It’s been a busy fall drying herbs, making jam and stocking up for the winter. Take a look at what’s been happening in my kitchen.
In My Fall Kitchen
Condiments & Spices, How To, Lists and Round Ups, Travel 28 comments
How To
Freezing Whole Tomatoes – No Mess, No Fuss
Condiments & Spices, Fruit - Sweet & Savory, How To, Vegetable SidesA no mess, no fuss method for freezing whole tomatoes. Just core and freeze. Once thawed, the peel slips right off.
Scallion and Cabbage Kimchi by Nadalyn
Condiments & Spices, How To, Vegetable SidesA cabbage kimchi recipe that provides plenty of kimchi for many weeks to come. Easy to make, lasts a long time in the refrigerator, and is filled with spicy deliciousness.
Peach Jam – Small Batch, No Pectin
Breakfast, Fruit - Sweet & Savory, How To, Jams and JelliesA quick and easy refrigerator peach jam made with three ingredients and no pectin. This recipe makes about one pint and is intended to be stored in the refrigerator after jarring.
Giant Royal Corona Beans – How to Cook
Beans, How To, Vegetable Sides, Vegetarian EntreesCororna Beans are a giant white bean with a soft, thin skin and creamy filling. They literally melt in your mouth. Here’s how I cook them to achieve the best flavor and texture.
Smoked Pulled Pork and Barbecue Sauce
Beef, Pork, Lamb, Grilled, How To, Meat EntreesHow to smoke a pull-apart tender pork shoulder (butt) in a pit barrel cooker, make the perfect complementary barbecue sauce.
Oven Roasted Pecans – How to…
Condiments & Spices, How To, Small Business FriendsRoasting batch of pecans in the oven is a quick & easy process that saves you a lot of time in the future. When a dish calls for toasted pecans (as many of my dishes do), just pull a few from the freezer and toss in the dish.
Red Chile Powder – Grow, Dry, and Grind
Condiments & Spices, How To, Red ChileRed chile powder made from ripened jalapeno and jalafuego chile peppers. Having a couple of hot chile pepper plants in the garden is always nice. Aside from being extremely prolific plants, they are beautiful when the peppers start to ripen and turn red. A combination of red and green peppers […]
Green Chile Chicken Tamales
Green Chile, How To, Tacos, Tamales, TostadasSome of the best tamales you’ll ever eat! Moist, spicy and packed with the flavor of New Mexico’s roasted green chile.
Chile de Arbol Hot Sauce
Condiments & Spices, How To, Red ChileA spicy hot sauce to add to soups, stews, sandwiches or whatever your stomach desires. I love several dashes on top of fried eggs.
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.