Can someone give me a simple recipe or food idea for foods native to Chile?

Question

I teach a missions focused class at chuch for preschoolers. We are studying Chile. My teaching book is late so I have no materials to get ideas from. I usually try to bring a simple food for the preschoolers to taste. Any help would be greatly appreciated.

Answer 1

Well. I am not so sure about the recipes you have been given so far. But this recipe is kind of our version of beignets. It is called " Calzones Rotos". literal for "ripped underwear" because you have make small incision in the middle and then pass the tip of your dough through that incision (cut).

1 ½ cups od all purpose flour
1 tablespoon of baking powder
25 grams of butter
1 egg
1/2 a teaspoon of lemon peel
1 teaspoon of rumm or cognac. (Optional)

1 cup of confectionate's sugar


Mix flour withbaking powder and egg, then add the rest of the ingredients and mix well. The dough should be kind of firm. Work the dough, with a pin, strecht it until is a little less than 1 centimeter, cut in semi rectangles. Make a cut in the middle, grab a tip and pass it through it. Fry in enough oil until golden brown and once fired top it with confectionate's sugar.


Easy and real

--------------------------------------------------------------------------------

Answer 2

Pasta with Chile Ancho Sauce




Ingredients

250gr. cooked and strained pasta
4 Ancho chiles (roasted)
1 teaspn finely chopped garlic
4 cooked and chopped nopal (optional)
150 gr. green Lima beans
1 teaspn wild majoram
1 teaspn cuminseed
6 tblsp oil
Salt and pepper to taste

Instructions


1. Put the chiles directly over the stove's grill and let them roast until
they blacken on both sides. Let them cool down, peel them, take the seeds out
and let soak in water for 20 min. Blend with a bit of water and put aside.
2. Fry the garlic in two tablespoons of oil and add the chile mixture. Add
cuminseed, majorma and some salt. When the oil comes to the top, remove from
the heat.
3. Heat the rest of the oil and lightly fry the nopal and Lima beans. Add the
pasta and stir.
4. Place the pasta on a large platter, bathe with the chile sauce and crown it
with the chicken.
5. Fry the onions in butter and put aside. Cut small balls of avocado and put aside.
6. Serve promptly

Answer 3

This sounds like a good recipe that kids will enjoy. While you may not have Chilean fruits, you should be able to find similar varieties. You could make small ones in 2 or 3oz. plastic cups that they can see through.

Cherry Berry Parfait
1 cup fresh sweet Chilean cherries

1 cup chopped fresh or canned pineapple

1 cup fresh Chilean raspberries or blueberries

1 cup low-fat vanilla or lemon yogurt

1 medium sliced banana

1/3 cup chopped dates

1/4 cup sliced, toasted almonds


Set aside 4 whole Chilean cherries. Remove the pits and slice the remaining cherries in half. In stemmed glasses, layer the cherries, pineapple, raspberries, yogurt, banana and dates. Sprinkle the almonds on top and garnish with a whole, sweet cherry.

Serves 4

Nutrients per serving: Calories 208; Protein 5g; Fat 4g; Calories from Fat 18percent; Carbohydrate 41g; Cholesterol 4mg; Fiber 4g; Sodium 39mg.

Answer 4

Chilean Salsa Recipe

i would not put the peppers in
or if you do i would use only a few
i hope this helps




6 garlic cloves, peeled
2 green serrano chilies or jalapeno chiles, seeded and chopped (I use one of each)
1 1/2 teaspoons sea salt or kosher salt
6 medium ripe tomatoes, peeled, seeded, and chopped
1 cup finely chopped sweet Spanish onions or vidalia onions
1 tablespoon minced fresh cilantro
1/2 teaspoon dried oregano
1/4-1/2 cup vegetable oil
2 tablespoons red wine vinegar
In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
Transfer mixture to a serving bowl.
Add the remaining ingredients and stir to combine.
Will keep in the refrigerator for 2-3 days.
,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Chilean Rice

1 1/2 cups uncooked long grain rice
2 tablespoons lard
1/4 cup chopped onions or scallions
2 tablespoons finely diced red bell peppers
2 tablespoons finely diced carrots
2 1/4 cups chicken broth or vegetable broth, heated
1 teaspoon salt
2 tablespoons finely chopped cilantro (optional)
Rinse rice several times under cold water in a sieve and drain.
Cook the onion, bell pepper, and carrot in lard for 2 minutes.
Add the rice and cook another minute, allowing rice to get thoroughly coated with lard.
Add the hot broth, and salt and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes on low heat, until liquid is absorbed and rice is tender (do not stir while cooking).
Fluff rice with a fork and garnish with chopped cilantro.
Serve hot.

Answer 5

Kids usually go for the more normal, so I'll go with the ever popular:

Empanada / Meat Pie

Dough

* 5 cups flour
* 2 tsp baking powder
* 1 tsp salt
* 1/4 lb lard
* 1 cup milk

Filling

* 4 onions chopped
* 1/2 cup oil
* 1 tbsp paprika
* 1 lb ground beef
* 1 boullion cube
* 3 eggs
* salt, oregano, and pepper
* raisins
* black olives

Filling Preparation

Fry onion in hot oil until cooked, lower the heat and add paprika and ground beef, when cooked add the rest of the spices, and the bouillon dissolved in 1/2 cup of water. Let it simmer for 5 to 10 minutes on low heat. When cold use to stuff the empanadas. Note; add 1/2 tsp of sugar to soften onion. (optional)

Dough Preparation

Sift flour, baking powder and salt together, add melted lard and hot milk, mix little, mixing well, but not kneading. Let stand for 20 minutes and then roll it. Cut in circles aprox 20 cm diameter, and put in each of them one tbsp stuffing, one olive, 2 o 3 raisins, one slice of hard boiled egg, moisten the edges and fold shapping them as triangles or rectangles, brush with egg white or milk, puncture in 2 o 3 spots.

Place on a baking sheet and bake for 40 minutes at 375 F.

Answer 6

Chilean Glacier Whirl

1 Chilean nectarine or peach, cut in chunks
1/2 cup 1% milk
1/2 cup orange juice
1 tablespoon honey
1/4 teaspoon almond extract
2 ice cubes, cracked

Put all ingredients in a blender. Blend at high speed for 15 seconds.

Makes 1 1/2 cups; 1 serving.
*********************************************************************

CHILEAN PB & Fruit Pita Pockets
A delicious and fun snack kids of all ages can make and enjoy…Sh-h-h-h, it’s super healthy!


1 large crisp apple, peeled, cored and finely diced
1 medium Bartlett pear, peeled, cored and finely diced
1 1/2 tablespoons raisins
2 teaspoons orange juice
3 tablespoons super chunk peanut butter
4 large lettuce leaves or 8 large spinach leaves
2 whole wheat pitas, about 2 oz. each


1. Combine diced apples, pears and raisins with orange juice and hold for 5 minutes. Add peanut butter and mix well.

2. Wash and dry lettuce or spinach leaves on absorbent paper towels. Tear lettuce into pita size pieces.

3. Warm pita in toaster on lowest color setting. Cut pita in half, and carefully open each half to make a pocket.

4. Line each pocket with lettuce or spinach leaves and spoon in equal portions of fruit and peanut butter mixture. Serve and enjoy.

Serves 4 - snack or 2 meal portions

Answer 7

chili and cornbread!