Campo Cooking

I live in a town with two small tiendas that sell basic goods like tomatoes, onions, carrots and oranges. Occasionally I’ll find mangos during the rainy season, or avocadoes or spinach. But those times are few and far between. When I go to Hauraz, I stock up on broccoli and other fruits and veggies I can’t find in Tumpa, but without a refrigerator, the produce doesn’t last long. And I don’t have an oven, so that’s out. I’ve had to get creative with my recipes in site, and I thought I’d share a few that make those cold nights just a little warmer.

Broccoli Soup (Not quite as good as Panera’s, but it does the trick)

1 onion

3-4 cloves of garlic

½ kilo of broccoli

Heavy cream

Water

Curry Powder, Chili Powder

Sauté the chopped onion and chopped garlic until soft. Blend with chopped raw broccoli, water and cream for 2-3 minutes until soupy in consistency. Add a pinch of curry and chili powder. Boil the soup for 20 minutes. Serve

Edam Cheese Sandwich with Tomato on “Pan de Piso,” Toasted in a Pan.

Place two slices of cheese and four slices of tomato on one “pan de piso” and toast over medium fire in your Teflon pan. Mix equal parts mayo and Dijon mustard as a dip.

Lentil Soup (Delicious and great source of protein)

½ cup Lentils

1 “Pollo” bullion cube

1 Carrot

2 Tomatoes

1 bunch Spinach

1 liter water

Boil lentils, grated carrot and chopped tomatoes in seasoned water for 30 minutes on medium heat. Add spinach at the last minute, stir, serve.

Simple Tomato Sauce (Inspired by Franceen, who started teaching me to cook at age 2 with pots and pans on the kitchen floor)

1 kilo tomatoes

1 large onion

4 cloves garlic

1 carrot

1 bay leaf and hongo packet

Extra Virgin Olive Oil

Salt

Ground black pepper

In large pot, sauté chopped garlic, chopped onion and grated carrot with olive oil until soft. Add chopped or pureed tomatoes and bay leaf and hongo. Add salt and pepper to taste. Serve over pasta, over chicken, or as a side to quinoa.

Tuna Fish Tacos

Sauté sliced onion, sliced tomato and sliced aji with olive oil over medium heat. When soft, add tuna and gently mix. Serve with salt and pepper in tortillas or bread.

Homemade Mac ‘n Cheese (are you that surprised?)

1 cup bowties or other short pasta

4 slices of Edam cheese

1 spoonful of butter or margarine

Evaporated milk (It’s hard to come by fresh milk in the campo, and this is the only option. It’s a blessing in disguise when it comes to Mac ‘n Cheese.)

Broccoli

Cook pasta, and add chopped broccoli to pot 3 minutes before pasta is al dente. Drain. Add cheese, butter and milk to pot of cooked pasta with broccoli and stir over low heat until desired consistency is reached. Curl up with a movie and enjoy.

The Best Chicken Noodle Soup Ever

¼ de pollo from your town’s Pollada OR ¼ roasted chicken

1 “pollo” bullion cube

1 small carrot

½ cup noodles of choice

Oregano and Thyme

1 liter water

Boil seasoned water with grated carrot, noodles and a pinch of oregano and thyme over high heat. When noodles are almost done, add chopped chicken with juices. Turn off the stove and serve.

Carrot Salad (You can add any vegetables to this salad - avocados, tomatoes, onions, cucumbers - but carrots are easiest for me to come by.)

Grate carrot. For mustard vinaigrette, mix 1 dollop mustard with 4 teaspoons vinegar and 6 teaspoons olive oil. Drizzle over carrots and crack a little pepper on top.

Spinach Salad

Serve avocado and cucumber over a bed of chopped spinach from your Organic Garden (don't forget to bleach the spinach!) and drizzle with your favorite vinaigrette. FYI, my host mom is hooked.