Arroz frito con camaron y repollo

Ingredientes:

1 lb.de camaron crudo

4 tazas de arroz de un dia anterior

1 taza de zanahorias en cubos

2 tazas de repollo en pedazos

¾ taza de cebolla blanca picada

³ taza de chicharos

3 dientes de ajo picados

4 huevos

1 cdita bicarbonato

1 cda de maizena (corn starch)

Pimienta  blanca

Sal

Ajo en polvo

Aceite de oliva 

Aceite de ajonjoli

Cebolla verde picada para decorar

Salsa:

3 cdas de salsa de soya

1.5 cdas de de hoisin salsa

1 cdita de caldo de pollo concentrado 

1 cda de azucar

Procedimiento:

Marinar camarones con bicarbonato, maicena, sal, pimie ta y ajo en polvo, agregar un poquito de agua. Dejar reposar 20 minutos. 

En un poco de aceite de oliva freir los camarones, reservar, agregar un poco mas de aceite y cocinar los hievos estilo revuelto, reservar,  sofreír cebolla, zanahoria y repollo, cuando esten suaves, agregar el arroz y la salsa, integrar, agregar los chicharos, el huevo y los camarones, rectificar sazón y agregsr un chorrito de aceite de ajonjolí, servir con un poco de cebolla verde picada.
 

Miso chicken ramen

 INGREDIENTS

- 1 Large shallot finely chopped

-5 garlic cloves, minced (separate one minced clove to marinate chicken)

-4 green onions (just the greens) thinly sliced

-2 tsp grated ginger

-1 chicken breast halve sliced

-2 tbsp teriyaki sauce (to marinate chicken)

-1 tbsp miso paste

-8 cups of chicken or vegetable broth

-ramen noodles

-soft boiled eggs

-Baby Bok choy

-Seaweed sheet cut in small pieces (about 1/2 inch)

Spicy chili oil:

-1/2 cup chili flakes

-1/2 shallot finely chopped

-2 garlic cloves minced

-1 tsp ginger, grated

-1/2 tsp coriander seeds

-1/2 tsp pepper

-1 tsp sugar

-1 tsp salt

-1 cup of vegetable oil (I prefer olive oil)

Spicy chili oil instructions:

Heat oil over medium heat until it reaches about 350.

In a heatproof bowl, mix de rest of the ingredients, carefully pour the hot oil over the mixture. it will sizzle and release its aroma, mix well. 

Let the chili oil cool, before transferring to a jar for storage.

Miso chicken ramen instructions:

Marinate chicken with teriyaki, garlic and salt for at least 20 minutes.

Grill over medium heat in a little bit of olive oil until golden and cooked through, set aside.

In a large pot, heat a little bit of oil and sauté the aromatics (shallot, garlic, half of the green onions and ginger), until fragrant.

Add the miso paste and stir, pour chicken broth and simmer gently for 15 minutes.

With the help of a strainer, pour the soup to remove the aromatics. 

Cook ramen noodles according with package directions. Remove noodles,  add baby Bok choy to the ramen water for a minute or two, remove, reserved.

Assembling bowls:

Put some noodles in a bowl, add the hot miso broth, place some slices of chicken, halved eggs and baby Bok choy, drizzle with the spicy chili oil. Garnish with green onions and seaweed.

Enjoy!

Sugar Cookies

Ingredients for cookies:

1 cup unsalted butter softened 

1 cup granulated sugar

1 ½ tsp vanilla

1 large egg

2 ½ cups of all purpose flour

¾ tsp baking soda

¾ tsp salt

Ingredients for icing:

3 cups of powder sugar  sifted 

2 tbls of light corn syrup

½ tsp vanilla or almond extract 

2-4 tbls of milk

Gel coloring and sprinkles optional

Cookies:

Combine butter and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer) and beat until creamy and well-combined.

Add egg and vanilla extract and beat until completely combined.

In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.

Gradually stir dry ingredients into wet until dough is smooth and completely combined.

Lay out a large piece of plastic wrap and transfer approximately half of the dough onto the wrap (dough will be quite sticky at this point, that’s OK!).

Cover dough with clear wrap or wax paper and mold into a flat disk. Wrap tightly. Repeat with remaining cookie dough in another piece of clear wrap. Transfer dough to refrigerator and chill for at least 2-3 hours and up to 5 days.

Once dough has finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper (alternatively bake cookies directly on an ungreased baking sheet). Set aside.

Generously dust a clean surface with flour and place one chilled cookie dough disk onto the surface. Lightly flour the dough and roll out to ⅛" (for thinner, crispier cookies) or ¼" (for thicker, softer cookies). Add additional flour as needed both on top of and beneath the dough so that it doesn't stick. 

Note: if dough is cracking as you roll it, let it sit at room temperature for 10-15 minutes to soften before attempting again.

Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet, spacing at least 1" apart. If you are not intending to decorate your cookies with icing, you can decorate them with sanding sugar at this point before you bake them. 

Bake on 350F (175C) for 8-10 minutes (this is for cookies that are approximately 3" [7.6cm]; note that smaller cookies will need less time and larger cookies will need more), or until edges just begin to turn lightly golden brown.

Allow cookies to cool completely on cookie sheet before decorating.

Icing:

Combine powdered sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.

Divide into bowls and color as desired.

Let them set, thia could  take several  hours before they can be stacked.

"Minestra maritata", Italian wedding soup, sopa de boda italiana

 Ingredientes para las albondigas:

1 lb carne de puerco molida

1 lb carne de pollo o pavo molida

2 huevos

½ taza de pan molido

1 taza de queso parmesano rallado

½ taza de perejil picado

1 cda de oregano fresco picado o ½ cda de oregano seco

Sal y pimienta al gusto

Ingredientes para el caldo:

2 tazas de pasta acini di pepe, orzo o perla couscous (yo usè couscous)

3 zanahorias en cubos

2 ramas de apio picadas, picar las hojas del apio aparte.

2 cdas de mantequilla

1 cda de aceite de oliva

½ taza de vino blanco

1 cebolla picada

4 dientes de ajo picados

8 a 10 tazas de caldo de pollo o de verduras

1 trozo de queso parmesano  (de preferencia  la orilla dura y seca)

1 bonche de espinaca fresca o congelada

Sal y pimienta al gusto

Procedimiento:

Mezclar todos los ingredientes para las albondigas, formar albondigas pequeñas, como del tamaño de un bocado, poner en una bandeja, rociar con un poco se aceite en spray y hornear hasta que esten ligeramente doradas, yo las puse en la freidora de aire por 17 minutos a 370°F, las moví un poco a la mitad. Reservar.

Para el caldo:

Acitronar la pasta en la mantequilla por 3 a 4 minutos. Reservar.

En la misma olla o cazuela,  agregar el aceite de oliva, sofreír la cebolla, zanahoria y el apio por 4 a 5 minutos, agregar las hojas de apio y el ajo, 2 minutos después agregar el caldo, y el vino blanco, sal y pimienta, dejar hervir por 15 minutos tapado y a fuego lento. Agregar las albondigas, la pasta y el pedazo de parmesano, dejar hervir por otros 8 minutos, agregar espinacas, rectificar sazon. Y servir.

Tip, yo solo uso la mitad de las albondigas, el resto las congelo para hacer mas sopa o para spaguetti con abondigas.

Sopa Pho receta

 

Ingredientes:

1 paquete de 8 oz de pasta de arroz para pho o vermicelli 

1 cebolla grande amarilla o blanca en cuartos

1 trozo de 2-3 pulgadas de jengibre con cascara, cortado por la mitad

1 estrella de anis

1 trozo de canela

3 dientes de ajo

2 clavo de olor

½ cucharita de coriander (semilla de cilantro) se puede sustituir con semillas de hinojo o alcaravea

2 cucharadas de salsa de pescado

½ cucharadita de salsa hoisin

1 cdita de salsa de soya

Sal y pimienta

½ cdita de pasta de chili 

8 tazas de caldo de pollo, o de la carne de tu preferencia o agua

Para servir:

Cebollita verde en rodajas

Cilantro picado

Chile cola de rata en rebanaditas

Jalapeño en rebanadas 

Germinado de frijol mong o del que tengas

Unas hojitas de albahaca 

Jugo de limón 

Opcional:

Proteína animal cocida como pollo, o camarón.

Champiñones

Procedimiento:

En poquito aceite acitronar la cebolla, ajo y jengibre, cuando se caramelizen, agregar el caldo, y el resto de los ingredientes para el caldo, herbir a fuego lento por 20 minutos.

Mientras preparar el resto de los ingredientes para servir. Cocinar pasta acorde a las direcciones del paquete.

Una vez que el caldo está listo, colar y servir sobre la pasta de arroz y adornar con los ingredientes de tu eleccion.

Spicy chili oil

 Ingredients:

1 cup of chili flakes

1 tsp of chopped shallot

1tsp chopped garlic

½ tsp grated ginger

1 tsp coriander seeds

1 tsp black pepper

1 tsp salt

1 tsp sugar

2 cups of oil

Hit the oil until 180°C or 350°F. In thr mean time mix all ingridients on a a heatprof container, carefully add the hot oil into thr mixture, mix, let it cool off and storage in a glass jar.

Hot dish

 

Ingredients:

2 cups of Macaroni pasta

1lb ground turkey

½ chopped onion

1cup chopped celery 

1 can of tomato soup (10-17oz)

1 cup or can of tomato juice 

2 chopped garlic cloves

1 cup of corn

Salt and pepper

Instructions:

Cook pasta according directions, brown turkey, add onion, celery and garlic to cameralize, add tomato soup and juice, pasta and corn, season with salt and pepper  and let simmer for 30 min.

Pollo teriyaki

 

Ingredientes:

1 cdita de aceite

½ kilo de pechuga de pollo en cubos

Sal y pimienta

¼ taza de salsa de soya (yo uso reducida en sodio)

¼ taza de azucar morena

2 ajos picados

2 cdas de vinagre de arroz

1 cda de maizena

Para acompañar:

Arroz al vapor o a la mantequilla (o al estilo de tu preferencia)

Verduras al vapor

Para decorar:

Semillas de ajonjolí 

Procedimiento:

Salpimentar el pollo y sofreir en el aceite, mientras, hacer la salsa mezclando el resto de los ingredientes, asegurate de integrar bien la azucar y que no haya grumos de maizena.

Agregar salsa a el pollo y mwzclar constantemente a fuego medio-bajo hasta que la salsa esté espesa y brillosa, servir sobre una cama de arroz, adornado con semillas de ajonjolí y con vegetales por un lado.

Tacos de birria de cerdo con salsa verde de aguacate

Ingredientes:

 3 libras de carne de cerdo en trozos grandes

3 chiles pasilla

4 chiles guajillo

2 dientes de ajo

½ cebolla 

5 jitomates

½ cdita de comino

1 cdita de oregano 

4 clavos

1 cdita de pimienta

2 hojas de laurel 

3 cdas de vinagre blanco

½ botella de cerveza

1 cdita de sal

agua 

1 cda de caldo de pollo concentrado

Salsa verde

Tortillas 

Procedimiento:

En una olla poner la cebolla y jitomates en cuartos, los chiles sin semillas, el ajo, 2 tazas de agua y llevar a cocer por aproximadamente 15 minutos. Licuar.

Mientras tanto, para el marinadi, mezclar los clavos molidos, el comino, la pimienta, oregano y la sal, agregal el vinagre. Agregar marinado a la carne y dejar reposar en el refri minimo 1 hora.

Poner la carne en una olla grande, agregar la salsa, poner mas agua en la licuadora para "limpiarla", y mas agua si es necesario, para que la carne quede bien cubierta, porque tiene que quedar caldocita. agregar las hojas de laurel, la cerveza y el caldo de pollo, un poco mas de sal y llevar a cocer por 1.5 horas. Estará lista cuando la carne este suave.

Salsa verde con aguacate

Ingredientes:

7 tomatillos

¼ de cebolla picada

½ chila serrano

1 pedacito chile habanero

1 aguacate en cubos

Cilantro picado

Sal

Se pone a cocer el tomatillo, el chile, y cocer en agua. Licuar los tomatillos y el chile, mezclar con la cebolla y el cilantro picados y el aguacate, sazonar con sal.

Para armar los tacos:

Pasar las tortillas en el mismo caldo de la birria y freir ligeramente, ponerle la birria deshebrada servir con la salsa verde de aguacate, jugo de limon y crema opcional.

Chicken chipotle bowl

Ingridients:

• 1 recipe chipotle chicken
• ▢2 cups cilantro lime rice
• ▢1 recipe easy corn salsa
• ▢15 ounce can black beans, lightly drained
• ▢4 cups shredded romaine lettuce
• ▢1 cup shredded Monterey Jack cheese
• ▢1 recipe chipotle guacamole
• ▢½ cup sour cream, garnish
• ▢1 lime, cut into wedges, for serving

Fresh tomato salsa

2 to 3 tomatoes about 1 to 1½pounds diced

¼ cup chopped red onion

¼cup chopped cilantro

3 jalapeños chopped

1 tablespoon  lemon juice

1 tablespoon lime juice

Salt to taste

PREPARE THE INGREDIENTS

Prepare the individual recipes listed above according to the directions. See below for the Fresh Tomato Salsa instructions.

Warm the black beans in a small saucepan over LOW heat.

FOR THE FRESH TOMATO SALSA

Combine the tomatoes, onion, cilantro, and jalapeño peppers in a small bowl. Squeeze the lemon and lime juice over the top and season with salt, to taste. Toss lightly. Cover and refrigerate until ready to serve.

ASSEMBLE THE BOWLS

Assemble the bowls by dividing the cilantro lime rice, lettuce, chicken and beans between 4 salad bowls. Garnish each bowl with cheese, guacamole, corn salsa, fresh tomato salsa, and sour cream. Serve the bowls with lime wedges, if desired.

CHIPOTLE CHICKEN:

INGREDIENTS

▢2 boneless skinless chicken breasts, 1 to 1 ¼ pounds total weight

▢3 tablespoons olive oil, divided

▢1 tablespoon distilled white vinegar, or the juice from 1 lime

▢1 teaspoon chili powder

▢1 teaspoon oregano

▢1 teaspoon smoked paprika

▢1 teaspoon kosher salt

▢½ teaspoon cumin

▢½ teaspoon garlic powder

▢½ teaspoon freshly ground black pepper

▢½ teaspoon cayenne pepper, or to taste

INSTRUCTIONS

Place the chicken on a cutting board and use a sharp knife to slice all the way through the center of each piece, horizontally, to create two thin cutlets. Alternately, cover them with a sheet of plastic wrap and pound lightly with the smooth side of a meat mallet to ½-inch thickness.

Whisk 2 tablespoons olive oil with the vinegar (or lime juice) and all the spices in a small bowl. Place the chicken in a plastic storage bag with the marinade, press out as much air as possible, seal the bag, and squish the chicken around to mix it well with the marinade. Refrigerate for at least 1 hour and up to 8 hours.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and cook for 4 minutes, undisturbed. Flip the chicken over and continue to cook for 3 to 4 minutes more, or until well browned on both sides and the internal temperatures reaches 165 degrees F. If chicken is thicker than ½-inch, you’ll probably need to reduce heat to MEDIUM and cover the skillet to cook through.

Transfer the chicken to a cutting board to rest for about 5 minutes. Then, slice into bite-size cubes.

CILANTRO LIME RICE

INGREDIENTS

▢2 tablespoons vegetable oil

▢1½ cup long grain white rice, like jasmine or basmati

▢½ teaspoon salt, optional

▢3 cups low sodium chicken or vegetable broth, can use water, if desired

▢1 fresh lime, juiced

▢¾ cup roughly chopped cilantro, or to taste

INSTRUCTIONS

Heat the vegetable oil in a 12-inch skillet over MEDIUM heat. Add the rice and season with the salt, if using. Cook, stirring frequently, until lightly toasted, about 4 or 5 minutes. Add the broth and bring the mixture to a boil. Reduce heat to LOW, cover, and simmer for 20 minutes or until all the liquid has been absorbed.

Remove the pan from the heat and stir and fluff the rice with a spoon. Stir in the lime juice and cilantro and serve.

CORN SALSA

INGREDIENTS

▢16 ounces frozen yellow sweet corn, thawed

▢⅓ cup diced red onion

▢1 medium to large jalapeno, seeded and diced

▢1 lime, juiced

▢¼ teaspoon salt, or to taste

▢½ cup loosely packed cilantro leaves, chopped (pull leaves from stems and measure prior to chopping)

Combine all the ingredients in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

GUACAMOLE

INGREDIENTS

▢3 large ripe avocados, preferably Hass avocados

▢½ lemon, juiced, about 1 tablespoon juice

▢½ lime, juiced, about 1 tablespoon juice

▢¼ cup finely diced red onion

▢2 tablespoons chopped cilantro leaves

▢1 tablespoon finely diced jalapeno, about ½ a seeded jalapeno

▢⅛ teaspoon salt, or to taste

Place the avocados in a medium bowl and squeeze the juice of the lemon and lime over the top. Mash with a fork. Add the onion, cilantro, jalapeno, and salt and stir gently to combine.