The Peruvian Red Noodles

The delicious noodles ever, those who prepare the grandmother and your mother to engreírte Now it's your turn.
Ingredients

• 1 kilo of noodles.
• 06 pieces of chicken without skin.
• 01 medium carrot.
• 02 tablespoons of tomato paste.
• 01 on medium ketchup.
• 02 onions.
• Vegetable oil.
• Parmesan cheese.
• Oregano.
• Garlic.
• Salt, pepper and cumin.
• Monosodium glutamate, commonly known under the name of Ajinomoto.
• Dried mushrooms (soak 30 minutes) and bay leaves.

Preparation

Boil in a pot two gallons of water with two bay leaves, a tablespoon of salt and a teaspoon of MSG (Ajinomoto). When the water reaches the boiling point must add the noodles so that they are cooked. Should have a solid texture and to be perfectly cooked at once.

Once cooked, pour into a colander to drain and allowed cold water to wash them down a bit and prevent sticking.

In another pot begins to brown with oil, onion (two heads to squares little ones), garlic, pepper and cumin. On the dressing ready, we must add the six pieces of skinless chicken and previously soaked dried mushrooms.

When chicken is fully cooked, must bathe with that delicious homemade sauce that is made ​​from a medium carrot, peeled and liquefied with water. The amount of water must be accurate for the preparation thick.

We boil and add two tablespoons of tomato paste and ketchup on medium. We wait for the flavors and colors merge. Add salt, Ajinomoto and oregano to taste, and serve.

Frittata with mushrooms and pamersano

Just saw this recipe, I loved it and put it into practice. The result is delicious, clearly feel the texture of the cheese and mushrooms with all its flavor.
 

 

Ingredients:

• 2 cups dried porcini mushrooms (about 2 ounces)
• 6 large egg whites
• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Parmesan cheese
• 1 tablespoon olive oil
• Chopped fresh chives (optional)

Preparation:
Preheat the broiler. Then add the mushrooms in a large skillet. Cover mushrooms with cold water, let stand 2 minutes and drain. Return the mushrooms to the pan, cover with cold water and bring to a boil. Then drain again. Wipe the mushrooms with a paper towel.
Combine the egg whites and next 3 ingredients in a large bowl, mix well with a whisk. Add mushrooms and cheese. Heat oil in a skillet over medium-high heat. Add the egg mixture and cook 3 minutes or until it thickens slightly. Asa to 3 minutes or until eggs are completely browned. Cut the frittata into 4 pieces. Garnish with chives, if desired.

Beans and bolognese

This is a very rich dough prepared, and you did not know, beans have the same nutrients from meat, without meat, the dish has only a third of the fat and 80 percent less saturated fat .

Frijoles a la Bolognese

Ingredients:

• 1 can of beans
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 1/2 teaspoon salt
• 4 cloves of garlic, minced
• 1 bay leaf
• 1/2 cup white wine
• 1 oz diced tomatoes
• 1/4 cup chopped fresh parsley
• 8 oz of your favorite fettuccinis
• 1/2 cup grated Parmesan cheese

Preparation:

Put a large pot of water to boil. Puree 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt, cover and cook stirring occasionally until tender, this will take about 10 minutes.

Add garlic and bay leaf and cook, stirring, until they are a rich aroma, for about 15 seconds. Add the wine, increase the heat to high and boil until most of the liquid to evaporate, for 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons chopped parsley and beans. Bring to a simmer and cook until thickened, stirring occasionally, for about 6 minutes. Add remaining whole beans and cook, stirring occasionally, until heated through, 1-2 minutes.

Meanwhile, cook the pasta in boiling water until tender, about 9 minutes or according to package directions. Strain the mixture and divide among 4 bowls. Discard the bay leaf pasta sprinkled with Parmesan cheese and remaining parsley.

Spicy Potato Noodles

The richest noodles, with a touch of spicy green peppers courtesy and its characteristic flavor.
 

Ingredients:
For the sauce:

• 1/4 cup green peppers
• 1 tablespoon minced garlic
• 2 tablespoons fresh ginger, peeled and coarsely chopped (also known as "ginger")
• 1 teaspoon salt
• 1/8 teaspoon ground turmeric
• 2 teaspoons olive oil

For the noodles:

• 450 grams of peeled potatoes
• 3 cups water
• 3 1/2 cups flour
• 2 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 2 tablespoons mustard
• Vegetable oil for frying

Preparation

Combine the peppers, garlic, ginger, 1 teaspoon salt, 1/8 teaspoon turmeric, and 2 teaspoons vegetable oil in a food processor or mortar and mix until a fine paste. If you want the mixture is more liquid, add a tablespoon of water. Set aside.

Place potatoes in a saucepan with water and bring to a boil over high heat. Reduce heat to low, cover the pot and cook the potatoes until soft. approximately 15 minutes. Reserve the cooking water.

Mash the potatoes while still hot, with a little of the cooking water to a smooth consistency. Mix 1 tablespoon green pepper paste, flour, 2 1/2 tablespoons of salt, 1 teaspoon of turmeric and mustard oil. Add cooking water from potatoes as needed to make a soft dough. Test the dough to the level of heat and spices (the dough should be salty and spicy, the flavors slightly soft during cooking). Add more salt and pepper paste if desired.

Heat oil in a deep skillet over medium-high heat. Use a presser of potatoes to form noodles. When you press the presser, the mixture should fall in the oil to be fried and not lose their shape. Fry until golden and crisp, about two minutes. Use a slotted spoon to transfer the noodles to a bowl with a paper towel.

Remember that the noodles are kept in an airtight container for up to two weeks.

Tequila Sunset

Who does not like tequila? I know what you're thinking that although you like, is very strong and you should remove it from your list of favorite drinks, because you dislike. However, with this recipe tequila review can change, is a refreshing summer recipe notes!

What you need is 2 oz of tequila blond blonde 2 oz dark rum, 6 ounces of orange juice, a splash of grenadine juice, an orange slice and cherry. In a shaker add orange juice, then add a splash of grenadine, to finish the preparation, includes rum and spoon when ready Garnish with cherry or desired fruit.