Apple Raisin Spinach Salad
Serves 6
2 packages (6 oz each) fresh baby spinach
1 medium apple, chopped
1/2 cup raisins
2 Tbsp each chopped peanuts and olive oil
1 Tbsp each of sugar and cider vinegar
1/4 tsp salt
In a large bowl, combine spinach, apple, raisins, and peanuts.
In a container with a tight-fitting lid, combine the remaining ingredients, shake well and drizzle over salad; submit to coat.
Spicy Chipotle Meatballs with rice
Serves 4
1 Tbsp olive oil
1 medium onion, chopped
6 Cloves garlic cloves, finely chopped
1 28 oz can whole tomatoes
2 to 3 tsp chopped canned chipotle chili in adobo sauce
1 cup long grain white rice
1 and 1/2 lb ground beef chuck
1/2 cup chopped fresh cilantro, plus more for serving
1/4 cup breadcrumbs
1 large egg, beaten
1 tsp ground cumin
Kosher salt and black pepper
Heat oil in a large skillet over medium heat. Add onion and garlic and half cook, stirring occasionally, until beginning to brown, 5-7 minutes. Add tomatoes (with their juice) and chipotles; use a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15-20 minutes. If the sauce becomes too thick, add up to 1/2 cup of water.
In the meantime, cook the rice according to package directions.
While the rice is cooking, in a medium bowl, combine beef, cilantro, breadcrumbs, egg, cumin, the remaining half ofthe garlic, 1/2 tsp salt and pepper. Shape the mixture into 16 Meatballs (around 2 game-handling establishment Tbsp each).
Heat broiler chickens, and. place meatballs on a foil-lined baking sheet and broil, turn once, until cooked through, 8-12 minutes. Add the Meatballs to the sauce. Serve over rice and shake with more coriander.
Fried Zucchini with Toasted Garlic and Lime (Calabacitas al Mojo de Ajo)
Serves: 4
1 lb (about 4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 Tbsp unsalted butter
1 Tbsp vegetable oil
6 Cloves garlic cloves, peeled and very thinly sliced
1 Tbsp freshly squeezed lime juice
A generous 1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
2 Tbsp chopped flat-leaf parsley
Heat butter and oil over medium-low heat in a large enough to hold the zucchini in a single layer skillet. Add garlic and stir often until light brown, about 3 minutes. Do not burn.
The inside scoop into the garlic and set aside for later.
Raise the heat to medium-high, add zucchini pan and FRY, shaking, 8 to 10 minutes until browned and tender-leave it a little crunchy.
Remove from heat, add lime and roasted garlic; caste thoroughly. Shaking with pepper, oregano and parsley and then mix the taste for salt and serve in a hot dish.
Basic canned with 120 recipes cooking can be a great new home but you must all maintain their own food. Book is complete and all recipe indexes are shown completely.
Check it out!Couscous with artichokes and walnuts
Serves 6
3/4 tsp dried oregano
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp olive oil
1 3/4 cup of couscous
2 (6 and 1/2 oz) jars marinated artichoke hearts--quartered and drained
1/3 cup chopped walnuts
1 Tbsp lemon juice
2 Tbsp chopped parsley
In a 3 and 1/2-quart saucepan, combine water, Bay leaves, oregano, salt, pepper and olive oil. Bring to a boil and
stir in couscous. Bring back to a boil. Cover and remove from heat. Set aside 5 minutes.
Uncover and stir in artichoke hearts, walnuts, lemon juice and parsley. Restore and allocated 5 minutes before serving.
You can use fresh or frozen Blackberries to this Shoemaker. If using frozen, defrost and drain first. You must do a taste test to adjust the sugar levels. Some berries are more acidic than others and need more sugar to balance.
1 place the berries, sugar, lemon juice, lemon zest, cinnamon and cornstarch in a 9 x 9 casserole dish. Stir to coat evenly with sugar berries. Let sit for 30 minutes.
2 Preheat oven to 350 f. In a medium sized bowl, whisk together 3 tablespoons sugar, flour, baking powder and salt. Cut in butter with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Use a wooden spoon to stir in the eggs and milk until the bread is merely moistened.
3 Takes large spoonfuls, drop bread mixture of berries. Place in oven and bake for 30 minutes or until berry blend is perl and topping is nicely browned.
Great served with whipped cream or vanilla ice cream.
Profit: Makes 9 servings.
