Mango, watermelon and tomato fresh salad

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
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

6:21 PM
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.

Sole Meunière

3:56 PM
Ingredients :

4 small soles, skinned
Flour to coat
Salt and black pepper
100g/4oz butter
1 tbsp of fresh parsley, chopped
The juice of 1 lemon
Lemon slices to garnish

Preparation : 

Remove the heads and fins from the sole.

Rinse under cold running water and pat dry with kitchen paper.

Season the flour with salt and pepper and use to coat the fish.

Heat half the butter in a large frying pan, add the fish and fry gently on one side for 5 minutes.

Carefully turn the fish and cook on the other side for a further 5 minutes or until tender and golden.

Drain on kitchen paper and place on a serving platter. Keep warm.

Wipe the pan clean then add the remaining butter and cook until lightly browned.

Stir in the parsley and lemon juice.

To serve : pour the butter and parsley over the fish and serve immediately.

You can substitute plaice or dabs for the sole.

Red Pepper Chimichurri

11:17 AM
Ingredients :

3 tablespoons of kosher salt
1 cup warm water
2 bunches of Italian flat leaf parsley
6 cloves of garlic
1 cup extra-virgin olive oil
1 cup roasted red peppers, coarsely chopped
2 tablespoons sweet paprika
2 tablespoons chopped fresh oregano
1 tablespoon of crushed red pepper
1 teaspoon of ground black pepper
1/2 teaspoon of ground cumin
1/2 cup distilled white vinegar
2 tablespoons of red wine vinegar

This tasty vegetarian sauce is an extremely versatile condiment. 

Great on sandwiches, in place of enchilada sauce, or used as a marinade. 

We put this stuff on practically everything! 

The recipe may seem rather involved but is really quite simple.

Preparation : 

Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. 

This is called the salmuera.

Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. 

Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. 

Continue to pulse the food processor until the ingredients are well combined, but still chunky.

Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. 

Cover and refrigerate for 2 hours to allow the salt to mellow. 

Sauce can be kept refrigerated in an airtight container for 2 weeks.
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