This recipe is reminiscent of the flavors of both arroz con pollo and classic Mexican mole sauce. Parts of the recipe were modified here and there. From Prevention Magazine Diabetes' Cookbook. If you don't care about the fat content, leave the skin on the chicken. Turkey can also be substituted for the chicken if you wish.
I added the manchego cheese. I couldn't help it. If you cannot find good quality fresh asparagus I suggest Trader Joe's frozen asparagus tips for this recipe. Use the best olive oil you can find (most expensive doesn't always indicate the best quality). From Vegetarian: Best Ever Recipe Collection.
I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.
Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare!
I first prepared this Spanish-influenced salad around the age of 17. Perfect for picnics or potlucks and low in calories, too! Cut out of a woman's magazine-probably Good Housekeeping or similar with just a few very minor changes.
When it gets close to grocery shopping day and the larder is almost empty, you can come up with some good meals with limited ingredients. Use the best quality olive oil for this. Perfect for a light dinner entree. Serve with French baguette or rolls and a crisp salad; fresh fruit on the side. I also like serving this with Recipe #78791 if I don't feel like throwing a salad together.
An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.
Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.
My rendition of a Spanish salad I enjoyed in Washington, DC last year in a restaurant/tapas' bar called Jaleo. Drizzled with a light vinaigrette, this salad should be served with crusty artisan bread and a glass of wine and a few slices of manchego cheese for a light, yet delicious meal! Prepare this recipe with the freshest organic or homegrown green beans you can obtain!
From Tapas: A Taste of Spain in America by José Andrés of Jaleo restaurant in Washington, DC as posted on foldedspace.com with a few changes on my part. I substituted manchego for murcia al vino (also known as Drunken Goat because it is aged in red wine). Any specialty store will carry manchego as does Trader Joe's. If you can find murcia cheese, that can be used instead of course.
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