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Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

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Spinach-Stuffed Pumpkins – Happy Halloween !

Prep Time:  20 Min    |   Cook Time:  30 Min   |   Ready In:  50 Min   |   Serves 4

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
  3. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
  4. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

Nutritional Information

Amount Per Serving  Calories: 407 | Total Fat: 28.7g | Cholesterol: 72mg

By: TOBERAH
Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!”

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