My Green Chile Stew

Fall weather (summer’s over here) makes me crave the taste of home. The smell of roasting chiles fills my mind…….the roaster spinning over an open flame, smoky goodness wafting in the air. Yummy! I’m so glad there are so many New Mexicans here in the Portland area. Our Whole Foods market here in Hillsboro roasts green chile and packages it in quart sized containers. You can use the canned or frozen kind as well, but fresh is always more satisfying to me.

• 1 lb. Ground Turkey (not too lean, the fat gives flavor). You can also use ground beef or pork of any style
• ½ quart roasted green chile (approx. 10-15 chiles or 3 large cans not the tiny can, the next size up), diced or chopped with a chopper
• 1 medium onion, sliced
• 4-5 small/medium potatoes

Garlic, minced (to taste…I use about 1 or 2 Tbsp. Awe! Who am I kidding?!?! I never measure garlic, I dump it in from a pre-minced container)
• 1 cup chicken broth
• 6 cups water (enough to cover)
Adobo seasoning (of course….It’s a staple in my kitchen)
Garlic salt to taste (a couple shakes is sufficient for me since I use minced)
• 1 Tbsp. green chile powder (Another staple of mine but optional. It’s good without it too. Find online for $3-$15)
• 1 pack of tortillas (for eating with the stew)

Brown meat in Dutch Oven or soup pot. Add onions and chiles sauté for about 4 or minutes. Add potatoes and sauté another 4 or 5 minutes. Add minced garlic and sauté another couple minutes. Add seasoning. Add broth and water. Bring to a boil and then simmer for 20-30 minutes. Eat with tortillas….or not.

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Campfire/Grill Mushrooms, Peppers & Onions with Kielbasa

Camping doesn’t mean we need to eat junk food. Healthy food can be quick and easy, too. It doesn’t take long to prepare these tasty meals. If you want to go meatless, ditch the kielbasa. The texture of the Crimini mushrooms is “meaty”. That’s why I like them. Happy camping!!!

 

Mushrooms

1 package of Baby Bella (Crimini) Mushrooms, whole

1 heaping spoonful minced garlic

Montreal Steak Seasoning or your favorite seasoning

Drizzle with EVOO

Wrap in aluminum foil and throw on the grill or grate over campfire for about 15-20 minutes.

 

Peppers & Onions

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Green Bell Pepper

1 White or Yellow Onion

EVOO to drizzle

Lemon Pepper or your favorite seasoning

1 heaping spoonful minced garlic

Wrap in aluminum foil and throw on the grill or grate over campfire for about 20-30 minutes.

 

Grill the Kielbasa on a grill or grated over the campfire.

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Southwesternized Spicy Thai Curry Noodle Soup

I had forgotten about this tasty noodle dish. It is so good and so quick the way I modified it. Yesterday I noticed I had a can of coconut milk, a half package of rice noodles in my cabinet. And being from New Mexico….yes, it’s one of the 50 states here in the USA; I’m an American….I usually have green chile in some form.

Adapted from a recipe I found 4 or 5 years ago and just googled again and found on http://heatherchristo.com/2014/01/27/spicy-thai-curry-noodle-soup/ (always give credit where it’s due).

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• 2 heaping spoonfuls of minced garlic (small dinner spoon) or less if garlic isn’t your fav. You can also mince your own. (I’m all about shortcuts now that I had to become left handed and my right hand lost 90% function).
• 1 nub of fresh chopped ginger or a large spoonful of ginger paste found in the produce section in a tube.
• 2-3 tablespoons curry powder
• 1 tablespoon coconut oil or just enough to make your curry paste. Otherwise the soup is oily.

 

Combine well in a bowl. Fry your paste for a few minutes.

 

• 4 cups vegetable broth**see below** (you can use chicken for non-vegan soup)
• 1 can coconut milk
• 1/2 of a package of rice noodles
**optional: a palmful of hemp hearts ( for added easily digested protein, iron, omega-3&6, B-vitamins, antioxidants, zinc, calcium Vitamins D&E, and other goodies. And no…there isn’t any THC in it!)

 

Deglaze the pot with the broth. Add coconut milk. Add seasoning like Goya Adobo Seasoning (my staple, “go to” soup seasoning. You’ll see it in other recipes of mine) or salt and pepper to taste (or your favorite staple seasoning). Bring to a boil and throw in the noodles for a few minutes. They will soak up a lot of the liquid.

 

• 1/4 batch of fresh cilantro (or less if you don’t care for a lot of it)
• 1 bunch chopped green onions
New Mexico green chile (you can use the canned kind in the Hispanic aisle, the jar kind in the natural grocery stores, or the “real” kind…roasted, seeded, peeled and chopped, if you are from the Southwest. They sell it at Whole Foods Market in the fall here in the Portland Metro area also.
Some would use the rest of the ingredients for garnish, but I throw the rest in the pot. It blends the flavors better. Simmer for a few minutes to achieve this.
Chow time!

 

**Homemade Veggie Broth:
Roughly chop onions, celery, carrots, bell peppers, or whatever veggies you have in your fridge and place in a Dutch oven or stockpot (depending on how much you want to make). Add seasonings such as garlic, celery salt, onion/garlic powder, and yes…..Adobo Seasoning. Cover with water (don’t forget to leave space for boiling so it doesn’t end up coating your stove….yes I learned the hard way). Bring to a boil and simmer 20-30 minutes. Strain out veggie mush and put it containers. I freeze what I’m not in need of in 4 cup containers because recipes usually call for that amount.

 

Peppers and Potatoes Stew

PEPPERS AND POTATOES STEW: PEPERONATA DI PATATE

http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/peppers-and-potatoes-stew-peperonata-di-patate.html

This stuff came out awesome, so I decided to share.

PEPPERS AND POTATOES STEW PEPERONATA DI PATATE

ingredients

  • 3 tablespoons olive oil
  • 1 small red onion, chopped fine
  • 5 cloves garlic cut into 3 pieces
  • 8 bell peppers(2 red, 2 yellow, 2 green, 2 orange), seeded and sliced
  • 1/2 (28-ounce) can pelati tomatoes, blended smooth
  • 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes
  • 1 cup vegetable broth (recommended: organic vegetable broth)
  • 1 generous handful fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes.

When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour.

Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew…consistency of the final dish should be thicker than a pasta sauce.

 

Pasta with Kale and Tomatoes and Onions

This one came out great the way I made it. I love modifying healthy recipes during my fast to adapt to the dudes too (who don’t fast).

Pasta with Kale

Whole wheat penne pasta

Kale

Olive oil

1 onion

Garlic

Can of tomatoes

1 TBsp wheat flour

2 cups soy milk

Red pepper flakes

Salt and pepper

Adobo seasoning

Beef Stew Meat

Cook pasta add kale last 3 minutes. Drain and return to pot. Sautee onion in oil with seasoning , 6-8 minutes. Add garlic. Dredge in flour cook stirring for 1 minute. Gradually add milk. Cook til slightly thick, 2-3 min. Add red pepper. Throw everything together. Add tomatoes and simmer while you cook the meat. In another skillet, brown the meat in a small bit of oil. Take out fasting portion, add meat simmer for a few minutes to mingle the meat flavor. Voila! Dinner for all

Vegan Polenta Pizza

This is awsome! I made the “crust” and put it in the fridge overnight. I will definitely be making this all the time. I got the recipe from http://withoutadornment.wordpress.com/2011/02/08/vegan-polenta-pizza/

Vegan Polenta Pizza

2 c. water
1 tsp. italian seasonings
1 1/2 tbsp. olive oil
1 scant tsp. kosher salt
fresh pepper
3/4 c. cornmeal

1 leek, chopped
4 crimini mushrooms, sliced
1 portabello mushroom, sliced
1 piece of kale, cut into strips
2 – 3 tbsp. pine nuts
1 1/2 tbsp. olive oil
Tomato paste
Fresh parsley
Salt and pepper to taste

Bring the water up to a boil. Add in the seasonings and olive oil.

Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.

Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.

Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.

Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.

Cook in oven for about 40 minutes and remove. Set aside.

While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.

Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.

Add the mushrooms and sauté until cooked.

Add the kale and sauté until bright green.

Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.

Sprinkle the tomato paste with pine nuts.

Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!

Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.

Sprinkle with salt and plenty of freshly ground pepper.

Lebanese Navy Beans With Tomatoes & Onion

This stuff is THE BOMB!!!!! I added some seasoned stir-fry beef to it for the dudes (would be good with chicken too). They loved it. This recipe is from http://www.sanctuaryofocala.com/danielfastrecipes.html#40

Lebanese Navy Beans With Tomatoes & Onion

1 cup dried navy beans, soaked overnight

1 Tbsp extra virgin olive oil

2 onions, diced

4 garlic cloves

14 1/2 ounces diced tomatoes

3 tablespoons tomato paste

3 tsp cumin

salt & freshly ground black pepper

 

Throw Navy Beans in crockpot with water (I put in enought to cover the beans and have a few inches over) before work (cook for 6-8 hours on high) reserve liquid. In a dutch oven, heat oil over medium heat. Add onions and garlic, sauté until golden for about 10 minutes. Add cumin, tomatoes, tomato paste, beans and enough of cooking liquid to cover beans. Add salt and pepper to taste. Simmer for 20 minutes until beans are tender and sauce has thickened. Serve over brown rice.

Hummus and Baked Chickpeas- healthy snacks

I’ve been making hummus for years. It’s healthy, great for snacking on with some Triscuits or some veggies to dip in it, and it’s easy.

Hummus

1/2 bag of Chickpeas (aka Garbanzo beans)

lemon juice

minced garlic

2 Tbsp tahini (found in your local grocery store: it’s sesame paste)

seasonings to taste (try different ones)

Soak chickpeas overnight, throw in the crock pot on high for 8 hours. Throw all ingredients in a blender. Add enough lemon juice to liquify it.

Also try it with spinach, roasted red peppers or artichoke hearts.

 

I got this idea from Pinterest

Oven roasted Chickpeas

If you want a good crunchy snack, soak and cook the other half of the bag of chickpeas as well. Toss in 2 Tbsp olive oil and any seasonings. Put the oven on 400, bake for 30 minutes.

Daniel Fast Cucumber Soup

This is super easy, super cheap and SUPER tasty!!!

Ingredients:

5 Cucumbers (you can peel it if you want, but I don’t)

1 sliced onion

1 Tsp olive oil

1 Tsp minced garlic

2 Tbsp Wheat Flour

Adobo sesoning (to taste)

Celery Salt (to taste)

Dill (to taste)

4 cups veggie broth (homemade of course)

1/2 carton of soy milk

 

Sautee cucumbers and onions with seasonings and garlic in the oil. Dredge with wheat flour. Add veggie broth and soy milk. Bring to a boil and simmer for 10-20 minutes.

 

Daniel Fast Cilantro Soup

George’s Homemade Cilantro Soup Daniel Fast Recipe
http://www.christ-web.com/missions/farho/daniel-fast-recipes

This is the sight that I got the base recipe from. The following is slightly modified from the original.

Ingredients
1 bunch of fresh chopped cilantro
4 carrots chopped
the juice of 1/2 squeezed lemon
15 brussel spouts quartered
1 large onion chopped
2 cups homemade veggie broth
A few good dashes garlic salt
Tsp. minced garlic
1 large can tomato sauce
Green chile
Bunch of radishes

Bring almost to a boil and simmer for 1 hour