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 + ...

Canarian Puchero - Traditional Spanish Stew with Tumbo Canarian puchero is the great stew of the Atlantic, the most representative recipe of the Canary Islands. A dish that sums up the home cooking of the archipelago, its garden and its history. It's one of those stews that, as my grandma said, "tastes better tomorrow". In the Canary Islands a grandma can make you eat two plates of puchero in summer at 104°F. It's served in two courses: first the broth as soup, then the tumbo in the center of the table. What is Tumbo? What really makes Canarian puchero different is tumbo . Tumbo is not an ingredient, it's the act of pouring all the solids once cooked into a large tray to share. It's not just serving, it's the center of the meal. It's placed organized on the table and everyone serves themselves. That gives it that collective and familiar character that no other Spanish stew has. Difference with Madrid Stew Both share chickpeas and slow cooking,...

3 Easy Spaghetti Recipes in One - Bolognese, Meatballs and Roasted Veggies 3 ideas with same spaghetti base so you never get bored. All in 25 minutes. 1. Classic Spaghetti Bolognese Ingredients 2 servings: 5.5 oz spaghetti, 9 oz ground beef mix, 7 oz crushed tomatoes, 1/2 onion, 1 garlic, 1 tbsp olive oil, parmesan, parsley. How: Sauté onion garlic 5 min. Add meat, brown. Add tomato, simmer 10 min low. Cook pasta, toss with sauce + 2 tbsp pasta water. Top with parmesan. 2. Spaghetti and Meatballs Ingredients: 5.5 oz spaghetti, 9 oz ground meat, 1 small egg, 2 tbsp breadcrumbs, 7 oz tomato sauce. How: Mix meat + egg + breadcrumbs + salt, make 8 balls. Brown 5 min. Add sauce, cover 10 min. Serve over spaghetti. 3. Roasted Mediterranean Veggie Spaghetti Ingredients: 5.5 oz spaghetti, 1 zucchini, 5 oz butternut squash, 10 cherry tomatoes, 1 red pepper, 2 tbsp EVOO. How: Oven 400°F. Cube veggies, toss with oil salt garlic, roast 20 min until charred. Cook pasta, toss al...

2 Easy Garlic Butter Cod with Shrimp Recipes - 20 Minute High Protein Dinner Looking for an easy fish dinner that looks like a restaurant plate but takes 20 minutes? These 2 garlic butter cod with shrimp recipes are my go-to when I want something light, high protein and impressive without effort. Same base, two different sauces. Both are perfect for keto, low carb and Mediterranean diet. About 320 calories and 38g protein per serving, no heavy cream, just butter, garlic and lemon. 1. Garlic Butter Cod with Mushrooms and Shrimp - My Favorite This is the version in photo 1, with mushrooms and cherry tomatoes. The mushrooms soak the garlic butter and the shrimp add sweetness. It's the most filling one. Ingredients for 2 servings: 2 cod fillets 6 oz each, skinless, patted dry 6 large shrimp, peeled and deveined 1 cup white mushrooms sliced 1/2 cup cherry tomatoes halved 2 tbsp unsalted butter divided 1 tbsp extra virgin olive oil 2 garlic cloves minced 2 tbsp fresh parsl...

  Juicy Pork Tenderloin in Mushroom Sauce with Dried Apricots Looking for a meat recipe that's always tender and has a sauce to mop up with bread? This pork tenderloin with mushrooms and dried apricots is the winner. Restaurant-style but ready in 30 minutes. Ingredients for 4 people: 2 pork tenderloins (800g) 350g fresh mushrooms sliced 80g dried apricots 1 large onion, 2 garlic cloves 150ml Pedro Ximenez or white wine 300ml beef stock Olive oil, salt, pepper, thyme How to make it: Step 1 - Sear: Pat dry, season. Sear in hot pot with oil 3 min per side. Reserve. Step 2 - Sauce base: Same pot, cook onion and garlic 5 min. Add mushrooms until water evaporates. Add apricots. Step 3 - Sauce: Pour wine, reduce 2 min. Add stock and thyme. Return tenderloins, cook 15 min covered medium-low. Step 4 - Juicy trick: Take out, slice into 2cm thick medallions, return to sauce 2 min. Serve hot with potatoes or rice. Tips: Don't slice too thin or it dries. Use prunes...