Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, March 4, 2012


The corn stew that  I posted on March 2 tastes really good with arepas, a basic food that is part of Venezuelan cuisine.  Variations of this arepa exist in Costa Rican and Colombian cuisine, as well.  Arepas also taste delicious with Venezuelan black beans, the recipe for which you can find in this blog by using the search tool in the upper left hand corner.  These are also good with scrambled eggs for breakfast!

I follow the directions on the package of P.A.N. pre-cooked white corn meal (harina de maiz blanco precocida) to make arepas.  You can find this ingredient in supermarkets that carry South American ingredients, as it is a staple for South American households.  It is hard to find in some grocery stores that do not have a Latin American customer base.

2 ½ cups lukewarm water
2 cups of pre-cooked white corn meal (harina de maiz blanco precocida)
1 tsp salt (or substitute 1 TBS grated parmesan, as my sister-in-law does)

Pour the water in a bowl, then add the salt and then slowly add the cornmeal.  Mix together with your hands.  Form arepas by rolling lacrosse-ball size portions (about halfway between golf ball and tennis ball size) of dough until smooth, then patting into discs that are about 2 inches thick.  Cook in arepa maker (an electric appliance), or fry in butter on both sides until golden brown.  To serve, slice in half, spread open sides with butter,  and fill with grated cheddar cheese, stewed meat or beans.

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