En español | SAUCE
1 tablespoon canola oil
1 medium size Spanish onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon shredded ginger
4 cups chicken broth
2 lbs fresh pumpkin or 2 cans (15 oz) pumpkin purée
Salt and pepper (to taste)
Toasted pumpkin seeds (for garnish)
Pour oil into a casserole over medium heat and then add the onion. Cook without browning 3 to 4 minutes. Add garlic, carrot, ginger and pumpkin and cook another 2 to 3 minutes. Pour the chicken broth and season with salt and pepper. Cook covered with lid over medium heat for 30 minutes.
Remove from heat and cool soup. Place in blender (in portions) and blend until creamy. Adjust taste.
Pour into bowl and garnish with toasted seeds.
1 pound boneless thin-sliced sirloin steaks
½ pound thin asparagus, slightly cooked
1 teaspoon oil
4 diced tomatoes or 1 14.5-oz can of diced tomatoes
2 oz white wine
2 oz cream (optional)
Salt and pepper to taste
Flatten the steaks and season with salt and pepper on both sides. Place 2 or 3 asparagus on the narrower end of each steak and roll. Cut excess meat so that the rolls turn out approximately the same size. Fasten with wood toothpicks
Heat pan, pour oil, and when hot, place the rolls and let them brown evenly on both sides – two minutes per side.
Remove pan from heat and add white wine. Place over heat again and let the wine cook. Once it evaporates slightly, add the tomatoes and mix. Cook for 6 minutes over medium-low heat.
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