In our house, we eat a lot of salsa. It doesn’t matter whether it’s fresh chopped Pico de Gallo, red, green or tomatillo… we enjoy it all. My husband prefers his to be somewhat nuclear on the heat scale. I’m more of a “medium” heat girl. This is the best restaurant-style salsa roja recipe because it is very simple, has great texture and uses roasted vegetables. Whenever you roast anything it magnifies the...
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It’s the first Sunday of 2011. It’s been very cold and windy for the last three days. We don’t mind the cold, but the high winds make it hard to enjoy being outside. So we’ve been housebound for a couple of days… nesting. And it’s been a nice relaxing way to start the new year. Stuffed Anaheim Chile Peppers: I wanted chiles with breakfast but didn’t want to make something too spicy. My husband...
Read MoreSpicy Southwestern Turkey Soup Ingredients 3 tablespoons extra virgin olive oil 4 cloves garlic, chopped 1 1/2 cups chopped onion 1 carrot, chopped into small chunks 1 (28-ounce) can diced tomatoes, with their liquid 4 cups organic chicken broth 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1 tsp adobo sauce from chipotle peppers with 1 diced chipotle 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1 bay leaf 3...
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Cornbread Dressing with Apples & Chorizo There are a few ingredients in this world that I just can’t live without…. green chiles, chipotle and goat cheese. If you’ve been reading this blog, you may have noticed I try and sneak at least one of these into a recipe. I couldn’t resist using those ingredients again in this Thanksgiving recipe. In fact, this may be the best cornbread dressing recipe I’ve...
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I’ve been making guacamole for years. And over the years, I’ve probably made it 500 different ways. Cumin. No cumin. Lots of garlic. No garlic. Tomatoes. No tomatoes. And let’s face it, no matter what you do . . . it’s usually pretty good and is inhaled by your family and friends within minutes. However, whenever I order guacamole at a restaurant, I am continually disappointed. I have high...
Read MoreChef Rima Olvera’s Tejana Style Chile Rellenos www.omnivore.co.il From Rima – In her own words: This technique of this unique and unusual type of Chiles Rellenos, using dried, (instead of the more common version using fresh) ancho chiles in a sweet and fragrant tomato sauce, was taught to me about 25 years ago by one of my very first mentors in the kitchen, Vilma Macias, who was an exceptional chef specializing in traditional...
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