24 de marzo de 2017

EGG N RICE OMELETE RECIPE FOR TODAY

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EGG N RICE OMELETE 
Ingredients:
- 200 gr cooked rice
- 3 eggs
- Salt and pepper

Preparation:
1. Beat the eggs with a little salt.
2. Add the rice. Add pepper and stir.
3. In a nonstick skillet, add oil and put the mixture.
4. Wait until the base is cooked and golden brown to turn.
5. Cook on the other side and serve.

OMELETE DE HUEVO Y ARROZ SPANISH RECIPE FOR TODAY

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OMELETE DE HUEVO Y ARROZ


Ingredientes:
- 200 gr arroz cocido
- 3 huevos
- Sal y pimienta

Preparación: 
1. Batir los huevos con un poco de sal.
2. Agregar el arroz. Agregar pimienta y revolver.
3. En un sartén antiadherente, echar aceite y poner la mezcla.
4. Esperar hasta que la base esté cocida y dorada para dar vuelta.
5. Cocinar por el otro lado y servir.

Mango Avocado Toast RECIPE FOR TODAY

Delicious vegan Mango Avocado Toast

MANGO AVOCADO TOAST

Ingredients
2 Slices of toasted bread
1 avocado, mashed
1 ripe mango, diced
Chopped Radicchio
pinch of black pepper
pinch of sea salt

Instructions
Toast bread.

Mash avocado in a bowl.

Dice mango and place in  a spread plate.

Cut radicchio in shredder or with a knife.

Spread mashed avocado on toast.

Add diced mango and radicchio.

Sprinkle with seas salt and black pepper.

Enjoy!! 

23 de marzo de 2017

Baked Potatoes With Sour Cream RECIPE FOR TODAY

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Baked Potatoes With Sour Cream
from Sabores

Ingredients:
- 3 potatoes
- 100 g cream cheese
- 20 ml of lemon juice
- Sweet chives
- Chives
- Olive oil
- Salt and pepper

preparation:
1. Wash the potatoes. Make a slot in the middle of them.
2. Season with oil, salt and pepper and cover in foil . Bake for 40 minutes at 200ºc (until soft).
3. Cut the chives and tender spring onion.
4. With a fork help open the potatoes.
5. To make the sour cream: beat the cream cheese, add lemon, chives, salt and pepper.
6. Fill potato with sour cream, garnish with ciboullete..

Patatas a la Crema ácida SPANISH RECIPE FOR TODAY

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Patatas a la Crema ácida
de Sabores
Ingredientes:
- 3 patatas
- 100 g de queso crema
- 20 ml de jugo de limón
- Cebolleta tierna
- Cebollino
- Aceite de oliva
- Sal y pimienta

Preparación:
1. Lavar las patatas. hacerles una ranura en el centro.
2. Condimentar con aceite, sal y pimienta. llevar al horno 40 minutos a 200ºc (hasta que estén blandas).
3. Cortar el cebollino y la cebolleta tierna en rondelle.
4. Con un tenedor ayudar a abrir las patatas.
5. Para el crema ácida: batir el queso crema, agregar limón, cebollino, sal y pimienta.


6. Rellenar papa con la crema ácida, decorar con ciboullete.

HONEY LEMON GINGER CHICKEN RECIPE FOR TODAY


honey_lemon_ginger_chicken1

Honey Lemon Ginger Chicken
Author: 
Serves: 4
Ingredients
  • 3 boneless chicken breasts, (about 1½ pounds)
  • salt and pepper
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • ½ cup honey
  • 3 tablespoons fresh lemon juice
  • zest from one lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
Instructions
  1. In a medium saucepan, add olive oil, minced garlic, and ginger. Sauté over medium heat for 2-3 minutes and add honey, lemon juice, lemon zest, apple cider vinegar, soy sauce, and cornstarch. Bring to a boil and reduce to a simmer. Let simmer and thicken while cooking chicken.
  2. Cut the chicken into bite sized pieces and add to a medium skillet. Cook about 4-5 minutes until no longer pink in center and the outside is starting to brown. Add the sauce to the chicken and toss to coat.

22 de marzo de 2017

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg RECIPE FOR TODAY

Resultado de imagen para Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg

Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
Ingredients
4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

How to Make It
Preheat broiler.
Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.