Spanish potato omelette

April 27, 2015

2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.

  • 1 LB dutch potatoes, sliced thin
  • 1 onion sliced thin
  • 4 eggs beaten
  • 3 Tb or more of olive oil
  1. heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
  2. Remove onion/ potatoes from pan, mix with beaten eggs.
  3. add back into pan  with 1-2 TBS oil, cook until set.
  4. turn omelette (use another pan or plate), cook for another minute.
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Inma’s carrot chicken

April 27, 2015

Inma, IHS Spainsh exchange teacher 2002. Cook in dutch oven, stove top.

  • 2 to 3 lbs chicken thighs, sauté in olive oil to brown
  • 2 onions chopped
  • 4-6 carrots chopped
  • 1 C water
  • 1 C Madeira
  • 1 tsp beef broth
  1. Brown chicken, remove from pot.
  2. Sauté onions,
  3. Add all ingredients into pot, simmer 30 min, remove meat, puree with hand blender.

Sunset 2015, serves 4

  • 1 C orzo pasta, cooked according to package instructions
  • 1 C fresh sugar snap peas, cut into 2 ” pieces
  • ¼ C toasted sesame seeds
  • 1 TBS each: minced fresh ginger, soy sauce, rice vinegar
  • 2 TBS toasted sesame seed oil
  • ½ C chopped cilantro
  1. Cook orzo, drain & coola bit.
  2. Blanch peas 2 min boiling water, drain, cool (don’t over cook so they stay green and a little crunchy).
  3. Toss & mix all ingredients together.

White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).