Healthy Venezuelan recipes?

I'm doing a project for my spanish class and I want to bring in some food, I want it to be healthy so what should I make?Healthy Venezuelan recipes?
Bisctec a Caballo


Ingredients: 1 and 陆 lb of beef loin


sliced cut into 6


4 tbsp of butter


1 tbsp of oil


1 tsp of mustard


2 tbsp of Perrins sauce


2 tsp of crumbled thyme


2 onions chopped


6 tomatoes chopped


6 egg


Salt and pepper to taste


Preparation:


To melt the butter in a frying pan, add the oil and when it be hot, fry the steaks for 2 or 3 minutes on each side, giving them a return only once to remove and reserve. Then, in the fat remaining in skillet mix mustard, room perrins, thyme, salt and pepper and cook chopped onions over medium heat for 5 minutes.


Add tomatoes, lower the heat, cover and cook about 3 minutes additionals. Then again put the meat into the pan, cover with the sauce prepared and leave for a few minutes to warm. Serve meat covered with the stew and with a fried egg on top of each fillet.Healthy Venezuelan recipes?
Hallacas





1 1/2 lbs diced beef


1 1/2 lbs diced pork


2 cups water


4 garlic cloves, minced


1 cup canned chick-peas


3 tablespoons olive oil


4 tomatoes, chopped


4 onions, chopped


2 green bell peppers, chopped


1/2 teaspoon ground dried chili


4 tablespoons chopped parsley


4 teaspoons salt


3 tablespoons vinegar


1 teaspoon granulated sugar


2 teaspoons capers


1/2 cup seedless raisin


1/2 cup sliced stuffed olives


3 cups cornmeal


4 cups boiling water


1/3 cup butter


2 eggs, beaten


Directions


1Combine beef, pork, water, and garlic in a saucepan. Bring to a boil and cook over medium heat for 45 minutes. Drain and chop coarsely. Add the chickpeas, mixing lightly.


2Heat the oil in a large skillet. Add the tomatoes, onions, peppers, chile, parsley, 2 tsp of salt, vinegar, sugar and the meat mixture. Cook over low heat for 15 minutes stirring occasionally.


3Add the capers, raisins, and olivs. Mix lightly, set aside.


4Mix the cornmeal with a little cold water. Add to the boiling water in a saucepan, stirring constantly. Add the butter and remaining salt. Cook over low heat for 15 minutes. Remove from the heat and add the eggs, beating until a smooth dough is formed.


5Butter a 3-qt round or square baking dish. Line it with 2/3 of the cornmeal mixture and pour the meat mixture into it. Spread the remaining corn meal on top. Cover the dish with a piece of foil and tie it. Place in a pan of water. Bake at 350 deg. F for 1 hour.


6Venezuelan method: The dish is prepared in teh form of tamales. Banana leaves are used for warpping the hallacas, but foil or parchment paper will serve as a substitute. Cut 10in squares of either. Spread about 4 tbsp of the cornmeal dough in the center and press as thin as possible. Place 2 tbsp of the meat mixture on the dough and fold over, sealing the edges as well as possible. If the dough breaks, patch it wiht a little more dough. Fold the paper around the hallacas carefully and tie securely. If foil is used, it is not necessary to tie it. Boil in a large saucepan of salted water for 1.5 hours.