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Crispy Tortilla Flutes
Makes 36
Kids of all ages will love these crispy tortilla flutes. They are even great as an appetizer for a grown-up gathering served with some sour cream and salsa. Packed with chicken and cheese, they are not only delicious, but nutritious. Get together with a friend, make a few batches in bulk and freeze. They reheat really well. (If you are short on time, feel free to use pre-cooked rotisserie chicken.)
4 tablespoons olive oil
2 pounds chicken breasts (4 cups shredded chicken)
8 ounces Queso Blanco cheese, finely shredded
2 cups finely diced onions
6 garlic cloves, minced
1 teaspoon cumin
½ teaspoon chili powder
½ cup packed chopped fresh cilantro
¼ cup lime juice
1/3 cup canola oil for a light frying
6 tablespoons reserved cooking liquid from chicken
Salt and Pepper to taste
36 corn tortillas
Making the Filling
To cook chicken, heat two tablespoons olive oil in a skillet for two minutes. Sear the chicken breasts and season with 1 teaspoon salt and ½ teaspoon pepper. Add 1 cup of water, cover and cook for about 20 minutes until the chicken is cooked through and no longer pink inside.
Meanwhile, heat 2 tablespoons of olive oil in another skillet and sauté the onions and garlic for about ten minutes. Season the onions and garlic with cumin and chili powder. Cook until translucent over a medium heat, stirring occasionally. When finished, remove from heat and add to a large mixing bowl.
When chicken is cooked, remove to a cutting board and reserve 6 tablespoons of cooking liquid. Cool the chicken for a few minutes and begin shredding with two forks. (You'll do this by using one fork to steady the chicken breast and the other to pull away the meat.) Add the chicken to the bowl with the onions and garlic and then add the cilantro, shredded cheese, lime juice and cooking liquid. Mix well and set aside.
Rolling and Cooking
Now that your filling is complete, you'll want to begin the assembly and cooking. It's best to get a large skillet heating and then, working quickly, assemble as-you-go. This is when having an extra set of hands is very helpful. One of you can focus on assembly and the other can tend to the frying of the tortillas. You'll cook them in batches, six at a time.
Since corn tortillas are fussy to work with and tend to tear easily, we like to steam them slightly. A microwave works perfectly well. (Simply place a stack of 10 on a plate, cover with a damp paper towel and cook for 45 seconds. Keep them covered as you remove one at a time to fill.)
In a skillet, heat 1/8 cup of canola oil on a medium heat.
To assemble, place a tortilla on the counter, place a teaspoon or so of filling at the bottom of the tortilla and roll upward, careful not to tear them. Place the rolled tortilla seam side down in the skillet and begin cooking. Fill another 5 or so and then cook until golden for about 5-7 minutes, turning several times with tongs. Drain on paper towels and cool for a few minutes before freezing.
Repeat until the filling and tortillas are used. You'll need to change the oil a few times in between batches. To reheat, simply cook in an oven pre-heated to 400 degrees for 15-20 minutes.
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Gingered Peach Jam
Makes about 12 half pint or 6 pint jars of jam
Give peanut butter and jelly sandwiches a sophisticated twist with this jam, but don't stop there. Use it as a sweet salsa over chicken or fish, a topping for ice cream, swirl it into plain yogurt or drizzle it over a soft cheese such as brie served with crackers. The jam is lovely too with scones and crusty French bread. Try it once, and you'll find uses for it you had never imagined before. You'll want to make a big batch to can, keeping some for yourselves and giving others out as gifts.
8 cups ripe peaches (about 12-14 large peaches)
½ cup lemon juice
8 cups sugar
¾ cup crystallized ginger
2 pouches liquid pectin
Peel peaches, remove pits, and squeeze through fingers into a large pot. Crush using a potato masher or fork. Add lemon juice and sugar and stir thoroughly. Add crystallized ginger. Turn heat to high, and bring to a rolling boil, stirring constantly. Boil for 2 minutes. Remove from heat and stir in pectin. Fill hot, sterile jars with the jam, adjust lids, and process in a boiling water canner for approximately 10 minutes. For more information about canning consult the National Center for Home Food Preservation at www.uga.edu.
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Dear Friends,
For those of us with kids, whether they are just learning the alphabet or deciding on a college major, each September marks a big change in our everyday worlds. And of course, that means thinking about how to best feed our families. As we shift into fall mode, you'll make it easier on yourself if you fit in some cooking dates. Pick a friend or two whose lifestyle is similar to yours-some of you might be pureeing baby food and others need to feed a pack of teenagers. Choose a recipe or two and have fun with it! Don't forget to include the kids in cooking, from helping to choose ingredients to stirring and measuring and getting messy in the kitchen. We've found it's the best way to get them to eat good food.
Alison and Shannon
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The Lunchbox Assembly Line
It's 6 a.m. on a school day and you're desperately searching the pantry and refrigerator for something healthy, delicious, easy ...and not the same thing you gave your kids yesterday for lunch. If you pack your childrens' lunches, you know that culinary brilliance rarely strikes at that hour, and that you'll need that time to find shoes, folders and backpacks.
Get together with your friends and host a Lunchbox Assembly Line Cooking Date. Here's how it works.
--Pick two friends, a kitchen and a date.
--Make a list of lunch items for the week (make sure they are freezer friendly, or foods that can keep a few days in the fridge).-
-Make each person responsible for the ingredients for one recipe (keep receipts and even out the costs at the end of the cooking date).
--Get together for a couple hours, prep, cook and store for the week.
--Some of our lunchbox favorites include fruit salad, cut up veggies, pasta salad, homemade applesauce, healthy muffins and granola bars, hummus with homemade chips, empanadas, burritos, chocolate chip cookies and chicken tenders.
--Enjoy pulling out these great items day after day (pack the box or bag the night before to avoid totally stressful mornings).
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The State of School Food
We know that what our kids eat affects their mood, their attention span and even the way they learn. And for the less fortunate children who might have their only meal of the day at school, what they eat in the lunchroom is even more vital. Please join us in learning more about food in our public schools, and in helping to make positive change for all our kids. Every five years, congress takes another look at the Child Nutrition Act. The lawmakers might start reworking it as early as October (next month!)
For up to date information, check out www.schoolfoodpolicy.com and www.thelunchbox.org. And, on Labor Day this year, Slow Food USA is holding 250 Eat-Ins in all 50 states to send a message to congress to improve school food. You can find out more at www.slowfoodusa.org/timeforlunch. |
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Yes, We Can!
We love using the freshest seasonal foods, cooking big batches to make our daily lives easier, and of course, saving money. You too can achieve all of these through the process of canning.
To some, canning can seem overwhelming-the equipment, the time, the understanding of how long to boil the jars. That's why it's best done with a friend or two. If you're making our Gingered Peach Jam (recipe to the left) for example, one of you can be sterilizing the lids, another person can be peeling peaches and the third person getting the canner ready. |
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CWFC NEWS--The Canvolution |
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Cooking With Friends will be participating in a cool collective of cooks, gardeners and food lovers from around the country, "Canning Across America," (www.canningacrossamerica.com) that is launching a "Canvolution" to promote the art and science of canning. Watch for our guest blogs there.
Here's how you can get involved-send us your short essay (no longer than 250 words) about your experience canning. We'll post our favorite one on our Yahoo discussion group and send the winner a set of Leifheit canning jars, courtesy of the folks at Canning Across America, which was founded by our friend Kim O'Donnel.
Send your essay by Sept. 15 to info@cookingwithfriendsclub.com. We can't wait to hear your stories! | |
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Tool-of-the-month:
Zyliss Cheese Grater
A chunk of lovely parmesan (or Gruyere, or your particular favorite) cheese is effortlessly shredded with a few turns of this grater, which includes interchangeable fine and coarse blades. The grater will drastically reduce your cooking time for dishes such as Lasagna, Eggplant Parmesan and French Onion Soup. And it will be an invaluable tool for pasta dishes, taco night, and to add last-minute toppings to soups, stews, chilis and salads. It also makes quick work of nuts and chocolate. It's $19.95 on amazon.com.
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Alison Bermack and Shannon Henry
Visit our web site at www.cookingwithfriendsclub.com.
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