Enchiladas

Enchiladas
Ingredients:
 250 grams of ground beef or pork
 Shredded cheese
 1 ½-2 tablespoons of chili powder
 1 teaspoon of ground cumin
 2 teaspoon salt
 2 teaspoon of garlic powder
 400 grams of tomato puree (The bottles often
look like ketchup!)
 1-2 tablespoons of water
 Tortillas
How to cook:
1. To make the enchilada sauce, mix the tomato
puree, chili powder, cumin, salt, garlic powder,
and water together in a medium saucepan and
heat on low. If you like your sauce spicier, add
chili powder to taste.
2. Brown the meat in a skillet on medium heat.
3. In a casserole dish that fi ts your toaster oven
—glass or metal is fi ne—spread a thin layer
of sauce on the bottom. Arrange one layer
of tortillas. Next, layer the browned meat,
shredded cheese, and enchilada sauce. Cover
with another layer of tortillas. Spread one fi nal
layer of sauce, and top with more cheese.
4. Bake in your toaster oven for 15-17 minutes at
240 degrees Celsius. Let cool, cut, and serve!
Finally, if you don’t even a toaster oven, but still want to
entertain, you can bu

Flour tortillas

Simple Flour Tortillas
Ingredients:
 2 cups of fl our
 3/4 cup of water
 1 teaspoon of salt
 3 ½ tablespoons of olive oil
How to cook:
1. Mix all ingredients together in a bowl with a
large spoon until they form a large, doughy ball,
then switch to kneading with your hands. Add a
little bit of water if the mixture is still dry.
2. When the dough is smooth, roll on to a fl oured
surface and divide into equal portions—maybe
6 or 7 pieces at the most. Flatten each piece
with a rolling pin until they are thin and round.
3. Cook in a skillet with a thin layer of oil or butter
on low heat until they start to turn golden- fl ip
to make sure both sides are cooked. When done,
put on a plate with a paper towel and let cool.

Carne Adovada

Carne Adovada
This is a really simple but delicious meat recipe that is
really popular where I’m from. Some people like it with
pulled pork, but I enjoy making it with cubes.
Ingredients:
 2 potatoes
 About 250 grams of pork, cut into cubes
 1 teaspoon garlic powder (Can be substituted
with fresh minced garlic.)
 1 teaspoon salt
 2 teaspoons red chili powder (You can generally
find this in the seasonings aisle. I’ve even found
packets at the local drugstore and 100 yen
shop! If you don’t have powder, or really can’t
fi nd it, you can use dried red chilies, and blend
them in a blender with a little water to make
chili paste, which you can use instead!)
How to cook:
1. Peel and cut the potatoes into medium cubes.
Place potatoes in a saucepan, and fi ll with water
until potatoes are covered. Boil at medium heat.
2. When the consistency of the potatoes becomes
somewhat mushy, make sure the water has
boiled down below the potatoes. This isn’t a
stew, so you don’t want it too watery, but you
want it watery enough to keep the potatoes
moist and to cook the pork in.
3. In a separate bowl, season pork cubes with the
garlic, salt, and red chili powder. Add to the
potatoes when completely blended.
4. Continue to cook at low to medium heat until
pork cubes are fully cooked and potatoes are
good and mushy. If you like things a bit spicier,
you can always add extra chili powder to taste!
Carne Adovada is my favorite when I don’t feel like
spending a great deal of time preparing. Because it’s so
simple to make, it’s also great for cooking for a group of
people!

Baba Ghanoush

Baba Ghanoush

4 small eggplants, sliced lengthwise

3 tbsp olive oil

2-3 tbsp tahini, roasted sesame paste (Japanese kind comes in a white tube)

2 garlic cloves, minced

1 teaspoon ground cumin

Juice of one lemon

Salt and cayenne pepper to taste

1 tbsp chopped parsley (or use mitsuba, the Japanese version!)

Preheat oven to 180c. Poke the eggplant in several places with a fork. Brush the cut sizes lightly with olive oil and place cut side down on baking tray lined with foil. Roast until very tender, or 3-0-45 mins (less if using a toaster oven). Allow to cool for 15 mins.

Scoop the eggplant flesh into a large bowl and mash will with a fork. Combine the eggplant, garlic, remaining olive oil, tahini, cumin, 2 tbsp of the lemon juice, salt, and a punch of cayenne. Mash well then leave to cool until room temperature.

Season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil over the top. Sprinkle with fresh chopped parsley and serve with any type of bread or veggie crudités!

Microwave Brownies from Daniel

1 Cube of Butter/ Margarine-softened

1 cup of Sugar

1/2 tsp salt

1 tsp vanilla

 

Cream these together, then add

1/2 Cup Cocoa

3/4 Cup Flour

 

Stir in, then add

2 Eggs

(Optional cup of chocolate chips)

 

Mix till combined, then

Pour into greased 8X8 Glass Pan

 Nuke for about 4 minutes in most Microwaves

 

Let cool if you can stand it till they're not gooey.

 

Hugs,

Auntie Kit