Mexican Fideo with Vegetables
Poof, just like that, we’re already half way through the year. Can you even believe it?
Before we know it, Halloween decorations will be in the stores.
In the meantime, here’s a delicious recipe for Fideo (the spanish word for noodles) and veggies. Real comfort food if you ask me.
This recipe doesn’t include meat but I’ve made it before with hamburger and it tastes delish.
It’s great for a side dish or even a main meal. And if you happen to pack your lunch, it warms up nicely in the microwave.
So here’s to you having a super wonderful holiday this week.
Be safe and enjoy!
And as always, thank you very much for stopping by!
Let’s check out the ingredients.
Onion, Red Bell Pepper, Serrano Hot Pepper, Zucchini, Garlic, Lime, Olive Oil, Canned Cut Tomatoes, Short Pieces of Vermicelli, Fresh Oregano (or dried), Fresh Cilantro, and……
….Beef Broth, Cumin, Ground Black Pepper, Salt, and Parmesan Cheese.
Here’s how to make it:
Start by chopping the onion.
Cut the red bell pepper into about 2 inch pieces. A green bell pepper would work well too.
Then cut the zucchini into bite size pieces.
Dice the Serrano hot pepper (remove the seeds if you prefer less heat).
Next, dice the garlic.
Feel free to add other veggies you may have on hand.
Heat a pan on medium heat and add the olive oil, onion, red bell pepper, and Serrano pepper.
Sauté the veggies for about 5 minutes.
Then add the noodles,
and garlic, and stir in with the oil and veggies.
…..until most of the noodles turn a light golden brown.
Then add the canned tomatoes……
…..the beef broth, and the zucchini.
Chop the fresh oregano and add it to the pan….
……along with the ground pepper, cumin and salt.
Oregano is actually pretty easy to grow. I grow it in a pot by my front door and it’s such a pretty color of green, especially during the summer.
Stir together, turn the heat down to low, and cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles.
Chop the Cilantro.
Here’s some cilantro I’m growing. It’s doing pretty good but I have to use it regularly so the stems don’t get too thick.
Right before serving, stir in the grated parmesan cheese, lime juice and chopped cilantro.
Serve as a main or side dish.
Mexican Fideo with Veggies
Yield: Serves 3 to 4
½ of a medium size White or Yellow Onion
1 Medium Size Red Bell Pepper (or green)
1 whole Zucchini
1 Serrano Hot Pepper
1 large Garlic Clove (or 2 small to medium size cloves)
2 tablespoons Olive Oil
Short pieces of Vermicelli Noodles (7 ounce package)
3 cups Beef Broth
½ teaspoon ground Black Pepper
½ teaspoon ground Cumin
½ teaspoon Salt (or salt to taste)
1 can cut Tomatoes (14.5 ounces)
½ cup grated Parmesan Cheese
2 tablespoons chopped Fresh Oregano (or 2 teaspoons dried oregano leaves)
2 tablespoons chopped Fresh Cilantro
1 whole Lime
Chop the onion and cut the red bell pepper into about 2 inch pieces. Then cut the zucchini into bite size pieces, dice the Serrano hot pepper, and dice the garlic. Heat a pan on medium heat and add the olive oil, onion, red bell pepper, and Serrano pepper. Sauté the veggies for about 5 minutes. Then add the noodles and garlic, and stir them in with the oil and veggies.
Continue stirring until most of the noodles turn a light golden brown. Add the canned tomatoes, beef broth, and the zucchini. Chop the fresh oregano and add it to the pan along with the ground pepper, cumin and salt.
Stir together all ingredients and turn the heat down to low. Cover the pan with a lid for about 8 minutes or until the liquid is absorbed by the noodles. Chop the Cilantro.
Right before serving, stir in the grated parmesan cheese, lime juice, and chopped cilantro. Serve as a main or side dish.