Traditional recipes

Spaghetti Picadillo

Spaghetti Picadillo

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Boil the pasta al dente in salted water and 2 lg of oil, so as not to stick. Then strain and pass through a stream of cold water.

Picadillo filling:

Heat the onion in the olive oil, add the paprika, then add the meat previously mixed with the chilli powder and the ground cumin, salt and pepper. When the meat is penetrated, add the broth, oregano and leave it on the fire for a while longer.


Place the pasta on the plate, put the Picadillo filling in the middle and sprinkle with grated cheese.


Picadillo transforms the humblest, budget friendly ingredients into the most satisfying, comforting, flavor exploding meal of the day. It’s the answer to “what’s for dinner” when you only have ground beef and potatoes or you just want a warm meal that everyone will love. Everyone’s taste buds will rejoice with mouthfuls of juicy beef and tender vegetables swaddled in the spicy, earthy, aromatic sauce with just a hint of sweetness.


CUSTOMIZABLE. You may be wondering why this version doesn’t include olives, capers or nuts. These ingredients are popular in Cuban, Puerto Rican, and South American Picadillo recipes, whereas this Picadillo recipe is more traditional Mexican. Still, this recipe is a fabulous springboard to make it YOUR own so add whatever your heart desires!

VERSATILE. One of the things I love most about Picadillo is you never have to serve it the same way! Serve it over rice, wrap it in a warm tortilla, empanadas, or serve it any way you can dream up (TONS of ideas to follow).

MULTIPLE MEALS. To that end, this Picadillo recipe makes a lot - for a reason. It makes the most fabulous leftovers as the flavors build and meld together so you can use it for multiple meals throughout the week - the dinner that keeps on giving! Reinvent the leftovers in quesadillas, burritos, gorditas, etc. and you have an entirely new meal.

EASY. Just look at the instructions in the recipe card! Simply brown the beef, sauté the veggies then dump in the rest of the ingredients to simmer in ONE PAN.

SIMPLE BUDGET FRIENDLY INGREDIENTS. This Picadillo recipe elevates simple, everyday ingredients that you already have on hand or are easy to pick up at the grocery store. Still, it tastes anything but ordinary. It’s an ingenious way to stretch out inexpensive ingredients into a comfort-food classic. Each bite is an explosion of texture and earthy, robust, spicy, unami flavors with raisins adding the requisite balancing sweetness.

FREEZER FRIENDLY. Picadillo is a great recipe to double or triple because it freezes well. Enjoy Picadillo for dinner then pop the extras in the freezer for an easy no-fuss defrost dinner.

If you are new to my meal plans, I have shared with you these healthy, flexible, 7-day meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of space for you. add more food, coffee, drinks, fruits, snacks, dessert, wine, etc. or change the recipes for the meals you prefer, you can search for recipes by course in the index. You should aim for about 1500 calories * a day.

There is also a list of precise, organized foods that will make grocery shopping much easier and much less stressful. Save money and time. You will eat less often, you will lose less food and you will have everything you need to keep you on track.

Finally, if you're on Facebook, join my Skinnytaste Facebook community, where everyone shares photos with the recipes they make, you can join here. I like all the ideas that everyone shares! If you want to get on your email list, you can subscribe here so you never miss a meal plan!

Also, if you don't have Skinnytaste Meal Planner, now would be a great time to organize one for 2020! A printing error occurred last year, but now it's perfect! You can order it here!


Breakfast and lunch Monday through Friday are designed to serve 1 while meals and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. Although we truly believe that there is no one-size-fits-all meal plan, we have done our best to come up with something that will appeal to a wide range of people. Everything is friendly with Weight Watchers, we have included the updated WW Blue SP for your convenience, do not hesitate to change the recipes you want or simply use them for inspiration!

The food list is comprehensive and includes everything you need to make all the meals in the plan. I've even included brand recommendations for the products I love and use often. Check the cabinets crosswise, as you will notice many spices that you use often, so you may already have many of them.

And last but not least, this meal plan is flexible and realistic. There is a lot room for cocktail drinks, healthy snacks, dessert and dinner. And, if necessary, you can move some things to make it work according to your schedule. Please let me know if you use these plans, this will help me decide if I should still share them!

MONDAY (3/1)
B: Sunny Side Egg Avocado Toast (4B 6G 4P)
L: Chicken salad with white sauce * (8B 8G 8P)
D: Eggplant Caprese Gnocchi with Cheese (11B 11G 11P)

Total: points WW 23B 25G 23P, calories 1,010 **

B: Greek yogurt with berries, nuts and honey (5B 8G 5P)
L: Chicken salad with white sauce (8B 8G 8P)
D: Turkey mince (5B 4G 5P) with quick cabbage salad (2B 2G 2P) and ¾ cup of brown rice (5B 5G 0P)

Total: points WW 25B 27G 20P, calories 1,085 **

B: Sunny Side Egg Avocado Toast (4B 6G 4P)
L: Chicken salad with white sauce (8B 8G 8P)
D: Pan Teriyaki Salmon and Vegetable Sheet (Recipe x 2) (4B 7G 4P)

Total: points WW 16B 21G 16P, calories 900 **

B: Greek yogurt with berries, nuts and honey (5B 8G 5P)
L: Chicken salad with white sauce (8B 8G 8P)
D: French fries, sausages and peppers (8B 8G 4P)

Total: points WW 21B 24G 17P, calories 920 **

FRIDAY (3/5)
B: 2 eggs mixed (0B 4G 0P) with 1 ounce of avocado (1B 1G 1P) and an orange (0B 0G 0P)
L: Club of Turkey (7B 8G 7P) and an apple (0B 0G 0P)
D: Cilantro Lime Shrimp (1B 2G 1P) with fast and delicious black beans in Cuban style (1B 3G 1P) and ¾ cup of brown rice (5B 5G 0P)

Total: points WW 15B 23G 10P, calories 1,093 **

B: Instantly cut steel oats (5B 5G 1P)
L: Buffalo Chickpea Salad (3B 6G 3P)

Total: points WW 8B 11G 4P, calories 457 **

SUNDAY (3/7)
B: LEFTOVER Instant Steel Cut Oats (5B 5G 1P)
L: BLT with avocado (recipe x 4) (9B 9G 9P)
D: Spaghetti Puttanesca with a pot (8B 8G 8P) with a lettuce # (1B 1G 1P)
Total: points WW 23B 23G 19P, calories 914 **

* Prepare on Sunday night, if you wish.
** This is just a guide, women should aim for about 1500 calories a day. Here's a handy calculator to estimate your calorie needs. I left a lot of space to add more food, such as coffee, drinks, fruit, snacks, dessert, wine, etc.

# Lettuce includes 6 cups of mixed greens, 2 puffs, ½ cup each: tomatoes, cucumbers, carrots, chickpeas and ¼ cup of light vinaigrette.

Healthy Christmas recipes: 4 healthy suggestions

Nougat, turkey, powders. During Christmas, we overeat and this is growing. So much so that doctors and nutritionists say that during the Christmas holidays, we usually gain 2 to 4 kilograms.

The causes are large meals, with a lot of sugar, salt and fat. But it also happens because these days many forget to go to the gym and take care of their diet. It is not difficult to keep the line and take care of healthy recipes. We offer you 4 healthy proposals for Christmas.

Try some of my popular Mexican recipes

  • Homemade Red Enchilada Sauce
  • Red Enchilada de pui
  • Recipe with Enchilada Verde sauce
  • Green Enchiladas Chicken with Cheese
  • Rajas Poblanas - Fried Poblano roasts in cream sauce
  • Loose oven Pork
  • Mexican chicken cakes
  • Green sauce
  • The red sauce

If you try this recipe, please let us know! Leave a comment, write it down and mark a #ChiliPepperMadness photo on Instagram so you can take a look. I always like to see all your spicy inspirations.

Print Mexican Picadillo - Recipe preparation time 10 min Cooking time 45 min Total time 55 min

This is my favorite Mexican-style picadillo recipe with anchovies, ground beef, potatoes and lots of Mexican flavors. It is great over rice or served with tortillas.

  • 2 hot peppers
  • 1 tablespoon olive oil
  • 8 ounces of yellow potatoes about 3-4 chopped
  • 1 medium chopped yellow onion
  • 1 chopped jalapeno pepper
  • 2 cloves minced garlic
  • 1 kilogram of ground beef
  • 8 ounces of tomato sauce
  • 1 tablespoon paprika
  • 1 tablespoon mexican oregano
  • 1 teaspoon cumin
  • Salt and pepper to taste
  1. Heat a frying pan over medium-high heat and dry by chopping the peppers on each side until the skin becomes fluffy. Make sure it doesn't burn. This is how the oils are removed from the peppers. Place them in a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.
  2. While the peppers are softening, heat a large skillet over medium heat and add the olive oil. Add the potatoes, onions and peppers and cook for about 5 minutes to soften.
  3. Mix the garlic and minced meat. Destroy the ground beef with a wooden spoon and brown for about 5 minutes.
  4. Mix the tomato sauce and spices and reduce the heat to low heat.
  5. Remove the stem and seeds from the rehydrated pepper anchovies. Add the peppercorns to a food processor along with a little dark anchored water, about a tablespoon or something. Process until very smooth.
  6. Rotate the anchovy paste in the meat mixture and let it boil for at least 10 minutes. 20 minutes or more is better. If you need more moisture, add in a few tablespoons of water or extra tomato sauce.
  7. Serve over boiled rice or tortillas with extra peppers, spicy chili flakes and lime juice! Don't forget your favorite sauce.

Heat factor: medium, although it is PACKED with flavor. You can easily add more heat with hot peppers or pepper flakes or by adding your favorite sauce.

Nutritional information Mexican Picadillo - amount of recipe per serving calories 323 * Daily percentage values ​​are based on a 2000 calorie diet. Pin505 Yum128 Share69 Tweet Email 702 Actions

Turkey for champagne. Christmas recipe

As we saw a few days ago in the note How to cook a well-stuffed turkey, we know that the turkey, in addition to healthy, is one of prescription or favorite Christmas dishes, being a true classic of all Christmas.

And, as you can guess, we couldn't offer any healthy cooking tips stuffed turkey without reproducing the strange recipe to cook it.

This time we will take care of a simple dish to cook and prepare, and this can be a good choice for that. Christmas, and for example for the following December 24.

Take note, we hope you like it and, above all, enjoy it.

Ingredients for preparing turkey champagne:

  • 1 turkey between a kilogram and a half to two kilograms.
  • 2 glasses of champagne
  • 100 g butter
  • 2 truffles
  • oil
  • salt
  • Lemon.
  • 200 g. Of ham.

Steps to cook champagne turkey:

First of all, we should leave the turkey well, empty and flaming, seasoning it well with salt and lemon juice. At this point we can also make a picadillo with ham and the two truffles, which will serve as a filling.

To prevent it from coming out, we need to bake it.

We will place the turkey in a large saucepan, sprinkle with oil and surround it with pieces of butter. Meanwhile, heat the oven, and when it is hot, put it on high heat to get a nice golden color on the turkey.

Then lower the temperature a little, so that it cooks more slowly for almost an hour.

Finally, sprinkle the turkey with champagne and let it finish cooking, sprinkling it little by little with the same juice.

Serving tips: We need to remove the filling, cut it into pieces and fill it on the banks of the source, mixing it with the sauce to be served with the turkey. Christmas Christmas Recipes Recipes from Turkey

Discover the gastronomy of the Canary Islands at Christmas

Canary Islands they have a wide and rich gastronomy formed mainly by typical or traditional dishes and desserts from the 7 islands that make it up.

Some of these dishes that form this extensive gastronomy are typical or from one of the islands, others are still typical dishes of the 7 islands and are generally cooked in all the islands.

Impressed in this special moment of Christmas, in NatureVia we wanted to pay homage and recognition to our gastronomy, the gastronomy of the Canary Islands.

The cuisine of the Canary Islands is a simple, rich and varied cuisine, in which are present the fresh products of the land, of the cattle raised in the islands, as well as the products that the sea of ​​the islands offers.

We can also say that the gastronomy of the Canary Islands is a cuisine with a great tradition, passed down from generation to generation and which, as with other gastronomy, has received many cultural contributions over the centuries.

Canarian cuisine is known in many Latin countries, transported by generations of canaries who had to emigrate in search of a better future in the past.

The gastronomy of the Canary Islands has also been enriched with the cultural influences that these countries have contributed to the Canaries who have returned to the islands.

Below and in summary, we provide information about the dishes that are made in the Canary Islands, both at Christmas and in the rest of the year and on some occasions when a special event takes place.


Appetizers or daques as a popular form are known as appetizers in some islands, especially on the island of Gran Canaria, some of these starters have gained a lot of fame as mojo-curled potatoes (red or green mojo).

Other mojos that are made in the islands are: almond mojo, cilantro mojo or palmero mojo.

Other participants are:

There are extremely popular dishes such as gofio escaldado, pella de gofio, mojo olives, pork deer, island cheeses, almogrote, sweet sausages, chorizo, chuchangos or snails, clean fried mojo, squid and octopus, jareado or jars, precious stones, strawberries, octopuses, fish splashes or caviar.

Burgados or burgaos as they are known here, fried moray, sardines and mackerel with mojo, chicharros with mojo.

First courses and second course

The canary ranch, the stew, old clothes, ribs with potatoes and pineapple, or carajacas are especially important. Potatoes are an important part of Canarian cuisine, cucumber stew, cabbage stew, jaramago stew, lentil stew, vegetable stew, fennel stew, wheat stew, spinach and chicken stew, traditionally on the island of La Palma, soup traditional pea on the island of Lanzarote.

Bottles: lamb soup, pea broth, potato broth with eggs, cilantro broth, stew broth, chicken broth, pigeon broth, fish broth.

Soups: chicken soup, chicken soup, picadillo soup from the island of La Palma, fish soup, seafood soup.

Creams: pumpkin cream, spinach cream, pea cream, carrot cream, pumpkin cream, vegetable cream.

The vegetables: Compound lentils or chickpeas, chickpeas, beans, peas, vinaigrette beans.

Rice dishes: yellow rice with meat, yellow rice with chicken, yellow rice with rabbit, yellow rice with pork, yellow rice with fish, yellow rice with squid, yellow rice with octopus, yellow rice with limpets and burgundy.

They also highlight the typical dishes made with different types of meat, such as lamb, goat, cow, pork, rabbit, chicken, chicken.

Beef: fried vein, vein in sauce, festive meat or meat in potato sauce.

Lamb: lamb in sauce, lamb in sauce, fried or baked lamb leg, lamb chop in fried or baked sauce.

Goats: goat meat in marinade or marinade, goat meat in sauce, fried goat meat, well in sauce, fried baby.

Pork: marinated pork, fried pork, fried or grilled pork chops, roast pork leg.

Chicken meat: Put in marinade, put in sauce, fried chicken, fried chicken.

Typical fish dishes: sancocho, onion fish, boiled mojo fish, fried or cooked fish, assorted fried fish, fried pods, old sancochada, chocos in sauce, squid in sauce, caste in sauce, octopus in sauce, tollos in sauce, tuna in marinade, fried octopus, old octopus clothes.

desserts: frangollo, quesillo, fried milk, fried milk, dulce de leche, huevos mole, prince Alberto, mouse gofio, arroz con leche, cream, cottage cheese, plant cut with squeezed oranges and biscuits.

sweets: bienmesabe, marzipan, sweet potato trout, angel hair trout, almond and honey nut, quesadilla, cheesecakes, banana pancakes, flour pancakes, pumpkin pancakes, sweet heart hair, sweet potatoes, honey soups, almond cheese, rapadura, peanut praline, almond praline, wine rolls, almond butter, sweet potato bun. And how could it be less, the popular sweet potato trout.

fruits: Canary bananas, figs, grapes, avocado, mango, papaya, country fruits such as oranges, apples, plums, guavas, pears, peaches.

As you have seen, it is a very varied and varied gastronomy, with simple and elaborate dishes, as well as refined dishes.

Many of these dishes are also present in the cuisine prepared in the Canary Islands to celebrate Christmas.

From NatureVia we encourage you to prepare some of these delicious dishes, with which you will surely surprise your Christmas guests.

In the next post from NatureVia we will facilitate some of these recipes.

Merry Christmas and Happy New Year 2017 to everyone! Christmas topics


Tacos is probably the most popular Mexican street food dish, but you can also find it in restaurants. To be honest, most of what is wrapped in a tortilla can be called tacos, but the authentic ones are generally full of meat. Some recipes even contain less commonly used animal ingredients, such as brain or tongue.

Vegetarians will also find some types of tacos that will tempt them, because there are fillings prepared only from mushrooms, potatoes, beans and cheese. The most popular type of tacos is the one in which the main food is minced pork. In addition to meat, the dish also usually contains cabbage, carrots, tomatoes, onions, bell peppers and garlic sauce.

Sos Verde / Picadillo Sau Salsa Verde

I didn't try to see if this super light sauce is still on the page, but I thought it should be posted by me too.

It is a mixture of garlic, fresh parsley and oil, which can be stored for about 10 days in the refrigerator in the final version or more than 2 weeks dry.

Here in Spain, at least in the Valencian Community, it is used for almost any kind of meat or fish. It is a variant of our classic garlic sauce, it can be made stronger or softer, depending on the amount of garlic or oil.

I think that the grill / grill hob has started to be used in the country as well. The meat is cut into thinner fillets than for the classic charcoal grill or fried in a pan, a very small amount of oil is used, so the meat will come out drier, especially if it is chicken leg or boneless pork chop. Or even pork liver, beef or mutton! Fish and seafood, uff, I won't tell you! Boiled or fried, it's crazy!

So let's stop beating the plains. In the bar I made the sauce from 4-5 garlic cloves, the leaves from a good handful of green parsley and 1 liter of oil. I put everything in a higher container so that it wouldn't start jumping around when I put the mixer in with my foot and beat it at high speed until everything was done like a paste. In case we put more garlic or parsley at the end, we add a little more oil, so that it is not too thick. A pinch of salt and a drop of vinegar and you're done!

another option is oil-free mixing. But a lot is lost in the blender jar, even if it is professional and does not have as many edges as the household one. But mix with as much oil as you need and the oil-free mixture lasts longer in the refrigerator, hermetically sealed.

What I made at home is the reduced version :) 5-6 cloves of garlic, the leaves of 5-6 strands of parsley, the homemade blender with a leg that fits perfectly in a jar, oil, salt, vinegar (just a drop, to keep the color green.), maximum and ready in 5 minutes!

Trick: we mix the parsley tails and after we finish with the sauce, in the bowl from the blender, without garlic, until we make a paste, we put it in the bottle and we use it for decoration like another sauce, only the edge of the plate. You can also add paprika or dried pepper. It comes out super cool.

What kind of oil? Depending on the taste, Spaniards use extra virgin olive oil, which has a darker color and consistency of honey. I put sunflower or corn, if I have it.

90+ Spaghetti Squash Recipes to Pack Your Pasta Night with Veggies

Whether you're trying to cut back on carbs, manage a gluten intolerance, add more vegetables to dinner, or simply enjoy one of the many types of squash available, there & rsquos a satisfying pasta alternative that will fulfill all your quick, easy dinner needs, and that tastes surprisingly delicious: spaghetti squash. A cousin to other squashes like zucchini, pumpkin, and patty pan squash, this winter squash is available year-round, but is freshest in the early fall.

When cooler weather sets in, spaghetti squash recipes reign supreme. Though there are plenty of other squash out there & mdashbutternut squash, acorn squash, or winter squash, just to name a few & mdashwe often prefer spaghetti squash for its ability to effortlessly swap into pasta recipes. Part of this is the stringy texture and part is the mild taste, which really does resemble the infinitely adaptable pasta it gets its name from.

Whether you & rsquore in the mood for a chicken dinner, an easy recipe for ground beef like bolognese, or some creative vegetarian recipes, we've gathered include everything from simple spaghetti and meatballs to packed burrito bowls.

The other major benefit of spaghetti squash? Cooking it is pretty simple. Most recipes just call for cutting it in half, scooping out the seeds, and microwaving it, or roasting it in the oven for about an hour. One pro-tip: Though it doesn't look as good presentation-wise, if you want longer "noodles" cut the squash in rings, and roast them that way: It will keep the strands more intact.

Either way, the next time you're in need of a simple easy fall recipes that the whole family will love, opt for one of these easy spaghetti squash recipes.

Video: Σπαγγέτι με Σάλτσα Ντομάτας στη Νοηματική. Άκης Πετρετζίκης (June 2022).


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