New Mexican Green Chile, Turkey & Posole Soup

Soup week begins this year's weekly Comfort Food Feast recipe roundup from Food Network. I decided to share one of my family's favorite dishes, Green Chile, Turkey & Posole Soup. Dried Posole, aka hominy, is a staple in New Mexico and makes a delicious soup or stew. I use the leftover frozen turkey carcass from Thanksgiving and New Mexican green chile. (I always have a freezer full from the previous summer's crop.) It is more traditional to make this dish with red chile, but I like the combination of turkey and green chile.

This recipe takes a lot of time to cook, but the actual hands-on work is fast. You can shorten the time by using prepared turkey or chicken broth, cooked turkey and canned posole but it is just not as good. I spend a January Sunday preparing the posole. The smell of the soup is intoxicating, and I can watch the football playoffs while everything is simmering away. The leftovers (if you have any) freeze well.

Serve with warm flour tortillas, chips, guacamole, and salsa. Garnish the soup with chopped onion, cilantro, chopped radishes and a squeeze of lime. Yum...Happy Winter!

New Mexican Green Chile, Turkey & Posole Soup

1 1/2 lbs dried posole (hominy)
1 turkey carcass
1 large onion, chopped
3 carrots, chopped
1 tablespoon dried parsley
8 New Mexican green chiles, roasted, seeded and chopped
4 cloves garlic, minced
sea salt
black pepper
chopped cilantro
chopped onion
chopped radishes
lime wedges

Place posole in a large bowl, cover with water and soak for 8 hours or overnight. Drain and set aside.

Place turkey carcass in a large stockpot. Add half of the chopped onion, the carrots, parsley and enough water to cover all ingredients. Bring to a boil, reduce heat to low and simmer for 4 hours. Add the soaked posole, bring back to a boil. Reduce heat enough to keep liquid at a slow boil (small bubbles) and continue cooking for 3 hours.

Add the remaining onion, green chiles, garlic and a large pinch salt and pepper. Simmer for another hour or until the posole is soft and has burst. Remove any remaining turkey meat from carcass and discard bones. Taste soup and adjust salt and pepper if needed. Serve in large bowls garnished with cilantro, onion, radishes and lime.

I like adding warm flour tortillas, tortilla chips, salsa and guacamole to the menu. Freshly squeezed lime margaritas provide a festive touch.

It is Soup Week at Food Network's Comfort Food Feast roundup. Do you have a favorite soup dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie's Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup's On! 5 Warming Must-Make Bowls

best,

diane

napa farmhouse 1885

red or green? 

California Girl in Taos

MoseyLove
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Cheesy Polenta with Spicy Leeks

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    This is the perfect dish to serve alongside stew, or beef bourguignon, or any saucy meat dish. It works with roast beef or chicken, chicken cacciatore, sauteed vegetables, ragu, grilled Italian sausage or even topped with a fried egg. Can you tell I think polenta is an incredibly versatile dish? 
    
    
    
    
    
    Today's recipe is cheesy and creamy, referred to as "soft" polenta. I made it with leeks sauteed in a chile-infused olive oil (see resources), vegetable stock, and Parmigiano-Reggiano cheese. The cooked cornmeal marries really well with the silky soft leeks, and the chile-infused olive oil adds a bit of heat and sweetness. A handful of freshly grated Parmigiano-Reggiano? Well, melty cheese makes everything perfect, correct? I serve this all year but springtime, when leeks are in season, is especially delicious. Enjoy!
    
    
    
    
    
    
    
    Cheesy Polenta with Spicy Leeks
    (serves 6)
  • chile-infused olive oil
    3 large leeks, sliced
    1/4 cup sherry wine vinegar
    2-3 cups vegetable stock
    2 cups water
    1 cup uncooked polenta 
    1/2 cup Parmigiano-Reggiano, grated
    sea salt
    freshly ground black pepper
    1/4 cup fresh Italian parsley, rough chop
    
    
    • Warm 3 tablespoons chile-infused olive oil in large stockpot. Stir in the leeks and one tablespoon each salt & pepper. Saute leeks over medium heat until translucent and beginning to caramelize. ( 8-10 minutes). Add vinegar, 2 cups stock and water and bring to a boil. Slowly stir in polenta and bring back to slow boil, stirring constantly. Reduce heat to medium-low and cook, frequently stirring, for 35 minutes. Add the additional stock, a 1/4 cup at a time, if polenta begins to dry out. The polenta should be thick with a puddinglike consistency.
    • Remove from heat and stir in 2 tablespoons chile oil and 1/3 cup cheese. Taste and adjust seasonings if desired. To serve, spoon into bowls and top with a drizzle of chile oil, a sprinkle of cheese and a pinch of parsley.
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    • • 
        

        Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Something Cheesy. Do you have a favorite cheese recipe? Share in the comments section and link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 
      • The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
        Jeanette's Healthy Living: Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
        Creative Culinary: Cilantro Serrano Rice
        Virtually Homemade: Stove Top Mac and Cheese with Apples and Bacon
        Napa Farmhouse 1885: Mary Lane's Pasta With Pesto Tomato Sauce
        Red or Green: Cheesy Polenta with Spicy Leeks
        The Wimpy Vegetarian: Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
        Homemade Delish: Cheesy Zucchini and Summer Squash
        Daisy at Home: Bell Pepper Pizza
        Elephants and the Coconut Trees: Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
        Weelicious: Cheesy Turkey Meatballs
        Swing Eats: Frico: Parmesan Cheese Crackers (gluten-free)
        The Mom 100: Leek, Mushroom and Goat Cheese Quiche
        FN Dish: 6 Ways to One-Up Side Dish Favorites with Cheese
      
      best,diane 
      red or green?
      California Girl in Taos
      napa farmhouse 1885
      MoseyLove
      
      
      
      Please follow us on Facebook
      
      
      I have started sharing my "California Girl in Taos" blog. Please check it out and let me know what you think.

Spicy Barley Risotto

I am a big fan of chile-infused olive oil. The gentle heat and amazing taste is perfect drizzled over pizza or pasta and is wonderful as a dipping oil with toasted french or sourdough bread. I drizzle it over everything, eggs, vegetables, potatoes (try with mashed) or anything you can think of. My newest favorite is from Pranzo Italian Grill in Santa Fe, New Mexico. The Red Chile Chimayo infused oil is prepared and bottled in the restaurant's kitchen. The ingredients listed on the bottle read "contains imported cold-pressed extra virgin olive oil and Chimayo red chile-nothing else!"

I featured the chile oil in this barley risotto recipe. The smokey-sweet flavor works really well with the hearty barley, sauteed onions and peppers. This "risotto" is a bit different from the classic version. Barley is used in place of the more typical arborio rice, and the liquid can be added all at once versus the one ladleful at a time technique. This makes it even easier to prepare on a weeknight, but the dish is special enough to serve as the first course of a fancy dinner party. Enjoy! (Oh...and try the infused olive oil...delicious)

Spicy Barley Risotto
(serves 6)

3 tablespoons extra virgin olive oil
1 white onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 cups barley
6 cups vegetable stock
1/2 cup white wine
1/4 cup Italian parsley, chopped
2 tablespoons chile-infused olive oil, plus more for drizzling (or 2 tablespoons olive oil and 1 tsp red pepper flakes)
1/2 cup parmigiano-reggiano cheese, shredded, plus more for sprinkling
sea salt
black pepper

Warm olive oil in large saucepan. Add onion and bell pepper and saute until onion is soft and translucent. (about 5 minutes) Add garlic and cook an additional minute. Add barley and stir to ensure it is coated with oil.

Add stock, wine and a pinch each salt and pepper. Stir to combine. Bring to a boil and the reduce heat to medium-low. Cook, frequently stirring, until barley is tender and creamy, and all liquid is absorbed. (35-45 minutes) Stir in parsley, chile-infused olive oil  and 1/2 cup cheese. Taste and adjust seasonings if necessary. Serve with additional cheese and chile-infused oil drizzled over the top.

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  Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network  we are celebrating Grains. Do you have a favorite grain recipe? Share in the comments section and link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 
• Weelicious: Mushroom Barley
  Virtually Homemade: Easy Yellow Rice
  Feed Me Phoebe: Maple-Chia Overnight Oatmeal
  The Wimpy Vegetarian: Mujadara with Roasted Tomatoes and Greens
  Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas
  The Heritage Cook: White and Wild Rice Pilaf
  The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives
  Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto
  Red or Green: Spicy Barley Risotto
  Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish
  The Cultural Dish: Three Ways to Make Risotto
  Creative Culinary: Rice and Egg Bowl with Salmon and Peas
  Swing Eats: Stir-Fried Quinoa with Chinese Vegetables
  FN Dish: 5 Quirky Grain Switch-Ups You Gotta Try
  
  
  
  

• best,
• diane
• red or green? 

• California Girl in Taos
  napa farmhouse 1885
  

  MoseyLove

  
  

  Please follow us on facebook

  

  I have started sharing my "California Girl in Taos" blog. Please check it out and let me know what you think.

Cornmeal Pancakes with Gingered Berries

I have made these cornmeal pancakes for years. I like them because they are not too sweet, they taste great and are a nice change from more traditional pancakes. They are also really easy which is a plus for me when having guests for brunch. Not tons of work first thing in the morning. The gingered berries are delicious with the cornmeal, but feel free to experiment with plain fresh fruit, maple syrup or savory toppings. These are nice for breakfast, brunch, lunch or even a light dinner. Enjoy!

Cornmeal Pancakes with Gingered Berries

1/2 pint fresh blueberries

1 tablespoon light brown sugar

1 teaspoon fresh lemon juice

2 teaspoons candied ginger, finely chopped

1/3 c unbleached flour

1 1/2 c cornmeal

3/4 teaspoon baking soda

2 tablespoons coconut sugar

1/2 teaspoon salt

1 egg, beaten

1 1/4 c buttermilk*

1 tablespoon extra virgin olive oil

Combine blueberries, sugar, lemon juice and ginger in a small bowl. Allow to sit, uncovered, for 30 minutes stirring occasionally. Set aside

Whisk together flour, cornmeal, baking soda, sugar and salt in a large bowl. Add the egg, buttermilk and olive oil. Stir just until lumps disappear..do not over mix. Pour the batter into a hot, greased skillet or griddle forming pancakes.( I use a 1/2 cup measuring cup when making the pancakes) This batter is thinner than a more traditional batter so form your pancakes carefully. Cook until bubbles form and tops of pancakes look a bit dry. Flip and cook until second side is golden brown. 

Serve immediately.

**Note, I never have buttermilk on hand..so for spur-of-the-moment pancakes I use milk with 1 tablespoon fresh lemon juice**

Winter means comfort food at Food Network and this week we are celebrating Pancakes. Do you have a favorite pancake recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.

The Lemon Bowl: Peanut Butter and Jelly Pancakes
Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Dishin & Dishes: Red Velvet Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Weelicious: Whole Wheat Pancake and Waffle Mix
Haute Apple Pie: Healthy Banana Oatmeal Pancakes
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes

Best,

• Diane

  red or green? 

  California Girl in Taos
  

  napa farmhouse 1885

  MoseyLove

  
  

  Please follow us on facebook

  

  I have started sharing my "California Girl in Taos" blog. Please check it out and let me know what you think.