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Loaded with flavor and a snap to make, Karen shows you how to make one of her childhood favorites from her time growing up with her mom in Ecuador. If you’re on a budget, this fan-favorite is on you won’t want to miss!
Local Hampton Roads resident and mom, Karen, is at it again, sharing her passion for cooking and giving tips on quick, healthy and nutritious meals that can be prepared on a budget. What she likes to call real meals for real families!
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Carne Apanada (breaded beef)
4 pieces of thinly sliced sirloin (approx. ¼ inch thick)
1 cup Bread crumbs
½ -3/4 cFlour
½ tsp cumin
½ tsp garlic powder
1 egg
½ cup Milk
Salt and pepper
Prepare your breading station with 3 bowls. In the first bowl, add flour and ¼ tsp of garlic powder and ¼ tsp cumin. In the second bowl beat the egg and milk. In the third bowl add bread crumbs and remaining ¼ tsps of garlic powder and cumin. Season meat with salt and pepper.
Bread the beef: dredge 1 steak in the flour mixture and shake off any excess flour, then coat the beef in the egg mixture, and finally dredge it in the bread crumbs -making sure to cover the beef completely. Repeat with remaining pieces of beef.
In a large pan, over medium-high heat , add olive oil (enough to have it come up about 1/8 inch high in the pan). Prepare a large plate with paper towels to absorbe the residual oil once the meat is cooked.
Once oil is hot (you can test it by adding a few bread crumbs to the oil, if they sizzle -and bubbles form around them- the oil is ready).
Using tongs, or a long fork, carefully place the beef in the pan. How many pieces you cook at a time depends on the size of the pan -you don’t want to crowd them, they should not touch. Cook the beef 2-4 minutes on each side or until the bread crumbs are a golden brown, but not too dark. Turn and repeat on the other side.
Remove from pan and place on paper towels to drain. Serve with a wedge of lime to be squeezed over the beef, it adds and amazing touch.
Mote Revuelto (scrambled hominy)
1 -15.5 oz can of hominy
2 scallions -chopped ((use the white parts)
2 tbs butter
1 egg beaten
Paprika –dash
Lettuce -optional
Open hominy, drain and rinse well. In a medium sauce pan, over medium heat, melt butter. Whenbutter is hot, add scallions and a dash of paprika and cook until the scallions become soft and lightly gold. Add hominy and saute for 3-4 minutes. Add beaten egg to hominy and stir continuously until hominy is completely coated and egg is cooked. Serve over a piece of lettuce for a lovely added crunch.
Tomato Salad
1 large tomato (I like the tomatoes on the vine)
Juice of 1/2 large lemon (about 2-3 tbs)
1 – 1 1/2 tbs olive oil
¼ tsp cumin
dash of salt
Cut the tomato into wedges -or slices or whatever shape you like, and put into a medium sized bowel. In a small bowl combine lemon juice, oil, salt and cumin. Pour dressing over tomatoes and toss gently. Refrigerate until ready to serve.
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