Give or get the super present for those you love who love to cook. One of my cooking classes is one gift that will keep on giving. With all due modesty--my classes, which are non-vocational have been rated as the "Best in the US" by "Bon Appetit" magazine and Gayot.com. All of our classes are 100% full participation, small and each session is preceded by historical notes about the recipe and,or about the techniques required for super success. I love teaching and sharing the knowledge I have learned over decades of study and teaching.
And, what is better than a well prepared home cooked meal? Almost always you will have a healthier meal and can choose all the variables--when, what to eat, how much to serve, etc. etc. Fat being flavor and most restaurants not listing nutritional data are not sparing on the fat calories, or sodium or carbs. I love to teach the healthful aspects of cooking and am a life long student of "you are what you eat"!
Chiles are one of the most healthful ingredients you can place in your mouth. They help your overall health, plus they truly help your resistance to disease--even cancer and heart disease resistance can be aided by eating a minimum of a half teaspoon of chile at least two thirds of the time. This research was done by the University of the Philippines and further supported by the University of Nottingham in England.
I believe in having fun cooking--sipping wine or beer if you wish--some private classes have even wanted champagne. And, you will learn how to make a perfect margarita. If you are a non-drinker, we always have an assortment of soft drinks and water.
We have gift certificates--all 20% off for all of our classes--day, weekend or week long. You can even purchase a private or team building class with this special. All gift certificates are good for one year and can be extended. For the classes listed in our calendar they can be purchased on-line with this link to the calendar or for gift certificates--please call us at 505-243-2622 or email us a info @janebutelcooking.com.
Here's a couple of recipes using leftover turkey.
These are a take on the traditional favorite of most visitors to New Mexico—Green Chile Chicken Enchiladas, which are very popular with New Mexicans as well.
The yummy green chile sauce is tucked between layers of tortilla and oozing with melted cheese, which makes for a delicious entrée that can be readied two hours before baking
Yield: 4 servings
8 white, yellow or blue corn tortillas
1 recipe Green Chile Sauce, follows
1/2 cup 50/50 mixture of grated Cheddar & Monterey Jack cheese, or to taste
½ cup or 1 small onion, chopped finely
¼ cup sour cream
Garni: 1 Tablespoon crushed caribe chile, 6 leaves each coarsely chopped Romaine and red leaf lettuce, 16 tomato wedges--4 for each serving
1. Make the sauce. If rolling the tortillas, they must be lightly fried. Otherwise, just use the tortillas right out of the package.
2. For Flat Enchiladas: Preheat the oven to 350 F about 15 minutes before serving. For each, place a spoonful of green chile sauce on the plate, then top with a tortilla, followed by a spoonful of sauce, spread to edges of the tortilla. Then sprinkle cheese and onion and add another tortilla and repeat. Heat in a preheated moderate 350 F oven until the cheese melts. To serve, top each enchilada with a dollop of sour cream and a generous sprinkle of caribe chile flakes. Encircle each enchilada with Romaine lettuce first, then red leaf and place tomato wedges facing the same direction equally spaced around the enchilada. .
Variation: for Rolled Enchiladas: Dip the lightly fried tortilla into the sauce and place a strip of each grated cheese and chopped onion down the center. Roll and top with more sauce and cheese. To serve a crowd, place the rolled enchiladas in a large, shallow baking dish, but do not cover with sauce. Just before serving, heat in a moderate 350 F oven. Warm the sauce separately and add just as you are ready to serve. Do not overcook or the enchiladas will be very mushy. Top with additional cheese and reheat until it melts. Add lettuce around edges before serving.
This basic, yet versatile sauce without the turkey can be used to create enchiladas, or pour over chimichangas or burritos. Seafood, beef or beans can be substituted for the chicken.
Yield: 2 cups
2 cups cooked turkey or 1 pound ground turkey
1 ½ cups turkey or chicken broth, can use 1, 14.5 oz. can
1, 4 oz. can chopped green chiles or ½ cup fresh or frozen parached, peeled and chopped
¼ teaspoon ground cumin
1. Place the turkey if raw, ground in a cold heavy skillet. Place over medium-low heat and stir regularly to break up the lumps. After cooking a minute or two, increase the heat to medium and cook, stirring, for about 5 minutes or until the meat turns white. If using cooked turkey, cut in ½ inch pieces and add to the broth and cook for about 5 minutes until the sauce cooks down and thickens a bit. If using the cooked, ground turkey—add the broth to the skillet and add the cumin and cook until it thickens somewhat. The sauce should be thin. Follow directions for making enchiladas, above.
PER SERVING: Calories 341, Protein 39 g., Carbohydrates 31 g., Fiber 4 g., Fat 8 g., Saturated Fat 4 g., Cholesterol 98 mg, Sodium 602 mg.
CHILI TALKS TURKEY
Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving. If you don’t have leftover turkey on hand, you can use ground turkey sautéed in a bit of oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.
Yield: 4 to 6 servings
2 Tablespoons vegetable oil (not canola)
1 medium-size onion, chopped (about 1 cup)
2 cloves garlic, minced
3 or 4 fresh green chiles, parched, peeled, and chopped, or ½ cup canned or frozen chopped green chiles
¼ cup crushed caribe chile, preferably from New Mexico
3 cups chicken broth
1 can (15 ½ ounces) pinto beans, rinsed and drained
2 teaspoons ground cumin
3 cups cooked diced or ground turkey (about 1 ½ pounds)
8 to 12 corn tortillas, warmed for serving (optional)
1. Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans, and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.
2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaspoon cumin, taste, and adjust the seasonings as needed. Serve with warm corn tortillas if desired.
Jane's Southwest Recipes and more great ideas for cooking with chiles.
Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048 • Office: 505-243-2622 • email@example.com | Jane Butel Home Page
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