Bravo Potatoes

Posted on June 6, 2012 by Georgina

DID I DIE?!?!?! no. It just seems like that because I haven’t posted in almost a month! what the?!?!?! I don’t even know why, really. But I do have some posts to catch up.

Bravo potatoes is a traditional Spanish Tapas Dish. It is seriously one of my favorite things. My mom made these for my family for a long time, not sure where she learned it but I know this will become a family staple once you try it too!

Bravo Potatoes

Ingredients

2 TBS of olive oil

1.1/2 lbs russet potatoes, peeled & cut into 1/2″ cubes (about 4 c)

1 can (14 oz) diced tomatoes, drained
4-5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tabasco
Salt to taste

Drizzle of lemon juice
Chopped fresh Cilantro
Coarse Sea Salt

Directions

In a large nonstick skillet, heat olive oil over medium-high heat
until it shimmers.

Fry cubed potatoes in a single layer until browned and partially
cooked through, about 10 min. Turn once or twice with a spatula,
but don’t stir too often-they’ll brown better if left alone.

Pulse tomatoes, garlic and seasoning in food processor just to
break up tomatoes (do not puree). After potatoes have browned,
add tomato mixture and stir to coat. Reduce heat to medium and
cook 5-8 min., or until potatoes are cooked through; stir often to
prevent scorching. Transfer potatoes to a platter.

Garnish; with lemon juice, chopped cilantro and coarse
sea salt. Serve warm or at room temperature.

Thanks for reading as always!

xoxo

-G

Spring Asparagus, Tomato, & Lemon Pasta

Posted on April 24, 2012 by Georgina

YUM! This recipe is seriously SO fast and easy and healthy oh and delicious 🙂

I sorta made this up- so I don’t have exact measurements because I eye-ball things, but I’m gonna do my best to give good directions.

Ingredients:

Pasta(I used fettuccine but you can use whatever you would like)
Olive oil
2 cloves of garlic- minced
1 pound of Asparagus cut into pieces
1 cup of grape tomatoes-halved(Approx. more or less depending on preference)
Fresh lemon Juice(I used the juice from one half of the lemon)
Feta Cheese-crumbled

Instructions:

– Bring pot of water to a boil, add a teaspoon or so of salt along with your pasta and cook uncovered for about 10 minutes, stirring occasionally.

– In a large skillet heat 3 tablespoons of olive oil over medium/high heat. Once hot, add your minced garlic and sauté for about 3 minutes or until it softens a bit-but be careful not to burn it!

-Add your Asparagus pieces and sauté for 8-10 minutes. Add your tomatoes.

-Once your veggies are heated through and soft enough to your liking, remove the pan from heat and squeeze in your lemon juice.

-Drain pasta and place into skillet with asparagus and tomato mixture. Toss enough to combine and then add your chunks of Feta cheese. Add salt and pepper to taste.

See?!?!!? SO EASY and healthy and delicious. Hope you enjoy!

Thanks for checking out my blog!

xoxo

-G

Stuffed Green Peppers

Posted on April 22, 2012 by Georgina

My first food post! ♥

I made stuffed green peppers. The recipe I adapted it from was for 8-10 peppers, and as it is just me and Jake I cut it in half for 4-5 so we could each have one and then another one for leftovers sometime. Well there was actually way too much stuffing for just 4 peppers…this recipe is definitely enough for about 6 peppers. (depending slightly on pepper size obviously).

Here is what ingredients you will need:

– Peppers(*helpful tip is to make sure that they are stable enough on the bottom to ‘sit up’ on their own so you don’t have spilling peppers! 🙂

– Small/medium onion

– Can of DICED tomatoes(yes the picture is of stewed tomatoes, thats what the recipe called for, but I had to spend time cutting them into smaller pieces and so next time I’ll be using diced)

– 1 can of corn

– 1 pound of ground beef

– 1 cup of rice

-Chili powder, and I threw in some chipotle powder too

– Ketchup

– Cheese to sprinkle on top

What do do:

Cook your rice and set aside. * Look at the bottom of this post for a rice cooking tutorial 🙂
Cut the tops off of your peppers and clean. Set aside
Chop your onion and the tops of the peppers into a small dice
Bring a large pot of water to a boil and boil the peppers for 3-4 minutes until they softened a little bit (as pictured)

Take them out and run under cold water for a second or two and then set aside.
Turn on oven to 350 degrees
Start browning beef, once brown add the onions and pepper pieces until soft
Add corn, tomatoes, 1 -2 tsps of chili powder/ chipotle powder or whatever seasoning you choose.
Add ketchup, about 5 tablespoons-more or less- just to get a ‘stewier’ consistency
Mix in your rice and stir entire mixture together

Here is what my pepper stuffing looked like after I was done:

Pack each pepper tightly with the stuffing and place in a tin foil lined baking dish
Sprinkle the tops with cheese
Bake for 10-15 minutes (I finished with a broil to get a pretty brown color 🙂 )

Here is the finished product:

VOILA! I served this with some biscuits I had left over from another recipe- but would be good with a salad too!

Hope you enjoy & please share with me if you adapt and experiment with this and come up with your own tasty creations!

xoxo

-G

Rice tutorial:

White rice is a 2:1 ratio and brown rice is 1.5:1, so two cups of water for every one cup of white rice and 1.5 cups of water for every cup of brown rice.

-I always rinse my rice before I cook it- particularly for white rice. Usually 5-10 rinses or until the water is no longer cloudy.

-Combine the correct amounts of rice and water in a saucepan(you can add a little bit of oil (canola,veggie,olive or whatever you choose)) bring to a boil with the lid OFF.

-A soon as the water starts to boil, turn the burner to low and place the lid on the pot

-Simmer the rice for 17-20 minutes and ta-da! super simple.

*for brown rice after the 20 minutes is up I remove the pot from the burner but continue to let the rice sit for another 15 minutes before I serve- not sure why but it always turns out better when I do 🙂

easy peasy!