Ingredients 450 gr. beef chuck roast 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons coconut oil 1 medium onion 450 gr. green beans 1 bunch asparagus 1 medium red bell pepper 2 cloves garlic 450 gr. coconut milk 2,5 tablespoons curry powder cilantro leaves for garnish lime for squeezing Thai chili pepper, lime slices Method Trim and cut beef into 1-1/2 inch pieces. Peel and cut onions into slices. Wash and snap the ends off the green beans. Core the pepper and cut into slices. Wash the asparagus, trim off the woody ends, and cut remaining asparagus spears in half. Sprinkle the beef with salt and pepper. Heat oil over medium heat in large skillet. Add beef and brown on both sides, about five minutes per side. Remove beef with a slotted spoon and set aside. Using the same skillet, sauté the onion, green beans, asparagus, and peppers until tender, about 10'. Peel the garlic cloves, put through a press, and sauté with the other vegetables for 30". Return to meat to the skillet. Add the coconut milk and curry powder. Gently stir to combine. Cook over medium heat for 10'. Place on serving platter and squeeze the juice of 1/2 a lime on top. Serve alone or over rice, spaghetti squash, or spiralized zucchini. Garnish with chopped cilantro, thinly sliced Thai pepper, or lime slices. Source: https://www.csmonitor.com/
Ingredients 1800 - 2200 gr. rack of beef ribs 1 tablespoon olive oil 2 teaspoons kosher salt, divided 1/4 teaspoon black pepper 1 teaspoon sweet paprika 1 teaspoon onion powder 6 cloves garlic, crushed 1 tablespoon brown sugar 1/2 cup maple syrup 1/2 cup white wine 2 tablespoons apple cider vinegar 2 tablespoons tomato paste Method Preheat oven to 100 °C. Place ribs in a large foil-lined roasting pan and set aside. In a small bowl, combine oil, 1 tablespoon of salt, pepper, paprika, onion powder, garlic and brown sugar. Mix well to form a paste. Rub paste all over top and bottom of the meat. In a second bowl, mix maple syrup, wine, vinegar, tomato paste and remaining tablespoon of salt. Pour over the meat. Cover roasting pan with foil, sealing tightly around the edges. Place in the oven and roast for 16 hours or overnight. Brush pan juices over the meat. Cut apart ribs just before serving. Source: https://www.csmonitor.com/
Ingredients 225 gr. slender asparagus, trimmed and cut into 5 cm pieces salt and freshly ground black pepper 4 strips bacon olive oil juice and zest of 1 lemon fresh Parmesan, either shaved or grated 225 gr. uncooked pasta, such as fettuccine Method Bring a large pot of water to boil for the pasta. Before adding pasta, add asparagus and cook for about 2'. Transfer to a bowl with a slotted spoon and set aside. Cook pasta for a little less time than package directions call for, until almost al dente. Meanwhile, lay the bacon in a large cold skillet. Set flame to medium and cook until just crisp, turning occasionally. Transfer to a paper towel-lined plate to drain. Empty bacon grease from skillet, but don’t wipe it clean. Turn off flame if pasta is still cooking. Crumble the bacon. Drain pasta, reserving some cooking water. Heat pan again over medium flame, adding 2 tablespoons or so of olive oil to the pan. Add asparagus to the pan, tossing to coat with oil, then add pasta and bacon, season with pepper and toss everything together. If pasta seems dry, add some cooking water, starting with 1/4 cup or so, tossing to heat everything through and finish cooking pasta, about 1' or so. Turn off heat. Add lemon juice and zest, and toss to coat. Plate pasta in individual shallow bowls. Top with some Parmesan. Source: https://www.csmonitor.com/
Ingredients 2 tablespoons of olive oil 500 gr. minced beef 1 large onion chopped 400 gr. canned chopped tomatoes 1/2 teaspoon cumin 1/2 teaspoon paprika 1/2 teaspoon garlic powder salt, pepper 240 gr. canned red beans (drained weight) 2 tablespoons chopped parsley 100 gr. El Sabor nacho chips 100 gr. grated cheddar or gouda 200 g. sour cream or yoghurt 2 tablespoons chopped parsley 1 green onion chopped 1 avocado cut into cubes Method Heat the olive oil and fry the minced meat until it’s browned over medium heat. Use a wooden spoon to avoid lumps. Add the onions and continue cooking with the occasional stir for 5 - 10', until they start to soften. Add the tomatoes, cumin, paprika and garlic. You are welcome to add as much salt and pepper, as you wish. Pour half a cup of water, stir the mix, reduce the temperature, and then cover it with a lid and cook for about 30', until it’s rich and thickened. Preheat oven to 200 °C, resistors. Put the food out from the heat and add the beans, parsley and El Sabor nacho chips. Mix and transfer it into a round baking dish, diameter of 24 - 26 cm. Sprinkle the grated cheese over it and bake for 10 - 15'‘, until the cheese melts. Share it on plates and serve it with sour cream or yogurt, parsley, green onion and avocado. Source: https://www.elsabor.gr/
Ingredients 2 tablespoons vegetable oil, divided 1/2 onion, sliced 1/2 green bell pepper, sliced salt to taste 4 El Sabor Original Wraps 226 gr. cooked steak cut into 1,2 cm thick pieces 1 cup shredded Mexican cheese blend Method Heat 2 teaspoons oil in a 25 cm skillet over medium heat. Cook and stir onion and green bell pepper in the hot oil until onions are softened, 5 - 10'. Season mixture with salt and transfer to a bowl. Brush 1 side of each tortilla with remaining oil. Place 1 tortilla, oil-side down, in the same skillet. Sprinkle with 1/2 the steak, 1/2 the onion mixture, and 1/2 the Mexican cheese mixture. Place a second tortilla, oil-side up, onto cheese layer, pressing down with a spatula to seal. Cook quesadilla over medium heat until cheese melts and tortillas are browned, 3 - 4' per side. Remove quesadilla from skillet and cut into wedges. Repeat with remaining ingredients for second quesadilla. Tip Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy. Source: https://www.elsabor.gr/
Ingredients 4 tortilla wraps 1 cup quinoa, uncooked 1/2 cup hummus 3 oz fresh spinach 2 oz sun-dried tomatoes, chopped 2 oz shredded carrots Method To cook the quinoa, add it to two cups of water or broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 - 20'. Fluff it with a fork and set it aside to cool. Alternatively, you can prepare the quinoa in a rice cooker. Divide the hummus among the four tortilla wraps and spread the hummus over each wrap, keeping it away from the edges. Divide the quinoa among the wraps and spread it out over the hummus. Add the fresh spinach, shredded carrots and sun-dried tomatoes. Fold two ends in, and then tightly roll the wrap like a burrito. Slice the wrap in half on an angle. Serve and enjoy! Source: https://www.elsabor.gr/
Ingredients 1 pack of El Sabor Original Wraps Cranberry Sauce Cream Cheese - softened Sliced Turkey Baby Spinach Method Spread about 60 grams cream cheese on each tortilla. Do not spread all the way to the edges. Spread a generous dollop of cranberry sauce over the cream cheese. Top with 2 - 3 slices of turkey and baby spinach. Roll tortilla as tightly as possible then slice. Each tortilla roll up can be sliced into 5-6 pieces. Source: https://www.elsabor.gr/
Ingredients 4 El Sabor Wraps Original 100 gr. rice 4 pieces of backing paper 2 boiled chicken fillets cut in both 4 slices of Edam cheese 4 peppers 1 cup of green olives pitted El Sabor Mild salsa dip Method Boil in a pot the fillets of chicken for 20' and cut them in two. Cut the baking paper and lay them. Place in every baking paper one El Sabor Wrap. Add El Sabor Mild salsa dip and spread with a spoon to go everywhere. Then put a piece of chicken, rice, one pepper, olives and a slice of Edam cheese. Wrap and- if wanted- put them in the microwave for 1' to melt the cheese. Source: https://www.elsabor.gr/
Ingredients 0,5 cup El Sabor Picante Sauce 1 large tomato chopped about 1,5 cups 0,5 teaspoon dried oregano leaves crushed 6 El Sabor Big Wraps Original 0,5 cup chopped pepperoni 1 small green pepper chopped about 0,5 cup 170 grams cups shredded mozzarella cheese Method Heat the oven to 200 °C. Stir the picante sauce, tomato and oregano in a small bowl. Place the tortillas onto 2 baking sheets. Spread about 1/4 cup picante sauce mixture on each tortilla to within 1,2 cm of the edge. Top each with the pepperoni, pepper and cheese. Bake for 10' or until the cheese is melted. Cut each pizza into 4 wedge. Source: https://www.elsabor.gr/
Ingredients 4 1,2 cm thick slices red onion 1 red bell pepper, seeded and quartered 340 gr. eggplant cut into 1,2 cm thick slices 2 tablespoons olive oil divided 1/4 cup chopped fresh flat-leaf parsley 1/8 teaspoon kosher salt 226 grams container plain hummus 4 whole-grain El Sabor Wraps 1/2 cup crumbled feta cheese Sider Avocado-Butter Lettuce Salad Method Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan and cook for 3' on each side or until grill marks appear. Remove from pan. Add eggplant to pan and cook for 3' on each side or until grill marks appear. Remove from pan. Coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt. Toss to combine. Spread 1/4 cup hummus over each flatbread, leaving a 1,2 cm border around edges. Divide vegetables over each flatbread. Top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half. Source: https://www.elsabor.gr/