Inner Evolving Yamaní Rice Stew (In Spanish)
• VEG1182; Aired on 9 Dec 2009(in Spanish)
This program features the cooking of Inner Evolving Yamaní Rice Stew by The Supreme Master Ching Hai International Association member from Buenos Aires, Argentina.
INGREDIENTS: (For all ingredients, please use organic versions if available)
Brown yamani rice
15 teaspoons lentil beans
Onion
Green onion
White cabbage
Red cabbage
Carrots
Pumpkin
Parsley, chopped
Rosemary
Oat bran
Vegetable broth
Water
Salt and pepper (optional)
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Vigo Paella Valenciana a Delicious Feast in 30 Minutes
A traditional Spanish feast the entire family will appreciate! Authentic Vigo Paella Valenciana made fast, easy and in the comfort of your own home.
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The best spanish traditional recipes
Spanish Omelette:
Ingredients: 350g Potatoes: Cut into a 1.5cm dice 2 Spring Onions: Cut into 1cm lengths 1 Courgette: Cut into quarters lengthways then into 1cm chunks. 1 Red Pepper: Diced 1 Yellow Pepper: Diced 1 Tbsp Cooking oil 80g Butter 6 Eggs: Beaten Ham Mozzarella Cheese Instructions: Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes. Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes. Stir in the beaten eggs. Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes. Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes. Flip and cook for another 3-4 minutes.
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Paella Valenciana:
Ingredients: Paella rice (400 gr) Romano green beans Lima beans Grated tomato Olive oil Saffron Garlic Chicken stock Salt Sweet paprika Chicken and rabbit pieces Directions: Pour salt and oil in a pan, the add the chicken and the rabbit pieces. Then add all the ingredients. When add the chicken stock let it cook for 10 minutes. Finally add the rice. When the rice has absorbed all the water the paella is ready.
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3 ways Empanadas:
Instructions Mix the flour and salt in a food processor.Add the butter and pulse.Add the egg and the water or milk (in small increments) continue pulsing until a clumpy dough forms.To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together. Split the dough into 2 large ball, flatten slightly into the shape of disks. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas Fillings: Breakfast/Dessert - Wild berries mix empanada: 50gr butter½ cup Brown Sugar1/3 Strawberries1/3 Raspberries1/3 Blackberries ¼ cup milk2 cups caster sugar Instructions:Melt butter, add berries and coat with butter.Sprinkle layer of brown sugarCook 5 minutes until softened and sugar has meltedLet it coolFill empanadas with berries and brie and bake 15 min. Combine milk with caster sugar Once cooked – coat each empanada in milk mixture while they still warm.Remove and let it set 5 minutes before serving
Lunch - Chicken enchilada empanadas:Ingredients:2 cups shredded chicken1 red pepper1 tomato diced1 tbsp oregano¼ onion chopped ¼ cup tomato sauceSalt and pepper to tasteCilantro1 cup shredded cheeseInstructions:Sauté onion. Add shredded checking and rest of ingredients except for the cheese. Cook 15 minutes. Add cheese and cilantro. Fill empanadas with chicken mixture, add cheeseBake 15 minutes Dinner - Spanish Empanada: 1 cup tuna in oil 1 red bell pepper1/2 onion4 oz. tomato sauce8 black olives (cut in half)Instructions Pour the oil from the tuna into the frying pan along with the garlic, cook until fragrant.Add the onions and red bell pepper and continue to cook over low heat.Add in the tuna, tomato sauce, salt and pepper. Cook 15 min.Turn off the heat and set aside to cool.Once cooled, add in diced eggs and olives. CombineFill empanadas and bake 20 min.
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Paella
This is a Halal version of Paella that is modified for our International Flavors of San Antonio cooking class.
Modified Pallea for Halal Compliance
(Serves 6)
½ pounds of diced tomato
1/3 large onion, finely chopped
1 finely chopped garlic cloves
1/3 cup olive oil
3 oz. beef Smoked Sausage
3 oz. pound of fresh peas
3 oz. pound of fresh green beans cut into small pieces of 4 cm.
1/3 green bell pepper, diced 1.5 cm.
12 chicken wings
6 oz. pound of beef sausages cut into 3 cm pieces.
6 oz. pound halal chicken franks
11 oz. pounds of original Uncle Ben’s rice (no instant)
3 cups of chicken broth
½ small container red piquillo peppers
½ teaspoon dye for paella
½ gram. of saffron threads
5 oz. frozen artichokes
Instructions:
Preheat oven at 350F
Start by seasoning chicken wings both sides, put a little olive oil in a frying pan that doesn't stick, seal the ribs very well on both sides, put only one layer and turn them over so that they are cooked on all sides, once they are well sealed, take them off the heat and put them on a tray. Then do the same with the cut sausages, the green beans and the bell pepper,
In the same frying pan, you will do the base, first add a little olive oil, then fry the onion until it is translucent, add the garlic and when it is fragrant, add the tomato and fry until everything is very well cooked.
Toast the saffron lightly in a frying pan and when cold grind and dissolved it in about two cups of hot broth, then add the coloring for paella and stir everything very good until it is dissolved.
Put the broth to heat and keep it warm during the time you are adding it to the paella.
Put the paella pan on the fire and add the rest of the olive oil until it is hot, add 4 cups of hot broth and the tomato base, stir everything very well until the bottom of the paella pan is covered.
Put the chicken in the bottom of the paella pan, if necessary add more hot broth and start to put the rice in little by little, put inside the oven now, after about 10 minutes add the sausages, beans and peppers, after a few minutes put, artichokes, peas, and piquillos.
Add hot broth as needed, cover and let it cook for about 15 minutes. Be careful not to run out of broth, but do not stir the contents. When the rice is cooked, take it off the heat and enjoy!
Holly Clegg's trim&TERRIFIC Kitchen: Veggie Rice Paella
This Week in Louisiana Agriculture's A.J. Sabine and Holly Clegg cook up a vegetarian summer side dish using fresh Louisiana rice.