A love affair with Pimento Cheese begins, ends, and begins again at will in my house. Sometimes it’s months or a year or two in between dalliances. And then it’s over and over and over again plain old, plain old just like it always tastily was or sometimes it arrives in new captivating disguises like CHICKEN-PIMENTO CHEESE PATTY MELTS with Grilled Broccoli with Sriracha Sour Cream from the summer of 2017 here on More Time at the Table.Continue reading
Cinco de Mayo, which celebrates Mexico’s victory over France at the Battle of Puebla, might have gotten out of hand once in a while in U.S. celebrations. A margarita or two many (sic) along with endless bowls of tortilla chips and salsa sounds great in the short run, but not in the long. Why not skip the tequila hangover (it is, after all, a work night) and invite a few friends over for my chicken and green chili with cheese grits– a supper full of freshly layered happiness? Continue reading
While we were in Santa Fe for the opera a couple of weeks ago, we were kindly invited for dinner with nearby family of old friends. While we love eating anywhere in Santa Fe, it’s usually a restaurant. We not only saw Santa Fe in a whole new light by breaking bread in a home, but made new friends who then next day took us for a picnic and hiking in the Santa Fe National Forest (do it, do it, do it).
In late summer in Colorado and New Mexico, there are chile roasters on busy street corners and if you haven’t the time or inclination to buy and roast your own chiles, this is the place you stop for our homegrown goodness. The aromas wafting around the intersections will call you even if you haven’t seen a roaster in years. Can’t eat them all right away–just warmed and layered with cheese, eaten with tortillas or tortilla chips? Then it’s time to gently tuck the chiles into small or large containers and freeze them for winter cooking.
Come cold weather, I like to pile up a big slow cooker full of sliced fresh salted and peppered pork loin, chopped onions and garlic, sliced or canned tomatoes, and the thawed or still frozen roasted chiles. At the end of a snowy day, we hit a fresh tortilla place on the way home and walk into the house full of blasting hot southwest aromas hitting us in the face. Tortillas go in the oven and a big bowl of pork and chiles is ladled out for each person. Time to sit down to summer complete with a cold beer. Meanwhile, we watch the wind whip down out of the mountains, screaming cold, cold, cold. Yes, it’s rather heavenly-sounding, isn’t it? Continue reading
|Vegan and Gluten-Free|
and after I eat a late lunch that I never cook, I typically read something a wee bit ephemeral like the current book club book, a Diana Gabaldan novel, a P.D. James or a Dorothy Sayers (I’m re-reading all of her mysteries this winter). Right now I’m stuck, really stuck on a book called, FROM HERE, YOU CAN’T SEE PARIS, by Michael S. Sanders (2002, Harper Collins) I’ve read a lot of books about living in France (Isn’t there a plethora?), and enjoy them all, but this guy describes things so vividly I feel not only like I’m right there, but perhaps I’m the one writing or maybe participating in some way. Quite touching, quite moving, quite arms-open-wide-here’s-how-it-feels.
There are times on Sunday that we go for a long walk with the doggies; we live near the Mississippi River and there’s a beautiful, miles’ long parkway with walking-bike trails. In the winter, it’s the only time we go to The Mall of America, despite the fact that it’s ten minutes away. Great place to walk in bad weather if it’s not too crowded; I seldom buy anything but lunch.
LUNCH FOR THE WEEK.
- 1/2 cup white wine or water
- 2-quarts vegetable stock, gluten-free
- 28-ounce can chopped tomatoes
- 1 tablespoon tomato paste
- 7-ounce can chopped chiles, undrained
- 3-4 drops hot sauce (I like Tabasco)
- 2 celery stalks, chopped
- 2 carrots, peeled and thinly sliced
- 1 sweet potato peeled, large dice
- 1 onion, chopped
- 1 each yellow squash and zucchini, chopped
- 2 garlic cloves, smashed and minced
- 1 parsnip, peeled, sliced thinly
- Handful of chopped fresh cilantro
- 1 cup corn, frozen or fresh
- 1 teaspoon each kosher salt and ground cumin
- 1/2 teaspoon each: fresh ground black pepper and chili powder (or to taste)
- 2 teaspoons dried oregano
- tortilla chips (gluten-free) or grated cheddar cheese, if desired for garnish
Wake up and smell the salsa.
This is not salsa made in New York City.
Nor in San Antonio.
This salsa is made in your house. On your cutting board.
And not in your Cuisinart.
|“I’m a very active person,” she said. “I want to spend the rest of my days doing what I know best and that’s identifying what people are using in the culture.” Read more|
- 1 poblano chile—stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile—stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles—stems, seeds and veins removed and flesh finely chopped *
- 2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
Recipe courtesy FOOD & WINE.
I just loved the colors and intrinsic beauty of the ingredients and kept taking photographs of the greens and the reds….
|Eggs traded for cookies with a St. Paul pianist who has a backyard full of chickens.
Please take some time and visit more of our great food bloggers:
Val – More Than Burnt Toast, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden
If you liked this, you might like Boiled Eggs on English Muffins with Asparagus and Cheese Sauce on my Dinner Place blog:
Cooking for One – It’s Fun!