1 1/4 cups chopped onion
1 tsp cooking oil
1 cup tomato juice
1 teaspoon chili powder
1 1/2 cups veggie-burger crumbles (like Gardenburger or Morningstar), thawed if frozen
4 oz jar pimento, diced
8 oz can green chili peppers, chopped
2 cans (15 oz size) vegetarian chili
3 1/2 oz tortilla chips, crunched
16 oz shredded Colby cheese
salt and pepper
Preheat the oven to 350 degrees and lightly oil a 9x13 baking dish.
In a large saucepan over medium heat, add the oil and onion and sauté until tender, then add the tomato juice, chili powder, and crumbles, turn heat to low, stir to combine, and heat through. Remove from heat and add the pimento and green chilies, stirring to combine.
Spread a layer of the canned chili on the bottom of the baking dish then top with a layer of crushed chips, then carefully spread more of the canned chili over this, then spread half of the cooked mixture over the top, then add half the cheese, then repeat the layers, finishing with the cheese.
Cover with tin foil and bake 40 minutes in preheated oven, then remove foil and bake 10 more minutes or until top browns slightly.
Sunday, June 30, 2013
How To Cook Like A Great Chef
Cooking is a form of art and there are many different types of cooking that you could learn. You can become a gourmet chef or you can simply try to master the art of cooking good meals within your home. Many jobs in the workplace employ cooks, prep-cooks and managers that also oversee cooks. This article contains tips to help make you a better cook.
Have you been making the same berry shortcake for a while? Make the flavor pop with the following tip. Mix your berries with a pinch of salt, a little fresh mint and a small spoon of lime juice. Your guests will never guess how you enhanced the flavor of the old family recipe.
If you have a family, you will want to implement a process for cleaning up after you cook your meal. This is very important as you will want to conserve the excess food that you do not eat for future servings. Post meal cleanup is just as important as pre-meal preparation.
When you feel like your dish is missing something but it isn't salt, consider something acidic. Lemon, wine, and vinegar can all be great ways to add acid to a recipe. Healthy acidic balances out the flavor of anything sweet. It can also be a wonderful way to add a "salty" flavor if you're on a low salt diet.
Make sure that the oil is hot enough, before adding food to it. By using oil that is not hot enough, you may not be cooking the food properly. You can make sure it has the perfect temperature by sticking a wooden spoon in it. If you see bubbles around the spoon, it is okay to put the food in.
To save time when cooking for a big event like Thanksgiving, do all the prep work the night before. You can also make desserts a day or two before the dinner. This will give you more time to focus on what needs to be done and the day will be a lot less stressful.
When cooking around small children, safety is imperative. Get in the habit, even when children are not around, that you keep knives, breakable dishes and other objects that could fall and injure a young child, well back on the table or counter. You might just prevent a child from being seriously injured because of sheer carelessness, on the part of the cook.
Again, cooking is a form of art and it takes time and practice to equal experience and expertise in the field. There are many forms of cooking and also many different types of food from different cultures. Apply what you've learned form this article to help you in your cooking endeavors.
Have you been making the same berry shortcake for a while? Make the flavor pop with the following tip. Mix your berries with a pinch of salt, a little fresh mint and a small spoon of lime juice. Your guests will never guess how you enhanced the flavor of the old family recipe.
If you have a family, you will want to implement a process for cleaning up after you cook your meal. This is very important as you will want to conserve the excess food that you do not eat for future servings. Post meal cleanup is just as important as pre-meal preparation.
When you feel like your dish is missing something but it isn't salt, consider something acidic. Lemon, wine, and vinegar can all be great ways to add acid to a recipe. Healthy acidic balances out the flavor of anything sweet. It can also be a wonderful way to add a "salty" flavor if you're on a low salt diet.
Make sure that the oil is hot enough, before adding food to it. By using oil that is not hot enough, you may not be cooking the food properly. You can make sure it has the perfect temperature by sticking a wooden spoon in it. If you see bubbles around the spoon, it is okay to put the food in.
To save time when cooking for a big event like Thanksgiving, do all the prep work the night before. You can also make desserts a day or two before the dinner. This will give you more time to focus on what needs to be done and the day will be a lot less stressful.
When cooking around small children, safety is imperative. Get in the habit, even when children are not around, that you keep knives, breakable dishes and other objects that could fall and injure a young child, well back on the table or counter. You might just prevent a child from being seriously injured because of sheer carelessness, on the part of the cook.
Again, cooking is a form of art and it takes time and practice to equal experience and expertise in the field. There are many forms of cooking and also many different types of food from different cultures. Apply what you've learned form this article to help you in your cooking endeavors.
Saturday, June 29, 2013
Southwestern Turkey Bean And Avocado Burrito
1 pound ground turkey
4 tablespoons taco seasoning
2 tablespoons water
15 oz black beans, drained & rinsed
1 cup Mexican cheese blend, shredded
4 large tortillas
4 tablespoons salsa
1 avocado, pitted, peeled and cut in thin wedges
In a large skillet, combine the turkey and 2 tablespoons taco seasoning. Cook, browning the turkey thoroughly, then add the remainder of the taco seasoning and water, and stir. Cover and cook on low heat for 15 minutes, stir several times. If the meat looks dry, add another tablespoon of water. Now add the black beans and cheese. Stir until the cheese melts, and keep warm.
Heat the tortillas in the microwave, or in the oven on low heat, or in a dry skillet on low heat. Place warmed tortillas on a work surface and divide the turkey/bean/cheese mixture, salsa, and avocado evenly between the 4 tortillas, spooning the turkey mixture into the middle of the tortilla, followed by salsa, then avocado, and roll up into a burrito. Repeat with the remaining tortillas. Cut burritos in half if desired. This makes 8 small servings or 4 large servings.
4 tablespoons taco seasoning
2 tablespoons water
15 oz black beans, drained & rinsed
1 cup Mexican cheese blend, shredded
4 large tortillas
4 tablespoons salsa
1 avocado, pitted, peeled and cut in thin wedges
In a large skillet, combine the turkey and 2 tablespoons taco seasoning. Cook, browning the turkey thoroughly, then add the remainder of the taco seasoning and water, and stir. Cover and cook on low heat for 15 minutes, stir several times. If the meat looks dry, add another tablespoon of water. Now add the black beans and cheese. Stir until the cheese melts, and keep warm.
Heat the tortillas in the microwave, or in the oven on low heat, or in a dry skillet on low heat. Place warmed tortillas on a work surface and divide the turkey/bean/cheese mixture, salsa, and avocado evenly between the 4 tortillas, spooning the turkey mixture into the middle of the tortilla, followed by salsa, then avocado, and roll up into a burrito. Repeat with the remaining tortillas. Cut burritos in half if desired. This makes 8 small servings or 4 large servings.
Southwestern Tomato And Green Chilies Hominy Soup
1 Tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz size) diced tomatoes
2 cans (4 oz size) diced green chilies
2 cans (15 oz size) white hominy, drained
24 corn tortilla chips, finely crushed
3 cans (10 oz size) chicken broth
1 tsp cumin
1 lime, both zest and juice
3 Tbsp fresh cilantro, chopped
In a large saucepan, heat oil over medium heat. Once oil is heated, add the onion and sauté until softened. Now add the garlic and sauté just until fragrant, do not brown! Add the tomatoes, chilies, hominy, crushed tortilla chips, chicken broth, and cumin, bring to boil, reduce to simmer and cook on simmer for 15 minutes. Remove from heat and add the lime juice, lime zest, and cilantro, stir and serve immediately.
1 onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz size) diced tomatoes
2 cans (4 oz size) diced green chilies
2 cans (15 oz size) white hominy, drained
24 corn tortilla chips, finely crushed
3 cans (10 oz size) chicken broth
1 tsp cumin
1 lime, both zest and juice
3 Tbsp fresh cilantro, chopped
In a large saucepan, heat oil over medium heat. Once oil is heated, add the onion and sauté until softened. Now add the garlic and sauté just until fragrant, do not brown! Add the tomatoes, chilies, hominy, crushed tortilla chips, chicken broth, and cumin, bring to boil, reduce to simmer and cook on simmer for 15 minutes. Remove from heat and add the lime juice, lime zest, and cilantro, stir and serve immediately.
Helpful Cooking Tips For Real Life Situations
Once you understand the basics of cooking, it can be such a freeing and rewarding experience to create a simply delicious meal or baked item. The smells in your home and the faces of the people who you share it with are priceless. This article will give you some great tips on how you too can be an extraordinary chef.
Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. When your potatoes soak up cold fluids, their fibers are reinforced. This means that they will hold up better to the heat necessary for the frying process.
You don't need to go out and buy an expensive gravy for your dish. Instead, save the juices that your meat creates at the bottom of your pan, and use that as the base for a nice gravy. It's a lot cheaper and can taste great. There are many different recipes available that use this juice to make gravy.
Cooking is all about preparation. To take the edge of cooking, whether it is a small appetizer, simple dish, full nine course meal, or elegant dessert, prepare for your cooking a day or two ahead. Plan what you are going to make and for how many people you are going to make it for. Gather your ingredients ahead of time to ensure that you won't have to rush.
Do a little research and find out if there is a farmers' market within shopping distance. These markets - usually held on a weekly basis - are your ticket to purchasing the very freshest ingredients available. Treat food from a farmers' market with respect; usually, the less cooking you do to such ingredients, the better-tasting the results will be.
Don't forget to clean your grill before you use it by scrubbing the grilling surface with a wire brush while it heats up. This way the removed food and grease burn off. Built up food on the grill doesn't add flavor to the meat, but make the fresh food stick to the metal much easier.
So you might not be a food network star, but you can have the awe and respect of your family and friends as you whip up gorgeous and succulent meals for them. This article has given you those tools to be the best cook you can be. Go out and make a dinner to die for.
Leave raw potatoes in cold water for at least 30 minutes before frying them to make crispier French fries. When your potatoes soak up cold fluids, their fibers are reinforced. This means that they will hold up better to the heat necessary for the frying process.
You don't need to go out and buy an expensive gravy for your dish. Instead, save the juices that your meat creates at the bottom of your pan, and use that as the base for a nice gravy. It's a lot cheaper and can taste great. There are many different recipes available that use this juice to make gravy.
Cooking is all about preparation. To take the edge of cooking, whether it is a small appetizer, simple dish, full nine course meal, or elegant dessert, prepare for your cooking a day or two ahead. Plan what you are going to make and for how many people you are going to make it for. Gather your ingredients ahead of time to ensure that you won't have to rush.
Do a little research and find out if there is a farmers' market within shopping distance. These markets - usually held on a weekly basis - are your ticket to purchasing the very freshest ingredients available. Treat food from a farmers' market with respect; usually, the less cooking you do to such ingredients, the better-tasting the results will be.
Don't forget to clean your grill before you use it by scrubbing the grilling surface with a wire brush while it heats up. This way the removed food and grease burn off. Built up food on the grill doesn't add flavor to the meat, but make the fresh food stick to the metal much easier.
So you might not be a food network star, but you can have the awe and respect of your family and friends as you whip up gorgeous and succulent meals for them. This article has given you those tools to be the best cook you can be. Go out and make a dinner to die for.
Friday, June 28, 2013
Southwestern Tomatillo Poblano And Avocado Salsa
2 poblano chile peppers, or similar
1/2 pound tomatillos, husks removed, rinsed, diced
1 1/2 cups chicken stock
3 green onions, chopped
1 serrano chile pepper, trimmed and seeds removed, then chopped
1 garlic clove, minced
1/4 cup fresh cilantro, packed
1 tablespoon heavy cream
kosher salt and pepper to taste
1 lime, juiced
1 ripe avocado, pitted, peeled, and diced
Put whole poblano peppers over a flame to char (or put in oven under broiler.) When charred all over remove to a bowl, cover with plastic, and allow the peppers to cool and sweat. When cooled, remove from bowl and peel away the charred skin with your fingers, then cut open, remove the seeds, and roughly chop; set aside.
In a saucepan over medium-high heat, add tomatillos, chicken stock, green onions, serrano chili, and garlic and bring to boil. Reduce heat to low and simmer until mixture is reduced, leaving a little less than 2 cups liquid. Stir often during this process. It should take about 15 minutes to reduce.
Pour reduced mixture into a food processor or blender. To the blender add poblanos, cilantro, and cream. Puree until just blended. Taste and add salt, pepper, and lime juice as desired. Process this mixture until it is as smooth as you like. You may leave it slightly lumpy if you wish.
Pour mixture into a bowl and add the avocado and smash into the salsa with a fork or pastry cutter. Serve immediately or chill to serve later.
1/2 pound tomatillos, husks removed, rinsed, diced
1 1/2 cups chicken stock
3 green onions, chopped
1 serrano chile pepper, trimmed and seeds removed, then chopped
1 garlic clove, minced
1/4 cup fresh cilantro, packed
1 tablespoon heavy cream
kosher salt and pepper to taste
1 lime, juiced
1 ripe avocado, pitted, peeled, and diced
Put whole poblano peppers over a flame to char (or put in oven under broiler.) When charred all over remove to a bowl, cover with plastic, and allow the peppers to cool and sweat. When cooled, remove from bowl and peel away the charred skin with your fingers, then cut open, remove the seeds, and roughly chop; set aside.
In a saucepan over medium-high heat, add tomatillos, chicken stock, green onions, serrano chili, and garlic and bring to boil. Reduce heat to low and simmer until mixture is reduced, leaving a little less than 2 cups liquid. Stir often during this process. It should take about 15 minutes to reduce.
Pour reduced mixture into a food processor or blender. To the blender add poblanos, cilantro, and cream. Puree until just blended. Taste and add salt, pepper, and lime juice as desired. Process this mixture until it is as smooth as you like. You may leave it slightly lumpy if you wish.
Pour mixture into a bowl and add the avocado and smash into the salsa with a fork or pastry cutter. Serve immediately or chill to serve later.
Southwestern Mushroom Monterrey Quesadillas
1 Tbsp tomato paste
1 Tbsp apple cider vinegar
1/4 tsp chipotle pepper sauce
1/4 cup barbecue sauce
2 Tbsp cooking oil, divided
1 lb. mushrooms, cleaned and diced
1 onion, diced
4 tortillas (8 inch size)
1 cup Monterrey Jack cheese, shredded
In a bowl, combine the tomato paste, apple cider vinegar, chipotle pepper sauce, and barbecue sauce, stirring until smooth; set aside.
In a large skillet over medium heat, heat 1 tablespoon cooking oil. Once the oil is heated, add the mushrooms and cook for 5 minutes. Now add the onion and cook until mushrooms and onions are beginning to brown. Dump this mixture into the bowl with the sauce mixture and stir until thoroughly combined.
Lay each tortilla out onto a cutting board or other clean surface, and spread 3 tablespoons cheese on each tortilla, covering half. Use about 1/2 cup of the sauce/mushroom mixture and spoon on top of the cheese on each tortilla. Fold each tortilla in half and gently flatten.
Use the remaining 1 tablespoon oil and heat it over medium high heat in the same skillet (make sure the skillet has been wiped out.) Add 2 quesadillas and cook 2 minutes or until browned slightly, then flip and brown the other side. Repeat until all quesadilla’s have been cooked. Remove to plates, cut in half and serve warm.
1 Tbsp apple cider vinegar
1/4 tsp chipotle pepper sauce
1/4 cup barbecue sauce
2 Tbsp cooking oil, divided
1 lb. mushrooms, cleaned and diced
1 onion, diced
4 tortillas (8 inch size)
1 cup Monterrey Jack cheese, shredded
In a bowl, combine the tomato paste, apple cider vinegar, chipotle pepper sauce, and barbecue sauce, stirring until smooth; set aside.
In a large skillet over medium heat, heat 1 tablespoon cooking oil. Once the oil is heated, add the mushrooms and cook for 5 minutes. Now add the onion and cook until mushrooms and onions are beginning to brown. Dump this mixture into the bowl with the sauce mixture and stir until thoroughly combined.
Lay each tortilla out onto a cutting board or other clean surface, and spread 3 tablespoons cheese on each tortilla, covering half. Use about 1/2 cup of the sauce/mushroom mixture and spoon on top of the cheese on each tortilla. Fold each tortilla in half and gently flatten.
Use the remaining 1 tablespoon oil and heat it over medium high heat in the same skillet (make sure the skillet has been wiped out.) Add 2 quesadillas and cook 2 minutes or until browned slightly, then flip and brown the other side. Repeat until all quesadilla’s have been cooked. Remove to plates, cut in half and serve warm.
Cooking Tips For Creating Delicious Meals
Every cook loves to learn new things about cooking. The same can be said about novice cooks. Cooking can be a chore sometimes, but more often, it can just be an enjoyable experience which culminates in a delicious meal. This article can add to your knowledge and joy of cooking.
Make sure you store all of your spices in cool and dark places. Make sure they are not over the stove. Humidity, light and heat, will cause them to lose their flavor. That will not make for a good tasting meal. Get a spice rack and store it in your pantry.
One of the things that you will need to realize when you are making meats or fish is that you need to spread your seasoning evenly. Adding too much seasoning in one area of your food can reduce the flavor or lead to a tangy taste that will reduce the quality of your meal.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
The best thing that you can do when you are making hamburgers is to engage in trial and error. Instead of guessing that the meat is cooked well, make a small patty and taste it yourself. This will allow you to adjust your level of seasoning and cook your burger more if it needs it.
To reduce the fat and calories in a recipe that calls for a lot of mayonnaise, simply replace half the mayonnaise with sour cream. Since mayonnaise serves primarily a textural purpose in many of these recipes, replacing it with similarly textured sour cream gives you the same texture with a lighter, healthier taste.
Basic seasoning of the food you prepare goes a long way in proving your skills in the kitchen. Don't be afraid to taste your food as you work and adjust seasonings accordingly. Typically, some of the most expensive cuts of meat, as well as many many varieties of seafood, are rather dull without some help. Your guests will appreciate a well-seasoned dish that they don't need to shake salt on until their arms goes numb or twist the pepper mill over for an hour to make palatable.
As stated at the beginning of the article, cooking is a joy whether you are experienced or just beginning. A good cook is always learning new things and experimenting. By reading this article and adding to your repertoire of cooking skills, you also add to your enjoyment of a meal that is well done.
Make sure you store all of your spices in cool and dark places. Make sure they are not over the stove. Humidity, light and heat, will cause them to lose their flavor. That will not make for a good tasting meal. Get a spice rack and store it in your pantry.
One of the things that you will need to realize when you are making meats or fish is that you need to spread your seasoning evenly. Adding too much seasoning in one area of your food can reduce the flavor or lead to a tangy taste that will reduce the quality of your meal.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
The best thing that you can do when you are making hamburgers is to engage in trial and error. Instead of guessing that the meat is cooked well, make a small patty and taste it yourself. This will allow you to adjust your level of seasoning and cook your burger more if it needs it.
To reduce the fat and calories in a recipe that calls for a lot of mayonnaise, simply replace half the mayonnaise with sour cream. Since mayonnaise serves primarily a textural purpose in many of these recipes, replacing it with similarly textured sour cream gives you the same texture with a lighter, healthier taste.
Basic seasoning of the food you prepare goes a long way in proving your skills in the kitchen. Don't be afraid to taste your food as you work and adjust seasonings accordingly. Typically, some of the most expensive cuts of meat, as well as many many varieties of seafood, are rather dull without some help. Your guests will appreciate a well-seasoned dish that they don't need to shake salt on until their arms goes numb or twist the pepper mill over for an hour to make palatable.
As stated at the beginning of the article, cooking is a joy whether you are experienced or just beginning. A good cook is always learning new things and experimenting. By reading this article and adding to your repertoire of cooking skills, you also add to your enjoyment of a meal that is well done.
Thursday, June 27, 2013
Family Cooking In Thirty Minutes Or Less
Many people think that they cannot cook. It is not that difficult of a thing to do if you have the right information to follow. This article was written to help the self-doubting cooks to gain the confidence that they need to work magic in the kitchen. Read carefully through these tips and gain the knowledge to help you cook like a chef.
When cooking with skewers, be aware of some important facts. If you are using metal skewers, the square or twisted kind are much better than round ones for holding food in place.
Always bring your steaks to room temperature before cooking them. A steak that is still cold in the center will not cook as evenly as one that is brought up to room temperature. Usually taking them out one hour in advance will get them to the proper temperature at cooking time.
Prepare your ingredients, cookware, and cooking utensils in advance of starting to cook. Your time spent in the kitchen will be greatly reduced, and you will have less chance for error, when you do this. Make sure you remember to get the spices you will need ready as well.
When you are seasoning a salad, add a small dose of olive oil in addition to natural sea salt. This will help to give your salad a crunchy appeal even after you add the dressing. Keeping your salad as crunchy as possible will create a feeling of freshness upon consumption.
It is not always easy to remember the proper grilling times for all meats. A meat thermometer can give you a precise temperature, reassuring you that the meat is fully cooked. If you're working with a particularly thick slice of meat, you can cut back on grilling time by closing the lid of the grill.
When making baked goods, try to get parchment paper for lining pans. By using parchment paper, your baked goods will be easier to remove and it will help to keep your food in one piece. Also, using parchment paper makes less of a mess and is much easier to clean up afterward.
As it was stated at the beginning of this piece, cooking is not difficult. Take these tips and head to the kitchen where you are sure to cook up a meal for your family that they are sure to love. Apply this information to your everyday cooking and find success in your meal preparation.
When cooking with skewers, be aware of some important facts. If you are using metal skewers, the square or twisted kind are much better than round ones for holding food in place.
Always bring your steaks to room temperature before cooking them. A steak that is still cold in the center will not cook as evenly as one that is brought up to room temperature. Usually taking them out one hour in advance will get them to the proper temperature at cooking time.
Prepare your ingredients, cookware, and cooking utensils in advance of starting to cook. Your time spent in the kitchen will be greatly reduced, and you will have less chance for error, when you do this. Make sure you remember to get the spices you will need ready as well.
When you are seasoning a salad, add a small dose of olive oil in addition to natural sea salt. This will help to give your salad a crunchy appeal even after you add the dressing. Keeping your salad as crunchy as possible will create a feeling of freshness upon consumption.
It is not always easy to remember the proper grilling times for all meats. A meat thermometer can give you a precise temperature, reassuring you that the meat is fully cooked. If you're working with a particularly thick slice of meat, you can cut back on grilling time by closing the lid of the grill.
When making baked goods, try to get parchment paper for lining pans. By using parchment paper, your baked goods will be easier to remove and it will help to keep your food in one piece. Also, using parchment paper makes less of a mess and is much easier to clean up afterward.
As it was stated at the beginning of this piece, cooking is not difficult. Take these tips and head to the kitchen where you are sure to cook up a meal for your family that they are sure to love. Apply this information to your everyday cooking and find success in your meal preparation.
Wednesday, June 26, 2013
Cooking Tips To Make You Shine In The Kitchen
Many people think cooking is a difficult task that only properly trained chefs with years of experience can do. The reality is, anyone can cook no matter what their skill level is. Even a beginning cook can create a fancy nine course meal. The key to good cooking is good knowledge. The advice found in this article will help anyone of any level excel at cooking.
For the most beautiful homemade chocolate chip cookies, do not add all of the chocolate morsels into the mix! Save about a quarter of what your recipe calls for until after the cookies are all arranged on the cooking sheet, then add them evenly to the tops of the dough drops to create bakery looking, perfect chocolate chip cookies!
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
Make sure that you never give up when you are cooking, as it is going to take a lot of practice and failures before you get it right. If you burn something, keep trying. You will only become a great cook if you maintain your persistence.
Make sure that you have the place settings set beforehand so that you can reduce the stress that you will have when you are bringing your food to the table. High levels of stress do not mix well when you are cooking, given the danger, so you will want to reduce this as much as possible.
You can save a lot of money by buying potatoes for your favorite dishes in larger quantities. Make sure you store them in a cool dark place (preferably in a root cellar). Place them in a crate loosely and keep the storage temperature between 45 and 50 degrees F. Avoid storing them in the refrigerator as they become sweet.
Layered bar cookies, fudge and chewy brownies often fall apart or get torn up from trying to evenly cut them into squares. A good rotary pizza cutter can be used to accomplish this task without worrying about a sharp knife slipping and causing an injury. Make some light guidelines in your food with the tip of a knife first and follow up with the pizza cutter for perfectly cut bars, brownies and fudge every time.
As stated above, cooking is not just a task that is limited to the best chefs with high culinary training. Anyone of any skill level can cook; the key to their success is proper cooking knowledge. If you follow the advice found in this article, you too can be a good cook.
For the most beautiful homemade chocolate chip cookies, do not add all of the chocolate morsels into the mix! Save about a quarter of what your recipe calls for until after the cookies are all arranged on the cooking sheet, then add them evenly to the tops of the dough drops to create bakery looking, perfect chocolate chip cookies!
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
Make sure that you never give up when you are cooking, as it is going to take a lot of practice and failures before you get it right. If you burn something, keep trying. You will only become a great cook if you maintain your persistence.
Make sure that you have the place settings set beforehand so that you can reduce the stress that you will have when you are bringing your food to the table. High levels of stress do not mix well when you are cooking, given the danger, so you will want to reduce this as much as possible.
You can save a lot of money by buying potatoes for your favorite dishes in larger quantities. Make sure you store them in a cool dark place (preferably in a root cellar). Place them in a crate loosely and keep the storage temperature between 45 and 50 degrees F. Avoid storing them in the refrigerator as they become sweet.
Layered bar cookies, fudge and chewy brownies often fall apart or get torn up from trying to evenly cut them into squares. A good rotary pizza cutter can be used to accomplish this task without worrying about a sharp knife slipping and causing an injury. Make some light guidelines in your food with the tip of a knife first and follow up with the pizza cutter for perfectly cut bars, brownies and fudge every time.
As stated above, cooking is not just a task that is limited to the best chefs with high culinary training. Anyone of any skill level can cook; the key to their success is proper cooking knowledge. If you follow the advice found in this article, you too can be a good cook.
Tuesday, June 25, 2013
Southwestern Spicy Chicken Taco Salad
3 large chicken breasts, diced small
2 garlic cloves, minced
1 small onion, diced
1 envelope taco seasoning mix
1 1/2 Tbsp chili powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt, or to taste
toppings such as tortilla chips, shredded cheese, shredded lettuce, diced fresh Tomatoes, diced black olives, salsa, sour cream.
In a large skillet over medium heat, heat the olive oil. Once the oil is hot add the onions, garlic, and chicken. Cook until chicken is almost cooked all the way through. Add the taco seasoning mix. Add some water if needed and continue cooking until chicken is completely cooked. Remove from heat. Prepare the toppings and assemble the taco salad in individual bowls.
2 garlic cloves, minced
1 small onion, diced
1 envelope taco seasoning mix
1 1/2 Tbsp chili powder
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt, or to taste
toppings such as tortilla chips, shredded cheese, shredded lettuce, diced fresh Tomatoes, diced black olives, salsa, sour cream.
In a large skillet over medium heat, heat the olive oil. Once the oil is hot add the onions, garlic, and chicken. Cook until chicken is almost cooked all the way through. Add the taco seasoning mix. Add some water if needed and continue cooking until chicken is completely cooked. Remove from heat. Prepare the toppings and assemble the taco salad in individual bowls.
Southwestern Spiced Asparagus Quesadillas
filling:
1 Tbsp olive oil
1 large onion, diced
1/2 tsp chili powder
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp cumin
1/8 tsp red pepper flakes
6 grape tomatoes, quartered
1 lb. fresh asparagus, trimmed, cut into 2 inch pieces, lightly steamed
1/4 cup fresh cilantro, chopped
quesadillas:
6 tortillas
1/2 cup Monterre Jack cheese, shredded
6 cherry tomatoes, halved
1 cup salsa
1/4 cup fresh cilantro, minced
Make the filling first: Heat the oil in a large skillet. Add the onion and cook until softened slightly. Add the chili powder, garlic, cinnamon, cumin and pepper, and cook, stirring just for a minute. Now add the tomatoes, asparagus and cilantro. Cook briefly, about 2 or 3 minutes, then transfer the mixture to a large bowl.
Now make the quesadilla: Use the asparagus filling and divide it among the tortillas, placing it on one half of each tortilla. Sprinkle cheese evenly on top and fold tortilla in half.
Spray cooking oil into large skillet and warm over medium high head. Add 2 tortillas and cook for 2 minutes on each side. Flatten slightly using a spatula. Repeat until all tortillas have been cooked.
Remove to a cutting board and slice each quesadilla in half and top with tomatoes, salsa, and cilantro before serving. Serves 6.
1 Tbsp olive oil
1 large onion, diced
1/2 tsp chili powder
2 garlic cloves, minced
1/2 tsp cinnamon
1/2 tsp cumin
1/8 tsp red pepper flakes
6 grape tomatoes, quartered
1 lb. fresh asparagus, trimmed, cut into 2 inch pieces, lightly steamed
1/4 cup fresh cilantro, chopped
quesadillas:
6 tortillas
1/2 cup Monterre Jack cheese, shredded
6 cherry tomatoes, halved
1 cup salsa
1/4 cup fresh cilantro, minced
Make the filling first: Heat the oil in a large skillet. Add the onion and cook until softened slightly. Add the chili powder, garlic, cinnamon, cumin and pepper, and cook, stirring just for a minute. Now add the tomatoes, asparagus and cilantro. Cook briefly, about 2 or 3 minutes, then transfer the mixture to a large bowl.
Now make the quesadilla: Use the asparagus filling and divide it among the tortillas, placing it on one half of each tortilla. Sprinkle cheese evenly on top and fold tortilla in half.
Spray cooking oil into large skillet and warm over medium high head. Add 2 tortillas and cook for 2 minutes on each side. Flatten slightly using a spatula. Repeat until all tortillas have been cooked.
Remove to a cutting board and slice each quesadilla in half and top with tomatoes, salsa, and cilantro before serving. Serves 6.
Cooking Tips That Do Not Go Out Of Style
While some people prefer to indulge in delicious, savory dishes, there are millions more who derive far more pleasure from learning how to prepare those perfect appetizers, desserts, and main courses. With the information in this article, you can get a head start on your path to becoming the next best chef!
Use a collapsible steamer basket to make the best steamed vegetables. These devices are available widely and cheaply. They can slip into almost any pot you already have and can be used for almost any vegetable you would like to enjoy. Be sure to watch your cook time to avoid getting mushy vegetables.
When you are chopping onions for a home cooked salsa make sure you rinse them. Rinse your onions immediately after you cut them then blot them dry with a napkin. This will remove the sulfurous gas and will make your salsa taste better. This works well for other recipes too.
When you want to make a soup using stock, follow this tip. Be sure to make a large amount of stock, pour it in a plastic bag, and place it in the freezer. This will allow you to quickly make soup whenever you want to by simply thawing out the already made stock.
When you are cooking with cheese, be sure to bring the cheese to room temperature before you melt it. Also, always melt cheese using a very low level of heat. This will prevent the cheese from getting tough or separating into oil and liquid. Overheating cheese will denature its proteins.
You need to store your flour in a waterproof container. If flour gets wet, it becomes a huge mess and cannot be used for cooking. There are some waterproof containers that can be sealed so that there is no way for water to get into it, which can save you a lot of money in the long run.
You should cook chicken stew if you need to make a quick meal. Take a carton of chicken broth and put it in a large stock pot. Add cooked shredded chicken, diced potatoes, carrots, green beans and onions to the pot. Season to taste and cook for three hours on low. It is a tasty meal that does not take a lot of work.
Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.
Use a collapsible steamer basket to make the best steamed vegetables. These devices are available widely and cheaply. They can slip into almost any pot you already have and can be used for almost any vegetable you would like to enjoy. Be sure to watch your cook time to avoid getting mushy vegetables.
When you are chopping onions for a home cooked salsa make sure you rinse them. Rinse your onions immediately after you cut them then blot them dry with a napkin. This will remove the sulfurous gas and will make your salsa taste better. This works well for other recipes too.
When you want to make a soup using stock, follow this tip. Be sure to make a large amount of stock, pour it in a plastic bag, and place it in the freezer. This will allow you to quickly make soup whenever you want to by simply thawing out the already made stock.
When you are cooking with cheese, be sure to bring the cheese to room temperature before you melt it. Also, always melt cheese using a very low level of heat. This will prevent the cheese from getting tough or separating into oil and liquid. Overheating cheese will denature its proteins.
You need to store your flour in a waterproof container. If flour gets wet, it becomes a huge mess and cannot be used for cooking. There are some waterproof containers that can be sealed so that there is no way for water to get into it, which can save you a lot of money in the long run.
You should cook chicken stew if you need to make a quick meal. Take a carton of chicken broth and put it in a large stock pot. Add cooked shredded chicken, diced potatoes, carrots, green beans and onions to the pot. Season to taste and cook for three hours on low. It is a tasty meal that does not take a lot of work.
Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.
Monday, June 24, 2013
Southwestern Chicken Salad Tortilla Round Snacks
1 celery stalk, finely chopped
1/4 of a small onion, finely chopped
1 bunch of green onions, finely chopped
1/2 of a red bell pepper, cleaned, finely chopped
2 tablespoons pickled jalapenos, finely chopped
2 tablespoons juice from pickled jalapenos
1 tablespoon fresh cilantro, chopped
1 1/2 cups cooked chicken breast, finely shredded and chopped
1 tablespoon lime juice
1/3 cup mayonnaise
kosher salt and black pepper
cooking oil spray
24 Tortilla Rounds
In a large bowl, toss together the celery, onions, bell pepper, jalapenos, pickle juice, cilantro, and chicken.
In a small bowl, whisk together the lime juice and mayonnaise until smooth. Spoon this mixture into the large bowl with the chicken salad and mix in until coated well. Taste and season with salt and pepper. Cover bowl with plastic wrap and set in refrigerator so flavors can blend.
Preheat oven to 350 degrees. Put the tortilla rounds on a baking sheet, spray with cooking oil, arrange in a single layer and bake until good and crispy, about 7 or 8 minutes. Flip with a spatula, removing baking sheet from oven when tortillas are lightly browned.
Take cold chicken salad from refrigerator and mix once more before serving. Serve these snacks by spooning a bit of chicken salad on top of roasted warm tortilla rounds. Makes 24 snack size chicken salads.
1/4 of a small onion, finely chopped
1 bunch of green onions, finely chopped
1/2 of a red bell pepper, cleaned, finely chopped
2 tablespoons pickled jalapenos, finely chopped
2 tablespoons juice from pickled jalapenos
1 tablespoon fresh cilantro, chopped
1 1/2 cups cooked chicken breast, finely shredded and chopped
1 tablespoon lime juice
1/3 cup mayonnaise
kosher salt and black pepper
cooking oil spray
24 Tortilla Rounds
In a large bowl, toss together the celery, onions, bell pepper, jalapenos, pickle juice, cilantro, and chicken.
In a small bowl, whisk together the lime juice and mayonnaise until smooth. Spoon this mixture into the large bowl with the chicken salad and mix in until coated well. Taste and season with salt and pepper. Cover bowl with plastic wrap and set in refrigerator so flavors can blend.
Preheat oven to 350 degrees. Put the tortilla rounds on a baking sheet, spray with cooking oil, arrange in a single layer and bake until good and crispy, about 7 or 8 minutes. Flip with a spatula, removing baking sheet from oven when tortillas are lightly browned.
Take cold chicken salad from refrigerator and mix once more before serving. Serve these snacks by spooning a bit of chicken salad on top of roasted warm tortilla rounds. Makes 24 snack size chicken salads.
Southwestern Quinoa Herb Salad Stuffed Rainbow Peppers
1 can (14.5 oz) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium sweet red peppers
2 medium sweet yellow peppers
2 medium sweet orange peppers
4 carrots, finely chopped
2 onions, finely chopped
1 Tbsp canola oil
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika
1/8 tsp dried marjoram
1/8 tsp dried thyme
dash cayenne pepper
2 Tbsp sunflower seeds
Put the broth, water, and bay leaf in a medium saucepan, bring to a boil, add the quinoa, reduce heat to low, cover saucepan, and simmer for 20 minutes. Make sure liquid is completely absorbed, then remove bay leaf and stir to fluff the quinoa.
Meanwhile, prepare the peppers. Cut the bell peppers in half lengthwise and remove seeds and inside white ribs, then set in a large baking pan.
Put the carrots and onions in a large skillet with oil and cook until tender. Add the cooked quinoa to the skillet, add the seasonings and the sunflower seeds, cooking for a few minutes until hot. Fill the pepper halves with this mixture.
Bake uncovered at 350 degrees for 25 to 35 minutes. Remove and let stand for 5 minutes, then serve warm.
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium sweet red peppers
2 medium sweet yellow peppers
2 medium sweet orange peppers
4 carrots, finely chopped
2 onions, finely chopped
1 Tbsp canola oil
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika
1/8 tsp dried marjoram
1/8 tsp dried thyme
dash cayenne pepper
2 Tbsp sunflower seeds
Put the broth, water, and bay leaf in a medium saucepan, bring to a boil, add the quinoa, reduce heat to low, cover saucepan, and simmer for 20 minutes. Make sure liquid is completely absorbed, then remove bay leaf and stir to fluff the quinoa.
Meanwhile, prepare the peppers. Cut the bell peppers in half lengthwise and remove seeds and inside white ribs, then set in a large baking pan.
Put the carrots and onions in a large skillet with oil and cook until tender. Add the cooked quinoa to the skillet, add the seasonings and the sunflower seeds, cooking for a few minutes until hot. Fill the pepper halves with this mixture.
Bake uncovered at 350 degrees for 25 to 35 minutes. Remove and let stand for 5 minutes, then serve warm.
Basic Cooking Recommendations From The Best Cooks
Many people want to learn how to cook delicious meals, but doing this can be pretty difficult for new beginners. Since cooking skills are based on experience, the more you practice the better you will get. Here in this article are some tips for beginners that can help you get started and avoid common mistakes.
The most difficult and time consuming thing about cooking is doing all of the prep work. You can buy pre-prepped vegetables or prep your ingredients the day before to cut down on the time you are in the kitchen. This is very helpful if you need to get dinner out in a hurry.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
After removing corn from the cob, scrap the cob with the back of your knife. Doing this will extract the "milk" from it. Drizzle the "milk" over the corn to add extra flavor.
Ice water can save the color of your vegetables. Dull washed out vegetables do not look as appealing to eat. If you want bright and vibrant vegetables, then you should plunge them into ice water after blanching them. Vibrantly colored vegetables look much more appetizing in salads and pasta dishes.
Improper storage techniques won't ensure they will last from harvest through the winter months, which is when they are most often desired for inclusion in recipes. Warm dry air causes apples to rot, so put them in plastic bags with loose ties in a fridge or cool basement. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
After you have cooked mashed potatoes, make sure that you return them to the hot pan so that they can steam for the next ten minutes. This will allow for the potatoes to dry out so that you can get a rich texture when you are applying your milk and butter.
Becoming a great cook is no easy feat. It takes a lot of time and effort, not to mention sometimes making a mess. But these tips can give you valuable advice that others learn through painful mistakes. If you follow these tips, making healthy, delicious meals will be simple and easy.
The most difficult and time consuming thing about cooking is doing all of the prep work. You can buy pre-prepped vegetables or prep your ingredients the day before to cut down on the time you are in the kitchen. This is very helpful if you need to get dinner out in a hurry.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
After removing corn from the cob, scrap the cob with the back of your knife. Doing this will extract the "milk" from it. Drizzle the "milk" over the corn to add extra flavor.
Ice water can save the color of your vegetables. Dull washed out vegetables do not look as appealing to eat. If you want bright and vibrant vegetables, then you should plunge them into ice water after blanching them. Vibrantly colored vegetables look much more appetizing in salads and pasta dishes.
Improper storage techniques won't ensure they will last from harvest through the winter months, which is when they are most often desired for inclusion in recipes. Warm dry air causes apples to rot, so put them in plastic bags with loose ties in a fridge or cool basement. Watch your apples so that you can catch any rotten ones, a rotten apple will make the others spoil.
After you have cooked mashed potatoes, make sure that you return them to the hot pan so that they can steam for the next ten minutes. This will allow for the potatoes to dry out so that you can get a rich texture when you are applying your milk and butter.
Becoming a great cook is no easy feat. It takes a lot of time and effort, not to mention sometimes making a mess. But these tips can give you valuable advice that others learn through painful mistakes. If you follow these tips, making healthy, delicious meals will be simple and easy.
Sunday, June 23, 2013
Southwestern Quinoa Black Bean Tossed Taco Salad
1 cup quinoa
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 yellow bell pepper, diced small
1 cup corn kernels (frozen thawed)
1 ripe tomato, diced
4 green onions, chopped
1 small sweet onion, chopped
1 can (15 oz) black beans, drained and rinsed
2 tablespoons cilantro, chopped
2 limes, juiced
2 tablespoons olive oil
1 avocado, peeled, diced
Following the package directions, cook the quinoa. When cooked, add the chili powder, salt, and cumin. Use a fork and fluff the quinoa, then dump the quinoa into a large serving bowl. Into the bowl, add everything except the avocado and toss to combine well. Add the avocado and toss gently (trying not to break up the avocado). Serve immediately or cover and chill to serve later.
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1 yellow bell pepper, diced small
1 cup corn kernels (frozen thawed)
1 ripe tomato, diced
4 green onions, chopped
1 small sweet onion, chopped
1 can (15 oz) black beans, drained and rinsed
2 tablespoons cilantro, chopped
2 limes, juiced
2 tablespoons olive oil
1 avocado, peeled, diced
Following the package directions, cook the quinoa. When cooked, add the chili powder, salt, and cumin. Use a fork and fluff the quinoa, then dump the quinoa into a large serving bowl. Into the bowl, add everything except the avocado and toss to combine well. Add the avocado and toss gently (trying not to break up the avocado). Serve immediately or cover and chill to serve later.
Southwestern Sopapillas And Strawberry Salsa
sopapilla:
1 package tortillas
cooking spray
1 to 2 tsps cinnamon, to taste
1/2 cup sugar
salsa:
1 carton strawberries, trimmed
1 apple, peeled and cored
2 kiwi fruit, peeled
1/2 to 1 Tbsp sugar, to taste
1 tsp lemon juice
Preheat oven to 350 degrees.
Cut tortillas into wedges and use the cooking spray to lightly coat both sides of the tortillas. Mix together the cinnamon and sugar in a little bowl, then sprinkle the coated tortillas on both sides with the cinnamon sugar. Place tortilla wedges on a cookie sheet and bake for 10 minutes, turning once, until crispy. Remove and let cool on a rack.
Prepare salsa by putting the remaining ingredients in a blender or food processor and pulse, creating a chunky salsa to your liking.
Serve salsa in a little bowl with the sopapilla for dipping.
1 package tortillas
cooking spray
1 to 2 tsps cinnamon, to taste
1/2 cup sugar
salsa:
1 carton strawberries, trimmed
1 apple, peeled and cored
2 kiwi fruit, peeled
1/2 to 1 Tbsp sugar, to taste
1 tsp lemon juice
Preheat oven to 350 degrees.
Cut tortillas into wedges and use the cooking spray to lightly coat both sides of the tortillas. Mix together the cinnamon and sugar in a little bowl, then sprinkle the coated tortillas on both sides with the cinnamon sugar. Place tortilla wedges on a cookie sheet and bake for 10 minutes, turning once, until crispy. Remove and let cool on a rack.
Prepare salsa by putting the remaining ingredients in a blender or food processor and pulse, creating a chunky salsa to your liking.
Serve salsa in a little bowl with the sopapilla for dipping.
The Origin And Influence Of Southwest Cuisine
The southwest region of the United States boasts a distinct flavor and taste not found anywhere else. These unique dishes have been influenced over the years by a variety of cultures including those of the Native American and Latino people. These different cultures brought with them a unique flair and specific ingredients that set them apart from each other and any other region. They take pride in their culinary masterpieces and share the heritage of the past in each dish. Let’s see how this cuisine evolved into what it is today.
This culture held the preparation of food in high regard and sees special significance in each ingredient used. Hunting and foraging were the basis of the Native American food supply for centuries, making the process of preparation and cooking very specific to creating edible dishes out of game, berries, roots, grasses, and other vegetation.
Corn was probably one of the first crops to be cultivated and became one of the most frequently used and most versatile ingredients. Both the corn husks and corn kernels were used in a variety of dishes. The juice left after scraping the kernels from the cob was used as a thickener or even a sweetener. Squash and beans were also part of the Native American diet. Because of the reliance on wild game, slow cooking, usually in deep pits dug in the ground, was a way to tenderize the tough meat. This process also was used to smoke the meat, preserving it for later use.
There were many contributions from the regions and peoples of Spanish descent. Ranchers from Mexico and Central America brought to the southwest their cattle and sheep, and farmers from those regions came with their pigs and chickens. Because of this influx through the ages, we have dishes that include lots of meat and poultry. Because the climate in Mexico and the southwest is hot year round, preserving the meat was important. Remember, there was no refrigeration so curing the meat was a standard cooking method. Smoking or drying the meat in shreds or strips was an easy way to store it. Adding this dried meat to soups and stews was a good method for rehydrating the meat.
Of course, chiles love the climate of Mexico, so using them for flavor was inevitable. To stockpile peppers, they were allowed to ripen and dry, making the red pepper one of the major contributions of this hot weather region. We know that every home in Mexico had a tortilla cooking system. This flat bread was a staple of the people and naturally made a move to the southwest region of the United States. Because the southwest is mostly land-locked, the region lost some of the seafood influence from Mexico. However, as southern California's population grew, the seafood was reintroduced, which is an authentic nod to Mexican cuisine.
When you think of traditional southwest cuisine, you may be tempted to think only of tacos, enchiladas, and burritos. What may not be as evident is how many people had their hands in making this cuisine what it has become today. Like many cuisines, the modern southwestern dishes have evolved and perfected over the years. True southwest cuisine is all about infusing tasty ingredients with the heritage and cultures so important to the formation of this region.
Native American Influence
This culture held the preparation of food in high regard and sees special significance in each ingredient used. Hunting and foraging were the basis of the Native American food supply for centuries, making the process of preparation and cooking very specific to creating edible dishes out of game, berries, roots, grasses, and other vegetation.
Corn was probably one of the first crops to be cultivated and became one of the most frequently used and most versatile ingredients. Both the corn husks and corn kernels were used in a variety of dishes. The juice left after scraping the kernels from the cob was used as a thickener or even a sweetener. Squash and beans were also part of the Native American diet. Because of the reliance on wild game, slow cooking, usually in deep pits dug in the ground, was a way to tenderize the tough meat. This process also was used to smoke the meat, preserving it for later use.
Spanish Influence
There were many contributions from the regions and peoples of Spanish descent. Ranchers from Mexico and Central America brought to the southwest their cattle and sheep, and farmers from those regions came with their pigs and chickens. Because of this influx through the ages, we have dishes that include lots of meat and poultry. Because the climate in Mexico and the southwest is hot year round, preserving the meat was important. Remember, there was no refrigeration so curing the meat was a standard cooking method. Smoking or drying the meat in shreds or strips was an easy way to store it. Adding this dried meat to soups and stews was a good method for rehydrating the meat.
Of course, chiles love the climate of Mexico, so using them for flavor was inevitable. To stockpile peppers, they were allowed to ripen and dry, making the red pepper one of the major contributions of this hot weather region. We know that every home in Mexico had a tortilla cooking system. This flat bread was a staple of the people and naturally made a move to the southwest region of the United States. Because the southwest is mostly land-locked, the region lost some of the seafood influence from Mexico. However, as southern California's population grew, the seafood was reintroduced, which is an authentic nod to Mexican cuisine.
When you think of traditional southwest cuisine, you may be tempted to think only of tacos, enchiladas, and burritos. What may not be as evident is how many people had their hands in making this cuisine what it has become today. Like many cuisines, the modern southwestern dishes have evolved and perfected over the years. True southwest cuisine is all about infusing tasty ingredients with the heritage and cultures so important to the formation of this region.
Saturday, June 22, 2013
Southwestern Pork Tomatillo And Corn Stew
1 lb. pork stew meat, rough diced small
3 cups raw kernel sweet corn
1/4 onion, diced
2 garlic cloves, minced
1 quart water to cook pork and corn
1 1/2 cups water
3 cups chopped tomatillos
1/2 to 1 serrano chile (seeds removed), to taste
2 cups sorrel or spinach leaves, trimmed
2 Tbsp cooking oil
1/2 cup roasted pumpkin seeds, ground slightly in blender
Put a large pot on the stove over medium-low heat and add the pork, corn, onion, garlic, and the quart of water. Bring to a boil, reduce to low, and simmer until the corn and pork are cooked thoroughly.
Meanwhile, put 1/2 cup of the other water in a pot along with the tomatillos and cook over medium heat for 15 minutes or until very soft. There shouldn't be much liquid left in the pot. Dump the cooked tomatillos into a food processor or blender and add the serrano chile, sorrel/spinach leaves and remaining 1 cup of water. Blend or process on high until smooth.
Heat the cooking oil in a Dutch oven over medium heat and add the blended ingredients, cooking, stirring until hot. Add the ground up pumpkin seed and simmer for 10 minutes, stirring often.
To the Dutch oven with the tomatillos blend, add the cooked pork and corn WITH all the water they were cooked in. Taste and add salt as needed. Stir and simmer for 15 to 25 minutes over low heat. The stew should thicken as it simmers, due to the corn. Serve in soup bowls and top with a variety of ingredients such as chopped green onions, avocado, and lime.
3 cups raw kernel sweet corn
1/4 onion, diced
2 garlic cloves, minced
1 quart water to cook pork and corn
1 1/2 cups water
3 cups chopped tomatillos
1/2 to 1 serrano chile (seeds removed), to taste
2 cups sorrel or spinach leaves, trimmed
2 Tbsp cooking oil
1/2 cup roasted pumpkin seeds, ground slightly in blender
Put a large pot on the stove over medium-low heat and add the pork, corn, onion, garlic, and the quart of water. Bring to a boil, reduce to low, and simmer until the corn and pork are cooked thoroughly.
Meanwhile, put 1/2 cup of the other water in a pot along with the tomatillos and cook over medium heat for 15 minutes or until very soft. There shouldn't be much liquid left in the pot. Dump the cooked tomatillos into a food processor or blender and add the serrano chile, sorrel/spinach leaves and remaining 1 cup of water. Blend or process on high until smooth.
Heat the cooking oil in a Dutch oven over medium heat and add the blended ingredients, cooking, stirring until hot. Add the ground up pumpkin seed and simmer for 10 minutes, stirring often.
To the Dutch oven with the tomatillos blend, add the cooked pork and corn WITH all the water they were cooked in. Taste and add salt as needed. Stir and simmer for 15 to 25 minutes over low heat. The stew should thicken as it simmers, due to the corn. Serve in soup bowls and top with a variety of ingredients such as chopped green onions, avocado, and lime.
Southwestern Pepper And Jack Breakfast Burritos
8 oz bulk sausage
1/2 green bell pepper
1/2 red bell pepper
5 eggs, beaten
4 tortillas (8 inch size), warm
4 oz shredded Pepper Jack cheese
Oil or spray a large skillet with cooking oil. Place the sausage in the skillet and cook over medium heat until browned and cooked all the way through (crumble the sausage up as it cooks). Add the bell peppers and cook for about 4 to 5 minutes or until soft, stirring.
Pour the beaten eggs over the mixture in the skillet. Once the eggs begin to set, gently pull them away from the edges and into the middle, using a spatula. Continue cooking, being sure to flip eggs gently until they are cooked through and set.
Warm the tortillas and set on a work surface, then spoon even amounts of the cooked mixture into the center of each tortilla, top with even amounts of cheese, then roll the tortilla like a burrito. Serve warm.
1/2 green bell pepper
1/2 red bell pepper
5 eggs, beaten
4 tortillas (8 inch size), warm
4 oz shredded Pepper Jack cheese
Oil or spray a large skillet with cooking oil. Place the sausage in the skillet and cook over medium heat until browned and cooked all the way through (crumble the sausage up as it cooks). Add the bell peppers and cook for about 4 to 5 minutes or until soft, stirring.
Pour the beaten eggs over the mixture in the skillet. Once the eggs begin to set, gently pull them away from the edges and into the middle, using a spatula. Continue cooking, being sure to flip eggs gently until they are cooked through and set.
Warm the tortillas and set on a work surface, then spoon even amounts of the cooked mixture into the center of each tortilla, top with even amounts of cheese, then roll the tortilla like a burrito. Serve warm.
Southwestern Cruisine Is As Much Fun To Eat As It Is To Look At
The Importance Of Spice And Color In Southwest Cuisine
You probably recognize southwest cuisine first by the bold flavors and colorful flair. Each dish is created with a unique blend of spices and other special ingredients that set it far apart from any other type of cuisine. The amount of time, pride, and imagination that goes into making each dish ensures a meal that is not only a treat for your taste buds, but also a feast for the eyes. Let's take a look at what's involved in creating this sensory sensation.
Spices
The liveliness you experience in southwest cuisine is due in part to the ingredients used for flavor and color; namely, the spices. This cuisine depends on the use of chili powder, cumin, and cayenne. Chili powder will not only give the meal that bold flavor, but its brilliant red coloring makes the meal more enticing and pleasing to the eye. Cumin is used for its distinctive smoky, nutty, warm, and peppery flavor. Not exactly a 'hot' spice, cumin offers a depth of flavor that is hard to describe. But, if it's missing from a recipe, you will know it and mourn the loss. Cayenne is often added to infuse more heat in a dish, but it also offers flavor and a pretty speckling of color, especially when using the flakes rather than the powder. But, only add cayenne pepper flakes when you enjoy biting into a tiny bit of pepper that sets your mouth on fire.
Herbs
The use of herbs is equally important as the use of spices in southwest cuisine. Coriander, basil, oregano, marjoram, thyme, and rosemary are all herbs you will recognize in many dishes offered in this region. If you buy a jar of seasoning labeled 'Mexican Herb Seasoning' you will most likely see this combination. Fresh cilantro is often used, as well, and even though it is the plant that coriander seeds comes from, the flavor of the plant, cilantro, differs greatly from the flavors of the seed, coriander. They are not interchangeable in recipes. You'll have to watch recipes carefully if they call for cilantro seeds they really mean coriander seeds, and if the recipe calls for fresh coriander, they mean cilantro. Remember that adding fresh herbs late in the cooking time maintains the bright color and flavor, so be sure to keep that in mind when using fresh herbs versus using dried herbs.
Chiles
You don't have to search for exotic ingredients when cooking southwest cuisine. As a matter of fact, many great chefs urge us to keep it simple and use good basic ingredients to keep the integrity of the dish. Basics like red chiles and green chiles are important staples in many dishes known around the southwest. Green chiles are used to make fresh salsas and salads, while red chilies are often dried and used in many hearty slow cooked soups, stews, and sauces. Not only do these basic ingredients add spice and flavor to a dish, but the color and aroma is a party waiting to happen.
When you serve southwest cuisine to your family and friends, the aroma, flavor, and color practically jumps off the plate. There is nothing bashful about this style of cooking. Mild, medium, hot, or super hot, it doesn't really matter. The idea is to make a statement; “This food is as much fun to eat as it is to look at!”
Friday, June 21, 2013
Southwestern Style Double Pork Casserole
1 1/4 lbs pork
1/4 cup bacon fat
6 onions
1/2 cup green peppers
2 cups noodles, any you like
1/3 cup American cheese, shredded
1 cup tomato sauce
4 Tbsp pimento
4 Tbsp parsley
1/4 tsp paprika
1 tsp salt
Cut the pork into cubed pieces. Put the bacon fat in a frying pan and add the cubed pork pieces. Cook until browned. Mince the onions and green peppers. Add to the frying pan. Also add the noodles and American cheese. Mix well. Pour into a casserole dish and dump the tomato sauce over it. Bake at 350 degrees for 1
1/2 hours; remove and let cool for a couple minutes, then serve warm.
1/4 cup bacon fat
6 onions
1/2 cup green peppers
2 cups noodles, any you like
1/3 cup American cheese, shredded
1 cup tomato sauce
4 Tbsp pimento
4 Tbsp parsley
1/4 tsp paprika
1 tsp salt
Cut the pork into cubed pieces. Put the bacon fat in a frying pan and add the cubed pork pieces. Cook until browned. Mince the onions and green peppers. Add to the frying pan. Also add the noodles and American cheese. Mix well. Pour into a casserole dish and dump the tomato sauce over it. Bake at 350 degrees for 1
1/2 hours; remove and let cool for a couple minutes, then serve warm.
Southwestern Style Mexican Beef Pie
1 lb. ground beef
1/2 cup onion, chopped
2 Tbsp butter
12 oz corn
15 oz diced tomatoes (do not drain juice)
1/4 tsp black pepper
1 1/2 tsp salt
2 tsp chili powder
3 cups water
1 cup cornmeal
1 egg, beaten
1/2 cup ripe olives, chopped
Preheat oven to 400 degrees. Get out a skillet and sauté ground beef and onion in butter until beef is browned. Add the corn, tomatoes, pepper, salt, and chili powder; set aside.
Boil the 3 cups water in a medium saucepan. Once it begins to boil, slowly stir in the cornmeal and 1 teaspoon of salt. Turn it down to low heat and stir constantly, cooking, until very thick. Remove from heat and add the beaten egg and olives.
In a 2 quart casserole dish, spread half the cornmeal mixture and top with beef mixture. Use the remaining cornmeal mixture and drop by spoonful on top of the beef mixture layer.
Bake in preheated oven for 25 to 30 minutes or until nicely browned.
1/2 cup onion, chopped
2 Tbsp butter
12 oz corn
15 oz diced tomatoes (do not drain juice)
1/4 tsp black pepper
1 1/2 tsp salt
2 tsp chili powder
3 cups water
1 cup cornmeal
1 egg, beaten
1/2 cup ripe olives, chopped
Preheat oven to 400 degrees. Get out a skillet and sauté ground beef and onion in butter until beef is browned. Add the corn, tomatoes, pepper, salt, and chili powder; set aside.
Boil the 3 cups water in a medium saucepan. Once it begins to boil, slowly stir in the cornmeal and 1 teaspoon of salt. Turn it down to low heat and stir constantly, cooking, until very thick. Remove from heat and add the beaten egg and olives.
In a 2 quart casserole dish, spread half the cornmeal mixture and top with beef mixture. Use the remaining cornmeal mixture and drop by spoonful on top of the beef mixture layer.
Bake in preheated oven for 25 to 30 minutes or until nicely browned.
A Healty Twist To Southwest Cuisine
When you think of southwest cuisine, the first thing that may come to mind is the hot, spicy, and bold flavors. That's all true, but there is a healthy side to this style of cooking that may go unnoticed. Pride and creativity goes into choosing the freshest ingredients and best flavors when cooking dishes with a southwest flair. Nutritional value comes natural to many of the dishes featured in this region, but it can easily cross over to the unhealthy side if you’re not careful. There are a few things to remember when choosing how and what to cook for your southwestern dish. Let's take a look.
I don’t have to tell anyone that fried foods taste wonderful. However, we all know that it's also one of the unhealthiest ways to cook. Many southwest cuisine favorites are cooked by deep frying in oil, but this doesn’t have to be the only way. Instead of dropping that chimichanga into a vat of fat, brush a tiny bit of oil on them and bake in the oven to get golden brown and crispy. Also, put away your can opener and make your own beans to control the fat, salt, and sugar.
There are many southwest recipes that depend on the use of butter, sour cream, and cheese to give them that yummy flavor. There are ways you can get around this, however, so you can actually feel good about what you are eating without sacrificing taste. For each ingredient, think about alternatives. Choose light oils over butter when you can. Yogurt is a great substitute for sour cream, and there are many varieties of cheese that are less fatty than others.
When it comes to choosing your protein you have many options. You'll find recipes using chicken, beef, pork, fish, and other seafood, as well as beans. To eat healthier, start by choosing your protein wisely. Beef and pork should be lean, of course. The white meat of chicken has less fat than the dark meat. Fish and other seafood is always going to be a good choice. If you are on a budget, you may have to buy meats that are not as lean as you'd like. In that case, trim as much fat off as you can, cook the meat until most of the remaining fat has cooked away, and cut back on the amount of meat you put in your recipe. Another very frugal protein choice is beans. As a southwest staple, beans are everywhere, so finding recipes using beans should be very easy.
It isn't difficult to create a healthy version of a southwest recipe. It just takes a little research and time to prepare the right ingredients. The good news is, you can remove the fat and other unhealthy ingredients in a recipe and still end up with a tasty dish. Why? Because you have a wealth of spices, chiles, seasonings, and herbs to play with. This is what truly gives southwest cuisine the flavor you expect, and love!
Cooking Techniques
I don’t have to tell anyone that fried foods taste wonderful. However, we all know that it's also one of the unhealthiest ways to cook. Many southwest cuisine favorites are cooked by deep frying in oil, but this doesn’t have to be the only way. Instead of dropping that chimichanga into a vat of fat, brush a tiny bit of oil on them and bake in the oven to get golden brown and crispy. Also, put away your can opener and make your own beans to control the fat, salt, and sugar.
Fatty Ingredients
There are many southwest recipes that depend on the use of butter, sour cream, and cheese to give them that yummy flavor. There are ways you can get around this, however, so you can actually feel good about what you are eating without sacrificing taste. For each ingredient, think about alternatives. Choose light oils over butter when you can. Yogurt is a great substitute for sour cream, and there are many varieties of cheese that are less fatty than others.
Proteins
When it comes to choosing your protein you have many options. You'll find recipes using chicken, beef, pork, fish, and other seafood, as well as beans. To eat healthier, start by choosing your protein wisely. Beef and pork should be lean, of course. The white meat of chicken has less fat than the dark meat. Fish and other seafood is always going to be a good choice. If you are on a budget, you may have to buy meats that are not as lean as you'd like. In that case, trim as much fat off as you can, cook the meat until most of the remaining fat has cooked away, and cut back on the amount of meat you put in your recipe. Another very frugal protein choice is beans. As a southwest staple, beans are everywhere, so finding recipes using beans should be very easy.
It isn't difficult to create a healthy version of a southwest recipe. It just takes a little research and time to prepare the right ingredients. The good news is, you can remove the fat and other unhealthy ingredients in a recipe and still end up with a tasty dish. Why? Because you have a wealth of spices, chiles, seasonings, and herbs to play with. This is what truly gives southwest cuisine the flavor you expect, and love!
Thursday, June 20, 2013
Southwestern Marinaded Portabello And Pepper Grilled Fajitas
6 to 8 oz Portabello mushrooms, sliced into thin strips
2 green bell peppers, sliced into thin strips
1 large sweet onion, sliced into thin strips
1/8 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon chili powder
6 (8 inch size) tortillas
1/2 cup crumbled feta cheese
3/4 cup sour cream
3/4 cup salsa
Place the sliced mushrooms, bell peppers, and onion in a large ziploc food bag. In a bowl, whisk together the vinegar, oil, salt, garlic, and chili powder. Pour into the bag with the vegetables toss around to coat the veggies well. Put the bag in the fridge for 1 hour to overnight, turning the bag several times during this time.
Coat a grilling basket or grilling tray with high heat cooking spray. Preheat your grill on medium-high heat. Remove the vegetables from the fridge, drain through a strainer and arrange the veggies on grilling tray, then put on hot grill and grill until lightly charred and tender, about 10 to 15 minutes, turning once during the grilling time. (You can do this on an indoor grilling griddle.)
Put the tortillas on the grill and heat briefly, until hot and they have grill marks; remove to plates. Take tongs and place even amounts of veggies directly from the grill onto each tortilla on plates. Spoon on even amounts of feta, sour cream, and salsa and serve immediately.
2 green bell peppers, sliced into thin strips
1 large sweet onion, sliced into thin strips
1/8 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 tablespoon chili powder
6 (8 inch size) tortillas
1/2 cup crumbled feta cheese
3/4 cup sour cream
3/4 cup salsa
Place the sliced mushrooms, bell peppers, and onion in a large ziploc food bag. In a bowl, whisk together the vinegar, oil, salt, garlic, and chili powder. Pour into the bag with the vegetables toss around to coat the veggies well. Put the bag in the fridge for 1 hour to overnight, turning the bag several times during this time.
Coat a grilling basket or grilling tray with high heat cooking spray. Preheat your grill on medium-high heat. Remove the vegetables from the fridge, drain through a strainer and arrange the veggies on grilling tray, then put on hot grill and grill until lightly charred and tender, about 10 to 15 minutes, turning once during the grilling time. (You can do this on an indoor grilling griddle.)
Put the tortillas on the grill and heat briefly, until hot and they have grill marks; remove to plates. Take tongs and place even amounts of veggies directly from the grill onto each tortilla on plates. Spoon on even amounts of feta, sour cream, and salsa and serve immediately.
Southwestern Lime Marinaded Steak And Pepper Fajitas
1/2 cup fresh lime juice
1/2 Tbsp lime zest
2 minced garlic cloves
1 Tbsp balsamic vinegar
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1 pound skirt steak
2 tsp cooking oil
1 thinly sliced red bell pepper
1 thinly sliced green bell pepper
1 thinly sliced onion
1 jalapeno pepper, chopped (optional)
6 medium size tortillas
salsa and sour cream or yogurt to serve
In a small bowl, whisk together the lime juice, lime zest, garlic, vinegar, salt, black pepper, and cumin, then pour into a large ziploc bag.
Put the skirt steak on a cutting board and slice thinly, against the grain, and add to the ziploc bag with the marinade, turning the bag to distribute the marinade around the meat. Put in refrigerator for 1 hour, turning several times during this time.
Remove meat from refrigerator and drain through a colander or sieve; discard marinade. Add oil to a large skillet or wok and bring up to medium-high heat, then add the drained steak/veggies and cook quickly, stirring, until the meat is medium rare and the veggies are tender-crisp; remove from heat.
Heat the tortillas in a hot skillet, browning both sides a bit. Remove each hot tortilla to a plate, then spoon meat/veggie on and add salsa and sour cream or other toppings if desired. Fold the tortilla over and serve hot. Serves 6.
1/2 Tbsp lime zest
2 minced garlic cloves
1 Tbsp balsamic vinegar
1/4 tsp cumin
1/4 tsp salt
1/4 tsp black pepper
1 pound skirt steak
2 tsp cooking oil
1 thinly sliced red bell pepper
1 thinly sliced green bell pepper
1 thinly sliced onion
1 jalapeno pepper, chopped (optional)
6 medium size tortillas
salsa and sour cream or yogurt to serve
In a small bowl, whisk together the lime juice, lime zest, garlic, vinegar, salt, black pepper, and cumin, then pour into a large ziploc bag.
Put the skirt steak on a cutting board and slice thinly, against the grain, and add to the ziploc bag with the marinade, turning the bag to distribute the marinade around the meat. Put in refrigerator for 1 hour, turning several times during this time.
Remove meat from refrigerator and drain through a colander or sieve; discard marinade. Add oil to a large skillet or wok and bring up to medium-high heat, then add the drained steak/veggies and cook quickly, stirring, until the meat is medium rare and the veggies are tender-crisp; remove from heat.
Heat the tortillas in a hot skillet, browning both sides a bit. Remove each hot tortilla to a plate, then spoon meat/veggie on and add salsa and sour cream or other toppings if desired. Fold the tortilla over and serve hot. Serves 6.
Get Bigger And Bolder With Tex Mex Culinary Style
You may have heard the saying “everything's bigger in Texas.” This is no different when it comes to the big, bold taste of Tex Mex cuisine. For years, cooks in America's southwest region have been using creative ways to pull together the Spanish and Mexican cuisines and infuse it with the Texas style of cooking. So, what exactly is the Tex Mex style? Let's take a look.
In order to create this unique style of cooking, Texans blend typical Mexican dishes with 'Texas' cooking. Texas is cattle country, so you would expect beef to be prevalent in Tex Mex cooking. Along with beef, you'll find plenty of pork, too. Like other styles of southwest cuisine, beans and corn are important in the Texas kitchen, too. Most notably, Tex Mex cuisine relies heavily on the use of sauces and gravies. Red or green chile gravy, enchilada sauce, and thick cheese sauces are quite often used in Tex Mex dishes. Entrees may be served smothered in chili con carne with a big dollop of sour cream. These are all pretty standard fare for Tex Mex cooking.
A few techniques common to the Tex Mex style of cooking are slow barbequing, fast grilling, smoking, and deep frying. Most main dishes are prepared using one or more of these methods. Smoking with mesquite is a wonderful way to bring out some immense flavors. Deep frying is common around this region, often used to crisp up a tortilla wrapped combination of shredded meat, beans, corn, and other ingredients. When barbequing meat, you can expect to wait for hours while the meat slowly cooks, getting tender and flavorful. A fast fire means there are steaks on the grill. You can expect anything with barbeque sauce or rubs to be cooked slow, while meat that's meant to be charred will cook fast. Fajitas are a sizzling combination of flash grilled meat and vegetables served on a hot plate.
As you may have seen in other styles of southwest cuisine, the importance of spices and seasonings can't be underrated. Whether you want your food hot or mild, you can create a masterpiece if you know how to use the right amount of spice and seasonings. Cumin, chile powder, and cayenne pepper are a few of the most commonly used seasonings. Herbs like basil, thyme, and Mexican oregano are also used in many dishes. Of course, you can never go wrong with garlic. It’s important to know what each spice, seasoning, and herb brings to the dish so you can become familiar with how much to use, and when enough is enough.
Tex Mex cuisine has a unique flair, one that is recognized across the country for bold flavors and a creative mix of ingredients. Most Tex Mex recipes are easy to make and easy to tweak to suit your personal tastes. This style of cooking appeals to so many appetites because of the fusion of two cultures creating a distinct flavor not found anywhere else.
Ingredients
In order to create this unique style of cooking, Texans blend typical Mexican dishes with 'Texas' cooking. Texas is cattle country, so you would expect beef to be prevalent in Tex Mex cooking. Along with beef, you'll find plenty of pork, too. Like other styles of southwest cuisine, beans and corn are important in the Texas kitchen, too. Most notably, Tex Mex cuisine relies heavily on the use of sauces and gravies. Red or green chile gravy, enchilada sauce, and thick cheese sauces are quite often used in Tex Mex dishes. Entrees may be served smothered in chili con carne with a big dollop of sour cream. These are all pretty standard fare for Tex Mex cooking.
Methods of Cooking
A few techniques common to the Tex Mex style of cooking are slow barbequing, fast grilling, smoking, and deep frying. Most main dishes are prepared using one or more of these methods. Smoking with mesquite is a wonderful way to bring out some immense flavors. Deep frying is common around this region, often used to crisp up a tortilla wrapped combination of shredded meat, beans, corn, and other ingredients. When barbequing meat, you can expect to wait for hours while the meat slowly cooks, getting tender and flavorful. A fast fire means there are steaks on the grill. You can expect anything with barbeque sauce or rubs to be cooked slow, while meat that's meant to be charred will cook fast. Fajitas are a sizzling combination of flash grilled meat and vegetables served on a hot plate.
Add Spice
As you may have seen in other styles of southwest cuisine, the importance of spices and seasonings can't be underrated. Whether you want your food hot or mild, you can create a masterpiece if you know how to use the right amount of spice and seasonings. Cumin, chile powder, and cayenne pepper are a few of the most commonly used seasonings. Herbs like basil, thyme, and Mexican oregano are also used in many dishes. Of course, you can never go wrong with garlic. It’s important to know what each spice, seasoning, and herb brings to the dish so you can become familiar with how much to use, and when enough is enough.
Tex Mex cuisine has a unique flair, one that is recognized across the country for bold flavors and a creative mix of ingredients. Most Tex Mex recipes are easy to make and easy to tweak to suit your personal tastes. This style of cooking appeals to so many appetites because of the fusion of two cultures creating a distinct flavor not found anywhere else.
Wednesday, June 19, 2013
Southwestern Kidney And Pinto Bean Tamale Pie
2 garlic cloves, chopped
1/2 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp cooking oil
15 oz pinto beans, rinsed, drained & slightly mashed
15 oz kidney beans, rinsed, drained & slightly mashed
4 oz green Chile peppers, undrained & sliced
6 oz vegetable juice
1/2 tsp cumin
1 tsp chili powder
8 1/2 ounce corn muffin mix
1/4 cup fresh cilantro
1/2 cup cheddar cheese, shredded
Grease a 9 inch square baking dish or pie pan. Preheat oven to 400 degrees.
In a medium skillet, heat the cooking oil until very hot. Add the garlic, onion and green pepper and cook until tender. Now add the pinto beans, kidney beans, chile peppers, vegetable juice, cumin and chili powder and heat all the way through. Turn the bean mixture into the greased baking dish.
According to the directions on the package, prepare the corn muffin mix. Add the cilantro and cheese and stir until combined. Add the cornbread mixture on the top of the bean mixture and spread as evenly as possible.
Bake for 25 to 30 minutes or until golden brown. Remove and let sit at room temperature for 5 minutes before cutting to serve.
1/2 cup onion, chopped
1 cup green pepper, chopped
1 Tbsp cooking oil
15 oz pinto beans, rinsed, drained & slightly mashed
15 oz kidney beans, rinsed, drained & slightly mashed
4 oz green Chile peppers, undrained & sliced
6 oz vegetable juice
1/2 tsp cumin
1 tsp chili powder
8 1/2 ounce corn muffin mix
1/4 cup fresh cilantro
1/2 cup cheddar cheese, shredded
Grease a 9 inch square baking dish or pie pan. Preheat oven to 400 degrees.
In a medium skillet, heat the cooking oil until very hot. Add the garlic, onion and green pepper and cook until tender. Now add the pinto beans, kidney beans, chile peppers, vegetable juice, cumin and chili powder and heat all the way through. Turn the bean mixture into the greased baking dish.
According to the directions on the package, prepare the corn muffin mix. Add the cilantro and cheese and stir until combined. Add the cornbread mixture on the top of the bean mixture and spread as evenly as possible.
Bake for 25 to 30 minutes or until golden brown. Remove and let sit at room temperature for 5 minutes before cutting to serve.
Southwestern Sourdough Sopapillas
1 cup flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
2 tablespoons shortening
1 cup sourdough starter
high heat cooking oil (for frying)
In a large bowl, mix all the dry ingredients together, then cut in the shortening until the mixture looks like cornmeal. Now add the sourdough starter to the dry ingredients. Quickly stir with a fork to moisten the dry ingredients. Dump the mixture onto a surface that has been coated with flour. Knead the dough until smooth, adding sprinkles of flour if needed. Cover with a clean kitchen towel and let sit for 5 minutes.
Put dough on a work surface and roll out into a 12x15 size, about 1/4 inch thick. Once rolled out, cut into 3 inch triangles.
Pour several inches of oil in a large Dutch oven or deep cast iron skillet and heat to 400 degrees, then fry the triangles in the hot oil for 2 or 3 minutes, flipping over so they get golden brown on both sides. Remove to drain and cool on paper towel covered rack. Sprinkle powdered sugar or cinnamon sugar over to serve. May be served with dips.
3/4 teaspoon salt
1 1/2 teaspoon baking powder
2 tablespoons shortening
1 cup sourdough starter
high heat cooking oil (for frying)
In a large bowl, mix all the dry ingredients together, then cut in the shortening until the mixture looks like cornmeal. Now add the sourdough starter to the dry ingredients. Quickly stir with a fork to moisten the dry ingredients. Dump the mixture onto a surface that has been coated with flour. Knead the dough until smooth, adding sprinkles of flour if needed. Cover with a clean kitchen towel and let sit for 5 minutes.
Put dough on a work surface and roll out into a 12x15 size, about 1/4 inch thick. Once rolled out, cut into 3 inch triangles.
Pour several inches of oil in a large Dutch oven or deep cast iron skillet and heat to 400 degrees, then fry the triangles in the hot oil for 2 or 3 minutes, flipping over so they get golden brown on both sides. Remove to drain and cool on paper towel covered rack. Sprinkle powdered sugar or cinnamon sugar over to serve. May be served with dips.
Cooking Tips For Success With Southwest Cuisine Cooking
When it comes to perfecting any style of cooking, you have to not only use your imagination, but have a spark of creativity and flair. The cuisine from the southwest is considered a rustic fusion of Mexican, Native American, and Spanish cultures. It has evolved over the years as each cook tends to put their own personal touch on each dish. What does it take to become a culinary artist that can wow their audience with just a few simple ingredients and a little bit of genius? Let's take a look.
If you want to truly become good in your area of cooking, you have to have the experience to back it up. In the southwest regions, it would be good to become familiar with the ingredients grown locally, which are extremely important to each meal. Narrow down the type of cooking that you want to focus on and find a job in a restaurant that specializes in that. The options are limitless when you think about all the restaurants available in this vast region.
Boring food will not win you any awards and it will not impress the people you are cooking for. Just like any other artist, you must use your imagination and make sure your personal touch has that spark that will keep people coming back for more. Southwestern cuisine already has that colorful, spicy flair. That makes it a little easier to dress it up and make it something special.
You must be aware that formal training is important when becoming a chef. You can search for accredited programs on the Culinary Federation website. Just like any other bachelor’s degree you might get in college, a culinary degree could take up to four years. It’s important to realize you will not just breeze through the program. You will need to really focus on what your area of specialization will be. It will not be a cake walk.
When you become a chef, you are not simply cooking for an audience of people. You are running a business that is dependent on your knowledge and expertise. Take some business courses in order to have the background you need to handle the management of a kitchen or entire restaurant. Opening any business takes time, effort, and business smarts. Once you possess the education and training, you will have more confidence to move forward with future decisions.
Becoming a chef means multi-tasking, making split second decisions, and taking on criticism daily. You have to grow a thick skin in order to survive in this business, but once you get past that, the rewards are endless. In this field you have to constantly take yourself to the next level to keep up with the competition. Providing you have the creativity, business mind, and determination, there is nothing stopping you from creating your own culinary works of art.
Hands on Experience
If you want to truly become good in your area of cooking, you have to have the experience to back it up. In the southwest regions, it would be good to become familiar with the ingredients grown locally, which are extremely important to each meal. Narrow down the type of cooking that you want to focus on and find a job in a restaurant that specializes in that. The options are limitless when you think about all the restaurants available in this vast region.
Creative Flair
Boring food will not win you any awards and it will not impress the people you are cooking for. Just like any other artist, you must use your imagination and make sure your personal touch has that spark that will keep people coming back for more. Southwestern cuisine already has that colorful, spicy flair. That makes it a little easier to dress it up and make it something special.
Culinary Training
You must be aware that formal training is important when becoming a chef. You can search for accredited programs on the Culinary Federation website. Just like any other bachelor’s degree you might get in college, a culinary degree could take up to four years. It’s important to realize you will not just breeze through the program. You will need to really focus on what your area of specialization will be. It will not be a cake walk.
Business Minded Cooking
When you become a chef, you are not simply cooking for an audience of people. You are running a business that is dependent on your knowledge and expertise. Take some business courses in order to have the background you need to handle the management of a kitchen or entire restaurant. Opening any business takes time, effort, and business smarts. Once you possess the education and training, you will have more confidence to move forward with future decisions.
Becoming a chef means multi-tasking, making split second decisions, and taking on criticism daily. You have to grow a thick skin in order to survive in this business, but once you get past that, the rewards are endless. In this field you have to constantly take yourself to the next level to keep up with the competition. Providing you have the creativity, business mind, and determination, there is nothing stopping you from creating your own culinary works of art.
Tuesday, June 18, 2013
Southwestern Green Chiles Tortilla Casserole
1 pint sour cream
2 cans (8 oz each) tomato sauce
1 pint cottage cheese
2 cans (7 oz) green chiles
12 corn tortillas
1 pound shredded Cheddar cheese
1 pound Mozzarella cheese
In a small bowl, mix together the sour cream, tomato sauce and cottage cheese. Remove the chiles from their cans and cut into 1/4 inch strips.
Place the 12 tortillas on a cookie sheet and heat at 500 degrees just until they are warm enough that they will fold easily (approximately 3-5 minutes).
Now you're going to have to work as quickly as possible - dip the tortillas into sour cream, tomato, and cottage cheese mixture. Once the tortilla is dipped and covered, place 2 strips of chiles on each shell and fold. Layer the tortillas on a baking dish. Generously sprinkle with Mozzarella and Cheddar cheese. Spread some of the cottage cheese mixture over top. Make 2 layers of tortillas in the pan. Use the remainder of cheese and cottage cheese mixture and place on top layer of tortillas.
Cover the baking dish with tin foil and bake for 60 minutes at 350 degrees.
2 cans (8 oz each) tomato sauce
1 pint cottage cheese
2 cans (7 oz) green chiles
12 corn tortillas
1 pound shredded Cheddar cheese
1 pound Mozzarella cheese
In a small bowl, mix together the sour cream, tomato sauce and cottage cheese. Remove the chiles from their cans and cut into 1/4 inch strips.
Place the 12 tortillas on a cookie sheet and heat at 500 degrees just until they are warm enough that they will fold easily (approximately 3-5 minutes).
Now you're going to have to work as quickly as possible - dip the tortillas into sour cream, tomato, and cottage cheese mixture. Once the tortilla is dipped and covered, place 2 strips of chiles on each shell and fold. Layer the tortillas on a baking dish. Generously sprinkle with Mozzarella and Cheddar cheese. Spread some of the cottage cheese mixture over top. Make 2 layers of tortillas in the pan. Use the remainder of cheese and cottage cheese mixture and place on top layer of tortillas.
Cover the baking dish with tin foil and bake for 60 minutes at 350 degrees.
Southwestern Pork And Pepper Fajitas
1 lb. pork tenderloin, sliced into thin circles, then into thin strips
3 Tbsp fajita seasoning, any Mexican blend spice you like
1 Tbsp olive oil
1 medium green bell pepper, sliced thin
1 medium onion, sliced thin
6 medium tortillas, any 'flavor'
salsa
Put pork tenderloin strips in a bowl, add the fajita seasoning and olive oil and toss to coat well. Heat up a large skillet until it gets sizzling hot, then add the pork, peppers, and the onion and quickly stir-fry until pork is done and veggies are softened and charred, but not mushy; remove from heat.
Put a 10 inch skillet on medium high heat and brown each tortilla on both sides. Remove and place hot tortilla on plate, spoon hot pork/veggie mixture into the center of each tortilla as they come out of the skillet, then spoon a bit of salsa into each and fold the tortilla over to serve. Serve hot. Spoon guacamole or sour cream alongside if you wish. Serves 6.
3 Tbsp fajita seasoning, any Mexican blend spice you like
1 Tbsp olive oil
1 medium green bell pepper, sliced thin
1 medium onion, sliced thin
6 medium tortillas, any 'flavor'
salsa
Put pork tenderloin strips in a bowl, add the fajita seasoning and olive oil and toss to coat well. Heat up a large skillet until it gets sizzling hot, then add the pork, peppers, and the onion and quickly stir-fry until pork is done and veggies are softened and charred, but not mushy; remove from heat.
Put a 10 inch skillet on medium high heat and brown each tortilla on both sides. Remove and place hot tortilla on plate, spoon hot pork/veggie mixture into the center of each tortilla as they come out of the skillet, then spoon a bit of salsa into each and fold the tortilla over to serve. Serve hot. Spoon guacamole or sour cream alongside if you wish. Serves 6.
Get To Know Your Chiles
Red Chiles Versus Green Chiles
If you have ever traveled to New Mexico, you will see that the style of cooking is dominated by the use of red and green chiles. In fact, the standard question in any kitchen in New Mexico is “red or green?” Your preference will really depend on how hot you want your food and what type of dish you are preparing or eating. What are the main differences between these two staples of southwest cuisine, and how are they used to create a culinary work of art? Let's take a look.
Red Chiles
The red chile is one of the most popular ingredients in New Mexican or southwest cuisine. Generally, the peppers are ripened until they turn red and then are hung up to dry. Red chiles can be ground down into fine powder that is then used for extra spicy flavor in many dishes. These peppers can also be rehydrated for other culinary uses even after they are fully dried out. There are numerous varieties of the red chiles including the guajillo red chile, chipotle red chile, and the chile de arbol, all of which range from medium to very hot when fully ripened.
Green Chiles
Unlike red chiles, green chiles are typically used fresh, not dried, and served in a variety of salsas and other delicious meals. They can be chopped and cooked in soups and stews, or eaten fresh on a salad or in a burrito. These peppers can also be roasted with very nice results. You'll find most varieties are considered relatively mild for a pepper, but there are a few green chiles that are hotter than some red peppers. Green chiles need to be used quickly after picking. They may also be frozen after they are picked, or even pickled.
Which Chile to Choose
There are many varieties of chiles, but in all varieties you will find both green chiles and red chiles. That is simply because a red chile is nothing more than a ripened green chile. Some varieties of chiles are hotter than others, but allowing a green chile to turn red on any variety will produce the hottest result. It takes time to get used to the intensity or heat of each variety of chile pepper, so it’s best to start with a milder chile.
Besides that special 'kick' to a dish, both red and green chiles offer a nice supply of nutrients, too. For instance, both contain an amazing amount of vitamin C, with good amounts of vitamin A, vitamin B, and iron, too.
Both red chiles and green chiles can turn an average meal into a culinary adventure. If you’re new to the world of chile peppers, do a little research and explore the differences, but start out slow. Experiment and have fun figuring out your 'hotness' level and you will be creating your own southwest signature dishes in no time.
Monday, June 17, 2013
Southwestern Easy Wonton Sopapilla
wonton wrappers
high heat cooking oil
1/2 cup sugar
1 tablespoon cinnamon
In a large cast iron skillet, pour oil to 1/2 inch deep, bring temperature of oil up to 375 degrees.
In a small bowl, mix together the sugar and cinnamon with a fork until well blended. Cut the wonton wrappers into little triangles, about 2 inches is good. When oil is hot, drop a few wonton triangles in the oil, fry, and flip over to make sure they are browned on both sides. They will get golden brown and puffed up. Remove from oil and place on paper towel covered rack to drain. While still warm, sprinkle with the cinnamon sugar. May also dip in honey.
high heat cooking oil
1/2 cup sugar
1 tablespoon cinnamon
In a large cast iron skillet, pour oil to 1/2 inch deep, bring temperature of oil up to 375 degrees.
In a small bowl, mix together the sugar and cinnamon with a fork until well blended. Cut the wonton wrappers into little triangles, about 2 inches is good. When oil is hot, drop a few wonton triangles in the oil, fry, and flip over to make sure they are browned on both sides. They will get golden brown and puffed up. Remove from oil and place on paper towel covered rack to drain. While still warm, sprinkle with the cinnamon sugar. May also dip in honey.
Southwestern Double Cheese And Poblano Tortilla Crisps
1/2 cup roasted poblano peppers, chopped
4 small tortillas, any style you like
2 oz shredded Mexican blend cheese
2 oz shredded Monterrey Jack cheese
1/4 cup finely chopped cilantro
sour cream, optional
Preheat oven to 350 degrees. When oven is hot put the poblanos on a baking sheet and roast until they have softened and slightly charred. Turn over once to roast evenly. Remove to a bowl, cover with plastic wrap, and let cool. They will sweat under the plastic, making the skins easy to peel off. When cooled, peel the skin off with your hands, then cut open and remove the stems and seeds, then slice peppers into thin strips, and chop, making sure you have 1/2 cup of chopped peppers; set aside.
Keep oven heated at 350 degrees. Spray a large skillet with cooking spray or lightly coat with oil, then put over medium-high heat and quickly brown both sides of each tortilla, removing to a cooling rack. They will crisp up this way. When tortillas are cooled, place them on a baking sheet and evenly sprinkle the cheeses on top, then evenly distribute the chopped peppers. Bake in preheated oven for 5 to 8 minutes or until the cheese is melted and browning slightly. Remove from oven, immediately sprinkle on the cilantro evenly between the 4 tortillas and serve hot. You may top with a dollop of sour cream or any other topping you like. Serves 4.
4 small tortillas, any style you like
2 oz shredded Mexican blend cheese
2 oz shredded Monterrey Jack cheese
1/4 cup finely chopped cilantro
sour cream, optional
Preheat oven to 350 degrees. When oven is hot put the poblanos on a baking sheet and roast until they have softened and slightly charred. Turn over once to roast evenly. Remove to a bowl, cover with plastic wrap, and let cool. They will sweat under the plastic, making the skins easy to peel off. When cooled, peel the skin off with your hands, then cut open and remove the stems and seeds, then slice peppers into thin strips, and chop, making sure you have 1/2 cup of chopped peppers; set aside.
Keep oven heated at 350 degrees. Spray a large skillet with cooking spray or lightly coat with oil, then put over medium-high heat and quickly brown both sides of each tortilla, removing to a cooling rack. They will crisp up this way. When tortillas are cooled, place them on a baking sheet and evenly sprinkle the cheeses on top, then evenly distribute the chopped peppers. Bake in preheated oven for 5 to 8 minutes or until the cheese is melted and browning slightly. Remove from oven, immediately sprinkle on the cilantro evenly between the 4 tortillas and serve hot. You may top with a dollop of sour cream or any other topping you like. Serves 4.
Native American Food Heritage And Culture
Native American Influence In Southwest Cuisine
The influence of Native American heritage and culture can be seen far and wide in the cooking style and techniques used in southwest cuisine. The indigenous people of these regions helped build the foundation for this tasty cuisine and helped the foods evolve into what they have become today. Let's take a look at how this culture became infused in the foods of the region.
Ingredients
One of the most important ingredients introduced by the Native Americans is corn. To this culture, corn is sacred and extremely important to the daily diet of the people. There are a variety of uses including hominy, posole (a soupy stew), and tortillas. Corn husks are used to wrap tamales, while the kernels of corn are used to make tortillas. The Native Americans made flat breads out of corn on a daily basis, just like we eat bread.
Beans and chile peppers were used as a staple in many main dishes. In fact, the Native Americans were suspected to have stomachs of iron due to the fact that they ate so many chile peppers. Hunting and foraging were an important part of daily life. However, in order to thrive, Native American people also cultivated crops to ensure greater and more reliable yields. Along with corn, squash and beans were cultivated. For meat, wild game was a standard ingredient whenever available.
Methods
The Native Americans relied heavily on living off the resources the land had to offer. These resources required finding ways to cook the food they hunted, foraged, and harvested in the best ways possible. Also, the preparation of food was treated like a ritual, and the people took much pride in making each dish. Some of the preparation and cooking methods are still used in traditional southwest cuisine today. Those methods may include simmering, oven roasting, braising, slow cooking, grinding, smoking, drying, and frying.
Of course, in modern times we rely on cookware and utensils that we buy at the store. In the days before mass produced kitchen tools, Native Americans created tools out of what was available. They used stones to grind corn, herbs, and spices. Gourds were hollowed out for spoons, ladles, bowls, and other forms of storage. Flat stones were heated over a fire and used to fry foods. Clay was used to form pots for roasting meats and other foods. Today, many cooks use clay casseroles for roasting and claim it results in a more
tender and juicy piece of poultry or meat.
The Native Americans have helped bring about many of the dishes we recognize today as southwest cuisine. The pride and effort they put into the simple task of cooking food is something that should not go unnoticed. Due to the fact that they lived off the land, many of the foods and cooking methods introduced by Native Americans are full of nutritional value. As modern southwestern cuisine has evolved, talented cooks have found ways of fusing the old with the new to create truly outstanding meals. No matter where you travel in the southwest, you are bound to see, and taste, the influences from the Native American people.
Sunday, June 16, 2013
Slow Cooker Southwestern Cornmeal Chili Beef Tamale
1 pound lean ground beef
1 1/2 cups milk
3/4 cup cornmeal
1 egg, beaten
15 oz corn
15 oz tomatoes, diced
1 envelope of chili seasoning mix
1 cup Cheddar cheese, shredded
Over medium-high heat, ground the beef and then drain off the fat. Add all the ingredients to the crockpot except the cheese. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. Add the cheese and cook for 5 minutes just to melt the cheese.
1 1/2 cups milk
3/4 cup cornmeal
1 egg, beaten
15 oz corn
15 oz tomatoes, diced
1 envelope of chili seasoning mix
1 cup Cheddar cheese, shredded
Over medium-high heat, ground the beef and then drain off the fat. Add all the ingredients to the crockpot except the cheese. Cook on HIGH for 1 hour then turn down to LOW and continue cooking for 3 more hours. Add the cheese and cook for 5 minutes just to melt the cheese.
Southwestern Chili Beef Stuffed Peppers
1 lb. ground beef (can substitute turkey or pork)
1 egg
2 cans (4 oz size) diced green chiles
2 teaspoons cumin
1 cup cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon kosher salt
4 sweet bell peppers (green, orange, or red)
1/2 cup onion, finely chopped
4 oz Cheddar cheese, shredded
Turn oven on to 350 degrees to preheat. In a large bowl mix together the ground beef, egg, chiles, cumin, cilantro, chili powder, and salt.
Prepare the sweet bell peppers. Cut the tops off the peppers, set aside tops, and remove the white ribs and seeds from the inside of the peppers. Place the peppers into a small baking dish, then fill the peppers with the meat mixture and set the tops in alongside the peppers. Pour 1/8 inch of water in the baking dish around the peppers, then cover the dish with tin foil.
Bake, covered, in preheated oven for 35 to 40 minutes. Uncover peppers and sprinkle the cheese evenly over the top of each. Put back in oven and bake an additional 10 to 15 minutes or until the cheese melts. Remove and let cool slightly before serving. Gently place the tops back on the peppers to serve.
1 egg
2 cans (4 oz size) diced green chiles
2 teaspoons cumin
1 cup cilantro, finely chopped
1 teaspoon chili powder
1 teaspoon kosher salt
4 sweet bell peppers (green, orange, or red)
1/2 cup onion, finely chopped
4 oz Cheddar cheese, shredded
Turn oven on to 350 degrees to preheat. In a large bowl mix together the ground beef, egg, chiles, cumin, cilantro, chili powder, and salt.
Prepare the sweet bell peppers. Cut the tops off the peppers, set aside tops, and remove the white ribs and seeds from the inside of the peppers. Place the peppers into a small baking dish, then fill the peppers with the meat mixture and set the tops in alongside the peppers. Pour 1/8 inch of water in the baking dish around the peppers, then cover the dish with tin foil.
Bake, covered, in preheated oven for 35 to 40 minutes. Uncover peppers and sprinkle the cheese evenly over the top of each. Put back in oven and bake an additional 10 to 15 minutes or until the cheese melts. Remove and let cool slightly before serving. Gently place the tops back on the peppers to serve.
Quick And Easy Cooking Tips For Southwest Cuisine
These days it’s quite normal for families to put a home-cooked meal on the back burner, figuratively speaking, and go the fast food route simply because it takes less time. However, it’s important to remember that there are ways to prepare meals in a quick, easy way. You can do this at a fraction of the cost of fast food, and will be able to create a healthier meal for your whole family. Southwest cuisine offers many options for simple family dinners that will make everyone happy.
Quick and easy meals begin by learning the key ingredients that go into the dish you are creating well before you head out for the store. A small amount of preparation often adds up to some much needed extra time. Having a few staples in the house can help you quickly prepare a variety of simple southwestern classics. Here are several suggestions for easy basic dishes that will please the palate and have you in and out of the kitchen in no time.
This meal is comprised of a protein, tortillas, greens of some kind, salsa, spices and seasonings to taste. Keep cooked chicken, beef, or fish on hand to speed up the process. Baking or grilling the tortillas will provide a quick and healthy way to warm them up. The ingredients you use depend on your taste buds and what you have on hand. Be sure to keep your kitchen stocked with some sort of greens, like lettuce or cabbage, some cooked protein, jarred salsa and, of course, tortillas. Remember, if you have cooked or canned black beans on hand, that's another protein available for a quick meal. With just these few ingredients, you can make delicious burritos in a flash.
This is one of the simplest, most filling meals you can make. There are so many different ways to create the perfect plate of nachos. The ingredients all depend on how simple or how complicated you want your dish to be. Use tortilla chips, green chiles, refried beans, and whatever type of melting cheese you like if you’re looking for something simple. Of course more spices, ingredients, and seasonings can be used if you want to add more flavor and texture. If you keep cooked beef, chicken, or fish on hand, you can create a well balanced meal in minutes.
These two ingredients, beans and corn, are a staple in southwest dishes, so make them a staple in your kitchen. With just these ingredients, you have the beginnings of a savory salad. Mix in crunchy chopped onion, celery, bell peppers, and even tomatoes if you like. Then add spices like cumin and chili powder to kick up the flavor. A dash of hot sauce and vinegar, and you have a salad that is delicious and filling, and in barely any time at all.
Not every meal you make has to turn into an all day event. You can find plenty of recipes that will allow you to create a tasty, nutritious meal for your family and still have time to relax. Keeping a kitchen well stocked with a few southwest cuisine staples can make your meal preparation time shorter, and your time to enjoy it longer!
Quick and easy meals begin by learning the key ingredients that go into the dish you are creating well before you head out for the store. A small amount of preparation often adds up to some much needed extra time. Having a few staples in the house can help you quickly prepare a variety of simple southwestern classics. Here are several suggestions for easy basic dishes that will please the palate and have you in and out of the kitchen in no time.
Burritos
This meal is comprised of a protein, tortillas, greens of some kind, salsa, spices and seasonings to taste. Keep cooked chicken, beef, or fish on hand to speed up the process. Baking or grilling the tortillas will provide a quick and healthy way to warm them up. The ingredients you use depend on your taste buds and what you have on hand. Be sure to keep your kitchen stocked with some sort of greens, like lettuce or cabbage, some cooked protein, jarred salsa and, of course, tortillas. Remember, if you have cooked or canned black beans on hand, that's another protein available for a quick meal. With just these few ingredients, you can make delicious burritos in a flash.
Nachos
This is one of the simplest, most filling meals you can make. There are so many different ways to create the perfect plate of nachos. The ingredients all depend on how simple or how complicated you want your dish to be. Use tortilla chips, green chiles, refried beans, and whatever type of melting cheese you like if you’re looking for something simple. Of course more spices, ingredients, and seasonings can be used if you want to add more flavor and texture. If you keep cooked beef, chicken, or fish on hand, you can create a well balanced meal in minutes.
Bean and Corn Salad
These two ingredients, beans and corn, are a staple in southwest dishes, so make them a staple in your kitchen. With just these ingredients, you have the beginnings of a savory salad. Mix in crunchy chopped onion, celery, bell peppers, and even tomatoes if you like. Then add spices like cumin and chili powder to kick up the flavor. A dash of hot sauce and vinegar, and you have a salad that is delicious and filling, and in barely any time at all.
Not every meal you make has to turn into an all day event. You can find plenty of recipes that will allow you to create a tasty, nutritious meal for your family and still have time to relax. Keeping a kitchen well stocked with a few southwest cuisine staples can make your meal preparation time shorter, and your time to enjoy it longer!
Saturday, June 15, 2013
Southwestern Cheese And Chilies Tortilla Crisps
4 small (6 inch) tortillas, any style you like
2 cups shredded cheese, your choice
1/2 cup diced green chilies
sour cream, salsa, guacamole, and other favorite toppings
While preheating oven to 475 degrees, place the tortillas on a baking sheet. Sprinkle them with even amounts of cheese and top with even amounts of the green chilies. Bake until the cheese bubbles and tortillas are golden and crispy, approximately 6 to 8 minutes depending on oven. Remove and transfer to plates and add salsa or other toppings as desired.
2 cups shredded cheese, your choice
1/2 cup diced green chilies
sour cream, salsa, guacamole, and other favorite toppings
While preheating oven to 475 degrees, place the tortillas on a baking sheet. Sprinkle them with even amounts of cheese and top with even amounts of the green chilies. Bake until the cheese bubbles and tortillas are golden and crispy, approximately 6 to 8 minutes depending on oven. Remove and transfer to plates and add salsa or other toppings as desired.
Southwestern Cheddar Jack Bean Stuffed Pepper Boats
Cooking spray
3 bell peppers
1 cup corn
15 oz black beans, drained & rinsed
2 garlic cloves, minced
1 cup COOKED rice
1 teaspoon cilantro
1 1/2 teaspoon cumin
1/2 cup chopped sweet onion
1 ounce Cheddar cheese
1 ounce Pepper Jack cheese
1/4 cup water
Turn oven on to preheat to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cut the bell peppers in half lengthwise, to make 'boats.' Remove seeds and white ribs and set in baking pan. Combine the remaining ingredients, EXCEPT both cheeses, in a large bowl. Fill the pepper boats, pour the water around the peppers in the baking dish.
Cover with tin foil and bake for 30 minutes. Remove the tin foil and sprinkle the peppers with the cheeses and return to oven, uncovered, and bake an additional 5 minutes.
3 bell peppers
1 cup corn
15 oz black beans, drained & rinsed
2 garlic cloves, minced
1 cup COOKED rice
1 teaspoon cilantro
1 1/2 teaspoon cumin
1/2 cup chopped sweet onion
1 ounce Cheddar cheese
1 ounce Pepper Jack cheese
1/4 cup water
Turn oven on to preheat to 350 degrees and spray a 9x13 baking dish with cooking spray.
Cut the bell peppers in half lengthwise, to make 'boats.' Remove seeds and white ribs and set in baking pan. Combine the remaining ingredients, EXCEPT both cheeses, in a large bowl. Fill the pepper boats, pour the water around the peppers in the baking dish.
Cover with tin foil and bake for 30 minutes. Remove the tin foil and sprinkle the peppers with the cheeses and return to oven, uncovered, and bake an additional 5 minutes.
Southwestern Recipe Ideas For Your Slow Cooker
Bring Your Slow Cooker To The Southwest Cuisine Party
In a world where everything moves at such a fast pace, it’s nice to know that you can depend on a nice, home-cooked meal when you return from a long day at work. In the world of southwest cuisine, there are many recipes that can be turned into a slow cooked delight. The colors, flavors, and carefully chosen ingredients are what makes America's southwest cuisine stand apart from other regions. What are some of the reasons for using a slow cooker for your southwest meal? Let's take a look.
Timing
We live in a world where everything moves at the speed of light. This 'microwave' society has its benefits, but a good home-cooked meal is not one of them. Between work, kids, and family events, we don’t have time to turn around much less come home and prepare a meal from scratch. That’s where the slow cooker comes in. With a small amount of preparation time, you can throw a bunch of ingredients together and leave the slow cooker to its own devices while you go about your day. Then, at the end of the day, your family can all sit down together and enjoy a tasty meal.
Healthy
The slow cooker allows you to prepare a balanced meal that you may not otherwise have the time to do. Also, you don’t have to add the extra cooking fat that you may use in other methods. The slow cooker preserves the natural juices and flavors of the foods you are cooking and allows them to blend together to create a hearty, healthy meal. Slowly cooking vegetables in their own juices means no more throwing nutrients down the drain in the boiling water. If you have a vegetarian in the house, the slow cooker works wonders for meat free meals, as well.
Save Money
You can also view the slow cooker as an energy saver. It doesn’t take up nearly the amount of energy that it would to fire up the oven and have it going for hours. And, since the idea of the slow cooker is to cook at a low temperature for a long time, slowly cooking and tenderizing your food, it’s also possible to buy cheaper cuts of meat. Your slow cooker will produce tender, juicy, tasty meals out of the most humble ingredients.
Versatile
Not only can you create well balanced meals in the slow cooker, but you can also make a wide array of appetizers, snack foods, and even beverages. Hot dips and sauces, along with a variety of tiny bites are perfect in the slow cooker. Shredded chicken taquitos and mulled sangria are definite crowd pleasers that are easy to make and serve right out of a slow cooker. Imagine preparing a snack or beverage the 'normal' way, then tweak it a bit and prepare it in the slow cooker instead.
When it comes to cooking southwest cuisine, we can see there are many reasons why the slow cooker should be put to work in the kitchen. It saves time and money while making it possible to have a filling, delicious, and nutritious meal or snack waiting when we're ready to sit down and enjoy.
Friday, June 14, 2013
Southwestern Brewed Cheddar Chile
2 tsp olive oil
1 onion, diced
2 garlic cloves, grated
1 cup pale beer (amber or lager)
1 1/2 cups milk, divided
2 Tbsp cornstarch
1 3/4 cups sharp Cheddar cheese, shredded
10 oz can diced tomatoes with green chilies
2 Tbsp lime juice
1 tsp salt
1 tsp chili powder
1/4 cup green onions, chopped
2 Tbsp fresh cilantro, chopped
In a large soup pot over medium heat, add the oil and onion and cook until just getting transparent, then add the garlic and continue cooking until onion is soft and garlic is fragrant. Add the beer to the pot and cook, stirring until beer is hot and liquid is slightly reduced. Turn heat down to medium-low and whisk in 1 cup of the milk.
In a small bowl, put the remaining 1/2 cup milk and all the cornstarch and stir together with a fork until the cornstarch dissolves. Slowly add this to the pot with the hot milk, whisking quickly and cooking until the milk bubbles again and starts to thicken. Turn the heat down to low, add the cheese, continue heating on low and stirring until the cheese is melted. Now add the tomatoes, lime juice, salt, and chili powder and simmer slowly until completely heated through, about 15 minutes - stir frequently. Serve in bowls and top with chopped green onions and cilantro.
1 onion, diced
2 garlic cloves, grated
1 cup pale beer (amber or lager)
1 1/2 cups milk, divided
2 Tbsp cornstarch
1 3/4 cups sharp Cheddar cheese, shredded
10 oz can diced tomatoes with green chilies
2 Tbsp lime juice
1 tsp salt
1 tsp chili powder
1/4 cup green onions, chopped
2 Tbsp fresh cilantro, chopped
In a large soup pot over medium heat, add the oil and onion and cook until just getting transparent, then add the garlic and continue cooking until onion is soft and garlic is fragrant. Add the beer to the pot and cook, stirring until beer is hot and liquid is slightly reduced. Turn heat down to medium-low and whisk in 1 cup of the milk.
In a small bowl, put the remaining 1/2 cup milk and all the cornstarch and stir together with a fork until the cornstarch dissolves. Slowly add this to the pot with the hot milk, whisking quickly and cooking until the milk bubbles again and starts to thicken. Turn the heat down to low, add the cheese, continue heating on low and stirring until the cheese is melted. Now add the tomatoes, lime juice, salt, and chili powder and simmer slowly until completely heated through, about 15 minutes - stir frequently. Serve in bowls and top with chopped green onions and cilantro.
Southwestern Blended Salsa Fresca Tortilla Soup
4 tortillas (6 inch size) cut into 1 inch wide strips
3 Tbsp oil
1 tsp garlic, minced
1 onion, chopped
1/2 tsp black peppercorns
1 dried bay leaf
1/2 tsp dried oregano
8 cups chicken broth
1/2 tsp chili flakes
salsa fresco:
1 lb ripe tomatoes
1 fresh jalapeno pepper
1/4 cup fresh cilantro, chopped
3 Tbsp lime juice
1/4 cup sweet onions, chopped finely
salt and pepper to taste
1 ripe avocado, peeled and sliced into thin wedges
1 ripe lime, washed and sliced into very thin wedges
1 cup finely shredded Monterrey Jack cheese
Pour the oil into a 6 quart pot and heat over high heat. When oil is hot, add the tortilla strips and cook until crispy and browned. Remove to a paper towel covered cooling rack to drain; set aside.
Add the garlic and onion to the pot and cook over medium high heat for 2 minutes, just until garlic is fragrant. Add the peppercorns, bay leaf, oregano, chicken broth, and chili flakes; bring to a boil, turn heat down to low, and simmer slowly for 20 to 25 minutes.
As the soup simmers, prepare the salsa fresca. Wash the tomatoes, remove center core, and dice, capturing the juices, then put them into a bowl along with the juice. Rinse and trim the jalapeno, removing all the seeds and veins, then add to the bowl with the tomatoes. Now add the cilantro, 3 tablespoons lime juice, and sweet onion. Gently stir until mixed completely. Taste and add salt and pepper if needed. Divide salsa fresca in half and put HALF in a blender and puree slightly. Pour the pureed half into the soup simmering in the pot and stir until heated through, then remove soup from heat.
To serve, ladle portions of hot soup into bowls, top with a spoonful of the unblended salsa fresca, several avocado slices, lime slices, cheese, and finally the tortilla strips.
3 Tbsp oil
1 tsp garlic, minced
1 onion, chopped
1/2 tsp black peppercorns
1 dried bay leaf
1/2 tsp dried oregano
8 cups chicken broth
1/2 tsp chili flakes
salsa fresco:
1 lb ripe tomatoes
1 fresh jalapeno pepper
1/4 cup fresh cilantro, chopped
3 Tbsp lime juice
1/4 cup sweet onions, chopped finely
salt and pepper to taste
1 ripe avocado, peeled and sliced into thin wedges
1 ripe lime, washed and sliced into very thin wedges
1 cup finely shredded Monterrey Jack cheese
Pour the oil into a 6 quart pot and heat over high heat. When oil is hot, add the tortilla strips and cook until crispy and browned. Remove to a paper towel covered cooling rack to drain; set aside.
Add the garlic and onion to the pot and cook over medium high heat for 2 minutes, just until garlic is fragrant. Add the peppercorns, bay leaf, oregano, chicken broth, and chili flakes; bring to a boil, turn heat down to low, and simmer slowly for 20 to 25 minutes.
As the soup simmers, prepare the salsa fresca. Wash the tomatoes, remove center core, and dice, capturing the juices, then put them into a bowl along with the juice. Rinse and trim the jalapeno, removing all the seeds and veins, then add to the bowl with the tomatoes. Now add the cilantro, 3 tablespoons lime juice, and sweet onion. Gently stir until mixed completely. Taste and add salt and pepper if needed. Divide salsa fresca in half and put HALF in a blender and puree slightly. Pour the pureed half into the soup simmering in the pot and stir until heated through, then remove soup from heat.
To serve, ladle portions of hot soup into bowls, top with a spoonful of the unblended salsa fresca, several avocado slices, lime slices, cheese, and finally the tortilla strips.
A History Of New Mexican Cuisine
Blend Cultural Influences To Create New Mexican Cuisine
New Mexican cuisine is a specific style of cooking that combines flavors and ingredients common to the native culture, along with some Spanish and European influence. When you think of New Mexican cuisine, you may not realize that some of the main ingredients were not originally used by the Mexican people. Let’s take a look at some of the influences that created this unique cuisine.
Native Ingredients
A part of the New Mexican population is Native American, so it’s no surprise that their influence is seen in many of the main dishes. Centuries ago, settlers in the New Mexico region relied heavily on the use of beans and corn to make many of their main dishes because meats had not been introduced yet in any large amount. Black beans and pinto beans were commonly used in many dishes.
Like other styles of southwest cuisine, the use of spices is important to bring out the flavor and give a bold, unique taste to each meal. Chiles are very important to New Mexican cuisine, and can be used in fresh salads and salsas, or cooked in a variety of dishes. Chiles are locally grown and are preserved when necessary so they are always available for flavoring. These red and green chiles are commonly known to dominate New Mexican cuisine. Unlike many styles of cooking, New Mexican cuisine doesn’t make much use of butter. Since there was no refrigeration, butter would not have been a natural ingredient to form out of this hot region. Rather, vegetable oil and lard was, and is, used in many of the dishes.
Culinary Influence
Many fundamentals that go into New Mexican cuisine came about just within the last 500 years. With some Spanish influence, meats and cheeses began to be used as a staple in many New Mexican dishes. Tortillas began to emerge and quickly became a popular part of this style of cooking. Garlic and onions started to be used more frequently as a way to spice up and add flavor to main dishes. These influences didn’t completely change this style of cooking, but expanded the knowledge allowing the New Mexican people to create different culinary delights.
Top Dishes in New Mexico
Some of the most popular dishes in New Mexican cuisine are ones that mostly everyone would be familiar with. Burritos, chili con queso, tacos, taquitos, and tortillas are just a few well known dishes in New Mexico. Many of these dishes are made with slight modifications to the Spanish or Mexican originals. Given the popularity of the red and green chiles in New Mexico, you will find them on just about everything. Even a cheeseburger is not a New Mexico cheeseburger without the green chiles.
There is a wide variety of cultural influence that goes into New Mexican cuisine. Both Native American and Spanish styles are blended to make a creative, culinary adventure every time you take a bite. No matter what your taste buds are craving, New Mexican cuisine has something to offer.
Thursday, June 13, 2013
Southwestern Black Eyed Peas And Beans Hominy Menudo
1/2 cup olive oil
3 garlic cloves, minced
1/2 cup chopped hot chilies
2 large onions, diced small
1 Tbsp oregano flakes
1 Tbsp onion flakes
1/4 Tbsp coriander flakes
1/4 Tbsp cumin
1/4 Tbsp crushed red chili pepper
28 oz can crushed tomatoes
2 cups frozen/thawed black eyed peas
2 cups frozen/thawed lima beans
3 cups frozen/thawed corn
2 cups canned white hominy
8 cups vegetable or chicken stock
In a cast iron (or other heavy) Dutch oven over medium heat, add the olive oil, garlic, chilies, and onions and cook, stirring, until tender. Continue stirring and add the next 5 spices and cook just until the spices become more fragrant and everything combines nicely. Don't worry if the spices stick to the pot a bit. They will come off when you add the stock. Just don't let the spices burn.
Add the tomatoes, stirring and heating for 5 minutes. Now add the rest of the ingredients, turn heat to low, and simmer slowly for 30 to 40 minutes, stirring often. Serve in big bowls. Will 4 to 6.
3 garlic cloves, minced
1/2 cup chopped hot chilies
2 large onions, diced small
1 Tbsp oregano flakes
1 Tbsp onion flakes
1/4 Tbsp coriander flakes
1/4 Tbsp cumin
1/4 Tbsp crushed red chili pepper
28 oz can crushed tomatoes
2 cups frozen/thawed black eyed peas
2 cups frozen/thawed lima beans
3 cups frozen/thawed corn
2 cups canned white hominy
8 cups vegetable or chicken stock
In a cast iron (or other heavy) Dutch oven over medium heat, add the olive oil, garlic, chilies, and onions and cook, stirring, until tender. Continue stirring and add the next 5 spices and cook just until the spices become more fragrant and everything combines nicely. Don't worry if the spices stick to the pot a bit. They will come off when you add the stock. Just don't let the spices burn.
Add the tomatoes, stirring and heating for 5 minutes. Now add the rest of the ingredients, turn heat to low, and simmer slowly for 30 to 40 minutes, stirring often. Serve in big bowls. Will 4 to 6.
Southwestern Black Bean Chili Filled Rice Ring
1 cup onion, chopped
4 garlic cloves, minced
1 Tbsp cilantro, chopped
2 cans (15 oz size) black beans, drained
1/2 cup frozen corn niblets, thawed
1 can (14.5 oz size) diced tomatoes
1/2 tsp chili powder
1/2 tsp cumin
1 cup hot cooked rice
2 green onions, chopped fine
1/4 cup Pepper Jack cheese, shredded
In a medium skillet, cook onions and garlic in cooking oil until onions just soften. Add the cilantro, black beans, corn, tomatoes, chili powder, and cumin, stir and simmer until hot.
On a large serving plate or platter, dump the cooked rice and form a tight circle (an "O"), then spoon the bean mixture in the center, sprinkle the chopped green onion over and top with the shredded Pepper Jack cheese. Serve immediately, a little rice and a little bean mixture in wide shallow bowls.
4 garlic cloves, minced
1 Tbsp cilantro, chopped
2 cans (15 oz size) black beans, drained
1/2 cup frozen corn niblets, thawed
1 can (14.5 oz size) diced tomatoes
1/2 tsp chili powder
1/2 tsp cumin
1 cup hot cooked rice
2 green onions, chopped fine
1/4 cup Pepper Jack cheese, shredded
In a medium skillet, cook onions and garlic in cooking oil until onions just soften. Add the cilantro, black beans, corn, tomatoes, chili powder, and cumin, stir and simmer until hot.
On a large serving plate or platter, dump the cooked rice and form a tight circle (an "O"), then spoon the bean mixture in the center, sprinkle the chopped green onion over and top with the shredded Pepper Jack cheese. Serve immediately, a little rice and a little bean mixture in wide shallow bowls.
Try These Cooking Tips For Some Great Meals!
Everyone likes food, and everyone likes to eat. It can be made even more fun when the cook really knows what he or she is doing in the kitchen. This article is here to help beginners and experts acquire new skills.
Season meats evenly. It is important to season all of the meats you are going to be cooking evenly. Sprinkle the seasoning lightly over the meat like it was snowing down. This will keep the seasoning even and prevent clumping. The taste will be more consistent all through it.
One of the things that you should spend a lot of money on, is your kitchen utensils, pots and pans, and other equipment. These are extremely valuable investments as they will serve as the foundation for all of your cooking. You will want to extend the life of these tools as long as possible. Cooking is so much easier if you are using high quality utensils and equipment.
Add a small pinch of sea salt to your ground coffee immediately before brewing. This will add a great punch of flavor to every cup. This process works well in either a traditional coffee maker or a french press. Don't add the salt before brewing time though, or your coffee flavor will be compromised.
When you are going to the store, do not always have a large shopping list which can restrain you to just getting certain items. See what you like and what you are in the mood for and purchase based on that. This will give you the spontaneity to cook whatever you choose.
Make sure you are storing your spices in the right place. Many people store their spices right above their stove or near a light source. To stay fresh, put them in dry and dark spot that is cool. Humidity can also destroy spices so keep those several factors in mind.
Having trouble with your meats sticking to your pan or grill? This is an easy thing to fix. Just spray your pan or grill with a spray oil before you begin to cook. This will put a coating on the surface of the pan or grill, and will keep your meats from sticking to a dry surface.
The best justification for learning to cook comes when you take the first tasty bite of a well-prepared meal. If you think that this may take years to accomplish you are gravely mistaken. Anyone can accomplish this. You now have the tools to take on your first major cooking experience.
Season meats evenly. It is important to season all of the meats you are going to be cooking evenly. Sprinkle the seasoning lightly over the meat like it was snowing down. This will keep the seasoning even and prevent clumping. The taste will be more consistent all through it.
One of the things that you should spend a lot of money on, is your kitchen utensils, pots and pans, and other equipment. These are extremely valuable investments as they will serve as the foundation for all of your cooking. You will want to extend the life of these tools as long as possible. Cooking is so much easier if you are using high quality utensils and equipment.
Add a small pinch of sea salt to your ground coffee immediately before brewing. This will add a great punch of flavor to every cup. This process works well in either a traditional coffee maker or a french press. Don't add the salt before brewing time though, or your coffee flavor will be compromised.
When you are going to the store, do not always have a large shopping list which can restrain you to just getting certain items. See what you like and what you are in the mood for and purchase based on that. This will give you the spontaneity to cook whatever you choose.
Make sure you are storing your spices in the right place. Many people store their spices right above their stove or near a light source. To stay fresh, put them in dry and dark spot that is cool. Humidity can also destroy spices so keep those several factors in mind.
Having trouble with your meats sticking to your pan or grill? This is an easy thing to fix. Just spray your pan or grill with a spray oil before you begin to cook. This will put a coating on the surface of the pan or grill, and will keep your meats from sticking to a dry surface.
The best justification for learning to cook comes when you take the first tasty bite of a well-prepared meal. If you think that this may take years to accomplish you are gravely mistaken. Anyone can accomplish this. You now have the tools to take on your first major cooking experience.
Wednesday, June 12, 2013
Southwestern Beef Pozole Stew
1 Tbsp high-heat cooking oil
2 pounds lean beef, cubed small
1/4 cup cilantro
1/8 tsp salt
1/8 tsp black pepper
1 onion, diced
1 garlic clove, minced
2 oz tomato paste
15 oz stewed tomatoes
1 can (29 oz) white hominy (pozole)
Heat the oil in a large heavy Dutch oven until hot, add the beef and sear quickly until browned nicely. Turn heat down to low and add to the skillet the cilantro, salt, pepper, onion, and garlic and cook gently until the beef is tender, about 15 to 20 minutes. Now add to the Dutch oven the tomato paste, tomatoes and hominy. Continue to cook over low heat for 10 minutes. Be sure to stir often. You can add some water if the stew is too thick. Taste for seasoning and salt and pepper if desired. Serve hot in bowls.
2 pounds lean beef, cubed small
1/4 cup cilantro
1/8 tsp salt
1/8 tsp black pepper
1 onion, diced
1 garlic clove, minced
2 oz tomato paste
15 oz stewed tomatoes
1 can (29 oz) white hominy (pozole)
Heat the oil in a large heavy Dutch oven until hot, add the beef and sear quickly until browned nicely. Turn heat down to low and add to the skillet the cilantro, salt, pepper, onion, and garlic and cook gently until the beef is tender, about 15 to 20 minutes. Now add to the Dutch oven the tomato paste, tomatoes and hominy. Continue to cook over low heat for 10 minutes. Be sure to stir often. You can add some water if the stew is too thick. Taste for seasoning and salt and pepper if desired. Serve hot in bowls.
Southwestern Apple Turkey Cheese Quesadillas
cooking spray
1 tsp honey
1/2 cup (whipped) cream cheese, room temperature
4 whole wheat tortillas (8 inch size)
1 small crisp apple, cored, cut into very thin wedges
4 oz Cheddar cheese
4 oz mozzarella, shredded
5 oz roasted or smoked turkey, thinly sliced
Mix together, in a small bowl, the honey and cream cheese until smooth. Spread this mixture evenly over one side of each tortilla, making sure to leave 1/2 inch border around the edge of the tortilla.
Take a couple apple slices and place them in a row in the middle of each tortilla. Combine the 2 cheeses in a small bowl and sprinkle half of it on top of the tortillas. Place 2 slices of turkey on top of the cheese. Now use the remaining cheese and sprinkle on top. Roll up each tortilla as tightly as possible.
Spray a griddle or large skillet with cooking spray and place over medium high heat. Place the tortillas on the griddle, making sure to put them seam side down. Cook until the tortillas are brown. Turn the tortillas every couple minutes to make sure that all sides get browned and the cheese melts. Remove to a platter or plate and let sit at room temperature for 5 minutes before serving.
1 tsp honey
1/2 cup (whipped) cream cheese, room temperature
4 whole wheat tortillas (8 inch size)
1 small crisp apple, cored, cut into very thin wedges
4 oz Cheddar cheese
4 oz mozzarella, shredded
5 oz roasted or smoked turkey, thinly sliced
Mix together, in a small bowl, the honey and cream cheese until smooth. Spread this mixture evenly over one side of each tortilla, making sure to leave 1/2 inch border around the edge of the tortilla.
Take a couple apple slices and place them in a row in the middle of each tortilla. Combine the 2 cheeses in a small bowl and sprinkle half of it on top of the tortillas. Place 2 slices of turkey on top of the cheese. Now use the remaining cheese and sprinkle on top. Roll up each tortilla as tightly as possible.
Spray a griddle or large skillet with cooking spray and place over medium high heat. Place the tortillas on the griddle, making sure to put them seam side down. Cook until the tortillas are brown. Turn the tortillas every couple minutes to make sure that all sides get browned and the cheese melts. Remove to a platter or plate and let sit at room temperature for 5 minutes before serving.
The Cooking Basics You Can Really Use
Whether you're a brand new cook or an experienced one, there are plenty of sources of frustration in the kitchen. No matter what your cooking skills are like, little annoyances can make preparing a meal much more stressful. Here are some cooking tips that will help preparing your meals go a little more smoothly.
Since you are going to be using a lot of sharp knives in the kitchen to cook your meals, you will want to maintain precautions at all times. Instead of simply putting your knife in the drawer, make sure that you put a wine cork on the tip to protect against cuts and scrapes upon use.
When you are cutting garlic, one of the things that you can do is to put it in a plastic bag before you cut. Then, slice the garlic cloves inside the bag to protect your board from smelling. This will help to reduce the pungent odor that garlic can give off.
If you are cooking pasta and are tired of the same taste, you can add a hint of lemon. Lemon will give it the extra taste that you desire, and this additive is also a very powerful antioxidant. Adding spices and different flavors can help improve the quality of your meals.
Save your butter and margarine wrappers to use when baking. The wax paper that butter and margarine is wrapped in just happens to be the perfect size for greasing pans or rubbing onto a potato before popping it in the oven for baking. Save wrappers butter-side to butter-side in a closed storage container, so it stays fresh for your baking needs.
Learn some proper knife-work techniques to make your time in the kitchen safer, more productive, and more enjoyable. Proper cutting techniques not only help to ensure safety in the kitchen, but food cut properly and uniformly looks better (which of course makes it tastes better!) and cooks more evenly. Stop cutting off your fingertips and burning half of the French fries with proper cutting skills!
It is important to know that the smaller the item, the longer it takes to cook. Many people think that smaller items do not take long to cook, therefore the item does not cook thoroughly. Usually, larger items do not take as long to cook and because people think they do, these items get burnt.
There are plenty of things you can do to take the stress out of cooking. Now that you've read this article, you have plenty of advice you can apply the next time you head to the kitchen. Now that you have these tips, you may find you're willing to try cooking something a little more challenging.
Since you are going to be using a lot of sharp knives in the kitchen to cook your meals, you will want to maintain precautions at all times. Instead of simply putting your knife in the drawer, make sure that you put a wine cork on the tip to protect against cuts and scrapes upon use.
When you are cutting garlic, one of the things that you can do is to put it in a plastic bag before you cut. Then, slice the garlic cloves inside the bag to protect your board from smelling. This will help to reduce the pungent odor that garlic can give off.
If you are cooking pasta and are tired of the same taste, you can add a hint of lemon. Lemon will give it the extra taste that you desire, and this additive is also a very powerful antioxidant. Adding spices and different flavors can help improve the quality of your meals.
Save your butter and margarine wrappers to use when baking. The wax paper that butter and margarine is wrapped in just happens to be the perfect size for greasing pans or rubbing onto a potato before popping it in the oven for baking. Save wrappers butter-side to butter-side in a closed storage container, so it stays fresh for your baking needs.
Learn some proper knife-work techniques to make your time in the kitchen safer, more productive, and more enjoyable. Proper cutting techniques not only help to ensure safety in the kitchen, but food cut properly and uniformly looks better (which of course makes it tastes better!) and cooks more evenly. Stop cutting off your fingertips and burning half of the French fries with proper cutting skills!
It is important to know that the smaller the item, the longer it takes to cook. Many people think that smaller items do not take long to cook, therefore the item does not cook thoroughly. Usually, larger items do not take as long to cook and because people think they do, these items get burnt.
There are plenty of things you can do to take the stress out of cooking. Now that you've read this article, you have plenty of advice you can apply the next time you head to the kitchen. Now that you have these tips, you may find you're willing to try cooking something a little more challenging.
Tuesday, June 11, 2013
The Best Cooking Tips You'll Find Anywhere
Smells coming from the kitchen can many times evoke childhood memories of grandmas famous apple pie or thanksgiving dinner. Creating lasting memories like these for your little ones today is important. The following cooking tips will help you to savor those old memories as well as cook up some new ones for generations to come.
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
If you are wanting to make a good sandwich, make sure you put the mayonnaise on from corner to corner. You don't want to rush this step. Doing it this way will ensure that every bit is full of flavor. This will make the whole sandwich that much more tasty.
If you are following a recipe, make sure that you do not follow this religiously, as you should always add a personal spice to your meal. Instead of following a pizza recipe to the tee, add some red pepper to inject a punch into your dish to make it unique and individualized.
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Add a small pinch of sea salt to your ground coffee immediately before brewing. This will add a great punch of flavor to every cup. This process works well in either a traditional coffee maker or a french press. Don't add the salt before brewing time though, or your coffee flavor will be compromised.
Kneading is a tiring task, but the constantly moving board makes it even more difficult. Have you tried a few unsuccessful tricks to secure the board? Try the simplest of all which always deliver the best results. Place a damp towel under the board you are using to knead the dough. It will keep the board in place.
As stated in the beginning of the article, many times kitchen smells can evoke childhood memories. Re-creating those moments past is just as important as making new memories for the current generation. Hopefully, this article gave you some great ideas to help you incorporate some of those old memories into lasting new ones.
To prevent the crust of your filled pies from getting soggy, coat the dough with egg white first and then bake it for about five minutes to allow it to set. You should then fill and bake as you normally would. This will stop your crust from absorbing too much of the filling during baking and becoming soft and wet.
If you are wanting to make a good sandwich, make sure you put the mayonnaise on from corner to corner. You don't want to rush this step. Doing it this way will ensure that every bit is full of flavor. This will make the whole sandwich that much more tasty.
If you are following a recipe, make sure that you do not follow this religiously, as you should always add a personal spice to your meal. Instead of following a pizza recipe to the tee, add some red pepper to inject a punch into your dish to make it unique and individualized.
A good tip to do when it comes cooking and preparing food is to prepare all the necessary ingredients that you need at night, that way when morning comes you are not stressing about them. This will help you concentrate at the task at hand which is preparing food in the best way possible.
Add a small pinch of sea salt to your ground coffee immediately before brewing. This will add a great punch of flavor to every cup. This process works well in either a traditional coffee maker or a french press. Don't add the salt before brewing time though, or your coffee flavor will be compromised.
Kneading is a tiring task, but the constantly moving board makes it even more difficult. Have you tried a few unsuccessful tricks to secure the board? Try the simplest of all which always deliver the best results. Place a damp towel under the board you are using to knead the dough. It will keep the board in place.
As stated in the beginning of the article, many times kitchen smells can evoke childhood memories. Re-creating those moments past is just as important as making new memories for the current generation. Hopefully, this article gave you some great ideas to help you incorporate some of those old memories into lasting new ones.
Monday, June 10, 2013
The Basics When It Comes To Cooking Great Food
Sometimes we can all use a little advice in the kitchen. There are so many ways to develop flavors and textures in foods. Ask 10 people how to make a pie and you'll get nine different answers. Learning these tips will give you new ideas for cooking meals that you've made a million different times.
When cooking any recipe, use the best ingredients that you can afford. Splurge a little on imported cheeses or better quality meats when you can, so that you can experience a restaurant, quality-tasting meal at home. To enhance the experience even further, try to creatively plate up the meal with a little thought, for something different every now and then.
The most difficult and time consuming thing about cooking is doing all of the prep work. You can buy pre-prepped vegetables or prep your ingredients the day before to cut down on the time you are in the kitchen. This is very helpful if you need to get dinner out in a hurry.
When roasting any type of meat, ensure that when you remove it from the oven you give it time to "rest" before you carve it up and deliver to the table. Allowing the meat to sit in its own juices for ten minutes or so will make sure that the meat is not dry or overly chewy.
One of the things that you will need to make sure of is that you do not store your spices above the stove, as this can reduce their quality upon use. Store all of your spices in a cool temperature to maximize the level of flavor that you taste upon consumption.
Leftover vegetable pieces shouldn't go to waste. Broccoli tops, carrot pieces and onion peelings can be added to your vegetable, beef or chicken stock, to fill it with extra flavor. Don't forget to add the stock to your favorite meals to enhance their flavor and appear as a great cook in front of your friends and family.
The best thing that you can do when you are making hamburgers is to engage in trial and error. Instead of guessing that the meat is cooked well, make a small patty and taste it yourself. This will allow you to adjust your level of seasoning and cook your burger more if it needs it.
Learning never ends when it comes to cooking. These tips are just a jumping off point for your exploration into the vast world of foods. Keep learning and trying new ideas and techniques so you can see what works for you. We have to keep our eyes always open for new ways to do the ordinary.
When cooking any recipe, use the best ingredients that you can afford. Splurge a little on imported cheeses or better quality meats when you can, so that you can experience a restaurant, quality-tasting meal at home. To enhance the experience even further, try to creatively plate up the meal with a little thought, for something different every now and then.
The most difficult and time consuming thing about cooking is doing all of the prep work. You can buy pre-prepped vegetables or prep your ingredients the day before to cut down on the time you are in the kitchen. This is very helpful if you need to get dinner out in a hurry.
When roasting any type of meat, ensure that when you remove it from the oven you give it time to "rest" before you carve it up and deliver to the table. Allowing the meat to sit in its own juices for ten minutes or so will make sure that the meat is not dry or overly chewy.
One of the things that you will need to make sure of is that you do not store your spices above the stove, as this can reduce their quality upon use. Store all of your spices in a cool temperature to maximize the level of flavor that you taste upon consumption.
Leftover vegetable pieces shouldn't go to waste. Broccoli tops, carrot pieces and onion peelings can be added to your vegetable, beef or chicken stock, to fill it with extra flavor. Don't forget to add the stock to your favorite meals to enhance their flavor and appear as a great cook in front of your friends and family.
The best thing that you can do when you are making hamburgers is to engage in trial and error. Instead of guessing that the meat is cooked well, make a small patty and taste it yourself. This will allow you to adjust your level of seasoning and cook your burger more if it needs it.
Learning never ends when it comes to cooking. These tips are just a jumping off point for your exploration into the vast world of foods. Keep learning and trying new ideas and techniques so you can see what works for you. We have to keep our eyes always open for new ways to do the ordinary.
Sunday, June 9, 2013
So You Think You Can Cook? Taste These Tips!
Cooking has evolved over time, from the simplest and minimalistic of meals to extravagant dishes of epic culinary proportions. The evolution of cooking is the result of new ideas and new knowledge being shared throughout the world. This article will share cooking tips with you to help evolve your cooking.
Make sure you are storing your herbs and spices in a cool, dark space. Many factors can cause herbs and spices to lose their flavor. Light, humidity, and heat can all cause them to lose some of their flare. To avoid this, make sure you are storing your herbs somewhere like a cool cabinet.
Remember, the smaller the item, the higher the baking temperature. Small cookies will bake on a higher temp than a full cake would. Make sure to double check your recipe to find out the exact temperature it needs to be. You don't want to prepare a perfect item only to have it burn or be under cooked.
If you are cooking for someone important, such as a new boss or for a dinner party, don't use a new recipe and a new ingredient. Make sure you practice the dish first for your own family. Play around with it to make sure it is how you want it.
Make soup stock in large quantities. Soup stock can be used in many different recipes. If you make a large portion of it once, it is easy to store for later use. Just put it in baggies that can be sealed. Put it in the freezer and thaw it out when you need to use it.
Always add oil to the side of the pan when sautéing. If you find that you need more oil in your pan while you are cooking, never put it right in the middle. Add it to the side of your pan. That way, it will be sufficiently heated by the time it reaches the food.
Microwaving a lemon or a lime for a few seconds can release the juices. Sometimes the citrus at a grocery store is not as fresh as it could be, making it difficult to juice. If you microwave it for 10 seconds, and then roll it between your hand and the counter it will release more juice.
As stated in the article above, cooking has evolved over time, from simple and humble beginnings to great culinary feats. This evolution results from the sharing of ideas and knowledge. Using the knowledge and ideas shared in this article, you can increase your cooking skill and evolve your dishes.
Make sure you are storing your herbs and spices in a cool, dark space. Many factors can cause herbs and spices to lose their flavor. Light, humidity, and heat can all cause them to lose some of their flare. To avoid this, make sure you are storing your herbs somewhere like a cool cabinet.
Remember, the smaller the item, the higher the baking temperature. Small cookies will bake on a higher temp than a full cake would. Make sure to double check your recipe to find out the exact temperature it needs to be. You don't want to prepare a perfect item only to have it burn or be under cooked.
If you are cooking for someone important, such as a new boss or for a dinner party, don't use a new recipe and a new ingredient. Make sure you practice the dish first for your own family. Play around with it to make sure it is how you want it.
Make soup stock in large quantities. Soup stock can be used in many different recipes. If you make a large portion of it once, it is easy to store for later use. Just put it in baggies that can be sealed. Put it in the freezer and thaw it out when you need to use it.
Always add oil to the side of the pan when sautéing. If you find that you need more oil in your pan while you are cooking, never put it right in the middle. Add it to the side of your pan. That way, it will be sufficiently heated by the time it reaches the food.
Microwaving a lemon or a lime for a few seconds can release the juices. Sometimes the citrus at a grocery store is not as fresh as it could be, making it difficult to juice. If you microwave it for 10 seconds, and then roll it between your hand and the counter it will release more juice.
As stated in the article above, cooking has evolved over time, from simple and humble beginnings to great culinary feats. This evolution results from the sharing of ideas and knowledge. Using the knowledge and ideas shared in this article, you can increase your cooking skill and evolve your dishes.
Saturday, June 8, 2013
Restaurant Quality From Your Kitchen Made Easy
Want to be a better cook? Who doesn't! Looking for some new, fun, and interesting menu ideas? Who isn't! The desire to prepare better meals and try new recipes is something we all want to do. Read on and lets discuss some great ways to get creative in the kitchen.
When you are making stock, make a lot of it. Then save it in a plastic zip bag, date it and freeze it. That way you can pull it when you would like to make a soup. You can use it to boil some veggies in. Having some in the freezer will make preparing healthy meals very much easier.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
Pizza has a lot of flavor to begin with depending on how you cook it but adding olive oil can help bring out a vibrant aroma. The next time you are making pizza, cook with olive oil to instill a rich flavor in the dish that you make for optimal satisfaction.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
For the moistest banana bread ever, peel and then freeze the bananas slated for the next loaf. Bananas placed in a covered container in the freezer will absorb moisture from the freezing process and that little extra "juice", goes a long way. Not only will your bread be more moist, it will also have a more intense banana flavor.
To discover when oil is really hot enough and ready for the food, look to its' surface. If it is no longer completely smooth and appears to be shimmering it is hot enough. When oil is allowed to over-heat it actually starts breaking down and releasing unpleasant compounds and will begin to smoke, so know when to say when!
Everyone wants to be a better cook. Everyone wants to experiment with fun recipes. Finding the time and feeling the motivation to be creative in the kitchen can sometimes pose a challenge though. In this article we've discussed some fun and innovative ways to bring the magic to your kitchen. Give a couple of these ideas a try tonight. Your taste buds will thank you!
When you are making stock, make a lot of it. Then save it in a plastic zip bag, date it and freeze it. That way you can pull it when you would like to make a soup. You can use it to boil some veggies in. Having some in the freezer will make preparing healthy meals very much easier.
If you are baking, one thing that you can do is to leave your eggs and butter at room temperature overnight. This will prepare them to be used as ingredients when you bake the next day. Understanding the temperature to store certain ingredients will help to maximize the ease of creating your meal.
Pizza has a lot of flavor to begin with depending on how you cook it but adding olive oil can help bring out a vibrant aroma. The next time you are making pizza, cook with olive oil to instill a rich flavor in the dish that you make for optimal satisfaction.
When cooking your next large pot of spaghetti, add a drop of oil to the boiling water. This will keep the pasta from sticking together and improve the taste. Your boiling time will remain the same and there is no extra work added by using this method.
For the moistest banana bread ever, peel and then freeze the bananas slated for the next loaf. Bananas placed in a covered container in the freezer will absorb moisture from the freezing process and that little extra "juice", goes a long way. Not only will your bread be more moist, it will also have a more intense banana flavor.
To discover when oil is really hot enough and ready for the food, look to its' surface. If it is no longer completely smooth and appears to be shimmering it is hot enough. When oil is allowed to over-heat it actually starts breaking down and releasing unpleasant compounds and will begin to smoke, so know when to say when!
Everyone wants to be a better cook. Everyone wants to experiment with fun recipes. Finding the time and feeling the motivation to be creative in the kitchen can sometimes pose a challenge though. In this article we've discussed some fun and innovative ways to bring the magic to your kitchen. Give a couple of these ideas a try tonight. Your taste buds will thank you!
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