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Pollo Relleno


pollo relleno crudo pollo relleno

  • 6 Pechugas de Pollo o  1 pollo deshuezado
  • 1 cerveza
  • Tomillo, Laurel, Pimienta, Sal al gusto
  • 1 libra de carne de res molida
  • 1 libra de carne de cerdo molida
  • 1/2 libra de cebolla redonda
  • 3 ajos
  • 1/4 libra de manzana
  • 1 onza de higos
  • 2 oz de tocineta
  • 2 oz de mortadela
  • 4 huevos crudos
  • 1 taza de leche
  • 1/2 taza de harina de pan

Abrir las pechugas de pollo hasta que queden planas. (O deshuezar el pollo).  Alinhar con la cerveza, el tomillo, laurel, sal y pimienta al gusto. Dejar en la nevera durante un dia. Preparar el relleno: Moler la cebolla, manzanas, ajos, higos, tocineta y mortadela. Mezclar con las carnes molidas, la leche, la harina de pan, y los huevos.  Dejar en la nevera durante un dia. Armar los rollos colocando el relleno en cada filete de pollo, enrollando y amarrandolo con hilo de cocina. Llevar al horno en un molde con mantequilla a 350 grados por una hora y media aproximadamente.

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Bizcocho de Pinha


bizcocho pinha

  • 3 Cucharadas de azucar morena
  • 1 lata de pinha en tajadas (Reservar un poco del jugo)
  • 1/4 taza de cerezas
  • 1 taza de mantequilla
  • 2 tazas de azucar
  • 6 huevos batidos separadamente
  • 1 1/2 tazas de harina cernida
  • 2 cucharaditas de polvo de hornear
  • 1/2 cucharadita de esencia de vainilla

Engrasar un molde con mantequilla y espolvorear con azucar morena. Poner la pinha en el fondo con una cereza en la mitad de cada pinha. Se bate la mantequilla con el azucar hasta formar una crema. Se agregan los demas ingredientes batiendo muy bien. Se agrega un poco del jugo de pinha. Se vierte en un molde y se lleva al horno a 300 grados mas o menos durante 55 minutos.

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Baked Acorn Squash


Baked Acorn Squash

 

  • 1 Medium Acorn Squash
  • 1 Tbsp Butter
  • 2 Tbsp brown sugar

Preheat oven to 350 degrees F.  Cut squash in half and put the halves upside down onto a cookie sheet. Bake until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place it in the oven again and bake another 30 minutes.

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Easy Falafel


falafel

falafel

  • 2 16 oz cans garbanzo beans rinsed and drained
  • 1 onion finely chopped
  • 6 cloves garlic
  • 1 cup loosely packed flat-leaf parsley
  • 2 tsp. chili powder
  • 1/3 cup all-purpose flour
  • 1 lime
  • 1  6-oz carton plain yogurt
  • 1/2 cup chopped cucumber
  • 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce

 

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Arroz Vegetariano


photo 1 copy

  • 3 cucharadas de aceite
  • 2 huevos batidos
  • 1 rama de cebolla larga finamente picada (solo la parte verde)
  • 1 cebolla finamente picada
  • 2 dientes de ajo finamente picados
  • ½ taza de arvejas precocidas
  • ½ taza de zanahoria cortada en tiritas delgadas
  • ½ taza de repollo blanco rallado
  • ½ taza de pimentón rojo cortado en tiritas delgadas
  • 4 tazas de arroz blanco (o integral) cocinado y frío
  • 2 cucharadas de Salsa Negra (Worcestershire)
  • 2 cucharadas de salsa soya
  • 2 cucharadas de jugo de limón
  • 2 cucharadas de cebolla larga cortada en tiritas delgadas (solo la parte verde)
  • 1 lata pequenha de champinhones
  • Sal y pimienta al gusto

PREPARACION

  • 1. En una sartén grande, calienta una cucharada de aceite a fuego medio-alto
  • 2. Añade los huevos y la cebolla larga para hacer una tortilla delgada.
  • 3. Deja dorar por ambos lados, retira de la sartén y corta en tiritas delgadas
  • 4. Reserve
  • 5. En la misma sartén, calienta el aceite restante a fuego medioaltoy saltea la cebolla hasta que esté transparente
  • 6. Añade el ajo y cocina unos segundos más
  • 7. Adiciona las arvejas, la zanahoria, el repollo y el pimentón y saltea durante 3 ó 5 minutos
  • 8. Agrega el arroz
  • 9. Cocina el arroz por cinco minutos o hasta que se dore
  • 10. Mientras tanto, en un recipiente pequeño mezclar la salsa de soya, sala negra, el jugo de limón y tres cucharadas de agua. Vertir sobre el arroz y seguir cocinando hasta que el arroz haya absorbido todo el líquido (3 a 5 minutos). Agregar  la cebolla larga y verificar la sazón con sal y pimienta al gusto.
  • Servir con las tiritas de tortilla de huevo
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Pasta Bolognese


  • 1/3 large onion
  • 1 medium carrot
  • 1 clove garlic
  • Extra-virgin olive oil, for the pan
  • 1 pound ground beef
  • 1 can (6 oz) tomato paste
  • 1 cup red wine
  • Water
  • 1 bay leave
  • 1 teaspoon dry thyme
  • Spaghetti
  • Parmigiano-Reggiano cheese
  • Salt

In a food processor, puree onion, carrots, and garlic into a coarse paste (add a little water if necessary). In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated.

Add ground beef and season again  with salt. Brown the beef. Cook for 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leave and the thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates, gradually add more, about 2 to 3 cups at a time. Stir frequently. Season with salt, if needed. Simmer for approx. 2 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti.

 

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Roasted Chicken and Potatoes


Roasted potatoes and chicken

 

Adapted from Jessica Seinfeld’s Skillet Chicken recipe.

  • 1 onion thinly sliced
  • 1/2 cup water
  • 2 large red potatoes thinly sliced
  • 1 tbsp. olive oil
  • 2 tbsp. fresh rosemary leaves
  • 1 tsp ground cumin (original recipe had 1 tbsp. ground coriander)
  • 5 large bone-in chicken thighs
  • Salt and Pepper to taste

Heat oven to 425. Scatter onions over a deep baking dish. Add water. Lay potatoes over onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes. Add salt and pepper. Lay chicken on top of potatoes. Sprinkle with cumin and more salt and pepper if desired. Roast approximately for an hour.

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Frittata Italiana


frittata

 

  • 3 tbsp. olive oil
  • 6 eggs (lightly beaten)
  • 8 tbsp. milk
  • 6 oz shredded mozzarella
  • 3 oz. prosciutto
  • 4 oz. boiled potatoes, peeled and sliced thin
  • 2 oz. parmigiano cheese, grated
  • Pepper to taste. There is no need to add salt.

Preheat oven to 375. Heat olive oil in a skillet over medium heat. In a large bowl, whisk together eggs, milk, mozzarella, prosciutto, parmigiano and pepper. Pour mixture into hot skillet and place in the oven.

Bake for approximately 12 minutes (until a knife inserted comes out clean). Broil for 2 additional minutes.

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Carrot Bisque


IMG_3366

  • 3 cups sliced carrots
  • 3 cups chicken or beef broth
  • 1 cup milk
  • 2 tbsps butter
  • 1/4 cup wine
  • Salt and Pepper to taste

Cook the carrots and broth until the carrots are tender.  Put in the blender and mix with milk, butter, salt and pepper. Bring the mix back to the stove for 10 minutes. Add wine.

 

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Parmesan Crusted Chicken


  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 chicken breast halves
  • 4 Tbsp. bread crumbs

Combine mayonnaise and cheese. Arrange chicken on baking sheet. Top with mayonnaise mixture. Sprinkle with bread crumbs. Bake 20 minutes at 425 degrees.