Friday, July 16, 2010

When its to hot to cook boycot the stove

Its actually really nice here now with the rain but I see that some of my friends both in Mexico and in the states are struggling with the heat. So here is a little something I found when it was to hot here to cook.
So here are the ones Iv found please share if you have more. Im putting in my changes that I made so I can make them here in Mexico. For example a lot of them had cubed cooked chicken which in the states you can buy in a can or frozen well not around here so I put ham in all of them or you could get some mariscos. I suppose some of them could use tuna also but not sure on the taste.

Tex Mex (hee hee I always find it funny to make tex mex)
6-7 slices of ham cubed (depending on the thickness)
1 can corn
1can black beans
1/2 green bell pepper cubed
1c diced cheese (I used chiuahua)
1c thick and chunky salso (I actually bought salsa for the first time in a long time instead of making it)
half the bunch of cilantro

Mix all but salsa cilantro and mayo, mix these in a separate container. It didnt suggest how to eat it but what we did was put it on tostadas, it was very yummy, I was mixing the sauce with the bean mixture and hubby liked it better to spread the mayo salsa over the tostada then put on the bean mixture.

This turned out yummy and I didnt even use the pecans.
Crab spread for wraps
1pck cream cheese
6oz can crab meat (dont have this around here so I got surimi, same thing)
1/3 c mayo
1/2tsp thyme
1Tbsp horseradish (cant find this either I plan to just leave it out)
1Tbsp mustard or Disaun (no idea how to spell that)
1/4 c parmesan
3Tbs peacans
Mix up and chill several hours spread out on wraps (flour tortillas) and serve.

Greek Salad
2c cauliflower florets
2 c broccoli florets
1c sliced fresh mushrooms
1c pitted olive
1/2 c green pepper
1pt grape tomatoes (dont have grape ones here but I did manage to find cherry ones)
1c Italian or greek salad dressing
1c crumbled feta cheese (Ill be using the regular crumbly quesadilla cheese)
1/2 cup pine nuts (yep wont be using thsese)

Mix and serve

2c cubbed chicken or ham
1/3 c green onion
1 tomato
1 avacado
1/3c dressing
1Tbsp mustard
flour tortillas
1 1/" c fresh spinich
1c blue cheese.

Mix first 4 ingredients, mix next 3 in separate container, put dressing mix on tortilla followed by ham then spinach and cheese and wrap.

I was asked on my bean post to share some ideas of how I cook mine. To be honest I dont have a recipe. But here is what I do, I soak about 3/4 kilo of beans in my crockpot overnight. In the morning I add water till the pot is full, cut off a chunk of onion which is usually about a 1/4 of it, peal and cut in half about 2-3 pieces of garlic depending on the sizes, put in one chicken bulion cube, then I add what ever spices I have available like oregano (my husband loves oregano), thyme, and some garlic power. Oh yeah I love garlic so if your not a big fan leave out the powder and add less fresh garlic. I dont add any salt at this point. I have found that they can get pretty salty if you do. And let cook on high for 6-8 hours depending on how mushy you want them. When I freeze them I let them dethaw by setting them on the counter most of the day. Then to re-fry them I just heat oil in a large pan, after its nice and hot I poor in the beans with the juice, sometimes you may need to add some water and depending on how they came out you may need to add some salt. Let them simmer in the juice or water for a little while till they are nice and soft. I use the squisher thingy (lol I have no idea what its called and so far no one I know does. Iv asked and they say what comes down to the thing you make beans with.) But it comes with most spatula groups here in Mexico and if flat on the bottom with little wholes in it. Ill add a picture. So you squish squish squish to your hearts delight and let the juice or water simmer out. Some people like their beans watery and others dont, I like both and make which ever will serve well with what we are having.
Here is the squisher if anyone has a proper name please share. ;)


  1. I worked in the kitchen gadget section of linens and things for a brief while. THey call those simply "a masher"

  2. In Irapuato it is called an "aplanador".

  3. Rebecca that makes me not feel so bad calling it a smasher or squisher. lol

    Bob thanks Im going to try and remember that and ask my suegra to pass it to me sone time. ;) She couldn't think of what to call it but I totally understand, someone asked me what we call a peeler the other day and I couldn't think of it. lol But if you had asked me for one I would have handed it to you. Words are weird like that.

  4. Thanks for the tips on beans! Once I have time to cook, beans will be a huge part of my diet. Until then, I'm perfectly happy with rice & beans from Chipotle--very yummy (but a little expensive).

  5. I still don't understand how everyone eats soup and drinks hot coffee on the hottest possible days in El Salvador. When I make some kind of "salad" it is so foreign to them!!