Bolon - Ecuadorian Plantain Ball

Plantains are a common ingredient in Ecuadorian cooking. Bolon is often served as a breakfast dish with a side of stew. Bolon also pairs well with Ecuadorian Mayo.When I was in Ecuador, I had Bolon at breakfast, lunch, and dinner because it is so good and is delicious any time of day. Bolon is a term for ball, named for its shape. Often, the bolon was the size of a softball. I made this version the size of a golf ball.

Bolon is frequently made with green plantains. Plantains are similar to bananas but must be cooked because plantains are quite starchy. When I made this recipe, I used ripe plantains because ripe plantains are easier to find in Chicago than green plantains. Green plantains are harder to peel, require more cooking time, and are not as sweet. Either green or ripe plantains work for this dish, just adjust the initial cooking time. The ingredients that you mix into the mashed plantains can easily be adjusted to your taste. It is common to use pork and queso fresco cheese, but other meats or cheeses could work well. Cumin and chili powder are standard; cilantro, onions, or tomato could be nice additions. 

Bolon 

• 4 plantains
• 4-6 Tbsp. butter
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 cup queso fresco, chopped
• 1 cup cooked bacon, chopped

Peel the plantains and cut into one-inch chunks. Heat the butter in a skillet. Cook the plantain chunks for 10 to 20 minutes for ripe plantains or 30 to 40 minutes for green plantains. Turn over plantain chunks occasionally. Sprinkle the cooked plantains with chili powder and cumin. Transfer plantains to a bowl and mash to obtain a chunky dough. Add in the chopped bacon and cheese. Form into balls and place on a greased baking pan. Bake at 350 for 15 to 30 minutes, depending on size of the ball, turning halfway through. Enjoy!

Ecuadorian Mayo

In May, MDS and I spent an amazing 10 days in Ecuador, visiting Quito and the Galapagos Islands. Our trip brought us many new experiences, including enjoying terrific food. Expect to find some posts here featuring Ecuadorian dishes in the near future. This first recipe is a simple condiment that is frequently served alongside many meals: Ecuadorian Mayo. It can be used as a dip, a spread, a sauce, or salad dressing and adds a fresh flavor to any dish or snack.

Ecuadorian Mayo is mayonnaise that has been dressed up with seasonings including cilantro, cumin, onion, garlic, and lime juice. You could make your own mayo or just start with store bought mayo. While enjoying this mayo in Ecuador, I was not sure just what seasonings were in it. I think the combination of cilantro and cumin with the fresh flavor of lime juice give this mayo its zest. This mayo is easy to make, so give it a try.

Ecuadorian Mayo 

• 1 cup mayo
• 1-2 cloves garlic
• 2 Tbsp. dried minced onions
• 1/2 bunch cilantro
• 1/2 tsp. cumin
• 2 Tbsp. lime juice

Place mayo, garlic, onion, cilantro, and cumin in a food processor. Blend until all ingredients are well blended. Add lime juice. Blend again. Enjoy!

Old-Fashioned Crumb Cake

This recipe results in a nice, small cinnamon cake that is quite tasty. This recipe could be doubled to make a bigger cake, but the 8x8 cake is a nice treat. I had this cake on its own but it would be delicious with a scope of ice cream.

When I made this recipe, the crumb layer did not come out as crumbly as I expected; it was more like a buttery, cinnamony top layer. The cake is delicious anytime so give it a try.

Old-fashioned Crumb Cake 

Topping

• 1/3 cup packed brown sugar
• 1 cup flour
• 1/2 tsp. cinnamon
• 1/2 cup butter, softened

Cake

• 1 1/2 cup flour
• 1/2 tsp. cinnamon
• 1/2 tsp. salt
• 2 1/2 tsp. powder
• 3/4 cup brown sugar
• 1/4 cup butter, softened
• 1 egg
• 3/4 cup milk

Make the topping: Combine sugar, flour, cinnamon, and butter in a small bowl. Mix until crumbly.

Make the cake: Beat sugar, butter, and egg in a bowl until smooth. Mix together flour, cinnamon, salt, and baking powder. Add milk, alternating with flour mixture and beat until smooth. Spread cake batter in a greased 8x8 pan. Sprinkle wiht crumb. Bake at 375 for 30 minutes.

Ham and Potato Soup

After Easter, I used the ham bone and leftover ham to make this terrific soup. Mom usually makes split pea soup, but I did not have split peas available, so I gave this soup a try. It is a delicious and filling soup. Making a soup from the hambone takes a little bit of time, but the result is worth it. The recipe could use any number of vegetables, so use your favorites. I used chickpeas for this recipe because that is what I had on hand, but other beans could easily be used. 

Ham and Potato Soup 

• hambone
• 2 Tbsp. olive oil
• 2 tsp. minced garlic
• 1 onion, diced
• 2-3 carrots, peeled and diced
• 2 potatoes, diced
• 1 can chickpeas, drained
• 1/2 cup frozen corn kernels
• 1 Tbsp. dried thyme
• 1-2 cups diced ham

Place the hambone in a large stockpot and cover with water. Bring to a boil; reduce heat and simmer for one hour. When cool, remove ham from bone and reserve to add to soup later. Strain the broth through a cheesecloth or coffee filter to remove solids. Set broth aside.

In a large stockpot saute the garlic, onion, carrots, and potato in the olive oil until the vegetables begin to become tender, about ten minutes. Stir in the ham broth, chickpeas, corn, and thyme. Bring to a boil. Reduce heat and simmer about 15 minutes. Stir in the ham and heat for five more minutes. Enjoy!

Crockpot Italian Sausage and Peppers

For the most recent Easter party, I was looking for an easier way to make sausage and peppers, always a popular dish with my family. And I like putting the crockpot to work because that usually means less work for me. This version of sausage and peppers is so easy to make because everything is dumped into a crockpot for four hours. Pictured here is my Mom on Easter with her great-grandchildren: Lucas, Eva, and Andrew.

I always prefer using sweet Italian sausage rather than spicy. I usually use green bell peppers, but I had to use red and yellow bell peppers because that is all I had available. For the tomato sauce, I used Trader Joe's roasted garlic tomato sauce. All get combined together for an easy and delicious dish.

Crockpot Italian Sausage and Peppers

• 3 bell peppers, sliced
• 2-3 pounds Italian sausage
• 24 ounces tomato sauce

Add peppers, sausage, and tomato sauce to the crockpot. Cover. Cook on high for 4 hours or low for 7 hours. Do not uncover during this time. If desired, remove sausage to cut into smaller pieces. Serve on bread or over pasta or on its own. Enjoy!

Barbecued Chicken on a Bun

This recipe makes an easy and delicious meal. I often make shredded chicken with store-bought barbecue sauce. This recipe involves making barbecue sauce using pantry staples. The sauce was delicious. It was sweet with just a little heat. This recipe goes well on a bun, but it could even be served on a salad or over rice or pasta.

The recipe calls for two cans of chicken that are five ounces each. I used two cans that are 12.5 ounces each because I wanted extra chicken in the meal. The dry mustard is not the most common pantry staple, but it is one that I keep on hand. Prepared mustard could be substituted.

Barbecued Chicken on a Bun 

• 2 Tbsp. brown sugar
• 1 tsp. dry mustard
• 1 tsp. minced onion
• 1/2 cup catsup
• 1/4 cup vinegar
• 3/4 cup water
• dash Tabasco sauce
• 2 cans chicken
• 1/4 cup olives, optional
• buns

Blend sugar, mustard, onion, catsup, vinegar, water, and Tabasco in a sauce pan. Bring to a boil; then simmer for 30 minutes. Add chicken and olives. Continue to heat on low until chicken heated through. Serve on a bun. Enjoy!

Hamburger Picadillo

Picadillo is a common dish in Latin America that usually involves ground beef, tomatoes, and potatoes, along with other ingredients. The name derives from the Spanish verb picar, meaning to mince, as a reference to the ground beef. This recipe can be eaten on its own, served over rice or pasta, served with bread, or as a taco filling. It is a convenient one-dish meal.

When I made this dish, I did not have a green bell pepper, so I used a yellow bell pepper. Mom's recipe calls for a can of whole tomatoes; I used a can of diced tomatoes. The recipe calls for peeling the potato, but I left the peels on. This recipe makes for a delicious meal.

Hamburger Picadillo 

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 3/4 cup water
• 1 can (16 ounces) tomatoes
• 3 medium potatoes, cubed
• 1 tsp. chili powder
• 1 tp. salt

In a skillet, brown ground beef, onion, pepper, and garlic. Drain excess fat. Add water, tomato, potato, chili powder, and salt; stir together breaking tomato into smaller pieces. Cover; cook over low heat. Stir occasionally for 25 to 30 minutes or until potatoes are tender. Enjoy!