Sopita de Zanahoria (CARROT SOUP)

 

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 1/2 pounds carrots, cut into 1/4-inch rounds
• 4 cups low-sodium chicken or vegetable broth
• 1 tablespoon grated ginger
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 3 tablespoons chopped fresh dill

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
2. Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream. 

from: real simple recipes

Grilled Baby Burgers ( hamburguesas miniatura a la parrilla)

INGREDIENT:

1 lb lean (at least 80%) ground beef

2 teaspoons dried minced onion

1 teaspoon parsley flakes

3/4 teaspoon seasoned salt

4 slices (1 oz each) American cheese, cut into quarters

8 slices white bread, toasted, crusts trimmed, cut into quarters

16 thin slices plum (Roma) tomatoes (2 small), if desired

16 thin hamburger-style dill pickle slices, if desired

Ketchup, if desired

Mustard, if desired

DIRECTION:

• 1 Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each.
• 2 Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center (160°F).
• 3 Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.

 

 

 

 

 

 

 

Polenta con salsa de carne ( With Meat Sauce)

       Ingredients:

• 1 tbsp extra virgin olive oil
• ½ (10-oz) package frozen chopped onion
• ½ (10-oz) package shredded carrots
• 1 tbsp bottled minced garlic
• 1½ lbs extra-lean ground beef
• 1 (28-oz) jar marinara sauce
• ⅓ cup half and half
• 1 (16-oz) tube heat-and-serve polenta, cut ½-inch thick
• Grated Parmesan cheese, optional
• Cooking spray

      directions:

• 
  In a large skillet over medium high heat, heat the olive oil. Add the onion, carrots, and garlic, and cook until the vegetables are tender, about 5 minutes.
• 
  Add the ground beef and cook for 5 minutes, or until no longer pink, stirring occasionally. Drain any excess grease from pan.
• 
  Add marinara sauce and cook for 5 minutes, stirring occasionally. Stir in heavy cream and cook for 3 minutes, until heated through.
• 
  While sauce is cooking, coat a grill pan or skillet with cooking spray and cook polenta until heated through, about 1 minute on each side. Spoon sauce over polenta slices and sprinkle each serving with Parmesan cheese, if desired.

   
     tips:Substitute ground chicken or turkey for the beef

Provided by:Parentsconnect.com

Breakfast Polenta with Chorizo and Queso Fresco

INGREDIENT

• 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
• 1/2 cup chopped fresh cilantro
• 3 1/4 cups water
• 1 cup polenta (coarse yellow cornmeal) or regular cornmeal
• 1 1-pound bag frozen yellow corn kernels, thawed
  1 pound fresh link chorizo sausage, casings removed
• 1 pound cherry tomatoes (about 3 1/2 cups

PREPARATION

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.

Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture

Read More http://www.epicurious.com/recipes/food/views/Breakfast-Polenta-with-Chorizo-and-Queso-Fresco-231278#ixzz1XkZO3yOD