A Dog – and Blog – Birthday

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Aimée is one today. The little three-month-old puppy we brought home in September has grown up into a beautiful, long-coated adult dog. Despite technically being out of puppyhood now, she isn’t trustworthy yet, as shown by her decision yesterday to take one of my best shoes off the shoe rack. Fortunately, I rescued it before she did any damage! Continue reading

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Blog challenge recipe #3: Honduran cuisine

WordPress has recently added country stats to the regular stats page and I have had blog visitors from a few countries which my little flag counter widget didn’t identify. So now I have even more recipes to prepare! One of those countries is Honduras so, without further ado, here is a post on Honduran cuisine.

I already knew that the typical dishes served in Honduras were based on beans and rice. The food varies depending on the area, for example, the food of coastal regions of Honduras is focused on seafood and fish as you might expect. Ceviche, a dish prepared with fish marinated in lime juice, is very popular and I would love to make it sometime as I have never eaten it. The following recipe is very simple and is inspired by traditional rural Honduran cuisine. Pimenton (hot smoked paprika from Spain) is not commonly used in Honduran food – cumin is a staple spice there – but I decided to use a little anyway as it is so delicious with nearly every savory dish!

Blog challenge recipe 3

Honduran pinto bean recipe – serves 4

Ingredients

½ cup pinto beans (per person)
Onion, finely chopped (2 medium)
Garlic, crushed (3 cloves)
Carrots, diced (4 medium)
1 can of chopped tomatoes
Salt and pepper, to taste
½ tsp pimenton (or cumin, if you want it to be more authentic)

1. Soak the beans overnight in cold water. Then rinse them and boil until soft (approx. 1 hour). Rinse in cold water again.
2. Saute the onion and garlic together until soft and golden. Add the diced carrots and cook gently until the carrots are tender (about 20 minutes). Add your chosen spice – pimenton or cumin – along with the pinto beans and canned tomatoes. Cook until piping hot and serve with rice. Cheese is a common ingredient but I made this recipe for vegan family members so it’s entirely dairy-free. If you choose, mix some crumbled quesillo cheese or regular cheese into the dish just before serving. ¡Buen Provecho!