Boom baby! I know you couldn’t handle just having just one week of Emperor’s New Groove, so here’s another! We made some amazing food for the second half of Emperor’s New Groove, including the giant pillbug that Kusco and Pacha ate (not really, but we have a good recipe inspired by that). .
Also, I wanted to do a shout out to Dreams To Become. They run a fun blog where they watch and comment on all the Disney movies (among other stuff). They came and helped us eat all the Emperor’s New Groove food last week! Check out their blog, you won’t be disappointed.
If you haven’t seen it, check out our video from last week. Kronk’s Spinach Puffs
- 3 giant turkeys
- Pejelagarto fish
- Giant 3 tiered cake
- big bowl of red spiky fruit
- snack cookie for kronk
- pineapple and other fruit
- salad with cherry tomatoes
- spinach puffs
- red drink
- extract of llama
- basket with long footballish bread
- little chicken (small bird) legs
- red soup
- green Soup
- fish with Apple in mouth
- birthday cake with 100000 candles
Pacha’s wife Chicha
So when Kusco and Pacha are in the restaurant, you see an old guy drinking some kind of drink.
There is a Peruvian beer called Chicha, and Pacha’s wife also happens to be named Chicha. So I found a recipe for non-alcoholic Chicha. It’s kinda like a Christmas-Spiced Koolaid. I enjoyed it.
- 1 (15 ounce) bag of dried purple corn
- 12 cups of water
- 3 cinnamon sticks
- 1 tablespoon of whole cloves
- 1 whole pineapple, diced (peel reserved)
- 1 cup white sugar
- 1/2 cup lime juice
- 1 green apple, peeled and diced
- In a large pot, bring the corn, water, cinnamon sticks, cloves and half of the pineapple peels to a boil.
- Once boiling, reduce the heat to medium-low and simmer for about 45 minutes
- Remove from the heat and pour in the sugar and lime juice
- Strain the mixture into a pitcher
- Chill for 3+ hours until cold
- Serve with diced pineapple
Pillbug (Inca Potatoes in a breadbowl)
This is another well-known food from Emperor’s New Groove. The huge pillbug they ate in the diner.
I’ve eaten enough bugs…and didn’t want to go through the huge effort of going down to South America to find a giant pillbug. So I made a mock pillbug out of bread and potatoes. It turned out really really well!
- 1 (.25 ounce) packages active dry yeast
- 3/4 cups warm water
- 10 (8+2) drops blue food coloring
- 1 teaspoons salt
- 1 tablespoons vegetable oil
- 3.5 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- 6 yellow potatoes (Pealed)
- 5 Serrano peppers blended with 2 tsps olive oil
- 2 tablespoons vegetable oil
- 4 saltine crackers
- 10 oz. queso fresco (fresh white cheese)
- 1 cup evaporated milk
- Parsley sprigs
- In a large bowl, dissolve yeast in warm water. Let stand until foamy, about 10 minutes.
- Add the salt, oil, blue food coloring and 1.5 cups of flour to the yeast mixture. Mix with stand mixer until the dough has been mixed.
- Knead until elastic for about 5-6 minutes.
- Oil a large bowl, place the dough ball in the bowl, cover and let rise in a warm place.
- Let rise for 40 minutes, until it is doubled in volume.
- On a lightly floured surface, punch down the dough
- Separate into 2 larger balls and 2 slightly smaller balls.
- Place the 2 largest balls together in the middle and the 2 smaller balls on the outside.
- Press so they join slightly.
- Place on a baking sheet that is oiled and sprinkled with corn meal.
- Cover and let rise in warm place for 35 minutes.
- Preheat oven to 400F
- In a small bowl, beat together an egg white and the water, add 2 drops blue food coloring.
- Brush the dough "bug" with the egg wash
- Cook for 15 minutes
- Brush the bread again with the egg wash
- Cook for 10-15 more minutes
- Cut off the flat bottom and scoop out the inside bread.
- Boil the potatoes until they are soft.
- Slice the potatoes
- In a blender, mix the blended peppers, oil, milk crackers, queso fresco, and salt.
- Place the potatoes inside the bread bowl and pour sauce on top.
- Add parsley on top
When the chef at the diner quits and Kronk takes over, the chef dumps a red stew into his briefcase.
I found an authentic Inca stew that happens to be red.
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, crushed
- 1 tsp each ground coriander
- 1 tsp paprika
- 1 tsp chilli powder
- 3/4 cup red quinoa
- 3 cups vegetable or chicken stock
- 4-5 sweet potatoes, pre-boiled, peeled and chopped into chunks
- 1.5 cups frozen sweetcorn
- 1 can diced tomatoes (not drained)
- 1 can black beans, drained and rinsed
- Boil the sweet potatoes until they are cooked but still somewhat firm
- In a large pot, fry the onion and garlic in oil until browned
- Add the spices and a pinch of salt and mix
- Add the Quinoa and stock.
- Bring to boil, lower the heat and simmer for about 15 minutes
- Add the sweet potatoes, cover and simmer for 10 more minutes
- Add the corn, tomatoes and black beans. Simmer for 10 more minutes
Kronk’s Green Soup
Kronk gets a big order when he becomes chef.But strangely, the stuff that actually gets shown isn’t anything that was actually ordered. One of the orders was a green soup.
We made a great Peruvian soup.
- 3/4 cup cilantro leaves
- 1 serrano pepper, halved and de-seeded
- 4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
- 4 1/4 cups chicken broth, divided
- 2 tablespoons olive oil
- 1 lbs chicken, shredded
- 1/2 yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 teaspoon ground cumin
- 1/4 cup white rice
- 1/2 cup frozen corn
- Salt to taste
- 1 lime
- 1. Add cilantro leaves, serrano pepper, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.
- 2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken. Cook until cooked and slightly browned. Remove from pot and set aside.
- 3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.
- 4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Cook for 20-30 minutes, and until rice is fully cooked.
- 5. When you’re ready to serve, add salt to taste. This will all depend on how salty your chicken broth was. I needed to add about 1 1/2 teaspoons of kosher salt. Mix in corn right before serving.
- 6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.
Yzma’s Birthday Cake
I love this bit with Yzma getting a surprise birthday song. They bring out a pink cake with white frosting with like a billion candles.
We made a very yummy strawberry cake.
- 2 cups white sugar
- 1 (3 ounce) package strawberry flavored Jell-O
- 1 cup butter, softened
- 4 eggs
- 2 3/4 cups flour
- 2 1/2 teaspoons baking powder
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup + 1/4 cup strawberry pie filling
- 2 tubs white cream cheese frosting
- 1,000,000 candles
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour two 9 inch round cake pans.
- In a large bowl, beat together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time.
- Combine the flour and baking powder
- Add milk
- Blend in vanilla and 1/2 cup strawberry pie filling.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes in the preheated oven or until a toothpick comes out clean
- Frost with white cream cheese frosting and decorate with 1,000,000 candles
We’re done with the diner! When Yzma is at Pacha’s house, she is drinking tea or coffee probably.
But we found a recipe for an Inca chocolate drink.
- 1/4 cup masa harina
- 3 1/2 cups cold water
- 1/4 teaspoon salt
- 3 cups of milk
- 2 tsp cinnamon
- 1 (3-ounce) tablet sweetened Mexican chocolate
- In a mixing bowl, mix the masa harina and 1/2 cup water. Mix to form a paste.
- In a saucepan, add the paste and 3 cups of water.
- Boil, stirring constantly
- Turn heat to medium low and simmer for 20 minutes
- In another sauce pan, bring milk to an almost boil.
- Lower the heat to low, add chocolate and cinnamon
- Cook for 10 minutes until it is completely dissolved.
- Pour the chocolate into the water/harina mixture
- Beat until it starts foaming
Will it Make you Say Booo-yah?
All the food was delicious. The pillbug was especially good, probably because it was not actually a pillbug.
Chicha – 6.5/10
Pillbug – 9/10
Briefcase Soup – 7/10
Kronk’s Green Soup – 9/10
Birthday Cake – 9/10
Champurrado – 8.5/10