• Pozole Verde

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from A Spicy Perspective.

    Ingredients:

    • 2 TBSP olive oil
    • 1 large sweet onion peeled and chopped
    • 6-8 garlic cloves, minced
    • 6 poblano peppers, seeded and chopped
    • 2-3 jalapeno peppers, seeded and chopped (optional for heat)
    • 1/2 c. cilantro, chopped
    • 1 1/2 lb. tomatillos, peeled and quartered
    • 2 bay leaves
    • 1 TBSP dried oregano
    • 6 c. chicken broth
    • 1 rotisserie chicken, shredded
    • 2 – 15 oz. cans white hominy, drained and rinsed
    • Salt and pepper
    • Garnishes: sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges

    Directions:

    1. Set a heavy 6-8 quart dutch oven over medium heat. Add the oil to the pot. Add in the chopped onion and garlic. Sauté for 2 minutes, then add in the chopped poblanos, jalapenos, and cilantro. Sauté another 8 minutes, stirring regularly.
    2. Place the tomatillos, bay leaves, oregano, chicken broth, and 1 tsp. salt in the pot (if needed).
    3. Cover the pot with a heavy lid and bring to a boil. Then lower the heat and simmer for 50-60 minutes. (Keep the pot covered.)
    4. Remove the bay leaves and add the shredded chicken to the pot, along with the rinsed hominy. Stir to combine. Simmer another 2-3 minutes to warm the hominy and chicken. Taste and season with salt and pepper as needed. Keep warm until ready to serve.
    5. To serve: Ladle the pozole into bowls. Garnish the top with sliced avocado, chopped cilantro, chopped jalapenos, shredded cheese, tortilla chips, and lime wedges.

    Pozole Verde:

  • Chile Relleno Dip

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Chef Helen Lampkin.

    Ingredients:

    • 8 oz. block cream cheese, softened
    • 4 oz. pepper jack cheese, shredded
    • 1/2 tsp. ground cumin
    • 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
    • 1/3 c. red chile sauce (recipe below)
    • Tortilla chips for serving

    Red Chile Sauce:

    • 2 TBSP canola oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. minced garlic
    • 1 TBSP flour
    • 1/2 c. New Mexican red chile powder (2 oz.)
    • 2 1/2 c. chicken broth
    • 1/2 tsp. ground cumin
    • Salt, to taste

    Directions:

    1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
    2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

    Chile Relleno Dip:

  • Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

    December 3, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

    Salad Dressing Ingredients:

    • 1/2 c. salted cashew pieces
    • Warm water
    • 1/3 c. cilantro
    • 1 TBSP red curry paste
    • 1 TBSP sesame oil
    • 1 TBSP soy sauce
    • 3 TBSP rice wine vinegar
    • 1 TBSP honey
    • Salt, to taste
    • 1/3 c. water

    Salad Ingredients:

    • 1 bunch cilantro (less 1/3 c. for the dressing above)
    • 2 large romaine hearts, chopped
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 2 1/2 c. shelled edamame
    • 1 1/2 c. shredded carrots
    • 1 c. wonton strips or chow mein noodles
    • Bunch of mint, chopped

    Crispy Miso Lime Tofu Ingredients:

    • 1 lime
    • 2 TBSP soy sauce
    • 2 TBSP water
    • 1 TBSP white or yellow miso
    • 1 TBSP rice wine vinegar
    • 2 TBSP honey
    • 1/2 tsp. ground ginger
    • 1/2 tsp. garlic powder
    • 1/4 tsp. crushed red pepper
    • 1 block of extra firm tofu
    • 3 TBSP neutral oil

    Directions:

    1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
    2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
    3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
    4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
    5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
    6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
    7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

    Thai Veggie Chopped Salad with Miso Lime Tofu:

  • Green Chile, Chicken, & Cheese Tamales

    November 19, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin. Yields about 15 tamales

    Tamale Ingredients:

    • 1 3/4 c. Masa Harina Tamale flour
    • 1 1/8 c. hot water
    • 5 oz. butter shortening
    • 2 tsp. salt
    • 3/4 tsp. baking powder
    • 1/2 c. chicken stock
    • 1/2 c. green chiles, roasted, peeled, and chopped
    • 3/4 c. cooked chicken, shredded
    • 1/2 c. Monterey Jack cheese, shredded
    • Corn husks, soaked in hot water and then drained
    • Serve with red chile sauce(below), green chile sauce, and/or crema

    Red Chile Sauce Ingredients:

    • 2 TBSP canola/vegetable oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. garlic, minced
    • 1 TBSP flour or rice flour
    • 1/2 c. (2 oz.) New Mexican Red Chile Powder
    • 2 1/2 c. water or chicken stock
    • 1/2 tsp. cumin
    • Salt, to taste

    Tamale Directions:

    1. Prepare the Masa Harina Tamale Flour: In a bowl add the Masa Harina Tamale Flour; then stir in hot water until it is well combined. Yields 1 lb./2c. prepared Masa Harina Tamale Flour.
    2. Prepare Tamale Dough/Prepared Masa: In a stand mixer, whip the shortening for a few minutes until light and fluffy (2-3 minutes). Mix in baking powder and salt. Gradually mix in masa a handful at a time until all mixed in with the shortening. Slowly add the chicken stock (you may not use the full amount). Once mixed, taste for seasoning and add salt if necessary. Test to see if it’s ready by dropping a spoonful of tamale dough into a cup of water – if it floats, it’s ready. Cover and chill for 30 minutes.
    3. Prepare Fillings: Either mix the chile, chicken, and cheese together or you can leave them separate and have an assembly line to fill each tamale.
    4. Prepare Tamales: Take a soaked and drained corn husk, and add 2 TBSP of prepared masa into a rectangle shape on the wide end of the husk (about 1/4 inch thick). Top with 1 heaping TBSP of filling in the center of the spread masa. Fold one side of the husk over the masa and then fold the other side of the husk over the top of the first folded side. Fold up the bottom of the husk and tie the bottom fold/flap closed with kitchen twine.
    5. Cook Tamales: Fill the bottom of the steamer with 2 inches of water; place a layer of corn husks on the bottom of the steam rack, then layer in tamales. Top with another layer of husks. Cover with lid. Steam over low heat for 50-60 minutes. Let rest for 10 minutes. If you peel away the edge of the husk easily from the tamale, then the masa has set and is ready to eat.

    Red Chile Sauce Directions:

    • In a skillet, heat oil, and then add the onion and saute until soften (about 3 minutes). Add the garlic and saute for 1 more minutes. Stir in the flour and chile powder. Add water and whisk until smooth; then add the cumin. Bring to a boil and lower to simmer and simmer for about 15 minutes for the sauce to thicken a bit. If too thick, add a little more water/stock. Taste and season with salt.

    Green Chile, Chicken, & Cheese Tamales:

  • Caramels and Caramel Sauce

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Helen Lampkin.

    Ingredients:

    • 1 lb. brown sugar
    • 2 1/3 c. white sugar
    • 16 oz. light corn syrup
    • 1 lb. unsalted butter
    • 32 oz. heavy cream
    • 1/2 tsp. salt
    • 1 tsp. vanilla
    • Flaky sea salt, to top and to taste
    • Pepitas, optional

    Directions:

    1. Line large rimmed baking sheet with parchment paper. If using pepitas, place on the baking sheet.
    2. In a large and tall heavy cooking pot, mix sugars, corn syrup, butter, half the cream, and salt. Let the mixture come to a boil over medium/high heat, stirring every 5 minutes. As it just reaches a boil, add the remaining cream.
    3. Place a candy thermometer so that it dips down to the mixture. Continue stirring carefully.
    4. For caramel sauce, remove some of the mixture when it reaches 215-220F and place in a glass jar.
    5. For the caramels, the temperature needs to reach 240F (soft ball stage). Test readiness by removing a small amount and place in a cup of water – if you are able to roll it into a a soft ball, it is ready to remove from the heat. Remove from the heat.
    6. Stir in the vanilla and then pour immediately into the prepared baking sheet.
    7. Let cool completely.
    8. Once cool, remove from the pan and place on a large cutting board to cut into bite size pieces and sprinkle with flaky sea salt.
    9. Wrap individually and store in an airtight container.

    Caramels and Caramel Sauce:

  • Risotto alla Parmigiana

    November 11, 2024 Author: Rachel
    No comment yet

    Recipe from Chef Brittany Eddelbuttel.

    Butternut Squash:

    • 1/2 lb. butternut squash, optional
    • Olive oil
    • Salt and pepper, to taste
    • Red pepper flakes to taste

    Risotto:

    • 2 TBSP butter, divided
    • 1 TBSP vegetable oil
    • 1 onion, finely chopped
    • 8 oz. Italian Arborio rice
    • 5 c. chicken stock, hot
    • 1/4 c. parmesan cheese, grated, reserve some for serving
    • Good olive oil, for drizzling
    • Black pepper, to taste


    Directions:

    1. Butternut Squash: Preheat oven to 400F. Peel, seed, and dice squash. Add to a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes and roast for 25 minutes, or until blistered and golden. Option: use asparagus.
    2. Risotto: Heat 1 TBSP butter and oil in a large saute pan. Add the onion and saute until soft. Do not brown.
    3. Add the rice and saute until will coated with the fat.
    4. Using a ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
    5. Add another ladle of stock and repeat the process until all the stock is used and the risotto is a cream consistency, about 30 minutes.
    6. Remove from the heat and stir in the remaining 1 TBSP of butter and Parmesan cheese. Taste and adjust seasoning. Serve topped olive oil, black pepper, Parmesan cheese, and butternut squash.

    Risotto alla Parmigiana:


  • Garlic Tofu Drunken Noodles

    October 29, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 1 package of extra firm tofu
    • 2 TBSP + extra cornstarch
    • 1 TBSP olive oil
    • Salt, to taste
    • 14-16 oz. wide rice noodles
    • 2/3 c. soy sauce
    • 1/2 c. sweet Thai chili sauce
    • 1/4 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 2 TBSP sushi ginger, chopped
    • 1/2 c. water
    • Chili flakes, to taste
    • 8 oz. green beans or asparagus
    • 2 TBSP butter
    • 1 shallot, minced
    • 2 bell peppers, thickly sliced
    • 1 bunch of green onions, chopped
    • 8 garlic cloves, minced
    • Serve with basil or Thai basil, chopped and sesame seeds

    Directions:

    1. Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
    2. Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
    3. Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
    4. Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
    5. Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
    6. Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
    7. Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.

    Garlic Tofu Drunken Noodles:

  • Vegetarian Green Chile Sauce

    October 28, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Rancho De Chimayo Cookbook.

    Ingredients:

    • 4 c. vegetable broth
    • 1 quart sized bag of frozen roasted green chiles, thawed and chopped
    • 3 Roma tomatoes (smoked, optional) or 1 c. canned crushed tomatoes
    • 1 TBSP onion, minced
    • 1 tsp. garlic salt, or more to taste
    • 2 TBSP cornstarch dissolved in 2 TBSP water

    Directions:

    1. Combine vegetable broth through garlic salt in a saucepan and bring to a boil over medium-high heat. Continue boiling to reduce mixture for about 15 minutes and then add the cornstarch mixture.
    2. Reduce heat to a simmer and cook for 5 to 20 minutes. The sauce should be reduced by about 1/4, thickened but quite pourable with no taste of raw cornstarch.
    3. Taste and adjust seasoning.

    Vegetarian Green Chile Sauce:

  • Dilly Chopped Salad

    October 24, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    Dressing:

    • 2/3 c. olive oil
    • 1/4 apple cider vinegar
    • 2 TBSP mayonnaise
    • 2 TBSP honey
    • 1 TBSP honey Dijon mustard
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • 1 c. pitted Castelvetrano olives, sliced
    • Radishes, sliced
    • Cucumbers, chopped
    • Red peppers, chopped
    • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
    • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
    • 1/2 c. pepitas or pistachios
    • Bunch of dill, chopped
    • Salt and vinegar chips

    Directions:

    1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
    2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
    3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

    Chopped Dilly Salad:

  • Lebanese Rice

    October 24, 2024 Author: Rachel
    No comment yet

    Recipe adapted from Feel Good Foodie.

    Ingredients:

    • 1 TBSP olive oil
    • 2 onions, chopped
    • 1 c. basmati rice, rinsed
    • 1/2 tsp. 7 spice
    • 1/4 tsp. ginger
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cumin
    • 1/8 tsp. turmeric
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 1/2 c. water

    Directions:

    1. In a deep skillet, heat olive oil over medium heat and fry the chopped onions until lightly golden brown, about 10-15 minutes.
    2. Add the rice on top of the onions and season with 7 spice, ginger, cinnamon, cumin, turmeric, salt and pepper. Toss well to combine the rice with the spices and onions. and toast the rice lightly with the spices, about 5 minutes.
    3. Add the water, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 10 more minutes. Uncover and fluff with a fork.

    Lebanese Rice:

Next Page