Diversity Committee Shares a Ecuadorian Recipe

The Diversity Committee presents recipes from all around the world.  Try this tasty dish from Ecuador.

LLAPINGACHOS (Potato Cakes) 

Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.


  • 2 pounds potatoes, peeled and sliced
  • 4 tablespoons (1/4 cup) butter
  • 2 medium onions, finely chopped
  • 2 cups Munster cheese, shredded lard, butter, or oil
  • salt


Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and sauce the onions until they are very soft.

Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls.

Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes.

In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, sauce the potato cakes until they are golden brown on both sides.

Diversity Committee Shares a Peruvian Recipe

The Diversity Committee presents recipes from all around the world. Try this tasty dish from Peru.

Peruvian Chicken Soup

Peruvian Chicken Soup

Peruvian Chicken Soup (Aguadito de Pollo)
·       4 skinless, boneless chicken breast halves – cut in half
·       salt and pepper to taste
·       1/2 cup olive oil
·       1 medium onion, chopped
·       1 teaspoon minced garlic
·       1 tablespoon seeded, minced serrano chile
·       1/2 cup chopped cilantro
·       1 cup green peas
·       1 cup corn
·       1/2 red bell pepper, chopped
·       10 cups chicken broth
·       4 Yukon Gold potatoes, cut in half
·       1 cup uncooked white rice
1.    Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2.    Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Diversity Committee Shares a Recipe

The Diversity Committee presents recipes from all around the world.  Many CPCC students hail from Bhutan, a landlocked nation on the southern end of the Himalayas. Try this refreshing and simple Bhutanese side salad.  Perfect for spring and summer!Cucumbers with Onion and Cheese

Cucumbers with Onion and Cheese


  • 1/2 large seedless cucumber, sliced into 1 inch pieces
  • 1 medium red onion peeled and quartered
  • 1/2 cup crumbled farmer’s cheese
  • 1 medium fresh green chili pepper, seeded and diced
  • salt and freshly ground black pepper to taste


1. Chop the cucumber coarsely.

2. Chop the onion finely.

3.  Combine in a bowl with remaining ingredients and mix gently.


Diversity Committee Shares a Recipe

The CPCC Diversity Committee would like you to try this tasty recipe from Colombia.  Arroz con Leche (Rice Pudding) is popular throughout  Latin America, and this typical Colombian version makes a delicious yet Rice Puddingsimple dessert!


Makes 6 to 8 servings

  • 1 cup long-grain white rice, washed
  • 4 cinnamon sticks
  • 2 cups water
  • 4 cups milk
  • Pinch salt
  • 2 tablespoon butter
  • 1 ½ tablespoons vanilla extract
  • 1 ½ cups sugar
  • 1 (12 oz) can sweetened condensed milk


1.     In a small pot, add water and cinnamon sticks, bring to a boil and cook for 10 minutes. Set aside and discard cinnamon sticks.

2.     Place the rice and the cinnamon water in a large saucepan over medium heat, and cook for 5 minutes.

3.     Add salt, butter, vanilla extract, 2 cups of milk, and sugar. Stir well to mix and cook uncovered for approximately 15 minutes.

4.     Reduce heat to medium low. Add the remaining milk and condensed milk. Stir with a wooden spoon. Cook for 1 hour and 15 minutes, or until the rice pudding thickens to desire consistency.

5.     Stir well and remove from heat, and let it cool to room temperature. The consistency should be very creamy. Refrigerate for at least 1 hour or overnight.

Adapted from www.mycolombianrecipes.com


Diversity Committee News

CPCC has students from all over the world and Colombia is the country of origin for approximately 260 students.  As the holidays approach, let’s try Alfajores, a tasty dessert. Alfajores are popular in Colombia as well as other parts of South America.




  • 3 Cups all-purpose flour
  • 1 pound butter, room temperature
  • ½ teaspoon vanilla extract
  • 1 ¼ cup powdered sugar, divided
  • 1 cup cornstarch
  • 1 cup dulce de leche
  • ½ cup sweetened flaked coconut


  1. Preheat the oven to 350°F
  2. In a large bowl mix the butter and 1 cup of powdered sugar.
  3. Add the flour, corn starch and vanilla extract then mix with your hands into well combined.
  4. Knead together to form a soft dough. Cover with plastic wrap and let stand for 10 to 15 minutes.
  5. Turn the dough out onto a floured counter and knead for about 2 minutes. Roll out to about ¼ inch-thick and cut out the cookies with a round cookie cutter.
  6. Place them on a floured cookie sheet and bake for about 10 – 12 minutes. Remove from the oven and let cool on a rack for 10 minutes. In a small plate, place the flaked coconut and set aside.
  7. Spread dulce de leche on each cookie then put together two cookies, making a sandwich with the dulce de leche in the middle of the two cookies. When you put the cookies together you’ll want some dulce de leche  to come out of the sides. Take the plate with coconut and cover the edges of each alfajor cookie with it, rolling the cookie edge in the flaked coconut.
  8. Sprinkle them with powdered sugar and enjoy.

Try Vietnamese Spring Rolls this Holiday Season

As the holidays approach, the Diversity Committee would like you to try Vietnamese Spring Rolls (Guo Cuon). This delicious and healthy appetizer, everyone is sure to enjoy!

Vietnamese Spring Roll

Vietnamese Spring Roll

1 package clear edible rice paper sheet
1/2 lb. cooked chicken
1/2 lb. cooked small shrimp (peeled, deveined, halved)
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head leafy Lettuce, washed and separated into leaves
cucumber, peeled and cut into very thin strips
1 cup fresh bean sprout
1 package vermicelli rice noodles, prepared according to package directions
hoisin sauce, to taste
chopped peanuts
nuoc mam, vietnamese spicy fish sauce
Have all meats precooked and cold and the rice noodles prepared already (the noodles should be white, long and at room temp).
Make sure all veggies and herbs are cleaned, dried, and set out before you start.
Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
On one edge, lay a small handful of noodles, a few strips of meat, some shrimp, some cilantro and mint leaves, a lettuce leaf, some cucumber strips and bean sprouts, all to taste but don’t overstuff.
Carefully start to roll up eggroll style, tucking in the sides, and then continue to roll up-but not too tightly or the spring roll will split.
Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep for too long and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).