Tag Archives: Mexican cuisine

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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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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Salmon-Tacos

Daring ‘Omega-3′ Salmon Tacos

Daring ‘Omega-3′ Salmon Tacos

I love fish tacos.  I discovered them at the Cheesecake Factory in Boston and haven’t met one I didn’t like yet.

I also love salmon.  My parents are from Oregon, and my grandfather loved salmon fishing.  I grew up eating salmon fresh off of the grill all summer long.

Combining salmon with fish tacos is just a wonderful concept to me.

INGREDIENTS:

6.5 oz fresh sockeye salmon (about one pouch or one can if you can’t get fresh and make sure to drain it)
½ cup tomato, chopped
½ cup celery, chopped
1 Tbs Mayonnaise (link)
2 tsp lemon juice
2 TBS guacamole
2 hard or soft corn taco shells

SUPPLIES:

Food safe containers
Cooler, Cooler bag, thermal insulated lunchbox, or access to a refrigerator
Fork
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 leaving home: Mix salmon, tomato, and celery with mayonnaise and lemon juice. Place in food-storage container. Place taco shells in a sturdy plastic container so they don’t get crushed or broken.

When you get hungry: Fill the taco shells with the salmon mixture and guacamole and dig in.

YIELD:

One super healthy working man-friendly brown bag lunch of 2 or 3 salmon tacos

NUTRITION: ~*~
Very high in selenium
High in niacin
High in vitamin B6
High in vitamin B12
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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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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Taco Dinner

Tacos are one of our fun night meals.  The kids can pick something other than milk to drink with dinner, and they have a good time eating it.

I typically make White Corn Tortillas, but today I gave my go at Whole Wheat Flour Tortillas.  They were perfect and wonderful.

Once the tortillas were made, I made Taco Meat.

When I make tacos, I serve them with refried beans (recipe to follow), grated cheese, sliced olives, chopped tomatoes, lettuce, Salsa, and in lieu of sour cream I serve plain yogurt.  I love how much lighter yogurt tastes compared to sour cream.

The boys tried out the new flour tortillas tonight.

They were quite happy with the results.

Hallee


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tacomeat

Taco Meat

Taco Meat

This is a wonderful base recipe to make anything from tacos to burritos to taco salad to nachos.  It’s flavorful, and you can control the level of spice and seasoning to suit your own tastes.

INGREDIENTS:

1 lb of ground meat (beef, turkey, venison)
1 small onion
1 can diced green chillies
1 tsp ground cumin
½ tsp chili powder
½ tsp Kosher or sea salt
¼ tsp fresh ground black pepper

SUPPLIES:

frying pan
measuring spoons
wooden spoon
sharp knife and cutting board or onion dicer

PREPARATION:

Dice onion.

DIRECTIONS:

Put ground meat and onion in frying pan.

Cook over medium heat until the meat is browned and cooked through.

Drain.  Do not drain your meat in your sink.  I drain mine into a heavy ceramic bowl and allow it to cool before putting it in the garbage can.

Add the diced green chilies and the spices.

Cook and stir until thoroughly heated.

YIELD:

4-6 servings, depending on how you use it.

NUTRITION: ~*~
Very high in selenium
Very high in zinc
Very high in vitamin B12
High in vitamin B6
High in niacin
High in phosphorus
NUTRITION FACTS:
~*~
NOTES:

If desired, finely chop some Anneheim chilies or some jalepeno peppers and add them with the onion.

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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tortillas

Whole Wheat Flour Tortillas

Whole Wheat Flour Tortillas

I don’t know why I’ve always been intimidated to make flour tortillas.  I make corn tortillas all the time.  But, maybe I thought that getting the right texture would be hard.  This was my first attempt at flour tortillas, and they were perfect.  They felt right, they handled right, and they tasted wonderful.  I’m so pleased.

INGREDIENTS:

2 cups whole wheat flour
1 tsp Kosher or sea salt
1 tsp baking powder
2 TBS shortening or beef tallow
½ cup warm water

SUPPLIES:

medium bowl
rolling pin
skillet or griddle
wax paper

DIRECTIONS:

Combine the flour, salt, baking powder, and shortening.

Cut in the shortening or tallow and thoroughly combine.

Add the warm water and mix together until the dough forms a ball.  If you need more water, add it one tablespoon at a time.

Place dough on lightly floured surface and knead about 20 times.

Put back into bowl and cover with a towel.  Let it rest for 15 minutes.

For 8-inch tortillas, divide dough into 12 equal portions.  For 10-inch tortillas, divide dough into 8 equal portions.

Roll each piece of dough into a ball.

On a lightly floured surface, use a rolling pin to flatten each ball into an 8-inch or 10-inch circle.  The tortilla will be very thin.  Stack between pieces of waxed paper.

Place a tortilla on a medium-hot ungreased skillet or griddle.

Cook about 30 seconds or until the dough starts to puff and bubble up.

Turn and cook another 30 seconds.

Place in a tortilla holder or wrap in foil.

YIELD:

12 8-inch tortillas or 8 10-inch tortillas

NUTRITION: ~*~
High in selenium
High in thiamin
Very low in sugar
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

To freeze, stack in between waxed paper and place in a freezer bag or wrap tightly with foil.  Thaw completely before use.

These are perfect for quesadillas, tacos, burritos.  I can’t wait to try out chimichangas or to make my own tortillas chips!

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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