PAN DE ARROZ SIN GLUTEN, Especial para Celíacos, fácil, saludable y deli...

Este pan es de María José de Temperos y Sabores

Sauttéd or Pan Cooked Brussel Sprouts

Ingredients:

Any amount of brussel sprouts you wish
Olive Oil
Garlic Salt and  Pepper
A squirt of balsamic vinegar or a squeezed lemon

Preparation:
Cut the tip of the brussel sprouts, take out the wilted leaves and cut them in half
Mix olive oil with garlic salt (you can use Kosher salt) and pepper
Marinade the brussel sprouts for about 10 minutes in this mixture
Put them in a pan or in an oven tray and squirt about two tablespoons of balsamic vinegar or the juice of one lemon.
Cook in a pan at medium heat for 15 minutes or bake in an oven at 400०F for 35 minutes (turn them over every 10 minutes) until roasted.
They should be crisp outside and tender inside.

Queso Artesanal Petrovic

Jenny Petrovik es una tarapotina a todo dar del departamento de San Martín en el Perú.  A ella le encanta todo lo natural...cocina de maravilla y usa para sus insumos muchos de los productos de su huerta.  Esta receta que tan amablemente compartió conmigo viene de familia y su mamá se la enseñó a hacer.  Así que es doblemente valiosa y muy sana.

"Para tres litros de leche fresca uso 10 limones exprimidos,y se corta solito,lo cuelo ,yo uso una batea de madera,ahí amasó añadiendo sal al gusto,seguido todo lo muelo con una piedra al stylo antiguo,una vez que esté bien molido, envuelvo en un secador de fibra muy delgada ,lo amarro haciendo una bola y lo vuelvo a hervir en el mismo suero,por media hora,sacar dejar enfriar y a Comer se dijo" 😜😜😜

AJI DE GALLINA DE QUINUA

Ingredientes:


3/4 de taza de quinua bien lavada hasta que salga limpia
1 pechuga sancochada y deshilachada
1 ramita de apio
1 cubito de caldo de pollo
sal y pimienta al gusto
ajos, ají amarillo y ají panca al gusto
1 cebolla grande, de preferencia, blanca
1 lata de leche evaporada
Un puñado de nueces molidas
Queso parmesano

Preparación:
Sancochar una pechuga de pollo con una ramita de apio, sal y pimienta y una cucharadita de ajos molidos. Dejar hervir hasta que se ponga blanda.  Retirar del caldo, deshilachar y colar y guardar el líquido.
En una olla, hacer un aderezo con la cebolla picada y una cucharada colmada de ajos, un poco de ají amarillo al gusto y una cucharada ají panca.
En otra olllita con agua,  hervir la quinua hasta que reviente y retirar del fuego y colar.
el aderezo con la quinua y una taza o un poco más del caldo que se guardó.
Cuando todo esté bien cremoso, ponerlo en la olla donde se hirvió el pollo y agregar el pollo deshilachado.   Ponerlo a fuego lento y echar al guiso, la leche evaporada y media taza de queso parmesano y mover constantemente hasta que se vea el fondo de la olla al raspar con el cucharón.
Acompañar con papitas amarillas cocktail y mitad de un huevo duro, por plato.

Tarta de Salmón

How to Make Creme Brulée/Kevin is Cooking

Pasta Primavera with Shrimp Recipe

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound peeled and deveined raw medium shrimp
• 3/4 teaspoon kosher salt, divided
• 1 large red bell pepper, chopped (about 1 1⁄4 cups)
• 5 ounces snap peas, diagonally halved crosswise (about 1 1⁄4 cups)
• 1/4 cup chopped shallot (about 1 medium shallot)
• 10 ounces uncooked gemelli pasta
• 4 cups unsalted chicken stock
• 4 ounces baby spinach (about 4 cups)
• 1 1/2 cups chopped Broccolini (about 4 oz.)
• 2 tablespoons white wine vinegar
• 1/2 ounce pecorino Romano cheese, shredded (about 2 Tbsp.)
• 1/2 teaspoon crushed red pepper

How to Make It

Photo: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 4
ADAM HICKMAN
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp.
Many healthy eaters are quick to cut pasta out of their diets, but dishes like this have plenty of good-for-you benefits. This Pasta Primavera is filled with colorful veggies and light shrimp, and the homemade sauce isn’t heavy like its jarred or cream-filled counterparts. To make this dinner vegetarian, simply nix the shrimp and use water or vegetable stock instead of chicken stock. You might not believe that you can prepare a wholesome family meal in 30 minutes and one pot, but trust us. The key to this one-pot dish is cooking the shrimp, vegetables, and pasta in stages. When combined, all of the ingredients will be perfectly al dente and coated in a tasty sauce that is slightly thickened by the starch in the pasta. Add more spring flavor by stirring in a tablespoon of chopped soft herbs such as parsley, dill, or basil into the pasta along with the cooked shrimp.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high. Sprinkle shrimp with 1⁄4 teaspoon of the salt. Add shrimp to Dutch oven; cook until cooked through, 3 to 4 minutes, stirring once. Remove shrimp; set aside. Pour off any remaining drippings from Dutch oven. Add remaining 1 tablespoon oil. Add bell pepper, snap peas, and shallot, and cook, stirring often, until vegetables are tender, about 4 minutes. Add bell pepper mixture to shrimp; cover to keep warm.
Add pasta, stock, and remaining 1⁄2 teaspoon salt to Dutch oven; bring to a boil over medium-high. Boil pasta, stirring occasionally, until pasta is almost tender and stock is almost absorbed, about 9 minutes. Add spinach and Broccolini; cook until spinach is wilted, 1 to 2 minutes. Stir in shrimp mixture and vinegar. Remove from heat. Divide mixture evenly among 4 bowls; top with cheese and red pepper.

Patty Espinoza's  (my cousin)way:

Season shrimp with garlic, mustard, pepper and salt and a bit of soy sauce.  Fry in a little bit of butter.  Sauté onion with garlic in a tbs. of oil.  Add the vegetables above.  Cook pasta with salt and add to cooked shrimp and onion mix.  Add a little bit of warm milk, nutmeg and parmesan cheese.  Mix and serve!!!