Pupusas at Home!

On Memorial Day we had family over for us to practice making our own pupusas on! We used the recipes form our pupusa making class that we participated in this past February.

We discovered that the 'secret' ingredient that makes the pulled pork filling is a Mexican spice called epazote, also know as Mexican Tea Herb.  It has a very distinctive flavor.

The vegetable filling is made from fresh corn cut from the cob, zucchini, peppers, onion and a tad of epazote in it as well.  Very colorful and tasty.

There are several ways of actually making them into pupusas.  We found the easiest is to sandwich the fillings between two uncooked corn tortillas (made from Maseca) and pinch them together. 

This is the pickled cabbage that is eaten along side the pulled pork pupusas.  Even I, who does not care for pickled foods nor cold slaw, like this with the pupusas!

The Salsa Roja                                                                    

The Spicy Pepita Salsa

We also made the queso fresco (fresh Mexican cheese) pupusas as well as the Manzana (Apple) dessert ones.  Here is the dinner plate: pupusas sprinkled with queso cotija, pickled cabbage and rice and beans.  Totally delicious, all of it!

Fruit Crepes

Darrell made these strawberry dessert crepes a bit ago.  Just use any basic crepe recipe, pull some fruit out of the freezer or use fresh fruit, roll the heated fruit (with or without a bit of sugar) up in the cooked crepe, dust with powdered sugar and there you have it :-}

Easter Meal

I didn't post any blogs for awhile towards the end of April and end of May, so you may have noticed that I am backtracking for a bit of catching up.  We had almost all of our family here for Easter this year.  Missing were daughter Bethany Jean and grandson Zach.  We had a great time with those present, including an egg hunt for a few of us who wished to search (I was among those this time....... it's been over 40 years since I hunted eggs).  Easter was a warm, bright and sunny day for once, and with little Emerson's arrival this year, we all had a grand time!

For a salad we had a Wilted Spinach and Apple Salad from the Celebrate the Rain cookbook. Please notice the beautiful colored eggs adorning it, compliments of DIL Nancy.

Besides roasted asparagus, the main course was Rosemary Walnut Chicken, from the Simply Classic cookbook.   Really, quite delicious!

Also from Simply Classics I made this Sparkling Pineapple Sangria.  Yum!

I did not snap any pictures of the wonderful  Orange and Lemon Sour Cream Cake!  Can you believe it?!?!  It hailed from the Celebrate the Rain cookbook, and was one of the most moist cakes I have every had, as well as scrumptious all the way around!

Rhubarb Recipes

The Rhubarb is overflowing in my garden, and I am giving it away once again!

Here are a few recipes you might enjoy:

Rosy Red Rhubarb Cake

1/2 cup shortening

2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 cup brown sugar

1 egg, slightly beaten

3/4 cups milk

6 cups finely diced rhubarb

1 -3 oz pkg strawberry or raspberry gelatin (jello)

6 Tbs butter

1 1/2 cups sugar

1/2 cup flour

1. Combine shortening into sifted flour, baking power, salt and brown sugar, the same as for pie crust.

2. Add milk and egg; milk thoroughly.

3. Spread mixture in bottom of greased 9x13 baking dish. Mixture will be moist and spongy.

4. Top with diced rhubarb. Sprinkle gelatin powder over all.

5. Mix butter with sugar and flour, as for pie crust. Sprinkle over rhubarb.

Bake in preheated 350 degree oven for 50 minutes, or until done.

7. Serve with dollop of whipped cream or ice cream if desired.

Rhubarb Cobbler

Cobbler Dough:

1 cup flour

2 Tbs sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup butter

1/4 cup milk

1 egg

Combine flour, sugar, baking powder and salt.  Add butter and blend with a fork or pastry blender, until texture of cornmeal. Add milk and egg; stir just until moistened.

Filling:

1 cup sugar

t Tbs cornstarch

4 cups 1-inch sliced rhubarb

1 Tbs water

2 Tbs butter

1/2 tsp cinnamon

Heat oven to 400 degrees. Mix sugar and cornstarch; add rhubarb and water. Bring to a boil; cook, stirring constantly until rhubarb is tender. Pour into 8-inch square baking dish. Dot with butter; sprinkle with cinnamon. Drop cobbler dough by spoonfuls onto hot fruit filling. Bake 20 minutes.

Rhubarb Crunch 

1 cup flour

3/4 cups oats

1 cup brown sugar

1/2 cup butter, melted

1 tsp cinnamon

4 cups diced rhubarb

1 cup sugar

2 tbs cornstarch

1 tsp vanilla

Combine flour, oats, brown sugar, butter and cinnamon; place 1/2 in bottom of greased 9x9 pan. Add rhubarb. Combine sugar, cornstarch, 1 cup water and vanilla; microwave on high for 4 minutes. Stir after 2 minutes. Pour over rhubarb. Cover with remaining crumb mixture. Bake at 350 degrees for 1 hour.

Rhubarb Custard Pie

Mix 1 1/2 cups sugar, 1/4 cups flour, 1/4 tsp ground nutmeg, and dash of salt. Add to 3 beaten eggs, beat until smooth. Stir in 4 cups 1-inch sliced rhubarb. Prepare pastry for 9" lattice pie. Chill. Line 9" pie pan with pastry. Fill with rhubarb mixture. Dot with 2 Tbs butter. Adjust lattice top; seal edges of pie crust. Bake at 400 degrees for 50 minutes.

El Dia de Madre

For Mother's Day this year Darrell, Bethany and I cooked up some of the dishes that we made at cooking school in Mexico this year. I forgot to take a picture of everything, so for the soup and dessert I used our photos from the class.

Lots of tomatillos, onions, corn, tomatoes, hot peppers and avocados.....

Putting together the Tamales de Frijoles 

Sopa de Poblano 

Roasted Chicken in a Chipotle-Piloncillo-Tomatillo Salsa and the Tamales 

Salsas (top to bottom): Salsa de Pepitas, Guacamole, Salsa Frita and Salsa de Habenero 

Tarte de Chocolate

It was all very tasty and great to have the 'kids' over to enjoy it!

Ginger Rice

This rice goes perfectly with the Barbecued Lemon Chicken and is very easy to make:

Ginger Rice

2 cups chicken stock
1 Tb butter
1/2 tsp salt
2 tsp vegetable oil
1/4 cup carrots, diced
1/4 cup green onion, chopped
2 cloves garlic, minced
1 Tb fresh ginger, minced
2 Tb spy sauce
1 tsp ground coriander

In a medium saucepan, boil chicken stock, butter and salt.  Stir in rice, cover, reduce heat and simmer 20-25 minutes (I did this part in a ricemaker). Meanwhile, heat oil in a small skillet over medium heat and sauté 2 minutes.  Add green onion, garlic and ginger.  Sauté 3 more minutes.  Set aside.  When rice is cooked, stir in carrot/onion mixture, soy sauce and coriander.  Serve hot.

This recipe comes out of Simply Classic, put out by the Junior League of Seattle.  It is one of our favorite cook books, so far having no recipe that we have not found absolutely delicious.  Our Costco stores in the PNW carry it, plus another one called Celebrate the Rain, which is equally as great.

Barbequed Lemon Chicken

Darrell BBQ'd up some Lemon Chicken that he saw prepared on America's Test Kitchen:

First remove the backbone from two plump fryers by cutting along both sides of the bone with some chicken shears.  Splay them open and smash them with the palm of your hands.  Then place some sort of plastic or grocery vegetable bag over them and continue to pound with a mallet until they lay fairly flat.

Zest 2 lemons and set aside. Cut them in half and juice them.  To that juice add 1 tsp salt, the lemon zest and lots of fresh rosemary.  Mix well.


Loosen the skin on the chickens by carefully sliding your finger underneath it.  Slather the lemon/herb mixture underneath the skins on both birds.

Cut 5 more lemons into halves.

Turn the BBQ on low at one end, and high at the other end.  Place the lemon halves onto the high end of the grill for about 5 minutes, remove and set aside.  Meanwhile, place the fryers on the low end with their legs pointed towards the high end .  Close the lid of the grill, turning the fryers every 20 minutes until thermometer inserted into the thickest part of the thigh reaches 160 degrees.

Make a garlic paste by chopping up several garlic cloves with 1/2 tsp salt.  Mash it together with the flat blade of a knife.

While the chicken is grilling, squeeze the finished lemons to make 1/3 of a cup.  Add 2 Tb chopped fresh parsley, 1/2 cup extra virgin olive oil and the garlic paste.  Whisk together and in a small skillet of saucepan, bring to a boil, then simmer until slightly thickened.

When chicken is done, remove from the grill and cut into quarters to serve.  Spoon the lemon sauce over the chicken............

.........and enjoy!

Pupusa Cooking Class

For Christmas I bought Darrell a Groupon for two for any cooking class at Dish It Up!, a wonderful kitchen shop in Ballard.  He chose to go to the Pupusa class, and took me with him (he didn't really have any other choice in who he took that would have been the correct option!). 

The class was last night, and we really had fun, and the food was delicious!  It was 'hands on', so we all were able to participate in making  4 different kinds of pupusas as well as some sauces and condiments to put on them. 

The chef was Jason Vickers (right), a delightful and personable man, who loves his job!  He passes that enthusiasm on to his students, as well.  He chatted, answered all kinds of cooking questions and made the evening as great as it was!

Pupusas are made with masa (corn flour).  Different fillings can be used to 'stuff' them with, then they are either pan fried or deep fried.  We had 4 fillings: Salvadoran Pulled Pork Pupusas with Pickled Cabbage, Pupusas De Queso, Vegetable Pupusas and Apple Pupusas.

 They were absolutely wonderful, and I would do another class anytime!  Highly recommend them!

Chocolate Kahlua Mousse

This mousse receipe has long been a favorite of ours.  It is one we have made since the 1970's, when the wife of my father once served it to us on a visit to see them. Someone has requested it, so I am putting it here, though I have no photo to share along with it. It is the perfect dessert to serve on Valentine's Day !

Chocolate Kahlua Mousse

6 oz. sweet chocolate, melted

2 Tbs Kahlua

3 Tbs orange juice

2 whole eggs

2 additional egg yolks

1/4 cup sugar

1 tsp vania

1 cup cream, whipped

Melt chocolate with Kahlua and orange juice.  Mix all ingredients together (except cream) in blender or food processor for 1 minute.  Fold in whipped cream.  Pour into dessert bowls  or glasses.  Chill. Garnish with mint leaves, or a dap of whipped cream if desired.  Serves 6-8.

Stuffed Chicken Breasts

Darrell watched a chef on TV make these very savory stuffed chicken breasts.  He jotted down a few notes afterwards, and now months later he finally made them.  SO this recipe may seem a bit 'loose' but they really are worth the effort to make!

Stuffed Chicken Breasts

2 boneless Chicken Breasts

Fresh Spinach

1/2 cup Blue Cheese

1/2 cup Ricotta Cheese

3 slices bacon, chopped

Olive oil

Salt and Pepper

Sauce:

3/4 cup White Wine

1 1/2 Tbs. Dijon Mustard

1 Tbs Honey

3/4 cup Chicken Broth

Steam 2 handfuls of fresh spinach; drain. Cook bacon pieces in large skillet. In bowl stir together bacon, spinach and cheeses. 

 Flatten the breasts and sprinkle salt and pepper on each side.  Spread the cheese filling on the flattened breasts and roll them up, holding them together with toothpicks.

Brown the breasts in the skillet that still has the bacon renderings in it. You may use either olive oil or butter instead of bacon fat, or a mixture of two of these. Brown all sides.

While chicken is browning mix the sauce together in a saucepan and bring to a boil.  After chicken is finished browning, pour the sauce over the breasts, cover skillet and simmer for 15-20 minutes. 

Serve whole, or slice the breasts into 1 inch slices.

Snowy Day Comfort

For over a week now we have had lots of snow; cold, icy snow.  Before the power (which means water and heat as well) left us for a week, I had taken a trip back into my childhood days and we made Tomato Soup and Grilled Cheese Sandwiches.  So comforting on cold, winter days.  I know many of us associate the two foods together.  Can't think of the one without the other! Fond memories, and great food!

Bacon, Egg & Spinach Squares

This easy recipe that we tried out this week comes from Hans, a co-worker of Darrell's.  It is quick, easy to make and tastes great!

Bacon, Egg & Spinach Squares

6 eggs, beaten

1 cup cottage cheese

3/4 lb grated cheddar cheese

1 cup cooked, chopped spinach, well-drained

Mix all ingredients in a greased 8" square baking dish. Add bacon bits or cooked, crumbled bacon to mixture to desired taste.

Bake at 350 degrees for about 45 minutes, or until eggs are firm.

Christmas Foods

We ate like Kings and Queens while daughter Bethany was home for the Christmas Holidays!

Christmas Breakfast.....

Christmas Dinner.....

.....and Christmas Dessert!

Candy Cane Brownie Trifle

Over Thanksgiving, my niece, Molly, whipped up this incredibly delicious dessert! 

First, make up a batch of brownies, from a box or homemade, as well as this rich, decadent chocolate sauce (recipe posted at the conclusion of the blog).  Crush your candy canes as well.  Whip the cream.

Layering the ingredients

 Pouring  the yummy chocolate sauce over the layers

 Peppermint whipped cream

Sprinkling on the crushed candy canes 

Dig in and take a bit!!!  Such a taste sensory delight!

Micah couldn't wait to try it out :-}

Molly with her amazing dessert!

Candy Cane Brownie Trifle

Serves 16

1 19-20 oz brownie mix

1 recipe chocolate sauce

2 cups whipping cream

1/4 cup powdered sugar

1/2 tsp peppermint extract

1-2 drops red food coloring

1 cup crushed candy canes

Chocolate Sauce

6 oz semisweet chocolate, chopped

3 Tbsp butter

1 1/4 cup 1/2 & 1/2

3/4 cup sugar

3 Tbsp corn syrup

1/4 tsp peppermint extract

Prepare and bake brownies according to package instructions.  Cool completely. Cut into bite-sized chunks and set aside.

For whipping cream, in chilled bowl combine whipping cream, powdered sugar, peppermint extract and food coloring. Beat with chilled beaters on medium speed until soft peaks form.

For chocolate sauce, in medium sauce pan combine chocolate and butter.  Cook and stir on low heat until melted.  Stie in 1/2 & 1/2, sugar and corn syrup.  Bring to gentle boil over medium heat.  Boil gently, stirring frequently, about 8 minutes or until reduced to about 2 1/3 cups.  Remove from heat.  Stir in peppermint extract.  Cool to room temp (will thicken as it cools).

Place 1/3 brownie chunks into a serving bowl.  Drizzle with 1/4 of chocolate sauce and sprinkle with 1/4 of crushed candy canes.  Top with 1/3 of whipping cream.  Repeat twice.  Drizzle with remaining sauce and candy canes. 

Serve immediately and ENJOY!