Huevos Rancheros, Ham Hash, Refried Beans, Salsa, and Mexican Rice

Ham hash:
ham steak
golden potatoes
white onions

Cube ham steak and remove connective tissue and excess fat. Leave some fat for frying. Dice onions and potatoes. Pan-fry in Dutch oven until browned. Add olive oil if needed. Salt to taste. Set aside while cooking the Huevos Rancheros.

Huevos Rancheros:
corn tortillas
refried beans
fried eggs
salsa
queso fresco

Prepare refried beans and salsa in advance. Heat the salsa on low in a saucepan. Heat corn tortillas in a frying pan, with or without oil. Keep warm by wrapping in foil in a warm oven. Fry eggs, and crumble queso. Assemble tacos/tostadas beginning with the corn tortilla on the bottom, then spread a layer of refried beans on it. Place a fried egg on the beans. Top with a generous amount of hot salsa, and sprinkle queso and chopped cilantro on top. The ham hash is a traditional side. Mexican rice could also be eaten on the side.

Omit ham and bacon for meatless.

Refried beans:
1 1/2 cups dry beans (pinto or black, as desired)
3 cups of water
1-2 teaspoons salt
1/2 white onion
bacon fat
cumin to taste

Add the beans, water, and salt to the Instant Pot. Use the bean setting, and turn off to let cool until the lid can be removed without switching to "vent". Remove the excess liquid and save. Dice the onion and saute in the Instant Pot with the bacon fat. Add the beans and blend/mash with a potato masher, blender, or food processor. Add the excess liquid as needed to achieve the desired consistency. Mix in a dash of cumin and salt as needed to taste.

Salsa:
2 15-oz cans of good quality diced tomatoes, such as San Marzano or fire-roasted tomatoes
1 1/5 lemons (can use limes, but if fresh fruit is unavailable, use a smaller quantity of vinegar rather than jarred juice)
1+ jalapenos (use at least one without adding the seeds for mild, but don't omit, or the flavor of the salsa won't be right)
1/4 t minced garlic
2 T minced white onion (fresh)
2+ teaspoons salt
fresh chopped cilantro (reserve some to top huevos)

Add one can of tomatoes to a blender, and squeeze in the lemon juice. Dice the jalapenos, and add with the garlic and onion. Blend and add 1-2 teaspoons of salt. Taste for acid and salt balance. If the flavor of the salsa is bland, add more salt and taste again. If still bland, add acid, and taste again. Keep going until it tastes good. If it tastes acidic, but the flavors aren't distinctive, just add salt until the taste is right. A lot of salt is needed to balance the sweetness of the tomatoes and bring out the flavors- don't hold back. Add the second can of tomatoes and balance again. By adding the second can towards the end, there is a buffer if you add too much salt or acid and the salsa doesn't get overblended unless you want a smooth rather than chunky salsa. Add chopped cilantro if desired. The salsa can be made a day ahead to let the flavors blend more.

Mexican rice:
1 cup long grain white rice
2 T oil
4-8 oz canned tomato sauce (can use tomato paste, but keep in mind it is more concentrated)
2 cups warm water
1 t chili powder
2 t calde de tomate tomato bouillon
1 t minced garlic

Mix the warm water, tomato sauce, and tomato bouillon so that it is ready to add to the rice.

Brown the rice in oil in a nonstick saute pan with a lid, stirring constantly. When golden, add the liquid, chili powder, and garlic, and bring to a boil while mixing. When it is boiling, remove from heat, and put the lid on the pan. When the burner has cooled to low/simmer, put the pan back on the burner. The rice should cook with the lid on for 20 minutes. 

When the 20 minutes is up, remove from the heat, and fluff. If desired, add peas and finely diced carrots, or tomatoes. Finely diced onions can also be browned with the rice. Allow to sit 10 minutes, and then serve. The key to the restaurant flavor is the tomato bouillon.

Shepherd's Pie

• ground beef or ground lamb
• salt, pepper, spices
• peas (frozen)
• sweet potatoes (or regular potatoes)
• butter or fake butter
• milk or milk substitute
• carrots
• corn (optional)

Brown ground beef in large pan.  Season meat as you like with salt, pepper and other spices (possibly worcestershire sauce, thyme, rosemary).  Add peas, carrots and corn and mix.  Mash potatoes in a separate container with butter and milk (season with salt and pepper).  Spread meat mixture at the bottom of an appropriate dish (ie, pie dish, casserole, etc).  Spread mashed potatoes on top and place in oven to make potatoes crispy (preheat oven to 400F, use broiler to crisp potatoes).

Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.

Guiso de Carne

carne vacuno
ajo
pimienta
sal
aceite
salsa de soya
cebolla
verduras congeladas (arrejas, choclo, zanahoria)
pimenton rojo
papas
vino

beef cut in strips
garlic
pepper
salt
oil
soy sauce
onion
frozen veggies
red bell pepper
potatoes
wine

Freir la carne vacuno picada en ajo tiras, pimienta, un poco de sal, en bastante aceite, hasta que la carne esté cocida (sin sangre). Agregar unas gotitas de salsa de soya a la fritura (opcional).
Saute the beef with garlic and a little salt in enough oil until the meat is cooked through. Add a few drops of soy sauce if desired.

Agregar cebolla picada en tiras, verduras congeladas, pimenton (preferencia rojo; rayar la mitad y picar tiras la otra mitad). Revolver bien con más sal.
Add onion cut in strips, frozen veggies, sliced potatoes, and bell pepper (save one half and slice the other). Stir well with more salt.

Agregar vino.
Add wine.

Dejar cocer a fuego lento sin que se pegue.
Cook under slow heat without burning.

Carbonada

carne de vacuno picada en cuadritos
cebolla en cuadritos
ajo
sal
papas cuadritos
verduras congeladas (choclo, arrejas, zanahorias)
arroz

cubed beef or ground beef
diced onion
minced garlic
salt
frozen veggie mix (corn, peas, carrots)
rice

Freir carne de vacuno picada en cuadritos, cebolla en cuadritos, ajo y sal. No dejar que se queme la cebolla.
Fry cubed beef, onion, garlic. Salt. Don't let the onion burn.

Agregar papas en cuadritos y verduras congeladas.
Add cubed potatoes and frozen veggies.

Revolver y dejar que se inpegne todo.
Stir until completely mixed.

Agregar aqua a gusto. (2 a 3 tazas para 2 personas aproximadamente)
Add water to taste. (2 to 3 cups for 2 people approximately)

Agregar arroz una vez que el agua esté hirviendo.
Add rice and bring to boiling, and then stir once.

Retirar del fuego una vez que el arroz esté cocido.
Reduce the heat until the rice is cooked.

Lentejas/ Lentils

cebolla
ajo
oregano
pimento
zanahoria
lentejas
arroz

onion
garlic
oregano
bell pepper
carrot
lentil
rice

Monica adds ground beef (omit for vegetarian), Better than Bouillon beef base (use vegetable broth for vegetarian), butternut squash, and potato.

Freir cebolla, ajo y oregano.
Saute diced onion, minced garlic, and oregano.

Picar pimiento y freir tambien.
Dice bell pepper and saute also.

Rallar zanahoria and agregar a la fritura.
Grate carrots and mix into the saute.

Agregar agua fria (un poco mas del doble de la cantidad de lentejas).
Add cold water (a little more than double the amount of lentils).

Revolver.
Agregar lentejas lavadas.
Add rinsed lentils.

Agregar arroz.
Add uncooked rice.

Dejar hervir por 30 minutos.
Boil for 30 minutes.

Agregar sal y aceite a gusto.
Add salt and oil to taste.

Monica's method:
Saute diced onion, minced garlic, and oregano. Add ground beef, and cook. Add diced bell pepper and grated carrot. Add cold water and rinsed lentils. Bring to a boil, and add rice and diced butternut squash. Set timer for 30 minutes. Add diced potatoes and soup base at 20 minutes. If you want the butternut squash to keep their shape rather than mixing in, add with the potatoes. Add salt and oil to taste.

Serve with croutons.

Croutons:
Chunk French bread and fry with oil.

To eat leftovers, fry an egg, and eat on top of reheated lentils.

Potato Leek Soup

3 cups potatoes
3 cups leeks
6 cups water
1 1/2 t salt
1 cup milk-based product: sour cream, whipping cream, creme fraiche, milk, or a combo of what's in the fridge
chive garnish

Dice potatoes, and thinly slice leeks (white and light green parts only). Put in a pot with the water and salt, and bring to a boil. Reduce heat to simmer for 30-40 minutes. Blend with immersion blender, check seasoning. Mix in cream (if the cream is thick, mix some soup with it first before adding). Serve. 6 servings.

Chicken Pot Pie

Make beer can chicken a few nights before. Bake the potato while you're at it. Then make chicken stock. Then make pot pie.

2 pie crusts
2-3 cups of chicken stock (vegetable for vegetarian)
1 potato, baked
1 small sweet potato, baked
2 large carrots
several sprigs of celery
1/2 onion
1/2 can of corn
1/2 14 oz can of artichoke hearts
other veggies of your choosing: mushrooms, tomatoes, asparagus, etc.
herbs
salt and pepper
shredded chicken (optional)
1 egg white

Chop up everything but the pie crusts into bite-size pieces, and place in crock-pot with chicken stock. Cook on low for about 12 hours. In a cup, mix some of the hot stock with flour or cornstarch to thicken. I wasn't happy with the thickening from just flour, and did a second round with corn starch, which was perfect. Turn the slow cooker to high for 30 minutes. Salt and pepper to taste. Prep the pie crust and preheat the oven to 350 degrees. Fill the pie crust with the filling, and cover with the top crust. Brush with egg, and bake until golden brown.

Makes 1 pie, plus a little filling leftover. Good with biscuits the next day.

Potatoes and Eggs

How could this have been left out in the initial creation of the Zentner Family cookbook? For the first time in years, I had to call home to get a recipe for a childhood breakfast. Which of course went like this: "well, I don't have a recipe. Just saute onions and potatoes, and fry eggs over them."

Update: I've made this a couple times since, using either red potatoes, or turnips, with regular potatoes mixed in, from our CSA. I saute onions, finely dice the root veggies, and saute those. Mix in seasonings and herbs, and cook until soft. I have have smashed the potatoes as well, but it's not necessary. Crack the eggs over the top, and cook with the lid on until just cooked through so the yolk is still runny (if you like it this way).

Barbequed Fries

• 6 potatoes
• ¼ cup olive oil
• 1 t garlic salt

Partially cook potatoes in the microwave. Slice 1/8ths lengthwise with peels still on. Mix olive oil and garlic salt in a bowl and roll potato slices in oil mixture. Barbeque.

Mashed Potatoes

• 5-lb bag potatoes
• 1 ½-2 cubes butter
• Milk
• Sour cream or cream cheese
• Salt and pepper

Peel potatoes, cut into uniform pieces, and place in a large pot. Cover with water. Bring to boil, and boil until the potato falls apart easily when poked with a fork, 30-45 minutes. Drain and mash. Mix butter, milk, and cream in until desired consistency is reached. Salt and pepper to taste. Remember, if using gravy, do not over season. (See Aunt Jane’s roast beef and Yorkshire pudding for a gravy recipe.)

Note: also very good with cheese melted in.

Garlic Red Potatoes

• 5-lb bag red potatoes
• ½ cup butter
• 2-3 cloves garlic

Wash and cube potatoes, and place in pot. Fill with water until potatoes are covered. Boil until potatoes are soft (but not so soft that they fall apart, such as for mashed potatoes), about 20 minutes. Mince garlic, being sure to smash the garlic well to release the juices. Melt the butter in a small glass measuring cup; combine garlic and butter. Drain the potatoes, and mix with the garlic and butter.

Scalloped Ham and Potatoes

• 4 lbs potatoes
• 6 T butter or margarine
• 6 T flour
• Salt and pepper
• 5 cups milk
• 2 cups grated cheese
• 2 cups diced ham (or leftover sliced deli meat ham)

Preheat oven to 350. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix potato, cheese, and ham in mixing bowl. In greased 9x13 Pyrex pan, arrange potatoes in 2 layers, topping each with 1/3 of the white sauce. Top with remaining potatoes and sauce. COVER, bake 60 minutes. UNCOVER, bake 30 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Baked Potatoes

• 6 large potatoes
• Butter
• Salt
• Sour cream
• Bacon bits
• Shredded cheddar cheese
• Chives and/or green onions
• Steamed broccoli (good way to use up leftover steamed broccoli)

Wash and cut out eyes of potatoes, stab repeatedly with fork or knife, place on a baking sheet and bake 1 hour in oven at 375 or 10-15 minutes in microwave. Serve ingredients separately.

Twice-baked Potatoes

• 6 large potatoes
• Butter
• Milk
• Shredded cheddar cheese
• Sour cream
• Bacon bits
• Chives or green onions
• Salt and pepper
• Any other ingredients of your choice

Preheat oven to 375. Wash and cut out eyes of potatoes, stab repeatedly with fork or knife, place on a baking sheet and bake 1 hour in oven or 10-15 minutes in microwave and then 5 minutes in oven to make skin crispy. Take out, and slice off the top of one long side. Scoop out potato, taking care not to tear or poke holes in the skin. Combine potato innards in a mixing bowl, and add milk and butter if desired. Beat until potato is mashed. Add everything else you think would be good and mix well. Scoop back into the potato skins, sprinkle cheese on top, and brown under the broiler.