Tag Archives: gluten-free

One Pot Meal – Navy Beans, Green Chile, and Corn

A hearty one pot meal with navy beans, green chile, corn, tomatoes and a host of other goodness. mjskitchen.com

 

It’s green chile time here in New Mexico!!!!  They have started picking chile in Hatch and other parts of southern New Mexico, and soon to be picking further north.  So to celebrate the season, I’m partnering with The Hatch Chile Store to bring you a new recipe that uses a generous amount of roasted Hatch chile.  The recipe below yields a hearty, one pot meal with navy beans, green chile, and corn, tomatoes, and a few other savory ingredients. It’s spicy comfort food.  If you already have the navy beans cooked and the green chile roasted and peeled, then it takes less than 30 minutes to bring this dish together from start to finish.

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Pineapple Coconut Popsicle (only 3 ingredients)

Coconut Pineapple Popsicle with fresh cherries - just 3 ingredients. mjskitchen.com

 

For those of you experiencing a hot summer or not, let me introduce you to a cold and refreshing, guilt-free Pineapple Coconut Popsicle with a few fresh cherries thrown in for your enjoyment. This is a tasty treat to help you stay cool while the temperatures around you soar.

To make this mouthwatering treat you only need three ingredients, a blender and six popsicle molds. The most difficult part of the process is having to wait for them to freeze.

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Roasted Chile Cheese

Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese. mjskitchen.com

 

Roasted Chile Cheese is a twist on the traditional pimento cheese.  However, instead of roasted pimento peppers, roasted chile cheese is a mix of roasted New Mexico red and/or green chile, three cheeses, green olives, and a bit of this and a bit of that.  It has no mayonnaise or salad dressing as a pimento cheese might have making it a pure celebration of the marriage of roasted chile and cheese.  It’s sweet.  It’s spicy.  And it’s darn good!!!

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How to Make Red Chile Corn Tortillas

How to make red chile and corn tortillas #tortillas | mjskitchen.com

After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own.  I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas.  I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas.  The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce.  The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.

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Olive Brine Hot Pepper Sauce

Pepper sauce made with Pimenta Reaper Peppers and olive brine #hot #Sauce @mjskitchen

 

Last fall my friends from Fords Fiery Foods and Plants sent me some antep aci dolma peppers and Pimenta Reaper Peppers.  If you remember, I made red chile cheese tamales with the antep aci dolmas, but kept you hanging on the reapers. The reapers were smokin’ HOT making them ideal for either a hot sauce or a pepper sauce.  I tried both.  With half of them, I attempted to make a fermented hot sauce like Tabasco.  Unfortunately, it didn’t work.  However, with the other half of the peppers, I made an olive brine hot pepper sauce which, was not only remarkably easy to make, but uniquely delicious! This hot pepper sauce has the heat and the flavor from the pimenta reapers complemented by the salty flavor of green olive brine.  However, as with most hot pepper sauces, any smokin’ hot chile pepper that you like would work.

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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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Green Chile Chicken Posole’

Green Chile Chicken Posole' is genuine comfort food. #green #chile #posole' @mjskitchen mjskitchen.com

 

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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