CHIMICHURRI

CHIMICHURRI ENGLISH

INGREDIENTS
Dehydrated oregano 3 tbsp
Parsley chopped 5 tbsp
Black pepper 1 tbsp
Ground pepper 2 tbsp
2 cloves garlic (chopped very small)
Paprika (Give the reddish color)
Salt 1 tbsp
White vinegar 1/2 cup or apple vinegar or wine vinegar
Corn oil 1 cup or olive oil
Warm water 1/4 cup

PROCESS
1) Place the oregano,parsley to hydrate with warm water until covered to hydrate.
2) Add pepper and salt and mix.
3) Add the garlic and mix.
4) Add parsley, vinegar and oil and mix.
TIP: It is allowed to park in the refrigerator overnight. Proportion for 1 oil of 1/2 vinegar. Keep covered for 7 days in refrigerator.

Video in Spanish: https://www.youtube.com/watch?v=Xv7IiYKGRDI

CHIMICHURRI SPANISH
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INGREDIENTES
Orégano deshidratado 3 cdas
Perejil picado 5 cdas
Pimienta negra 1 cda
Ají molido 2 cda
2 dientes de ajo (Picado muy chico)
Pimentón ( Da el color rojizo)
Sal 1 cda
Vinagre blanco 1/2 vaso o manzana o vino
Aceite maíz 1 vaso o oliva
Agua tibia 1/4

PROCEDIMIENTO
1) Colocar el orégano, el ají molido hidratar con agua tibia hasta cubrir para hidratar.
2) Agregar pimienta y sal. Mezclar.
3) Agregar el ajo y mezclar.
Agregar el perejil, el vinagre blanco y el aceite.
TIP: Se deja estacionar en la heladera de un dia para el otro. Proporción por 1 de aceite 1/2 de vinagre. Conservar tapado 7 días en heladera

Video in Spanish: https://www.youtube.com/watch?v=Xv7IiYKGRDI

SALSA CRIOLLA

INGREDIENTS
Red pepper 1 (chopped very small without seeds)
Green pepper 1 (chopped very small without seeds)
Roma Tomato 1 (without seeds and skin)
Onion 1 (chopped very small)
Garlic 3 cloves (chopped very small)
Parsley
Rosemary
Oregano
white vinegar or lemon
Salt and Pepper
Corn oil or olive oil

PROCESS
1) In a bowl add onion and garlic, red and green peeper and tomato. Mix.
2) In a container. Mix the vinegar or lemon with the salt.
3) Add in the bowl the step 2.
4) Add in the bowl parsley, rosemary and oregano. Mix
5) Cover all with oil and Mix.
6) Add Pepper and Mix.
7)  Preserve in the refrigerator.
Store in a closed bottle in a refrigerator for up to 5 days.

Homemade Barbecue Sauce

Ingredients:  14.5oz. Diced Tomatoes, 1/2 cup pitted dates, roughy chopped,1/4cup distilled white vineger, 2TB dried minced onion, 1tsp salt-free chili powder, 1 to 2 tsp ancho chile powder, 2tbs powdered mustard, 2tsp garlic powder, 1/4 fine sea salt.

Directions
Put all ingredients into small saucepan, cover and cook over medium heat, stirring occasionally.

Vegetarian Minestrone - Slow Cooker

Directions: 5h Ready In

1) Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 5 hours.

2) Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.

3) Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Crock Pot Soup Wild Rice with Chiken

Ingredients SERVES 4
1lb chicken breasts (do not use frozen,) cut in half if large
1/2 small onion or 1 large shallot, minced
2 carrots, minced
2 celery stalks, minced
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1 large or 2 small bay leaves
2 Tablespoons butter or Earth Balance Vegan Butter
6 cups gluten-free chicken broth
3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

Directions
Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)

Notes
Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.