As a working mother of three teenagers, my favorite recipes are those that can be doubled and frozen for a quick dinner fix that even children can do. I want to take a weekend day and prepare different dishes to last all week. Food Network came to the rescue for giving me the recipe for the recipe to ensure that we never eat tuna casserole every month. Here are some of our favorite family who may also benefit.
Spanish Style Beef and Rice
* Ingredients
2 cups beef broth
1 3/4 cups water
1 tablespoon butter
2 cups enriched white rice
1 tablespoon extra virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, minced
1 green pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 c. tea ground cloves
2 teaspoons cumin powder, 1 / 3 palm full, twice
1/4 cup of parsley, a handful of
The broth from heat, water and butter to boil. Add rice, reduce heat and cover pot. Bake for 20 minutes, until tender and liquid is absorbed.
Heat a deep frying pan at medium high. Add oil and meat and season with salt and pepper. Brown the meat, 2 or 3 minutes. Add the onion, garlic, pepper, Worcestershire. Cook together 5 to 7 minutes until vegetables are tender. Add the tomato sauce, cloves, cumin and parsley. Bring the mixture to boil and reduce heat to a minimum. Mix the cooked rice with meat mixture and serve!
Meatloaf with tomato sauce
Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 c. Tearooms kosher
1/2 teaspoon freshly ground black pepper
2 1/2 kg of bread mix of meat (pork and beef or combined)
1/3 cup grated Parmesan cheese
2 teaspoons Worcestershire sauce
2 large eggs, beaten
Sauce:
1/2 medium onion, chopped
3 cloves garlic, crushed
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1 tablespoon salted butter
3 tablespoons tomato
1 bay leaf
1 (15 ounces) chicken broth, low sodium
1 (15 1/2-ounce) crushed tomatoes
1 / 4 cup grated Parmesan cheese
1 teaspoon red wine vinegar
1 teaspoon kosher salt tea
Freshly ground black pepper
Preheat oven to 350 degrees F.
Toast crumbs in a dry skillet over medium heat several minutes until 1 golden and fragrant. Transfer to large bowl and set aside. Add the olive oil, onion, garlic, oregano, salt and pepper to skillet and cook until the onions are tender, about 8 minutes. Cool slightly. Add the onion with the bread with meat, cheese and Worcestershire sauce. Stir and mix gently. Add eggs and stir to coat.
Transfer to a foil-lined pan and press gently into shape. Bake until instant reading thermometer registers 160 degrees F in the center of a loaf of bread, about 45 minutes.
Shop Meatloaf with foil and let stand for 15 minutes while you make gravy (or you can make gravy while the meatloaf is baking).
Sauce: Cook onion, garlic, oregano and olive oil and butter in a large frying pan over medium-high until golden brown, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and tomato. Bring to a boil over high heat. Reduce heat and continue to cook until the sauce thickens, about 5 minutes. Stir in Parmigiano-Reggiano cheese, vinegar, salt and pepper. Discard the bay leaf and transfer the sauce into a gravy boat. Cut the meatloaf and serve with the sauce.
And for the cold days of winter …
Mexican Tortilla Soup
* Ingredients
2 tablespoons extra virgin olive oil
2 onions, diced medium
2 cloves garlic, minced
2 jalapenos, seeded and chopped
3 medium ripe tomatoes, chopped
1 quarts chicken broth
Salt and freshly ground black pepper
Canola oil, Pan
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups cooked chicken
2 avocados, halved, seeds, peeled and diced
1 cup Jack cheese, optional
1/2 cup fresh cilantro leaves for garnish
1 lemon, cut into pieces to serve
Place a saucepan over medium heat and cover with 2 tablespoons of olive oil. Add the onion, garlic, jalapeno peppers and tomatoes and cook for 15 minutes until the vegetables are cooked and pulpy. Pour the broth, salt and pepper and simmer for 20 minutes.
Meanwhile, heat 1 inch of canola oil in a skillet over medium-high. When the oil starts smoking, add the tortilla strips in batches and fry until crispy on all sides. Remove to paper towel lined plate and sprinkle with salt while hot.
Pour the soup into bowls and put a lot of small pieces of chicken on top of each. Garnish with diced avocado and fried tortilla strips (and cheese if desired). Garnish with cilantro and serve with lemon wedges.
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