28 — Wednesday, August 11, 1999 — North Shore News Cheap nutritional heal WITH such cool sum- mer weather this week let’s take an exciting culinary journey south of the Rio Grande. We are in Mexico, the land thar yields our mangoes, pep- pers, melons and tomatoes. It would take several columns to begin describing the exotic flavours and culi- nary traditions of Mexico. Mexican mealtimes occur five times a day. These occasions reflect the lifestyie of old Mexico. An agricultural life, warm climates, plentiful fruits, fresh vegetables, high quality grains and a selection of won- derful herbs and spices. Breakfast or desayumo is served early in the morning: coffee, milk, bread and tor- tillas. Later in the mornin; almuzero would consist 0! eggs, beans, tortillas, chili and tortillas. The most important meal of the day, comida, is served midday before the sies- ta period. Soup, pasta, rice, _Jin your kitchen fish, meat or poultry is served, with salads and veg- etables. Early in the evening merienda is a light snack of hot chocolate, coffee and tor- tillas. After 8 p.m. or so, cena, or supper, is a rather light repast of fruits, bread, juices and tortillas. On special occa- sions like birthdays or holi- days, cena can be embeltished with additional courses and can be served as late as 10 p.m. What a wonderful lineup of opportunities for an enthu- siastic cool: in Mexico! Of course, modern urban life with its hurried pace has faded some of these traditisn- BLUEBERRY LOA . Buy one and get one FREE reg. *3.95 LPH Vi +10” Upper Rack ¢ Quiet 2 Pump System — RD LYNN VALLEY CENTRE 985-1622 aan abs SOs GRY GD aw oon CALL TODAY — north shore news fi FOOD al meals. In the small villages and rural communities the culinary past and customs still prevail. Mexican food cooked properly, is healthy, nutritious and easy on the budget. This week, three classic formulas. Chorizo is a Mexican sausage used in many recipes. Many larger supermarkets carry this product, but here is a recipe so you can make it on your own. Chorizo 1% Ib. freshly ground pork 2 large garlic cloves crushed 1 Tbsp. white wine vinegar 1 Tbsp. tequila or brandy 1% Tbsp. of chili powder 2 Tbsp. of salt (or to taste) 1 Tbsp. paprika Method: Be sure your ground pork has not been trozen. Purchase boneless pork shoulder steaks and have _.the butcher chop it. Mix all the ingredients together. ¢ Stainiess Stes! Tub + Extra Sound Insulation * Heats Water... to 161 F FREE DELIVERY - FREE INSTALLATION Offer expires August 31, 1995 “A \QUTH AVENUE 2751 Kingsway 434-3151 (Comer of Bares & Kings). Shape the meat into patties, or short sausages. Fry them in a heavy skillet ina little oil, until firm to touch. Do nat overcook. Serve hor, or chill and use in other Mexican recipes. Arroz Mexicana (Mexican Rice) 1 medium onion finely diced 1 large garlic clove crushed 3 Tbsp. cooking oil (original recipes of this type call for lard) 1c. long grain rice 2c. chicken stock 1 c. of tomato puree % c. mushrooms (optional) salt and pepper to taste grated cheese for garnish Method: This is a tasty rice dish in the pilaf genre. Select @ saucepan with lid. Sauté onion, garlic in the oil (or lard) until golden. Use medi- um heat. Add the rice and all the other ingredients. Mix well. Cook, on low heat 10- 15 minutes, until the rice is tender. Serve on a platter with grated checse on top. (Ifyou ~ wish to use the mushrooms as well, slice thin, sauté 3-4 min- utes in oil and place on top of the rice, then add the cheese) A great accompaniment for chorizos. Serves 4 people. Frijcles (Mexican Beans) 1 Ib Mexican pinto beans 6 c. of stock or water % tsp. ground cumin 2 garlic cloves crushed. . it to taste wie NEWS photo Mika Waketield MEXICAN cuisine is based on fresh fruit and vegeta- : bles, high-quality grains, and lots of herbs and spices. 2-3 Tbsp. of bacon fat, or bow!, garnish with green and lard Method: Select a heavy saucepan with lid. Add all the ingredients and simmer cov- ered for 14 hours, or until beans are tender. The cooking time wil! depend on how old (dry) the beans are. Cook slowly. Place in a nice serving Lancore by-the-Se red pepper slivers, or grated: white cheese like Monterey Jack. Serves 6. — Send your questions on any culinary topics to: A Chef in Your Kitchen, PO Box — 18627, Delta BC, V4K.4V7,. Or send e-mail to: . ar : “White Rock's Most Affordable Retirement Living”. Everything We Do Makes Life Easier For You. Rental fees include: © Meals © Weekly housekeeping * 24 hour security monitoring © Professionally supervised activities ¢ Bus transpo tation for shopping & planned outings . Rates from $1200, $1500, $1650, $1850, $1925, $1950, $2250 depending on location and Plan. Phone (604) 531-6198 Margaret Hart 15869 Pacific Avenue, White Rock, V4B 188 oo* - Imonth *fersikable on one year pin from Cancal® ATAT. with a monthly service fee of $20 or greater. Limited time offer. See in-store for decals. Rogers Cancal Inc, "ATET Corp. Used Under: Licenses. * PE LIMETEO. "=! LTIME OFFER: Park Royal Shopping Coie South