Seasoned Corn Couscous Recipe

Looking for a rich and delicious corn couscous recipe to accompany your barbecue? Check out my suggestion here explained in detail so you can prepare without difficulty! This is a complete dish that can be served alone and/or as an accompaniment to meals. Very tasty, it’s worth trying, so check out the step-by-step instructions for this spiced corn couscous recipe below.

5 guests
30m
Main course

Ingredients for making seasoned corn couscous:

3 cups of corn flakes
3 cups of filtered water
½ pepper
1 small onion
1 clove of garlic
50 grams of bacon
2 tablespoons of chopped olives
5 chopped apricots
½ chopped seedless tomato
100 grams of spicy pork sausage
1 meat broth tablet
black pepper and salt to taste
olive oil

Nutrition Facts

Servings: 5
Amount per serving
Calories 226
% Daily Value*
Total Fat 11.5g 15%, Saturated Fat 3.6g 18%, Cholesterol 11mg 4%, Sodium 1091mg 47%, Total Carbohydrate 23.4g 9%, Dietary Fiber 2.5g 9%, Total Sugars 6.1g, Protein 8.9g, Vitamin D 24mcg 120%, Calcium 27mg 2%, Iron 4mg 23%, Potassium 199mg 4%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make seasoned corn couscous:

Bring the water to a boil and, while it boils, makes the mise en place mincing all the ingredients. This will make it quicker to prepare the next steps.

When the water boils, dissolve the bouillon tablet and add to the corn flakes. Mix and set aside.

To continue preparing this seasoned corn couscous recipe, fry the bacon and set it aside as well.

In the same frying pan (to use the bacon fat) or in another pan, place the oil. First, saute the onion and garlic until the onion is translucent.

Then add the tomato and pepper and saute for about 5 minutes.

Lower the heat and add the olives, sausage and bacon. Mix well.

It’s time to add the apricots, which will add a sweet touch to this seasoned corn couscous. Keep stirring some more.

With a fork, stir the cornflakes that have soaked. Add to the sauté, add the salt and pepper, mix well and turn off the heat.

Arrange the couscous in a greased pan, pressing down well to make it compact.

Unmold and serve the seasoned corn couscous, then accompany it with white rice and beans. Take the test and let us know if you liked the recipe!

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Chicken pancake with cream cheese recipe

Looking for a simple and tasty chicken breast recipe for a change on the week’s menu? Check out this suggestion of creamy chicken pancakes prepared step by step that pleases the whole family!

How can you not like chicken pancakes? This is a classic recipe, very tasty for everyday life and that is part of our childhood memories. We show you how to make pancakes stuffed with very creamy chicken, a delight that includes cream cheese, sweet corn, tomato sauce and olives, among other ingredients that contribute to making the filling even tastier! See below the step-by-step photos of this chicken cheese pancake recipe and try it out soon.

3 guests
1h 30m
Main course

Ingredients for making chicken pancake with cream cheese:

For mass:
1 egg
1½ cups of milk (360 millilitres)
1 tablespoon of margarine
½ cup cornstarch
1 cup of wheat flour (140 grams)
1 teaspoon of salt
½ tablespoon of dry yeast

For the filling:
500 grams of chicken breast
100 millilitres of the cooking water for chicken
4 tablespoons of cream cheese (full spoons)
1 chopped onion
oil
salt
½ sachet of tomato sauce
5 tablespoons of chopped olives
5 tablespoons of drained sweet corn
5 tablespoons of chives
1 tablespoon of paprika
2 garlic cloves
½ chicken broth tablet
150 grams of grated mozzarella
Black pepper

Nutrition Facts

Servings: 3
Amount per serving
Calories 882
% Daily Value*
Total Fat 28.6g 37%, Saturated Fat 11.4g 57%, Cholesterol 220mg 73%, Sodium 2227mg 97%, Total Carbohydrate 91.4g 33%, Dietary Fiber 6.3g 22%, Total Sugars 27.9g, Protein 65.4g, Vitamin D 7mcg 37%, Calcium 620mg 48%, Iron 7mg 37%, Potassium 1639mg 35%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make a chicken pancake with cheese:

Start with the filling: Season the chicken with black pepper, paprika and garlic.

Put a little oil in a pressure cooker and cook. Add the chicken and cook until golden.

Tip: At this stage, the chicken doesn’t need to cook on the inside, just brown on the outside.

Add half a cube of chicken stock and add water until almost covered. Cook on pressure for 10 minutes (count the time after the pan starts to sizzle).

After the previous step, remove the chicken from the pan, shred and reserve 100 ml of the cooking broth.

Continue preparing the chicken stuffing for the pancake: in another pan over medium heat, saute the onion well chopped with a little oil.

When the onion is golden, add the shredded chicken and the remaining ingredients for the filling (tomato sauce, cream cheese, water, olives, corn and chives). Bring to a boil over low heat until it forms a very creamy filling, as shown in the photo, and turn off. In the end, adjust the salt if needed.

For the chicken pancake batter, beat all the ingredients (except the yeast) until very consistent. You can use the mixer or blender to blend.

Finally, add the yeast and beat gently, just to mix. The pancake batter is very liquid, as shown in the photo.

Tip: Be careful not to overdo the flour as this can make your dough heavy and thick.

Grease a skillet with a little margarine and let it heat up. Once it’s hot, add half a ladle of dough right in the centre of the pan and make a circular motion to spread it over the entire surface.

Once the edges start to lift, it’s time to turn the pancakes with the aid of a spoon.

To fill the pancake with chicken, place 2 tablespoons of the filling on one edge and roll it like a roulade.

Arrange all pancakes in a glass baking dish, cover with a little filling and sprinkle with grated mozzarella. Bake for 10 minutes or until cheese is melted.

And that’s the result of the simple chicken pancake! So light and thin that it’s impossible to resist! everyone will love this dish! Try it at your home and tell us what you think. Enjoy your food!

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Cassava Soup With Chicken

Cassava soup is for comfort food with a grandmotherly face, which we prepare to regain strength at the end of a day’s work and tuck your belly. There is no secret in this recipe for chicken broth with manioc, but there are some tricks in the preparation that is worth following to make the broth delicious!

I share with you how to make Cassava soup with chicken, also called cassava broth with chicken, depending on the region in which you live. I like to add pepperoni too because it makes the broth more flavorful and nutritious, you can substitute bacon and cook it just the same. To finish, chopped chives or cilantro makes all the difference!

So, have your mouth water? See below how to make cassava soup with chicken step by step in photos and prepare it today.

4 guests
1h 30m
Main course

Ingredients

1 kilogram of chopped cassava
500 grams of chicken
1 chopped onion
1 pepperoni or 100 g of bacon
5 cloves of crushed garlic
2 tablespoons of olive oil
2 teaspoons of paprika (annatto)
Black pepper
salt
chives or cilantro

Nutrition Facts

Servings: 4
Amount per serving
Calories 811
% Daily Value*
Total Fat 22.2g 28%, Saturated Fat 5.7g 29%, Cholesterol 124mg 41%, Sodium 733mg 32%, Total Carbohydrate 101.6g 37%, Dietary Fiber 5.7g 20%, Total Sugars 5.6g, Protein 49.9g, Vitamin D 0mcg 0%, Calcium 83mg 6%, Iron 3mg 15%, Potassium 1153mg 25%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make cassava soup with chicken:

Season the chicken with 1 clove of garlic, 1 teaspoon of paprika, pepper and salt to taste. Heat the pressure cooker with the oil over medium heat and place the chicken in it.

Tip: I used boneless chicken breast because it’s easier to shred, but you can use any piece of chicken. To avoid adding more calories and fat to this recipe, do not use skinned chicken.

Fry the chicken until golden on all sides. Then cover with water and cook for 15 minutes after gaining pressure. Remove chicken and shred.

In the same pan, place the cassava to cook in the chicken stock. Add a little salt and cook the cassava for 15 minutes after gaining pressure. Turn off the heat and beat the cassava in the pan using a bread mixer or blender.

Tip: When chopping cassava, don’t forget to remove the middle part of it, which contains a hard fibre that is not good to eat.

Separately, chop the pepperoni or bacon and fry in a pan or skillet over low heat to loosen the fat without burning. When golden, add the remaining onion and garlic, season with the remaining paprika and black pepper and saute until wilted.

Tip: Let the pepperoni or bacon fry in the fat. If it doesn’t drop enough fat to sauté the onion and garlic, add 1 tablespoon of oil.

Put the pressure cooker back on the heat, add a little more water and also add the shredded chicken and pepperoni stew, onion and garlic. Wait for it to boil and turn it off. Add chives or cilantro and mix with the broth.

Your delicious cassava soup with chicken is ready! Add a little more chives or cilantro when serving, accompany them with toast seasoned with oregano and enjoy this comforting meal. Enjoy your food!

Cassava soup

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Couscous Sardine Recipe

The couscous sardine recipe is one of the savoury dishes that you cannot miss at June parties! In addition to being very practical to do, it generally pleases everyone and is very economical. Continue here to find out how to make a couscous sardine recipe!

In this recipe for couscous seasoned with sardines, cornflour is used for couscous, of the flake type, and also a little cassava flour, because it helps to link all the ingredients together. The result should be a creamy but firm couscous so that it doesn’t fall apart when unmolding.

Below we have all the details of this recipe for northeastern couscous with sardines, prepare it at home!

4 guests
30 m
Main course

Ingredients for making São Paulo couscous sardine recipe:

1½ cups of cornmeal (floc)
¾ cup of olive oil or oil
2 cans of sardines in tomato sauce
1 can of vegetable select
½ cup of chopped olives
1 chopped onion
2 chopped garlic cloves
1 cup of water (240 millilitres)
2 tablespoons of manioc flour
1 tablespoon of pepper sauce (optional)
1 boiled egg and other ingredients to decorate
green smell to taste
Black pepper
salt

Nutrition Facts

Servings: 4
Amount per serving
Calories	1142
% Daily Value*
Total Fat 56.2g	72%
Saturated Fat 8.3g	42%
Cholesterol 47mg	16%
Sodium 700mg	30%
Total Carbohydrate 138.7g	50%
Dietary Fiber 13.5g	48%
Total Sugars 3.8g
Protein 26.8g
Vitamin D 10mcg	51%
Calcium 44mg	3%
Iron 7mg	37%
Potassium 564mg	12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to make São Paulo couscous sardine recipe:

Heat a pan with the oil. When it’s hot, sauté the onion and garlic in it until they start to brown. Then add the drained vegetable selection, the olives and the pepper sauce, if you like. Let it cook for another 1-2 minutes.

Then add the water and the manioc flour and, little by a little while stirring, add the cornflour. Season with salt and pepper to taste and stir until this couscous sardine recipe is creamy but firm.

Tip: Cassava flour helps to bind the ingredients together. If you don’t have it, you can substitute breadcrumbs.

Turn off the heat and add the green scent and 1 can of sardines with the sauce. Mix the sardines in the couscous, but do not knead too much. Transfer the mixture to a well-greased pudding or cake tin, decorated with the egg slices and the remaining sardines. Press with a spoon or spatula to make the couscous very compact.

Tip: If the couscous is too soft after adding the sardine sauce, correct the spot with more corn or cassava flour.

Reserve your sardine couscous in the refrigerator for 2-4 hours, unmold and serve! Indulge in this couscous stuffed with sardines and let us know what you think in the comments. Enjoy your food!

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Chicken adobo: the recipe of the typical Filipino meat dish

Chicken adobo is a unique dish typical of oriental cuisine, especially Filipino cuisine. It is a meat-based preparation – not only chicken, but also pork or beef – fish or vegetables, and requires the chosen ingredient to be macerated in an emulsion based on soy sauce, white wine vinegar, flavourings and spices (adobar is a Spanish term which literally means “marinate”); the initial browning and then the slow cooking in the pan will allow the aromas and flavours to be released, ensuring a tender and juicy final result. Find out how to make it perfectly following our recipe step by step and serve it as tradition dictates, accompanied with basmati rice and seasoned with the marinating liquid.

Ready in: 50 minutes
FOR 4 PEOPLE

INGREDIENTS

CHICKEN IN PIECES about 1.2 kg
SOY SAUCE 1 glass
WHITE WINE VINEGAR 1/2 glass
GARLIC 2-3 cloves
SESAME OIL 4 tbsp
ONION 1
CHILI 1
SALT as required
FRESH GINGER 1 piece
SESAME SEEDS as required
TO ACCOMPANY
BASMATI RICE 2 glasses
WATER 3 glasses
SALT as required

Nutrition Facts

Servings: 4
Amount per serving
Calories 893
% Daily Value*
Total Fat 20.7g 27%, Saturated Fat 4g 20%, Cholesterol 0mg 0%, Sodium 4830mg 210%, Total Carbohydrate 87.4g 32%, Dietary Fiber 2.6g 9%, Total Sugars 4.2g, Protein 87.5g, Vitamin D 0mcg 0%, Calcium 62mg 5%, Iron 2mg 13%, Potassium 316mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to prepare the chicken adobo

Clean the chicken by removing any residual feathers (1). Wash it thoroughly under cold running water and then pat it dry with absorbent kitchen paper.

Collect it in a bowl and add the ginger, cut into slices, and the soy sauce (2).

Pour the white wine vinegar and a little water, mix well and let it rest for at least 2 hours (3).

Heat the oil in a pan, add the well-drained chicken (4), and brown it well over high heat.

Chicken adobo

Once browned, blend the chicken with the marinating liquid (5), lower the heat and continue cooking for about 35 minutes, until the cooking juices are well reduced.

Chicken adobo

Meanwhile, collect the rice in a saucepan (6), cover it with water and put it on very low heat; add a pinch of salt and cook until the liquid is completely absorbed. Turn off and let it rest.

Chicken adobo

Transfer the chicken to a serving dish and garnish with the sesame seeds, the spring onion cut into slices and the chopped chilli. Serve with hot rice, sprinkle with a drop of the marinade and serve (7).

Advice

If you like, you can use a whole chicken, cut into pieces, or just the legs and wings, for an even more succulent result; you can also replace it with pork or beef. If, on the other hand, you prefer fish, try it with shrimp, squid or cuttlefish.

You can substitute soy sauce with tamari and white wine vinegar with red wine or apple if you prefer a sweeter and less strong taste. You can also add aromatic herbs, such as a bay leaf or sage.

Before cooking the basmati rice, rinse it thoroughly under cold running water to remove any impurities; for an impeccable result, respect the right ratio between rice and water: for each glass of rice consider 1 and a half glasses of water. If you like, you can also flavour it with curry, turmeric, cumin or saffron.

storage

The chicken adobo can be stored in the refrigerator, inside a special airtight container, for a maximum of 1-2 days.

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Polenta poached egg

Polenta poached egg, crispy polenta and spinach medallions are hidden under the poached eggs. The hollandaise sauce, refined with mustard, will make everything even more appetizing.

Ingredients

Main course For 8 pieces

500 g of ready-to-use polenta
4 tablespoons of olive oil
200 g of spinach for the salad
salt
pepper
250 g of hollandaise sauce
3 tablespoons of grainy mustard
oil for brushing
8 eggs

Nutrition Facts

Calories 2354
% Daily Value*
Total Fat 118g 151%, Saturated Fat 23.9g 119%, Cholesterol 1312mg 437%, Sodium 9958mg 433%, Total Carbohydrate 247.7g 90%, Dietary Fiber 7.2g 26%, Total Sugars 3.6g, Protein 92.4g, Vitamin D 123mcg 616%, Calcium 1023mg 79%, Iron 13mg 70%, Potassium 2532mg 54%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

How to proceed with polenta poached egg

Preparation:
ca. 30 minutes

Cut 8 discs from the polenta. Brown them in half of the olive oil on both sides. Remove the polenta discs from the pan and set them aside. Heat the remaining oil. Add the spinach and let them fall apart. Season with salt and pepper. Mix the hollandaise sauce with the mustard and heat it.

Place the cling film in a bowl. Brush the centre with a little oil. Break the egg into the bowl by sliding it over the oiled part. Take the four corners of the film and tie them together. Immerse the packet in just boiling water for approx. 4 minutes.

Arrange the polenta discs on the plates. Serve the spinach on the polenta, then remove the eggs from the plastic wrap and place them on the spinach. Garnish with mustard sauce and serve polenta poached egg.

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Wild rice with lentils: the recipe for a tasty and light single dish

Wild rice with lentils is a tasty and nutritious single dish, also perfect for those who follow a vegetarian or vegan diet. The wild red rice, a valuable whole-grain variety with a unique texture, is boiled, then sautéed with a base of shallots, oil and rosemary, then mixed with Castelluccio lentils, Umbrian excellence with the IGP brand. A preparation with an irresistible scent, thanks to the final splash of lemon juice, and also complete from a nutritional point of view. Find out how to make it by following our recipe step by step and enjoy it hot or at room temperature during a spring lunch or dinner.

Ready in: 40 MINUTES
FOR 2 PEOPLE
Calories in wild rice with lentils recipe: 639 kcal

Nutrition Facts

Calories 639
% Daily Value*
Total Fat 4.1g 5%, Saturated Fat 0g 0%, Cholesterol 0mg 0%, Sodium 55mg 2%, Total Carbohydrate 125.8g 46%, Dietary, Fiber 13.2g 47%, Total Sugars 3g, Protein 21.4g, Vitamin D 0mcg 0%, Calcium 24mg 2%, Iron 0mg 2%, Potassium 228mg 5%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

INGREDIENTS

RED WILD RICE 120 gr
LENTILS OF CASTELLUCCIO 50 gr
CARROT 1 • 21 kcal
Shallot 2
SPICY CHILLI 1 piece
FRESH ROSEMARY 1 sprig • 29 kcal
LAUREL 1 leaf
LEMON JUICE as required • 29 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SALT as required • 0 kcal
The calories refer to 100 grams of the product

How to prepare wild rice with lentils

Combine the lentils in a saucepan and add the carrot, peeled and cut in half, 1 peeled shallot and the bay leaf; cover with about 100 ml of cold water (1), put on the stove and cook for about 30 minutes, until tender.

Rinse the rice thoroughly and then collect it in a pot; pour about 350 ml of water (2), cover with the lid and cook until tender and the cooking juices well absorbed.

Meanwhile, in a pan, brown the remaining peeled shallot with a drizzle of oil and a few sprigs of rosemary (3).

Shell the cooked rice with a fork, pour it into the pan with the bottom (4) and let it flavor for a few moments.

Add the lentils, well drained (5), add salt and cook for a few minutes over low heat.

Transfer the rice with the lentils to individual plates and complete with the chopped chilli and a drizzle of raw oil. Sprinkle with lemon juice and serve wild rice with lentils (6).

Advice

For our recipe we have chosen wild (or wild) red rice, originally from the Camargue area, in France; if you prefer, you can also use the black one (Zizania Aquatica): it is a grass that grows spontaneously in the swampy areas of North America and is characterized by an intense, aromatic and “chestnut” flavour.

Sprinkle the rice with a generous splash of lemon or lime juice: it will give the preparation an extra edge. If you like, you can also add chopped fresh coriander and a few cubes of ripe avocado.

Instead of the small and very tasty Castelluccio lentils, you can also use the red peeled ones, which will cook in a few minutes. For greater convenience, you can also use legumes already boiled and stored in glass jars.

If you love salads with colourful and fragrant rice, here are all the varieties to try in the kitchen; if, on the other hand, your passion is lentils, here are the best recipes featuring this legume.

storage

Wild rice with lentils can be kept in the refrigerator, in a special airtight container, for 2 days.

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Green spinach pasta: the recipe for making the coloured browse

The green spinach pasta is the coloured variant of the classic fresh egg pasta. Versatile and delicate taste, it will be enough to add the spinach, with a pan and then finely chopped, to give a colour note to your homemade puff; Once obtained, you will only have to lay it out with a rolling pin (or with the special machine) and then enjoy packaging the formats you love most: noodles, fettuccine, Tortelli, lasagna or even of the simple maltagliati. To be filled with creamy fillings or to season with delicious sauce, to create many, endless first courses. Find out how to make it without making a move to step by step by step recipe.

Ready in: 40 min
FOR 2 PEOPLE
Calories in green spinach pasta: 770 kcal

Ingredients

Flour (type 00) 200 gr • 36 kcal
Medium eggs 2 • 600 kcal
Spinach 40 gr • 24 kcal
Calories refer to 100 grams of the product

How to prepare green spinach pasta

Clean the spinach, wash them thoroughly and cook them in a pan for about ten minutes, with the residual water alone of washing (1).

Collect the spinach in a colander and drain them well, eliminating excess water (2).

Chop the spinach to the knife (3) and then keep them aside.

Collect the flour in the bowl of a planetary and joined the eggs (4).

Add 40 grams of spinach (5) and start kneading with the leaf hook, at average speed.

Once you have obtained a soda and a homogeneous mixture, form a dough (6) wrap it in a sheet of cling film and let it rest for about 30 minutes.

After this time, spend the dough in a thin puff pastry (7) and make the desired format.

Advice

For best results, collect the spinach in a sheltered colander and then mash it with the back of a spoon to drain all excess water; alternatively, you can move them to a clean white cotton cloth, wrap it and wring it well.

You can chop the spinach to the knife, as suggested in our recipe, or blend them by helping you with a kitchen mixer.

To work the dough, you can use a planetary with the leaf hook or a classic kitchen robot; In the event that you have not available, you can also work by hand.

The green spinach pasta is perfect for making tasty lasagna, to be filled with a rich ragout to the Bolognese, ravioli or Tortelli to be filled with cream cheeses, or even fresh tagliatelle to season a fish sauce.

storage

It is advisable to use fresh pasta at the moment, but you can also keep it in the refrigerator, well wrapped with cling film, for a few hours. Once you have made the desired formats, you can also freeze them raw (for about 3 months). At the time of consumption, just immerse them in boiling water and salt while still frozen.

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