Monday: Milanesas con Puré (Breaded Beef Cutlets with Mashed Potatoes)
Ingredients:
- 4 thin beef cutlets
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 4 potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp butter
Instructions:
1. Season the beef cutlets with salt and pepper. Dip each cutlet in the beaten eggs, then coat with breadcrumbs.
2. Fry the breaded cutlets in a pan with oil until golden brown on both sides. Set aside.
3. Boil the potatoes until tender. Drain and mash with milk, butter, salt, and pepper.
4. Serve the milanesas with mashed potatoes and a simple salad.
Tuesday: Tarta de Zapallitos (Zucchini Tart)
Ingredients:
- 1 pre-made pie crust
- 2 zucchini, thinly sliced
- 1 onion, diced
- 2 eggs
- 1/2 cup heavy cream
- 1 cup shredded cheese (mozzarella or cheddar)
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Sauté the zucchini and onion in a pan until soft. Season with salt and pepper.
3. In a bowl, whisk together the eggs and heavy cream. Stir in the sautéed zucchini and onion.
4. Pour the mixture into the pie crust. Top with shredded cheese.
5. Bake for 30-35 minutes or until the tart is set and the cheese is golden brown.
Wednesday: Fideos con Tuco (Pasta with Tomato Sauce)
Ingredients:
- 1 lb spaghetti or fettuccine
- 1 can crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. In a saucepan, heat the olive oil and sauté the minced garlic until fragrant.
3. Add the crushed tomatoes, oregano, salt, and pepper. Simmer for 10-15 minutes.
4. Toss the cooked pasta with the tomato sauce. Serve with grated Parmesan cheese.
Thursday: Pollo al Verdeo (Chicken with Green Onions)
Ingredients:
- 4 chicken breasts
- 1 bunch green onions, chopped
- 1/2 cup heavy cream
- 1 tbsp butter
- Salt and pepper to taste
Instructions:
1. Season the chicken breasts with salt and pepper.
2. In a skillet, melt the butter and cook the chicken breasts until browned on both sides and cooked through.
3. Remove the chicken and set aside. In the same skillet, sauté the chopped green onions until soft.
4. Add the heavy cream and simmer until the sauce thickens slightly.
5. Return the chicken to the skillet and coat with the sauce. Serve with rice and steamed vegetables.
Friday: Empanadas de Carne (Beef Empanadas)
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 cup green olives, chopped
- 2 hard-boiled eggs, chopped
- 10-12 empanada dough discs (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions:
1. In a skillet, cook the ground beef, onion, and garlic until the meat is browned. Drain excess fat.
2. Season with cumin, paprika, salt, and pepper. Stir in the chopped olives and hard-boiled eggs.
3. Place a spoonful of the beef mixture in the center of each empanada dough disc. Fold the dough over and seal the edges with a fork or by folding and pinching.
4. Brush the empanadas with beaten egg and bake at 400°F (200°C) for 20-25 minutes or until golden brown.
5. Serve with chimichurri sauce for dipping.
