Smothered In Red Chile Sauce

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

Continue Reading →

Comments { 59 }

Bok Choy with Pecans and Lemongrass

An easy side of bok choy, pecans and Asian spices. mjskitchen.com @MJsKitchen

The primary inspiration for this Bok Choy with Lemongrass recipe came from some spices that I Assortment of Asian spices from Season with Spice mjskitchen.combought a while back from one of my favorite online small businesses – Season with Spice (SwS), an Asian Spice Shop.  Being a lover of a variety of herbs and spices, I purchased quite a few new spices, some of which I had never heard of before. One of those spices was galangal powder, which comes from the fibrous rhizome galangal plant.  The flavor (to me) is earthy and peppery with a hint of ginger. I found it was a nice complementary spice with another of my favorites from SwS – lemongrass powder.

The following recipe uses SwS’s lemongrass powder, galangal powder and Sweet Ginger Sea Salt to make a very simple side dish of bok choy and pecans.  The idea of combining bok choy with pecans comes from a recipe in one of my favorite cookbooks – Great Greens by Georgeanne Brennan.

Continue Reading →

Comments { 50 }

Hibiscus – a Flower, a Simple Syrup, a Soda and a Tea

Pink Hibiscus flowers mjskitchen.com

 

The hibiscus flower is widely known for its beauty, but there is more to this flower than meets the eye.  The dried flowers are used to make a variety of beverages from hot tea to chilled Agua de jamaica (“ha-ma-ike-ah”), sparkling drinks to cocktails. And they have some health benefits as well.  I’ve been playing around with these dried flowers for a couple of years now and today, I’m sharing with you a few of my favorite ways to enjoy them.

Dried hibiscus flowers make a delicious simple syrup that is both sweet and tart.  The syrup can be added to sparkling water for a refreshing soda or used to make a hibiscus cocktail.  It can also be poured over vanilla ice cream and who wouldn’t love that?!  Following is a recipe for making Hibiscus Mint Simple Syrup.  Since I normally add a sprig of mint to just about any summer drink, I decided to also add some mint to the simple syrup.  However, you could choose to eliminate the mint all together, or even replace it with a small piece of ginger or a stick of cinnamon.

You can purchase dried hibiscus flowers from a variety of sources online, some herb or tea shops or a local organic/health store.  I buy mine at the local La Montanita co-op.

Continue Reading →

Comments { 49 }

Beef and Chorizo Enchiladas

Restaurant style enchiladas with beef, chorizo and red chile sauce  mjskitchen.com

 

During our Abiquiu trip, we took a drive through El Rito, New Mexico, and on to Ojo Caliente.  Ojo Caliente is another small New Mexico town which is well known for its Mineral Springs Resort & Spa. Originally, we were going to eat lunch at the spa restaurant, but once we arrived and saw how crazy, busy the place was we decided to go elsewhere. We were looking for something a lot more laid back, which was the general theme of our vacation. :) So we drove back to the main road where we saw a sleepy looking cafe called the Mesa Vista Cafe.

Continue Reading →

Comments { 48 }

The Beauty Surrounding Abiquiu, New Mexico

A double rainbow over the Rio Chama as it runs through Abiquiu, NM mjskitchen.com MJsKitchen

 

For Memorial Day weekend (which was also our 40th wedding anniversary), Bobby and I took some extra time off and spent several days enjoying and exploring the area of northern New Mexico surrounding Abiquiu.  Abiquiu, New Mexico, is a little village less than an hour’s drive northwest of Santa Fe.  The village has less than 3,000 people and is positioned in one of the most enchanting areas of New Mexico.  All around Abiquiu you have breathtaking views, hiking trails, horse riding trails, boating, and hundreds of places to just sit, meditate, pray, whatever your preference, and take in the beauty and uniqueness of the surroundings.

Continue Reading →

Comments { 67 }

Fruit and Nut Yeast Bread

A slightly sweet and delicious yeast bread with dried and candied fruits and nuts. mjskitchen.com @MJsKitchen

 

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!

Continue Reading →

Comments { 59 }

Green Chile and Lime Zest Relish

New Mexico green chile seasoned with lime zest for a refreshing relish. mjskitchen.com @MJsKitchen

 

This Green Chile and Lime Zest Relish was HUGELY inspired by a recipe from my spicy Switzerland counterpart – Sissi @ With a Glass.  Earlier this year Sissi posted a Chilli and Lime Zest Paste (Raimu Kosho), a simple paste made with fresh chilli (chile) peppers, lime zest and salt.  The moment I saw it I thought – “this would be great with some of my roasted green chile” – and I was right!  What a refreshing and deliciously simplistic way to serve green chile!

Continue Reading →

Comments { 50 }

Fennel Spiced Ham and Mushroom Pasta

An easy pasta dish with leftover ham, mushroom, greens and spices. mjskitchen.com @MJsKitchen

 

Let’s talk pasta….About once every two weeks I’ll make a pasta dish.  At times it’s my fallback dish Capellini with Lemon, Garlic and an Egg (quick, easy and delicious), but most of the time I just throw a pasta together using a “little bit of this and little bit of that” from the fridge and pantry.  This fennel spiced pasta with ham and mushrooms was the result of last week’s throw together.

When I made it, I didn’t measure anything because I wasn’t expecting to post it.  However, since it turned out SO good, I thought I would post it as a lead in to how to make a delicious pasta dish without a recipe, using what you have and needs to be used.

Continue Reading →

Comments { 44 }

Beans, Bacon and Chipotle – What’s not to love?

A sweet and spicy side dish with white beans, bacon, chipotle, and a few more secret ingredients. mjskitchen.com @MJsKitchen

 

If you like baked beans, then you’re going to love these Beans, Bacon, and Chipotle!  They are somewhat similar in flavor to baked bean, but not near as sweet and with a smoky, spicy kick in every bite.  And if you already have some cooked navy beans or any white beans, this recipe takes less than 30 minutes to make.

Today I’m sharing these beans with my friend, Judy, over at Savoring Today, a tasty blog filled with healthy and delicious food.  I love browsing through Judy’s recipes and drooling over her pictures and ingredients. Like Judy, I love making healthy food that tastes good and, even though this recipe has a little bit of bacon which is good for the soul, and a secret ingredient that feeds the spirit, it’s packed with all of the healthy nutrients found in a great pot of beans.  So please head on over the Savoring Today and check out my recipe for Beans, Bacon, and Chipotle.
 
Continue Reading →

Comments { 26 }