'This powerful combination of herbs is reputed to relieve high blood pressure and lower serum cholesterol in the blood. Amazingly, it is also said to treat hives, shingles, and insomnia. The dosage is 3 capsules a day.'
'This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.'
This is an extremely versatile dish that can be done ahead of time and thrown back on the grill as it is heating up, and it can be served either warm or cold. To take a short cut with the aioli, we have used a prepared mayonnaise as the base.
These wings are a tasty alternative to deep-frying the chicken. They’re great as an appetizer for a summer barbecue. Put them on the grill before guests arrive so that their great aroma greet them as they walk through the door.
Beer is frequently used as the tenderizing ingredient in marinades as it is in this recipe. Carbonnade refers to a type of French or Belgian beef stew made with beer and a little sugar. I’ve not only highjacked the title, but have spiced up my version of the recipe by adding chiles, our favorite ingredient, and cooking it on the grill, rather than the stove as a stew.
Peaches are the leading deciduous fruit crop grown in Texas and it is estimated that there are more than one million trees planted statewide. Average annual production exceeds one million bushels. Some of the best peaches I’ve ever eaten are grown in the Hill Country outside of Austin and San Antonio. They are so important there that a Hill Country Fruit Council has been established to guide tourists to the best orchards. Here’s how to use them in a wonderful dessert. From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
In the Mewari language of Rajasthan, jungli mans refers to a dish that would be prepared by a stranded hunter who only had the basics with him. It is amazingly tasty considering the limited ingredients. It is also quite hot, so serve it with some plain white rice.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
If you can’t find prepared tostada shells you can simply serve this recipe on top of your favorite brand of tortilla chips. The Spicy Chile Sauce is also a great accompaniment to your favorite scrambled tofu recipe.