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Tomato-Apioa

12/10/2016

Ingredients needed:
1 can crushed tomatoes (28 oz)
4-6 celery ribs
1 orange or yellow pepper
1 white (mild) onion
3 garlic cloves
2 tbsp olive oil
3 oz red wine
kosher salt and coarse pepper
1 tbsp vegetable broth (powder)
blue cheese/gorgonzola

*3 qt (3 liters) pot

Preparation:
Crush the celery ribs and the onion in a food processor (e.g. the Ninja Master Prep, or cut them by hand into tiny pieces). Slowly heat the olive oil in the pot, add the celery and onion, stir while braising, and after a few minutes add the can of tomatoes. Stir and simmer for ten minutes, then add the garlic cloves (cut into chunks) and 3/4 of the pepper cut into thin slices. Add 2 oz of water and the 3 oz of wine (any leftover dry red will do). Add the vegetable broth powder, and some pepper and salt. Put lid on pot since the thick concoction may sputter; add a little water if necessary. The soup will look like a puree, keep stirring on low heat and let simmer for 40 minutes. Taste and add more pepper and salt if needed. Serve in a small bowl, cut the remaing 1/4 of pepper into thin slices and use as garnish, then crumble blue cheese on top of it. Goes well with baked baguette or bolillos...

Extra Tip: due to its thick consistency, the Tomato-Apioa can also be used as a sauce over pasta! Primerako - On egin!

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Tagliatelle della Portobello

12/6/2016

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Ingredients needed:
1 large portobello mushroom
1/2 bunch of green onions
6 oz half and half
2 garlic cloves
6 oz mushroom tagliatelle (or fettucine)
2 tbsp olive oil
kosher salt and ground black pepper
parmesan cheese (optional)

*10 in. deep pan

Preparation:
Add the mushroom tagliatelle to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Slowly heat the olive oil in the pan and add the portobello (cut into chunks), minced garlic, and the green onions (cut into 1 in chunks) to the oil. Fry and stir slowly, after a few minutes add the half and half and keep stirring. Season to taste with kosher salt and ground pepper, then slowly lift the tagliatelle from the waiting bowl into the pan. Mix thoroughly, add a little water when the mixture looks too dry.
When everything is mixed well serve the meal on deep plates/pasta bowls. Magnifico!

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Easy-Peasy Chili

12/4/2016

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Ingredients needed:
1 lb ground turkey
1 can diced tomatoes (15 oz)
1 can chili beans -or-
(drained) red kidney beans (15 oz)
8 oz frozen corn
2 garlic cloves
1 medium onion
1 tbsp olive oil
1 tsp chicken or veggie bouillon (powder)
1 tsp chili powder

*3 qt. pot

Preparation:
Slowly heat the olive oil in a 3 qt (3 l) pot, stir in the ground turkey, brown lightly, add chopped onion and minced garlic.
Pour the tomatoes, the (drained) beans, and the corn over the turkey meat. Stir thoroughly, and slowly bring to a boil while occasionally stirring the concoction.
Season to taste with chili powder and veggie/chicken bouillon (measurements on the left are approximate).
Lower heat and let simmer for 45 minutes, then serve hot in small bowls, maybe with tortilla chips or crunchy french baguette on the side. C'est formidable!

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Chicken Stew with Couscous

11/18/2016

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Ingredients needed:
One pound chicken breast
1/2 pkg. Israeli Couscous (4 oz, e.g. Trader Joe's)
2-3 mid-size tomatoes
2 stalks green celery
One medium yellow onion
3 small red peppers
olive oil
green onions (optional)
fresh basil
Salt, pepper, chicken bouillon (1 cube or 1 tsp powder)

*2 qt. pot, and a Ninja Master Prep for easy chopping (optional)

Preparation:
Place the chicken breast in bite-size chunks into the 2 qt/liter pot and sauté with a little pre-heated olive oil, then add chopped onion, celery, green onion, tomatoes, red peppers, salt and pepper and stir gently while frying. Add about a quart/liter of water and bring to a boil. Let simmer for 30 minutes, then stir in the Israeli Couscous. Add chicken bouillon and basil leaves to taste.

Let simmer for another 20 min. Check occasionally and stir gently to avoid burning. Consistency should be that of a creamy soup due to the way the Israeli Couscous cooks, add more water if needed. When couscous pearls are soft your stew is ready to be served. Mazeltov!

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Chicken el diabolo

11/1/2016

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Ingredients needed:
Two large chicken legs
4 small red potatoes
3 carrots (red, yellow, orange)
2 leeks
3 small red peppers
Olive oil
Salt, pepper, paprika or tandoori spice mix

Deep pan (10 inches) with lid

Preparation:
Rub the chicken legs with salt, pepper and paprika/tandoori powder and place into pan. Sauté slowly for 20 minutes in a little olive oil while turning the legs every few minutes. Quarter the potatoes and place them into the pan next to the chicken. Chop leeks and carrots into slices 5–8mm thick and add to pan after 10 minutes, stir everything gently while frying. Add the red peppers after cutting them into bite-size chunks.

Cover pan with its lid and continue on lower heat for another 15 min. Check occasionally and stir gently to avoid burning. Serve hot -- Aye caramba!

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Spinacci alla Turco

10/22/2016

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Ingredients needed:
One pound ground turkey
One package thawed spinach 12 oz
Whole kernel corn 4 oz
One yellow onion
One Jalapeño pepper
2 oz of feta cheese (optional)
Salt, pepper, vegetable curry mix

*Crock pot (if you have one) -- if not, a regular pot on low heat will do just fine.

Preparation:
Place the turkey meat in chunks into a crock pot. Switch to Hot and let simmer for 2 hours, then add cut onion pieces, sliced jalapeño pepper, salt, pepper and a half teaspoon of curry mix. Stir gently. After another hour add the thawed spinach and the corn, lift gently under the other ingredients. Keep in crock pot for another three to four hours. Check occasionally and stir gently to avoid burning or drying out. Turkey will ooze enough fluid, no water or broth necessary.
When done (after `about six hours), serve on a bed of green or romaine lettuce and sprinkle with feta cheese. Yum!

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Tortellino poreojn

9/22/2016

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Ingredients needed:
12 oz pesto tortellino (e.g. Trader Joe's)
6 oz half and half
2 tbsp olive oil
1 leek
2 sweet mini red peppers
3-4 fresh basil leaves
kosher salt and ground pepper

*10 in deep pan

Preparation:
Add the tortellini to 1.5 liters of boiling water in the deep pan, simmer for 5 min, then drain and park in a bowl.
Slowly heat the olive oil in the pan and add the leek (cut into 5–10 mm thick slices) and the sweet peppers (bite-size chunks) to the oil and braise for 3 minutes. Add the half and half and keep stirring. Season to taste with kosher salt and ground pepper, then slowly lift the tortellini from the waiting bowl into the pan. Add chopped basil leaves. Stir softly and add a little water when the mixture looks too dry.
Don't overcook -- when everything is mixed well serve the meal on deep plates/pasta bowls.
Saborear la comida. Fantástico!

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Tomato-Apioa

Tagliatelle della Portobello

Easy-Peasy Chili

Chicken Stew with Couscous

Chicken el diabolo

Spinacci alla Turco

Tortellino poreojn

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