Q. Hello, I'm 13 and I asked my mom if I can cook dinner for her, and she said yes. I want to cook something new, something we haven't had before, or recently. What are some easy, healthy dinner meals that a 13 yr old could make?
PS: I'm aloud to use the stove with supervision.
Answer
Spicy Lamb and Chorizo Chili
2 1/4 cups canned low-salt chicken broth
3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
1 teaspoon cayenne pepper
2 1-pound rolls beef or pork chorizo, casings removed
2 cups coarsely chopped red onions
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 tablespoon ground cumin
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
2 15-ounce cans golden hominy or pinto beans, rinsed, drained
preparation
Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
*Sold at Latin American markets and some supermarkets.
What are some tasty dinner recipes that can be made on a budget?
Red
Answer
Here are a few you can use
Skillet Ziti with Chicken and Broccoli
Yield: Select
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Select
Ingredients:
Instructions:
STEP BY STEP
Cutting Chicken Breast into Strips
Starting with chicken that has been frozen for 15 minutes will make it easier to slice.
1. Separate the tenderloins (the long floppy pieces of meat) from the breasts and set them aside.
2. Slice the breasts across the grain into long, thin strips. The center pieces need to be cut in half so that they are approximately the same length as the end pieces.
3. Cut the tenderloins on the diagonal to produce pieces the same size as the strips of breast meat.
Skillet Ziti with Chicken and Broccoli
Serves 4 to 6
Roasted red peppers are sold in jars of different sizes. One 12-ounce jar is enough for this recipe. Sun-dried tomatoes can be substituted for the roasted red peppers. This recipe also works well with penne.
1 pound boneless, skinless chicken breasts , sliced into 1-inch pieces
Table salt and ground black pepper
3 tablespoons unsalted butter
1 onion , minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 cloves garlic , minced
8 ounces ziti (2 /12 cups)
2 cups low-sodium chicken broth
1 cup milk
1 bunch broccoli (1 1/2 pounds), stems discarded and florets cut into 1-inch pieces
1 cup jarred roasted red peppers , rinsed and sliced 1/4 inch thick
1 ounce Parmesan cheese , grated (1/2 cup)
2 tablespoons fresh lemon juice (optional)
1. Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12-inch skillet over medium heat. Add the chicken and cook until it is lightly browned but not fully cooked, about 4 minutes. Transfer the chicken to a bowl.
2. Add 1 more tablespoon of the butter, the onion, red pepper flakes, oregano, and 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 15 seconds.
3. Sprinkle the ziti evenly into the skillet. Pour the broth and milk over the ziti. Cover and bring to a simmer, about 2 minutes.
4. Reduce the heat to medium-low and stir in the broccoli and roasted peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green, about 8 minutes.
5. Stir in the chicken and any accumulated juice. Cover and continue to simmer until the chicken is cooked through, about 3 minutes longer.
6. Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.
Grilled Potato Salad
Ingredients:
Instructions:
4 large Yukon Gold potatoes, sliced 1/4-inch thick
5 tablespoons extra virgin olive oil (EVOO), divided
2 tablespoons grill seasoning blend (2 palmfuls), such as McCormick brand Montreal Steak Seasoning
2 tablespoons rosemary leaves (3 sprigs), stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula (2 bunches), chopped
2 tablespoons red wine vinegar
Preparation
Pre-heat a barbecue or grill pan to medium-high heat.
Place the potatoes in large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons grill seasoning and the rosemary. Grill the potatoes on a barbecue or grill pan for 4-5 minutes on each side.
While the potatoes are cooking, combine the oranges and red onion and dress with red wine vinegar and some EVOO.
Remove the potatoes from the grill or grill pan to the dressed oranges and onions and toss to coat. When you grill the potatoes, they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
When you are ready to serve, add the arugula to the potatoes and toss to distribute.
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