BETWIXT AND BETWEEN

HUEVOS RANCHEROS - Supermom

In a saucepan combine the following. Simmer for as long as you have time.

1 can (398 ml - 14 oz) diced tomatoes
1 can (398 ml - 14 oz) crushed tomatoes
1 can (127 ml - 4.5 oz) chopped green chopped chiles
1 can (156 ml - 5.5 oz) tomato paste
1 1/2 cup chopped bell peppers (any colour/s)
1 stalk chopped celery
3/4 cup kernel corn (or small can niblets) (optional - yummy if using sauce for salsa)

black pepper
basil
marjoram
parsley
thyme
oregano
cumin
cilantro
jalapeno and/or red pepper flakes
chile powder
(Add the seasonings to your likings)

1 package corn tortillas (2 or 3 per person) 
eggs (1 per person)
grated cheddar cheese 

While the tomato mixture is simmering, place the tortillas in a foil wrapped packet (fan out like a hand of cards on a pizza pan) and place in oven at 350 degrees for about 15 minutes. When you have about 5 minutes left on the timer, fry the eggs sunny side up - to the desired doneness. To assemble the rancheros, place a tortilla on each plate. Cover with sauce (1/3 cup approx.) then add a small handful of cheese. Add second tortilla with sauce and cheese. Place egg in center. Top with sauce and cheese. Serve hot.

If you find the tortillas are too crispy or dry, you can dip each into the sauce quickly before placing on plate.


CHILE RELLENOS - Supergram

I do not have access to whole green chiles so must use the canned variety. The chiles that are fresh around here are very thin skinned and the roasting process to remove the skin leaves you with a mess. With the skin on, the batter does not adhere to the chile so thus, I use canned whole chiles that I buy in bulk when we travel to New Mexico. That is why the relleno is very precious to us - a delicacy for sure!

1 large can of Hatch Select Green Chiles - 27 oz (should yield at least 14-16)
Strips of cheese - Cheddar, Havarti, Monterey Jack - your choice
6 large eggs - separated
1/2 + 1/2 cup flour 
1 tablespoon chile powder (optional)
1/4 cup pumpkin seeds roasted and salted - roughly ground
1/2 cup corn meal
Oil or Crisco shortening

STEP ONE - CHILES PREPARATION

(Start your deep fryer up with three inches or so of oil. I used 1 1/2 Crisco bricks. A pan on the stove works well. BE VERY CAREFUL AROUND HOT OIL!) 

Drain the chiles and select ones that are in one piece. The ones that are all raggedy and in pieces will only cause you heartache!  Use those for salsa or sandwiches...

Cut cheese into long, narrow strips and fit inside the chiles. BE VERY CAREFUL! The chiles will rip apart if the cheese is too wide or you are too rough!

Roll the chiles in the 1/2 cup of flour (mixed with chile powder if desired). Set aside.

STEP TWO - BATTER

Beat 6 egg whites until peaks hold their own - stiff. In a small bowl, whip egg yolks then fold into egg whites. Mix together the flour, corn meal and pumpkin seeds and fold into egg whites. The mixture should slightly thicker than pancake batter so you may have to add a bit more of the flour and corn meal. 

STEP THREE - THE DIP!

Dip each chile (holding the open end with your finger tips) into the batter. You will be getting messy! Let some batter get over the opening.  (you may have to encourage the pumpkin seeds and corn meal to be part of the show.) Keep your other hand clean to operate the tongs. CAREFULLY place into fryer. You should be able to do 3-4 rellenos at a time depending on your pan/fryer size.

Gently flip each relleno when the bottom side is golden brown

Remove from fry and place on wire rack (inside a cookie sheet) to drain. There may be cheese seepage from the opening so you may wish to slightly tilt the rack.

Serve immediately with guacamole, sour cream, refried beans and salsa,  or a great enchilada sauce.  

Filling may be HOT!

NOTES

The less strain on the egg whites, the fluffier and lighter the relleno.

I am not a fan of deep frying and have tried this as an alternative, healthier relleno. Roll fine a handful of crackers of your choice and/or cornflakes with pumpkin seeds, chile powder, corn meal and flour. Give the chiles a quick egg bath (3 eggs whipped with a splash of milk) and then roll them in the breading mixtue. Bake at 375-400 F for 1/2 hour turning halfway. Again, you might want to tilt the rack slightly to keep the cheese from oozing out. You may need a quick flash on broil.

ANTIPASTO - Jakie

This recipe is time consuming, but it is by far the best antipasto recipe I have ever tried. It makes wonderful Christmas gifts.

1. Chop and saute in oil: (dipping size)
1 large cauliflower
3 large green peppers
2 large onions

2. Add 2 one litre bottles of Heinz Ketchup
1 small bottle Heinz Chili sauce
1/2 tsp. celery salt
1/2 tsp. oregano
1/2 tsp. basil
4 cloves garlic, crushed

3. Chop one twenty ounce bottle of green olives
1 28 ounce can black olives
2 small bottles pickled sweet onions
2 cans sliced mushrooms
2 24 ounce jars of green relish 

Bring 1 and 2 to a boil. Add 3 and simmer 15 minutes.
Add 3 6 ounce cans of good quality tuna. (water packed)

Put in jars and process 10 minutes in pressure canner at 10 pounds pressure. 

***** Other things you can add: red peppers, shrimp, carrots or beans. The lady who gave me the recipe said the secret was to not scrimp and use no name brands. Gotta be Heinz!

MUSHROOM BARLEY RISOTTO - Hunter

From Canadian Living Magazine

¼ cup butter
1 onion, diced
¼ tsp. each salt and pepper
1 cup pearl or pot barley
2 cups chicken stock
4 cups mushrooms, chopped. You may use white, brown, shiitake, oyster or a combination
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

In sauce pan, melt half of the butter or medium heat. Add onion, salt and pepper, cook, stirring until onion is softened about 4 minutes. Stir in the barley, cook, stirring for 1 minute. Add stock and 1 ½ cups water, bring to boil. Cover, reduce heat and simmer until the barley is tender and liquid is absorbed, about 40 minutes. Remove from heat, let stand for 5 minutes.

Meanwhile in skillet, melt remaining butter over medium high heat. Add mushrooms; cook, stirring occasionally, until no liquid remains, about 8 minutes. Scrape mushrooms over barley; sprinkle with lemon juice. With fork toss gently. Sprinkle with parsley and serve. Makes 4 servings.

ROASTED TOMATO CROSTINI - Jakie

1 baguette 
4 oz. goat cheese
40 roasted tomatoe halves
20 fresh basil leaves. 

Cut bread into 20 slices,spread with cheese. Top with tomatoes and garnish with a basil leaf.

ROASTED TOMATOES - Jakie 
Canadian Living Magazine)

4 lbs. ripe romas
4 garlic cloves, minced
1/4 cup fresh basil
1/4 cup olive oil
salt and pepper to taste

Trim tomatoes, cut in half. Arrange on foil lined baking sheet. Sprinkle with salt and pepper. Stir together garlic, basil and oil, brush over tomatoes. 

Bake in a 400 degree oven for about two hours.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES - Hunter

½ cup butter
2 large onions, chopped
1 garlic clove, minced
6 ¾ cups chicken broth, canned or oxo
2 cups wild rice about 13 ounces
2 cups long grain brown rice

2 cups dried cranberries
½ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ cups hazelnuts, toasted and coarsely chopped
1 cup chopped green onions

Melt butter in large heavy pot over medium heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth, bring to a boil. Add wild rice. Reduce heat to medium low. Cover and simmer 30 minutes. Mix in brown rice, cover and simmer until rice is tender and most of the liquid is absorbed, about 30 minutes longer.

Stir in cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

Stuff turkey or bake in a large butter glass or ceramic baking pan. Cover with buttered foil and bake at 350 for about 40 minutes or until heated through.

GREEN RICE (FRUGAL GOURMET COOKS WITH WINE) - Steff

2 Tbs olive oil
4 Tbs butter
1 cup minced green onions
1 cup minced parsley
1 1/2 cup chopped spinach (used frozen loose pack)
2 cups short grained rice
3 1/2 to 4 cups chicken stock
1 1/2 tsp salt (use less if using bouillon)
1/4 tsp pepper
1/2 cup parmesan or romano cheese

Use a heavy pan with a tight fitting lid, heat the pan and add the oil and 2 Tbs of the butter. Add the onion, parsley and spinach (if using fresh). Cover and cook over low heat for 5 minutes. Mix in the rice
and stir until translucent. (Add the frozen spinach.) Add 2 cups of the stock, salt and pepper. Cover and cook over very low heat for 10 minutes. Add 1 1/2 cup stock and cook for appx 10 minutes more, until
rice is tender and light. Check to see if it needs additional stock. Lightly mix in the remaining butter and cheese with a fork.

 


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