Spectrum Analyzer Project

bean recipe club culincao wheat

Ms. Juanita Valenzuela wrote this recipe for her granddaughter, recipe she inherited from her mother, an oral tradition that today she writes. Ms. Juanita
that began to take over cooking since childhood, at age 8, his mother was sick and every one of the sisters (3 women and 4 men) was responsible for a task of the house, she chose the kitchen. His mother had taught him to bake bread, tortillas the embers and this recipe will give you below.


bean recipe with wheat Culincao for the granddaughter of Mrs. Juanita

1kg of beans blackjack
½ kg dry wheat
Onions, garlic, porotillo (Green Beans), beets, carrots, celery leaves , thyme and paprika.
butter with paprika

Preparation.

The beans are soaked overnight to are softer. Boil on the stove for 40 to 45 minutes, during dry wheat toast in the kallana, some not much, is passed through the mill but it must be the cracked wheat, not ground. Then soak a while wheat and pour over the beans that are afoot. Meanwhile peak all the vegetables and put them to cook the onion, garlic, porotillo, beets, carrots, celery leaves, thyme. Once the vegetables are boiled, the echo to the beans and I put a tablespoon of butter with color and I put a little merquén.

These beans with wheat culincao are accompanied by a pebre of sour grapes, which is prepared with tomatoes, onions, chili, salt and unripe green grapes (Grape country), green grape is squeezed until you release the skins and juice is what is at hand, instead of lemon. Grapes, as the saying goes, it's sweet and sour grapes, when it is green when unripe and ripe is sweet.

Using the embers of the fire, Ms. Juanita got a blue egg in hot ashes until the egg starts to "sweat", he turns around, leave a few minutes and then eaten as an egg the cup. Also occupying the ashes threw a dry roasted pepper one minute then sca and chop the beans or the salad, she called scorched chili.

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The work of Ms. Juanita

We visited Mrs. Juanita Valenzuela working every Saturday at the fair Quirihue and it is also the Chairperson of the Committee for Fair Quirihue free. The fair's 63 members make up more "the angry" that are those who would not participate in the project contributing to the fund that is required. His son Job, who until recently was helping at the fair that the idea of \u200b\u200bthese aspirations is to get a fixed site, where peddlers private, members only, can offer good quality products. Ms. Juanita says she chose to organize this project to modernize the Fair , "before we were wrong, we had all our products lying on the ground, we now have these awnings and chairs and we sheltered from sun and rain. "

Ms. Juanita has two long tables and sell breakfast, tea, coffee, mate and homemade bread , buns, meat sandwiches and juice pot humitas, mote con huesillo and their produce. It also makes candy, donuts, cakes. Mote con huesillo sell, fruits of the country such as beans, lentils, flour, toast, coffee wheat and whole and ground chuchoca honey as she charged a lot because it is very rich and healthy, as their bees eat pennyroyal, mint and herbs that she has in her garden. All products are natural, brought directly from producer to consumer.

Ms. Juanita and partners are preparing an exhibition bingo March 6 at the Joint Quirihue Internship at 21 hours, with many prizes for participants and first prize is a heifer. " The purpose of bingo is to collect a fund to improve over our tents here at the show. We'll have buns, dumplings with cheese and prepare a dish that was served very old people in the past, beans, wheat accompanied by a pebre culincao agraz cuchareao. In the past people ate a lot of vegetable, the now generation he makes this quite a healthy food, prefer noodles or Vienna, things are not good for the body. "

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La Huerta of Ms. Regina

Ms. Regina gets up every day to give food to the chickens, feed you get from your own vegetable garden. Daily remove weeds and observe the growth of each of their fields. His garden goes with the cycle of nature and thus has fruits and veggies all year. There are several principles that animate this wonderful garden and she over his years in the field and not think about it, just apply it and says that plants benefit from and complement each other, so you have to plant them in mind this usual.

There are plants that repel insects while others nest beneficial insects such as carrot, onion, basil with tomatoes and beets and cabbage, this helps protect crops from pests. Also alternate each crop properly in time because they help preserve soil fertility.

also a garden requires a good sun exposure, nearby water source and availability of seeds, tools and the love she puts into the garden.

In the garden of Mrs. Regina is squash, zucchini, melons, corn, beans, onions, carrots, parsley, lettuce, tomatoes, herbs and seasoning as basil, thyme etc. Next to his house where hens roam has a fig tree and some fruit.

One way to protect and enhance food security in our countries is to implement home gardens that can help improve family nutrition, encourage the cultivation of traditional varieties, improve health, plant production medicinal and save money.

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The pebre Ms Juana Prado

Ms. Joan prepared a pebre exquisite guests of Mrs. Monica. The recipe is simple you need tomatoes, fresh coriander, spring onions, red pepper, red pepper, oil and salt. Chop all ingredients finite, stirred well, dressed with oil and salt and put in a clay dish and served with tortilla embers. All those present ate the tortilla accompanied pebre embers. A marvel.

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The tortilla embers of Ms. Monica

Ms. Monica makes the tortilla to the embers with wheat flour, baking powder, baking soda, butter, salt and water. They gather all the ingredients "rubs the dough well kneaded, forming a large ball of dough that is left to stand for 15 minutes, then crushed and given the way round and put the stove, covered with ashes and if the ashes are hot not take longer than 15 minutes to cook. If it is golden brown and the tortilla turns and re-covered with ash. When this list is taken from the hearth ash is shaken. Serve warm accompanied pebre.

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Pots: Plant to catch fish in the summer. Stew Recipe

What are the traps?

is one of the oldest fishing gear and traditional, which can be found in locations Quillon sector. Facilities are frequently seen these networks during the summer when residents from the capture sector, carp, mullet, mackerel and so on. and constitutes an important source of livelihood for families living on the banks of river.

Vivallo Pedro Salazar, fishermen and farmers that "since I have use of these buildings have been right on the river, and you just have to keep during the summer, fixing networks and stones. Formerly, the river was far more generous than now, has greatly decreased the number and diversity of fish, before falling a lot more fish to the pot "

Many of the locals are convinced that the logging of native forests, the vast plantations of pine and pollution have affected the earth is less generous and the changes that have occurred in decrease types of fish in the river Itata.

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Ms. Monica

Stew Ingredients Ms. Monica Vargas Liucura.

The ingredients come together over several days. Ahead are assembled traps for birds and have to go see if they fall or not. But in this recipe we use chicken, rabbit and river carp.

need for 6 people:

Gallina 1 can be also quail, doves and partridges.

1 Rabbit

1Pescado Tent can be mackerel, dogfish (river fish)

4 medium onions

2 kilos of potatoes, peeled or skin, carrots

More pint of white wine

Vegetables from the garden as Chascú green pepper, paprika, celery leaves, the leaves of onion new. Sal

Preparation.

The secret of a good stew is in the smoke. "The birds are kept seasoned with oregano, garlic and Smoke hung in this way the meat is dry and save a little more consistency. The same applies to freshwater fish, is richer oread a tent to smoke a freshly caught carp "says Ms. Monica.

Place the butter to the bottom of the pot and is prepared in layers, first the hardest meat, rabbit, chicken or bird then also you can put some pork skins, then comes onion layer , the layer of potatoes and carrots, is placed wine and leave to simmer and quiet and at the end when they have cooked meat harder, it gets the fish, the carp billet above all other layers and almost cooked by steaming. There must be a broth thick and smooth. About 20 to 25 minutes. Served with tortilla and pebre embers.

Winter incorporate other meats like pork, sausages etc. meet all the animals in the pot, meat, poultry and fish seasoned with vegetables from the garden. The preparation of this dish varies by location and therefore also called San Juan stew, prepared to celebrate the winter solstice and holiday rituals and practices associated with the celebration of the saint's day he preached the fire of the spirit in the colonial era. But what has remained in time is to cook the stew from San Juan to either celebrate a Jane or John, or to symbolize the Mapuche as agricultural and cosmic renewal the New Year.

San Juan The stew is prepared in winter usually in June, to charm the night of the winter solstice (the Mapuche We Tripantu)