42 Mexi week


If your family gets bored with all the regular fare now that you’re back in the school routine, try setting aside different weeks to feature food from another country, like Mexico. You could even wear that old sombrero or pancho to the table ... or maybe not.


To me, these dishes are a comfort food because they always remind me of fall and winter, but actually they’d probably be just fine in summer as well.


They are both great dishes for planning meals from which there will be leftovers because both re-heat well. You can easily freeze portions of the Enchilada Pie to serve later, or the whole thing; and you can freeze extra portions of the meat filling for the tacos and serve it up as an after-school snack, lunch or dinner at another time.


Jude’s Kitchen JUDIE STEEVES


With meals like these, you can prepare them ahead on the weekend, if you’re not working on


weekends and have more time, then you’re all set for the week ahead. Just thaw and re-heat when everyone’s on the run. Since this is turkey month, why not try making tacos using the seasoning mix recipe with chopped-up leftover turkey instead of lean ground beef – just re-heating instead of cooking? You could substitute ground chicken or turkey for the beef in the pie as well.


It’s always a challenge to come up with different, nutritious meals that everyone in the family will eat for every day of the week. But take inspiration from other cultures to bring some new flavours into the regular routine and perk up some palates. Stir-fried dishes are terrific because they incorporate so many crispy, colourful vegetables along with a little meat in a single dish. Just pick up a few bottled sauces to add a spoonful at the end for flavour.


Italian pasta sauces are also fun because you can serve them so many ways: over chicken and penne pasta; meatballs and spaghetti; ground veal patties with mozzarella; on ravioli or other stuffed pastas; or on a pizza. Try using a whole wheat tortilla or pita bread instead of a thick pizza crust if you’re trying to reduce the bread in your diet. They’re crisp and delicious. Whatever you try in the way of new flavours, have an outdoorsy October and enjoy the colours of the turning leaves on a walk or hike, working up an appetite for a good dinner. Happy Thanksgiving.


Eat now or freeze for later: enchilada pie. (Judie Steeves photo) Enchilada Pie


This is delicious and makes an excellent make-ahead dish to freeze for quick dinners at another time. I divided one into several servings and froze them separately. It can be made as spicy as you like, by varying the amounts of different ingredients or the heat of the salsa. You could add a simple salad on the side. 1 onion


1 lb. (454 g) lean ground beef


1 garlic clove 2 tomatoes or


7 oz. (213 ml) tomato sauce 1 tbsp. (15 ml) lime juice half a green pepper half a red pepper


1 tsp. (5 ml) cumin 1 tsp. (5 ml) coriander


Chop onions (or you may substitute leeks) and mince garlic. Chop tomatoes and peppers. Brown beef, onions and garlic over medium heat in a large frypan. Add thawed spinach, rinsed black beans, peppers, lime juice, spices and sauce. Cook 15 minutes or so. Pre-heat oven to 350 F. Cover the bottom of a 9” x 13” pan with tortillas and let them lap over the pan sides. Top with the beef mixture.


Fold the tortillas from the bottom layer over the mixture and top with more tortillas, if needed, to totally enclose the casserole.


Top with a similar-sized pan or other weight to keep the tortillas from curling up as they bake. Bake 30 minutes or until bubbling.


Serve hot or let cool completely, cut into serving pieces, wrap in foil and freeze. To serve, you may embellish by topping with salsa and sour cream or Greek style yogurt, and garnishing with cilantro. Serves 8 or so.


Made this way, you aren’t serving your family unpronounceable flavourings and extra sugar. These tacos are made easily and quickly from scratch using simple ingredients. They’re kind of like a spicy cheeseburger served in a whole grain soft taco, instead of a big bun. Quite a healthy, simple meal.


NEWS & INFORMATION YOU (& YOUR FRIENDS) NEED!


Join thousands of BC farmers who turn to Country Life in BC every month to find out what (and who!) is making news in BC agriculture and how it may affect their farms and agri-businesses!


NAME


ADDRESS CITY POSTAL CODE TEL


Taco Seasoning:


Simply quadruple all the ingredients for a larger batch and store the extra in a jar in the cupboard. Then it’s quick and easy to spoon out two tablespoons or so for each pound of lean ground meat when you feel like a hit of Mexican. 1 tbsp. (15 ml) chili powder


1 1/2 tsp. (8 ml) cumin powder 1 tsp. (5 ml) ground pepper 1/4 tsp. (1 ml) crushed red pepper flakes 1 tsp. (5 ml) dried oregano


1 tsp. (5 ml) sea salt 1/2 tsp. (2 ml) paprika


Meat Mixture: 1 onion


1 garlic clove EMAIL


o NEW o RENEWAL | o 1 YEAR ($18.90) o 2 YEAR ($33.60) o 3 YEAR ($37.80) (Prices include GST | Cheque or money order only please)


COUNTRY


The agricultural news source in British Columbia since 1915


Please mail to Life in BC


36 Dale Road, Enderby, BC V0E 1V4 604-328-3814


subscriptions@countrylifeinbc.com


Combine all the spices and store in an airtight container. Vary the amounts of chili powder, black pepper, cayenne and red pepper flakes to your family’s taste for heat.


drizzle of oil 1 lb. (454 g) lean ground beef


1 tbsp. (15 ml) tomato paste 2 tbsp. (30 ml) taco seasoning


Chop onion and mince garlic. In a medium-sized frypan over medium-high heat, drizzle oil and soften the onion.


Add lean ground beef and brown, turning the heat down if it seems to be cooking too fast. Add the garlic, tomato paste and taco seasoning and cook on a lower heat for a few minutes, stirring occasionally.


Chopped tomato Chopped lettuce Grated old cheddar cheese Whole wheat tortillas


Offer the meat mixture, tomato, lettuce and cheddar separately with the tortillas at the table, so everyone can place a dollop of the meat mixture on a tortilla, topped by the cheddar, tomato and lettuce and roll up the tortilla, tucking in the bottom first. Serves 2-4.


1/4 tsp. (1 ml) cayenne pepper


10.6 oz. (300 g) pkg. frozen spinach 1 1/2 tsp. (7 ml) salt 14 oz. (398 ml) can black beans


1 tsp. (5 ml) chili powder 1 1/2 c. (375 ml) salsa


7 large whole wheat tortillas


Country Life in BC • October 2016


RONDA PAYNE PHOTO


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44