Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit. 1 tablespoon granulated garlic 1 teaspoon salt 1 onion, sliced 8 ounce can chile chipotle 8 ounce can crushed tomato 2 chayote, chopped in pieces 2 carrots, sliced long 2 potatoes, cut in 4 pieces 4 celery stalks, cut in 2-inch pieces 2 … Continue Reading →
Look for fideo (fidelini noodles) at most Hispanic or Latino grocery stores. Ana Hernandez of El Rancho Mexican Restaurant cuts the vegetables into uniform small shapes for even cooking and a pretty presentation. 10 ounces fideo regular (fidelini noodles) ½ cup vegetable oil 1 gallon water 1/2 tablespoon garlic powder 1/2 tablespoon salt … Continue Reading →
This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
From Amarjit Randhawa; India Mahal, indiamahal.com. 1/2 cup whole Urad daal (black lentils) 1/2 cup whole Munghi daal (green mung beans) 2 tablespoons Red Rajma (red kidney beans) 1/4 cup Chana daal (yellow lentils) 1/2 teaspoon turmeric powder 1 teaspoon cumin seeds 1 tablespoon fresh garlic paste 1 tablespoon ginger paste 1 onion chopped … Continue Reading →
Recipe from Emeril Lagasse. Roast peppers in gas grill over medium heat. 1/2 Hass avocado, seeded and peeled 2 poblano peppers, roasted, peeled and seeded 1 jalapeno, roasted, peeled and seeded 1/4 cup plus 3 tablespoons olive oil, divided 3/4 cup chopped yellow onion, divided 3/4 cup fresh cilantro leaves, divided 1 lime, juiced … Continue Reading →
From “Babycakes Covers The Classics” by Erin McKenna (Clarkson Potter, $25). 11/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour 1/2 cup brown rice flour 1/2 cup sorghum flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon xanthan gum 6 tablespoons melted refined coconut oil or canola oil 1 tablespoon agave nectar 1 garlic … Continue Reading →
(Serves 4) PREP TIME: 30 minutes. TOTAL TIME: 30 minutes. When tomatoes and spinach aren’t in season, canned and frozen varieties are great alternatives — they’re packed fresh, are less expensive and can be easily kept on hand. 1 can (14.5 ounces) diced tomatoes in juice, drained 1/2 cup chopped fresh parsley 2 tablespoons olive … Continue Reading →
2 pounds heirloom tomatoes, peeled, seeded and diced 1/4 cup dry white wine 3 tablespoons chopped fresh basil leaves 3 tablespoons brown sugar, packed 1 teaspoon Worcestershire sauce Pinch cayenne pepper 1 (1-pound) loaf of day-old crusty bread, cut into 1-inch cubes 4 tablespoons butter, melted 1 cup shredded Monterey Jack Cheese Preheat oven to … Continue Reading →
Recipe from Marche Burette at Amelia Island Plantation 4 large red tomatoes, quartered 1 large onion, chopped 4 garlic cloves, crushed 6 slices smoked bacon, cooked, crumbled 1 tablespoon bacon fat reserved from cooked bacon 2 cups tomato juice 1 teaspoon dried basil 1 teaspoon dried oregano Freshly ground black pepper to taste 1 bay … Continue Reading →
Make the oil and oven-dried tomato mixture up to two days ahead and refrigerate; let it stand at room temperature for about 15 minutes before serving. Recipe adapted from Bon Appetit. 1/2 cup pitted kalamata olives 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh oregano 4 garlic cloves, minced 2 1/2 pounds plum tomatoes, … Continue Reading →