Arrollado de berenjenas > Recetas Vegetarianas - Vegetomania
Las propiedades de la berenjena son muchas, pero incorporarlas a la dieta a veces no resulta tan fácil, especialmente para los niños. Es por ello que debemos presentarlas en una forma elaborada y atractiva para que resulten apetecibles. Acá les dejo una receta para deleitar esta apreciada verdura. Ingredientes 2 berenjenas de tamaño grande (elegirlas de buen aspecto) 1/2 kg. de tomates 150 grs. de queso rallado 4 cucharadas de aceite de oliva 4 cucharadas de albahaca picada 2 cucharadas de nueces molidas 1 lata de champignones sal y pimienta: a gusto Preparación Lavar cuidadosamente las berenjenas y cortarlas a lo largo, con un espesor aproximado de 5 mm. Lavar los tomates, quitarles la piel y las semillas, y cortarlos en trozos pequeños. Tomar un poco de la mezcla con una cuchara, y colocarla en el borde de cada lámina de berenjena, para luego enrollar. P:D.
Secret Ingredient Stovetop Mac and Cheese
You guys, our water was just off for almost two whole days. I repeat: TWO WHOLE DAYS. Almost. The pump in the well was broken or something. It was wretched. I spent most of the time guarding the kitchen, sullenly eying the mountains of dishes which had already accumulated and biting the heads off of anyone who wished to add to the heap. When it came to be about lunch time I could see all the hungry eyes glancing furtively toward the cupboards full of my clean dishes and I knew I had to make a move.I had just been browsing Pinterest (something I... ahem... seldom indulge in...) and had stumbled upon this recipe for cheese sauce and it inspired me with its use of corn starch and evaporated milk. I did dirty one bowl to photograph it in though.
Salsa de berenjena > Recetas Vegetarianas - Vegetomania
Ingredientes (Para 6 platos) 2 berenjenas 1 cucharada de sal gruesa 1 cebolla 1 pimiento rojo 3 dientes de ajo 1 cucharada de perejil picado 1 cucharada de albahaca picada 2 kg. de tomates maduros aceite para freír Sal y pimienta Preparación Se cortan las berenjenas en cuadraditos, previamente lavadas y se las coloca en un colador distribuyendo sobre ellas la sal, para quitarles el sabor amargo. Mientras tanto, se doran en aceite la cebolla en rodajitas y los ajos machacados, se agregan el pimiento en tiritas, los tomates pelados y pisados, la albahaca y el perejil, y por último las berenjenas. Es una salsa ideal para acompañar pastas o arroz.
One Pot Mexican Skillet Pasta
This Mexican-inspired pasta dish can be made in one skillet in 30 minutes or less – perfect for a busy weeknight! Oh, Monday. Monday has decided to rear it’s ugly head yet again but I’m hoping I can make it a little better with this glorious pasta I have for you today. And it’s not just any kind of pasta. It’s a one-pot-skillet-kind-of-pasta, loaded with cheesy goodness, freshly made salsa, corn, beans, tomato, avocado and ground turkey. Here’s how it comes together: We’ll start off with some ground turkey, but feel free to use ground beef or ground chicken depending on your preference. Then we’ll stir in some tomato sauce and fresh made salsa. Once that heats through, go ahead and toss in some corn, beans and tomatoes. Let that come together and give it a good stir. Next comes the good stuff – cheese, cheese and some more cheese. That’s it! This came together so beautifully in my new Elite Nonstick 3-Qt. Giveaway ends on Sunday, September 29, 2013 at 9:00 p.m. One Pot Mexican Skillet Pasta
Receta: Hamburguesa de porotos
Ingredientes (para 12 unidades): 2 1/2 tazas de porotos 2 cebollas 2 tomates pequeños 1 taza de pan rallado 1 taza de harina 2 huevos 1 lechuga pequeña Sal Pimienta 2 cucharadas de aceite Pan de hamburguesa Preparación: Remojar los porotos de un día para otro y utilizar la olla a presión para su cocción de al menos una hora para obtener posteriormente un puré homogéneo. Lavar las verduras con agua corriente: la lechuga como es verdura de hoja, se debe deshojar y lavar. Cortar las cebollas en brunoise (cubos muy pequeños), y sofreírlas en un sartén con una cucharada de aceite, a esta le agregaremos algunos ingredientes como la sal, pimienta, y merquén si se desea. Una vez cocidos los porotos, molerlos hasta obtener un puré homogéneo y mezclarlos con la cebolla. Una vez listas, cortar el pan para introducir los ingredientes en él. Paulina Castro Rivas Nutrición y Dietética UNAB
Chicken With Creamy Cilantro-Lime Sauce Recipe
This chicken recipe makes it from pan to table in relatively short order. The amount of sauce is just enough to add flavor to the chicken without being excessively rich, and adding the lime juice, green onions and fresh cilantro just before serving preserves their fresh flavors. Try our Tomatillo-Corn Stuffed Poblano Peppers as a side for a complete, easy meal. 1 lb chicken tenderloins1/3 cup flour1-1/2 tablespoons spicy seasoning blend (see below)2 tablespoons vegetable oil1/3 cup low-sodium chicken broth1 tablespoon sugar (or agave nectar)2 tablespoons freshly squeezed lime juice2 green onions, sliced2 tablespoons heavy cream1-1/2 tablespoons fresh cilantro, finely chopped 1 teaspoon salt1 teaspoon paprika1 teaspoon garlic powder1/2 teaspoon cumin1/2 teaspoon onion powder1/2 to 1 teaspoon cayenne pepper (to taste)1/2 teaspoon freshly ground black pepper Preparation:In a shallow dish, combine the flour with 1-1/2 tablespoons of the spicy seasoning blend. Makes 4 servings
Lunes sin carne: Rollito de espinaca
Esta receta es fácil y rápida de preparar. La masa de hojaldre la puedes encontrar lista en los supermercados. El relleno se puede variar agregándole champiñones, tomates deshidratados, ricotta o lo que tengas en tu refrigerdor. Ingredientes 200 gr espinaca fresca 150 gr queso mantecoso 1 cebolla 12 aceitunas verdes deshuesadas 1 huevo 1 masa de hojaldre sésamo tostado sal y pimienta Preparación 1. Ve la receta del lunes pasado aquí y no olvides visitar todos los lunes nuestra sección "Lunes sin carne"
Onion Strings
Please note: This is one of my all-time favorite recipes. Thank you for listening. But lawsy mercy, ladies and gentlemen. I know they don’t look it, but these teeny tiny, thinly-sliced fried onions are so pleasantly flavorful and crisp, and such an utterly perfect accompaniment for so many different main courses, they really need to be placed on some list of Culinary Triumphs of All Time. No, I’m not pregnant. Making these fried onions is so simple folks, but there are two crucial steps. And besides, I don’t really know the reasons. The Cast of Characters: Onion, Buttermilk, Flour, Salt, Pepper, Cayenne Pepper, and Canola Oil. Begin by peeling a large onion and slicing it very, very thinly. Notice that you can see the knife through the onion slice. Next, separate the onion slices into rings and place them into a shallow dish. Measure 2 cups of buttermilk and pour it over the onions. You can use milk, too, if you don’t have buttermilk handy. Next, add 2 cups flour to a bowl. Criminis? Alone.
