Black Bean Soup Recipe

From: https://therecipecritic.com/20-minute-black-bean-soup/

INGREDIENTS
1 small onion, diced
1/2 tsp minced garlic (Costco sells this in a bottle)
1 (14.5 ounce) can diced tomatoes (I use red gold brand)
2 (15 ounce cans) black beans, (drained and rinsed)
2 cups water
1 (4 ounce can) diced green chilies (I use old el paso, because they are super mild but flavorful)
1 can corn, drained (I use Del Monte)
1/2 teaspoons cumin
1/2 teaspoon chili powder (I use kashmiri chili powder)

Garnish:
1 tablespoon fresh squeezed lime juice
fresh chopped cilantro for serving, if desired

DIRECTIONS:

1. Dump all of the above ingredients (except the garnish) into a pot (I use a cast iron enameled dutch oven) and let boil until flavors meld and taste is as you like it.
2. I let it boil first on medium high for about a half hour, then let it simmer on low heat with the lid slightly off so it would not overflow for another half hour (or basically until I was done cooking and could serve the soup warm).

Entree I served it with: CF Tamale Cakes

Dessert I served it with: Tembleque (which can be made the night before, or at minimum four hours ahead because it has to refrigerate, like jello)[I made mine in a corningware glass pie plate, it worked super well][you can top with cinnamon, or nutmeg, or fresh fruit like raspberries, blueberries or strawberries for serving).

Salsa Roja

This is a boiled salsa. It is super easy and so yum. I bottled mine after boiling to enjoy at a later date.

Ingredients
6 pounds roma (plum) tomatoes
1/4 pound roma (plum) tomatoes, chopped
2 tablespoons garlic powder
1/4 cup lemon juice
1 1/2 tablespoons salt
1 tablespoon ground cayenne pepper

1 1/2 teaspoons ground cumin
1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
1/2 pound jalapeno peppers, chopped [optional]
1/3 bunch fresh cilantro, chopped

Directions
Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.

Tres Leches Cake (Puerto Rican)

FROM: Chowhound

INGREDIENTS:

• Butter, for coating the baking dish
• 1 cup all-purpose flour
• 6 large eggs
• 1 cup granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup evaporated milk (not nonfat)
• 1/2 cup unsweetened canned coconut milk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup sweetened or unsweetened flaked coconut
• 1 1/2 cups heavy cream
• 1 tablespoon powdered sugar

DIRECTIONS:

1. Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside.
2. Separate egg whites and egg yolks.
3. In kitchenaid, blend egg whites on high until medium peaks form.
4. In bowl, whisk egg yolks, vanilla extract and almond extract.
5. Add egg yolk mixture spoonful by spoonful to egg white mixture. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
6. Add flour mixture slowly, half cup by half cup. Fold in slowly, by hand, taking care to keep the volume of the egg whites.
7. Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
8. Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
9. Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allow to cool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap and refrigerate at least 4 hours or overnight.
10. When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until lightly browned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
11. Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark rum.) Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.

Raw Tomatillo Salsa

By Rick Bayless

Makes 1.5 cups

Ingredients:

4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
1large garlic clove, peeled and quartered
Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
1/2 to 2/3cup (loosely packed) roughly chopped cilantro
Salt

Directions:

1. Combine tomatillos, garlic, chile and cilantro in a blender jar or food processor.
2. Add 1/4 cup water and a generous 1/2 teaspoon salt.
3. Process to a coarse puree.
4. If using a blender, begin blending on low, at first pulsing to get the mixture moving evenly through the blender blades.
5. Pour into a salsa dish and thin with a little more water if necessary to give the salsa an easily spoonable consistency.
6. Taste and season with additional salt, if you think necessary.
7. Serve right away.

Spiced Mexican Mango Drink

NONALCOHOLIC (for alcoholic version, add white wine, rum, tequila or vodka to the finished drink).

BLEND:

1. 1/2 c cubed fresh ripe mango
2. 1/4 tsp tamarind paste
3. 1 tsp Cholula hot sauce
4. 1/2 tsp salt
5. 1/2 c water
6. juice of 1/2 lemon

Enjoy on ice.

 

Easy Spanish Rice

Ingredients:

1 c rice (uncooked, unwashed)
1/4 c diced onion or green onion
1/4 c diced red, yellow and green pepper and jalapenos
1 c pace picante medium salsa
1 c tomato soup (leftovers are great for this)
1 c water
1 tbsp vegetable oil
1/4 tsp cumin, paprika

Directions:

1. Sautee onions and peppers in vegetable oil over medium heat. Add cumin and paprika.
2. Add rice. Sautee until brown.
3. Add salsa, soup and water.
4. Cover pot and let simmer 20 min until liquid has been absorbed.
5. Enjoy!

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.

Ingredients

1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback

Mexican Corn on the Cob

INGREDIENTS:

1 corn on the cob, boiled or roasted, as you prefer
mayonnaise
cotija mexican cheese
lime juice
salt
chile powder

DIRECTIONS:

Take boiled corn, dip in mayo, cover with crumbled cotija cheese.

Squeeze lime juice on top, and sprinkle with salt and chile powder.

Enjoy!

 

Dorilocos (Mexican Junk Food)

INGREDIENTS:

1 snack pack Doritos nacho cheese chips
chopped tomatoes
chopped onions
chopped cilantro
sour cream
hot sauce
chopped cabbage
Japanese peanuts
chopped avocados

DIRECTIONS:

Lay out the Doritos chips.

Top with all the toppings above.

Enjoy!

Mexican Pinto Beans

Ingredients:

1 can pinto beans, drained and rinsed

1⁄2 small onion, sliced
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes with green chilies (mild or original)
2 tablespoons chili powder (or to taste)
2 teaspoons cumin (or to taste)
1 lime
salt & pepper
1 fistful diced coriander

Directions:

Blend the above. Enjoy topped with queso fresco and Mexican red rice. And sour cream. And whatever mexican food you are having for dinner (enchiladas? tacos? tostadas? quesadillas?).

Also see: http://www.food.com/recipe/englert-charro-beans-492528