Tag Archives: vegetarian

Fajita Style Bean Burritos with Red Chile

A vegetarian burrito with pinto beans and seared peppers and onions, smothered in New Mexico red chile sauce | mjskitchen.com

 

Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years.  One was a green bean and potato dish and the other was the pinto bean burrito.  Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods.  Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities.  However, one topping that we repeatedly choose is quick seared onion and sweet peppers.  We call these burritos our Fajita Style Bean Burritos.

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Asparagus with Orange and Kalamata

A simple asparagus with an orange and olive relish | mjskitchen.com

 

Asparagus with orange and kalamata is a light and delightful dish that I love making this time of year when there’s the overlap between good quality citrus and young shoots of fresh asparagus. This dish that can be served as a warm side or cold salad.  For a warm side steamed asparagus is immediately serve with the cold orange kalamata topping.  The contrast of the hot asparagus with the chilled orange is quite enjoyable.  For a cold salad the steamed asparagus and the orange kalamata topping are both chilled at least one hour or over night.  As a cold salad, this makes a mouth calming complement to a spicy entree.

This dish makes an excellent lunch or dinner salad as well as a dinner side for numerous entrees.

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A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews | mjskitchen.com

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of recipes that will not only warm you up, but make you feel good inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

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Sweet Pepper Stew (aka Peperonata)

A peperonata stew with sweet peppers, tomatoes, capers | mjskitchen.com

 

Sweet Pepper Stew is a version of the Italian dish – Peperonata – that is normally made in the fall when there is an abundance of different colored sweet peppers. However, several years ago Bobby made this lovely dish for me for Valentine’s Day and it’s been our traditional Valentine’s Day dinner every since.

Buying organic fresh sweet peppers this time a year is not cheap, but this dish is well worth the price. To the peppers we add frozen tomatoes and basil from our summer garden, along with a few capers.  After resting in the refrigerator overnight, this sweet pepper stew becomes quite “juicy” from the tomatoes and flavorful from the melding of all of the wonderful ingredients.  You can eat it by itself, or serve it with a nice baguette or homemade bread.  It’s also quite good over creamy polenta.  Finish your meal off with a Coffee Scented Chocolate Pot for a delicious and memorable Valentine’s Day home dining experience.

What is your traditional Valentine’s Day meal?

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Mashed Sweet Potatoes

Mashed sweet potatoes with 3 ingredients in less than 20 minutes | mjskitchen.com

When you want a really quick and healthy side dish, reach for a couple of sweet potatoes.  Not only are sweet potatoes downright delicious, they are also full of vitamins A,  C and E, B6, iron, potassium, manganese, and fiber, as well as anti-inflammatory properties.  They cook up fast and don’t need a lot of other ingredients to make them taste good because they are so sweet and scrumptious on their own.  The sweet potatoes that I buy at my local market are as about as sweet as a potato can get and you can see how orange they are.  Once mashed, they almost become florescent.

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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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