Tamara

|Tamara Lukens

About Tamara Lukens

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So far has created 113 blog entries.

Arroz con Menestra y Carne Asada: Rice with Lentil Stew with Grilled Steak

By |October 13th, 2009|

I L.O.V.E this meal. Menestra is a traditional Ecuadorean lentil stew, although I remember eating menestras made with black or pinto beans as well. Menestra uses aliño and refrito as a base; this is where all the flavor comes from.

My nana used to soak the lentils overnight, but I have found that as long as […]

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Aliño: A core Ecuadorean Seasoning

By |October 13th, 2009|

Ecuadorean meals use aliño to season just about every single cut of meat, and it serves as a key ingredient in various sauces and soups. Aliño is nothing more than a seasoned garlic paste. I tend to make my aliño as needed, because I like it fresh. However, if you don’t have time to do […]

Fried Tilapia and a Salad

By |October 12th, 2009|

On the weekends, my husband and I love to take a stroll down the streets of SoHo in New York City. We begin by visiting our old neighborhood of Tribeca, and walking up along Broadway in the middle of all the craziness. While we try to avoid Chinatown, we have realized it is virtually impossible […]

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Is it time for breakfast? Is it time for desert? It is time for both!: Banana Nut Muffins

By |October 6th, 2009|

So here’s the scenario – I have 6 bananas sitting on my counter that have seen better days, and half a bag of walnuts in the fridge… This only means one thing: Banana Nut Muffins!

I have been eating banana bread for many years, although I don’t think I had it until I came to the […]

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Seco de Pollo: Ecuadorean Chicken Stew

By |October 5th, 2009|

When I got married, I was determined to introduce my husband to all the delicious flavors Ecuador has to offer, but I had no idea where to start. Enter my aunt who passed onto me her “Seco de Pollo” (SEH-coh deh PO-yo) recipe, using a “1 item formula”. What do you mean? This means the […]