Live Qualitarian: Eat Well
Sweet, starchy, spicy Peeled and sliced in very narrow wedges, the sweet potatoes are layered with vegetables and a large amount of roasted green chilis cooked in a broth and topped with thin layer of cheddar cheese. The red yams I used were difficult to peel but any red peel
My friend Michele arrives for a visit with a half gallon jar of chokecherry juice she’s made from berries from a friend’s tree. We go to the Saturday morning farmers’ market and contemplate what to do with the juice. Chokecherries are deep red and the juice is medium ruby on
Fred’s Socorro Green Chili from the Harbor Freight parking lot – open until sometime in the afternoon – roasted a sack of chilis from not-Hatch, and he swears they are meater and easier to peel than the Hatch variety. He plans to be in the parking lot roasting for 2
Ravioli – a little makes a lot From 2 cups of semolina flour, 2 eggs and water, we made enough pasta for three of us to spend hours three hours filling and forming into ravioli.The first type used the chanterelles we’d collected hiking today. The chanterelle mushrooms were very
– in a bundt six-pack. Get together all the ingredients because the cake batter will come together easily once you’ve prepared the cake pan – especially if you’re using a many sided pan like Nordicware. With everything measured and ready, melt the butter on low heat with a vanilla bean.
Earliest Chanterelle Harvest, ever Abundant rainfall in July 2024 and warm weather started the mushrooms popping on Santa Fe Ski Mountain. We were lucky several times this season, and found ourselves looking for low frill ways to use these delicate flavored mushrooms. First use was to sauté simply in butter
Ingredients for the French Lentils 2 oz. bacon 12 oz. French green lentils 1 carrot 1 rib celery 1 small onion parsley, thyme in kitchen cord 5.5 cups of water 2 t Dijon Mustard 1 t Red wine vinegar salt & pepper 1 pound of fresh sweet Italian sausage 1
Called a Persian Love Cake – Why? Smell the spice and lemon, the moist sponge cake rich with almond flour and see a perfect display of equally respected pistachios and dried raspberries. I feel love toward the land that invented Syrah wine. But I plan to serve a local, New
– a soft cheese; preserving milk Before leaving on a short vacation, I used ingredients in the fridge – that might go bad while we’re gone – to make a simple soft cheese. The process begins with the milk you want to preserve (as cheese), to which you add a
Eggplant merely cut, set on a bed of guitar-cut (cooked) pasta, covered with a (house-made) tomato meat sauce from the freezer, topped with Parmesan cheese and served with a fabulous Malbec from Patagonia. Organic. According to their website: 100% Malbec from a low-yielding vineyard. The grapes are hand-picked. 40% of