Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, October 24, 2012

These “Better Nachos” were the absolute best!

So-o-o-o good! They were called “Better Nachos”—the “better” part of the title relating, I suppose, to the make-your-own chips, the fat-free refried beans, and the from-scratch taco seasoning.

But truthfully, I don’t know when I’ve dined on better nachos, even in some of my fave top-drawer Tex-Mex establishments. I even have a little bit of the bean layer left and keep using it as a dip with veggies, even though the chips are long gone.

The taco-seasoning mix itself (made from ingredients listed in the Better Nachos recipe) is a keeper. This recipe calls for 1 1/2 tablespoons of the mix; I have the rest preserved in a sealed bag for another time.

The end topping of the fresh mini tomatoes and lettuce, which I obtained from a roadside farm stand, added a healthy touch.

Better Nachos

6 corn tortillas
1 (15-ounce) can refried beans, fat-free
1 (4-ounce) can green chilies
1 1/2 tablespoons taco seasoning, made from the following:
     1 teaspoon dried onion
     1 teaspoon chili powder
     1/2 teaspoon cumin
     1/2 teaspoon crushed red pepper
     1/2 teaspoon garlic powder
     1/2 teaspoon cornstarch
     1/4 teaspoon oregano
3/4 cup reduced-fat Mexican blend cheese

Preheat oven to 425 degrees. On each tortilla spray a small amount of vegetable oil cooking spray. Cut each tortilla into 8 wedges (like a pizza). Place wedges on a cookie sheet in a single layer. Bake for 10 to 12 minutes. Make the taco seasoning from the dried onion, chili and garlic powders, red pepper, cornstarch, and oregano. Add 1 1/2 tablespoons of this mixture (keep the remainder of the seasoning in a sealed bag) to the refried beans and green chilies. Stir well. Spread a layer of bean mixture on each chip; sprinkle with cheese. Place chips on a baking sheet and in the oven to broil until cheese is melted. Top with lettuce, tomato, and salsa if desired. Makes 4 servings of 12 chips each. (Source: Chickasaw Nation Nutrition Services)

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