itntnfood

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Terrific Turkey Chili

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Ingredients

  • 1 pound lean ground turkey
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 2 teaspoons minced garlic
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (11-1/2 ounces) tomato juice
  • 1 can (6 ounces) tomato paste
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons brown sugar
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon ground cumin
  • 3 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1-1/2 teaspoons pepper

Directions

  • In a large saucepan, cook the turkey, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until heated through. Yield: 6 servings (about 2 quarts).

Nutritional Facts 1.333 cup equals 315 calories, 8 g fat (2 g saturated fat), 60 mg cholesterol, 706 mg sodium, 43 g carbohydrate, 11 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

<Originally published as Terrific Turkey Chili in Simple & Delicious January/February 2008, p46>

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Mexican Flan Recipe

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          Flan is a traditional Mexican dessert and there are many versions. This Flan recipe is prized for it’s simplicity. If you’ve never made flan before, now is the time to try this recipe.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Ingredients:

  • 1 cup and 1/2 cup sugar
  • 6 large eggs
  • 1 14oz can sweetened condensed milk
  • 2 13 oz cans evaporated milk
  • 1 teaspoon vanilla

Preparation:

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.

Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it’s ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

(Form: http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm)


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Mexican Tostada Recipe

Mexican Tostada (photo)

Mexican Tostada Recipe

This recipe details how to fry up corn tortillas to make the tostada shells. If you are using packaged shells, before serving them, spread them out on a baking sheet, or directly on oven racks, and heat them at 350°F for 4-5 minutes, or until you can smell the aroma of them cooking. Don’t keep them in the oven too long, or they will get burnt. Just heat them enough to lightly toast them.

Ingredients

  • Refried beans (2 15-ounce cans, or you can make your own refried beans)
  • 1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
  • 2 medium tomatoes, chopped
  • 1-2 chopped peeled and pitted avocados or guacamole
  • 8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
  • 1 cup of Salsa or 1/2 cup sliced pickled jalapeños
  • A handful of chopped fresh cilantro

Method

1 Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

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2 Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.

Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

3 To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one’s tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don’t load the tostada too much or you’ll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

                                                                                                                                        (From:http://www.simplyrecipes.com/recipes/mexican_tostada/)


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Mexican Rice

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Ingredients:
   12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 limeDirections:

1
Adjust rack to middle position and preheat oven to 350.
2
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn’t get too hot too fast or the oil will splatter.
6
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10
Edited to add 6-15-05: If you can’t get good fresh tomatoes you are better off using canned tomatoes. Don’t use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11
Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12
Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

(From: http://www.food.com)


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Shrimp Ceviche

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Ingredients:
  2 -3 lbs shrimp, peeled and deveined
2 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, diced
1 serrano peppers or 1 jalapeno, diced
8 limes, squeezed
8 lemons, squeezed
2 oranges, squeezed (preferably sour oranges)
2 large avocados, diced
2 large cucumbers, peeled and dicedDirections:

1
Blanche shrimp in boiling water for about 5 minutes, then shock in ice cold water. Strain when cooled.
2
Cut shrimp into 1-inch pieces and add to bowl.
3
Add citrus juice and marinate for 2 hours.
4
Add red onion, tomatoes, chilies and cilantro, marinate for 2 more hours.
5
Add avocados and cucumber before serving.


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Chile Relleno

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Ingredients

  • 4 pasilla chiles
  • 1 pound queso fresco cheese
  • Toothpicks
  • 3 eggs
  • 1 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce:

  • 4 medium Roma tomatoes, halved
  • 1 cup water
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon chicken broth powder
  • 1/4 cup oil
  • 1 teaspoon all-purpose flour
  • 1 tablespoon chopped oregano leaves

Directions

Rice and beans, for serving, if desired

Heat grill to medium.

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce:

Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.

Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

If desired, serve with rice and beans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

(Form:www.food.com)