how to make frito pie

How to Make Frito Pie.

Frito pies were invented by the Texas-based Frito Corporation, but adored throughout the Southwestern US. You can use your favorite chili recipe, or take this example of a classic Texas red chili.





Ingredients.

Baked Frito Pie or Walking Tacos.

3 cups Frito chips (one large bag, or one small bag per person).

½ yellow onion, diced.

1 cup (240 mL) sour cream.

1 cup grated cheddar cheese.

1 16-oz (450g) can chili (or homemade chili, below).

1 fresh tomato, diced or ½ can diced tomato (optional).

⅓ head lettuce, shredded (optional).

Texas Red Chili.

3 dried chipotle chili peppers.

4 dried ancho chili peppers.

2 pounds (0.9 kg) ground chuck.

1 yellow onion, diced.

2.5 cups (950 mL) chicken or beef stock.

12 oz (350 mL) beer.

1 tbsp (15 mL) cumin.

1.5 tbsp (22 mL) corn flour (masa).

pepper and salt.







Method 1. Easy Baked Frito Pie.



1. Preheat the oven to 350 °F (177 °C). Now's a good time to dice the onions, while you wait.



2. Spread most of the Fritos in a baking dish. Use ⅔ of the Fritos, or enough to cover the whole pan. Save the rest for the topping.



3. Cover with chili. You can use any kind of canned chili, or make your own using the recipe below.

Optionally, add diced tomatoes, canned or fresh.



4. Bake for 15 minutes. Once your oven is preheated, put the casserole dish in the oven. Leave it for about fifteen minutes, until the chili is hot.

For an even easier recipe, add all the ingredients on top of the chili and bake in one sitting.



5. Top with other ingredients. Spread a layer of sour cream over the chili with a spoon. Top with the diced onion, the rest of the Fritos, and the grated cheese. The Fritos on top will stay much crunchier than the Fritos at the bottom of the pan.

Optionally, sprinkle the sour cream layer with shredded lettuce for a fresher taste.



6. Bake for another five minutes. Return to the oven and bake a few minutes longer, until the cheese is melted. Serve hot.







Method 2. Walking Tacos.



1. Heat chili on the stove. Pour the can of chili into a pan over medium heat. Cover and let warm, stirring occasionally.

You can make homemade chili instead, or use the recipe below.

For more flavor, add diced tomatoes and/or canned beans if the canned chili does not include them. Most Texan chili skips both of these ingredients.



2. Slit open the side of each Frito bag. A "walking taco" is a Frito pie served in the Frito bag instead of a bowl. Each person gets one Frito bag. Cut each bag open along the side instead of the top to make a larger opening.



3. Spoon chili and cheese into each bag. Spoon the chili directly into the Frito bag, then top with melted cheese. You can leave this as is to keep the chips crunchy, or stir it together for a delicious mess.

Diced onions and sour cream are optional toppings.

If you want room for more chili, crush some of the chips first by squeezing the bag.







Method 3. Texas Red Chili.



1. Cut and toast the dried chili peppers. Slice open the peppers and remove the seeds, stem, and white inner flesh. Heat a dry skillet and toast the peppers for about 30 seconds on each side, until dark spots begin to appear. You can skip this step and use chili powder instead, but whole dried chili peppers give a much better flavor.

Do not touch your eyes until you've washed your hands thoroughly. Wear gloves if you have sensitive skin.

If you like extra-spicy, chili, set aside some of the seeds and add them once the chili is cooking.



2. Soak the peppers in hot water. Submerge in 1 cup (240 mL) of hot water, not boiling water, for 5–10 minutes. Puree the peppers and water in a blender and set them aside for now.

If you think you'll use them again, you can make a large batch in advance. For maximum flavor, soak for 30 minutes and simmer in oil, covered, for another 20 minutes.



3. Brown ground chuck in a large frying pan. Add the beef to a hot frying pan and cook until brown. Stir occasionally and break it into even-sized pieces with a wooden spoon. For best results, brown in small batches, so most of the beef can touch the pan surface. This will take a few minutes per batch.

Use a nonstick pan, or nonstick cooking spray.



4. Cook the onions until translucent. Add the diced onions to the hot pan and cook until translucent, about five minutes.



5. Combine chili ingredients in a large saucepan. Combine chili pepper puree, beef, and onions in a large pot. The larger and heavier the pot, the better the meat texture will be. Add the chicken or beef stock, beer, cumin, a grind of pepper, and several pinches of salt.

If food has stuck to the frying pan, deglaze it with some of the stock and add it to the chili.

Red ale or stout is a good choice. Replace with more stock for a nonalcoholic version; otherwise, about 25% of the alcohol will remain.



6. Simmer until the meat is tender. Bring to a boil, then simmer uncovered until the meat is tender and the chili is thick, 45–60 minutes. Stir occasionally.

For extra flavor, instead cover with a slightly ajar lid and cook for up to 3 hours.



7. Mix in corn flour paste (optional). This makes a thicker, less greasy chili. Add the corn flour to a bowl and spoon in some of the chili broth. Stir until it forms a paste, then pour it into the chili. Stir until thoroughly combined.



8. Adjust spices and serve. Taste the chili. Add more salt, pepper, or cumin if desired. Let it sit off the heat to absorb more flavor and cool enough to eat. Serve with Fritos and grated cheese.

Squeeze a lime over it for extra flavor.

For sweet chili, stir in 1 tbsp (15 mL) brown sugar and 1 tbsp (15 mL) white vinegar, then let simmer another ten minutes.



9. Finished.





Tips.

Add spices or other ingredients to customize the recipe, or follow a different chili recipe.

You can use any type of chili pepper you like. For best results, combine two or more peppers with different flavors. Try a smoky chipotle or guajillo with a fruity ancho or pasillo, and an extra-hot pequin or arbol.



Warnings.

In the UK and some other regions, corn starch is sold as "cornflour." You need actual flour made from corn for this recipe.

November 21, 2019

how to make comfort food healthier

How to Make Comfort Food Healthier.

Comfort food is delicious in part because it provides relief from anything from cold weather to stress. Though comfort foods can make you feel better in the short term, they can contribute detrimentally to your overall health. Common culprits include dishes that feature high amounts of fat, sodium, and/or sugar. Fortunately, there are some helpful tricks that can help you make some classic comfort foods healthier.

Method 1 Adjusting Classic Comfort Food Recipes.

1. Make homemade mac & cheese. You can reduce the amount of fat and sodium in this classic comfort dish by adjusting of few of its main ingredients. Namely, use 1% milk instead of cream or whole milk, reduce the amount of butter you usually include, and replace some of the cheese with corn starch. Further, use a sharp cheddar cheese, as this will contain less fat.

Opt for whole grain noodles, and make the dish especially flavorful by adding your favorites herbs and spices. Basil and turmeric are especially good seasoning options.

For another great alternative to classic mac and cheese, add two tablespoons of parmesan cheese to a cup of tomato sauce and mix this with the macaroni noodles. This dish will contain much less fat.

2. Use lean meat options. Chili and stews, for example, are other popular comfort foods. To make this type of meat dish healthier, use more vegetables and beans than meat, and opt for poultry instead of beef. If you’re hooked on red meat, select especially lean options, such as bison chuck or grass-fed beef.

A great alternative to a classic sloppy joe recipe calls for ground turkey, a tomato-based sauce made with plenty of veggies, and a whole wheat bread option instead of ground beef on white.

Grass-fed beef has the same amount of fat as skinless chicken, and grass-fed meats have omega-3s.

3. Bake a low-cal casserole. Casseroles are another comfort dish that usually include lots of fat. When baking a casserole, use low-calorie ingredients such as fat-free sour cream and low-fat cheese. Harder cheeses, such as sharp, aged cheddar will generally be lower in fat and can add flavor to many dishes.

When you’re craving casserole, consider baking vegetables such as potatoes and collard greens instead. A dish like this will provide the warmth and sustenance you’re looking for, with much greater nutritional value.

4. Bake chicken instead of frying it. Toss thinly sliced chicken tenderloins in hot sauce and lemon juice and bake them to make healthy hot wings. Dip them in low-cal blue cheese dressing for the complete experience. You can even make faux “fried” chicken by covering the tenderloins in almond flour mixed with coconut oil. Sauté to seal the coating, and bake until the chicken is fully cooked.

5. Opt for healthy soups. Some soups contain surprisingly high amounts of fat and sodium. If a recipe calls for a creamy soup, go with a low-sodium, reduced-fat option. Alternatively, use 60 – 70% of what the recipe calls for, and substitute low-fat milk for the lost liquid.

When craving soup, go for a tomato or broth-based option. Minestrone and vegetable soups are good choices. Always get the low- or reduced-sodium option, when available. Include a salad or whole grain bread with soup to balance your meal and fill you up with healthy fiber.

If you want a meat soup, go for a chicken soup that contains lots of peas, carrots, onions, and/or other vegetables.

Soups are easy to make. Make a large pot at home with low fat-ingredients. Freeze the leftovers and heat them quickly in the microwave for a quick, hearty dish.

Method 2 Keeping Your Sweet Tooth Sated.

1. Savor sweet potato fries. Another comfort food that is especially easy to crave is french fries. When this craving kicks in, go for baked sweet potato fries instead of classic fried french fries. This will significantly reduce the fat and overall calories of your snack.

Slice a sweet potato into sticks or slivers and spread them on a baking sheet coating with coconut oil. Sprinkle a conservative amount of salt and any herbs you favor on top. Bake the fries at 375°F (191°C) for about 20 minutes.

Not only are sweet potatoes healthier than french fries, they make for a relatively healthy dessert as well. Use sweet instead of savory herbs, such as nutmeg and cinnamon.

2. Go for pie filling instead of pie. One of the less healthy components of pie is the crust; however, you can indulge in a pie filling-like custard if a pie craving hits. For instance, combine pureed pumpkin flesh with 1/2 cup low-fat milk, four eggs,2 teaspoons vanilla extract, 1/2 teaspoon salt, 2 teaspoons vanilla extract, 2 teaspoons pumpkin spice, and 1 teaspoon liquid stevia (try pumpkin-spice or vanilla flavored). Pour into six greased ramekins and bake at 350°F for 45 – 50 min.

If you miss the crust terribly, sprinkle some crushed graham crackers on your serving to add a bit of crunch.

To make this and other recipes that call for eggs healthier, replace each whole egg with two egg whites.

3. Opt for dark chocolate. Dark chocolate — on its own or in a recipe — can be a great treat. Not only is it delicious, dark chocolate can provide you with healthy antioxidants, and has less fat and sugar. In fact, the darker the better. Go for an option that’s made of at least 70% cocoa.

If cookies are on your minds, use dark chocolate chips. Further, use some quinoa flour and ground flaxseed, and replace some of the sugar in the recipe with a banana.

Method 3 Establishing Some Comfort Food Ground Rules.

1. Season with spices and herbs. You may find that dishes with less fat, sodium, and sugar don’t seem as flavorful; however, you can expand your palate and learn to appreciate the taste of foods more fully by using herbs and spices to bring out flavors.

Experiment with different herbs to find some you favor. Spices are also usually healthy, though make sure a mixed spice isn’t mostly salt.

2. Cut back on cheese. Cheese is one of the most commonly consumed sources of saturated fat, and is high in sodium and calories as well. When a recipe calls for cheese, use a low-fat version. Look for cheeses with less than 3 grams of fat per serving. If you do use full-fat cheese, use less of it than the recipe calls for. Often, half the cheese called for will usually be sufficient.

Sharp cheddar and parmesan are generally decent options. You can also get away with using less of these cheeses more easily, since they are stronger in flavor.

When a recipe calls for cream cheese, use fat-free cream cheese blended in a one-to-one ratio with plain Greek yogurt. This is especially preferable for dips.

3. Eat for comfort less often. If you’re in the habit of eating comfort food frequently, try to cut back. Plan a comfort dish for the end of the week and look forward to it. To prevent cravings for unhealthy food in the first place, eat high-protein, high-fiber meals that are low in sugar. These are the best types of meals to keep you full.

Further, whenever hunger strikes, drink a full glass of water. Often, people mistake thirst for hunger and wind up consuming unnecessary calories.

4. Eat comfort foods as sides. Get in the habit of eating dishes like mac and cheese alongside at least an equal-sized portion of veggies. For instance, carrots, broccoli, and cauliflower are easy to steam, and taste great with cheesy or meaty side-dishes. If you prefer, mix veggies directly into whatever less-healthy food you've been dreaming about.

5. Eat smaller portions. When you do indulge in a comfort food of questionable nutritional value, get in the habit of eating smaller amounts. One way to do so is by eating mindfully. Sit down to eat, and focus only on your food. In fact, focus on each bite. Consider how each mouthful tastes and feels. Since this practice itself will calm you down, you’ll feel content more quickly.

November 26, 2019

8 Ways to Cook Cheap Steak.

8 Ways to Cook Cheap Steak.

If we had it our way, we’d be eating porterhouse and ribeye for dinner every night of the week. Then again, if we had it our way, pay day would be every day and bourbon—all of the bourbon everywhere—would be free. Unfortunately, we hardly ever get to have it our way. We pay for our bourbon, we wait patiently for Friday, and when our wallets wince at ribeye, we settle for some of the “lesser” cuts of beef: Flank, brisket, London broil, hanger, chuck eye, etc. But there’s always a way to eat it without breaking your bank or some teeth in the process.

London Broil (Top Round) with Herb Butter.
Top round, also popularly called London Broil, is one of the cheapest cuts of steak money can buy, but it’s one of our favorites because of its availability and because it’s so damn easy to prepare if you know what you’re doing. This recipe calls for a skillet, but would do just fine on a conventional grill, too. The steak gets a simple marinade of soy sauce, Worcestershire, lemon juice, olive oil, beef bouillon, salt, and pepper, and the herb butter really sets it off with chives, parsley, tarragon, and lemon juice (we like to throw in some fresh garlic, too).
When it comes to cheaper cuts, preparation and marinating is important as cooking. Do not forget to add the lemon juice and soy sauce to the marinade, make sure you’re marinating it for long as possible (up to one day), and make sure you’re cutting against the grain so it stays tender.

Slow Cooked Wine Braised Beef Brisket.
Another extraordinarily inexpensive cut, brisket is cut from the breast and lower chest of the cow. Because it is such a dense muscle that works hard, it is chock full of connective tissue and must be cooked perfectly for it to be worthwhile. That’s exactly why the low-and-slow technique of a slow cooker suits it so well.
This particular recipe calls for tomato paste, onions, carrots, Worcestershire, garlic, and a little liquid smoke and chili powder to keep things flavorful. But most importantly, it calls for red wine. The alcohol in the red wine helps soften all that connective tissue, and the slow cooking process over the span of 10-12 hours leaves this dish incredibly tender and juicy, as well as exceptionally flavorful.

Texas-Style Smoked Brisket.
We’re giving brisket two spots on the list not because it’s a great of a cut, but because we’d be remiss not to include a smoked brisket recipe here. Another low and slow process of cooking—but one that yields an entirely different kind of meal—this Texas-style barbecue recipe is superb. It’ll take you a little longer to set up, and you may need to get creative if you don’t have a dedicated smoker, but in the end, it’s totally worth it. The best part is prepping the meat takes almost nothing, save for a little salt and pepper. Why? Because like most smoked barbecue, your brisket will pick up the majority of its flavor from the hickory/oak/apple wood chunks you’ll be using. Trust us when we tell you that if done properly, this is probably some of the best meat you’ll ever have in your life, let alone best brisket.

No-Nonsense Chuck Eye Steak.
Chuck steak covers a lot of area on a cow, and you’ll find everything from shoulder meat right on through to the ribs. The “chuck eye” cut isn’t a very common cut, but when you can find it, it’s an incredible piece of meat that comes at a low cost. While ribeye is cut from ribs 6-12 on a cow, the chuck eye steak is cut from the fifth. It’s a little smaller and admittedly not as tender or flavorful as the rib eye, but it’s called “The Poor Man’s Rib Eye” for a reason. For a fraction of what you’d get a normal rib eye, you can have a wonderfully tender everyday steak to rival it.
Like other steaks, we prefer this in red-hot cast-iron skillet, liberally seasoned with kosher salt, black pepper, and rubbed down with olive oil. We also advocate some healthy butter basting, with some thyme, rosemary, and a clove or two of garlic for good measure.

Pan Seared Flat Iron (Top Blade) Steak With Peppercorns and Blue Cheese Butter.
Of all the steaks on this list, the flat iron probably has the most interesting story. It was developed by a team of researchers at the University of Nebraska and University of Florida who were tasked with figuring out what to do with an otherwise unusable cut of beef from the cow shoulder. The cut showed good marbling and proved tender, but was marred by a massive piece of tough connective tissue that ran directly through the middle of the cut. The research team found a way to cut the tissue out, and so was born the Flat Iron (also known as the Top Blade).
It looks a lot like top round and can be prepared and cooked as such, but this recipe for peppercorn-crusted flat iron steak slathered in blue cheese butter is absolutely delicious. This cut of steak is incredibly tender, and cooked medium rare, delivers some of the most enjoyable steak experiences you’ll ever have—on a budget or not.

Classic Braised Beef Short Rib.
Beef short rib can come in a couple different cuts; smaller cubes, longer strips, bone-in, and boneless. What we love most about this inexpensive cut is that for all intents and purposes, it doesn’t matter how you buy it because no matter what you do with it, it’s sure to be delicious. While you can definitely season and grill beef short ribs like any other cut of beef, we’re big fans of braised short rib because it’s easy to do and yields melt-in-your-mouth tender steak.
If you’re looking for a more no-fuss recipe, there are plenty of slow cooker braised short rib recipes out there, but we love this recipe because try as we might, we can’t find a single thing wrong with it. Your base is a mix of onion, garlic, beef broth and a little Worcestershire sauce, and even though it takes about 3 hours to cook, it’ll quickly make its way to the top of your favorite steak dishes list.

Grilled Mojo-Marinated Skirt Steak.
Another very cheap cut of steak, most people complain that skirt steak is just too tough for anything other than use in a fajita or some kind of steak taco. And hey, we love steak tacos as much as the next hombres, but this is still incorrect. When it comes to skirt steak, it’s really all about how you marinade the cut, how you cook the cut, and how you slice the cut.
This recipe calls for a mix of homemade mojo with olive oil, minced garlic, ground cumin, salt, chopped cilantro, and a mix of both lime and fresh-squeezed orange juice. Keep in mind that citrus is super important, because it’ll soften up all that rough connective tissue. Let it marinate overnight, and grill it accordingly—high heat, flipping occasionally. The recipe also involves creating a pan sauce with the leftover marinade, which we aren’t opposed to.

Barbecued Tri-Tip.
Tri-tip is another particularly low cost cut of beef that we pick up any time we see it. The only issue is that it may be incredibly difficult to find for you non-West Coasters out there. But, if you can find it, this will quickly become your favorite cut because it’s very thick, very well-marbled, and offers up exactly the kind of flavor you think of when you dream about a fresh grilled steak. It’s cut from the bottom sirloin part of the cow, and is famous for being incredibly versatile and tender. In the Santa Maria valley of Southern California where this steak became famous, it is usually smoked with red oak, but this classic rub of salt, pepper, garlic, cumin, and a hint of coriander would also do well on the grill. All you need to do is liberally rub the seasoning over the steak, and cook it your preferred way.

Agustus 05, 2020