Hawaiian Banana Nut Bread

3 c. all-purpose flour
3/4 tsp salt
1 tsp baking soda
2 c. white sugar
1 tsp ground cinnamon
1 c. chopped walnuts (opt.)
3 eggs, beaten
1 c. veg. oil
2 c. mashed very ripe banana
1 8 oz can crushed pineapple, drained
2 tsp vanilla
1 c. flaked coconut
1 c. maraschino cherries, diced.

Grease two 9x5 loaf pans. Combine flour, salt, baking soda, sugar and cinnamon. Add walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into pans. Bake at 350 degrees for 60 minutes.

Notes: I haven't actually made this myself, however I have tasted it and LOVED it. I must make it for my own family soon.

Taco Seasoning

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all together and use like you would use a packet of taco seasoning you buy. This makes enough for one pound of meat; you could easily make more and store it until you're ready. If you make more, then note that one serving would be 2 T and 2 t.

I didn't have sea salt and used regular salt. This recipe has less sodium than the packets, so that's good news.

Enchil-agna

Yes, it's enchiladas prepared in classic lasagna style. :) Our kids love this, so we thought we'd share.

12 corn tortillas, quartered
1 lb ground beef
1 small onion, diced
1/2 c salsa (optional)
2 c red enchilada sauce
2 c shredded cheese
1/2 pound black beans, cooked


Cook beef and onions in a large skillet over medium heat until beef is browned and onions are translucent. Drain off drippings. Stir in salsa or 1/2 c enchilada sauce.
Coat bottom of 9 x 13 pan with a layer of enchilada sauce, reserving about a cup for the top layer. Beginning with a layer of tortilla quarters in the pan, create layers of meat mixture, beans, cheese, and tortillas as you see fit. I like to create 8 individual stacks of layered ingredients to ease serving, and usually end up with 6 layers in each stack. Pour reserved sauce over all, then sprinkle on the last of the cheese. Cover tightly with foil that has been coated with cooking spray. You can make it in advance and store in fridge until it is time to cook. Bake at 350° for 30 minutes until heated through.

You can buy enchilada sauce in a can or buy a seasoning packet to add to tomato sauce. OR you could make your own, with this recipe from allrecipes.com.

If you don't use dried beans, you can substitute two cans of beans, rinsed and drained.

Red Enchilada Sauce

1/4 c oil
2 T flour
1/8 c chili powder
8 oz tomato sauce
1 1/4 c water
1/4 t cumin
1/4 t garlic
1/4 c minced onion

Place first three ingredients in a small saucepan over medium heat and stir constantly till slightly browned. Add remaining ingredients. Cook 10 minutes, stirring occasionally until thickened.

This yields about 2 cups of tasty sauce that is healthier than sauce from a can, and more cost-effective than the seasoning packets you can buy.

Rice and Beans

We found this outstanding recipe combo in "Mice and Beans," a children’s picture book by Pam Muñoz Ryan.


Beans:
16 oz dried pinto beans, washed and picked over
1 large chopped onion
4 cloves minced garlic
29 oz. chicken broth
29 oz. water

Combine ingredients in a large pot. Bring to a boil. Reduce heat to low and simmer for 3 hours, stirring often, until beans are plump and soft.

Rice:
2 T oil
⅓ c minced onion
⅓ c minced pepper
1 ½ c long grain white rice, uncooked
14 oz. chicken broth
¼ c tomato sauce
1 ½ c water

Pour oil in large skillet. Add onion, pepper, rice, and saute over medium heat until rice is lightly toasted. Add broth, sauce, and water. Bring to a boil. Cover. Reduce heat to low. Simmer for 20-25 minutes or until liquid has been absorbed. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork.

Serve rice and beans side-by-side or wrapped in tortillas.

Tortillas

We have a hard time eating store-bought tortillas now. If you have never eaten fresh tortillas, you won't understand how much better these are. They really are easy to make and everyone should know how to make these. If you have fat, flour and salt stored for emergencies (and you should), it's a great resource. Think of all the things you can do with tortillas.

3 c flour
½ t salt
4 T butter or shortening or lard
7 oz. warm water

Combine flour and salt, cut in the butter. Add water slowly just until dough holds together. Knead until dough is quite smooth and elastic. You may prepare ahead to this point and wrap dough in plastic wrap and allow to rest at room temperature.

Heat a large skillet over medium heat. Meanwhile, divide dough into 12 pieces. On a lightly floured surface, press a piece into a disk, then roll it out as thin as possible (should measure about 7 inches in diameter). Toast the tortillas one at a time in a dry pan over medium heat, turning once. It takes about 2 minutes total (about how long it takes to roll out the next one). Serve warm, or allow to cool and store in plastic wrap. You can easily double the recipe if needed.

Really Easy Spanish Rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

*Alternatively--Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, take out and dump into rice cooker and let it do its magic. Enjoy with yummy enchiladas!

Red Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (I used one breast that was 16 ounces)
1/2 cup chopped onion
1 (7 ounce) can chopped green chiles
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream (nonfat works fine)
2 cups cottage cheese (nonfat works fine)
1 teaspoon salt
1 pinch ground black pepper (I read this wrong and did 1 t., but it was fine)
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce (I used the hot variety)
First, boil and then shred your chicken.

Then make the meat mixture. Heat oil in medium skillet over medium high heat. Add the already-cooked chicken, onion, and green chiles and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. (Which is probably add one cup of water and simmer for 15 minutes.)

Then make cheese mixture. In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

Next assemble the enchiladas. Heat tortillas until soft (microwave for about 20-30 seconds). In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.

Bake at 350 degrees F for 30 minutes or until cheese is melted and bubbly.

Notes from me: I used all the filling in the enchiladas. But because I filled them so much, I probably should have done 15 tortillas instead of 12. They easily would have fit in the pan. But they tasted great.

Green Chile Enchiladas

1 28-ounce can green chile enchilada sauce (can be found at Hispanic markets, or, if you're lucky, your regular supermarket)
3 large chicken breasts, about 1.5 pounds
1 T. chicken base (or 3 cubes of bouillon)
8 ounces shredded cheese (mozzarella, monterey jack, or pepper jack)
1 c. chopped olives
1 c. sour cream (can use non-fat)
10 flour tortillas

Preheat oven to 350 degrees.

Boil chicken in water and chicken base until cooked. Cool and shred.

While chicken is cooking, heat 1/2 of the can of enchilada sauce in a skillet on medium heat. Dip tortillas in warm sauce one at a time, turning once to cover both sides with sauce. Don't leave them in the sauce too long or they become soft. Remove from sauce and place on a plate. Cover them with foil to keep them warm.

Mix the shredded chicken, sour cream, and olives together.

Fill tortillas with 1/10 of the chicken mix and about 2 T. of cheese. Roll and place in a 9x13 pan that has been sprayed with cooking spray. Cover enchiladas with remaining enchilada sauce and cheese. Bake for 45 minutes, or until completely heated.

Quinoa and Black Bean Salad

1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil

1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. 6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well. 7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

Serves: 8

Tres Leches Cake

The next in what is turning out to be a series featuring naturalized ethnic foods - you can ask Google to explain to you the suspicious origins of this recipe - but it is nonetheless popular south of the border and undeniably delicious.

1 ½ c sugar
½ c butter, at room temperature
6 eggs
1 ¾ c all-purpose flour
1 ½ t baking powder
4 t salt
12 ounces evaporated milk
14 ounces sweetened condensed milk
2 c whipping cream, divided

Preheat oven to 350°. Beat sugar and butter in large bowl until fluffy. Beat in eggs one at a time, beating well after each addition (lots of beating here). In a separate bowl, mix together flour, baking powder and salt. Add flour mixture to egg mixture. Pour into greased and floured (or use a circle of parchment) 9-inch springform pan. Bake until cake is golden and toothpick comes out clean, 55-60 minutes. While the cake is baking, mix evaporated and condensed milks together with half the whipping cream. When cake is done, immediately pierce with skewer, making lots of holes. Pour milk mixture over cake, about a third at a time, letting milks soak in. Cool. Refrigerate, tightly covered with aluminum foil, for two days. Remove from springform, and place on serving plate. Serve with remaining whipped cream and fruit. 12-16 servings.

Sorry I didn't get this posted in time for you to enjoy it for your Cinco de Mayo fiesta mañana. Maybe you can make the cake tomorrow then eat it on Siete de Mayo instead. That might be just as good.

Finnish Baked Pancake

from The Great Scandinavian Baking Book
(So not really going with the theme here, except it is an international food???)

* Makes 4 servings

1 1/2 c. flour
1 1/2 c. milk
6 eggs
1 T. sugar
1 t. salt
1/2 c. butter for the baking pans

In a bowl whisk together all the ingredients except for the butter - whisk until no lumps remain. Let stand 30 minutes.

Preheat oven to 450. Put butter into 1 large (14-16 inch) slope-sided pan or into 4 9-inch pie pans and preheat in the oven until butter is melted. Brush entire pan with the butter. Pour in the pancake batter. Bake for 15-20 min. until edges are puffed high and golden.

e-notes: We made the batter up the night before. We used 3 pie pans and 2 loaf pans because that is what we had. In my pie pan I just sprayed it with Pam and it was totally great without all that extra buttery fat. These remind me of thick crepes and are oh-so-very-delicious. We topped ours with just fresh-squeezed lemon juice and powdered sugar.

Kolachkes, Polish Cookies

The last post of 2007, on-theme.
A cookie with one of the craziest recipes you'll ever see (it's a cookie?), but one of our favorites. One of us is half-Polish, so it's like family.
Makes about 4 dozen

1/4 cup sour cream, at room temperature
1 package (2 1/4 teaspoons) active dry yeast
1 large egg, lightly beaten
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
About 1 cup fruit preserves
Sugar Glaze (recipe follows)

1. Heat oven to 400°. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg until smooth. Set aside.
2. Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together.
3. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes.
4. Make a depression in center of each cookie. Fill each depression with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. Let cool on pans for about 5 minutes; remove cookies to a rack to cool. While cookies are still warm, drizzle with sugar glaze.

Sugar Glaze for Kolachkes
Makes about 3/4 cup
1 cup confectioners’ sugar, sifted
2 tablespoons unsalted butter, melted
2 teaspoons light corn syrup
2 to 3 tablespoons whole milk

Combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency.

Happy New Year!

Chicken Chilaquiles

2 c. shredded skinless chicken breast

1/2 c. chopped green onions

1/2 c. shredded Monterey Jack cheese (with peppers, if desired), divided

2 T. grated Parmesan cheese

1 t. chili powder

1/4 t. salt

1/4 t. pepper

3/4 c. milk

1/4 c. chopped fresh cilantro

1 (11-ounce) can tomatillos, drained

1 (4.5-ounce) can chopped green chiles, drained

12 6-inch corn tortillas

Preheat oven to 375 degrees.

Combine chicken, green onions, 1/4 c. Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next three ingredients (through chiles) in a food processor or blender. Process until smooth.

Heat tortillas according to package directions. Pour 1/3 c. tomatillo mixture into bottom of an 11x7 inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 c. tomatillo mixture over tortillas; sprinkle with remaining Jack cheese. Bake for 20 minutes or until bubbly.

Notes: I don't have an 11x7 dish, so I used an 8x8 and it worked fine. Because of that, I don't think 12 tortillas were necessary; I think I used 10, but could probably get away with 9. The tomatillas were found at a local Hispanic grocery store, but the green chiles were just at regular store. Everything else as stated.

Indian Chicken Curry

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
3/4 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
cloves to taste
salt to taste
2 skinless, boneless chicken breast halves - bite-size pieces
3-4 small red potatoes - small cubes so they will cook through
1 1/2 tablespoon tomato paste
1 cup plain yogurt
1-2 cans coconut milk (depends on how spicy you like it and the consistency you prefer)
1/2 lemon, juiced
¼ - ½ teaspoon cayenne pepper (depends on how spicy you like it)
Mango or Pinapple chuncks (desired amount, I just eyeball it)
Jasmine or Basmati rice

DIRECTIONS: Heat olive oil in a skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon, cumin, paprika, bay leaf, ginger, sugar, cloves and salt. Continue stirring for 2 minutes. Add chicken pieces, potato cubes, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf, and stir in lemon juice, mangos or pineapple and cayenne pepper. Simmer 5 more minutes.

Serve over Jasmine or Basmati rice. Can also be served with Naan bread. YUMMY!

Cafe Rio dishes

For anyone who has visited Cafe Rio in Utah, and had their pork burritos, pork salad (with house dressing), or lime-rice...enjoy!

Café Rio Pork
6 lbs. pork
1 16-oz bottle of salsa
1 can Coke
2 cups brown sugar

Place pork in crock pot and fill it ½ way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High. Shred pork with forks. Leave it on Low until ready to serve. Serves 12 (serve in large flour tortilla combined with rice and black beans)


Lime-cilantro Rice
1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes
4 cloves of garlic

Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet. Add rice and all chopped ingredients. Sauté for 3-5 minutes, stirring frequently.
Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.


Creamy Tomatilla Salad Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 cup buttermilk
1 cup mayonnaise
3 tomatillas (look like green tomatoes—a must!)
2 cloves of garlic
1 cup fresh cilantro
½ tsp. cayenne pepper
Blend all ingredients in the blender. Refrigerate.

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

1 cup Quinoa
2 cups Chicken Broth (or water if desired)
1 ½ pounds Boneless, Skinless Chicken Breast Tenders
4 tablespoons Olive Oil
1 small Onion, thinly sliced
1 Red Bell Pepper, seeded and thinly sliced
1 Yellow Bell Pepper, seeded and thinly sliced
5 Cloves Garlic, thinly sliced
20 leaves Fresh Sweet Basil, julienne
Grated Parmesan Cheese
Salt and pepper to taste

1. Place 1 cup quinoa and 2 cups chicken broth (or water) in a saucepan and bring to a boil. Reduce to simmer, cover and cook until all water is absorbed (10-15 min). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

2. Cut chicken into one-inch pieces. Heat large skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown. Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper. Removed the pan from heat; add basil and quinoa. Toss until basil wilts; garnish with Parmesan Cheese.

Note: I have also used dry basil instead of fresh. It seems to work really well. You can also use water unstead of chicken broth.

Serves Four

(erin took the picture, and she apologizes that it's not great. You can click on it to see it enlarged. But she wanted to show you what the quinoa looks like. Also, the little things that look like bananas? That's the chicken. Again, this is really really good!)

Bul Koki

Another favorite from home. Our mom learned this is Japan, I think. Maybe Hawaii. Regardless it's really yummy.

3-4 cloves garlic, minced
1-2 t. sesame oil
2 T. sugar
1/2 c. soy sauce
2 T. water
Green onions
Sesame seeds
2-3 lbs. beef, sliced thin

Marinate overnight. Cook on grill or in oven/dehydrator for jerky.