chile

Food Friday: Turkey Chile

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This is one I make up as I go along.  Use whatever you have one hand.  This one has kidney beans but you would use black beans.  You could use turkey or beef or buffalo.  Throw some corn in if you have it on hand.  Anything goes.

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1 lb turkey

½ onion chopped

½ green pepper chopped

1 cup mushrooms, chopped

1 large can chopped tomatoes

1 can beans

½ cup tomato paste

1 tbsp Adobo

2 tsp basil

1 tsp oregano

1 tsp salt – to taste

generous grind of black pepper

1 cup prepared salsa

shredded cheese for garnish

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Cook the turkey and onion (add a chopped clove of garlic if you want)

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Add the pepper and mushrooms and any other vegetables you want.

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Add the tomatoes and spices and beans.  Let it simmer until the vegetables are cooked.

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Serve. This freezes well too.

Food Friday: Tacos Verdes

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It’s all about the sauce.  Salsa Verde is made with tomatillos, the small green Mexican tomatoes.  A taco includes a corn tortilla, some meat or beans, some avocado, a little cheese, and Salsa.  It can be red or green Salsa.  It can be hot or mild.  But hot is good!

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Green Salsa

Use about 5 tomatillos  Take the outer husk off and simmer in water for about 15-20 minutes.  Cool.

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Then throw the tomatillos and the following ingredients into a food processor and blend.

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2 Serrano chiles

a large handful of fresh cilantro

½ tsp salt

1-2 cloves garlic, peeled

1/3 chopped onion

½ ripe avocado

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I cooked up some pork loin chops and cut into strips.  You could use chicken, beef, lamb, or beans.

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Heat your tortillas

Assemble

I put a little queso fresco on top.  If you can’t find queso fresco, a creamy feta would work.

Eat!

Food Friday: Budin Azteca

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Today we land in Mexico.  One of my favorite food places.  This is a layered casserole that is really worth the effort.  Vegetarians can leave the chicken out.  For a variation, use pork instead of chicken.

Budin Azteca  (Aztec Casserole)

2 tablespoons oil

½ cup chopped onion  (125g)

2 cloves garlic, finely chopped

 

 

 

 

 

 

 

Heat up a pan with the oil and cook onion and garlic until transparent.  Watch it so you don’t burn the garlic.

Add:

3 cups tomato puree (750g)

1.5 tsp salt

Cook until heated through

 

 

 

 

 

 

 

To another pan add:

1 tbsp butter

3 cups fresh or frozen corn kernels

2 small zucchini (courgettes) chopped

Cook a 2-3 minutes and add:

1/3 cup water

Cover and cook on low heat for 5-7 minutes until the zucchini is tender.

 

 

 

 

 

 

 

Prepare and cut into strips:

2 chiles poblanos (roasted, pealed, membranes removed)

If you don’t want to go through the roasting and peeling process, you could buy tinned whole green chiles and use them.

 

 

 

 

 

 

 

You will also need:

1 cup cooked shredded chicken

1 cup grated manchego, muenster, monterey jack or white cheddar cheese

1 cup (250ml) thick cream (crème fraiche)

corn tortillas – warmed

Assembly:

Oil a large baking dish.

Place a thin layer of vegetables on the bottom

Cover with warmed tortillas (5-6)

 

 

 

 

 

Add about half the tomato sauce to cover

Top that with half the remaining vegetables

 

 

 

 

 

Then half the chiles

Half cup cream

half the chicken

 

 

 

 

 

and half the cheese

Repeat the layers finishing with the cheese on top.

Bake in 375 degree F oven for 20-25 minutes until cheese is melted (might be a little longer)

Serve with avocado and salad.