Pasta with Sautéed Kale

Pasta and KaleA tweet shared with me goes something like this, “A Sister asked this Priest (apparently a good cook) for a kale recipe.” His advice … “Chop it up, toss it in the garden and grow something good!” I must say I’ve met more with this attitude about kale than not. As for me, I haven’t met a green I didn’t like! In this dish I simply sautéed the closely chopped kale separately and layered the pasta mixture right over the top. There’s just enough sweetness in the pasta sauce to counter the usual slight bitterness of kale. I love this dish for so many reasons. If you haven’t tried gnocchi shaped dried pasta you must. The pasta cooks up beautifully. And look how it holds the meat sauce perfectly!

Here’s a homemade version of gnocchi I believe you will enjoy too!

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Chile Colorado

Earthy beefy Chile Colorado! Thinking quickly I turned the last little bit in the serving dish into this quesadilla. That’s what I get … attempting to do a food photo while everyone is eating. Wait! Two slices of flat bread hot off the skillet, slathered with Chile Colorado, sprinkled with cheese and slapped together. Beyond expectations. Luckily I got in a couple of snapshots before this too was gone.

Check out my Red Chile Sauce here. You’ll need two cups for this recipe. It’s worth doing from scratch.

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Hatch Red Chile Sauce

Hatch Red Chile SauceHatch Chiles from New Mexico make this red sauce. The ornamental cluster of dried pods was a gift from a good friend. Now one of my best friends! Ha! My Enchiladas are more amazing. And today I’m making my first Chile Colorado Beef dish. This sauce has some heat, moderate … just enough to give a little bite but not hide the flavor. I’d like to give credit here but the printed recipe card was simply slipped into the bag with the string of dried pods and has no author. It’s a recipe that won’t disappoint! Give it a try! Don’t know where to buy Hatch Chiles? Try Amazon for dried pods and powder and here for the fresh product. You won’t need luck with this recipe!

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Red Chile Sauce

Hatch Red Chile Sauce

Hatch Red Chile Sauce

 

Amazing gift from a friend who traveled through New Mexico. He just knew I’d love this ornamental dried pod arrangement. What he didn’t know is these are more than ornamental! They cook into the best red sauce in the world. Okay, I don’t know if they meet this claim to fame but it’s the best Red Chile Sauce I’ve ever eaten. What better way to spend a rainy day! Cooking this simple recipe! What makes the sauce is not a complex recipe but the Hatch Peppers.

You might enjoy this short article, the Hatch Pepper, a New Mexico icon, here. And yes, these dried pods are available on Amazon. The recipe for Hatch Red Chile Sauce will be coming soon in another post!

These recipes can incorporate this Red Chile Sauce easily. Enjoy!

Mexicali Casserole

Mexicali Casserole

Enchilada Casseole

Enchilada Casserole

 

 

 

 

 

 

Burritos

Burritos

Cheese Enchiladas

Cheese Enchiladas

 

 

 

 

 

 

 


Chicken Divan Pie

Chicken Divan PieWhat do you do when you have leftover cooked chicken and an overabundance of broccoli? You make this delicious pie. And because it was a pasta Sunday I added egg noodles. Absolutely delicious. We’ll be making this one again soon. Change up the pasta, add turkey or tuna instead of chicken and substitute cottage cheese for ricotta. I guarantee this recipe will work with substitutions. This is a great make ahead meal that can easily be frozen after baking for another day.

 

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Portuguese White Bean Soup

White Bean SoupAdd a little less broth and you’ll have Portuguese White Beans. Love, love, love this soup. Add greens, spinach, kale, swiss chard or turnip greens for a more complete meal. Chop these pretty fine to speed the cooking. This is just the perfect soup for our rainy days.

If you’re looking for a sweeter (and I mean sweet!) Portuguese White Bean Recipe try this.

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Meat or Meatless Lasagna Rolls

Meat or Meatless Lasagna Rolls

Lasagna with a new look. Meat or Meatless, this is perfect! Bake the Lasagna Rolls straight up for an impressive look or seam side down for a sauce drenched variation. There’s just a bit of cooking for the meat filling before baking. This is just one of those dishes I have fun with … often preparing differently each time. Make it your own … fill with your favorites.

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