Tag Archives: vegetarian

Grits with Red Chile and Cheese

Grits with red chile paste, roasted red chile and cheese | mjskitchen.com

 

As many of you already know, grits and chile is one of my all time favorite breakfasts.  At least once a week I’m cooking up a pot of grits and in the cooler months, we could be eating them 2 to 3 times a week.  With all of the great chiles out there it is pretty easy to keep our grits exciting by changing up the flavor with different chiles and cheese.  In previous years, I’ve shared my chipotle, feta and grits and my grits and green chile.  Now it’s time for Grits with Red Chile and Cheese.  These grits are just as easy to make as all of the others and can be made in less than 20 minutes; however, you do need some kind of red chile paste and either some roasted red chile or roasted red bell peppers.

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Cara Cara Orange and Persimmon Salad

A simple salad of cara cara orange and persimmon | mjskitchen.com

Cara Cara oranges and Fuyu persimmon are my favorite winter fruits.  It was not until I had a flat of both sitting on the counter that I thought of putting them together in this simple salad.  If any two fruits below in the same bowl, it’s these two.  We have been eating this salad a couple of times a week since November.  By using different flavored sea salts, one can slightly alter the taste of the salad to best complement the meal and to provide a different finish.

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Pumpkin Beer Cheese Soup

Pumpkin Beer Cheese soup with Zamorano and Parrano cheese | mjskitchen.com

 

This Pumpkin Beer Cheese Soup was inspired by my Conversation with a Cheesemonger (Derrick Sanders).  During this conversation I asked Derrick for a cheese that could be used as a topping on my Roasted Pumpkin and Red Chile Soup, a sweet and savory, spicy soup.  After looking at the recipe, he recommended a “hard, salty grating cheese: Piave, Parrano, Podda, Capra sarda, and Zamorano.”  All of these cheeses sounded so good, and gave me the inspiration to start from scratch and come up with another pumpkin soup that was still sweet, savory and spicy, but also, deliciously cheesy.

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Tarragon Lemon Quick Bread

A slightly sweet quick bread flavored with lemon and tarragon | mjskitchen.com

 

The first time I made this Tarragon Lemon Quick Bread was out of curiosity.  I saw it over at From My Sweet Heart, and after reading the list of ingredients I just couldn’t imagine how a bread with tarragon, lemon and black pepper would taste, so I had to make it.  Well…it was love at first bite!  Over the past year or so, I’ve made this bread several times, with a couple of minor changes to the original recipe, but nothing that affects the final flavor of the bread. The changes are noted in the Kitchen Notes.

If you love tarragon like I do, then you are going to love this bread. Not only does it just taste good, it’s so easy to make. You can have it in the oven within 20 minutes from the start, and, even with an ingredient change now and then, it never fails. It always comes out perfect and delicious.  It’s not a tall quick bread, but it’s not dense either.  It’s light and moist with a touch of sweetness, making it a wonderful breakfast bread as well as a nice complement for your afternoon tea.

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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.

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Grilled Cheese with Urfa Biber Chile

Urfa Biber chile and toasted pinon (pine) nuts make a great grilled cheese sandwich | mjskitchen.com #grilledcheese #urfabiber

 

Recently, I read an article about grilled cheese sandwiches and after reading the article I skimmed through the comments where it became quickly apparent that there are a number of people that think it’s sacrilege to add anything to a grilled cheese other than cheese.  Well, I’m not one of them. :)  Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, it doesn’t take much to change that. One or two additional ingredients can take a grilled cheese from boring to downright exciting.  And downright exciting is what you get with this grilled cheese with roasted urfa biber chile and toasted pinon nuts.

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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.

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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.

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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.

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