La Platicona Habla: Tastes, Passions and Pursuits

At the end of the month, everyone is broke (including me) and eating the last of their stock pile of groceries. I personally turn to eating pasta as a way to tie me over until payday. IWhichever way you like it, the recipe is especially apt for spring and summer weather because it can also be eaten at room temperature. So leave the marinara in the cupboard and try this recipe.



You will need:
- 1/2 package of DeCecco brand linguini,
- bunch of fresh basil, parsley, chopped
- 3 fresh cloves of garlic,
- 2 tbsp capers,
- 10 kalamata olives,
- 1 tomato, diced
- salt, pepper,
- 1/2 olive oil,
- parmesan cheese.

Cookware: Pot to boild pasta, bowl to mix ingredients.

Step One: If you are cooking for one or two, cook at least 1/2 of the box of linguini (4 servings yield). Be sure to boil the water first, add 1 tsp of salt and then add the pasta, fanning it out in the pan to cook evenly. Cook according to directions (usually 11 minutes). Drain and rinse in cool water.

Step Two: Take 6 leaves of basil and chop them up fine. If you don't have basil, use parsley for the cheaper version of this dish and chop up about a handful worth. Add this to the large bowl along with 1/2 cup of olive oil, 3 crushed and minced garlic cloves, 2 tsp of salt, 1 tsp of fresh ground pepper. Stir this up.

Step Three: I use cherry tomatoes and you should too, or else use tomatoes on the vine. Cut one half of the tomato into small bite size pieces (add more if you like). You can stop here and simply combine the pasta, the ingredients from step two, and some fresh grated parmesan cheese, or continue to step four for my favorite version of this dish.

Step Four: Chop about 8 kalamata olives (if serving for 2, and be sure to take the pits out). The easiest way to pit olives is to press the olive down on the cutting board with a spoon. Whatever you do, DO NOT use black olives for this dish! Combine the olives with 2 tbsp of capers. Add these ingredients to the olive oil mixture and tomatoes, then pour the pasta in coating it well. Serve in large pasta bowls with parmesan cheese.


I am now out of fresh veg for any more meals and so I will be blogging about groceries tomorrow. Until then, serve and enjoy.

Labels: olive oil, pasta, tomatoes

In the spirit of hallows eve, I give you Pumpkin Soup. Although it is a few days early, I will be out this weekend and so these latest posts will have to sustain you until I return to blog away.

This recipe makes about 4 servings and goes well with just about any side, especially fresh baked bread (from the store!). If you like butternut squash, feel free to substitute the pumpkin pulp for butternut squash pulp (wash, cut in half, clean out seeds, lightly coat in olive oil, place on foil covered cookie sheet for 1 hour and 45 minutes at 375 degrees, let cool, chop up and place in the blender for pulp base). For the rest of us who don't have 3 hours to cook dinner, simply buy a can of pumpkin puree (make sure you read the ingredients - don't buy sweet pumpkin puree!).

You will need: 1 small sauce pot, 1 large soup pot, potato masher.

Ingredients:
- 1 can of pumpkin puree,
- 1/2 c whipping cream or half and half,
- 2 c vegetable stock,
- 1/4 minced white onions, garlic cloves,
- 1 tbsp butter each for onions cooking and for the soup,
- 1 tsp fresh ginger (powdered works too, this is optional if you don't have any),
- 1 medium russet potato,
- salt and pepper to taste.

Step One: Peel your papa (potato) and chop it up into chunks. Add the pieces to the small sauce pot filled with boiling water and salt. Boil this until the papas are cooked (easily mushed by a fork). Drain when done cooking and set aside. Meanwhile, do the next 2 steps.

Step Two: Finely mince 1/4 white onion, 1 garlic clove, and about thumb size portion of ginger (1 tsp if powdered). Put this in a pan with 1 tbsp of butter and cook on medium heat. Stir it around and add the one can of pumpkin puree.

Step Three: As this heats up, add 2 cups of vegetable stock and 1/2 cup of cream or milk.

Step Four: While the pumpkin puree cooks, take the small pot of potatoes and add 1/2 cup of milk or cream, 1 tbsp of butter, salt and pepper. Mash this up real smooth and add to the pumpkin puree. Continue to cook this, adding 2 cups of water and salt & pepper to taste, warming the mixture all the way through.

Step Five: Serve and enjoy with your favorite spooky sides or all by itself.

Be safe this Halloween - I will be sure to post some funny photos of my costume.

Labels: pumpkin, soup

I love to make a good Minestrone or basic Fajole a day or two before I return to the grocery store to do some shopping for the next 2-3 weeks worth of food. True to my philosophy of using all your rotten veg, “waste not, want not” with this easy and delicious soup.
You will need the following: Cookware: One large soup pot.

Ingredients:
- one large can of whole stewed tomatoes (Muir Fire Roasted Organic are the best),
- 1/4 diced white onion,
- 3 cloves minced garlic,
- 2 diced carrots,
- 3 diced celery stalks,
- 1/2 diced bell pepper (of whatever color),
- one can of kidney beans,
- handful basil (fresh is best), fresh flat leaf Italian parsley,
- 2 c vegetable stock,
- 1 c white wine (optional),
- olive oil, one chile piquin pepper, thyme and dried basil.
- 2 c of cooked small pasta shapes (keep separate, do not add to soup until you serve it)

Step One: In the large soup pot on medium, add the olive oil (3 tbsp), crushed garlic clove (1 or 3 to taste), diced ¼ white onion, diced carrots (2), diced celery (3), diced bell pepper (1/2 a bell is usually enough). Cook this until veggies are translucent. Add 1 cup of wine and cook for another 5 minutes.

Step Two: Add 2 cups of veggie stock. Veggie stock should always be in your fridge. I prefer the box of veggie stock from Pacifica (NOT the fat free in this brand) or Imagine Organics. Simmer this while doing step three.

Step Three: Open the large can of whole tomatoes (the crushed or diced are always flavorless, so its better to go with whole). Pull each tomato out one by one and chop it up your self. Add the chopped tomatoes and the tomato broth from the can to the soup pot. Drain and rinse the beans, add them to the pot.

Step Four: Add 1 cup of water, 2 tsp of dry basil or 2 tbsp of fresh chopped basil, 1 tsp of thyme (optional), 4 tbsp of fresh chopped parsley, salt and pepper to taste, 1 crushed chile piquin (again, its optional). Add 2/3 cup of elbow pasta or my favorite, tubetti pasta from DeCecco. Cook this for 8 minutes and then remove from the heat (if you don’t, the pastas will continue to cook until it becomes so large and tasteless that it has ruined your soup).

Serve hot in small bowls with a slice of bread and a small side salad if you like. Sprinkle parmesan cheese over the top. I promise that this soup is really basic so anyone can make it, even you. It makes about 5-7 servings. For more advanced folks, I recommend cooking a chicken breast (bone in) in a separate pot. Pull the meat from the bones and filter the chicken stock (the water you boiled the chicken in) through a fine civ and add it to the soup (about 2-3 cups worth). If you like olives, you can also add green or purple kalamata olives (chopped) to the soup.

Whew!

Labels: pasta, soup, tomatoes

Sorry for these late postings: cooking calls.
I love curry. If you enjoy eating chile, curry is something you should try - at least once. This green curry recipe is simply wonderful and it practically makes itself.
You need the following:

Cookware: 1 large skillet, 1 medium sauce pot for rice.

Ingredients:
- 1 green bell pepper,
- ¼ white onion,
- 1 clove of garlic (or more if you'd like),
- 1 tsp of fresh chopped ginger (optional),
- 1 cup of fresh sliced bamboo shoots (canned),
- 3 tbsp green curry paste,
- 1 can of light coconut milk,
- 1/2 c veggie stock,
- 1/2 c white wine,
- olive oil, cilantro (optional),
- 1 lb shrimp, tofu or chicken.

Step One: Prep the following before doing anything else: Cook the rice (1 cup of rice cooks in 2 cups of water, bring this to a boil in the medium sauce pot with a dash of salt and then cover immediately with foil or a lid, and reduce heat to LOW). The rice takes about ½ hour, the entire cooking time for this meal. Also, peel and devein 12 pieces of shrimp (you can buy it deveined). Shrimp should be raw and ready to go.

Step Two: In the skillet, add your ¼ white onion (slice it thin), 1 bell pepper (remove the seeds and slice long pieces), 1 c of bamboo shoots, crushed garlic, 2 tbsp of olive oil, ginger. Cook this for 5-7 minutes on medium-high heat. Be sure to stir it up.

Step Three: Add the shrimp or chicken (raw, boneless, cut into small pieces). Add the ½ cup of white wine. Cook this for 3 minutes (if cooking chicken, cook this for 5-7 minutes).

Step Four: Add ½ cup of veggie stock, 1 can of light coconut milk, 4 tbsp of chopped cilantro, and 2-3 tbsp of green curry paste (add more if you like it spicy). Cook this on medium heat so it simmers (a slight boil) for another 5-7 minutes. If you prefer tofu, add it here (chopped into squares, I like the extra soft texture). Make sure the meat you added is cooked through before you serve.

Step Five: Serve this yummy curry over a scoop of rice and salt to taste.

A tip about curry paste: This is essential to the dish. Your local Asian grocer will have a variety of curry pastes. Read the ingredients for purity (the paste should consist of recognizable ingredients like garlic, ginger, lemon grass, chile, lime leaves, etc). The paste I bought is very mulchy and dark, much better than that awful “Thai” brand (the tiny glass jar that costs 5 bucks a pop). There is a picture here of some basics I use over and over to cook. From the left to the right: capers, miso paste, tom yum paste for thai hot and sour soup, olive oil, green chile salsa from Bueno, green curry paste, butter (the real kind with cream), veggie stock, red wine vinegar.

Oh so spicy . . .

Labels: bell pepper, coconut milk, curry, shrimp, tofu

In my continued quest for good eats, I have come upon a simplified hollandaise recipe (a faux bernaise sauce if you will) for delicious eggs Florentine. I have made this recipe several times and have perfected it for any cook. Beware: this recipe calls for a "fancy" cooking technique that you beginners may have trouble with. Don't try it out unless you have time and an extra dozen eggs in the fridge.

Eggs Florentine is an excellent breakfast/lunch time and perfect for lazy Saturday and Sunday mornings. If you are a vegetarian, this is for you. If you hate spinach, simply substitute the spinach for a slice of ham for Eggs Benedict.

Serving size: For 2 people or one really hungry person

What you will need:
- grab 1 dozen eggs (brown large),
- 2 English Muffins (you can also use day old baguette or any other bread if you'd like),
- 1 bunch washed and chopped spinach (not frozen) or ham,
- 1 tomato,
- 4 tbsp of cream,
- 3 tbsp butter,
- salt, pepper, Tobasco sauce or the like,
- vinegar (white, to cook eggs),
- parsley (optional).

Cookware: small sauce pot for poaching eggs, medium sauce pot for the sauce, a glass bowl that fits over the medium sauce pot, one skillet for the spinach or ham, wire whisk and 2 small bowls.

Step One: I like to start out by filling my pots halfway with water and bringing them to a smooth boil (note: not raging). Place the glass bowl over the medium sauce pot.

Step Two: If cooking spinach, wash it and then wash it again. Drain really well and throw into the skillet (no extra water or oil needed here) with a dash of salt and pepper on medium-low heat with a lid or piece of foil covering the pan. Cook this until slightly wilted and turn this off (takes about 3 minutes to cook if the pan is hot enough and the lid is on). Keep the pan of spinach covered, turn off the burner and leave it for now (as the pan cools, the spinach still steams b/c it is covered and the pan is hot).

Step Three: Do you know what a poached egg is? If you hate fried eggs, try poached eggs (like a boiled egg, but with a very soft center and out of the shell). You need to add one teaspoon of vinegar to the small pot of boiling water. Carefully crack your egg into the pot. If you are a beginner, I suggest cracking it into a small bowl first and then gently pouring the egg (without breaking the yolk) into the pot. (If you don't have vinegar, you can place a large slotted spoon in the water and place the egg on top so it doesn't lose its shape) Cook for about 3-5 minutes or until the whites are cooked. Take a slotted spoon and gently lift the egg out of the water and place it onto a plate; cover the plate with foil to keep egg warm. Repeat this four times for four eggs.

Tip: If you suck at making poached eggs or any eggs besides scrambled ones, try the cheat method here. Instead of poaching, take a skillet and set the temp on medium. Cut your English muffin in half, lightly butter each side and cut out a small circle in the middle of each half. Place these muffins on the hot pan and crack one egg into each muffin (the yolk gravitates to the center hole without breaking). Cook this on each side for about 1-2 minutes, depending on how you like your yolks. Place these cooked muffin-eggs onto plates and put the spinach on top of this. This is the cheat method only, so skip to the sauce now.

Step Three: While you are waiting for those eggs to cook, you can cook the faux hollandaise. To begin, place 3 tblsp of butter into that hot glass bowl placed over the pot of bowling water. Then, take out 5 eggs. Separate the yolk from the white. You can do this by cracking the egg into a bowl (not the one on the stove) and using your hand to scoop out the yolks (spoons never work for this). Place the yolks into another clean bowl. After all five egg yolks are done, add 4 tblsps of heavy whipping cream or half and half, 1 tsp of salt, pepper to taste, and a couple dashes of Tobasco sauce. Whip this up real well with a wire whisk. Add a handful of chopped parsley if desired. Gently pour this mixture into the hot glass bowl with the butter on the stove. Whisk and whisk and whisk for about 5-7 minutes. If you don't keep an eye on this, it will curdle up like scrambled eggs. You have to whisk this constantly and if you are poaching the eggs at the same time, you should pay attention to your sauce. This sauce will get thick and turn a darker yellow when cooked. Take the sauce off the stove when done.

Step Four: Toast your muffins and cut them in half. Each muffin gets a healthy scoop of spinach (or slice of ham), and an egg on top. Immediately place the sauce over the top of this (the sauce is still cooking even though you took it off the stove because the bowl is hot). Serve this with slices of tomatoes if you like.

Yummy. Eat it up. Don't forget to turn off the stove when you are done.

Labels: breakfast, eggs, sauce, spinach

Feeling a bit lazy today, I decided to try a recipe from jamie oliver's cookbook. I tried the mushy peas and they were fantastic. If you are running out of food and can't wait to eat, try this cheap delicious meal, serves 2 plenty.
You will need:
- 2 russet potatoes,
- 1 package of frozen peas (about 1 lb),
- 2 tbsp butter,
salt, pepper. Optional: mint or garlic (I highly suggest the mint).

Step One: Peel 2 medium sized russet potatoes (the brown potatoes); dice the potatoes up and toss into a pan of water with salt. Boil these potatoes on high for 8-10 minutes or until potatoes are very soft.

Step Two: After the potatoes boil for 8 minutes, add the frozen peas to the pot. Cook the peas and potatoes for another 5 minutes. At this point, you should also add your sprig of chopped mint leaves if you have any - it tastes real great. Otherwise, you can flavor your mash with fresh chopped garlic at the end.

Step Three: Drain the peas and potatoes in a colander and return mixture to the pot (be sure to turn OFF the burner). Add 1 tbsp of butter and salt and pepper to taste. You optionally can add 3 tbsp of cream or veggie stock if your potatoes are a bit dry.

Step Four: Mash this up with a potato masher. Serve in bowls with a side of bread or whatever other thing you'd like to eat (fish, meat, etc.), or eat as a vegetarian dish by itself. Tasty bites.

Labels: herbs, peas, potato

If you are shaking right now from hunger, or you are at work eating snowballs and suzy-q's, read my mother's comment posted on "My Viejo's Lump Crab." My mom makes the best food and she shared a good lesson on how to eat "como la gente," or like civilized people. Thanks mom.

I promised several of you a post on packing a lunch for work. My mom was the best at packing lunches. She always packed 1 or 2 pieces of fruit, 2 sides of veggies like cucumbers and carrots, a sandwich or breakfast burrito, and a side of chips and salsa. MMMMMM. Then, she would pack everything in a paper sack and draw funny pictures on them with a caption for "life's lessons." My favorite life lesson was "how to spot a cad." Mom, feel free to post your life's lessons and tell everyone in bloggerland how to spot this harry libertine!

For those of you out of ideas for what to eat at work during lunch, read on. First, wherever you work, you should try to bring a lunch appropriate for the place. For example, my dad was a welder who worked in a huge shop from sun-up to sundown. Having a thermos and a large worker's lunchbox was a must. If you work somehwere without a fridge or microwave, you have to pack a lunch accordingly. And for goodness sake, stop packing your lunch in a grocery bag! You can shop on-line now for all of your lunch needs. I suggest the Zojirushi Lunch Jar (go to amazon.com). It is an insulated thermos-like container with 2 compartments if you order the Ms. Bento size or up to four if you order the Mr. Bento.

Now, what to bring for lunch largely depends on what you made for dinner last night. I usually pack 2 containers of leftovers and a piece of fruit for the morning. You should always eat a little something for breakfast to help make your way to lunch. As the HCIC says, "even a piece of toast will get your metabolism moving." Try to pack your lunch the night before so you don't run late to work. Even if you don't pack a lunch everyday, you sill save about $5 - $10 each time you eat your leftovers rather than going to out to eat. If you are a broke student or just plain broke, packing a lunch can save you a lot of money. Here are examples of what I pack: one container of soup (usually miso paste, seaweed & tofu, I just add water); salad of cucumbers, tomatoes, spinach and dressing; 2 slices of bread; banana. On another day, I would pack leftovers from dinner like pasta, rice dishes, or veggies; fruit; bread; bag of tea. Whatever you got, try to make it into a fab-u lunch for your self - and don't let anyone step on your funk.

Labels: kitchen accessories

For anyone who has worked in a true "Office Space" environment, birthdays and potlucks are two eating events that can be either dreadful or joyful, depending on who brought what. Yesterday, my coworkers banded together over a "Mexican themed" potluck. My food snobbery initially kept me at bay, but I decided that (as my mother would say) "if it has to be, it's up to me." I planned on bringing a fantastic mini-crock of pinto beans. This simple dish, by the way, is the easiest way to feed yourself all winter long on less than 20 cents per day. My mini-crock is a cheap 10 dollar Rival brand crockpot from Target. To make these simple beans, you will need the following: pinto beans, a serrano or jalapeno pepper, garlic, white onion, vegetable oil, salt.

Please note that this is merely a simple "I'm too lazy to make really luxury beans" recipe. Beans can be cooked over the stove if soaked overnight, but take several hours to cook (Sherri should really post a comment here with details of her bean feast this evening). You can also cook beans in a pressure cooker timed for one hour after the pot begins to "cheear" (makes the ch-ch-ch noise and spits out steam). To "guisar" the beans, or make them not-so-gassy, you simply add vegetable oil and salt at the END of the cooking process and simmer for another 1/2 hour.

For simple mini-crock, or any crockpot of beans:

Step one: Clean 1 cup of pinto beans (or frijole de bolita, my favorite). To clean beans, you have to spread the beans on the table and pick through them for rotten looking beans or rocks. Then, wash them in a colander.

Step two: Add beans to your mini-crock with the single pepper, 1/2 moon slice of white onion, and garlic clove; fill the thing with water to the top (that's about 3 cups of water for a 4 cup capacity total if using the mini-crock, otherwise add 4 cups of water).

Step three: Plug your mini-crock in and cook overnight (about 6-8 hours). The best part about crockpot beans is that you don't ever have to babysit them and the Rival mini-crock is so easy, there is no high or low setting (if you are cooking in a big crockpot overnight with real settings, cook on low).

Step four: Add 2 1/2 tablespoons of vegetable oil and 1 tablespoon of salt (or salt to taste); continue cooking for another 1/2 hour, adding more water if need be.

Step five: Smash your beans a bit before serving.

If you pack these beans for the potluck at work, I suggest you wrap your mini-crock in a plastic grocery bag, place this into a paper shopping bag, and then put this into a canvas tote or bookbag. Whatever you do, don't spill the beans.

Now, back to my potluck story. I planned on cooking these great beans and did, but alas, I didn't cook them for the requisite 6-8 hours. This is a sad cooking error on my part and so I cannot say that my mini-crock beans were the hit of the Mexican potluck (and to think, I am the one Mexican at work who should've gotten it right - I realize how pathetic this is, so spare me your "shame on you, you wannabe foodsnob" commentary please). If you are planning a potluck at work - which is a great idea - I suggest that you designate a food theme or the like, and that you provide a list of possible donations of food that everyone can bring (for instance, the cooking challenged brought cheese, lettuce, etc.). If you are cringing at the thought of a work potluck because you know everyone will bring tuna casserole, I suggest doing a breakfast potluck where everyone brings bagels, juice, muffins, etc. (in other words, things people don't have to make at home in their yucky kitchens with cats roaming around in the mist of cigar smoke). Now make nice with everyone and go have yourself a foodsnob potluck.

Labels: kitchen accessories

If you are lucky enough to live in southern Colorado or northern New Mexico, then you are already well aware of the bounty of pinion this year. For those of you reading this from lands beyond the southwest, please let me be the first to boast about this rare delight. Driving down I-25 between Las Vegas (NM) and Santa Fe, one may encounter an endless line of parked cars on the side of the highway appearing all but abandoned. If you are wondering why these cars are there, then you have never "gone to the pinion." Every few years (about 3) pine trees in the southwest are blessed with enough precipitation to yield pine nuts from the pine cone. While many of you have collected pine cones for silly crafts and Christmas ornaments, Mexicans are out in droves shaking all the nutty goodness out of these cones. "Going to the pinion" is an activity I loathed and loved as a girl. My father would pack his truck with tarps, buckets, and a cooler full of food. My sisters and I would sit in the truck while my dad meandered along forest roads looking for the fullest pine trees in the forest far away from other would-be pinion hunters. We would unload our equipment and tie bandanas around our heads. My dad arranged the tarp on the ground around the base of a tree and climbed halfway up in order to shake the tree top. Pine needles, cones, branches, bird nests, and eventually pine nuts came raining down on the tarp. We picked up each pine nut by hand and threw it into the buckets. When we finished with the tarp, we removed it and continued foraging around for pine nuts on the forest floor. This outdoor activity went on all day as long as there was light. We would go home, my mom would wash the sap out of our hair, and my dad would wash and prepare the pinion. He roasted the pinion on sheet pans in the oven. After the pinion cooked, my dad bathed the pinion in a salt bath and laid them over a cotton cloth on the kitchen table to dry. The next morning, we would all wake up extra early to start snacking on the fruits of our grueling labor. If you are still reading this and wondering why Mexicans are hunting around for pine nuts in the forest, all I can say as that this activity is unique to the southwest among both Native Americans and Mexicans alike. Also, if you are wondering why pine nuts cost about $10 - $15 per pound, now you know. So, if you are driving along the highway and notice a fertile pine tree calling your name, stop, stoop, and pick. P.S. don't pick a "smart ball" - it tastes like s***!

Labels: harvest, New Mexico, traditional

As this blog purports to talk about "tastes" I would like to start blogging about food and food snobbery. I am a food snob and have an almost violent urge to feed anyone that looks too skinny, hungry, or single. My evening cooking ritual begins always with a glance inside what is rotting in the veggie bin and needs to be eaten. I have a fabulous flatmate who has been kind enough to grow fresh herbs in pots (note: not "fresh herb" or "pot") for me. Tonight's supper began with wilted spinach, some overripe tomatoes, Rao's bow tie pasta, and a can of organic Great Northern white beans. The recipe - a veggie protein rich pasta with punch.

You need:
- 1/2 package of bow tie pasta,
- 1 can of white beans,
- 3 garlic cloves, minced,
- olive oil, piquin peppers (optional),
- tomatoes, (I used 2)
- 1 bunch of washed and chopped spinach.
- 1/2 c of stock or white wine
- chopped Italian parsley

Step 1: cook 2 cups of bow tie pasta - boil this in BOILING water with salt for 11 minutes, drain and rinse under cold water.

Step 2: Meanwhile, in a skillet over medium heat, cook 3 cloves of crushed garlic in 5 tablespoons of olive oil and crush a piquin pepper in that. Cook this for 4 minutes and then,

Step 3: add your chopped tomatoes (the riper the better, and "never put tomatoes in the fridge," so says the wise flatmate). Cook this for 5 minutes and then

Step 4: add 1/2 cup of any stock (veggie, chx, etc), or white wine. Cook until it heats up again and then

Step 5: add the beans, juice and all. Cook this with some salt and pepper until the beans are hot.

Step 6: Finally, add that wilted spinach (make sure this is washed people), and any chopped herb. I recommend italian parsley - it's cheap and delicious, and keeps well in the fridge. Stir the ingredients together and add the pasta. Serve in bowls with fresh parmesan cheese. Mmm, mmm, mmm.

A pleaser for any amateur who only knows how to make pasta but is tired of making pasta. More good food news to come.

Labels: cannellini bean, pasta, tomatoes

Artichokes:
Artichoke Preparation
Artichokes in Penne
Artichoke and Lemon Pesto


Asparagus:
Asparagus Tarte
Asparagus & Saffron Risotto

Avocados:
Guacamole
Guacamole with Poblano Peppers

Beans/Lentils:

Cannellini Beans (white kidney beans):
Bowtie Pasta in Cannellini Beans
Cannellini Bean Soup

Black Beans:
Black Bean Soup

Lentils:
Bells with Lentils and Feta
Lentil Salad with Ginger

Split Peas/Daal:
Green Split Pea Soup
Yellow Split Peas
Red Lentil and Coconut Soup
Daal and Tomato Soup

Chickpeas (Garbanzo Beans):
Hummus
Chickpea and Goat Cheese Salad
Swiss Chard with Chick Peas
Swiss Chard with Pasta and Chickpeas
Chickpea and Tomato Soup (with pasta shapes)

Fava Beans:
Farfalle with Fava Beans

Beets:
Roman Beet Greens Soup
Beet Salad

Bell Pepper:
Bells with Lentils and Feta
Shrimp and Bell Pepper Fajitas
Penne with Tri Colored Bells and Balsamic

Bok Choy:
Bok Choy in Rice Noodles w/Shiitake (Chitake) Mushrooms

Breads:
Banana Bread
Herb Muffins
Scones
French Toast
Cranberry Scones from Once Upon a Tart
Blueberry Muffins

Breakfast:
Pancakes
Eggs Florentine
French Toast
Espresso
Scones
Huevos Rancheros
Breakfast Burritos
ABQ Breakfast Pizza
Shirred Farm Eggs
Cranberry Scones from Once Upon a tart
Potato Onion Fritatta
Eggy in the Basket

Brussels Sprouts:
Lemon Brussels Sprouts

Calamari:
Stuffed Calamari

Carrots:
Curried Carrot Soup

Cauliflower:
Cauliflower in Penne with Pomodoro Sauce
Sort of Sicilian Cauliflower Salad

Chicken & Other Birds:
Garlic & Cumino Pesto Quails
Roasted Chicken
Chicken and Parsley (from Jacques Pepin)
Chicken in Green Mole (pumpkin seeds)
Chicken Fried Chicken

Cookies
Chocolate Chip Oatmeal Cookies
Madeleines
Granola Bars with Dates and Sour Cherries

Corn:
Summer Corn Gordita
Polenta
Corn Chowder (vegetarian)
Making Chicos I
Making Chicos II
Chico Soup

Crab:
Crabby Patties

Drinks:
Bloody Maria
Espresso from the FrancisFrancis! X5

Eggs:
Eggs Florentine
Deviled Delicacy
Purple Potato Salad
Huevos Rancheros
Aioli
ABQ Breakfast Pizza
Shirred Farm Eggs
Potato and Onion Fritatta
Lemon Tart
Eggy in the Basket

Eggplant:
Eggplant Sorrentina
Eggplant Kabobs
Eggplant Ragu
Eggplant Tomato Tart
Japanese Eggplant

Fruit:
Grape Juice
Strange Fruit
Granola Bars with Dates and Dried Cherries

Green Beans (fresh):
Haricot Verts
Spring Veg Bed for Crusty Salmon

Grocery Shopping/Cooking Tips:
Mysteries
Mysteries II

Herbs:
Pesto Sauce
Herb Muffins

Lemon:
White Wine and Lemon Sauce
Artichoke and Lemon Pesto
Lemon Tart

Limes:
Faloodeh

Mussels:
Mussels I
Mussels II, cream and pesto

Lunch:
Packing a Lunch

Mexican:
El Patio Enchiladas
My Mama's Enchi Talk
Posole for Vegetarians
Essential Red Chile Basics
Guacamole
Guacamole with Poblano Peppers
Huevos Rancheros
Chile Rellenos
Breakfast Burritos
Tomatillo Salsa
Shrimp and Bell Pepper Fajitas
Basic Chico Soup
Mexican BBQ
Green Chile

Mushrooms:
Mushroom Soup I
Mushroom Soup Jaime Oliver Style
Bok Choy in Rice Noodles w/Shiitake (Chitake) Mushrooms

Nuts:
Pinon (Pine Nuts)

Onions:
Onion Soup
Gnocchi with Onion and Thyme Sauce
Potato Onion Fritatta
Grilled Onions


Pasta:
Linguini in Olive Oil w/Tomato, Olive & Caper
Bowtie Pasta in Cannelini Beans
Lasagna
Ravioli and Pesto Cream Sauce
Alfredo over Linguini
Chard with Pasta
Bolognese
Gorgonzola & Spinach Linguini
Gnocchi
Farfalle with Peas & Mint
Penne with Tri Colored Bells and Balsamic
Baked Penne in Tomato Cream sauce
Farfalle with Fava Beans
Mac n' Cheese

Potatoes:
Whipped Potatoes
Roasted Dutch Baby Potatoes
Potato Samosas
Purple Potato Salad
Leek Potato Soup
Gnocchi
Salmon & Horseradish Potato Salad
Corn Chowder
Potato Patties
Swiss Chard and Potato Soup
Potato Onion Fritatta

Peas:
Mushy Peas
Farfalle Carbonara with Peas & Mint
Peas in Onion Sauce

Pumpkin:
Scary Pumpkin Soup

Restaurants etc.:
Kathmandu
Tom's Home Cookin'

Rice:
Saffron & Shrimp Risotto
Vegetarian Chile over Rice
Mushroom Risotto

Salmon:
Crusty Salmon with Aioli
Salmon & Horseradish Potato Salad

Shrimp:
Red Pineapple Curry with Shrimp
SF Bay Style Ciopinno
Saffron & Shrimp Risotto
Spring Rolls
Shrimp Veracruz
Shrimp Cocktail

Soup:
Scary Pumpkin Soup
Veggie Minestrone
Udon and Miso
Manhattan Clam Chowder
Tom Yum Soup
Daal & Tomato Soup
SF Bay Style Ciopinno
Black Bean Soup
Leek Potato Soup
Vegetarian Chile over Rice
Cannelini Bean Soup
Mushroom Soup I
Won Ton Soup
Green Split Pea Soup
Onion Soup
Corn Chowder
Tomato Soup
Chickpea and Tomato Soup
Roman Beet Greens Soup
Mushroom Soup Jaime Oliver Style
Curried Carrot Soup
Swiss Chard and Potato Soup

Spinach:
Eggs Florentine
Spinach Pot Pie
Gorgonzola & Spinach Linguini

Squash:
Butternut Squash with Rice Stuffing
Butternute Squash Ravioli
Summer Squash Salad

Swiss Chard:
Chard with Chick Peas
Chard with Pasta
Curried Chard
Swiss Chard and Potato Soup

Tarts:
Savory Tart Crust
Zucchini and Tomato Tart
Eggplant Tomato Tart

Tofu:
Thai Curry in a Hurry
Udon and Miso with Tofu
Tom Yum Soup

Tomatoes:
Tomato Soup
Tomato Sauce
Roasted Herbed Tomatoes (with Shirred Farm Eggs)
Zucchini and Tomato Tart
Pan de Tomate
Eggplant Tomato Tart

Tradition:
Picking the Pinon
Making Chicos
Making Chicos II
Ode to Gleaners

Turkey:
Turkey Pot Pie

Labels: index