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Butternut Squash Enchiladas (October 2008)
- ½ Butternut Squash, Peeled, seeded and Cubed
- ½ Yellow Onion, chopped in strips
- ½ Red Pepper, cut in strips
- Vegetable broth, 1-2 cups
- Salt/Pepper
- Marjoram, 1t.
- Cheese ½ cup each ColbyJack and Queso Fresco or grateable Goat Cheese
- Corn Tortillas, 8-10
Simple Enchilada Sauce
- 8 Oz. Can Tomato Sauce plus 8 oz. can Salsa de Chile Fresco (or Tomato Sauce)
- 2 cloves Garlic, Chopped
- Honey, 1 t.
- New Mexican Red Chile Powder 1T.
- Jalapeno, seeded and sliced (optional if spice is not your thing)
- Dash Cinnamon
Enchiladas: Sautee onions for 30-45 minutes in olive oil and sea salt (may add teaspoon butter to raise burn point) until carmelized and just browned, stirring frequently over very low heat. When carmelized, add peppers and cubed squash. Sautee 4-5 minutes, then add 1 cup broth, adding more just enough to keep squash from sticking and cover. Cook for 20 minutes or until squash is soft and all liquid is gone.
Sauce: Sautee Garlic for 1-2 minutes in small saucepan. Add tomato and chile fresco and remaining ingredients. Simmer on low for 20 minutes until ready to top enchiladas. Pre-heat oven to 350 degrees.
Coat each enchilada with sauce and stuff with mixture of squash and cheese, creating roll in bottom of 8x13 inch baking dish. May use flour tortillas. Although more crumbly, I like the flavor of the corn tortillas. Pour entire sauce over stuffed enchiladas and top with cotija, cheddar or remaining cheese. Bake 30 mintues until all is bubbly and melted. Serve with Spanish rice, sour cream, Guacamole and/or Gringa Salsa Verde (see separate recipe). This dish is slightly sweet, salty and spicy. Delicious and healthy without anyone knowing.
Cabbage Rolls (October 2008)
- ½ Green Cabbage, steamed (microwaved for 2 minutes in bowl with water is fine), longer if needed. The cabbage leaves should peel away and be soft and pliable.
- 1 cup combined parmesan, reggiano or other savory cheese, shredded coarsely
- 1 yellow Onion, chopped and slowly sautéed until carmelized
- Zucchini squash, coins
- Zucchini blossoms (if available), chopped
- Salt/pepper
- Sundried tomatoes, handfulchopped
- 1 Cup cooked rice
- Chopped parsely, basil or other fresh herbs
Sautee the onions first in olive oil. Add small amount of butter. Once carrmelized, combine all ingredients in bowl and stuff cabbage leaves individually. Should create 10-20 cabbage leaves, enough to cover 8 x 13 inch baking dish.
Simple Marinara
- 2- 8 oz. cans tomato sauce
- 2 cloves garlic
- ½ t. dried basil
- ¼ t. dried oregano
- Pinch of sugar
Combine ingredients in small sauce pan and sautee on low for 30 minutes. Pour over cabbage rolls and bake at 350 degrees for 30 minutes. Serve with rice pilaf or Angel hair or cappellini.
Gringa Salsa Verde (October 2008)
Having been called a city girl, it has come as a surprise to many of my friends that I love to cook Southwestern food. This simple salsa is great as a dip or as an accompaniment to Enchilada dishes. This one you’ll make again and again. The salsa is so pretty, one could serve at Christmas.
- 2-3Tomatillas, peeled
- 1 Avocado. Peeled and de-seeded
- 1 large Red Tomato, finely chopped
- Sea Salt, 1 t.
- 1 Jalapeno or Serrano pepper, seeded and deveined
- ½ White onion, coarsely chopped
- 1t. Cumin
- Juice of ½ lime
- Cilantro, handful
Set finely chopped tomato aside. Combine remaining ingredients in Food Processor and pulse. Add tomato, stir, and serve.
Smothered Black Bean Burritos (October 2008)
When buying marinated Jalapenos, buy the small jar (14 oz.) unless you use them every day or eat them from the jar. When I first moved to the Southwest 5 years ago, I mistakenly bought a one gallon jar because there was only 20 cents difference in cost, thereby cementing my reputation as a gringa stupida.
- 1 14 oz. Can Black Beans
- ½ Yellow Onion, Chopped
- 5-6 Marinated Jalapeno slices, finely chopped
- ½ Red Pepper, cut in strips
- 1 cup cheddar Cheese
- 1 Red Tomato, chopped
- Cilantro and Sour Cream for garnish
Vegetarian Green Chile (October 2008)
Green chile is a southwestern staple. It is served with burritos (smothered), huevos rancheros, over garlic mashed potatoes or simply as a stew. Pretty much you could put this over chocolate and it would be sensational. In New Mexico you can often find it cooked vegetarian tho in Colorado, pork is seemingly always included. The flavor of pork is fine but I don’t miss it a bit in this concoction.
- 5-6 Roasted Green Chiles (Pueblo or Anaheim), peeled, veined, and chopped
- 1 Large yellow Onion, chopped
- 2 large cloves garlic, minced
- 2 small Russett potatoes, peeled and cubed
- 2 red potatoes, peeled and cubed
- ½ Red Pepper, chopped or in strips
- 6 cups water (more if necessary)
- 1 T. ground Cumin
- 1t. salt (Kosher or sea salt)
- 1 T. Butter
- 3-4 T. Flour
Sautee onions until clear, then create a roux in the corner of the same pot by melting butter and whisking in flour over medium heat. When the roux has thickened and browned slightly, add potatoes, green chile, red pepper, garlic, cumin and salt. Sautee 5-10 minutes, then add water and simmer. When potatoes are soft blend half the liquid/solid mixture. Chile should be creamy, spicy and rich.
Alamosa Waldorf Salad (May 2008)
- Leaf lettuce
- Red pepper, 1/2 thinly sliced
- Red Onion , thinly sliced slivers
- Walnuts (or pecans), chopped or whole
- Granny Smith Apple, cut in thin wedges
- Blue cheese
Dressing- Lemon
- Garlic, 1 clove, minced
- Dillweed, dry
- Summer savory
- Honey
- Tabasco (or favorite pepper sauce)
- Sea salt
- Dijon Mustard
- Olive oil
Combine ingredients in salad bowl, add olive oil and whisk. Toss with salad minutes before serving.
Purgatoire Valley Green Chile Stew (May 2008)
- 1 yellow Onion, Chopped
- Green Bell Pepper 1/2, Chopped
- Red Bell Pepper 1/2, Chopped
- 1 Yam (or sweet potato), Diced
- 2 Red Potatoes, diced
- 1 small can corn
- 1 can Pinto or Black Beans, drained
- 3 Cloves Garlic, minced
- Coriander, ground, 1 T.
- Green Chile Powder, 1-2 T. (spicy!) (could substitute 1 whole roasted green chile or 7 oz.can of Hot diced green chile)
- Honey (1 T.)
- Tomato Paste (2T)
- Marjoram 2 t.
- Parsley, finely chopped
- Bay Leaf
- Vegetable Broth 32 oz (could substitute water plus veggie cubes , if need be)
- Coconut milk 1 can
- Cilantro, Chopped, for garnish
- Cashews, for garnish
- Sour cream, for garnish (optional)
Sautee onions in EVOO until clear, add peppers, Yam and potatoes. Add Tomato paste, coriander, garlic and green chile powder, saute for 5 minutes to 'toast' the spices. Add corn, beans, veggie broth and coconut milk. Add Bay leaf, Honey to taste, salt and pepper, bring to a boil. Reduce heat and simmer 30 minutes or until potatoes are soft. Add marjoram and parsely. Serve with cilantro, cashews and sour cream (if non-vegan). Creamy, spicy , salty and sweet....Mmm!
Summer Marinade (August 2007)
Although it is late for grillin’, it is never too late to hear of a great marinade. Try this one and you’ll never miss the meat, especially if used with Portobello mushrooms.- Lime, juice of one
- Catsup, 3 T.
- Serrano (or Jalapeno) pepper, chopped in thin coins
- Cilantro (optional), chopped
- Olive oil, ½ cup (or more)
- Sesame Oil, 3 T.
- Brown sugar (or honey), 1 T.
- Garlic, 3 cloves minced
- Tamari (or soy sauce), 2 T.
- Worcestershire sauce (or veggie Worcestershire), 2 T.
- Salt and pepper
Butternut Squash Soup (August 2007)
- One Large Onion (yellow), chopped
- One Butternut Squash, Split and oven roasted
- One Red Pepper, Roasted, Peeled, and Chopped
- 3 carrots, peeled, roasted and chopped
- ½ Cup White wine or sherry
- One T. Tomato Paste
- One T. Honey
- Salt to taste
- Thyme, few sprigs fresh or ½ t. dry
- 2 T. Curry powder
- 1 t. Ground Coriander
- ½ chopped Ginger
- 6 Cups Vegetable Broth
- Cayenne pepper, dash
- Cinnamon, dash
- 3 Scallions, chopped
- Parsely, chopped
Roast Squash and carrots and Red pepper, sautee onions until clear. Add squash and carrots and mash. Add White wine and reduce. Add tomato paste, spices, then veggie broth (or chicken broth if you must). Bring to boil, then simmer 30 minutes. Blend in blender until smooth.
Optional: ½ cup half ‘n half or heavy cream prior to blending. Wonderful!
Raspberry Vinaigrette Dressing / Salad (August 2007)
- Juice of ½ Lemon
- One Crushed clove Garlic
- Sea salt
- 1 t. Raspberry Vinegar
- 3-6 drops Tabasco or other hot sauce (Texas Pete’s, etc.)
- ¼ Cup Extra Virgin Olive Oil
- ½ t. Honey
- 1 T. Mayonnaise
- Summer Savory ¼ t.
- Dill Weed, ¼ t.
Whisk together. Mix with: Leaf Lettuce. Crumbled Feta Cheese. Red Onion. Red Pepper. Crunchy Chinese Noodles. My favorite Salad!
Colorado Green Chile Marci Style
-6 roasted Pueblo green chiles, seeded and chopped
-1 onion, chopped
-1 14 oz. can chopped tomatoes
-1 T roux, browned (butter/flour)
-2 cans cream of celery soup
-2 cups water
Handful of chopped cilantro
-1 T cumin, ground
Salt and Pepper
-3 cloves garlic, minced
Sautee onions until clear, add roux and all ingredients. Simmer gently for 30 minutes. Serve over fries (with cheese) or garlic mashed potatoes. MMMmmmm!
New Year's Black-Eyed Cheesy Peasy Dip
This is a recipe that should bring good New Year's luck to those who eat....even for those North of the Mason-Dixon line....even without the collared greens! Marci
Olive Oil
1/2 Medium onion, coarsely chopped
8 Oz. Sharp Cheddar Cheese (or Non-dairy equivalent)
2 15-Oz can Black-eyed peas, drained
1/2 cup Frozen peas
1/2 Red pepper, Chopped
I 4-Oz can chopped Green Chiles
1/2 cup Half 'n Half, non-fat milk, or Soy milk (Half 'n Half preferred, of course)
I Jalapeno pepper (seeds/ribs removed), Chopped
1/2 teaspoon Garlic Salt
1/2 t. Turmeric
1/4 t. Ground Coriander
1/2 cup Seasoned Bread Crumbs
1/4 cup Fresh cilantro (optional) for garnish
1/2 cup Grated mozzarella or parmesan cheese (optional)
dash Paprika (optional) for visual garnish
Preheat oven to 300 degrees. Sautee onions in olive oil until soft and clear. Add peppers and lightly sautee. Add Cheddar cheese and seasonings and melt over low heat. Add Black-eyed peas, green chiles and frozen peas and combine until gooey. Transefer to small covered baking dish and transfer cheesy mixture. Cover with bread crumbs, mozzarella, and dash of paprika. Bake for 30 minutes or until bubbly. garnish with cilantro and serve with Bagel chips, crackers, tortilla chips or just about anything crunchy.
Happy New Year!
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