Spanish Recipes (Most Popular)
"...this vegetarian version of paella relies on kidney beans, mushrooms and vegetarian sausage to combine with the flavorful vegetables and rice."
I know there are many versions out there but I'm going back to my grass roots. This is how my mom taught me only I used a healthier part of the chicken.
These are by far my favorite of favorite bean stews. Not only does it taste great, it is also packed with vitamins and nutrients to boot. It is healthy and filling and quite easy to make if you have the right equipment. If you don't have a pressure cooker on hand, follow the product company's suggestions to assure their tenderness and use a pot if that's all you have on hand. I guarantee you will not regret making them.
I wish I could take credit for this but after many searches, I finally found this recipe to be the closest to the roast I know and enjoy. This for cuban people is a delicacy. Served with congri or black beans and rice and you have a complete meal.
This is like a jambalaya, only seafood and it's delectable. It goes great with white rice and if you have any leftover (which tastes better the next day), you can enjoy it with some cuban bread. Believe me, the sauce tastes to good to throw away!
This traditional recipe has broccoli, zucchini and other fresh veggies you might need to sneak into someones diet. For me it is my husband. So here's to eating right and never knowing the difference!
10 g of fiber
Potassium 374.3 mg
Sodium 483.9 mg
low fat 5.1 g
great source of Vitamin C
Boil rice, when soft add in navy beans, and spices. Cook for 5 minutes. Take off heat, stir, cover and refrigerate. Do not reheat. Eat cold.
We didn't fry the eggs but sprayed PAM olive oil so eggs wouldn't stick to pan.
I love this recipe for a quick low carb Diabetic Dinner. Its Quick, Easy & Tasty for a Diabetic Meal
which you can add a side veggie or cottage cheese, etc. But I am full with 2 servings Enjoy
Almonds, 170 grams (remove)
Bread, oat bran, toasted, 4 slice (remove)
Garlic, 2 cloves (remove)
Salt, 1 tsp (remove)
Olive Oil, 6 tbsp (remove)
*Wishbone Red Wine Vinaigrette salad dressing, 3 tbsp (remove)
*Wishbone Red Wine Vinaigrette salad dressing, 3 tbsp (remove)
Pepper, black, 0.5 tsp (remove)
Grapes, 36 grape, seedless (remove)
1. Bring a saucepan three-fourths full of water to a boil. One at a time, add the peaches and blanch for about 20 seconds to loosen the skin. Using a slotted spoon, transfer the peaches to a bowl of cold water. Slip off the skins. Cut the peaches tin half through the stem end, and remove the pit. Set the peaches aside in a heatproof bowl.
2. In a saucepan over medium heat, combine the wine, sugar, lemon zest, and cinnamon stick and bring to a boil, stirring to dissolve the sugar, add the brandy, if using, then remove from the heat and pour wine for 2 days in the refrigerator.
3. To serve, spoon the peaches, along with some of the liquid, into glass bowls or goblets. Serve cold.
This is a very easy very healthy soup with lots of flavor, easy to adjust to individual taste.