Green Sauce for Enchiladas

Green Sauce for Enchiladas

(3 short cups)

 

Ingredients:

1 medium Dried Cascabel Chili

2 tbsp. Canola Oil

1 medium White Onion, chopped

2 cloves Fresh Garlic, minced

2 cups Canned Tomatillos, drained

Directions:

First soak the chili in hot water for 30 minutes or until it softens.  Drain, remove stem, cut in half and remove seeds.  Set aside for later.  In a large skillet over medium heat, warm oil and then add onion and garlic.  Sauté for 4-5 minutes or until translucent.  Chop the chili and tomatillos before adding to the onion mixture.  Cook, stirring constantly, until the tomatillos start to break up.  Lower heat and simmer sauce for about 10 minutes.  Let cool slightly before pureeing it in a blender.  Pour over rolled enchiladas, sprinkle with cheese and bake about 30 minutes or until cheese is bubbly and starting to brown.

Note:               If you can’t find dried Cascabel chili, you can substitute a dried Ancho chili.

Ideas for Future Efforts

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Guajillo Chili Sauce

Guajillo Chili Sauce

(2-3 cups)

 

Ingredients:

2 small (1/2 lb.) Tomatoes

2 medium Red Bell Peppers

3 cloves Fresh Garlic, in skins

2 Ancho Chilies

2 Guajillo Chilies

2 tbsp. Tomato Paste

1 tsp. Dried Oregano

1 tsp. Dark Brown Sugar

1¼ cups Chicken Stock

Directions:

Quarter tomatoes and red peppers and place on a rimmed baking sheet with the garlic.  Put in a pre-heated 400 degree oven for 45 to 60 minutes.  Or until tomatoes and peppers are slightly charred and garlic has softened.  Put peppers in a plastic bag and set aside for 20 minutes.  Soak the chiles for 15 minutes in boiling water on the counter.  While peppers and chiles are doing this, remove skin from tomatoes and garlic.  Chop tomatoes and place in food processor.  Remove peppers from bag, rub off skin, chop and add to processor.  Drain chiles, remove stems, slit open and remove seeds.  Then chop and add to processor.  Also add garlic, tomato paste, oregano, brown sugar and stock.  Process mixture until smooth.  Remove mixture to a sauce pan over medium heat and bring to a boil.  Reduce heat and simmer about 15 minutes.  Mixture will reduce and thicken.  Pour over rolled enchiladas, sprinkle with cheese and bake for 30 minutes or until cheese is bubbly and starting to brown.

Note:               The 2-3 cups the recipe products depends on how much it reduces as it cooks.  Also depends on size of tomatoes and peppers.  But it should be enough to cover a 9x13 dish of enchiladas.

Note:               This sauce can be used as an accompaniment for other uses both hot and cold.

Ideas for Future Efforts

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Part 14 Mexican (Sauces) Cuisine

When you think of Mexican foods, salsas come to mind and not sauces.  However, both are quite popular and needed in Mexican cuisine.  Salsas are normally chunky and the sauces are more pureed.

The salsas are used to accompany a dish or ingredient.  They may be served on top or beside an entrée to give additional flavor to the dish.  But the most used way is as a dip with corn or flour fried chips.

Sauces on the other hand are usually a part of the dish.  The first one that comes to mind is "Enchilada" sauce.  But they are used in many other dishes too.  A couple examples of these other sauces are "Chipotle Sauce" and "Pumpkin Seed Sauce."

This week I give you two sauces that work well for enchiladas and other entrées.  Tomorrow's recipe is for "Guajillo Chili Sauce" that uses 2 different dried chiles.  On Thursday it is "Green Sauce for Enchiladas" using tomatillos.

Something you will notice about Mexican sauces is that they do not use oil or sugar.  They rely on the flavors of raw fresh fruits and vegetables to achieve complex tastes for your palate.  So be sure to try some different sauces from Mexican cuisine.

I will be ending my series on "Mexican Cuisine" with this week's posts.  I know I have not covered everything there is to know about Mexican food.  So if there are some questions you would still like to have answered, please let me know.  I will do my best at addressing them.  Thank you.

"Happy Cooking" until next week.  As always, please share my food blog with family and friends.

Empanada Fillings

Chicken & Potato Empanada Filling

(24 servings)

 

Ingredients:

1 lb. Russet Potatoes (2 cups)

1 medium Apple (your choice)

1 clove Fresh Garlic, minced

½ cup Unsweetened Coconut Milk

1½ tsp. Curry Powder

1½ tsp. Olive Oil

1 tsp. Ground Nutmeg

1 cup Cooked Chicken, diced

1½ tsp. Cilantro, chopped

1 ½ tsp. Grated Parmesan Cheese

to taste Salt & Black Pepper

1 recipe Basic Empanada Dough (see blog)

Directions:

Peel and dice potatoes and apple.  Put in a medium sauce pan with the garlic, milk and curry powder.  Bring mixture to a boil, reduce heat, cover and simmer for about 15 minutes.  Remove from heat, drain and mash the mixture.  Now fold in the oil, chicken, cilantro and cheese.  Taste and adjust seasoning with the salt and pepper.  Use one rounded tablespoon for filling of empanadas.

Note:               It will change the flavor some

                        but water can be used in place

                        of coconut milk.

Ideas for Future Efforts

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Ground Beef Empanada Filling

(24 servings)

 

Ingredients:

12 oz. Potato, peeled, diced & boiled (set aside)

1 tsp. Canola Oil

1 small White Onion, diced

5 cloves Fresh Garlic, minced

2 lb. Ground Chuck (85/15)

1 cup Beef Broth

¼ cup Green Olives, finely chopped

½ cup Raisins, soaked in warm water for 1 hour (optional)

2 large Fresh Eggs, boiled, peeled & chopped

Directions:

In a large skillet, bring oil to temperature over medium heat.  Add the onion and garlic to pan and sauté for 2 minutes.  Combine the ground chuck with the onion mixture and continue to cook until beef is no longer pink.  Next add the broth, olives and raisins and bring to a simmer.  Reduce liquid until almost gone and then fold in potatoes and eggs.  Use a rounded tablespoon full for each empanada.

Note:               If you would like a little heat in your mixture, add diced jalapeno peppers when you add the broth to the meat.

Ideas for Future Efforts

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Basic Empanada Dough

Basic Empanada Dough

(24 servings)

 

Ingredients:

1 cup Milk

1 tbsp. Unsalted Butter

¾ cup Lard (can substitute regular shortening if desired)

1 pkg. Active Dry Yeast

2½ - 3 cups All-Purpose Flour

½ tsp. Salt

1 recipe Desired Filling

1 large Fresh Egg

1 tbsp. Water

Directions:

In a medium sauce pan bring milk to a simmer.  Use medium heat for this part.  Remove from heat and add butter and lard.  Let stand for 10 minutes or until all has melted.  Check mixture temperature looking for something between 105-115 degrees.  Add yeast to the mixture and let stand an additional 10 minutes or until foamy.  In a large bowl, combine 2½ cups of flour with the salt.  Make a well in the center of flour and add the milk mixture.  Use your hands or a wooden spoon to mix.  Do this by pulling flour into the milk mixture until it forms a ball.  Add additional flour as needed.  Transfer ball to a floured surface and knead until smooth and elastic (about 5 minutes).  Knead in remaining flour as needed.  Place in a greased bowl, cover with a wet towel and place in a warm area out of drafts.  Let ball double in size (about 30 minutes).  Remove from bowl and punch down.  Roll into a long thin log and cut into 24 equal sized pieces.  Shape pieces into balls (if dough is sticky, chill 20 minutes).  On a lightly flour surface, roll each ball into about a 4 inch circle.  Prick dough with a fork and brush edges with an egg wash (whisk egg and water together in a small bowl).  Place a rounded tablespoon full of filling in the middle of dough.  Fold dough in half pressing edges to seal using fingers first and then crimp with a fork.  Place empanadas on a parchment paper lined rimmed baking sheet.  Prick all the empanadas twice with a fork and place in a pre-heated 425 degree oven for about 15 minutes or until they start to brown.  Remove and brush with the egg wash all over.  Return to oven for another 1-3 minutes or until golden brown.  Serve warm.

Note:               The lard gives a more authentic taste to the empanadas.  Lard is rendered from pork.  Regular shortening will give you a quality product too.  No need to buy lard if you might waste it.  Although you can freeze it for later use.

Ideas for Future Efforts

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Empanadas

"Empanadas" are thought to have originated in Spain around the time of Moorish Invasions. They are now most popular in Latin countries of Central and South America, as well as, Spain.

They are a version of portable meals which almost every country enjoys.  Similar to English (Cornish) Pies, Italian Calzones or the Hot Pocket of the USA but usually much smaller.  Although you can find them as large as an America pie and even served the same.

The "Latin" empanadas are filled with meat, seafood, vegetables, cheese and/or fruit.  Traditionally made from a wheat based dough, there are recipes for "Gluten-Free" versions too.

The G-F version I found did not pass the test for being included as a recipe this week.  The one I tried tasted fine but the dough left me unhappy with the way it preformed.  I will continue to look for one that will and share when it is found.

Wednesday's recipe is for a "Basic Empanada Dough" which will handle any filling you care to use.  On Thursday, I offer a couple of different fillings.  These are meant to give you an idea for creating your own empanada filling.

Try these and other recipes on my food blog.  Please be sure to share this link with family and friends.  "Happy Cooking" until next week.  Thanks.

Baked Eggs in Muffin Pan (G-F)

Baked Eggs in Muffin Pan (G-F)

(12 eggs)

 

Ingredients:

Pan Spray

12 slices Deli Ham (see note)

12 tsp. Fresh Tomato, seeded & diced

6 tbsp. Shredded Cheese (your choice)

12 large Fresh Eggs

As needed Salt & Black Pepper

Directions:

Spray the cups of the muffin pan.  Place a slice of ham in each pushing it into the cup.  Now equally divide the tomatoes into the cups followed doing the same with the cheese.  Crack an egg into each cup and top with a little salt and pepper.  Pace muffin pan in a pre-heated 350 degree oven for 18 to 20 minutes.  Make sure the whites are cooked through.  You can adjust the timing based on how you like your eggs done too.  Remove pan from oven and serve immediately.  Use a rubber spatula to remove each egg cup.

Note:               Please double check ingredients to be sure they are gluten-free if serving anyone that should not have gluten.

Note:               The ham slices should be 4 to 5 inches square and thin enough to be easily pressed into the muffin cups.  Your choice on the flavor of the ham.

Ideas for Future Efforts

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Muffin Pan Eggs (G-F)

Muffin Pan Eggs (GF)

(12 servings)

 

Ingredients:

6 oz. Cooked Ham, Bacon or Sausage, diced

6 oz. Shredded Cheese (your choice)

8 large Fresh Eggs

¼ cup Milk

½ tsp. Baking Powder

½ tsp. Canola Oil

Pan spray

Directions:

Buy cooked sliced ham and dice into bite size pieces. Or buy and cook bacon and then chop into ½ inch pieces.  Or buy and cook sausage, crumbling it as you cook it.  Using one of these meats, spray regular size muffin tin (12 count) and divide meat equally into cups.  Next divide the cheese into the cups.  In a medium bowl, whisk together the eggs, milk, baking powder and oil.  Carefully divided between muffin cups.  Place in a pre-heated 375 degree oven for 20 to 25 minutes.  Remove from oven and let set in muffin tin for 5 minutes.  Omelets will release from muffin tin and easily removed to serve.

Note:               Double check your ingredients to be sure all are Gluten-Free before making and serving to people needing only G-F foods.

Note:               Use your imagination and try other ingredients.  Mushrooms, onions (both green & other types), spinach or fresh tomatoes are a few ideas to try.  Remember to use just a small amount of each ingredient and limit them to 3 total.  Create your own specialty to wow the crowds.  Have fun experimenting.

Note:               They eggs will fall some as they cool.  It’s not a problem.

Ideas for Future Efforts

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Gluten-Free Websites

First, I have had some technical difficulties in some of the changes I wanted to make to the blog's appearance.  I'm still working through them but will start with today to continue my Tuesday through Thursday posts.  I thank you for your patience in this matter.

It's "Gluten-Free" week again.  I'm trying to do them every 4 weeks.  Today I'm going to post several websites to help you in doing your own research or to get a question answered.  I will also list some companies that produce gluten-free foods.

I hope this will help you and/or family and friends.

This week I have 2 recipes using muffin pans to create different style egg dishes.  I try to have them as basic recipes that will let you be creative in some of the ingredients you use.  Have fun and enjoy them.  Also, they are great to serve to children too.

Wednesday's recipe is for "Muffin Pan Eggs (G-F)"  with "Baked Eggs in Muffin Pans (G-F)" on Thursday.

Below are the websites.

Celiac Disease Foundation
www.celiac.org

Gluten Intolerance Group
www.gluten.net

Raising Our Celiac Kids
www.celiackids.com (for Kids)

Canadian Celiac Association
www.celiac.ca

Gluten Free Dietitian
www.glutenfreedietitian.com

Mayo Clinic (Search: Celiac Disease)
www.mayoclinic.com

Companies that produce gluten free foods:

Amy's Kitchen
www.amyskitchen.com

Bob's Red Mill
www.bobsredmill.com

The Gluten-Free Mall (internet shopping)
www.glutenfreemall.com

Pamela's Product, Inc.
www.pamelasproducts.com

Magazine for Gluten-Free Information:

Gluten-Free Living
www.glutenfreeliving.com

Have a great week and please share the link to my food blog with family and friends.  Thank you.

Still Under Construction

I have had some technical problems in making changes to this food blog.  I have some changes done but still working on others.  Please bear with me a day or two as I get them all finished.  Thank you.

Cabana Boy

Cinnamon Rolls

Cinnamon Rolls

(2 dozen)

 

Ingredients:

1 pkg. (1/4 oz.) Active Dry Yeast

1 tbsp. Sugar

¼ cup Warm Water (105-110 degrees)

1 cup Milk

1/3 cup Instant Vanilla Pudding Mix

1 large Fresh Egg

¼ cup Unsalted Butter, melted

1 tsp. Salt

3-3½ cups All-Purpose Flour

¾ cup Sugar

1 tbsp. Ground Cinnamon

¼ cup Unsalted Butter, melted

1½ cups Powdered Sugar

½ cup Unsalted Butter, room temperature

2 tsp. Vanilla

1 tsp. Water

Directions:

In a small bowl dissolve yeast, tbsp. sugar and warm water.  In a large bowl, beat milk and pudding for one minute and then let rest a minute.  Now add the egg, ¼ cup melted butter, salt and 2 cups of flour.  Beat on medium speed until smooth.  Stir in enough flour to form a soft dough.  Turn out onto a floured surface and knead until smooth (6-8 minutes).  Place in a greased bowl (remember to grease exposed dough too), cover and put in a warm area until doubled in size (about an hour).  In another bowl, mix the ¾ cup sugar with the cinnamon and set aside.  After dough has risen, punch down dough and divide in half.  Roll each piece out into 10x18 inch rectangle.  Brush each with half the quarter cup of melted butter and sprinkle half on the cinnamon-sugar mixture on each.  Roll up each rectangle starting with the long side and pinch dough to seal when finished.  Cut each roll into 12 equal portions and place in a 9x13 baking dish that has been greased.  Cover rolls and place in warm area until doubled in size (45 minutes).  Put dish in a pre-heated 350 degree oven for 20-25 minutes or until golden brown.  While letting cinnamon rolls cool a bit make frosting.  In a medium bowl, beat powdered sugar, soft butter, vanilla and water until creamy.  Spread over still warm rolls and serve.

Note                 I’m not into raisins but if you are, just add desired amount to each rectangle before rolling up.  Or add to just one and offer the rolls with and without raisins.

Note:               I like the gooey filling so I usually add a little more sugar and cinnamon to the mix.

Ideas for Future Efforts

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