Pollo o camarones al curry indu

Pre sazonar la pechuga de pollo en cubos pequeños o los camarones con sal y curry desde la noche anterior.

Picar cebolla en cubos pequeños y ajo.  Sofreír con mantequilla  hasta transparentar.  Agregar el pollo, sellar por todos lados.  A los camarones se les puede agregar tomate en cubos también.
Agregar una lata de leche de coco y dejar cocinar agregando mas curry si es necesario, sal y pimienta.  Dejar cocinar para que el curry tome sabor y acompañar con arroz indu blanco.

Pastillas caseras para la tos

Pastillas para la tos caseras

1 tasa de azucar
1/2 tasa de agua
1 cucharada de zumo de limon
1 cucharada de miel (manuka)
1/2 cucahradita de jengibre en polvo
1/4 cucharadita de clavo de olor molido (cloves)

Poner al fuego alto hasta que hierva y luego 15-20 min a fuego lento.
Poner en una bandeja de hornear con papel de hornear, dejar enfriar la mezcla que debe lucir como caramelo, la textura es también similar.  Agregar los caramelos con cuchara para que queden pequeños.  Una vez que enfríe, agregar azúcar pulverizada sobre los caramelos y almacenar.

Se pueden agregar uno o dos en agua hirviendo para hacerlos en te.

Engendros

1 huevo, harina de trigo, polvo para hornear (1 pizca), escencia de vainilla, azucar, banano en cubitos, (queso??? toca probar) Queda una masa liquida, se pone a freir en aceite caliente de a cucharadas.

Xiao Bai Caiº

Kai yang bai cai is a very simple cabbage stir-fry that is served in every Chinese home.

4 to 6 servings

INGREDIENTS

• Oil -- 3 to 4 tablespoons
• Garlic, minced -- 2 to 3 cloves
• Ginger, minced -- 2 to 3 thin slices
• Chinese cabbage, trimmed and cut into 1-inch squares -- 1 head, or 1 1/2 to 2 pounds
• Salt -- to taste
• Soy sauce -- 1 to 2 tablespoons

METHOD

1. Heat the oil in a wok or large pot over high heat. Add the garlic and ginger and stir fry briefly. Add the chopped cabbage and sprinkle with a pinch of salt. Stir fry until the cabbage has cooked down and is lightly translucent.
2. Reduce heat and splash with the soy sauce to season. Serve hot with rice.

VARIATIONS

• Stir fry some chopped chicken with the garlic and ginger before adding the cabbage to turn the dish into a full meal.
• Soak 2 tablespoons of dried shrimp in hot water for about 10 minutes. Drain, squeeze dry and chop finely. Add to the hot oil with the garlic and ginger.
• Substitute Chinese mustard greens or other greens if you like.
• Add 1 to 2 teaspoons of sugar along with the soy sauce for a sweet touch.
• Stir fry some chopped shiitake or button mushrooms after adding the garlic and ginger and before you add the cabbage for added color and flavor.
• A little chicken broth can be spashed on at the end along with the soy sauce.

Pasta Florentine - Espinaca y Champiñon.

Serves 4-6

Ingredients

• 8-10 oz. penne pasta
• 3 cups medium mushrooms (shitake or porcini), stems removed, sliced
• 3 cups spinach
• 1 cup heavy cream
• 3/4 cup Parmesan cheese
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• kosher salt and freshly ground pepper, to taste

Directions

1. Bring a large pot of generously salted water to boil.
2. Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and sauté mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
3. Stir occasionally and reduce heat if mushrooms start to burn.
4. Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
5. Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
6. Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
7. Taste and season with salt and pepper, if necessary.
8. Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
9. Transfer to serving plates, garnish with more Parmesan and serve hot.

Veggie-Packed Frittata

Veggie-Packed Frittata

Serves 6

Ingredients

• 12 eggs, beaten
• 1/2 pound spinach, chopped
• 2 russet potatoes, peeled and diced
• 1-2 red bell peppers, seeded, pitted and diced
• 2 cloves garlic, minced
• 1 onion, chopped
• 3 tablespoons water
• 3 tablespoons olive oil (or vegetable oil), divided
• 1 tablespoon milk
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. In an ovenproof skillet, heat 2 tablespoons olive oil and sauté your diced potatoes, stirring frequently, for 5 minutes, season generously with salt and pepper.
3. Add water, turn heat up to high and cover potatoes, steaming them for 3-5 minutes, or until water evaporates. Uncover and stir in the middle. Remove potatoes and set aside.
4. Turn heat down to medium-high and another tablespoon olive oil. Add red peppers and onions and sauté until tender. 5-7 minutes.
5. During the last, 2-3 minutes, add garlic and spinach (until just wilted).
6. Place potatoes back in with the spinach, peppers, onions and garlic. Sprinkle with salt and pepper.
7. In a bowl, beat eggs in a bowl and add milk to make them light and fluffy.
8. Pour the beaten eggs on top of vegetables and gently swirl the pan so everything is covered evenly.
9. Cook for 3-5 minutes, until the bottom begins to set, then transfer skillet to oven and bake until eggs are just set, 10-15 minutes.

Risotto de Pollo y Champiñones

One-Pot Veggie & Chicken Risotto

Serves 8

Ingredients (For 8 people)

• 2 chicken breasts, cut to1-inch cubes
• 2 (14 oz.) cans low-sodium chicken or beef stock (more or less depending on preferred texture)
• 2 1/2 cups Arborio rice
• 3/4 cup dry white wine
• 1 cup water, optional
• 1 bunch asparagus, chopped
• 1-2 zucchinis, chopped
• 6 oz. Portobello mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• Parmesan, garnish
• salt and pepper, to taste

Directions

1. Heat a large sauté pan or Dutch oven over high heat and add olive oil.
2. When oil is hot, agregar ajo picado y cebolla picada hasta transparentar.  add chicken (seasoned with salt and pepper) and brown on all sides, 4-5 minutes. Set aside.
3. Add chopped asparagus, zucchinis and mushrooms and cook until just softened. 8 minutes. Set aside.
4. Melt butter in Dutch oven and add Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
5. Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
6. 1/2-2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
7. When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little.
   [You want it to be al dente, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.]
8. Serve hot and garnish with Parmesan cheese.