Chilequiles with Kale in Guajillo Cream Sauce

CHILAQUILES WITH PURPLE KALE IN GUAJILLO CREAM SAUCE

From Wikipedia: Chilaquiles  is a traditional mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.

Chilaquiles are one of my favorite savory breakfast foods. There are so many variations possible to make using different sauces and vegetables. Dark green leafy vegetables such as kale, swiss chard, and spinach taste amazingly good in this dish. One can top the finished chilaquiles with fried eggs, which is traditional. I opt to add crumbled tofu during cooking, which brings protein to the meal as well. In this recipe the deep flavor of the Purple Kale balances out with the tangy cream sauce. Top with shredded jack cheese and fresh avocado and serve with refried beans and hash browns for a savory and filling brunch. Serves 2-3

6 corn tortillas torn into bite sized strips

1/4 sm. onion or 1 cebollina, diced

2 cloves garlic, minced

2T coconut oil or olive oil

2c purple or green kale

1/2c crumbled tofu, optional

3/4c tomatillo guajillo salsa, recipe follows

1/4c cream

1/2c grated jack cheese

1 avocado, diced

fresh cilantro garnish

In large skillet (iron preferable),  dry saute tortillas for 3-4 minutes to get rid of extra moisture. Add onion, garlic, and oil to tortillas and stir continuously until they get crispy. Add kale and tofu (if using) and cover with a lid. Stir every minute until kale appears wilted. Take off lid and add salsa and cream. Stir enough to coat tortillas and take off heat. Estan listos! Garnish with cheese, avocado, and cilantro.

GUAJILLO TOMATILLO SALSA

Boil 3lbs Tomatillos, husked, for 5 minutes or just until their color changes slightly. Don't overcook. Take them out of water and place into blender.

Meanwhile, place the following ingredients in dry iron skillet over medium high heat:

2 cloves garlic

1/4 cup sliced yellow onion or spring onion

4 arbol chiles

3 guajillo chiles with seeds and stems removed

Stir frequently until all ingredients are lightly toasted, about 4-6 minutes. Put chile mixture in blender along with prepared tomatillos. Blend on high for 2-3 minutes until mixture resembles a smooth, taco stand salsa.

Roasted Eggplant Spinach Dip

ROASTED EGGPLANT SPINACH DIP OVER ARTISAN CROSTINI

Something magical happens when eggplant is roasted. Its' flesh takes on a silky and complex feel that when integrated with parmesan and spinach creates a healthy, yet delectable dip. A touch of red chile binds the flavors together. Serve hot out of the oven onto artisanal bread crostini or with stoneground crackers.

Roasting Eggplant:

Quarter lengthwise 1/2 an eggplant and place in baking pan. Drizzle with olive oil and bake @ 425 degrees for 30-35 minutes, until flesh is roasted and creamy.

Meanwhile saute for 5 minutes over medium heat:

10oz frozen spinach (organic preferable)

2 cloves garlic, minced

1T shallot, minced

When eggplant is done, scrape the flesh off of the skin into a medium sized bowl. Add the spinach mixture and the following ingredients:

1 carrot, diced

1/2 red pepper diced

1/2c veganaise

1/2c freshly grated parmesan

1t sea salt

fresh cracked black pepper

1t red pepper flakes

Mix all ingredients together and place in a small ceramic baking dish or iron skillet. Top with more grated parmesan cheese and bake @ 400 degrees for 25-30 minutes, until top is browned and dip is bubbling.

Raw Avocado Miso Dip and Fresh Vegetable Crudites

RAW AVOCADO MISO DIP WITH VEGETABLE CRUDITES

A 'Raw' food basically means that no ingredients were cooked over 118 degrees, therefore, preserving all the enzymes of the food. Enzymes are destroyed in temperatures over 118 degrees. A fresh vegetable crudite tray is a rare sight these days as precut prefab vegetable trays have taken over the appetizer table. With a delicious dip, it is amazing how many fresh vegetables people will devour. The avocado gives creaminess, while miso brings substantial flavor to every crudite dipped. It is highly recommended to cut your vegetables fresh for optimum flavor and freshness.

Avocado Miso Dip:

1 avocado

3/4c water

1 clove garlic

2T parsley

2t miso

juice of fresh lemon

1t agave nectar

Blend all ingredients in a blender or food processor. Serve with the following fresh vegetables:

2 sticks celery cut into sticks

1 cup broccoli florets lightly steamed or braised

3 carrots, peeled and cut into sticks

1 cucumber, cut into 1/4 inch slices

1/2 cup snap peas, with ends cut off

1/2 red pepper, cut into slices

Salads

Balsamic Drizzled Red Leaf Lettuce Salad with Figs, Blue Cheese, and Pecans

 Quinoa Tabouleh

Quinoa Tabouleh

QUINOA TABOULEH

I am very blessed to have happy and abundant fresh mint patch a few feet from my front door. Fresh mint is incredibly refreshing and brings life to any dish it graces. Tabouleh is a middle eastern salad usually made with cracked wheat. Quinoa, a complete protein grain from South American is a fluffy, gluten free alternative that soaks in the herbs nicely. 

2.5c cooked and cooled quinoa (instructions follow)

1/2c. finely minced fresh parsley

1/2c. finely minced fresh mint

Juice of 1 lemon

1.5t red wine vinegar

3T olive oil

fresh cracked black pepper

1t sea salt

1 roma tomato, diced

1/2 lg. cucumber diced

Mix all ingredients together. Serve chilled for a garden fresh summer salad.

Cooking Quinoa:

Quinoa cooks very similar to white rice. For this recipe combine 2/3 cup dry quinoa and 1 1/3 cups water in small saucepan. Bring to a boil and then reduce to a simmer. Cover with lid and let cook for 20-25 minutes. Avoid stirring or opening lid too often. Quinoa will look fluffy when it is done. 

Arbol Chile Taco Stand Salsa

ARBOL CHILE TACO STAND SALSA

If you've ever been to a taqueria or eaten streetside in Mexico, you'll recognize the style and taste of this salsa. It is actually a quite simple sauce packed with heat and flavor. The technique of dry sauteing on a comal or iron skillet quickly roasts all the ingredients and enriches their flavors. A jar of this salsa resides permanently in my refrigerator and makes for a surprising accompaniment to most foods.

2 roma tomatos quartered

2 green onions, chopped roughly

2 cloves garlic, chopped roughtly

15 dry arbol chiles, with stems removed

Juice of 1 lemon or lime

Dry saute all ingredients except citrus juice on a comal or iron skillet for about 5 minutes or until air begins to get very spicy. Stir just enough so all ingredients get toasted but not burned. Take off heat and add sauteed ingredients and fresh citrus juice to a blender or food processor along with 1.5 cups filtered water. Process on high for 1-2 minutes. Add more water for a lighter consistency. 

Curried Potato and Sweet Corn Taquitos

CURRIED POTATO AND SWEET CORN TAQUITOS

This is fusion at its' finest! Curried potato filling in a crunchy 'little taco' shell ready for dipping into avocado cream and chile salsa. Fresh sweet corn acts a bridge between the sultry spices of the East and the indigenous simplicity of the corn tortilla. 

Saute in 4T butter or coconut oil:

2T shallot, minced

1 carrot, diced

2 cloves garlic, minced

Mash the following ingredients together in medium sized bowl:

2c diced potatoes, boiled first

1 ear sweet corn shucked off the cob

1t salt

fresh cracked black pepper

1t braggs liquid aminos or tamari

2t curry powder

1t ground ginger

3/4t cardamon

Add sauted vegetable mixture to potato mixture and mix together.

12 corn tortillas
1 shredded carrot
1/2c finely shredded cabbage
1 recipe Avocado Cream
1 recipe Arbol Chile Salsa or salsa of choice

Preparation of Taquitos:

Preheat oven to 400 degrees.  To assemble: first, soften tortillas so that they are pliable to work with. To soften heat gently both sides of a tortilla in a lightly oiled skilled. Repeat with all tortillas. Place 2 T of filling on tortilla. Filling should be placed in a line on bottom 1/3 of tortilla. Then roll up the tortilla tightly around filling. Place taquito seam side down on baking sheet. Continue with until all taquitos are made and bake for 20-25 minutes, or until crispy. Place all taquitos on large plate and garnish with shredded cabbage and carrots. Serve Avocado Cream and salsa of choice for dipping sauces.

Not Your Mamas' Cheeseball

NOT YOUR MAMA's CHEESEBALL

3 different cheeses blend with finely minced vegetables and chopped roasted poblano touched off with a crunchy coating of chile spiced toasted pepitas. Serve with rice crackers for a gluten-free appetizer. 

1 roasted poblano or green chile, chopped

10oz cream cheese

1/4 c shredded cheddar cheese

1/4 c freshly grated parmesan

1/2 carrot finely diced

1/2 celery stick finely diced

1t italian seasoning

Beat all ingredients together with an electric mixer or by hand with a potato masher until everything is incorporated together. Make mixture into a ball and wrap in plastic wrap. Cheeseball can be shaped and formed further while in the plastic wrap. Refrigerate for at least 30 minutes. 

Meanwhile place the following in a hot, dry iron skillet and toast lightly

1/2 c raw pumpkin seeds (pepitas)

Take off heat and place in medium bowl with:

1t red chile powder of choice

Mix pepita mixture with chile and then chop up the pumpkin seeds. The final step is to take the cheeseball out of the plastic wrap and roll it into the pepita mixture until all sides are sufficiently covered.

Soups

Curried Coconut Cream of Squash Soup

Yellow Split Pea Soup with Parsnip and Leek

Root Vegetable and Roasted Poblano Corn Chowder

Root Vegetable Green Chile Posole

Root Vegetable Green Chile Posole

From the Blog archive: A Winter of Soups, A Parsnip Infatuation, and Heartbreak

ROOT VEGETABLE GREEN CHILE POSOLE

Posole is a revered soup in the Southwest region. Coveted recipes are proudly served in this soup that features hominy corn. Hominy corn is usually purchased in its' dried, canned, or frozen form. I prefer to buy it frozen. If using dried, allow extra cooking time (i.e. hours) and add extra water to recipe. Hominy was eaten by the Natives of Mexico and Guatemala dating back to 1200 BC. Traditionally, chicken or pork, is added to the Posole. I choose to stray from tradition and add a saute of root vegetables instead. Do not use canned green chiles in this soup. One can find frozen green chile in the freezer section at most grocery stores in the southwest or at specialty hispanic food stores. Even better is to use freshly roasted green chile if available. It is important to serve the soup with a squeeze of fresh lime juice as it combines beautifully with the broth. 

Saute in medium sized thick bottomed saucepan for 5-7 minutes:

2 Tbsp expeller pressed sunflower or safflower oil

1 sm. parsnip diced

1 carrot diced

1/2 stalk celery diced

1/2 leek chopped

1/2 cup sweet potato diced

1.5t cumin seeds

Add:

6 cups filtered water

2 cups frozen or canned hominy

20 oz frozen chopped green chile (mild or medium heat)

2-3 Tbsp sea salt, to taste (add 1 Tbsp at a time to taste)

1 Tbsp oregano

2t thyme

Bring soup to a boil and then reduce heat and let soup simmer for at least 2 hours. Take off heat and serve in bowls with recommended garnishes. Serve with heated flour tortillas.

Garnish each soup with the following:

fresh squeezed juice of 1/2 a Lime

dollop of sour cream

chopped cilantro

diced avocado

Yellow Split Pea Soup with Parsnip and Leek

From the Blog archive: A Winter of Soups, A Parsnip Infatuation, and Heartbreak

YELLOW SPLIT PEA SOUP WITH PARSNIP AND LEEK

My Yellow Split Pea Soup features parsnips and leeks. The soup is finished off with 2 diced Roma Tomatoes. The tomatoes add a nice acidity which balances well with the root vegetable richness inherent in this vegetarian version of classic split pea soup. Hearty multigrain artisan bread slathered in butter is a must have accompaniment as well as 1-2 feet of snow falling outside the door.

Saute the following vegetables in 2 Tbsp Olive oil or Butter for 5 minutes:

1 celery stalk diced

1 carrot peeled and diced

1 lg. parsnip peeled and diced

1/2 leek chopped

Add the following:

2 liters filtered water

2 cups yellow split peas

2-3 Tbsp sea salt to taste

1 Tbsp sage

1 Tbsp thyme

2 diced roma tomatoes

Bring mixture to a boil and then reduce heat so soup simmers. Simmer for 1 1/2 hours. Take off heat and serve.

mirepoix for yellow split pea soup

Root Vegetable and Roasted Poblano Corn Chowder

From the Blog archive: A Winter of Soups, A Parsnip Infatuation, and Heartbreak

ROOT VEGETABLE AND ROASTED POBLANO CORN CHOWDER

Wintertime brings us plentiful root vegetables and soup makes the perfect showcase for these grounding, earthy vegetables. Roasted Poblano combines well and adds depth and layers to each spoonful. This soup is not as complicated as it looks I promise! Just follow the steps and you will be rewarded with a tasty, yet multifaceted soup.

Saute in medium saucepan the following peeled vegetables for 5-7 minutes:

1 cup diced celery root 

2 medium sized parsnips diced

2 medium sized carrots diced

1 lg. russet potato diced

1 sm. sweet potato or yam

1/2 leek chopped

2 cloves garlic minced

3 Tbsp virgin sunflower or olive oil

Add the following to vegetable mixture:

1.5 quarts filtered water* 

1Tbsp thyme

1Tbsp sage

1 cube good quality vegetable bouillon**

Bring soup to a boil and then reduce to a simmer. Let simmer for an hour stirring occasionally.

The next step is to puree 1/2 of the soup in a blender, leaving the other half in the soup pot as is (chunky for the chowder). Add soup puree back into the soup pot.

Add:

2 ears sweet corn shucked off of cob

2 chopped roasted poblanos***

1-2 Tbsp sea salt, more or less to taste

fresh ground black pepper to taste

Let soup simmer for another 30 minutes so flavors can assimilate. Take off heat and serve.

Optional:

My good friend taught me to use miso as a way to enrich the flavor of certain soups. After soup cools slightly and is off heat (so not to kill the beneficial enzymes of miso) a slurry of 2-4 Tbsp miso mixed with warm water can be added to the soup. If this is done, reduce the amount of sea salt added before in previous step. Miso is incredibly healthy and adds a 

natural saltiness while deepening the soups' flavor.

*I choose to use filtered water in all of my soups and in all of my cooking. It is easy to refill a jug at ones' local grocery stores' water filtration station. Tap water is full of chemicals, chlorine, heavy metals  and  other toxins, which are ingredients I don't want in my food.

**Make sure to read all labels when searching for a good vegetable bouillon option. MSG and many other funky, unhealthful ingredients lurk in stock bases. As usual, health food stores usually carry the best option for purchase. I like the Rapunzel brand.

***See my blog Preparation and Roasting of Peppers for how to instructions

Sauces

Ultimate Green Chile Sauce

Herbed Fresh Tomato Garden Sauce

Coconut Peanut Dipping Sauce

Avocado Cream

Tomatillo Basil Cream Sauce

Ultimate Green Chile Sauce

From the Blog archive: Brunch: Hash Browns, Scrambled Tofu, and Green Chile Sauce

ULTIMATE GREEN CHILE SAUCE

Here in the Southwest, everyone claims to have the best green chile sauce. Green Chile is taken very, very seriously around here. This meatless version begins with a virgin coconut oil roux and uses fresh roasted green chiles. I am asked for this recipe constantly whenever I serve it at my farmers’ market booth. This recipe makes 8 cups of sauce, but can easily be halved to make 4 cups of sauce. I like to make the full batch and smother it on everything for days afterwards. Its’ that good!

In medium saucepan make the roux over medium low heat by sautéing the following ingredients:

½ cup Extra Virgin Coconut oil

1 carrot peeled and diced small

¼ cup minced yellow onions

When onions turn glossy, Add:

½ c. flour

Whisk together Roux until it thickens then gradually add 2 cups at time, allowing sauce to thicken slightly in between each addition:

6 cups Vegetable Stock

After all stock is added to sauce, stir in:

2 cups pureed or finely chopped fresh roasted green chiles (with all stems and peels removed) or 16oz frozen ‘Hatch’ chopped green chile defrosted

2t dried oregano

1t sea salt

Let sauce assimiliate on a simmer for 10 minutes. Then take off heat. Sauce is ready use.

It tastes great on enchiladas, tamales, burritos, or even as a salsa for chips to dip in. Enjoy!

Tomatillo Basil Cream Sauce

From the Blog archive: The Joy of Cooking en Mexico

Tomatillo Basil Cream Sauce

This is an amazing sauce that can be used in various ways. It makes an excellent enchilada sauce or can be smothered over breakfast potatoes and eggs. It can be sauteed with vegetables and shrimp for a mexican fusion seafood dish served over rice.

15 tomatillos, husked and cleaned

2 cloves garlic

1 small spring onion with onion greens

1/4c each fresh basil and fresh cilantro

2t sea salt

2T sour cream

Cook tomatillos in boiling water for 5-7 minutes- just until they turn a lighter shade of green. Be careful to not let them overcook which turns them into a yellowish brown color. Place cooked tomatillos in blender with all other ingredients and puree. Cook over low heat for 5 minutes in small saucepan.

Garlic Mashers and Cheddar stuffed Poblano Relleno in a Tomatillo Basil Cream Sauce