Many of these recipes use textured soy protein (TSP), a dried, defatted, granulated soy product available in bulk in San Antonio and Austin at Sun Harvest Farms and Whole Foods Market, and packaged under various brand names at higher prices in most health food stores. If you purchase the prepackaged variety, make note of the added sodium content and adjust the recipe accordingly. I had a recent e-mail informing me that TSP is also available in rehydrated form in the frozen foods section of many grocery stores under brand names such as Green Giant Recipe Crumbles. One cup of dehydrated TSP is about two cups rehydrated. Again, it may be advisable to eliminate salt in the recipe to adjust for the sodium in the frozen product. I have not yet personally tried these frozen products, so if you try them with these recipes, please send me an e-mail letting me know what results you obtained and any adjustments you recommend.

Parmesan Cutlets

Cutlets:
  • 1 c. TSP
  • 1 c. hot water
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 Tbs. grated fresh parmesan cheese
  • 1 TBS. grated fresh Romano cheese
  • 1 egg
  • 1/4 c. flour
Breading:
  • 1 c. flour
  • 1 TBS. grated parmesan
  • 1/2 tsp. garlic powder
  • 1/4 tsp. each salt and pepper
  • 1/2 tsp. oregano
  • 1 egg, beaten
  • 1/4 c. milk
Pour hot water over TSP. Allow to absorb. Add spices. Stir well. Add eggs, mixing well. Then stir in flour. Using a 1/4 cup measure or an ice cream scoop, drop onto a greased cookie sheet and flatten each scoop to make a patty about 1/2 inch thick. Bake at 425 for 10 minutes. Cool slightly before breading. In a shallow dish, mix breading ingredients, except egg and milk. In a separate bowl, mix egg and milk. Put 1/4 cup oil into a large skillet and heat while you bread the cutlets. Dip each cutlet into liquid, then coat in breading by laying it in the breading mix and pressing lightly so the breading will adhere well. Turn cutlet over and press again to coat the other side. Fry in hot skillet until golden brown. Place four cutlets in a square baking pan (Or you can put each cutlet in an individual ramekin for more formal dinner). Top each with Italian Red sauce, grated mozzarella and parmesan. Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown. These freeze well, and they make great sandwiches, too, with or without the Italian Red sauce on them. A good idea is to make extra, then freeze the cutlets without the sauce, separated by squares of wax paper. Keep extra sauce in small containers in the freezer, and youíre ready to whip up a quick sandwich or cutlet in no time. For sandwiches, thaw each cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds. If you prefer a crispier cutlet, thaw and then bake at 450 for 5 to 8 minutes. For cutlets with sauce, thaw, then top and bake just as you would unfrozen ones.

Italian Red Sauce

  • 1- 14 oz can whole peeled tomatoes
  • 1- 6 oz can tomato paste
  • 1- 8 oz can tomato puree
  • 1/2 cup water
  • 1 TBS. red wine
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1 tsp. basil
  • 1/2 tsp. black pepper
  • 2 tsp. garlic powder
  • 2 TBS. chopped onion
  • 1 tsp. vegetable oil
  • 1/4 c. grated parmesan cheese
Sautť onion in oil in a large skillet. Add whole tomatoes, including juice. Crush the tomatoes into pieces with a potato masher, then add remaining ingredients, stirring well to blend. Simmer over low heat for at least half an hour, longer if you have time. The more you simmer it, the thicker it will become. Serve over spaghetti with Meatless Balls, or use in Lazagna or Meatlessball Sandwiches. Also makes a great pizza sauce!

Tamales

Filling:

Pour hot water over TSP. Allow to set until water is absorbed. Add other ingredients except onion and oil and stir well. Sautť onion in oil until tender. Then add TSP mixture to skillet and brown for a few minutes, stirring frequently.

Masa dough:

Mix all ingredients except oil and water in a medium sized bowl. Add oil and mix by rubbing the masa and oil between the palms of your hands until well mixed. Add water and continue mixing with your hands until the mixture is spreadable, about like cornbread batter. You may need to add 1/4 to 1/2 cup more water to achieve the right consistency.

Boil the cornshucks in a large kettle until they are soft, about 20 minutes. While they are boiling, prepare filling and 1 recipe Masa Dough. When the shucks are soft, run them under cold water to cool them off enough to work with. Drain well.

Place all your ingredients within easy reach on a large surface like a kitchen table. A cookie sheet works well to hold the finished tamales waiting to be steamed. Lay one individual cornshuck leaf on the table in front of you. Scoop some masa with the fingers of one hand, about a tablespoon full, or about to the first knuckle on your hand. This doesn't need to be a precise measure. Spread the masa in the center of the shuck, leaving two inches of bare shuck at the bottom. Form a rectangle of about 2 inches by three inches, spread fairly thin. Spread a heaping tablespoon of filling in a line down the center of the masa. Then fold the shuck over to make the sides of the masa meet over the top of the filling. The important thing here is to make sure you donít roll the end of the shuck into the tamale. Roll the shuck around the tamale to form a tube shape, then fold the bottom two inches up as a flap on the outside. Lay the finished tamale on a cookie sheet, with the flap folded under it to hold it together. Repeat with remaining ingredients, making as many batches of masa as needed to use all of the filling.

Fill tamale steamer with water to about half an inch from the bottom of the rack. Stand tamales closed end down on rack or basket(see below) in steamer. Bring to a boil, then steam over medium heat for one and a half to two hours or till masa is no longer doughy. Add water as necessary. Take one from the middle and try it to be sure itís done before turning the pot off.

Commercial tamale steamers are readily available in South Texas. Some grocery stores even carry them. They are ideal for the purpose because they are specially designed as such, and you can steam a large number of tamales at one time. This is good , because tamale-making is a large job, so I like to make as many as I can while I have everything out, and they freeze well. However, if you arenít able or donít want to get a tamale steamer, there are alternatives which work quite well.

You can use any large kettle, Dutch oven, or stock pot. Put an expandable steamer basket in the bottom and add as much water as you can, being sure the bottom of the tamales wonít get wet when it boils. You must check often to be sure it still has water, since it wonít hold that much. If it runs dry, carefully pull some tamales aside and run water down the side of the pot.

An even better solution is to take an old metal cake pan, the deeper the better, and punch holes through the bottom of it with a hammer and a large nail or screwdriver. Punch as many holes as possible. Then put it in the pot, upside down. Set your steamer basket on this and much more water will fit. Or if you have a circular wire rack, use that on top of the cake pan.

Chili

Rinse and sort the beans. Place them in a 4- quart saucepan and cover t hem with about 2 inches of water. Cover the pan and bring the beans to a boil. Turn off the heat and let the beans stand for one hour to soften.

When the beans have soaked for one hour, drain the cooking water and put the beans in a crock pot. Cover them with fresh water and turn the crock pot on high. Allow the beans to cook until they are soft, about two hours.

Then add the remaining ingredients, stirring well. Reduce heat to low and simmer as long as you like, but at least for thirty minutes to allow the flavors to blend well. This is great served over Tamales!

Guacamole

Cut avocado lengthwise around seed. Pull seed out. Scoop meat of skin into a small bowl. Mash with tines of a fork till smooth. Add other ingredients and mix well. If you like it a little spicier, you can add a tablespoon of salsa.

Refried Beans

Rinse beans well, and pick over for foreign matter. Put in a large pot with a lid. Cover with 2 inches of water, put lid on, and bring to a boil. Turn off and let soak for one hour. Replace the water with fresh water and boil until beans are soft, about an hour. Reduce heat, add seasonings, and simmer for another 20 minutes. Mash the beans with a potato masher. Melt butter in a large skillet. Stir flour into melted butter, then add beans and mix well, frying till desired consistency is reached. Put into a large bowl and sprinkle Monterey jack cheese on top, if desired.

Quick And Easy Salsa Picante

The vegetables need only be cut into whatever size pieces your blender can handle well. Put all ingredients in a blender. Puree till all ingredients are finely chopped, about 20 seconds. Donít blend too long or it will become soupy and characterless. Serve with tortilla chips as a snack or appetizer, and with all of the Mexican foods.

Enchiladas

Filling:

Sauce:

Combine sauce ingredients in a medium sized saucepan. Heat to simmering. While sauce is heating, prepare tortillas and filling.

Dip tortilla into hot oil just until it begins to sizzle. Remove from oil and place flat on a plate or sheet pan to cool. Repeat with remaining tortillas.

Pour hot water over TSP ; allow to absorb. Add spices and cheese. Stir well. Heat filling in skillet in one TBS. oil until cheese melts, stirring frequently.

Divide filling into six equal portions. Spread 1/6 of filling in a line down the center of a tortilla, sprinkle with chopped onions if desired, then roll tortilla closed around filling to form a closed tube shape. Lay enchilada, seam side down, in a square, greased glass pan. Repeat with remaining tortillas and filling, placing them with sides touching. Pour sauce over enchiladas and sprinkle 1/4 cup grated Monterey Jack cheese over the sauce.

Bake in a 350 degree oven till cheese is brown and bubbly, about 20 minutes.

Flautas

Prepare a batch of Enchilada filling and tortillas, and roll as for Enchiladas (see above), except use 12 tortillas, dividing filling evenly among them. Be sure these are tightly rolled.

To fry, grasp a flauta in the middle with a pair of tongs, holding it closed along the seam. Lower flauta into a skillet or fryer of hot oil, holding flauta closed for a minute while it hardens to keep contents from leaking out. Fry several at a time till golden brown and crisp.

Drain on end in a breadpan lined with paper towels. Serve hot, but be careful biting into these as they do retain their heat for quite a while. These are great with guacamole and salsa!


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Copyright ©1994-1998 Teresa Tarvin Ennis. All rights reserved. These recipes are for personal use only and may not be reproduced, redistributed by any means, nor used in the commercial production of food without express written permission from the author. Of course, you may print a copy for your recipe file.

This page last updated on June 27, 1998