RECIPES

High-Altitude Adjustments

Colorado’s altitude requires some adjustments to be made to lowland recipes. This is especially true when baking. Here they are:

·        For each cup of flour, increase by 1 tablespoon.

·        Add an additional egg to rich cakes to prevent them from falling.

·        For each teaspoon of baking powder or baking soda, decrease by 1/8-1/4 teaspoon.

·        For each cup of sugar, decrease by 1-2 tablespoons.

·        For each cup of liquid, increase by 2-4 tablespoons.

·        Try increasing baking temperature 15-25 degrees.

For more information about high altitude adjustments and other food-related questions, visit www.answerlink.info

(The above information was taken from “The Gazette,” Wednesday, October 8, 2008, FOOD 7.)

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APPETIZERS

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SALADS

MEXICAN

Salpicón (Mexican Beef Salad)

Submitted by Ana Procuna (Mexico)

Ingredients:
¾ kg of flank steak
1/3 of white onion
1 clove of garlic

For the salad:
1 romaine lettuce, chopped
1 bunch of fresh cilantro leaves, finely chopped
5 green onions, finely minced
1 or 2 serrano peppers, chopped
1 medium green pepper, minced
2 hard boiled eggs, minced
200 gr of panela cheese, crumbled
2 medium avocados cut in wedges

For the dressing:
Olive oil
Balsamic vinegar
½ teaspoon of Chicken flavor bouillon (Knorr)
Salt
Pepper

To eat with: Tostadas and refried black beans.

Directions:
Cook the meat with water (it should cover the meat), the onion, garlic and salt. Shred the meet.
Mix all the salad ingredients except for the avocado.
Mix the dressing ingredients apart.
Add the dressing about 1 hour before serving. Make sure you mix it very well.
Put it into the fridge.
Add the avocado wedges just before serving it.

Eat it with tostadas covered with refried black beans (buy a small can of Frijoles Negros Refritos). All the ingredients are easy to find in Colorado Springs (Walmart, King Soopers, etc.).

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SIDE DISHES

AMERICAN

Mashed Cauliflower

Submitted by Jennifer Holdier

Ingredients:

2 cauliflower heads, chopped

Optional:

2-4 Tbs. butter

1 clove garlic

Shredded cheese

Salt & pepper

Directions:

1. Steam cauliflower until easily pierced with fork

2. Transfer cauliflower to large bowl; mash with a hand mixer or a blender

3. Add optional ingredients

4. Serves 4-6

ASIAN

Asian-inspired Spring Rolls and Dipping Sauce

Taken from “The Gazette,” Wednesday, October 8, 2008, FOOD 7

Ingredients for Spring Rolls:

·        2 ounces rice vermicelli

·        1 teaspoon sesame oil

·        ½ cup sliced mushrooms

·        2/3 cup grated carrot

·        1 red pepper, seeded and sliced into long, thin slices

·        Juice of 1 lime

·        2 teaspoons light soy sauce

·        1 tablespoon rice vinegar

·        3 green onions, sliced

·        ¼ cup minced cilantro

·        ¼ cup minced mint

·        8 (8 ½ inch) round rice papers

·        8 baby corn cobs, rinsed and drained

Directions:

1.       Place rice vermicelli in deep bowl and cover with hot water. Let stand 10 minutes. Rinse with cold water and drain well on paper towels.

2.     Add sesame oil to medium nonstick skillet set over medium-high heat. Sauté mushrooms, carrots and red pepper until crisp and tender. Stir in lime juice, soy sauce and vinegar. Simmer until most of the liquid has evaporated. Stir in green onions, cilantro and mint. Gently fold in vermicelli.

3.     Fill pie plate with warm water. Work with one rice paper at a time and submerge it in water for 30 seconds. Place rice paper on a dry, flat surface to fill. Fill with 1/8 of the vegetable mixture. Place one corn cob down center. Fold bottom and top of wrapper over filling. Fold and tuck tightly. Place on plate and cover with damp towel while repeating process with remaining rice papers and vegetables.

Yields 8 spring rolls

Ingredients for Dipping Sauce:

·        1 clove garlic, minced

·        1 tablespoon sugar

·        ¼ cup hot water

·        3 tablespoons rice vinegar

·        1 teaspoon light soy sauce

·        1 teaspoon finely chopped fresh gingerroot

·        ½ teaspoon red chili sauce

·        Juice of 1 lime

Directions:

1.       Whisk all ingredients together and allow to stand for 10 minutes.

2.     Serve with spring rolls.

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MAIN DISHES (non-vegetarian)

AMERICAN

Chicken and Artichoke Buffet

Submitted by Joan Sawyer

Ingredients:

4 cups diced chicken breasts (omit for vegetarian casserole; add more veggies)

2 cups carrots, cut in 1-inch julienne strips

2 T. butter

4 cups cooked wild rice (about 2 cups dry)

10 medium mushrooms, sliced

10 scallions, chopped

2 cans cream of chicken soup

1/2 cup half and half (I use fat free half and half or evaporated milk)

1/2 cup chicken broth

2 14-ounce cans artichoke hearts, drained and quartered

10 slices thick bacon, fired and crumbled (omit for vegetarian casserole)

3 cups grated mozzarella cheese

parmesan cheese (for top)

Directions:

Blanch carrots for 5 minutes.  Rinse with cold water and drain well.

Grease 9x13-inch casserole dish.  Spread cooked rice over bottom.  Saute mushrooms and scallions in butter.  Add soup, half and half, chicken broth and mix well.  In large bowl, combine the mushroom mixture, chicken, artichokes, bacon blanched carrots and mozzarella; mix well, spread over rice and sprinkle with Parmesan.  

Bake at 350 degrees for 45 minutes (covered for the first 30 minutes, uncovered for the last 15). 

Makes 8-10 large servings.

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MAIN DISHES (vegetarian)

INDONESIAN

Seitan Satay

(Submitted by Jennifer Holdier)

Ingredients for the Seitan (“Seitan” is made from wheat gluten. It is low in fat and high in protein, and is often referred to as the meat of wheat):

1/4 cup soy sauce

2 Tbs. Toasted sesame oil

1 1/2 tsp. grated ginger

1 lb. seitan, drained, cut into chunks

Peanut Sauce:

1/2 cup creamy peanut butter

2 Tbs. tahini

2 Tbs. soy sauce

1 Tbs. toasted sesame oil

1 tsp. hot sesame oil

1 tsp. minced fresh ginger

Preparing the Seitan:

1. Combine soy sauce, sesame oil and ginger in plastic bag. Add seitan, shake to coat. Refrigerate one hour, or overnight

2. Preheat oven to 375 F. Drain seitan chunks, put on baking sheet. Bake for 10-15 minutes

Preparing the Peanut Sauce:

1. Blend all ingredients and 1/2 cup water in blender until smooth.

AMERICAN

Swiss Chard and Creamy Pasta

(Submitted by Jennifer Holdier)

1 lb. Swiss chard (you might use a little less)

1 Tbsp. olive oil

2 cloves garlic, chopped

¼ cup chopped onion

2 large tomatoes, chopped

½ cup sour cream or plain yogurt

½ cup milk

1/2 cup parmesan cheese

8 oz. fettucine, cooked

salt and pepper

Wash Swiss chard, cut into small pieces. Heat oil in large 2-quart sauce pan over medium-high heat, 1-2 minutes. Add Swiss chard, garlic and onion; cooking 1-2 minutes, stirring occasionally. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettucine, pepper and salt. Stir well. Serve warm. Makes about 4 servings.

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DESSERTS