Cocina Corner

You can have two functions: to consent to your family as a dessert after a meal and a very nutritious dish for the benefits of banana in the organism.

Ingredients

• 1 Tbsp. oil
• 1 ripe banana
• 1 onion
• 1 red pepper
• 2 cloves of garlic
• 4 eggs
• 1/4 cup ricotta cheese (cottage cheese)
• 2 egg whites
• 1 Tbsp. Cilantro
• 1/2 tsp. salt
• 1/4 tsp. hot sauce

Preparation


On a hot pan pour olive oil and add onion, red pepper, garlic and left until the onion is crystallized. Salt is added to taste. In a mixing bowl 4 are placed whole eggs and is added 2 egg whites more, this in order to eliminate bad cholesterol. Beat until well blended. Ready the eggs are poured into the lining of pepper like a omelette. And while the egg is cooked, put slices of fried plantain on it previously. It covers over low heat and wait until completely cooked.

Servings: 4

Preparation time:  5 min

Cooking time:  15 min

Ready in:  20 min

Country:  International

Season / Occasion: All year

Main Ingredient:  Eggs

Really easy to make. These French toast with a touch of coffee are perfect for a delicious breakfast.

Ingredients

• 1 loaf French (8 oz.), Cut into ½ inch slices
• ½ cup of strong coffee
• ¼ cup milk
• ¼ cup sweetened condensed milk
• 2 tsp. lime peel, grated
• ¾ tsp. Vanilla extract
• 2 large eggs
• 2 tbsp. canola or light olive oil
• 2 tsp. sugar
• 1 tsp. ground cinnamon

Preparation

In a bowl, whisk together the coffee, milk, condensed milk, lemon peel and vanilla with a whisk. Beat eggs in another bowl until well blended. Heat oil in large nonstick skillet over medium high heat. Working with one slice of bread at a time, dip the bread first in the coffee mixture and then with the egg. Put to cook in the pan and continue with half the bread. Turn when browned on one side, 2 minutes per side. Pass the bread baked on the baking sheet in the oven while you continue cooking. In a small bowl, combine the sugar with the cinnamon and mix well. Serve French toast hot with sugar and cinnamon mixture on top.

Servings: 4

Preparation time:  10 min

Ready in:  10 min

Country:  Spain

Season / Occasion: All year

Main ingredient:  Not specified

Recipe from Chef Aliza Stern, Producer for Delicious Cooking

Ingredients

FOR THE DOUGH

• 1 package yeast (1/4 oz.)
• 1/2 cup hot water
• 1/2 cup hot milk
• 1/4 cup sugar
• 1/3 cup butter, melted
• 1 tsp. Vanilla
• 1 large egg
• 3 1/2 - 4 cups of flour

FOR FILLING

• 1/2 stick butter, melted
• 3/4 cup brown sugar
• 2 tbsp. cinnamon
• 1/2 cup pecans (pecans), finely chopped
• 1/4 cup small chocolate chips

GLAZE

• 1 cup powdered sugar
• 1 Tbsp. milk
• 1/2 tsp. Vanilla

Preparation


In a bowl combine yeast with water. Let stand 10 minutes.
In a large bowl mix milk, sugar, butter, vanilla, salt and egg. Add 2 cups flour and yeast with water. Add the remaining flour and mix to form a dough easy to handle. Knead on a floured surface 5-10 minutes with your hands. Put the dough in a greased bowl, cover and let stand 1 - 1 1/2 hours to double in size. When double in size, flatten the dough with your hands and spread on a floured surface using a roller. The mass remained in a rectangular 9 x 15 inches. Using a pastry brush, spread the butter over the entire mass. Mix sugar and cinnamon in small bowl and sprinkle over the entire mass. Sprinkle with pecans and chocolate. Beginning with the long side, roll dough into a tight roll. Cut into 12 slices and place them with the cut side up on a baking sheet lined with parchment paper. Let stand 1 hour time environment more. Preheat oven to 350 ° F. Bake 30-35 minutes until golden. Let cool 10 minutes. For the glaze: In a bowl, mix the sugar with the milk and vanilla until it reaches the desired consistency. Pour over rolls and enjoy.

Servings: 12

Preparation time:  30 min

Cooking time:  35 min

Ready in:  1 hr 5 min

Country:  United States

Season / Occasion: All year

Main ingredients:  Flour

Easy to prepare this recipe is perfect for breakfast or a snack between meals.

Ingredients

• 1 whole egg
• 2 egg whites
• 1/4 cup frozen spinach, chopped
• 1/4 cup roasted red pepper, chopped
• dried oregano to taste
• salt and pepper to taste
• 1 Tbsp. mozzarella cheese, grated
• 1 tsp. Parmesan cheese, grated (optional)

Preparation

• In a large cup of coffee you can put in the microwave, beat eggs with spinach, peppers, oregano, salt and pepper. Sprinkle mozzarella cheese on top. 
• Put in the microwave for 2 minutes 30 seconds. The mixture to rise like a soufflé. 
• Remove and garnish with Parmesan cheese.

Servings: 4

Country:  International

Season / Occasion: All year

Main Ingredient:  Eggs

This salad not only promises to give you energy but make you look like an expert in the kitchen for its beautiful presentation.

Ingredients

• 1 roasted pumpkin, butternut
• olive oil spray
• ¼ cup Parmesan cheese, grated
• for salad
• 2 cans (5 oz.) Of albacore white tuna, drained
• 1 medium tomato, chopped
• 1 Tbsp. red onion, finely chopped
• ¼ cup celery, finely chopped
• ¼ cup carrot, finely chopped
• 2 tbsp. and more parsley for decoration
• 1 tsp. fresh oregano
• 2 tbsp. black olives, sliced
• 1 Tbsp. jalapeno, seeded and finely chopped
• juice of 1 lemon
• 1 Tbsp. extra virgin oil
• salt and pepper to taste

Preparation


Preheat oven to 400 ° F. Cut the squash in half and remove seeds. Place on a greased baking sheet with cut side up. Sprinkle squash with cooking spray and season with salt and pepper. Bake 45 minutes or until a knife easily. In a bowl, mix the ingredients for the tuna salad and set aside. Remove the squash from the oven and dry with paper towels. Fill each squash half with tuna salad. Sprinkle Parmesan cheese over the salad and return to the oven 8-10 minutes to melt and brown. Garnish with chopped parsley.

Servings: 2

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables

This recipe is ideal for freezing. Remember to pack well before freezing and put a label with your name and date. Join this recipe Turkey Chili and Black Beans Santa.

Ingredients

• 1 tablespoon vegetable or canola oil
• 6 chicken thighs (remove skin and excess fat)
• 3 cloves garlic, finely minced
• 1 ½ medium yellow onions, finely chopped
• 1 large carrot, diced small
• 1 cup white rice
• ¾ cup frozen peas
• 2 ½ tablespoons coriander paste (or 2 cups fresh coriander or cilantro pureed in a food processor with 1 tablespoon vegetable or canola)
• 7 cups chicken broth, homemade or canned low-sodium
• Sauce from a can of pepper yellow or spicy habanero pepper sauce for serving (optional)
• Lemon wedges for serving

Preparation

Heat oil in large saucepan over medium-high heat. Add the chicken thighs and cook until chicken is browned on one side, about 5 minutes. Turn the chicken thighs and cook for 4 minutes. Add a third of the garlic and continue cooking until chicken is browned, 1 to 2 minutes. Transfer the chicken to a plate and set aside. Now check in the pan the onions, carrots, remaining garlic and cook until the onion is soft and translucent, 3 to 5 minutes. Add rice, peas and coriander sauce and stir so the rice grains are covered with herbs. Add 6 cups chicken broth, salt and chicken thighs. Allow the liquid to a boil and reduce heat to medium low. Let simmer uncovered until rice threshing, about 30 minutes. If the rice is dry before shelled, add remaining cup of broth or water. Remove chicken thighs from the pan with a fork separates the meat from the bones. Check the meat to the pan and mix with rice. Add some yellow pepper sauce (optional) and serve in individual bowls with a lemon wedge.


Servings: 6

Preparation time:  20 min

Cooking time:  20 min

Ready in:  40 min

Country:  Peru

Season / Occasion: All year

Main Ingredient:  Poultry