1 c. milk
5 T. flour
1 t. vanilla extract
2 sticks margarine or butter
1 c. granulated sugar
Combine milk and flour in a saucepan over medium heat and whisk until thick. Remove from heat and let cool to room temperature. Add the vanilla after cooling. In a bowl, combine butter and sugar and cream together with mixer until light and fluffy. Add the cooled milk mixture and mix it well with the butter/sugar combo. It might look like it's separating, but just keep mixing. It will get fluffier and lighter the longer you mix it, kind of the consistency of whipped cream.
Saturday, August 23, 2014
Friday, August 22, 2014
Sopapillas
4 c. flour
1 T. baking powder
1 t. salt
4 T. shortening
1 1/2 c. warm water
2 qt. oil for frying
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into fourths. Heat oil in skillet on medium high. Fry until golden brown on both sides. Drain on paper towels and serve hot.
1 T. baking powder
1 t. salt
4 T. shortening
1 1/2 c. warm water
2 qt. oil for frying
In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into fourths. Heat oil in skillet on medium high. Fry until golden brown on both sides. Drain on paper towels and serve hot.
Green Chile Enchilada Sauce
- 2 tablespoons oil
- 1/2 cup finely chopped onion
- 1-2 garlic cloves, finely minced
- 3 tablespoons flour
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 1/2 c. chicken or vegetable broth
- 1/2 c. green chile, diced
- 1/2 teaspoon salt
- In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cook until it starts to look see through. Stir in the flour and cook for 2-3 minutes, stirring constantly. Add the broth and stir to make a smooth sauce. Add all the remaining ingredients and bring to a boil. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for a week. Otherwise, it can be frozen - probably up to a month or two if well sealed. You can use it for stacks, or add shredded chicken and corn tortillas and placed in a casserole dish, topped with shredded cheese and baked at 350 for about 35-50 minutes. The cheese should bubble up.
This sauce is also delicious over burritos or in the crock pot over a roast or chicken.
Crock pot beans
For a 6 qt crock pot (like mine):
2 lbs. of dried beans (any variety)
1/2 onion
2 cloves garlic
1 t. pepper
Cook on high for 6 hours, or until the beans are soft. Always add your salt and other spices AFTER your beans are softened. After you have reached this stage, add:
1 T. boullion (I like vegetarian or chicken)
1 T. taco seasoning
1 T. sea salt
Taste and tweak if needed. You can start with less seasonings and work your way up.
In a 4.5 qt. crock pot, half the recipe.
2 lbs. of dried beans (any variety)
1/2 onion
2 cloves garlic
1 t. pepper
Cook on high for 6 hours, or until the beans are soft. Always add your salt and other spices AFTER your beans are softened. After you have reached this stage, add:
1 T. boullion (I like vegetarian or chicken)
1 T. taco seasoning
1 T. sea salt
Taste and tweak if needed. You can start with less seasonings and work your way up.
In a 4.5 qt. crock pot, half the recipe.
Red Chile Enchilada Sauce
1 stick margarine
1/2 c. flour
1/4 c. red chile powder (NM is best)
Combine in saucepan and cook on medium low heat until the fat is absorbed into the dry ingredients and starts to smell toasty. Then add:
1- 28 oz. can of tomato sauce
1 can of water
1 t. salt
1 t. garlic salt
Pepper to taste
1/2 t. sugar
1 T. bouillon seasoning (I like veg or chicken best)
Cook on medium heat until boils and thickens. You can then use the sauce for a topping for burritos, fries, or added to meat in the crock pot.
For Stacks:
Soften corn tortillas in hot oil. Fry for a few seconds making sure that the entire tortilla is submerged. Remove and drain on paper towels. Place a ladle full of sauce on plate and top with softened corn tortilla. Spoon more sauce over the top of tortilla, add cheese, and place the next tortilla on top of that one. Stack as many tortillas on top of each other to make a nice serving size. Top final tortilla with cheese, and any other optional toppings as desired. You may like a dollop of sour cream, guacamole, taco meat, shredded lettuce, tomato, and onion. Serve with rice and beans for a great rounded meal.
1/2 c. flour
1/4 c. red chile powder (NM is best)
Combine in saucepan and cook on medium low heat until the fat is absorbed into the dry ingredients and starts to smell toasty. Then add:
1- 28 oz. can of tomato sauce
1 can of water
1 t. salt
1 t. garlic salt
Pepper to taste
1/2 t. sugar
1 T. bouillon seasoning (I like veg or chicken best)
Cook on medium heat until boils and thickens. You can then use the sauce for a topping for burritos, fries, or added to meat in the crock pot.
For Stacks:
Soften corn tortillas in hot oil. Fry for a few seconds making sure that the entire tortilla is submerged. Remove and drain on paper towels. Place a ladle full of sauce on plate and top with softened corn tortilla. Spoon more sauce over the top of tortilla, add cheese, and place the next tortilla on top of that one. Stack as many tortillas on top of each other to make a nice serving size. Top final tortilla with cheese, and any other optional toppings as desired. You may like a dollop of sour cream, guacamole, taco meat, shredded lettuce, tomato, and onion. Serve with rice and beans for a great rounded meal.
Homemade Marinara Sauce
Combine in large pot:
2 T. olive oil 1 medium white onion cubed (big chunks) 3 medium carrots (unpeeled, ends cut off, big chunks) 1 cup celery chunks (end leafy pieces are good but any part is fine; big chunks) 6 or 7 cloves of garlic Caramelize on medium high, stirring as needed and then redistribute ingredients evenly across bottom of pan until nice brown carmalization across bottom of pan (about 10-20 minutes) keep a close eye on it, don’t let it burn if heat is too high.
Add seasonings:
Pepper 1 t. Salt 1 t. Garlic Powder 1 t. Italian Seasoning 2 T.
Add ingredients:
1 ½ c red wine, Barefoot Pinot Noir works great OR Merlot 2- 28 oz cans of tomatoes (chunks or whole is fine) 2 T. vegetable bullion/base/broth 2 t. sugar 1 can water (1/2 can water from each can to rinse cans) Turn heat to high and bring to a boil Once it boils turn heat to medium low
Leave lid off until ready to puree with stick blender or vitamix (about an hour and a half or as long as you want just keep adding water to keep it looking wet, not just chunky vegetables)
Variations once the sauce is puréed and simmering:
Creamy red sauce:
Add half to full cup of heavy cream or half and half to taste (always add the least amount likely then build up to taste; like the fruiti del mar sauce)
Low fat Creamy red cheese sauce:
Add to melt when done simmering just long enough to melt cheese; half block of Neufchatel cut into chunks, ½ cup parmesan and a ¼ cup shredded mozzarella
2 T. olive oil 1 medium white onion cubed (big chunks) 3 medium carrots (unpeeled, ends cut off, big chunks) 1 cup celery chunks (end leafy pieces are good but any part is fine; big chunks) 6 or 7 cloves of garlic Caramelize on medium high, stirring as needed and then redistribute ingredients evenly across bottom of pan until nice brown carmalization across bottom of pan (about 10-20 minutes) keep a close eye on it, don’t let it burn if heat is too high.
Add seasonings:
Pepper 1 t. Salt 1 t. Garlic Powder 1 t. Italian Seasoning 2 T.
Add ingredients:
1 ½ c red wine, Barefoot Pinot Noir works great OR Merlot 2- 28 oz cans of tomatoes (chunks or whole is fine) 2 T. vegetable bullion/base/broth 2 t. sugar 1 can water (1/2 can water from each can to rinse cans) Turn heat to high and bring to a boil Once it boils turn heat to medium low
Leave lid off until ready to puree with stick blender or vitamix (about an hour and a half or as long as you want just keep adding water to keep it looking wet, not just chunky vegetables)
Variations once the sauce is puréed and simmering:
Creamy red sauce:
Add half to full cup of heavy cream or half and half to taste (always add the least amount likely then build up to taste; like the fruiti del mar sauce)
Low fat Creamy red cheese sauce:
Add to melt when done simmering just long enough to melt cheese; half block of Neufchatel cut into chunks, ½ cup parmesan and a ¼ cup shredded mozzarella
Most Versatile White Bread
This basic white bread recipe can be used for anything from pizza dough to flavored rolls with a few small changes. It makes a great soft bread for sandwiches and garlic bread. I will add variations onto the end.
MIX TOGETHER:
2 cups water (110 degrees)
1/2 c. white sugar
1 stick margarine or butter
2 T. good yeast (I like the Saf-Instant) Sprinkle on top of other ingredients and make sure it gets moistened completely to activate, but don't stir it up a lot. Let sit for 5 minutes so that the yeast can bloom.
NEXT:
On top of yeast mixture, add:
5 cups flour (start with 4 and add more in to make it not too sticky, you can go as high as 6 cups, but use as little as possible to make the dough lighter)
1 T. sea salt
Mix until thoroughly wet. Let stand for 5 minutes.
Mix or knead for 10 minutes. Cover with a dish cloth and let raise for 2 hours. Punch down dough and shape as desired, or continue on with variations. Let it raise after formed for another 30 minutes. Bake at 375 until golden brown and when you thump it, it sounds like it's starting to "hollow". My bread usually makes 3 round loaves and usually takes around 40 minutes, but cooking time varies for loaf size and shape. If you make it into hot rolls, it will take less time, around 25-30 minutes.
Variation 1: Cinnamon Rolls
After the first raising, punch down the dough and sprinkle your counter with a little flour for rolling out dough. Roll dough out to about 1/4 inch thick and makes a large spread of dough. Then spread 1 stick of butter or margarine that has been softened on your counter for a couple of hours across the dough round. Sprinkle with a cup of sugar and generous amounts of cinnamon. It should look fairly brown from the amount of cinnamon. I like the Madagascar Cinnamon. You can add chopped nuts and raisins also at this point if you like. Next, roll the dough into a log and slice in about 2 inch thick buns. Place buns on a greased cookie sheet with a little space in between them for room to raise. Allow to raise for 30 minutes. When they are about doubled, place in a 375 degree oven for around 30 minutes, or until golden on top. When they are done and you are ready to frost, you can use either a good cream cheese frosting, or a typical powdered sugar glaze when they are mostly cooled. Enjoy!
Variation 2: Orange Rolls
Follow all of the steps above until you have added the sugar on the rolled out dough. Then take a large orange and grate the rind of the orange and sprinkle that all over the rolled dough. Next, roll the dough into a log and slice in about 2 inch thick buns. Place buns on a greased cookie sheet with a little space in between them for room to raise. Allow to raise for 30 minutes. When they are about doubled, place in a 375 degree oven for around 30 minutes, or until golden on top.
For a glaze, I juice the orange and use that for the flavoring. Take 1/2 stick of butter or margarine and beat it with 2 cups of powdered sugar, and a teaspoon of salt. When it is thoroughly mixed, add enough of the juice from the orange to make a nice glaze consistency and spread over the finished rolls when they are mostly cooled. Enjoy!
MIX TOGETHER:
2 cups water (110 degrees)
1/2 c. white sugar
1 stick margarine or butter
2 T. good yeast (I like the Saf-Instant) Sprinkle on top of other ingredients and make sure it gets moistened completely to activate, but don't stir it up a lot. Let sit for 5 minutes so that the yeast can bloom.
NEXT:
On top of yeast mixture, add:
5 cups flour (start with 4 and add more in to make it not too sticky, you can go as high as 6 cups, but use as little as possible to make the dough lighter)
1 T. sea salt
Mix until thoroughly wet. Let stand for 5 minutes.
Mix or knead for 10 minutes. Cover with a dish cloth and let raise for 2 hours. Punch down dough and shape as desired, or continue on with variations. Let it raise after formed for another 30 minutes. Bake at 375 until golden brown and when you thump it, it sounds like it's starting to "hollow". My bread usually makes 3 round loaves and usually takes around 40 minutes, but cooking time varies for loaf size and shape. If you make it into hot rolls, it will take less time, around 25-30 minutes.
Variation 1: Cinnamon Rolls
After the first raising, punch down the dough and sprinkle your counter with a little flour for rolling out dough. Roll dough out to about 1/4 inch thick and makes a large spread of dough. Then spread 1 stick of butter or margarine that has been softened on your counter for a couple of hours across the dough round. Sprinkle with a cup of sugar and generous amounts of cinnamon. It should look fairly brown from the amount of cinnamon. I like the Madagascar Cinnamon. You can add chopped nuts and raisins also at this point if you like. Next, roll the dough into a log and slice in about 2 inch thick buns. Place buns on a greased cookie sheet with a little space in between them for room to raise. Allow to raise for 30 minutes. When they are about doubled, place in a 375 degree oven for around 30 minutes, or until golden on top. When they are done and you are ready to frost, you can use either a good cream cheese frosting, or a typical powdered sugar glaze when they are mostly cooled. Enjoy!
Variation 2: Orange Rolls
Follow all of the steps above until you have added the sugar on the rolled out dough. Then take a large orange and grate the rind of the orange and sprinkle that all over the rolled dough. Next, roll the dough into a log and slice in about 2 inch thick buns. Place buns on a greased cookie sheet with a little space in between them for room to raise. Allow to raise for 30 minutes. When they are about doubled, place in a 375 degree oven for around 30 minutes, or until golden on top.
For a glaze, I juice the orange and use that for the flavoring. Take 1/2 stick of butter or margarine and beat it with 2 cups of powdered sugar, and a teaspoon of salt. When it is thoroughly mixed, add enough of the juice from the orange to make a nice glaze consistency and spread over the finished rolls when they are mostly cooled. Enjoy!
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