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Buffalo Mozzarella & Eggplant Caprese Tower with Pea Mint Pesto

finalshot eggplant moz.jpg

I’ve always loved good foods- I can’t say that all of these fit into the ‘healthy’ category but for dietary reasons I have avoided packaged processed foods whenever possible. I determined early on that I don’t enjoy eating foods that are over salted, contain too much garlic, are made with high fructose corn syrup or preservatives. I cannot claim to be a health fanatic, nor a vegetarian, although I tend to dabble in both. I will shamelessly eat any homemade baked good that catches my eye. But if I had to put a label on myself, I would say that the word that describes me is “qualitarian”. Continue reading ‘Buffalo Mozzarella & Eggplant Caprese Tower with Pea Mint Pesto’

Lomo Saltado

Lomo7

Lomo Saltado

This is a wonderful Peruvian dish that has delicious Asian undertones. Beef sirloin strips are cooked in vinegar, soy sauce and spices, then stir fried with red onions, cilantro and tomatoes. Like many good Peruvian dishes, two carbs are necessary with this meal, rice and French fried potatoes. This was one of my favorite dishes that Rosa used to prepare. When she came ‘home’ for the holidays I couldn’t wait to make it with her. I can highly recommend this multicultural dish. One try and you’ll be hooked!

Ingredients

2 lb (approximately 6 pieces) of beef sirloin

2 tsps garlic salt

1 tsp pepper

4 TBS oil, used in 1 TBS increments per directions

4 medium sized tomatoes, vine ripened

2 large red onions, thick chopped

½ cup soy sauce

1 TBS oyster sauce (optional)

2 TBS red wine vinegar

¼ cup cilantro, chopped

1 ½ bags of frozen French Fries, cooked according to package directions

3 cups of uncooked white rice, cooked according to package directions

Directions

This recipe is very straight forward. That said, the two steps that can be a little tricky are (1) timing the rice and French Fries to be ready at the same time as the main dish and (2) cooking the meat in two batches as to ensure that it does not become overcooked.

Cook rice and French Fries according to package directions. If all of the Lomo Saltado ingredients are prepared to be cooked, the dish will take approximately 15 minutes to cook.

Cut the onions, first in half, once horizontally and 4 times vertical (big pieces) to end up with thick chopped onion wedges. Prepare the tomatoes similarly.

Slice the meat stir fry style, ensuring the pieces are uniform in size for even cooking. Add garlic salt and pepper.

In a large pan add 1 TBS oil on medium high heat. When the oil is very hot add half the quantity of meat. Stir regularly and when cooked, add the soy sauce, oyster sauce, vinegar and set aside covered while the second batch of meat is prepared. Cook second batch of meat, set aside and cover to keep warm.

(This is a good time to check the timing on the rice and fries. If needed, hold on finishing this next step until rice and potatoes are ready.)

In the same pan add oil and the onions, cook stirring regularly for at least 2-3 minutes. Add the tomatoes for another 2 minutes, then return the meat to the pan to heat for approximately one minute. Add the cilantro and serve over white rice with French Fries.