Category: Recipes

  • Breakfast
  • Drinks
  • Sauces
  • Marinades
  • Tofu
  • Southwestern

Recipe Roundup: Breakfast

Throughout the month we'll be rounding up some of our favorite recipes and articles. Our hope is that it will remind you of the treasure trove of content that we've been building up on the site for almost a decade.

Today's roundup is breakfast recipes. Not everyone is a morning person, but when the food awaiting is this delectable, maybe you'll change your ways, at least one or twice.

Poblano Cream Sauce: Warmth for the Winter

I love chilies. Anyone who reads this blog understands that. The two plants I managed to maintain and get fruit from this year are my jalapeno and poblano chili plants. My pride and joy is the poblano chili plant. Poblanos are my absolute favorite chili. They usually carry a mild to moderate heat, but have a bit of sweet to them.

Beware the heat! Tomatillo Sauce

Sometimes I like to add a bit of heat to my dishes. If I'm making Sonoran Quinoa cakes, or Tofu Chili Tacos, I like to have this tomatillo sauce ready on the side. It's great with rice and beans, or mock chicken fajitas, and other delicious dishes you can think of.

Recipe Roundup: Tofu

The first cooking class Chef Johnna ever did was "Taming the Terrific Tofu." The idea was to counteract the idea in our society that tofu=terrible. Pretty much every vegan and vegetarian has had a least one bad tofu experience, whether eating or cooking it, and many omnivores have also tasted poorly prepared tofu. The key there is "poorly prepared" because, if you know what you're doing, tofu can be a tasty and versatile ingredient in some delicious dishes.

On the Grill, Nopales Salsa

You may be surprised to learn that cactus is a staple food in certain parts of the world. One variety, Nopales (also know as Prickly Pear or Paddle Cactus) originated in Mexico and is almost synonymous with the Sonoran Desert but has adapted to locales as far reaching as Australia, Tunisia, and the Galapagos Islands.

For years I resisted cooking with this versatile food, preferring to feed it to my iguana (note: iguana LOVE nopales) before I faced my fear of the spiny thorns, thanks to a chef and about ten cases of cactus. You can read about that experience here.  Both the paddles (leaves) and fruit of this plant are tasty. It is easy to try it yourself, just pick a method of preparation: juiced, jammed, brined, canned, sauteed, and, yes, grilled.

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