We have lived in New Mexico for over 10 years now and there are many things about it that we have come to love. The views of the mountains and high desert are just breath taking and the blend of different cultures is fascinating. But by far we love the food the most. We especially love the roasted green chiles and use them frequently in different dishes.
Every fall, the big chile roasters begin appearing in the parking lots of grocery stores and bushels of chiles start appearing in bags and boxes, labeled with their level of heat. We pick out our batch of chiles and wait and watch while they are roasted over an open flame. We then take them home and divvy them up into quart or gallon sized freezer bags while they are still hot and let them steam in the bags and cool off to go to the freezer. We don't peel and devein at this time because the peelings slip off easier when you thaw them out and hold them under running water. They just slip right off and peeling a quart as you need them is much easier than peeling the whole bushel at once. We may or may not devein. Just depends on our mood that day.
Spring is finally here and we are having unusually warm weather for May. But that’s ok because it means it is ice cream season. Yay! We are still self-isolating due to the coronavirus and I am dairy and gluten free, so no trips out for ice cream. That’s ok too because we have our own little electric ice cream freezer (affiliate) and it gets a pretty good work out in warm weather.
This recipe is one of our favorites because we both love peanut butter. The addition of chocolate chips makes it a health food...right? Because chocolate is so good for you and has all those healthy antioxidants and other good things. Just be sure you use the dark chocolate chips for the most healthy option. It has only six ingredients and lets you control what kind and how much sweetener is added. I use 2 tablespoons of honey or agave nectar. I am sure maple syrup would work as well but I can’t speak to artificial sweeteners because I don’t use them (personal preference).
I grew up eating fried okra and potatoes and have always loved it. I have many fond childhood memories around my grandparent's table in Texas, chowing down on beans, cornbread and fried okra and potatoes (see my recipe for pinto beans here). Grandma always cooked the okra and potatoes together, with a little cornmeal sprinkled on for a golden brown crust. My dear hubby loves fried okra, but had never had it cooked with potatoes, so I had to introduce him to it. Needless to say, he loves it and now it is one of our favorite dishes, right up there with our favorite comfort foods like Grandma's chocolate pudding cake, which I need to post here as well (note to self).
In between mornings in the garden and other chores we do on our little five acres, I do manage to do a little cooking. We have been doing some critter interdiction in the garden and so far we are winning that little war, but it means checking first thing every morning to see if our efforts have thwarted him one more time. We are also planning a major redo of our deck, which has 20 year old composite deck boards that are getting brittle and full of holes anywhere a chair leg happens to land a little too hard and the railing around the deck is not up to code. So we have a lot of projects in the works that keep us away from the computer and out of the kitchen. Summers are when we get all the outdoor projects done because most of winter is just too cold and sometimes, too snowy.
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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