Lo Mein
4 packages beef Ramen noodles or use buckwheat noodles
Boil noodles for 2 minutes, drain and set aside.
1 cup fresh chopped vegetables or 1 cup frozen stir-fry blend vegetables
(carrots, onions- sliced thinly, bean sprouts, celery, broccoli, peas)
1 cup cooked meat, diced
1/2 cup beef broth
1/2 cup natural soy sauce
butter or oil
Saute vegetables in butter or oil about 5 minutes. Add meat. Add noodles, sauce and both. Toss and saute 3- 5 minutes more.
Canned Beef Tacos
1 12 oz. can beef chunks
1/2 cup beef gravy (optional)
Dash hot sauce if desired
Cheese, Monterey Jack or Cheddar or both
10 - 12 sprouted corn tortillas, room temperature
Coconut or palm oil for frying
In small pan, place beef chunks and water from can. Add gravy and stir well. Heat over med-high
heat to simmer. Break apart the beef chunks until the meat is shredded. Simmer until thickened and
water boils out. (Option - add 1/4 cup salsa.)
Meanwhile, heat oil over med-high to high heat. (If oil smokes it is too hot.) When oil is very hot, dip tortilla in
about half-way. Let fry 2 -3 seconds, and drop tortilla onto the first half so it is folded in half and makes
taco shape. Let continue to fry up to a minute and flip. Shells should be pliable, not too crispy. Drain on
paper towels. Repeat with all 12 taco shells.
Spoon 1 -2 Tablespoons meat into each shell. Top with shredded cheese and place upright in casserole
dish. Repeat with all tacos. Bake at 325 for 10 - 15 minutes until cheese melts and tacos are crispy.
These tacos are the first Mexican food I learned to make when my husband and I married. I learned to make
them from his aunt and they are so easy and delicious that they have become a staple in our home.
This same recipe also makes great taquitos, just warm the tortillas in foil in a warm oven, roll with the meat and staple closed with a toothpick. Fry until crispy and remove toothpicks.
Chicken on the Barbie
1 large package chicken drumsticks
1 large white onion, chopped
1 bunch cilantro, rinsed, chopped (use it all)
1 lemon, cut in slices
Sea Salt, Pepper, Garlic Salt, and Lemon Pepper or celery salt
Spray bottle, filled with lemon-lime soda or lime/sugar water.
Rinse your chicken and sprinkle with the above spices. Place the chicken in a large
plastic, zipper-bag. Add the lemons, onion and cilantro. Knead the bag to allow chicken
to marinate. Leave refrigerated for 8 - 10 hours. (Occasionally knead and shake the
bag.)
Grill chicken on grill on low setting, spraying with spray-bottle all flare-ups every five
minutes or so, turning chicken as well. This chicken will take 20 - 30 minutes to cook.
This chicken is great for camping. You can use frozen chicken drumsticks and leave
them in the cooler all day in the plastic zipper-bag.
Honey BBQ Hot Wings
1 pkg. chicken wings.
Rinse chicken. Use cleaver to separate wing and thigh. Trim tip off wing and discard.
Batter:
2 cups flour
1/2 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic salt
1 teaspoon paprika
1/2 cup fine sourdough breadcrumbs
Mix well. Coat each chicken piece in batter. Store on lightly floured cookie sheet until ready to fry.
Heat oil to very hot but not smoking. Deep fry 4 - 6 wings for 10 - 12 minutes each. Set aside to cool.
Honey BBQ Sauce
1 cup BBQ Sauce
1/2 cup organic ketchup
2 Tablespoons brown sugar or maple sugar
1/4 cup Franks Hot Sauce (less for less heat)
1/2 cup organic maple syrup
1/2 cup butter
2 Tablespoons raw honey
Bring just to a boil, stirring well. Use as dip or to coat wings.
Very Berry Muffins
Ingredients:
2 1/2 cups flour
2/3 cup sugar
4 tsp. baking powder
1 tsp. sea salt
2 large beaten eggs
1 1/4 cup milk
1/2 cup oil
2 cups frozen berries (we like Marion berry, Raspberry, Blueberry mix)
Heat oven to 400 degrees.
Grease 12 muffin cups or use paper muffin cup liners.
In medium bowl mix flour, sugar, baking powder and salt. Make well in center.
Set aside.
In small bowl, combine eggs, milk and oil. Pour into well above. Mix into batter. Add
2 cups frozen berries and stir to incorporate.
Spoon into muffin pan. Bake 20 minutes or until golden brown. Makes about 12 large
muffins or 24 small muffins.
(my son makes these all the time. They are an easy recipe for kids.)
Pancake Cake
1/2 cup brown sugar 1 teaspoon vanilla
1/3 cup butter 1 cup milk
1/2 cup maple syrup 3 eggs, separated
1 1/2 cups flour
1 teaspoon baking powder
Heat oven to 350 degrees.
In a small saucepan, heat brown sugar, butter and maple syrup over low heat. Stir constantly, until melted.
Pour into ungreased 13x9 pan.
Whip egg whites until they form peaks. In another bowl, mix remaining ingredients, including egg yolks until blended and slowly
mix into the egg whites. Pour batter over syrup mixture. Bake in oven 30 - 35 minutes or until it springs back. Serve upside-down.
my 2nd son (this is his favorite breakfast)
This recipe is taken from the book Homeschooling by Heart
Carne Asada
4 lb flank steak or skirt steak (available at Carniceria's or Mexican Meat Markets)
1 large white onion, chopped
1 bunch cilantro, rinsed, chopped
2-3 lemons, halved
seasoning (1 tsp. garlic salt, 1 tsp. celery salt, 1 tsp. onion powder, 1 tsp. pepper, 1/4 tsp. paprika, 1/2 tsp. cumin, 2 dashes of cayenne pepper) mix well
Place meat piece in casserole dish flat. Squeeze lemon over top, add sprinkling of seasoning, sprinkle with onion slices and cilantro. Add another piece meat. Repeat until all meat is seasoned. Roll meat up tightly and cover in plastic wrap and tinfoil. Let marinate at least 6 - 8 hours, refrigerated. Grill.
Cut into small slices and serve in warm corn tortillas (tacos, traditionally topped with cilantro and diced onions), or in warmed flour tortillas (burritos, served with shredded cheese).
Chicken Fajitas
1/4 pound chorizo sausage
1/4 pound bacon, diced
1 1/2 pound chicken, cut into thin strips
1 small white onion, sliced thinly
1 orange bell pepper, julienne
1 red bell pepper
1 yellow bell pepper
In large saucepan, over med-high heat, fry chorizo. After about 5 minutes, add bacon. Cook until crispy. Add chicken, saute until chicken is cooked through, about 5 minutes. Add onion and peppers, saute until just tender. Serve while sizzling over warm flour tortillas with shredded Monterey Jack cheese.
Garcia's Shredded Beef
1 beef roast, any cut
4 tomatoes, chopped
1 large white onion, chopped
5 yellow chile peppers, chopped (leave seeds in for hotter flavor)
juice of one lemon
Place roast in crock-pot. Squeeze lemon over and drop in chopped onion, tomato and peppers. Cook on low for 12 - 14 hours. Shred with fork. Salt to taste just before serving.
Use this shredded beef in tacos, burritos, sopes, tamales or chimichangas.
Spanish Rice
1 cup short grain rice
1 Tablespoon butter or oil
2 cups chicken broth or vegetable broth
4 oz tomato sauce
1/2 cup mixed frozen, fresh or canned veggies (usually peas and carrots, corn or fresh chopped onion and/or bell pepper or chile peppers)
Season to taste (dash cumin or garlic powder)
In saucepan heat oil over med-high heat. Add rice. Saute rice until toasted. Add water and tomato or bullion. Add vegetables. Bring to a boil. Cover and lower heat. Simmer rice for 15 minutes.
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