Macaroni with minced meat

 

 

 

Today we bring you a lunch or dinner that is commonly prepared in millions of homes, especially if there are children in the family. Macaroni and beef is a sure bet if we want to eat pasta, and it's one of the most enjoyable pasta recipes.

To avoid falling back on the classic Bolognese sauce, we'll show you how to prepare the meat so that it's infinitely juicier with the help of pancetta. Furthermore, spicing is vital in this type of dish, so don't hesitate to play with your favorite spices to give it your own touch. You can use thyme instead of bay leaf, or even add basil.

While it takes a little longer, cooking the meat over low heat will give us the best possible result, so much so that you'll use this technique to prepare many other dishes.

Regarding the type of minced meat, you can use whatever you like best: a mixture of beef and pork, just beef, or just pork... these combinations are classic and won't change the flavor. Another option is to use turkey or chicken, and even vegetarian options if we use textured soy. It's an incredibly versatile recipe, so we have room to adapt it to our preferences.

Of course, we can use this meat to make delicious macaroni, but it will work for any type of pasta we want to make, be it tagliatelle, farfalle, rigatoni, or spaghetti. What's more, we can also use it to make cannelloni or lasagna.

 

Ingredients

Macaroni
1 can of tomato sauce
500g minced meat
1/2 spring onion
1-2 garlic cloves
Oregano
Ground pepper
Oil 

Preparing the Sofrito Base with Vegetables and Meat

To prepare this delicious macaroni with minced meat, start by sautéing the pancetta or bacon, including the minced meat. Use a wide saucepan and add a drizzle of olive oil.
Season with salt and pepper. When the meat is perfectly cooked, remove it from the pan and set aside.
Now it's time for the vegetables. Wash them and cut them into cubes. Sauté for approximately 25 minutes. Add salt. After the cooking time is over, pour in the wine. Increase the heat and cook for a couple of minutes.
Next, add the tomato sauce and mix. You can use any homemade tomato sauce from a can, but making your own is even better.
Next, add the minced meat and bacon. Mix. Cook for another 20 minutes over low heat. Adjust the salt and pepper, then set aside to cook the macaroni.

 

Pasta Preparation and Final Presentation

Place a pot with plenty of water on the stove and add salt. We recommend following the manufacturer's instructions, as each type of pasta requires a specific cooking time. When the pasta is cooked, drain it and add it to the casserole dish containing the meat and tomato.
Mix everything together so that the tomato coats the macaroni and serve.
Finally, you can add a little grated cheese to give it that delicious touch that so many of us love.
To accompany this macaroni, since it is such a hearty dish, we recommend making a light salad, either panzanella or caprese. This will refresh your lunch a bit.

 Tip

When draining the macaroni, if you notice that the pot handles have become hot, cover them with a cloth to avoid burning yourself.

 

 

 

CHICKEN BREAST IN CREAMY MUSTARD SAUCE

 

 

 

 

These Mustard Chicken Breasts are one of those dishes that can save a meal, no matter the day or time. The recipe is super easy and impossible to mess up, resulting in juicy breasts with a delicious sauce that's perfect for dipping all the bread in the world.

Treat your loved ones! With a delicious chicken with creamy mustard sauce. We guarantee you'll love our recipe and seasoning. 

 

Ingredients: Serves 4

1/2 cup chicken broth
6 tablespoons
1/3 cup cream cheese, at room temperature
1 tablespoon finely chopped herbs (parsley, basil, or chives)
1 tablespoon oil
4 (6-ounce) boneless chicken breasts
1 teaspoon finely chopped garlic 

 

Preparation

Mix the broth, mustard, cream cheese, and herbs until smooth. Set aside.

Cook the chicken in a hot pan with oil for 7 to 8 minutes on each side.

Add the mustard sauce and garlic. Simmer over medium heat for 3 to 5 minutes until the sauce thickens and the flavors develop.

Serve the chicken with vegetables or rice. 

Some tips

Keep in mind that the sauce thickens as it cools, and this is normal. When you heat it, it will be a little thinner again.
Once the sauce has reached the thickness you like, don't let it boil, as the cream in the sauce could curdle. If it curdles, remove the chicken from the pan and add half a tablespoon of cornstarch dissolved in a little milk to prevent lumps when added. Stir until the sauce thickens again and return the chicken to the pan.
If you want the sauce to be thicker, let it simmer for a little longer. If after a couple of minutes you see that the consistency hasn't changed and you'd still like it thicker, you can add a little more cornstarch. As in the previous step, first dissolve it in a little milk to prevent lumps when added to the pan. You could also add more cornstarch when whisking the mixture.
Reminder: When I use tablespoons or teaspoons in the recipe, they're actually measuring spoons (not kitchen spoons). This is important in this recipe because more or less cornstarch affects the final consistency of the sauce.

 

 

Chocolate Chip Cookies

 

 

 

Chocolate chip cookies are ideal for breakfast or a snack. Plus, they're very simple and quick to prepare. So much so, that you can make quite a few and store them in a tin. A delicious recipe, perfect for making with the little ones in the house.

 

 Ingredients 

1 cup unsalted butter
1 cup brown sugar
2/3 cup granulated white sugar
2 eggs
2 1/3 cups + 1 tablespoon all-purpose flour
1 teaspoon Gourmet Baking Soda
1 teaspoon Gourmet Vanilla Essence
2 cups Gourmet Chocolate Chips
Parcel of parchment paper

 

Preparation

Preheat oven to 180°C. Place parchment paper on a baking sheet.
Beat the butter with both sugars until pale and creamy.
Add the eggs one at a time to the mixture and beat. Set aside.
In a bowl, combine the flour with the Gourmet Baking Soda, then add this to the butter mixture until smooth. Then add the Gourmet Vanilla Essence and the Gourmet Chocolate Chips. Stir.
Place spoon-sized balls onto the prepared baking sheet, leaving space between them.
Add Gourmet Chocolate Chips to the empty spaces in the dough.
Bake the cookies until lightly golden, about 13 minutes. Let cool for 5 minutes and carefully peel them off; let cool completely. 

 

 

 

 

Tuna Dip Recipe

 

Due to their diversity, versatility and generally accessible ingredients, dips are the solution for any occasion.

 

Ingredients:
 

2 cans of tuna
2 tablespoons of chopped onion
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
2 tablespoons of mayonnaise
1 tablespoon of chopped bell pepper
3 tablespoons of lemon juice
2 chili peppers (or more to taste)

 

How to Make Tuna Dip:

 
1 Wash and finely chop the vegetables. Set aside. 

2 Squeeze one large lemon or two small lemons. This should yield 3 tablespoons. Strain and reserve the juice.

3 Open both cans of tuna, drain the water or oil, and set the tuna aside.

4 In a large bowl or salad bowl, place all the ingredients: onion, parsley, cilantro, paprika, tuna, and mayonnaise.

5 Finally, add the lemon and chili. Our easy tuna dip is ready! 

6 Refrigerate for a few minutes and... enjoy! You can serve this delicious tuna dip spread on crackers, toast, appetizers (snacks, hors d'oeuvres, appetizers, canapés, starters, or tapas), arepas, bread, cassava bread, tortillas, breadsticks, or as a filling for sandwiches or sandwiches. Perfect for any snack!

 

Tip: To better preserve this simple tuna dip, store it in a jar or glass container covered with plastic wrap.

 

7 Tuna and mayonnaise dip is a great option for any occasion, as it goes with almost anything. It's also easy, tasty, affordable, and... it's quick to make!

The flavor of this tuna spread is refreshing and delicious. It also keeps perfectly for 3 days. Perfect for parties! You know, when you need to get out of a last-minute party or have a snack with friends, keep this ace up your sleeve. Any time is a good time for this easy tuna dip.

 

 

Mexican Tacos

 Mexican Tacos: How to Make Beef, Chicken, and More Tacos!

 

 

 As we all know, Mexican tacos can have different fillings: We can make meat tacos, chicken tacos, vegetarian tacos, whatever! Everything goes well inside a taco. Let's review some of the most traditional taco recipes prepared in Mexico, and why not some innovative alternatives to try at home.

Beef Tacos

 
Ingredients for 10 beef tacos
250g of beef: can be sirloin, rump, or whatever you like best
1 medium red onion
2 garlic cloves
1 fresh chili (optional)
1/2 red bell pepper
1/2 green bell pepper
Juice of 1 lime or lemon
1 medium tomato
Oregano
Dried chili (to taste)
Salt and pepper
Cilantro
Neutral oil

How to Make Beef Tacos

 
Cut the bell peppers and onion into julienne strips, finely chop the garlic and chili, and dice the tomato. Set aside.

Cut the beef into strips and season in a bowl with salt and pepper, add half the lime or lemon juice, and let marinate for about 20 minutes.
If you like, you can do whatever magic you like to flavor the beef at this step: add mustard, a splash of beer, or whatever you like. The idea is for the beef tacos to be really tasty, so anything goes.
In a frying pan, add a splash of oil, the dried chili, and oregano, and heat for about 2 or 3 minutes. Add the garlic and chili and sauté for a few more minutes.
Add the beef and sauté. After 5 minutes, halfway through cooking, add the tomato and finish cooking.
Meanwhile, sauté the rest of the vegetables until cooked, but BE CAREFUL: make sure they are firm.
Mix the two preparations and season with salt and pepper if necessary. Add the remaining lime or lemon juice and the chopped cilantro. 

 

Chicken Tacos

 
Ingredients for 10 chicken tacos
2 chicken breasts
4 garlic cloves
Juice of 1 lime or lemon
A pinch of parsley
1 green onion
1 tablespoon cumin
Dried chili, to taste
Olive oil
Salt and pepper

How to Make Chicken Tacos

 
Cut the chicken breast into strips and marinate for a while with the lime juice, finely chopped garlic, dried chili, and salt and pepper.
Heat the pan and add a drizzle of olive oil and cumin.
Add the chicken and brown. Add the green onion and adjust the seasoning. When it's ready, set aside!
If you want to add a spoonful of cream cheese, grated cheese, or whatever, it goes great with this chicken taco recipe.

 

Vegetarian Tacos
 

When it comes to making vegetarian tacos, I don't follow a recipe; I like to sauté whatever vegetables I have at home. Sometimes I add mushrooms, or tofu... anything! Another thing I like to do is sauté the different vegetables separately, so that each taco isn't the same and everyone can add whatever they want.

 

I wouldn't give you a complete taco recipe if I didn't tell you how to make taco sauces.

Red Salsa
 

Ingredients
1 large or 2 small tomatoes
1/2 red bell pepper
1/2 onion
1 tbsp chipotle chili
Salt and pepper
Olive oil
Process
Cut the vegetables and place them in a roasting pan and bake along with the chili, salt, pepper, and a drizzle of olive oil.
Once they're done, put them in the blender and blend until smooth.
Done!! So easy, right?

Green Salsa

 
Ingredients
3 green chilies
1/2 red bell pepper
1 jalapeño pepper
5 green tomatoes
Cilantro
1/2 onion
Salt

Process

Place the bell pepper, onion, chili, and tomatoes in a pan with a little olive oil and cover. Once they're cooked, let them cool.
Place them in a blender and add salt and cilantro to taste. Blend until smooth.



Enjoy these Mexican tacos from heaven!

 

Corn and cheese empanadas

 

Corn empanadas are a traditional dish that has earned a special place in the hearts of families. They stand out for their succulent and creamy filling, made with fresh corn and a combination of ingredients that enhance their delicious flavor, perfect for a family gathering or any occasion.

 

 Ingredients

  1 white onion, brunoise
50g bell pepper, brunoise
1 can of yellow corn
1 tablespoon cornstarch
1 egg, lightly beaten
150g cream cheese
120g grated Parmesan cheese
1 teaspoon oregano
salt, pepper, and nutmeg
1 egg mixed with a little cream, for brushing
55 empanada shells

 Step by step

1  Dice the bell pepper and onion and cook them in a pan with a little oil. Add the corn and cook for 2 more minutes. Turn off the heat and let cool.

2 Cut the cheese and ham into squares and place them in a bowl. Add the corn mixture.

3 Beat two eggs and add them to the previous filling. Season with salt and pepper to taste.

4 Fill the discs and make the filling. Place them in an oiled and floured baking dish. Brush with egg.

5 Bake over high heat for 15 to 20 minutes, until golden brown. 

 

They are served on a plate and can be accompanied with a delicious white sauce, yogurt sauce with fresh herbs, or Creole sauce.

Tips

To ensure your corn filling is juicy and flavorful, use fresh, tender corn. You can use shelled corn or even canned corn, but be sure to drain it well before using to prevent the filling from becoming soggy.

 

Add other ingredients to the filling to balance the flavors. You can add finely chopped onion, roasted peppers, grated cheese, chopped green olives, or even fresh herbs like parsley or cilantro.

 

 

 

 

 

 

 

 

 

View Complete in Youtube

Chickpea burgers

 

 

 

A perfect recipe for a healthy, vegan, and delicious burger that you can make in just a few minutes. Whether you're hosting a get-together at home or just looking for a quick and easy dinner option, this idea is a surefire winner.

Homemade vegan burgers can be made with different legumes like black beans or lentils, and grains like quinoa, and vegetables like beets.

Of all the options, I love the chickpea burgers, especially because they're a great source of plant-based protein. They make a great main dish and pair perfectly with a hearty salad or various side dishes.

 

Ingredients

For 2 servings
Cooked canned chickpeas.........................................................................200 g
White onion...............................................................................................0.5
Sesame seeds.........................................................................................2 tablespoons
Ground cumin.......................................................................................10 g
Smoked paprika....................................................................................10 g
Dried or fresh oregano..........................................................................15 g
Salt and pepper to taste
Extra virgin olive oil
2 tablespoons for the burger and extra for cooking in the pan 

 

How to make a chickpea burger

Difficulty: Easy
Total Time............................................................................................25 min
Preparation...........................................................................................15 min
Cooking................................................................................................10 min 

In a food processor, blender, or food processor, add the cooked chickpeas (cleaned from the can) along with the onion, sesame seeds, seasonings, and olive oil. Blend for just 2 to 3 minutes, until they are combined without reaching a smooth puree consistency. If the mixture is too wet, add a few tablespoons of flour, as it should be manageable with your hands.

With slightly damp hands, form the burgers into the desired shape. You will get approximately two. In a skillet with olive oil or a nonstick pan over medium-low heat, cook the medallions until golden brown on each side, turning carefully to prevent them from breaking. About 3 minutes per side. Set aside while you prepare the remaining ingredients to assemble the burger: sliced ​​tomatoes and various lettuces. You can also add your favorite toppings.

 

What to serve with the chickpea burger

If you're craving something different from the typical side dishes, here are a few ideas to pair with the chickpea burger: potato salad with Greek yogurt, American coleslaw or cabbage salad, wild rice, oil-free air-fried potatoes, baked sweet potatoes, baked glazed carrots and radishes, or vegetable chips are all excellent suggestions for a twist. Pairing it with a cold, flavored water or even beer would be perfect.

 

 

Chinese Sauteed Cabbage

 View on Facebook

Stir-fried Chinese cabbage is a flavorful and traditional dish that has won over palates around the world. With its crunchy texture and versatility, this ingredient becomes the star of many traditional recipes that highlight the richness of Asian cuisine. Discover how this simple vegetable can be transformed into an irresistible delight!

 How to prepare stir-fried cabbage Chinese style?

 

 

Shredded cabbage, sautéed with garlic, ginger, and soy sauce in a wok. Cook over high heat for 5-7 minutes. Serve hot.

 

 Ingredients for Chinese Sauteed Cabbage

1 small cabbage, chopped
2 tablespoons sesame oil
3 garlic cloves, minced
1 piece of ginger, grated
2 tablespoons soy sauce
Salt and pepper to taste
Sesame seeds (optional, for garnish)

Variety of Ingredients: Traditional Chinese stir-fried cabbage recipes often include fresh ingredients such as carrots, ginger, and garlic, which add flavor and texture to the dish.
Cooking Techniques: Quick stir-frying over high heat is a key technique that preserves the cabbage's color and nutrients, resulting in a crisp and flavorful dish.
Sauces and Seasonings: Sauces such as soy sauce, sesame oil, and oyster sauce are used to enhance the cabbage's flavor and balance the dish's flavors.
Side Dishes and Variations: This dish can be served as a side dish or a main dish, and can be adapted with proteins such as chicken, pork, or tofu, depending on dietary preferences.

 

What are the benefits of Chinese cabbage? 

Chinese cabbage is an exceptional ally for those seeking to maintain a healthy weight, as its low calorie content and high water content make it an ideal ingredient for weight-loss diets. Including it in your meals not only allows you to enjoy its crisp, fresh flavor but also helps you feel full without adding too many calories.

In addition to its weight-control benefits, Chinese cabbage is notable for its contribution to cardiovascular health. Rich in essential nutrients such as omega-3 fatty acids, folic acid, and pyridoxine, this vegetable helps strengthen the heart and improve circulation. Incorporating it into your diet is not only delicious but also a competent way to take care of your overall well-being.

 

 

 

Seafood paella

View on Facebook  

 

Paella has a long tradition in Spain, adored by both us and foreigners who visit the country, but surprisingly few cooks agree on how to make it. Even the same cook can make it three, four, or countless different ways. Today we begin a series of variations we typically make at home; we could call it seafood paella.

Personally, we prefer prawns with their own flavor, but we like our rice with a prawn flavor, so we make the fish stock with some prawns and, in addition, in the first oil in the paella pan we cook the prawns that will accompany the dish, turning them over and removing them, leaving some of their essence in the pot.

 

Ingredients 

Serves                                                                                              4
Bomba rice                                                                                    400 g
Shrimp                                                                                            12
Clams                                                                                             12
Mussels                                                                                           8
Fish stock or fumet (or more)                                                        1.5 l
Onion                                                                                             1
Garlic clove                                                                                    1
Tomato                                                                                            2
Red pepper                                                                                    0.5
Green pepper                                                                                0.5
Peas                                                                                            120 g
Bay leaf                                                                                        1                
Fresh squid rings                                                                        200 g
White wine                                                                                50 ml
Saffron or sweet paprika
Extra virgin olive oil
Salt

 

 

 

How to make seafood paella

Difficulty:                                                                 Medium
Total time                                                                1 hr 5 min
Preparation                                                                15 min
Cooking time                                                            50 min
 

You can make the broth with a few prawns, hake, monkfish, onion, bay leaf, and salt. Then blend and strain everything, keeping it warm. Peel and chop the onion and garlic, wash and dice the peppers, grate the tomatoes, and clean the clams and mussels. 

Heat the paella pan with a good splash of olive oil. When it's hot, add the prawns with a little salt, stir them a few times, and then remove from heat.

 

Next, add the well-cleaned mussels, add the wine, a pinch of salt, and cover. Remove the mussels once they have opened. Next, add the onion and garlic to the paella pan. A couple of minutes later, add the peppers, peas, and bay leaf. Sauté until tender. Then, add the squid rings, sauté for a few minutes, and sprinkle with the crushed tomatoes. Season to taste.

When some of the tomato water has been absorbed, add the rice and toast for a few minutes, stirring occasionally. Then, add the clams, broth, and saffron strands (and paprika or food coloring, if desired).

 

Let it simmer for 8-10 minutes, before the broth has completely evaporated. Remove from heat, add the mussels, and cover. Let it rest for a few minutes so the mussels are cooked to perfection, having absorbed the broth.

Serve the paella with the prawns and enjoy a dish full of aroma, flavor, and color.

 

What to Serve with Seafood Paella

 

Serve seafood paella with a light starter such as a mixed salad, a crisp wine, or a light beer, and enjoy a great meal in good company.

 

 

Lotteries

Support our work!!!

Lamb skewer

 

 

Support our work!!!

It is a simple and practical dish. It is well known in the Arab world and in countries such as Türkiye, Iran, India and China.

Although it is a simple dish, it requires the special blend of spices to give it an authentic flavor.

 

Time of preparation:  20 minutes

Ingredients:

Support our work!!!

- 1 kg boneless leg of lamb

- 1 green and 1 red pepper, cut into 2 or 3 cm squares

- ½ kg medium onions, cut into quarters

- ½ kg ripe tomatoes, cut into quarters

- ½ cup extra virgin olive oil

- Lemon zest

- 2 cloves garlic

- ½ cup chopped fresh cilantro

- 2 bay leaves

- 1 tablespoon

- Salt and ground black pepper 

Preparation:

Remove fat and sinew from the lamb and cut into 4cm cubes. Then, mix the oil, lemon juice, garlic, coriander, turmeric, bay leaves, salt and black pepper. Add the meat and wait for about 12 hours.

Thread the pieces of meat, peppers, onion and tomato alternately onto metal sticks, preferably just the pieces of meat. Then place on a charcoal grill, turning from time to time. Finally serve with white rice and salad.

 

Codfish a la Vizcaína

 

 

Codfish a la Vizcaína 

 

 

 

What makes this cod unique and truly "Vizcaíno" is its sauce, which some call Vizcaína sauce, and what characterizes this sauce is the presence of choricero pepper, or to be more precise, choricero pepper pulp. This pulp can be bought in a jar or, better yet, extracted from dehydrated choricero peppers.

Preparation time:  30 minutes

 Ingredients:  Ingredients for 6 people.

750 grams of thick cod fillets, desalted and boneless
2 large onions, cut into thin julienne strips
The pulp of 5 red peppers (or 2 teaspoons of red pepper paste)
4 peeled and seeded tomatoes (or a 400 ml can of crushed tomatoes)
4 garlic cloves, sliced
1 dessert spoon of wheat flour
50 ml of olive oil

 

 

Support our work!!!