Most of the time when we get a craving for Thai food we go out to eat. However, this Thai Green Curry Shrimp dish is the exception. I found a basic Thai Shrimp Curry recipe years ago in Bon Appetit (Feb 2008). I loved the “base” of the dish (the coconut milk, broth, and Thai flavorings), but I wanted more vegetables. The Bon Appetit recipe only uses onion and tomato, and I’m not a fan of tomato in my curry dishes, especially green curries. So as you can see here, I’ve changed it up a bit.
by mj on November 25, 2014
This Pumpkin Beer Cheese Soup was inspired by my Conversation with a Cheesemonger (Derrick Sanders). During this conversation I asked Derrick for a cheese that could be used as a topping on my Roasted Pumpkin and Red Chile Soup, a sweet and savory, spicy soup. After looking at the recipe, he recommended a “hard, salty grating cheese: Piave, Parrano, Podda, Capra sarda, and Zamorano.” All of these cheeses sounded so good, and gave me the inspiration to start from scratch and come up with another pumpkin soup that was still sweet, savory and spicy, but also, deliciously cheesy.
by mj on November 4, 2014
Do you ever find a refrigerator full of a little of this and a little of that? Well, this happens to me 2 to 3 times a month. Once the refrigerator gets to this point, it’s time to make a pasta or soup. This week the ingredients screamed SOUP. This Chicken and Vegetable Soup was made using the last of a roasted chicken from which we had already had two meals, some leftover green beans, and fingerling potatoes, and few other fresh vegetables I had in the fridge.
by mj on October 7, 2014
Accepting the end of summer is very hard for me, but last week when the night time temperatures dropped into the 40s, I had to relent. Visions of soup started popping into my head and pictures of posole’ started popping up on the internet. With every picture my craving for posole’ increased and finally increased to the point where I succumbed to the craving. I knew I had some posole’ in the freezer, so using other ingredients on hand, I threw together this soup which we’ll call a Mexican-Italian fusion of posole’, Italian sausage and kale. I wasn’t quite sure if it was going to work, but it did. Bobby, who is as picky about his posole’ as I am, loved it! The depth of flavor in this soup keeps going and going and going, and the richness of the soup stock … well, just look at it. I could drink the stock and make a meal out it.
by mj on April 23, 2014
She’s back! My sister Nadalyn is sharing another one of her mouth-watering recipes with us today – a Fish and Clam Bisque with Fenugreek. To see all of Nadalyn’s recipes here in MJ’s Kitchen, check out the links at the end of this post.
You may remember that MJ introduced us to the amazing spice shop, Season With Spice, last fall. One of the spices there that intrigued me was fenugreek. Not only had I never used it, I had never heard of it. It seems that fenugreek, besides in cooking, is used in folk medicine for a little bit of everything, including but not limited to stomach and digestive ailments both constipation and IBS, cardiac conditions of all kinds, lowering cholesterol, increasing the production of milk during breast-feeding and even ED. If you don’t know what ED is then you don’t watch TV ads.
MJ told me that she had dared to experiment with fenugreek, in cooking of course, so I decided to give it a go as well. This Indian inspired dish is a result of that daring do. If you like curry dishes, this should appeal to you.
Oh, and you may want to grab a loaf of French bread to sop up the yummy broth.
Continue Reading →
by mj on February 20, 2014
A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken and Mushroom Soup. She had just had a it at a local restaurant and loved it. However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base. Being a very healthy eater, she was a little disappointed. Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day. But getting back to my friend’s request, did I accept it? You betcha! And last week everything came together to make it happen.
by mj on January 21, 2014
During December and January the Costco in my area sells 5 pound bags of fresh posole – corn soaking in slaked lime water. Every year, I buy a bag, make a couple of posole dishes, then divide the rest into freezer bags and freeze. One of this year’s dishes was this hearty bowl of soup made with Mexican chorizo, posole, mushrooms and Swiss chard. It’s a bit lighter than the traditional posole stew made in New Mexico which is mostly posole, pork and red or green chile. With this soup, the posole is just one of several vegetables and the chorizo is used more to add flavor than to add bulk.
by mj on January 11, 2014
A friend of mine hosted a girlfriends’ potluck the other day for which she made a delicious vegetarian corn chowder. I ate only one bowl, but could easily have eaten two. (It was a potluck – too many other good things to eat. ) Still thinking about the chowder a few days later I decided to make one using some smoked ham left over from New Year’s day. It turned out so good, that I made it twice in one week.
This Corn Chowder with Smoked Ham uses the standard ingredients of a corn chowder – potatoes, corn and some type of stock – but smoked ham is used in placed of bacon. A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor. A small amount of cream is used as a thickener along with a touch of cornstarch. One could always add cheese, but we didn’t see the need for it. The chowder was creamy enough without it, but actually a lighter chowder in comparison. Bobby’s response – “This is a keeper!”
Note: My friend’s chowder was inspired by Ina Garden’s Cheddar Corn Chowder.
by mj on October 25, 2013
It used to be that I loved the onset of cooler weather, and winters – I relished them! Cross-country skiing in the winter, especially under a full moon was pure joy and COLD. Now, just thinking about it makes me shiver. The only thing I relish about cold weather now a days are comfort foods, afternoon Chai lattes, my winter blankets, and hot soups. This Butternut Squash Soup with Apples and Red Chile is one of my favorites and just screams FALL and cold nights. It’s hot, it’s spicy, it’s a touch sweet (determined by the sweetness of the apples), it’s savory, and it’s hearty. It’s a great soup to serve in a cup and sit by a warm fire.
For this butternut squash soup I used the same process that I used with my Calabacitas Chowder – created a soup base with puréed squash. It’s a thinner purée than most butternut squash soups, because this isn’t a traditional butternut soup. This soup uses a generous amount of diced onion and apple, some finely grated cheese and select toppings to create a crunchy, cheesy, comforting dish. For a little kick, I added some red chile powder, but you already knew that.
Search the Site
Welcome to MJ’s Kitchen
A spicy New Mexico kitchen owned and operated by a well-seasoned cook. Read my About page to learn more.
Subscribe by email
Recipes by Categories
- Condiments & Spices
- Fish and Seafood
- Green Chile
- Guest Posts
- Guilty Pleasures
- How To
- Jams and Jellies
- Kitchen Science
- Lists and Round Ups
- Meat Entrees
- New Mexico
- Pasta dishes
- Poultry Entrees
- Red Chile
- Sauces and Dressings
- Small Business Friends
- Vegetable Sides
- Vegetarian Entrees
- Wordless Wednesday