|
http://tstastybits.blogspot.com
A blog inspired in recreating Ecuadorean recipes I ate when I was young living in Ecuador. My blog also includes recipes of meals inspired by travels around the world.
Want a great way to beat the winter blues? Warm up your tummy with this delicious and hearty Caldo de Bolas de Verde (CAHL-doh deh BOH-lahs deh VEHR-deh), a.k.a., green plantain dumpling in broth. When I took a bite of a dumpling soaked i (read full article)
Wishing everyone a happy 2010! More recipes to come as always - I am working on posting a great Sopa de Bolas de Verde recipe, great for cold winter nights. Now, I will experiment with making some Churros y Chocolate. You'll be seei (read full article)
{our cat}Wishing all of you a wonderful and joyful Christmas! Enjoy the time with your family, friends and loved ones. I thank you from the bottom of my heart for taking the time to visit, read and comment. I look forward to bringing you more recipes (read full article)
This version of the ayaca uses potatoes instead of corn flour, or Maseca, for the version I made here. The filling is basically the same: chicken, raisins, olives. The recipe my mom gave me called for longanizas (lohn-gah-NEE-sahs), a.k.a (read full article)
In my home, winter means, "Honey, when are you going to make the yummy soup?" This yummy soup is beef and barley soup, my husband's favorite and a crowd pleaser. In the past, I have made this beef and barley soup with carrots and celery, (read full article)
A good bolón de verde (boh-LOHN deh VEHR-deh) and a cup of black coffee, a.k.a., un cafecito are a superb way to start your day. Traditionally eaten for breakfast, these green plantain dumplings are consumed throughout the entire country, and (read full article)
I finally got around making one of my favorite desserts of all times - Bizcochuelo (bees-coh-CHOOEH-loh) de Tres Leches, or cake with three milks sauce, or Three milks cake. Dulce de Tres Leches is a very popular dessert throughout Latin Americ (read full article)
Hello everyone! I hope you are all having a great weekend. I wanted again to thank you all for reading T's Tasty Bits. I also wanted to let you all know that for some reason Blogger casted a spell on my comment features... I k (read full article)
I had one of those "What do I make for dinner?" moments - you know, the ones where you have been busy all day and have not had a chance to really think about what you're going to cook. I normally try to have a plan, and with this blog, I actual (read full article)
Churrasco (choo-RRAHS-coh) is a delicious and simple grilled cut of marinated beef. Churrasco is a common Latin American grilled meat dish, and it varies by country. You may be familiar with Brazilian Churrascarias, the all-you-can-eat re (read full article)
Hello everyone! First of all, thank you so much for visiting T's Tasty Bits. Your visits and responses make this effort worthwhile. As you may have noticed, I haven't posted a recipe for about two weeks. The reason? My h (read full article)
Empanadas de Verde (em-pah-NAH-dahs deh VEHR-deh) are a staple food in the Ecuadorean diet. Made from green plaintains, empanadas de verde are usually eaten for breakfast, accompanied with a cafecito, or black coffee. These green plaintai (read full article)
In my Ecuadorean recipes, I always talk about using Achiote, a.k.a., annato-infused oil, and refrito as bases for Ecuadorean cuisine. I thought it would be appropriate to include a few pictures of what these two look like, and how to make them. (read full article)
Rice with Sausage and Beans is one of my top comfort foods. When I've had one of those days, I know I can count on a warm bowl of this deliciousness to calm me down and make me happy. Well - yesterday, I had one of those days. Codin (read full article)
Growing up, we used to eat Tallarín (tah-yah-REEN), at least once a week, and in different variations - we will explore those in later postings. More often than not, the sauce for the Tallarín de Carne contained ground beef because it was fai (read full article)
Arroz con Pollo (ah-ROS cohn POH-yoh) is such a delicious and hearty meal, full of flavors and veggies - and chicken of course. Growing up, my memories of eating Arroz con Pollo were at my friends' "Matinés" (pronounced matinées), the Ecuadorean eq (read full article)
Arroz con Pollo (ah-ROS cohn POH-yoh) is such a delicious and hearty meal, full of flavors and veggies - and chicken of course. Growing up, my memories of eating Arroz con Pollo were at my friends' "Matinés" (pronounced matinées), the Ecu (read full article)
Our local supermarket tends to have decent deals on plaintains - 6 for $1.99. I usually buy too many - 4 this time - and they start to ripen very quickly. When I had this happen last time, I made Chucula, and I made it in a pudding-like c (read full article)
Ayacas de Gallina (ah-YAH-cahs deh gah-YEE-nah) is one of the Ecuadorean versions of the Mexican tamale. The ayacas, different to the traditional tamales, are wrapped in banana leaves and are very typical in the coastal regions of Ecu (read full article)
Llapingacho are potato patties seasoned and filled with cheese. It has been over 15 years since I have eaten llapingacho - as a matter of fact today is the first time I have ever made it. I am very glad I did, especially because my husban (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
