The Kitchen Is The Heart of The Family

After coming back from Guatemala, I was excited to see my husband and son. My mom and dad were also visiting us from Miami, Fl. I thought this was an excellent opportunity to learn more from my mom about Colombian Cusine and how to make it healthier without compromising flavor and tradition. As an adult, I have not been able to bond with my mom in the kitchen since there are 1600  miles between us.  Having her visit me for a few days this summer, it's a fabulous opportunity to learn from her. During her short visit, we were able to make a few simple and delicious dishes that the family enjoyed.

We made a pan-fried chicken, avocado salad, and green plantains. The second dish was Casuela de mariscos (Seafood Stew).

Avocado Salad

For this recipe 

4 avocados, 

3 tomatoes, 

1/2 cup of lime juice, 

small onion,  

oregano, and salt to taste. 

Peel the avocado cut the tomatoes, the onions, and avocados in small pieces and mix the ingredients with the lemon juice. (store in the refrigerator)

As the main course, 

Cut and baked green plantains with coconut oil for 30 min prior to cooking the chicken.  Pan-fried chicken with coconut oil,  salt, and pepper.

Cazuela de Mariscos

Ingredients

1 tablespoon butter

1 tablespoon olive oil

1/2 cup chopped green pepper 

1/2 cup chopped red bell pepper 

1 cup chopped onion

2  minced fresh garlic cloves 

1 table of fish bouillon

1/4 teaspoon of paprika 

4 cups of heavy cream

1 can f coconut milk 

1/3 white wine 

Trader Joe's Sea Food Mix 

2 lbs shrimp bag

2 tablespoon chopped cilantro  

1 tablespoon of tomato paste 

1. On a pan, warm the butter and olive oil, added the onions the red and green peppers with salt to taste. 

2. Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood mix and cover reduce heat and cook about 2 minutes.

3. Add the wine and tomato paste, simmer for 20 minutes.

4. Garnish  with fresh cilantro and parsley