Savory – Page 2 – SalviKitchen

Pollo en Achiote

Pollo en achiote is a simple, yet exotic chicken dish. You need a banana leaf to cook it. Banana leaves are not strong tasting. You don’t eat the actual leaves. We use them to wrap tamales for example. The flavor seeps into the food without overpowering it. Many Latino markets sell banana leaves for tamales, but I wasContinueContinue reading “Pollo en Achiote”

Pollo en Alguashte or Chicken in Pumpkin Seed Sauce

by Eugenia Munguía-George Ingredients: 4-6 pieces of chicken (thighs, legs, etc) 1/4 cup flour 3 tablespoons oil (or enough to coat the pan) 1/2 onion, roughly chopped 1/2 bell pepper, roughly chopped 1 cup white wine 1 bay leaf 1/4 teaspoon saffron (optional) 2 egg yolks from hard boiled eggs 1 garlic clove 3ContinueContinue reading “Pollo en Alguashte or Chicken in Pumpkin Seed Sauce”

Pumpkin Seed Powder

Pumpkins and squash were the earliest known main staple foods of the Mesoamerican region, even before corn and beans were domesticated. From Mesoamerica, the pumpkin species spread all over North and South America. The natives peoples of these regions were resourceful and creative, using every part of the vegetable. Today, pumpkin and squash appear inContinueContinue reading “Pumpkin Seed Powder”

Salvadorian Meat Patties In Tomato Sauce

Meat Ingredients: 1 lb. ground beef or turkey 1 egg 1/2 cup breadcrumbs 1 teaspoon no salt seasoning of your choice Salt and pepper to taste Oil, enough to coat the pan Sauce: 1/2 onion, roughly chopped 1/2 red bell pepper, roughly chopped 1/2 cup white wine 1 can diced tomatoes 2 cups chicken stockContinueContinue reading “Salvadorian Meat Patties In Tomato Sauce”

Salvadorian Holiday Turkey

This turkey deserves to be on the hall of fame of holiday turkey recipes. It fills my childhood memories with the laughter and joy of the holidays. We make it either for Thanksgiving or Christmas, and we eat it with rice and salad or in sandwiches more traditionally known as panes con chumpe. The sameContinueContinue reading “Salvadorian Holiday Turkey”

Salvadorian Meatball Soup

Salvadorian Meatball Soup For the meatballs: 1 lb. ground turkey or beef 1 egg 1 tablespoon no-salt seasoning of your choice 1 tablespoon Worcestershire sauce Salt and pepper 2 tablespoons oil For the soup: 2 large potatoes, cubed 2 ears of corn, quartered (optional) 2 zucchinis, diced 1 carrot, sliced or diced 1 celery stalk,ContinueContinue reading “Salvadorian Meatball Soup”

Caribbean Paella with Pineapple

For my birthday weekend I was really in the mood for some Latin food with a Caribbean flare. Yes, I did cook my own birthday meal. Why go to some crowded restaurant and not even get what I want? It was the day before Mother’s Day and I really wanted to splurge and do whatContinueContinue reading “Caribbean Paella with Pineapple”

Stuffed Poblano Peppers in Cashew and Chipotle Sauce

This year the main ingredient for Iron Chef at my school was apples. It took a lot of sleepless nights to come up with this dish but after many experiments and testing out different recipes, I came up with this interesting dish. My inspiration was chiles en nogada, a traditional Mexican dish from Puebla whichContinueContinue reading “Stuffed Poblano Peppers in Cashew and Chipotle Sauce”

Salvadorian Meatloaf

Salvadorian Meatloaf Meatloaf: 1 lb. ground beef or turkey 1 egg 1 garlic clove, mashed ½ onion, finely diced 1 tomato, diced 1 cup breadcrumbs 1 teaspoon fresh mint leaves, chopped Salt and pepper to taste 1/3 cup flour to dredge the meatloaf Oil, enough to coat the pan ½ white wine Sauce: 1 garlicContinueContinue reading “Salvadorian Meatloaf”

Apple-Jicama Ceviche

I recently entered a cooking contest at work. We happen to have a wonderful home economics program led by two very dedicated teachers. Every year since 2011 they’ve hosted an Iron Chef cooking contest and for me this is the first year since then that I’m not either pregnant or taking care of small baby atContinueContinue reading “Apple-Jicama Ceviche”