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Posts Tagged ‘potatoes’

We’ve only lived in New Mexico for a few years now. And before we moved, I knew virtually nothing about the state. But now I know one thing, they are passionate about their food, in particular their chile. In fact, the official state ‘question’ is: Green or Red? This of course, refers to green or red chile sauce. And no, it’s not ‘Texas’ chili with an ‘i’, that’s a soup or stew (I’m not going there, Texans!); it’s chile with an ‘e’, as in chile peppers.

You’ve probably heard of Hatch green chile and you’ve probably seen little cans of chopped green chile in the Hispanic foods section of your grocery. And to be honest, I had never really used them much. After moving here, that had to change, as everyone asks you which is your favorite, red or green, and you had better have an answer!

Unfortunately, the green and red chile sauces that are slathered over burgers and omelets and enchiladas and everything else, at the restaurants around here, are frequently made with flour. You should always ask. Sometimes the green chile sauce is made with cornstarch instead of flour. It’s even rarer to find a red chile sauce made with cornstarch. So for a couple of years, I had never eaten red chile sauce, not being adventurous to make my own. Last year though, a co-worker of mine mentioned she was making red chile enchiladas for another friend of hers with celiac disease and I mentioned that I had never eaten red chile before because of the flour issue. The next week, she brought me some for lunch as she had made the red chile with cornstarch and had decided that she preferred making it that way as compared to with flour. They were wonderful!

So, you’re probably asking, which is her favorite? I have to say that I like green better but maybe that is just because that is what I am most familiar with. And so recently, at our local Costco, they were selling huge jars of the 505 Roasted and Diced Green Chile (blue label). Of course I bought some, and every time I’ve been there since, and then I got to thinking about what I wanted to make with it (and all the other jars in the pantry now!). And since you all know I have been on an enchilada kick…here it is.

(Oh, and I forgot, pinto beans are big here in New Mexico too….)

New Mexican Green Chile and Pinto Bean Enchiladas

An original by Renee

1# potatoes, 1/4-1/2″ dice – I used yellow Dutch baby potatoes

1-1/2 cups of onions, diced

2-3 cloves of garlic, minced

1 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1 can pinto beans, drained and rinsed

3 cups roasted and diced green chile (like 505), divided use

2-3 cups of Monterey Jack cheese, shredded

24 corn tortillas

sour cream

Fill a large pot with water and bring it to a boil. Add potatoes and cook potatoes until ‘al dente’ (Can you say that for potatoes?). Drain and reserve.

In a large skillet, saute the onions with a bit of oil. When they have softened, add the garlic and saute a minute or so longer. Stir in the spices and cook for a couple more minutes, stirring frequently. Then mix in beans, potatoes and 1/2-1 cup of green chile. Taste and add more chile if desired. (Some batches of chile are hotter than others. So depending on who you are feeding and their spice preferences…). I added 1 cup of chile to this batch. Heat through, stirring occasionally, for about 5 minutes. Then turn off the heat and stir in 1 + cups of cheese.

Preheat the oven to 375. Grease a couple of large baking dishes. Spread some green chile in a shallow, wide plate or bowl. Heat a small skillet, with a little drizzle of oil. Heat the tortillas, one at a time, flipping them over, until pliable. (This is key! Otherwise your tortillas will break when you roll them!) Add more oil as needed during the process.

Immediately turn the tortilla into the green chile and rub the chile all over both sides of the tortilla. Place tortilla in baking dish. Add filling (not too much!) and roll up, placing the seam side down in the dish. Continue with remaining tortillas and filling. Spread additional green chile over top of enchiladas and sprinkle with additional cheese. Bake for 20 minutes or so. Serve with sour cream to cool your mouth!

Option:

You could also omit the green chile in the filling and make Karina’s quickie green chile sauce (and her enchilada recipe is wonderful too!) and pour over the top before baking, then top with cheese. This would be a more traditional style of enchiladas, baked with a sauce.

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A favorite soup of ours. But one that I hadn’t made in a long time. It could easily be made dairy free too. I served this with Shirley’s Garlic Cheese Biscuits – they were wonderful! And with some Woodchuck Raspberry Cider, always great!

Corn and Red Pepper Chowder

Original recipe by Renee

2 Tbsp butter (use additional oil if dairy free)

1 Tbsp olive oil

2 medium onions, 1/2″ chop

2 cloves garlic, minced

5-6 cups of vegetable broth (or chicken broth for non-vegetarian) *

1-1/4 pounds Dutch Baby yellow potatoes, 1/2″ dice (or red potatoes or large Russets)

2 medium red bell peppers, 1/2″ chop

2 celery stalks, thinly sliced

1 bay leaf

1 tsp dried basil

1 tsp salt

1/2 tsp black pepper

1 -16 oz bag frozen, roasted corn (Trader Joe’s)

6 green onions, thinly sliced

1/2 cup milk *

1/2 cup half and half *

Heat butter and oil in a large soup-pot. Add onions and garlic and cook until onions are softened. Turn heat to high and add broth. Bring broth to a boil and then add the potatoes, peppers, celery, bay leaf, basil, salt and pepper. Bring to a boil once again. Lower heat, cover pot loosely with a lid and allow to simmer for 15 minutes or until the potatoes are cooked. Remove lid and stir in corn and green onions. Cook for an additional 2-3 minutes. Remove the bay leaf from pot. With an immersion blender, puree half of the soup. (Or carefully use a standard blender.) Add milk and half and half and heat through.

Enjoy!

Notes:

* For dairy free, substitute olive oil for the butter. And you can easily omit the milk and half and half at the end. The soup tastes great even without the dairy. You can also vary the amount of milk and half and half to suit your needs and available ingredients.

* You may need additional broth to cover the vegetables. Use as  much as you need.

This recipe is linked to Gluten Free Wednesdays, Seasonal Sundays and Slightly Indulgent Tuesdays. Be sure to check out the additional recipes there!

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When most people think of grilling, they think of meat, poultry or fish. And I’ll admit that I do still like to eat grilled meat. Since I am the flexitarian and my husband is the vegetarian, we do periodically grill meat or poultry, for me. In fact, my vegetarian husband is quite good at grilling meat for me. And he has no problem making meat for me because we know that my body needs some meat from time to time and it is a good source of B12, which I have problems absorbing.

Over the years we have grilled many things. Some of our favorite things are grilled tofu, grilled mixed vegetables and corn on the cob. Recently we decided to break out the grill and start up the grilling season. Right now we are on a kick of grilled tofu, using Sea’s recipe for Yummy Grilled Tofu. I will also make this marinade and use on chicken, also yummy! The best way to make it is to slice the tofu into large slabs, typically 8 slabs per 1 pound hunk of extra-firm tofu. I then press the slabs between a large folded tea towel for 15 minutes or more. The less water, the better, the more marinade it soaks up. Then I marinade the tofu while I prep the other dishes.

We also like this marinade recipe from Cooking Light magazine for tofu and chicken. But if you are gluten free, just make sure you buy miso paste that is gluten free – some are made with barley.

As for grilling the tofu, it helps to either grease the grill a bit, as the tofu sticks, or to grill it on a piece of foil. We often use a piece of foil to ‘protect’ my husband from the meat cooties if we have also grilled meat on the grill that day.

We also like to make grilled mixed vegetables in a grill basket. Typically I chop up a lot of onion, slice baby carrots into thirds, chop up a red bell pepper and a head of broccoli and some of the stems and toss with some Italian salad dressing before it goes on the grill. We recently got a new grill basket from my mom, who sells Pampered Chef, and we like it a lot. We just wish it was bigger!

This particular time we also made potato packets – something from my Girl Scouting days. Slice some potatoes and maybe some onions, green bell peppers and/or carrots. Place one serving on a piece of foil. Sprinkle with salt and pepper or whatever seasoning you’d like. Mrs. Dash, oregano, whatever. Put a small amount of butter on top and then wrap up the packets with an air-tight seal so that the potatoes will steam themselves. I also put about a tablespoon of water in the packet too, just before I fold up the last side.

Sometimes we will just grill an entire sweet onion. Be sure to make more than one though as these are tasty.  Clean and trim it and wrap it up in foil with some butter and stick it down in the coals. Delicious. Also great as part of a campfire meal.

It isn’t corn season here yet, although I have seen it in the grocery stores. Growing up in the Midwest with grandparents who grew sweet corn, I was spoiled. And it just doesn’t feel right to eat corn before the end of July. Plus it is grocery store corn and I am a bit of a sweet corn snob. So no corn here for us yet. But when we do make it, we typically soak the ears in the husks in some water for about 20 – 30 minutes and then just put them directly on the grill. Make sure you turn them a few times so that they cook evenly. Pull back the hot husks, carefully, with oven mitts, and top with butter and salt. Or you can try other toppings like this one I saw over at Snack Girl this week. I might have to try this soon!

We used to also grill Portobello mushrooms for my husband frequently – I am not a huge mushroom fan – but they have fallen out of favor lately, for no particular reason. He usually marinades them in garlic and balsamic vinegar.

This last time, we grilled pineapple for the first time. Pineapples were on sale and my husband loves pineapple, so I grabbed one. I did coat them in a ‘marinade’, though they don’t really need it. I made the sauce out of brown sugar, lime juice, butter, cinnamon and salt. It was very good but I think we could do without the extra sugar and fat and next time we will grill them plain or with just a bit of lime and cinnamon. We really did enjoy the cinnamon flavor with the pineapple.

What are your favorite vegetarian grill specials? We haven’t tried grilling gluten free pizza yet…have you?

This message is linked up to Gluten Free Wednesdays where this week’s theme was burgers. No burgers here this week but instead we have other fun stuff to put on the grill!

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