Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

Vegetables

Swiss Chard Pot Pie

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Versión en español

Pascualina Swiss chard pot piePascualina de Acelga is the chard pot pie of Argentina.

The first time I ate Pascualina was with my in-laws. My mother in law was born in Argentina and there are very traditional there, most typically made with spinach and you can also make a great version with artichokes. I made my version with Swiss chard harvested from my backyard. My husband almost died of happiness.

Traditionally Pascualina chard pot pie is served as an accompaniment either warm or room temperature.

Recipe originally published in May 2012.

Visit our collection of Chilean recipes here.

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Swiss Chard Pot Pie

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 1x
  • Category: Savory Pie
  • Method: Oven-baked
  • Cuisine: Argentinian
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Description

A classic Argentinian side dish.

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Ingredients

  • 2 big bunches of Swiss chard
  • 1 yellow onion
  • 50 grams (4 tablespoons) of butter
  • 100 grams (3/4 cup) of all-purpose flour
  • 500 ml. of milk
  • salt and pepper
  • 4 hard-boiled eggs
  • 2 pie dough thawed to room temperature

Instructions

  1. Wash and dry the chard, cut and discard the ends of the stems. Cut the stems and leaves into thin strips. Chop the onion into small cubes.
  2. In a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and let brown, stirring occasionally about 10 minutes. Add the chard and simmer uncovered over medium heat for 5 minutes or until the greens are wilted. Remove to a bowl.
  3. Wipe skillet with a paper towel and add the butter, let melt over medium heat. Add the flour and stir with a fork, let it cook about 2 minutes. Remove from the flame. Add the milk in a thin stream and incorporate slowly. Return to medium heat and allow the cook and thicken, stirring occasionally. Simmer gently for 1 minute. Season with salt and pepper to taste.  Add the chard and stir. Adjust the seasoning.
  4. Preheat oven to 180C or 350F.
  5. Greased a baking dish. Place a pie dough and press against the bottom and sides. Place the filling in a layer of 1 cm (1/2 inch), more or less. Cut the eggs in 4 and distribute them evenly. Place the remaining filling on top of the eggs and cover with the pie dough and press the edges to seal.
  6. Make a chimney of foil for steam to escape, place in the middle of the pie.
  7. Bake on a baking sheet for 45-60 minutes until the crust is golden brown.
  8. Let stand 20-30 minutes so that the filling does not leak when cut, cut, and serve.
  9. Refrigerated once cold. It can be reheated in the microwave oven if desired. Can be served warm or room temperature.

Keywords: Chard pot pie, pascualina

Tarta pascualina de acelga Pascualina Swiss chard pot pie

Chard Pot Pie Pascualina

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Polenta and Potatoes “Papas con chuchoca”

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Versión en español

Polenta & Potatoes, Chilean recipePolenta and Potatoes is an old Chilean recipe called “Papas con chuchoca.” I remember like it was yesterday, sometimes my grandmother made us go to see her friends in the countryside where we spent the summer vacations every year, and I always fear that they would have this dish: Polenta & Potatoes for lunch. I used to hate it.

Now, I enjoy it. I’m surprised how these old Chilean traditional dishes are so healthy, and many are vegetarian and full of fiber. I serve it with salad and pork chops. You may leave it more or less thick according to the amount of water or broth you add at the end. You can add grated Parmesan cheese when serving.

I used “chuchoca” brought from Chile, but in the USA you can use polenta or stone-ground coarse cornmeal.

Originally published in September 2014.

Visit our collection of Chilean recipes here.

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Polenta and Potatoes

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove-cooked
  • Cuisine: Chilean
  • Diet: Vegetarian
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Description

A quick and comforting traditional Chilean dish.

Scale

Ingredients

  • 1 onion, chopped into small cubes
  • 300 grams of yellow squash (butternut or winter squash), diced
  • 4–5 potatoes, peeled and diced
  • 1 cup polenta
  • salt, pepper, sweet smoked paprika or Merquén

Instructions

  1. In a big skillet heat 2 tablespoons butter or 2 tablespoons of oil.
  2. Add chopped onion and paprika or Merkén. Cook for 5-8 minutes, stirring occasionally.
  3. Add the chopped potatoes and squash, add salt. Cover with hot water, about 3 cups. Use the photo as a reference.
  4. Cook covered for 20 minutes, add the polenta, let it fall like rain, stirring to avoid lumps.
  5. Cook 5 minutes more.
  6. Crush some of the potatoes and squash.
  7. Taste, adjust the seasoning and serve hot.

Keywords: papas con chuchoca, polenta and potatoes

Polenta & Potatoes, Chilean recipe

Potatoes and Polenta recipe

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Summer Bean Soup Porotos con Mazamorra

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Versión en español

Summer Bean Soup Porotos con MazamorraSummer Bean Soup “Porotos con Mazamorra” scream Chilean summer: when the country is bursting with crops of corn, tomatoes, beans, and everything is sweet and full of flavor. This soup is vegetarian. Some people will top the soup with a braised chorizo, but most people will eat it just like this, topped with a spoon of a mixture of lard or oil with sweet paprika.

Tips for doing this soup outside Chile: I used chopped frozen corn without problems (get the whole kernel, not the sweet varieties). Buy sweet basil, the Thai (more purple) has an anise flavor that it doesn’t work. For the beans, I used fresh frozen speckled butter beans, you can use cranberry beans, which I have seen here in the US at Farmer Markets and they are similar to our Granados, or great northern beans or lima beans. Rancho Gordo is my favorite brand. Canned white beans are good replacement too.
Chilean beans: Porotos granados

Original recipe from January 2012.

Visit our collection of Chilean recipes here.

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Summer Bean Soup, Chilean Recipe

Summer Bean Soup “Porotos con mazamorra”

★★★★★ 4.3 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soups
  • Method: Stove cooked
  • Cuisine: Chilean
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Description

A perfect combination of beans and corn.

Scale

Ingredients

  • 750 grams of beans, I used speckled butter beans, shelled (without pods)
  • 1 large or 2 medium onion, diced
  • 2 cups winter squash, like butternut, already peeled and diced about 400 grams
  • 3 ears of corn or a bag of frozen corn
  • sweet basil, a small bunch
  • 1 tomato, peeled, seeded and diced, optional
  • Salt and pepper
  • 1 clove garlic, minced, optional
  • paprika to serve

Instructions

  1. In a large pot bring to boil the beans in cold water with salt. Once boiling, cover and cook 15-20 minutes. Once cooked strain, saving the cooking liquid for the soup.
  2. In the same pan heat a tablespoon of vegetable oil, add onion and cook for 5 minutes occasionally stirring, until translucent. Add garlic if using, cook 1 minute.
  3. Add the corn, squash, tomatoes, and basil if using, salt and pepper to taste, stir and add the water used to cook the beans, just enough to cover the vegetables. If using fresh corn, you can add it grated and avoid using the blender later.
  4. Cover and simmer gently for 10-15 minutes until the pumpkin is cooked. With the blender grind the vegetables coarsely, leaving a few pieces more whole.
  5. Add the beans and heat all, adjust the seasoning. Serve hot with paprika.

Keywords: bean soup, porotos con mazamorra

Summer Bean Soup Porotos con Mazamorra

Summer Bean and Corn Soup Porotos con mazamorra

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Spinach Tortilla Wraps

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Versión en español

Spinach Tortilla Wrap

I have been making these Spinach Tortilla Wraps for quick lunches or meetings with friends and children for many years. Homemade tortillas and even more vegetables one like these Spinach Tortilla Wrap have a much richer flavor than purchased tortillas. I recommend doing it. They are also a great project to do with kids.

You can also play with the colors of the fillings to make them very attractive. This recipe originally appeared in BLOGI magazine. Lorena took the beautiful photo; she is behind the Cravings Journal blog. And the tortillas for the picture are prepared by my friend Kane.

You may also be interested in the recipe: Mexican flour tortillas.

Spinach Tortilla Wraps

For the 8 tortillas
Ingredients:

  • 3 cups of whole-wheat or all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 225 grams of fresh spinach or defrosted well squeezed
  • ¼ cup of olive oil
  • 2/3 cup of warm water

For wraps:

  • Turkey ham (pork ham, roasted chicken or pastrami)
  • Cream cheese
  • Grated carrot (can also be cucumbers, pickles)
  • Mayonnaise (optional), if not use Cream cheese

Preparation:

  1. Put the flour, baking powder, salt and spinach in the food processor. Process for 30 seconds. With the food processor on,  add oil and water. It will form a soft dough. If necessary add more water one tablespoon at a time.
  2. Put in a bowl, cover with plastic and let stand in the refrigerator for 30 minutes.
  3. Divide the dough into eight portions. On the floured board, knead and roll until you get tortillas 3 mm thick.
  4. Cook the tortillas in a lightly oiled pan over medium heat, 2 to 3 minutes per side.
  5. They should not be toasted, adjust the fire as necessary. Leave to cool.
  6. Spread the tortillas with cream cheese, add grated carrot, turkey ham, and lettuce. Roll and secure with toothpicks or wrap in waxed paper. Keep cold until serving.

Spinach Tortilla WrapTortillas de harina de espinacas

Spinach Tortilla Wrap

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Chilean Humitas o Tamales de Elote

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Versión en español

Chilean Humitas o Tamales de EloteChilean Humitas are similar to tamales but made with fresh corn instead of masa.

In my family, at least a couple of summer weekends were dedicated to cooking Humitas to freeze and store for the winter. The precise moment is when the right variety of corn, call “Humeros,” and the basil is abundant and cheap, but before the corn is over ripen and turn dry. Always check the corn; it should look milky.

It is not necessary to do everything in one day; you can cut and match the leaves of the corn and leave the mixture ready the day before. The next day made the humitas and cook. Serve with an excellent Chilean salad. Or a few slices of real tomatoes, a true ode to the Chilean summer.

Maybe you’re interested in the recipe: Corn Pie.

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Chilean Humitas

Chilean Humitas o Tamales de Elote

  • Author: Pilar Hernandez
  • Prep Time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 3 hours and 45 minutes
  • Yield: 16 1x
  • Category: Main dish
  • Method: Stove-cooked
  • Cuisine: Chilean
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Description

A summer classic, but very laborious.

Scale

Ingredients

  • 12 large ear of corn “Humeros” (or 3 pounds of frozen whole kernel corn plus 4 tablespoons of cornmeal)
  • 2 large onions, chopped in small cubes
  • 2 tablespoons of lard or butter or color
  • 1/2 cup of milk
  • 1 tablespoon of paprika
  • 1/4 teaspoon of pepper
  • 2 teaspoons of sal
  • small bunch of basil
  • 2 yellow banana or Thai peppers, without seeds and finely chopped
  • pork rinds, optional
  • twine

Instructions

  1. Cut the base of the corn, separate the leaves and reserve the large leaves and arrange them into 16 pairs of similar size. Finish peeling the corn and remove all threads.
  2. Using a large knife, shell the corn, you can do it in one pass and then pass the grains through the grinder or food processor. Or in several passes (2-3) so that the grain is finely chopped, do it as seen in the photo to keep all the juices or milk of the corn. If using frozen corn, grind it on the food processor without defrosting, use the milk called in the recipe if you need to add some liquid.
  3. In a large pot, hopefully with a thick bottom, heat the butter or the “color” and add the onion, brown for 8-10 minutes stirring occasionally. Add the paprika, salt, pepper, and peppers. Stir.
  4. Add the corn and milk, stir well and let it boil, and thicken, add the basil and pork rinds if desired. Add the cornmeal if it is necessary to thicken more. The mixture should be firm.
  5. Place three or four large spoons of the mixture on the open leaves. Fold first on the sides and then the tips inwards. Tie with twine and give it the traditional bowtie form.
  6. Boil abundant water with salt in a large pot. Cook the humitas submerged for 30-40 minutes. Serve hot, cut the twine on the table. Serve with Chilean salad.

Keywords: Chilean humitas, fresh corn tamales

Chilean Humitas o Tamales de Elote

Chilean Humitas

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Summer Squash Goat Cheese Quesadilla

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Versión en español

This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Summer Squash Goat Cheese Quesadilla
This recipe is dedicated to all urban farmers who have planted zucchini. When Mission Foods, Inc. asked me to make a recipe using their Mission Organics® Whole Wheat Tortillas and be inspired by my garden and Harvest month, I immediately knew I wanted to share with you these Summer Squash Goat Cheese Quesadilla; they are quick to make, just four ingredients and amazingly tasty. I love when my gardens inspire our lunches or dinners.

Here in Houston, zucchinis are not so prolific, since they do not take well to humidity and are affected by some local pests, but there are weeks when I find myself with an overdose of zucchini. Since the typical zucchini here does not grow well, I usually plant varieties such as Zephyr (half yellow, half green), patty pan (like a flying saucer) or yellow summer squash (resistant and delicate flavor). I recommend any summer squash varieties, they can be used to replace the traditional zucchini in recipes.
Planta de zapallito
I’ve been growing vegetables sustainably here in Houston for 10 years, and that concern has naturally shifted to other ingredients that I cook with. Lately, I have been testing organic products, especially flours and flours byproducts, that’s how my family came across the great Mission Organics tortillas, USDA certified and non-GMO project verified. Shelf/pantry stable and always ready to use.

At the beginning of the summer, I did my especial supermarket run to be ready for Hurricane season, and I stocked it with more than a couple of packages of Mission Organics tortillas. It gives me peace of mind that they do not have artificial colors or flavors. Plus, they taste so good! Mission Organics tortillas are the perfect combination of quality ingredients and traditional flavor. They are available in flour, whole wheat, and white corn.

Visit the Mission Organics website to see where to buy them. They are available throughout the country, and as you browse the site, you will find many delicious recipes that will inspire you to cook for your family and friends. Enjoy the convenience of having Mission Organics Tortillas always at hand in your pantry. And please remember that tortillas are best consumed warm or hot, cold tortillas make me sad. My favorite way to heat tortillas is in a skillet or Comal. In 10 seconds they are ready to use. I always start my quesadillas by quickly heating one side of the tortilla, turning it, add stuffing and then cook. It makes a BIG difference.

Summer Squash Goat Cheese Quesadilla

for 4 people
Ingredients:

  • 4 Mission Organics® Whole Wheat Tortillas
  • 2 zucchinis or any summer squash, cut into slices
  • 3 huge or 4 medium poblanos
  • 1 tube (220 grams) soft goat cheese
  • Salt, pepper, oil
  • Cilantro to serve

Preparation:

  1. In a medium skillet, heat a teaspoon of oil and sauté the zucchini on medium heat for 5 minutes. Season with salt and pepper.
  2. At the same time, burn the poblanos on the open flame until they are black. Rotate them with a pair of tongs. Place in a dish and cover for 10 minutes. Scrape everything burned; the easiest is to do it under the tap. Cut the top of the peppers and remove the seeds.
  3. Dice the roasted poblanos, mix with the goat cheese. Season with salt and pepper and stir.
  4. Heat a skillet or griddle over medium heat. Place two tortillas on top, turn after 10 seconds and fill with a quarter of the goat cheese mixture, place 1/4 of the cooked zucchini and fold the tortilla.
  5. Cook for 1 minute and turn, cook until the cheese melts and the tortillas are toasted and crispy.
  6. Cut into triangles and serve immediately sprinkled with cilantro.

Summer Squash Goat Cheese Quesadilla
Summer Squash Goat Cheese Quesadilla

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