Chicken with Easy Teriyaki Sauce

Dad and I share a lot of recipes and this is one he sent me.

I think it's very nearly the perfect recipe...

* It uses minimal ingredients, yet it's flavorful.

* It cooks up quickly, but tastes like it takes a lot of time.

* And it looks great on the plate.

This recipe has everything to impress your dinner guests.

Give it a try and let me know what you think.

INGREDIENTS

3 - 4 skinless, boneless chicken breasts

60 g flour (1/4 cup)

Salt and pepper to taste

2 tbsp butter with 2 tbsp olive oil

4-5 minced garlic cloves

1-1/2 tbsp apple cider vinegar

1 tbsp soy sauce

90 g (1/3 cup) maple syrup or honey (I use maple syrup)

METHOD

Cross cut the chicken, then sprinkle with salt and pepper and dredge in flour to coat.

Fry in butter and olive oil for about 3 minutes on each side.

Add garlic, and just as it colors, add in the A.C. vinegar, soy and honey/maple and reduce.

As the sauce thickens, spoon over the chicken and continue cooking until the chicken is fully cooked. Turn chicken to coat evenly.

Serve, adding the remaining sauce.

Serve with rice or Asian noodles (optional)

OPTIONAL ADDITIONS

Just before the dish is fully cooked, you may want to add in some fresh vegetables. Consider:

Spring onions

Sugar Snap Peas

Snow Peas

Broccoli florets

Carrot slivers

Mushrooms slices (straw or button)

Bell Pepper slices

Toasted sesame seeds

What ever you choose, make it simple.

Use just 2 or 3 for color and crunch, and be sure not to overcook.

VEGETARIAN OPTION

This sauce would be great with vegetarian options, such as:

Soy curls

Seitan

Tempeh

Tofu

Quorn pieces

Or simply making a pile of vegetables and tossing in the sauce made separately.

FINAL NOTE

This recipe is easily increased.

Simply double or triple the ingredients.

Give this recipe a try and let me know what you thought of it.

You can use the mailer on the sidebar.

Vegetarian Chili con Quorn Mince

This is my favorite recipe for chilli.

In this recipe, the Quorn mince can be swapped out for the same measurement of beef mince, or other favorite minced meat.

I've included some optional ways to serve this dish at the bottom.

INGREDIENTS

• One 500g bag of Quorn mince (OR replace with 500g of mince meat)
• One diced large onion
• One diced bell pepper (color of choice for contrast)
• One can of chopped tomatoes
• One can of beans - well rinsed (your choice bean)
• One can of consommé or one stock cube dissolved in hot water (add to one of the empty cans above for the one can measurement)
• 2 tablespoons chili powder
• 1 teaspoon of cumin powder
• 2-3 large garlic cloves minced

OPTIONAL ADDITIONS

• Splash of soy sauce (Quorn mince flavoring)
• 1/4 cup ketchup or BBQ sauce (the ketchup cuts the acidity of the tomatoes, the BBQ sauce makes a sweeter chili)
• Tapatio (if you like your chili hotter)

METHOD

Brown off the Quorn mince, using a splash of soy (optional) as the mince starts browning then set aside to sauté the onion and pepper until soft.

Add back in the mince and add the rest of the ingredients and mix well.

Simmer for about 15-20 minutes.

Do a taste test to see if you need to add the optional ketchup or BBQ sauce or Tapatio.

- BEST SERVED HOT -

OPTIONAL SIDES

• Corn bread (my favorite)
• Steamed rice
• Baked potato
• Green Salad

OPTIONAL TOPPINGS

• Shredded sharp cheddar cheese (my favorite)
• Minced raw onion
• Cheese and onion
• Minced pickled jalapeno
• Creme fresh

This batch will serve 4 to 6, and leftovers freeze well.

Happy eating!!

Spicy Mac and Cheese

SPICY MAC AND CHEESE

(c) Kemberlee Shortland, 2021

I originally saw this recipe listed as Turkish Mac and Cheese, but upon doing a little research, I discovered it was also called Indian Mac and Cheese, Pakistani Mac and Cheese, and simply just Spicy Mac and Cheese, which is what I've called this recipe.

As I learned with researching the Tavče Gravče recipe, ingredients and flavors can change with not just the region, but also within a family. Some recipes include making a flour roux during the course of cooking, some don't use the chili but opt for paprika, and some even add ginger.

I believe my version is a good basic recipe and one which you can use to create your own preferred flavor. And you'll see at the end of the post, I've suggested some ways you can adapt this recipe to create slightly new flavors.

As always, if you try this recipe, or any of my others, drop me an email and let me know what you thought, and how you added to it to make your own version of Spicy Turkish Indian Mac and Cheese.

! This recipe serves two hungry hippos, our four if served with side dishes such as salad.

!! This recipe can easily be doubled or further increased as desired.

INGREDIENTS

1 cup of dry pasta - any will do, but I used macaroni here

*reserve 1/2 cup of pasta water for later

Olive oil or other cooking oil, as needed

2 cloves of garlic - minced

1 small onion - finely chopped

1/3 cup tomato paste

2 tsp chili flakes

1 tsp red chili powder

1/2 tsp black pepper

1/2 tsp oregano

1/4 tsp salt

1/2 tsp sugar - used to balance the flavors (optional)

1/2 cup milk

1/2 cup heavy or double cream

1 stock cube - vegetarian or chicken flavored - crumbled

1/2 cup cheddar

1/2 cup mozzarella

1 Tbsp butter

METHOD

First, put on the pasta to boil. Pasta times vary, but take this time to prepare your onion and garlic.

When the pasta is al dente (done cooking but still with some firmness), drain and set aside. *Be sure to save your 1/2 cup of pasta water for later.

Into a hot skillet, add some cooking oil. When warm, add the garlic and onion and sauté until translucent.

Add the tomato paste and mix well. Cook the tomato paste for a few minutes which will enrich the tomatoey flavor.

Add your dry spices to a bowl and mix well before adding to the tomato, garlic and onion mixture in the pan. Mix well.

Now add your pasta water and mix well to smooth out the spicy tomato paste.

Next, add in your milk and cream. When that's well-blended, add in your crumbled stock cube and mix well.

Add in your cooked pasta and stir well to be sure all the pasta is coated.

Add both cheeses and the butter and stir well.

Once the cheese is melted and everything is hot through, it's time to plate up.

Serve with a side salad, garlic bread, or just a big spoon.

Customize ingredients to your taste

If you don't like a very cheesy mac and cheese, use 1/4 cup each of mozzarella and cheddar. If you like it more cheese, add more cheese to taste.

This dish is a warming dish, meaning you will have a warm spice feeling as you eat. If you want a hotter dish, add in a 1/4 tsp of cayenne or 1/2 tsp Tapatio or Sriracha sauce.

This dish is easily adapted to have more of an Italian flavor by adding 1 tsp of oregano vs 1/2 tsp, and add 1/4-1/2 cup of Ketchup.

For something a little fancier, add the finished meal into a baking dish and add a layer of cheese to the top and put into a preheated 350F oven for about 15 minutes or until the cheese is melted and with a golden brown color.

Chicken à la Kiki

CHICKEN À LA KIKI

(c) Kemberlee Shortland, 2021

INGREDIENTS 

8 large chicken thighs (2 per person)

2 large onions, peeled and sliced

2 medium-large shallots, peeled and sliced lengthwise

2 large yellow bell peppers, sliced (any color but yellow stands out against the red sauce)

2 medium size carrots, peeled, cut in half and into half circles...or whatever shape you want

4-5 large garlic cloves, peeled and rough chopped

1 can of good quality chopped tomatoes

1 jar of salsa (mild, medium or hot)

2 tablespoons dry mixed herbs

3 stock cubes, chicken or vegetable (traditional stock cubes, not stock gel/jelly)

olive oil, as needed

! Options below for vegetarian and other ingredients

METHOD

Preheat the oven to 350F

Clean and prepare the chicken thighs (remove straggling pin feathers, lose fatty bits, etc), rinse well and pat dry with paper towels.

Put 2 stock cubes into a wide bowl and add about 1/3 cup of olive oil. With the back of a spoon, mash the cubes into the oil to form a lose paste.

Baste your chicken thighs with the paste and set aside, reserve the leftover paste. If you don't have enough, add a little more olive oil.

Heat a heavy skillet with a little fresh olive oil and when hot, add the chicken skin side down. Brown both sides.

While the chicken is browning, prepare your vegetables. Slice the vegetables vs rough chopping it.

When the chicken is done, remove to a pan or dish and set aside.

Using the chicken cooking oil, add the reserved paste, onions and peppers and sauté until they start to soften. Add the carrot and garlic and mix thoroughly.

When your veg is well mixed and softened, add the can of chopped tomatoes and your jar of salsa and mix well.

Finally, crumble in your last stock cube and and the dried herbs and mix well.

In a large oven proof dish or pan, pour in your vegetable mixture. Layer the chicken on top.

Cover and put in the oven for approx 30 minutes or until the sauce is bubbling.

Remove the cover and continue cooking in the oven for another 10-15 minutes to crisp up the chicken skin.

At this time, if you're serving with rice, prepare that now. If you're using a pot on the stove method, this will take about 15-20 minutes. If you're using a rice cooker, this takes 15-30 minutes.

Serve hot when the rice is ready.

OPTIONS

*Option 1:

If you have zucchini available, add that to your mix. Slice into strips like the onions and peppers, or into halves like the carrots.

You can also add in some cherry tomatoes if you have some laying around. Add them into the pan just before putting it into the oven.

** Option 2:

If you don't want rice, just before you pour your veg into the baking pan, add in a can of your favorite beans. Drain well. White beans or garbanzos would be a nice color to stand out against the red sauce.

*** Option 3:

Another alternative to rice is baked or steamed potatoes.

!! Vegetarian option:

Use vegetable stock cubes.

Also, in place of the chicken, use cubes of good quality tofu. Prepare the same as the chicken by basting them in the paste, then quickly browning the cubes in a pan. Add to the stop of the veg mix before putting into the oven to finish off. Start your rice at this time.

Tavče Gravče

Unglazed earthenware pot
traditional to Macedonia

Tavče Gravče is considered the national dish of North Macedonia and is the most popular dish eaten by the Macedonian diaspora. However, this dish is also popular in neighboring countries such as Serbia, Kosovo, Croatia, and other nations which once made up the country of Yugoslavia.

First, let's pronounce this dish:

Tavče Gravče

Tahv-chay Grahv-chay

The name translates as beans on a tava (a flat or concave disc-shaped frying pan similar to a wok), although the dish I'm talking about today is traditionally slow-cooked in an unglazed earthenware pot, and usually over an open fire.

I was inspired to make Tavče Gravče after watching the video for Epic Beans & Sausage Tavče style by AlmazanKitchen. I love watching his videos. He takes viewers out of the traditional kitchen and into nature where he often uses produce he's grown himself and water from his fresh running stream. Or he brings viewers into his covered cooking area with a built-in fire space for cooking, which is where he made his version of this dish.

Like most national dishes, every family has their own take on Tavče Gravče. I've looked at several recipes and watched a lot of videos on YouTube, and came away with the basic ingredients that all dishes have: beans, tomatoes, bell peppers, onions, and paprika. Simple. Each cook adds their own favorite ingredients and method of cooking.

For my dish, I followed Almazan's recipe and tweaked it a little based on some of the other ingredients in my research.

Before starting, let me just say that the dish is normally eaten as is...the beans and sausage. I changed it up a bit and cooked some rice to go with it. I know. I doubled up on the carb...beans and rice! But, I only did that because I didn't have any crusty bread to sop up the sauce. For you, eat it as-is, or with rice, or with crusty bread, or whatever takes your fancy.

Okay, so here's my recipe for:

TAVČE GRAVČE KEME STYLE (or Kiki Style if you're talking to Beck):

>> Tools: Sharp knife, wood or non-scratch spatula or spoon, deep-sided skillet, ovenproof baking dish with lid (or foil to cover).

>> Prep time: About 45 minutes

>> Serves: This dish, as-is, serves two people. Double or triple as needed.

>> Preheat: Oven to 250F/125C, Skillet to medium heat.

INGREDIENTS Part 1

2 large bell peppers - yellow and orange/red for contrasting color

2 medium shallots

1 small red finger chili (optional)

4 or 5 fresh garlic cloves

Cooking oil, as needed

INSTRUCTIONS Part 1

De-seed bell peppers and cut into thin rings.

De-skin shallots and cut into long, thin slices.

De-seed chili and cut into thin, diagonal slices.

De-skin garlic and mash with the knife blade, rough chop.

Add cooking oil to pan and add everything in at once, mix well.

Continue mixing for just a couple minutes. You're not cooking these ingredients, just getting them started.

Go to part two:

INGREDIENTS Part 2

1 can of white beans of choice - Navy/Haricot are smaller than Canallini but taste the same 

1 can of chopped tomatoes (unseasoned) 

2-3 sprigs of fresh rosemary

2-3 bay leaves

3-4 tsp of smoked paprika (does not need to be level)

1 Tbsp real butter (does not need to be level)

Salt and pepper - half tsp salt and 1 tsp fresh ground pepper or to taste

INSTRUCTIONS Part Two

To your pan of veg, add paprika, rosemary, bay leaves, mix well.

Add butter, salt and pepper, mix well. 

Add beans (drained and rinsed), mix well.

Pour everything into baking dish and set aside.

Got to part three:

INGREDIENTS Part 3

4 medium homemade or artisan style sausages (can be omitted for vegetarians)

a big handful of cherry tomatoes - 6-10 whole or cut in half

INSTRUCTIONS Part 3

Wipe out the skillet and reheat with a little oil.

Add the sausages and brown all over.

While the sausages are browning, fold the cherry tomatoes into the sauce.

When evenly browned, add sausages to the top of the sauce, partially submerge. 

SLOW COOKING

Cover your baking dish (lid or foil) and put into the preheated oven. Slow cook for 4-5 hours.

Be sure to check every couple hours to ensure the sauce is not evaporating. If so, mix in a little water and recover.

About half an hour before you're ready to serve your meal, prepare your accompaniments, such as steamed rice or crusty bread.

Also at this time, remove the cover to give the sausages a little more color if needed.

Before serving, remove the rosemary stems (leaves will have fallen into the sauce) and the bay leaves.

*Taste - If the flavor is too sharp or hot from the chili, add a squirt of ketchup. It will knock the edges off the sharpness.

Serves two or one piggy!

Macedonian - Dobro jadenje!

Serbian - Dobro jelo!

English - Good eating!

If you make this dish, or any others on my site, please message me through the mailer on the sidebar and let me know how it went and if you liked it or not. And let me know if it's missing an ingredient you'd like to see. Your email is not harvested and I'll be the only one seeing your message.

Quick and Easy Beef Stew

It's wet, cold and mucky days like today that make me wish I'd made a bigger pot of beef stew last night.

Seriously, the easiest recipe on the planet.

There's no measuring, no weighing, no detailed instructions. This is a a real country-style pot of comfort food that packs a punch with flavor. Guaranteed.

You can save some time if your supermarket sells prechopped stewing meat, onions and carrot, and get one of those squeezy tubes of fresh garlic.

Ready?

QUICK AND EASY BEEF STEW

Ingredients

about a kilo (2+pounds) of chopped stewing beef

a big onion, roughly chopped

a big carrot, roughly chopped

3 cloves of garlic, roughly chopped

2 generous tablespoons of mixed dry herbs

half bottle of good dry red wine (I used merlot here but also use Medoc)

equal measure of beef stock (not broth) as wine

2-3 tablespoons of plain flour

cooking oil

floury potatoes, about 2 tennis ball size per person

Instructions

Preheat your cooking pot with the oil. Toss in your meat and flour together and give it a good stir. Be sure the meat gets well-covered. When the flour has browned and the meat looks like it's startint to cook, toss in the rest of the ingredients.

Stir well, then cover and bring to a boil then turn down to simmer and cook for 90 minutes to 2 hours, or until the meat is tender and falling apart. Pretty much forget about it, but set your timer. By 90 minutes, your house should be filled with the smell of the stew.

Just before it's done, put the potatoes in the microwave (should be less than ten minutes). When they're done, roughly chop them up in a deep bowl and mash to break them up a little before ladling on the stew.

*Tip: the better cut of meat, the tastier it will be. I prefer skirt steak (not flank) when I can find it

That's it. 10-15 minutes prep and the meal is done in about two hours. If you want to eat at 7pm, get it in the pot for 5pm. That's it

Serves 2 to 4

And you have leftover wine for the table.

No matter how you say it, it's...

Ithe maith!

¡Buen provecho!

Buona mangiata!

Gutes Essen!

Bon appetit!

Bwyta da!

Liánghǎo de yǐnshí!

Dobré jedlo!

Ukutya okumnandi!

Khoroshaya yeda!

Yoi shoku!

'akl jyd!

Goed eten!

Good eating!

Easy Banana Muffins, Bread, and Cake

My trusty recipe book

As it's been a while since I posted a recipe, I thought I'd add one to my recipe file here. This is my own recipe which I use when I have bananas that are starting to go off. You know the ones. The skins are full of black speckles and they're going soft. You think it's time for the compost, but let me stop you right there. This is when bananas are at their sweetest. Give this recipe a try and see if I'm not right.

Here's what you need

3 mashed very ripe bananas
1/2 cup vegetable oil (sunflower, safflower or something light)
2 average size eggs
1/2 cup white sugar
1/2 cup brown sugar
1 & 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon good quality vanilla (real vanilla, not the fake stuff, make your own here)
1/4-1/2 cup chopped walnuts (optional)

Preheat oven to 350F/180C/gasmark 4

For muffins - Put your paper casings into a 12 muffin pan and set aside

For bread or cake - oil the loaf pan or cake tin and set aside

Here's how to do it

Peel the bananas and mash with a fork.
Add to your mixing bowl.

Add in the eggs, vegetable oil, and vanilla.
Blend until the ingredients are just mixed.

Add the sugars, flour, baking soda, and salt.

*Chopped walnuts are optional.

Blend until all the ingredients are well-incorporated.
DON'T over-mix.

Spoon the batter into your prepared muffin casings.

Of if you're making bread or a cake, pour into the prepared pan.

Slide the pan into your preheated oven, middle shelf.

Timing

For muffins - bake for approximately 30 minutes.

Use a toothpick to test the center of the muffin.

If the toothpick comes out wet, continue baking for another 10-15 minutes, or until done.

*This time is for average size muffins. Large muffins will take 40+ minutes to bake before testing.

For bread or cake - bake for 1 hour before testing. Use a toothpick as above.

Cooling

When done, remove the muffins from the pan and set on a wire rack to cool.

Why, yes, my muffins are lopsided. It's an old oven and I forgot to rotate the pan.
Hashtag #HomeMade :)

* For bread or cake, leave in tin for about 15 minutes to cool before turning out onto a wire rack to complete cooling.

Topping?

Adding a topping to this recipe is up to you. This recipe will yield a very moist muffin/bread/cake and probably doesn't need anything on top. At least, I don't think so.

Storage

Muffins store well in a large ziplock bag or covered container. The bread or cake will store well under plastic wrap on a plate.

Double your recipe and store some in the freezer Wrap in wax paper, then put into a large ziplock bag or wrap in foil.

Yield

This recipe makes 12 regular size muffins or 6 large muffins, 1 bread loaf, or one cake layer. Make a second recipe to create a layered cake.

ENJOY!!

(don't forget to lick the bowl!)

Beef Slow Cooked in Red Wine

Winter is upon us here in Ireland. While where we live is relatively sheltered from most of the worst weather, it does get very cold. This time of year means putting on a thicker pair of socks...and 2-3 layers of clothes to stay warm! Even in the house. Especially for this California girl.

This time of year also means a change in cooking habits. Pointedly, making more soups and stews. Today, I'm sharing my recipe for a beef that's slow cooked in wine. This is my lazy adaptation to a traditional Beef Bourguinon.

*This is not a slow-cooker recipe, though you could use one if you aren't home all day to monitor your cooktop or oven. Turn it down to low too cook about 8-9 hours. Be sure to follow your slow cooker's own instructions for an all day cooking time.

This recipe is very easy. Most of the work is in the cutting of the ingredients. There's no precooking or browning. Just dump everything into the pot and simmer for a few hours. Like a dump cake, but savory :-D

INGREDIENTS

2kg/appr 4.5 pounds of Bavette or Skirt Steak (chuck or stewing beef is OK too), rough cut into largish chunks (4-5cm/appr 2in or so)

2 large white onions, de-skinned and rough cut (yellow onions are OK too, but not purple)

1 large carrot, peeled and rough cut into similar size as the onion

1 large fresh beet, peeled and rough cut as above (do not use precooked or pickled...fresh!) (I used a Candy Beet, hence the stripes)

2-3 large cloves of fresh garlic (to taste) (if you must, use granulated, but not powder or garlic salt)

2 tablespoons mixed herbs (I was out so used sage and thyme here)

1/2-1 tsp ground cayenne pepper (season to taste)

2 whole chipotle chilies

1 container of good beef stock (pouch or canned, preferably homemade)

equal measure of water to stock

2 beef stock cubes

half bottle of good red wine (I prefer Malbec but merlot works great too...use half in the stew and serve the other half with dinner!) (Most often, I use Barefoot wines when I cook, as they're affordable and very tasty, AND from my home state of California. You know the saying, If you wouldn't drink it, don't cook with it!)

METHOD

Dump everything into your pot and stir well.

That's it!

Cover and turn on the stove to high to get the liquid warm and you can see some steam coming off the top of the liquid (you don't want it to boil), then turn it down to low and leave it for at least three hours. *I start the heating on the big burner then move the pot to the small burner for slow cooking.

It should take about 3-4 hours until the meat is super tender and literally cuts with a spoon. You might even find it falls apart as you're ladling it into your bowl.

*If you use a slow cooker, as above, refer to manufacturer settings for an all day cooking time.

Serve with warm, crusty bread (I prefer sourdough), or with creamy mashed potatoes.

This recipe makes approximately 6-8 servings depending on your appetite.

This freezes well so you can make a big pot in advance and divide into servings to freeze and thaw later. You can reheat in the microwave.

Stay warm this winter season with a wonderful, hearty beef stew!

Happy eating!

Savory Potatoes and Squash

Savory Potatoes and Squash

Ingredients:

2 large firm potatoes (about 2 cups), cubed (skin on, optional)
1 small butternut squash, peeled/seeded/cubed (about 2 cups)
1 large onion, peeled and cubed
2 large garlic cloves, peeled and roughly chopped
1 tablespoon chopped thyme (fresh preferred but dry OK)
1 gelatin stock pot, chicken or vegetable
½ cup of hot water
Oil to cook, sunflower or olive

Method:

Preheat a heavy pan on high. Add oil to coat the base of the pan. When hot, add the potatoes and squash and toss together to coat evenly in the oil.

When you can just pierce the veg with a fork, add the onions and toss evenly.

Add the garlic and thyme and toss evenly.

Dilute the stock pot or cub in the hot water, then pour over the vegetables. Mix well, then cover the pan, turn the heat to low and cook until the potatoes and squash are cooked and most of the water has cooked away.

Serve warm.

Served here with a Spanish style fried egg.

Smoky Spanish Chorizo with Vegetables and Chickpeas

Holy moly. Has it really been a year since I posted something here? Hopefully, this will make up for it. :-)

Smoky Spanish Chorizo with Vegetables and Chickpeas

Ingredients

1 Chorizo (dried Spanish vs fresh Mexican)
1 Onion (I prefer white when I can find it but yellow will do)
1 Bell Pepper (I use yellow to stand out from the sauce)
2-3 Garlic cloves, crushed and rough chopped
2-3 tsp Smoked Paprika - to taste
1 can chopped tomatoes (no herbs or seasoning, just plain)
1 can RoTel (chopped tomatoes with chilis)
1 small can/jar chickpeas/garbanzo beans the last 5 minutes just to warm
1 chicken or vegetable stock cube.
Salt to taste

Method

Chop everything up into similar size pieces before starting to cook.

Preheat your *dry* pan to medium heat and throw in the chorizo. It will sweat off oil and spices into the pan so you don't have to oil it. Color one side of the chorizo then stir to start the other side coloring.

At that point, add the onions and peppers and stir well to coat in the chorizo oil and to cook evenly.

When the onions start to turn translucent and cook down a little, add the garlic, tomato sauce and RoTel and stir well.

Add the paprika and crumbled stock cube stir well.

Simmer on low for about 15 minutes (get your dishes out, prepare your side dish, set the table). You can leave the pan uncovered or cover it. Your choice.

Add the chickpeas/garbanzo beans (drained, but no need to rinse), stir well. Cook another 5 minutes until they're hot through.

Serve.

Partners well with basmati rice, mashed potatoes, or country fries.

Salt (and pepper if you wish) to taste.

EAT :-)

All in all, a fabulously rich tasting meal in less than 30 minutes.

Double the recipe for leftovers for the freezer.

We're all Mexican on Cinco de Mayo!

Feliz Cinco de Mayo!!!

Wow! Can you believe it's May already? I can't. We're nearly half way into the 'new year'. But what a great way to spend it today.

What is Cinco de Mayo?

Many would say it's the day of Mexican independence, but that's untrue. The official date of Mexican Independence Day is actually 16 September and known as Grito de Dolores, the Cry of Dolores?

Why Dolores?

On 16 Sept 1810, it was in the Mexican town of Dolores that the battle cry for Mexican independence was shouted. The ensuing battle marks Mexico's break from Spain and the beginning of Mexican independence as it's own nation.

The Battle of Puebla, May 5, 1862

This goes back to what, exactly, is Cinco de Mayo? Why is 5 May so important?

Today marks another battle in Mexican history. This battle was between Mexico and France! 5 May is observed to commemorate the Mexican Army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862...nearly 50 years *after* Mexican independence. The French troops were in greater number, better quipped, and better trained, than the Mexican forces. Yet, it was Mexico who prevailed in this battle.

Why is Cinco de Mayo more widely celebrated than Grito de Dolores?

Well, you can thank the American drinks industry for this. Seriously. While Mexicans in Dolores do host an annual feast to commemorate winning the Battle of Puebla, the event is much larger in the US. Immigrant Mexican's are often surprised how big the feast day is in the US compared to their home country...because of the American drinks industry, who took the Mexican holiday to start promoting Mexican alcohol on this day, such as Corona, Dos XX, Modelo, Sol, Tecate, and other beers, as well as tequila.

Once the drinks companies started promoting alcohol on this Mexican holiday, the holiday grew exponentially to the massive event we have today...a day when everyone is Mexican! It's grown to the proportion of the Irish St Patrick's Day...again, thanks to the American drinks industry.

How do we celebrate?

Putting up traditional decorations, preparing many Mexican and Mexican style dishes, and playing games. And of course, Mariachi's and dancing!

One of the most popular games is the piñata (pronounced pin-ya-ta), which is a cardboard figure covered in crepe paper and filled with sweets. The most popular design is of the donkey or burro, but today you can even get them in the shape of popular, and not so popular, political figures ;-)

How does one play?

This is a fun children's game where each child gets three whacks before handing the stick over to the next child. Players are blindfolded, given a stick, spun around to disorient them, then they try whacking the piñata with a stick until the treats fall out. The one who breaks open the piñata wins.

What kind of decorations?

All kinds of bunting, streamers, lanterns, etc. Decorating tables with little piñatas, tables covered with the traditional Mexican blankets and sombreros, little potted flowering cactus, etc. Really, anything colorful and bright. Some even fly a Mexican flag.



What are Mariachi's?

The origin of the word mariachi stems from many translations, but essentially, this is a type of regional music that has come to symbolize all of Mexican traditional Music. The band can have anywhere from five to fifteen members, several playing violins and guitars, horns, and the guitarrón, which is a bass guitar...seen here above in the center of the picture.

Mariachis are expected to know hundreds of songs, as one of the primary functions at events is taking requests.

Mariachi Vargas de Tecalitlán is recognized as the oldest and most famous mariachi ensemble, founded by Gaspar Vargas in the late 1890s.



And Mexican dancing?

Mexican Folk Dancing is performed by well-trained dancers wearing colorful dresses with huge skirts that are spun and swirled through many dances. Mexico’s modern folk dance tradition is a blending of elements from its Indigenous, African and European heritage. But was recognize today is known as Jarabe dancing which has its roots in Jalisco, and became a political tool to evoke feelings of patriotism and “liberty.” And today symbolizes freedom and joy during many Mexican events. These folk dances also include fandangos, huapangos, jotas, boleros, zambras and zapateados, and are performed by men as well.



And what about the food?

I know you've been waiting for this section :-)

Mexican foods are as diverse and exciting as the Mexican culture and heritage. With such a large country, every region has it's own influences, ingredients, spices, and versions of so many traditional dishes we know and love...enchiladas, tacos, burritos, flautas, menudo, frijoles, quesadillas, mole pablano, tamales, tostadas, and so much more. {drool}

For a full list of traditional Mexican dishes, check out this list on Wikipedia.



One of my favorite ways to start my Cinco de Mayo day is with Huevos Rancheros, which literally translated to ranchers eggs...aka Mexicanos. The basic dish is composed of fried eggs served on lightly fried/softened corn tortillas which are topped with a type tomato-chili sauce, or enchilada sauce or salsa. Common additions include frijoles, Mexican rice, and either slices of avocado or guacamole.

When I was growing up, we feasted on what we just knew as egg and tortilla. The corn tortillas was dipped in hot oil for just a moment on both sides to soften, then patted dry and a fried egg was put on top. It depended on taste whether the eater wanted their eggs sunny side up, mashed yolk, or scrambled egg, but traditionally, this dish is served sunny side up. The egg was then rolled into the tortilla and gobbled down. Having these as an adult reminds me of my childhood, and kind of helps alleviate some homesickness now that I live so far away.

For the bigger Cinco de Mayo meal, I normally serve either tacos, enchiladas, tamale pie, or even a Mexican lasagna. Tonight, it's looking like tacos, or nachos. But those huevo rancheros are looking mighty good too!

Recently, another California expat, Lisa, joined me for a great Mexican meal in our home.

What was on our menu?

Here are a few easy recipes you can try at home:

Vegetarian Enchiladas

Please note: Easy means using some premade ingredients. If you want to be a traditional Mexican mama, you can make your own individual ingredients before assembling ;-) :

Ingredients

Filling:

1 tin of black beans
1 tin of spicy frijoles
Monterey Jack cheese, shredded (optional mozzarella if you can't get Jack)
Mexican rice
Black olives, pitted, sliced
Green onions, aka scallions or salad onions, sliced

Also:

Note: I use Blanco Niño authentic Mexican style corn tortillas here in Ireland. They're based in Clonmel, Co Tipperary and deliver to your door, fresh frozen! These tortillas are made with lime treated fresh corn masa, a little salt and water...no flour or other ingredients. Look for this type of tortilla wherever you are for the most authentic taste. If they have flour in them, send them back!

6-8 authentic corn tortillas
Monterey Jack, or mozzarella
Black Olives, pitted and sliced
Green onions
Enchilada sauce

Method

Preheat the oven to around 375F/190C

Start by putting a thin layer of sauce in the bottom of a rectangle baking dish to prevent the enchiladas from sticking during cooking.

Then, fill each tortilla by hand. For me, the easiest way is by cupping the tortilla in the palm of one hand, and using a spoon to add ingredients to the tortilla. Add the beans, rice, olives, onions, and cheese to the tortilla, then gently roll it together. Place in the baking dish, seam side down.

Fill all of your tortillas until the dish is full (you can usually squeeze in one more if you think it's full but don't sardine them.

Pour over the enchiladas your sauce of choice. Be generous. You want the tortillas to really soften when you bake them. Cover the tortillas well, and be sure you get some down the edges of the dish to prevent sticking.

Top with a generous amount of cheese, then add the olives and onions before covering with foil and putting into the oven.

Bake for about half an hour then remove the foil and cook until the cheese is browning and the sauce is bubbling.

Let the enchiladas rest on the sideboard for a short time (or open the oven door and turn off the heat, to let the cheese set up a little. Then serve with the following side dishes which you can prepare while the enchiladas are cooking.

Note: Start by putting the rice onto cook first, about the time you remove the foil from the enchladas. You can then prepare the salsa while it's cooking, which you will use in the Mexican rice and the guacamole.


Mexican Rice

Ingredients

1 cup of rice - long grain or basmati
2 cups of water
Salsa Fresca
Tomato sauce

Method

Bring two cups of water to the boil, then add your rice. Bring back to the boil, then cover and turn off the heat. Leave it on the burner while you prepare the guacamole, recipe below.

Just before the rice is done, use a fork to loosen the rice in the pot. Then spoon in some salsa until you have the desired rice to salsa ratio. Add a little at a time but start with about 1/2 cup. Then spoon in a little tomato sauce and let it soak into the rice. Turn on the heat to low, cover the pot and continue cooking until the rice is tender.


Salsa Fresca

My friend Lisa brought this to our meal, as she did the Mexican rice. Her recipe is an old family recipe which she's not sharing ;-) But I have a great recipe of my own.

Ingredients

2 medium ripe tomatoes, deseeded, skinned and chopped
1 small red onion, finely diced
1 medium garlic clove, finely diced
1/2 small jalapeno pepper, deseeded and finely diced (can use Ortega roasted chilies if you can get them, about 1 tbsp or to taste)
cilantro, a small bunch, finely chop the leafy parts, discard the stems
splash lime juice
salt and pepper to taste

Method

Put all of the ingredients into a bowl and mix with a spoon. Easy!

Note: Double this recipe if you will be using it to make your rice and guacamole.


Chunky (or smooth) Guacamole

An important note on avocados: Do not use salad avocados, aka Fuerte avocados, as they're too watery. Look for a thick, dark green, pebbly skins which will tell you the fruit is suitable for mashing.

Hass avocados are usually best for guacamole...Hass and the larger Lamb Hass.

Ingredients

2 large Hass Avocados, skinned, pitted, and roughly chopped
Salsa Fresca
Pinch of sea salt (optional)

Method

Lightly fork mash the avocados. When you have the texture you want, chunky or smooth, spoon in the salsa to your desired taste. Also add salt to taste, if you think it's needed.

How easy is that?!




To Serve

Be sure everything is hot, of course, but put out bowls for each of the side dishes...Mexican rice, frijoles, guacamole, salsa, and even some sour cream or creme fresh.

And don't forget the chips!!