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A Collection of Kabocha Squash Recipes

A Collection of Kabocha Squash Recipes | mjskitchen.com

Kabocha Squash, also referred to as Japanese squash, is my favorite winter squash.  It is a touch sweeter than most winter squash, and to me, has a creamier texture, making it the perfect squash for a creamy winter soup.  It roasts beautifully, using the same method as you would a pumpkin or butternut squash, but it does have a couple of differences. First of all, it’s one hard squash to cut open.  You need a big knife and a strong arm.  Secondly, the peel is edible which, for some recipes, is a good thing since this a very difficult squash to peel.

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Review of Three Heirloom Tomatoes

Basket of heirloom tomatoes. mjskitchen.com

 

I can’t believe I’m actually writing about my garden.  Up until 10 years ago I had always had a very prolific garden, but then whoops – life got in the way.  Well, now my garden is back – thanks to Bobby.  Last year he built me two 4′ x 10′ raised beds and spent last fall and winter making the soil for one of the beds.  By April it was ready to plant.

As you can see below, I may have gotten a little carried away in my plantings. In this one bed, I have four heirloom tomatoes, four bell peppers, one cherry bomb pepper, two eggplants and four “bush” cucumbers plants which, I have discovered, that there is no such thing as “bush” cucumbers.  The peppers plants aren’t producing yet, because I had to replace them when the neighborhood racoons found my garden and used it as a playpen.  Several plants got broken, and even though I tried desperately to save them – the attempt was a no go.  But in spite of the racoons, the June heat, and the heavy thunderstorms, my little garden has survived and to date, has provided us with several tomatoes and cucumbers.  Eggplant and peppers are well on there way.

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Smothered In Red Chile Sauce

Smothered in Red - A collection of dishes smothered in New Mexico red chile sauce #red #chile @MJsKitchen

Every fall we buy either a ristra or a sack of dried red chiles and then use them throughout the year for New Mexico red chile sauce, chile paste, chile infused oils, or to season soups or casseroles. In the early summer I try to use up any remaining pods by making a huge batch of red chile sauce. So with so much sauce now sitting in the freezer, I thought I would gather up a bunch of recipes that use red chile sauce and share them with you in one post.

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30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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25 Recipes to Spice up the Holidays

Are you bored with green bean casserole for the holiday?  Do you need ideas for something different?  Well if you do, here are some recipes that will spice up your holiday celebration in one way or another.

 

For Some Spicy Starters…

Black-eye Pea Chipotle Dip

Blackeyed Pea Chipotle Dip with chips

 

Green Chile Cheese Toasts by Scarletta Bakes

Orange Chipotle-Spiced Pecan Mix by Eat Yourself Skinny

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Green Chile Powder and How To Use It

A chile powder made from dried green chiles

 

Green chile powder is the result of drying fresh picked green chile peppers, removing the stems, and then grinding into a powder.  Removal of the veins and seeds during this process yields a more intense green chile flavor; however, removal of the veins and seeds also reduces the “heat” in the resulting powder, as well as just being a very laborious task.  According to several sources, it takes approximately 18 pounds of fresh green chile peppers to make 1 pound of green chile powder.  The texture of green chile powder is finer and more “powdery” than red chile powder as you can see in the pictures below.

 

Ground New Mexico Red ChilesA chile powder made from dried green chiles
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Roasted Garlic – Dishes That Are Better Because Of It

Roasted Garlic - the byproduct of making garlic infused oil

 

The other day I was asked “What do you do with all of the roasted garlic from the Infused Garlic Oil recipe?”  Great question!  For those of you who aren’t familiar with my Roasted Garlic Infused Oil, here’s a brief summary.  The recipe provided here uses 4 to 6 heads of garlic and yields about 3 cups of garlic infused oil, and lots of roasted garlic cloves. The garlic oil is easy to use.  Just use it in place of regular olive oil any time you want to impart a little garlic flavor in a dish.  However, all of those roasted garlic cloves don’t get used up quite as easily.  After a little surfing I was able to find several recipes that call for a respectable amount of roasted garlic. Here they are for your enjoyment!

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A Festival of Strawberry Salad Recipes

A Festival of strawberry salads | mjskitchen.com @mjskitchen

It is well into strawberry season here and really warming up. What better time to start throwing in a few refreshing strawberries to sweeten up those summer salads. I’ve shared a couple of strawberry salads with you in the past, but thought you might like some more. After a little time searching through blogs and Pinterest,  I found several other people that like strawberry salads as much as I do. However, I was surprised that I didn’t find more.  Maybe we can start something here. 🙂 Below are several delicious strawberry salads and I believe the inspiration for many more.

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Meyer Lemon Sherbet and an Assortment of Meyer Lemon Recipes

A bowl of meyer lemon sherbet. mjskitchen.com

 

The co-op had some beautiful Meyer lemons the other day and I couldn’t resist buying a few, especially since I had never bought them before. I never knew what to do with them thus I never bought them. Now I know!  I used one of the lemons in place of preserved lemons in my Capellini with lemon, garlic and egg pasta dish. It was very good, better than regular lemons but not as good as using preserved lemons.  So what do I do with the other lemons?  The weather helped me answer that question.  We have finally warmed up to near record highs and the spring winds have started to blow; therefore, something cool and refreshing sounded good, thus – a Meyer Lemon Sherbet.

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