Colombian Hot Chocolate

Breakfast in Colombia can be a very gluttonous affair. Arepas, pandebono, almojabanas, and even this dish. But a traditional staple commonly present at the Colombian breakfast table is Hot Chocolate. I'm not talking about Swiss Miss. This is the real deal. Large chunks of decadent, flaky chocolate with cinnamon and clove undertones cut into small squares and infused into warm milk by ways of an aluminum pitcher called a chocolatera. It is brought to a froth not with a whisk but a special wooden stirring stick called a molinillo. There is developed art to making Colombian Hot Chocolate. It takes a little patience and a careful eye as to not let the chocolate boil over (as often happens to me, I will admit).
We are lucky enough to find the packages of chocolate sold at the Colombian market in Arlington. But because even Arlington seems like a day's trek away, we reserve Chocolate for the weekends and serve it with fresh, warm bread from a local bakery. It is important to note that Colombians traditionally cut up fresh cheese to put into the chocolate, a concept not quite convincing to outsiders. (Although I have been fully converted). When I asked Ed why Colombians put cheese in their hot chocolate he simply replied, "It's not a matter of why, but why not."

Ingredients
2 squares of chocolate per 1 cup of milk
Fresh Bread
Fresh Cheese

Directions
Pour milk into the chocolatera. Add chocolate squares. Mix with the molinillo (or whisk if you dont have a molinillo) until chocolate becomes a chocolaty, frothy yumness. Pour into mugs and serve with bread and cheese.


Ed's verdict: He specially requested Hot Chocolate for breakfast and brought home this fresh bread (a serious diversion from his paleolithic diet!) I could tell that he was especially jonesing considering he went out at 8AM to buy more milk...

Mexican Squash and Ground Beef Casserole

Butternut squash is a very common occurrence in my Washington Green Grocer's box. Due to it's frequent appearance, I went in search of a fresh and interesting way to prepare it. Butternut squash soup is delicious, but I was looking for something a bit more arresting. We were expecting dinner guests (La Familia Pas), and I didn't want to spend too much time in the kitchen. I did, however, want something that would surpass Chinese take out. I found this fabulous squash and ground beef casserole recipe on food.com, and it fit the bill perfectly.

The recipe is quick and easy. The most difficult part was chopping up the squash. My advice is to use a sharp knife and have a strong man on standby ready to take over just in case. The addition of taco-like spices such as cumin and chili powder give the dish a definite southwestern flare. Once all of the ingredients have been tenderized on the stove top, the casserole is baked in the oven for 15 minutes creating a melted cheesy goodness that caps the dish. I chose to serve this with white rice, homemade guacamole, and tortilla chips. I think it really added to the Mexicaness of the plate.

Growing up in my family, butternut squash was not a regular staple at our dinner table. But as these dulcet, nutty fruits (yes, fruits!) become more common in my kitchen these days (thanks to WGG), I have become more comfortable cooking with it. Butternut squash is a delicious and versatile plant full of vitamins and tastiness. I highly, highly recommend this recipe for you and your family to try!



Ingredients
1 lb Ground Beef
1 Tbsp Oil
1 Butternut Squash, chopped
3 Green Onions, chopped
1 Garlic Clove, minced
1 pint Fresh Tomatoes, diced
1/2 cup Water
1 tsp Chili Powder
1 tsp Cumin
1 tsp paprika
salt and pepper
1 cup Mexican Shredded Cheese
Cilantro as garnish, chopped



Directions
Brown the ground beef in a skillet. Once it has been thoroughly cooked, drain and set aside in a separate dish. In the same skillet, add the oil, squash, onions, and garlic and cook until the squash is tender. Then return the ground beef to the skillet and add in the diced tomatoes, water, and spices. Mix well and then move the mixture to an oven proof casserole dish. Cover with lots of cheese and sprinkle chopped cilantro on top. Cook in the oven at 400 for 15 minutes.



Ed's Verdict: Ed was annoyed that he had to share it, and therefore there were no leftovers.

Guest Verdict from Elise and Aaron: I think they really enjoyed it. Elise said it was really great, and she definitely went back for seconds (therefore see Ed's verdict...)