Mexican Picadillo

Tip: Read directions carefully before preparing.

Ingredients:

1lb lean ground beef

2 medium russet potatoes, peeled and diced into 1/2inch cubes

1/2 cup yellow onion, diced fine (1/4 inchor less)

1/4 cup red bell pepper, diced fine (1/4 inch or less)

1 tablespoon fresh garlic, minced fine

2 tablespoon canola oil

1 teaspoon salt

1/4 teaspoon fresh ground coarse ground black pepper

1 teaspoon fresh ground comino (cumin)

1 cup beef stock

1/2 cup cilantro

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions:

Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.

When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico.  Picadillo is an easy dish to prepare that’s in every home cook’s repertoire.

Mofongo (Puerto Rican Garlicky Mashed Plantains)

Tip: Read directions completely before preparing.

Ingredients:

4 green plantains

1 cup chicken broth

Oil, for frying

6 – 7 oz bag, pork cracklings/rinds (chicharron)

4 large, cloves garlic, chopped

¼ cup, olive oil

Directions:

Peel plantains and cut into 1-inch chunks.

Pour oil into a deep medium skillet and heat to 350 degrees F.

Once the oil is ready, gently add the plantain chunks to the frying oil by holding them against the side of the skillet and allowing them to slide into the oil. Cook the plantains until golden brown, about 5 – 7  minutes. Carefully, remove from oil and set aside.

Process in two batches, while plantains are still slightly hot, add  1/2  cooked plantains into a food processor with ½ the garlic, 1/2 the chicken broth, ½ the pork rinds, and ½ the olive oil. Process the mixture to the consistency of mashed potatoes or dough. Follow same instructions for second batch.

Quickly shape the mixture into rough balls about the size of meatballs. 

Tip: Place the plantains in soup bowls and add some heated broth. Garnish, with lime rinds and pork rinds! Ladle shrimp scampi over the mofongo! Serve as a side dish!

Individual Chicken Pot Pies

Tip: Read directions completely before preparing.

Ingredients:

2 ½ tablespoons, butter

¼ cup, onion, diced

¼ cup, carrots, diced

¼ cup, celery, diced

1/4 cup all purpose flour, plus additional for rolling out pie crust

¼ teaspoon salt

pinch fresh ground pepper, to taste

2 cups, chicken broth

2 cups,  cooked chicken, diced

¼ cup, frozen peas

¼ teaspoon chopped fresh thyme

1 sheet, pie crust

1 small, egg yolk

1 teaspoon water

Directions:

In a medium saucepan or stockpot, melt butter over medium to low heat. Add the onions, celery, and carrots and cook until the onions softens, about 3 – 4 minutes.

Add flour, and pepper. Cook, constantly stirring until the mixture has a little light brown,  about 5 minutes.

Add chicken broth and continue whisking frequently. Bring to a boil and continue stirring until it thickens.

Lower heat and bring to a  simmer, simmering for about another 5 minutes, stirring every minute. Stir in the chicken, peas and thyme; season with salt and pepper to taste. Check to make sure salt is ok, and do not over salt. Refrigerate the chicken broth mixture 20 minutes.

Preheat oven to 365 degrees.

On a lightly floured work surface, roll out the pie crust.  Using the ramekins you will be using to bake your pot pies as a guide. Place them lightly on the pie crust and cut around, allowing 1-inch plus larger than dish. With the tip of a knife, cut vents into the pastry.

Divide the pot pie filling between 2 - 12-ounce baking dishes and fill.

Place the pastry cutouts  on top of each baking dish. (You can decorate your pot pies as you like. I used leaf cookie cutters) Optional Beat the egg yolk and water in a small bowl. With a pastry brush, brush a little egg wash on pastry.  Refrigerate the prepared baking dishes for 15 minutes. Line a cookie sheet with aluminum foil. Place the cooled baking dishes on the cookie sheet, evenly placed.

Bake until pastry is golden brown and juices are bubbling, about 25-35 minutes.

Carefully place the hot baking dishes on top of individual serving plates and serve. Enjoy!

Servings: 2 Pot Pies

Tip:  Be careful! The dish will be hot!

Italian Kale Soup (Zuppa Toscana)

Tip: Read directions completely before preparing.

Ingredients:

2 tablespoons olive oil
Pinch red pepper flakes (optional)
3 spicy Italian sausages, skins removed and crumbled
1 1/2 cups kale
2 large russet potatoes
4 cups chicken stock or broth*
1/2 cup heavy cream

1 teaspoon salt* 

Directions:

Wash, peel and slice the potatoes into 1/4 inch slices, then quarter them.  Set aside.

Wash, remove stalk and chop kale.  Set aside.

Remove skins and crumble sausage.  Set aside.

Heat olive oil in a large heavy bottomed stockpot.  Add red pepper flakes and sausage, and cook until there is no more pink.

Add kale and cook until wilted.   Add potato and stock.  Bring to a simmer and cook for 20 minutes.  Add cream.  Serve hot.  Enjoy!

* If using canned stock or broth, do not add salt.  If using homemade stock, add 1 teaspoon salt.

Servings: 4 

Tip:  This hearty soup is great with toasted garlic bread!
 

Gazpacho



Some people prefer the chunky Gazpacho, but this recipe is for the smooth, which I prefer. You can leave it chunky by not processing it to a smooth consistency.

Tip: Read directions carefully before preparing.

Ingredients:

3 medium sized ripe tomatoes, seeded and cut into chunks
1 large cucumber, peeled, cut in half lengthwise, seeded and cut into 1-inch pieces
1 medium size red bell pepper, seeded and cut into 1-inch pieces
1 whole scallion, cut into 1-inch pieces
2 small clove garlic, peeled and chopped

1 tablespoon of cilantro, stems remove and chopped

1 tablespoons red wine vinegar

3 tablespoons olive oil
1/2 cup tomato juice
1 teaspoon Salt
freshly ground black pepper

Directions:

Combine the tomatoes, cucumber, bell pepper, scallion, cilantro, garlic, and salt in a food processor or blender and process until smooth. Add the vinegar, olive oil and tomato juice and continue processing until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with more salt, if needed only, your preference, and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls.

Servings: Makes 6 servings

Tip: Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite. wikipedia, http://en.wikipedia.org/wiki/Gazpacho