Papas a La Huancaina

INGREDIENTS:

Russet potatoes

3 hard boiled eggs

2 T vegetable or olive oil

4-8 soda crackers

8 oz queso ranchero (or queso casero or feta cheese)

1 can (12 oz) evaporated milk

2 T Aji amarillo paste (peruvian yellow chili paste)

Salt to taste

INSTRUCTIONS:

Peel and boil potatoes until soft, but not mashable, so that they can be sliced.

Place egg yolks, aji amarillo, cheese, oil, and evaporated milk in a blender and blend.

Add soda crackers to thicken sauce.

Add more aji amarillo or egg yolks for more flavor and spice.

Serve over sliced potatoes.

Quick & Easy Black Beans

INGREDIENTS:
2 Cans Black Beans, drained and rinsed 
1/2 T olive oil 
2/3 C diced onion 
2-3 garlic cloves, pressed or finely minced 
2/3 C chicken broth (or water, I use broth for extra flavor) 
1/4 t cumin 
1/4 t coriander
1/4 t oregano 
1/2 t salt 
1/4 t pepper 
1 lime

INSTRUCTIONS:
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

Ranch Potatoes

Prep Time: 20 minutes
Cook Time: 38 minutes
Total Time: 58 minutes
Yield: 4 Servings

INGREDIENTS:

1 1/2 tablespoons olive oil plus more for greasing pan

1/4 cup buttermilk powder

1 teaspoon dried dill weed

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 teaspoon coarse salt

1/8 teaspoon black pepper

3 cups (about 1 pound) potatoes, peeled and cubed

2 tablespoons corn starch

*We've also done this with just a ranch packet from the store and the cornstarch*

INSTRUCTIONS:

1. Preheat the oven to 400 degrees F. Generously grease a large, thin baking sheet with olive oil.
2. In a small bowl stir together the buttermilk powder and all the seasonings including the salt and pepper (not the cornstarch).
3. Pat the potato cubes dry with a paper towel - they don't have to be completely dry but you want to get any excess water off them.
4. Add the potato cubes to a large gallon sized ziploc bag. Sprinkle in the cornstarch, zip up the bag leaving air in it and shake it up until the potatoes are evenly coated.
5. Drizzle in the olive oil and repeat, shaking the bag until the cubes are covered with oil. Don't overdo it or you'll make a slurry.
6. Add half the seasoning mix to the bag, close up and shake. Add the remaining mix and shake again.
7. Remove the potatoes to the baking sheet but don't dump out any of the excess seasonings that may have collected on the bottom. Spread out in one even layer close but not touching each other.
8. Bake 15 - 18 minutes then turn the potatoes over using a thin, metal spatula. Bake an additional 10 - 20 minutes until browned and cooked through in the center.

LINK: http://www.cinnamonspiceandeverythingnice.com/roasted-ranch-potatoes/