Tag Archives: gluten-free

Strawberry Rhubarb Jello

Strawberry Jello made with the water from stewed rhubarb mjskitchen.com @MJsKitchen

 

This Strawberry Rhubarb Jello is such an easy dessert that I hesitated posting it and also because it’s jello. :) However, since I have made it several times and we love it, why not?  About once every 2 to 3 months I get a craving for jello ( I guess it takes me back to my childhood), and this is the one I’ve been making for a couple of years now.

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Lemon Garlic Asparagus

Asparagus Salad with a Preserved lemon Garlic Salad dressing mjskitchen.com @MJsKitchen

 

Asparagus – what a glorious vegetable!!  Of all the spring vegetables, I have to say it’s my favorite.  Last year, I shared Simply Asparagus,  which is just that – steamed asparagus tossed with a touch of fat and seasoned with salt, pepper and an herb.  This year, I’m sharing my Lemon Garlic Asparagus which makes a delicious cold salad, hot side, or party platter.  As with many asparagus recipes, you can whip this one up in less than 20 minutes.

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Green Chile Salad Dressing with an Apple Salad

Apple, celery, and radish salad with a Green chile dressing. mjskitchen.com

 

Before we talk about this Green Chile Salad Dressing and the Apple Salad, let’s talk about homemade salad dressing.  Salad dressings are the easiest things to make from scratch and dressings made at home are so much better than what you pay $5 a bottle for at the grocer, plus you can control what goes in them.  All you need in your pantry are a few different types of vinegars, a couple of good oils, some herbs and spices.  Other possible ingredients include mustard, mayonnaise, horseradish, buttermilk, yogurt, and my favorites – lemon and lime juice.  In Kitchen Notes you’ll find the “rules” I follow for making salad dressings.

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Chicken and Vegetables Smothered in Chile de Arbol Pecan Sauce

Chicken and vegetables smothered in a chile de arbol pecan sauce and served over rice. mjskitchen.com @MJsKitchen

 

As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce.  This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together.  Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend,  then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables.  It’s all good!

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Chile de Arbol Pecan Sauce

A spicy and nutty sauce made with chile de arbol peppers, pecans and pumpkin seeds mjskitchen.com

 

Ever since I ate my first chile de arbol pepper I have been in love with the flavor of this pepper. It is totally different from the traditional New Mexico red chiles and quite a bit hotter. You’ll find them in my Chile de Arbol Salsa and Red Chile Paste, and many times I throw a couple of peppers in a pot of beans or soup. Last year I came up with this Chile de Arbol Pecan Sauce which is completely different from the salsa and paste, but just as tasty.  This sauce is similar to a Mexican molé or pipián sauce which are puréed seed/nut/chile sauces used for a variety of dishes.

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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!

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Green Chile Chicken Mushroom Soup

Green chile chicken soup with mushrooms and corn mjskitchen.com

 

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.

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Apple, Carrot, and Pecan Slaw with Curry Dressing

Slaw with apples, cabbage, carrots, toasted pecans seasoned with masala spice. mjskitchen.com

 

Whenever I buy a head a cabbage, I can usually get 2 to 3 meals from it, making a head of cabbage a very economical little vegetable.  Last week’s cabbage was used for my Sausage with Cabbage and Onion and two different side salads, one of the salads being this Apple, Carrot, and Pecan Slaw with a light dressing seasoned with a curry spice blend.  It’s a nice side for a pork or chicken entree or alone as a light lunch.  It has just a few ingredients and comes together in less than 20 minutes.

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Corn Chowder with Smoked Ham

A spicy corn chowder with smoked ham and chile powders mjskitchen.com

 

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.

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