HT 7k: Mexican Dinner
Mexican Dinner
Cazpacho
Avocado Salad
Enchiladas
Creamed Peas and Carrots
Mango Dessert
Avocado Salad
Enchiladas
Creamed Peas and Carrots
Mango Dessert
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Gazpacho Serves 4
• 2 cups tomato juice
• 2 cups vegetable stock, or 2 cups water and 2 vegetable boullion cubes • 2 tablespoons lemon juice • 1 teaspoon turbinado sugar • pinch of hing • pinch of cayenne • 1 teaspoon salt • 1 cucumber (peeled, seeded, and diced) • 1 green pepper (diced) • 4 medium tomatoes (peeled and coarsely chopped) In 3 quart saucepan over medium heat combine tomato juice, vegetable stock, lemon juice, sugar, hing, and cayenne. Leaving the pot uncovered, bring the mixture to a boil. Stir in remaining ingredients and again bring to a boil, uncovered. Remove from heat and cool. Cover and chill.
Avocado Salad Serves 4
• Spicy Dressing (recipe follows)
• 2 ripe avocados • 2 small tomatoes • 1 cup pitted black olives • 1 head butterhead lettuce Cut avocados in small pieces and tomatoes in wedges. Place in a medium bowl along with the olives. Pour the salad dressing on and mix lightly. Marinate for at least 1/2 hour in the refrigerator. Serve on a bed of lettuce.
Spicy Dressing:
• 1/3 cup olive oil
• juice of 1 1/2 lemons • 2 tablespoons tomato paste • 1 teaspoon salt • 1 teaspoon chili powder • 1/2 teaspoon ground cumin • pinch of black pepper Place all the ingredients in a blender, and blend on a low speed for 1 minute.
Enchiladas Serves 4
Sauce:
• 1 large can tomato puree
• 1 small can tomato paste • 1/4 cup oil • 1 small green chili (minced) • 3 tablespoons ground cumin • 2 tablespoons ground coriander • 1/4 tea spoon hing (optional) • 2 teaspoons salt • 2 teaspoons turbinado sugar Heat oil in a saucepan, add chili, and fry for 30 seconds. Stir in ground spices and hing, frying for 30 seconds longer. Add tomato paste, and stir to soak up the oil and spices. Mix in the tomato puree, salt, and sugar. Simmer for 30 minutes.
Filling:
• 3 cups ricotta cheese
• 3 cups grated monterrey jack cheese • 2 cups fresh corn kernels (2 ears) • 1 bunch spinach (chopped) • 1/2 teaspoon hing • 1 tablespoon black pepper • 2 teaspoons turbinado sugar • 1/4 teaspoon nutmeg • 1/2 teaspoon salt (optional) • 1 dozen corn tortillas • 1 cup sour cream • oil for deep frying 1. Preheat oven to 350°F.
2. Steam corn for 8 minutes, add chopped spinach, and steam for 3 minutes longer. Drain excess water.
3. Heat oil over high heat. Fry tortillas one at a time for seconds on each side. Use smooth-tipped tongs to flip the tortillas in the oil. Place on paper towels on a flat surface to cool. The tortilla should be pliable, not crispy.
4. In a large bowl mix together ricotta cheese, 2 cups grated cheese, vegetables, and seasonings. Place 3 tablespoons filling a strip down the ceater of each tortilla. Roll each tortilla and place seam-down in a large, oiled baking pan. Cover with sauce and sprinkle with remaining grated cheese. Bake 15 minutes, Top each enchilada with 1 rounded tablespoon of sour cream.
Creamed Peas and Carrots Serves 4
• 3 cups peas (fresh or frozen)
• 5 tablespoons butter • 2 medium carrots (peeled and diced) • pinch of hing • 1/4 teaspoon marjoram • 1/4 teaspoon thyme • salt and pepper to taste • 1 tablespoon flour • 1 cup light cream 1. Cover peas in lightly salted water and cook until tender. Drain and set aside. In a heavy pan melt 4 tablespoons butter, and add hing, carrots, and seasonings. Cover and cook over low heat, stirring occasionally, until carrots are tender, about 15 minutes.
2. In another small pan melt 1 tablespoon butter and stir in flour. Gently stir for 1 minute. Do not allow the mixture to brown. Gradually add cream, stirring constantly, until mixture is smooth and begins to boil. When the sauce has thickened remove from heat. This takes about 3 minutes.
3. Combine peas with seasoned carrots. Fold in the cream sauce and serve.
Mango Dessert Serves 4
• 3 ripe mangos (peeled and pitted)
• 15-ounce can sweetened condensed milk • juice from 1 lemon • 1 cup raspberries (fresh or frozen) • 1/4 cup orange juice • 4 tablespoons chopped pistachio nuts 1. Marinate raspberries in orange juice.
2. Place mangos, sweetened condensed milk, and lemon juice in a blender. Blend until smooth. Pour half of this mixture evenly into 4 dessert dishes. Divide 3/4 cup raspberries evenly into the dishes, then add the remainder of the mango mixture. Chill for several hours.
3. Immediately before serving, top with remaining berries and garnish with pistachio nuts.
Link to this page: https://prabhupadabooks.com/htb/7/ht-7k-mexican-dinner
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