About mj

Archive by Author

The Loop to Pie Town, New Mexico

Pie Town, New Mexico | mjskitchen.com

 

Have you ever driven 2.5 hours for a piece of pie?  People do it quite often here in New Mexico and some people drive even longer.  Last week Bobby and I took the day off and drove to Pie Town, New Mexico, for lunch.  Pie Town is on Hwy 60, west of Socorro, NM and north of the Gila National Forest. It’s one of those towns that if you end up there, then that’s because you were headed there.  Why else would you be out in the middle of nowhere?

Continue Reading →

Comments { 34 }

Quick & Easy Meal Ideas

Quick & Easy Meal Ideas @MJ's Kitchen | mjskitchen.com

 

We all have the need for a variety of quick & easy (Q&E) meals to fall back on for those nights when we just don’t have the time or the energy to put together an elaborate or time-consuming meal.  However, because we still want to eat good food that tastes like we did put a lot of effort into it, our quick & easy meals need to be delicious.

Today I’m sharing some of my favorite meals and meal ideas that I’ve been using for many years. They all take less than 45 minutes from start to finish and most take less than 30 minutes. I’ve also included links to some Q&E meals that I have on my list to try. I hope you find a few that you too, can use to make your life a little easier.

Continue Reading →

Comments { 50 }

Black Bean Tamales with Spicy Mango Sauce

Black Bean Chipotle Tamales with spicy mango sauce #vegan| mjskitchen.com

 

It’s time for another tamale recipe!  I don’t know about you, but I love making tamales. Some people enjoy spending a couple of hours making a cake, but me, I’d rather spend it making tamales.  These Black Bean Chipotle Tamales were made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa.  For this batch, I used canola oil, but I’ve also used melted butter. I quit using lard in my tamales years ago.

If you’ve seen my other tamales recipes you know that I prefer to mix the filling in with the masa rather than apply them separately.  It makes the assembly process much easier and faster. It only takes about an hour to make the filling and the masa, and to assemble the tamales.  Once that’s done, you just place the tamales in a steamer for 1 to 1 ½ hours, and go relax, read a book, have a beer.

Continue Reading →

Comments { 65 }

Asian Style Sweet Chile Sauce

A quick and easy sweet and spicy chile sauce | mjskitchen.com

Once you see how easy it is to make an Asian-style sweet chile sauce (aka Thai sweet chili sauce), you’ll never buy it again.  I’ve been buying this for years and have gone through many, many bottles, but after looking through a variety of recipes and seeing how easy it is to make, I decided to give it a try. Using a few standard items from my pantry, the process from start to finish took less than 15 minutes and the result was better than what I have been buying!  By making it from scratch, I was able to adjust the sweetness, the spiciness, the flavor, and thickness to my preferences.

The recipe below makes just short of a cup of chile sauce, is less sweet and thinner than what I buy.  I find the store bought sauce too thick for my needs so I’m always adding water to thin it.  If you like yours thicker, then just add an additional teaspoon of cornstarch to the recipe below.

Continue Reading →

Comments { 60 }

Coconut Crusted Tofu and Pineapple Bites

Coconut crusted tofu with pineapple and sweet chili sauce makes a great appetizer | mjskitchen.com

These Coconut Crusted Tofu and Pineapple Bites were inspired by two completely different sources – Soni’s Food’s Coconut Crusted Tofu with Spicy Mango and Cucumber Topping and this very cool Hot and Cold Soapstone Serving Platter from uncommongoods.  Wanting to incorporate more tofu into our diet, I got really excited when I saw Soni’s recipe and just had to give it a try. Unfortunately, the mango I had was not very good, so instead, I zoned in on the fresh pineapple sitting on the counter and started thinking about how I could use it instead.  Literally, a few minutes later this complimentary serving platter was delivered to my door and everything just fell into place.

Continue Reading →

Comments { 38 }

Cranberry Orange Steel Cut Oats

Steet cut oats with cranberries, orange and nuts. It tastes like cranberry bread! | mjskitchen.com

 

These Cranberry Orange steel cut oats were inspired by my favorite Tried and True Cranberry Bread recipe.  Like the bread, three simple ingredients – dried cranberries, orange zest and nuts – transform a boring bowl of oatmeal into a creamy, healthy, nutty, and tasty breakfast.

If you’ve ever made steel cuts, you know they take 30 to 45 minutes to cook, unless, you pre-soak them.  I used to soak them overnight, but since I found myself forgetting most nights, I’ve gone to a pre-soak in the morning.  While I’m steeping my first cup of tea, I boil some water, pour in the oats, cover and let them soak until I get hungry.  It only takes 30 minutes but they can soak as long as you want. Once pre-soaked, the oats only take about 15 minutes to cook up.

Continue Reading →

Comments { 43 }

Fajita Style Bean Burritos with Red Chile

A vegetarian burrito with pinto beans and seared peppers and onions, smothered in New Mexico red chile sauce | mjskitchen.com

 

Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years.  One was a green bean and potato dish and the other was the pinto bean burrito.  Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods.  Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities.  However, one topping that we repeatedly choose is quick seared onion and sweet peppers.  We call these burritos our Fajita Style Bean Burritos.

Continue Reading →

Comments { 57 }

Aji Panca Chile Paste

A rich, smoky, spicy paste made with aji panca chilies from Peru | mjskitchen.com

 

Thanks to my chile loving soul mate, European blogger friend, Sissi of With a Glass, I have now had the privilege of tasting a new chile…the Peruvian Aji Panca chile.  Thank you Sissi!!!!  What a chile!  A few weeks ago, I received a bottomless package of goodies from Sissi that consisted of products from all around the world – biscuits from Switzerland, chocolate from France, spicy seasoning from Japan, and dried aji panca chile from Peru (just to name a few).  Of course I zoned in immediately on the dried chiles.

Continue Reading →

Comments { 42 }

Red Chile Strawberry Jam

A quick and easy strawberry jam with red chile flakes and no pectin | mjskitchen.com

 

If you love sweet and spicy then you’re going to love this Red Chile Strawberry Jam! With every bite you get the luscious sweetness of strawberries soon followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on. It’s a great jam for toast, biscuits, crackers and our favorite, a soft double cream brie.  But once you taste it, you’ll probably just grab a spoon and eat it right out of the jar.

Continue Reading →

Comments { 64 }