/milk alternative; let stand 5 minutes)

1/2 c. canola oil

1/2 tsp. xanthan gum

Preheat oven to 350 degrees F. In a bowl whisk together maple syrup, extracts, milk, and oil. In a separate bowl stir together sweet potato flour, lima bean flour, salt, baking powder, poppy seeds, and xanthan gum. Add dry mixture to liquid mixture and whisk until well combined. Pour batter into a lightly greased and parchment paper lined loaf pan. Bake for 1 hour or until inserted toothpick or knife comes out clean. Allow to completely cool before slicing.

Recipe developed by in-house baker, Heather Curtis.

Coconut Cupcakes

2009-10-23T17:10:00.000-07:00

These might possibly be the most decadent vegan and gluten free treats I have ever tasted! They will satisfy any sweet tooth whether dietary restrictions apply or not!

Makes 10 cupcakes

2/3 c. Zócalo Sweet Potato Flour

1/3 c. Zócalo Amaranth Flour

1 c. coconut milk

3/4 c. sugar

2 tsp. vanilla extract

1/2 c. shredded coconut, unsweetened

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. xanthan gum

Preheat oven to 350 degrees F. Line muffin tray with cupcake liners. In a bowl whisk together coconut milk, vanilla extract, and sugar. In a separate bowl combine sweet potato flour, amaranth flour, coconut, baking powder, baking soda, salt, and xanthan gum. Add dry ingredients to liquid ingredients and whisk until thoroughly combined. Distribute batter evenly in lined muffin cups -- filling approximately 3/4 of the way full. Bake for 15-18 minutes, until inserted toothpick or knife comes out clean. Allow to cool, then frost. For frosting ideas follow the links: Vegan Frosting or Buttercream Frosting.

Recipe developed by in-house baker, Heather Curtis.

Vanilla Gluten Freedom Cupcakes

2009-10-23T09:50:00.000-07:00

This wonderful little recipe comes from the fantastic cookbook Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Although they state in the book that they are not masters of gluten-free baking, they certainly seemed to master this recipe!

Makes 12 cupcakes

1 c. soy milk

1/3 c. canola oil

3/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. almond extract

1/4 c. Zócalo Tapioca Flour

2 Tbl. flax meal

1/3 c. Zócalo Purple Corn Flour

1/2 c. rice flour

1/2 c. Zócalo Quinoa Flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

Preheat over to 350 degrees F and line muffin tray with cupcake liners. In a large mixing bowl whisk together soy milk, canola oil, sugar, and extracts until combined. Add tapioca flour and flax meal and mix vigorously for 1 minute. Add the corn flour, rice flour, quinoa flour, baking powder, baking soda, and salt. Whisk together for 2 minutes. Pour batter into muffin cups, filling about 3/4 of the way. Bake for 20-23 minutes, until an inserted toothpick or knife comes out clean. Allow to cool completely before frosting.

Onto the frosting! If vegan frosting is not a concern try our Vanilla Buttercream Frosting. However, below is a Vegan Buttercream Frosting recipe from Vegan Cupcakes Take Over the World.

Vegan Buttercream Frosting

1/2 c. nonhydrogenated shortening

1/2 c. nonhydrogenated margarine

3 1/2 c. powdered sugar, sifted

1 1/2 tsp. The Mexican Vanilla Plantation vanilla extract

1/4 c. soy milk

Beat shortening and margarine together until combined and fluffy. Add sugar and beat for 3 minutes. Add soy milk and extract and beat for an additional 5 - 7 minutes, until fluffy.

Soft Raisin Cookies

2009-10-14T12:05:00.000-07:00

These gluten-free, egg free, and dairy free treats are moist and chewy!

Makes 8 cookies

1 c. Zocalo Sweet Potato Flour

3/4 c. Zocalo Amaranth Flour

1/2 c. honey

1 c. raisins

1/2 c. coconut oil

1/3 c. brown sugar

1 Tbl. flax meal + 3Tbl. warm water

1/2 tsp. vanilla extract

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. xanthan gum

1/2 c. walnuts, chopped

Preheat oven to 350 degrees F. Mix flax meal and water in small bowl and let stand for 5 minutes. In a larger bowl stir together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and xanthan gum. In a separate bowl cream together coconut oil, honey, brown sugar, vanilla, and the flax-water combination until completely smooth. Add dry mixture to liquid mixture and stir until combined. Add walnuts and raisins and mix until thoroughly incorporated. Scoop 1/4 cup portions, roll into balls, and press flat (about 1/2 inch thick) on parchment lined baking sheet. Bake for 14-18 minutes or until golden brown around the edges.

Note: if egg allergies are not a concern 1 egg can be added and the flax-water combination can be omitted.

Recipe developed by in-house baker, Heather Curtis

Mesquite Cookie Bars

2009-10-14T10:56:00.000-07:00

These mesquite cookie bars are tasty, quick, and easy. The delicious flavor of the mesquite is highlighted by cinnamon, while its sweetness is brought out by raisins and honey!

1 c. Zocalo Mesquite Flour

2 c. Zocalo Amaranth Flour

1/2 c. walnuts, chopped

1/2 c. raisins

3 Tbl. canola oil

1/2 c. honey

1/3 c. water

1 Tbl. baking powder

2 tsp. cinnamon

dash of nutmeg

Preheat oven to 325 degrees F. In a bowl whisk together flours, baking powder, cinnamon, and nutmeg and set aside. In a separate bowl whisk together honey, oil, and water. Add the dry ingredients to the liquid ingredients and mix well. Add raisins and walnuts and mix until completely incorporated. Spread dough evenly into lightly greased 8 x 8 pan. Bake for 20-25 minutes or until inserted knife comes out clean.

*Do not over bake. It is important to keep a close eye on recipes calling for mesquite. Mesquite can burn more easily that other flours.

Recipe adapted by in-house baker, Heather Curtis.

Recipes for Aji Pastes

2009-10-12T13:57:00.000-07:00

These recipes comes to us courtesy of Fighting Windmills.
Please note that the recipes have been adapted using Aji pastes instead of fresh peppers.

Ají de gallina

2 cooked shredded chicken breasts (save the water you boil it in)
2 Tbsp (or to taste) Zocalo Organic Ají Amarillo Paste
1 Tbsp of minced garlic
1 Tbsp ( or to taste) Zocalo Organic Ají Panca Paste
4 slices of white or wheat bread
1 can of evaporated milk
1 finely chopped red onion (to taste, you don’t have to use the whole onion)
Boiled yellow potatoes
Oleum Viride Organic Extra Virgin Olive Oil ( or other quality olive oil)

Matiz Mediterraneo Sea Salt to taste
Pepper to taste
Matiz Valenciano Paella Rice
Hard boiled eggs for garnish
Priorat Natur Black Empeltre olives for garnish

Heat a small amount of olive oil in a stainless steel pot and cook the onion on very low heat. As the onion becomes translucent, add garlic, salt, pepper, ají amarillo paste and ají panca paste.

Break apart the bread, mash it into a dish of evaporated milk and add to the pot. At this point, I’ve discovered that I get a creamier result if I put everything into the blender and mix for a minute or two. That way the onion gets completely integrated. It turns out great if you take the time to do this extra step.

Pour it from the blender back into the pot. Add shredded chicken breast and a little of the broth (water used to boil chicken). Stir and let it reduce on low heat until it is creamy. If it is too thick you can add more broth. Stir constantly to avoid burning. Taste it to check for saltiness.

Serve ají de gallina over yellow potatoes with white rice.
Garnish with slices of hard boiled egg and black olives.

Papa a la huancaína

Boiled yellow potatoes
Zocalo Ají Amarillo Paste to taste
half cup of evaporated milk
4-6 soda crackers
1/2 cup of Neus Extra Virgin Arbequina Olive Oil ( or other quality olive oil)

150 grams of fresh hispanic-style salted cheese
Matiz Mediterraneo Sea Salt to taste
Priorat Natur Black Empeltre olives for garnish
Hard boiled eggs for garnish
lettuce leaves

Peel and slice potatoes and arrange over lettuce leaves.
Use blender to combine ají amarillo paste, evaporated milk, crackers, oil and cheese. Blend until creamy and adjust for consistency by adding more milk or more crackers. Taste for saltiness.

Spoon this cream over potatoes and lettuce and garnish with sliced hard boiled eggs and black olives.

Lomo saltado

1 lb beef cut in bite-sized strips
2 tomatoes cut in crescent-shaped pieces
1 red onion cut in crescent-shaped pieces
Zocalo Ají Amarillo Paste to taste (about 1 tsp)
red vinegar to taste
chopped fresh cilantro to taste
minced garlic to taste
La Masia Extra Virgin Organic Olive Oil ( or other quality olive oil)
french fries
Matiz Mediteranneo Sea Salt to taste
pepper to taste
Matiz Valenciano Paella Rice

Season the beef with sea salt, pepper and ají amarillo paste.
Heat oil in stainless steel pot and pan-fry the beef (Put in a little at a time so that the meat doesn’t boil.) Stir in the garlic. Add the onion, tomato, and a little salt, stirring constantly.
Add a little red vinegar. Cook 2-3 more minutes.
Add the chopped cilantro. Add cooked french fries (it’s okay if they end up soggy) and stir.
Serve immediately with rice.

Sopa Criolla

1/2 lb beef cut in bite-sized chunks
1 onion (red or white) finely chopped
1 peeled and diced tomato (or you can use the equivalent canned)
1 Tbsp Zocalo Ají Panca Paste
1/4 package angelhair or spaghetti pasta
1 Tbsp dried oregano
1 can evaporated milk
2 eggs
2 Tbsp vegetable oil
Zocalo Aji Limo Paste to taste
1 Tbsp minced garlic
8 cups water (heat in the meantime)
Matiz Mediteranneo Sea Salt
pepper to taste

Season beef with salt, pepper and garlic. Heat oil in large stainless steel soup pot and pan fry the beef. Add the ají panca, chopped onion, diced tomato, Aji Limo paste and oregano. Cook until the onion is transparent.
Add hot water, bring to a boil and add angel hair pasta. Cook about 3 minutes (if you use spaghetti, it will take longer). Taste for saltiness and add in eggs (beaten beforehand) and evaporated milk. Can be served with toast.

Seco de Res

2 lbs (bottom round) beef*
1 chopped red (or yellow) onion
2 Tbsp minced garlic
1 bunch fresh cilantro
1 cup frozen peas
1 Tbsp Zocalo Ají Panca Paste
1 Tbsp Zocalo Ají Amarillo Paste
Olivar de la Luna XV Olive Oil (or other quality olive oi)
water
salt, pepper, cumin powder to taste
Matiz Valenciano Paella Rice

*Try to buy a cut of quality bottom round with a little marbling for tenderness. This method of cooking is called braising.

Cut the beef into hunks and season with salt, pepper, cumin powder, and minced garlic (I use the paste). Heat a little olive oil in a stainless steel soup pot and pan fry the meat. When the meat is seared, add the chopped onion Stir until onion becomes translucent.

Rinse the cilantro in water and cut off the bottom few inches from the stems. Chop by hand and transfer to blender. Add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid.

Add liquid cilantro to soup pot, stir in aji pastes, lower heat and cover with lid. The meat will become tender, cooking in the liquid for at least 20 minutes. Add frozen peas, stir and cook covered another 10 minutes. Serve with white rice.

Peruvian restaurants hit the US

2009-10-12T11:32:00.000-07:00

Gastón Acurio, Peruvian chef is opening restaurants in the United States to bring this unique style of cooking into the mainstream. Read the full story in Time magazine.

Betsy's Latest Peruvian Visit

2009-10-08T15:05:00.000-07:00

written by Betsy Power
I have fallen in love with Peru. My love affair began last year during my first journey to this land of contrasts. From its desert coastal regions, stunning mountains, and wild jungles, the range of cultures, foods, and climates crammed into one relatively small country is mind-blowing. I have recently returned from my second journey, equally smitten, and laden with unique foods I hope to share with my fellow Americans.

After a three-day food show in the capital city of Lima, I escaped the mega-metropolis, and headed for the “white city” of Arequipa, dwarfed by giant volcanoes that looked more like enormous conical piles of ash. An inspiring community-based agriculture project brought me to this Southern region. I met with the head of the non-profit that has helped to organize over 500 independent indigenous farmers in hard to reach areas. These producers grow native grains (kañiwa, kiwicha, quinoa), maize, and beans and have formed associations to increase their market power.

Out of necessity, these associations have begun to focus on only one variety of, for example, native kiwicha (amaranth), to have enough volume to compete in the market. Yet, each producer has at least a handful of other varieties in multiple gorgeous colors and with varying characteristics. As they dedicate more land to the single varietals, precious heritage varieties may get lost. Both my host and I were excited to come up with the plan for me to review the varieties available and establish contracts with the farmers for future harvests to, in effect, create a secure demand for these heritage grains.  

 My next stop, the region of Lago Titicaca, the highest fresh water lake in the World, is home to an organic trout producer that had me sold after the first bite. Truchas Arapa is an association of trout farmers on the neighboring lake of Arapa.

Over 200 families working together to produce certified organic trout in a country where organic = huh? These un-conventionally educated folks have taken the implausible steps to protect their environment against invading oil companies, pesticides, and chemical pigments.

As usual I was treated with the red carpet – personal row-boat ride out to the floating trout farms, first pour of local wine into a plastic cup, and the best fresh food this side of the equator. When it was time to say good-bye, I had to wrestle some of the shier fisherman to the ground for the customary kiss on the cheek. I NEVER voluntarily miss my share of kisses. 

Next I hit Cusco, one of my favorite cities, and a good location from which to discover the wonders of the Andes. I first headed to the salt producing community of Maras – the most unique salt producers I have ever seen or heard of – using sea salt harvesting techniques in the mountains. This is not mined salt; No mountains are disturbed to bring this beautiful rose salt to market. Instead, warm salt water continuously bubbles up from a deep mountain spring and feeds the ancient Incan pozos or salt ponds that are owned by over 400 families.

The ponds are handed down through the generations, since Incan times, and are not allowed to be sold. My tour guide and the president of the Association looked like a blast from Incan past! These salt farmers do not receive a fair price for this beautiful product, but instead sell to others who have the wherewithal to export. I am hoping we can change this. 

On Monday, I visited the women of Paccarectambo, a two-hour butt-numbing dirt road ride up into the Andes towards the Sacred Valley. An 8-year project with a local NGO has helped create a women-owned business that supports over 400 women and their families in six neighboring communities.

I am in love with these women! With little to no education they have turned their lives around from having no economic power, to making the money necessary to send their children to school and improve their basic needs AND to actually employing their husbands!

They produce medicinal teas based on ancient recipes and native herbs – everything organic. Unfortunately folks in Peru could care less about organic, and these women desperately need a market to sustain their business, and continue to motivate more women in these resource-strapped communities.

 Everywhere I go in these high mountains, I am continually blown away by the ancient knowledge of the medicinal properties of the local flora. Herbs, roots, flowers – everything has a use. And most of these areas have never been touched by pesticides or GMO crops.

It is a wonderland for food lovers. With a little luck and a lot of hard work, we will soon be able to offer many of these products to foodies in the US, and in the process contribute to the creation of self-sustaining communities in Peru.

Apple-Pear Spice Cake

2009-10-08T13:53:00.000-07:00

This tasty cake can be left plain or topped with streusel for a morning treat or dressed up with frosting to make a lovely dessert.

1 c. Zocalo Lima Bean Flour

2 c. brown rice flour

1 c. sugar

1 c. brown sugar

3 eggs, beaten

1 c. canola oil

2 tsp. vanilla extract

1 tsp. salt

2 tsp. baking soda

2 c. peeled and chopped pears

2 c. peeled and chopped apples

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ground cloves

1/2 tsp. xanthan gum

If apples and pears are not both available, use one or the other and the cake will still turn out wonderfully!

Preheat oven to 350 degrees F. In a bowl combine rice and lima bean flours, baking soda, salt, and xanthan gum. In a separate bowl beat eggs, combine with oil, vanilla, cinnamon, nutmeg, and cloves. Add the dry mixture to the liquid mixture and thoroughly combine. Stir in apples and pears. Transfer batter to a lightly greased 9 x 13 pan. Bake for 35-40 minutes.

Recipe developed by in-house baker, Heather Curtis

Zocalo Featured in October Gourmet News

2009-10-07T14:02:00.000-07:00

Check out this month's issue of Gourmet News. Zocalo Gourmet is featured in the Market Watch section on page 15. Xoxoc prickly pear snacks and marmalade from Mexico take center stage. Also featured are our new Aji pastes and powders from Peru and our Chimichurri sauce from Argentina. Read all about our efforts to bring high quality products that directly impact the communities that produce them to tables across North America.

Sweet Potato Mesquite Shortbread

2009-09-20T16:56:00.000-07:00

These are a delicious, and gluten-free, spin on a traditional favorite. The combination of the sweet potato and mesquite will make your taste buds dance. This is sure to become a new favorite holiday recipe.

3 c. Zocalo Sweet Potato Flour

1 c. Zocalo Mesquite Flour

1 1/2 c. sugar

1 1/2 c. butter, softened

2 large eggs

2 tsp. vanilla extract

1 tsp. salt

1 tsp. baking soda

1 tsp. cream of tartar

2 tsp. xanthan gum

Cream together butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl combine dry ingredients. Slowly add to creamed mixture until all ingredients are completely blended. Cover and chill dough for at least 30 minutes. Once chilled, preheat oven to 325 degrees F. On a floured surface roll out dough to approximately 1/4 inch thickness. Cut out with cookie cutters and place on baking sheet lined with parchment paper. Bake 8 - 10 minutes. Careful not to over bake -- mesquite burns more quickly than standard flours!

Recipe developed by in-house baker, Heather Curtis

Pleasantly Purple Pancakes

2009-09-20T16:31:00.000-07:00

These purple corn pancakes are great for kids or for your inner child! Not only are they antioxidant rich, they're just plain fun! Keeping with the color scheme and antioxidant richness, this recipe call for blueberries however, they would be great served plain or with your own special additions.

1 c. Zocalo Purple Corn Flour

1/4 c. Zocalo Amaranth Flour

1 Tbl. canola oil

3/4 tsp. baking soda

1 egg

1 c. buttermilk (or sour milk: 1 tsp. vinegar + 1 c. milk, let stand for 5 minutes)

1 tsp. vanilla extract

1 Tbl. honey

3/4 c. blueberries

In a bowl whisk together buttermilk, oil, honey, and vanilla. Add dry ingredients and whisk until completely smooth. Scoop 1/4 - 1/2 cup portions onto greased griddle or skillet. Place desired amount of blueberries in batter as soon as it begins cooking. Cook on first side until numerous bubbles form in batter. Flip pancake and cook on opposing side for another few minutes -- until pancake is cooked through.

Recipe developed by in-house baker, Heather Curtis.

Banana Coconut Muffins

2009-09-20T16:06:00.000-07:00

makes 12 muffins

1 c. Zocalo Sweet Potato Flour

2/3 c. Zocalo Amaranth Flour

1/4 c. sugar

1 tsp. vanilla extract

2 tsp. baking powder

1/2 tsp. salt

1 c. shredded coconut

1/2 c. raisins

2 bananas, mashed

1 egg

1/2 c. milk or soy milk

1/4 c. brown sugar

3 Tbl. canola oil

1 tsp. xanthan gum

Topping:

1/3 c. shredded coconut

2 tsp. sugar

1/4 tsp. cinnamon

*mix all ingredients in small dish and reserve until end

Preheat oven to 375 degrees F. In a bowl combine egg, milk, oil, vanilla, and mashed banana. Cream in sugar and brown sugar until smooth. In a separate bowl combine sweet potato flour, amaranth flour, baking powder, salt, coconut, xanthan gum, and raisins. Add dry mixture to liquid mixture and stir until completely combined. Distribute batter into 12 lightly greased muffin cups. Sprinkle topping evenly over batter. Bake for 25 minutes.

Recipe developed by in-house Baker, Heather Curtis.

Gluten-free Bagels!

2009-09-16T15:33:00.000-07:00

Now, this recipe may sound a bit labor intensive but it's truly not that bad! Also, this is definitely the type of thing that you can make a large batch of and freeze what you are not going to consume immediately. What's found below is the plain multi-grain bagel recipe, however this is incredibly versatile. You can add seeds, nuts, raisins and cinnamon, onion powder, garlic powder, blueberries, etc. The possibilities are limitless for these. These are truly a treat, you won't even believe they're gluten-free.

Makes 8 bagels

3 c. Zocalo Multi-grain flour blend

1 tsp. salt

1 Tbl. flax meal + 3 Tbl. warm water, whisked together

1 Tbl. xanthan gum

1 Tbl. yeast

3 Tbl. honey

2 Tbl. canola oil

1 tsp. cider vinegar

1 c. warm water

Preheat oven to 375 degrees F. In a small bowl combine flax meal and 3 Tbl. warm water; let stand for 5 minutes. In a large bowl combine flour, salt, and xanthan gum. In a separate bowl place water, honey, and yeast -- give a quick stir then let stand until yeast has bloomed, 5 - 10 minutes. Once yeast has bloomed add oil, vinegar, and the flax-water combination to the mixture. Then add dry ingredients to liquid mixture and stir until thoroughly combined. This can be achieved by hand although, an electric mixer would ease the process. Take a handful of dough and kneed gently in your hands, on a floured surface flatten the dough ball slightly, then puncture a hole through the center, taking care to smooth the edges so your dough ball now looks like a donut. Place on a baking sheet lined with parchment paper. Repeat process until dough is gone. Brush tops of bagels with oil, cover with plastic wrap, and allow to rise for 20 minutes. Meanwhile, bring a large skillet of water to a boil. Once bagels have risen, place each one in boiling water -- making sure not to over crowd the skillet. Boil for 30 seconds, flip bagel, boil for 30 seconds on opposing side. Remove bagel from water and place on baking sheet, allowing to stand and dry for a few minutes. Phew! Now it is time to bake them! Place bowl of water on bottom rack of oven -- this helps to act as a proofer for gluten-free breads. Place bagels in oven and bake for 20 - 25 minutes. Allow bagel to cool before cutting, then whip out your favorite toppings and enjoy!

Recipe developed by in-house baker, Heather Curtis.

Nutty Multi-grain Bread

2009-09-16T14:55:00.000-07:00

This gluten-free bread is delicious and is much lighter and softer than most gluten-free breads that are available! It's also easy to make at home and it freezes well.

1 3/4 c. Zocalo Multi-grain flour mix

1/2 c. walnuts, chopped

1/4 c. flax meal

1 1/2 tsp. xanthan gum

3/4 tsp. salt

1 Tbl. oil

3/4 tsp. cider vinegar

1 Tbl. yeast

1 Tbl. honey

1 1/2 c. warm water

Preheat oven to 350 degrees F. In a large bowl combine flour, flax meal, xanthan gum, walnuts, and salt. In a separate bowl place water, yeast, and honey -- giving the mixture a quick stir and allowing to stand until yeast has bloomed, about 5 - 10 minutes. Once yeast has bloomed add cider vinegar and oil to the mixture. Then add dry mixture to liquid mixture and stir until mixture is "just combined" do not over mix. Transfer dough into a lightly greased baking pan, making sure that dough is evenly distributed. Smooth top surface of dough so unevenness does not occur. Place a bowl of water on the bottom rack in your oven -- this helps to act as a proofer for gluten-free breads. Bake for 45 minutes or until inserted knife comes out clean.

Recipe developed by in-house baker, Heather Curtis.

Multi-grain flour Blend

2009-09-16T10:57:00.000-07:00

This multi-grain flour blend is a perfect gluten-free substitution for your favorite whole grain bread, bagel, roll, and pancake recipes. Chopped nuts and seeds pair nicely with this blend and highlight the nutty flavor of the kaniwa flour.

1 1/4 c. Zocalo Lima Bean Flour

1 3/4 c. rice flour

1 c. Zocalo Chestnut Flour

1 1/2 c. corn starch

1 1/2 c. Zocalo Yuca Flour

1 c. Zocalo Kaniwa Flour

Whisk all ingredients thoroughly together in a bowl. Flour can be substituted directly in traditional recipes calling for whole grain/multi-grain flour. Store extra flour in airtight container for up to one year. Whisk flour before use after it has been stored.

*Note: if Chestnut flour is unavailable, omit Chestnut flour and increase rice flour by 1/4 cup, corn starch by 1/4 cup, and yuca flour by 1/2 cup.

Maca Hot Chocolate

2009-09-09T18:57:00.000-07:00

Adding Maca Powder to traditional hot cocoa recipes makes an especially creamy and frothy version of this classic cool weather treat. Not to mention the fact that it provides a nutritious boost of vitamins, minerals, and almost 100% of your daily calcium in this cup of cocoa alone!

1 cup milk or milk substitute

2 Tbl. Zocalo Maca Powder

2 Tbl. cocoa powder

2 Tbl. sweetener of choice

In a small sauce pan heat milk over medium heat. Add cocoa powder, sweetener, and maca powder -- if maca powder has clumps sift before adding to liquid. Whisk while heating until mixture is smooth and at desired drinking temperature.

Gluten-Free Energy Bars

2009-09-09T18:33:00.000-07:00

These bars make a perfect snack, post workout treat, or breakfast on the go.

1/4 c. Zocalo Maca Powder

1 1/2 c. Zocalo Puffed Amaranth

3/4 c. crunchy peanut butter

1/4 c. Zocalo toasted Kaniwa Flour

1/3 c. canola oil

1/4 c. Zocalo Lucuma Powder

1/2 c. maple syrup

1/8 tsp. salt

1/4 tsp. cinnamon

1/2 c. shredded coconut

1/4 c. raisins

1 tsp. vanilla extract

In a bowl mix together all dry ingredients. In a separate bowl stir together oil, maple syrup, vanilla extract, and peanut butter. If using natural peanut butter it is helpful to set peanut butter out to soften prior to mixing. Add dry ingredients to wet ingredients, stirring until thoroughly combined -- you can also use an electric mixer for this. Once combined place in a 7 x 11 glass baking dish with cover and chill in refrigerator for 2 hours. Cut and serve. If a "stickier" bar is desired substitute brown rice syrup for part or all of the maple syrup.

Recipe developed by in-house baker, Heather Curtis.

Traditional Brazilian Cheese Bread

2009-09-09T17:52:00.000-07:00

This traditional Brazilian Cheese Bread is gluten-free, simple, and delicious.

4 cups Zocalo Tapioca(Yuca) Flour

1 1/2 cups milk or soy milk

1 teaspoon salt

1 1/2 cups grated cheese (cheddar is nice)

2 eggs

1/2 cup butter

Preheat oven to 400 degrees F. Place tapioca flour in a bowl. In a small sauce pan bring milk, butter, and salt to a boil -- whisking often. Remove liquid mixture from heat and pour over flour. Stir constantly until thoroughly mixed. Add cheese and eggs to mixture and kneed until smooth. Roll dough into two inch dough balls and place on a baking sheet lined with parchment paper. Bake for 15 - 20 minutes. Makes 18 rolls.

This recipe is nice on its own however, garlic powder is also a nice addition (1/2 - 1 teaspoon).

Sugar-Free Almond Blueberry Biscuits

2009-09-08T14:25:00.000-07:00

These biscuits are perfect for everyone including diabetics and sugar conscious folks. Although they are sugar-free they don't lack in flavor, moisture, or sweetness!

1 3/4 c. Zocalo Amaranth Flour

2 c. Zocalo Sweet Potato Flour

2 1/2 tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1 c. canola oil

1 1/4 c. Zocalo Yacon Powder

2 tsp. almond extract

1 1/2 c. soy milk

2 1/4 c. frozen blueberries

Preheat oven to 350 degrees F. Sift together amaranth flour, sweet potato flour, and yacon powder. Mix in baking powder, salt, and cinnamon. In a separate bowl whisk together oil, soy milk, and almond extract. Add liquid mixture to dry mixture and mix until thoroughly combined. Add blueberries and mix until evenly distributed throughout. With small ice cream scoop (about 1/4 c.), take rounded scoop of dough and place on baking sheet lined with parchment paper. Press dough down to 1/2-3/4 inch in thickness. Bake for 20-25 minutes. Recipe makes 15 biscuits.

Recipe developed by our in-house baker, Heather Curtis.

Gluten-Free Banana Walnut Coffee Cake

2009-09-07T16:44:00.000-07:00

This delightful gluten-free, vegan coffee cake will fool all of your guests into believing they are indulging in traditional coffee cake. With this classic combination of bananas and walnuts it's sure to be a success. We recommend that you serve this warm with coffee, tea, or apple cider!

1 c. rice flour

1/2 c. Zocalo Lima Bean Flour

1 c. maple syrup

1/2 tsp. salt

1 1/2 tsp. baking powder

1/2 c. soy milk

1/4 c. canola oil

1/2 tsp. vanilla extract

1/2 tsp. lemon juice

1 large banana, mashed well

1/2 c. walnuts, chopped

1/4 c. sugar + 1/2 tsp. cinnamon, mixed and reserved until final step

Preheat oven to 350 degrees F. In a bowl combine all dry ingredients. In a separate bowl mash banana, then add maple syrup, canola oil, soy milk, vanilla extract, and lemon juice. Whisk together all liquid ingredients until smooth. Combine dry mixture with wet mixture and add walnuts, whisk together until batter is smooth. Pour batter into a lightly greased 7x11 pan, sprinkle reserved cinnamon-sugar mixture evenly over the top. Bake for 20-25 minutes.

Recipe developed by our in-house baker Heather Curtis.

Zocalo in the News

2009-09-04T11:56:00.000-07:00

Zocola Peruvian Specialties featured in September's Holiday issue of Gourmet News. Check it out online on page 6.

Gluten-free Mesquite Cake

2009-09-01T15:18:00.000-07:00

This light and fluffy cake will be sure to impress your guests. They won't even know it's gluten-free! Mesquite flour gives the cake a subtle flavor similar to that of a spice cake. Discover this incredibly easy way to incorporate Mesquite's high protein value into your favorite baked goods.

2 1/4 c. rice flour
3/4 c. Zocalo Mesquite Flour
2 1/2 tsp. baking powder
1/2 tsp. Matiz Flo de sal sea salt
1 tsp. baking soda
1/2 tsp. xanthan gum
3/4 c. canola oil
1 1/3 c. sugar
2 tsp. vanilla extract
3 1/3 c. soy milk

Preheat oven to 350 degrees. Sift flours into a bowl and add baking powder, salt, baking soda, and xanthan gum to flour mixture.
In a separate bowl thoroughly combine oil, sugar, vanilla extract, and soymilk.
Add liquid mixture to dry mixture and beat until smooth.
Pour the batter into 2 lightly greased 9-inch cake rounds.
Bake for 25-30 minutes. Allow to cool and frost with your favorite frosting.

Vanilla Buttercream Frosting is a nice choice:

1 c. butter, softened
3 1/2 c. confectioners sugar
1 tsp. milk
1 tsp. vanilla extract
1/8 tsp. Matiz Flor de Sal sea salt

In a bowl combine butter and salt beating until blended. Sift in powdered sugar slowly and beat on medium-high speed until well blended. Add milk and vanilla extract and beat an additional 3 minutes or until frosting is fluffy and smooth.

Recipe developed by Heather Curtis, our in-house baker extraordinaire.

Energy Boost Shake -A Sugar-free Pick-Me -Up!

2009-08-28T11:50:00.000-07:00

This incredibly nutritious and flavorful smoothie is the perfect breakfast or any time pick- me-up. The blueberry base of this smoothie is energized by the Maca and Yacon powders, giving it the creaminess and flavor of an ice cream shake without any of the added sugar and fat.

The combination of blueberries packed with antioxidants, Maca powder rich in protein, calcium, and potassium and Yacon powder packed with vitamins and minerals will be sure to give you an energetic boost without spiking your blood sugar.

Energy Boost Shake

1 ½ c.ups frozen blueberries

1 ½ cups unsweetened soy milk

1 Tbl. Zocalo Yacon powder

1 tsp. Zocalo Maca powder

½ tsp. The Mexican Vanilla Plantation vanilla extract

Blend all ingredients in blender. Add additional soy milk if thinner consistency is desired.

Gluten-free Carrot Muffins

2009-08-28T11:25:00.000-07:00

These muffins are packed with flavor and moisture. The combination of sweet potato flour, carrots, and spices come together to make this delicious morning muffin a treat for those Autumn days or any time of year.

Carrot Muffins

¾ cup Zocalo Sweet Potato Flour

¾ cup rice flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon allspice

1/2 cup honey

1 egg

1/2 cup buttermilk or sour milk (1 ½ tsp. vinegar +1/2 c. soy milk or milk – let stand for 5 minutes)

1/3 cup oil

1/2 teaspoon vanilla

1 1/2 cups grated carrots

1/2 cup raisins

1/2 cup chopped walnuts

Directions:

Preheat oven to 350°F.

Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.

Mix together wet ingredients- honey, egg, buttermilk, oil, vanilla and the carrots, raisins and nuts.

Stir the wet and dry ingredients together.

Bake for about 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

(*note: to make vegan omit egg and instead add 1 Tbl. flax meal + 3 Tbl. warm water and allow to stand for 5 minutes. Also add 1/2 tsp. xanthan gum)
Recipe developed by Heather Curtis, our in-house baker extraordinaire

Gluten-free Sweet Potato Crepes

2009-08-27T11:05:00.000-07:00

This crepe recipe is incredibly versatile and can be used to accompany both savory and sweet flavors. (See filling recipes below.  )

Sweet Potato Crepes  

1 cup Zocalo Sweet Potato Flour

2 eggs 

½ cup milk or soy milk

½ cup water

¼ tsp. salt

2 Tbl. La Masia Extra Virgin Organic Olive Oil, or melted butter

Whisk together eggs, milk, water, and olive oil. 

Incorporate salt and flour by adding in small amounts and whisking until completely smooth. 

On an oiled griddle or pan drop approximately ¼ cup of crepe batter. 

If using a pan tilt pan in a circular motion to coat the surface evenly with batter. 

Cook for 2 minutes and flip. 

Cook for an additional two minutes and serve.   

For a perfect dessert use a filling of cherries, plums, strawberries, or cranberries. 

Plum or fruit filling:

2 ½ cup plums or fruit of choice, fresh or frozen

1 tsp. almond extract

½ cup almonds, or Spanish Marconas chopped

2 Tbl. Agave or sugar

In a saucepan combine all ingredients over medium heat, stirring continuously.

Bring to a low boil, turn down heat and continue to simmer until the filling thickens to a consistency of pie filling. 

Set filling aside until the crepe is nearly finished on the second side.  

Spoon approximately ½ cup of filling into the center.

Plate crepe, drizzle additional sauce over the top, dust with powdered sugar and serve.

If using plums or cranberries this filling has a tart zing to it, adding more sugar will cut the tartness if desired.

On the savory side, roasted vegetables and fresh herbs combined with creamy goat cheese are a sure bet. 

Savory Mushroom and Chevre Filling

1 pound crimini mushrooms, sliced

1 ½ bunches scallions, chopped

¼ cup fresh thyme, loosely packed

2 generous handfuls spinach

1 8oz. package chevre

Salt and pepper

Oleum Viride Organic Extra Virgin Olive Oil

Saute' mushrooms, scallions, and thyme in olive oil.

When vegetables are nearly done add spinach, salt, and pepper.

Allow spinach to wilt and set filling aside until crepes are nearly finished on the second side.

When crepe is nearly done, add 1-2 oz. of chevre in the center of the crepe, placing vegetable mixture on top of cheese.

Plate crepe, garnish with a dollop of chevre and a fresh thyme sprig.

Recipe developed by Heather Curtis, our in-house baker extraordinaire

Gluten-free Sweet Potato Walnut Coffee Cake

2009-08-27T10:34:00.000-07:00

This coffee cake makes a perfect morning treat on those crisp fall days. The sweet potato flour locks in moisture, while it’s subtle sweetness and flavor are enhanced by cinnamon and ginger. This cake is perfectly paired with coffee or apple cider!

Sweet potato flour is rich in complex carbohydrates, dietary fiber, beta-carotene, and vitamins C and B6. It works as a great substitute for other flours. It is a bit heavier than wheat flour, so combining it with a rice flour which is a lighter gluten-free flour works beautifully.  

Sweet Potato Walnut Coffee Cake  

1/3 cup soft tofu 

1 cup soy milk

1 Tbl. apple cider vinegar 

1 ½ cup Zocalo Sweet Potato Flour 

1 cup rice flour

1 ¼ cup dry sweetener (evaporated cane juice or sugar) 

1 Tbl. Cinnamon 

1 ½ tsp. ginger 

½ tsp. salt 

¾ cup canola oil

1 cup walnuts, chopped

1 tsp. baking powder 

1 tsp. baking soda  

Preheat oven to 350 degrees.

In a blender combine soy milk, tofu, and apple cider vinegar; blend until smooth and set aside.  

In a large bowl whisk together flour, sweetener, cinnamon, ginger, salt, and oil.

Remove 1 cup of flour mixture, place in a small bowl and combine with walnuts.

Add liquid mixture to remaining flour mixture, add baking powder and baking soda, stir together well.  

Evenly spread batter into lightly greased 9 x 13 baking pan, sprinkle the reserved flour-walnut mixture evenly on the top and bake for 30-40 minutes.   

Recipe developed by Heather Curtis, our in-house baker extraordinaire