My boyfriend is from Peru. Does anyone know any good recipies for a Breakfast or lunch?

Question

Easy to make please.

Answer 1

Peruvians eat like Europeans at breakfast time. They like coffee with bread or toast or pastries. At most meals, they like rice, and they often eat rice and potatoes in the same meal. If your boyfriend is from the coastal region (Lima, for example), then he may be used to having a great variety of seafood.

Remember that Peru is a long way from Mexico. People in the USA eat a lot more Mexican food than Peruvians ever have. Many Peruvians are offended by the way Americans assume that all Latinos eat the same stuff. (you might already know that, but in case you don't....)

You might ask him what he liked to eat in Peru. Remember that many ingredients aren't available in the USA or if they are, only at specialty markets.(for example choclo - huge kernels of dried corn, or some of the Peruvian hot chiles like rocoto or aji amarillo)

You want easy to make, I'd suggest arroz con pollo (chicken with rice) Basically, brown some chicken, Add onions and some garlic. Add some peas. Cook white rice and add cilantro that has been through the blender. Mix it all together and season it.

Answer 2

Ajiaco De Papas

3 Pounds New Potatoes
3 Cloves Garlic -- finely chopped
1 Medium Onion -- finely chopped
3 Medium Serrano Pepper -- finely chopped
2 Tablespoons Olive Oil
Salt And Pepper -- to taste
1 Cup Half And Half
3/4 Pound Queso Fresco Or Feta -- cubed
3 Medium Hard-Boiled Egg -- coarsely chopped Peel potatoes if desired. Boil lightly in salted water. When done, drain well and cube. Saute garlic, onion, and chiles in oil until the onion is golden. Add potatoes and milk. Stir carefully so as not to mash potatoes. Add cheese and eggs. Cook just enough to heat through and serve.

peruvian ceviche

2 lbs tilapia fillets or other firm white fish fillets, cubed
8-10 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp,enough to cover fish
1 red onion, thinly sliced and rinsed

Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter. Enjoy

Answer 3

try this, hope it is good!

Pollo a la Nogal Estilo Peruano

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ea Chickens -- cut up
Water to cover
1 ea Loaf bread -- crust removed
1 cn Evaporated milk
2 tb Aji chile powder, or
-substitute New Mexican
1 ea Onion -- minced
1 t Cumin
1/2 ts Coriander
Freshly ground black pepper
1 c Grated Parmesan cheese
1/2 c Walnuts -- peeled and finely
-ground
4 ea Hard-boiled eggs -- sliced

Cook the chickens in boiling water until tenbder,
about 25 minutes. Shred the chicken and set aside.
Soak the crustless bread in the milk in a separate
container. Add the chile powder and mix.
Place the onion in a skillet with the oil and saute.
When the oil comes to a boil, add the salt, cumin,
coriander, and pepper to taste. Cok the mixture for a
while, then add the soaked bread, mashed smooth. Next
add the shredded chicken and the grated cheese. Simmer
for 20 minutes, covered, checking to see that the
mixture does not burn. Then add the walnuts, stirring
to blend them in. Serve hot, garnished with
hard-boiled eggs.

Answer 4

"Brunch Quiche" - 10 to 12 servings

1 (7 oz.) or 1/2 of a (1-pound) package Creamettes Elbow Macaroni (2 cups uncooked)
6-8 slices bacon; chopped
2 cups shredded American cheese
2 cups shredded Monterey Jack cheese
2 cups soft bread cubes
1 medium onion; finely chopped
1 small green bell pepper; finely chopped
4 eggs; separated
2 cups milk
1 teaspoon salt
6-8 drops bottled hot pepper sauce
Red salsa (optional)

Prepare Creamettes Elbow Macaroni according to package directions; drain. In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well. In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Pour into buttered 12" quiche dish or 13x9" baking dish. Place a shallow baking dish with 1-2" water on lowest rack of 325* oven. Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Serve with salsa. Refrigerate leftovers.

Answer 5

make expresso coffee or buy some at starbucks already made. bring it home and add it to already scalded milk (boiled with a dash of salt and sugar to taste. let him add sugar and expresso to taste, serve with warm crusty bread, butter, and eggs over easy. That was an awesome breakfast, and pretty easy if you plan ahead, you can buy the shot of esspresso and keep it in the fridge til morning. lunch can be potatoes and seafood, keep it simple

Answer 6

www.foodnetwork.com

Peruvian recipes

Answer 7

THANKS IM GOING TO TRY THESE