Tag Archives: food

Strawberry-Citrus Whole Wheat Yogurt Muffins

Winter is almost over! To bring on the spring, I adapted this recipe to include a yummy zing of lemon, tangerine and orange flavors.

YOU WILL NEED:

– 2 c. whole wheat pastry flour

– 1/2 c. granulated sugar

– 1-1/2 tsp. baking soda

– 1 c. chopped strawberries

– 2 eggs

– 1 c. plain yogurt

– 1/4 c. butter, melted

– 1 tsp. vanilla extract

– Fresh grated orange peel from one orange, one lemon, and one tangerine

– Squeezed juice from 1/2 a lemon


INSTRUCTIONS:

Preheat the oven to 375 degrees Fahrenheit. Rub a light coat of oil around the tops of a muffin pan. Line each of the 12 cups with muffin papers.

Mix the first four ingredients in a medium bowl and set aside. Mix the rest of the ingredients in a large bowl. Add the dry ingredients a little at a time, until the dough is smooth.

Spoon the batter into the twelve muffin cups. Bake for 18-25 minutes, until tops are golden brown. (Mine took a bit longer, but it was an unusually humid day for New Mexico.) Remove from the heat and place on a wire rack to cool completely.

I adapted this recipe that I found on The Other Side of 50. Makes one dozen.

My Great-Grammy’s Cuban Bread Recipe

(Photos by me.)

Happy Monday, everyone! Here’s a yummy (and easy) recipe to start your week off with.

My French-Canadian grandmother somehow got her hands on this “Cuban” bread recipe while living in Concord, NM in the 1920’s. Her husband owned a motorcycle shop, and while he was playing with his bikes all day she would paint folk scenes, play the organ, and bake bread. Pity, I never asked her what makes a loaf of bread “Cuban”.

Something about this recipe makes it super-duper easy. If my mom (bless her and her lack of baking genes) can make perfect crusty loaves every time, I promise you that you can too.

THE WHAT:

1 packet (2 1/2 tsp.) yeast

2 cups warm water

1 1/2 tb. salt

1 tb. sugar

6-9 cups flour

Corn starch

THE HOW:

1. Start by dissolving the yeast in the hot water. Mix in sugar and salt.

2. Add flour, one cup at a time until dough is smooth.

3. Cover with a towel and let rise in a warm place until dough is double the size.

4.While dough is rising, sprinkle corn starch on a baking sheet. Fill a teapot full with water, and get a large casserole dish ready and waiting.

5. When dough has risen, turn it out onto a floured surface into two long loaves. (I found that this dough did not need as much kneading as I am used to. Play with it, see what results work well for you.)

6. Place loaves on the corn-starch-sprinkled baking sheet. Turn on the kettle to get the water boiling, and let the loaves rise for five more minutes.

7. When the loaves have risen, serrate the loaves on their tops with a knife, 4-6 slices per loaf. Brush with water.

8. Pour the boiling water in the casserole dish, and place (carefully!!!) on the lower rack in the oven. This will keep your loaves moist while they’re baking. Put the bread on the other rack, and, starting from the cold oven, turn the heat to 400 degrees Fahrenheit (205 degrees Celsius).

9. Bake loaves for about 40 minutes or until outsides are crusty.

Some Notes and Tips:

I used all whole-wheat flour for these loaves, and they didn’t rise as much as I would like. Next time I’m going to try cutting half whole wheat, half white flour, and see how that goes. If you use all-white flour, you should have absolutely no trouble getting these puppies to rise.

Chorizo Empanadas

Happy Boxing Day, everyone! I hope your holiday was wonderful, warm, and yummy. Here’s a recipe I found that you can try out, just in case your pants aren’t stretched enough from the festivities.

These empanadas look SO yummy that I am tempted to undo fifteen years of vegetarianism… Photo and recipe by Linda Makiej. I can’t believe she doesn’t live in New Mexico! What is this?

Chorizo Empanadas

Ingredients:

***Dough:***
4 cups Flour
2 Eggs
5 tablespoons Vegetable shortening
1 teaspoon Salt
1 1/2 cup Milk
***Filling:***
1 1/2 pound Chorizo sausage, ground
1 medium Onion, diced
1 teaspoon Garlic, minced
1/2 cup Salsa
Oil for frying

Directions:

Place the flour, eggs, shortening, and salt in a food processor bowl. Pulse until well mixed. Add half of the milk and pulse until blended. Add the rest of the milk and pulse until a ball forms. Wrap in plastic wrap and refrigerate for 30 minutes. Brown the chorizo in a heavy skillet. Add the onion and garlic and cook until the onion is just soft. Drain off any excess fat. Mix in the salsa. Set aside. Roll the dough out to 1/8 inch thick on a floured cutting board. Cut out three-inch circles. Place 1 Tablespoon of the chorizo mix in the center of each circle. Fold into a half-circle. Crimp the outer edge with a fork to seal. Heat the oil in a heavy skillet. Add the empanadas and brown lightly on both sides. Drain on paper towels. Serve warm with Roasted Garlic Dip – below:

Roasted Garlic Dip
Ingredients

3 heads garlic, unpeeled
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
1 green onions, chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
3/4 tablespoon ground black pepper

Directions

1.Preheat an oven to 300 degrees F (150 degrees C).
2.Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil.
3.Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature.
4.Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Berry Bags, Fish Belts, Lettuce Thongs and the Coming Snows

Most people who I hear talk about the weather around this time of year are moaning and groaning about how they wish summer could last just a little longer. Not me! Where’s the snow?! I’ve got the Christmas station on the radio already (95.1, for those in the Albuquerque area), and I celebrate every time I can put on a sweater in the morning.

That said, there is nothing like the farmer’s market goodness that goes on in the summer and early fall. I will miss all the fresh fruits and veggies this winter. Here are some curious, pretty, and tantalizing pictures to help the warm season go out in style. Everything was created and then photographed by Fulvio Bonavia, as featured on Beautiful Life.

I wish this idea were actually feasible… It’s like the world of Charlie’s chocolate factory, but with more class and a nutritional sensibility.

This belt is a personal favorite. Does anyone else read this as a quasi-political statement?

Oh my. I can’t decide whether this would be more or less comfortable than the real thing…

Etsians! Someone make a non-edible version of these, please?