The Hungry Hoo-Ha

Tuesday, January 17, 2023

QUINOA VEGGIE SOUP

INGREDIENTS: 1/2 cup light olive oil, 2 leeks, 2 celery, 2 carrots, 1 sweet potato, 2 cups cabbage, 1 turnip. 1 tbs cumin, salt, pepper and chili powder. 5 cups vegetable or chicken stock. 1/4 cup quinoa. 2 tbs apple cider vinegar.

Garnish: Fresh Parsley

Chop up all the veggies and sauté in the oil until soft (about 10 minutes). Add everything else and simmer for half and hour.

That's it! Super flavorful and super easy!

PERUVIAN RICE

INGREDIENTS: 4 cups white rice cooked and cooled, 1/4 cup sesame oil, 2 sliced green onions, 1 diced red bell pepper, 2 chopped hot dogs, 5 cloves of diced garlic, 2 eggs, 1 tsp salt and pepper, 1 tbs fresh grated ginger, 1 cup diced chicken, 1/3 cup soy sauce

Cook the rice and throw in the fridge to cool. Sauce the onions, pepper, garlic and hot dogs in the oil until browned, add the eggs and cook for another couple minutes. Add the rice, ginger, salt, pepper and soy sauce and mix well (add more water or soy if it seems dry or needs more flavor). Pat the rice flat in the pan and let sit for three minutes. When you go to turn it, the bottom should be crispy. Repeat as necessary. This is how you make crispy rice!

CILANTRO SAUCE (AJI VERDE)

INGREDIENTS: 1/2 cup mayo, 2 cups cilantro, 1 jalapeño, 4 cloves garlic, 1/3 cup grated parmesan cheese, 1/4 cup fresh lime juice, 1/2 tsp salt and pepper, 1/8 cup olive oil

Put everything in a food processor and whip until smooth! It's good on everything!

Tuesday, December 6, 2022

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

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

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!