Mexican Rice

January 15, 2008

Arroz a la Mexicana, AKA Mexican Rice

Adapted from the recipe by Diana Kenedy

NOTES

Freezes well. Thaw in the oven if possible.

INGREDIENTS

    1 1/2 cups rice
    1/3 cup veg oil
    8 oz tomatoes, roughly chopped (canned acceptable, small can of tomato paste also acceptable)
    1 garlic clove, roughly chopped
    about 3 1/2 cups well-salted broth
    1 small carrot, diced (optional)
    2 tablespoons peas (optional)
    1 whole sprig of cilantro (optional)
    salt to taste

DIRECTIONS

For this quantity you will need a heavy-bottomed,
flameproof pan about 4 inches deep and 9 ins across.

Pour hot water to cover the rice and let it stand for
about 5 minutes. Drain the rice and rinse well in cold
water, then shake the collander well and leave the rice
to drain for a few minutes.

Heat the oil. Give the rice a final shake and stir it into
the oil until the grains are well covered, then fry until just
turning color, stirring and turning the rice over so it
will cook evenly and will not stick to the pan. This process
should take about 10 minutes–depending, of course,
on the size of the pan–but it should be done over high
heat or the rice will become mushy in its final stage. Tip
the pan and drain off any excess oil or drain rice in
a fine strainer.

If possible, blend the tomatoes, onion, and garlic until smooth. There
should be about 1 cup. Add the puree to the fried rice,
then, continuing to cook over high heat, stir and scrape
the botom of the pan until the mixture is dry.

Add the broth, carrots, peas, and parsley. Add salt as
necessary, then stir well (do not stir again during the
cooking time.) Cook over medium heat, covered, until the
liquid has been absorbed and small air holes appear in
the rice. This will take about 10 minutes. Remove the pan
from the heat and cover the rice with a piece of terry cloth.
Cover with a tightly fitting lid so that no steam can escape
and set aside in a warm place for about 20 minutes,
so the rice can continue cooking in its own steam and
the grains will expand.

Before serving, loosen the rice with a fork from bottom.

Advertisements

Apple Beet Salad

January 15, 2008

Apple Beet Salad

INGREDIENTS

    3 or 4 fresh beets (canned okay, fresh is best)
    1 med tart apple
    2 tbl mayonnaise
    1/4 tsp dried dill weed
    1/4 tsp celery seed OR some celery chopped well
    salt to taste

DIRECTIONS

Peel and chop the apple. Wash and peel the beets. Cook the beets in cold water
and bring to a boil, about 30-50 minutes, depending on the age and size of the
beets. When they are easily pierced with a fork, they are done. Remove them from
the cooking liquid and plunge them into cold water. (You can save the cooking
liquid for borscht if you like.)

Peel and dice the cooked beets; mix with the diced apple, mayonnaise and
seasonings. Chill for several hours before serving.


Homemade Coarse-Ground Mustard

January 15, 2008


Coarse-Ground Mustard

Adapted from “Better than Store-Bought” by Witty & Colchie

INGREDIENTS

    1/4 cup mustard seeds
    1/4 cup red wine
    1/3 cup Red Wine Vinegar
    1/4 cup water
    1/4 tsp ground allspice
    1/2 tsp honey
    1/4 tsp ground black pepper
    1/2 tsp pureed garlic (more if chopping w knife)
    1 1/2 tsp course (kosher) salt

DIRECTIONS

1. Combine the mustard seeds, red wine, and red wine vinegar in a dish and let stand for 3 hours or more.
2. Put mixture in food processor. Add water, allspice, honey, pepper, garlic, salt. Whirl to course texture.
3. Simmer puree in double boiler for 5-10 minutes until thickened, but not as thick as storebought. Make sure to use a doible boiler or a similar set-up, and do not overcook. The garlic will burn and ruin the whole batch.
4. Put in jar & cool before puting on cap & in refrigerator.

Keeps in refrigerator indefinitely.


Lima Beans in Chilli Sauce

January 14, 2008

Lima Beans in Chilli Sauce

INGREDIENTS

    -1 lb lima beans (or broad beans or butter beans)
    -2 Tbs olive oil (or to taste–so actually a lot more)
    -1/2 onion, chopped
    -2 cloves garlic, minced
    -12 oz tomatos, peeled &chopped, (canned or salsa okay)
    -1-2 jalapenos, chopped (can emit if using salsa)
    -salt to taste
    -ciliantro as garnish

DIRECTIONS

-Thaw & cook beans until completely done, but not mushy. They’re better if oil is added to the cooking water. Important: Do not salt the cooking water until the beans are cooked, or they will not get completely soft.
-Sautee onion til soft & almost browned.
-Add garlic & sautee on medium for about one minute.
-Add tomatos & chillis cook til thickened.
-Add salt to taste.
-Pour mixture over beans. Reheat on stove if necessary.
-Garnish with cilantro.


Mormon Brownies

January 14, 2008

Mormon Brownies

I call these Mormon brownies just because the original source was a Mormon mom in Idaho with a big mess o’ kids. The only thing notable about them is that they are slightly more bready and less chocolatey than a lot of other more dense brownies, which is why I like them.

INGREDIENTS

    1 1/2 cup flour
    2 cups sugar
    1/2 cup + 2 Tablespoons cocoa
    1 teaspoon salt
    1 cup oil
    4 eggs
    2 teaspoons vanilla

DIRECTIONS

Mix all ingredients.
Pour into a well greased 9×13 baking pan.
Bake at 350 for 30-ish minutes.


Torta de Calabacitas

January 14, 2008

Torta de Calabacitas AKA Zucchini & Pepper Casserole

NOTES

Adapted from the recipe Torta de Calabacitas by Diana Kenedy. This recipe could be made with any tender squash — zucchini or yellow summer squash.

INGREDIENTS

    -1 1/2 pounds of zucchini
    -salt & pepper to taste
    -2 tablespoons finely ground bread crumbs
    -about a cup of rajas (pablano peppers & onions sauteed with tomatos) OR use one sauteed pablano pepper and tomato puree or paste mixed together
    -6 oz chihuahua, Muenster, or other creamy white cheese
    -3 large eggs
    -3 tablespoons softened butter

DIRECTIONS

Clean and trim the squash and cut them into rounds
about 1/8 in thick. Put them in a large saucepan, cover
with boiling water, add salt, and cook until they are just
tender–about 3 minutes, depending on the squash. They
should not be allowed to become too soft. Drain the
squash and set aside to cool.

In the meantime, preheat the oven to 350 degrees. Butter
a 2-quart soufle dish or caserole, and sprinkle it with
bread crumbs.

Make the rajas (or sautee pepper with tomato and/or onion), cool them, then slice the cheese this and cut it into small pieces.

Beat the eggs a little so they’ve got some air in them. Mix in your salt & pepper.

Put a layer of the squash over the bottom of the dish,
pour one half of the rajas over it, put one third of the
cheese onto the sauce, and cover with one third of the
beaten eggs. Dot with butter. Repeat in the same order
and finish off the torte with a layer of squash, the rest of
the beaten eggs, butter, and cheese.

Cook the torte in the top of the oven until the eggs are
firmly set–25 to 30 minutes. Serve immediately.


Aunt Joyce’s Sweet Potato Casserole

January 14, 2008

Aunt Joyce’s Sweet Potato Casserole

Originally by Joyce Bannister, who is somebody’s aunt, but not mine.

INGREDIENTS

    -3 cups cooked, mashed sweet potatos
    -1 cup sugar
    -1 stick butter or margerine
    -2 eggs beaten
    -1 tsp vanilla
    -1/2 tsp salt
    -dash nutmeg or cinnamon

DIRECTIONS

Mix above together and pour into buttered baking dish. Sprinkle topping (see below) over top of sweet potato mixture already inthe baking dish. Bake at 350 degrees for 35 minutes.

TOPPING INGREDIENTS

    -1 cup light brown sugar
    -1/3 cup flour
    -1 cup chopped pecans
    -1/3 cup melted butter

TOPPING DIRECTIONS

Mix sugar and flour, add pecans, and butter.