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Prep Time: 10-15 minutes Cook Time: 3-5hours
Steps: In a dutch oven, fill 1/2 with water, onion, garlic, sea salt and bay leaf; tomato is optional. Let boil for 5 minutes then add in chuck roast. Bring to a boil then cover and cook on low heat for 2 hours. After two hours, In another pot add in dried chiles, Arbol, guajillo and ancho. I like to de-seed and take off the stems so I don’t have to do so later. Add in water and about a cup from the chuck roast water. Let boil/ cook till chiles are soft about 5-10 minutes. In a pan toast your seasonings: cloves, pepper corns, thyme, oregano powder, cumin, cinnamon sticks. Let toast for about 3-5 minutes. In a glass blender add: steamed chiles pot, toasted seasonings, and the onion, garlic and bay leave from the chuck roast pot. Blend and then pour into the chuck roast pot. Cover and let slow roast on low heat for about another 1-2 hours. You will know when it is meat is cooked when it falls off the fork and is still tender. Be sure to check in between. Serve up as tacos, I like to dip the tortillas in the consume before you warn up on comal (cast iron pan), the add queso fresco cheese with cilantro.
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Prep Time: 25 Minutes Cook Time: 5-10 Minutes
Steps: In a mixing bowl add in flour, sea salt, baking powder and 1/4 cup butter.
Heat water, I like to use my stainless steel electric kettle. Then add in hot water to mixing bowl and with a wooden spoon, mix. You don’t want to use your hand yet so that way you won’t burn yourself. Once water is mixed in with flour use hands to mix and kneed the rest. Let rest for 10 minutes. After 10 minutes, cut and shape flour into 8 balls. Cover with a wet towel and let sit for 10 more minutes. You can use a tortilla press or a roller if you do not have one. For a roller, flour a clean surface and your roller. Then roll each tortilla out thin and evenly. Heat a comal ( cast iron pan), to medium heat, I spray a little butter/ oil. Place your tortilla and let cook on each side. When one side starts to bubble and toast, you can flip it/ know when it’s done. Repeat for all 8 tortillas. Once done, ready to enjoy. I will store for up to 5 days in bag in the fridge. Of course make sure they don’t go bad if you stretch them out for the week. Whenever I think of this soup, I think of my adopted grandma. This was one of my favorite soups that she would make me as a kid. She made it all year long and till this day, so do I. I will admit, I only make this during the summer/ hotter days if Im feeling sick. Maybe the nostalgia or the warm both aide is making me feel better. Either way, it's so good, and not difficult to make. You can enjoy for a couple days after if stored in fridge.
Steps: For the Sauce:
I like to roast my ingredients, so I will place onion, tomato and garlic in a oil coated glass sheet. Let bake for at least 10-15 minutes. You can also stir fry in a stainless steel pan. After place all in a glass blender with water and red pepper flakes. Then over medium heat, in dutch oven spray in avocado oil and add in this mixture and two cubes of chicken/ beef broth (see sauces for recipe) and more water. Enough to fill large pot about 1/2- 2/3 of the way. The Meatballs: In a glass bowl, mix in ground beef, onion powder, onion flakes, pepper, sea salt, basmati/ long grain rice, onions, tomato, cilantro, egg. Mix all, I like to wear food safe gloves and shape into balls. Add into the dutch pot of sauce. Let cook for 10-15 minutes. The Soup: Then add in carrots let cook for 5 minutes, then add in squash as it takes faster time to cook. Let cook for another 20 minutes. Check meatball temp is at 165 and veggies are soft to touch. This is when it’s ready. Add in cilantro and fresh squeezed lemon. Then serve will chilled/ warm to eat. Prep Time: 5 minutes Cook Time: 10 minutes This is one of my favorite winter soups to make. Especially paring it with a grilled cheese on sourdough. See my basic section for sourdough recipe. If you're pressed for time, Trader Joe's sell the Mirepoix (celery, onion and carrots mix) already chopped and ready to go.
Steps: Over medium heat, sauté cut shallots, garlic celery, carrots and Celtic sea salt, stir till brown.
Remove from heat and add to blender. Add in Basil, tomato sauce/ paste and cream or nut milk. Then blend or use a submerge blender to blend. If used blender, add back to pot and warm. Then serve with garlic bread and top with basil. Prep Time: 10-15 minutes Cook Time: 25-30 Minutes
Steps: Mix
Shape Grill to brown, Add sauce and steam Prep Time: 15 minutes Cook Time: 5-10 minutes
Steps:
Prep Time: 15 minutes Cook Time: 25 minutes
Steps: Pre-heat oven to 375 degrees
Remove chickpea from can and remove peels or you can place ½ in food processor to mash up or do so by hand. Set to side when done Dice up Portobello mushroom in super tiny pieces or you can place in food processor after you have cut up into pieces to dice smaller. Then in a pan sauté with Miyoko’s butter and garlic salt. In a mixing bowl add chick pea mush, steel cut oats, sautéed Portobello mushroom, garlic cube, onion flakes, no egg mix and sea salt. Mix up evenly and with disposable gloves I like to mix these and shape into small patties. Place on an oven bake sheet lined with parchment paper and bake for about 20-25 minutes. Once done remove from heat. I love to make homemade gravy with veggie broth and thickener and douse these patties in along with a side of mashed potatoes. MMM MMM good, especially for the holidays. Prep Time: 10 minutes Cook Time: 20 minutes
Steps: (Optional Step) Fill sauce pan with water and dash of sea salt, bring to a boil on high heat, then add Ramen noodles and stir with chopsticks to prevent from sticking. Never add oil! When done cooking, strain water and rinse with cold water to stop the cooking process.
Wash and spiral zucchini squash. Put both to the side. In small bowl add 2 Tbsp peanut butter, 3 Tsp Coconut amino acids, 1 minced garlic cube, 2 Tsp Ginger zest, 1 squeezed lime juice. Mixed together thoroughly. Put aside. Open and de-thaw Trader Joe’s Stir Fry Vegetables by rinsing with hot water over a strainer. I like to toss out the mushrooms because they become too soggy, but if you don’t mind leave them in. If you do NOT have this, you can add your own vegetables: carrots, snap peas, bamboo shoots, water chestnuts, bean sprouts, mushroom (optional). Then in a large fry pan or wok preferably, line with thin layer of avocado oil and stir in vegetables. Add 1/3 of mixed sauce. When about cooked add in zucchini and carrot zoodles, ramen noodles (optional) and remainder sauce. Stir till sauce is completely disbursed, then remove from heat. Zucchini gets soggy if over cooked, so do NOT overcook them, you just want to warm them up. That’s why I like to add spiraled carrots, they give the dish a nice crisp to it. Remove from heat, let cool and serve. When we were younger my mother used to always teach us not to waste food. Since we had just enough to make means, we really learnt the value of things. In a Mexican Household and culture, everything get puts to use, including too much left overs. Oh man this reminds me, one year my mother made three turkeys because she thought more people were coming over. Turned out it was just my immediate family, so we have enough turkey to feed a village. For an entire month, my mother made us turkey everything, turkey casserole, turkey enchiladas, turkey tacos, after a week or two she started telling us it was chicken. Till this day I still cannot swallow a turkey dinner. Well, this same idea is where potato tacos originated. At least that is what I was told as a child. It was an after thanksgiving meal from the left over mashed potatoes. Papa Tacos. Now this I could eat everyday.
There is only ONE right way to make this meal, no other way. I mean you can, but the flavor won't be there. I've been on a search in LA for the best potato tacos and have NOT found a place that sells delicious ones. Convince me if I'm wrong. However, there IS this place Called Mona's kitchen (My Mom) who makes the best ones! I learned this dish from her. Oh and if you are ever out in Ventura County, this place called Yolanda's comes close to my moms. Steps: Cut up potatoes in chunks/ squares and in strainer, rinse out starch with water.
In sauce pot, fill water enough to cover all potatoes. Throw in potatoes and salt. Cook on Medium heat for 15-20 minutes or until soft to touch. Then drain when and rinse out water in strainer. Bring potatoes back to pot, mush them with a large fork or potato musher. Then add cream cheese/ vegan cream cheese, 1 tsp mayonnaise (vegannaise if vegan), 1 TBSP butter, 2 TBSP almond milk (or milk), dash of sea salt and 1 cube garlic on low- medium heat. Mix then add pepper. Let cool when done. The best tasting way to make your taco shells are to warm your tortillas (**see basics for my tortilla recipe) on the stove top only till warm, do not brown them! Then with your mashed potatoes, fill each tortilla with 2 tbsp of mashed potatoes, fold and stick a tooth pick on top to keep shut. Then in oil fry. However, to keep this meal healthy you can place tortillas in the air fryer or bake. When tacos are done frying, top with fixings, cheese, lettuce, avocado and must add red salsa to top and enjoy. Prep Time: 15 minutes Cook Time: 20-50 minutes
Steps: First rinse the outside of the potatoes and pat dry. cutting the ends off each side. Cut up potatoes into wedges or you can use a mandolin to slice into fry size. Sweet potatoes tend to retain more water than the other potatoes, so I skip the boil/ cold bath.
These actually taste the best when you air fry or fry them, so normally I will air fry them, but if I want to keep it healthy I'll just bake them. In air fryer pan, line with avocado oil throw in potatoes and season with paprika, garlic salt and onion powder. Cook for 7-10 minutes cooking on 380, then open air fryer pan shake and cook 7-10 min more if needed. If you cook them in the oven, do so for the same heat, but made need to leave them in longer. For the bake method, I line a glass sheet with unbleached parchment paper, oil and season with onion and garlic salt. Place potatoes, then repeat seasoning. Place in oven for 40minutes- 1.5 hours, until desired gold. Remove fries from heat and while still in the pot, drizzle truffle oil and truffle salt. Add parmesan cheese if desired. Serve and enjoy. I like to dip mine in my ketchup or eat as is, because truffle is so tasty!!! |
AuthorOriginally a small town gal with a big appetite, now living in a big city. Archives
August 2024
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