Adril Ju Fa Recipes - Easy Home Cooking

  Is there anything more comforting than a hot bowl of Mexican Meatball Soup? This is my family's recipe for Albóndigas en Caldillo de Jitomate, with the trick to make meatballs juicy, tender and that never fall apart in the broth. A complete meal with veggies, rice and meat. Perfect for a family dinner. Ingredients for Mexican Meatball Soup For the Meatballs: 500 g ground beef 1/3 cup uncooked rice, washed and drained 1 egg 1/4 onion finely chopped 1 clove garlic finely minced 2 tbsp chopped cilantro or mint 1/2 tsp ground cumin Salt and black pepper to taste For the Tomato Broth: 4 ripe tomatoes 1/4 onion 2 garlic cloves 1.5 liters water or beef broth 2 carrots sliced 2 medium potatoes diced 2 zucchini cut into chunks 1 corn cob cut into pieces 1 tbsp oil 1 sprig of cilantro Salt and pepper to taste Lime and corn tortillas to serve How to Make Albóndigas en Caldillo Step by Step 1. In a large bowl combine ground beef, uncooked rice, egg, onion,...

Spanish Lentil Stew with Vegetables - Healthy, Light and Easy (No Chorizo) This is the Spanish everyday lentil stew, but light version. No chorizo, no bacon, but all the flavor from a slow-cooked sofrito and potato that thickens the broth naturally. It's the most filling spoon dish with the least calories: 320 calories per bowl, 18g plant protein and 15g fiber. Perfect for eating healthy without being hungry. I use pardina brown lentils because they don't need soaking and hold their shape. 1 cup dry makes 3 big bowls. Make a big pot, they keep 5 days in the fridge and 3 months frozen. Ingredients for 3 servings 1 cup dry pardina or brown lentils (200g) - rinsed, no soaking needed 1/2 onion + 1 carrot + 1/2 green bell pepper, small diced 2 garlic cloves minced + 1 large tomato grated or 3 tbsp crushed tomato 1 medium potato (150g / 5 oz) diced - this thickens the stew 1 bay leaf + 1 tsp sweet smoked paprika + 1/2 tsp cumin 1 tbsp extra virgin olive oil + salt to tast...

Spanish Pisto Manchego with Poached Egg - Healthy Mediterranean Ratatouille Spanish pisto manchego is basically the Spanish cousin of ratatouille but easier and more homey. Slow-cooked seasonal vegetables with extra virgin olive oil and a poached egg on top that breaks and becomes the sauce. Light, filling and perfect Mediterranean diet in one pan. This version is for 2 people, 25 minutes and about 280 calories per serving without bread. I make it a lot because it keeps 4 days in meal prep and it's all veggies. If you follow the order I give you it won't boil, it will stew and stay silky, not watery. Ingredients for 2 servings 1 medium zucchini diced 1-inch 1/2 eggplant with skin diced - Tip: soak 10 min in salted water 1 red bell pepper + 1 green bell pepper in short strips 1 medium onion chopped 14 oz crushed tomatoes (400g) or 4 fresh tomatoes grated 2 garlic cloves sliced 2 tbsp extra virgin olive oil 2 eggs - one per person 1 tsp sweet paprika + 1 bay leaf + ...