| 23 | 24 | 25 | 26 | 27 |
| 1 | 17 | 34 | 51 | 68 |
|
shriveled or discolored. Place beans in a large stockpot.
Cover beans with water and refrigerate to soak overnight.
Drain beans and return to stockpot.
Add stock and heat to boiling.
Meanwhle, heat olive oil over medium-high heat in a large
skillet. Add onion, carrot, celery and garlic and saute until
tender, approximately 5 minutes. Add to stockpot along with
oregano, thyme, bay leaf and cayenne pepper.
Cover stockpot and reduce heat to simmer for 3 to 4 hours.
Transfer soup to blender or food processor and puree to
desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired.
Add salt and pepper to taste and serve.
El Torito's Mexican Caesar Salad
Cilantro Pepita Dressing:
2
medium Anaheim chiles, roasted, peeled and seeded
/3 cup roasted pepitas (pumpkin seeds)
garlic cloves, peeled
/4 tsp. ground black pepper
1
2
1
1
tsp. salt
1
2 oz. salad oil
1
/4 cup red wine vinegar
Tbs. grated Cotija cheese (see note)
small bunches cilantro, stemmed
1/2 cup mayonnaise
5
2
1
1/4 cup water
Salad:
2
1
corn tortillas
Vegetable oil
large (or two small) heads romaine lettuce, rinsed and spun dry
1
Roasted red bell pepper, peeled and cut into julienne strips
/2 cup pepitas (roasted pumpkin seeds)
/3 cup finely grated Cotija cheese
1
Place all dressing ingredients except cilantro, mayonnaise and water
in a a blender of food processor. Blend approximately 10 seconds, then
add cilantro little by little until blended smooth. Depending on size
of blender, it may be necessary to do in batches.
Place mayonnaise and water in a large stainless steel bowl, and mix
with a wire whip until smooth. Add the blended ingredients to the
mayonnaise mixture, and mix thoroughly. Place in an air-tight container
and refrigerate. Will keep for three days. Yields 1 quart.
To assemble salad: Cut corn tortillas into matchstick-size strips.
Heat oil in sauté pan; fry tortilla strips until crisp. Remove with
slotted spoon, and drain on paper towels. Set aside. Tear romaine into
bite-size pieces. Place greens on salad plates and ladle approximately
2
ounces of cilantro pepita dressing on each salad.
Sprinkle each dish with Cotija cheese and tortilla strips.
Arrange four red pepper strips like spokes on the top of each salad,
and garnish with whole pepitas.
Note: Cotija cheese is a hard cheese, similar to Parmesan.
It is available at some grocery stores and most Mexican markets.
Entenmann's Fat Free Chocolate Cupcakes
1
small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non-fat dry milk powder
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