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Swiss Chard Pie in Phyllo (Filo) Pastry

A hearty vegetarian meal of Swiss chard, pine nuts, ricotto and feta wrapped in phyllo dough #phyllo #Swiss #chard #vegetarian @mjskitchen

 

One of this year’s goals was to learn how to work with phyllo (filo) dough. I’ve always found it so light no matter what it’s filled with, plus I love the texture, but working with it seemed intimidating. A continuing inspiration to help push me past this intimidation comes from my friend Sissi @ With A Glass who wraps phyllo around everything from curried beef to black pudding, green chile to plums.  So with her assistance, I was able to tackle my fears and use this savory Swiss Chard Pie as my testing dish.

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Herb Crepes with Roasted Chile

Crepes with roasted New Mexico chile, pinon nuts and cheese #chile #crepes @mjskitchen

These Herb Crepes with Roasted Chile are a modified and simplified version of the green chile pathiri that I introduced a couple of years ago.  Last weekend I was planning to make the pathiri, but got started late and decided to take a shortcut.  Instead of dipping and stacking the crepes, I made individual crepes using roasted chile, pinon nuts (pine nuts), cheddar cheese, ricotta, and a secret ingredient.  Even though many of the same flavors were there, these crepes were quite different from the pathiri.  They were lighter, quicker to make, had a different texture, and some added flavors.

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Savory Navy Beans with a Touch of Heat

Navy beans cooked with vegetables, herbs and a toiuch of spice. #beans #navy @mjskitchen

 

When it comes to white beans, navy beans are our favorite.  In comparison to the Great Northern and Cannellini, navy beans cook faster, have a creamier texture (IMO), and work with a lot of different flavors. Navy beans are normally used in baked beans, but for this recipe, I went for a more savory navy bean with hint of heat.

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Quick & Easy Spiced Apple Breakfast

A quick & easy breakfast of spiced apples, granola, and creme fraiche | mjskitchen.com

 

When it’s cold outside, I need to be warm on the inside.  That’s why, during the winter months, cold cereal stays in the pantry and hot dishes like eggs, grits and steel cut oats become our main stay breakfasts.  This winter another hot breakfast has been added to our repertoire – these stewed, spiced apples with granola and crème fraîche.  They are so easy to make and take no time at all.  The hot spiced apples, with the crunchy granola and creamy crème fraîche yield an enjoyable breakfast that is so warm and satisfying.  And if you really want to spice things up, add some of those bourbon infused cranberries from that old-fashioned you made last night. 🙂

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Chicken Mole

Chicken Mole- Chicken smothered in New Mexico red mole sauce. #mole #chicken | mjskitchen.com

 

Back in June you were introduced to my New Mexico Red Mole, a spicy, rich sauce made with three types of chiles, pecans, pistachios, several different spices, chocolate, and a few other interesting ingredients.  The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2-cup containers for future dishes like this succulent chicken mole – pieces of chicken smothered and simmered in mole sauce.

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Green Chile Chicken Posole’

Posole' (hominy) with chicken and New Mexico green chile #green #chile #posole' @mjskitchen

 

Posole’ is a traditional New Mexico dish during the holidays and one of our traditional dishes for Christmas Eve.  Our Christmas Eve version is usually made with pork and red chile.  But when we woke up to snow and cold last weekend, I had an early craving for posole’ and threw together this Green Chile Chicken Posole’.  It’s a very easy dish to make and nothing better for taking the chill off and clearing up that stuffy nose.  One might say it’s New Mexico’s version of chicken noodle soup.

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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 Vegetables with Mexican Chorizo

A serious mix of root vegetable are combined with peppers and chorizo then roasted to perfection for a hearty one pot dish. #roasted #vegetables #chorizo mjskitchen.com

 

Roasted Vegetables with Mexican Chorizo is a potpourri of root vegetables roasted with onion, peppers and Mexican Chorizo.  It is a relatively easy dish to make but does require a lot of chopping, something that I enjoy doing. Once chopped, the root vegetables are tossed in a bowl with some simple spices and oil, then roasted.  After 20 minutes, the peppers and chorizo are added and the roasting continues until done.  This two-step roast allows the root vegetables to completely cook without overcooking the peppers and chorizo.  And what is the end result? A hearty bowl of goodness.  A complete meal all in one dish.

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Sage Pumpkin Soup with Apple and Andouille

A robust pumpkin soup seasoned with sage and enhanced with apples and sausage for flavor and texture #soup #pumpkin mjskitchen.com

 

Sage is a perennial herb that makes a gorgeous plant for any herb garden and supplies its grower with an abundance of dried sage that is a thousand times better than anything you can buy off the shelf. Each year I dry enough sage for a year’s worth of recipes and then some.  One such recipe is this Sage Pumpkin Soup with Apples and Andouille which uses a generous amount of crushed dried sage to complement its other ingredients.

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