Monday, October 3, 2016


D and I went to the local Hatch Chile Festival this past weekend. I found this recipe and D made it. It needs a little tweaking but overall was good.

We'll have again.


Photo by ALB

Adapted from Lisa Fain, Homesick Texan
Yield: 4 servings

Ingredients for the green chile salsa:
12 fresh Hatch or Anaheim green chiles
2 jalapeño chiles
1/2 pound ground beef, preferably coarsely ground (used 1 lb)
1/2 teaspoon kosher salt (use 1 tsp)
1/2 teaspoon pepper
1/2 medium yellow onion, diced
2 ripe plum tomatoes, seeded and chopped
4 cloves garlic, minced
4 cups water
1/2 teaspoon ground cumin (use 1 tsp)
1/2 teaspoon dried oregano (use 1 tsp)

Ingredients for the Frito pies:
4 cups Fritos (used 4oz)
1 cup (4 ounces) shredded Monterrey Jack or Muenster (used 1/2 C)
1/4 cup diced onions
1 jalapeño, sliced
1/2 cup sour cream, for serving (Used 1/4 Cup)

If using fresh green chiles, roast the Hatch and jalapeño chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from both the chiles and finely chop.

In a Dutch oven on medium-low heat, add the ground beef, salt, and pepper. While occasionally stirring, cook until the beef has browned, about 10 minutes. Add the onions and tomatoes, and while occasionally stirring continue to cook until the onions have softened and the tomatoes are beginning to release some juices, about 5 minutes. Add the garlic and cook for 30 more seconds. Stir in the diced chiles, water, salt, cumin, and oregano, turn the heat down to low, then while occasionally stirring cook uncovered for 30 minutes. Taste and adjust seasonings (I usually add another 1/2 teaspoon of salt).

To assemble the green chile Frito pies, evenly divide the Fritos among 4 to 8 bowls, then top with the green chile salsa, cheese, onion, and sliced jalapeños. Serve with sour cream on the side.

Notes: If you don’t have access to fresh green chiles, you may substitute 16 ounces canned green chiles or 2 cups frozen green chiles, thawed. Drain and rinse them before using and be careful when adding salt since they may already have been salted, too.

Vietnamese Pork Salad

We've had this twice.  It is very good.  Lots of flavor, and the dressing has a good heat in it.

Vietnamese Pork Salad

Photo by ALB

Think of this impressive salad as a deconstructed version of a spring roll.

Yield: Serves 6 (serving size: about 1 1/2 cups) (we got 4 servings)

2 ounces uncooked rice vermicelli noodles (used angel hair Pasta)
12 ounces ground pork (used 1 lb lean)
7 tablespoons fresh lime juice, divided
2 1/2 tablespoons sugar, divided
4 teaspoons fish sauce, divided
1 tablespoon peanut oil
2 tablespoons chopped unsalted peanuts
2 tablespoons sliced green onions
2 teaspoons Sriracha
4 cups chopped romaine lettuce
1 cup diagonally cut seeded cucumber
1 cup diagonally cut carrot
1/2 cup diagonally cut yellow squash
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves (have used mint and have subbed basil)

1. Cook rice vermicelli according to package directions; drain and rinse with cold water. Drain.

2. Heat a large skillet over medium-high heat. Add pork to pan; cook 8 minutes, stirring to crumble. Combine 1 tablespoon juice, 1 1/2 teaspoons sugar, 2 teaspoons fish sauce, and oil in a bowl; add to pan. Cook 1 minute; remove from heat.

3. Combine remaining 6 tablespoons juice, remaining 2 tablespoons sugar, remaining 2 teaspoons fish sauce, peanuts, green onions, and Sriracha in a bowl. Arrange lettuce, cucumber, carrot, and squash on a large platter. Top with noodles, pork mixture, cilantro, and mint. Drizzle juice mixture over top.

Nutritional Information
Calories: 268; Fat: 16 g; Sat fat: 5.1 g; Monofat: 7.2 g; Polyfat: 2.4 g; Protein: 12 g; Carbohydrate: 19 g; Fiber: 2 g; Cholesterol: 41 mg; Iron: 1 mg; Sodium: 337 mg; Calcium: 38 mg; Sugars: 8 g; Est. Added Sugars: 5 g

13 Smart Points (with my additions/subtractions)

Cooking Light, JUNE 2016

Easy Homemade Ramen

When we got back from vacation in August, I came down with strep throat, and then got a cough that hurt my entire body.  I was sick for about a month, and I really wanted comfort food, which included Ramen.  When I would get sick as a child, my father always made me ramen soup.  Just the $0.25 soup, which was probably $0.10.  So that's what I wanted, except I didn't want to get a headache from the seasoning packet.

So I found a recipe and adapted it to my liking.

Easy Homemade Ramen

Photo by ALB

Adapted from Damn Delicious
Yield: 8 Servings
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes

1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
5 cups chicken broth
4 ounces shiitake mushrooms
1 tablespoon soy sauce, or more, to taste
5 packages Ramen, seasoning sauce packets discarded
2 tablespoons chopped chives

Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Whisk in chicken broth, mushrooms, soy sauce and 5 cups water.

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in noodles until loosened and cooked through, about 2-3 minutes.

Add chives and serve immediately.