Lentejas – Easy Lentils. Lentils Colombian style is the easiest dish to cook. If you want to cook to impress some of your Colombian friends this is it! It’ll draw a smile on their face or win someones heart. Enjoy your meal! Buen Provecho! (2-4 Servings) 120g green lentils For this dish I bought a pack of lentils from Sainsbury’s this type of lentils don’t require the sometimes forgetful overnight soaking. 2 tablespoon vegetable oil 1 medium onion chopped 2 garlic cloves chopped 3 medium tomatoes chopped 3 medium potatoes chopped into cubes 4 sausages / 2 chorizos / or anything you’d like 1 teaspoon of salsina EL REY Colombian spices mix or a mix of a ¼ teaspoon each of salt, pepper and cumin powder Place lentils in a pot and cover with cold water. In a saucepan, heat the vegetable oil over a medium heat.
Add the sauce, sausages and potatoes to the lentils, reduce the heat and simmer for 20 – 30 minutes. Serve with whichever rice you like. Carne Asada With Cilantro Chutney. Classic Mexican Dish with a Twist Carne asada is so simple and easy to make, yet so incredibly delicious.
All it is really, is marinated steak—but with the Mexican ingredients and the smoke of the grill, this dish transforms into something magical! I paired this steak with a lovely Cilantro Chutney, just to update it a bit, and boy am I glad I did! Ingredients Recipe serves 5 4 pounds Flat Iron Steak, sliced thin (It’s important to NOT slice the steak into strips, but rather slice them so they are wide and flat, but about 1/4 inch thick) 1/2 large onion sliced into thin rings 2 tablespoons minced garlic 1 cup fresh lime juice 1/3 cup olive oil 2 tablespoons kosher salt Directions Place sliced steak in a large bowl or deep platter.
Once marinated, spark up the grill, and grill 4 to 5 minutes on each side or until desired doneness. Cilantro Chutney 2 cups firmly packed fresh cilantro sprigs. Dinner Tonight: Quick-Fix Fajitas. Though four hours would be considered ideal, I managed to dunk this skirt steak for just 40 minutes in a marinade I found on Recipe Gullet, and it still came away with incredible flavor.
The dueling citrus flavors of lime and orange balance nicely with a slight tinge of heat and the earthy spices. A simple squeeze of lime might be considered all that's necessary for fajitas, but sometimes that's just a little too tart. It was nice to have a gorgeous balance that didn't take an eternity. Everything else about fajitas is quick. Perhaps more important than the marinade is the cooking method. The best part is, you can forget the rest of toppings. How to Make Fool-Proof Spanish Rice Video. Spanish rice is a delicious and colorful side dish that's pretty easy to make, but you'll yield much better results if know a couple key tricks. Try this Spanish rice recipe with foolproof techniques.See Transcript Hi, I'm Chef John Mitzewich for About.com.
Today I'm going to show you how to make Spanish rice. This delicious side dish is so easy, if you know a couple tricks. So, I'm going to show you a couple techniques so this comes out really, really nice. Spanish Rice Vegetables Here're our vegetables, our aromatics: 1/3 cup diced jalapenos - if you don't like spicy, you can use bell pepper1/3 cup diced green onions - just the light parts1 clove garlic, crushed Cook the Spanish Rice In a saucepan, one with a tight-fitting lid, melt 1 tbsp of butter, and add 2 cups of white, long-grain rice. Spanish Rice Spices Now, we're going to add the spices: Stir in the spice, and then we're going to add the liquid. Add Stock and Tomato to the Rice. Chicken Adobo. Chicken Adobo May 30, 2012 | By Adam Roberts | 71 Comments This is it, kids.
This has to be the last recipe I share from April Bloomfield’s new book, A Girl and Her Pig, or pretty soon I’ll look like that pig slung over her shoulder on the book’s cover (slaughtered for divulging too many cookbook recipes). If you’ve tried any of the recipes I’ve posted (the porridge, the curry) you know that this book is a keeper. And this particular recipe isn’t just a keeper, it may become a new weeknight staple. Chicken Adobo is essentially chicken cooked in vinegar. Bloomfield is kind in this recipe in that she doesn’t have you peel the garlic; just put two heads worth of unpeeled cloves into a bowl: You also don’t have to peel the ginger; just slice 1/2 a cup of it thinly: You’ll also want 1/2 a large onion, cut into wedges, 4 fresh bay leaves (or 2 dried), and 10 black peppercorns: As for the chicken, the hardest part for beginners will be cutting it up. Once your chicken’s brown, add those aromatics: