2- big onions
1 tablespoon worcestershire sauce
1 teaspoon of salt
2 tablespoon olive oil
In a medium high pan heat the oil. Add onions, sauce and salt. Cook for 10 minutes stirring occasionally. Pour over desire meat or poultry.
* You can add garlic, mushroom, and pepper to this recipe. COQUI!
*My mom served bistec encebollado every week!
2 avocados cut in 1/4″ half moons
2 big tomatoes cut 1/4″ round
1/4 red onion cut in very thin half moons
1 garlic clove minced
1/4 cup olive oil
1 tablespoon white vinegar or lemon juice
salt and pepper to taste
In a shallow salad plate arrange one piece of avocado follow by a piece of tomato until finish. In a small bowl mix the garlic, olive oil, vinegar, salt and pepper. Place the onion on top of tomatoes and avocados. Pour the mix and serve. You can make the mix 20 minutes before and chill in the refrigerator before serving. Serves 4 . COQUI!
*OMG! soooo caribbean! Yummy!
FYI- Avocados not only contain the best kind of fat (monounsaturated oleic acid) but also help your body block the absorption of bad fats (cholesterol). They’re high in lutein, which aids eyesight, and in potassium and folate, which may reduce the risk of stroke and cardiovascular disease. And they’re low in pesticides.
1 1/2 pound baby spinach
1/2 white onion chopped into very small pieces
2 teaspoons unsalted butter
2 cups warm milk
2 tablespoon fresh grated parmesan cheese
pinch of nutmeg
2 tablespoon flour
Boil spinach for 2 minutes and drain. In a sauce pan cook the onion and butter over low heat for 4 minutes. Wisk flour and cook for 2 minutes. Add milk stirring at the same time, cook for 3 minutes. Whisk parmesan cheese, nutmeg, salt and pepper to taste. Add spinach stirring small portions at a time. Cook for 1 minute. Serve as a side for poultry, meats or fish. Serves 4