Skip to content

Pan del Dia de los Muertos y Calabaza en Tacha

October 26, 2014

eat_drink_logo

76993_452057964607_3929957_nOctober begins preparation for my favorite tradition, Dia De Los Muertos. You can’t forget the dead nor should you, and in addition you should bake for them. two simple recipes from the center of Mexico(Read about he history of the tradition HERE). Enjoy. – Corinna

Calabaza en Tacha (courtesy of Inside Mexico)

Ingredients

1  4 to 5 lbs Pumpkin approx.
8 Cinnamon sticks
Juice of 1 Orange
4 cups water
2 lbs Piloncillo (you can use brown sugar or raw sugar)

Cut the pumpkin into medium (2½” to 3″  squares or triangles). Remove seeds and strings.  With a sharp knife make diamond designs over the pulp

Put the sugar in a pan with the cinnamon, orange juice, and water. Bring to a boil and stir until the piloncillo has dissolved.

Place the first layer of  pieces of pumpkin upside down so they absorb as much juice as possible. The second layer should be with the pulp upwards. Cover and simmer.  When ready the top of the pumpkin pieces  should look somewhat glazed, and the pulp soft and golden brown.

Let cool and serve with the syrup. You can also add cold evaporated milk!
I prefer to have the pumpkin after it has been in the refrigerator for a couple of hours.

JosePosada

Pan De Muerte (courtesy of Chow.com)

Ingredients

  • 1/2 cup granulated sugar, plus more for sprinkling
  • 1/2 teaspoon fine salt
  • 1 teaspoon anise seed
  • 1/2 ounce (2 packets) active dry yeast
  • 1/2 cup whole milk
  • 1/2 cup water
  • 8 tablespoons unsalted butter (1 stick)
  • 4 large eggs
  • 4 1/2 cups all-purpose flour, plus more for dusting the work surface
  • Vegetable oil, for oiling the bowl
  • 1 egg yolk beaten with 2 teaspoons water

Instructions

  1. Combine the sugar, salt, anise seed, and yeast in a small mixing bowl. Heat the milk, water, and butter in a small saucepan over medium heat until the butter is just melted; do not allow it to boil. Add the milk mixture to the dry mixture and beat well with a wire whisk.
  2. Stir in the eggs and 1 1/2 cups of the flour and beat well. Add the remaining flour, little by little, stirring well with a wooden spoon until the dough comes together.
  3. Turn the dough out onto a lightly floured wooden board and knead it until it’s smooth, elastic, and no longer sticky, about 9 to 10 minutes. Place in a lightly oiled bowl, cover with a clean kitchen towel, and allow the dough to rise in a warm area until it has doubled in size, about 1 1/2 hours.
  4. Heat the oven to 350°F and arrange a rack in the middle. Punch down the dough and divide it into 2 pieces. Cut 3 small (about 1-ounce) balls from each half and mold them into skull-and-bones shapes. Shape the large pieces of dough into round loafs and place the skull-and-bones on top. Place the breads on a baking sheet lined with parchment paper and let them rise another hour.
  5. Brush the loaves with the egg yolk mixture and bake. Halfway through baking, about 20 minutes, remove the loaves from the oven and brush again with the egg wash and sprinkle lightly with granulated sugar. Return to the oven and bake until the loaves are golden brown and sound hollow when tapped, about another 20 minutes.

Spicy Chicken Soup

October 21, 2014

eat_drink_logo

10403267_10152538419329608_2108543551505726221_nNothing better on fall day than a hot bowl of spicy chicken soup. My tiny, ex-pat American abuela living in San Miguel De Allende, Mexico used to make a soup similar to this for me when i was a kid. Of course the limes came from our back yard and we ate it then as a family on a patio overlooking most of the country…but hey, it’s pretty good even in an apartment in Brooklyn.

Ingredients

2 tablespoons Olive Oil

4 tablespoons Coconut Oil

1 large onion, chopped

1 Bay leaf

2 Carrots, chopped

1 Jalapeno, seeds removed and chopped

1 Whole chicken

8 Cups home made chicken stock

3 Ears of corn, shucked, slice 2 ears into 1/2″ disks and cut the kernals off a third.

1 Bunch fresh cilantro.

1 Lime, sliced

1 Tomato, chopped

1 avocado, cubed

2 Corn Tortillas, cut into strips about 1″ thick

Spices: Chipotle, Salt,  Pepper, Cayenne

Directions

1. In a large pot on high heat: combine Olive Oil, onions and saute until just brown.

2. add bay leaf, 2-3 full sprigs of cilantro, jalapeno, whole chicken (no need to cut it up), and 8 cups of chicken stock. Bring to a boil, then lower heat and simmer, covered.

3. When chicken is cooked through (no longer pink…test by cutting into the flesh. about 20-30 minutes), remove chicken from pot and let cool for a few minutes. When cool, remove the meat from the bones/skin with your hands. Set bones and skin aside to make stock with later.

4. Add to the simmering pot: chicken meat,  carrots, and corn. Using a spoon, skim excess grease from the top of the soup while it simmers.

5. Let soup cook for another 15 minutes or so, until vegetables are soft but not mushy, and the chicken is thoroughly cooked through.

Corn Tortilla Chips

6. In a large skillet: heat Coconut Oil (it handles heat better for frying then Olive Oil). Add Corn Tortilla strips and fry until light brown.

7. Remove strips from oil (draining off as much oil as possible) and place on a clean cloth (or paper towel). sprinkle with chipotle powder, Cayenne pepper, salt and pepper and toss until covered in the spice.

Serve

Spoon hot soup into bowls and top with fresh tomato, avocado, cilantro leaves, lime wedges and at the very last second, the crispy tortilla chips so that they don’t get soggy.

Enjoy!

 

To Make Stock for next time

1. In a large pot, Combine:

Chicken bones and skin

1 Onion, chopped

2 Carrots, chopped

2 Bay Leaves

9 cups of water

optional: Add any other veggies you have getting a wee bit soft in the fridge. Stock isn’t a set recipe, it’s perfect for veggies past their prime.

2. On High heat, bring the stock to a boil. Lower the heat and simmer covered for 45 minutes to an hour, until flavorful. I use 9 cups of water to make stock as some will evaporate, leaving closer to 8 cups to make the next batch of soup with.

3. turn heat off and strain the liquid from the bones and vegetables. The point is to KEEP the liquid stock.

4. Toss the bones/veggies, and freeze the stock for use later.

Corinna

 

 

 

 

 

Hummus

February 8, 2014

eat_drink_logo

happy homesteader hummus

This fresh, yummy hummus takes 5 minutes to make and will keep in the fridge for several weeks if properly stored. Perfect as a quick and healthy snack.

Recipe

1 16oz can Chickpeas

1/8 cup tahini

1/8 cup Olive Oil

3 Cloves Garlic

Juice of 1 Lemon

2 tblsp Cold Water

Combine all ingredients in a blender and blend until smooth.

When serving, top with anything you like. Olive oil, pine nuts, chopped olives, etc. The picture above is topped with a sprinkling of Cayenne Pepper.

To store, simple place in a clean glass jar and keep in the fridge.

- Corinna

Spicy Chipotle Two Bean Vegetarian Chili

January 4, 2014
eat & drink logo
photo
INGREDIENTS
2 tablespoons olive oil
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalk celery, chopped
1 green bell pepper, cored, seeded and chopped
1 red bell pepper, cored, seeded and chopped
1 tablespoon dried oregano
1 1/2 tablespoon finely chopped chipotles in adobo
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoon salt
3 cups fresh tomatoes, chopped
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained
DIRECTIONS
1. In a large pot, combine: oil, onion, carrots, celery, and peppers and ook until soft (about 10 minutes)
3. Stir in chipotles, oregano, cumin, chili powder and salt
4. Add tomatoes and 4 cups water
5. Simmer over low heat, uncovered, for 45 minutes.
6. Add beans and simmer another 45 minutes.
7. Top with shredded extra sharp cheddar cheese if desired

Old Fashioned Banana Bread

December 27, 2013

 

eat_drink_logo

bananabreadI like simple things and simple cooking. My tattered copy of The Joy Of Cooking is always with me, and I refer to it often for basic recipes that I adapt to make my own, and I highly recommend it for every kitchen, whether antiquated or not. This recipe is a slight variation on the Joy Of cooking  Quick Banana Bread recipe. Enjoy!

DIRECTIONS

Preheat oven to 350°

COMBINE:

1  3/4 cups all-purpose flour

2 1/4 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

COMBINE:

1/3 cup unsalted butter, melted

2/3 cup sugar

The juice of 1/2 lemon + 1 tsp grated lemon rind

STIR IN

2 eggs, lightly beaten

2 cups ripe banana pulp

1/2 cup chopped walnuts or pumpkin seeds

place batter in a 4×8″ greased bread pan. Top with 1/4 cup more nuts or seeds, and bake about 1 hour or until a toothpick stuck into the center comes out clean.

Let cool.

Happy National Spinach Day!

March 26, 2013

eat_drink_logo

HH Vege JuiceWell, I have to admit I didn’t know it was National Spinach Day until a friend on Instagram clued me in, but really…what day isn’t spinach day?!

(or juice day for that matter)

Blender Breakfast (2 servings)

1 banana

1 cup grapes

2 cup spinach

1/2 cucumber

1 cup cold water

2 tablespoons freshly ground flax seed (i use a coffee grinder)

1/4 teaspoon Vitamin C-1000 powder

popeye1

Combine ingredients. blend. enjoy.

- Corinna

Herb Crostini

January 29, 2013

eat_drink_logo

Herb_Crostini

Crostini is a great use for home dried herbs, and is my current favorite snack. Crostini, meaning “little toasts” in Italian, it is easy to make, works great as a use for day old bread, and keeps for up to a week in a plastic bag or glass container. They are also amazing served as appetizers, topped with fresh mozzarella, pate, roast peppers, or anything that strikes your fancy.

Fresh Herb Crostini

1 loaf French bread, cut crosswise into 1/4-inch-thick slices

Extra virgin olive oil

Dry herbs: Any combination you can think of (this batch is simply Rosemary & Thyme)

Salt & Freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 400*F

2. Arrange the bread slices on the baking sheet and generously brush with olive oil.

3. Combine herbs, Salt & Pepper and sprinkle over bread slices.

4. Bake for about 6 minutes, turning the baking sheet around in the oven halfway through the baking time to ensure even browning.

5. Cool Crostini completely before serving.

Enjoy!

- Corinna Mantlo

Follow

Get every new post delivered to your Inbox.

Join 70 other followers