Though it takes a little longer, we recommend making your chimichurri by hand rather than in the food processor. This will stop it from becoming paste-like and give it a more interesting and authentic texture.

View this post on Instagram

A post shared by Alex | Seattle Food Jedi (@makeitacombo)

Ingredients:

• 1 cup cilantro, finely chopped
• 1 cup flat-leaf parsley, stalks discarded, and leaves finely chopped
• 4 garlic cloves, minced
• 1 banana shallot, finely diced
• 1 red chili, finely chopped
• 5 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano

Instructions:

1. Mix together the fresh herbs, garlic, shallots, red chili, salt, and oregano.
2. Add the olive oil and vinegar and leave to sit for at least 10 minutes and up to 2 hours before serving to give the flavors time to infuse.
3. Serve this punchy green sauce with grilled meats, steak, roasted veggies, or as a flavorful marinade.

The post How to Make Authentic Argentine Chimichurri appeared first on foodisinthehouse.com.

Ingredients (4 servings)

• 6 of clean fillets (without skin and bones) of any fresh fish
• 3 tablespoons of chopped red onion
• 1 tablespoon of chopped hot green pepper
• 2 tablespoons of chopped sweet red pepper
• 1 chopped garlic clove
• 1 tablespoon salt
• Juice from 3 lime (or 2 lemons)
• 1/4 olive oil
• 3 tablespoons of finely chopped coriander

Preparation

Mix the chopped vegetables in a large mixing bowl. Cut the fish fillets into small cubes, and add to the bowl with the vegetables. Add lime juice (or lemon juice) and salt, and mix. At this point, the color of the fish will change, and it should become white-transparent. Add olive oil and the chopped coriander. Mix well, cover, and refrigerate for 20 minutes.

The ceviche is served in a clear serving bowl or on a plate of china. It’s ideal for an appetizer, but it can also be quite enjoyable as a side dish!

The post This Simple Ceviche Recipe Will Blow Your Mind appeared first on foodisinthehouse.com.

To make “regular” Dulce de leche, you need to stir together until boil 4 cups of milk, 1 1/4 cups of sugar, and 1/4 teaspoon baking soda. It should take about 1.5 hours. Then, stir in 1 teaspoon vanilla and let it cool.

To make the whole thing vegan, you can use a wide range of milk replacements to make this gooey goodness, you just need to watch out and add a thickening agent to make sure it doesn’t end up too liquidy.

Some popular options are using full-fat coconut milk, coconut cream, soy milk, or flax milk, and adding to your choice some tapioca starch or arrowroot. Make sure to taste as you go along to make sure there’s no after taste. Since some of these milk replacements are a bit sweet, you might want to adjust your sugar amounts or consider sugar alternatives that would complement the plant-based milk in flavor and sweetness.

Of course, you could also make your own condensed milk from soy milk powder and use that as a basis for your dulce de leche. 

Once it’s ready, you can use the dulce de leche for cupcakes topping, in cake or muffin batter, or to make a vegan version of the famous and delicious Alfajores. Yum!

The post Tips to Making Delicious Dairy-free Dulce De Leche appeared first on foodisinthehouse.com.

Though it takes a little longer, we recommend making your chimichurri by hand rather than in the food processor. This will stop it from becoming paste-like and give it a more interesting and authentic texture.

View this post on Instagram

A post shared by Alex | Seattle Food Jedi (@makeitacombo)

Ingredients:

• 1 cup cilantro, finely chopped
• 1 cup flat-leaf parsley, stalks discarded, and leaves finely chopped
• 4 garlic cloves, minced
• 1 banana shallot, finely diced
• 1 red chili, finely chopped
• 5 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano

Instructions:

1. Mix together the fresh herbs, garlic, shallots, red chili, salt, and oregano.
2. Add the olive oil and vinegar and leave to sit for at least 10 minutes and up to 2 hours before serving to give the flavors time to infuse.
3. Serve this punchy green sauce with grilled meats, steak, roasted veggies, or as a flavorful marinade.

The post How to Make Authentic Argentine Chimichurri appeared first on foodisinthehouse.com.

Ingredients (4 servings)

• 6 of clean fillets (without skin and bones) of any fresh fish
• 3 tablespoons of chopped red onion
• 1 tablespoon of chopped hot green pepper
• 2 tablespoons of chopped sweet red pepper
• 1 chopped garlic clove
• 1 tablespoon salt
• Juice from 3 lime (or 2 lemons)
• 1/4 olive oil
• 3 tablespoons of finely chopped coriander

Preparation

Mix the chopped vegetables in a large mixing bowl. Cut the fish fillets into small cubes, and add to the bowl with the vegetables. Add lime juice (or lemon juice) and salt, and mix. At this point, the color of the fish will change, and it should become white-transparent. Add olive oil and the chopped coriander. Mix well, cover, and refrigerate for 20 minutes.

The ceviche is served in a clear serving bowl or on a plate of china. It’s ideal for an appetizer, but it can also be quite enjoyable as a side dish!

The post This Simple Ceviche Recipe Will Blow Your Mind appeared first on foodisinthehouse.com.

To make “regular” Dulce de leche, you need to stir together until boil 4 cups of milk, 1 1/4 cups of sugar, and 1/4 teaspoon baking soda. It should take about 1.5 hours. Then, stir in 1 teaspoon vanilla and let it cool.

To make the whole thing vegan, you can use a wide range of milk replacements to make this gooey goodness, you just need to watch out and add a thickening agent to make sure it doesn’t end up too liquidy.

Some popular options are using full-fat coconut milk, coconut cream, soy milk, or flax milk, and adding to your choice some tapioca starch or arrowroot. Make sure to taste as you go along to make sure there’s no after taste. Since some of these milk replacements are a bit sweet, you might want to adjust your sugar amounts or consider sugar alternatives that would complement the plant-based milk in flavor and sweetness.

Of course, you could also make your own condensed milk from soy milk powder and use that as a basis for your dulce de leche. 

Once it’s ready, you can use the dulce de leche for cupcakes topping, in cake or muffin batter, or to make a vegan version of the famous and delicious Alfajores. Yum!

The post Tips to Making Delicious Dairy-free Dulce De Leche appeared first on foodisinthehouse.com.