Whole wheat tortillas
Yield: 6 servings
Ingredients:
- 1 1/2 c Unbleached All-Purpose Flour 1 c Warm Water (110 F)
- 1 1/2 c Whole Wheat Flour 2 ts Vegetable Oil
- 1/4 ts Baking Powder 1/4 ts Salt
Instructions:
These tortillas are lower in saturated fat with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly-floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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Title: Yellow Tomato Sauce
Categories: Sauces, Mexican
Yield: 8 servings
1 lg Onion, diced 2 sm Canned chipotle chiles,
5 Garlic cloves, minced -chopped
1/2 c Fruity olive oil 2 Epazote leaves (a pungent
6 lb Yellow tomatoes, peeled, -Mexican herb available in
-seeded and cut into chunks -Latin markets)
-(may use red tomatoes) 1/2 bn Cilantro, chopped
1/2 c Tomato paste
In a stainless steel saucepan, saute the onion in olive oil until soft. Add
garlic and saute briefly. Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Puree, if desired, for a smoother texture.
Makes approximately 2 quarts (about 8 servings).
Sauce may be refrigerated up to two weeks or frozen for up to six months.
NOTE: If good vine-ripened tomatoes are not available, substitute three
28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1
teaspoon toasted, ground cumin seed to the sauce. Fresh serrano or jalapeno
chiles may be substituted for the chipotle chiles.
Nutritional analysis per serving: 215.3 calories; 13.1 grams total fat;
(1.8 grams saturated fat); 2.8 grams protein; 19.4 grams carbohydrates; 0
milligrams cholesterol; 19.1 milligrams sodium.
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Title: Yucatan Poached Eggs
Categories: Mexican, Cheese/eggs
Yield: 4 servings
1/4 c Onion; Chopped, 1 Sm. 2 tb Cilantro; Fresh, Snipped
2 tb Margarine Or Butter 4 ea Eggs; Large
1 tb Vegetable Oil 1 x Salt And Pepper To Taste
2 c Tomatoes; Chopped, 2 Md. 1/2 c Shelled Pumpkin Seeds; **
1 ea Jalapeno Chile; *
* Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1
for directions on how to shell and toast the pumpkin seeds. After they are
toasted, they should be ground.
Cook and stir the onion in the margarine and oil in a 10-inch skillet until
tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low
heat 10 minutes, stirring occasionally. Break each egg into a measuring
cup or saucer, then holding the cup or saucer close to the skillet, slip
each egg onto the tomato mixture. Cover and cook until the eggs reach the
desired doneness, about 3 to 5 minutes. Season to taste with the salt and
pepper and sprinkle the ground pumpkin seeds over each egg before serving.
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Title: Zinfandeli's Tortilla Soup
Categories: Soups/stews, Mexican
Yield: 8 servings
1 tb Vegetable Oil (Or Two) 1/2 c Water
1 1/2 ts Garlic, Fresh, Chopped 1/4 c Cilantro, Fresh, Chopped
8 Corn Tortillas, Chop Coarse 2 tb Epazote, Chopped
2 c Onion Puree 1 Salt To Taste
1 ts Cayenne Pepper 1 White Pepper To Taste
2 tb Cumin Powder 2 Chicken Breasts, Cook & Dice
3 Bay Leaves 1 Chopped Avocado
3/4 c Tomato Paste 1 Corn Tortilla Strips, Fried
1 1/2 tb Chicken Base (See Note) 1 Shredded Monterey Jack
Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch
oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute
until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay
leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add
chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in
food processor. Strain through colander. Adjust seasoning if necessary. Add
salt and pepper to taste. To serve, spoon a portion of soup in individual
serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips
and cheese. Serve immediately. Makes 8-10 6-ounce servings. NOTE: TONE's
chicken soup base was found at Sam's Wholesale Club in San Antonio.....
Recipe from Arlene Lightsey's column, Chefs' Secrets" 5 DEC 90 Zinfandeli's is located at 741 W. Ashby Place San Antonio Texas.
