Dinner, Lunch

Spicy Tomato Soup with Hominy

Spicy Tomato Soup with Hominy
Enjoy a mouthwatering tomato soup without having to get away from the comfort of your own home. This flavor rich recipe composed of onions, garlic, tomatoes, cayenne peppers and queso fresco will lift your spirit and satisfy your crave. Buen provecho!!
Author:
Cuisine: Mexican Cuisine
Recipe type: Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Tblsp. olive oil
  • 3 medium red onions, finely chopped
  • 8 gloves of garlic, minced
  • 2 28 oz. can of crushed tomatoes
  • 2 Tblsp. tomato paste
  • 2 tsp. sugar
  • ¼ tsp cayenne pepper or more if desired
  • 2 C. canned hominy, drained
  • 8 C. water
  • Salt and pepper
  • Queso fresco, grated
  • Cilantro, chopped
  • olive oil
Preparation
  1. In your IMUSA dutch oven heat olive oil on medium heat and cook onions until soft, 2-3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, paste, sugar, cayenne pepper and mix. Lower heat and simmer for 10 minutes. Add hominy and water. Allow to simmer for 10 more minutes then season with salt and pepper. Add more water if too thick.
  2. Serve soup with grated queso fresco, chopped cilantro and drizzled olive oil.
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Smokey Tomato Paella

Smokey Tomato Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice - from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!
Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch
Ingredients
  • chicken stock 4 cups (32 fl. Oz.)
  • saffron 1 pinch
  • olive oil ½ cup
  • chorizo links (8 ounces) 3
  • red onion ½
  • garlic cloves 4
  • medium grain rice 2½ cups
  • paprika 3 teaspoons
  • salt 4 teaspoons
  • cans of diced tomatoes 2 (14.5 ounces)
  • Red bell pepper 1
  • frozen green peas I cup
Preparation
  1. Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
  2. Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
  4. Mix in rice, paprika, and salt and stir until well combined.
  5. Add tomatoes and mix evenly.
  6. Place bell pepper strips in a circle around the paella
  7. Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
  8. Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
  9. NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.

Couscous con Pollo “Cous Cous With Chicken”

Couscous With Chicken
Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy - using whole grain couscous, vegetables, and skinless chicken.
Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch
Ingredients
  • olive oil, plus more for serving 1 tablespoon
  • boneless, skinless chicken thighs 1½ pounds
  • yellow onion 1
  • red bell pepper 1
  • green bell pepper 1
  • cloves garlic 3
  • red pepper flakes ½ teaspoon
  • whole grain couscous 1 cup
  • packet seasoning with azafran 1
  • frozen peas ½ cup
  • cilantro ½ cup
Preparation
  1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
  2. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
  3. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
  4. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
  5. Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
  6. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.
 

Chorizo and Seafood Paella

Chorizo and Seafood Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This paella recipe uses chorizo, squid, scallops, and shrimp to creat a dish sure to impress your guests!
Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch
Ingredients
  • chicken stock 3 cups
  • dry white wine ½ cup
  • saffron 1 pinch
  • Olive oil ½ cup
  • chorizo links (6 oz.), 2
  • medium onion 1
  • garlic cloves 3
  • medium grain rice 1½ cup
  • paprika 2 teaspoons
  • salt 1 teaspoon
  • cans of diced tomatoes 1 (14.5 ounce)
  • squid 8 ounces
  • baby scallops 8 ounces
  • large shrimp 10
  • frozen green peas 1 cup
Preparation
  1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
  2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
  4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
  5. Add squid and scallops and cook for about a minute.
  6. Mix in rice, paprika, and salt and stir until well combined
  7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
  8. Add the rest of the stock and simmer for another 5 minutes.
  9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
  10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
  11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.
 

Mongolian Beef

Mongolian Beef
This Mongolian Beef recipe uses flavorful flank steak in a savory rich brown sauce that brings Asian flavor to your kitchen! Pair with steamed broccoli and jasmine rice!
Author:
Cuisine: Asian
Recipe type: Dinner, Lunch
Ingredients
  • peanut oil (you may use canola instead) 2 tablespoons
  • ginger ½ Teaspoon
  • cloves of garlic 3
  • low sodium soy sauce ½ cup
  • hoisin sauce ¼ cup
  • sesame oil 1 tablespoon
  • dark brown sugar 1½ tablespoons
  • scallions 4
  • flank steak 1 pound
Preparation
  1. Slice the flank steak across the grain into very thin slices (it helps to place it in the freezer for about 30 minutes).
  2. Combine all the remaining ingredients except the scallions and brown sugar to make a marinade.
  3. Combine the sliced flank steak and marinade in a large zip lock bag or a bowl that accommodates both. Allow to marinate for 1 hour and up to 4.
  4. Heat an IMUSA wok over medium high heat. Add one tablespoon of the peanut oil and allow it to heat until it is mildly smoking. Add the scallions and quickly stir-fry for 2 minutes. Remove from wok and set aside.
  5. Drain the flank steak well (DO NOT DISCARD MARINADE). Pat the flank steak dry with a paper towel.
  6. Add the remaining oil to the wok and cook the flank steak over medium high heat for about 3 to 4 minutes or until slightly caramelized (do not crowd the pan). You may have to do this in batches. Remove from heat and set aside
  7. Add half the marinade to the wok and bring to a boil. Allow it to boil until it is reduced slightly and thickened.
  8. Add the flank steak back into the wok and sprinkle with brown sugar. Continue to stir-fry for 2 additional minutes.
  9. Add the scallions and stir until combined. Serve over steamed jasmine rice.