Category: Entrees (Page 3 of 5)

INGREDIENTS (4 servings)

1 chicken breast / 1 garlic clove / tumeric / mint / 1 lime zest /  tequila / extravirgin olive oil / 400 g green peas / 1 cooked potato / 8 walnuts / 2 leaves of mint / 25 mL of olive oil / slt

Marinate the sliced chicken breast in a mixture of oil, garlic, turmeric, mint, lime zest and tequila. Cook the green peas and when ready, blend them  with the boiled potato, the walnuts, salt, oil and mint. Drain the chicken and grill it on a hot pan with oil and salt. When half-way through simmer with the juice of the lime. Serve the chicken with the mashed green peas.

INGREDIENTS

2 pounds chicken breast, diced / 2 tablespoons of curry powder / half an onion / 2 cloves of garlic / 1 can (14 oz) of coconut milk / 1 can (14 oz) stewed, diced tomatoes / 1 can (8 oz) tomato sauce / 3 tablespoon of sugar / salt and pepper / olive oil

Season chicken with salt and pepper. Heat oil and curry powder in a large skillet over medium-high heat for 2 minutes. Stir in the sliced onion and crushed garlic, cook one more minute. Add chicken, toss to coat with the curry. Reduce heat and cook for 7 more minutes. Pour coconut milk, tomatoes, tomato sauce, and sugar in the pan and stir to combine. Cover with a lid and simmer, stirring occasionally, for 30-40 minutes.

INGREDIENTS (4 servings)

500 g tofu / cornstarch / butter / 1 shallot / 1 garlic clove / fresh chopped ginger / 3 tablespoons sweet soy sauce / 3 tablespoons light soy sauce / 4 tablespoons dark soy sauce / 2 tablespoons sugar / black pepper / butter / frying oil

Dice the tofu and coat it with the cornstarch. Fry it in a pan with abundant oil till a golden crust is formed. Drain it in paper towels. In the same pan add the butter (after cleaning the oil), stir in the crushed garlic, sliced shallot and ginger, and let it saute for 15 minutes. Add the 3 soy sauces and sugar, then 5 tablespoons of pepper. Add the tofu and mix on medium fire. Serve hot, with rice

INGREDIENTS (4 servings)

2 small octopuses / 2 onions / extravirgin olive oil / thyme

Mince the onions, put it in a pot, add the octopuses on top, cover with a lid and let it cook for 2 hours at low heat. Turn from time to time. Serve with some thyme and oil. Ideal with some mashed potatoes.

INGREDIENTS (2 servings)

2 filets / 1 jar of pink pepper / rosemary / 150 ml of fresh cream / 1 garlic clove / extravirgin olive oil / salt

Bind the circumference of the filets with cooking string. Brown in a pan with a drop of oil the garlic clove and add the filets. On top of each add some rosemary. Cook the meat 2 minutes for side. Season with salt and remove from the pan. In the same pan add the cream, a spoon of pink pepper and a spoon of the preservation liquid of the jar. Cook for few minutes, put back the meat in the pan and cook one additional minute. Then serve.

INGREDIENTS (4 servings)

4 slices of veal / 4 spoonfuls of mustard / 1 lemon / tabasco / 200g green beans / flour / half a glass of white wine / extravirgin olive oil / salt

Cut the veal in stripes and put them in a bowl. Mix some oil with the mustard, the lemon juice and the tabasco, and  let the meat marinate in the sauce. Cook the green beans and drain them. Heat a pan with oil, drain the veal and coat it with flour. Let it sauté on high heat, seasoning with salt. Add the remaining marinade, simmer with the white wine and when it is evaporated, add in the pan the green beans. Sauté and serve.

INGREDIENTS (3-4 servings)

300 g chicken breast / flour / extravirgin olive oil / 250 g frozen peas / 1 shallot / 1 tablespoon of granular broth nut / 1 glass of milk / salt

Cut the chicken breast very thin and flour it. Let it brown in a pan with some oil. In the meantime cook the frozen peas in another pan with the sliced shallot, the broth and water to cover them. When the chicken is ready, season with salt and simmer with the milk. Pour the peas with the remaining cooking broth in the pan with the chicken and let it cook for 5 more minutes to thicken the sauce.

INGREDIENTS (2 servings)

1 chicken breast / 1 can of coconut milk / 1 onion / 1 zucchini / ginger root / 1 and a half lemon / half a lime / parsley / extravirgin olive oil / salt

Slice the onion and the ginger root, squeeze the lemons. Dice the chicken and brown it in a pan with a drop of oil. Add the coconut milk, the onion, ginger, the lemons juice and salt. Let it cook covered for 10 minutes. Julienne the zucchini and brown it in a pan. Serve the chicken with parsley, a sprinkle of lime juice and the zucchini on the side.