Cocina Corner

Recipe Aliza Stern, Producer for Delicious Cooking.


Ingredients

• 1 Tbsp. olive oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, cut into 1-inch pieces
• 1 cup canned chopped tomatoes
• ½ cup frozen peas
• ½ cup chopped cilantro
• salt and pepper to taste

Preparation

• Heat a skillet over medium high heat. 
• Add onion and saute 2 minutes. 
• Add garlic and zucchini. Saute 3 minutes add the tomatoes and peas. 
• Kitchen 8 minutes and season with salt and pepper. 
• Serve with cilantro.

Servings: 4

Preparation time:  15 min

Cooking time:  15 min

Ready in:  30 min

Country:  United States

Season / Occasion: Easter

Main ingredient:  Vegetables

Inspired by a recipe from the mother country, with great respect Ingrid adds to this recipe bread and eggs.

Ingredients

• 1/2 French baguette
• 6 tbsp. olive oil
• 12 cloves of garlic, whole
• 4 cups chicken broth, low sodium
• 1 tsp. Spanish paprika
• salt and pepper to taste
• 4 eggs
• fresh chopped parsley for decoration

Preparation

Cut the baguette into slices 1 inch thick. In a Dutch pot, heat oil over medium heat. Add the garlic and saute 30 seconds. Add the bread slices and toast 2 minutes per side, being careful not to burn the bread and garlic. Remove the pan to a plate when ready. Add the chicken broth with care because it will splash for a moment. Add the paprika, salt and pepper to taste and bring to boil. Cook 5 minutes and lower heat to medium low. Stir the soup gently several times, add the eggs one at a time for poaching. Cooking 4-6 minutes, until desired doneness. Serve the soup with an egg per serving. Garnish with chopped parsley and a slice of bread on top.

Servings: 4

Preparation time:  5 min

Cooking time:  12 min

Ready in:  17 min

Country:  Spain

Season / Occasion: Spring

Main Ingredient:  Eggs

Chef Gustavo Chavez, "El Chile Mayor", made this recipe for Lent and indulge in any occasion.

Ingredients

• 2-3lbs. fresh shrimp
• 1 pkg. dried shrimp
• 2 shrimp bouillon cubes
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cup chopped celery
• 2-3 ears
• 1-2 chopped potatoes
• 1 piece of cabbage (cabbage)
• 1 chopped green pumpkin
• 1 yellow squash, chopped
• 1-2 carrots, chopped
• 1 chayote, chopped
• 2 beers clear
• salt and pepper to taste
• 1/3 cup olive oil
• 1 and a half gallon of water
• 2 black pepper
• 2 ancho chiles
• 2 guajillo chilies

Preparation

In blender pour the beer, chilies, garlic and shrimp broth, liquefied perfectly and leads to a hot pan with some olive oil to season for about 5 minutes. Empty the water in a saucepan and bring to a boil. While it heats, add the carrots, squash, potatoes, cabbage (cabbage), corn, celery and both kinds of shrimp. The cool thing is to taste the meat and dry is to enhance the flavor of the broth. While boiling seasoned with a little salt and pepper to taste and simmer for 30 minutes or until all ingredients are cooked through. To serve you adormar with some chopped cilantro, chopped onion, chile powder rim and lemon inevitable.

Servings: 6

Preparation time:  10 min

Cooking time:  30 min

Ready in:  40 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Vichysoisse soup is exquisite and it is the perfect base for a variety of soups with just adding other ingredients, for example, mushrooms or asparagus. If you unconditional soups sure to try the chile corn soup and plate ice and fire. This recipe is courtesy of Chef Carlos Fernandez of Hi-Life Café.

Ingredients

• 3 large leeks (broken into large pieces)
• 6 Tbsp. butter
• 12 cups chicken broth
• 5 Idaho potatoes (peeled and cut into large pieces)
• ¾ cup half & half
• Salt and pepper to taste

Preparation


In a skillet melt butter and saute the leeks until transparent but not brown. Add chicken broth and potatoes and boil over high heat for 40 minutes. Remove from heat and let cool for ½ hour. Add salt, pepper and half and half and puree in blender. Let cool for at least 3 hours. Serve cold in chilled bowls.

Servings: 12

Cooking time:  40 min

Ready in:  40 min

Country:  France

Season / Occasion: All year

Main ingredient:  Vegetables

Discover the flavors of Catalonia through this practical and comprehensive recipe presents the chef Ingrid Hoffmann. A dish whose balance of ingredients will satisfy even the most demanding. This dish is ideal to serve with bread Tumaca and Chopped sea and mountain.

Ingredients

• 6 slices thick bacon, diced
• 1 white onion, diced
• 2 cloves garlic, minced
• 3 plum tomatoes, diced
• 2 packages (10 ounces) frozen lima beans
• 1 can (DE14 ½ ounces) beef broth
• 1 cup dry white wine
• 1 tablespoon chopped fresh thyme
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper

Preparation

Heat the bacon in a large pot until it begins to brown over medium-high heat. Cook, stirring occasionally, until bacon begins to brown, about 5 minutes. Add onion and garlic, stirring occasionally, until onion this squishy, ​​about 5 minutes. Add tomatoes and cook, stirring occasionally until soft, about 5 minutes. Now add the beans, broth, wine, thyme, bay leaves, salt and pepper, put it to boil. Reduce heat and cook over low heat, covered, until flavors are intermingled, 25-30 minutes.

Servings: 5

Preparation time:  10 min

Cooking time:  30 min

Ready in:  40 min

Country:  Spain

Season / Occasion: All year

Main ingredient:  Vegetables

Do not delay in trying this recipe and experiment with the taste of beer in a very different.

Ingredients

• 1 Tbsp. olive oil
• 1/4 cup carrot, finely chopped
• 1/4 cup yellow onion, finely chopped
• 1 cup white rice
• 12 oz. (1 bottle) of light beer
• 1 1/2 cups chicken broth
• 1/4 tsp. turmeric
• 2 whole garlic cloves
• salt and pepper to taste

Preparation

Heat oil in medium saucepan and add the carrots and onions. Saute 3 minutes add the rice. Saute 2 minutes, adding more beer, chicken stock, turmeric, garlic and season with salt and pepper. Bring to a boil, then reduce heat to medium low and simmer until the liquid has almost completely evaporated, about 15 minutes . Cover the pan and reduce heat to lowest possible. Cook until rice is tender, about 15-20 minutes. Uncover the pan, espónjalo with a fork and serve.

Servings: 4

Preparation time:  5 min

Cooking time:  20 min

Ready in:  25 min

Country:  United States

Season / Occasion: All year


Main ingredient:  Beans and rice

Converts an impressive frozen ravioli flavorful stew Italian and Swiss-style cheese much. Hands on ...

Ingredients

• 1 bag (25 oz) Italian-style ravioli stuffed with sausage or meat, frozen, thawed
• 1 jar (4.5 oz) Green Giant ® sliced ​​mushrooms, drained
• 1 medium zucchini, cut into slices 1/8 inch (about 1 cup)
• 1/2 cup sliced ​​pepperoni (2 1/2 oz)
• 1 jar (26 oz) tomato pasta sauce (tomato) and roasted garlic paste (roasted garlic paste and tomato sauce)
• 1 cup Swiss-style cheese, grated (4 oz)
• 1/8 teaspoon Italian seasoning, optional

Preparation

1. Preheat oven to 350 ° F. In a large bowl, mix all ingredients except cheese and Italian seasoning. Place the mixture on a plate glass square baking dish, 8-inch (2 quarts). Sprinkle with cheese and Italian seasoning

2. Bake 40 to 50 minutes or until hot and bubbly.

Servings: 6

Preparation time:  10 min

Cooking time:  50 min

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Not specified

There's nothing more comforting than a delicious stew to calm the cold. Enjoy this simple recipe and rendidora, and ideal for those who want to eat tasty and meatless.

Ingredients

• 3 tablespoons olive or vegetable oil
• 2 cups eggplant, diced
• 1 can (14 1/2 oz) tomatoes (tomatoes) Italian style stewed, undrained
• 1 1/2 teaspoons fresh basil leaves or 1/2 teaspoon dried basil leaves, chopped
• 1 cup water
• 1 medium zucchini, cut lengthwise in half and then cut crosswise into ½ inch slices (2 cups)
• 1 package (9 oz) of cheese ravioli, refrigerated
• 1 cup Parmesan cheese, freshly grated

Preparation

1. Heat oil in a 12-inch skillet, over medium high heat. Fry eggplant in oil for 5 minutes, stirring occasionally. Add tomatoes (tomatoes) and basil. Heat to boiling, lower the flame. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.

2. Add water, zucchini and ravioli. Heat to boiling, lower the flame. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.

3. Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted. Substitution: You can use any flavor of refrigerated ravioli. Try the ravioli stuffed with mushrooms or chicken for a change.

Tip: If you cut the eggplant in advance, grease it with a little lemon juice or submerge it in a quarter of cold water mixed with 3 tablespoons of lemon juice to prevent discolor the pulp

Servings: 4

Preparation time:  5 min

Cooking time:  35 min

Ready in:  40 min

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables

A simple soup ideal for testing in a winter night. A variant for the lovers of vegetables that serves as an entrance or main course.

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 lb boneless chicken breasts, skinless, chopped
• 5 and 1/4 cups chicken broth Progresso ® reduced-sodium (32 oz carton)
• 2 cans (15 oz c / u) of beans (beans) Progresso ® cannellini beans white
• 2 cans (4.5 oz w / u) of chopped chilies Old El Paso ® chopped green chiles, drained
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper, if desired
• 1 and 1/2 cups shredded Monterey Jack cheese
• Chopped fresh cilantro, if desired

Preparation

1. In a pot of 4 quarts, heat oil over medium high heat. Add onion, garlic and chicken, cook and stir until the chicken is no longer pink.

2. Add remaining ingredients except cheese and cilantro. Heat to boiling. Reduce heat, cover and simmer 10 to 15 minutes, until flavors are incorporated, stirring occasionally.

3. Serve in soup plates. Sprinkle each serving with cheese and cilantro.

Servings: 9

Preparation time:  15 min

Cooking time:  15 min

Ready in:  30 min

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

Our Real Estate Agent in Tuscon Arizona gave us this receipe which has delighted many friends and family. I warn you, this has some heat which you can control by the amount of jalapenos you use.

"A spicy, satisfying southwestern treat!"

Ingredients

• 1-1 Lb boneless, skinless chicken breast
• 2-1/4 cups fat free chicken broth
• 2-4 cloves garlic, finely chopped
• 1 to 2 medium jalapeno chilies, seeded and diced
• 3-1 tablespoon all purpose flour
• 4-1 medium red bell pepper, diced
• 1 medium carrot, sliced
• 1 cup whole kernel corn
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped fresh cilantro

Directions


A-Cut chicken into cubes
B-Heat 3/4 cups of broth to boiling in a large pan
C-Add chicken and cook about 5 minutes
D-Remove chicken and add garlic and chilies
E-Cook over medium-high heat for 2 minutes, and stir in flour (stir untill thickened
F-Add remaining broth,chicken, and remaining ingredients (heat to boiling)
G-Reduce heat, cover and simmer about 20 minutes

Cookware

• Large pan, knife

Wine/Beverage

• Milk - to ward off the heat

Servings: 4

Preparation time: 20 Min

Cooking time : 30 Min

Ready in: 50 Min

Cuisine: USA

Season/Occasion: All seasons

Main ingredient: Poultry

Join them with Pupusas Stuffed Chicken

Ingredients

• 2 lbs. of medium tomatoes, halved
• 1 large onion, cut into 8
• 4 tbsp. olive oil, divided
• Rock salt and pepper to taste
• 4 cloves of garlic
• 1 tsp. fresh oregano, chopped
• 1 tsp. fresh thyme, chopped
• 2 cups chicken broth
• ¼ tsp. Cumin
• 1 tsp. Worcestershire sauce
• 2 tsp. brown sugar
• salt and pepper to taste
• ¼ cup nonfat Greek yogurt
• ¼ cup sliced ​​almonds
• ½ cup Parmesan cheese, grated
• ½ cup cilantro, chopped

Preparation


Preheat oven to 400 ° F. Place the tomatoes and onions in greased baking dish with cut side up. With a pastry brush, spread the vegetables with 2 tablespoons olive oil. Season with rock salt and pepper. Bake 45 minutes. Transfer the roasted tomatoes and onions to a blender and blend well. Heat 2 tablespoons olive oil in a large pot. Add garlic and cook 1 minute. Add oregano, thyme, 4 tablespoons. chicken broth and cook few more minutes. Add the tomato puree with the remaining chicken broth, cumin, Worcestershire sauce, brown sugar and salt. Heat to a boil then lower heat to low and simmer 10 minutes. Serve each bowl of soup with 2 tablespoons of yogurt and sprinkle with almonds, parmesan cheese and cilantro.


Servings: 4

Preparation time:  45 min

Cooking time:  10 min

Ready in:  55 min

Country:  United States

Season / Occasion: Winter

Main ingredient:  Vegetables

Recipe Aliza Stern, Delicious Culinary Studio

Ingredients

• 2 tbsp. olive oil
• 1/2 large yellow onion, chopped
• 2 bunches of celery, chopped
• 2 carrots, chopped
• 1 red pepper, chopped
• 1 clove garlic, finely chopped
• 1 tsp. dried oregano
• 1 cup broccoli florets
• 8 cups vegetable broth
• 2 cups egg noodles
• salt and pepper to taste

Preparation

• Heat the vegetable broth in medium saucepan. 
• Heat oil in large pot over medium high heat. 
• Add onion, celery, carrot and pepper. Sauté 3-4 minutes to soften and season with salt and pepper. 
• Add garlic, oregano and sauté 30 seconds. 
• Add the broccoli along with the hot broth and bring to a boil. Lower temperature and simmer 30 minutes. 
• Add noodles and cook 15 minutes. Season with salt, pepper and serve. 

Preparation time:  1 hr

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables

They will want to take every last drop of broth.

Ingredients

• 1 lb medium shrimp in shell
• 1 lb mixed seafood (squid, octopus, clams, etc.).
• 4 garlic cloves
• 2 lbs of tomatoes
• 1 tablespoon whole black peppercorns large
• 1 large potato, peeled, cut into small cubes
• 2 carrots, sliced
• 2 stalks celery, diced
• 1 bunch of cilantro
• 6 pills of concentrated shrimp broth
• 2 1/2 liters

Preparation

Boil the 2 1/2 liters of water with more seafood for cooking duration. Blend the tomatoes, garlic and pepper with a little water until a puree followed by heating mind a little oil and fry the puree, simmer for 15 min eh aa incorporating boiled seafood. When shellfish are tender add the potatoes, carrots, celery and shrimp concentrate boil for 5 min and add the shrimp and finely chopped cilantro, wait until shrimp change color and turn off heat, cover and let stand 2 min approx.

* Serve with bread and a rich sauce.

Utensils

• large pot for boiling
• blender

Servings: 8

Preparation time:  30 min

Cooking time:  40 min

Ready in:  1 hr 10 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood