red or green?: August 2013

Monday, August 26, 2013

Roasted Fig, Beet & Orange Salad with Maple Syrup and Jalapeno Vinaigrette

Figs, Figs Figs! I love them and, when in season, try to add them to breakfast, lunch and dinner dishes. Today I felt like a big salad for lunch...with figs...and beets...and some citrus. This recipe is the result.

Regular readers know that I am addicted to roasting vegetables...and fruit. I roast everything, but I had not roasted oranges before. I thought the end result would be interesting so I roasted oranges alongside the figs and beets. You know what? They are delicious. Roasting deepens and softens the citrus flavor so they caramelize just a bit and pair nicely with the figs and beets. (of course roasting figs and beets is amazing!) The slightly sweet and spicy vinaigrette really complements the rest of the ingredients.

This salad is perfect for a late summer/early fall lunch or as the first course of a harvest dinner. I added goat cheese today...but feta would be equally delicious....and maybe a sprinkling of hazelnuts? hmm...lots of possibilities with this one. What would you add?

Roasted Fig, Beet & Orange Salad with Maple Syrup and Jalapeno Vinaigrette
6-8 small beets
extra virgin olive oil 6 fresh figs, washed and cut in half
1 orange, peeled and sectioned
3 cups baby spinach , washed and dried
1/2 cup soft goat cheese, crumbled
grey sea salt
freshly cracked black pepper
maple syrup & jalapeno vinaigrette (recipe follows)
excellent quality aged balsamic vinegar

Preheat oven to 400 degrees. Wash beets and cut off greens only, not the stems (save greens for another use...delicious sauteed in e.v.o.o. and stirred into pasta)

**Tear off 3 pieces of tin foil twice as large as size of 1 bunch of beets. Place 2-3 beets in the center of each piece of foil. Drizzle with 2 turns of the olive oil. Sprinkle with a pinch of grey salt. Wrap the beets tightly in the foil to ensure no steam escapes. Place on a rimmed baking sheet. Add to oven.
Roast beets for approx. 40 minutes Remove from oven and, using a metal spatula, push the beet packets to one side of pan add fig slices and orange sections to the space on baking sheet. Drizzle figs and oranges with a couple passes of extra virgin olive oil and sprinkle with sea salt (about a tsp of salt). Add back to oven and continue roasting for an additional 20 minutes or until figs and oranges have begun to caramelize and beets can be easily pierced with a knife. (be very careful when opening beet packets to allow the steam to escape). Let cool and peel the beets. Cut in half and then into wedges .Set aside.

Meanwhile add spinach to medium bowl. Add a couple of tablespoons of Maple Syrup and Jalapeno Vinaigrette (shake mason jar if ingredients have separated) and toss. Go light with the dressing, you don't want to drown the leaves...start with 1 tbsp, toss and add a little at a time of the second tbsp. You may not need all of the second tbsp. Add goat cheese and salt & pepper to taste. Mound spinach on a serving platter. Scatter the beets, figs and orange wedges on top on the spinach. Drizzle balsamic vinegar over the top of the salad. Drizzle a bit more vinaigrette if desired. Adjust seasonings to taste and serve.

Maple Syrup & Jalapeno Vinaigrette
1/8 cup champagne vinegar
pinch grey salt
pinch black pepper
1 tbsp honey pure maple syrup
1/4 cup extra virgin olive oil
1/4 tsp minced jalapeno, seeded, with ribs removed

Add vinegar, salt, pepper and maple syrup to small bowl and whisk to incorporate. Pour in the olive oil in a stream, whisking constantly. Add jalapeno. Taste and adjust seasonings if necessary. Transfer to small mason jar with lid and set aside.
**

roasting beets photos

It is "figs" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite fig recipe? Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette's Healthy Living: Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Devour: A Perfect Pairing of Figs and Pizza Dough
Napa Farmhouse 1885: Fig and Grand Marnier Jam
Red or Green: Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette
Dishing: Fig Lassi (Fresh Fig Yogurt Smoothie)
Weelicious: Homemade Fig Bars
Virtually Homemade: Fig and Plum Crostata
The Sensitive Epicure: Figs with Goat Cheese, Honey, and Thyme
Domesticate Me: Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes: Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin: Fresh Figs with Lemon Cream
FN Dish: Go Big with Fleeting Figs

My 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.

Tuesday, August 20, 2013

Green Chile Pork Stew

I started this blog a year ago because I love hot and spicy food. One of my first posts was explaining the name Red or Green?. When you order a meal in a New Mexican restaurant you will be asked that question...red or green? This means "Would you like delicious red chile sauce or green chile sauce over your enchiladas, or burritos, or eggs, or steak, or tamales, or posole, or chile rellenos, or whatever dish you order. Many of us simply say Christmas, which means 1/2 red, 1/2 green, because we just cannot choose.

My second ever post here included my recipe for red chile sauce and, over on my other blog
napa farmhouse 1885, I shared my Stacked Cheese Enchiladas recipe. So it was a bit of a shock for me to realize I had yet to write about green chile sauce and, the king of all green chile dishes, Green Chile Pork Stew. This stew is kind of like red pasta sauce, or fried chicken, or apple pie in that versions are tweaked, changed and perfected in families throughout generations. When I am in Taos I tend to ask everyone I meet for tips as to the best stew. I have been told to flour the meat...do not flour the meat, add potatoes...no way potatoes, carrots, or not...add the chile at the beginning...wait till after the meat is tender, cilantro...skip it. You get the idea. My plan is to keep testing, tasting and trying to get my own "perfect" version to pass down. Right now one of my nephews is addicted to this stew. He asks for it every time I am in California. He wants enough to freeze for later and I simply cannot make it too hot for him. He, like his auntie, likes it hot. Maybe he will continue our new family tradition and learn to make it too. Chris...game on!

I just discovered this festival being held in Pueblo Colorado which is a three hour drive from Taos. How can I resist? All the chile, beans and salsa I can eat...and test...and blog about! I cannot wait to attend and then tell you all about the event. Now...on to the green chile... Enjoy!
Please note, New Mexican Green Chiles can be very hot. Most producers will label mild, medium or hot. I suggest you taste to get the right level for your personal taste and tolerance.

Green Chile Pork Stew
(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
1 cup white onion, diced
2 green onions, chopped, white & green parts
4 cloves garlic, minced
1 tsp freshly ground coriander seed
3 cups chicken broth
1/2 lb small red potatoes, quartered
2 cups fresh green New Mexican chiles, roasted, peeled, seeded and chopped*
1/4 cup fresh cilantro, chopped, divided
sea salt
freshly ground black pepper
2 tbsp chives, chopped

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 skillet 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 white and green onion. Saute over medium high heat until the onions are soft and translucent (about 4 minutes). Add garlic and coriander and saute an additional minute.

Add chicken broth, potatoes, 1 tsp each salt & pepper and the pork (including any accumulated juice in the plate). Bring to a boil, reduce heat and cook for 11/2 hours or until meat is very tender and potatoes can be pierced easily with a knife. Add the green chiles and 1/8 cup cilantro and simmer for 25 minutes. Taste and adjust seasonings if needed. Serve with cilantro and chives sprinkled over top. Stew can be served as a main dish with hot corn or flour tortillas and a green salad or spooned over any of the dishes mentioned in the first paragraph.

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

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers

My 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.

Tuesday, August 13, 2013

Avocado & Cilantro Pesto with Whole Wheat Penne

I am a huge avocado fan. Give me a bowl of guacamole, some chips and a bit of salsa and I am a happy girl. Or spread a ripe avocado on toasted whole wheat bread, sprinkle some salt, pepper & dried red pepper flakes over the top and lunch is served. This versatile, creamy, healthy fat fruit (yes, avocados are fruit!) is packed full of fiber, vitamin K, folate, vitamin C, vitamin B5, potassium and vitamin B6.

Today I decided to experiment with using avocado to create a pesto. Using classic guacamole ingredients like avocado, cilantro, onion, jalapeno and lime juice added to toasted walnuts and lemon cucumber, this delicious sauce is wonderful tossed into whole wheat penne pasta with in-season cherry tomatoes and chives. What a perfect combination! The pesto is also nice used as a dip with fresh vegetables and/or crackers, spread on sandwiches or dolloped on baked potatoes. Enjoy!

Avocado & Cilantro Pesto with Whole Wheat Penne
1/2 cup toasted walnut halves
1 avocado, pitted and cubed*
1 bunch cilantro, roughly chopped
4 green onions, white & green parts
1/2 small red onion, roughly chopped
1 clove garlic, peeled
1/2 jalapeno, seeded and chopped (do not seed if you want it really spicy)
1/2 medium size lemon cucumber, roughly chopped
juice from 1/2 lime
1/8 cup avocado oil or extra virgin olive oil
sea salt
freshly ground black pepper

1 lb whole wheat penne pasta
extra virgin olive oil
2 pints cherry tomatoes
1/4 cup chives

Add toasted walnuts to bowl of food processor and pulse until finely chopped. Add next 9 ingredients plus a pinch each of sea salt & black pepper. Pulse until smooth. Taste and adjust seasonings if needed.

Meanwhile, bring large pot of water to a boil, add 2 handfuls of salt and the pasta. Cook according to package directions. Drain, reserving the pasta water.

In a large skillet, warm 2 tbsp olive oil. Add tomatoes, cover and cook for 5 minutes until they burst and soften. Add the cooked pasta, 1 cup of pesto and 1/2 ladle of pasta water. Stir to combine. Add another 1/2 to 1 cup pesto until you get the texture you like. Stir, taste and add additional salt and pepper if desired. Serve, snipping chive leaves with scissors over top.

*pitting an avocado

It is "avocado" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite avocado recipe? Share in the comments section and/or link to your blog if you have one.
Feed Me Phoebe: Kale Salad with Avocado, Cranberries and Peptias

Jeanette's Healthy Living: Smoked Avocado Tomato Salsa Guacamole
Weelicious: Avocado Honey Dip
Napa Farmhouse 1885: Avocado Green Goddess Dressing
Red or Green: Avocado and Cilantro Pesto with Whole Wheat Penne
Blue Apron Blog: Avocado Tartines with Goat Cheese
Domesticate Me: Summer Salad with Avocado, Corn and Grilled Herb Shrimp
Dishin & Dishes: Creamy Avocado Citrus Dressing, No Cream, No Oil
The Heritage Cook: Summertime Vegetable Stuffed Avocados
And Love It Too: Sugar-Free Avocado Fudgesicles
Haute Apple Pie: Avocado BLT Egg Salad
Daily*Dishin: Colorful Sweet Pepper-Avocado Salsa
Devour: No-Cook Avocado, Shrimp and Mango Salad
Taste With The Eyes: Zucchini "Pappardelle" with Avocado "Cream"
FN Dish: 10 Audacious Guacamole Add-Ins

My 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.

Tuesday, August 6, 2013

Roasted Eggplant & Tomato Pasta with Spicy Carrot Top/Basil Pesto

I went a bit crazy at Saturday's farmers' market. Greens, potatoes, tomatoes, cantaloupe, watermelon, cucumbers, flowers and eggplant...lots and lots of eggplant. Everything looked so amazingly fresh and beautiful and hard to pass up. Now...what to do with it all? A pasta dish is almost always the answer in my house.

I love slow roasting in-season tomatoes and a few weeks ago I posted a recipe over on my other blog Napa Farmhouse 1885. Today I decided to try the same technique with eggplant and combine with tomatoes and pesto. I loved the results as did my family and friends. So, today's post...roasted eggplant & tomato pasta with pesto.

I have been so inspired by the current tip-to-tail movement, the idea of eating the entire vegetable plant...roots, greens, bulb, etc. I have found that, for example, beets tops are as delicious and even more nutritious than the bulb. Or who doesn't love the skin as much as the interior of the potato? (I actually like the skin better). So yesterday, after I made a huge carrot salad and was left with a pile of the green tops and leaves, I decided to try and use them in a pesto. Guess what? They are delicious.

I combined the carrot tops with basil and mint leaves and used toasted walnuts, extra virgin olive oil and parmigiano reggiano cheese to make a version of classic pesto. A pinch of red pepper flakes added a nice bit of heat. This pesto, combined with the roasted eggplant and tomatoes, makes a delicious and hearty pasta for a warm summer night. enjoy!

Roasted Eggplant & Tomato Pasta with Spicy Carrot Top/Basil Pesto
(serves 4 as a main course)

2 pints cherry tomatoes
2-3 medium eggplants, about 1 1/2 lbs total, cut into 2 inch cubes
extra virgin olive oil
balsamic vinegar
coarse grey sea salt
1 lb whole wheat pasta, penne or fusilli
1 cup packed basil leaves
1 cup packed carrot top leaves
1/4 cup fresh mint leaves
2 cloves garlic
1/4 cup walnut pieces, toasted
pinch red pepper flakes
1/2 cup extra virgin olive oil, plus more for drizzling
1/4 cup parmigiano reggiano cheese, freshly grated, plus more for garnishing if desired
sea salt
freshly ground black pepper

Preheat oven to 275 degrees. Line 2 rimmed baking sheets with parchment paper. Place cherry tomatoes on one sheet, prick each one with the tip of a knife and drizzle with extra virgin olive oil and balsamic vinegar. (about 3 passes of each bottle) Sprinkle with sea salt. Repeat process with eggplant cubes (sans the knife pricking process). Roast in preheated oven for 3 1/2 hours. Remove from oven and set aside.

Bring large pot of water to a boil, add 2 handfuls of salt and the pasta. Cook according to package directions. Drain, reserving the pasta water.

Prepare pesto by combining basil, carrot leaves, mint leaves, garlic, walnut pieces and red pepper flakes in bowl of food processor. Pulse until smooth. With machine running pour in olive oil until combined. Add cheese, process until smooth. Taste and stir in pinch of sea salt if needed. Set aside.

Meanwhile, heat 1 tbsp olive oil in large skillet. Scrape all ingredients from tomato and eggplant pans into skillet. (include all the oil and juices) Add pasta, pesto and 1/2 ladle full of pasta water, stir until creamy. (add additional pasta water if needed) Add pinch each sea salt and black pepper and stir to combine. Taste and adjust seasonings if necessary. Cook an additional minute. Serve garnished with additional parmigiano cheese if desired.