You have to try this simple and delicious recipe. Green bean tangles combine perfectly with tomatoes and garlic in this ideal dish for lunch or dinner. You can find more about how healthy are green beans and best ways to cook them in this post about fasolakia (the Greek word for green beans).
Ingredients 2 tablespoons oil 1 large onion, finely cut 12 cloves of garlic (6 chopped) 1 ½ teaspoon sweet potatoes ¼ teaspoon of cayenne pepper 680 g green beans 450 g of canned tomatoes, cut into cubes salt black pepper ground Method of preparation Grate the oil in a deep saucepan. Add the cut onion and go for it to the right fire until it becomes glassy and softens, about 8 minutes. Add chopped garlic, pepper and cayenne pepper and keep on fire for 2 minutes, stirring. Add the green beans and 6 whole garlic cloves and keep on the stove for 2 minutes, stirring to cover the slices with the sauce. Shred the tomatoes with their sauce in the saucepan and let them boil. Reduce the flame, cover the dish and simmer for 40 minutes, stirring from time to time, until the beans are moistened with green beans. Season the food with salt and pepper to taste. Serve warm teak or room temperature.
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Ingredients
6 medium or 4 large ripe avocados (I recommend the medium ones for their flavor) 100 g of tomato (2 small tomatoes) 100 g of onion (1 medium onion approximately) 1 whole lime 1 tablespoon fresh coriander leaves (without stem) Salt to taste 1 bag of Nachos or Dippas de Doritos® (or your favorite brand of tortilla chips or corn triangles) Optional (if you like spicy, it is essential): 1 chile serrano (if you can not find it you can use canned jalapeños, chilli or cayenne) There are many types of guacamole, in Mexico each has its own recipe that varies according to the region to which one belongs. Most with a spicy touch that for a Spanish is a bit difficult to assimilate, although at home we like it with spicy good. Everyone agrees on the basic ingredients to use: tomato, onion, serrano pepper, cilantro, lemon and avocado, the truth is that when a dish is simple and takes four things you do not need to add more and more ingredients, because it loses its true taste. Preparation of Mexican guacamole Peel the onion and wash the tomato. We chop them very thin, as much as possible, to be seen but to be noticed just right. We chose ripe avocados that are not too hard to crush, and the taste of ripe avocado is much better. It should be mature but not soft, the skin should be firm and when pressing with the finger it will sink slightly. If you have bought them very green, you can wrap them in newspaper and leave them in a bowl at room temperature to ripen. Never in the fridge. Cut the avocados in half to the bone and turn each part separating the two halves. We use a plastic spoon to empty the two parts and leave the bone in the same source where we are going to put the avocado. Final presentation of the guacamole We tried in case it is necessary to add a little more spicy and salt. Remember that we are going to take it with totopos or corn triangles, also called nachos or frituritas. In Mexico it is also usually accompanied with pork rinds or rinds. All this takes salt and we are going to use it as spoons, so do not go overboard. We present in a bowl with all the nachos around, pico de gallo to taste and a good michelada. There is no Mexican cook who can resist nachos spread with guacamole, an avocado sauce, onion and chopped tomatoes, garlic and a few drops of tabasco or chile. Ingredients
4 medium-sized boneless chicken breasts 2 onions 200 g of Thai rice 40 g. of roasted and peeled cashews (you can use the dried fruit that you like) 250 ml. of coconut milk. 70 g. of raisins or sultanas 50 ml. of soft virgin olive oil 3 teaspoons type dessert (groceries) of yellow curry powder Salt and freshly ground black pepper (to taste) Thai Sundari rice respects the delicate nuances of this type of rice that goes perfectly with the flavors of chicken and curry sauce. A very simple and very tasty recipe, really delicious. Preparation of the sofrito base for the chicken stew Peel the onions and chop them into small pieces. We want them to undo in cooking, in the end we will not notice their texture but their sweet taste. We put a medium pot on the fire with half the virgin olive oil (two tablespoons). We put the onion in the casserole, we salt to the taste so that it sweats and we leave it to the fire until the onion becomes translucent (transparent). Prepare the chicken removing excess fat that may come in the breasts. We cut them into medium squares (about 2 centimeters long) and season them to taste. Preparation of chicken curry In a large pan or casserole add the virgin olive oil. We put the chicken in the pan, brown for 3-4 minutes until the pieces are bleached, we only want to seal the surface and make the chicken juicy. We add the chicken and the water that has released to the casserole with the onion. We put the raisins in a glass with water, heat in the micro for one minute at maximum temperature. We take the micro and let them rest another minute. Drain and reserve for the next step. We add the curry powder (do not add more curry than indicated in the recipe until you take the point and leave it to your personal taste) to the casserole with the onion and mix well. If you like it with a spicy touch, it's time to add a little chilli pepper, but remember that it has freshly ground black pepper and it already gives it a little spicy taste. Cooking curry chicken stew and Thai rice We add the coconut milk and stir well so that the flavors and smells are mixed. We leave over medium-high heat to reduce our future curry sauce with chicken. After 5 minutes we reduce the cooking temperature by half. We try salt and if necessary add a little more. Chop the cashews and pour them into the casserole with the raisins that we previously hydrated. Put everything together with a wooden spoon. Let them cook over medium-low heat for about 12 minutes until the sauce is reduced. If we see that it reduces too much we can add a little water or whole milk. When we see that the sauce has thickened we put the fire to a minimum. So we keep the heat while we prepare the Sundari Thai rice that will refresh our palate while we eat the curry. We serve the freshly made rice next to the chicken curry in the same dish. Sprinkle with very chopped coriander on top. Baked chicken with potatoes and onions is a recipe that does not require much effort. And it is therefore easy and fast.
INGREDIENTS for a baked chicken with potatoes and onions for 4 people: 1 whole chicken or 4 whole thighs (hindquarters) 4 medium potatoes 4 medium onions olive oil salt and pepper Dry thyme 1.- We start by peeling the potatoes and cut them into thin slices. Not more than 1 centimeter thick. Then, we put them on a baking tray. 2.- Peel the onions and cut them into julienne. That is, in thin strips. We place them on top of the potato. We pepper all the vegetables. 3.- Put the chicken on top of the potatoes and the onion. We add to everything a glass of water and a drizzle of olive oil. This way it does not dry out while it is baked. We pepper the chicken and add a good pinch of dry thyme to each thigh (or the whole chicken, if you have chosen the whole piece). 4.- We put everything in the oven. At 220ºC of temperature. heat up and down. For about 30 minutes, until golden brown. 5.- When it is well browned, we take out the tray from the oven, we flip the thighs, or the whole chicken. To cook the other side. 6.- We put it back and leave it at the same time as before removing it. Baked chicken with potatoes and onion ready! With this to put the garnish down, we will take advantage of the juices that the chicken releases during the baking, which will be mixed with the garnish and we will have an explosive mixture of flavors. Test it! |
AuthorI'm Antonio, I'm 34 and I like to try new things in kitchen. I will post here the recipes that I tried and my family and friends enjoyed the most. ArchivesCategories |