As many of you know Adult Nutrition and Cooking is held every Saturday afternoon after English classes. The class focuses on introducing new recipes as well as providing healthy alternatives to classic Ecuadorian dishes. This year the course is being taught by the lovely Virginia and Claudia who started the class off by introducing typical dishes from their homes, including fish tacos (for Claudia's hometown of San Diego) and shrimp and grits (to represent Virginia's southern roots).
Last Saturday I had the pleasure of joining their class, to help cook, meet the wonderful participants, and eat some delicious food. The theme of the week was 'Alternatives to Wheat Flour' and Virginia introduced a tomato pie recipe with a bean flour crust (recipe below). After the food prep was finished, Claudia led a short charla about different types of flour including quinoa flour, coco flour and yuca flour, and their best uses. The pie was delicious and it was great to chat with different community members as we cooked and ate!
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| Virginia showing the class how to layer the pie |
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| Tomato Pie |
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| Enjoying the final product! |
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| Chefs/Profes Claudia and Virginia |
Pie de Tomate Receta
Relleno:
4
tomates (rebanado)
1
cebolla blanco (grande y picada)
1 taza
albahaca
2 tazas
de queso cheddar (rallado)
½ taza
mayonesa
Preparación:
Primero,
cocer la corteza vacía en el horno a 350 grados por 30 minutos o hasta la corteza
esta doradas. Segundo, cortar los
tomates y la cebolla. Saltear la
cebolla. En la corteza al horno,
hacer capas del tomate, la cebolla, albahaca y queso rallado. En cima del pie, poner la mayonesa y un
poquito del queso rallado. Cocer
al horno el pie por 20 minutos mas o hasta el queso se derrita.
La Corteza:
2 tazas
de harina
1 taza
de mantequilla
1
cucharadita de sal
7
cucharaditas de agua
Corta
la mantequilla en cubos. Mezclar
la mantequilla con la harina y sal.
Poco a poco, agregar el agua.
Amasar la masa hasta todo esta mezclado. Rodar el plano de masa y ponerla en un molde de tarta.