for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
for your info...
Measurements :
# - Pound
G- Gallon
Q - Quart
P - Pint
C - Cup
T - Tablespoon
t - teaspoon
oz - ounce
ea - each
These are common terms you'll see throughout our recipes:
al dente - "to the tooth" meaning firm to the bite, the ideal consistency for pasta and rice
au sex - "nearly dry" meaning reducing a liquid down by heat, very concentrated
baste - to prevent drying by pouring liquid or melted fat over the food item repeatedly
Chilaquiles
Salsa Roja:
1. Boil chiles and green tomatoes together on high heat for 10 minutes. Cook until tomatoes are fork tender. Blend Chiles separately and purée until smooth. Set aside.
2. Cut each tortilla into 6 triangle shaped wedges and fry until golden brown and crispy. Set aside.
3. For refried beans, sauté yellow onions in 2 tablespoons of vegetable oil until translucent. Season onions with cumin, pepper, and a bit of salt. Add your pinto beans and 1/2 cup of chicken stock and let simmer for 5 minutes. Mash the beans while simmering. Reduce heat.
2. In a pan, transfer red pepper mix with heat set on medium high. Blend green tomatoes, garlic, cumin, salt, oregano, and rest of the chicken stock and add green mixture to simmering red sauce. Cook for 5 minutes, stirring frequently, then reduce the heat to low. Taste and add salt as needed. Transfer the fried corn chips to the pan and fold gently into the sauce. Simmer for 2 minutes.
ASSEMBLE CHILAQUILES:
1. On a plate add your refried bean first, then your chilaquiles. Top with a fried egg and some cotija cheese. Enjoy!
Chiles de árbol
Chiles guajillo
Green tomatoes
cloves of garlic
Yellow onion
Corn tortillas
Pinto beans
Cilantro
Chicken stock
Cumin
Salt
Pepper
4
6
2
2 cloves
1/2 C
4-5
14 oz can
1 bunch
1 1/2 C
1 TBSP Cumin
1 TSP
to taste
method
INGREDIENTS
olive oil
onion, diced
Canned whole tomatoes
black beans
garlic cloves, finely chopped
paprika
cumin
chili powder
large eggs
salt and pepper, to taste
goat cheese
INGREDIENTS
method
This is Shashuka, GBD style. Not everyone in our home is a fan of red peppers, so we put our own twist to this iconic dish.
1. Heat olive oil in a large sauté pan on medium heat. Onion and cook for 5 minutes or until the onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
2. Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Add black beans and mix. Season with salt and pepper and bring the sauce to a simmer.
3. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
4. Garnish with goat and chopped cilantro if you'd like. Enjoy!
Shashuka
2 TBSP
1/2 C
1 large 28 OZ can
7 oz (half a can)
6 cloves, diced
2 TSP
1 TSP
1/2 TSP
4-6 large eggs
salt and pepper, to taste
for garnish
Matcha Pancakes
MAKE BATTER
1. Whisk flour, sugar, baking powder, matcha, and the salt in a bowl.
2. Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds. By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps.
3. Whisk milk, egg, melted butter, and vanilla extract until combined.
COOK PANCAKES
1. Heat a large skillet (or use griddle) over medium heat. Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
2. When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately - we served with vanilla soft whip, bananas, and lots of honey in lieu of syrup. Enjoy!
Flour
Sugar
Baking Powder
Salt
Oat Milk
Egg
Butter
Vanilla Extract
Matcha
1 ½ C
1 TBSP
2 TBSP
2 TSP
1 ¼ C
1
4 TBSP
1 TSP
1 TBSP
method
INGREDIENTS