Monday, April 16, 2012

Aprils Meeting Recap!

April's meeting was held at Faizahs. Our theme was Peru, which seemed a little intimidating at first. We were pleasantly surprised with the food selection as the ladies pulled out all stops!

Since the meeting started a little late, we decided to taste the meals all at once.


Faizah made Empanadas, Charcoal Chicken & Chinese Peruvian Fried Rice.









Fatma made a tasty & memorable Beef Lomo with White Rice.







Safa made a wonderful  Arroz Verde Con Pollo. She also surprised us with a sweet tooth satisfying Leche Asada. 














Sharria made a Spicy Cod dish that was award worthy.







We had a wonderful array of deserts and as always a great time!

Join us in June at Fatma's house. Theme TBA.
Please submit your recipes in the comments section!
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2 comments:

  1. HoneeMay 13, 2012 at 8:54 AM

    Peruvian Ceviche!

    Peruvian Ceviche
    -two lbs of Fresh new, Boneless, and un-frozen Seafood (Look into Checklist Down below for Particular Variations of Seafood.)
    -Half a Bunch of Cilantro Leaves (One half of a Cup)
    -one Big Red Onion
    -8 to 10 Limes determined by their particular over all size
    -1 Head of Lettuce
    -One Teaspoon of Salt (More or Reduced is Discretionary)
    -A Tsp of Pepper (More or Reduced can be An option)
    -One half of a Teaspoon of Aji Amarillo Yellow Pepper (Certainly Discretionary Determined by Exactly How Much You Care About Hot and spicy Eating) Different sorts of Fish that can be chosen
    -Red Snapper
    -Flounder
    -Mahi Mahi
    -Rainbow Trout
    -Grouper
    -Sea Bass
    -Tilapia
    -A great number of Similar White Salt-Water Species of fish.
    -Frozen, Cooked properly, Moderate-Sized Shrimp should be considered in place of "fresh new" shrimp on account of potential safety reasons. Be certain to carefully unfreeze as well as dry the shrimp if you intent to making use of it.
    To be able to learn much more, make a trip to Peruvian Ceviche.
    Peruvian Ceviche

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  2. Safa Umm JMay 30, 2012 at 8:55 AM

    Safa's Peruvian Cilantro Rice:

    Ingredients:
    2 (4 ounce) skinless, boneless chicken
    breast halves
    1 bunch fresh cilantro, stems removed
    1/2 cup water
    1 tablespoon vegetable oil
    1 tablespoon minced garlic 1/4 cup frozen, chopped carrots
    1/4 cup frozen peas (optional)
    1 tablespoon cumin
    salt and freshly ground black pepper to
    taste
    1 cup uncooked white rice

    Directions:
    1. Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
    2. In a food processor or blender, puree cilantro with 1/2 cup water.
    3. Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

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