Tag Archives: cook

Mexican Food Extravaganza | News | Instant News


Over the last few months since we started limiting our dining at our restaurants, one of the dishes we miss the most is Mexican food. Here in Texas, one of our blessings is an abundance of rich, spicy, southwestern food.

Tex-Mex is now known internationally and is considered a subgroup of southwestern cuisine. This is a mix of traditional Mexican and Spanish authentic food that originated around San Antonio during the mission era when Texas was the northern province of Mexico.

Long ago in my life I was fortunate to live in New Mexico which has its own food culture that is very different from our Tex-Mex. The cuisine is also of native origin to the area and the Spanish and Mexican cultures. The two dishes are delicious and different from each other. And they both offer the distinctive layers of flavor that are the hallmarks of traditional Mexican food.

While the flavor of the coating isn’t unique to Mexican food, it’s a good place to experience this interesting food technique. Think of your favorite enchilada, a combination dish made with layers of flavor. Rolled corn tortillas with flavorful filling; maybe cheese, onions and salsa or chili bacon with peppers; then covered with a flavorful sauce; red ranchero, Texas-style green chili or brown chili sauce; and then topped with yellow cheese and maybe some chopped green onions or tomatoes. The final product becomes a feast of layered flavors!

If you’ve been cooking at home like us for a long time, it’s a good idea to stop your routine regularly with special food events. I decided to do the Mexican Food Extravaganza! (Listen to Mexican radio for proper emphasis on announcing your Mexican Food Extravaganza!)

If we went to a restaurant, what dishes would I choose? Your event starts with a menu. I decided to make from scratch refried beans, Spanish rice, green chilies and a sauce made from green chilies to a top enchilada.

As a support character, I bought ready-made guacamole, good red salsa and some chips. Needless to say, this required 2 days of preparation. Think about Thanksgiving. We cooked for 2 days and then feasted on the leftovers for the next several days. We enjoyed our Mexican Food Extravaganza! for a few nights.

Each time the menu is slightly changed to be interesting. We had a cheese and onion enchilada with green chili sauce accompanied by refried beans and Spanish rice. The next meal was a green chili taco with guacamole salad. You understand. As we finished our last meal, we were both amazed at how much less bored of the Mexican Food Extravaganza we were! (same emphasis)

Add this month’s Spanish rice to your recipe file. It’s easy to make and stand alone or serve as an excellent companion for your next Mexican Food Extravaganza!

In this recipe, combining olive oil with butter produces the best fat. Olive oil with a high smoke point is ideal for sautéing and the butter adds a rich savory flavor. Sautéing brown rice before steaming adds flavor to the rice and reduces cooking time a bit. Worcestershire sauce is not a traditional ingredient but we add flavor. When cooking rice, we all learn about the mandate, “Don’t lift the lid until it’s cooked!” However, in this dish, it is important to look for pitting that indicates the liquid is being absorbed. A pot with a translucent lid is preferable but if necessary, you should monitor to see when to stir the bottom of the pot. Seasoned rice will tend to get sticky once the juices are absorbed.

During these days when we rarely eat out at restaurants, it’s a great time to explore themed evenings at home. Why wait for the next vacation. Let’s have our own party! What’s your next meal extravaganza?

The Scallon Team are registered dietitians nutritionists with years of experience practicing nutritional therapy in local hospitals and clinics, teaching nutrition and developing healthy recipes. He is a resident of Nacogdoches and he helped create the popular TV show, Memorial Cooking Innovations, which celebrates the worlds of food and health. Memorial Cooking Innovations currently runs in 62 cities and is available locally on the Sudden Link 2 cable line in Nacogdoches.

Spanish rice

Serving Size: 1/8 recipe; Servings: 8

material

1 tablespoon extra-virgin olive oil

1 tablespoon butter

½ large garlic, diced

1 poblano pepper, diced

1¼ cup brown rice

1 8oz canned tomato sauce, no added salt

1 14 ½ ounce can of tomatoes, thawed

Low-sodium vegetable broth that is sufficient to make 2½ cups of liquid when combined with ketchup and stored tomato juice (~ 1 cup)

1½ teaspoon chili powder

1 teaspoon cumin

1 teaspoon salt to taste

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon black pepper to taste

1 tablespoon Worcestershire sauce

Juice from 1 lime

2 tablespoons fresh cilantro, just leaves, chopped

Directions

In a large skillet with a tight lid or Dutch oven, heat the olive oil and butter together over medium heat. Sauté the onions and poblano until tender and fragrant. Stir the rice until evenly coated and saute for 3 minutes. Add the diced tomatoes, liquid mixture, and spices and stir until blended. Add Worcestershire, lime and coriander, bring to a boil. Reduce heat, cover and simmer for ~ 25-30 minutes until liquid is absorbed. After the liquid is absorbed, stir the rice so it doesn’t stick to the bottom of the rice. Continue cooking if necessary until the rice is tender, stirring occasionally.

Exchange per serving

1 Starch, ½ vegetables

Nutrition per serving

Calories: 93

Calories from fat: 20

Total Fat: 4g

Cholesterol: 4mg

Sodium: 378mg

Total Carbohydrates: 14g

Dietary Fiber: 3g

Protein: 2g

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How to Fix Too Salty Foods | Instant News


Illustrated article entitled Can Raw Potatoes Fix Too Salty Foods?

Photo: inewsfoto (Shutterstock)

I am much more inclined to flavor food than under that season. I love salt, maybe more than most, and the occasional salt shaker pulls away from me. Unfortunately, once sodium chloride hits your diet, it is very difficult to get rid of (especially if you are making sauces, soups, or other foods that are mostly liquid).

You may have heard that a piece of raw potato can “absorb” excess salt, but that’s about it That is not true. Potatoes come inable to do reverse osmosis. They To do absorbs water, including brine, but all it does is reduce your total brine volume – salt ratio to the water will remain unchanged. (If you want to partially remove the brine, just pour it over.)

To fix foods that are too salty, you will need to change the salt-food ratio back to their diet. The easiest way to do this is to add more food to the pan, should that happen more of the same food or something completely different. For an over-seasoned tomato sauce, try adding some canned tomatoes (or grapes!); for soup, add more stock or water; for stews, try adding more vegetables (yes, including potatoes).

Another strategy is to make flavors grab your tongue by adding competing ingredients. Sugars, acids, and fats are great at offsetting salinity. A few teaspoons of table sugar or a little honey can compensate extra salt, such as a squeeze (or three) of lemon or a splash of vinegar. Heavy, heavy cream (or other full fat dairy product) not only dilute, but mute, making the salt taste louder.

If you are working with liquid-heavy food, you can partially dry it out fluids and replace. If you are working with large portions of heavily seasoned meat, try cleaning some of it seasoning off. If salt soaks into the meat, cut it up and use it as an accent (like you would use bacon) rather than making it the focus of your diet. If you are making a large pot of small things (such as beans, rice, or other grains), you can add more of those ingredients, throw them all into the soup or under-seasoned soup, stirring everything up with unsalted salt. sauce, or try a combination of these tactics. Just don’t expect one raw potato to solve your salty problem. Potatoes are magical enough, but they are unable to selectively remove sodium chloride ions from broth, broth, or sauces.

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BAKING WITH BEV: Rate 4-H food shows inspiring delicious cooking | Entertainment | Instant News


I was asked to rate McLeod’s Favorite Foods show a few weeks ago. This is one of my favorite 4-H projects to be rated for its focus on correct table setting, nutritious menu planning for meals and preparation of actual favorite dishes.

It was a successful event because the tables were securely placed, the 4-Hers were scheduled 10 minutes apart, and everyone was wearing masks. It’s our new normal way of doing things safely. I have selected several entries that I rated for 4-H members ranging in age from kindergarten to grade 11.

It’s not uncommon for two members to choose the chicken alfredo roll recipe. I have chosen one that includes a flavorful homemade sauce.

2 cups heavy whipping cream

2-3 garlic cloves, chopped

1 teaspoon. parsley, chopped.

Sauce: Bring the chicken stock to a boil. Reduce heat NS dd whipping cream, cornstarch, garlic. Bring to a boil again and stir for 1 minute. Reduce heat by adding parmesan, salt and pepper. Let it simmer for 10 minutes until thickened, add the flavor and set aside.

2 cups mozzarella, grated

1 cup Parmesan cheese, grated

Cook the lasagna noodles until al dente. cook the chicken and shred it. Preheat oven to 350 degrees. Combine shredded chicken, cottage cheese, salt, shallot powder, garlic powder, and Italian seasonings. Place about ¼ cup of Alfredo sauce on the bottom of the sauce on the bottom of the casserole dish, lat lasagna noodles on a flat surface and spread about 3 ounces of chicken mixture onto the noodles, leaving 1/3 of the noodles empty. Top chicken mix with 1-2 tbsp. Alfredo sauce. Roll the noodles with bare ends, place the rolls on the casserole plate. Pour the remaining Alfredo sauce over the noodles. Top wit parmesan and mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.

This recipe is a great choice, is nutritious, and looks delicious. I would love to try this recipe when the peppers are in season.

Southwestern Stuffed Peppers

1 cup onion, chopped

1 large garlic clove, chopped

6 whole peppers – 2 green, 2 red, 2 yellow

14.5 ounces can burn roasted tomatoes

1 cup of thawed fresh or frozen yellow corn

1 cup black beans, drain and rinse

½ cup of grated Mexican mixed cheese

Preheat oven to 350 degrees. Slice the tops of the peppers. Remove the seeds and veins. Remove the stems from the top and chop the rest to use as a filling. Place the peppers on a baking sheet. Add 1/3 cup of water. Cover with plastic wrap and microwave on high for about 3 minutes or until slightly tender. Remove any remaining water from the pan. In a large skillet, ground beef over medium heat. Drain if there is fat. Add chopped onions, chopped pepper from the shoots, and garlic. Season with salt and pepper. Sauté until the onions and peppers are tender. Add tomatoes, rice, corn and beans. Add chili powder and cumin. Using a large spoon, divide the beef mixture into paprika. Bake uncovered for 25-30 minutes until the filling is heated and the peppers are tender. Sprinkle with cheese. Put it back in the oven for 5 minutes and serve it with your favorite toppings like sour cream, avocado, and salsa.

One of the younger members makes a matching simple fresh fruit salsa and homemade tortilla chips. It’s a great snack with colorful fresh fruit.

Fresh Fruit & Tortilla Salsa Chips

Preheat oven to 350 degrees. Combining. Rub the product gently under cold water. Peel and remove the center of the kiwi. Dice strawberries, kiwi, apples and bananas. Mix orange juice and 1 tablespoon of sugar and ¼ tsp. cinnamon. Stir with fruit. Cold. Cut each tortilla into 8 pieces. Arrange on a baking sheet. Lightly coat with cooking spices. Mix ¾ tsp. cinnamon and 1 tbsp. Sugar. Sprinkle over the tortilla slices. Bake 6-8 minutes until lightly browned. Serve tortilla chips with fruit salsa.

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The Italian fugitive was arrested after appearing on a YouTube cooking video | Instant News


HAVANA, Cuba (CNN) – A suspected mafia fugitive who has been wanted since 2014 was arrested by police in the Dominican Republic for his hobby as a YouTube chef.

An amateur chef who posted a video of himself cooking on YouTube may have provided more than just a recipe, Italian police said.

Marc Feren Claude Biart is a fugitive suspect who, according to Italian police, was involved in the drug trafficking between the Netherlands and Italy.

An Italian official said Biart was one of the most dangerous fugitives belonging to ‘Ndrangheta, a powerful syndicate believed to be responsible for about 80 percent of the cocaine that enters Europe.

For the past five years, Biart has lived a quiet life except for a hobby where he posts videos of him and his wife cooking on YouTube.

In the video, you don’t see Biart’s face, but you can see some of his signature tattoos, police say, and that leads them to Biart and his arrest.

Biart was sent back to Italy on Monday to face multiple charges of drug trafficking.

CNN was unable to contact any Biart attorneys.

Police in Italy say that since 2014 Biart has been on the run and that he might have remained hidden if not for his passion for Italian cuisine, which he shares with the world.

Copyright 2021 CNN Newsource. All rights reserved.

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15 lessons from a year’s cooking pandemic | Food | Instant News


If you’ve cooked in a friend’s kitchen or in a new apartment, you’ve probably noticed that your stove may be smaller than yours or slower to heat up. The counter layout is actually counter clockwise and you can’t find a wooden spoon to save your life. Right on the spot, you are forced to adapt, but you still make dinner happen. Kind of like cooking in a pandemic.

For all the uncertainty and forced isolation of the past year, the pandemic has been a great teacher for this old cook. First, the things that are hard to admit: For the first time in my adult life, I was so tired of cooking – and hatching menu ideas for – every ding dang meal. (I’m even feeling a little annoyed.) Grocery shopping is a source of anxiety, and when I rush in / out and clean up, my creative sparks wane. (Of course, all of this means being completely hungry, homeless, and / or being held captive by the coronavirus.)

All this time at home pushed my innermost thoughts to uncomfortable edges, on the proverbial front burner. Will I still like my husband when this is over? Will winter end? Will I remember how to socialize in public again? Can I be honest about pouring my evening wine?

When I looked inside, my breath began to deep. Suddenly, I saw the reward – not the burden – of all this extra time. I looked behind the closed kitchen door and plunged into a drawer that was sharper. Just talk about eating in the fridge; it’s time to do it and yes, find joy again. Let the new tricks run that arm and get reacquainted with some old tricks. Cooking is a constant; it’s me, and you, who were different one year later.

Here is a list of the little things that currently spark excitement as I cook for her and me. What’s yours?


Dance while cutting

Music has long been an essential ingredient in my meal preparation, but now I make an extra effort to put in some tunes, especially if my workday is long. I don’t know of a better way to get rid of a bad mood. Friday afternoon is for “Funky Friday” on WXPN, evenings for jazz WBGO and Saturday is for reggae via “Positive Vibes” on KEXP. (Available via streaming or on smart speakers.)

Spread knowledge

If you are the designated cook, you can and you should teach your loved one how to make favorite foods or involve them in the preparation. My husband is proud to be a granola maker in our house and recently expressed an interest in learning to make pizza dough. It’s progress, people. Share the burden and love will follow.

Saltines

The pandemic taught me that saltiness makes excellent breadcrumbs in an instant. Crumble in a high power food processor or blender, and you’ll be left with crumbs for days. Just remember, there’s a reason they’re called “salt-ines”; adjust the salt as needed for your recipe.

Refrigerator applesauce

When I discovered that I could easily buy a basket of apples from a Lancaster County farm well into the winter, I immediately loved applesauce. About once a month, we haul the equivalent of four dozen apples home (Cortland is a personal favorite for sauces). The ritual goes like this: Keep the peels on – they shed the pigment and dye the sauce a lovely pink color. Add about 1 cup of water, or enough to cover the bottom of the pot. Quarter the apples and place in a large saucepan (depending on the size of the pot, you may need to cook the apples gradually.) Place the saucepan over medium-high heat and cover. Within a few minutes, you will hear the sound of an apple and you can start mashing. Cover the pot while the apples cook, checking their progress frequently. You will have applesauce in about 15 minutes. No sugar, no lemon, just cooked apples. Once the sauce has cooled, I run through the food mill, then divide into jars and store in the refrigerator. We ate it for breakfast with husband’s granola.

Chicken wings, grilled, not fried

If you love chicken wings and want to try making them at home, there’s no need to buy an air fryer or set up a deep-fryer. You can bake them instead. Here’s how: Preheat oven to 400 F. For 1 pound of wings, coat with 1 tablespoon neutral oil, 1 teaspoon salt and 1/2 teaspoon black pepper. To help process fat and ensure crisp skin, place the wings on a rack that fits comfortably on the pan or on the baking sheet. Bake for 45 minutes. Level up and place the wings in the sauce / seasoning of your choice, then return to the rack for about 15 minutes.

Second shelf

Speaking of cooking racks, it took me pandemic to buy a second shelf that fits inside the pan and is meant for something other than cooling the cake. This has become a favorite new tool. Make sure you count so that the rack actually fits inside your pan.

Steam the spinach in the microwave

Not as an end point, but as a first step, microwave steamed spinach is an incredibly easy way to prepare spinach for a skillet or oven, plus it goes from slimy to fat. Rinse clean, put in a glass bowl and steam in the microwave for 60 seconds. Drain well; this is important. Then lightly cook in olive oil in a skillet, with garlic and / or ginger, or add to pasta, whole grains, omelets or on pizza.

Chopped pineapple

While I love cherry tomato slices as a sweet antidote to spicy dishes, this year I’ve made extra room for chopped pineapples. If you can’t find fresh, look for cans. Consider your next nacho plate, any curry or large cut of meat, like a Puerto Rican style knick-knit.

Chopped fresh rosemary, especially on pizza dough

For years, I automate my pizza dough with oregano. But one day last year, I ran out. I cut a few stalks from my tough rosemary plant in the yard, finely chopped and sprinkled all over my dough. It is a revelation, like aria you might not expect. Pair it with a simple tomato sauce and shaved pecorino with a vegetable peeler.

Speaking of pizza dough…

If you catch a bug about making your own pizza dough, rest assured you can put it in the fridge and make it the next day. Or even on the third day. In fact, the dough will deepen the taste and develop more character (and yeast bubbles). Store in a closed container or bowl or loosely in a zip-style bag. Make sure you bring the dough to room temperature before rolling. Find my recipe on lanc.news/PizzaDough.

Scrambled eggs

You may know this, but it needs to be repeated: It takes 90 seconds to scramble an egg. That means if you’re hungry and don’t know what to make, you can eat it in just a few moments. Remember: Keep the heat low to coax the protein from the liquid into solidification and avoid overcooking it into a cardboard state. Salt is delicious!

Baked potatoes or sweet potatoes for dinner

Sometimes that’s all I have the energy for – and that’s okay. It will take you an hour of cooking time, depending on the size, but that is an hour you can daydream, read, or call a friend. Find my favorite method on lanc.news/BakedPotato.

Remove all wire fasteners and rubber bands from the product

You won’t believe how much longer the production lasts when you untie it from the grip of the label and twist ties. You can just sigh out loud carrots and parsley as a sign of gratitude.

Afternoon green tea

As people get older, coffee is banned after 12, but green tea is a welcome companion. It contains a little caffeine but doesn’t put me to sleep when it’s bedtime. I’m a big fan of the whole leaf “Moroccan Mint” from San Francisco-based Samovar Tea.

Much less wine

What started out as mostly dry January turned into February, and within a few weeks, I lost 10 pounds. But more importantly, I changed my relationship to wine, which I drank every night without fail at dinner, for decades. Now, I have a drink or two a week rather than a night and I sleep very well. But most importantly, I didn’t miss it.

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