Kyle’s Kitchen
Just as macaroni and cheese is a cheap and easy comfort food, in Mexican families they make Fideo Seco which is equally cheap and comforting. The basic recipe is good as is, but there are toppings listed below that will take it over the top.
Last time I made it, Brookshires had small bags of fideo pasta already cut to the right size, and all of the other ingredients listed here. I got this from a vegan website called Mexican Made Meatless and the author used vegetable stock instead of chicken stock. I’d use the chicken stock.
Fideo Seco
For the Fideo Seco:
8 oz fideo pasta (it’s thin vermicelli pasta) 2 tbsp olive 3 whole Roma tomatoes chopped 1/4 medium white onion roughly chopped Whole garlic cloves 2 chipotle peppers in adobo sauce more if desired 1 tsp salt adjust to taste ground black pepper to taste 2 cups vegetable broth
For the toppings:
1/2 cup Mexican crema 1/2 cup queso fresco or cotija cheese 1 whole avocado chopped Jalapeño slices Lime wedges optional Cilantro To make the tomato sauce by blending the tomatoes, onion, garlic, chipotle peppers and the salt and pepper until smooth.
In a skillet heat the oil over medium heat. Once hot add the fideo. Stir often and cook until the pasta begins to turn a golden- brown color. This step is to give the pasta a delicious nutty flavor.
Pour in the tomato sauce. Stir until well combined. Allow to simmer over medium heat until nearly all of the sauce has been absorbed by the noodles.
Add broth and simmer gently until all of the broth has been absorbed and the fideo is al dente or a bit more tender, it’s up to you. If needed you can continue to add more broth to get pasta to your desired tenderness. But remember that this is meant to be a dry soup. The word seco means dry in Spanish.
You c an ser ve thi s topped with crema, queso, avocado, and a few fresh cilantro leaves. —kwc— Here’s an easy 30-minute dinner. The name means Chicken in the French style. This is a saucy dish so serve over rice or pasta to soak up the lemony butter sauce.
Chicken Francaise 2 tbsp oil 1 pound boneless and skinless chicken breasts, butterf lied and pounded thin Salt and pepper to taste 1/4 cup flour 2 eggs, lightly beaten 1 tbsp butter 2 cloves garlic, chopped 1 pinch red pepper flakes 1 cup chicken broth or white wine 1/4 cup lemon juice 1 tbsp butter 2 tbsp parsley, chopped Heat the oil in a pan over medium-high heat.
Season the chicken breasts with salt and pepper to taste, dredge in the flour, shake off any excess, dip into the egg, shake off excess, and fry in the oil until lightly golden brown on both sides before setting aside.
Add the butter to the pan and heat, over medium heat, until it sizzles before adding the garlic and red pepper flakes and cooking until fragrant, about a minute.
Add the broth and lemon juice, bring to a boil and simmer until it thickens a bit, about 3 minutes.
Remove from heat, mix in the butter and parsley and serve over the chicken. —kwc— Here’s another pasta salad full of all kinds of good things. You could make it easier by using your favorite bottled salad dressing like an Italian or a Cesar.
Antipasto Pasta Salad 1 (16 oz.) package fusilli pasta
For the Dressing:
1 clove garlic, chopped 1 anchovy fillet 1 tbsp Dijon mustard 2 tbsp mayonnaise 1/2 cup red wine vinegar, or more to taste 1 pinch salt and freshly- ground black pepper to taste 1 tsp dried oregano 1/4 tsp dried thyme 1 cup extra-virgin olive oil 1/3 cup julienned red onion 1/3 cup julienned jalapeno pepper 1/3 cup julienned pickled pepperoncini peppers 1/2 cup julienned roasted red pepper 1 cup quartered baby artichoke hearts 1/2 cup sliced black olives 1/2 cup sliced green olives 1/4 lb salami, julienned 1/4 lb pepperoni, julienned 3 oz deli-style ham, julienned 1/4 lb provolone cheese, julienned 1/4 cup freshly-chopped Italian parsley 1 pint cherry tomatoes, quartered Bring a large pot of well salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain thoroughly in a colander, but do not rinse; stir to release heat. Allow to cool in the colander for 5 to 10 minutes.
While pasta cools, add garlic and anchovy to a large mixing bowl. Use a whisk or fork to crush the anchovy and garlic into a paste. Add Dijon mustard, mayonnaise, vinegar, salt, pepper, oregano, and thyme and whisk to combine. Slowly drizzle in olive oil, whisking constantly, until dressing is smooth, thick, and coats the back of a spoon.
Pour cooled pasta into the bowl of dressing and toss with a large spoon until well coated.
Stir red onion, jalapeno, pepperoncini, red pepper, artichokes, black olives, green olives into the salad. Add salami, pepperoni, and ham; mix thoroughly. Add Provolone cheese. Mix with a spoon thoroughly to combine. Wrap in plastic wrap and refrigerate until well chilled, 3 to 12 hours.
Remove from the refrigerator, add chopped parsley and tomatoes, and mix thoroughly. Taste for seasoning and adjust if needed.
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