Category Archives: Uncategorized

MIXED GREEN SALAD

Image

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

    4 teaspoons Sherry vinegar

    1 tablespoon minced shallot

    1/2 teaspoon Dijon mustard

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    1/4 cup extra-virgin olive oil

    2 teaspoons finely chopped fresh tarragon

    *1/2 lb frisée (French curly endive), torn into bite-size pieces

    * 1 head Boston lettuce (1 lb), torn into bite-size pieces

    * 1 bunch arugula (1/2 lb), coarse stems discarded

  *  1 bunch watercress (1/2 lb), coarse stems discarded

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Toss greens with dressing in a large bowl and season with salt and pepper. If you want to add some protein, choose from:

    Beans – black, kidney, garbanzo, black eyed peas, green lentils

    Hard boiled eggs

    Cheese (chunks or grated, feta crumbles, parmesan sprinkles)

    Meat like chicken (diced, or thin slices of breast), or beef (shredded or in thin strips)

    Fish- canned salmon, seared tuna steaks

    Nuts and seeds- pecans and walnuts are a great addition, pumpkin, sunflower seeds, slivered almonds and pine nuts! You can roast them in the oven, follow recipe below. 

 HOW TO ROAST NUTS AND SEEDS IN THE OVEN:

You can also toast any kind of nut in a hot oven. Pre-heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant – 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.

 

Image

PECHUGAS DE POLLO SALTEADAS CON TOMATE, ACEITUNAS Y QUESO FETA

Pollo salteado con tomate

BOLOGNESE SAUCE my way…..

Image

BOLOGNESE SAUCE

Serves 4

Ingredients

    5 tablespoons unsalted butter

    ½ cup minced onion

    3 garlic cloves minced

    2 tablespoons carrot minced

    2 tablespoons celery minced

    ½ pound ground beef (chuck or 85/15 ratio),  ¼ pound ground pork

    Table salt

    1 cup whole milk

    1 cup dry white wine

    1 can diced tomatoes (28 ounces)

    ½ teaspoon Italian seasoning

    ½ teaspoon fresh oregano or a dash of dry oregano

    1 pound fettuccine or tagliatelli dried

    Parmesan cheese freshly grated

 

Instructions

 1. Heat 3 tablespoons butter in large, heavy-bottomed Dutch oven over medium heat. Add onion, garlic, carrot, and celery and sauté until softened but not browned, about 6 minutes. Add ground meat and ½ teaspoon salt and ¼ teaspoon fresh ground pepper, crumble meat into tiny pieces with edge of wooden spoon. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 5 minutes.

2. Add milk and bring to a simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to a simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice, Italian seasoning and oregano.  Bring to a simmer. Reduce heat to low so that sauce continues to simmer just barely, about 15 minutes.  You can simmer longer (from 15 minutes up to one hour) if desired.   Adjust seasonings with extra salt to taste. Keep sauce warm. (The sauce can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

 

3. Bring 4 quarts water to a rolling boil in large pot. Add 1 tablespoon salt and pasta. Cook until al dente. Drain pasta, leaving some water dripping from noodles. Toss with sauce and remaining 2 tablespoons butter. Distribute among individual bowls and serve immediately, passing Parmesan cheese separately.

 

Image

Bolognese Sauce my way…

Bolognese Sauce my way...

CHIMICHURRI SAUCE

CHIMICHURRI SAUCE

 Ingredients

2 cups minced fresh parsley leaves

1/4 cup fresh oregano or substitute with 2 teaspoons dry oregano

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

6 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)

1/2  teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

1/4  teaspoon red pepper flakes

Instructions

This sauce can be made 2-3 days in advance. Combine parsley, oregano, garlic, red pepper flakes, salt and pepper in food processor.  Pulse all these ingredients until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine.  Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap or lid and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).

Drizzle over grilled beef, chicken or fish.

Aside

Staying healthy and fit with garlic and onions Be sure to add onions and garlic to your meals each day. Try some of these suggestions: Include chopped onions and garlic in veggie stir-fry. Simmer peeled garlic cloves (cut in half) … Continue reading

QUINOA WITH STIR-FRIED VEGETABLES

QUINOA WITH STIR-FRIED VEGETABLESQUINOA WITH STIR-FRIED VEGETABLES

Serves 4 as a main dish, 6-8 as a side dish

INGREDIENTS

1 Tablespoon olive oil

1 medium onion, chopped

½ cup yellow or orange peppers

1 teaspoon lemon zest (optional)

½ teaspoon table salt

2 cups quinoa (see note below)

3 cups low-sodium broth (chicken or vegetable)

PROCEDURE

Combine the onion, oil and peppers in a large saucepan that has a lid stirring frequently over low-medium heat, about 4 minutes.  Add the quinoa increasing heat to medium and stir about, 5 minutes. This will bring out it’s nutty flavor.

Stir in the broth and lemon zest (optional), increasing the heat to medium-high until broth is completely absorbed, about 10 minutes.  Reduce heat to low, cover, and simmer until quinoa is tender, about 15 minutes.

Remove from heat and let stand covered for about 10 minutes, fluff quinoa with a fork.  Combine with Stir-Fried Vegetables, recipe below.

Note: before cooking quinoa, same goes for rice, it is best to rinse them.  By doing this you wash away any excess of starch, preventing the grain to turn out sticky or gummy. Rinse using a large, fine-mesh strainer and rinse under cool water, stirring occasionally. Set the strainer of your rinsed quinoa over a large bowl. Let it dry for about 10 minutes in the strainer or until ready to use.

STIR-FRIED VEGETABLES

 INGREDIENTS

2 zucchinis, diced into 2-inch cubes

1 yellow squash, diced into 2-inch cubes

1 Tablespoon olive oil

1 garlic clove, minced

1/4 teaspoon Italian seasoning

1/4 teaspoon of table salt

1/8 teaspoon pepper

Dash of red pepper flakes (optional)

 PROCEDURE

 Combine olive oil, garlic, Italian seasoning and red pepper flakes (optional) in a 10 or 12-inch skillet over medium heat, about 2 minutes.

Add zucchinis and squash increasing heat to medium-high.  Stir about 5- 7 minutes.

Remove skillet from heat and cover for about 5 minutes. The result should be crunchy vegetables.

Now combine the vegetables with the quinoa and enjoy!