red or green?: 2013

Wednesday, December 18, 2013

Green Chile Pork Stew (v2) and Tamales

Our family is of Italian, French, English, Irish and Scottish heritage...a very Heinz 57 mix. So don't ask me why Christmas Eve means Mexican Food at our party. It must be the Southern California influence.

For the past 30 years, my parents have always served tamales, enchiladas, taquitos,chile rellenos, rice, beans, salsa, chips, tortillas and guacamole on December 24th. A few years ago, the celebration moved to my sister's home but the Mexican food theme continued. I moved to New Mexico last year and added New Mexican Green Chile Pork Stew to the assortment. I actually lug a cooler full of green chiles from Taos to California to make the dish. So this is Christmas for me and my family.

A few months ago I posted a recipe for Green Chile Pork Stew. My husband liked it a lot but said it just did not taste like the green chile he grew up eating. He is originally from Southern Colorado and is very particular about his green chile. One of his favorite versions was made by the mother of one of his best friends, Larry Duran...They lived next door to each other so he ate it all the time. I met with Larry a few months ago to learn the "secret". He looked at my first recipe and immediately said it was too fancy.

"Diane, you need to keep it simple. No potatoes, no cilantro or fancy spices. No recipe. Just use meat, onions, garlic and the green chile...maybe some tomatoes. Use the stew like gravy, on everything. My Dad ate green chile every day of his life; green chile, tortillas, beans. Green chile on meat, chicken, even mashed potatoes. Use it like gravy" Larry Duran.

So here is the Duran version. I must say it is excellent. I serve it over purchased tamales from an amazing source here in Taos. Pork is traditionally used for this stew but I often use buffalo. Beef works well too. One day soon I am going to learn to make tamales myself. (of course I will blog about the experience) Merry Christmas everyone!

Green Chile Pork Stew (v2) and Tamales (Thank you Mrs Duran!)
(serves 4, can be doubled, tripled, quadrupled...whatever you want)*
extra virgin olive oil
3 tbsp flour
1 lb pork stew meat (like pork butt or shoulder) cut in 1 1/2 inch cubes (or beef, or buffalo)
1 cup white onion, diced
4 cloves garlic, minced
3 cups chicken broth
1 14 1/2 oz can diced tomatoes
2 cups fresh green New Mexican chiles, roasted, peeled, seeded and chopped*
sea salt
freshly ground black pepper
homemade or store bought tamales (pork, beef or chicken)

Add flour to rimmed plate. (like a pie plate). Season with 1 tsp each salt and pepper. Roll pork cubes in flour mixture until all sides are coated. Heat large stock pot over medium high heat until hot. Add 2 tbsp olive oil and pork shaking off excess flour before adding to pan. (Note: do not crowd meat. Cubes should not be touching so do this in batches if necessary.) Saute the meat until golden brown on all sides. Remove from pan with slotted spoon and place in rimmed plate. Set aside

Add 2 tbsp olive oil to skillet along with the onion. Saute over medium high heat until the onions are soft and translucent (about 4 minutes). Add garlic and saute an additional minute.

Add chicken broth, tomatoes, 1 tsp each salt & pepper and the pork (including any accumulated juice on the plate). Bring to a boil, reduce heat and cook for 1 1/2 hours or until meat is very tender. Add the green chiles and simmer over very low heat for 30 minutes.Taste and adjust seasonings if needed. If the stew is too thin add 1-2 tbsp flour to small bowl. Add a ladle full of stew broth to the flour and stir to combine. Add the mixture, a tablespoon at a time, to the stew stirring well to incorporate. Cook 5-10 additional minutes or until stew is as thick as you like.

Steam tamales until hot or follow package directions. Serve topped with green chile pork stew. You can add shredded cheese and/or chopped onions if you like.

* If fresh chiles are out of season you can use frozen roasted chiles. Defrost and drain liquids (discard) before adding to stew. Suggested brands are located in the Resources section.

It is "Holiday Side Dish" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite holiday recipe? Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Stir-Fried Collard Greens with Ginger and Jalapeno
The Heritage Cook: Sweet & Lightly Spicy Corn Pudding
The Lemon Bowl: Sweet Potato and Corn Hash
Jeanette's Healthy Living: Clean Eating Holiday Side Dish Recipes
Weelicious: Cranberry Apple Chutney
Dishing: Roasted Sweet Potatoes with Honey and Spices
Elephants and the Coconut Trees: Cranberry-Pistachio Pilaf
Taste with the Eyes: Fresh Green Beans, Mexican-Style
Napa Farmhouse 1885: Italian Green Beans with Tomatoes and Pesto
Red or Green? Green Chile Pork Stew (v2) and Tamales
Virtually Homemade: Cheese Ravioli with Roasted Brussels Sprouts and Pomegranate
Domesticate Me: Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts
The Sensitive Epicure: Butter Dipped Radishes with Sea Salt
Daily*Dishin: Best Holiday Dressing
FN Dish: No-Brainer Holiday Sides

best,
Diane

red or green?

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Monday, December 9, 2013

Szechuan Broccoli & Chicken

Who doesn't love Chinese takeout or delivery? When I lived in San Francisco there was a terrific "hole in the wall" Chinese restaurant a block from our house. We had dinner delivered at least once a week. They got to know us so well that the food would arrive 5 minutes after we phoned in the order. Perfect when we were exhausted after a long day at work.

These days I prefer to make it myself. I am lucky to have the time and I like to control the sodium and quality of ingredients. This broccoli and chicken dish is one of my husband's favorites. Crisp-tender broccoli, vegetables and chicken cooked in a spicy Asian chile garlic sauce. We prefer to serve "carb free" to keep it light and delicious but add rice or noodles if you wish.

Szechuan Broccoli & Chicken
3 large boneless, skinless chicken breasts, cut into 1 inch pieces
2 tbsp extra virgin olive oil
1 leek, cleaned and chopped
3 cloves garlic, thinly sliced
2 tbsp soy sauce
2 tbsp Asian chile garlic sauce
1 tbsp toasted sesame oil
1 head broccoli, cut into florets
1 red bell pepper, diced into 1 inch pieces
4 scallions, cut into 1 inch pieces (white and green parts)
sea salt
freshly ground black pepper

Heat large skillet over medium high heat. Add 2 tbsp olive oil, chicken, leeks and small pinch each salt and pepper. Saute for 5-6 minutes or until chicken is almost cooked through. (Stir once or twice). Add garlic and saute for one minute. Add soy sauce, chile garlic sauce and sesame oil to skillet and stir to combine. Add broccoli and bell pepper, saute for 3 minutes stirring frequently. Add scallions and cook an additional 1-2 minutes or until broccoli is crisp tender. Serve alone or with rice or noodles with extra chile garlic sauce on the side.

It is "broccoli" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite broccoli recipe? Share in the comments section and/or link to your blog if you have one.
The Lemon Bowl: Roasted Broccoli with Hoisin Dipping Sauce
Jeanette's Healthy Living: Garlicky Cheesy Broccoli Gratin
Napa Farmhouse 1885: Italian Broccoli with Garlic, Chiles and Parmigiano Reggiano
Red or Green: Szechuan Broccoli and Chicken
Virtually Homemade: Roasted Broccoli with Garlic, Parmesan and Lemon
Dishing: Broccoli Soup
Weelicious: Broccoli Salad
Elephants and the Coconut Trees: Broccoli and Bell Pepper Soup
The Sensitive Epicure: Pureed Broccoli with Garlic
Domesticate Me: Roasted Broccoli, Chicken and Cheddar Quinoa Bake
Dishin & Dishes: Broccoli Garlic Pancetta Quiche
FN Dish: When Broccoli Meets Cheddar

best,
Diane

red or green?

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, December 4, 2013

Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne

This is one of my favorite winter salads. Butternut squash paired with kale, cranberries and walnuts. A touch of sweetness from maple syrup. A smidge of heat from cayenne pepper (add more if you want it spicy). The perfect salad for winter. Add some grilled chicken, tofu or blue cheese to make it a main course. Delicious!

Butternut Squash Salad with Kale, Cranberries, Walnuts and Cayenne
(serves 6)

Vinaigrette
1/8 cup rice vinegar
1/4 cup extra virgin olive oil
2 tbsp pure maple syrup
pinch sea salt
pinch black pepper
1/2 tsp dried cayenne pepper

Salad
1 medium butternut squash, peeled, quartered lengthwise, seeded and cut into 1 inch cubes
1 bunch kale, stems removed (reserve stems for another use...like your green smoothies.) and chopped into bite sized pieces
4 green onions chopped
1/2 cup dried cranberries
3/4 cup toasted walnuts, chopped
pinch sea salt
pinch black pepper

Make vinaigrette: combine all ingredients in small bowl and whisk until combined. Set aside.

Make salad: Cook squash in large pot of boiling salted water until tender, about 6-8 minutes. Remove from water, drain and allow to cool.

Combine all ingredients in large bowl. Pour vinaigrette over salad and toss to combine. ensure salad is well mixed. Cover with saran wrap and refrigerate for a minimum of 4 hours. Taste and adjust seasonings if desired. May be made up to 12 hours in advance.

Other winter squash recipes you may enjoy:

Spicy Twice Baked Stuffed Winter Squash
Spiced Winter Squash Muffins

It is "winter squash" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite winter squash recipe? Share in the comments section and/or link to your blog if you have one.

Feed Me Phoebe: Baked Acorn Squash with Maple-Siracha Glaze
Jeanette's Healthy Living: Thai Red Curry Chicken with Winter Squash
The Lemon Bowl: Stovetop Mac and Cheese with Winter Squash
Big Girls, Small Kitchen: Provencal Chicken Stew with Butternut Squash & Chickpeas
Weelicious: Cinnamon Roast Butternut Squash
Elephants and the Coconut Trees: Creamy Squash Rigatoni
Blue Apron Blog: Acorn Squash Tempura Tacos
Taste With The Eyes: A Hearty Tomato Soup with Sausage and Spaghetti Squash
Devour: Winter Squash Macaroni and Cheese
Dishin & Dishes: Roasted Acorn Squash Crescents with Sage Pecan Pesto
Napa Farmhouse 1885: Roasted Pumpkin & Apple Slices with Maple Syrup
Red or Green: Butternut Squash Salad with Kale, Cranberries and Cayenne
Virtually Homemade: Spaghetti Squash Lasagna with Basil Walnut Pesto
Domesticate Me: Chipotle Pork Tenderloin and Butternut Squash Tacos
Daily*Dishin: Kahlua Baked Acorn Squash
FN Dish: Comforting Winter Squash Sides

best,
Diane

red or green?

california girl in taos

napa farmhouse 1885

please follow us on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Sunday, November 24, 2013

Spiced Winter Squash Muffins

I love roasted winter squash as one of the side dishes for Thanksgiving Day dinner. In this 2-for-1 recipe you get honey roasted acorn squash for the first dish and the leftovers are pureed and added to a spelt flour spiced batter to make delicious muffins for a Thanksgiving weekend treat. How great does that sound?

Roasting the winter squash tenderizes the vegetable and brings out the sweetness. The resulting puree delivers incredibly moist muffins. I used spelt flour for fiber, taste and because it is tolerable for many people with gluten sensitivities (although it is NOT gluten free so unsuitable for those with celiac disease). You could use whole wheat flour or unbleached white flour if your prefer. In comparison to most muffins, these are very low in oil and sweeteners...a guilt free treat perhaps? Perfect with tea or coffee the morning after T-day...or with the rest of the leftovers. Enjoy and Happy Thanksgiving!

Spiced Winter Squash Muffins
( serves 6 as a side dish and then makes 12 muffins)

*4 winter squashes, halved and seeded (i usually use acorn, kobacha or sweet dumpling)

extra virgin olive oil

1 tbsp honey

2 organic eggs, lightly beaten

1/2 cup unsweetened coconut milk (from the dairy section, not canned)

extra virgin olive oil

1/4 cup honey

1/4 cup unsulfured molasses

1 3/4 cup spelt flour

2 tsp baking powder

1 tsp Chinese 5 spice powder

1/2 tsp cinnamon

1/2 tsp freshly ground black pepper

large pinch sea salt

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with parchment paper.  Place squash halves cut side up on pan.  Drizzle 1 tbsp olive oil and 1/2 tbsp honey over each squash half and sprinkle with a small pinch of salt.  Roast in oven until squash flesh is easily pierced with a sharp knife (45 minutes to 1 hour).  Remove from oven, slice into wedges and serve hot, warm or at room temperature.

To make muffins:
Preheat oven to 400 degrees. Line a 12 cup muffin pan with parchment muffin liners. Spray with non aerosol organic olive oil spray.

Cut away rinds from leftover squash and add pulp to a small bowl. Mash with a potato masher or puree in blender or food processor.  Measure out 1 cup of squash.

Meanwhile, in a large mixing bowl, add eggs , coconut milk and 3 tbsp olive oil. Whisk until eggs are frothy. Add the honey, molasses, 1 cup pureed squash and whisk until blended.  Add spelt flour, baking powder and spices.  Using a wooden spoon, stir until just mixed. (do not over mix).

Add batter equally to each cup.  (I use an ice cream scoop).  Bake in preheated oven for 25 minutes or until muffins are golden brown and a tester inserted in the middle comes out clean.  Serve warm.

*note, if just making the muffins roast only 1 squash.