365 recipes

 I don't know what to call this. A taste of Fall? A "warm" pork potato salad with apples to add sweetness. It was inspired from Scandinavian summer pork chops and warm German potato salad. It's a quick, simple meal.   This makes no more than 4 portions. I used a small dutch oven with a lid.  1/2 lb of pork - seared on both sides and cut into bite size strips or cubes. (use pork chop with bone removed, or boneless pork or leftover asian pork)  Cube 2 large red potatoes , leave skins on.  IF you have just seared the pork, add potatoes with 1-2 T canola oil and 1 T butter and a generous pinch of salt. Combine and cook over med-hi heat with lid on. Stir occasionally to keep the potatoes from sticking. IF you are using cooked pork, start the potatoes (with oil, butter & salt) first, then when they are softened, add the cooked pork into the pan When the potatoes are softened, sprinkle 1 T flour over the mixture and stir well. It will create a little bit of a gravy eff

 Hot Chocolate from scratch makes it easier to serve a group all at the same time Melt 1/2 lb chocolate in  1 quart of milk Stir constantly to almost a boil - careful not to born Then remove from heat Toppings: whipped cream or frozen coconut cream orange zest cinnamon, cardamom, saffron

Here are 2 Non-alcoholic versions of Glögg  Blueberry Glögg Bring to a boil then reduce to low heat for ten minutes : 4 c blueberries 4 c apple juice Blend with immersion blender until smooth (or transfer to blender and then back to pan) Add in zest of 1 orange 2 cinnamon sticks 10 whole closes 1 vanilla bean 20 raisins 2 whole star anise 1 inch fresh ginger or 1 1/14 ground ginger,  Simmer for 20 minutes and add 2 c hot water before serving. Refrigerate any leftovers. Christmas Glögg Bring to boil and reduce to low for 30 minutes:  4 c fruit juice, black currant, apple or grape 6 cloves 6 cardemom pods 2 cinnamon sticks 2 cm fresh ginger or 2 t minced ginger  1/2 c water Remove the spices and add 1/2 c golden raisins 1 orange, very thinly sliced Sweeten with honey Serve warm Refrigerate leftover.

 Pear Vinaigrette  1/2 a pear, puréed 3 T white vinegar  1 t Dijon mustard 1/2 t salt 1/2 c light oil, such as vegetable, sunflower, grapeseed Shake vigorously.  Honey & Chive Dressing 10 fresh chive flowers 1 T honey 2 T apple cider vinegar 2 T oil  salt and pepper Blend for even texture in blender or small processor 

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S

 Found this in my mom's stuff from when we lived in Las Cruces. My parents really embraced the food while we lived there and I remembered really enjoyed the way my mom made huevos rancheros but couldn't find a place that did it the same. Now I have the simple recipe she got from the New Mexico magazine. Such happy memories of a great place and time in our family.  Super easy way to make a delicious breakfast with southwestern flavors. Bring 1 cup of Hatch enchilada sauce close to a boil, then slip in a raw egg off of a saucer (be careful not to break the yolk). Add in ,  2-4 eggs in total if you want extras, one at a time. Cover and let simmer over low heat. The sauce poaches the egg, so let it cook long enough so the yolk is cooked to your liking.  Serve on a warm plate, over the top of a heated slice of leftover cornbread or a corn muffin . Or atop a corn tortilla.   Garnish with shredded cheese, fresh slices of avocado, cilantro, a dollop of sour cream and more enchilada sa