Hometown Hearth Recipes | Hometown focus


Hot soup is not the only way for a person to stay warm during our cold winter days. Adding a little spice to our food can also warm up the tummy.

Spice doesn’t necessarily mean the hot type of spice you burn your tongue. It can be a particular spice or a combination that just adds a nice kick to a dish. I use cayenne pepper and cumin quite regularly, as well as minced garlic, and I like to spice up certain foods with curry – it’s just my particular taste preference.

As always, playing around with recipes to see what appeals to you the most is the fun of cooking. Try these recipes as a base, and add or change the spices to your liking.

Spicy Albondiga

Recipe by: Punky www.allrecipes.com

Meatballs

• 2 lb ground beef
• 1 egg
• 1/4 tsp. breadcrumbs
• 1/2 tsp. uncooked white rice
• 2 tbsp. cumin powder
• 1/2 tsp. garlic powder
• 1/4 tsp. salt

Soupe

• 10 ch. chicken broth
• 4 carrots, sliced
• 1/2 large onion, chopped
• 4 celery stalks, sliced
• 1 can (10 oz) diced tomatoes with greens
peppers
• 1 can (8 oz) tomato sauce
• 1 can (7 oz) diced green chiles, drained
• 1 bunch of coriander leaves, chopped
• 1/2 tsp. garlic powder
• 1 C. dried oregano
• 2 tbsp. cumin powder

Combine ground beef, egg, breadcrumbs, rice, cumin, garlic powder and salt in a large bowl. Mix well. Bring the chicken broth to a boil over medium heat in a large pot.

Shape the beef mixture into 1-inch meatballs, using about 1 1/2 tablespoons of meat for each. Lower the heat under the chicken broth to simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until the meatballs are cooked through.

Stir in carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors. (Yield: 10 servings)

Rasta Pasta

Recipe by: Lena Abraham www.delish.com

• 1 lb penne pasta
• 3 boneless skinless chicken breasts
(about 1 1/2 lbs)
• 2 tablespoons. jerk seasoning, divided
• Kosher salt
• 2 tablespoons. extra virgin olive oil, divided
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1/3 tsp. sliced ​​green onions, plus more for
garnish
• 3 garlic cloves, minced
• 1/2 tsp. low sodium chicken broth
• 3/4 tsp. heavy cream
• 1/2 tsp. Freshly grated parmesan, plus
more for garnish

Cook pasta according to package directions until al dente. Drain and reserve. Season the chicken breasts with 1 tablespoon jerk seasoning and salt. In a large skillet over medium heat, heat 1 tablespoon of oil. Cook chicken until golden brown and no longer pink, 8 minutes per side. Remove from skillet and let stand. Add remaining oil and cook peppers until almost tender, 3 to 4 minutes. Add scallions and garlic and cook until fragrant, 1 minute. Season with remaining jerk seasoning.

Add chicken broth and heavy cream and simmer until thickened, 5 minutes. Slice the chicken. Add Parmesan and stir until melted, then add pasta and chicken and stir until fully combined. Garnish with green onions and Parmesan and serve. (Yield: 4 servings)

Red beans and rice

Recipe by: Lena Abraham www.delish.com

• 1 tbsp. extra virgin olive oil
• 1 lb of andouille sausage
• 1 onion, chopped
• 1 green pepper, chopped
• 3 celery ribs, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of cayenne pepper
• 2 sprigs of fresh thyme
• 2 tbsp. hot sauce
• 1 C. dried oregano
• 2 cans (16 oz each) kidney beans
• Kosher salt
• Freshly ground black pepper
• Cooked white rice, to serve
• 1 tbsp. sliced ​​green onions, to garnish

In a medium saucepan over medium heat, heat the oil. Cook sausage until lightly browned. Add onion, bell pepper and celery and cook until slightly softened, about 4 minutes. Add garlic and cook until fragrant. Add cayenne pepper, thyme, hot sauce, oregano and beans and stir until fully incorporated. Simmer for 10 minutes, until the beans are completely hot, then season with salt and pepper. Pour over rice and garnish with green onions. (Yield: 4 servings)

Quiche Conquistador

Better Homes and Gardens Hot and Spicy Kitchen

• 1 frozen uncooked 9-inch deep dish
pastry shell
• 1/2 lb bulk chorizo ​​or Italian sausage
• 1/4 tsp. chopped onion
• 1 clove of garlic, minced
• 1 ch. Monterey Jack or grated cheddar
cheese, or a combination
• 2 pickled jalapeno peppers, rinsed,
seeded and chopped (3 tbsp.
• 3 beaten eggs
• 1 1/2 tsp. milk
• 1/4 tsp. salt

Thaw the frozen pasty shell for 10 minutes at room temperature. If desired, transfer to a 9-inch pie plate. Do not prick the bottom of the pie. Bake at 450 degrees for 5 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees.

In a skillet cook the chorizo ​​​​or Italian sausage,

onion and garlic over medium-high heat until sausage is brown and onion is tender; evacuate fat. Pat the sausage dry with paper towel to absorb any remaining fat. Put aside.

In the partially baked pie shell, layer the shredded cheese, seeded and chopped jalapeno peppers and sausage mixture.

Combine eggs, milk and salt; pour over sausage in batter. Bake at 325 degrees for about 50 minutes or until a knife inserted near the center comes out clean. Let the quiche rest for 10 minutes before serving. To serve, top individual servings with lettuce, sour cream and tomato wedges, if desired. (Yield: 6 servings)

Louisiana Vegetables and Rice

Better Homes and Gardens Hot and Spicy Kitchen

• 1/4 tsp. chopped onion
• 1/4 tsp. chopped green chilli
• 1 clove of garlic, minced
• 1 tbsp. butter or margarine
• 1 can (10 oz) of tomatoes and green pepper
peppers
• 1/2 of a 10 oz. package (1 c.) frozen
okra, thawed
• 1 ch. the water
• 1/3 tsp. long grain rice
• 1/2 tsp. salt
• 1/2 tsp. ground red pepper
• 1/4 tsp. black pepper
• 1 bay leaf

In a medium saucepan, sauté onion, green pepper and garlic in butter or margarine until vegetables are tender. Stir in tomatoes and green chiles, okra, water, rice, salt, red pepper, black pepper and bay leaf. Bring to boil; lower the temperature. Cover and simmer for 20 to 25 minutes or until the rice is tender. Remove the bay leaf before serving. (Yield: 4 servings)

Do you have recipes to share? We would love to hear from you. Email your recipes to [email protected] Please include your name, city of residence and a phone number. For those of you without internet access, you can send your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.


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