Meatless Monday & Snowy Tuesday

When Taco Tuesday is blurred by the weather in Texas, hang on...it's going to a bumpy ride!


















My Meatless Monday endeavors since the New Year have been making me put more thought into the post weekend meals. We typically get more indulgent on the weekend. Thinking about more positive choices since the New Year have been a goal of mine for our household. This past week was a busy week as we knew on Monday evening that we could receive several inches of snowfall in Central Texas. Seriously, folks Texas does get snowfall now & again. I have friends who are shocked each time they hear we had snow in Texas! A state of this size has alot to offer weather wise & as the old saying goes: "If you don't like the weather, wait a minute & it will change". This Meatless Monday I was busy planning a meal while; figuring out which plants I needed to drag into the house from the garden or were worth salvaging after our previous freezes this Winter.

When the weather folks talk about the three P's.....plants, pets & pipes you had better buckle down & prepare for a real cold snap! I've recently heard family stories of storms in the Hill Country in the 1930's which caused my Grandfather, Aunts & Uncles to haul all the baby livestock into the old Ranch house in Hayes County & bottle feed dozens of goats & sheep in front of the fireplaces for days while the storms raged & the countryside froze. It is a fact in the Lone Star state it can & will drop as much as 50 degrees within hours when a Texas Blue Northern front blasts down through the plains. By Tuesday morning the Austin area had sleet & snow flurries. I saw larger snowflakes than I even remember from living in Alaska as a child. Across Texas weather forecasters & bloggers were in a frenzy as the road crews covered the bridges & overpasses with sand. School age kids were excited to be released early from school & our local golf courses turned ski slopes for an afternoon. We may not see snow often here in Texas but when we do it is a sight to behold & everyone enjoys the excitement.
Of course I digress from the Meatless Monday since Snowy Tuesday temporarily replaced Taco Tuesday at our home!(sheesh!!!)Weather truly was the big event of the week. But quite possibly the best meal of the week was the meatless meal which always gives us a little bounce to our step & manages to make us feel a bit more virtuous for a few days. Taco Tuesday? Well let me just say this Tuesday I thought a pot of soup was good for the soul. Next Tuesday we will tackle the tacos again!


For a little history about Meatless Monday, long before the modern food movement made it cool & hip....Please, people! We reinvent the wheel over & over again. Everything is a cycle, the longer I live the more I realize what is "in" one moment, will be back again if you wait long enough. Thank goodness, this movement is back again~

Two of my top 10 favorite ingredients, how can any meal be bad with Artichokes & Mushrooms?



















Artichoke & Mushroom Stuffed Eggplant
1 1 1/4 lb Eggplant
2 tsp. Olive Oil
1 cup Onions, chopped
1 cup Mushrooms, chopped
1 cup frozen Artichoke hearts, thawed & chopped
1 clove Garlic, minced
1/2 tsp. Oregano
1/2 tsp. Basil
1 tsp. Soy Sauce
1/2 tsp salt & pepper
1/4 cup Vegetable stock *more may be added if needed
1 cup cooked brown rice
1/2 cup Monterrey Jack cheese, shredded

Cut Eggplant in half, lengthwise, carefully scoop pulp out leaving 1/4 inch shell on the outside. I use a melon scoop to help with scooping process. Chop pulp into 1/4 inch pieces. Preheat oven to 350*.
Heat oil in a large non stick skillet over medium heat. Add eggplant pulp, onions, mushrooms, artichoke hearts & garlic. Add spices, soy sauce & stock. Cook 10 to 12 minutes, stirring frequently until vegetables are tender. During this process if more liquid is needed add more vegetable stock to keep the eggplant mixture moist. Remove from heat & stir in rice & half of the cheese.
Lightly oil a shallow baking dish. Spoon cooked mixture into eggplant shells. Sprinkle remaining cheese over the tops. Pour 1/4 inch liquid either stock or water into the bottom of the dish so the eggplant shells will steam tender. Cook uncovered 30 minutes.

If it's Fat Tuesday we must have Gumbo & plenty of Seafood.

Whether you call it Shrove Tuesday or Fat Tuesday, the same day seems to mean one last culinary celebratory event leading up the the date Lent begins on the Christian calendar. Festival season in many cultures encompasses the period between Epiphany & Ash Wednesday. Fat Tuesday is the celebration of & end of Mardi Gras as we know it in the South. In our family whether we are in New Orleans, Mexico or Texas it is cause for Gumbo, stews, etoufee or jambalaya. Wherever you find yourself this day let the good times roll & make it hot, hot, hot!!


















Start your Fat Tuesday off with Shrimp from the Gulf of Mexico over Poached eggs. A quick 10 minute breakfast. In the words of my Cajun friends; "Talk about good, Cher, nes pa?"
Poached Eggs & Shrimp for two
2 large eggs
2 jumbo shrimp, peeled, deveined
Lemon wedges
2 tbsp. white wine
2 tbsp. butter
1 tsp. garlic
salt, pepper & red pepper flakes
2 slices Roma tomato
fresh baby spinach leaves
2 whole grain English muffins, sliced & toasted

Poach the 2 eggs at the same time you are sauteing the shrimp for this dish. If you have never poached an egg, here is a quick how to Poach guide.
In small pan saute garlic in butter, add shrimp, quickly sautee shrimp till opaque. Add seasoning & white wine. Remove from heat. Place toasted English muffins the serving plate, add 3 to 4 fresh baby spinach leaves over the bottom half, ease the poached egg onto the spinach (as you can tell from the photo I enjoy my eggs soft), garnish with 1 slice of tomato, carefully set the jumbo shrimp onto the tomato & serve with lemon wedge on each plate.

“Gumbo, of all other products of the New Orleans cuisine, represents a most distinctive type of the evolution of good cookery under the hands of the famous Creole Cuisinieres of old New Orleans.”
The Picayune’s Creole Cook Book (1901)

My friend Vickie Thibodeaux said years ago as she taught me to make Gumbo..."the Roux is all important but the onion, celery & bell pepper are the holy triumvirate!" She taught me to make the roux & get it nice & dark like a cup of Cajun coffee. Roux is equal parts oil & flour which is browned & used as thickening in many South Louisiana & French style dishes. A roux makes or breaks a pot of gumbo. Anytime I have tried to rush that process I have been truly disappointed. If I do not have a full 20 minutes to make a good roux then I'd better not bother. This seafood gumbo is based on a recipe I have used for years from one of my favorite Louisiana cookbooks. A book called "Cajun Cooking" has recipes compiled from kitchens across South Louisiana & like any community or church cookbook the tidbits are endless & the flavors superb. The cover has a great photo of a sweet Cajun Grandmother peeling shrimp which puts a smile on my face each time I see it.
















Seafood Gumbo
2/3 cup vegetable oil
2/3 cup flour
2 lbs shrimp, peeled & deveined
4 oz. Wild Caught Crab claw meat
4 oz. Oysters, *Gulf coast oysters
2 Quarts Water
1 large onion, chopped
1 bell pepper, chopped
1 rib of celery, chopped
1 garlic clove, minced
2 lbs. okra, fresh or frozen
1 can of diced tomatoes
1 bay leaf
1 Tbsp. Worcestershire sauce
Salt, Pepper & Cayenne Pepper to taste
Parsley chopped
Cooked Rice
File, a seasoning made from ground Sassafras root used to garnish Gumbo when served.

Saute Shrimp & crab meat with 2 tbsp of the oil in a large pot, add water & set aside.
In remaining oil make the Roux: Mix oil & flour together in a large cast iron skillet, stir every few minutes, at first roux will be light brown (coffee with cream color), continue stirring for several minutes longer till the roux is a dark brown or rich brown coffee color. The roux will be very hot, then add the onion, bell pepper, celery & cook vegetables slightly. Add in the garlic & okra. Continue sauteing till slightly browned.
Add the sauteed vegetables & oysters to the seafood, along with the can of diced tomatoes, stir well. Add seasonings, Worcestershire sauce & cook slowly for about 1 hour.
Finally add parsley & serve over mound of cooked rice. In our home we always serve gumbo with File. A light sprinkle at the edge of the bowl is nice & adds a certain: "Je ne sais quoi!" (a certain "something")

*Anytime I use fresh Gulf Coast Oysters in my gumbo I use the liquid the oysters have along with the water or stock for my gumbo.

Quiche, the language of love~

Love means Quiche this Valentine's Day.



















Quiche has a history of being feminine or ...not for men! I first learned how to make Quiche when I visited my Grandmother one summer. My Grandmother had been a home economics teacher for years & told my sister & I we could cook anything we wanted that Summer. My sister & I tried our best to cook things which sounded different or exotic to our impressionable palettes. We chopped, sauteed & cooked our way through my Grandmother's vast library of cookbooks. Our endeavors were not limited either. Grandmother told us to choose recipes & would then purchase any ingredients she could locate in Greenville Texas in the mid 1970's. We used the old Royal typewriter to type out the recipes we wanted to replicate in the future. My sister & I felt like the reigning Cooking Queens that summer long ago. We certainly thought so anyway. Several years later when I was engaged to my husband I asked the future Mr. Texas to Mexico if he liked Quiche? He replied yes. I then told him "Great, I know how to make 4 things, Chili, Gumbo, Spaghetti Sauce & Quiche!" He was a man in love & very patient. I made those few things many times the first year we were married.

Considered part of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which under French rule was later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. Quiche is great for lunch, dinner or my family has enjoyed it for breakfast on occasion. I ran across my time worn, type written copy of Quiche Lorraine not too long ago. I thought fondly about the summer my sister & I were the cooking Queens in my Grandmother's kitchen.

Spanish Mushroom & Spring Onion Quiche
1/2 recipe Simple Pastry Dough
8 large eggs
2 cups plain low fat yogurt**
1 cup fat free half & half
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
8 oz. Chorizo, Mexican or Spanish
1 cup Crimini mushrooms, sliced
3 medium sized *Spring onions, tops & bulbs sliced
1 cup Monterrey Jack Cheese or Queso Chihuahua, shredded

On a lightly floured work surface, roll dough into a 16-inch round. Brush off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes. (for my heart shaped pans I used 1 recipe cut into quarters, following the same instructions.)
Preheat oven to 375 degrees.
Line the pastry dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool.
In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 7 eggs and continue mixing until well blended.
In skillet, saute mushrooms & Spring onions till slightly tender, set aside & the use the same skillet to cook the chorizo till browned. Cut chorizo into bites if it is in sausage link form, otherwise cook & then drain well onto paper towels.
Place plain yogurt in a medium bowl and whisk until smooth; add half & half and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined.
Place chorizo, mushrooms, onions & cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 15 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Simple Pastry Dough
recipe for two 9 or 10 inch pie shells

1 tsp. salt
2/3 cup ice water
3 cups plus 2 Tbsp. all-purpose flour, plus more for work surface
1 cup(2 sticks)plus 5 Tbsp. very cold unsalted butter, cut into 1-inch pieces

In a small bowl, mix together salt and water. Keep very cold until ready to use.
Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs. Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
On a lightly floured surface, evenly divide dough. Form each piece of dough into a round about 1 inch thick. Wrap each pastry round with plastic wrap and chill at least 2 hours and up to overnight. I have even frozen these prepped pie crusts for a few weeks in a Ziploc bag.

*Spring Onions are the onions which look like very large Green Onions. They have nice plump round bulbs & a very mild flavor.
**I began using plain yogurt when we lived in Mexico & creme fraiche was difficult to come by.

Of Saints & Sinners....

The phrase, "I'd rather laugh with the sinners than cry with the saints..." keeps running through my head on this day. No, I am not drawing lines calling anyone a Sinner here. We all know the literal version of what that statement means however I am thinking of the New Orleans Saints today & Drew Brees our Texas born quarterback....

When I was living in Louisiana during college I initially noticed the die hard rabid fan base of the New Orleans Saints were not that different from our beloved Dallas Cowboys fans. There was one big difference in Louisiana. In Louisiana the fierce love of the game, the sport & the team left little room for the outsiders. It is an all or nothing Saints fan base. The State of Louisiana was behind the Saints & cared not who else was in on the gig! Seriously, all Texans want people to like our football teams. We do think we perfected or invented the sport!! They are a tough group of fans too, even when they sat in the stands some years ago with paper bags over their heads watching the Saints loosing game after game. Saints fans held onto the hope that their day would come. Well that day has arrived & the Saints have marched through much more than most Football franchises could imagine in the past 5 years. The "Who Dat" nation is now set in stone in Louisiana & the fans are beyond proud. If anyone doubts that there will be partying in the Big Easy tonight regardless of what happens in Miami they do not know the resilience of the people of Louisiana. My money is on the New Orleans Saints. The Colts may have an incredible quarterback but the Saints have all that & more! The Colts may be out to bring home another trophy but Saints are searching for a triumph & the sweet fragrance which should follow Victors who have come through more than just a game.



**A typical Mexican Artesania showing an image of a Saint resisting the temptations of the ultimate "Sinner".
















Our Superbowl Appetizers are full of typical Texas to Mexico kick. For the first time in several years we will watch the Superbowl without Spanish broadcasting voice over (yipee) & we will not miss those great Superbowl commercials. It is odd what bits of Americana one misses when living abroad!
Chorizo stuffed Jalapenos
3 tbsp. olive oil
12 jalapeno peppers, seeded, halved & membranes removed
10-12 Crimini mushrooms, chopped
1/4 cup of diced onion
8 oz. Mexican Chorizo
1/4 cup black Spanish olives, seeds removed & roughly chopped.
1 cup whole grain breadcrumbs
3 Tbsp. melted butter
1 large egg, beaten
3 tbsp. chopped green onion tops
1/2 cup of Monterrey Jack Cheese, reserve extra for top of peppers

Saute the Chorizo over medium heat in a large skillet until the pieces begin to crisp and brown, about 5 minutes. Drain Chorizo well & set aside. *I drain mine onto a paper towel to remove grease. Into skillet add onion & mushrooms, saute 5 minutes. Remove to medium mixing bowl, add Chorizo, chopped olives & green onions. Next add in breadcrumbs & cheese. Add beaten egg, melted butter & blend till the stuffing is moist & clumping.

Stuff each peppers the stuffing, rounding it on top of the pepper halves. Once they’re all stuffed, top with small amount of cheese, place into an oven safe dish & bake @ 375 for 20 minutes or until tops of stuffed pepper are slightly browned & cheese is melted. Serve immediately.




















Spicy Artichoke & Crab Queso Dip
1 tablespoon flour
1 tablespoon unsalted butter
2 cups heavy cream
8 ounces Monterrey jack cheese, shredded
3 ounces sharp cheddar cheese, shredded
salt to taste
3 Roasted green chilis, seeded, cleaned & diced
1 large jalapeno pepper, seeded, & finely diced
1 plum tomato, diced
4 oz. Artichoke frozen hearts, thawed, diced
1/4 cup diced yellow Spanish onion
4 oz *Crab claw meat, drained
1 teaspoon Worcestershire sauce
1/4 teaspoon ground, Chipolte Chili

In a medium saucepan, add butter & onion, allow to melt over low heat. Add flour and stir until it is well blended with butter and mixture is free of lumps. Color will be nice & golden after 1 minute or so.
Add cream and stir to combine, allowing to heat up until thickened, about five minutes. Stir frequently with spoon and do not allow cream to boil. Add cheese, and whisk vigorously until completely creamy and fluid when stirring.
Taste for salt and add accordingly. Add chilis, artichoke hearts, tomato, Worcestershire sauce and cayenne, and stir to combine. Finally add crab meat. Do not over heat or stir vigorously enough to break up the crab meat. Nice lumps of crab within the dip are best.
Serve warm with your favorite tortilla or pita chips. Makes approx . 1 quart dip.
*I used Crab claw Meat since it is in sturdy lumps & will not break up as easily in this dip.

Cold Weather Pressure Cooking

Pressure cooking or cooking under pressure? Could she keep the kitchen ceiling free of her Yankee Pot roast?


















My first memory of a pressure cooker harkens back to childhood when our family lived in Alaska. My Mom expanded the culinary horizons for our family cranking out jams, jellies, pickles, canned veggies. She even canned what seemed to be oceans of salmon. I seriously do not remember too much about the experience except for the hiss of the Pressure cooker steam & the caution we used when it was in operation. It was a large affair which held several quart jars & a pressure gauge on the top which led me to believe I would surely never have need for something so complicated when I was an adult.

I was well into married life when I found out that pressure cookers could save time & had many more uses beyond home canning. When my husband bought me a pressure cooker I was excited & more than a little cautious. I heard tales from my husband's Grandmother & Aunt of exploding pressure cookers & was told of kitchen disasters that made the women of the family fall silent. I seriously wondered if they were challenging me or guessing I would become too overwhelmed to use my new cooker. I wondered what if anything I could make with such a frightening kitchen instrument? I had visions of food exploding from the steam vent or an entire roast blown to bits on my kitchen ceiling. I discussed pressure cooking with my mother & soon realized I could certainly handle the challenge. After all the first commercial pressure cooker in the U.S. made a debut at the New York World's Fair in 1939, it was made by National Presto Industries. I had a Presto Pressure cooker, how difficult could it be? I eventually found the meats I prepared were more tender while the time I could spend cooking was reduced. I ultimately became a fan of cooking "under pressure". While I still use my pressure cooker for steaming the perfect artichokes or the yearly Corned Beef Roast on Saint Patricks Day, truth be told it does sit collecting dust much of the time. I felt challenged this week to make an entire meal with my pressure cooker. I craved French Onion Soup when the latest Mid Winter storm blew across the United States. I also thought I could get my husband to try a new rice pudding recipe as well (he is not a big fan of rice pudding). I found a recipe by Giada de Laurentis for Chocolate Rice Pudding. While Giada's is a stove top version & mine uses different Chocolate, it was a great starting point from which I could come up with the Pressure Cooked Mexican Chocolate Rice Pudding.


















Pressure Cooked Mexican Chocolate Rice Pudding
2 cups whole milk + 1/4 cup reserved for later
1 cup water
1 cup Arborio rice
2/3 cup raw sugar
1 1/2 teaspoons orange zest (from 1 tangerine)
1 teaspoon vanilla, Mexican La Vincedora vanilla
1/2 of 1 3.1 oz round Mexican Chocolate, either Ibarra or Abuelita brand**
1/2 - 4 oz Special Dark Hershey's Baking Bar, melted
1 egg, beaten

Melt butter in cooker and pour rice in and stir rice to cover totally with butter.
Add the sugar, 2 cups of milk, water & ground Mexican chocolate which has been finely ground. (see below) Put cover onto the pressure cooker, keep at medium heat.
Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam. Please check Pressure cooker directions & or refer to Pressure Cooker Safety

In a small bowl mix 1 egg with 1/4 cup whole milk and 1 t vanilla.
Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
Stir the orange zest into the mixture. Add the melted Hershey's baking chocolate and stir until well blended. Allow the mixture to cool for 10 minutes, stirring occasionally.
Spoon the rice pudding into serving bowls. This is delicious served warm or cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead. Maybe garnished with whipped cream or fresh orange zest.

I actually use a coffee grinder to grind my Mexican chocolate into a fine powder for this Rice Pudding.

















**Break 1/2 of the hard round Mexican chocolate & break apart with a large knife, then put into food processor/grinder & blend the chocolate into a fine powder. This type of Mexican Chocolate is found in a octagonal or round cardboard box in Latin grocery stores. It is hard & comes in individual round cakes.



















Surely everyone has a favorite restaurant they order French Onion at or a much loved recipe but even this soup can be improved upon in the Pressure Cooker. This French Onion soup has Fresh Ginger & Herbes de Provence, Pressure cooking cuts work & time down to less than 30 minutes for a bowl of one of our family favorite soups.

Pressure Cooked French Onion Soup
2 tablespoons olive oil
6 cups thinly sliced Spanish Onions
2 cloves garlic, sliced very thin
1 teaspoon Herbes de Provence
1 teaspoon fresh grated Ginger
1/2 cup dry sherry
5 cups beef stock or broth
sea salt and black pepper to taste
1 cup grated Gruyere or Swiss cheese
Sliced Baguette rounds toasted, 2 per bowl

Heat 2 tablespoons olive oil in the pressure cooker over medium-high heat. Add the onions and garlic. Saute for 5 minutes. Add herbes de provence, ginger, dry sherry, and 2 cups of stock.

Cover and bring to high pressure over high heat. Lower the heat to stabilize the pressure. Cook for 6 minutes. Remove from the heat. Let the pressure release or drop by using the quick release method. Make certain you review Pressure Cooker Safety methods before cooking with a pressure cooker
Unlock and remove the pressure cooker cover.
Add the remaining 3 cups of stock and bring to a simmer. Season with sea salt and black pepper.
Ladle the soup into heatproof bowls. Float 2 baguette rounds on top of soup and sprinkle with the grated cheese.
6 servings

For anyone new or newly returning to Pressure Cooking I recommend Gina Steer's "The Pressure Cooker Cookbook", very good selection of recipes & techniques.

Leisure time & a big bowl of Spicy warmth!

He enjoys true leisure who has time to improve his soul's estate.
~Henry David Thoreau


When asked in recent weeks "where I have gone", I could only respond that I had taken time off. The move from Mexico home & subsequent moves of "our life", people & animals had about worn me out. I felt I needed to take the Holidays off to recuperate & regroup. I spend the past few weeks & months getting back into the groove as well as slowing down to enjoy life. We had a slow holiday spent at home with our daughters & enjoyed what is most important. We cooked, relaxed & recharged our spirits. Of course that means Spicy foods at the Texas to Mexico household. If we don't take time to enjoy the everyday we may miss the small but important things around us.


My daughter & I recently enjoyed a day at Austin's Chinatown Shopping Center where we explored the exotic & impressive array of foods at the M.T. Supermarket. Our family enjoys the spicy array of foods & cuisines available at the market. In the past I loaded up a suitcase & hauled spices & teas back to Mexico from this wonderful grocery store. We have long enjoyed the Thai Coconut Soup we find at our favorite local restaurants. My daughter shared a recipe she enjoys & she even helped me locate the elusive Red Curry paste on our trip to the Asian market. This recipe can take more or less heat which is derived from the Curry Paste so use sparingly & taste frequently. I was under the assumption as I made my first pot of this soup that if a little was good more would be great! It was a wonderful but fiery & fierce bowl of soup.

Spicy Thai Chicken & Coconut Soup

1 tablespoon vegetable oil
1 to 2 stalks lemon grass, outer sheath removed, bottom 3 inches trimmed and minced
2 tablespoons minced fresh ginger
1 large clove garlic, minced
2 to 3 teaspoons Thai red curry paste
6 cups homemade or canned chicken stock
3 tablespoons fish sauce or soy sauce
1 tablespoon sugar
2 (14-ounce) cans unsweetened coconut milk
1 whole boneless, skinless chicken breast (about 12 ounces), cut into 1 by 1/4-inch strips
1 (15-ounce) can straw mushrooms, drained and rinsed
4 oz. of shitake mushrooms, roughly chopped
lime wedges to garnish & squeeze juice over soup.
• Salt
• 1/2 cup loosely packed whole fresh cilantro leaves
• 3 scallions, greens only, sliced
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds.
Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.
Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer (do not boil as this will cause the coconut milk to curdle) and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Serve immediately, garnishing each bowl with cilanto, scallions & a lime wedge.


Each Christmas eve our family dines on Tamales & either Chili or some similar kin in the Tex-Mex culinary family. This past Christmas Eve we had Chili & Tamales from Juarez Mexican Bakery. The local Round Rock restaurant & bakery known for the long lines of customers patiently waiting for dozens of savory Juarez Tamales. The owner of Juarez is from Guanajuato, Mexico & so much of the true "Sabor de Mexico" is what keeps locals coming back again & again for the food at Juarez.
My favorite Chili recipe is the Lady Bird Johnson Pedernales River Chili. I use the basic recipe & kick it up a tiny bit with a few extra chili peppers. (somehow I am certain LBJ would have approved of this bit of heat!) This recipe is one of the most widely circulated Chili recipes thanks to her husband's great love of the official "state food" of Texas. Lyndon Baines Johnson was once said: "Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of Red. There is simply nothing better." Texans are as unapologetic about our foods as our politicians, having said that; this my favorite bowl of Texas Red!




















Pedernales River Chili

4 pounds coarsely ground beef (chili-grind, ask butcher if there is none available)
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water
In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle cast-iron Dutch oven.
Add oregano, cumin, chili powder, tomatoes, salt,**2 Soaked, seeded & skinned Chili Anchos and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour. Remove from heat. Skim off grease and serve.
Serves 12.
**These are the flat wrinkly Dried Chili Peppers found in the Latin section of most grocery stores. They have to be soaked in hot water 20 minutes then remove seeds, stems & scrape the pulp from the inside of the skin. The dark mahogany color adds a rich color as well as a deep rich flavor. If you are partial to heat you might add Chili Petin peppers threaded onto a toothpick so they can be removed later before serving your bowl of Red!

Our family garnishes this Texas favorite with diced onion & the occasional sprinkling of cheese....of course for the not so faint of heart there is always the liberal toss of locally grown Chili Petins also known as Chili Pequin or Bird Peppers. This native chili is one plant which seemed to thrive in my garden the Summer of 2009. **Take note fellow Texans this plant is beyond hearty if it could survive our drought & lack of rainfall.

Farmer's Markets & Spicy Favorites

The Farmers' Almanac predicts numbing cold this winter. If that will hold true or not only time can tell but it is hard to see that far right now as our days slowly slide the mercury down the thermometer towards something bearable. Many Texans felt we had almost hit a cold spell this past week when temperatures that day only hit 95. I'll be mixing up a batch of those Hatch-a-ritas the moment the Texas temps drop below 80. Something with that much heat needs a little cooperation from Mother Nature!

While Fall is many weeks away here in Central Texas the tiny break we've had from our 100* temperatures gave us reason to hit the Farmer's Markets once again. Hornsfan & I loaded the dogs in the car (note the photo below which shows Jack sleeping in his doggie seat belt) last Saturday & left everyone else snoozing as we hit the road early to visit the Austin Farmer's Markets. We first went to Sunset Valley & bought produce & strolled the vendors booths amazed that so much produce could exist during our intense late Summer weather. Somehow as my backyard garden has sizzled & popped it's way to the compost pile our brave Texas Farmers had great things in store for lucky Austin folks. Next we headed downtown to the Republic Square Farmer's Market & were in awe once again of the produce, plants, live music & array of wonderful locally produced goodies. Our dogs were impressed with the number of Canine friends they met as well as the array of pet items for sale. We even found our favorite Green Chiles at one booth. As you know Gloria is still running her Green Chile Contest over at Food & Flavors of San Antonio. That leads me to the recipes I've cooked up once again using those Sizzling, Sirens of the Spice world! I've been on the go much of this week but still managed to whip out a couple of Green Chile Pepper items for even the most uninitiated Foodie with semi-Spicy interests. I have relied upon my Crockpot more than once recently. Family needs food & I am too busy to stir a big fuss up in the kitchen & "voila" I can slow cook it & be done with it. My Crockpot Roasted Chicken & Vegetables has 2 Fresh Green Chiles in the recipe & while the peppers added flavor they did not make the chicken hot. The Green Chile Mashed Potatoes were delicious the first night, had a bit of a kick but the leftovers the following evening had even more heat! We loved them but fair warning, Green Chiles add heat & at times just keep on adding...





























Crockpot Roasted Chicken & Vegetables
1 3-4 lb whole Natural Chicken, remove giblets
4-5 Red Potatoes, cut into quarters
2 Fresh Green Chile Peppers, seeded & halved
1 Red Onion, quartered
12 Baby Carrots
1 Tbsp dried Herbs de Provence
1 tsp Adobo seasoning (Goya brand)
1/2 c water or white wine
1 clove chopped Garlic
Olive Oil
Salt and pepper
Preparation:
Prepare the potatoes, baby carrots, and onion, and chopping potatoes & onions into quarters.

Lay 1/2 of the vegetables on the bottom of the Crockpot. Sprinkle Adobo Seasoning and pepper to taste.

Sprinkle the garlic over the vegetables.

Sprinkle dried herbs over the vegetables.

Wash and dry the chicken.

Rub salt in the cavity, place 1 Fresh Green Chile Pepper, seeded & halved.

Rub olive oil on the outside of the chicken.

Lay the chicken breast side up on top of 1/2 of the vegetables and sprinkle with Herbs de Provence, black pepper, arrange remaining vegetables & top Chicken with other Green Chile Pepper halves.

Cover and cook on low for 8 hours, or on high for 5 hours.




















Hatch Green Chile Mashed Potatoes
4 large baking potatoes, or about 2 pounds, peeled and cut into 1-inch pieces
1 cup heated milk
2 tablespoons butter, room temperature
4 ounces shredded or crumbled Mexican Cotija Cheese
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 Roasted Green Chile Peppers, seeded & diced
pinch Smoked Paprika
Preparation:
Cook potatoes in boiling water until tender, about 15 minutes. Drain well.
Put potatoes back in saucepan; stir over low heat until dry, about 2 minutes. Remove from heat. Mash, adding about 1/2 cup milk and the 2 tablespoons butter. Add grated or crumbled Cotija cheese and Roasted, diced Green Chile Peppers. Beat with a spoon, adding remaining milk until desired consistency is reached.
serves 4.