Vegetarian Entrees RSS feed for this section

Green Chile Pathiri with Pinon Nuts and Queso Fresco

Green chile stacked with crepes (Pathiri), pine nuts (pinon) and queso fresco. mjskitchen.com @MJsKitchen

 

This Green Chile Pathiri is a dish that I have had in my head and have been wanting to make for a very long time, so I was thrilled when I saw that April’s Daring Cook’s Challenge was to make a savory Pathiri.

What is Pathiri?  Pathiri is an Indian dish that is made by alternating crepes with a sweet or savory filling.  The crepes are normally made with rice flour and dipped in coconut milk or brushed with ghee during assembly.  This process is very similar to the one I use for stacked enchiladas, just different ingredients.  For enchiladas instead of rice flour crepes, corn tortillas are dipped in green or red chile sauce and alternated with a savory filling and cheese.

Continue Reading →

Comments { 1 }

Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
 
Continue Reading →

Comments { 55 }

Beans and Rice with Sausage – An Easy One Pot Meal

A quick and easy beans and rice dish. Prep to service - less than 45 minutes! mjskitchen.com

 

Beans and Rice is one of those meals that can be time-consuming and dirty up a lot of dishes, or it can be quick and easy.  This Beans and Rice recipe made with pinto beans and sausage is quick and easy to make, delicious and a quick cleanup.  You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.  Or you can hit on that one combination that you love and make it over and over again.  Either way – it makes a very easy and delicious meal when it’s one of those nights that you don’t want to spend a lot of time in the kitchen but you want something hearty to eat.  Start to service, this dish is less than 45 minutes!

Continue Reading →

Comments { 54 }

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.

Continue Reading →

Comments { 50 }

Southwestern Migas (Scrambled Eggs, Green Chile and Tortillas)

Southwestern style migas is a dish that consists of scrambled eggs, green chile, and fried corn tortillas

 

Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries.  In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado.  Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.

Today I’m sharing the southwestern style migas I have been making for years.  I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes.  The migas below are being served with leftover Roasted Fingerling Potatoes.  If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings.  Experiment, have fun, and eat well.

Continue Reading →

Comments { 69 }

Butternut Squash Soup with Apples and Red Chile

A mildly spicy soup with butternut squash, apples and red chile powder

 

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.

Continue Reading →

Comments { 83 }

Pasta With Leek Confit and Mushrooms

A vegetarian pasta with leek confit, mushrooms, and sweet red peppers

 

Today’s pasta with leek confit and mushrooms was inspired by a wonderful leek confit that I saw over at The Wimpy Vegetarian back in January. I’ve made this confit several times, using it as the base for pizza and a toss for vegetables and rice – always resulting in a delightful dish.  However, one of our favorite uses is tossing it with pasta.  In this dish, mushrooms and sweet peppers are added to the confit during the last 10 minutes of simmering. The vegetables are then toss with pasta and topped with Pecorino Romano.  The resulting dish is a delicious, hearty and healthy meal, a great dish for Meatless Monday, Tuesday, or Wednesday, or any day of the week.

Continue Reading →

Comments { 60 }

Spicy Sweet Red Pepper Soup

A spicy soup make with sweet peppers and spicy red chile peppers

 

For several weeks now I’ve been buying these beautiful organic sweet peppers from the growers’ market and putting them in just about everything along with roasting them and freezing for winter. In addition to these sweet peppers, fresh red chile peppers are now available, and the organic red bell peppers are so abundant that prices have dropped considerably.  Therefore, when the rains came a couple of weeks ago and brought cooler weather, it was a perfect time to make this Spicy Sweet Red Pepper Soup.

This soup is best made with fresh, roasted peppers.  You can use a mix of sweet peppers and red chile peppers, or, if you can’t find fresh red chile, then substitute with a red chile sauce, or red chile powder.  Throw in a nice, big, meaty brandywine tomato, and you have a a comforting soup bursting with flavor.  Make a grilled cheese sandwich as a side and you’ve got a complete meal.
Continue Reading →

Comments { 47 }

Chile Relleno Egg Quesadilla

A tortilla sandwich with scrambled egg and chile relleno

 

We’ve been roasting up a lot of little batches of green chile since around the first of August and with every batch, I’ve been making a quick and easy snack with some of the roasted chiles.  Our favorites have been green chile and eggs in some form or fashion.  A couple of years ago, I shared one of the easiest things to do with green chile and eggs and that was to just scramble some eggs and top them with chopped green chile.  I also shared my tortilla egg sandwich, the go to breakfast or lunch when I just don’t want to figure out what to make.  This year I’m sharing a Chile Relleno Egg Sandwich which is a combination of those two dishes, sort of.

Continue Reading →

Comments { 51 }