The Southwest United States, in particular the Sonoran Desert, is a natural home to the Prickly Pear Cactus. In fact, did you know that the Prickly Pear was named the official state plant of Texas in 1995? Both the fruits and pads of the Prickly Pear are edible.
The cactus will blossom and set fruits which will line the edges of the pads from early spring to summer. The beautiful flowers – which are either yellow, orange or red – are pollinated by bees. These fruit are about the size of a small pear; they are referred to as tuna in Mexico and prickly pear in the United States. The prickly pear will ripen through late fall - it should only be harvested when ripe. If you would prefer not to pick the fruit yourself, they can be found in a grocery store. The fruit is a favorite in the southwest for making jams, jellies, syrups and the famous “cactus candy”!
The pads (called nopales) of the Prickly Pear Cactus are also edible, and treated like a vegetable. They can be eaten grilled or boiled. The nopales are frequently added to eggs, or used as a vegetable in soups and chilies. The nopales should be harvested early in the spring while they are very tender and do not have spines (or stickers). Again, if you do not feel like picking the pads yourself, they can be found in a grocery store. You can get the whole pads or chopped up ones (called nopolitos) which are available canned. (The pads will keep up to one week if refrigerated and wrapped in plastic,)
WARNING: Both the pads and fruits are covered with spines and, at the base of each spine, are clusters of hairlike spines that are so small they are barely visible (called glochids). Although they appear harmless, these glochids can be extremely irritating to the skin yet they are difficult to remove. Make sure you remove all spines and glochids from your Prickly Pear! Both can be removed by peeling its skin, using a knife to cut them off or by burning them off.
The Prickly Pear is also somewhat of a medical marvel. Illnesses that the pads are used to treat might surprise you – they include:
• The Prickly Pear is grown in Mexico to make medicine to treat diabetes.
• The pads are steamed, peeled and then chilled to treat arthritis.
• The juice of the pads is used to treat urinary tract infections.
The pads have also been used to aid a variety of injuries, including:
• the treatment of cuts, if used as a poultice
• the treatment of infections and mouth sores
• the decrease of hair loss, if used as a rinse
Below are a couple of recipes for Prickly Pear!! The first is from Plants of the Sonoran Desert and their Many Uses by Don Wells and Jean Groen. Permission to print the recipe granted by Wells/Groen Publishing Co., Apache Junction, AZ.
NOPALITO SALAD
1 (28oz) jar NOPALITOS, rinsed, drained & chopped
1 15oz can BLACK BEANS, rinsed & drained
½ cup minced GREEN PEPPER
½ cup minced ONION
½ cup SALAD OIL
½ cup CIDER VINEGAR
¾ cup GRANULATED SUGAR
1 tsp. SALT
½ tsp. PEPPER
Place drained nopalitos and black beans in glass bowl. Add minced green pepper and onion. Mix oil, vinegar, sugar, salt and pepper in pan. Heat until sugar and salt are dissolved. Pour over vegetables and stir well. Cover and refrigerate for 12 to 24 hours. Enjoy.
The following recipe is from Cowboy Cook Book by Bruce and Bobbi Fischer. Permission to print the recipe granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
GRILLED CHICKEN & PRICKLY PEAR SALSA
PRICKLY PEAR SALSA
½ large CANTALOUPE
½ large HONEYDEW MELON
1 large PINEAPPLE
1 RED PEPPER, finely diced
1 RED ONION, finely diced
1 bunch GREEN ONIONS, finely diced
1 bunch CILANTRO, finely chopped
JUICE of 1 LEMON
1 Tbsp. CUMIN
1 cup PRICKLY PEAR SYRUP
4 CHICKEN BREASTS
To make salsa, cut cantaloupe, honeydew and pineapple into 1/4-inch pieces. Place fruit and vegetables in a bowl. Squeeze lemon juice over the mixture; add cumin. Pour prickly pear syrup over all and stir. Grill chicken breasts. When done, pile salsa on chicken and serve immediately.
Tuesday, July 8, 2008
Wednesday, June 4, 2008
CHILE POWDER VS. CHILI POWDER
I feel a strong need to clarify something - as I was searching the web last night (for other things) I was troubled to learn that there is real confusion about an issue. Some folks out there think that there is no difference between chile powder and chili powder. As any chile-head or southwest chef can tell you, chile powder is not the same as chili powder.
Chile powder is ground, powdered chiles - our bestsellers are the good old New Mexican(we offer both a mild and hot version). For those that like a little variety in their chile powder, we also offer ancho, chipotle, guajillo and habanero.
Chili powder is a combination of chile powder and spices (such as cumin, garlic and oregano). Most commonly, it is used to make chili.
Check out these recipes for a Chile Rub and Chile Powder. Note that powdered chile is an ingredient of both. The recipes are from Too Many Chiles by Dave DeWitt. . Permission to print the recipes granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
SOUTH-OF-THE-BORDER CHILE RUB
3 Tbsp. ground ANCHO CHILE
2 tsp. ground CHILE DE ARBOL
2 tsp. ground CHIPOTLE CHILE
2 tsp. dried, OREGANO, Mexican preferred
2 tsp. ONION SALT
1 tsp. ground CUMIN
1 tsp. powdered GARLIC
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. Yield: 2/3 cup. Heat Scale: Hot.
CHILI POWDER
5 Tbsp. ground NEW MEXICO RED CHILE
1 Tbsp. ground HOT CHILE, such as PIQUIN or CHILTEPIN
1-1/2 Tbsp. ground CUMIN
1-1/2 Tbsp. ground OREGANO
1-1/2 Tbsp. GARLIC POWDER
1 tsp. SALT
Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar. Yield: 1/2 cup. Heat Scale: Hot.
Chile powder is ground, powdered chiles - our bestsellers are the good old New Mexican(we offer both a mild and hot version). For those that like a little variety in their chile powder, we also offer ancho, chipotle, guajillo and habanero.
Chili powder is a combination of chile powder and spices (such as cumin, garlic and oregano). Most commonly, it is used to make chili.
Check out these recipes for a Chile Rub and Chile Powder. Note that powdered chile is an ingredient of both. The recipes are from Too Many Chiles by Dave DeWitt. . Permission to print the recipes granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
SOUTH-OF-THE-BORDER CHILE RUB
3 Tbsp. ground ANCHO CHILE
2 tsp. ground CHILE DE ARBOL
2 tsp. ground CHIPOTLE CHILE
2 tsp. dried, OREGANO, Mexican preferred
2 tsp. ONION SALT
1 tsp. ground CUMIN
1 tsp. powdered GARLIC
Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer. Yield: 2/3 cup. Heat Scale: Hot.
CHILI POWDER
5 Tbsp. ground NEW MEXICO RED CHILE
1 Tbsp. ground HOT CHILE, such as PIQUIN or CHILTEPIN
1-1/2 Tbsp. ground CUMIN
1-1/2 Tbsp. ground OREGANO
1-1/2 Tbsp. GARLIC POWDER
1 tsp. SALT
Mix all the ingredients together and process in a blender or spice grinder until fine. Store the excess powder in a glass jar. Yield: 1/2 cup. Heat Scale: Hot.
Sunday, May 25, 2008
MESQUITE GRUEL & MESQUITE MUFFINS - RECIPES
These MESQUITE recipes are from FOODS OF THE SUPERSTITIONS by Don Wells and Jean Groen. Permission to print granted by Wells and Groen, Apache Junction, AZ.
MESQUITE GRUEL
4-1/2 cups WATER
1 cup finely ground & sifted MESQUITE FLOUR
1/2 cup of some other FLOUR or GROUND GRAIN
1/2 teaspoon SALT
Combine water, salt, mesquite meal and other ground grain (such as whole wheat flour or oat flour) and cook for about 30 minutes. If using another flour, cook mesquite mixture for 10 minutes, then add flour, and cook another 20-25 minutes. Stir frequently.
MESQUITE MUFFINS
1-1/3 cup regular FLOUR
2/3 cup MESQUITE FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
1 beaten EGG
1/4 cup SALAD OIL
3/4 cup MILK
In small bowl combine dry ingredients. In another, combine egg, oil, and milk. Beat together until well mixed. Combine the dry ingredients with the liquid mixture. Stir just until moistened. (Over-mixing causes peaks and tunnels in muffins.) Spoon into 12 muffin cups, which have been well greased. They should be 2/3 full. Bake 25 minutes at 400 degrees. Cool slightly before removing. Optional: Add cinnamon or nutmeg. These are wonderful with mesquite jelly.
MESQUITE GRUEL
4-1/2 cups WATER
1 cup finely ground & sifted MESQUITE FLOUR
1/2 cup of some other FLOUR or GROUND GRAIN
1/2 teaspoon SALT
Combine water, salt, mesquite meal and other ground grain (such as whole wheat flour or oat flour) and cook for about 30 minutes. If using another flour, cook mesquite mixture for 10 minutes, then add flour, and cook another 20-25 minutes. Stir frequently.
MESQUITE MUFFINS
1-1/3 cup regular FLOUR
2/3 cup MESQUITE FLOUR
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
1 beaten EGG
1/4 cup SALAD OIL
3/4 cup MILK
In small bowl combine dry ingredients. In another, combine egg, oil, and milk. Beat together until well mixed. Combine the dry ingredients with the liquid mixture. Stir just until moistened. (Over-mixing causes peaks and tunnels in muffins.) Spoon into 12 muffin cups, which have been well greased. They should be 2/3 full. Bake 25 minutes at 400 degrees. Cool slightly before removing. Optional: Add cinnamon or nutmeg. These are wonderful with mesquite jelly.
Friday, May 2, 2008
Celebrate Cinco de Mayo! - Recipes
This excerpt and recipe are from MEXICAN FAMILY FAVORITES COOK BOOK by Maria Teresa Bermudez. Permission to print granted by Golden West Publishers, 4113 N. Longview, Phoenix, AZ 85014.
GUACAMOLE DIP
2 large AVOCADOS, mashed
2 tsp. LEMON JUICE
SALT/PEPPER to taste
Dash GARLIC POWDER
2 Tbsp. diced ONION
1 small TOMATO, diced
4-oz. can diced GREEN CHILES
1 Tbsp. PIMIENTOS
¼ cup shredded CHEESE
Mash avocados well, add lemon juice, salt, pepper, garlic powder, blend well. Add onions, tomato, green chiles, pimientos, mix. Place dip in blender for desired thickness. Place in bowl & chill before serving. Sprinkle with cheese. Serve with chips. Makes 3 cups.
MEXICAN DEVILED EGGS
4 hard-boiled EGGS, cut lengthwise
4 to 5 Tbsp. MAYONNAISE
½ tsp. DRY YELLOW MUSTARD
¼ tsp. SALT
½ tsp. PAPRIKA
dash GARLIC POWDER
2 Tbsp. creamed AVOCADOS
1 Tbsp. LEMON JUICE
2 Tbsp. diced GREEN OLIVES
Mash egg yolks thoroughly. Mix mayonnaise & dry mustard & combine with yolks. Add rest of ingredients & chill for 2 minutes, then fill egg whites with yolk mixture. Sprinkle with grated cheese if desired. Serves 4.
MARGARITA DE FRESAS
COARSE SALT (kosher)
2 oz. TEQUILA
¾ oz. TRIPLE SEC
½ oz. LIME JUICE
2 to 3 tsp. LIGHT CORN SYRUP
3 to 4 chopped STRAWBERRIES
Moisten rim of glass & dip in salt. Combine all ingredients in a blender & mix thoroughly. Pass through sieve once, then pour in blender with crushed ice & mix. Pour into glass & enjoy!
GUACAMOLE DIP
2 large AVOCADOS, mashed
2 tsp. LEMON JUICE
SALT/PEPPER to taste
Dash GARLIC POWDER
2 Tbsp. diced ONION
1 small TOMATO, diced
4-oz. can diced GREEN CHILES
1 Tbsp. PIMIENTOS
¼ cup shredded CHEESE
Mash avocados well, add lemon juice, salt, pepper, garlic powder, blend well. Add onions, tomato, green chiles, pimientos, mix. Place dip in blender for desired thickness. Place in bowl & chill before serving. Sprinkle with cheese. Serve with chips. Makes 3 cups.
MEXICAN DEVILED EGGS
4 hard-boiled EGGS, cut lengthwise
4 to 5 Tbsp. MAYONNAISE
½ tsp. DRY YELLOW MUSTARD
¼ tsp. SALT
½ tsp. PAPRIKA
dash GARLIC POWDER
2 Tbsp. creamed AVOCADOS
1 Tbsp. LEMON JUICE
2 Tbsp. diced GREEN OLIVES
Mash egg yolks thoroughly. Mix mayonnaise & dry mustard & combine with yolks. Add rest of ingredients & chill for 2 minutes, then fill egg whites with yolk mixture. Sprinkle with grated cheese if desired. Serves 4.
MARGARITA DE FRESAS
COARSE SALT (kosher)
2 oz. TEQUILA
¾ oz. TRIPLE SEC
½ oz. LIME JUICE
2 to 3 tsp. LIGHT CORN SYRUP
3 to 4 chopped STRAWBERRIES
Moisten rim of glass & dip in salt. Combine all ingredients in a blender & mix thoroughly. Pass through sieve once, then pour in blender with crushed ice & mix. Pour into glass & enjoy!
Tuesday, November 6, 2007
Tomato Trivia
In the beginning, tomatoes grew as wild, cherry-size berries in the South American Andes, but the fruit, as we know it today, was developed in Mexico where it was known as tomatil & traveled to Europe by boat with the returning conquistadors.
Upon arrival in Italy, the heart-shaped tomato was considered an aphrodisiac, thus tomato in Italian, poma amoris, means "love apple." Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter. Nowadays, sundried tomatoes (pomodori secchi in Italian) are not as popular in Italy as they are in the US where they have quickly become a favorite of home cooks.
Up until the end of the 18th century, physicians warned against eating tomatoes, fearing they caused not only appendicitis but also stomach cancer from tomato skins adhering to the lining of the stomach. On September 26, 1820 Colonel Robert Gibbon Johnson proved tomatoes non-poisonous & safe for consumption when he stood on the steps of the Salem courthouse & bravely consumed an entire basket of tomatoes with no adverse effects. His grandstanding attracted a crowd over over 2,000 people who were certain he was committing public suicide. North America's love affair with the tomato was off & running.
Botanically speaking, the tomato is a fruit & can be further classified as a berry since it is pulpy & has edible seeds. In 1893, an importer claimed the tomato as a fruit in order to avoid vegetable import tariffs imposed by the US. This dispute led to the Supreme Court ruling for taxation purposes that the tomato be classified as a vegetable, since it was primarily consumed in the manner of a vegetable rather than that of a fruit.
No other vegetable or fruit is more widely used nor consumed than the tomato. The tomato is the fruit of choice for 85 percent of the 30 million home gardeners. Each man, woman & child in America consumes almost 80 pounds of tomatoes every year.
California is clearly number one nationally in processed tomato production, growing 9 out of every 10 tomatoes processed in the US. California's tomato season is in its peak from July through September when harvesters run 24 hours a day. The season, however, actually runs a full 6 months, beginning in June and running all the way through November.
California sun-dried tomatoes are the ultimate ingredient. Tomatoes are washed, sorted, cut & placed on redwood trays to dry naturally under the California sun. The result is a brilliant red, intensely flavored ingredient. Sixteen pounds of fresh tomatoes are used to produce one pound of sun-dried tomatoes! Imported or dehydrated tomatoes cannot deliver the exceptional flavor perfected under the California sun.
Upon arrival in Italy, the heart-shaped tomato was considered an aphrodisiac, thus tomato in Italian, poma amoris, means "love apple." Before modern canning methods were available, Italians dried tomatoes on their tile roofs for use in winter. Nowadays, sundried tomatoes (pomodori secchi in Italian) are not as popular in Italy as they are in the US where they have quickly become a favorite of home cooks.
Up until the end of the 18th century, physicians warned against eating tomatoes, fearing they caused not only appendicitis but also stomach cancer from tomato skins adhering to the lining of the stomach. On September 26, 1820 Colonel Robert Gibbon Johnson proved tomatoes non-poisonous & safe for consumption when he stood on the steps of the Salem courthouse & bravely consumed an entire basket of tomatoes with no adverse effects. His grandstanding attracted a crowd over over 2,000 people who were certain he was committing public suicide. North America's love affair with the tomato was off & running.
Botanically speaking, the tomato is a fruit & can be further classified as a berry since it is pulpy & has edible seeds. In 1893, an importer claimed the tomato as a fruit in order to avoid vegetable import tariffs imposed by the US. This dispute led to the Supreme Court ruling for taxation purposes that the tomato be classified as a vegetable, since it was primarily consumed in the manner of a vegetable rather than that of a fruit.
No other vegetable or fruit is more widely used nor consumed than the tomato. The tomato is the fruit of choice for 85 percent of the 30 million home gardeners. Each man, woman & child in America consumes almost 80 pounds of tomatoes every year.
California is clearly number one nationally in processed tomato production, growing 9 out of every 10 tomatoes processed in the US. California's tomato season is in its peak from July through September when harvesters run 24 hours a day. The season, however, actually runs a full 6 months, beginning in June and running all the way through November.
California sun-dried tomatoes are the ultimate ingredient. Tomatoes are washed, sorted, cut & placed on redwood trays to dry naturally under the California sun. The result is a brilliant red, intensely flavored ingredient. Sixteen pounds of fresh tomatoes are used to produce one pound of sun-dried tomatoes! Imported or dehydrated tomatoes cannot deliver the exceptional flavor perfected under the California sun.
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