My family could eat Mexican food nearly every night. I love that, traditionally, Mexican food is very healthy and “real” food (beans, rice, protein, fresh veggies, lard, escabeche . . . . yummmm) and I feel great serving it to them. I’ve been augmenting some family favorites to make my recipes more nourishing and am excited to share one of our new favorites below! I made a double batch of this; one for dinner and one for the freezer, and it was a big hit! Spanish Brown Rice 14 oz. can of diced tomatoes 2 cloves of garlic, diced 1/2 onion, chopped (about 1/2-2/3 cup) 1/2 bell pepper, chopped 2 green onions, chopped 1 Tablespoon vegetable oil (I used coconut; olive oil would also work great) 1 Tablespoon sea salt [... To read more, click here ...]
Have I mentioned before how much I love green chile? I think I have. I love it mixed up with eggs and bacon in breakfast burritos, I love mild green chiles stuffed with cheese and breaded to make chile rellenos, I love a bit snuck in to a batch of chili beans, I love a handful stirred in with corn bread, I love a roasted green chile on top of a big, juicy burger, I love a bubbling pot of green chile chicken tortilla soup (similar flavors to this recipe!) and I love roasting a big pork roast smothered in them. But one of my absolute favorites? Green Chile Chicken Enchiladas. I know that I’ve mentioned making them before on this blog, but I’d never written the recipe down; it’s [... To read more, click here ...]
I confess, I love minestrone soup. It is one of my favorites, by far. And it makes a great Lenten meal, full of nutrients and vegetables (not to mention a great way to clean out the vegetable bin) and filling while being completely meatless (as long as you use vegetable stock. I normally use chicken stock, but make it with vegetable stock on days that we abstain from meat.) But every time I tried to make it from scratch, it didn’t quite “get there” for me. The soup was too watery, it had too many of one or more kind of vegetables, some of the vegetables were cut too big while others disappeared, the pasta overwhelmed it . . . something was always not quite right. It didn’t satisfy like [... To read more, click here ...]
The cure all of all cure alls. Homemade chicken stock. Who doesn’t love the feeling of bending down over a hot steaming mug of homemade chicken soup? Or adding flavor and texture to easily bland brown rice? Chicken stock to the rescue. And soup is most lovely when it is made with homemade stock. Once you’ve done it you won’t believe how easy it is and how little time it takes to make several quarts of good quality stock. Here’s my method. Homemade Chicken Stock 2 chicken carcasses (I normally save mine in the freezer after I roast chicken for making stock!) 2 medium size onions, peeled and cut in quarters 3 stalks of celery, washed and cut into four inch pieces 3 carrots, washed and cut into [... To read more, click here ...]
My husband and I met while attending college in New Mexico. As our love to each other grew, so did our love for green chile! Making this recipe brings us back there . . . it is simple, economical (my grocery store had the pork on sale for $0.99/lb), serves a lot and is just incredibly tasty and satisfying. Though you have to plan to make this, as it takes four to six hours to roast, the prep time is minimal, about twenty minutes, and the results are well worth it! Green Chile Roasted Shredded Pork 5 lb pork shoulder roast2.5 large onions (or 4 medium onions), skins removed and each sliced in half to make 2 circles10 cloves of garlicOne large can (mine was 27 ounces) of whole roasted [... To read more, click here ...]
Trying to clean out my fridge before we left to head East, we enjoyed one of our favorite “leftover” meals – frittata with a simple green salad of baby spinach, homemade vinaigrette and feta. The frittata combination we made this time around, though, was fantastic and it truly didn’t feel like a clean out the vegetable bin kind of meal! It was inspired. Spicy Corn Frittata serves 3-4 3 slices of bacon, diced 2 shallots, diced 2 ears of corn, corn cut off the cob 1 jalapeno pepper, seeded and with veins removed, diced (or you can substitute 1/4 of a bell pepper if you want it less spicy) 1/2 pint of heirloom cherry tomatoes 8 eggs 1/2 cup of shredded sharp cheddar Dash of whole milk or cream Salt [... To read more, click here ...]
This is one of our standbys . . . you can make this with either canned beans, if you don’t have much time, or can cook the beans first from scratch. I do both, depending on how much time I have. We’ll be enjoying this this Sunday for the Super Bowl! Three Bean Turkey Chili If you are using dry beans, in a large pot put 1 cup, each of black, white and pinto beans along with at least 8 cups of water over medium heat. Bring to a simmer and stir every once in a while until beans are about 3/4s of the way cooked. Take off heat and add two tablespoons of baking soda to beans and stir. This will foam up, but it will take away some [... To read more, click here ...]
My husband and I met while students in New Mexico and, as our love grew, so did our love for green chile. I picked up this salsa the other day at the store on sale and thought I’d try it out in one of my favorite soups, Chicken Tortilla, and I’m happy to say, it was fantastic! It is super simple to make and I generally have all the ingredients in my freezer and pantry and can whip up a batch in no time! Serve soup with either home-made tortilla strips (baked in the oven with tortillas you have in your fridge, flour or corn, whatever you prefer – slice, spray lightly with cooking spray and taco seasoning and bake until toasty at 400 degrees Farenheit) or tortilla chips. I [... To read more, click here ...]
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