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Thom Khai Gai Soup

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Papas Relllenas

Papas Rellenas
Papas Rellenas

Ingredients
2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt

Directions
Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool. Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute. Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it. Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do not stack them. The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.

Ingredients

To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste

In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste.

Mayan Spice Blend

Mayan Spice Blend
Mayan Spice Blend

    To  Make Mayan Spice Blend, you will need authentic spices, a molcajete,  a 4oz Ball Jar with a lid.

Here are the spices you will need, since people’s tastes vary, you can add more or less, Cayenne Pepper to your liking. Cayenne Pepper has Capsaicin which has many medicinal properties, it helps circulation, cardiovascular function, and has even been told to relief people when they are having a heart attack.

Molcajete or Mexican Mortar
Stone Molcajete

3 Tblspn. Cinnamon

1 1/2 Tspn. of Anise

1 1/2 Tspns of Allspice

1 1/2 Tspns of Nutmeg ( optional, since Allspice has Nutmeg)

1 Tspn Clove

1 Tspn of Cayenne

 

I always try to try a little bit on my hand, you will feel a sweetness and then the biting sting of the Cayenne on the back of your tongue.

Mayan Spice Blend
Mayan Spice Blend-

This Spice Blend can be prepared in advance for when you want to add it to Mayan Hot Chocolate, Mayan Truffles, Mayan Brownies. For Mayan Spice Brownies, stay tuned. I will be posting something soon!

Enjoy ! Bueno Provecho !

 

Butternut Squash Soup

 

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This is simple soup is delicious on cold winter nights and Butternut Squash is packed with Beta Carotene. This is a simple recipe with a few ingredients: Butternut Squash,  Coconut Milk and Curry.The Coconut and Curry combination makes this an exotic twist to a simple recipe that makes it very warming and delicious.

 

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Instructions:

1. Adding Sea Salt and Cracked Black Pepper and Olive Oil or  Coconut Oil on Squash.
2.  Bake Squash in a pan for 30 -40 minutes at 350 degrees.

3. Set aside and let cool, when cool scoop out flesh with big spoon, seeds can be used and eaten later.

4. Add enough squash to fill a blender 3/4 the way full

4. Add 3/4 to 1 can of Light Coconut Milk. ( I get mine from Trader Joe’s)

5. Add Curry to Taste.  Start out with 1 TBLSPN

6. When it’s a creamy rich consistency put in a pot reheat.

7. Put in beautiful bowls and Garnish with Coriander or Cilantro leaves

Note: You may have to do it in batches, since not all the Squash can fit at once in the blender. Keep tasting soup, add more or less Curry as you like. Soup can be freezed and last up to 3 months in Freezer. I like to freeze these soups and have them on hand when I’m hungry it’s a nice way to fill up on all these gorgeous vitamins and nutrients. Enjoy with some nice Ciabatta bread !