Ingredient - Vegetable
Nothing keeps you warmer on a cold winter night than a bowl of paprika soup, which is a variation of the popular Hungarian goulash. Since "hot" paprika is hard to find, I bring up the heat by adding small dried red chiles, rather than adding a lot of paprika which can make the soup excessively sweet. Traditionally, sour cream would never be served with this soup by any central or eastern European, but I think it adds a creaminess makes a nice finishing touch.
This sinfully rich dish is typical of the way that vegetables were prepared in the past, before anyone cared about cholesterol. Serve these creamy beans as an accompaniment to simple roasted meats.
This recipe is courtesy of Harald Zoschke, who was trying to recreate a version of green chile stew he enjoyed at De La Vega's Pecan Grill Restaurant in Las Cruces, New Mexico. Note that due to the use of smoked pork, this recipe does not require searing the meat first, and it doesn’t use additional salt.
The article containing this recipe appeared on the Burn! Blog here.
The first time I bought green garbanzos at the Pro’s Ranch Market in Albuquerque, I looked online for information and found out they’re mixed with chile and lime in Mexico and called guisana. Because chayote and radishes are also commonly mixed with chile and lime I decided to put them all together in a salad and the results were wonderful. You can substitute frozen shelled edamame in this recipe if you can’t find green garbanzo beans.
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.
Here is a tropical change from the usual celery seed coleslaw. Allow the dressing to sit as long as possible to build up the heat. From the article Mango Madness!
Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.
You should make small batches of the dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won't last that long anyway. Using Champagne vinegar adds zest without the harshness associated with other types of vinegars. You can also serve the dressing over cooked chilled vegetables, such as freshly cooked asparagus or artichokes.
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 artichokes are so easy to prepare and are a great accompaniment to any barbecue of grilled meat, poultry, or fish.
A simple marinade and quick grilling on a salt block makes for a fast and tasty side dish that pairs well with any entrée. Note: This recipe requires advance preparation. Read the entire article on salt block cooking by Mike Stines here.