Ingredients:
2 (4.5 oz) pouches tuna
1 cup bread crumbs, divided (or stuffing mix)
1 cup shredded cheese
1/2 cup non-fat ranch salad dressing
1/4 cup sliced green onion
1 egg, lightly beaten
1 Tbs olive oil
Directions:
Combine tuna, 1/2 cup bread crumbs, cheese, salad dressing, green onion and egg in medium bowl; mix well. Form into four patties; coat each side with reaming 1/2 cup bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown. Eat on a bun with all the usual hamburger fixings.
Recipe by Lucia
Thursday, February 24, 2011
Ocopa con Papas (Green Cheese Sauce)
Ingredients:
SAUCE
3/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good; another alternative would be feta cheese)
2/3 cup warm milk
2 Tbs oil
1 clove garlic
1 bushel of cilantro, trimmed
Potatoes, peeled and boiled
Directions:
In blender, blend cheese, milk, oil, garlic and cilantro for 3 minutes, or until well blended. If too thin, add more cheese. If too thick, add more milk. Dip potatoes in sauce and enjoy.
Recipe by Lucia
SAUCE
3/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good; another alternative would be feta cheese)
2/3 cup warm milk
2 Tbs oil
1 clove garlic
1 bushel of cilantro, trimmed
Potatoes, peeled and boiled
Directions:
In blender, blend cheese, milk, oil, garlic and cilantro for 3 minutes, or until well blended. If too thin, add more cheese. If too thick, add more milk. Dip potatoes in sauce and enjoy.
Recipe by Lucia
Sopa de Leche (Milk Soup)
Ingredients:
1/2 cup rice or small noodles of any type
4 cups water
1 potato, peeled and cubed
1 zucchini, peeled and thinly sliced
1 yellow squash, peeled and thinly sliced(opt)
1 egg
1/2 cup mozzarella cheese, shredded
salt to taste
1/4 cup spinach, chopped(opt)
1 cup milk (opt)
Directions:
In medium size pot, add water and cubed potato. Bring to a boil. Add rice/noodles, zucchini and yellow squash. Once everything is cooked (about 15-20 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.
Recipe by Lucia
1/2 cup rice or small noodles of any type
4 cups water
1 potato, peeled and cubed
1 zucchini, peeled and thinly sliced
1 yellow squash, peeled and thinly sliced(opt)
1 egg
1/2 cup mozzarella cheese, shredded
salt to taste
1/4 cup spinach, chopped(opt)
1 cup milk (opt)
Directions:
In medium size pot, add water and cubed potato. Bring to a boil. Add rice/noodles, zucchini and yellow squash. Once everything is cooked (about 15-20 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.
Recipe by Lucia
Pure de Papas con Espinaca (Mashed Potatoes with Spinach
Ingredients:
2 lbs potatoes, peeled and boiled
1/2 lb Spinach
milk
butter
salt
Directions:
Mash potatoes. Add butter, milk and salt while still hot until desired consistency. Boil spinach in small amount of water. Add spinach and water to blender. Blend well. Mix with mashed potatoes.
Recipe by Lucia
2 lbs potatoes, peeled and boiled
1/2 lb Spinach
milk
butter
salt
Directions:
Mash potatoes. Add butter, milk and salt while still hot until desired consistency. Boil spinach in small amount of water. Add spinach and water to blender. Blend well. Mix with mashed potatoes.
Recipe by Lucia
Carne Asada
Ingredients:
3 or 4 lbs roast
3 red dried chilies
2 cloves garlic
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 Tbs vinegar
oil
Directions:
Soak dried chilies in warm water until soft (about 10 minutes). Remove seeds. Put chilies in blender with garlic, cumin, salt, pepper, vinegar and enough oil to blend. Blend well. Cut roast into 1 inch slices. Drizzle some oil into large pot. Add roast and sauce and cook on medium-low for 3 hours. Ensure roast does not burn on bottom during cooking period. May replace roast with chicken if desired.
Recipe by Lucia
3 or 4 lbs roast
3 red dried chilies
2 cloves garlic
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper
2 Tbs vinegar
oil
Directions:
Soak dried chilies in warm water until soft (about 10 minutes). Remove seeds. Put chilies in blender with garlic, cumin, salt, pepper, vinegar and enough oil to blend. Blend well. Cut roast into 1 inch slices. Drizzle some oil into large pot. Add roast and sauce and cook on medium-low for 3 hours. Ensure roast does not burn on bottom during cooking period. May replace roast with chicken if desired.
Recipe by Lucia
Causa Limena (lime mashed potatoes)
Ingredients:
5 lbs peeled, boiled potatoes
3 chicken breasts, boiled and shredded
half a celery stalk, washed and chopped into small bits
1 cup mayonnaise
2 yellow Peruvian chilies (available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different)
salt to taste
1/4 cup oil
3/4 cup real lime juice (about 6 large limes)
parsley for garnish (opt)
Directions:
Mash potatoes with a potato ricer if available (must be very finely mashed). Allow to cool. Mix chicken, celery and mayonnaise together. Set aside. Wash yellow chilies and remove seeds. Cut chilies and add to blender with a little bit of water. Blend well. Add chili mixture, salt, oil and lime juice to potatoes. Mix well. (Mixes best with your hands). In a 9 x 11 in tray put down a layer using half of the potato mixture followed by a layer of all of the chicken mixture. Make a layer on top using the remaining potato mixture. Garnish with parsley.
Recipe by Lucia
5 lbs peeled, boiled potatoes
3 chicken breasts, boiled and shredded
half a celery stalk, washed and chopped into small bits
1 cup mayonnaise
2 yellow Peruvian chilies (available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different)
salt to taste
1/4 cup oil
3/4 cup real lime juice (about 6 large limes)
parsley for garnish (opt)
Directions:
Mash potatoes with a potato ricer if available (must be very finely mashed). Allow to cool. Mix chicken, celery and mayonnaise together. Set aside. Wash yellow chilies and remove seeds. Cut chilies and add to blender with a little bit of water. Blend well. Add chili mixture, salt, oil and lime juice to potatoes. Mix well. (Mixes best with your hands). In a 9 x 11 in tray put down a layer using half of the potato mixture followed by a layer of all of the chicken mixture. Make a layer on top using the remaining potato mixture. Garnish with parsley.
Recipe by Lucia
Papa a la Huancaina (Peruvian cheese sauce)
Ingredients:
CHEESE SAUCE
1/4 cup oil
1 clove garlic
1-2 yellow Peruvian chilies deseeded- available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different) or Aji amarillo paste (2 TBSP)
3/4 lb Mexican cheese called Cotija or ranchero queso fresco (sold at Costco)
1/2 cup warm milk
the juice from half a lemon
4 boiled potatoes
1 hard boiled egg
lettuce for garnish (opt)
Wash yellow chilies and remove seeds. Put oil, garlic, chilies, cheese and milk into blender. Blend well. If too thick add more milk. If too liquidy add more cheese. After well blended, squeeze in lemon while blender continues to blend sauce. Enjoy cheese sauce over boiled potatoes topped with 1/4 of a slice of a boiled egg. May garnish with lettuce.
This meal goes great with Tallarines Verdes.
Recipe by Lucia
CHEESE SAUCE
1/4 cup oil
1 clove garlic
1-2 yellow Peruvian chilies deseeded- available in Latino stores (may use habanero or serrano chilies though the flavor will be slightly different) or Aji amarillo paste (2 TBSP)
3/4 lb Mexican cheese called Cotija or ranchero queso fresco (sold at Costco)
1/2 cup warm milk
the juice from half a lemon
4 boiled potatoes
1 hard boiled egg
lettuce for garnish (opt)
Wash yellow chilies and remove seeds. Put oil, garlic, chilies, cheese and milk into blender. Blend well. If too thick add more milk. If too liquidy add more cheese. After well blended, squeeze in lemon while blender continues to blend sauce. Enjoy cheese sauce over boiled potatoes topped with 1/4 of a slice of a boiled egg. May garnish with lettuce.
This meal goes great with Tallarines Verdes.
Recipe by Lucia
Tallarines Verdes (Green noodles)
Ingredients:
fresh basil (full plant or 1 small package)
1/2 lb spinach leaves
1 clove garlic
1/4 of an onion
salt to taste
pepper to taste
1/4 cup oil
1/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good, another alternative would be feta cheese)
1/2 cup milk approx
1 pound cooked spaghetti noodles
Directions:
Wash the basil and spinach. Chop and put them in the blender with the garlic, onion, salt, pepper, cheese, milk and oil. Blend well. Add 1 tsp oil to pan and heat on medium high. Add half of the sauce to the pan and heat until boiling. Remove from heat. Add the rest of the sauce and slowly add the noodles, stirring as needed.
This meal goes great with Papa a la Huancaina
Recipe by Lucia
fresh basil (full plant or 1 small package)
1/2 lb spinach leaves
1 clove garlic
1/4 of an onion
salt to taste
pepper to taste
1/4 cup oil
1/4 lb Mexican cheese called Cotija. You can find it at Walmart or any Mexican market about $4.99-6.99 a lb (Ruth replaces with mozzarella or Monterrey Jack cheese but it does not taste as good, another alternative would be feta cheese)
1/2 cup milk approx
1 pound cooked spaghetti noodles
Directions:
Wash the basil and spinach. Chop and put them in the blender with the garlic, onion, salt, pepper, cheese, milk and oil. Blend well. Add 1 tsp oil to pan and heat on medium high. Add half of the sauce to the pan and heat until boiling. Remove from heat. Add the rest of the sauce and slowly add the noodles, stirring as needed.
This meal goes great with Papa a la Huancaina
Recipe by Lucia
Sopa de Quinua (Quinoa Soup)
Ingredients:
1/2 cup quinoa
4 cups water
1 potato, peeled and cubed
1 zucchini, sliced
1 yellow squash, sliced (opt)
1 egg
1/2 cup mozzarella cheese
salt to taste
1/4 cup chopped spinach (opt)
1 cup milk (opt)
Directions:
Soak quinoa in water for 15 minutes. Rinse several times using mesh netting or cheese cloth. In medium size pot, add water and cubed potato. Bring to a boil. Add quinoa, zucchini and yellow squash. Once everything is cooked (about 15 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.
Recipe by Lucia
1/2 cup quinoa
4 cups water
1 potato, peeled and cubed
1 zucchini, sliced
1 yellow squash, sliced (opt)
1 egg
1/2 cup mozzarella cheese
salt to taste
1/4 cup chopped spinach (opt)
1 cup milk (opt)
Directions:
Soak quinoa in water for 15 minutes. Rinse several times using mesh netting or cheese cloth. In medium size pot, add water and cubed potato. Bring to a boil. Add quinoa, zucchini and yellow squash. Once everything is cooked (about 15 minutes), crack egg into soup and stir vigorously. Remove from heat. Add cheese, salt, spinach and milk.
Recipe by Lucia
Simple southern pulled pork sandwiches
3-4 lb pork roast
1 onion, chopped
16 oz BBQ sauce
1/3 c honey (unless you don't like it too sweet)
sandwich buns
Place pork in crock pot and cover with onions, bbq sauce and honey. Cover and cook on low about 8 hours. Before serving, shred roast with 2 forks, pull apart and mix in sauce. Serve on sandwich buns.
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