Sue Young / Blog

New Mexican Posole

1 onion, chopped 2 cloves garlic, peeled and chopped 2 T vegetable oil 1/2 t each of black pepper, ground cumin, cloves and cayenne 1 and 1/2 lbs chicken, cooked and shredded or chopped 2 or 3 cups canned white or yellow hominy, drained and rinsed 3-5 cups chicken broth 1 cup canned chopped green chiles 2 whole jalapeños - if you like it hot! Salt to taste optional garnishes - see below

In a large saucepan, heat the vegetable oil and saute the onion and garlic until they are wilted and begin to brown a little. Add the spices, stir for a minute, then stir in the hominy, broth, the green chiles and the jalapeños if you are using them. Bring to a boil, then lower heat and simmer covered till the oinos and chiles start to disintegrate and the hominy kernels have puffed up and are tender, about 45-60 minutes. You can add the cooked chicken towards the end of the process. Add salt to taste before serving.

The traditional recipe is made with pork and calls for the meat to be cubed and browned before sauteeing the vegetables, then added to the pot with the broth and spices and cooked in the broth. If you do it this way you will want to skim off some of the grease from the broth before serving.

Optional garnishes: Set small bowls of finely shredded lettuce or cabbage, finely sliced radishes, chopped avocado, chopped fresh tomato (if in season), chopped fresh cilantro and lime wedges. Vegetarian version: Use vegetable broth or chicken flavored vegetable broth and omit the chicken. It’s still yummy! Gringo version - Use 1/2 the amount of cayenne, and go easy on the green chiles and jalapeños.

Pomegranate Salad Dressing

4 T olive oil or other vegetable oil 4 T lemon juice or vinegar 2 T Pomegranate Molasses - get this at a Middle Eastern Grocery or in the ethnic section at your supermarket shot of Agave nectar Salt and Pepper to taste

Put all ingredients in a small jar and shake it up. Delicious! Serve over a green salad with pomegranate seeds, sliced pear, fresh mint and walnuts or pine nuts or your favorite nuts. You could also add goat cheese. Makes a lovely winter salad.

Massaged Kale Salad

-- 1 bunch curly kale, chopped or torn into 1-inch ribbons (stems removed) -- 3 Tbsp extra virgin olive oil -- salt to taste -- 3 Tbsp lemon juice to taste -- grated carrots -- toasted sunflower seeds or pine nuts -- I usually add a dash of agave nectar Put kale in a large bowl. Drizzle with olive oil, lemon juice and sprinkle with salt. Massage with your hands so that it’s well coated with the olive oil and it begins to wilt and darken, less than a minute. Add grated carrots, and toasted sunflower seeds, and toss. Yum! This is enough for several generous portions with some leftovers. Doubles easily. Variations - You can also add: grated apple grated or cubed cheese avocado currants or raisins chopped olives a touch of agave nectar or honey

Double Ex Texas Cornbread

Double X Texas Cornbread

1 3/4 cup cornmeal 2 T flour (or 1 heaping T) 3 t baking powder 1/2 t baking soda 1 t salt 3 eggs 1 c buttermilk OR 1/3 c yogurt plus 2/3 cup soy or nut milk 3-4 T melted butter OR vegetable oil 1-2 T agave nectar

Combine dry ingredients well in a bowl (I like to sift them together). In another bowl beat the eggs, then add the buttermilk, melted butter or oil and agave, stirring after each ingredient is added. Combine dry and wet ingredients, then mix till batter is smooth. Pour into a greased 8” square baking pan and bake at 425 degrees 20-25 minutes, or until a toothpick inserted in the middle comes out clean or with crumbs.

(This recipe came from the ex-wife of an ex-boyfriend. I have modified it a bit over the years.

Eggs Pakistani Style

Almost as much fun as singing and writing songs - cooking good (mostly healthy) food! This recipe comes from a friend from Pakistan :)

2-6 eggs* part of an onion, chopped* 1-2 T ginger root, peeled and minced* 1 or more hot peppers such as serranos or jalapeños* 1-2 T coconut oil* 1/2 t powdered cumin (or to taste)* 1/2 t powdered coriander (or to taste)* Fresh cilantro, chopped*

Heat the coconut oil in a frying pan. Add onions and sauté till they are golden brown. Add ginger and fry about one more minute. You can also add chopped tomatoes with the ginger. Add the chopped peppers and the spices, fry one minute. If the pan seems dry at this point, you can add a little more coconut oil. Add the eggs and scramble then with the masala (onions and spices). Fold in fresh cilantro when they are almost done. Serve with bread or warm tortillas. Yum!