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Black Bean Chili over Sweet Potato

A vegetarian Black Bean Chili served over sweet potato #chili #vegetarian #blackbean @mjskitchen

 

This black bean chili recipe is one of my pre-computer recipes that I’ve been playing around with since the early 90’s.  It’s a vegan black bean chili, but if you don’t mind a little cheese, a topping of feta is a great finishing touch.  You can serve this chili over rice (brown rice is best) or polenta, or with buttermilk cornbread or tortillas.  But our favorite way is to serve it over sweet potato.  The sweetness of the sweet potato is the perfect complement for the richness and spiciness of the chili.

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Roasted Fennel Salad with Cranberry Balsamic

A delightful fennel salad of roasted fennel,feta, pomegranate seeds, sprouts, and a drizzle of cranberry balsamic #fennel #salad @mjskitchen mjskitchen.com

Inspiration for a new recipe can come in different forms and from different sources, which is the case with this fennel salad.  Back in August I saw Soni’s Food Indian Spice Roasted Fennel and pinned it as a reminder to make it one day.  Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products – specifically its Cranberry Balsamic vinegar.  After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage of Soni’s roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was born.

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Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales mjskitchen.com

 

A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these red chile cheese tamales, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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Yellow Squash with Red Pepper

A simple side dish of sauteed summer squash with roasted red peppers | mjskitchen.com

Even though fall is my favorite season, I still resist the end of summer, primarily because of the abundance of produce.  Yellow squash is one of those vegetables that I hate to see disappear; therefore, I continue to buy it as long as it’s on the shelves.  There are so many ways to prepare it and most are relatively easy.  This Yellow Squash with Red Peppers is one of the easiest.  This dish is just yellow squash sauteed in garlic oil with some onion and red peppers.  You can use roasted reds (my favorite) or fresh reds.  You can use sweet peppers or medium/hot chile, depending on what you want or have.  Our favorite is a hot roasted red New Mexico chile.  It gives this dish a pleasant mix of sweet and spicy.

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Pork Kabobs with Tomato Red Chile Jam

Pork kabobs marinated in tomato red chile jam | mjskitchen.com

 

A few weeks ago you were introduced to my Tomato Red Chile Jam, a sweet, spicy, and savory jam.  There are several ways to use this jam, but one of our favorites is as the marinade for pork kabobs.  If you already have made the jam, the marinade and the pork kabobs are so easy to prepare and grill.  As kabobs, the pork grills relatively quick and can be ready for the table within 45 minutes from applying the marinade.

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Tomato Red Chile Jam

Tomato chile jam with 4 ingredients - tomato, red chile, sugar, lemon juice @mjskitchen #jam #tomato #red #chile

 

This Tomato Chile Jam has been my favorite sweet and savory jam for several years now.  I was tempted to keep it to myself but it’s just too good not to share.  It’s not a PB&J jam nor a jam for toast. It’s more of  a jam to eat with crackers, pour over baked brie or use as a marinade.  My favorite use is as a marinade for pork, such as these pork kabobs with tomato chile jam marinade. Continue Reading →

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix mjskitchen.com #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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Bean and Red Mole Pizza

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce | mjskitchen.com

After making the New Mexico Red Chile Mole that I shared with you last week, I used it in a few new dishes before freezing the leftovers.  This Bean and Red Mole Pizza was one of those dishes.  It is a variation of a Mexican-style pizza that I usually make with red chile sauce.  The mole completely changed the flavor of the pizza making it a totally different experience and just as delicious.

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New Mexico Red Chile Mole

A red mole' sauce made with New Mexico red chile, pecans, pistachios and an assortment of spices. | mjskitchen.com

 

A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy.  The class was on mole and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City.  The class was a demonstration of Chef Olea making his family recipe for Mole Poblano while engaging the class in a discussion on the different types of moles and the endless variety of ingredients.  Chef Olea encouraged us to create our own family recipe for mole, addressing our own tastes and using local ingredients.  Chef Olea was so inspiring, that when I got home, I did just that.  The main ingredients in the New Mexico Red Chile Mole recipe below are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives it more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.

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