Enchiladas

For Nathan's birthday, we have always had the tradition of making homemade enchiladas (his favorite meal).  The first year we were married, I had a touch of the stomach flu and was cooking the enchilada sauce from scratch.  When I put the hot chiles into the blender I forgot to hold the lid down and enchilada sauce exploded onto every surface of our kitchen.  Luckily we had enough left to make dinner, but I didn't have the heart or energy to clean up the mess.  Nathan proved himself a keeper by cleaning up every drop.  I have gotten better at this recipe over the years.  You can use canned enchilada sauce or my homemade tamale sauces watered down with chicken broth.

First, slowly caramelize the onions in a little olive oil and add salt and pepper.*
 

I used to first fry the corn tortillas in oil and then dip in the sauce, but it was incredibly messy and not very healthy.  I didn't notice any difference when I tried out just heating the tortillas in the microwave till they are softened and pouring the sauce over all the enchiladas after I fill them.  That is what I have done for years now.  I set the warmed tortillas in the center of cheese, chicken, and caramelized onions (you can use diced raw).  Then put a little of each in the tortilla, roll it up and place in a greased pan to keep from sticking.
 

Once the pan is filled, pour over the sauce and top with cheese.  Bake, covered, in the oven at 350 degrees for 30-60 minutes until they are bubbling.  I like both red and green. 

Enchiladas freeze well for the future, so usually when I make enchiladas I make several pans and freeze the extras for busy days or when I have to work.  They are best served with refried beans.
 

*Tip:  I only use Kosher salt for cooking other than when I bake.  It is less salty and you can evenly coat the food for better flavor.

Tamales

Tamales have turned into one of our New Year's Day traditions.  They are an all day affair and require a large group to both make them and eat them.  I learned to make tamales from Ludean and Tanya who I taught on my mission.  We spent our preparation days at their house having cooking lessons, as they were from Mexico.  These were my favorite. The first time I made on my own was with my cousin, Gretchen, and my sister, Cami, with our little kids running around having a blast playing.  None of the kids could handle the spiciness and the adults got them all to themselves.  Unfortunately, now we have to share.  There are several different steps with tamales.  The first step is to cook the chicken.  I put 5 dozen chicken breasts in the crock pot with onion, garlic, and chicken boullion overnight.  The next day it is a breeze to shred.  Next, I make the Masa using the recipe on the masa bag.  I use shortening, and chicken broth in place of the water.  It is easiest to mix by hand.  I usually make 2 doubled batches to have enough.
 

The next step are the red and green sauces.  For the green sauce boil 20 chilis, 3 tomatoes, and 3 little tomatillos until they are softened.  Put them in the blender with fresh cilantro, 1/4 onion, a small garlic clove, and salt and blend till pureed well.  For the red sauce boil 30 dried long red chiles for 1-2 minutes (stems removed).  After they are softened, blend with 3 boullion cubes, seasoning salt, 1 clove garlic and chicken broth.  You need to blend these really well, so you don't have gritty seed fragments in the sauce.  Add enough sauce to the chicken to have the right amount of spiciness and moisture you prefer.  The leftover sauce freezes beautifully and can be used in enchiladas or future batches of tamales.   

 

Now the fun of putting them together begins.  Soak the corn husks in hot water to soften them for the tamales.  Spread a thin layer of the masa on the wider end of the husk and place a generous dollop of the filling in the middle.  Fold one side over and then the other.  Finally fold the end under the seam and place in a steamer.
 

Depending on the size of the steamer and how many tamales you are making, steam for about an hour.  Test one out to see that the masa is cooked all the way.  You can make your own steamer by putting a lid in the bottom of a pan that you fill partway with water and setting the extra corn husks on the lid.
 

Tamales are best eaten fresh with friends!  Every year we debate whether red or green are best, and each year the vote changes.  I love them both!
 

Refried Beans

I remember as a child playing in my closet and coming across some beans.  I didn't know their name at the time, but they had some beautiful speckles and I tried chewing on them, but found them very disappointing.  I didn't learn their name of Pinto Beans or how to cook them until after Nathan and I had been married for a year.  They have become a staple in our home.  They are really quite easy and they can be prepared either the fast or slow cook way.

Refried Beans
1 part beans
3 parts water
1 t. per cup of beans
garlic powder and cumin to taste.

Slow Cook:  Place the beans, water and salt into the crock pot on low for 24 hours.  Add the seasoning and hour before re-frying or when you re-fry them.

Fast Cook:  Place the beans, water and salt into a pressure cooker and cook under pressure for 1 1/2 to 2 hours.  Re-fry when cooked.

To Refry:  Drain 1-2 cups of the extra liquid and pour the beans into heated oil in a hot pan.  Mash until it reaches the consistency you prefer.  Add extra liquid back in if necessary. 

Beans freeze beautifully, so I generally make a large pot and then freeze separate amounts flat in gallon freezer bags for later.
 

Pancakes and Homemade Syrup

I learned how to make homemade syrup from two of my friends...Ericha Loosbrock taught me how to make classic syrup, and Tanya Fletcher taught me how to make fruit syrup.  Both are extremely easy.  I got the pancake recipe from my wedding shower from Vickie Bolingbroke, and it has always been a favorite.

Classic Syrup
1 c. water
2 c. sugar
1 T. Mapeline flavoring
1 T corn syrup

Bring to a boil and then take of heat.  Store on the counter in a closed jar so that it doesn't crystallize.

Fruit Syrup
Frozen fruit
1/4-1/2 c. sugar
1 t. vanilla

Cook fruit on medium high heat until the fruit is defrosted.  Add the sugar and than cook until the extra liquid boils off.  If you are in a hurry, you can thicken with some cornstarch.

Wheat Pancakes
1 c. wheat flour
1 c. white flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/3 c. brown sugar
1/4 c. oil
2 eggs - separated 
1 c. buttermilk
1 c. milk

Combine dry ingredients.  Combine egg yolks, oil, buttermilk, and milk; add to dry ingredients.  Beat egg whites until stiff, fold into batter.

Thanksgiving Soup

I don't know if any of my kids will actually want this recipe or not, but I love this ultra-healthy veggie packed soup with leftover Thanksgiving turkey.  I got the recipe from one of my homeschooling friends, Kerri Rockcastle.  We had a tradition of trading a jar of different soups back and forth between playgroups.  This was one of my favorites she gave me and a very different flavor than usual!  This also freezes really well, so I will freeze individual servings for a healthy lunch a few weeks later.

Thanksgiving Soup
2 medium yellow onions
2 large beets with the greens
1 large parsnip
2 large yams
1 large white flesh sweet potato
2 large carrots
1/2 bunch kale, stems removed
bay leaf
rosemary
curry powder
ginger
sage
garlic
salt
turkey meat

All of the veggies are peeled and chopped.
All of the spices are to taste.
Simmer everything in a stockpot for several hours.  (I like to add half of the yams in the last hour of cooking, so they hold their shape)

Green Thai Curry

  
I love Thai food, and when we first moved to Alamosa, Colorado, there was no Thai restaurant closer than 2 hours away.  The only way that I could have it was to learn to cook it myself.  My sister, Cami, gave me this recipe from a workshop she attended, and I made adjustments.

Green Thai Curry
3 chicken breasts (diced at an angle, so they stay tender)
1 T. Thai green curry
1 T. fish sauce
1/4 c. sugar
1 can coconut milk
1 t. salt
1 small bag of frozen peas

Saute the chicken in olive oil.  When cooked halfway add the curry and fish sauce.  Stir in to the chicken and then add the fish sauce, salt, sugar and coconut milk.  Let simmer for 5-10 minutes and add peas.  Cook just until the peas are done.  Serve over Jasmine Rice.