There'll Be Some Changes Made and the Happiness Project.

I skipped my Makeover Monday post yesterday. It was the first day of school for my oldest daughter and I was busy in the morning helping her prepare for school and soothing my jealous little one. I took it easy on the writing this summer as well, and I gotta say that I'm happier for it.

So I've made a decision. I'm going to cease all the pointless networking that I've done to get this blog going and just make it what it is destine to be... a blog about my adventures in cooking and eating. I'm still going to participate occasionally in the hops that I enjoy (52 weeks of happiness and what I love Wednesdays), and I'm still going to post my Makeover Monday posts when I feel inspired, but I'm not going to scramble around looking for followers who probably never visit again after they push that follow button. I'm also going to slim down my reading list to include only the blogs that I really read. My feed is so full of clutter that I have missed out on a lot of interesting stuff.

This may sound like a lot, but the truth is that it is not going to change what I write or even what I like to read. It is only going to change the amount of energy that I put into it. I would like to put all my energy into writing and stop worrying about the stats altogether. I'm also going to start concentrating more on my other blog... Worth a Knit. I am in the process of getting my Etsy business going again, and my worth a knit blog is more connected with that pursuit. While foodlore and food writing are my passions my crafts of crochet, knitting and weaving are something that have more promise for turning into a future profession.

But enough with the idle chit chat... and on to the meat of the post... Happiness.

This weekend my older daughter's last "official" weekend of summer. So we decided to have as much fun as possible. We started out by having a fun Friday night. We visited friends, ate home style Mexican cooking, and took an evening dip in the pool.

Handmade tortillas with lots of wonderful toppings and fillings.

Inspiration in the kitchen... A friend from Mexico made these wonderful tortillas and I need to try my hand at it more often. They were so wonderful and fresh that my mouth is watering just thinking about it.

We stayed up a little late having fun in the pool before returning home. The kids had a blast and so did we.

After a fun Friday we decided to go geocaching on Saturday. On our run we discovered a really cool pirate cache for the kids. It was the complete package... the key, the treasure chest and even a pirate flag.

My little pirate's discover the loot.

A quick salute as they raise the pirate flag.

On the way home my little scientist had to stop to check out these huge bails of cotton.

So what did you do this weekend?

Cheers,
Jenn

52 Weeks of Happiness: El Taco Feliz

El Taco Feliz...The Happy Taco

El Taco Feliz is a great little roadside taco stand in a nearby Texas speed trap that the family and I recently discovered... What better way to celebrate 52 weeks of Happiness than this happy little place? We've driven by this trailer many times on our way to various destinations around the state. So one day we decided to pop in after a morning geocache run to Lockhart State Park. It was an excellent choice and we have returned a few time since then and will make this a regular stop.

The price is right.



They have something for everyone.

Even my older daughter, who insists on putting ketchup on her chicken tacos, loved this spot. Hopefully some day she'll replace that ketchup with a fiery salsa... but until then I'm just glad we found a taco stand she likes.

Breakfast (or lunch) is served... and it is all wrapped up in a tortilla and ready to eat.

Afterwards you can even put your feet up and enjoy a cold Horchata in a spot of shade.

Cheers,
Jenn

Cinco De Mayo

Contrary to popular belief Cinco de Mayo is not Mexican Independence Day... but a celebration of the Mexican army's defeat of the French in the battle of Puebla in 1862. After years of being involved in various wars Mexico was short on cash. When they failed to pay their debt to the French France decided that it was time to start their own Latin-American empire. The battle of Puebla didn't bring an end to the French occupation... but it did boost the morale a bit. It was several years before they managed to rid themselves of the French. It isn't a very big celebration in Mexico unless you happen to be in the state of Puebla... but in the United States it is a huge event especially in Central Texas where I live.


To celebrate we made Fajitas and my daughters went out in the yard to play with the piñata she made at school. She also made one for her sister when she got home so that they both would have a chance to break one.






Pinto Beans

These make a great side dish or filling for tamales or tacos. You can also make these in a slow-cooker. Just throw all the ingredients in a crock pot except the tomatoes and salt and cook the beans all day. Throw the tomatoes and salt in during the last hour or so of cooking time.

1-lb. of pinto beans
several cloves of garlic
1 onion
1-2 bouillon cubes

Sort and wash beans. Place in a large pot and cover with 2 inches of water. Bring to a boil and cook 2 minutes and then soak for 1-2 hours. This is the quick soak method…otherwise just soak the beans overnight.
Now you are ready to cook the beans. Add garlic and onions to the water and cook until the beans are almost tender. When the beans are done add bouillon cubes or salt. Add other spices such as cumin and chili powder if you wish... you can even throw in some stewed tomatoes or jalapenos. Be creative.

Tale of Two King's Cakes...

I have always been needlessly confused about King's Cake or Rosca de Reyes. I found myself wondering why King's cake was in the store two time a year... Once right after Christmas... and another time early in the spring. Since information is just a click away these days...

I hopped on over to Wikipedia and then took a trip to the public library and found out all I need to know. The thing is that I live 509 miles from New Orleans and 204 miles away from Mexico... and two cultural celebrations just happen to merge here in the heart of Texas... The Gulf Coast traditions associated with Mardi Gras and the whole pre-lenten blow out that occurs... and the traditions of Mexico and their celebration of the Epiphany.

In Mexico Rosca de Reyes (wreath of the king) is used to celebrate Dia de los Reyes (Day of the kings). On January 6th a wreath of bread that is decorated like a Christmas wreath with dried fruits and candies is served. A small baby is hidden inside and whoever finds it has to host the next party in February 2nd and supply tamales and atole for all the guests. I had the pleasure of attending a small party while I was living in Mexico. I didn't find the baby so I was able to enjoy tamales and atole on someone else's dime... Woo hoo!

In New Orleans and other places in the Southern United States the King's Cake is associated with Mardi Gras. Like the Rosca de Reyes a trinket is hidden in the cake and whoever find it is given the responsibility of hosting a party... the difference being that they must host the next Mardi Gras party. We had a king's cake this weekend with friends... but there was no trinket hidden inside... What do you suppose that means? I'm sure it was simply for liability reasons that the store did not wish to include a choking hazard inside the cake... but seriously... I want to know who is suppose to host the next party?

Now that that mystery is cleared up I'm off to make some pancakes and crepes for Shrove Tuesday... Growing up that is the wholesome way that we fattened ourselves up for lent... I think I'll save the beads and the Mardi Gras style throw down for after the kids go to bed...

Enchiladas Verdes

Verde sauce is popular in both Mexican and Tex-mex food. My personal recipe for verde sauce probably differs since I saute the vegetables rather than cooking them in water. I like the flavor that comes from the slight caramelization (is that a word?) of the onions and garlic. I make my salsa this way as well. Most recipes also include cilantro... I usually include it... but since I was going to serve it with pico de gallo I thought that it might be a bit of a cilantro overkill.

Here is my version of Enchiladas Verdes.....


You start by making the Verde sauce. I do this by sauteing 1/2 an onion, several cloves of garlic, two poblanos and at least a dozen tomatillas until things are soft and golden. You can make it a little spicier if you like... by adding jalapenos or serranos... but I was making it for my kids so I kept it on the mild side and just put pico de gallo on the table.


Next puree in a blender with some water. I like to add a little water to the pan I cooked the veggies in...then I swirl it around to get all the tasty bits off the bottom. This not only adds flavor but it adds color as well... Next just add a little salt and your done. That is all there is to making Verde sauce... you can stop there if you just want a salsa for the table... but I was making enchiladas... so here is what I did next.

Next your going to assemble your ingredients and start some oil heating on the stove. I filled mine with chicken... but if you want to make them vegetarian just fill with cheese... or you can even make them vegan if you fill them with sauteed vegetables or beans.

Here is the shocking... calorie rich step... but hey I've tried it many ways and this is truly the best way to get the tortillas the right texture for rolling into enchiladas. I've tried dipping them in sauce and this usually turns them into mush... I've also tried heating them in the microwave or in a skillet without the oil... and they just don't get pliable enough.... so I dip my tortillas in the heated oil for just a few seconds and then quickly and carefully (they get hot) wrap them around the ingredients.

Next lay them out in a neat little row on top of a layer of sauce.

Top with sauce and cheese and they are ready to go into a 350 degree oven for about 30 minutes. I like to cover mine with foil and then remove it for the last 10 minutes of cooking.

Now you have a pan of steaming hot enchiladas.... so it is time to eat.

I like to serve mine with a nice green salad... some beans, plenty of pico de gallo to garnish and a cold cerveza of your choice. We had strawberries and grapes served with a chocolate-mint cookie for dessert.

Cheers,

Jenn

Ritual Beverages

No this is not going to be about ancient drinks brewed over fires to give warriors their strength or shamans their sight...Hallucinogenic potions that made the Berserkers go berserk... or magical brews consumed to commune with the spirit world. Sure these are ritual beverages... But I'm talking about something a little closer to home for most of us...tea and coffee.

My morning coffee is certainly a ritual that I can't give up. Even when I was pregnant I drank half-caf. I think that my record without my morning cup is two days. I was in living in Mexico at the time and staying with friends in Toluca... I refuse to drink Nescafe and that was all that I could find so I had to wait a few days to have a cup of the real thing... It has always seemed strange to me that a country that grows the stuff... and in every other circumstance prides itself on fresh ingredients... would consume so much Nescafe...but in many parts of Mexico that is all you can find.

My husband prepares the coffee pot for me in the morning before he leaves for work. All I have to do is turn on the stove. We use a stove top espresso maker and make Cafe Americano... All I need is one cup and I'm set for the day... Occasionally on weekends I'll have a second cup... I like to drink my coffee with two small teaspoons of sugar and milk...although I'll do without the extras and drink it black as long as the coffee is rich and flavorful.

I once toured a coffee plantation in Honduras. This is what a coffee bean straight off the bush looks like. Inside the red skin lies the bean surrounded by an oily nectar like substance. The greenish colored bean will later be roasted and find it's way to your breakfast table. I will write about that adventure another time...

I also love drinking a cup of TAZO Decaf Chai in the evenings before bed... It is not as tasty as the real thing... but it is decaf (a must for me in the evenings)... and it is so much easier to make than real chai. Just pour in hot water... brew for 4 minutes... remove the tea bag and add sugar and milk.... Such a soothing evening ritual.

Do you have any food or beverage rituals?

Tamales for Las Posadas

Yesterday (the 16th) was the beginning of Las Posadas in Mexico. It is a nine day celebration where people travel from house to house carrying candles and singing traditional songs. Each house is suppose to refuse the pilgrims entrance until the final destination is reached (the house where the party is being held). It is a reenactment of Mary and Joseph's troubles finding lodging on that Christmas Eve so long ago.

In honor of Las Posadas I am posting my Tamale recipe... I am also posting a link for a recipe for Champurrado ... which is a chocolate beverage that is often served with tamales at this time of year.

The Tamale Experience

Growing up in Texas it is impossible to escape Tex-Mex influences in diet and tradition. One of my favorite holiday traditions has always been consuming tamales in large quantity every Christmas Eve and New Year’s Eve. When I became a vegetarian I thought that this tradition had come to an end. While I am no longer a vegetarian I still enjoy and in fact prefer vegetarian tamales. In Texas there are a few commercial pre-made vegetarian tamales on the market, but for the most part tamales are made with lard and filled with pork. In central Mexico, however, I found that a mixture of chilies and cheese is a very popular fillings. However you like your tamales the following recipe will help you get started. Just remember tamale making is no easy task. It takes a lot of time and a lot of willing hands in the kitchen.

“The creation of tamales requires several key things: A kitchen with adequate counter space, several people with long attention spans who are willing and happy to work together, about 12 pounds of corn masa, whatever wild fillings you might come up with and a full day of HARD work.” Paul

12 lbs wet masa
2 cans of vegetable or chicken broth
plenty of vegetable oil, shortening or lard
6-6oz bags of corn shucks
2 T. chili powder
8 T. paprika
6 T. salt
2 T. garlic
2 C. water blended with jalapeno peppers, or just increase the broth
Fillings-prepare a day before and leave in fridge overnight.
LOTS of big cooking pans.

The day before: Prepare the filling. The traditional filling in Texas is shredded pork (you can even add in some raisins). You can also use seasoned pinto beans, New Mexico corn and zucchini, lentils (seasoned with chipolte peppers, onions and garlic), chilies and cheese (a common filling in Central Mexico), shredded chicken (for an interesting flair throw in some spinach, pine nuts and feta cheese), or refried beans… Just about anything goes.
Early the next day: Put the corn shucks in sink or tub filled with warm water. Weigh them down. Soak for a minimum of 2 hours. Save the shucks that are not big enough for tamales. They will be needed for steaming the tamales.
The Masa: Place the masa on the counter top or in a large mixing bowl. Mix the broth with oil to make approximately 8 cups (if you are using shortening or lard add them separately). Gradually add oils and broth to the masa. Sprinkle with the spices and add the jalapeno water. You want the masa to be a spreadable consistency. The main idea is to make it thin enough to spread, yet thick enough not to be sticky or unmanageable. You want to work air into the masa until it is smooth and fluffy. It is impossible to over mix.
Spreading: Assemble helpers around the table and continue the experience. Everyone should have a plate and a butter knife or a spoon. A friend’s mother had a special spreader, but I preferred to use a spoon Take a shuck and hold it in the palm of your hand with the small end up opening toward you. Take one heaping tablespoon full of masa… spread on lower 2/3 of the shuck. Concentrate most of the masa on the right 4 inches of the shuck. The thickness is determined somewhat by personal choice…Just don’t spread it so thin that you can see through the shuck.
Filling: Next spread the filling down the middle of the masa. Form an assembly line with some people spreading and others filling. The tamale is then rolled. The right side is folded over the filling and then the left (remember most of the masa should be in the right side…so you want it close to the filling.) Then fold the unfilled end over to the middle. A family I made tamales with rolls their tamales up like an enchilada. Both methods enclose the filling inside the masa so I guess how one does it is based on tradition and preference. Roll until you run out of masa. Use canned refried beans if you run out of fillings, or just make unfilled tamales to drop into soups and beans.

The Stacking and the Cooking: Spread some of the remaining corn shucks on the bottom of the pot or use a metal rack. Place a coffee mug open end down in the middle of the pot (this is unnecessary, but it makes it easier). Stand the tamales shoulder to shoulder (open end up) around the cup. After filling the pot with tamales, add 1 cup of water (you may need more or less depending on the size of the pot), cover the tamales with more shucks and put the lid on the pot. Steam for about an hour. You will need to add water throughout the cooking time. Don’t forget to check them often. The tamales will burn if you let the water evaporate completely, and after all that hard work there is nothing worse than burnt tamales. Tamales are ready to eat when the shuck peels away from the masa with ease. Cool for 10-15 minutes.
Eating Tamales: Tamales are best eaten straight out of the pot. Just make sure and peel the shuck off first. Tamales can also be frozen for future enjoyment. To reheat just steam or cook in a microwave.

Giving Thanks in Mexico

I spent the Thanksgivings of 2001 and 2002 in Guanajuato, Mexico. At the time my husband and I were working as English teachers. My first Thanksgiving there might have almost gone unnoticed if I hadn't been invited to spend it with a gal from the US and her family. I don't really remember much about this particular celebration... but thanks to the wonders of the Internet my experiences from that day have been preserved untouched for the last 9 years... and here it is with along with the only surviving photo of that Thanksgiving:

Well Thanksgiving is not a holiday here...so I had to work yesterday. I had my students make those turkeys where you trace your hand...and we talked about the traditions and the foods of the holiday. There was a holiday here on Monday and Tuesday so I was able to go out of town for a few days. We stayed in Toluca and traveled around the state of Mexico. I had a wonderful time. I ate some exceptionally fresh trout in a town called Malinaco (the trout was caught in a spring fed pool inside the restaurant). Delicious... and only about $4 for a whole fish, potatoes and all the tortillas and salsa I could eat...Plus a beer. I also got to check out some really cool Aztec ruins.
The last day of our mini-vacation we went to an extinct volcano near Toluca and actually drove into the crater. The peak is at over 4,600 meters (about 14,000 feet)...There was a lot of snow...really really beautiful...and now I´ve had a snow ball fight in the tropics.
For Thanksgiving some of my friends made a traditional Thanksgiving dinner. Turkey, stuffing, mashed potatoes, a fruit and a vegetable salad, bread and I brought roasted potatoes and carrots... It was very good! The only things missing were the cranberry sauce (I don´t think that it exists here) and pumpkin pie(pumpkins exist here and are used for all kinds of sweets...but I have never seen a pumpkin pie). I give thanks this year for many things... good friends (in the flesh and online)... a wonderful family... and the ability to live out my dream of living here in Mexico.

Thanksgiving 2002 was a little more memorable. We were running out of money and we knew our Mexico experience was near an end. It was obvious to us that we were outsiders in Mexico... and yet at the same time I had never felt so much a part of anything in my entire life. There is so much more to this story and so much more to say about this chapter in my life... but this is supposed to be about Thanksgiving so I think I will leave that for another day.

We had a big celebration with many friends and even some family. My parents came for a visit and brought many of the trimmings for a traditional Thanksgiving meal... A turkey was impossible due to fact that the only oven I had was a small toaster oven. Instead we had rotisserie chicken that we purchased from a little restaurant down the hill. My roommate, Corina, made sweet potatoes (known as Camote in Mexico). She cooked it Mexican style by reducing cone shaped chunks of brown sugar into a sweet sauce. Another Mexican touch was the mole sauce for the Turkey (courtesy of Jonatan's family who made and sold it). Our more traditional dishes included Cornbread stuffing, fruit salad, mashed potatoes and gravy, cranberry sauce, and a relish tray.

The biggest hits of the meal were the things that you just couldn't get in Mexico: The cranberry sauce, of course... and the pumpkin bread that I was able to make with the canned pumpkin my mom brought from the states.

Overall it was huge success. Everyone was happy and we had fun sharing a traditional US holiday with our friends from Mexico. I don't really know what I was thankful for that year.... but looking back I know what I'm thankful for now. I'm thankful for the wonderful time I spent in Mexico. I'm thankful that my family was able to visit me there and enjoy the experience as well...but most of all I am thankful for where that journey has led me in my life.

Here is the recipe I used for the pumpkin bread that I made in Mexico. I didn't have any fresh or frozen cranberries... so I just made it without...

PUMPKIN CRANBERRY BREAD

1 cup canned solid-pack pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup picked-over fresh or frozen cranberries


Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.

Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

Makes 1 loaf.

Happy Thanksgiving,

Jenn

Carne de Res en Chile Colorado

This is a traditional preparation of beef in Mexico. It is very flavorful... but surprisingly it is not terribly spicy. The dried chilies have a rich flavor that match their rich color but at least the variety I use are low on the Scoville scale.

At our local grocery there are stacks of dried chilies in the produce department... but if you are not that lucky you might find them in the spice isle or the department specializing in Mexican food. I know that Fiesta brand sells bagged chilies... The New Mexico or the Chili Cascavel would probably be your best bet. I always find that it is fun to experiment with new ingredients... You can always make the sauce ahead of time and if it isn't to your liking try another variety of chili.

Put 1-2 lbs of lean stewing beef in a pan and barely cover with water. Sprinkle with salt and bring to a boil. Cook this on low heat for about 2 hours until the beef is cooked through and tender. The key is keeping the heat low... and make sure you add the salt.

Core and seed chilies and put in a sauce pan with about a cup of water. Simmer for about 10 minutes (or if you are like me you'll forget about them until the water is all gone and it starts to burn....then you'll try your luck anyway and be pleasantly surprised by howwell the sauce comes out).

Place chilies and some water (use the cooking water from the chilies that is left) and add 1/2 t. cumin, a handful of fresh oregano (or1/2 t. dried), 3 cloves garlic and blend until smooth. Start out with a 1/2 of the cooking water and add it until it is a thin gravy-like paste.

Heat oil in a skillet and add the blended sauce and cook for 3-4 minutes.

Add the meat and heat through coating the meat with the sauce.

Serve in warm tortillas with beans... and in this case Jicama-orange salad.

Buen Provecho!

Jicama

Jicama is a popular street food in Mexico. It is usually chopped into strips and served in a plastic bag with fresh lemon juice drizzled over it and a generous sprinkling of chili powder. You'll generally find it at fruit stands or you might have it handed up to your bus seat at a filling station. I loved jicama served this way and I often serve it as an appetizer at a party...I think that it looks so beautiful with it's white flesh sprinkled with chili powder.

If you 've never used jicama before all you need to do is peel off the papery brown skin to get to the pear like white flesh inside. Don't be scared to try something new. Pick up a Jicama next time you go to the store and try it the traditional way... or you might want to try it in this salad. It is a great way to incorporate this wonderful vegetable into a family meal.

Orange-Jicama Salad

1 medium jicama (3 cups chopped)
4 oranges, peeled and sectioned
1 cup red onion
1 cup orange juice
1/4 cup lime juice
1 T. sugar
1/4 t. salt

Mix jicama, orange and onion in a small bowl. Combine remaining and pour over salad. Mix well and chill for several hours. This salad is especially good if you allow it to chill overnight. Mix several times while chilling.

Photo at top from Wikipedia.

Tortilla Soup

Tortilla Soup is the Tex-Mex version of the Mexican soup called Sopa Azteca. It is a delicious soup that can be made with endless variations. This...in my opinion... is truly Chicken Soup for the soul... and not that watered down canned variety with flavorless chicken bits and soggy noodles. I make mine with chicken... but it is totally cool to make a veggie variety... Just substitute a vegetable or a tomato broth for the chicken broth and if you want a little more substance add in some pinto beans, chickpeas of hominy in place of the diced chicken.

I start out by cooking my chicken pieces in water to create the stock. I cook the chicken in a mixture of broth and water rather than taking the time to make true homemade broth... but I'm usually short on time and this is one of my few shortcuts. While that is cooking I saute peppers, tomatoes, tomatillas, onion, and garlic.

When the chicken is cooked I remove it from the broth and cut it into small bites. Then you just return it to the pot with the sauteed vegetables and a handful of chopped, fresh oregano. Cook for 30 minutes or so and wah-la... Now all you need are some add ins to garnish the soup at the table. In my opinion the add ins are what make the soup. Bowls of interesting garnishes ont he table that the family can add as they like make this dish a favorite at my house.

I like to cut up corn tortillas and fry them... but you can use store bought corn chips if you'd like. You'll also want to grate some cheese. Other add ins are cilantro, sour cream, chopped radishes or cabbage, and diced avocado.

Dig in!