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.
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