White Chili
Typically made in the crock pot, this family favorite can easily be done on the stove. This is a delicious crowd pleaser. It can be assembled ahead of time and stored in the fridge than put on heat when ready. This is SUPER FAST and EASY to make! (great recipe for left over chicken or turkey) Serves about 12.
3 – 15oz cans of Great Northern Beans (or navy beans), drained
½- 1 lb of Cooked Chicken, shredded or chopped to bite-size pieces
1C Chopped Onions
1 ½ C Red (and or yellow) Bell Peppers, chopped to bite sizes (About 2-3 peppers)
1 small can of Chopped Green Chilies
2 Cloves of Garlic, minced
2 tsp Gr. Cumin
½ tsp Salt (I use sea salt or Herbamare)
½ tsp Dr. Oregano
2 Qrts of Chicken Broth
** Serve with Sour Cream, Shredded Chedder Cheese and Tortilla Chips
>Combine all ingredients in the pot.
>Cover and cook on Low for 8-10 hours or High 4-5 hours
**Ladle into bowls and serve a handful of crushed nacho chips, a handful of shredded chedder cheese, and a dollop of sour cream. It may sound funny…but trust me….try it! J (The kids love to top their own it’s like a taco bar in a bowl!)
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This is a recipe that has been a family favorite for years. It takes a little “doing”, but it is worth it. It is a crowd-pleaser whenever you take it places or serve it to guests and is easy to accompany with other Mexican style dishes if you are doing a theme buffet or meal. This dish serves 8-10 main dishes and more as sides. Another thing I love about it is that you can make it ahead of time which makes it perfect for Shabbat or Oneg, however you do need to toss it in the oven. It is still tasty when it cools off to room temperature. It is so satisfying, nobody will even notice it’s doesn’t have cheese or meat in it! Ok, stop talking and start cookin! J Enjoy!
Crispy Mexican Wrap Casserole
Step 1:
2 ½ C Brown Rice, raw
1 Large Onion, chopped
2 Red Peppers, chopped
1/3 C Olive Oil
¼ C Tomato Paste
4 Cloves of Garlic, minced
1 ½ T Sea Salt (or Real Salt or Herbamare)
> Cook rice as usual. You may do this ahead and use cold rice. (*Rice tips below.)
> Sauté remaining ingredients in a large skillet until tender; than add cooked rice and mix well, set aside.
Step 2:
2 dozen Corn Tortillas
½ C Olive Oil
½ C Vegetable or Chicken Stock
> In a shallow baking dish (like a pie tin or 8x8 browning pan) pour oil and stock and mix. Then generously dip both sides of each tortilla in the mixture to wet and put on a plate and set aside.
Step 3:
> In 2 – 9x13 baking pans or in one 2qrt pan and one 11x15 baking pan you will fill each dipped tortilla with 1/3 C rice mixture and roll up and place side by side in the baking dishes mentioned above.
Step 4:
> In a small bowl or large measuring cup mix together:
1/3 C Tomato Paste
½ C Milk
1 ½ C Veggie or Chicken Stock
> Poor mixture evening over top the wraps in the baking dish.
> Drizzle top with 2-3T Olive Oil, and sprinkle with sliced Black Olives (1-15oz can)
Bake Uncovered @ 375 for 20 minutes.
Just before serving spray 2-3 T Braggs Liquid Aminos (or Soy/Tamari Sauce) over top of the wraps.
* Brown Rice Tips: Use 3 3/4C Water or broth. Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.
Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s OK if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less. I prefer my rice to be slightly chewy, not mushy, so I usually remove the lid after 10 minutes. It’s done it about 35 minutes.
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A crispy green salad of Romaine Lettuce with diced carrots and celery, (chopped or shredded jicama – optional) and grape tomatoes compliment this Crispy Mexican Wraps very nicely. I always like to dress it with this creamy homemade dressing that gets raves. (below) Another compliment to this (or any South of the Border style meal) is a bowl of sliced fresh mango or chunks of fresh pineapple for dessert. For nice tasty twist, I also like to toss my fresh pineapple chunks (or mandarin oranges) in shredded coconut, it simple, attractive and tasty! It will be a feast for the eyes and the pallet! (and it can all be prepared ahead…YES!)
Casa Dressing
2/3 C Mayonnaise (or plain yogurt)
1/3 C Milk
1T Fresh Lime juice
1T Cumin
½ tsp Sea Salt (Herbamare or Real Salt)
½ tsp Pepper
1T Fresh Cilantro, Chopped fine
> In a small bowl whisk all ingredients together EXCEPT cilantro.
> Refrigerate. Add cilantro to dressing just before serving.
Makes about 1C = 8-10 servings
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Now, if you want to go the extra mile and wow your guests or family…you have GOT to make Horchata! This was something my husband and I fell in love with in the little tequerias we used to frequent in San Francisco (A long long time ago…B.C. = “Before Children”). There are Spanish and Mexican versions of this tasty drink. This is my twist on a Mexican version. It is a sweet, light, refreshing beverage perfect in the summer heat and it wonderfully compliments any southwestern, Mexican or Spanish dishes, especially if they are spicy. You can find instant mixes in Mexican Grocery Stores, they are much quicker to make than homemade, but they are full of artificial junk. My husband also likes to use Horchata for his own little sweet coffee concoctions in place of (or in addition too) milk. Horchata can also make a great base for a light Mexican hot chocolate or the kids will enjoy Horchata popsicles. I hope you are inspired to try something new! It take s a little doing…but they will taste the love. J
Mamma’s Horchata
This makes a small batch, only about 1 ½ to 2 qrts, but you can multiply the recipe to suite the needs of any group. You can also try subbing similar ingredients, like white rice for Jasmine or sugar for agave. These are the traditional ingredients, but I use those things, so I use what is listed below. I have not had success with brown rice yet, I found it ferments quicker, so keep that in mind if you experiment with that.
2 C Jasmine Rice
½ C Sliced Almonds
5C Pure Water
> Poor all these ingredients in a half gallon jar or picture, cover and let sit on the counter at room temp for 12-18 hours. If you can’t get to it right away, stick it in the fridge and get to it the next day.
> Put ingredients in the blender and blend on high to mix well.
> Strain mixture through a couple layers of Muslin or cheese cloth, or clean T-shirt or kitchen towel and a colander. Depending on the tightness of the weave cloth; expect to do this at least twice. This may take a little experimentation with what resources you have in the kitchen…and a little patience and time complete. Make sure to rinse containers and cloth WELL each time. After strained, take a sample with a little spoon for graininess or thickness. This is not the finished product, so don’t panic. This is a texture test; try to get as much out as possible.
> Now we add the following ingredients to the strained liquid:
½ C Agave Nector
1 tsp Vanilla Extract
Juice from ¼ of a Lime
½ tsp Cinnamon
Double the volume in Pure Water (to taste)
> Mix well and taste. Adjust to taste if needed.
> When I say double the volume what mean is, if you end product is half a picture full double that amount with cold water and mix. You may measure if that makes you feel better, but I always just eye-ball it.
Store in fridge until time to serve. It does separate when it sits, just shake or stir before serving. This is a sweet drink. Serve in small glasses over ice.
Special Serving Suggestions: Place a slice of lime on the glass for garnish. Or let some lemon slices float in an iced filled punch bowl.
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Recipes Submitted by Pamela (MommySetFree)
Wife and Mother to 5 (plus one on the way), Homeschooler and Zealot for YHVH!
http://www.homeshalom.blogspot.com/
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