Exploding soup and stuffed potatoes

Image by Tracy27 via Flickr

I was asking my mother, “When will fall start in Florida?” It will take me some time to get used to what they call “the seasons” here. I am starting to get bored with the same temperate days. People here think it’s hot. Obviously they haven’t lived in Dallas or Phoenix!

We are supposed to have a cool front tonight. At least that is what I heard. The 60’s!! That sounds terrific. It also sounds like great running weather. Unfortunately, I just found out I have a torn meniscus and had my joint injected with cortisone. No running for at least a week! I am bummed but hopeful the injection will “fix” the problem. If not, its arthroscopy for me!

There is always a silver lining I guess. I will make soup! I love making soup. I like baking bread too, but I don’t manage that as easily.

I am not sure how I came to enjoy making soup. My mother was a great soup maker, but some of her adventures in soup making were enough to scare me away from soup for life. Remember the old pressure cookers? You know the kinds where the valve often got clogged and the steam had no way of releasing. Yes, those were my mother’s adventures in soup making. Memorable was the time she was unable to free the valve, realizing she was hitting the danger zone; she called out a warning to protect the family. If I recall it was something like “It’s going to blow!” Yes, it did explode. I think it was beef vegetable soup. It was everywhere, counters, floor and ceiling. Hot soup.

Still we all survived without a trip to the hospital burn unit. I don’t make soups in pressure cookers. Never have, probably never will.

I do love soup making though. In fact, I worked at a Health Food Café in the 90’s. My title became “The Soup Lady”. I was in charge of creating 2 Soups of the Day for the Café. I took requests too. There was a gym above the store. I met my first personal training clients by fulfilling their soup of the day requests.

So the silver lining is that if we do get cooler weather, this would be a great week for soup. Enough about soup. Let’s talk about potatoes. Baked stuffed potatoes that is.

My mother used to make potatoes stuffed with sour cream and chives. They are pretty tasty, but my favorites are Monterey Stuffed Potatoes with Salsa. The recipe came from a Food Processor cookbook that was written by Abby Mandel (Meyer). Abby was a La Varenne trained cook that trained in some of the best restaurants in Europe.

When she returned to America, she wrote articles for the Chicago Tribune Home and Garden Section and eventually became a writer for Bon Appétit Magazine.

When Food Processors were first introduced, Abby wrote a Food Processor Column for Bon Appétit. That was my first introduction to her recipes. Subsequently, Cuisinart hired her and she wrote a number of cookbooks for them. This recipe comes from one of those books, “Fast and Flavorful”.

Mandel was the former President of the Chicago Chapter of “Les Dames d’Escoffier” and served as the President of “Les Dames D’Escoffier” International for several years. Les Dames is a professional organization for women in the culinary profession. I was a supporter of the Dallas Chapter for several years. She died last year at 75. (Am I getting old when my favorite cookbook authors are dying?)

Using a Food Processor makes this recipe a synch, but even if you don’t have one, you can make this by hand easily. You will just have to do more chopping and grating. I like to make a batch and freeze them individually, taking them out for a lunch or dinner side dish.

Truth be told you can make as many or as few as you want and just use the recipe as a template, adjusting the amounts to your needs. . You can substitute low fat dairy products for the full fat versions. I do and it is just as good but lighter.

Obviously, the recipe suits my Tex-Mex cravings I hope you will try them.

Monterey Stuffed Potatoes with Salsa

6 medium Idaho potatoes (3lb total)
¾ teaspoon safflower oil
8 ounces Monterey Jack cheese, chilled
1/3 cup cilantro leaves
1 medium garlic clove, peeled
1 jalapeno or Serrano pepper, halved
2 large scallions (1 ½ oz total) including green tops, cut into 1 inch pieces
1 cup sour cream or plain yogurt
½ cup milk
1 teaspoon salt
Salsa
Fifteen minutes before baking, place rack in cento of oven and preheat to 375 degrees Fahrenheit.

Brush potatoes with oil and bake until tender, about 1 hour. Remove them and reduce the oven temperature to 350 degrees. Slit tops of potatoes and carefully spoon out pulp (I hold the potato with a pot holder. They are hot!), leaving shells intact; reserve pulp and shells.

Medium Shredding Disc: Use light pressure to shred half of the cheese; remove and reserve

Metal Blade: Put cilantro in work bowl. Turn on machine, drop garlic and hot pepper through feed tube and process until minced. Add scallions and remaining cheese, cut into quarters. Process until minced.

Mash potato pulp with mixer or potato masher. Add sour cream or yogurt, milk and salt and mix until smooth. Add contents of work bowl and stir to combine. Fill potato shells with mixture, mounding slightly in center and sprinkle with reserved shredded cheese.

You can make this a day ahead and store in fridge, covered airtight. Bring to room temperature, place on baking sheet and bake in a preheated 350 degree oven until heated through, about 23-25 minutes. Serve immediately with Salsa.

These can also be grilled over very hot coals. They will take about 20-23 minutes to heat through.
6 servings

Silver Palate and Lemon Herb Chicken

Image by sweet mustache via Flickr

I was reading a bio on Sheila Lukins who recently died from Brain Cancer. If you are a foodie, you probably know her name. She has been the food writer for Parade Magazine for 27 years. If you are not a foodie, you may not realize it, but she and partner Julie Rosso were front runners in the now popular pre-packaged, gourmet, take home meal business.

Together they opened the Silver Palate http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/silver/home.d2w/ in NY in 1977 offering Gourmet Takeout to busy New Yorkers. They opened a few years before Dean and Deluca’s and long before places like Eatzie's existed. After great success, they started a line of gourmet food products that you still see on the shelves today. This included vinegars, salad dressings, mustards and sauces.

Contrary to what it may appear today, I was not always into cooking. My mother, grandmother and aunt were all excellent cooks, but as a child I had other things to do than spend time in the kitchen cooking. I was a tomboy, busy climbing trees, seeing how many blocks I could ride my bike without touching the handlebars (early balance training) and important things like that.

My first attempt at cooking was when I was 16 years old and dating Kevin, my future husband. Since I was so smitten by him, I decided I would make his favorite dessert for his birthday, Pineapple Upside Down Cake. It sounded like a great idea even though I didn’t have any experience in the kitchen.

I remember buying a box of the cake mix, then asking my brother Robert to show me how to break an egg so I could make it. I don’t remember if it turned out any good, but Kevin went AWOL for about a year (that’s another story) and never had a piece of the cake. Looking back the disappearing act may have stemmed from an intuitive desire to live past his birthday! He might have gotten salmonella from the pieces of egg shell I probably left in the cake.

In college, Kevin, who I will now refer to as “the saint” put up with my continued attempts at learning to cook. Hamburger helper was the order of the day and he managed to down a serving once he figured out that it might be more edible with lots of chopped green olives on top. The great thing about Kevin is that he always said “Thank you” after a meal, even if it was just doctored up Hamburger Helper. Of course that just fueled my desire to learn more and use him as a guinea pig for my future cooking adventures!

My point is, I learned to cook and developed an interest in cooking by the need to cook for myself (and for “the saint”). Since that time, my hobby has been reading cookbooks. I would say it is almost a sickness at this point, but I have learned a lot along the way. I have the added benefit of being the “go to” person for questions my sisters or friends have about cooking.

The Silver Palate Cookbook by Sheila Lukins and Julie Rosso has been one of my favorite cookbooks through the years. I have had my copy since the early 80’s. I was reading another blog tonight about Sheila Lukins and the author asked their readers to share their favorite recipe from the cookbook.

I realized I had not cooked many recipes from the book. A lot of the recipes are a bit too sophisticated for my everyday life and often way too rich for my taste. Cream and butter were not yet on the don’t eat list when the book was written. Still I have used the book for ideas and technique information.

Back in the 80’s I became interested in making my own flavored vinegars with ingredients from my garden. Purple basil vinegar was one of my favorites. In the Silver Palate cookbook, they use a Raspberry Vinegar. Back in those days, this wasn’t a vinegar you would find in the stores. The Silver Palate did have a Raspberry Vinegar for sale and I remember reading the ingredients list which included fresh raspberries and cinnamon. I made my own vinegar using the same ingredients and it was wonderful (and a lot easier on the budget).

So Sheila Lukins had an impact on my life and interest in cooking. Other interesting facts are that she helped develop the menu for the food served on United Airlines flights and was honored with an award of distinction by the airline. The Silver Palate Cookbook was named to the James Beard Foundation Hall of Fame and one of her other cookbooks, The USA Cookbook was nominated for a James Beard award.

In thinking about my favorite recipes from the Silver Palate Cookbook, three recipes come to mind. There is the Pasta Sauce Raphael with artichokes and a whole heck of a lot of black pepper. Three tablespoons of whole black pepper to be exact. I must admit, I never used quite that much.

The second recipe is not all that healthy unless butter comes into favor as a health food. It is the Shortbread Heart cookie recipe. Butter and sugar, Now you have the picture!

Finally, there is a recipe I no longer make but prior to my vegetarian conversion, I made it quite a few times and it was great, Chicken with Herbs and Lemon baked in foil. I varied the herbs depending on what I had fresh in the garden. Since I have been posting a lot of vegetarian recipes, I will include this recipe today (from reading about Lukins, I learned that her Chicken Marabella recipe was wildly popular. I have never tried it though).

In any case, if you have any interest in cookbooks, I would recommend you take a look at Sheila Lukins books (http://www.amazon.com/s/?ie=UTF8&keywords=sheila+lukins+cookbooks&tag=googhydr-20&index=stripbooks&hvadid=3400785761&ref=pd_sl_80wd6pauvu_e). My two favorite are as mentioned, The Silver Palate Cookbook and also “New Cooking Basics”.

Chicken with Lemon and Herbs

1 cup mixed chopped fresh mint, dill and parsley in about equal proportions or to taste.
2 garlic cloves peeled and minced
6 skinless boneless chicken breast (about 4 ½ lbs)
Salt and Fresh Ground Black Pepper to taste
2 lemons cut into 6 slices each
4 tablespoons (½ stick of unsalted butter) you could probably mix it half and half with Smart Balance or Olive oil

1. Preheat the oven to 350 degrees

2. Mix the herbs and garlic in a bowl. Flatten the chicken breasts by pressing them gently against the work surface with your hands (ok I would recommend you lay the chicken on a paper plate or foil, cover with another plate or piece of foil and press so you don’t contaminate everything!)
Arrange each breast on a large piece of aluminum foil and season with salt and pepper. Sprinkle the herb and garlic mixture over the chicken.

3.Arrange 2 lemon slices on top of each breast. Dot with butter and seal the packets. Set on a baking sheet.

4. Set the packets on the center rack of the oven and bake until done, 30 minutes.

Transfer the packets to serving plates and allow the guests to open the packets at the table (I would check one for doneness before serving so there are no surprises when they open them!!).
This makes 6 portions

San Diego and Sandwiches

Image by San Diego Shooter via Flickr

I was in San Diego for a week, celebrating my Mother’s birthday with family. I haven’t done much cooking, but San Diego is a great “food” city. The food is fresh, often locally grown or produced and the chefs are very creative.

I always come back inspired with ideas for new twists on old favorites. Years ago I ate at a Café called Zinc in Solana Beach(http://www.zinccafe.com/cafe.htm). It is a small place with a few outdoor tables. I believe they do more catering and take out than dine in business. Still, the food was good and I got my first idea for a grilled veggie sandwich from them. I don’t think the original sandwich is on the menu today.

I bought some freshly baked Kalamata Olive Bread, Manchego Cheese which I sliced and some fresh vegetables. My favorite combo included very thin vertical slices of fresh eggplant and or zucchini which I lightly grilled, slices of heirloom tomato, avocado and red bell pepper. I like to think of it as a Ratatouille sandwich. I lightly toasted the bread on the grill, rubbed it with a cut clove of garlic, then layered the vegetables and cheese, topping with the second slice of bread. I then grilled the whole thing until the cheese melted. It was my favorite sandwich for many years.

This trip one of my sisters and I did a long beach walk, while my mother and other sister had coffee at a nice local café, The Stratford Café in Del Mar(http://www.stratfordcourtcafe.com/). It is a great place for a leisurely breakfast with Gourmet Coffees, Smoothies and simple but interesting breakfast (and lunch) fare.

After our walk we had brunch there. My sister ordered a sandwich they called the Vermonster. It consisted of smoked turkey, apple, cheddar and a cranberry mayonnaise on mixed grain bread.

I thought it was a great idea. The Cranberry mayonnaise would be easy to make using canned cranberry sauce and a good quality low fat (of course) mayonnaise. I would add some toasted chopped pecans to it (and maybe some finely chopped candied ginger). We weren’t thrilled with their Squaw bread. It had garlic and cilantro in it which was not a good mix with the cranberry. A good wheat or grain bread would be best.

For a vegetarian, the sandwich could be made with a good sharp cheddar, granny smith apple and fresh lettuce or even red onion thinly sliced. I tend to want to make fresh cranberry sauce with some grated orange zest to add to the mayonnaise, but canned would work too.

Carnivores can include the slices of turkey. It doesn’t even have to be a post Thanksgiving treat! This would be a great sandwich any time of the year!

I ordered a breakfast sandwich at The Stanford which was also good. It was a croissant sandwich with scrambled egg, yellow pepper (the best part), fresh pesto and a slice of smoked Gouda. I enjoyed it but if I were to make it myself, I would leave out the pesto and use regular Gouda rather than smoked. I would also melt the cheese. I am not big on croissants so I would probably use a sourdough roll instead.

One of my favorite summer sandwiches is very simple. I made it yesterday in fact. Lightly toasted sourdough bread (can you tell I love sourdough?), slices of a big ripe tasty tomato, avocado slices, red bell pepper slices, a few basil leaves or fresh oregano whichever I am in the mood for, chopped green or black olives, low fat mayonnaise and slices of reduced fat sharp cheddar cheese (feta is good with this too). Sometimes I may use cucumber in place of the avocado if I want to lower the fat content. If you need to add meat, a juicy slice of chicken breast would be a good choice.

Zinc has a sandwich on the menu that I haven’t tried yet but plan to this week. It includes finely sliced fennel, celery, radish, sweet peppers, tapenade, aioli, arugula, hardboiled egg and vinaigrette. I probably won’t include the celery or the vinaigrette but it sure sounds like an interesting combination.

We really were on an eating adventure for the week. There are too many places to mention but another great dinner we had was at Bertrand’s at Mr. A’s(http://www.bertrandatmisteras.com/menus/dinner.htm). It is in a building overlooking San Diego with a terrific view of the Western sunset. The food is first class as was the service. Sunset was incredible and it was fun overlooking the city. If you get to San Diego, I would highly recommend it. Our choices included a fresh Multicolor Young Beet Salad with Goat Cheese which was my favorite, Escargot, Pan Roasted Sole with Lobster Mousse, Grilled Kobe Style Wagyu Rib Eye Beef and a Black Sea Bass with Seafood Sausage combination.

I have included some pictures from the trip to entice you to visit the city sometime and enjoy the culinary diversity. Right now, I am going to take a reprieve from eating and get some exercise!!

Cover of Fast Vegetarian Feasts

Since I have been spending so much time studying and not cooking, I don’t feel like my meals have been too balanced for the last few weeks. I thought I would make a couple of dishes that will last for several meals and get back to my vegetarian roots with veggie focused recipes.

Yesterday I made Potatoes Simmered with Sage, Tomatoes and Peas. The recipe came from “Fast Vegetarian Feasts” by Martha Rose Shulman. It is a wonderful combination of colors and textures and the scent of Sage reminds me of cooler days. Somehow I like that reminder in the heat of summer!

Today I made Asparagus Soup with Arborio Rice which I found in the May 1999 issue of Veggie Life (yes I liked it enough to keep the recipe all these years!) I love Cream of Asparagus soup, but in the summer it is nice to keep the focus on the freshness of the vegetables. This recipe uses thyme and sage so I guess I am enjoying the thought of fall and Thanksgiving with family and friends.

Both recipes take a little chopping but not too much. All and all they are pretty easy to put together. If you are a vegetarian the potato dish can be either a main course or side dish. Being a pescatarian (I hate that label!) I baked a small piece of fish to go with it. You could probably add some cooked shrimp or to keep it strictly vegetarian add tofu to the dish. I thought about substituting edamame for the peas to add protein, but I love baby peas, so I left it “as is” this time.

Like most stews, this tastes better the second day after the flavors have had a chance to meld. If you are a carnivore, this dish would be wonderful with baked chicken.

The asparagus soup is just fine the way it is. Only a few suggested changes, I use fresh sage and thyme if I can get it and Vegetable broth or Chicken broth in place of the water.

Potatoes simmered with Sage, Tomatoes and Peas
6 Servings


1-2 Tablespoons butter, safflower oil or olive oil
1 medium onion , sliced
1 tablespoon fresh sage leaves torn into pieces or 1 teaspoon whole dried sage leaves
2 pounds potatoes unpeeled sliced ( I always use red potatoes but Yukon gold would be great too)
1 pound tomatoes, fresh or canned (with liquid) peeled, seeded and sliced ( I use canned diced tomatoes, but not with added herbs or garlic in it)
½ cup vegetable broth (omit if you used canned tomatoes with their juice)
2/3 cup dry white wine (have a glass too, it makes the cooking more fun!)
2 cups fresh shelled peas or 1 package frozen
Salt and Fresh ground black pepper to taste
½ cup freshly grated Parmesan Cheese (the good stuff!)

Heat 2 tablespoon of the butter in a heavy-bottomed saucepan or Dutch oven and sauté the onion with the sage until the onion is tender. Add the potatoes and toss with the onions for 1 minute, then add the tomatoes, wine and broth or liquid from the canned tomatoes and bring to a simmer.

Cover and cook slowly over a low flame for 1 hour, or until the potatoes are tender, stirring occasionally.

Stir in the peas and continue to simmer until the peas are tender and bright green, 5-10 minutes. Add salt and freshly ground pepper to taste and stir in the Parmesan. Remove from the heat and serve.

Asparagus Soup with Arborio Rice


8 servings

4 tablespoons margarine or butter
2 large sweet onions (preferably Vidalia) finely chopped
2 ½ pounds asparagus, tough bottoms removed cut into ½ inch pieces
1 teaspoon dried thyme (or a couple sprigs of fresh thyme)
½ tsp dried sage (or 1 tablespoon torn fresh sage)
1 bay leaf
3 quarts of water, vegetable or chicken broth. (I use vegetable broth from Whole Foods and I only use about half the amount of liquid the recipe calls for)Salt and Pepper to taste
1 cup Arborio rice (the kind that cooks in 15-20 minutes)

Melt margarine in a medium pot over low-medium heat. Add the chopped onions, cover and cook for 10 minutes, stirring occasionally, until onions are softened.

Add asparagus, thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally.

Add water or broth, salt and pepper. Stir to mix. Raise heat to high, bring to boil, then reduce heat to low and cook at a low-medium boil for 30-35 minutes stirring occasionally.

Stir in rice after the first 10 minutes cover and continue cooking , stirring frequently (or the rice may stick) until the rice is tender and broth is rich. Remove bay leaf. Taste for seasonings.

Note: If you use water this is only 156 calories and has only 12 mg of sodium. The broth will add calories and sodium to the soup. You can use a low sodium broth instead of water if you want to limit the salt. It will have more flavor than plain water.

Sheila's Favorites

Image via Wikipedia

I have no new recipes this week. I was studying for an exam so I haven’t done much cooking with the exception of the Salmon Dill Chowder I mentioned earlier. It was delicious, but I think I am the only one that likes to bake bread and make soup in the heat of summer. I will save the recipe for the fall to share with you.

Since I have no new recipes, I thought I would do something different and share with you some of my favorite products. I don’t eat a lot of processed food, but like everyone else, I don’t make everything from scratch.

So here are my favorite products:

Red curry paste: Taste of Thai Red Curry Paste http://www.atasteofthai.com/index.php?page=product&action=viewcat&id=1

I have mentioned this before in my recipe for Mahi Mahi in Red Curry Sauce. This is a mild curry. I find the other brands too hot for my taste.

Crackers: Blue Diamond Nut Thins all flavors but Hazelnut is my favorite http://www.bluediamond.com/index.cfm?navid=34

Ok, this is my addiction. Most people snack on chips, I snack on Nut Thins. The only down side is trying not to eat the whole box at one sitting.

Bittersweet Chocolate Chips:Ghiradellhi 60% Cacao Chips http://www.ghirardelli.com/products/chips_bittersweet.aspx

Make Chocolate Chip Muffins to die for with these. They are also great in Chocolate Chip Banana Bread. They are not waxy like the popular brands. They are creamy and gooey when warm.

Green Tea: The Republic of Tea, Green Tea Honey Ginseng http://www.republicoftea.com/

My morning fix. You just have to try this.

Black Tea: Bigelow Vanilla Carmel
I drink this in the evening to help me relax.

Flavored water : Metromint Spearmint or Peppermint flavored water..http://www.metromint.com/

You will either love this water or hate it, but I find the mint very cooling and refreshing. The Lemonmint tastes like the water you clean your hands in so skip trying that flavor. I am not a fan of the Chocolatemint either

Peanuts: The Peanut Shop at Williamsburg http://www.thepeanutshop.com/category/27

These are the absolute best peanuts I have had. They aren’t greasy and they are crunchy.

Hazelenut spread: Nutella http://www.nutellausa.com/history.htm

My German friend Susanna got me started eating Nutella. Actually I have never bought a whole jar. I buy little 99 cent samples at World Market and that is enough of a treat for me. Spread on Carrs Crackers.

Cajun coffee and Beignets: Café du Monde http://shop.cafedumonde.com/originals.html

Well if you have been to New Orleans, you know Café Du Monde is the place to go for chicory coffee and beignets. You can order the coffee and mix and feel like you are in New Orleans at home.

Salad dressing : Newman’s Own Lighten up Low fat Sesame Ginger Dressing http://www.newmansown.com/product_detail.aspx?cat_id=7&prod_id=14

I usually make my own dressings but when I am in a hurry or need to bring a salad to a party, I use this dressing. It goes great with a simple salad of baby spinach, toasted slivered almonds, mandarin oranges and bean sprouts

Pretzels: Newman’s own salt and pepper pretzel rounds http://www.newmansownorganics.com/food_pretzels.html

I love the pepper in these. They pack a lot of flavor so you don’t feel like eating too many and the profits go to a great charity.

Cocktail Sauce: Golden Dipt Cajun Seafood Sauce.
http://www.thefind.com/gifts/browse-golden-dipt-sauce

A little spicy but not hot. Great with boiled shrimp or crab claws

Pierogies: Mrs. T’s Potato and Onion Pierogies http://www.pierogies.com/retail/products.asp?ProdID=2

These Pierogies make a great easy meal. You can sauce them many ways, but I boil them and then brown them with some sliced onion and a little butter and that’s it.

Vegetarian Italian Sausage: Boca brand but it is hard to find. Second choice, Tofurkey Italian Sausage with Sun Dried Tomatoes http://www.tofurky.com/products/sausages.htm

Boca brand tastes the most like real Italian Sausage to me, without all the fat. I use them to make Sausage and Pepper Sandwiches in soups and in a pizza quiche. Since I have had trouble finding boca sausage in Florida I have used Tofurkey. It’s great in soups, but I wouldn’t use it in Sausage sandwiches.

Feta cheese: Vigo brand http://www.vigo-alessi.com/products/itemView.php?id=177

You see Atheno brand a lot, but I find it dry and tasteless. This is closer to traditional feta that is kept in brine. It is slightly salty and creamy.

Swiss cheese light: Tine Jarlsberg Light http://www.tine.no/page?id=185&key=9099

This is the only light cheese that actually has a cheese, not a processed flavor. It is found in most groceries but can be expensive. I have found it at Wal Mart for a better price.

Favorite cat food: Ok just joking. Rusty put me up to it. His favorite is Venison and Pea but sometimes he prefers Lamb and Rice.

Favorite Chips: Garden of Eatin Sesame Blues http://www.gardenofeatin.com/products/product/1078.php

As I mentioned, I am not a chip eater, but if I was these would be my choice. Made with all natural ingredients and the sesame adds a nice nutty flavor.

Favorite cookie mix: Toll House Slice and Bake Chocolate Chip Cookies.

This is my favorite mix, only because I can slice one at a time, controlling my cookie addiction. They are really a bit too sweet but who cares when they come out of the oven hot and gooey and you don’t have dishes to do.

Favorite premixed Chili Powder: Gebhardts http://www.mildbills.com/p-105-gebhardt-chili-powder.aspx
The taste of Texas, what more can I say

Favorite Everyday Wines:
Kim Crawford Sauvignon Blanc, Liberty School Cabernet Sauvignon,Ravenswood Zinfandel

I would love to hear about some of your favorite ingredients. So feel free to share your favorites with us.

Hatch Chiles are here!!!

Image via Wikipedia

Well it’s that time again, Hatch Chile Season! If you know nothing about Hatch Chiles, you might think, “What is the big deal?” For those of us that have experienced Hatch chiles, it is a much awaited time.

The Hatch Chile festival is scheduled for Labor Day weekend. There are many events, a parade, the crowning of the Chile Pepper Queen and roasting of the chiles using gas powered roasters, either hand cranked or motorized.

Hatch is known as the Chile Capital of the world. The village of Hatch is located in the Rio Grande Valley. The high desert climate, low humidity and rich soil make it an ideal location for growing chiles. The green chile harvest has started and continues until the red chile harvest or until the first frost of the year.. The chiles are grown on family farms, not commercially and interest in Hatch Chiles has grown through word of mouth, not through marketing campaigns.

Location, soil, the long growing season and altitude in Hatch, New Mexico account for the quality and unique and much sought after taste of Hatch Chiles. The village only encompasses 3.1 square miles with just under 1700 people. The people of the area make a modest living. The 2000 census showed the median income for a family was $23,819.

Hatch chile refers to varieties of chile grown in the area. There are a number of chile varieties ranging from Mild to Extra Hot. Big Jim, a popular variety is considered mild to medium but there are many variations of heat within the heat range. Hatch chiles are those that are grown in the town of Hatch. During the Green chile season Mexican chiles are often marketed as Hatch chiles, so it is important to choose a reputable organization that sells authentic, Hatch grown chiles.Whole Foods and Central Market in Texas carry Hatch Chiles during the season. I believe they are reputable sources of the real item.

Capsaisin is what makes the chiles hot. It is found around the stem, membrane and seeds, the most potent heat is in the membrane. Water will not quell the heat from a chile. Yogurt and Milk are the best heat neutralizers, so if you are unsure of your reaction, keep some around.

Interesting to note, Capsaisin is found in many pain relieving products. There is evidence that capsaisin can deplete Substance P in sensory nerve terminals. Substance P is associated with initiation and transmission of painful stimuli. Studies have shown a benefit to those with Diabetes Neuropathy, Arthritis, Psoriasis and other conditions.

Chiles have excellent nutritional value with loads of B Vitamins, Vitamin C, Calcium, Potassium and Vitamin A. The chiles are best used roasted and peeled. You can either buy them this way or roast and peel them yourself. If choose to do it yourself, remember to wear gloves and “DO NOT”…and I mean “DO NOT” rub your eyes!!! Now that’s a hot tamale!

I can think of a million uses for roasted green chiles. I just love them. Add them to a grilled cheese sandwich. Include them in your homemade guacamole. Add some chopped green chiles to your mayonnaise with a squeeze of lime juice and use on sandwiches (chicken or veggie sandwiches are good choices). Make a green chile sauce to go over breakfast burritos. A grilled cheeseburger (meat or veggie) can be topped with some strips of roasted peeled Hatch chiles. Green chile pesto has many uses, over pasta, on crackers or used as a topping for burgers. Central Market makes some wonderful pesto. I have included their recipe if you aren’t in a place where you can visit the store.

Of course there are some traditional uses, Green Chile Stew with Pork (or the non-traditional Vegetarian Green Chile Stew with Tempeh) Green Chile Cornbread and Green Chile Enchiladas.

I hope you will check out the stores in your area and try a few dishes with the Hatch Chiles. If you can’t find a store that carrys them, you can order the Chiles on line. Usually you have to buy them in bulk but I found a supplier that offers them in smaller 5lb packages. They will roast and freeze them for you too. That way you can use them year round http://www.newmexicocatalog.com/html/fresh_green_chile.html .

Hatch Chile Pesto
recipe courtesy of Central Market in Dallas:

Six mild to hot Hatch chiles, or a combination to suit your taste
1/2 cup grated Parmesan cheese
1/2 cup packed fresh cilantro leaves
2 large garlic cloves
1/4 cup roasted chopped pecans
2 tablespoons fresh lime juice (or more to taste; I use a whole lime)
1 teaspoon salt, or more to taste
1/2 cup olive oil

Roast the chiles first, and de-vein and de-seed them. Combine the chiles and the cheese, cilantro, garlic, pecans, lime juice and salt in a food processor until everything is finely chopped. Add the olive oil slowly until all the ingredients become a smooth paste. At this point you can use it right away or you can freeze it for later use.

Hatch Guacamole
The bacon makes this guacamole unique. I suggest you try it if you are a meat eater. You can use pork or turkey bacon.

4 Haas avocados Halved, Seeded and Peeled
Juice of 1 lime
½ tsp ground cumin
5 slices of bacon cooked and crumbled (Optional, Vegetarians can substitute either imitation bacon bits or toasted pine nuts)
2 Hatch Chiles Roasted, Peeled, Seeded and Chopped
1 tbl chopped cilantro
Salt to taste (optional)
Blue Corn Chips

Mash avocado with lime juice and cumin. Add bacon or pine nuts, green chiles, cilantro and salt. Mix to combine. Serve with Blue Corn Chips.

Brunch Burritos

1 10 oz Package fresh spinach, washed, stems removed and chopped
½ package mushrooms cleaned and sliced
½ cup chopped onion
1 Tablespoon Olive Oil
¾ cup Monterey Jack Cheese, grated
Juice of ½ a lime
1 Tablespoon toasted Pinion (pine) nuts
4 medium flour tortillas (lowfat, lard free preferred)
1 Cup Homemade "Green Chile Sauce" (http://www.recipezaar.com/Chuys-Hatch-New-Mexican-Green-Chile-Sauce-40666 Vegetarians will have to use substitutions) or Hatch Green Chile Enchilada Sauce (available in some groceries and at Whole Foods market)

Sauté’ onion and mushrooms in the oil until onion is translucent. Add the fresh spinach and cook until it is just wilted. Add the pinion nuts and lime juice.
Divide mixture among the flour tortillas and fill them. Top with ½ a cup of the Jack Cheese divided. Roll the tortillas then wrap each in aluminum foil. At this point you can put them in a crock pot set on warm until ready to serve your guests.
Heat Green Chile sauce and when ready to serve pass out the Burritos and top with Chile Sauce and extra Jack cheese. A Mango Margarita would pair well with this.

4 servings

Popsicles: Not just for Kids!

Image by grebo guru via Flickr

It’s hot out there! This time of year I start craving cold things, ice cream, sorbet, popsicles, shakes and just plain cold water with lots of ice. A number of years ago, I came up with a more healthy solution to my desire for high fat ice cream when I needed to cool off.

I bought fresh juices and made them into my own homemade popsicles. I see a lot of recipes for popsicles using a sugar syrup, but I haven’t felt the need to use syrup when the Natural Juices are great. The syrup does make them less “icy” but if I don’t need to add sugar, I don’t.

You can find Popsicle molds sometimes at Target. More recently I found some at Bed, Bath and Beyond. Of course Amazon has them as well.I prefer the round ones, but if you like your popsicles rectangular, there are molds for that too.

My favorite juices are by R.W. Knudsen. You can find them at Whole Foods or many Supermarkets. Pineapple Coconut is my all time favorite, but Guava Strawberry and Simply Nutritious Morning Blend packed with Vitamins and Minerals are also great choices.

Of course, over time, I have started finding other uses for my Popsicles. Most recently I decided to try making my Mona Vie dose of the day into a Popsicle. In addition to the antioxidants in it, the Mona Vie Active has Glucosamine and it tastes a whole lot better than the other liquid forms I have tried . Frozen, it is a great grab and go pop and I find I am more consistent with the Mona Vie popsicle rather than the juice alone. (For a Mona Vie distributor, link to this site www.monavie.com and use this distributor number 579716. My sister is my distributor!!)

I also came up with another idea, using the Popsicle plan for my after workout recovery drink. Blend in advance, freeze and you have them as needed. My favorite is Whole Foods brand Chocolate Soy Protein Powder blended with non-fat milk, banana and strawberries or blueberries (or both). If I want it a little sweeter, I add a teaspoon of maple syrup or honey. Freeze these and you have your recovery drink ready to go in a nice little icy package.

A Mango Lassi recovery drink pop is good also, fresh mango, Vanilla Soy Protein Powder (yes, soy…the vegetarians favorite!), Low fat or Fat Free Milk, Soy Milk or Vanilla Yogurt and a dash each of Cardamom and Ginger. Add a little honey if you want. Throw in an after workout meditation and you will be ready for Nirvana (or at least more relaxed and recovered!).

Now all of my ideas aren’t healthy but often healthier than not. My “less healthy” treat, I came up with because I had bought a bottle of KeKe brand Key Lime Liqueur
and there are only so many times when I want to make Key Lime Martinis. I filled the mold ¾ of the way to the top with Pineapple Coconut Juice then finished it with the Key Lime Liqueur. The Liqueur settled at the bottom and was a pretty green contrast to the white juice. The Liqueur stays a little softer than the juice, but it tastes great and you have just enough of an alcohol hit to make this a real “adult” indulgence.

Finally, I made a strawberry sorbet pop based on a recipe I found in Sunset Magazine (April 2007). I made a simple syrup with ½ cup white sugar and ¾ cup of water. I heat the ingredients in a saucepan over medium heat until the sugar is dissolved. Cool then add ¾ tablespoon of Orange Flower water and 1 tablespoon of lemon juice.

I take a pint of fresh, sweet strawberries, stem removed and put them in a blender. Blend, adding syrup to taste. If you want an elegant sorbet you can run the berries through a fine strainer to remove the seeds before adding the syrup. I went for a more rustic dish by skipping that step. Pour into popsicle molds and freeze.

The Sunset Recipe used Rose Water in place of the Orange Flower water but I didn’t have it on hand. I am sure that would taste great too! You could probably add a little chopped basil for a more sophisticated flavor or use honey in place of the syrup. If you use the honey, I would leave out the orange flower water and use an orange extract otherwise the honey may overpower the delicate orange flower water.

I hope these ideas will motivate you to come up with and make your own popsicle combinations. You can layer different flavor and colors, make lime pops and serve with a tequila to dip in. The ideas and flavor combinations are endless.
Stay fit, stay cool, and don’t forget to exercise!