Tag Archives: Cuisine of the Southwestern United States

fresh pico de gallo

Fresh & Flavorful Pico de Gallo

Fresh & Flavorful Pico de Gallo

My daughter Kaylee LOVES fresh pico de gallo.  She’ll sit with a huge bowl of it and a bag of organic tortilla chips and just inhale it.  And because of the health benefits to the fresh salsa, I don’t discourage it.  With fresh tomatoes, fresh peppers, and fresh onion, the vitamins and minerals can’t be beat.  In running the nutritional analysis of the recipe, this is what I discovered.  Fresh Pico de Gallo is has no cholesterol, is low in sodium, very high in dietary fiber, high in manganese, high in magnesium, high in niacin, high in phosphorus, very high in potassium, high in thiamin, very high in vitamin A, very high in vitamin B6, and very high in vitamin C.

It’s also REALLY easy.  I make it all summer long straight out of my garden.

INGREDIENTS:

4 tomatoes
1 medium onion
2 fresh jalapeño peppers
¼ cup fresh cilantro
juice of 1 lime (about 2 TBS)

SUPPLIES:

sharp knife/cutting board
chopper (not mandatory, but I prefer it)
large bowl
spoon

PREPARATION:

Juice the lime

DIRECTIONS:

Chop the tomatoes.  I prefer to use my chopper, so that I have small, even pieces.

Chop the onion.

Chop the jalapeños — make sure you wear a glove to handle the peppers.

Chop the cilantro.

Mix all of the vegetables with the lime juice.

Serve.

YIELD:

4 servings

NUTRITION: ~*~
Very low in saturated fat
No cholesterol
Low in sodium
Very high in dietary fiber
High in manganese
High in magnesium
High in niacin
High in phosphorus
Very high in potassium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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texmex skillet

Tex-Mex Ground Beef Skillet

Tex-Mex Ground Beef Skillet

Chili-Mac is one of my kids’ favorite dinners.  I love how this is served over cornbread instead of sloppy-joe style over hamburger buns.  This is a very-quick, easy to make meal – especially if you’re using leftover cornbread.  I used grass-fed beef, and even with organic vegetables it’s still less than $4 per serving.

INGREDIENTS:

1 pound grass-fed beef
1 medium onion
1 green bell pepper
2 TBS chili powder
1 15-ounce can diced tomatoes
1 15-ounce can black beans
4 large slices of Hallee’s Old Fashioned Cornbread
1 avocado

SUPPLIES:

sharp knife/cutting board
skillet
measuring cups/spoons

PREPARATION:

Prepare Old Fashioned Cornbread.

Drain and rinse black beans.

Slice avocado.

Dice onion.

Dice green pepper.

DIRECTIONS:

In a skillet over medium-high heat, brown the beef with the onion, green pepper, and chili powder.  Add the diced tomatoes and black beans.  Heat thoroughly.

Ladle over squares of of cornbread.  Top with sliced avocado.

YIELD:

4 servings

NUTRITION: ~*~
Low in sugar
High in dietary fiber
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Menu Monday

Menu Monday 31 OCT 2011 – Daniel Fast Week 4

Menu Monday

Menu for the week of 31 October 2011

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour.  I’ll continue to link to my recipes as I post them.  Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 31st.

Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor eating leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root.  Several good juice recipes can be found here.  I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk.  We drink one or both of them for our breakfast.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, or something like unsweetened peanut butter and bananas with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.


Monday:

Breakfast:

scrambled eggs, turkey bacon, fresh fruit

Dinner:

Crockpot Vegetable Soup, garden salad

Tuesday:

Breakfast:

Perfect Baked Oatmeal with dried fruit and nuts

Dinner:

Vegetable Stir Fry, Perfect Brown Rice, garden salad

Wednesday:

Breakfast:

Dinner:

Very Chunky Vegetarian Chili, garden salad

Thursday:

Breakfast:

cream of wheat, beef sausage, fresh fruit

Dinner:

Taco Dinner with Homemade Refried Beans (made with olive oil instead of beef bacon fat)

Friday:

Breakfast:

corned beef hash, fried eggs, fresh fruit

Dinner:

Dinner Out – Scott’s school is having a dinner/silent auction fund raiser

Saturday:

Breakfast:

cold cereal, fresh fruit

Dinner:

Crockpot Ratatouille (recipe to follow), Perfect Brown Rice, garden salad

Sunday:

Breakfast:

scrambled eggs, toast,  fresh fruit

Dinner:

Small group in our home.  I provide a soup and everyone else provides sandwiches, salads, breads.  This week we’ll be having Hearty 16-Bean Soup

Hallee


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orgjunkie.com

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Menu Monday

Menu Monday 10 OCT 11 – Daniel Fast Week 1

Menu Monday

Menu for the week of 10 October 2011

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 10th.  Last Wednesday night at church, our pastor called for us to begin a 40-day fast.  Gregg and I prayed about it and decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, and unsweetened peanut butter with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.


Monday:

 

Breakfast:

Bob’s Red Mill Muesli cereal

Dinner:

black beans, brown rice, Sautéed Summer Squash with Radishes

Tuesday:

Breakfast:

fruit & nut salad

Dinner:

Spaghetti, Mediterranean Antipasto Salad (recipe to follow)

Wednesday:

Breakfast:

cinnamon baked apples with date honey (recipe to follow)

Dinner:

Vegetable Stir Fry, brown rice

Thursday:

Breakfast:

Perfect Baked Oatmeal with dried fruit and nuts

Dinner:

Pink Beans, Perfect Brown Rice, steamed broccoli, cauliflower & carrots

Friday:

Breakfast:

Pineapple Citrus Granola ‘Muffins’  (recipe to follow)

Dinner:

salad with avocado & black beans

Saturday:

Breakfast:

cream of wheat, fresh fruit

Dinner:

dinner out

Sunday:

Breakfast:

hotel breakfast – likely oatmeal and fresh fruit

Dinner:

black bean tortilla soup

Hallee


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This post linked to…

 

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fabulous supper nachoes

Fabulous Supper Nachos

Fabulous Supper Nachos

My mom found this recipe in a magazine probably thirty years ago.  This recipe is AMAZING.  I don’ t know exactly what sets it apart from other hot nachos recipes, but something does.  You won’t find a better dish to take to a party – this is probably the dish for which I’m most often asked for the recipe.  They’re called “Supper Nachos” because they are a meal.  They’re a family favorite.

INGREDIENTS:

1 pound ground beef
1 large onion
1 tsp salt
1 tsp garlic powder
½ tsp ground cumin
2 pounds refried beans (either Homemade Refried Beans or 2 16-ounce cans)
1 recipe Homemade Taco Seasoning Spice Blend
2 cups Monterey Jack Cheese
1-4 ounce can diced green chiles
1 cup cheddar cheese
¾ cup Salsa

SUPPLIES:

frying pan
13×9 baking pan
wooden spoon
cheese grater
measuring cups/spoons

PREPARATION:

Preheat oven to 400° degrees F (200° degrees C)

Grate cheeses.

Chop onion.

DIRECTIONS:

In frying pan over medium-high heat, brown ground beef and onion.

Add salt, pepper, and cumin.

In a bowl, mix refried beans, cheese, and spice blend.

In the bottom of your baking pan (the day I took these pictures, I made 2 pans because I took one to a church function – this would normally be in one pan instead of two) spread the beans mixture.

Top with the meat.

Top with the diced green chiles.

Top with the cheddar cheese.

Top with the salsa.

Bake in 400° degrees F oven for 20-25 minutes, or until the mixture is bubbly.

YIELD:

8 servings

NUTRITION: ~*~
Low in sugar
High in phosphorus
High in selenium
High in zinc
~*~
NOTES:

Serve with tortilla chips.  I like to top mine with sour cream, black olives, scallions, diced tomatoes.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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refried beans

Homemade Refried Beans

Homemade Refried Beans

I never realized how easy it was to make refried beans.  As much as we love Mexican food, I hate to think about how many cans of beans we’ve gone through.  This recipe is great as a side dish or in any recipe that calls for refried beans.  This recipe will make 2 cans worth (about 2 pounds).

INGREDIENTS:

2 cups dried pinto or black beans (for the sake of the pictures, I used a combination of both)
water
1 large onion
½ cup beef bacon fat (you could probably use olive oil, but I haven’t tested it)
2 large cloves of garlic
1 jalepeno pepper
1 TBS chili powder
1 tsp ground cumin
½ tsp salt
dash of red pepper

SUPPLIES:

2 quart saucepan with lid
measuring cups/spoons
deep skillet
food processor or potato masher

PREPARATION:

Cover beans with water until they’re covered by two inches and soak overnight.  OR cover beans with water until they’re covered by two inches and bring to a rolling boil.  Boil for two minutes, then turn off, cover, and let soak for 1 hour.

Drain the beans and cover with hot water.  Bring to a boil, cover, reduce heat to low, and simmer until beans are tender – about 2 hours.

Do not drain.  Mash with a potato masher or process in the food processor until mashed.

Dice the onion.

Mince the garlic.

Mince the jalepeno.

DIRECTIONS:

In the skillet, melt the beef bacon fat.

Add the onions and saute until tender.

Add the garlic, jalepeno, chili powder, cumin, and the red pepper.

Heat, stirring, about 1 minute.  Add the beans.

Cook over medium heat until a thick paste forms – about 10 minutes.

 

YIELD:

8 servings

NUTRITION: ~*~
Very low in saturated fat
No cholesterol
High in dietary fiber
High in manganese
High in magnesium
High in phosphorus
High in potassium
High in selenium
High in thiamin
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Cajun-Style-Beef-Wrap

Cajun Style Beef Wrap

Cajun Style Beef Wrap

I love this wrap, because using steak as a meat in it gives lunch a little facelift from the normal turkey or tuna.  This is a great source of protein, which helps Kaylee get through her day since she eats lunch at 10:30 in the morning.  It tastes fantastic, and is packed full of all sorts of good vitamins and minerals.

INGREDIENTS:

4 oz. thinly sliced steak
¼ cup onion, sliced thin (about half of a medium sized onion)
¼ cup green pepper, sliced thin
1 tsp salt
½ tsp ground red pepper
½ tsp garlic powder
½ tsp paprika
½ tsp fresh ground black pepper
¼ cup romaine lettuce, chopped
2 slices tomato
1 whole wheat tortilla, large

SUPPLIES:

Food safe containers
Cooler, Cooler bag, thermal insulated lunchbox, or access to a refrigerator
Plastic wrap or foil
Spoon
Plate

PREPARATION:

Try never to eat at your desk. Eat in a break area or cafeteria or on a sunny bench outside if the day is nice.

DIRECTIONS:

Before you leave home: In a skillet, brown the steak over medium heat (about 3-4 minutes). Add onion, green pepper, and spices. Sauté until flavors are blended (about 3-4 more minutes). Remove from heat.

Chop lettuce and slice tomato and place in food safe container. Place beef mixture in separate food safe container. Wrap tortilla in plastic wrap or foil.

When you get hungry: Place tortilla on the plate and spoon beef mixture along the middle. Sprinkle lettuce over beef. Make a small fold at the bottom, then, fold the sides of the tortilla over the middle to close up the wrap. If work has a break room, you can microwave on medium for about 25 seconds to warm, if desired.

YIELD:

1 wrap

NUTRITION: ~*~
High in selenium
High in vitamin B12
High in vitamin C
High in zinc
Low in sugar
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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kidney beans

Slow Cooked Kidney Beans

Slow Cooked Kidney Beans

It is hard to find a good bean recipe that doesn’t contain pork of any kind.  Even buying canned beans, you have to read the label carefully to make sure that it’s pork-free.  It’s nice to find a slow cooked bean recipe that is just beans and seasoning.

INGREDIENTS:

¾ cup dried kidney beans
1 tsp salt
¼ cup olive oil
4 cloves garlic, chopped
1 yellow onion, diced
1 red bell pepper, chopped
2 tsp chopped parsley
1 TBS chili powder
2 tsp ground cumin
2 tsp paprika
2 tsp ground turmeric
2 TBS unsalted tomato paste
hot sauce to taste

SUPPLIES:

pan or bowl to soak the beans
pan to cook the beans
large pot with a lid
sharp knife
cutting board
measuring cups/spoons

PREPARATION:

Sort the beans and place in a bowl (or a pan – I typically use the pan in which I’m going to cook them).  Cover with water and let soak overnight – OR – cover with water and bring to a boil.  Boil for 1 minute, turn off heat, cover, and let sit for 2 hours.

Drain the soaking liquid.  Place in pan and cover with hot tap water.  Bring to a boil.  Cover.  Reduce heat.  Simmer for about 1½ hours or until the beans are tender.

Drain the beans but reserve the liquid.

Chop the onion and bell pepper.

DIRECTIONS:

Heat oil in a large pot (or a dutch oven) over medium heat.

Sauté garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, salt and pepper, until onions are tender.

Stir in kidney beans and about ¼ cup of the reserved liquid.

Stir in unsalted tomato and hot sauce.

Reduce heat to low, cover and simmer for an hour, stirring occasionally. Add more bean liquid and/or water if necessary so that beans don’t dry out.

YIELD:

6 servings

NUTRITION: ~*~
No cholesterol
High in dietary fiber
High in vitamin A
Very high in vitamin C
NUTRITION FACTS:
~*~
NOTES:

This recipe can easily be doubled to serve large crowds.  It is the perfect add to any potluck supper or summertime picnic.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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sweet potato hash

Hearty Sweet Potato & Black Bean Hash

Hearty Sweet Potato & Black Bean Hash

I saw someone reference a sweet potato hash somewhere a few months ago, and I thought that sounded really good, so I came up with a recipe.  This was so good – it was hearty enough to be the main dish of a meal.

INGREDIENTS:

1 cup diced sweet potato
1 can (approx. 14 oz) black beans, drained
1 can (approx. 14 oz) corn, drained
1 TBS extra virgin olive oil
½ cup onion, diced
1 clove garlic, minced
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
½ tsp dried basil

SUPPLIES:

sharp knife/cutting board
measuring cups/spoons
skilet

PREPARATION:

Dice sweet potatoes.

Mince onion.

Drain and rinse canned beans.

Drain and rinse canned corn.

DIRECTIONS:

Heat your skillet to medium-high heat.  Add the olive oil.

Add the potatoes.

Add the onion.

Add the salt, pepper, garlic, and basil.

Cover and cook, stirring regularly, until the potatoes are soft – about 6-8 minutes.

Add corn.

Add the beans.

Stir.  Reduce heat to medium and cook until the beans and corn are heated.

YIELD:

About 6 servings.

NUTRITION: ~*~
Low in saturated fat
No cholesterol
High in dietary fiber
High in magnesium
High in potassium
High in thiamin
Very high in vitamin A
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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tamales

Savory Traditional Chicken Tamales

Traditional Chicken Tamales

Gregg judges a Mexican restaurant by their tamales.  If they aren’t hand made, steamed in a corn husk, with the right favors he simply won’t go back to that restaurant.  Consequently, it took me several years to even attempt a recipe for tamales.  I was so excited to find one that he loves.

INGREDIENTS:

6-8 chicken thighs Kosher or sea salt and fresh ground black pepper to taste 2¼ cups Masa Harina tortilla flour 1 cup warm water ¾ cup shortening ¼ tsp Kosher or sea salt ¼ cup chili powder 2 TBS extra virgin olive oil 1 14½-ounce can tomatoes 2 cloves of garlic 2 tsp sugar ½ tsp oregano ½ tsp cumin 15-18 corn husks

SUPPLIES:

measuring cups/spoons baking sheet for chicken saucepan steamer pan bowl blender mixer

PREPARATION:

Soak the corn husks in water for several hours.  I put them in a large bowl, cover them with filtered water, then put another bowl filled with water on top so that it is weighted down and forces all of them under the water.

Place chicken on pan.  Salt and pepper to taste.  Bake at 375° F for about 20-25 minutes or until cooked through.  Let them cool, then remove the chicken from the bones and finely chop.

Mix the tortilla flour and shortening.  Cover.  Let stand for 20 minutes.

DIRECTIONS:

While the tortilla flour and water and sitting, place olive oil in small saucepan and heat over medium-low heat.  Once hot, add the chili powder.  Cook for 4 minutes.

In a blender, put can of undrained tomatoes,

garlic,

seasoning.

Add chili powder and olive oil mixture.

Blend until smooth.

Return to the saucepan and bring to  a boil.  Reduce heat and simmer, uncovered, for 10 minutes.  Sauce will thicken.

Put tortilla flour/water mixture in mixer bowl.  Add salt and shortening.  Beat at medium speed until well combined.

Before rolling up your tamales, fill your steamer pan with water and start heating it.  Bring it to a boil and reduce the heat to medium heat. Take a corn husk and pat it dry with a paper towel. Place ¼ cup dough mixture on the tortilla.

Pat out flat, leaving edges of corn husk clear.

Top with 1 Tablespoon chili sauce.

Top with 1 Tablespoon chicken.

Tightly roll the corn husk.

Tie ends.  I use a corn husk that I’ve ripped into strips.

Place in steamer basket.

Once all tamales have been rolled, steam in steamer basket for 35 minutes over medium heat. Serve with chili sauce.

YIELD:

12-15 tamales

NUTRITION: ~*~
High in protein
Low in sodium
Low in sugar
NUTRITION FACTS:
~*~
NOTES:

I am not able to find corn husks in every store.  One place I have always found them is Wal-Mart. Do not try to use regular cornmeal for the Masa flour.  Use Masa flour.  You can find it in most grocery stores.  If it’s not in the baking aisle, check the ethnic foods aisle near the Mexican food.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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