Taos, New Mexico | Bukisa.com

Taos, New Mexico Bukisa.com

Beef and Cactus Stew

Always wash your hands after touching chilis!

What You Need:

• 2 lbs beef steak


• 2 Tbsp olive oil


• 1 medium yellow onion


• 4 fresh jalapeño chilies


• 2 chipotle chilies


• 2 medium red tomatoes


• 4 green tomatoes


• 4 garlic cloves


• 1 tsp dried oregano


• 1 tsp ground black pepper


• 1 tsp salt


• 1 cup canned cactus pieces

Directions:

Cut beef into 1" pieces. Place beef in large frying pan with the olive oil. Heat to medium temp. Cook until brown on all sides.
Take the skin off of the onion, cut onion into 1" pieces. Mince the garlic after removing the skin. Drain the can of cactus and cut into 1" pieces. Remove the seeds and stems from chilies and cut into 1/4 inch pieces. Cut red and green tomatoes into 1" pieces.
Add all ingredients to beef and reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
Serve with cornbread.

Tomato Dry Soup

INGREDIENTS:

• 10-12 stale corn tortillas


• 2 cups canned tomatoes, with juice


• 2 garlic cloves


• 1 large white onion


• 1/2 cup vegetable oil, divided


• 1 tsp paprika


• 1 tsp salt


• 1/2 tsp dried oregano


• 1/2 tsp ground black pepper


• 1 cup grated parmesan cheese


• 1 cup whipping cream

DIRECTIONS:

1- Preheat oven to 350ºF.
2-Peel and mince garlic. Peel and chop onion into 1/4" pieces. Roughly chop tomatoes, reserving juice. Cut tortillas into 1/2 " wide strips.
3-In large saucepan, heat 2 Tbsp of oil on medium. Add garlic and onion. Cook until onion is soft but not brown. Add tomatoes, salt, pepper and oregano; stir until blended. Simmer for about 10 minutes.
4-Heat remaining oil in large frying pan and fry the tortilla strips until soft, not crisp. To absorb excess grease, set on paper towels.
5-In an ovenproof casserole dish, layer as follows: a little tomato sauce, handful of tortilla strips, some whipping cream then the cheese. Repeat until all ingredients are used, ending with the cheese. Sprinkle paprika on top.
6-Bake uncovered for about 20 minutes or dish is bubbling

How to make Coconut Macaroons

Coconut macaroons are one of my favorite cookies. This is an easy recipe. It makes about 4 dozen cookies. Prep time: 10 min, Bake time: 15-17 min.

Ingredients:

• 2 (7 ounce) packages of flaked coconut
• 1 14 ounce can of sweetened, condensed milk, NOT evaporated
• 1 egg white
• 2 teaspoons of vanilla extract
• 1 to 1 1/2 teaspoons of almond extract (it depends on how much you like the flavor of almond)

Directions:

1. Preheat your oven 325ºF.
2. Line baking sheets with aluminum foil, grease and flour the foil or, spray with non-stick cooking spray. Set aside.
3. In a large bowl, add the condensed milk, egg white, vanilla and almond extract. Stir.
4. Add the coconut and stir to mix well.
5. Drop by rounded teaspoonfuls onto the foil, about an inch apart. Slightly flatten each mound with the back of a spoon.
6. Bake 15 minutes, or until golden brown.
7. Remove cookies from foil and place on wire racks to cool.
8. Store loosely covered at room temperature.

Potato Soup Recipe

INGREDIENTS:

• 6 Large Potatoes, rinsed and diced
• 1/2 Cup onion, chopped
• 2 stalks Celery, rinsed and chopped
• 2 tsp. salt
• 1 tsp celery salt
• 8 slices of bacon
• 2 Tbsp flour
• 2 Cups milk

DIRECTIONS:

1. Add the potatoes, onion and celery into a large pot, cover with water.
2. Add salt and celery salt.
3. Cook on med high heat until everything is tender; watch the pot because the potatoes may make it boil over.
4. Fry the bacon until crsip; reserve 6 Tablespoons of drippings.
5. Mix together the milk, flour and bacon drippings. add to the soup, stir.
6. Crumble the bacon and add to the soup.
7. Cook until thickened, stirring constantly.

Nut and Seed Breadsticks

This recipe makes 45 bread sticks.

INGREDIENTS:

6-7 Cups all purpose flour
1 1/2 packages active dry yeast
1 egg white
1 Tbsp sugar
1 1/2 tsp salt
2 cups of lukewarm water
1 tsp water
Coarse salt, grated Parmesan cheese, ground nuts, sesame or poppy seeds

DIRECTIONS:

Soften the yeast in warm water; and the sugar and salt and let it stand until it's bubbly. Beat in the flour one cup at a time, until the dough is smooth and formed. Turn out onto a floured surface, cover and let it rest about 5 minutes.

Knead the dough adding flour as needed until it's smooth and elastic, about 10 minutes. Place the dough into a large buttered bowl turning it so the top is buttered. Cover and put in a warm place until it doubles in size, 1 1/2 to 2 hours. Turn out and punch down; knead lightly, cover and let it rest another 5 minutes.

Cut dough into 3 equal parts. Roll each part into a rectangle, about 15 x 9 inches. Cut into 15, 9 x 1 inch strips. Roll strips between your hands into thin pencils. Lay strips on greased baking sheets, or use a bread stick pan.

Beat together egg white and the 1 tsp of water with a fork. Brush mixture over dough strips. Sprinkle with your favorite topping. Repeat with the remaining dough.

Place bread sticks in a cold oven. Put a pan of boiling water on the rack that's underneath the bread sticks. Turn on oven to 400º and bake 12-15 minutes.

Mushroom and Chicken Quesadillas

INGREDIENTS:

1 pkg sliced mushrooms (8 oz)
1 lb chicken breast tenders
1 cup canned fat-free refried beans
1 cup reduced-fat shredded Mexican-blend cheese
Non-stick cooking spray
1/2 cup prepared salsa
4 8-inch whole wheat tortillas

DIRECTIONS:

Using a large skillet, fill halfway with water and bring to a boil. Poach the chicken in the boiling water for about seven minutes. Make sure the chicken is cooked all the way through. Let the chicken cool then shred using two forks.

Remove your skillet from stove and wipe clean with a paper towel. Now coat your skillet generously with a non-stick cooking spray. Place skillet on stover over medium-high heat. Add the mushrooms and cook for about five minutes, until softened, stirring occasionally.

Open the can of beans and spread all four tortillas with 1/4 cup of the beans. Divide the chicken, cheese and mushrooms between only two of the tortillas. Place the remaining two tortillas, bean side down, on top of the other two.

Heat your skillet again to medium-high heat. Coat your skillet AND the tops of the quesadillas with non-stick cooking spray. Cook one quesadilla at a time for about four minutes per side, until cheese has melted. If tortilla is browning too fast, lower heat to medium. Repeat with remaining quesadilla. Cut both quesadillas in half and serve with salsa.