I'm all about making things from scratch. For one, it usually comes out cheaper. It also makes me feel like I can handle just as much as women from the past that didn't have the conveniences we do. But.. HELLO! It's not like I'm willing to go hand wash my clothes in a bucket or draw water from a well. It's ok to enjoy things that we have that they didn't. They would have. Not to mention that we have a lot going on in our world.
We have created for ourselves busy lifestyles. Bigger houses means more cleaning. All the smart phones and ipads and ways to be everywhere at once means being everywhere at once. We've got our own challenges. So here's what I'm proposing:
GIVE YOURSELF A BREAK!
Here are some things we keep in our kitchen, and I use them happily. Guilt free.
1. Bisquik- I was all out this morning and decided to make biscuits from scratch.. I missed my bisquik. It's just so simple.
2. Par-Boiled rice. I hate cooking rice. I never get it right. Too hard, too soft.. It drives me nuts! Par boiled rice seems to be that perfect balance between minute rice and raw.
3. Pressure cooker! Oh how I love my pressure cooker. I will now sing the praises of it:
CHEH CHEH CHEH, CHEH CHEH CHEH, CHECH CHECH CHEH CHEH... (that was to the tune of Shake Your Booty..) No, but really. I can cook a pot of beans in about an hour as opposed to the all day venture using a crock pot. If you don't have one, buy one. Just respect the pressure cooker. Don't be afraid.. just respect.
4. Salad Mix. Ok I love the Caesar salad mix from walmart. It's so easy to just open the package, toss around the lettuce with the Parmesan cheese and dressing and then top it with the croutons. No hassle. It's the perfect impromptu side dish.
5. Food processor. When I was killing myself trying to dice little grape tomatoes I had this "Aha" moment. Just use the chopper! plug it in, chop, rinse. Done. I can totally avoid: my fingers having a near-death experience, my eyes tearing from onions, and the hot chile stuff seeping into my skin (and then my eyes.)
So there you have it.
Go forth and Chill Out-
Lindsay
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, May 4, 2012
Monday, December 19, 2011
Cook Your Way to a NM Native's Heart
I was born and raised in NM.
So was my dear sweet hubby.
Fact: we love chile.
Fact: Panza llena, Corazon contenta.
Here are a couple of things that you can do right to have a long happy marriage (that may include needing buy bigger pants eventually.)
Green Chile Chicken Enchiladas
you need:
Chicken (of any sort, but I prefer boneless, skinless breasts, I assume 1 per person.)
Corn Tortillas (15-20)
Shredded Cheddar (1lb)
Cream of Mushroom (1 large can, or 3 small)
Green Chile
You can up your game (like I did last night) and dice half an onion to throw in with the chicken.
You could also throw in some Bell Peppers to add some color and sweetness. I LOVE Bell Peppers!
Start by cooking the chicken. I like to do it on the stove, toss with some olive oil, put a lid on it, throw in some veggies.
While that's going, get your chile ready. I prefer fresh roasted, in which case I have to peel and rinse and chop OR you could just buy some frozen chopped green chile. If that's the case, just defrost.
In a large pot, begin warming the cream of mushroom. Add water. I prefer to add a bit so the soup doesn't get pasty. Add green chile and continue on low heat.
When chicken is done, cut it up, you can dice it tear it or cut it up into larger pieces. I like the larger lengthwise pieces, personally. As you cut it up, dump it in the soup. Now would be the time to throw in your sauteed veggies if you have them.
Now, it's assembly time!
grab a casserole dish and a large spoon.
FIRST (very important) coat the bottom on the dish wish some soup.
layer corn tortillas (I do a mickey mouse shape, and then fill in the spaces with 3 halves, you could keep it simple and just use 6.)
Then pour some soup, be generous, but remember you need enough for 2 more layers.
Then sprinkle the cheddar. This is a judgment call, but there's is never anything wrong with gooey cheesy goodness.
Start again with the tortillas and continue twice more, ending with a thick layer of cheese.
Pop in the oven at 350 degrees for about 25 minutes. I gauge it more by how the cheese looks. If it's nice and crusty, it's done. Let cool. Serve. Remember to say "you're welcome."
Now for something sweet.
Biscochitos.
You'll need:
6 Cups of Flour
3 Tsp Baking Powder
1 Tsp Salt
1 Cup of Sugar
2 Cups Lard
2 Eggs
2 Tsp Anise Seed (you could add more if you like, but I'm personally not too crazy about anise. I like just enough to taste.)
6-7 Tbsp of water (to hold dough)
Additional sugar and cinnamon for dipping.
Preheat oven to 400 degrees.
Begin by sifting flour, baking soda and salt. I usually don't sift, but in this case it really does make a difference. Biscochitos should crumble easily and melt in your mouth. Sifting helps it do that.
In a large bowl cream together lard and sugar. Add eggs and the anise and cream again until fluffy.
Combine flour mixture with the lard mixture.
At this point you will have a pretty dry, crumbly dough. Begin to spoon in water to hold dough. Be careful not to add too much, though, because then it will become sticky. It will be hard to roll out and hard to cut shapes out of. If you do add too much, add a little more flour to stiffen it up a bit.
Roll out onto a floured surface. You want your dough no more than 1/4" thick.
Cut into shapes or form small balls in your hands and then smash them down. Dip the tops of the cookies into a cinnamon/ sugar mix or sprinkle on to before baking.
Pop them in for about 10 minute or until the bottoms become slightly browned.
Let them rest a few minutes before transferring to a cooling rack. They do crumble easily, and more so when warm.
Have a wonderful Christmas,
Lindsay
So was my dear sweet hubby.
Fact: we love chile.
Fact: Panza llena, Corazon contenta.
Here are a couple of things that you can do right to have a long happy marriage (that may include needing buy bigger pants eventually.)
Green Chile Chicken Enchiladas
you need:
Chicken (of any sort, but I prefer boneless, skinless breasts, I assume 1 per person.)
Corn Tortillas (15-20)
Shredded Cheddar (1lb)
Cream of Mushroom (1 large can, or 3 small)
Green Chile
You can up your game (like I did last night) and dice half an onion to throw in with the chicken.
You could also throw in some Bell Peppers to add some color and sweetness. I LOVE Bell Peppers!
Start by cooking the chicken. I like to do it on the stove, toss with some olive oil, put a lid on it, throw in some veggies.
While that's going, get your chile ready. I prefer fresh roasted, in which case I have to peel and rinse and chop OR you could just buy some frozen chopped green chile. If that's the case, just defrost.
In a large pot, begin warming the cream of mushroom. Add water. I prefer to add a bit so the soup doesn't get pasty. Add green chile and continue on low heat.
When chicken is done, cut it up, you can dice it tear it or cut it up into larger pieces. I like the larger lengthwise pieces, personally. As you cut it up, dump it in the soup. Now would be the time to throw in your sauteed veggies if you have them.
Now, it's assembly time!
grab a casserole dish and a large spoon.
FIRST (very important) coat the bottom on the dish wish some soup.
layer corn tortillas (I do a mickey mouse shape, and then fill in the spaces with 3 halves, you could keep it simple and just use 6.)
Then pour some soup, be generous, but remember you need enough for 2 more layers.
Then sprinkle the cheddar. This is a judgment call, but there's is never anything wrong with gooey cheesy goodness.
Start again with the tortillas and continue twice more, ending with a thick layer of cheese.
Pop in the oven at 350 degrees for about 25 minutes. I gauge it more by how the cheese looks. If it's nice and crusty, it's done. Let cool. Serve. Remember to say "you're welcome."
Now for something sweet.
Biscochitos.
You'll need:
6 Cups of Flour
3 Tsp Baking Powder
1 Tsp Salt
1 Cup of Sugar
2 Cups Lard
2 Eggs
2 Tsp Anise Seed (you could add more if you like, but I'm personally not too crazy about anise. I like just enough to taste.)
6-7 Tbsp of water (to hold dough)
Additional sugar and cinnamon for dipping.
Preheat oven to 400 degrees.
Begin by sifting flour, baking soda and salt. I usually don't sift, but in this case it really does make a difference. Biscochitos should crumble easily and melt in your mouth. Sifting helps it do that.
In a large bowl cream together lard and sugar. Add eggs and the anise and cream again until fluffy.
Combine flour mixture with the lard mixture.
At this point you will have a pretty dry, crumbly dough. Begin to spoon in water to hold dough. Be careful not to add too much, though, because then it will become sticky. It will be hard to roll out and hard to cut shapes out of. If you do add too much, add a little more flour to stiffen it up a bit.
Roll out onto a floured surface. You want your dough no more than 1/4" thick.
Cut into shapes or form small balls in your hands and then smash them down. Dip the tops of the cookies into a cinnamon/ sugar mix or sprinkle on to before baking.
Pop them in for about 10 minute or until the bottoms become slightly browned.
Let them rest a few minutes before transferring to a cooling rack. They do crumble easily, and more so when warm.
Have a wonderful Christmas,
Lindsay
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