RECIPE: Sweet Mini Pepper Medley

2 cups sweet mini peppers sliced into rings
6 large mushrooms sliced
1 cup sliced purple onion
4 medium Yukon Gold Potatoes cut into quarter-size pieces
2 teaspoons Granulated Garlic
2 tablespoons Corn Oil
Salt & Pepper to taste

In a large skillet, heat oil over medium-high heat; add the potatoes and cook until slightly crisp.
Remember to keep turning the potatoes periodically so they do not burn.
Add the peppers, onion and garlic and mix well and cook for 3 minutes.
Next, add the mushrooms and mix well again cooking until mushrooms are soft (about 3-4 minutes).
Add salt and pepper to taste. Serve immediately.

RECIPE: Olivares Soupa

Because “soupa” means different things in some families, our soupa is not a dessert or soup.  It would be considered a pasta side dish.

1 Can Tomato Sauce (8 oz)
1 Package of Angel Hair Pasta (6-7 oz) cracked
1 Tablespoon Minced Onion or ½ of chopped White Onion
2 Teaspoons of Granulated Garlic
1 Cup of Chicken Broth
1 Tablespoon Olive Oil

In a large sauté pan, put the Olive Oil and the cracked Angel Hair Pasta and cook over medium heat until the pasta is toasted.  Stir to ensure that the pasta is evenly toasted and is well coated with the olive oil.  Then add the tomato sauce and chicken broth, mix well, and bring to a low boil.  Lower the heat and add the onion and garlic.  Cook until the pasta absorbs all the liquid adding more garlic to desired taste.  Add more chicken broth or water to maintain a liquid sauce not sticky consistency.  Remove from pan and let cool in container.  Serve in a bowl and add salt as needed.