Tag Archives: vegetarian

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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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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Southwestern Migas (Scrambled Eggs, Green Chile and Tortillas)

Southwestern style migas is a dish that consists of scrambled eggs, green chile, and fried corn tortillas

 

Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries.  In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado.  Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.

Today I’m sharing the southwestern style migas I have been making for years.  I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes.  The migas below are being served with leftover Roasted Fingerling Potatoes.  If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings.  Experiment, have fun, and eat well.

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Red Chile Pumpkin Sauce

Red Chile Pumpkin Sauce

This red chile pumpkin sauce can be used for enchiladas, tacos, burritos, or for whatever your heart desires.

 

This Red Chile Pumpkin Sauce sauce combines the spicy and unique flavor of dried New Mexico red chiles with the flavor and a little bit of the texture of pumpkin purée.  Not only is this sauce just downright delicious, but it is a great solution to toning down the heat in a red chile sauce.  You get all of the flavor of a traditional New Mexico red chile sauce, but not the mouth-burning heat that can come with it, especially if you are using HOT or Extra HOT chiles.

I’ve had several inquiries as to how to make a red chile sauce “less hot” and my typical answer is to add honey, 1 tsp. at a time.  But the problem with adding honey is, if you add too much, then you end up with a sweet sauce that can ruin a good batch of enchiladas.  This chile-pumpkin sauce is definitely the solution.

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