Cooking at Quito

My name appeared on the Quito work list under Menu, Shopping, and Supper cook.  Being the non-culinary person that I am, it seemed a bit overwhelming, but fortunately, the menu needed only minor changes, the shopping list from convention time was still fairly accurate, and Luz would be with me in the kitchen.  

Friday night supper is spaghetti.

All set up and ready to go

Menus, recipes and crowd numbers

Dishwashing area just outside the meeting building

Kitchen / dining is right behind me.

Here's what we serve for supper.

THURSDAY

CHICKEN TACOS/FAJITAS 

2kg chicken breast, cut into strips 

2 red peppers, strips 

2 green peppers, strips 

3 onions, strips 

garlic 

1 pkt (2 heads) frilly lettuce 

5 tomatoes, chopped 

2 x 300g grated cheese mixture 

2 x 250g sour cream 

200mL limón 

3 pkts t seasoning (or chili powder etc) 

8 avocados or 2 pkts prepared Guacamole 

24 corn tortillas, 12 corn tortillas  

Heat oil in a large heavy based pan and cook chicken on high heat until no longer pink.  

Stir in water and seasoning mix. 

Add onions and peppers, cooking on medium heat, stirring occasionally, until vegetables are crisp-tender.  

Heat the tortillas on a hot skillet. 

Serve with shredded lettuce, grated cheese, salsa and sour cream. 

Preparation time: 45 minutes 

Cooking time: 40 minutes 

Serves: 13 - 16 people 

FRIDAY

PASTA WITH BOLOGNESE SAUCE 

6kg ground beef 

5.6kg “Spaghetti 5” VITTORIO brand (14x400g) 

12 cloves garlic, crushed 

3kg onion, chopped 

1 kg green pepper, chopped 

7kg tomato, chopped 

800g sliced mushrooms 

6 x 400ml spaghetti sauce 

2 x 400g tomato paste 

Oregano, basil, salt & pepper taste 

Get a large pot of water boiling for the pasta. 

In a large heavy based pan, stir fry beef in oil until no longer pink. 

Add garlic, green pepper and onion and cook for a minute or two. 

Add tomato paste, spaghetti sauce, tomatoes, mushrooms  and herbs to the pan, add water if necessary, mixing well. 

When boiling, lower heat and allow to simmer.  

Add peppers, then salt and pepper to taste.  

Serve Bolognese sauce over pasta. 

Preparation time: 1 hour 

Cooking time: 1 hour 

Serves : 75 people 

SATURDAY

TUNA AND VEGETABLE NOODLES 

7kg spiral pasta VITTORIO brand (17x400g +250g) 

10 x 900g tinned tuna, drained 

10 tins sweet corn 

4kg peas 

5kg carrots, cubed 

10 red peppers 

4kg onion, cubed 

6kg tomato, chopped 

8 Maggi cubes, vegetable flavor 

Salt and pepper to taste 

White sauce:4L milk 

240g butter 

2 tazas flour 

In a large pan fry the onion, red pepper and tomato. 

Cook peas & carrots separately until just “al dente”. 

Mix tuna, corn and veggies with onion, red pepper and tomato mixture.  

Season with salt, pepper. 

Make white sauce and mix with tuna mixture. 

Cook the noodles in 2 large pots.  

Drain noodles and divide between 4 pots, ready for mixing. 

Divide the fried mixture, tuna and vegetables evenly between the 4 pots and mix well.  

(If necessary make a broth with Maggi cubes, and before serving add this evenly to the 4 pots.) 

** Starting with boiling the water… it takes about 1 ½ hours from starting to cook the vegetables until finishing mixing everything together.*** 

Serves: 150 people