It sure smells wonderful in the store! Last night was the end of our cooking class series with Lana and we had a fun time! The food tasted wonderful (for you folks who left early you missed an eating treat with Pan De Elote). Instead of asking for kitchens tips last night, Lana asked for kitchen disasters and through the night people shared their mistakes to plenty of laughter. Mine included corn bread and self-rising flour (who knew there was flour that contained ingredients) and french toast and cumin (well the spice started with a "c"). Calla was given credit for the french toast incident. Several of you asked Lana for more classes and we are going to start working on that probably for the summer; she will definitely teach an Italian class again for those who missed the first one. The other three we are not sure of. Asian cooking seemed to be the class most asked for. One take away from last nights class was to ground your cumin in a mortar and pestle before measuring. You could smell the spice, what a difference that makes. A big thank you to all of who participated in the classes and supported Ingredients.
2 tsp minced dried onion
1 tsp salt
1 tsp chile powder
1/2 tsp cornstarch
1/2 tsp crushed red pepper
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp cumin
Mix together and store in sealed, dry container. This is equivalent to one envelope of store bought seasoning.
Use day old store bought flour tortillas. Cut into strips, triangles or whatever shape you need.
Fry in hot oil for 60 seconds (put in small batches at a time so temperature of oil doesn't drop). Remove and put on paper towels and sprinkle with salt if desired.
1 cup chopped green or red bell pepper
1 TBL olive oil
1 lb. ground turkey or chicken
2 tsp ground cumin
1 can (14 oz) cut tomatoes with garlic and onion
1/2 c enchilada sauce (from jar or can)
1 can chopped and drained green chilies
1 c frozen corn kernels
3/4 c pitted black olives, sliced
4 8 inch flour or corn tortillas
1 8 oz bag of Mexican blend cheese
Accompaniments can be sour cream, shredded lettuce, sliced olives, etc.
Use a round casserole dish (preferably glass).
Heat oil in a large skillet over medium heat. Add bell pepper and saute' 3 to 4 minutes. Add meat, breaking up and cooking until meat in no longer pink. Sprinkle with cumin, add tomatoes, enchilada sauce and chopped green chilies. Stir until bubbling, then continue simmering for at least 10 minutes to develop flavors. Remove from heat and add corn and olives.
Heat oven to 350 degrees.
Line bottom of baking dish with 2 tortillas. Top with half of the filling, and about 1/3 of the cheese. Top with another tortilla, the remaining filling, half of the remaining cheese, and then the last tortilla.
Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with remaining cheese and bake an additional 10 minutes until cheese melts and filling looks bubbly. Let stand 5 to 10 minutes before serving.
Can be assemble up to 2 days in advance and refrigerated. If chilled, increase baking time by as much as 10 additional minutes.
4 cups plum tomatoes, cored and finely chopped
1 medium onion, finely chopped
1/2 grn pepper, finely chopped
1 c tomato sauce
1 tsp salt
1/2 tsp minced garlic
1 TBL coriander
1 can chopped green chilies, drained
1 1/2 TBL red wine vinegar
Mix and chill thoroughly.
Pan De Elote
16 oz can creamed corn
1 c bisquick
1 egg, beaten
2 TBL melted margarine
2 TBL sugar
1/2 c milk
4 oz can chopped green chilies, drained
8 oz shredded Monterey Jack cheese
Preheat oven to 400 degrees, grease 9 x 9 square or round cake pan, combine corn, bisquick, egg, margarine, sugar and milk. Mix well, spoon 1/2 mixture into greased pan, cover with chopped green chilies, cover with 1/2 of the cheese, spoon remain batter on top and add remaining cheese.
Bake 30 minutes or until cheese is melted.
1 c butter or margarine room temperature
1 egg, separated
2 cups all purpose flour
1/2 tsp baking powder
1 c powdered sugar
1 tsp vanilla
1/4 tsp salt
1 c finely ground pecans
Cream butter and sugar, add egg yolk and vanilla. Sift flour, salt, and baking powder together. Add cream mixture and mix well. Chill 1 hour.
Beat egg white until foamy. Make balls out of dough, dip in egg white, then pecans. Press 1/2 of a maraschino cherry on top, if desired. Bake at 325 dgrees for 20 to 30 minutes.
Candied Orange Peel
5 large oranges (with thick rind)
3 cups sugar
1/4 c light corn syrup
Day before serving:
Cut oranges in half lengthwise. Squeeze out as much of the juice as possible. Cut in half again.
In heavy saucepan, bring peel and 2 quarts of water to boil. Once boiling, reduce heat and simmer, covered 30 minutes, or until peel is tender. Drain, cool slightly, and carefully scrape excess pulp from peel.
In same saucepan, combine 1 c of water, 2 cups of sugar and the corn syrup. Cook over medium heat stirring often and until sugar is dissolved and syrup is boiling. Continue cooking without stirring until a candy thermometer reads 235 degrees or until a little syrup in cold water forms soft ball. Add peel. Simmer gently, stirring frequently, 30 to 40 minutes or until peel is translucent. Lift peels from bottom of pan several times during cooking. Turn peel and syrup into bowl. Let stand in cool, dry place, covered overnight.
Remove peel from syrup to a wire rack. Let drain a minimum of 3 hours. With scissors, cut into 1/4 inch strips. Roll in remaining sugar, coating well. Partially dry and roll in sugar again. Store peel in tightly covered container.