This is one of my favorite dishes from my mission. It is a Peruvian dish. And every time Marcos and I go to a Peruvian restaurant, we have to order this!
Ingredients:
1 lb. tenderloin or chicken, cut into small pieces (2x1/2" wide strips)
2 sliced onions
2 tomatoes, peeled & cut
4 cloves garlic, chopped
Parsley, chopped
1 red or green sweet pepper, cut in strips
salt & pepper
Hot, cooked french fries
Directions:
Brown mean in oil. Add onions, tomatoes, pepper, and parsley. Cook until meat is tender. Just before serving, toss in the french fries. Serve, usually over rice. (Note: add a little liquid when cooking if it seems dry; this recipe should come out slightly juicy.)
Prep Time: a good 30 mins due to all the chopping (and peeling that tomato--which I hate doing) and then you're cooking for about 30 mins as well
Source: www.cook.com
Variations: So next time I'll definitely do both red and green pepper (instead of just one). And I'll make sure I cut that chicken into smaller strips. Marcos ended up putting his rice in the skillet with his food, but I didn't like it that way. Oh, and I won't drain the fat after cooking the chicken (which wasn't in the recipe, but for some reason I drained it and then it was really dry.)
Marcos Rating: 6 (but he LOVES the real stuff so we're going to keep looking for a better recipe for this dish!)
Showing posts with label no big deal. Show all posts
Showing posts with label no big deal. Show all posts
11.27.2009
9.13.2009
Corn Salsa
Ingredients:
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
4 cups frozen corn
4 fresh tomatoes, seeded & chopped
1 purple onion, finely chopped
2 diced avocados
2 cans black beans, rinsed & drained
1 can black eyed peas
cilantro, chopped, to taste
4-5 limes, juiced
1 tsp garlic powder
1 tsp salt
1 Tbsp sugar
Directions:
Let corn thaw in bowl--don't cook it.
Add all ingredients together.
Add lime juice & spices to taste
Prep Time: At least a half hour due to chopping, seeding, & rinsing
Source: My sister Erin
Variations: You can increase or decrease amounts as desired. I only put in half the onion.
When eating as left-overs, you'll probably have to dig out all the avocados the second day because they turn brown.
Marcos' Rating: 7
4.08.2009
Penne Rustica
Ingredients:
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2 Zucchini, sliced into thick pieces
3 Italian sausage logs, chopped into small-ish pieces
1 green pepper, chopped (optional)
1/2 cup cooked corn
1/4-1/2 jar (26 oz) spaghetti sauce
3/4 box (16 oz) penne (cooked)
1 can (8 oz) tomato sauce
1/4-1/2 can Italian diced tomatoes
1/2 a red pepper, chopped & roasted
Basil
Garlic Powder
Salt & Pepper
Italian Seasoning
Directions:
Cook penne & corn first, and separately. Roast (we do it in a pan on the stove) pepper.
In a wok or large skillet, cook/brown the sausage (you may need to add some oil). When it is almost done, add the zucchini and green pepper. Make sure the sausage is done before adding anything else.
Add everything else except the penne.
Cook thoroughly.
When the veggies are soft, add the cooked penne.
Stir & let simmer for a few minutes.
Serve & enjoy!
Marcos ate it with bread and sprinkled Parmesan cheese on top.
Prep time: 10 mins for chopping, 5 mins to roast red pepper, (pasta can cook while you're prepping the veggies), 15 mins for sausage to cook, and about another 10-15 mins to cook everything. So I think that's about 45 mins in total.
Source: Marcos made up this recipe
Variations:
All amounts of all the ingredients are really just up to you. Put in as much or as little as you want. If I cooked it, I probably would have added more tomatoes. But Marcos isn't a big fan of them cooked so he didn't put too much in.
You can also leave the sausage out and make it a vegetarian meal. But the sausage really added flavor to the dish.
Marcos' Rating: 7 or 8 (My rating: 8-9) It was delicious!
2.26.2009
Fried Rice
Ingredients:
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
3 cups cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced meat (ham, bacon, beef, steak)
2 eggs
salt
pepper
soy sauce
oil
Directions:
In frying pan with a little oil, put onions, meat, celery, and carrots. Fry. Add rice. Season with salt, pepper, and soy sauce. When rice is almost done frying, form a hole in the middle of the pan with the rice & veggies surrounding it. Crack 2 eggs & put in center of pan. Stir in the center until scrambled. Then mix eggs with rice.
It served two of us for dinner and there's about 1/2 plate-worth left for someone's lunch tomorrow.
Preparation time: 15 minutes for chopping (you want to make sure the carrots & onions are quite thin) + time to cook rice before frying (I used a rice cooker and then let it cool a bit before frying)
Source: My mom
Variations: I don't put in any diced meat. And my pan is too small so I do half at a time.
Marcos' Rating: 10
I'm saying this is a "no big deal" dish. However, it was nice to have an extra set of hands when I first added the rice so Marcos could season with salt & pepper & soy sauce as I mixed. And then I had him crack the egg for me. But really, you can do it all on your own. It's mostly just chopping & then stirring.
2.19.2009
Cheesy Garden Veggie Quesadilla Triangles
Ingredients:
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
6 Black Bean Burgers (vegetarian), thawed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 cup shredded pepper jack cheese
1/2 cup shredded cheddar cheese
1/2 cup monterey jack cheese
1 cup roasted tomato salsa
16 10-inch flour tortillas
melted butter
Directions:
Preheat oven to 350 degrees F.
Cut thawed burgers into 1/4 inch dice.
In a large mixing bowl, combine burger, peppers, cheeses, and salsa. Mix thoroughly and set aside.
Cut each tortilla into a 7-inch triangle.
Place 2 Tbsp of filling in the center of each triangle; fold each corner into the center, overlapping one another.
Brush quesadillas with melted butter and cook in a nonstick pan over medium heat until browned, about 1 minute per side. (This helps to seal the tortilla closed.) Place in the oven for 5 minutes, or until heated through.
Prep Time: At least a half hour
Source: In The Kitchen The Costco Way, 2008, pg 17.
Variations:
I used regular, mild salsa instead of roasted tomato salsa.
I also didn't cut the tortillas, we just folded them up like a burrito or folded them in half like a regular quesadilla.
I also cooked some ground beef to add to the quesadillas because I wasn't sure if Marcos would like the veggie burgers.
I cut up some spring onions to add & also some left-over shredded mozzarella cheese.
And finally, I'm cheap, so instead of buying 3 bags of cheese, I bought a bag of shredded Fiesta Blend cheese (Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese) and it was yummy!!
Marcos’ rating: 15 (out of 10, haha) I guess you can see that we really liked this recipe!
**There is also a Cilantro lime sour cream dipping sauce to go with this, but we just used Roasted Red Pepper Hummus.
11.26.2008
Easy Chicken Parmesan
Ingredients:
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
4 boneless chicken breasts, pounded to 1/2-inch thickness
1 egg
1/2 cup milk
Italian seasoned bread crumbs
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Directions:
Mix milk & egg. Dip the chicken breasts in milk/egg mixture and then in bread crumbs. Brown on both sides until golden in skillet. Set aside in baking dish. Slice mozzarella cheese and put two slices on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake 30 minutes at 350 F or until bubbly. Serve with garlic bread and a nice green salad.
Source: the wife of our former Bishop
Serves: 4
Prep time: 15-20 minutes, maybe a little more
Marcos' rating: 8
Variations: You can make your own Italian bread crumbs by adding Italian seasoning to regular bread crumbs.
6.21.2008
Chicken Divan
Ingredients:
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
4 cups cooked chicken, chopped into pieces (usually about 3-4 breasts)
2 packages frozen broccoli
1 can cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 tsp curry powder
1 cup shredded cheese
2 cups bread crumbs
Directions:
Cook chicken. Put broccoli in a 9x13 pan and top with cooked chicken. Mix soup, mayonnaise, sour cream, and curry. Pour mixure over chicken. Sprinkle bread crumbs on top of souce & chicken. Cover with foil. Bake at 350° for 45 minutes.
Prep time: About 20 minutes to cook the chicken. Then another 10 minutes to mix sauce & put ingredients in the pan.
Source: College roommate
Variations: Can add more chicken or sauce if desired. Also, could add carrots, but I've never done it.
Marcos' rating: 6, but doesn't like it as left-overs
5.17.2008
Pesto Chicken
Ingredients:
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
1 cup artichoke hearts
1 cup diced red peppers
1 lb chicken, cooked & chopped
2 Tbsp pine nuts
1 cup pesto sauce
1 lb pasta
Directions:
Cook pasta. Drain. Cook & chop chicken. Put pasta, chicken, & all other ingredients in a bowl and mix together.
Prep time: about 1/2 hr if you cook the pasta & chicken (not frozen) at the same time (in separate pots of course) and then do your chopping while waiting
Source: my sister Amberly
My variation: I don't measure any of the ingredients. Instead, do one chicken breast per person (and boil it) and about a half a bag of pasta (I would stick with bow ties or penne). I leave the red pepper as big chunks and quarter the artichoke hearts. The last time I made this I used artichoke hearts that came marinated in parsley, garlic, oregano, sunflower oil, and olive oil. It gave the meal extra flavor and was delicious! I've also added mozzarella cheese when serving. Add pesto sauce to taste (adding a little at a time while mixing). When eating left-overs, you'll want to add a bit more pesto as it tends to soak into the food over time.
Vegetarian style: This pasta dish would be delicious even without the chicken!
Marcos' rating: 8.5-9
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