Pregnancy And Swollen Knees

FOOD SQUID

One of the favorite foods of my son Rodrigo is Mexican, Tex-Mex both as prepared (in it looks like her mother) and drawing the other day was his birthday, for Mexican food for all, yes, self-service. A lot of tortillas, meat, cheese, tomato, guacamole, peppers, beans, onion and tomato and hot sauce to fill for whoever wants.

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Best of when I decide to prepare this kind of food are the tortillas, home and lot to be fed up and as I have no workaround dyke me as you will see below.

WANTED:

For the tortillas:

- 480 gr. wheat flour.

- One teaspoon of salt.

- 3 tablespoons margarine.

- 125 ml. water. We may need more depending on the type of flour.

For filling:

- 500 gr. minced meat or meat for soup.

- An envelope of taco seasoning.

- 500 gr. chicken breast.

- Medium onion finely chopped.

- 500 gr. marinated pork loin cut into squares.

- A can of beans (such as your favorite ones.)

- 2 avocados for guacamole and follow the recipe, if you fancy ...

- An envelope of prepared guacamole.

- Grated cheese.

- chopped into small squares tomato, onion, shredded lettuce, thin.

- Green and red peppers.

- Hot sauce to taste.

WE DO:

Tortillas:

In the kitchen counter clean well put the flour, you add the salt and three tablespoons of margarine and started knead, that margarine is incorporated into the flour and takes shape. When we note that the flour and margarine have begun to form a sort of added mass little by little water and continue kneading until it forms a ball elastic and shiny. If too fat would add more flour and water. You should not knead too much to not be so loose that it can not handle. Leaving

the dough for half an hour covered with a clean cloth.

prepare tortillas.

To make tortillas I use the lid of a pot. The number of tortillas that come out depending on the size of the cap. I have four caps, two large and two small, small use the largest. We

not too big a piece of dough on the counter and very clean formed with a ball, to roll out the pastry and then cut it with the lid.

Lift the lid carefully and have the tortilla the size you want.

Carefully remove the remaining dough.

already have the tortilla.

In a hot nonstick skillet, put the tortilla. Peel off the top it may lose its round shape, but no matter will be just as good. We put it in the pan and do both sides, when swell is already prepared.

We put on a plate covered with a clean cloth so it does not harden.

tortillas can be prepared in the morning and covered not spoil. When we go to eat one time in the microwave and will be ready.

I use the flip out about eighteen tortillas.

The padding:

If we choose the ground beef we had the pan and when it is done we add the envelope taco prepared following the instructions given. We

in a dish that can go in the microwave.

If you prefer the meat to soup prepare a soup with meat and chicken breasts.

frayed we put meat in the pan and follow the instructions on preparation for tacos. We

in a dish that can go in the microwave.

chicken: once cooked it frayed and set aside. Onion we already have chopped the poached in the pan. When you are done, add the chicken and mix well to take the taste of onion. We

in a dish that can go in the microwave.

Pork: the fry in a pan with a little oil until well done. We

in a dish that can go in the microwave.

peppers: the chop into strips and with a little oil and salt, put them in a pan, cover them and make them the low heat.

Once made reserve on a plate that can go in the microwave.

To sit at the table, warmed in the microwave the meat, beans and peppers.

Heat a tortilla in the microwave for guest .... and enjoy.

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ONION MEXICAN

The other day I saw a squid Mercadona, these small squid bulking little more than a finger and I thought I would like to eat at home. I do not make very funny but I have to admit that I said from the counter of the fish "buy us that onions will be great!" And I could not resist.

there first thing to do is clean and very well. The squid to be so small often drag and carry a lot of sand, there's nothing worse than eating squid with crunch of sand. "

Otherwise the recipe is very easy and is done alone, smooth pan, and point to the taste of diners.

WANTED:

- 750 gr. squid.

- 3 or 4 onions, depending on size.

- An Italian green peppers.

- A glass (of wine) white wine.

- white rice.

- Oil.

- Salt

WE DO:

squid cleaned well and reserve.

finely chop onions and peppers into small squares.

In a casserole put a drizzling of oil and add onion. Put the pan into the fire. When the onions begin to be incorporated pepper, sauté and add the squid, salted and sauté a bit until the squid begin to change color. At that time is when we add to the stew a glass of white wine over the chicken the pan, leaving a hole to breathe stew and down the fire to be done slowly.

After three quarters of an hour and will be rendered and the onion soft squid, I like a little hard, not so soft that it seems not to have anything in your mouth, but that is the taste of each one. If after time you find them hard and let them continue cooking if necessary add a little water. Correct

salt.

While squid can go by your taste by preparing white rice to accompany the dish.

you ride a flan dish with rice and squid with him.

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Stroganoff

My husband has always struck by the Russian culture as a kid learned the language and whenever possible he likes to listen and if possible practice. Here, in Santander, is a shop Russians in the High Street of the lions, along the Mexican market, where it tends to go quite often to buy sausages, chucrutt or pelmeni.

As I have also have guessed Russian cookbooks, at least three. Is not the first time I prepare Stroganoff also has always been a dish that does not quite like despite its popularity as a Russian dish par excellence, so when my husband told me why not prepare something Russian and came to a new recipe dish I ever had any illusions.

This time it was different is a very good recipe if you have any curiosity to try and eat there in the distance I recommend. The dish has to be dark because the cream sauce should be prepared in the frying oil the meat, but I was spoiled me a lot and changed the oil and washed the pan, hence the white cream.

The beef stroganoff is a strange story which I will tell you right now. Count Alexander Stroganoff was a Russian who lived between 1795 and 1891, never noted for his taste but for their concern for others. Like other wealthy Russians in the late nineteenth century home maintained in a "soup kitchen" in which I could eat for free any person wearing a bit of decorum. The beef Stroganoff was invented by one of French chefs for this area, because the meat was sliced \u200b\u200bvery easy to distribute.

WANTED:

- 750 gr. beef tenderloin cut into strips. I used steaks.

- 2-3 tablespoons of flour.

- 3 tablespoons of oil.

- Salt and black pepper.

- large onion finely chopped.

- 250 gr. sliced \u200b\u200bmushrooms.

- 200 gr. sour cream (cream with lemon juice to taste).

- 1 teaspoon mustard.

- 2 tablespoons finely chopped parsley.

- Potatoes for frying.

- Pickles (I used bittersweet).

WE DO:

with flour is meat strips and fry in hot oil. Are removed from the pan and season well.

Brown the onion in the same oil, add mushrooms and sauté until done. He joined the sour cream and mustard.

Put the meat in the sauce and gives it a boil. Sprinkle with parsley.

The dish is served with straw potatoes and pickles.

The recipe is from the book Culinaria Russia's Editorial hfullmann

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This is a different way of preparing cauliflower, its flavor is reminiscent of the tortilla and cauliflower with bechamel, a result sorprendente.Queda really a very tender texture.

Ingredients: 1 cauliflower

80 gr.
flour 50 gr. olive oil - If you prefer, you can put butter.

2 eggs 40 gr. shredded


Development in Fusioncook:
Clean, cut and put in the bowl of cauliflower with salt and a glass of water. Schedule 5 minutes. Once done drain and set aside approximately 180 ml. cooking broth.
Without washing the pan to the cooking water reserved, oil and set menu over 180 °, when it boils remove the pan from the pan and add the flour all at once and stir well until no lumps. Return the pan to 160 degrees and leave a few minutes, stirring constantly. The time is approximate, I had a couple of minutes until I noticed that did not smell like raw flour.
Remove the pan again and let lose a little heat.
Add eggs one at a stirring one to the other.
When we see more or less fine paste add the cauliflower and the cheese and just integrate everything.
We put it in a mold and programmed oven 1 hour menu and without pressure.
When finished allow to cool and if you want you can brown a bit in the oven after demolding.
Development
Traditional
Clean, cut and put in a pot of boiling salted water. Once done drain and set aside approximately 180 ml. cooking broth.
In a large saucepan, bring the reserved cooking water, oil and when it begins to boil remove the pan the pot and add the flour all at once and stir well until smooth.
Put back the fire and leave a few minutes, stirring constantly. The time is approximate, I had a couple of minutes until I noticed that did not smell like raw flour.
Remove from heat again and let lose a little heat.
Add eggs one at a time by removing one to the other.
When we see more or less fine paste add the cauliflower and the cheese and just integrate everything.
We put it in a mold and put it in the oven pre-heated at 180 º for 30 minutes.
When finished allow to cool and if you want you can brown a bit in the oven after demolding.

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few weeks ago I saw on the blog Nana, a cuttlefish balls and I really wanted them. I have not followed his recipe, but I've taken his idea ... sure yours are delicious too.

Ingredients for 4 people:
For the meatballs:
1.200 gr. clean cuttlefish
4 eggs (L)
2 cloves garlic parsley


breadcrumbs flour

For
sauce 2 medium onions 1 tomato
branch
2 cloves garlic
1 / 2 red pepper
fish broth or water with a fish broth

For "chopped" or crushed croutons
6
18
almonds fresh parsley a forward



To make the meatballs will the cuttlefish in a blender or food processor type Thermomix. Itch it and put it in a container. Add the beaten eggs, crushed garlic, and parsley chopped very small. Mix well and we will add the breadcrumbs and stir until a thick dough coseguir. We will train

meatballs with wet hands with water to make it easier to form
Transfer to a flour and set aside.

Development in Fusioncook
Set a long menu to 180 º and put at the bottom virgin olive oil. Pass the meatballs until golden brown and set aside.
In the same oil to the onions, peppers, garlic and chopped tomato for sauce and fry at 160 degrees. When almost done, add 1 / 2 cup of vermouth and let the alcohol evaporate. Add the meatballs, add the broth, close and set 15 minutes at 160 º. Depressurize. Put

pounded ingredients of the meatballs and broth in a bowl and go through the blender until you have a very fine texture , add to the pan, stir well, and set 3 minutes. Depressurize and add salt. Preparation

traditional
Put a large pan heat the oil for frying the meatballs. Pass the meatballs until golden brown and set aside.
In the same oil to the onions, peppers, garlic and chopped tomato for sauce and fry. When almost done, add 1 / 2 cup of vermouth and let the alcohol evaporate. Add the meatballs, add the broth, cover and let boil over medium heat, stirring occasionally for about 30 minutes.
crushed Place the ingredients of the meatballs and broth in a bowl and go through the blender until you have a good texture fina.Añadir to the pan, stir well and leave on medium heat for about 12 minutes or until we the sauce is the desired texture. Season with salt.