Best-Ever Gazpacho

Best-Ever Gazpacho

The sad truth is that, for most of the year at least, tomatoes are terrible. But when late summer rolls around, the tomatoes turn juicy and sweet, and then we can’t get enough of them. When we’re not busy scarfing them down in caprese salad form, we love them in this classic summer soup. Since tomatoes have varying amounts of sweetness and acidity, feel free to adjust the vinegar amount to taste.

Made it? Let us know how it went in the comment section below!

YIELDS:
SERVINGS
PREP TIME:

HOURS 15 MINS

TOTAL TIME:
0 HOURS 25 MINS

INGREDIENTS

 
2 lb. tomatoes, quartered
2 Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
1 clove garlic, roughly chopped
2 tbsp.  red wine or sherry vinegar
1/2 c. water
1/3 c. extra-virgin olive oil, plus more for garnish

Kosher saltFreshly ground black pepper

2 slices country bread, cubed
2 tbsp. thinly sliced basil

DIRECTIONS

 

  1. Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt, pepper, and more vinegar if needed. Cover and refrigerate until chilled.
  2. Meanwhile, in a large skillet over medium heat, add enough olive oil to coat the bottom of the pan. Add cubed bread and cook, stirring occasionally, until bread is golden and crisp. Remove from heat, season with salt, and let cool.
  3. To serve, divide soup among bowls and top with basil, croutons, and a drizzle of olive oil.

Best-Ever Gazpacho
Print Recipe
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Best-Ever Gazpacho
Print Recipe
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Servings Prep Time
3 15 MINS
Cook Time
25 MINS
Ingredients
Servings:
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Best-Ever Spanish Rice

Best-Ever Spanish Rice

Tomato sauce, red bell pepper, and the perfect combo of spices elevate ordinary white rice to a restaurant-worthy side. (It pair perfectly with our chicken fajitas!) Don’t skip toasting the rice! It adds a ton of flavor.

 

INGREDIENTS

2 tbsp. extra-virgin olive oil

1/4 medium onion, finely chopped

1/2 red bell pepper, finely chopped

2 c. long grain white rice

2 c. low-sodium chicken broth

1 c. tomato sauce

Juice of 1/2 lemon

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dried oregano

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. freshly chopped cilantro, for garnish

DIRECTIONS

1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.

2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.

3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.

 

 

Best-Ever Spanish Rice
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Best-Ever Spanish Rice
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Coconut Chicken Curry

Coconut Chicken Curry

Gluten-free, paleo-friendly, healthy and delicious is that this Filipino-style coconut chicken curry tasteful with contemporary ginger and alternative spices. We tend to superimpose some sweet potatoes and bell peppers for further nutrition and yum!

The other night we tend to had dinner over at our friend’s house. A missionary visiting from France WHO spoke at our church last Sunday stayed with them. For his last night we tend to determined to possess dinner along, form of a pot luck. I didn’t have time to arrange a main dish as we tend to toured him round the space throughout the day (though I created some French callouts for sweet in his honor). Partner and that i simply determined to urge one or two of rotisserie chicken as our contribution.

We had plenty of food! One amongst the roast chickens wasn’t even touched therefore we tend to had to bring it home. As i used to be curious on what to use the chicken for, I remembered that I haven’t nevertheless created any Filipino curry version for the journal. Whereas we tend to usually use raw chicken after we create curry within the Philippines, i believed mistreatment the already roast one would create cookery easier and shorter, too. Besides, you’ll perpetually use another plan on the way to use left-over chicken, right? This can be one such recipe!

Filipino chicken curry could be a very little completely different compared to our Asian neighbors. Technically, it doesn’t extremely use a flavoring combine however merely place confidence in ginger, maybe some turmeric, too for flavor. Since ginger and turmeric square measure usually enclosed in curry mixes and recipes anyway, i feel this qualifies as curry, too. However, i made a decision to feature some flavoring and a few sweet potatoes to the combo (hubby is making an attempt a additional paleo-friendly diet recently and that i am change of integrity him, too). Bell peppers were additionally incorporated for flavor and color. If you would like to form it additional historically Filipino, you’ll use inexperienced unripe papaya rather than sweet potatoes or sweet peppers. Sadly, I didn’t have any papayas after I created this however be at liberty to sub if you are doing. Likewise, the sugar (or a bit honey as sub) isn’t meant to form this Coconut Chicken Curry however merely to balance the flavors of the dish. Like any cookery, merely accommodates style. If not doing a paleo diet, make sure to get pleasure from this with therefore me bush rice!!! this can be a awfully tasty dish so we tend to hope you are trying it shortly

(This post has affiliate links)


 

Click Coconut Chicken Curry for recipes!!
Ingredients
2 Tablespoons Coconut Oil
6 Garlic cloves, peeled and crushed
1 medium Onion, chopped
2-inch long fresh Ginger root, peeled and sliced
2 Tablespoons Red Curry powder
1 teaspoon ground Turmeric
1 Sweet Potato (Yam), peeled and chopped into cubes
3-4 cups left-over Chicken or 1 ( 3-lb) Rotisserie Chicken, chopped or cubed
1 1/2 cans Coconut Milk plus 1/2 can water (use 14 oz can for measurement)
2 Tablespoons paleo-friendly Fish Sauce
1 large red Bell pepper, chopped
1 Tablespoon brown Sugar (or Honey for paleo), to taste
Salt and Pepper, to taste
Cilantro for garnish (optional)
Instructions
1. Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir.
2. Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
3. Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!
Coconut Chicken Curry
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Fish Escabeche Recipe

Fish Escabeche Recipe

Fish Escabeche is a sweet and sour fish dish. There many several versions of Fish Escabeche around.

The version that  here is maybe one of the simplest of all. However, even though it’s  a simple recipe it makes a delicious dish!

I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I am always excited to have this dish because I personally think that the result of fried fish being cooked in this type of sauce is truly amazing. You get the good flavor of the sauce while enjoying the texture of the fish — that isn’t too soft in the least. Having fish escabeche is like eating fried fish with a touch of atchara.

A really wonderful dish that is prepared in quarter-hour or less. Fish Escabeche is a great family dish that require a great amount of preparation.

Just click Fish Escabeche recipe and let me know what you think.

 

Ingredients

fish1 large fish (1 to 2 lbs), cleaned and salted
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced
1 cup white vinegar
5 cloves garlic, crushed
1 teaspoon whole peppercorn
½ teaspoon salt
¼ cup sugar
½ cup cooking oil

Instructions

1.Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2.Heat a clean pan and pour-in the vinegar. Let boil.
3.Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4.Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5.Sprinkle salt and then stir.
6.Put-in the fried fish. Cook for 2 to 3 minutes.
7.Turn-off heat and transfer to a serving plate.
8.Serve. Share and enjoy!

*This post contains affiliate links


Fish Escabeche Recipe
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Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!

Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.

Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.

This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!

 

Ingredients:

1 pc.  whole chicken, cut into serving sizes

1 can coconut milk (14 oz.)

2 pcs. medium potatoes, peeled, quartered

5 pcs. thai chili peppers, stemmed, chopped

½ pc. green bell pepper, seeded, cored and sliced into strips

½ pc. red bell pepper, seeded, cored and sliced into strips

2 cloves garlic, peeled, minced

1 pc. onion, peeled, sliced thinly

1 tbsp. fish sauce

½ cup water

¼ cup cooking oil

1 tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.

Remove the potatoes from pan and drain, preferably on paper towels.

Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.

Remove excess oil from pan and leave about 2 tablespoons.

Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.

Add fish sauce and cook for 1 to 2 minutes.

Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.

Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.

Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.

Serve while it’s hot.

Share with your family and friends.Enjoy!

Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Print Recipe
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Servings Prep Time
5-6 people 10 mins.
Cook Time Passive Time
30 mins. 40 mins.
Ingredients
Servings: people
Instructions
  1. Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
  2. Remove the potatoes from pan and drain, preferably on paper towels.
  3. Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
  4. Remove excess oil from pan and leave about 2 tablespoons.
  5. Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
  6. Add fish sauce and cook for 1 to 2 minutes.
  7. Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
  8. Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
  9. Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
  10. Serve while it’s hot.
  11. Share with your family and friends.Enjoy!
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