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.

 

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.

Leftover Turkey Chili with Beans

Here’s what we did with the rest of the leftover Thanksgiving turkey. I love my crock pot!

Leftover Turkey Chili with Beans

1 small bag dry red beans (you could use any bean, I don’t like kidney beans), mine were soaked overnight in water

shredded leftover turkey

2 cups water

1/4 of an onion

2 tomatoes (which we had leftover from the Turkey Tacos), diced

Cumin ,Onion Powder, Garlic Powder, Adobo seasoning, Red Pepper flakes, Red Chile Powder, Cilantro

now throw it all in a crock pot. Mine cooked on low for 12 hours.

Serve with cornbread (I like jiffy because it’s inexpensive and can be made non-dairy) and add toppings if you want: cheese, sour cream, green onions….whatever you like on your chili.

 

 

Brussel Sprouts Recipe

Here’s another veggie recipe. It’s kinda funny…..I didn’t even know I liked brussel sprouts. Here’s the funny part; my teenage son turned me on to them. It’s a simple recipe, but it’s oh, so tasty

Lemon, Garlic Brussel Sprouts:

1 container of brussel sprouts

handful of fresh green beans (you can use canned too)

a spoonful of minced garlic

3 splashes of lemon juice (or more if you like lemon)

lemon pepper seasoning

Adobo seasoning (of course)

A splash of oil for sauteeing (sesame oil makes it super tasty)

Wash and quarter sprouts. Throw them in a skillet with the other ingredients. Toss together. Sautee until golden brown. It takes sprouts a bit to get tender. Approximately 20 min

Veggie Stuffed Bell Peppers

I’m really proud of this one. Yesterday, Hubby said to me, “Let’s grill tomorrow……oh, wait, you can’t have meat. What about veggie stuffed bell peppers”. (Hubby missed his calling; he should’ve been a chef……or a professional ice cream taster. But that’s a different story).

I am a huge fan of bell peppers…peppers of any kind actually. I grew up in New Mexico and Arizona so peppers and chile are a staple.

I’m SO making these again!

Veggie Stuffed Bell Peppers

5 bell peppers (I used green. Try to get flat bottom fat guys, they stand and stuff better)

1 Pkg. mushrooms (finely chopped)

a handful of Red onion diced

a handful of white onion (you like my measuring system?)

1 can of greens (I used mixed)

1 can diced tomato (always read labels for ingredients. sometimes the manufacturers use sugars)

1/2 cup(ish) tomato sauce

To taste: Adobo seasoning, celery salt, onion powder, garlic powder, pepper, oregano (I like Mexican oregano), red pepper flakes, green chile powder (if you know me you can bum some).

or any seasoning you like (I like my food spicy)

Wash and cut the veggies (I use a vinegar bath for all produce: 1/4 cup vinegar in a sinkful of cold water for 10 minutes). slice off the top of the peppers and gut. Save the top for a lid. in a bowl mix everything else. Stuff the peppers. Hubby  grilled them today, but they can be put in the oven too. I would preheat to 400 and bake them for 45 min.

Dijon Beef Stew

This stuff is the BOMB! I’m making it for the dudes tonight. I’m doing the 7 day detox project so I don’t get any this time 😦

Dijon Beef Stew Recipe

Ingredients:

A pckg of stew meat

1 Tbs. oil to brown the meat (season with salt, pepper, Adobo seasoning [my fav])

1/4 of a med onion (chopped)

2 Tbs. flour or thickener

2 c beef broth  (I always make my own)

a big squirt of dijon or deli mustard

mushrooms (optional)

a can of green beans or a hanful of fresh ones

chopped carrots (any veggies can be added whatever you like)

a splash of red wine

Directions:

Saute meat in oil in a large skillet that has a lid, or a Dutch oven is fine. Dredge the meat with thickener. Add onions and cook till onions done and beef browned. Add broth and mustard and other veggies. Simmer, partially covered for 2-3 hours till meat tender. Sauté mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.