Printable Version (2 pages 8.5″ x 11″ letter size )
Cream of Broccoli Soup
2 pounds broccoli with stems
1/2 medium onion, roughly chopped
1 small potato, scrubbed and roughly chopped
1 t garlic powder
2 C fresh or frozen green peas
1/8 t freshly ground black pepper
3 T fresh lemon juice (from 1 to 2 lemons)
1 T finely chopped fresh dill
Sea salt to taste
Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
Reduce the heat to medium and cook for 10 minutes.
Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
Return the soup to the pot. The consistency of the soup should be moderately thick. Add water if necessary. Stir in the pepper, lemon juice, dill, and salt to taste.
Bring to a boil.
Turn off heat and serve immediately.
New Mexico Chile Rellenos
12 oz. (about 3 cups) shredded cheese, preferably Monterey
Jack or asadero
12 whole, roasted, large New Mexican green chiles,
slit end-to-end
6 large eggs, separated
1/2 C all-purpose flour
3/4 t salt
Vegetable oil or shortening
for deep frying
1 C all-purpose flour
Green Chile Sauce, warmed
Preheat oven to 400°
Stuff each chile with cheese, filling them well but not to overflowing
To prepare batter, beat egg whites in large bowl with electric mixer until soft peaks form. Mix in egg yolks, the 1/2 cup flour, and salt, beating only until combined. Note the batter should be lightly stiff and thick enough to coat the chiles.
Heat 4 inches of oil in large heavy pan to 350° F. Place a baking rack over a few thicknesses of paper towels within easy reach of the stovetop
Pour 1 cup of flour onto a plate. Lay the first chile, seam-side up, in the flour to coat, using a spoon to cover it thoroughly.
Dunk chile into batter, seam-side up, and spoon more batter over it. When evenly coated, pull it from batter by stem and let excess batter drip back into the bowl. No cheese should show — the batter should be thick enough to seal the chile’s slit.
Slip the chile into oil and repeat with remaining chiles as you have room in the pan.
Fry chiles 4 to 5 minutes, turning as needed until evenly golden and crisp. Drain chiles on baking rack.
Transfer the chiles to heatproof platter or individual plates, top with chile sauce and cheese. Pop into oven for about 3 minutes until cheese on top has melted.
Serve immediately.
Chile Colorado
18-20 dried Red Chile pods
6- 8 cloves garlic, peeled
1 onion, chopped
3 Tbsps. Lard or Olive Oil
2 Tbsps. Flour
2 tsp salt
3-1/2 cups water
Clean chile pods by removing stems and seeds. Soak pods in water in large bowl using a plate to weigh down the pods. Preheat oven to 375°. Arrange oven rack on lower half of oven. In cast-iron skillet, combine garlic, onion and lard or oil and season with salt. Roast covered on the lower rack for 25 minutes. Drain chile pods and place them in large Dutch oven covered with fresh water.
Bring to a boil then reduce heat and simmer for 20 minutes.
When the oven timer goes off and veggie mix has roasted, transfer from oven to stove top. Over medium heat, add flour and stir until the roux has browned to a caramel color. Add half a cup of fresh water and stir until it reaches a boiling point. Turn off heat and set aside to cool slightly then puree in a blender and push through sieve. Once chile pods have finished cooking, remove from water and in two or three batches puree them with about a 3/4 cup of fresh water per batch and push through sieve.
Combine with veggie puree and reheat before ladling over fritters. Makes about 6-8 servings.
Recipe courtesy Liddie Martinez
Shamrock Shake
2 C vanilla ice cream
3/4 C whole milk
10 drops liquid chlorophyl or green food coloring
1/4 t mint extract
Whipped cream, sprinkles and cherries
Place the ice cream, milk, food coloring and mint extract in a blender.
Blend until smooth.
Pour into two glasses. Top with whipped cream, sprinkles and cherries, then serve.
Salmon Patty Recipe
1 (14.75 ounce) can salmon, drained of all but 2 T of liquid, flaked
1 large slice bread, crust removed, shredded (1 C, 50g)
3 T green onion, chopped
1 medium garlic clove, minced
1 T fresh dill, chopped, or 1 t dried
3 T minced green bell pepper
1 T flour
1 large egg
1/2 t sweet paprika
1 t finely grated lemon zest
2 t lemon juice
1/4 t kosher salt
Several turns of freshly ground black pepper
3 T extra virgin olive oil
In large bowl, gently mix together salmon (including 2 T of can liquid), bread, green onion, garlic, dill, bell pepper, flour, egg, paprika, lemon zest, lemon juice, salt and pepper.
Form 8 patties, about 1/2 inch thick. Chill at least 30 minutes (or longer):
Brown in skillet: Heat olive oil over medium high heat in large skillet. Cook patties until nicely browned on both sides, about 3 to 4 minutes per side.
Green Chile Spinach
1 T vegetable oil OR 2 strips bacon, diced
1/4 medium onion, chopped
2 cloves garlic minced
1 15 oz. can chopped spinach, drained
1 C cooked pinto beans, drained
2 T Coarse Green Chile, chopped
1/2 t granulated garlic
1/2 t salt
Heat oil or bacon in a non-stick skillet. Sauté onion and garlic in oil.
Add 1 15 oz. can chopped spinach,
1 cup cooked pinto beans ,
2 T chopped Coarse Green Chile
Stir in 1/2 t granulated garlic and
1/2 t salt
Cover and cook over low heat 15 minutes
Lou’s Super Smoothie
1 banana
1/2 C fresh or frozen blueberries, or any fruit
1 handful of spinach, kale or any fresh greens
3-4 slices of fresh ginger or 1 t dried
3-4 slices of fresh turmeric, or 1 t dried
a few shakes of black pepper (if using turmeric, add to activate its anti-inflammatory properties)
1 T non-GMO soy lecithin granules or sunflower lecithin powder
1 T green powder, such as spirulina, chlorella, dried wheat or barley grass, or a combo
1/4 t Vitamin C powder (ascorbic acid) or 1 packet Vitamin C mix powder
1 C apple juice, or other unsweetened fruit juice or veggie milk, such as almond or oatmilk
Blend on high. Add more liquid if needed. Or if it is too thin, add more banana.
Optional Additions: aloe juice, coconut oil or flax oil, yogurt, raw eggs, protein powder, collagen powder, and any food supplements you take daily, such as maca root, magnesium or psyllium husks. Nutritional yeast is a favorite but the flavor takes some getting used to. Don’t use brewer’s yeast, ick!
Makes one 16-24 oz breakfast shake
Liddie’s Torta de Huevo Recipe
6 Eggs, separated
2 1/2 T Flour
1 t Baking Powder
1/2 t Salt
1/2 t Cream of Tartar
1 C oil or lard for frying
Beat egg whites and Cream of Tartar to stiff peaks and set aside. Heat oil or lard over medium high heat in cast-iron skillet. In medium bowl whisk egg yolks, flour, baking powder and salt. Fold in egg whites and drop batter by spoonsful into hot oil in batches. Be careful not to crowd the pan. Fry on each side until golden brown (about 10 seconds) and drain on paper towels.
