Quesadillas

Quesadillas

Love these

So I have a story. Quesadillas are a main stay in our house. I love peppers and what better way then Quesadillas to eat as many hot peppers as I can. Stuff the filling full, the salsa, and  the beans.... Yummy..... (now of course you are welcome to adjust the recipe to your liking) So the story is as follows..... we threw our kitchen out into the front yard some years ago.... wanna talk about a long 4 months with a hot plate and a tiny sink in the basement... so.... cooking was always a adventure.... well we eat these guys by the bag full -------------->




So, as previously said.....No kitchen....... so who really wants to spend time chopping (on a chair) the (frozen) peppers..... So I just chopped off the ends of them.... and added them..... well.......  when they where done cooking ....certain others in my house where just....sweating (and we ALL eat HOT) soooo I'm like what???? and someone takes a bite  and takes an entire Chile out with that bite and was like are you NUTS? and I said... DO WE HAVE a kitchen...... LOL...it was good humor....

• Beans
• Onions
• Mushrooms
• Cilantro
• Peppers
• Garlic
• Vegan "Colby" cheese * recipe to follow

Better to cook the veggies up and let them sweat a little it helps when your don't have the 'glue' from real cheese....

Smear some cheese on the bottom taco shell add beans, veggies, a little more "cheese" top it off with seasonings .... be it what you might like...

We use:

• Garlic 
• Cayenne 
• Cumin
• Hot pepper flakes
• Emeril's
• Black Pepper
• Lemon Pepper

and then we turn it on low and let them cook slow...... it's how to make a vegan Quesadilla capable of  being picked up and eaten. Add hot sauce, and a ripe avocado made into guacamole* recipe to follow and of course... almond "mayo" * recipe to follow

lunch made into heaven......

Noodles...My,"I use this for almost all... Noodles" recipe

Pasta dough 

Sometimes bread doesn't like to be multiplied... but rest assured this one is just fine. I use this to make all kinds of Pasta: Manicotti, Penne, Conchiglie, Farfalle, Ravioli, Tortelloni,  Cannelloni, Garganelli, Lasagne, Fettuccine and more... I normally use ground flax seed.... but we need to still go get some so ...... count on using 3 TBS in your mix or less.... Using flax changes your water content because ground flax seed soaks up ( If I remember correctly 9 times it water weight... you will notice a difference) Now this recipe was for Lasagne noodles. I will eventually make all the other noodles and show you how I do it.... 

(this makes one 8 x 8 lasagna)

• 1 cup bread flour 
• 1 cup semolina flour 
• water

Water and noodles is tricky... I usually start with a cup and dump about half in..... and start mixing the dough. Pasta dough will be tough so don't be surprised ..... sometimes it will take more water sometimes not quite the cup. What you are looking for is dough that is totally mixed together with no dry spots in it and is slightly giving when you touch it. Not sure if you have ever heard about the thumb trick. Many doughs are done being mixed if you press your thumb into it and it springs back. You won't have that happen with this but you should get a little spring back... I say at least 10 mins of mixing...

mixed and rolled.... showing the size of 1/3 of dough
and another one rolled out

What this recipe was for I made two 8 x 8 pans of ... one to eat one to freeze.  I actually measured the water out for this one, and weighed the dough out ... it weighed about 2 1/4 pounds

• 2 cups bread flour 
• 2 cups semolina flour
• 1 1/4 cup of water (roughly) 

Mix it, cover it and let it sit so it has time to relax :)  (Just for size comparison my rolling board is 19 x 24.) After letting  it sit for about 1/2 hour I divided it into 3's.
 Now this is when I will not lie..... pasta dough is not easy to roll out.... if you have a pasta maker you can use it.... but the secret is to break down the gluten in the dough and how I do that is put the rolling pin down on the lightly floured dough and literally just roll back and forth over and over ... it doesn't take long to make it happen but its a lot of work... (but soooo worth it) as soon as it breaks the gluten down it will stop fighting you and roll out just fine.

The pasta folded

Before I start rolling the dough I start a large pot of water to boil.  Once I have it rolled it, I fold it and cut it.  You may choose to salt the water.  I sometimes do and sometimes forget to but do not EVER forget to add oil to your water..... lol you will regret it. Just a couple of tablespoons will do the trick.

Lightly floured and cut noodles without the fancy cut edges :)

I normally use a cutter on the noodles that gives them a fancy edge but I was in a hurry .... and anyways we are just going to eat them. ;) Now once your water is at a full boil you can start tossing your noddles in.... they should never stick together and as soon as they float they are done. I always have a drain tray over my sink and use tongs to take them out. I promise you this .... Noodles are HOT when they come out.... run water quick over them (cool water) and please make sure that you understand that the noodles in 

Cooked Noodles
the middle are and can be hot.....doing the noodle dance is not funny (aka as jumping up and down going I knew I knew that OW OW OW OW) and being reminded but you know that they hold their heat as you are running your fingers in cold water .....never helps ;) so once they are done you can do what ever you want with them in this case they went into lasagna (recipe to follow)  

........ just a teaser ..... the uncooked lasagna

Cuban Black beans (aka Angel falls Black beans)

Kerepakupai merú  (aka Angel Falls) 

Okay I admit .... I eat hot..... and its okay that you don't (or do)  .....again..... all recipes can be adapted to ones taste buds... so call it cautionary tales of a ...I like ...and you might like a little bit different.... post. 

Cuban Black Beans:

• as many cups of black beans as you want 
• spices

As I had posted before.. Soak the black beans the night before. Rinse well.... bring to boil, Skim off the stuff cover... and turn to simmer. Once they have reached the done stage ... now its time to add flavor.... as your taste buds like... 

Now my black beans have legitimately earned the name of  Angel falls Black beans... Due to the amount of cayenne that gets dumped into them,  (as well as all the other spices) the more flavor the better :)

..... like I said..... we like it Hot.....

I add

spices n such

• Fresh onions
• Fresh garlic
• Fresh jalapeños 
• Fresh (well frozen) Thai Pepper
• Fresh or dried Epazote ( just less then 2 TBS)
• Fresh Cilantro 
• Garlic powder
• Pepper
• Salt
• Cayenne
• Crushed Pepper flakes
• Cumin
• Emeril's seasoning  
• Red Wine (about a cup)
• Vinegar (usually red wine vinegar) (just shy of  1/2 cup)

Before adding all the fresh and spices ..... I dump off excess liquid until its at the beans height after that I add the wine, vinegar  and water if need be. Don't forget that your fresh ingredients will add a water content back into the beans. After having added all the spices I simmer with the cover on for about a half hour ( or till the onions are clear)... and then I take the cover off and let it boil itself down a bit.

Presenting : Double, double toil and trouble

Kerepakupai merú  done Cuban black beans style ;)

Black Beans

 I'll be honest beans take a lot of time to make, but not very much actual work. I feel that eating anything out of a can or a box is disgusting and so while it might feel like it's easier to just open of a can of black beans  I'm here to show you that it's easy and simple to just make your own. Beans are high in protein and cheap, and you can make a lot at once and freeze them. The health benefits from beans make them so worth your while and use of them are endless. They are low in fat and when you eat them with rice they are a complete protein.

1/4 cooked cup of beans are 

• 140 calories
•  9 calories from fat
•  7 grams of protein (14% daily value)
•  6 grams of fiber (24% daily value) 

According to  the Journal of Agriculture and Food Chemistry indicates that black beans are as rich in antioxidant compounds called anthocyanins as grapes and cranberries, fruits long considered antioxidant superstars.

When researchers analyzed different types of beans, they found that, the darker the bean's seed coat, the higher its level of antioxidant activity. Gram for gram, black beans were found to have the most antioxidant activity, followed in descending order by red, brown, yellow, and white beans.

Overall, the level of antioxidants found in black beans in this study is approximately 10 times that found in an equivalent amount of oranges, and comparable to that found in an equivalent amount of grapes or cranberries.

Along with all of the other benefits something to understand is this: Are you sensitive to Sulfites? 

Black Beans May Help

Black beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them. A cup of black beans will give you 172.0% of the daily value for this helpful trace mineral. 

For additional information check out these links:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=2

http://www.wisegeek.com/what-are-black-beans.htm

Now for making them

1 cup of dried beans equals 3 cups cooked and I say if you are going to take the time to make them make as much as you can. They freeze well.

Like I said this is the basic recipe:

Choose to make as many beans as you want sort them out looking for rocks and debris. Then rinse them very well in water. Stir them up and keep rinsing them. After a few times through the rinse fill the container up with water remembering that when beans soak they almost double in size so make sure the container is big enough. I use the stock pot that I am going to cook them in personally. So fill the pot up- covering the beans with at least 3+ inches of water and let them soak over night. The next day when you are ready- rinse them well. This is why...... everyone knows what beans are good at... ;) makes you sound like a car running out of gas* :))) 

Now after you have rinsed them well its time to cook them. So fill them up again with clean water again at least 3+ inches above the beans..... it takes about 4-6 hours to cook (you might need to add additional water) When you first heat them up they will come to a boil...... everything that makes it to the surface...skim it off..... thats part of the sugars ..... now cover them ( I usually leave the lid a little off center) and set them to simmer... once they have reached the done stage. You can do what ever you want to them. You can spice them, you can freeze them for later use, you can turn them into what ever you want them to be.

*This is why:

Why do beans cause gas? 
Beans (legumes) cause gas because they contain a sugar, oligosaccharide, that the human body can not break down. Oligosaccharides are large molecules and are not broken down and absorbed by the lining of the small intestine as other sugars are. This is because the human body does not produce the enzyme that breaks down oligosaccharides.
Oligosaccharides make it all the way through the GI tract to the large intestine still intact. The bacteria that live in the small intestine break down the oligosaccharides. This produces the gas that must eventually come out of the rectum.

Now we have all heard of beano.... (which I say is a no-no) Diabetics should never use beano because it can make the blood sugar rise to fast. (and people allergic to mold)

So the secret to making beans.... ummm less noisy is this: Rinse them and if you have a Mexican market near you look for Epazote and as funny as this may be... Epazote smells like gas.....AND not that kind of gas.... I mean like car gas... and its poisonous in large amounts lol..... and yes its the secret to beans making them less ...shall we say....harmonious

Epazote (wormseed) chenopodium ambrosioides:

This hardy perennial, with its resinous fragrance and serrated, tapering leaves, grows wild in many parts of Mexico and the United States, especially California. Considered indispensable in cooking black beans, epazote is also unsurpassed in quesadillas and in many mushroom dishes. Widely used as a remedy for intestinal disorders, including parasites, it is also mixed with tabacco leaves and employed as a poultice on poisonous insect bites. Epazote may be dried for culinary use during winter in cold climates. 

Here is an additional link to learn more about Epazote

http://mexicanfood.about.com/od/spanishterms/g/Epazote.htm

Taco Shells

Taco Shells

I can't imagine living in a world without Taco Shells. We use them for everything. If I want chips I just dry them out in the oven as soon as I am done cooking them. You can soak them in lime juice, you can choose to do what ever you want to a taco shell and make it into a chip. No more buying chips laden with who knows what... and you can control your salt intake. Plus taco shells freeze extraordinary well. You will never know that they had been frozen. All you have to do is take one out (because they don't stick together) and heat it up real quick on the griddle.

Recipe:

• 3 cups bread flour
• 1/3 cup oil
• 1 cup warm water
• flax seed (if you want to) I usually add 3 tablespoons of ground flaxseed 

Sift flour, add flax , Mix together. Add oil and then your warm water. Stir it together.... and then knead.
LOTS.... about 10 minutes..... punching the dough down and turning it inside of  itself and then flipping it over.. and doing the same. After about 10 mins cover it with saran wrap. and let sit for 30 mins.

dough ready to be made into taco shells

Now comes the fun part! you can choose what size shells you want to make..... and or if you are just going to make chips you can roll the dough out into what ever will fit your griddle and oven. Nothing fancy with rolling just for chips. But if taco shells are your thing ... I'll be honest sometimes I roll all diff sizes from the same batch.

For instance if we need shells for Chimichanga's I'll roll shells that are as big as a dinner plate, and  if we are making taquitos in a few days  I will also roll little shells that are square out of the same batch. The point behind this is: You are in control of what the shell is going to be. If its just a taco shell you want you should be able to get 9-12 shells. (it depends on how well you kneaded the dough)

lightly floured

Again though, when it comes time to roll shells you never want to roll towards you... so roll away from you and keep turning the shell and flipping it over. I will post a video of what I mean. I roll all of mine one after another so they are ready to be cooked, making sure they each have a little flour on them (so they don't stick to each other) and then cook them in one setting. Heat your griddle up and they only take about 30 seconds on each side if you have the right heat.

rolled out

* If you are making chips it will depend on if you have added anything liquid to them. Otherwise 325 degrees till they are done. If I have added lime juice ( or whatever it may be)  I usually go about 275-300 and let them dry out otherwise you might end up with a chip that will not be crispy  for long.

ready to be cooked 

Something else I should add is this I use a cast iron griddle and highly recommended getting one for yourself. Teflon is gross and adds a weird flavor to your foods and in the air. We only have stainless steal, cast iron and a wok in our kitchen. Nothing else for cooking. Oh, and I need to mention and NO aluminum pans.

Alas, I have a video of the taco shells cooking but I can't get it to upload. So once it finally uploads I will post it.

Happy Taco shell making!

Ahhh ;) The leaning tower of pita!

In the course of my search of a perfect pita I have had many horrible accidents.... Many of them fell short (pun intended) of me yelling PITA.... Perhaps I might be the only person that yells PITA when it works ....but like I said I have had many horrible pita mistakes.... kinda like what is that lump of flat bread dough that I just baked? ( thank goodness one can never have to many pita (aka baked lump of flat bread dough) chips.  Soooo.... rest assured!  I do believe this is a no fail recipe. Part of the trick is how you roll the dough.

First the recipe:

• 3 cups flour (bread flour)
• 2 cups Wheat (or rye) 
• 2 Tablespoons yeast*
• 1/4 Oil 
• 2 cups warm water
• 3 Tablespoons Sugar or you can use Agave... 
• Salt to taste..... maybe 1/4 teaspoon ... if you like more salt you can add more. 

*I use bakers yeast

Preheat oven to 500 degrees.

Sift flour, add yeast, salt.  Mix together. Add oil and water (not boiling hot) but warm water... mix together... for at least 10 mins. (its the secret to a lot of bread doughs) ....kneading it

Not for all breads of of course. There is something I have learned though when making dough. It creates it's own temperature as you mix it. If you pay attention the dough will tell you when it's done.

Usually I find that my oven is not quite ready so I cover the dough till it is.... then you can just cut the slices off (or pinch them off to the desired size)  that you need. Usually about the size of a golf ball (but a little bigger). One nice thing about this recipe is you can choose what size pita you want.

When I roll them I have a little flour on the surface of my rolling board. I lightly tap the dough down on each side and then roll it out. Till it's about the size of a 5-6 round circle ( again this depends on how much dough you are using) think about a 1/4 inch thick. I use a thin cookie sheet that holds two of them .

This is how to seems to work to get your PITA! moment... after you first roll it.... flip it over into a little flour and then roll away from you pushing all sides of the circle out.(you can pick the dough up to avoid rolling backwards) .... if you keeping rolling back and forth it seems to ruin the elasticity of the dough and they won't puff. So every time you roll the sides out ....flip it over and roll from the other side... it really should only take you 3 rolls to a side... no more then 9 rolls total.

Takes 3 min's to cook them. Thats it. You don't have to flip them or anything. Just 3 mins in the oven. Now I understand all ovens are different so you will have to judge for yourself whats right.

Now it's always true that some won't puff but the more you get the hang of rolling the dough your success rate goes up. :) But in all reality you really don't need these to puff (it's just fun when they do) we use this as our go to bread all the time. it makes great sandwiches, pitas, chips, bratwurst buns, etc... and it freezes well. It reheats on the griddle to be soft and pliable just like it was fresh .... even if it seems a bit dried out. A little oil and a cast iron grill goes a long way.

Artichokes Galore

Artichokes! Thanks to a local Trader Joe's a few months back we where lucky enough to have artichoke's coming out of our ears ... well okay not really... but they where starting to pile up in our kitchen (as you can see) and well, to be honest...... that was only one trip. I think at least another 4-6 had come home before that photo. Rest assured none went uneaten. At .99 cents a piece how could one really not eat as many as we did? :) Alas, no photos exist of the spinach & artichoke dips that we made.  But to give you an idea of how we make the dip.

• Almond milk
• Spinach
• Artichoke hearts
• Spices (hotter the better)   sea salt, pepper, cayenne,  garlic,  lemon pepper, dill, a little Emerials (credit where credit's due, its a good mix)  etc...
• Fresh: Garlic, Onion, Mushrooms, Ginger, Thai peppers(like I said, We eat Hot)

We bake it covered for at least 45 minutes at about 375 degrees

We make our own Almond milk. :) It's really easy to make.

• 1 cup of skin on almonds
• 4 cups of water in blender*
• (sugar or agave if you want it sweet)

Boil a couple cups of water, add almonds, turn off. Let soak. After a few minutes you can pop the almonds out of their skin. Add them to the 4 cups of water in the blender and make it into milk. I know lots of people like theres strained. I normally don't. We don't use the almond milk to drink it tho. Its used in recipes and in making ice cream. So I don't strain mine. But feel free to do so, and if you do save the almond pulp and use it in muffins and other things. No reason to throw it out .

* If you want thicker almond milk u can always use less water than the 4 cups.

disclaimer... The name of this site is: Recipes Re-worked.... all recipes are just a guide line, a starting point ... thats the fun thing about cooking.... You can take a recipe and re-work it into something that fits your likes and taste buds. ;)