Food for thoughtRecipes Inspired by the Colors of East Cesar Chavez
By Kimberly Irwin
IntroThrough exploring East Cesar Chavez, I found myself very inspired by all of the
colors that filled the neighborhood. ...
Drinks
5
1 cup uncooked long grain white rice
1 quart warm water
1/2 cup whole milk
2 teaspoons pure vanilla extract
1/2 teaspoon...
7
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice...
Side Dishes
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons f...
13
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, d...
1 package bulk pork breakfast sausage
1 (16 oz) package Velveeta cheese, cubed
1 (14 oz) can diced tomatoes with green
chi...
17
3 avocados - peeled, pitted, and
mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh ...
19
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup cho...
Main Dishes
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar cheese
1 tablespoon...
2 cloves garlic
3 serrano peppers
1 pound small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tort...
Desserts
Mexican
Wedding
Cookies
1. In a medium bowl, cream the butter and sugar.
Stir in vanilla and water. Add flour and almonds,...
1. Preheat the oven to 350 degrees. Line a 9-by-
13-inch baking dish with parchment paper, leaving
an overhang on two side...
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1...
4: Horchata
Recipe: http://www.foodnetwork.com/recipes/ingrid-hoffmann/horchata-recipe/
5: Image by: AA
6: Beer Margaritas...
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Food for Thought

  1. 1. Food for thoughtRecipes Inspired by the Colors of East Cesar Chavez By Kimberly Irwin
  2. 2. IntroThrough exploring East Cesar Chavez, I found myself very inspired by all of the colors that filled the neighborhood. This little area of town has a big Mexican influence, and I felt the yearning to connect the most predominant colors in the neighborhood to the most predominant colors in the traditional Mexican food dishes found throughout the neighborhood. As you look through this book, you will find various recipes that are inspired from various images taken throughout the East Cesar Chavez neighborhood. It is up to you to make the connections between the two and decide what they mean to you. Enjoy! 1
  3. 3. Drinks
  4. 4. 5 1 cup uncooked long grain white rice 1 quart warm water 1/2 cup whole milk 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon ground cinnamon 1/4 cup sugar Whole cinnamon sticks, optional Horchata 1. In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight. 2. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids. 3. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers. 4 u u
  5. 5. 7 1 (12 fluid ounce) can frozen limeade concentrate 12 fluid ounces tequila 12 fluid ounces water 12 fluid ounces beer ice 1 lime, cut into wedges Beer Margarita 6 1. Pour limeade, tequila, water, and beer into a large pitcher. 2. Stir until well-blended, and limeade has melted. 3. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed. u u
  6. 6. Side Dishes
  7. 7. 3 cups chopped tomatoes 1/2 cup chopped green bell pepper 1 cup onion, diced 1/4 cup minced fresh cilantro 2 tablespoons fresh lime juice 4 teaspoons chopped fresh jalapeno pepper 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper Tomato Salsa 1110 1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. u u
  8. 8. 13 1 (15 ounce) can black-eyed peas 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (4 ounce) can diced jalapeno peppers 1 (14.5 ounce) can diced tomatoes, drained 1 cup Italian-style salad dressing 1/2 teaspoon garlic salt Spicy Bean Salsa 12 1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, and tomatoes. 2. Season with Italian-style salad dressing and garlic salt; mix well. 3. Cover, and refrigerate overnight to blend flavors.
  9. 9. 1 package bulk pork breakfast sausage 1 (16 oz) package Velveeta cheese, cubed 1 (14 oz) can diced tomatoes with green chile peppers, drained Queso 1. Cook the sausage in a large skillet over medium heat until completely browned; drain. 2. Slice the cheese into 1” cubes. 3. Combine the cooked sausage, cheese, and diced tomatoes with green chile peppers in a slow cooker set to Low. 4. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.
  10. 10. 17 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper Guacamole 16 1. In a medium bowl, mash together the avocados, lime juice, and salt. 2. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. 3. Refrigerate 1 hour for best flavor, or serve immediately.u u
  11. 11. 19 3 tablespoons vegetable oil 1 cup uncooked long-grain rice 1 teaspoon garlic salt 1/2 teaspoon ground cumin 1/4 cup chopped onion 1/2 cup tomato sauce Mexican Rice 18 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 2. Stir in onions and cook until tender. 3. Stir in tomato sauce and chicken broth; bring to a boil. 4. Reduce heat to low, cover and simmer for 20 to 25 minutes. 5. Fluff with a fork and serve. u u
  12. 12. Main Dishes
  13. 13. 4 skinless, boneless chicken breast halves 1 onion, chopped 1/2 pint sour cream 1 cup shredded cheddar cheese 1 tablespoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional) 1 (15 ounce) can tomato sauce 1/2 cup water 1 tablespoon chili powder 1/3 cup chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 ounce) jar taco sauce 3/4 cup shredded cheddar cheese Chicken Enchiladas 1. Preheat oven to 350 degrees F. 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. 3. Cube the chicken and return it to the skillet. Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. 4. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. 5. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. 6. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. 2322 u
  14. 14. 2 cloves garlic 3 serrano peppers 1 pound small green tomatillos, husks removed 1 cup vegetable oil for frying 9 corn tortillas 3 cups water 4 teaspoons chicken bouillon granules 1/2 store-bought rotisserie chicken, meat removed and shredded 1/4 head iceberg lettuce, shredded 1 cup cilantro leaves 1 (8 ounce) container Mexican crema, crema fresca 1 cup grated cotija cheese Enchiladas Verdes 1. Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool. 2. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn’t be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. 3. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium- low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn’t be too thick. 4. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. 25 u
  15. 15. Desserts
  16. 16. Mexican Wedding Cookies 1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add flour and almonds, mix until blended. Cover and chill for 3 hours. 2. Preheat oven to 325 degrees. 3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. 4. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners’ sugar. 1 cup butter 1/2 cup white sugar 2 teaspoons vanilla extract 2 teaspoons water 2 cups all-purpose flour 1 cup chopped almonds 1/2 cup confectioners’ sugar
  17. 17. 1. Preheat the oven to 350 degrees. Line a 9-by- 13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter. 2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. 3. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined. 4. Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. 5. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgey, 20 to 25 minutes. 6. Cool in the pan on a rack, then use parchment paper to lift out the brownies before slicing. 31 2 sticks unsalted butter, plus more for greasing 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 2/3 cup good-quality unsweetened cocoa powder 1 cup all-purpose flour 1 teaspoon ground Mexican cinnamon (canela) 1/4 teaspoon pequin chili powder 1/2 teaspoon kosher salt 1/2 teaspoon baking powder Mexican Brownies u
  18. 18. 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 5 large eggs, separated 1 cup sugar 1/3 cup milk 1 teaspoon vanilla extract 1/4 cup heavy cream One 14-oz can sweetened condensed milk One 12-oz can evaporated milk 1 pint heavy cream, for whipping 3 tablespoons sugar Maraschino cherries, to decorate Tres Leches For the cake: 1. Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan. Sift the flour, baking powder and salt into a large bowl. Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. 2. Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface. 3. Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter. For the tres leches: 4. Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. For the icing: 5. Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries. 6. Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better! 33 u
  19. 19. 4: Horchata Recipe: http://www.foodnetwork.com/recipes/ingrid-hoffmann/horchata-recipe/ 5: Image by: AA 6: Beer Margaritas Recipe: http://allrecipes.com/recipe/beer-margaritas Image: http://www.hamptonroadshappyhour.com/mexican-beer-margarita 7: Image by: AA 10: Image by: AA 11: Tomato Salsa Recipe: http://allrecipes.com/Recipe/The-Best-Fresh-Tomato-Salsa 12: Spicy Bean Salsa Recipe: http://allrecipes.com/recipe/spicy-bean-salsa 13: Image by: AA 14: Image by: Sonia Astorga 16: Guacamole Recipe: http://allrecipes.com/recipe/guacamole 17: Image by: ? 18: Mexican Rice Recipe: http://allrecipes.com/Recipe/Mexican-Rice-II 19: Image by: Sonia Astorga 22: Image by: Andrea Rojas 23: Chicken Enchiladas Recipe: http://allrecipes.com/Recipe/Chicken-Enchiladas-I 24: Image by: Andrea Rojas 25: Enchiladas Verdes Recipe: http://allrecipes.com/Recipe/Enchiladas-Verdes 28: Mexican Wedding Cookies Recipe: http://allrecipes.com/Recipe/Mexican-Wedding-Cookies 29: Image by: AA 30: Mexican Brownies Recipe: http://www.foodnetwork.com/recipes/aaron-sanchezs-mexican-brownies-recipe 31: Image by: Erika Marquez 33: Tres Leches Recipe: http://www.foodnetwork.com/recipes/ree-drummond/tres-leche-cake-recipe Sources

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