After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own. I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas. I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas. The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce. The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.
This weekend we had a wonderful meatless meals that was totally unexpected. I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken. Then Bobby walked in with a bunch of green tomatoes from our garden so I couldn’t I resist making a batch of fried green tomatoes. To heck with the chicken. What a great meal that this salad with the fried green tomatoes made!
Do you find yourself stuck in a rut for breakfast at times, bored with another smoothie or bowl of cereal with fruit? If so, then I think you’ll find this breakfast – Fried Grits with Peaches and Pecans – quite refreshing. What’s not to love about fresh peaches and grits? This is a hearty, but light breakfast. It’s sweet and savory with lots of texture and flavor, and it’s also quite versatile in that you can use just about any fruit you have on hand. We just really like it with peaches and peaches and grits is a great combo.
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.
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.
A few weeks ago when we were in Louisiana, we dropped by Bergeron Boudin & Cajun Meats on our way out of Shreveport and picked up some cajun meats to bring back home. We filled our ice chest with boudin, andouille and tasso, some of which we shared with our New Mexico family and friends. We’ve been using the rest to make some of our favorite Louisiana dishes. Last weekend Bobby planned to make a pot of red beans and rice with some of the tasso and andouille; however, once he cooked down the beans with the tasso he found that no andouille was needed. The tasso added both the spicy and the meaty components to the beans while delivering a different, but just as delicious flavor as we get when he uses andouille. The recipe below is Bobby’s Red Beans and Rice with Tasso. It is pretty much the same recipe he uses for his regular red beans and rice, so I’ve indicated the differences in my Kitchen Notes. And yes, red beans and rice is Bobby’s dish because he makes it SO GOOD!
As many of you already know, grits and chile is one of my all time favorite breakfasts. At least once a week I’m cooking up a pot of grits and in the cooler months, we could be eating grits and chile 2 to 3 times a week. With all of the great chiles out there it is pretty easy to keep our grits exciting by changing up the flavor with different chiles and cheese. In previous years, I’ve shared my chipotle, feta and grits and my grits and green chile. Now it’s time for Grits with Red Chile and Cheese. These grits are just as easy to make as all of the others and can be made in less than 20 minutes; however, you do need some kind of red chile paste and either some roasted red chile or roasted red bell peppers.
My friend Giulia at Alterkitchen is always teasing me about the savory breakfasts that I and other Americans seem to like. She has mentioned several times, that Italians like their sweet breakfasts – rolls, croissants, muffins, sweet cakes, and such. Well, there are days that I, too, like something a little sweet to start the day. Sometimes it’s just a slice of toast and jelly and other times I go all out and fix my favorite pancakes – Lemon Cornmeal Ricotta. But for the past few week, it’s been this Fruit and Nut Yeast Bread. A wonderful breakfast bread that makes a light and tasty breakfast. Cut a thick slice, warm in the toaster and top with a touch of butter – no jam or jelly needed!
As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce. This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together. Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend, then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables. It’s all good!
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