How about southwest recipes? I usually make a breakfast with a bip frying pan. I put oil or margarine (the heart stuff) in the pan. I add hash browns to begin frying at a low to moderate heat. Then I add a diced tomato, and acored jalapeno, also a cored small chile pepper. Then I add eggs and 2 teaspoons of water that have been beaten with a fork (I put chili powder on the eggs). During this preparation I use a lid on the frying pan. It keeps the heat in the pan, and the egg actually rises more than without the lid. I try not to overcook the eggs, and then serve with buttered toast. This makes a good breakfast. I have substituted a good salsa instead of preparing the ingredients.
This would have to be considered shortcut Southwest, but surprisingly good and EASY.
Tortilla Soup
1 can refried beans
1 can chicken stock
(diced leftover chicken, sausage, whatever, could also be added)
Stir together and heat through. Ladle into a bowl with some tortilla chips in the bottom and pass the usual condiments for toppings: avocado, tomato, peppers, green onion, sour cream, grated cheese and salsa. For tasty low salt chips, cut tortillas into 6ths or 8ths, place on a cookie sheet, spray with a bit of oil and bake until crispy. I haven't tried, but I'll bet you could toast them over the outdoor grill.
Mix together:
1/2 head red cabbage shredded
1/2 head green cabbage shredded
1 can Mexican Style corn - drained
1+ cup shredded cheddar cheese
1-2 chopped jalapenos (adjust to your tastes)
1/2 cup chopped cilantro
Mix together:
1 cup ranch dressing
1 teaspoon cumin
1 teaspoon garlic powder
pinch salt
juice of 2 limes
Toss the salad with the dressing and chill in the fridge to combine the flavors. Sometimes I also add some chopped mixed nuts or slivered almonds to give it a little crunch.
Cilantro is primarily used as an ingredient in uncooked southwest/tex-mex dishes or as a topping for cooked dishes like enchiladas, etc. You will find it in pretty much every salsa recipe. I use it in traditional tomato based salsas, mango salsa, etc. in addition to the slaw referenced below.
When buying, just make sure you are actually getting cilantro - I was in a rush at the store recently and grabbed some flat leaf italian parsley by mistake - needless to say the salsa wasn't quite the same that time.
4-5 Ripe Tomatoes Diced
1 Large Onion Diced (any good Yellow or Red onion will do)
1 Clove Garlic Minced
2 Jalapeno Peppers Diced (if you don't like it too hot, remove seeds and membranes)
1 Fistful (?) Cilantro Rinsed, shaken dry and chopped
Juice of 1/2 Lime
Salt and Pepper to taste
Mix all ingredients in a bowl, cover for 1 hour or more and serve with chips or as a garnish for any Mexican or Tex-Mex meal.
Refrigerate any leftovers. Will keep a day or two.
If you like, you can mix a little (4-5 Tbsp) of the salsa with 1-2 diced avacados (minus the skin and pits) for a nice glacamole.
Robert AKA: EEEEZY
You can't get us confused. I'm also "Nice", but NYYYCE is Never "Easy"!
This is a popular New Mexico dish that is particularly good on a cold winter night and is excellent served with warm flour tortillas.
3 to 4 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, chopped
1 pound lean beef, cut into bite-sized pieces
1 pound lean pork, cut into bite-sized pieces
1/4 cup all-purpose flour
1 1/2 cups beef stock or broth
6 cups water
6 green chiles, roasted, peeled, seeded and chopped
4 large potatoes, peeled and diced
1 teaspoon ground black pepper
1/2 teaspoon oregano
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
Heat the oil in a large pot and saute the garlic and onions for 4 to 5 minutes. Dredge the beef and pork in the flour and brown in the pan )add more oil, if neccessary). Add the beef stock or broth and water and cook for 1 hour. Then add the rest of the ingredients and cook over low heat for approximately 1 hour or until meat and potatoes are done.
Desert Dog 1,
Great recipe. I add one more onion, a little more oregano and a pinch of cominos. Serve with hot buttered flour tortillas or fresh baked tewitas. There will be no leftovers!
"I'm gonna keep travlin 'til I find someplace to go!"
Mr. Pace, said that!
We always make a very large pot and freeze most of it. Nothing like having a bowl while you're sitting up in the mountains on a cool day! I have an excellent posole recipe also, I'll look for it and post it also.
Offline
