Easy, healthy recipes with a southwestern flare
Several weeks ago I introduced you to some of the unique chile peppers from Ford’s Fiery Foods and Plants, a small business in Eugene, Oregon, that offers rare fresh pepper strains from Europe, the Middle east and South American. Today I’m going to give you the opportunity to learn more about John Ford and how he got into the business of exotic chile peppers. My friend Nancy of Spicie Foodie posted a delightful interview with John recently and I think it’s one everyone will enjoy.
This Green Chile Pathiri is a non-traditional Indian Pathiri – a dish of stacked green chile crepes alternated with New Mexico roasted green chile, toasted pinon (pine nuts), olives, and queso fresco.
Strawberry Rhubarb Jello is such an easy dessert that I hesitated posting it and also, because it’s jello, but who doesn’t like jello on a hot summer’s day? First you make some rhubarb juice, then you make the jello. Easy and so good!
When you are in a hurry or you don’t have red chile pods, then make your red chile sauce from New Mexico red chile powder or a blend of your favorite red chile powders. The powder makes a great sauce that can be used just like you use red chile from pods.
Lemon Garlic Asparagus is simply steamed asparagus tossed with a citrus dressing of preserved lemon juice, garlic-infused olive oil and a fresh herb, my favorite being tarragon. Thinly sliced radishes are added for texture and color.
These beautiful parathas (Indian flatbreads) is the creation of Swathi from the Zesty South Indian Kitchen. Paratha/parantha is one of the most popular unleavened flat breads from the northern part of the Indian subcontinent and is made by with whole wheat flour stuffed with boiled potatoes, leaf vegetables, radishes, cauliflower, and/or paneer.
A simple salad of crispy apples, celery, cucumber and sweet onion topped with toasted sunflower seeds and a spicy green chile vinaigrette.
Making your own vinaigrette (salad dressing) not only saves a ton of money, it also offers you the ability to create a vinaigrette that best complements a particular salad. It takes about 3 minutes to make and you can make just enough for one salad.
A spicy vinaigrette made with green chile powder, mustard, lime and herbs. A tasty vinaigrette for several different types of salads and slaws.
A great little dessert for St. Patrick’s Day. White Chocolate Matcha (Green Tea) Pudding is silky smooth, rich, and characteristically matcha.
it’s very easy to make and has just a few ingredients.
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.