Time for a Taste of Something New - Penzeys Spices

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Chris Kraft and his wife Jeanne are thrilled that their kitchen remodeling is completed. Chris Kraft When I left the service I moved to Arizona to attend college and I never wanted to leave!” says Chris Kraft, a former Navy man who now lives in Tucson with his wife Jeanne and three children ages 8, 6, and 1. “I used to joke that I wanted to get as far away from the ocean as possible, but really Arizona is a beautiful state. It’s a great place to live because of the diversity of climates, geography and people. There is so much to see and do here, especially if you like outdoor activities. “Food is an important part of our family. We have dinner together every night except on rare occasions. Sundays are bigger dinner nights generally shared with friends and can be barbeques, pizzas, lasagna and salads. Last night we hosted a little party at our community pool with three other families and set up a hamburger bar. Simple meals, shared with friends and family.” Jeanne, an Arizona native, comes from a large family. “She’s the only girl out of eight children,” says Chris. “Can you imagine having seven brothers, or 24 nieces and nephews on one side of the family? There aren’t too many weekends we are not hosting some type of gettogether.” 48 penzeys spices | Harvest Mexican food is popular in the Kraft family and Chris is happy to share two of his favorite recipes. “Frijoles Charros are such a pleasure that we make extra and have them any time of the day. Come to think of it, most Mexican food is great for breakfast, lunch or dinner. The Pozole is traditionally a wintertime soup that is easy, flavorful, Frijoles Charros This recipe from Chris may take a bit of time, but the incredible flavors are so worth it. 1 lb. dry pinto beans 14 Cups cool water, divided 2 sprigs fresh epazote, chopped (1 TB. dry EPAZOTE) 3 cloves garlic, minced ( 3 ⁄4 tsp. MINCED GARLIC) 1 large onion, chopped, divided 1 tsp. salt 2 fresh chili peppers, roasted and chopped (Christopher uses Anaheim) 4 strips thick bacon 1 TB. olive oil 2 large tomatoes, chopped 1 clove garlic, minced 1 1 2 ⁄2 bunch fresh cilantro, chopped ( ⁄2- ⁄3 cup of chopped cilantro) Rinse the beans and pick through them to discard any stones and twigs. Place the beans in a large pot with 7 cups of the cool water. Boil for 5 minutes over medium high heat. Remove from heat and let sit, covered, for 1-3 hours. Pour off the cooking water, rinse the beans and pot, inexpensive and can be stretched to feed drop-in guests. Christmas wouldn’t be the same without it.” Chris also has a soft spot for pizza. “I’ve been building a wood fired brick oven, which is less of a hobby and more of an obsession with pizza. There are not many pizzas that I would refuse.” and then add the remaining 7 cups of fresh cool water, epazote, garlic and half of the chopped onion. Simmer until the beans are tender, about 1 1 ⁄2 hours. Add the salt for the last 30 minutes. Roast chili peppers by placing on a pan in a 400° oven until the skin browns and bubbles. Let cool, and then peel off the skin, separate the flesh from the inner membrane and seeds, discard those and chop the roasted chili. Set aside. While the beans are simmering, fry the bacon until almost crisp over medium heat, being careful not to blacken the drippings in the pan. Place the bacon on paper toweling. Drain the fat from the skillet, leaving behind any bits and pieces for added flavor. Add the olive oil to the skillet. When the oil is hot add the remaining onion, tomato, garlic and roasted chopped chilies. Cook for 1 minute and then add to the pot of beans along with the bacon and cilantro. Simmer for 5 more minutes and serve. Prep. time: 10 minutes plus 3 hours soaking time. Cooking time: about 1 1 ⁄2 hours Serves: 6-8 Nutritional Information: Servings 8; Serving Size 3/4 cup (200g); Calories 260; Calories from fat 30; Total fat 3.5g; Cholesterol 5mg; Sodium 390mg; Carbohydrate 41g; Dietary Fiber 14g.
Jacob gets an early lesson in carousel riding. Below, Jeanne takes a snack break with Jacob and Elizabeth. See SPICE INDEX on page 61 Pozole Christopher shares, “The secret to this soup is in the preparation of the chili paste which gives this Pozole its characteristic color and flavor. Here we prepare the paste with dried New Mexico chilies but feel free to experiment with ancho, guajillo or cascabel.” 12 dried New Mexico chilies, hot, mild or a combination of the two (we used 12 dry GUAJILLO chili peppers) 3 Cups boiling water 1 TB. vegetable oil 1 small onion, chopped 4 cloves garlic, minced (or 1 tsp. MINCED GARLIC rehydrated in 1 TB. water) 1-2 lbs. pork stew meat, cubed 2 Cups chicken or vegetable stock (or 2 Cups water plus 1-2 tsp. CHICKEN or VEGETABLE SOUP BASE) 1-2 tsp. salt 1 tsp. MEXICAN OREGANO 1 tsp. THYME 2 28-oz. cans white hominy corn 1 Cup finely diced white onion (1 medium) 1 ⁄4 Cup fresh cilantro, chopped CRUSHED RED PEPPER 12-16 tortillas Place the chilies in a large bowl and cover with the boiling water. Place a plate on top of the peppers to keep them submerged. Let sit for 30- 45 minutes while the pork starts cooking. While the peppers are soaking, heat the vegetable oil in a large stock pot over mediumhigh heat. Add the onion and garlic and cook for 1-2 minutes. Add the stew meat and cook until nicely browned, stirring often (about 10 minutes). Add the chicken or vegetable stock. Cover. Bring to a boil, reduce the heat and simmer until the pork is tender, about 3 hours. To prepare the chili paste, remove the chilies from the soaking liquid and remove and discard the stems and seeds. Add the chilies to a blender and process along with just enough soaking liquid to produce a smooth puree—a few tablespoons should do it. Pass the puree through a fine sieve to remove any remaining skin pieces or seeds. Add the chili paste to the stock pot along with the salt, MEXICAN OREGANO, THYME and white hominy. Simmer until done, about 30-45 minutes. Serve with diced onion, cilantro, CRUSHED RED PEPPER and tortillas. Prep. time: 20 minutes Cooking time: 4 hours Serves: 10-12 depending on the amount of pork used Nutritional Information: Servings 12; Serving Size 1 cup (267g); Calories 310; Calories from fat 90; Total fat 10g; Cholesterol 25mg; Sodium 550mg; Carbohydrate 40g; Dietary Fiber 5g. 1-800-741-7787 | www.penzeys.com 49
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