Easy, healthy recipes with a southwestern flare
Some recipes are so good and work so well, that it’s hard to move on and try something different. This Multigrain Sandwich Bread is one of those recipes. It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese, and peanut butter and jelly. Personally, I love it as toast and jam.
A delicate and delicious recipe using Brussels sprout leaves “shaved” from the core and lightly sautéed with a touch of curry powder.
Chicken bites marinated with preserved lemons, garlic oil, and pepper then cooked on the stovetop or skewered for kabobs and grilled. Curried Shave Brussels Sprouts are served as a complementary side. Both recipe included.
If you love the flavor of red chile, but can’t handle the heat, then tone it down by adding pumpkin puree. The texture is a little different, but not by much, and the flavor is still the red earthy flavor of New Mexico red chile.
Thai Tea Pudding is a pudding version of the Thai iced tea that is served in many Asian restaurants. It’s creamy, it’s sweet (but not near as sweet as the iced beverage), and quite addicting.
In New Mexico atole (uh-TOL-ay) refers to toasted blue corn flour uses to make a beverage of the same name. The atole is cooked with water and milk into a thick beverage or an even thicker porridge and then sweetened to taste. I like to add pureed fruit, a scoop of jam, and/or some select spices. Here are 3 of my favorites.
As you have probably noticed, one of my addictions is preserved lemon. I always have a jar in the refrigerator and am looking for new ways to use them. Here is a very special dish of sauteed leeks, tarragon, and a finish of preserved lemon.
This Butternut Squash Soup with Apples and Red Chile screams FALL and cooler nights. It’s hot, spicy, a touch sweet, savory, and hearty. A great soup to serve in a cup and sit by a warm fire.
Such an easy meal to throw together and it only takes one skillet. Brown your favorite sausage, the place on top of a mixture of cabbage, onions and raisins. Add a little bourbon for braising. You are going to love it.
One of the flavors of the fall that I really enjoy is that of a perfectly poached pear. Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite. These pears are poached in apple cider with a hint of orange and spice.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.