El Pollo Inka's Peruvian Lomo Saltado (Copycat)

Serves: 4

Ingredients

• 1 lb sirloin steak cut in thin slices
• Salt and pepper for the meat
• Pepper
• 3 tablespoons vegetable oil
• 1 small red onion cut in thick slices
• 3 plum tomatoes cut in thick slices
• 2 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ⅓ cup beef stock
• 2 teaspoons cumin
• salt and pepper for the cooked meal, before cilantro and fries

Toppings:

• ½ cup fresh cilantro, coarsely chopped
• 2 green onions sliced, tip to tail [minus the root]
• 2 cups french fries, freshly fried

Aji Sauce

• ½ head Iceberg Lettuce, washed, torn and dried
• 1 whole jalapeno, stem cut off [for less spice, deseed
• and devein]
• ½ cup mayonnaise
• ¼ lemon, juiced
• ½ head of cilantro leaves
• ¼ tsp salt

Instructions

1. To make french fries, peel and cut russet potatoes.
2. Soak them in water for as long as you can. I soaked mine for a couple of hours.
3. This takes the starch out and allows them to be crispier. Drain, dry and fry.
4. Season the beef with salt and pepper.
5. Add soy sauce, vinegar, beef stock and cumin in a bowl together.
6. Put a pan over very high heat.
7. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
8. Remove meat and repeat with second half.
9. Stir in the onion and cook for about 2 to 3 minutes.
10. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
11. Stir in soy sauce mixture.
12. Add salt and pepper to taste
13. Turn off the heat, toss with french fries
14. Add chopped cilantro, green onion and serve with brown rice and aji sauce

To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼

teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the

fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Recipe by Dinner, then Dessert at http://dinnerthendessert.com/peruvianlomosaltadowithcilantroajisauceandbrownrice/

COCONUT, VANILLA & ALMOND BUTTER SMOOTHIE

Ingredients

• 1 cup canned coconut milk, shaken
• 1/4 cup almond butter
• 10 small dates (or date sugar or other sweetners)
• 1 tsp vanilla paste, (or vanilla extract)
• 2 cups ice

Instructions

1. Add all ingredients except ice to blender. Puree well.
2. Add ice and blend until ice is all crushed and smoothie is well blended and smooth.
3. Pour into two glasses and serve immediately.

From: http://withsaltandwit.com/almond-butter-smoothie/

Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

Makes: an 8-inch cake with two layers or 24 standard cupcakes

For the cake:

• 1 cup beet purée, from fresh red beets (not cooked; chop & puree in food processor)
• 3/4 cup buttermilk
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour (make cake flour by 1C - 2T regular flour + 2T corn starch)
• 3 tablespoons cocoa powder, not Dutch-process
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup neutral-flavored oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs

Directions:

1. Preheat oven to 350° F and position a rack in the center of the oven. Butter two 8-inch cake pans and line them with parchment paper. Butter the paper too, then dust the pans with flour.
2. Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth. 
3. Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl. In a large bowl, beat the sugar, oil, and butter together until creamy. 
4. Add the eggs one at a time, mixing for 30 seconds after each addition. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture. 
5. Divide between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean, 20 to 30 minutes. Cool the cakes on a rack for 20 minutes, then invert onto the rack to cool completely.
6. For cupcake: Bake for 20 to 25min for regular size cupcakes

Note: The acid and uncooked beets is  necessary for the red color to stay in cake

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 8 ounces unsalted butter
• 2 tablespoons crème fraîche
• 1 pound confectioners' sugar
• 1/2 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions:

1. Beat the butter and cream cheese together on high speed until fluffy and smooth
2. Add the crème fraîche. 
3. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. 
4. Add the lemon zest, vanilla extract, and salt. 

To assemble the cake: Trim the tops of the cake layers so they are flat, if necessary. Place one layer on a serving plate or pedestal and spread about 1 cup of frosting on top. Top with the second cake layer, then smooth a thin coat of frosting on the outside of the cake. Chill for at least 30 minutes, then cover the cake with a second, heavier coat of frosting to finish.

From: https://food52.com/recipes/40622-naturally-dyed-red-velvet-cake-with-cream-cheese-frosting