Off to Chiapas

I wish I could take credit for this photo, but I can't. It is brought to you once again by Google Images. I will, however, be experiencing similar scenes for the next five days as we head to the state of Chiapas Friday morning. We are returning over the Day of the Dead weekend again this fall because the experience there last fall was nothing short of breathtaking. Stay tuned for more....

I could be equally tempted by chilaquiles verdes

Chilaquiles Verdes

Serves 4.
Ingredients
1 quart of salsa verde/tomatillo salsa (prepare using recipe below, or use store-bought)
1 large bag of corn tortilla chips, preferably thick and unsalted (store-bought, or fry your own from leftover corn tortillas )
2 eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco ( mild feta cheese may be substituted)
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish
Optional: leftover cooked chicken or turkey breast, shredded, or fried eggs
Technique
1. Place a wide pot or pan over medium-high heat and coat with corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes.
2. Raise the heat to medium. When the salsa starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it.
3. Immediately add the chips into the salsa, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
4. Divide the chilaquiles among 4 plates.
5. Top with shredded chicken or turkey, or fried eggs, if using.
6. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
Salsa verde (makes 1 quart)
Ingredients
1 jalapeno, stem removed (more to taste)
10 tomatillos, husked
2-3 garlic cloves
1 small onion, sliced
1/2 cup fresh cilantro
salt to taste
Technique
1. place all ingredients except cilantro and salt in a large saucepan, cover with water, and bring to a boil.
2. Boil for about 5-10 minutes, until tomatillos yield to a fork.
3. Drain off the liquid, transfer the cooked vegetables to a blender, and blend for 30 seconds to a minute, until coarsely blended.
4. Add cilantro and salt to taste, and blend again for a few seconds.
Chilaquiles recipe adapted from a recipe by Joanne Cianciulli on Epicurious.com, August 2009.
Salsa verde recipe adapted from my cooking class with Iliana de la Vega, at the former Restaurante el Naranjo, Oaxaca, MX.

The recipe for the dish that contributed to my decline

Chilaquiles Rojos

4 ancho chiles

lard

18 day old corn tortillas, cut into strips

1 large onion, chopped

1 sprig of epazote

chicken stock

1 pound (about 3 medium), peeled, seeded and chopped tomatoes

salt

freshly ground pepper

pinch of sugar

1 cup heavy cream

3 cooked chicken breasts, boned and shredded

½ cup grated cheese, Monterey Jack or cheddar

Wash the chiles in cold water, remove the veins, stems and seeds; place in a bowl and soak them in hot water, about ¾ cup, for about an hour.
Meanwhile, heat 2 to 3 tablespoons of lard in a skillet and fry the tortillas, a few strips at a time, on both sides without browning. Drain on paper towels. Add more lard as it is needed while frying the tortillas.
Combine the prepared chiles, onion and epazote with a little stock in an electric blender to make a smooth puree. Cook the puree in the fat remaining in the skillet (if necessary, add a bit more lard to make it about 2 tablespoons) for 5 minutes over moderate heat, stirring constantly. Add the tomatoes, salt, pepper and sugar to taste. Simmer gently until the sauce is smooth and well blended.
Grease an earthenware casserole dish; add a layer of the sauce, followed by a layer of the tortilla strips, some of the cream and a layer of chicken. Repeat the layers until all ingredients are used, finishing with a layer of tortilla and some cream. If the tomatoes did not supply sufficient juice, add � to 1 cup of chicken stock. Sprinkle the cheese over the top; and bake in a preheated oven 350 F oven for about 30 minutes, or until the cheese has melted and the dish is heated through.
Serves 6

A high dive off the wagon

Cheese? Check. Cream? Check. Chicken? Check. Lard? Probably. Diet Coke as beverage of choice? Check.

One more post about my new gym

Apologies for the horrible image. Along with using the gym facilities this weekend, I promise to take my camera along. Third on the list of things I like about my new gym is the cafe. The food and beverage choices are healthy and include vegan options, the prices are reasonable and the service is great. Last night I had a sandwich before my 9:00 water aerobics class. I was hungry; the sandwich was delicious, but it also helped to keep me away from my house and thus the lack of desire (and discipline) to venture out again to go to a 9:00 pm exercise class which is what happend Tuesday night. There were 8 people in the class! Same high energy, different music and different tools to work different muscles. I slept like an angel.

Students had a fall break Wednesday through Friday. Some have been in and out to work on projects due next week, but it has been wonderfully quiet this week. My things to do list is filled with lots of lovely checkmarks.

The vegan plan continues. Today for lunch I had tabule and humus from a nearby Lebanese restaurant. I went one day without a Diet Coke...hey, we are looking for progress, not perfection.

My new gym continued

(Image from Google)

While the pool is the best feature in my new gym, the newly opened spa ranks a close second. It is lovely....spacious, filled with light, great towels and robes, soothing products and a technician with magic hands. I chose the anti-aging facial for my first treatment, and, for all of about 10 minutes, I looked 6 months younger, but the entire treatment from start to finish was therapeutic. It will come as no surprise to anyone that I have already booked several other treatments. I will ask to take photos of the actual setting soon.

Best water aerobics class ever

I happened to be at the new gym on Saturday in time for a fabulous water aerobics class. I felt like I was at a Mexican dance...salsa, mambo and cumbia all in the water. The teacher was fun as were the other participants who sang along with the music and shouted and/or whistled when appropriate. In addition to the Saturday class, there are classes on Tuesday and Thursday nights at 9:00. Yes, 9:00 p.m. I have no idea why so late except to say this is Mexico. I'm in.