​ The Best Authentic Spanish Rice

​

Ingredients

2 cups long-grain white rice (Riceland)

1 -2 medium green pepper, sliced

1 medium onion, sliced

1 medium tomatoes, sliced

2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)

1⁄8 teaspoon garlic salt (to taste)

4 cups water

vegetable oil (no olive oil)

Directions

Pour rice into a deep pot and stir in enough oil so that every grain is coated.

Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.

Add onion and green pepper, cook until they become soft, add more oil if needed.

Stir in tomato, cook for 2-3 minute.

Tilt pot, remove any excess oil w/ spoon.

Sprinkle bouillon and garlic salt over rice (DO NOT STIR).

Pour water over rice (DO NOT STIR), then cover.

Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).

Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).

*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

#spanishrice #authenticspanishrice

Food.com

Twice Baked Broccoli Potatoes

Mmmm potatoes! So many ways to make them, but this is an old time favourite! Make your family happy and serve them this side dish!

INGREDIENTS
4 large russet potatoes
Olive oil
Salt and pepper, to taste
6 tablespoons butter, melted
3 ounces cream cheese
3/4 cup sour cream
1 cup cooked broccoli florets
1 cup cooked broccoli florets
2 green onions, chopped
Shredded cheddar cheese
Paprika

INSTRUCTIONS
1) Preheat oven to 400 degrees Fahrenheit. Line a baking tray with parchment paper.

2) Make sure potatoes have been washed thoroughly. Place potatoes on baking tray and puncture all over with a fork. Rub with olive oil and season generously with salt and pepper. Bake for 1 hour.

3) Remove potatoes from oven allow to cool until you can touch them without burning yourself. Cut cooled potatoes in half, lengthwise, and scoop out the insides and place in a large bowl. Leave some of the potato inside to make the skins sturdy.

4) Heat oven to 350 degrees Fahrenheit.

5) Mash the potatoes the bowl and add butter, cream cheese, sour cream, salt and pepper. Mix until combined. Gently fold in broccoli and chopped bacon.

6) Scoop potato mixture back into the potato skins and place on parchment lined baking tray. Cover each one with shredded cheddar cheese and a pinch of paprika.

7) Bake for 20 minutes. Remove from oven and allow to cool for 10 minutes.

#potatoes #bakedpotato #twicebakedpotato #broccoli

Cooking Panda

Broccoli and Chickpea Soup with Sagnarelli

Ingredients For the Soup:3 tablespoons extra virgin olive oil3 rosemary sprigs2 medium carrots, cut into a 1/4 inch dice1 medium onion, cut into a 1/4 inch dice3 cloves garlic, sliced2 celery stalks, cut into a 1/4 inch dice10 cups water or chicken broth2 chicken boulion cubes (do not use if using broth)2 19oz cans chickpeas2 heads broccoli, cut into bite sized pieces8 ounces Sagnarelli pasta, or any small cut of pasta you desire Directions Put a large stockpot over a medium flame and heat the oil. Add in the rosemary and cook for one minute. Add in the carrots, onions, garlic and celery and cook until softened, about 7-8 minutes. Separate out about 1 cup of the chickpeas and mash them with a wooden spoon. Add the whole and mashed chickpeas to the pot. Add in the water and bouillon or water to the pot and bring to a boil. Add in the broccoli and cook until tender, about 10 minutes. Drop the Sagnarelli pasta into a large pot of salted boiling water. Cook about 3 minutes less than the package instructions. Drain and add the pasta to the pot with the soup. Serve with a generous sprinkle of grated Parmigiano reggiano cheese. Cookingwithnonna 

Beef and Broccoli

Serves 4 3 tablespoons cornstarch, divided 1⁄2 cup water, plus 2 tablespoons water, divided 1⁄2 teaspoon garlic powder 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1⁄3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice DIRECTIONS In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice. (Or cauliflower rice) Source: food. com https://www.facebook.com/groups/mommasrecipes/

Homemade Cavatelli Pasta Dough Recipe

Learn how to make this Homemade Cavatelli Pasta Dough Recipe & enjoy simple, rustic casalinga-style pasta with your favourite sauce. Ingredients • 4 cups all-purpose flour sifted • 1½ cups water room temperature • 1 teaspoon salt • extra flour for rolling Instructions 1. Place the sifted flour on a wooden board and make a well in the center. (Foodie Fran Note-I use my mixer) 2. Add the water and the salt in the center of the well. 3. With a fork, start incorporating the flour and the water until you get a thick batter. Pull in the flour from the bottom of the well. 4. With the help of a dough scraper, incorporate the rest of the flour (it may appear to you that there isn't enough water...just keep kneading...magically everything comes together). 5. Knead for about 8-10 minutes or until dough is smooth and elastic. If the dough feels sticky, add a little bit of flour. If, on the other hand, the dough feels dry, sprinkle a few drops of water over the dough and continue kneading. 6. Wrap dough in cling wrap and let it rest for about one hour at room temperature (I will usually place a tea towel over the top). 7. Cut the dough into 4 pieces. 8. Roll out each piece of dough to approximately ¼ inch thick. Make sure your board and rolling pin are floured. 9. Cut the into ¾ - 1 inch strips. 10. Cut each strip into 1/4 - 1/2 inch rectangular pieces. 11. Using the index finger, apply a gentle pressure on the dough, dragging it toward you. There should be a slight curl that forms. 12. Place cavatelli on large baking sheets that have been dusted with flour. Place the cavatelli in a single layer and not touching one another. 13. Continue until all the dough has been formed into cavatelli. 14. Allow to air dry for at least 30 minutes. 15. If using immediately, drop in a large pot of salted boiling water for a few minutes. The cavatelli are done when they float to the top. (Try to shake off as much as the flour as possible before boiling them). Taste to make sure they are cooked to your liking. 16. If freezing, place the tray of cavatelli in the freezer and once frozen, place in plastic bag in the freezer. Can be cooked frozen. (Should take 6-8 minutes to cook. Once they rise to the top, they should be done. Taste to make sure they are cookedto your liking). 17. Serve with your favorite sauce. Notes You can substitute the all-purpose flour with bread flour, or a mixture of the two. You can also replace up to half of the all purpose flour with semolina flour. Cavatelli can be stored in the freezer for up to 6 months. Author Maria Vannelli RD

Crockpot Pulled Pork Recipe

Crockpot Pulled Pork Recipe Ingredients 2 - 2.5 lbs. boneless pork loin1/2 onion sliced1 Tbsp paprika1 tsp black pepper2 tsp salt1/2 16 oz. bottle BBQ sauce2 cloves garlic minced or pressed1/2 cup water Instructions Add all ingredients to the slow cooker. Cook on medium for 6 hours or low for 8-10 hours. Shred and enjoy! Laurengreutman.com

Zuppa di Zucchine e Patate (Zucchini & Potato Soup)

Ingredients  Olive oil 1 cubed carrot 1 cubed onion 2 tbsp water 3 medium zucchini cubed 1 large cubed and peeled potato 5 or 6 cherry tomatoes halved  1 cup frozen peas 1/2 white wine Water as needed.  Salt  Pepper Oregano  Rosemary  Pinch hot pepper flakes ChoppedParsley  Instructions  In olive oil, add carrots, onion, water, 1 tsp salt, pepper, hot pepper flakes and saute about 10 minutes. Add the peas, zucchini, potatoes, and tomatoes. Mix and stirring for about 5 minutes. Add the white wine cooking 2-3 minutes. Add enough water to completely cover the Soup. Add the oregano, Rosemary, adjust the salt and stir.  Cover ventilated for about 40 to 45 minutes. Add half of the parsley.  Use immersion blender for about 10 seconds. Drizzle with olive oil and the rest of the chopped parsley. You can add rice or pastina or broken up spaghetti if desired. Cucina di Mauro Foodie Fran-Add grated cheese.