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Just Like Mom's cookin'
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Cuando me dijeron mis hijos que si les ayudaba con este proyecto me emocione, pensé que padre. Después que empecé me di cuenta que no es tan padre. Si saber cocinar es tener medidas para todo entonces no se cocinar. Mis respetos para las personas que hacen esto, pero a mi no se me da. He aprendido a cocinar por necesidad por alimentar a mi familia, no había de otra. Me di cuenta que solo cocino al tanteo, una pizca de esto un puño de lo otro pero todo tengo que probar lo y así sentir si esta rico. A veces vienen a mi memoria sabores de mi abuela así siempre trate de imitar la, se también que las cosas con cariño son las que mejor saben, así que mi mejor punto y condimento para cocinar es mi amor eso es todo. Y no se crean de las cantidades que he puesto, ha sido una tarea difícil pero divertida esto de calcular cuanto, es un aproximado solamente, así que a probar y cuando este rico al paladar ahí es el punto.
When my children asked me if I would help them with this project I got emotional, I thought to myself how cool. After starting I realized it wasn’t so cool. If knowing how to cook requires having exact measurements for everything, then I don’t know how to cook. My respects go out to those who do this for a living since it’s never been my thing. I learned to cook out of necessity in order to feed my family, there was no other choice. I’ve realized that I cook by trial and error, using a pinch of this and a handful of that but I must taste everything to make sure it is tasting good. Sometimes my grandmothers flavors come to mind and I try my best to imitate them. I also know that things made with love are the things that taste the best, so my best seasoning is love, that’s all. Lastly don’t take the quantities for the ingredients too seriously, it’s been a fun but tedious task attempting to calculate the amounts, but they are only a rough estimate, so make sure to taste everything as you go along and when it taste good to your palate then you’ve reached the right amount. - MOM
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Breakfast5-10 side dishes 15-28
Desserts
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33-56
Main Dishes
breakfast
Huevos a la Canasta 2 slices of bread of choice 2 eggs 1 tbs butter Heat a frying pan or skillet over medium heat. Butter the skillet a bit to ensure that bread doesn’t stick. Cut a small hole in the center of each piece of bread. Place slices of bread on skillet, and place a small spoon full of butter into the hole of the bread. Once butter starts melting, crack egg so the yolk land into the cut out hole in the bread. Allow egg to cook through hole for a while, once able to slide a spatula under bottom of bread without breaking the yolk flip bread to other side and allow to continue to cook until egg is cooked.
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Miguitas con Huevo Tor tillas, about 2:1 ratio to egg Onion chopped jalapeno pepper minced tomato chopped eggs taco seasoning olive oil salt to taste (amount for ingredient is to liking) Cut tortilla into small pieces. In an oiled frying pan set to medium heat, add tortillas onions, jalapeno and salt and fry them until onions start turning translucent. Then add eggs and allow to cook. Lastly add chopped tomatoes and allow them to cook a little on low heat.
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Papitas con Huevo (Potatoes and Eggs)
2 large potatoes 2 eggs ¼ cup onion, chopped ¼ cup jalapeno pepper minced 1 cup tomato, chopped or ½ cup tomato sauce ½ cup olive oil ½ tsp Lawr y’s seasoning salt and pepper to taste
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Wash and peel potatoes and chop into small squares. Heat a frying pan on high heat, once pan gets hot reduce to low heat and allow to cool a bit before adding olive oil, then return heat to high. Add the chopped potatoes and fry them until they start getting tender. Then reduce heat to medium heat and add Lawry’s seasoning, salt, pepper, onions and jalapeno peppers. Continue to fry until onions start getting translucent. At this point add the eggs and allow them to cook. Lastly lower heat and add chopped tomatoes or tomato sauce, cover frying pan and allow tomato to cook for a bit and for flavor to distribute evenly.
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Chilaquiles Tor tillas (depends on quantity) Onion, chopped Queso fresco, shredded (or cheese of choice) Dried Chile ancho Garlic Olive oil Salt
Amount of ingredient will depend on amount of portion that one desires to make. Take about 4 chiles anchos and clean them, removing the seeds from witin. Place them in a pot with water and boil them until they get soft and skin can be peeled.
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Remove them from water and remove skins. Place in blender along with garlic, salt (amount to liking) and the water that was used to boil the chile anchos and blend until an even consistency is reached. Cut tortillas into small pieces. In a large oiled frying pan, fry the tortillas along with the chopped onions and salt. Fry the tortillas until they are golden and crispy. At this point reduce heat on stove and add the chile ancho sauce to the tortillas in the frying pan and allow both to cook for about 2-3 minutes. Turn the stove off and add cheese over tortillas, allowing the heat of the skillet to melt the cheese.
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side dishes
Potato Salad 6 Large potatoes 3 eggs 2tbs sweet relish 1-cup sour cream
1-cup mayonnaise 2tbs mustard Salt and pepper to taste
Place the potatoes into a large pot and cover with water that has been salted. Bring to a boil over high heat, then reduce to medium low, cover, and simmer until tender. Drain from water and let cool. Once cooled peel and cube potatoes. Place the eggs into a small pot and fill with water, enough to cover eggs. Boil eggs until cooked. Remove from hot water; cool the eggs under cold running water in sink. Peel and chop the cooled eggs. Put chopped potatoes and eggs into large bowl and add the mustard, mayonnaise, sour cream and sweet relish. Add pepper and salt to taste.
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Sarapes
(Stuffed Jalapenos) 8 Jalapeno pepper s 16oz cream cheese 8 strips of bacon Plastic gloves
Important to use gloves when cleaning Jalapenos. Rinse fresh jalapenos, and then make a vertical slice along side of pepper. Carefully open peppers and using a small spoon remove the seeds and veins. Once all peppers have been cleaned and deseeded, stuff them with cream cheese. Then wrap each pepper with a slice of bacon. Place in oven at 250 degrees for 45 min to an hour.
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Arroz Rojo (Red Rice)
3 cups white rice 1 small can of tomato sauce 2 garlic cloves 1/3 cup chopped onion olive oil 1 tbs knorr chicken powder (optional: fresh lime juice)
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Wash rice until water runs clear. In a large pot set to medium high heat add oil and allow to get hot. Add washed uncooked rice to pot and fry until rice starts changing color. Rice color should start turning into an intense white. Once rice starts changing color, add garlic and onions and continue to fry until onions start turning translucent. (Optional squeeze a bit of fresh lime juice into rice while frying rice) Next add about 1/3 of the tomato sauce, 4 to 5 cups of water and knorr. Raise stove temperature to high heat and bring to a boil. (While waiting for rice to boil taste test the water to ensure that seasoning is to liking.) Once boiling point is reached, reduce heat to medium and allow rice to cook, about 15 to 20 minutes.
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Ensalada de Nopales (Cactus salad)
10 Nopales (Prickly Pear cactus pads) Stripped of spines and cleaned. 5 cilantro sprigs Âź Onion 2 garlic cloves Salt to taste
Pico de Gallo 2 Tomatoes 1/3 cup Chopped Onions 3 Sprigs of Cilantro 3 Jalapeno pepper s Lime to taste
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Cut the cactus pads into small squares. Place the cut cactus, Âź of an onion, cilantro sprigs, garlic and salt to taste into pot cover and boil them with a little water. (Only a small amount of water is necessary since the cactus will release a sort of slime that will aid in cooking them.) Check on cactus periodically and when the color of the cactus changes to a darker green and they feel tender they are ready. Drain water from cactus, onion, garlic and cilantro can be removed and tossed. Place cactus in refrigerator and allow them to cool down. Meanwhile chop tomatoes, onion, jalapenos, and cilantro into small pieces, mix all together to make a sort of “Pico de Galloâ€?. Once cactus has cooled add to Pico along with lime and salt, to taste, and mix. **Cooled nopales squares can also be used and made scrambled into eggs**
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Platanos Fritos (Fried Plantains)
2 plantains (the more ripe the better) ½ cup of Mexican cream ½ cup Queso Fresco ¼ cup olive oil
Wash and peel plantains, cut plantains at a 45 degree angle. Heat an oiled frying pan on medium heat and allow oil to get hot. Not too much oil in needed just enough to keep plantains from sticking to pan. Fry plantain slices until golden on both sides. Serve plantains with Mexican cream and shredded queso fresco drizzled over them. Goes well accompanied with refried beans.
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Refried Beans 2 cups cooked beans Âź cup chopped onion 2 tbs olive oil
Oil a frying pan and set to medium heat. Fry onions in oil until they become tender and translucent. Then add beans and allow to fry for about 2 minutes, before beginning to mash them. After mashing beans lower heat to low setting and let simmer until consistency thickens a little.
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Queso Flameado
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4 cups of cheese (monterrey jack , Colby jack or mozzarella) 2 roma tomatoes Âź cup onion 2 tbs cilantro, chopped 2 cups of chorizo Heat up a medium frying pan on high then lower to medium heat. Fry chorizo until well cooked, about 5 to 7 minutes. Add vegetables to chorizo and continue to fry for about 5 minutes or until onions turn translucent. Put on low heat and stir for about 2 minutes, then add cheese over and allow to melt. Mixed vegetable with mayo 1 bag of frozen vegetables (preferred carrot, peas and broccoli mix) 3 tbs mayonnaise place vegetables in a microwavable safe bowl and heat up vegetables in microwave for about 8 minutes. Once hot add mayo and mix together.
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Green Sauce 10 tomatillos Âź of a large onion 1 jalapeno pepper 6 sprigs of cilantro 3 tbs water salt to taste In a medium pot set to medium high heat place all the ingredients and water. Boil for about 10 minutes or until all vegetables are very tender. Place all contents into blender and blend until smooth.
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Avocado Cilantro Sauce Sour cream or Mexican cream Avocados Milk Cilantro
Amount of each ingredient is to ones liking. Place all ingredients into blender and blend until it’s an even consistency.
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Tilapia Ceviche 5 tilapia fillets uncooked 2-3 cups F inely chopped onions 1 cup chopped tomatoes 1-3 cup finely chopped jalapenos 1-4 cup chopped fresh cilantro leaves 1 cup fresh lime juice 1-3 cup white vinegar 1-2 tbsp. oregano 1 tbsp. salt 1 tbs tequila
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Finely chop onions, tomatoes, jalapenos, cilantro and uncooked tilapia. Put all ingredients into large bowl and mix together. Add lime juice, vinegar, salt and oregano to mixture. Mix all ingredients together. Taste test the ceviche to make sure it’s fine on salt. Final touch add some tequila. Put Ceviche in refrigerator for 1 HOUR. Check ceviche every 15 minutes and mix ingredients to make sure flavors and evenly distributed and the tilapia evenly cooks.
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Main dishes
Camarones (Shrimp)
2 pounds shrimp 5 medium potatoes 3 carrots 1 cup chopped onions 2 tbs minced garlic or 6 chopped garlic cloves 1 cup green bell pepper s 1/2 tbs lawr y’s seasoning 1 tbs salt 1 tbs butter 2 tbs olive oil
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In a large pot bring about 1 gallon of water with 1 tbsp of salt to a boil. Meanwhile, peel the skin off of the potatoes and carrots. Cut the potatoes into medium sized cubes and slice the carrots into rounds. Add the carrot rounds into the boiling water for about 2 minutes, then add the potatoes and continue to boil for about 8 more minutes. Drain the carrots and potatoes in a strainer. Set aside and let sit in strainer to ensure no water remains. In a large frying pan place the butter and olive oil over medium heat. When butter and oil get hot add the garlic and shrimp and fry them until the shrimp change color. (Shrimp can be peeled for easier eating) Once shrimp change color remove them from frying pan. Using the remaining oil/butter in the frying pan fry the onions and bell peppers. If not much oil remains in pan, add a bit of butter and oil to fry the onions and bell pepper in. Once the onions and bell peppers get tender add the carrots and potatoes and Lawry’s seasoning continue to fry them for about 1-2 minutes. Finally add the shrimp and mix into vegetables.
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Caldo de Pollo (Chicken Soup)
1 whole chicken (cut into pieces) 2 potatoes 1 chayote 2 zucchinis 1/2 green bell pepper 3 carrots Ÿ cabbabe 8 sprigs of cilantro 2 tomatoes 4 garlic cloves 2 corn cobs 2 tbs knorr chicken flavored powder ½ tsp salt 2 bay leaves 2/3 cup rice pinch of cumin powder
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In a large pot filled with about 1 gallon of water add the garlic, bay leaves, cumin, knorr, salt, and cilantro along with the chicken. Set stove to high heat and bring water to a rolling boil, then reduce heat to medium heat and cover for about 20 to 30 minutes. Meanwhile cut all the vegetables to desirable sizes. Add the corn and rice first, for about 5 minutes. Next add the carrots, potatoes, zucchini, onion, bell pepper, tomato and chayote next for about another 5 minutes. Lastly add the cabbage. Cover and allow to simmer on medium heat for 12-15 minutes. Check to make sure all vegetables are tender.
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Posole de Pollo 1 whole chicken (cut into pieces) 1 can 60oz hominy 4 dried chiles anchos 1 tsp oregano 2 bay leaves 1 tbs knorr chicken flavored powder 1/4 tsp salt 3 tsp mined garlic Âź cabbage, shredded 6 radishes, thinly sliced Tostadas Fresh limes
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In a large pot filled with about 1 gallon of water add the chicken, knorr, salt, garlic, oregano and bay leaves. Allow to simmer over medium heat for about 30 minutes. Then add the hominy and allow to continue to simmer for about 20 more minutes. Meanwhile clean and deseed chile anchos. Place them in a small pot with a little bit of water and allow them to cook over medium heat until they are soft and skin can be peeled. Peel the skins off and place them in a blender. You can use some of the chicken broth from the soup or the water you just boiled the chile anchos in, add this to the blender as well and blend both together until its blended evenly. Little by little add some of the chile ancho sauce into the soup until the soup acquires some of the color from the sauce. Taste soup to make sure it’s good on salt. (Optional: for get a thicker consistency in the soup blend ½ a cup of hominy in the blender and add to soup.) (Soup is accompanied well with shredded cabbage, sliced radishes and fresh lime juice, added to ones liking to each individual portion.)
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Taquitos Catolicos
(“Catholic� Tacos) Potatoes Onions chopped (to liking) Knorr chicken flavored powder Butter Corn Totillas Olive oil (for fr ying)
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Optional: Boil chicken and shred or used left over chicken from another meal. In a large pot bring salted water to a boil. Peel and cube potatoes and add to boiling water. Allow to boil for about 8 to 10 minutes or until tender. Drain potatoes and put in large bowl, add butter and knorr powder to liking and mash potatoes as if making mashed potatoes. Add chopped onions and if using chicken add as well. Put tortillas in microwave and heat up, enough to where they become soft and can be rolled without breaking them. Add mashed potatoes to center of tortilla and roll them. Place them in hot oiled frying pan and fry them until tortillas are golden. Accompanied well with shredded lettuce, tomato slices and avocado cilantro sauce.
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Queso Chiles Rellenos 2 fresh poblano pepper s 1 (8 oz) Queso Panela or Queso Fresco 1 egg 1/3-cup flour or cornstarch Oil of choice (for fr ying)
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Place whole peppers over an open flame (gas burner) or broil in stove. Roast, turning the peppers frequently until evenly black and blistered. Remove from the heat, place in plastic bag with a bit of oil and let them sweat for a while. This will allow for the skins to peel off easily. After 10 minutes remove the peppers from the bag and carefully peel off the burnt skin. Run the peppers under cool water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers and remove the seeds. Through the same slit stuff the peppers with shredded cheese of choice. (Tip: you can close and secure the slits with a toothpick to ensure stuffing doesn’t fall out.) Separate egg white and yolk, both will be used. Whip egg white in glass or metal bowl until thick and fluffy. Then add the egg yolk and whip for about a minute to blend in. Heat Ÿ inch of oil of choice in a large heavy skillet over mediumhigh heat. Coat the stuffed peppers with a light dusting of flour (or corn starch), and then dip them in the egg so they are fully covered. Carefully place pepper in the hot oil, and fry both sides until golden. Remove from oil and place on paper towels to allow oil to be absorbed.
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Coditos con Atun y Elote
(Tuna and Corn Macaroni) 1 pack 7oz macaroni pasta 3 5oz cans of tuna in water 1 15oz can of corn 2/3 cup sour cream 2/3 cup mayonnaise 1 tbs mustard 1/2 tbs ranch dressing ½ tbs knorr chicken flavored powder ¼ cup milk ½ cup olive oil 3 garlic cloves ¼ tsp oregano 2 bay leaves salt and pepper to taste
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In a large pot bring water to a boil. To the boiling water add the garlic, oregano, knorr powder, bay leaves, oil and milk, lastly the macaroni pasta. Let boil for about 10 minutes or until al dente. Drain pasta of water in strainer, place in large bowl and allow to cool down. Drain tuna and corn from its liquids, then add both to pasta and mix together. Add remaining wet ingredients, mustard, mayonnaise, sour cream, and ranch. Mix everything together, ensuring that all ingredients are evenly distributed. Taste pasta to make out how much salt and pepper to add. Place pasta in refrigerator and allow to cool completely. Pasta is best when served cold.
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Tuna Cakes 4 5oz cans on tuna in water 2 cups tomatoes finely chopped ½ cup onion minced 1 jalapeno pepper minced ½ tbs Lawr y’s or taco seasoning 3 eggs ½ cup flour Olive oil
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Drain water from canned tuna making sure to try to remove as most of the water as possible. In a bowl mix the tuna, onion, tomato, peppers and choice of seasoning together. Slowly mix in flour to tuna mixture. Mixing everything together evenly. In another bowl beat the egg white from the 3 eggs until fluffy. Then add either 1 or 2 of the egg yolks and beat into egg whites. Fold egg whites into tuna mixture. Have a heated frying pan with a bit of oil ready. Spoon up some the tuna mixture and drop into frying pan, up to 4 or 6 at a time. Allow bottoms to fry until golden then flip cake over and continue to fry other side. Place cakes on paper towels to absorb excess oil.
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Mole con Pollo (Chicken Mole)
4 chicken breasts 1 glass of Dona Maria mole 1 small can of tomato sauce 1 banana 2 tbs peanut butter ½ a wheel of A buelita or Ibarra Mexican chocolate drink mix To cook chicken 2 bay leaves 3 or 4 garlic cloves ½ tbs knorr chicken flavored powder ¼ tbs salt ½ tsp olive oil
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Place Chicken breasts in large pot with water, garlic cloves, bay leaves, Knorr and salt. Once fully cooked remove chicken from pot and shred the chicken. Save chicken broth for use in mole sauce. In a blender, add the following contents; mole, tomato sauce, peanut butter, banana, 1/2 of chocolate wheel, and chicken broth to taste, blend all contents together. In a large frying pan heat up olive oil, and place blended contents in pan. Allow sauce to simmer on low heat. Allow sauce to simmer until it slightly darkens and consistency gets thick. Once sauce reaches this point then add shredded chicken into sauce and mix together.
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Picadillo con Elote 1 ½ pounds ground beef 1 can of corn ½ cup onions, chopped ½ cup green bell pepper, chopped ½ can of tomato sauce ½ tbs Lawr y’s seasoning ½ tbs minced garlic olive oil
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In an oiled frying pan set to medium high heat fry the ground beef along with the Lawry’s seasoning. Once ground beefs in cooked, add the garlic, onion, and bell peppers and fry until vegetables get tender. Then add corn niblets allow to fry a little longer. Lastly add tomato sauce, cover frying pan and allow to simmer on low heat for about 5 minutes.
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Calabacitas con Elote (Zucchini with Corn) 5 zucchinis 1 15oz can of corn 1 can tomato sauce 1/3 cup chopped onions Ÿ tspn oregano 1 tspn knorr powder (chicken flavored) ½ tbspn minced garlic 1tbspn olive oil
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Heat oil in large frying pan on medium heat. Add garlic and oil and fry both until chopped onions start to get translucent. Then add the tomato sauce from the can, knorr powder, and oregano. Simmer sauce over high heat until you see the tomato sauce turn from a bright red to a darker red. Then add corn niblets to sauce and let simmer for about 5 minutes. While corn is simmering chop zucchini into small cubes, then add to frying pan. Mix contents together, cover and let simmer over low heat for about 10 minutes or until zucchini is tender.
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Breaded Chicken 3 chicken breasts 2 packs of saltine cracker s 2 eggs 2 tsp mustard 2 tsp garlic, minced 1/3 cup milk ¼ tsp Lawr y’s seasoning ¼ tsp salt olive oil (for fr ying)
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Fillet chicken breasts, each breast should make about 3 slices. In a large bowl beat together the eggs, mustard, milk and the garlic. Once mixed together add chicken slices and allow to sit in mixture for about an hour. Place the saltine crackers in a large storage bag and seal. Crush the crackers until the crumbs are fine. Add Lawry’s seasoning to the crumbs; shake the bag to mix the seasoning and crumbs together. Place crumbs in a bowl. Take chicken that has been marinating and dip in crumbs to bread them. Place into hot oiled skillet and fry until chicken is thoroughly cooked and breading is golden brown.
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Arroz con Leche “Savory”
3 cups rice Butter or olive oil (enough to fr y rice in) 1/3 cup onion, chopped 1 garlic clove or ½ tsp minced garlic 1/3 cup green bell pepper 3-4 slices of ham, chopped I can corn niblets 1 tbs knorr chicken flavored powder 1 can evaporated milk milk
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Wash rice until water runs clear. In a large pot, with either olive oil or butter set to medium heat, fry the rice until the color starts changing to an intense white. Once rice color starts changing color add chopped onion, garlic and bell peppers and continue to fry until onions become translucent. At this point add ham and corn niblets and continue to fry for about 2 minutes. Then add can of evaporated milk, knorr powder and about 1 cup of regular milk. Raise cooking temperature and bring contents to a boil. At this point give the liquids a taste test and assure that flavoring is to liking, more knorr can be added if needed. Once boiling point is reached, reduce heat and allow rice to simmer for about 15 to 20 minutes or until rice is tender and thoroughly cooked.
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dessert
Arroz con Leche “Sweet”
3 cups of rice 1 can condensed milk 8 cups milk
3 cinnamon sticks ½ tbs vanilla
In a large pot bring about 5 cups of water and 3 cinnamon sticks to a boil. Allow to simmer until water changes color, once color changes remove cinnamon sticks from water. Wash rice until water starts running clear. Add rice to infused cinnamon water, along with vanilla and condensed milk. Bring all ingredients to a boil, while slowly adding milk to rice. Lower the heat to allow rice to cook slowly. Every so often stir the rice in the pot. Continue to cook until rice is tender and thoroughly cooked.
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Strawberry Cottage Cheese 1 6oz pack of strawberr y JELL-O 32oz cottage cheese 16oz cool whip whipped topping 1 15oz can of crushed pineapple ½ cup walnuts, finely chopped
Drain the juice from the pineapple and place into a microwaveable bowl. Heat the pineapple in the microwave until it is hot. Once hot, mix JELL-O packet into pineapple juice. Once mixed add the crushed pineapple, cottage cheese, whipped cream and walnuts and mix all completely. Put in refrigerator and allow cooling for 2 to 3 hours.
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