Announcing the details of the Chili cooking contest. Send your entries for the chili cooking contest to cookscorner@townweb.com. Entries are open until February 8. The winners will be announced at the end of February. I and the other members of the townweb team will be doing the judging. The 
winners will have the option of a free cooking class with me, a free web page or free advertising on the townweb. Your recipe will also be featured in an upcoming Cook's Corner, we can include your picture too. Or, if you'd rather just go out to eat, try The Tortilla Factory in Herndon!
In keeping with the this cold, sometimes wet and windy too, weather, I am providing some hot and spicy recipes. I thought I would include some other ethnic recipes. This week it's Mexican. They are delicous, filling and often low-fat too.
Look forward to more warming recipes - soups, stews, casseroles. More low-calorie recipes and we will explore vegetarian cooking too. We will also be featuring the food pyramid in an upcoming article.
Cook's Corner can also be accessed through the columns section of the Herndon/Reston web.
. Please continue sending me your comments, inquiries and suggestions.
On to the recipes:
Index of Recipes
Index of Recipes
Index of Recipes
Index of Recipes
Index of Recipes
Index of Recipes
Index of Recipes
Index of Recipes
These are not low-fat but they are delicious!
Thank you for stopping by the Cook's Corner. There will be new recipes and suggestions next week. Please send your favorite recipes, suggestions, comments and questions to cookscorner@townweb.com. I look forward to hearing from you.
Quesadillas
flour tortillas
Sprinkle cheese and salsa on half of the tortillas. Use the other tortillas to top them. Bake in a 400F oven until the tortillas become golden 5-10 minutes. You may want to turn the tortillas half way through the baking time so that both sides become crisp. Slice in wedges and serve with additional salsa.
jack and cheddar cheese
salsa
Enchiladas
corn tortillas
Simmer chicken in water until tender. While the chicken is cooking saute the onion, green pepper, oregano and basil until the onion is golden. Allow the chicken to cool slightly so it can be sliced. Layer 1-2 Tablespoons of the onion mixture, chicken and cheese (optional) in a corn tortilla which has been dipped in enchilada sauce. Roll up the tortilla and place open flap down in a casserole. Continue with the rest of the tortillas. Pour additional enchilada sauce over the enchiladas and top with some grated cheese if desired. Bake for 15-20 minutes in a 350F oven until the sauce is bubbly. If you are using ground beef rather than chicken cook the ground beef and continue with the recipe as described for making chicken enchiladas.
oil
chicken/ground beef
1/2 cup onion
1/2 green pepper, chopped
1/2 teaspoon oregano
1/2 teaspoon basil
grated cheese (optional)
Enchilada Sauce
1 onion chopped
Combine all of the ingredients in a saucepan, cover and simmer gently for 30 minutes. If you want a smooth sauce, puree the sauce in a blender until it is smooth.
3 1/2 cups tomato puree
2 cloves garlic, crushed
1-2 Tablespoons chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
Fajitas
flour tortillas
Marinate the flank steak in the marinade for 1 1/2 - 2 hours. The marinade consists of the lime juice, pepper, oil, crushed garlic, green pepper and onions. Drain the liquid from the marinade off the steak before cooking the meat in a large skillet or wok. Cook the meat, green peppers and onions just until the meat is browned. Serve with warmed flour tortillas, tomatoes, lettuce, cheddar cheese and sour cream for garnish.
2 clove garlic
flank steak
1/2 cup onion
1/2 green pepper, chopped
3 Tablespoon lime juice
1 Tablespoon oil
1/2 teaspoon pepper
tomatoes, diced
lettuce
cheddar cheese, grated
sour cream
Refried Beans
2 cans pinto beans
Drain and wash the beans. Saute the onion until golden. Add the beans, broth and cumin and mash with a potato masher. Gently simmer the beans until they become thick.
1 small onion chopped
1/4 teaspoon cumin
1/4 cup water or broth
Mexican Rice
1 cup rice
Combine the rice, tomato juice and spices. Simmer for 20 minutes until the rice is cooked. Add the rest of the vegetables to the rice and stir to combine. Continue to cook the rice uncovered until the liquid is mostly absorbed. Serve hot as a side dish.
Index of Recipes
3 cups tomato juice
1/2 teaspoon cumin
1/2 green pepper, chopped
2 cloves garlic
1/2 cup chopped onion
2 tomatoes chopped
1/2 cup corn
Empanaditas
1 cup flour
Combine the flour, cornmeal and spices. Use a pastry blender to cut in the cream cheese. Add the ice water to form a stiff dough which can be rolled out. Roll out the dough and cut into 2 1/2 inch rounds.
Fill with 2 teaspoons spiced ground beef (recipe follows) placed on one half of the circle. Fold in half into a moon shape. Seal edges by pressing gently with a fork. Bake in a 350F oven for 20-25 minutes.
1 cup cornmeal
1 teaspoon cumin
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
6 oz cream cheese
4-6 Tablespoons ice water
Spiced Ground Beef
1/4 lb ground beef
Cook the meat with the onions. Add the rest of the ingredients and simmer gently for 10-15 minutes. Cool the filling.
2 Tablespoons onion
1 clove garlic
2 Tablespoons currants
1 Tablespoon tomato paste
1/4 teaspoon cinnamon
pinch of cloves
1/8 teaspoon pepper
Sopaipillas
3 Tablespoons confectioner's sugar
Combine the sugar, cinnamon, and baking powder. Cut in the butter with a fork. Add the water and knead until smooth. Cover the dough and let it rest for 30 minutes. Divide the dough into 8 portions and roll out. Cut into 4 pie shaped wedges. Fry the wedges in the oil. Turn to second side when the first side becomes golden. Serve dusted with confectioner's sugar. They are also delicious drizzled with honey.
2 teaspoons cinnamon
2 cups flour
2 teaspoons baking powder
1 Tablespoon butter
3/4 cup oil
1/2 cup water
Index of Recipes
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