Easy, healthy recipes with a southwestern flare
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.
Enjoy a Sunday brunch of sweet potato hash browns topped with green chile, cheese, and an egg – my version of Albuquerque’s Frontier Restaurant’s Western-Style hash browns.
“Calabacitas” is the Spanish word for “little squash”, but in late summer / early fall calabacitas is a traditional New Mexico dish. It’s made with local, fresh ingredients: roasted green chile, summer squash, and corn. Normally served as a side, but can be turned into a vegetarian meal by topping it with an egg and some cheese.
This post is an instructional post on how to roast fresh chile and peppers on the grill, peel, prep for freezing, pack for freezing,and freeze.
A calabacitas chowder that uses cooked and pureed summer squash as the base, cooked with leeks, corn, and green chile. A delightful way to enjoy fall produce.
Green chile powder is the result of drying fresh picked green chile peppers, removing the stems, and then grinding into a powder. Here are several suggestions for using green chile powder.
In my pinto beans post I mentioned that I had received a great package of goodies from Diaz Farms in southern New Mexico. With the pinto beans, there was bag of dried chile de arbol peppers along with a request for a recipe for the Diaz Farms website. Having never used chile de arbol before, I was quite excited about the challenge…
A classic southwester breakfast pileup with potatoes, vegetables, a protein of choice, and an egg, smothered in red chile or green chile if you prefer.
This chicken and vegetable recipe uses New Mexico red chile powder and strained tomatoes to create a rich, sweet and spicy sauce. Serve over rice for a complete meal.
This recipe uses sirloin, tomatoes, potatoes and an abundance of roasted and chopped New Mexico green chile for a hearty and healthy bowl of green chile stew.
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.