Tag Archives: gluten-free

Roasted Red Chile Spread

Roasted red chile spread - use as a sandwich spread, for pasta, seasoning for soups and other dishes | mjskitchen.com #redchile

 

It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season.  Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red.  When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks.  Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT.  If you haven’t tried roasted red chile, then it’s something you need to try.  There’s really nothing like it.

Continue Reading →

Comments { 23 }

Pico de Gallo with Pickled Peppers and Chipotle

 with pickled peppers and chipotle flakes | mjskitchen.com #salsa

 

Last week I showed you how to make Quick and Easy Pickled Peppers.  This week a few of those pickled peppers came together with some fresh garden tomatoes and chipotle flakes to make a delightfully tasty pico de gallo.  Bobby and I have eaten three batches of this in the past few days because it’s so addicting and we wanted to get the seasoning just right.  Lucky us. :)

Pico de Gallo with Pickled Peppers can be used as a dip or a topping for tacos, tostadas, burritos or a nice bowl of pinto beans.

Continue Reading →

Comments { 40 }

Quick and Easy Pickled Peppers

Guero and red cherry chile peppers | mjskitchen.com

 

After the pesky racoons ravaged my chile plants back in June, I did manage to find a few lonely plants tucked away in the sale section of the nursery.  Even though it was late in the season, I still planted them and now, in September, I’m getting some peppers.  YAY!  My first picking yielded a few guero chiles (yellow hot or caribe) and three red cherry chiles. It wasn’t much, but it’s something.  So what did I do with these beauties?  I made some pickled peppers!

Continue Reading →

Comments { 35 }

Green Chile Home Fries with Leeks and Carrots

A spicy stovetop winner with country fried potatoes, leeks, carrots and New Mexico green chile. mjskitchen.com @MJsKitchen

 

It is personally a challenge for me to make a potato dish without adding green chile especially during green chile season, and a challenge for which I gladly accept failure.  Potatoes and green chile are two ingredients that are just meant for each other and that’s all there is to it.

Continue Reading →

Comments { 56 }

Grilled Portabello Tacos with Red Chile-Yogurt Sauce

Vegetarian tacos with grilled portabello, sauteed summer squash and red chile / yogurt sauce. mjskitchen.com

 

These Grilled Portabello Tacos with Red Chile-Yogurt Sauce were inspired by some Beer-Marinated Grilled Mushroom Tacos that I saw over at Oh My Veggies when I was searching for meatless main ideas.   Kiersten’s tacos looked delicious, but I didn’t have all of the ingredients so I improvised (a great deal actually) with what I had on hand.  The result was outstanding.  Bobby and I enjoyed them so much that when we went to Pagosa Springs with some friends, this was the meal we chose to dish up on our night to cook.  I had to increase the recipe a bit in order to serve 9 people, and in doing so, found that it is a very easy recipe to make for a small dinner party.

Continue Reading →

Comments { 62 }

Raspberry Mole’ Jam

Raspberry Mole' Jam made with spice, red chile and a touch of cocoa. mjskitchen.com

 

Have you ever had black molé (aka Molé Negro)?  Molé Negro is a dark, rich, spicy sauce that is one of the seven molés of Oaxaca, Mexico. I made it once with great success, but it was a very time consuming and laborious process, so much so that the next time I wanted to make it, I wimped out and bought some from the local Mexican market. My love of molé is what drove me to make this  Raspberry Molé Jam. I wanted a sweet and spicy jam with a little nuttiness, and the richness of a black molé.  For this jam, raspberries are cooked down with a little sugar (less than normal), minced dates, almonds, red chile, chocolate and spice.  You’ll be hooked on the first bite.
Continue Reading →

Comments { 58 }

Herbaceous Mushrooms

Mushrooms stewed in olive oil and butter with a variety of fresh herbs. mjskitchen.com

 

Herbaceous Mushrooms is a simple dish that celebrates the umami of mushrooms and complements it with the combined flavors of fresh herbs.  The fun part of making this dish is walking out to the herb garden and sniffing and clipping the herbs that you want in the dish.  You can choose two or three different herbs or as many as six or seven.  For this particular batch, I used a sprig of sage, tarragon, Thai basil, oregano, a few sprigs of thyme and lemon balm.  Some groceries sell little packets of  a mix of fresh herbs which are great for this dish. With all of the herbs and the fact that umami is also a flavor enhancer (due to the presence of glutamate), the amount of salt needed for this dish is minimal.  I add just a touch of salt before baking, and that’s usually all I need.

Continue Reading →

Comments { 44 }

Hash Brown Cakes with Andouille Sausage

Hash Brown Cakes with Andouille sausage and red chile pepper flakes. mjskitchen.com

 

There are potato cakes and then there are hash brown cakes.  Hash brown cakes are made with grated, uncooked potatoes, where as potato cakes are made with mashed potatoes.  My preference – hash brown cakes – any day of the week.  The Hash Brown Cakes that I’m dishing up today have it all.  They have andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake all the way from Turkey.  Serve these cakes with a vegetable side, some pinto beans or top with a fried egg for a complete meal.  See the Kitchen Notes for more side suggestions.

Continue Reading →

Comments { 51 }

Spicy Mint Pesto with Grilled Lamb Chops

Mint Pesto with Lime and Red Chile Flakes | mjskitchen.com

 

From the title of this post and the pictures, you’ve probably figured out that this post is more about the mint pesto than the lamb.  I could just sit and eat this Spicy Mint Pesto with a spoon.  To heck with the lamb chops. :) Not really, we do love lamb chops and get some great ones at Costco.  Bobby always grills them and then I make a simple little sauce to go with them.   During the summer when my spearmint goes bonkers, as mint always does, I love making this spicy mint pesto, which, as all lamb lovers know, mint is a great complement to lamb.

Continue Reading →

Comments { 72 }