Cooking Colombia

Mondongo

2012-05-14T16:30:00.000-05:00

Ingredients : (6- 8 Servings)

1 pound beef tripe (mondongo), cut into small pieces
Juice of 1 lime
1/4 teaspoon of baking soda
1 1/2 pounds of pork meat, cut into small pieces
3 colombian chorizos, sliced
1 tomato, chopped
2 scallions, chopped
1/4 cup white onion, chopped
4 small potatoes, diced
1 pound yuca, diced
Salt and pepper to taste
1/2 teaspoon ground cumin
1/4 teaspoon achiote
1/3 cup fresh cilantro
1 garlic clove, chopped
water

Preparation :

Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches.

Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 to 2 hours or 45 minutes if using a pressure cooker.

Drain the tripe and discard the water.

In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote.

Add enough water to cover.

Bring to a boil, and then reduce the heat to low and simmer slowly.

For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more.

Ladle into bowls, and garnish with additional fresh cilantro and lime wedges.

Serve with white rice, avocado, banana and hot sauce(ají) on the side.

Rice with raisins and dark cola

2012-04-21T22:40:00.000-05:00

This Colombian specialty is an unusually tasty way to cook rice.

The rice is sweet, but the onion and salt balance the sweetness nicely, and the dark cola adds an interesting, unexpected flavor.

It's also delicious with brown rice.

Ingredients :

1 onion, chopped
1/4 cup vegetable oil
3 cups of any dark cola
1.5 teaspoons salt
1.5 cups rice
1/2 cup raisins

Preparation :

Heat oil on medium high heat.

Add chopped onion and cook until softened, 2 to 3 minutes.

Add cola and salt and bring to a boil.

Stir in rice and raisins, and lower heat.

Cover and cook over low heat for 15 minutes.

Check rice, and if water is not absorbed, cook 5 minutes more.

Turn off heat and leave rice covered for 5 minutes.

Fluff and serve.

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Total Time : 55 minutes

Colombian beans

2012-04-13T14:55:00.000-05:00

Ingredients :

1 lb of Kidney beans
1 lb of pork chops, bones or pork meat
3 chicken or beef broth
1 carrot (grated)
2 tomatoes (cut in small squares)
1 white onion(chopped in tiny pieces)
2 cloves of garlic (chopped in tiny pieces)
Cilantro(chopped in tiny pieces)
1/2 Red pepper(optional) (chopped in tiny pieces)

Preparation :

Soak beans in water all night. Upload Image

Use a pressure pot if you have one.

Boil water, add the pork, the beans and add the carrot.

Close pot and cook for 45 minutes or until beans are soft.

On a frying pan add a little bit of oil, add the garlic and the onion and fry for around 3 to 5 minutes, do not let it burn.

Then add the red pepper.

Fry for 3 more minutes.

Then add the tomatoes and fry for a few more minutes.

Finally add the culantro as much as you want.

Check the beans and if they are ready(soft) add the sauce we did on the pan.

Boil for 5 more minutes.

Now your dish is ready.

You can serve these beans with white rice, avocado and a great piece of meat.

Salmon with avocado sauce and tangerine

2012-04-10T18:31:00.000-05:00

The salmon in this dish is marinated in a tangerine honey sauce, cooked in the oven and topped with a fresh tangerine, cilantro and avocado salsa!

Light, simple, elegant and full of flavor.

Ingredients :

For the salmon :

2 salmon fillets
Juice and zest of 1 tangerine
Salt and pepper
2 tablespoons honey
2 tablespoons olive oil

For de Sauce :

2 tangerines
1 avocado, peeled and diced
1 tablespoon finely chopped red onion
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 teaspoon ground cumin
Salt and pepper

Preparation :

To make the marinade : mix together the tangerine juice, zest, salt pepper, honey and olive oil.

Pour this into a large zip lock plastic bag, put the salmon fillets into the bag and place in the refrigerator to chill for 1 hour.

Preheat oven to 400 degrees F.

Line a small baking sheet with parchment paper.

Arrange the salmon on the baking sheet.

Bake until the salmon is cooked through, about 8 to 10 minutes.

Set aside to cool for 10 minutes.

For the salsa : Peel and trim the ends from each tangerine.

Using a paring knife, cut along the membrane on both sides of each segment.

Free the segments and add them to a small bowl.

Add the avocado, red onion, olive oil, cilantro, lime juice, ground cumin, salt and red pepper.

Mix and set aside.

Spoon the salsa on top of the salmon or serve on the side as an accompaniment.

Marinated Ginger Chicken for the Grill

2012-03-19T21:57:00.000-05:00

Ingredients :

1 1/2 pounds boneless chicken thighs, skin on or off

Marinade:

8 TB red wine vinegar

2 TB dark soy sauce

2 TB light soy sauce

2 TB Asian sesame oil

2 TB grated fresh gingerroot

2 tsp minced garlic

2 scallions (green onions, spring onions), finely chopped

2 tsp brown sugar

1 tsp crushed red pepper, or to taste

Preparation :

Rinse the chicken thighs under cold running water and pat dry with paper towels.

In a medium bowl, whisk together the red wine vinegar, soy sauces and Asian sesame oil.

Whisk in the ginger, garlic, scallions, brown sugar and crushed red pepper. Remove 1/4 cup of the marinade and reserve to use as a basting sauce.

Place the chicken thighs in 1 large resealable plastic bag and place in a bowl.

Add the marinade, reseal the bag and marinate the chicken in the refrigerator for 4 hours, turning occasionally.

If needed, use 2 small resealable bags and divide the chicken and marinade between them.

To grill : preheat the grill. Remove the chicken thighs from the bag, discarding the excess marinade.

Lay flat on the cooking surface and grill, turning every few minutes and basting with the reserved marinade, for 10 - 15 minutes or until the thighs are cooked through and the juices run clear.

Serve hot.

To broil the chicken : place the thighs on a rack sprayed with non-stick cooking spray.

Add 1/4 cup of water on the tray underneath to prevent the fat from catching on fire.

Broil the chicken on high heat, 9 inches from the cooking source, for about 15 minutes, turning every 5 minutes and basting with the marinade, until cooked through.

Serve hot.

Coconut Cake

2012-03-16T18:57:00.000-05:00

Ingredients :

1 ½ cups sherry wine
8 ounces raisins
2 cups sugar
3 cups water
2 cinnamon sticks
7 ounces shredded unsweetened coconut
1 poundcake
10 eggs , separated
2 teaspoons ground cinnamon
butter , for the pan

Preparation :

Soak the raisins in the sherry.

Pre-heat the oven to 375 degrees.

In a saucepan, combine the sugar, the water and the cinnamon sticks and cook over medium heat, stirring occasionally, until it forms a thick syrup.

Add the coconut, stir well, and cook another three minutes, stirring occasionally.

Remove from heat and allow to cool; when cooled, remove and discard cinnamon sticks.

Grate the poundcake into a large bowl.

Beat the egg yolks and add them to the pound cake along with the coconut mixture, the raisins and sherry and the ground cinnamon.

Butter a ten inch springform pan.

Beat the egg whites until they form stiff peaks.

Fold them, using a rubber spatula, into the cake mixture, blending well but gently.

Pour the batter into the prepared pan and bake for an hour, or until a knife inserted in the center comes out clean.

Cool on a rack before opening the springform pan.

Delight made of mango

2012-03-06T23:23:00.000-05:00

Ingredients :

1 cup orange juice
3 packets unflavored gelatin
5 medium very ripe mangoes
1 cup sugar
1 cup evaporated skim milk
2 cups light whipped topping

Preparation :

Put the orange juice into a and sprinkle the gelatin over it.
Set aside for 5 minutes.
Peel mangoes, cut fruit from pits and puree in blender.
Stir in the sugar and evaporated milk.
Warm the juice and gelatin.
Whisk the gelatin into the mango mixture.
Stir.
Fill a 10 cup mold with cold water.
Fill the mold with the mango mixture, cover with plastic wrap and refrigerate 2 to 3 hours.
Lift the mold away carefully.
Garnish with fresh fruit if desired.
Serve cold.

Rabbit Stew with Coconut Cream

2012-03-04T16:40:00.000-05:00

Ingredients :

1/4 cup oil for frying
1 (2 pound) rabbit, cleaned and cut into pieces
1 large onion, chopped
2 cloves garlic, chopped
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 bird's eye chile, seeded and minced
1 large tomatoes - peeled, seeded and chopped
1 3/4 cups chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
2/3 cup cream of coconut

Preparation :

Heat the oil in a skillet over medium-high heat.

Fry the rabbit pieces until browned on the outside.

Transfer to a soup pot or large saucepan.

Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent.

Transfer to the saucepan.

Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil.

Simmer over medium-low heat for about 2 hours.

Remove the rabbit pieces with a slotted spoon, and keep warm.

Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

Return the rabbit pieces to the pan, and stir in the coconut milk.

Cook, stirring gently, until heated through.

Serve.

Colombian lentils

2012-02-28T10:44:00.000-05:00

Ingredients :

1/2 cup of lentils
1 1/2 cups of water
1 small tomato, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon vegetable oil
2 small yellow potatoes, cubed

Preparation :

Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil.

Cook and stir at a boil until the lentils are soft, about 30 minutes.

Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

Serve with rice, the potatoes, and a tender piece of meat, and mix with mayonnaise as you wish.

Nutritional Information :

Amount Per Serving Calories : 201
Total Fat : 5.3g
Cholesterol : 0mg

Seafood Lasagna

2012-02-14T11:17:00.000-05:00

Ingredients :

3/4 pounds of dried lasagna noodles

White sauce:

4 cups whole milk
8 tablespoons butter
1/2 cup all purpose flour
Salt and pepper

Fiilling :

2 tablespoons butter
1 tablespoon olive oil
1/2 cup grated onions
1/2 cup grated carrots
2 garlic cloves minced
1/4 cup white wine
1 cup heavy cream
1 teaspoon tomato paste
1/2 teaspoon ground cumin
1 lb medium shrimp peeled, deveined and cut into pieces
1 1/2 pounds cooked salmon, cut into small pieces
1/4 cup fresh parsley, chopped
1 cup grated mozzarella cheese
1 cup freshly ground Parmesan

Preparation :

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil.

Add the lasagna noodles and cook for 10 minutes, stirring occasionally.

Drain and set aside.

To make the white sauce, bring the milk to a simmer in a small pot and set aside.

In a medium saucepan melt the butter.

Add the flour and cook for about 2 minutes over low heat, stirring constantly with a wooden spoon.

Pour the warm milk into the flour mixture.

Season with and pepper.

Stir using a whisk, for about 3 minutes, until thick.

Turn off the heat and set aside.

To make the filling: Heat oil and butter in a large pan.

Add the onions, carrots, garlic and cook for about 5 minutes.

Add the wine and cook for 2 minutes.

Add the heavy cream, tomato paste, cumin, shrimp and salmon.

Stir and set aside.

To assemble the lasagna, spread some of the white sauce in the bottom of baking dish.

Arrange a layer of noodles on top, then more sauce, followed by 1/3 of the seafood mixture, 1/4 cup grated mozzarella and 1/4 cup of parmesan cheese.

Repeat 2 more times, layering noodles, sauce, seafood, mozzarella and Parmesan Cheese.

Top with a final layer of noodles and white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the lasagna for about 40 minutes, or until the top is browned

Allow to sit for 15 minutes, sprinkle with fresh parsley and serve hot.

Seafood Stew

2012-02-12T10:50:00.000-05:00

Ingredients :

1 tablespoon butter
1 tablespoon of olive oil
½ cup chopped green pepper
½ cup chopped red bell pepper
1 cup chopped onion
2 minced fresh garlic cloves
1 cup grated carrot
1 tablet fish bouillon
¼ teaspoon paprika
4 cups heavy cream
1 glass of coconut milk
1/3 cup of white wine
2 pounds of big jumbo shrimp, peeled and deveined
12 littleneck clams, scrubbed
2 pounds swordfish, cut into small pieces
1 tablespoon of fresh chopped cilantro
1 tablespoon of fresh chopped parsley
1 tablespoon of tomato paste

Preparation :

In a large, saucepan over medium heat, warm the olive oil and butter.

Add the onions, red pepper, garlic, green pepper and carrots and sauté, until tender and translucent, about 10 minutes, stirring occasionally.

Add salt and pepper to taste.

Add the cream, fish bouillon, coconut milk; bring to a boil.

Add seafood and cover reduce heat and cook about 2 minutes until clams open.

Remove from heat; discard any unopened shells.

Add the wine and the tomato paste, simmer for about twenty minutes.

Garnish with fresh cilantro and parsley and serve hot.

Colombian Pineapple Custard

2012-02-10T10:53:00.000-05:00

Ingredients :

12 ounces peeled fresh pineapple , chopped
2⁄3; cup caster sugar
4 eggs , lightly beaten
Caramel
4 tablespoons sugar
1 lime, juice of

Preparation :

Put the pineapple in a blender or food processor and process till smooth.

Scrape the puree into a pan and add the sugar.

Heat till just boiling and simmer for 5 minutes or till reduced by one third.

The mixture should be thick but not jam-like, so add a little water if it is too thick.

Transfer to a bowl to cool.

Making the covering caramel :

Place the sugar in a heavy pan over medium heat.

As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir.

Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown.

Inmediately stir in the lime juice, taking care not to burn yourself.

The hot caramel will spit when the lime juice is added, but this will stop.

Divide the caramel among six remekins and turn them so that they are coated evenly.

Preheat the oven to 350. Stir the eggs into the cool pineapple mixture.

Divide the mixture equally among the ramekins.

Place the molds in a roasting pan and pour in warm water to come halfway up their sides.

Cover with foil and bake for 45 minutes, till set.

Allow to cool for a while.

Just before serving, unmold the custards directly onto the dessert plates.

Loosen the edges with a knife, invert a dessert plate on top of each mold and turn both over.

Potato Salad

2012-01-20T18:48:00.000-05:00

Ingredients :

2 lbs red potatoes , cooked, peeled and cut into 1-inch cubes when cool, about 6 cups total
3 large carrots , peeled, cut into 1/2-inch pieces and steamed until crisp-tender, cooled
1/2 cup chopped red onion
1/4-1/2 cup chopped cilantro , depending on taste
3 large tomatoes , cut into 1-inch chunks

Dressing

1/3 cup wine vinegar
1 tablespoon of oil
1 teaspoon of seasoning salt (may add more to taste)
1 teaspoon of sugar
1/4 teaspoon of fresh ground black pepper

Preparation :

Combine potato cubes, carrot pieces, chopped onions and cilantro in large bowl.

In a small bowl whisk together dressing ingredients and pour over salad ingredients.

Gently combine tomato chunks with the rest of the salad.

Chill and allow flavors to blend.

Milk rice dessert

2012-01-10T10:38:00.000-05:00

Ingredients :

100g/4oz white rice
1 cinnamon stick
240ml/8fl.oz. of water
600ml/20fl.oz. of milk
225g/8oz of sugar
Salt to taste
Ground cinnamon to serve

Preparation :

Place the rice, the water and the cinnamon stick in a medium saucepan, bring to the boil, stirring, then reduce the heat and simmer for about ten minutes.

Add the milk slowly, add the sugar and salt toi taste, then continue to cook gently for about 20 or 25 minutes or until the rice has absorbed most of the milk and dries slow.

Remove from heat and allow to cool before serving, sprinkled with ground cinnamon.

Chicken with creamy coconut sauce

2012-01-07T14:47:00.000-05:00

Ingredients :

1 1/2 pounds boneless skinless chicken breast halves

1 teaspoon garlic salt

1/2 teaspoon cumin

4 tablespoons olive oil

1 tablespoon vinegar

3/4 cup finely chopped white onion

1 red bell pepper, finely diced

2 cloves garlic, minced

1 13.5 ounce can coconut milk

1 tablespoon flour

Preparation :

Slice the chicken breasts in half horizontally, to make thinner pieces.

Toss the chicken breasts with the oil and vinegar.

Place them in a bowl and sprinkle them with the onion salt, cumin, and ground black pepper.

Let them marinate for about an hour if possible, or overnight.

Heat a large heavy skillet over medium high heat.

Working in batches, sauté the chicken breasts for several minutes on each side, or until golden brown.

Remove chicken to a plate and set aside.

Add chopped onion, red pepper and garlic to the skillet.

Stir and sauté vegetables until soft and fragrant.

Whisk flour into coconut milk, then add coconut milk to the skillet.

Add the chicken breasts.

Cover and simmer for 10-15 minutes, or until chicken is cooked through and tender (do not overcook).

Serve warm over rice.

Spicy Salmon with Caramelized Onions

2012-01-03T09:35:00.000-05:00

Ingredients :

1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 1/2 tablespoons minced onion

Preparation :

Combine the black pepper, the paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl.

Stir in 1 tablespoon of olive oil to make a paste.

Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.

Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat.

Stir in the onion, and cook until tender and golden brown, about 10 minutes.

Heat a separate non-stick skillet over medium-high heat.

Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side.

Pour the browned onions and olive oil over the salmon fillets to serve.

Cedar Planked Salmon

2011-12-29T15:52:00.000-05:00

Ingredients :

3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Preparation :

Soak the cedar planks for at least 1 hour in warm water.

Soak longer if you have time.

In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic.

Place the salmon fillets in the marinade and turn to coat.

Cover and marinate for at least 15 minutes, or up to one hour.

Preheat an outdoor grill for medium heat.

Place the planks on the grate.

The boards are ready when they start to smoke and crackle just a little.

Place the salmon fillets onto the planks and discard the marinade.

Cover, and grill for about 20 minutes.

Fish is done when you can flake it with a fork.

It will continue to cook after you remove it from the grill.

Coconut Crustacean Chowder Seafood Soup

2011-12-22T10:30:00.000-05:00

Ingredients :

2 tablespoons olive oil
1 cup diced onion
1 cup grated red bell pepper (grated on the large holes)
2 pounds raw shrimp, cleaned and deveined
1 pound raw squid rings, cleaned
1 pound piangua or clams, cleaned
1 pound raw conch pieces or oysters
1 fish bouillon cubes
2 tablespoons garlic paste
1 teaspoon color or Saz n Goya with Saffron
1 teaspoons salt
1 teaspoon pepper
4 cups coconut milk
2 cups milk
4 tablespoons flour
1 cup white wine
1 tablespoons minced cilantro
1 tablespoon minced parsley

Preparation :

In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper.

Cook for 12 minutes.

Mix the coconut milk, milk and flour together to a smooth consistency.

Add them to the pot; simmer over low heat for 15 minutes more.

Add the wine and simmer for 15 minutes.

Sprinkle with cilantro and parsley and serve.

Ají from Colombia

2011-12-11T11:50:00.000-05:00

Ingredients :

1 tablespoon of fresh lemon juice
1 tablespoon of white vinegar
1 tablespoon of water
1/4 cup of green onion , finely minced (white and light green part only)
1/8 cup of fresh cilantro , minced
1 jalapeno pepper , seeded and finely minced (more or less to taste)
1 teaspoon of tomato , finely minced

Preparation :

Combine all the ingredients in a small glass bowl, cover, and let sit in refrigerator for at least one hour so all the flavors develop real well before serving.

Ideal to add in empanadas, soups, and meats.

This is a special colombian salsa and goes great with many kinds of food.

Big mushrooms with butter, lemon and cream

2011-11-23T14:01:00.000-05:00

Ingredients :

4 pounds of big mushrooms
Lemon juice
Best and rich butter you have on hand
Milk cream
Onions

Preparation :

Cut every big bushrooms you have in 4 pieces

After you finished with the cutting put the mushrooms on a big strianer.

Bath them all with the juice of a lemon.

Rinse with water, and put them to cook on a pan in soft heat, with a lot of good butter and half cup of water and a bit of milk cream.

Add some pealed and in small peaces of white onions.

Cook them all together for a while.

Just look them until the heat melt them, put some salt, taste and serve.

You can serve them with rice, diced meat, and patacones covered by sour cream, enjoy.

Mozzarella Tomato Sandwiches

2011-11-21T20:50:00.000-05:00

Ingredients :

2 lb Pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb mozzarella cheese; sliced
2 tomatoes; thinly sliced

Preparation :

Grease a 13×9 pan; press dough over bottom.

Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk.

In pan, heat oil and garlic over low heat 2 mintues.

Add seasonings.

Preheat the oven to 400F.

With floured fingers, poke about 16 holes in dough; brush with oil.

Bake 25 minutes or until browned.

Remove to wire rack to cool.

Cut bread into sixths; halve horizontally.

Brush with pesto and place cheese and tomato on the bottoms and over with tops.

Sweet potatoes

2011-11-17T17:45:00.000-05:00

Ingredients :

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Preparation :

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size.

Peel, then cut into 1 1/2-2 inch chunks.

In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional).

Add orange concentrate, stirring to combine well.

Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.

Cover dish with aluminum foil to seal.

Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

Potatoes covered with sauce (papas chorreadas)

2011-11-13T19:15:00.000-05:00

Ingredients:

6 large potatoes, cooked & peeled
2 tablespoons of olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt and pepper, to taste
1/2 cup cream
1 cup muenster cheese, grated

Preparation :

Saute the onion in oil until soft, about 10 minutes.

Add the tomatoes, salt and pepper. Saute 5 minutes.

Stir in cream & cheese until cheese begins to melt.

Arrange the potatoes on serving platter and top with sauce.

Mango, watermelon and tomato fresh salad

2011-10-30T17:19:00.000-05:00

Ingredients :

1 cup of diced watermelon
1 mango, diced
1/2 cup of seedless cucumber, diced
1/2 cup of ripe tomato, seeded, diced
1 jalapeno pepper, seeds and ribs removed, minced
Juice of 1/2 lime, or more to taste
Lettuce
Kosher salt, to taste

Preparation :

Combine all ingredients in a mixing bowl.

Chill until they are ready to use.

Servings : Makes 3 cups, serve over fresh lettuce and season to taste.

Corned Beef Noodle Casserole With Spinach and Cheese

2011-10-27T18:21:00.000-05:00

Ingredients :

8 ounces medium egg noodles
4 tablespoons butter, divided
1 cup chopped onion
2 1/2 to 3 cups diced corned beef, about 12 ounces
16 ounces chopped frozen spinach, thawed, excess water squeezed out
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk (low fat is fine)
1/8 teaspoon black pepper
1/4 teaspoon dried leaf thyme
2 cups shredded sharp Cheddar cheese
1/2 teaspoon salt, or to taste
1/2 to 1 cup French fried onion rings or buttered bread crumbs, optional

Preparation :

Using a large saucepan or stock pot, cook noodles following package directions; drain well.

Put noodles back in the pot and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium-low heat; cook onion for 2 minutes.

Add corned beef and cook until lightly browned.

With a slotted spoon, transfer beef mixture to the pot with noodles.

Add the squeezed spinach to the pot and set aside.

In the same medium saucepan, melt remaining 2 tablespoons butter over medium-low heat; stir in flour until well blended and bubbly.

Stir in chicken broth and milk.

Cook, stirring constantly, until thickened and bubbly.

Add pepper and thyme.

Stir in the cheese, cooking until melted.

Add salt to taste.

Pour sauce over the noodle and corned beef mixture; stir until well blended.

Spoon the noodle mixture into prepared baking pan.

If desired, top with crumbled french fried onion rings or buttered bread crumbs.

Bake for 30 minutes, or until hot and lightly browned.

Serves 4 to 6.