Easy, healthy recipes with a southwestern flare
A 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.
A rich and creamy banana pudding topped with toasted coconut. So easy to make and a great finish to any meal.
Sweet & spicy marinated dried apricots – eat as a snack or use for an amuse-bouche. As many of us already know, as we get older, our nutritional requirements do change due to a variety of reasons; therefore, it’s a constant search to find a natural way to meet these […]
These pancakes are made with blue cornmeal (atole), toasted pecans, blueberries, buttermilk and a touch of coconut oil creating a slightly sweet and nutty flavor. For the cornmeal, I use atole which is a toasted blue cornmeal found at markets in New Mexico
Blueberries, toasted pecans, feta and a few other simple ingredients yield a delightful dinner salad.
It’s fig season! My favorite method of preserving figs is to make a small batch of Strawberry Fig Jam. It’s made with fresh figs, sugar and strawberry Jello. A classic jam recipe but with a reduced amount of sugar.
An extensive collection of small batch jams and jellies, many without pectin. Plus a How To guide on making small batch, no pectin jams.
This cherry jam recipe is one of my quick & easy jams. It uses 3 ingredients and makes one jar of cherry jam that is intended to be refrigerated and eaten, not sealed and stored for the winter. It a great way to enjoy and preserve the flavor of spring cherries.
Cara Cara oranges and Fuyu persimmon are joined together with a touch of sea salt and roasted peanuts to make a delightful simple salad. Different flavored sea salts can be used to best complement the meal and to provide a different finish each time.
Also called a “summer pudding” this dessert has no dairy, no eggs, and no bake time. It’s simply softened fruit poured into a bread lined ramekin and weighted down overnight. By the next day the fruit, juice and bread will have all come together as one. It’s best served cold with a bit of warm berries on top. It’s amazing!
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.