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Marci's |
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Alamosa Waldorf Salad
Purgatoire Valley Green Chile Stew
Summer Marinade Although it is late for grillin’, it is never too late to hear of a great marinade. Try this one and you’ll never miss the meat, especially if used with Portobello mushrooms.
Butternut Squash Soup - One Large Onion (yellow), chopped - One Butternut Squash, Split and oven roasted - One Red Pepper, Roasted, Peeled, and Chopped - 3 carrots, peeled, roasted and chopped - ½ Cup White wine or sherry - One T. Tomato Paste - One T. Honey - Salt to taste - Thyme, few sprigs fresh or ½ t. dry - 2 T. Curry powder - 1 t. Ground Coriander - ½ chopped Ginger - 6 Cups Vegetable Broth - Cayenne pepper, dash - Cinnamon, dash - 3 Scallions, chopped - Parsely, chopped Roast Squash and carrots and Red pepper, sautee onions until clear. Add squash and carrots and mash. Add White wine and reduce. Add tomato paste, spices, then veggie broth (or chicken broth if you must). Bring to boil, then simmer 30 minutes. Blend in blender until smooth. Optional: ½ cup half ‘n half or heavy cream prior to blending. Wonderful! Raspberry Vinaigrette Dressing / Salad - Juice of ½ Lemon - One Crushed clove Garlic - Sea salt - 1 t. Raspberry Vinegar - 3-6 drops Tabasco or other hot sauce (Texas Pete’s, etc.) - ¼ Cup Extra Virgin Olive Oil - ½ t. Honey - I T. Mayonnaise - Summer Savory ¼ t. - Dill Weed, ¼ t. Whisk together. Mix with: Leaf Lettuce. Crumbled Feta Cheese. Red Onion. Red Pepper. Crunchy Chinese Noodles. My favorite Salad! Colorado Green Chile Marci Style -6 roasted Pueblo green chiles, seeded and chopped -1 onion, chopped -1 14 oz. can chopped tomatoes -1 T roux, browned (butter/flour) -2 cans cream of celery soup -2 cups water Handful of chopped cilantro -1 T cumin, ground Salt and Pepper -3 cloves garlic, minced Sautee onions until clear, add roux and all ingredients. Simmer gently for 30 minutes. Serve over fries (with cheese) or garlic mashed potatoes. MMMmmmm! New Year's Black-Eyed Cheesy Peasy Dip This is a recipe that should bring good New Year's luck to those who eat....even for those North of the Mason-Dixon line....even without the collared greens! Marci Olive Oil 1/2 Medium onion, coarsely chopped 8 Oz. Sharp Cheddar Cheese (or Non-dairy equivalent) 2 15-Oz can Black-eyed peas, drained 1/2 cup Frozen peas 1/2 Red pepper, Chopped I 4-Oz can chopped Green Chiles 1/2 cup Half 'n Half, non-fat milk, or Soy milk (Half 'n Half preferred, of course) I Jalapeno pepper (seeds/ribs removed), Chopped 1/2 teaspoon Garlic Salt 1/2 t. Turmeric 1/4 t. Ground Coriander 1/2 cup Seasoned Bread Crumbs 1/4 cup Fresh cilantro (optional) for garnish 1/2 cup Grated mozzarella or parmesan cheese (optional) dash Paprika (optional) for visual garnish Preheat oven to 300 degrees. Sautee onions in olive oil until soft and clear. Add peppers and lightly sautee. Add Cheddar cheese and seasonings and melt over low heat. Add Black-eyed peas, green chiles and frozen peas and combine until gooey. Transefer to small covered baking dish and transfer cheesy mixture. Cover with bread crumbs, mozzarella, and dash of paprika. Bake for 30 minutes or until bubbly. garnish with cilantro and serve with Bagel chips, crackers, tortilla chips or just about anything crunchy. Happy New Year! Mashed Potatoes with Wild Mushroom Gravy Just in time for a poultry free Thanksgiving..... 3 cups assorted mushrooms (say, portobello, crimini and shitake plus I normally reconstitute a dried variety like porcini or lobster mushrooms in warm water and save the broth), chopped creatively. 2 cups veggie broth 1/2 Red pepper, chopped 1/4 cup parsley, chopped 1 t dry (or 2 large sprigs fresh) Rosemary 1/4 t crushed dry Thyme 1/2 t Paprika 1 Jalapeno pepper, chopped 1/2 medium onion, chopped 2 cloves garlic, chopped 1/2 cup dry white wine 1/2 cup Half 'n Half (or heavy cream...whatever your arteries can take) Olive oil Sautee onions in olive oil. When beginning to clear, add red peppers and Jalapeno, then garlic, Thyme, Rosemary and Paprika. Add salt and pepper, continue to sautee...when the mixture seems a bit dry, begin to add your wine (you should already have downed a glass or so by now anyway). Simmer and reduce wine-shroom-seasoned mixture and then add veggie broth and any spare mushroom juice. Reduce over 20 minutes or so, season to taste. By now, everyone should be in the kitchen. Reduce heat and slowly whisk in slightly warmed Half 'n Half and reduce until mixture thickens, stirring constantly. Serve over mashed potatoes. Garnish with chopped parsley or even Parmesan Cheese (optional). M-m-m-m-m-mmmm....ok, it's not vegan but it's Thanksgiving for God's sake! Butternut Squash with Posole and Green Chile The green chile is so Southwest.... 2 cans yellow Hominy 1/2 roasted butternut squash (about 2 cups) 1 small can green chiles or 2 roasted, peeled and seeded Green Chilis(chopped) One Medium Onion, chopped 1/4 green and red peppers, chopped 1/3 jar pimentos, chopped 1 can Cheddar Cheese Soup 2 T. Chili Powder 1 t Ground Coriander 1/2 cup Half 'n Half or Sour Cream 1/2 Cup Colby or Cheddar Cheese, shredded 1/4 cup parsley (optional) chopped 1/4 cup prepared bread crumbs (optional) Saute onions in olive oil until soft, then add peppers and saute another 5 minutes. Pre-heat oven to 350 degrees. Add spices....Add more chili powder, if desired and salt and pepper. Add mashed butternut squash and mix into saute mixture. Transfer sauteed mix into 9 inch round casserole. Add Hominy, Cheese soup, pimentos, and Sour Cream and combine all ingredients in casserole. Top with shredded Cheddar Cheese and parsley (and sprinkle with bread crumbs....optional) and bake covered at 350 degrees for 40 minutes until warm and bubbly. May remove foil for last 10 minutes to brown up. Serve with warmed flour tortillas. Ok, it's not vegan and it's not low-cal but it sure is good; we took it to a pot-luck and it got raves.......mmmm. Spicy Red Potato Cashew Nut Soup This one’s a bit on the spicy side . . .
Sautee Onions until golden in olive oil. Add ¼ cup sherry (if you like) and peppers and sautee gently. Then add veggie broth, potatoes, ketchup, tomato paste, Jalapeno pepper, lime juice and chili paste. Bring to a gentle boil, simmer 10 minutes or so and then add peanut butter. Add salt and pepper to taste as well as the garlic. Process about ½ the soup in blender or food processor and return to pot. This should result in a much thicker soup. Use the potato water or more vegetable broth to extend the soup or thin the consistency. Serve with cilantro and cashews and even a dollup of sour cream or plain yogurt. Sensational! Marci's Spicy Corn Croquettes Here's a great summer recipe to take advantage of all the great corn out there - spicy corn cakes served with 3 sauces: a Sweet Thai Chili Sauce, a Lime-Cilantro-Garlic Mayonnaise, and Japanese Ponzu Sauce. 1/2 cup Flour 1 can corn, drained or corn from 5 fresh ears 1 cup seasoned bread crumbs...Progresso (I add the flour because this is too salty for my taste) 1/2 chopped green pepper 1/2 cup chopped Roasted Red Bell Peppers ( or 1/2 fresh) 1/2 chopped red onion or sweet onion 1/2 or 1 chopped Jalapeno pepper 2 eggs (or eggwhites for less cholesterol...or egg substitute) Juice from 1/2 lime 1/2 cup chopped cilantro 1 or 2 chopped celery stalks (or cabbage....for crunch) Mix by hand and form into small croquettes and fry in olive oil until crispy brown. The Chili and Ponzu sauces are store-bought but the Lime-Garlic Mayonnaise is made by combining 1/2 cup mayonnaise (or soy equivalent) , juice from 1/2 lime, 1/4 cup chopped cilantro, one large clove of garlic, minced and seasoned with chili powder. We also use this sauce to dip artichokes. |
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