Happy New Year!

Christmas found me making Sugar Cookies and other Christmas cookies for the holidays.

Now it is time to prepare for New Years Festivities. Here's the recipe for Bizcochos which I grew up with during the Christmas and New Years holidays. So, I've received a supply of tamales from my dear older sister in San Antonio, TX along with spices which I cannot find in Alabama (the land of strict immigration laws which has in turn resulted in a scarcity of ethnic items).

Now, then next it is time to make Polvorones, Bunuelos and Bizcochitos. Mom made the most fabulous Bunuelos, crunchy sweet and huge, here is her recipe and also my grandmother's Polvorones (sand tarts that melt in your mouth).

Here are the recipes!

Bunuelos
 2 lbs self rising flour
3 eggs
3/4 can beer
1 pinch salt

Mix dough with a fork and cover with a wet cloth.  Put it in the fridge to chill for 3 -4 hours.
Take dough out of the fridge, roll into 38 balls, cover with damp cloth and roll each ball out .

Cook them one at a time in hot oil over medium heat. Place on paper towels to drain and then dredge in a bowl with 3 cups of sugar and lots of cinnamon. Store tightly covered.

Polvorones
2 1/2 c flour
1/2 lb butter or margarine
1/2 c confectioners sugar
1/2 t vanilla
Additional confectioners sugar

Sift flour, cream butter and 1/2 c sugar. Add flour and vanilla and mix well. Roll out on floured board and cut into circles or make 1" balls by hand and place on a parchment lined cookie sheet.

Bake 15 minutes at 400 degrees!

Remove from sheet and roll in sugar.

Hope everyone enjoys a Happy New Year!

the Chrismas Holidays are upon us! Soup time!

Today marks the first day of December. I have a new toy, got an IPad, formally received my copyrights to my first two books, been writing and just received the proof for my third book and must start redlining it. Have yet to start my Christmas cards, just put up the Christmas tree, steamed my rugs in the house and have been trying quite a few recipes. Specifically cooking and testing soup recipes as I am co-chairing a benefit luncheon which consists of soups and stews. Being that we are very are very close to winter - best to serve hearty satisfying soups on a cold winter evening.

Here are the latest versions of soup recipes I have been dabbling with! Enjoy!

Goulash

1 Tbsp vegetable oil

2 medium uncooked onion(s), chopped
2 clove(s) garlic clove(s), minced (medium)
4 cup(s) fat-free beef broth, low sodium
1 pound(s) cooked lean beef steak
1 Tbsp paprika
1 Bay Leaf
1 Tbsp Tomato Paste
2 tsp white vinegar
1 tsp black pepper
3 medium cooked potato(es), red or white
2 medium uncooked baby carrots
1 cup(s) fresh tomato(es)
1 tsp dried marjoram

Instructions

Brown onions in oill, add garlicc the last two minutes. till soft (about 5 mins). Add broth, beef, paprika, herbs and pepper and bring to a boil, reduce heat. Simmer covered for 45 mins. Increase heat, stir in potatoes and carrots. Bring to slight boil, reduce heat and simmer for 30 minutes or until vgetables are done. Add tomato and cook till heated through.

Serve hot.

Green Chile Stew

1 Tbsp vegetable oil

8 Whole Green Chilies, peeled, coarsely chopped
1 pound(s) ground turkey
28 oz canned tomatoes, chopped
3 medium onions, chopped
1 link(s) Chorizo veggie protein sausages, browned (or lean pork or beef chorizo)
3 clove(s) garlic clove(s), minced (medium)
1 tsp sea salt
1 tsp black pepper
1 cup(s) fat-free chicken broth
1 large uncooked zucchini, chopped

Instructions

Brown turkey and onion in oil in a large pot, add garlic and cook 30 seconds longer. In another pan brown chorizo in Pam, discard juices when chorizo is browned. Add all the rest of ingredients to large pot . Bring to a boil and simmer for 1 1/2 hours. Serve hot with corn tortillas. Refrigerate leftovers.

Hearty Chicken Vegetable Soup

14 1/2 oz canned diced tomatoes

3 item(s) Herb-Ox Low-Sodium Instant Chicken Broth & Seasoning
2 medium uncooked carrot(s)
2 medium uncooked onion(s)
2 rib(s) uncooked celery, sliced (large)
1 medium uncooked zucchini
3/4 serving(s) uncooked macaroni
2 clove(s) garlic clove(s) (medium)
8 oz cooked skinless, boneless chicken breast(s), Or ground chicken
1/4 cup(s) parsley
1/2 tsp sea salt
1/3 tsp black pepper

Instructions

Bring tomatoes, bullion and 6 cups of water to a boil. Add onions, carrots, celery, zucchini, macaroni and garlic to pot. reduce and simmer for 30 minutes. Stir in chciken parsley, pepper and salt. Reduce the heat and cook for 10 minute more. Serve hot.

Pasta e Fiagioli (with Turkey)

1 Tbsp canola oil

1 medium uncooked onion(s), chopped
1 medium uncooked carrot(s), chopped
2 clove(s) garlic clove(s), minced (medium)
1 tsp chili powder
14 1/2 oz canned diced tomatoes
4 cup(s) reduced-sodium chicken broth
1 1/2 oz uncooked pasta, small variety about 1/2 cup
15 1/2 oz canned great northern beans, rinsed and drained
3 Tbsp grated Parmesan cheese
1/2 tsp black pepper, freshly ground
2 rib(s) uncooked celery, chopped (medium)
8 oz uncooked 99% fat-free ground turkey breast
3 slice(s) crisp cooked bacon, diced

Instructions

Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.

Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.

Pintos with Chorizo

1 pound(s) dry pinto beans

2 slice(s) uncooked bacon
1 link(s) Chorizo sausages (your choice, veggie or beef or pork)
1 tsp black pepper

Instructions

Soak beans in water and 1 tsp baking soda overnight.

In the morning rinse beans3 times, add water to cover, black pepper, bacon and heat in a crock pot on low all day. The last 2 hours add cooked chorizo and simmer until beans are done.

Salt to taste after beans are done.

Serve with Corn Bread.

Brining

Well, I think I have heard of every way to brine turkey.  This is a new way to brine your turkey which is popular in the deep south. Makes a deeply browned turkey which is very moist. 

Tea Brine

• 3 large Luzianne tea bags (you may substitute 1/2 cup lose tea)
• 1 gallon water
• 1 cup sugar
• 4 tbsp kosher salt
• 1 tsp cracked black pepper
• 1 clove garlic chopped
• 1 sprig thyme
• a lemon, sliced

Boil water, steep tea for 5 minutes.  Remove tea bags, add salt, sugar, pepper, garlic, lemon and thyme and stir till salt and sugar are dissolved.  Chill before applying to chicken.  Brine turkey for   24 -48 hours in a large zip lock back in the coldest part of your refrigerator.

Roast Turkey as you normally would. I have used corn bread dressing to which I added Chorizo for that extra kick, in the neck cavity stuff with a different typl of dressing.

If you want to try something different try the turkey stuffed with Tamales!

November is upon us

The autumn leaves are turning colors, each fall rain shower is causing trees to drop leaves to the ground. Halloween is over and Thanksgiving is upon us. I love to go for walks in this mild weather, so glad summer is over!  Today is the date to turn back the clocks (Spring Forward, Fall back) due to the changes in Daylight savings time everyone's internal clocks will be a little bit skewed this week.

I meant to post this peanut butter cookie recipe earlier. Just looked through my posts. Never have posted the super simple recipe. I took some of these cookies to a meeting today. Had people ask me about the recipe, thought I had loaded up on this blog but - I did not! So here it is!

Simple Peanut Butter Cookies

1 cup of smooth peanut butter
1 cup brown sugar
1 egg slightly beaten
1 tsp vanilla extract
1 dash salt
1 tsp baking soda
2 heaping or 3 scant Tbsp All Purpose Flour

Preheat oven to 350 degrees.

In a large mixing bowl add all ingredients. Mix together and roll into 1 inch balls. Flatten tops (use a fork). Bake on parchment lined cookie sheet. Bake for ~ 8 mins (turn once). Cool 1 minute before removing to a plate to cool further.

Makes 2 dozen cookies.

Glorious SOYRIZO

Have been using Soyrizo in my recipes lately, also been playing around with NONFAT Flour Tortillas recipes.  Try soyrizo or chorizo in one of your recipes - you will be amazed!

To make CHORIZO add the following to one (1) pound of ground pork (or TVP - textured vegetable protein which has been hydrated): 2 mashed cloves of garlic, 2 t. smoked paprika, 2 t. chile powder, 1 t. salt and 1 t. pepper, minced onion (about 1/4 of an onion), 1/2 t. Cayenne powder,  6 - 8 T water or brandy or stock or a combination of liquids. Mix well, refirgerate to allow the flavors to meld, overnight is best.  Cook the CHORIZO in a pan (turn ofter so as not to burn), discard the grease remaining in the pan. You may refrigerate the CHORIZO or add to other foods and recipes to make them taste even more delicious.

As some you may know Soyrizo is a type of sausage which needs to be cooked first. It is commonly used in Mexican cooking (you must ALWAYS first cook chorizo or soyrizo),  the Spanish version it is more of a hard sausage (you can find this on http://www.latienda.com. Generally you will find Chorizo as a breakfast item (mixed with eggs and served with tortillas, salsa and re-fried beans--  it is delish! But give the other ways of eating Chorizo or Soyrizo a try. Mix with Potatoes for great hashbrowns or pan fried potatoes. Make a torta out of it - also called a "Bollio", hollow out the white bread (or Wheat bread) and fill it with Chorizo and Huevo. Mix it with vegetables and serve with meats. Add it to your favorite Taco meat and enjoy the spiciness of the Chorizo added to liven up your tacos. Fill your empanadas with Chorizo, great handheld pies which can eaten on the go. Really your own creativity is your only holdup - so experiment with Chorizo!

I added 1 link of soyrizo to my favorite pinto bean recipe, it came out delicious. Also tried soyrizo with the Green Chile Chicken Recipe - also knocked this recipe out into the realm of well spiced and full bodied Green Chile.

For now I will add the recipe for nonfat flour tortillas.

3 Cups Flour
1 Cup Warm water
2 t baking powder
3/4 t salt

Put all ingredients into a large bowl. Mix well. Add water, mix with your hands. Shape into 12 balls and roll each one out. Cover with a dish cloth to keep them from drying out. Roll out thinly. Use a comal (or griddle) and brown tortillas on both sides. Store in a plastic bag until ready to use. Can be frozen.

To make more pliable tortillas - these are not fat free add 4 T light margarine.

Beautiful Pepper Place Market Produce - Making Ristra's

I decided to buy some Cayenne peppers while at the Pepper Place market and am stringing some up for use later. Made a batch of salsa with the fresh Roasted Cayenne Peppers, made Chili and Picadillo with the Cayenne Peppers. They were a fresh treat. You can dry them for use later (grind them up about a month iafter they dry in a dry place or just use them as decor).

To make a Ristra first hold 3 peppers together by the stems and wrap a length of cotton twine or hemp around the stems to bind them together. Tie the loose end of the string (bring it under and make a loop under and over the top to secure and tie off ) around 1 pepper and back up to the stems. Make a half hitch to secure the cluster of Caynenne Peppers. Repeat again with 3 peppers, keep clusters about 3 to 4 inches apart. Keep stringing the peppers in 3's and cut off the end, make a loop and start another strand if you have enough peppers.

Now take a length of florist wire, loop one end to keep the hot peppers from falling off and braid the string of peppers around it. Hang the ristra from any horizontal support.

Here are few pics of produce I picked up while there.

Delicious twist on Banana Cream Pie

A twist on the regular old Banana Cream Pie!

1 Prepared Pie Crust (Shortbread or Graham Cracker)

1 can Nestle Lechera Dulce de Leche

2 to 3 bananas

Open the can of Dulce de Leche and spread in the bottom of the Pie Crust smoothing it down evenly. Peel the bananas and slice them spreading them evenly over the Dulce de leche.

Topping:
3 to 4 oz Cream Cheese, softened

1/4 c. Butter, softened

2 T Powdered Sugar (opt)
1 heaping teaspoon Cinnamon
2 - 3 cups Cool Whip (depending on how billowing you like your topping)

Beat the Cream Cheese (mixer or by hand), add softened butter and add cool whip, mix well. Add Cinnamon and Powdered Sugar to taste, mix lightly and pile on top of the pie and store in the refrigerator (at last for a couple of hours) until ready to serve.

Serve with additional cool whip. Makes 12 servings.

Do not substitute Reddi Whip for the Cool Whip!