Your Food should be genuine as well
Many believe your food should be real too, and I generally agree. Clean Eating Magazine is full of great ideas on how to eat better. The website has some good info, but to get the whole deal you need to buy the magazine. You can pick it up at Whole Foods or Sunflower Market (a cheaper version of Whole Foods where we shop). The general idea is to stay away from processed foods and to cook using fresh ingredients.
It's difficult to do 100%. For example, how do you make your own corn chips to go along with your freshly-made pico de gallo? For those food items you must purchase, they give you tips on the healthiest choices. For pasta dishes, they recommend the whole wheat variety.
Chiles are a great healthy addition to any meal, and the New Mexico, or Anaheim, variety are a great choice for grilling. They are meaty and not hot. I enjoy grilling them and them stuffing them with good food.
Canoas Verdes Recipe
* 1 pot of borracho beans: Canned beans drained of that syrupy stuff and rinsed. Cooked in a pot over a fire with a can of beer and your favorite southwest spice mixture* Chiles: Cut a slot out of them and take out the seeds and veins if you want them to be less hot. Chop up the pieces you cut out of the chiles and add them to the beans, along with some onions
* If you want to add meat to the recipe, fix it up and grill it!
* Roast the chiles on the grill. A second rack up off of the main grilling surface works best.
When the chiles are roasted to your taste, fill them with the beans and the chopped up meat and enjoy!
Have a happy Sunday!
20 comments:
Some of my favorites for Cinco de Mayo are, Dipping chips in some nice fresh Tequila guacamole isn't to bad either.
Or Pico de Gallo for Shrimps and Quesadillas.
Also Fish Tacos with fresh Corn salsa ain't to bad.
Years ago there was a small hole in the wall Mexican resturant in Lakewood, Colo. that served four kinds of slasa with their food: 1.) salas que no pica, 2.) sala que pica poca, 3.) sala que si`pica, and 4.) salsa que mata los gringos. Good stuff!
Dizzie Gillespie said much the same thing (be yourself), but put it this way: 'you is who you is, and you ain't who you ain't'.
Can't argue with that.
I love Jackie Mason and I try to see him whenever he's in town.
"Be yourself". Once you can fake that, you've got it made!
Never had much trouble being myself. I don't know if that's a benefit.
"Borracho beans"? Simmered in Jose or Corona perhaps?
Hack: I usually use cheap beer (hate to admit it, but I'm a beer snob. Gotta be a micro brew or German). For cooking and marinating I use Pabst or Miller.
Jose Cuervo or some other cheap brand is fine for cooking, but for drinking it's gotta be Patron or, a little cheaper but still not quality, Hornitos Reposado.
Tequila can give the beans a peculiar flavor that I like, but some people are turned off by it.
It'll kill you, but oh so good.
Half a Jalepeno, stuffed with cream cheese, wrapped in bacon, and grilled.
Cheers!
All great choices!
@ Finn: It'll kill you...
But what a way to go!
Yes, what a way to go!
I am definitely going to try both!
Thanks for coming to visit!
Andie
Ya, I'd be adding some meat!
Not sure you can bake corn tortillas into chips, and I think the flour ones might not work, either, but I use pita bread, splitting it open, cutting into wedges, and brushing a mixture of olive oil and cumin and a little garlic powder on them.......delicious and good for you.
I have to go now and make sure my Picasso's not upside down :-)
Z: The Pita bread idea sounds delicious. I'm passing that idea on to the wife
OY! OY! OY! OY! OY!
VUTT A NICKSENT!!!
HOO BOY! SHEESH!
And fwum SHEBOYGAN no less?
~ FT
Never had much trouble being myself. I don't know if that's a benefit.
Certainly not a benefit.
More like a deficiency.
~ FT
The recipes all sound swell, and the featured photo looks downright SCRUMPTIOUS.
I love hot food.
~ FreeThinke
The recipes all sound swell, and the featured photo looks downright SCRUMPTIOUS.
I love hot food.
~ FreeThinke
Great, SF...I forgot to say bake them at 300 for only a few minutes...and then put them on paper towels if you brushed too much on them. You should only barely make the wedges glisten before baking, not swim in olive oil!
Sounds yummy SF. Mexican food rocks.
Rick Bayless would be proud.
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