SPANISH STEAK & PASTA

 SPANISH STEAK & PASTA

INGREDIENTS: 1 POUND OF YOUR FAVORITE PASTA. 4 CLOVES GARLIC, 1 CHOPPED ONION, 1/4 CUP LIGHT OLIVE OIL, 1 CHOPPED CARROT, 1 CUP BEEF STOCK, 1/2 CUP PEAS, 1/2 TSP CUMIN & OREGANO, 2 TBS CHILI POWDER AND PARSLEY, 1 TSP SALT AND PEPPER, 2 CUPS CHOPPED TENDERLOIN. 

COOK PASTA ACCORDING TO DIRECTIONS.

SAUTE THE ONION, CARROT AND GARLIC IN THE OIL UNTIL SOFT. SET ASIDE. FRY THE MEAT IN THE SAME PAN UNTIL DESIRED WELLNESS.  I DID A HIGH HEAT FOR 4 MINUTES. REMOVE FROM PAN. ADD VEGGIES AND EVERYTHING ELSE BUT THE MEAT BACK IN THE SAME PAN AND SIMMER FOR 10 MINUTES. TASTE IT AND SEE IF IT NEEDS ANYTHING. IF NOT, ADD THE STEAK AND TURN OFF. 

MIX WITH THE PASTA AND ENJOY!!!

BOLIVIAN BAKED STUFFED ZUUCHINI

 BOLIVIAN BAKED STUFFED ZUCCHINI

INGREDIENTS: 8 BABY CUKES, 1/3 MINCED RED ONION, 8 CLOVES CHOPPED GARLIC GARLIC, 3 TBS OIL, 1 TBS BEEF BOUILLON PASTE, 4 EGGS SCRAMBLED), 1/3 CUP BREAD CRUMBS, 1/3 CUP PARMESAN CHEESE,  1/2-1 CUP OF WATER 

GARNISH: PARMESAN CHEESE, PARSLEY AND PAPRIKA

BOIL THE CUKES FOR 10 MINUTES. COOL. CUT ENDS OFF AND DOWN THE MIDDLE. SCOOP OUT THE PULP. 

SAUTE THE ONION, GARLIC AND OIL UNITL SOFT. ADD THE PULP AND THE BOUILLON PASTE AND STIR UNTIL PASTE GETS DISPERSED. ADD THE BREAD CRUMBS, EGGS AND PARM CHEESE TO THE MIX. ADD THE AMOUNT OF WATER SO MIX STAYS MOIST. FILL THE ZUCCHINI WITH THE MIX, GARNISH WITH PARMESAN, PARSLEY AND PAPRIKA AND BAKE 350 FOR ABOUT 30 MINUTES.

SPANISH CHICKEN

 SPANISH CHICKEN

INGREDIENTS: 1 POUND CUT UP ORGANIC CHICKEN BREASTS, 4 SMALL POTATOES (STEAMED AND SMASHED), 1/2 CUP PEAS, 6 CLOVES OF GARLIC, 1/4 CUP OLIVE OIL, 1 ONION, 2 TOMATOES, 1 TBS RED CURRY PASTE, 1 CUP WATER, 1/2 TSP SALT AND PEPPER.

RUB FOR CHICKEN: 1 TSP EACH CORIANDER, ALLSPICE, PAPRIKA, TUMERIC, CINNAMON, AND 1/2 TSP CAYENNE

CUT UP THE CHICKEN AND ADD THE RUB TO IT AND SET ASIDE. 

SAUTE THE ONIONS AND GARLIC IN THE OIL WITH THE SALT AND PEPPER  UNTIL SOFT AND SET ASIDE. ADD A LITTLE MORE OIL AND FRY THE CHICKEN UNTIL CRISPY ON BOTH SIDES (ABOUT 4 MINUTES PER SIDE), SET ASIDE, ADD ONION MIX AND EVERYTHING ELSE AND COOK FOR 10 MINUTES.  ADD THE CHICKEN ON A LOW HEAT FOR ANOTHER 5 MINUTES.  

INCREDIBLE FLAVOR! CAN BE SERVED WITH RICE OR PASTA OR BY ITSELF!

HEARTS OF PALM SALAD WITH MOZZARELLA

 HEARTS OF PALM SALAD WITH MOZZARELLA

INGREDIENTS: 2 CANS DRAINED HEARTS OF PALM, 1 SLICED RED PAPPER, 1/3 CUP CHOPPED CHIVES, 1 CUP CHOPPED BLOCL MOZZARELLA, 3 TOMATOES

DRESSING: 1/2 TSP SALT AND PEPPER, 1/4 CUP OLIVE OIL, 1/4 CUP FRESH LEMON JUICE.

PUT IT ALL TOGETHER AND ENJOY!