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Pranom Onnuamnoi
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Eat Chillies and Get Healthier.
Developing a chilli habit is one of the kindest things you
can do for yourself! What happens when one eats chillies is
that the capsaicin within the chilli fires one's endorphins
at a direct proportion to the heat or Scoville units within
the chillies. Endorphins are what produce a sense of
well-being or runner's high--rather a euphoric feeling.
Chiles are the primary food that one can eat to produce
this rush! Chocolate excites the endorphins, but not to
nearly as great an extent. The other methods one can get an
endorphin rush are basically through physical activity such
as sports, running, exercise, yoga and sex.
The benefit you receive from eating chillies coupled with a
balanced diet and a moderate amount of exercise is that
weight loss or at the least maintenance is assured. You
will not be as hungry when you eat spicy and will also eat
less. I find all this truly fascinating.
Chiles also act to reduce stress, reduce facial wrinkles,
increase heart health, assist with digestion and
circulation and have been known to cure endless amounts of
physical ailments. I highly suggest that you begin the
chilli-a-day habit.
To select chillies for cooking, if you are searching for
milder chillies, always select ones that have broad shoulders
and blunt tips-conversely, select chillies with pointed tips
and narrow shoulders for hotter dishes. This is important
because you can have up to 35 different piquancies on one
plant at a time.
If you are sensitive to the "bite" of chillies-the stinging
sensation that comes from touching them-always try to not
touch the inside of the chillies when you are working with
them-handling by the stem and touching the outside skin.
If that seems impossible, wear rubber gloves or generously
grease your fingers with any kind of shortening-even the
spray on helps.
Now with the height of summer, it is the perfect time to
enjoy green chillies. One of our most requested favourites
is our Green Chile Chichen Enchilada recipe. These are
wonderful made flat and made with freshly roasted green
chillies...widely available now.
NEW MEXICO GREEN CHILE SAUCE
???????
This basic, yet versatile sauce without the chicken can be
used to create enchiladas, or pour over chimichangas or
burritos. Seafood, beef or beans can be substituted for
the chicken.
Yield: 2 cups
1 Tablespoon butter or lard 2/3 cup chopped onion 2
Tablespoons flour 1-1/2 cups chicken broth 1 cup (or more)
chopped green chillies 1 large clove garlic, finely minced
3/4 teaspoon salt Dash of ground comino (cumin)
1. Melt the butter in a saucepan over medium heat. Sauté
the onion until soft. Stir in the flour.
2. Add the broth. Then add chillies, garlic, salt and comino.
3. Simmer for 20 minutes; then use for making enchiladas.
 GREEN CHILE CHICKEN OPEN FACED OR ROLLED ENCHILADAS
???????
In New Mexico, the favourite is flat enchiladas, as they
have more sauce and less calories, due to not frying the
tortillas, which is needed for rolled enchiladas.
Yield: 4 to 6 servings
8 to 12 white, yellow or blue corn tortillas 1 recipe Green
Chile Sauce (above) ¾ cup 50/50 mixture of grated Cheddar &
Monterey Jack cheese, or to taste 1 medium-size onion,
chopped ¼ cup sour cream Garni: Caribe, coarsely chopped
Romaine and Red Leaf lettuce, tomato wedges
1. For Flat Enchiladas: Place a spoonful of green chilli
sauce on the plate, then top with the tortillas followed by
cheese, onion and more sauce. Repeat once or twice more.
Top each enchilada with more sauce and cheese. Heat in a
moderate 350 F oven until the cheese melts. Top each with
a dollop of sour cream and a few grains of caribe.
Encircle each enchilada with Romaine lettuce first, topped
with a few pieces of Red Leaf and tomato wedges at 12
o'clock, 3, 6 and 9 equidistant around the plate.
2. For Rolled Enchiladas In a skillet, lightly fry the
tortillas in ½ inch of hot oil (or dip in chilli water or
just warm the tortillas).
Variation: for Rolled Enchiladas: Dip the lightly fried
tortilla into the sauce and place a strip of each grated
cheese and chopped onion down the centre. Roll and top
with more sauce and cheese. To serve a crowd, place the
rolled enchiladas in a large, shallow baking dish, but do
not cover with sauce. Just before serving, heat in a
moderate 350 F oven. Warm the sauce separately and add
just as you are ready to serve. Do not overcook or the
enchiladas will be very mushy. Top with additional cheese
and reheat until it melts. Add lettuce and tomato wedges
around edges before serving.
About the Author:
Jane Butel, best selling author of 18 cookbooks on
Southwestern, Mexican and outdoor cooking operates a
hands-on cooking school in Albuquerque and Scottsdale. Her
school is rated "best in the US" by Gayot.com for hotel
based cooking schools. For electronic photos or more
information, contact us at 1-800-473-8226.
http://www.janebutel.com
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