Publisher's Desk...
Good morning and welcome to a very special Cinco de Mayo issue of A to Z Recipes. Living in Texas as I do, and sharing a border with Mexico, Cinco de Mayo is celebrated by many with great enthusiasm here. In this issue we will see recipes that Treva (NC) and I have submitted that focus on some Mexican culinary treasures, as well as some background on the meaning and significance of this holiday. There is a special highlight where I introduce a new product from another a2z family member, Chef Jay
Burgess (Houston, TX). You can also subscribe to his monthly newsletter
The Heat, which features many great recipes. Links are provided.
A lot of work went into this special edition and I hope you enjoy it as much as we did putting it together. This is another issue which is truly best viewed on the A to Z Recipes website where many photos of the recipes are provided. Have a wonderful day and we'll see you here tomorrow.
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Enjoy!
Ramblings...
The Significance of Cinco de Mayo
The historical battle of Puebla that took place in Mexico on May 5, 1862
between Mexicans and an occupying French army has been the focus of many
celebrations across the United States.
While many recognize the legacy of Cinco de Mayo, some have little
understanding of this historical event.
The following commentary will highlight some misunderstandings and misuse of
the Cinco de Mayo, provide an accurate historical account of Cinco de Mayo, and
underscore the relevance of Cinco de Mayo today.
Some people have mistakenly assumed that Cinco de Mayo is the Mexican
Independence Day.
Mexican Independence is in fact observed on September 16 to commemorate
Mexico’s independence from Spain in 1821.
Both Cinco de Mayo and Dieciseis de Septiembre are important dates in Mexican
history, however they commemorate two unrelated Mexican historical events.
The corporate sector has appropriated Cinco de Mayo to market anything
Mexican including phony Mexican products.
It is amazing how marketers and businesses peddle an endless array of
products and link them to Cinco de Mayo.
Such efforts do not contribute to cultural understanding but rather mock and
misrepresent Mexican history and culture.
In the same vein, Cinco de Mayo has been used to promote alcohol and beer to
generate the spirit of a Cinco de Mayo fiesta.
Such efforts negate the historical meaning of Cinco de Mayo and contribute to
perpetuating the negative stereotype of the drunken Mexican.
The message that the Mexican fiesta and alcohol consumption are synonymous is
grossly and culturally inaccurate.
Having dispelled some misunderstanding of what Cinco de Mayo is, let us
examine the real meaning and significance of Cinco de Mayo.
Subsequent to Independence from Spain in 1821, Mexico experienced a number of
challenges that tested the national and political survival of the young nation.
One such challenge emerged in 1861 when Mexican President Benito Juarez, in
efforts to alleviate the poor economic state of the young nation mandated that
all payments of foreign debts be halted until Mexico restored its economic
standing.
Louis Napoleon III of France viewed Mexico’s actions as unacceptable and sent
French troops to occupy and force Mexico to reinstate it foreign debt payments
to France. In reality, the reason for the invasion of Mexico was based on the
French interest of territorial expansion. President Juarez refused to accept
French occupation and ordered General Ignacio Zaragoza to lead Mexican troops as
well as volunteers against the French.
A significant battle that emerged from the clash between the Mexicans and
French resulted in “La batalla de puebla,” the battle of puebla, fought on May
5, 1862.
The Mexican troops and volunteers who were out-gunned and out-numbered badly
defeated the French army at Puebla.
Later, the French brought in reinforcements and marched into Mexico City and
installed Emperor Maximilian of Hapsburg as the monarch of Mexico.
The French occupation came to an end in 1867 and Mexican sovereignty was
restored.
The Battle of Puebla was significant for several reasons. First, the Mexican
victory over the French demonstrated the Mexican conviction to be a
self-determining people. Second, the Mexican victory contributed to reaffirming
Mexico’s national identity and nationhood. And third, Mexico’s eventual
political restoration symbolized the Mexican will of resistance against a
foreign invader.
The Battle of Puebla is also a source of pride among the Mexicans.
Collectively, the Battle of Puebla reinforced the Mexican will for liberty,
self-determination, nationalism and sovereignty.
Today, Cinco de Mayo is celebrated throughout the United States. Chicanos
have reached out to grasp the spirit of “peoplehood” and self-determination
embodied in “La batalla de puebla.”
Cinco de Mayo likewise provides the opportunity to reaffirm our Mexican
cultural heritage.
This is important since the forces of assimilation undermine daily our
Mexicaness.
Although, historically speaking, Cinco de Mayo is particular to
Mexicans/Chicanos the observance of Cinco de Mayo belongs to all people who
commemorate the event.
Cinco de Mayo underscores the universal principles and values of
self-determination, liberty and sovereignty.
People the world over honor such principles and values. Most importantly,
Cinco de Mayo gives us an opportunity to learn and appreciate diversity while,
at the same time, underscore common principles and values that bind us even if
we are distinct communities.
By Carlos Maldonado/Contributing Writer-Director
Chicano Studies Program, Eastern Washington University
April 21, 2004
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No Mexican celebration would be complete without some south of the border food. And no food lives up to that name without some
heat. Our own a2z family member Chef Jay Burgess is a master at Mexican cooking. Because he was so dissatisfied with the hot sauces available on the market (and the prices!!!) he developed his own. It is called, appropriately enough,
The Heat and will add that perfect touch to many dishes, whether it be of a Mexican flair, or scrambled eggs!
Jay is an avid supporter of A to Z Recipes and has been for some time. He and his long-time lady love Lisa have just said "I do!". Let's lend our support of his tasty creation. You may order through this easy link. Oh, besides being delicious,
The Heat is also very reasonably priced. And whether you buy one bottle, two, or a half dozen, the shipping is reasonably priced! Just in case you are not a subscriber, his newsletter (again appropriately named)
The Heat is wonderful. You may subscribe by clicking here.
Did You Know?...
May 5th - Cinco de Mayo Fiestas
Shared by Treva, NC
Cinco de Mayo--May 5th--has been an annual occasion for jubilant celebration
ever since this day in 1862, when the Mexican army defeated the invading French
army in the Battle of Puebla. This holiday is a delicious opportunity for
everyone to celebrate the culture and the flavors of Mexico, no matter what
their heritage may be. So invite your friends and neighbors over for a backyard
fiesta and try some great Mexican dishes such as the following:
SALSA
Go all-out for your Cinco de Mayo fiesta and make your own salsa. It's not
difficult to do, and once you taste homemade salsa, you may never want
store-bought again! Your basic fresh salsa has tomatoes, chiles, onions, garlic,
cilantro, lime juice or vinegar, and salt. You can save time by chopping the
tomatoes in the food processor. Core them and cut them into quarters, and then
pulse them in the food processor just until they've reached the consistency you
want for the base of your salsa.
-Use Roma tomatoes for a drier, chunkier salsa and round tomatoes for a juicier
salsa.
-Use white onions; they taste better than yellow ones for eating raw.
-Try some variations: replace the tomatoes with diced mangoes, cucumbers or
tomatillos.
-Try adding fresh, raw corn or a can of drained and rinsed black beans to your
salsa.
-Adjust the heat in your salsa by switching the kind of peppers you use. Anaheims
are mild; poblanos are a bit hotter, jalapenos a bit hotter still; serranos are
even hotter, and habaneros will set your mouth on fire!
FRESH SALSA
"This all purpose salsa is great on tortilla chips, tacos and other
Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an
excellent flavor."
Yields 1.5 quarts.
4 jalapeno chile peppers
5 cloves garlic, finely chopped
1 onion, finely chopped
1 tablespoon white sugar
1 teaspoon salt
1/4 teaspoon ground cumin
1 (10 ounce) can diced tomatoes with green chile peppers
1 (28 ounce) can whole peeled tomatoes
1 Preheat oven to 400 degrees F (200 degrees C).
2 Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated
oven 15 minutes, or until roasted. Remove from heat and chop off stems.
3 Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin
and diced tomatoes with green chile peppers in a blender or food processor. Chop
using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop
using the pulse setting to attain desired consistency. Transfer to a medium
bowl. Cover and chill in the refrigerator until serving.
Makes 48 servings
Nutrition Info Per Serving: Calories: 7, Total Fat: 0 g, Cholesterol: 0 mg,
Sodium: 74 mg, Total Carbohydrates: 1.6 g, Dietary Fiber: 0.3 g, Protein: 0.3 g
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Macho Nachos
by Kate Heyhoe; Hardcover
50 Toppings, Salsas, & Spreads for Irresistible Snacks & Light Meals
This slim cookbook includes preparation tips ("no soggy bottoms!") and fifty
recipes, including versions with chickpeas and chutney; Portuguese sausage and
artichoke hearts; Thai red curry paste and peanut sauce; and caviar, cream
cheese, and chives. The author, who grew up in Texas, notes that the French
"would probably utter 'Sacrebleu!' to see a majestic monastery cheese such as
Pont-l'Eveque or a delicately nutty Gruyere de Comte adorn a nacho. But don't
let that stop you."
--The Texas Monthly, January 2004
Recommended by the Washington Post, New York Newsday, Seattle
Post-Intelligencer, St. Louis Post-Dispatch, Orlando Sentinel, Scaramento Bee,
Cleveland Plain Dealer, Austin Statesman, Milwaukee Journal Sentinel,
Indianapolis Star, Cinnicinati Post, and many others.
List Price: $16.95
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
Some plans...
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. I want very much to stop in Biloxi, New Orleans, and Orlando. If you live near one of those cities, maybe some of us can finally meet, face to face. I will disclose more details, including the exact dates (tentatively starting June 22nd) as soon as I can. As plans are finalized and disclosed, interested parties may discuss it forum-style. I have established an area called "Discuss a2z Family Reunion" in QuickTalk. If this works out, we can do another one but perhaps to the west coast area. How wonderful it would be if more of us could meet, huh? Without exception, every person I have met through a2z has been wonderful. It is too nice an experience not to share!
Discuss a2z Family Reunion
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
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Next Monthly Theme...
Fire Up That Grill!
What a perfect June theme topic. Yes, in most parts of the a2z world, the weather will be conducive to that all-time favorite type of cooking: outside on the grill. And, in honor of fathers everywhere, what better way to please his palate than stock up on some great recipes for him to prepare? Dads are not always the first to rush into the kitchen after a hard day at work and prepare dinner. But, on weekends when everyone is relaxed, he will fire up that grill and cook. It would be particularly nice of you were able to share some recipes your special dad actually uses, but also great if you simply want to send along some for all of us to enjoy. Your submissions can also include side dish recipes that are accompaniments to your favorite grilling recipes. Let's have a great June theme by sending in some favorites today for when you Fire Up That Grill!
Note: Because the American holiday of Memorial Day is on May 31st and an ideal time to use your theme recipes, we will post the June theme while still in the month of May. And, we normally ask that only two recipes be submitted for theme issues. Because you may have some tasty side dishes for this theme, you may send those along with your two entree submissions. Ready, set, get firing!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes (plus side dishes) and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for June's theme issue is Friday, May 28th.
Theme recipes must have subject: "Fire Up That Grill!" and will be posted on Sunday, May 30th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
A Little Mexican Humor
These should not offend anyone ...Happy Cinco de Mayo!
Pedro's Going off with a Butterfly
Jose was sitting as usual, his back leaning against the adobe wall of his friend
Pedro's shack. Then Pedro came out of the shack with a butterfly in his hand.
"Ay Pedro," Jose called, "where are you going with the butterfly?"
"I'm going to get some butter."
"You're an idiot," Jose scoffed. "Butter doesn't come from butterflies."
But a few minutes later, to Jose's astonishment, Pedro returned with a pot of
butter.
The next day, Pedro hurried out with a jar of horseflies.
"Where are you going?" Jose asked.
"To get horses," Pedro said.
Jose couldn't stop laughing - until Pedro came back an hour later leading two
beautiful stallions.
The next day, Jose saw Pedro walking out of his shack carrying a handful of
weeds. "What's that?" he called out.
"Pussy willow," Pedro answered.
"Hold on!" Jose roared, leaping to his feet. "I'm coming with you!"
A US Border Patrol Agent catches an illegal alien in the bushes right
by the border fence, he pulls him out and says "Sorry, you know the law, you've
got to go back across the border right now."
The Mexican man pleads with them, "No, noooo Senior, I must stay in de USA!
Pleeeze!"
The Border Patrol Agent thinks to himself, I'm going to make it hard for him and
says "Ok, I'll let you stay if you can use 3 English words in a sentence".
The Mexican man of course agrees.
The Border Patrol Agent tells him, "The 3 words are: Green, Pink and Yellow. Now
use them in 1 sentence."
The Mexican man thinks really hard for about 2 minutes, then says, "Hmmm, Ok.
The phone, it went Green, Green, Green, I Pink it up and sez Yellow?"
Two guys are bungee-jumping one day. The first guy says to the second.
"You know, we could make a lot of money running our own bungee-jumping service
in Mexico."
The second guy thinks this is a great idea, so the two pool their money and buy
everything they'll need - a tower, an elastic cord, insurance, etc.
They travel to Mexico and begin to set up on the square. As they are
constructing the tower, a crowd begins to assemble. Slowly, more and more people
gather to watch them at work.
The first guy jumps. He bounces at the end of the cord, but when he comes back
up, the second guy notices that he has a few cuts and scratches. Unfortunately,
the second guy isn't able catch him, he falls again, bounces and comes back up
again.
This time, he is bruised and bleeding. Again, the second guy misses him. The
first guy falls again and bounces back up. This time, he comes back pretty
messed up - he's got a couple of broken bones and is almost unconscious.
Luckily, the second guy finally catches him this time and says, "What happened?
Was the cord too long?"
The first guy says, "No, the cord was fine, but what the heck is a 'piñata'?"
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Love is not blind.
That's why they make lingerie...
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Your Favorites...
RANCHO CHEESE, ONION, AND OLIVE ENCHILADAS
~Submitted by Treva, NC
Adapted from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison
(Harvard Common Press, 1995).
This easy-to-make California-style enchilada dish is bursting with intriguing
tastes. Mild, sweet onions, healthful olives, and plenty of sharp cheddar
combine with flour tortillas and store-bought red sauce to make a fast and
flavorful supper that your family and friends will ask for again and again.
3 tablespoons extra-virgin olive oil
4 cups diced onions
12 thin flour tortillas, preferably 10 to 12 inches in diameter
3 cups mild red chile sauce, warmed
3/4 pound sharp cheddar cheese, grated
3/4 cup sliced pitted, brine-packed olives
1. Preheat oven to 350F. Grease a medium baking dish that is at least as wide as
your tortillas.
2. In a large, heavy skillet, warm the olive oil over medium-low heat. Add the
onions and saute for 30 minutes, stirring occasionally. The onions should become
translucent and very soft, but not brown. Reduce the heat if needed to achieve
the desired texture.
3. Dip a tortilla into the chile sauce and place it on a plate. Sprinkle about 3
tablespoons of the cheese and 2 tablespoons of the onions down the center of the
tortilla. Scatter a couple of teaspoons of olive slices over the onions. Fold
the tortilla in half and, with a spatula, transfer the enchilada to the baking
dish. Repeat with the remaining tortillas and filling ingredients, placing each
enchilada so that it overlaps the pervious one. Spoon the remaining sauce over
the top of the enchiladas and then sprinkle on the remaining filling
ingredients.
4. Bake the enchiladas for 20 minutes, until the cheese is melted and bubbly.
Some tortillas will puff a bit as they cook. Serve the enchiladas piping hot.
Serves 6.
HAND-MASHED PINTO BEANS WITH CHEESE
Frijoles Meneados
1 pound dried pinto beans, rinsed
10 cups (or more) cold water
2 cups chopped green onions (about 8)
1 tablespoon plus 1/3 cup lard or corn oil
1 teaspoon fine sea salt
1/2 cup finely chopped white onion
1 garlic clove, minced
2 cups (packed) coarsely grated queso manchego* or Monterey
Jack cheese (about 8 ounces)
Warm corn tortillas
Place beans in heavy large pot. Add 10 cups water, green onions, and 1
tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce
heat to medium-low, cover partially, and simmer until beans are just tender,
about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue
to simmer until beans are very soft, adding more water by cupfuls if water level
falls below top of beans, about 20 minutes longer.
Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white
onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1
minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher
to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to
moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate.
Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if
dry.)
Serve beans warm with tortillas.
*Light yellow, semi-soft mild cheese that is different from the aged Spanish
cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.
Makes 6 servings.
Bon Appétit - May 2003
LIME CHIFFON SALAD
~Submitted by Treva, NC
1 (9 ounce) can crushed pineapple
1 (3 ounce) box lime gelatin
1 cup boiling water
1 cup small curd cottage cheese
1/2 cup mayonnaise
1/4 cup chopped nuts
Drain pineapple, reserving juice.
Dissolve gelatin in boiling water; add reserved juice. Cool until slightly
thickened; heat until frothy. Fold in pineapple, cottage cheese, mayonnaise and
nuts. Place in 13 x 9-inch pan or mold. Refrigerate until firm.
Serve on lettuce or other crisp salad greens.
Yields 6 servings.
PORK AND PEPPER FAJITAS
Makes: 4 servings
1 lb. boneless pork loin roast, cut into thin strips
1 green bell pepper, cut into strips
3/4 cup TACO BELL HOME ORIGINALS Salsa
4 flour tortillas (8 to 10 inch)
1 cup KRAFT Shredded Cheddar Cheese
Chopped fresh cilantro or parsley (optional)
SPRAY large nonstick skillet with no stick cooking spray. Add meat and green
pepper; cook on medium-high heat 3 to 4 minutes or until meat is cooked through
and vegetables are crisp-tender. Add salsa; cook until thoroughly heated,
stirring frequently.
PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on
HIGH 30 seconds or until warmed.
SPOON meat mixture evenly over tortillas; sprinkle with cheese. Top with
cilantro and additional salsa, if desired. Roll up.
FIESTA CHOWDER
~Submitted by Treva, NC
3 tbsp. Flour
1 (1.4 oz.) pkg. Fajita seasoning
4 skinned and boned chicken breasts, cubed
3 tbsp. Oil
1 onion, chopped
1 tsp. Garlic, minced
1 (15.5 oz.) can corn with red and green peppers, drained
1 (15 oz.) can black beans, drained and washed
1 (14.5 oz.) can Mexican style stewed tomatoes
1 (4.5 oz.) chopped green chilies
3 Cups. water
1 Cup. brown rice (instant)
1 (2 1/4 oz.) can sliced ripe olives (optional)
1 can condensed nacho cheese soup
3 tbsp. Fresh cilantro, chopped
1 tbsp lime juice
Combine flour and 2 tbsp. Fajita seasoning in bag. Add chicken. Shake to coat.
Cook chicken in oil until browned. Add onion, garlic, and sauté 5 min. Stir in
ingredients up through cheese soup. Cover and cook 5 min. Add cilantro and lime
juice. Garnish with chopped fresh cilantro, jack cheese, lime juice and serve
with Breadsticks. Some people dislike cilantro, so you can serve it on the side.
Notes : You can cook the chicken in broth, and not fry it. I couldn’t find nacho
cheese soup, so I used cheddar cheese soup. There is a cheese chipotle soup on
the shelf, also. I didn’t have instant brown rice so I cooked ¾ cup regular
brown rice and added it to the mixture. The soup seemed to need liquid, so I
added a can of chicken broth.
TAQUERIA STYLE TACOS - CARNE ASADA
~Submitted by Treva, NC
This is a great recipe for authentic Mexican taqueria style carne asada tacos
(beef tacos). These are served on the soft corn tortillas, unlike the American
version of tacos.
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced
2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste
1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges
1 Lay the flank steak in a large glass baking dish. In a medium bowl, whisk
together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and
olive oil. Season with salt, black pepper, white pepper, garlic powder, chili
powder, oregano, cumin and paprika. Whisk until well blended, then pour over the
steak in the dish. Turn over once to coat both sides. Cover with plastic wrap,
and marinate for 1 to 8 hours.
2 In a small bowl, stir together 1 chopped white onion, cilantro, and the juice
of 1 lime. Set aside to use as a relish for the tacos.
3 Heat a skillet over medium-high heat. Toast chile pods in the skillet for a
few minutes, then remove to a bowl of water to soak for about 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
4 Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking
sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
Place the roasted vegetables, and soaked chile pods into a blender or food
processor, along with salt and pepper. Puree until smooth.
5 Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated
flank steak into cubes or strips. Cook, stirring constantly, until the meat is
cooked through and most of the liquid has evaporated.
6 Warm the tortillas in a skillet for about a minute on each side to make them
pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three
tortillas on a plate, and lay a generous amount of beef over them. Top with a
sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as
much cheese as you like. Garnish with lime wedges, and serve.
Makes 16 servings
Nutrition Info Per Serving:
Calories: 372, Total Fat: 19.5 g, Cholesterol: 44 mg, Sodium: 935 mg, Total
Carbohydrates: 33.5 g, Dietary Fiber: 4.4 g, Protein: 18 g
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Heart Healthy...
CILANTRO CUCUMBER SALAD
~Submitted by Treva, NC
Simple, spicy and delicious. Chunks of cucumber are splashed with lime juice and
sprinkled with cilantro and chili powder. Makes a nice crudités with a dipping
sauce, or the finishing touch for a pile of crisp greens.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 40 minutes
Fat: .34, Carbs: 5.11, Protein: 1.09, Calories: 27.83
2 cucumbers
2 tablespoons fresh lime juice
1 teaspoon chili powder
0.25 teaspoon salt
1 tablespoon chopped fresh cilantro
Peel cucumbers, slice lengthwise into quarters, and cut into 1 inch pieces;
place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss.
Toss with cilantro. Refrigerate until chilled.
3 to 4 servings
Source: eDiets.com
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For Two...
HERB-ROASTED SEA BASS WITH SALSA VERDE
1 tablespoon extra-virgin olive oil
2 8-ounce sea bass fillets
2 teaspoons fresh lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
Salsa Verde*
Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish
fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice.
Sprinkle fish with salt and pepper, then herbs.
Bake fish until just opaque in center, about 10 minutes. Transfer fish to
plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.
Makes 2 servings.
Bon Appétit - June 2001
*SALSA VERDE
1/2 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice
Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1
day ahead; chill. Use at room temperature.)
Makes about 3/4 cup.
Bon Appétit - June 2001
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Publisher's Choice...
CHILI-GLAZED SHRIMP WITH TOMATILLO-CILANTRO SAUCE
Accompany the shrimp with grilled zucchini and yellow squash.
1 pound tomatillos,* husked
1 onion, coarsely chopped
1 tablespoon minced seeded jalapeño chili
1 garlic clove, crushed
3 tablespoons extra-virgin olive oil
2 tablespoons chopped cilantro
24 jumbo shrimp, peeled, deveined, tails left intact
2 tablespoons ground mild chili (such as ancho or New Mexican*)
1 teaspoon onion powder
1/2 teaspoon garlic powder
Queso fresco* or feta cheese
Cook tomatillos in large pot of boiling salted water until olive-green color,
about 5 minutes. Drain and transfer to blender. Add onion, jalapeño, and garlic
and process tomatillo sauce until smooth.
Heat 1 tablespoon oil in skillet over medium heat. Add sauce and bring to boil.
Reduce heat and simmer until slightly thickened, stirring occasionally, about 5
minutes. Stir in cilantro. Season with salt and pepper. Cool to room
temperature. (Can be made 1 day ahead. Chill. Bring to room temperature before
using.)
Prepare barbecue (medium-high heat). Toss shrimp with remaining 2 tablespoons
oil in large bowl. Add ground chili, onion powder, and garlic powder; toss to
combine. Sprinkle shrimp with salt and pepper. Grill shrimp until just cooked
through, about 2 minutes per side.
Spoon about 3 tablespoons tomatillo sauce into center of each of 6 plates.
Arrange shrimp atop sauce. Sprinkle with queso fresco.
* Tomatillos (green tomato-like vegetables with paper-thin husks), ground New
Mexican chilies, and queso fresco (also known as queso blanco) are available at
Latin American markets and some supermarkets.
Makes 6 servings.
Bon Appétit - July 2002
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