NOWNESS DELIGHTS

A La La Karaoke Cuisine

Do the Mashed Potato!

I keep a box of Idahoan potatoes on hand for quick fixes. Of course I like using real baked potatoes when I have the time, but these are 100% real Idaho potato flakes, and they work just fine when you are in a hurry. I like to add some extra goodies in to my potatoes and that can be just about anything. They have different flavors, but I've only tried the traditional ones. I like to do my own flavoring. Another reason I have them in my pantry is because they make an excellent add to soups and sauces when you want a creamier consistency. They thicken your base quickly. Don't over do it, sprinkle in a little at a time and wait and see how it blends.

Listen up!

What's in a Garnish?

Using a simple garnish makes your plate presentation more beautiful. This plain grilled pork chop topped with a few slices of fresh red bell pepper and two tiny sprigs of broccolini greets you with a nice pop of color. Letting the au jus rim the plate and adding some fresh cracked pepper completes the visual appeal. You don't have to go overboard with a garnish. Use what you have. Even if it's just some wild salad greens. Slice it up chiffonade style and place a small amount on top of your serving or even around the plate for added color. It only takes a few seconds to add a garnish, but it's a feast for your eyes that lingers way past the meal.




Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.

Hot & Saucy Grilled Chicken on Crispy Cold Veg Bed

Grilled chicken with marinara sauce and mozzarella cheese is delicious but all that gooey goodness is even better stacked on a fresh cut veggie salad. Cut up some cucumber, carrots and celery and chill them in the fridge. The chicken is served hot over the cold bed of veggie salad and is a nice contrast. Add a few more veggies on top for a perfect serving. This small plate keeps portions under control but the full stack of veggies underneath fills you up with satisfaction. If you want to cut calories, skip the sauce and cheese but this combo is a wonderful blend of flavors. If you don't eat meat, the salad combination is outstanding all by itself. Toss it with a tad of your favorite dressing and you've got some seriously cool crunch as a main dish or side.

Super Easy Mini-Pizza

This small pizza is great for kids. It's 5" and cooks up in a pan in about 5 minutes. I used a store bought flour tortilla and crisped it in the pan—turning it a few times to keep the sauce from soaking in to the soft tortilla. Then I spread some chunky marinara sauce almost to the edge, and added a few fresh red bell pepper slices. Next, I top with shredded mozzarella cheese and put the lid on to steam melt the cheese. Just before serving toss on some chile flakes and a garnish of green.

Your kids can make this by themselves and there is practically no clean up.


It can also be cooked in the oven on a sheet pan to get a golden, bubbly cheese top.

How Much Cheese is Too Much Cheese?

I've been really busy lately and have not been much for a sit down meal. What this means is I graze on small bites throughout the day. Many times grabbing a slice of cheese, a cheese stick, a spoon or two of cottage cheese, add some cheese to a small bowl of soup, or make half a cheese sandwich. That's a crazy amount of cheese. I always have salad in the fridge and other things to make, but some days I just keep eating cheese. I did this image at the end of the day, laughing at myself for how it all adds up. This visual food for the day scenario is both laughable and not. Without variety, and certainly adding in fruits and veggies your body is not going to be very happy; plus it packs on some heavy calories and salt. One cheese slice is 104 calories and 468 mg. of sodium. Yikes. Add in a cheese stick and it's another 80 calories and 220 mg. of sodium. You can see where I am headed with this. Yes, cheese has its benefits, and it makes everything yummier, but it should be used sparingly as a treat. If you want to cut calories and are on a low salt diet…I'm giving you the same advice I'm giving myself. Don't buy it. If it's not there you won't eat it. I fell off the wagon so to speak, and got careless with my shopping and eating these past few weeks. Now, I am back on track and that's a good thing.

Cooking with Kids. Pots & Pans and Utensil Set

Get your kids, or grand kids cooking with this sweet little set of stainless steel pots and pans plus a utensil set by Melissa & Doug. Perfect for ages 3+ for a fun adventure in let's play house. It has a beautiful polished mirror finish and is as nice as anything you have in your grown up kitchen. When they are finished playing, it comes with a storage stand to tuck away and keeps things tidy. If you want this set, go to MelissaAndDoug.com or call 1-800-284-3948.

They did not pay me to plug this…it's just so awesome, I had to share.

Tiny Bites. Big Results.

I know I posted on this but it's worth showing again.

Big results come from making small changes over time.

Plus, I think the image is a fun reminder.

Calculating your Plate

This is what it's like to calculate your plate.
I'm not enjoying food as much as I used to because it's not just an eating event…it's a calculation process. Lots of us have jumped on the cooking at home bandwagon but it's mostly about taste and presentation without much consideration for the waistline impact. This image illustrates a good point. If this measuring device was at the center of your plate, how would you rethink what you consume? Add in the nutritional value, GMO % and before you know it, you don't want to eat. This is more of an editorial than a fact…but I'd like to know how you feel.





I miss being able to eat anything I want, uhhh…namely pizza without having to think about the consequences.

My parents did not know about any of this stuff and still lived in to their late 70's. That's long enough if it was an enjoyable trip…today, it's like a no-no to eat most things and enjoy the flavor of fun. I am not saying go crazy with your diet, but for heavens sake…live a little will ya. I'm talking to myself as well as others.

Chocolate is Not Aways What You Think it is...

Regulations are changing on food labels but this is off the charts. I recently read that some chocolates contain ingredients that have dangerous heavy metals and other ingredients you don't want to consume. Read this list of companies you don't want to keep. I eat Lindt 85% extra dark chocolate on occasion and add some non-fat blueberry yogurt for creaminess with a few fresh blueberries. It might seem like a good snack but in the future I will not be eating it.

Nutrition labels do not tell the whole story, no matter how vigilant you are with inquiry. And, this is just one example.

Food can be a risk on many levels if you don't pay attention. Why don't they share this kind of information and stop adding it in to our food?



They just want our money and don't care how it affects us.


http://www.everydayhealth.com/infographics/dangerous-heavy-metals-popular-chocolates/

Water and Lemon Scare

Today I watched a video on the potential of icky stuff on lemons. Really icky bacteria and fecal matter, etc. I've heard this many times before. Especially in restaurants where not enough care is taken in keeping them clean. Don't give up on the delight of lemons in your water. The best way to avoid this is to grow your own. If you are dining out, take your own lemon with you.

As an alternative, I also enjoy apple cider vinegar in water. Just pour a small amount in to a container, add some water and bring it with you.

TIP: As a general caution, you may not want to order foods that are prepared with lemons.



Also, if you enjoy zest, I recommend you take your own and share this info with your friends who cook, cater or eat out.

Sliced Tate Bakes

I like different varieties of potatoes and enjoy serving them in small portions. More of an accent on the plate. These were to go with super thin slices of steak and French green beans…but it did not happen. To my surprise, I served these up and my sister would not eat them. She said they looked liked snails and actually made a face and pushed them away quickly. She was really turned off by the look of them. They say we eat with our eyes first…well, in this case…it was a total turn off to her.

By contrast, I love the look of them and thought she would enjoy a different presentation of potatoes. Purple potatoes are not everyones top choice and this may have added to her no thank you grimace.

She ended up making her own potatoes.
Instant, from a box.


Everyone has their own taste preferences and as a cook you have to honor that. So, if your kids won't eat something, or an adult dislikes certain foods, or an unusual presentation, it's okay. Fortunately, I enjoy the process of cooking and tucking some love inside. Even if someone does not want it, the effort is not wasted. Love is what cooking is all about. Even if it comes from a box.

Kitchen Essentials. The New Food Lover's Companion is a Must Have!

This is a book I can't live without. It's pages are well worn with loving reverence and deep appreciation for Sharon Tyler Herbst. This week I went to get a copy for a friend. The fifth edition is written by both Sharon and her husband Ron Herbst and includes many updates. 500 new international listings including Persian and South American Foods, an extensive breakdown of food labels and nutritional facts, and updated information for hundreds of existing entries. I have Sharon's obituary tucked in to my copy and have it here to share a little bit more about this wonderful woman and her contribution to the world of food. This month marks eight years, and I post this as a thank you to Ron for keeping this all alive. Forever grateful!

Clean Plate Club Sticks and Stacks

I don't usually cook for parties but a friend needed help over the holiday's at the very last minute. And, I mean the very last minute. Both over Christmas and for New Year's Eve. So, I went and did the shopping, and then on to chopping and cooking for a relatively unnumbered amount of people. It was an open house. Add to that, there was hardly any room in the fridge. It was no easy task. We stacked the party plates with kindling wood to give some rise in the minimal space. This little trick was one of the most interesting things that came out of this event. So, if you find yourself in a bind, and are short on space…try it. Use some clean, new kindling that you can find at your local grocer. They are about one inch square and a foot long. It's a bit of a quick fix and you do have to be careful when placing the plates, but it works. If you need a higher rise you can tie two sticks together with string or use a good rubber band to secure them. If the sticks are too long you can either saw them shorter, or slightly angle them. I did not attend the party, but my friend sent me a text saying it all went well. This is one of the after party shots…sorry I did not think to take an image of the sticks and stacks, I had no idea I would be writing about it…it really is a great solution!

Toasty Delicious! Spicy Chicken Sandwich

I've been kind of lazy with my cooking lately, pulling soup out of the freezer and grabbing quick bites. Still, I've been craving some crunch and toasted sandwiches are always satisfying. If you are in a hurry, making a sandwich is a quick go-to that keeps you fueled. This is spicy chicken, but you can put anything between two pieces of toast and it always tastes great. Use whatever you have on hand. I'm thinking my next sandwich creation will be hot steel cut oatmeal with fresh apple slices and cinnamon butter…see what I mean, anything goes.

Pizza Bread Snack or Supper

Don't waste the heel. The end of your bread can be the tastiest part and is great for making a toasty pizza bread. I made this with slices of spicy chicken topped with tomato sauce, mozzarella and some delicious chile flakes for that extra pop of flavor. It's quick, easy and very satisfying. Super simple meal you can make in a toaster oven.

MMMM! delicious. Mini Marinara Meatloaf with Mozzarella.

Switch up your meatloaf with mozzarella & marinara sauce instead of ketchup. Make your meatloaf as usual but mix in some marinara sauce & cheesy goodness—the mozzarella melts deliciously in to your mouth with every bite. Top the mini meatloaf with marinara sauce before cooking. Toward the end of your bake time, add a bit more mozzarella cheese and let it brown and bubble up. Serve with an extra dollop of marinara sauce and top with a sprinkle of parmigiano reggiano cheese and some fresh ground pepper.

Tip: This is a moist meatloaf. If you like it more dense and dry, reduce the amount of marinara sauce and milk you add to the mix and use more bread crumbs. Your own special ingredients will make this uniquely yours and it can be made with a number of different sauces and cheese selections. It's sure to be a hit. The single serve ramekin is ideal for people who like small plates. It's perfect by itself or served with other sides. Kids will love it too!

Flirty Fashion for Your Plate. Spiral Food for Fun.

I have two versions of a spiralizer. One handheld, a Gefu Spirelli and a tabletop version by Paderno. They both work well but the Paderno is much easier to handle and offers more slicing options. With the Gefu you have to do the turning using both hands.  There is some core waste on both, as well as the butt end of your food. It's a fun way to decorate a plate or add a new texture to your dish. What you get is one long ribbon of food, so you may want to cut the super long spiral in to smaller pieces, about the length of spaghetti.

It's not something I use every day, just a kitchen tool that adds a new twist to your meals. If you have kids helping you prep foods with a spiralizer make sure you supervise. The blades are extremely sharp. They will enjoy the cascade of veggies, fruit and potatoes that turn in to art in an instant.

TIP: Kitchen scissors make quick work of cutting these in to smaller pieces.

Get your Zest On!

I picked my Meyer lemons and there were too many to use without juicing. Next, I surely did not want to miss out on the zest…so, I had to get my zest on and start the somewhat time consuming effort of zesting each one. Then cutting the lemons and juicing each one. Think of it as a loving meditation and you will have the pure delight of both zest and juice on hand when you need it. I put mine in the freezer, but you can also go the dehydration route and then bring them back to life with a little warm water soak before adding them in to your recipe.

For a wonderful list of other uses for Meyer lemons…check this link out.

http://www.latimes.com/style/la-fo-meyerlemons16jan16-story.html#page=1

Fun Way to Get Your Kids to Eat Vegetables Anytime of Year

I did not do this or take the image, but it was sent to me and too cute not to pass along.

Wish I knew who did it and could offer an image and styling credit. I think it's one of the most creative Halloween eats I've ever seen! It's not too late to try it yourself for today's big BOO! YA! but it would be fun any time of year.

Quick Pick-Me-Up Cucumber Salad

What an interesting journey…I made these delicious salads and before doing a post I did some research on cucumbers. I've always loved cucumbers but I had no idea how much of a benefit they are to our body. They are one of the best foods for overall health. They are awesomely refreshing, a good source of B vitamins, and contain a lot of potassium, magnesium and fiber which helps to regulate blood pressure. These low calorie wonders help rid your body of toxins, aid in weight loss, promote joint health, and relieve arthritis pain. Since they are more than 90% water, you get a big boost of hydration!

There are only 16 calories in a cup of cucumbers with the peel. Without peel is even less. To work off 16 calories you can walk for 4 minutes, jog or cycle for 2 minutes, or swim for 1 minute. Easy!

For a list of other benefits including curing a hangover…go to

www.naturalnews.com

www.earthmama.com

The cucumber originated in South Asia but there are many types of cucumbers to choose from. Some are best for eating and some are best for pickling. 

Armenian

English

Kirby (or pickling cucumbers)

Lemon

Persian

Lebanese

East Asian

Beit Alpha

Apple

Schmorgurken

Dosakai

Kekiri

C-Thru-Cumber

I strongly recommend buying your organic cucumbers at the farmers market or growing your own. Heirloom are also an option. Whatever you choose…choose cucumbers and have them on hand all the time. Cut them up and every time you open the fridge, grab this great go-to instead of something more fattening. You'll be happier and healthier for it.

To learn more about types and growing cucumbers…go to

www.grow-it-organically.com

Tater Tot Roll Ups with Ham and Cheese

Easy snack meal for kids and adults. 

Thin slices of ham rolled around tater tots with cheese sprinkled on top. Add a little chile powder for an extra kick of flavor. Bake until crispy. Color up your plate with a few veggies, some flax and chia and you're all set.

Green Solutions for Carry-out

I went out for a Smashburger the other day and their burgers are hand crafted, so I guess I should not have been surprised when their carry-out box was equally impressive.

They present you with a soft touch, compostable fiber burger box that is
made from Biocane, a sustainable, renewable box that is derived from sugarcane.

Offering this option to their customers
instead of using styrofoam shows how much they care. Green solutions for carry-out makes for a great takeaway
experience.

Thank you!

Spicy Pork Morsels with Baked Potato and Salad

Simply Delicious. This is a small plate with big satisfaction. I slow cooked the pork in a spicy mix. Almost any way you want to flavor up will work. Before the pork was fully cooked I took it out. Next, I sliced it up to keep it moist and tender on the inside. Then, just before serving I pan crusted it. Crispy morsels of pork are great served with so many things. This is paired up with 1/2 of a baked potato and a small side of salad. Both pork and potatoes are a great source of potassium. An added benefit to serving crispy pork morsels is that it's easy for kids to eat and they can be used as a topping too. 

Fresh and Yummy Dip n' Snack

I love chili and this is made with black beans and lentils, plus a few veggies and some zinger chile sauce. You can use it as a dip, hot or cold, with some crunchy red bell peppers and cucumbers. Add a small dollop of sour cream for the best of all flavors without a bunch of calories. It's a great snack when you want something both fresh and hearty. Small portions of wonderful are still wonderful!

A Diet of Words

We all consume a huge amount of words each day. What you say, read and watch can be nourishing or harmful to your health and well-being including those around you.

With so much emphasis on eating well, getting daily exercise and drinking plenty of water, people forget to consider the importance of mindful word consumption and delivery.

Is what you say feeding wellness to the world? Is what you read edifying? Is what you watch uplifting?

There is no auto-edit working in the background; you choose your word diet the same way you choose the food you eat.

The emotional impact of words cannot be underestimated. If you had a nutrition label for every word you say, hear or read, what would it look like?

The first ingredient is a good clue as to whether it is going to have a positive or negative impact.

What will you say today?

Breakfast is served. Grilled Pork with New Mexican Hatch Red Chile and Eggs

Thin sliced pork just off the grill sprinkled with Hatch Red Chile. I use the Hatch both during the grilling and after slicing for a really bold kick.

This is a tasty breakfast if you are really hungry.

Use the grilled pork and slice in to little cubes.

Cut a couple of toast points and then chop up a little more to soak up the egg yoke.

Add a bit of spinach and tomatoes to garnish.

Cold Au Gratin Potato Salad

I made some homemade au gratin potatoes and had leftovers. Usually I just reheat them but I thought I'd try something different. These are cold, so I took a few small pie slices and used them in a salad with some black bean and lentil mix, also cold. Mixed greens are a great go-to and they work both as a salad base or on an open-faced sandwich. The sandwich toppings can be anything you like. Sriracha and yellow mustard work perfectly on the sandwich, and tomato and feta are nice on the salad. My guess is that if you like potato salad, you're going to like either one of these.  Lightly toast your bread for a crispier base. All I had on hand was sourdough, but a nice alternative would be some delicious, nutty whole grain bread. You may decide to eat the cold au gratin potatoes all by themselves and that's good too. Salad and summer go together, and a cold serving of au gratins is a great escape from the heat.

Black Bean and Lentil Vegetable Soup with Blueberries

Add a little bright surprise to your black bean and lentil soup with some blueberries. I'm always looking for a way to switch things up with some of my standing favorites and this did the trick. Lots of other goodness went in to this soup including green tea which is another one of my special adds to many recipes. This is a tasting plate to make sure it was all working together. I made a huge pot of soup and have some more veggies to add today. I let it rest overnight, and as I mentioned in one other post, black beans put a dark cast on most ingredients, so I suggest adding these extras just before you are ready to serve. Cook them separately and then toss them in to keep the colors bright and fresh.
You can also use this as a sauce. I think it would be nice on pork loin. Freeze what you don't use and it's on hand for your next quick meal. Enjoy!

Mixed Greens and Tilapia Salad with Tomato Basil Mushroom Sauce

I don't eat much fish but I do like tilapia. It cooks quickly and it's flaky and tender. I pan poach it in a little unsalted butter and Meyer lemon. These are frozen in individual servings, so they steam in the moisture and it adds a little broth. Just before plating, I pull the mixed greens and spinach out of the fridge so it's crisp and cold. I had pre-chopped the tomatoes in a rough cut and the tomato basil mushroom sauce had been simmering for awhile. I chop the fresh mushrooms, about fifteen, in to semi-thin slices and let them sweat down in the pan before I add the tomato basil sauce. Don't drain them. It infuses extra mushroom flavor and keeps the sauce thin which makes for a nice topping. A large spoonful or two is good so the fish and greens are not overshadowed. The combinations is outstanding and gives each ingredient a chance to speak delicious.

I served this hot on cold, but it tastes just as nice when the ingredients are all cold. It just depends on what you like and perhaps the time of day you are serving. Also, the frozen fish is convenient, but if you buy fresh from the seafood counter, use it the same day for best results.

Summer Chicken Salad with Watermelon and Feta Dressing

I've been thinking about my mom a lot lately. She had so many people to feed every day, three times a day. There were eleven of us. Seven kids, and two grandmothers, plus mom and dad. Whew! In the summer it was frequently stuff on the grill for weekends with dad cooking, but most of it was on my mom. I don't like to cook much in the summer, it's just too hot to have an appetite, especially late in the season. I can't remember what mom prepared on a daily basis with all those mouths to feed. The grocery shopping alone was a feat. After years and years of doing it herself, she finally had groceries delivered by the local market. One thing I do remember is watermelon! Juicy, cool watermelon. After corn, I don't think there is anything that says summer like watermelon. This light salad, served two ways is perfect with chunky mash watermelon dressing. I added some red wine vinegar, some cranberry and pomegranate sauce I had in the freezer, a tad of lemon juice, a splash of orange juice, a little black pepper and some feta.

A Beautiful and Bold Plate of Vegetables, Chicken and Rice to Share

All-in-one meals are easy to make and can include so many delicious ingredients. With this dinner plate it looks extra nice on the presentation side of things and it's yummy hot or cold. I'm pretty hooked on my friend Larry's chile powder and spices; it seems almost every meal I make lately has one or more of his amazing flavors in the mix. Peppahead is my new go to for authentic chile infusion.

I have a lot going on in this...Spinach, carrots, tomatoes, red bell peppers, mushrooms, green beans, broccolini, chicken and rice. Some were leftovers I needed to use and others were freshly cut. I cooked the chicken right in with all the other ingredients in a nice deep pot and let it simmer for about and hour. I plated the rice and then served the veg and chicken mix on top. It's been really hot here so I only ate a little, but I am going to have it for lunch today and I expect it to taste even better. Again, I especially like the green plate for this. It brings out all the colors in a vivid display and the rice does not get lost like it does sometimes on a white plate. The light cooking broth with the red chile is always a nice color pop, and juicy good!

Easy Spinach Tomato and Broccolini Salad Plate

Spinach is lovely but you don't always feel like a heaping serving. This is a nice way to get on the ball with intake without the overload. Cook your spinach and let it cool. Then roll up individual bite size portions and do whatever suits you. It could be breaded and baked if you use a little egg binder to the mix for a crunchier addition. I have not tried it, but I think a quick deep fry would be good too. For now, this is the most simple, fresh way to plate up a quick, delicious salad filled with nutrition. Top with a little Parmesan cheese and some unsalted sunflower seeds and you're all set. If you want a light dressing solution, rice or red wine vinegar are great. Yes, I am on a bit of a salad kick, but what better way to enjoy the bounty of summer...light, bright, and beautiful.

Delicious Summer Yum Salad

This is some serious summer yum!

Corn off the cob, French green beans, hearts of palm, cucumber and heirloom tomato salad.

Summer Up your Protein

This is a nice way to serve your chicken, chop or steak. Add some fresh English cucumber slices and a chopped heirloom tomato for a delicious summer twist.  I used a spicy chile rub on this chop for extra flavor; complements of my friend Larry at Peppahead, I can't get enough of his great stuff. Dixon in the mix.

Hearts of Palm Nested in a Radicchio Leaf with Heirloom Tomatoes and Feta Cheese

This is a delicacy that should be eaten with pure reverence. Hearts of Palm are the inner portion of the stem of the Cabbage Palm, Florida's official state tree. Their delicate flavor is similar to an artichoke with the firm, smooth texture of white asparagus.

They are only available fresh in Florida and other tropical climate countries where the tree grows. Harvesting from wild single-stemmed palms results in the death of the tree while Peach Palms are self-suckering producing up to 40 stems, so harvesting is not as expensive—still it is labor intensive.

Florida's wild Sabal Palmetto (Cabbage Palm) is now protected by conservation law.

Usually cut in to coins, I sliced these down the middle to extract the super slim core as a garnish and then did a fine chop of two stalks. The canned variety come packed in water and if you choose to dress this salad, I suggest using the water to make your dressing. The small leaf radicchio nest is a beautiful way to plate and present this special ingredient. I also added a small chop of heirloom tomatoes in to the mix and topped it with a little feta. A few French green beans and a slice of heirloom finishes the plate. If you want to make it even more dramatic, add an extra leaf of radicchio as shown in this other image.

This would be delicious served with some fettuccine alfredo.

My reverence for food and making a plate a piece of art is a delight, but I will add this quote from Andy Rooney Toons as a funny note of contrast.

"I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

-Andy Rooney

For more interesting food quotes, go to this link.

http://www.huffingtonpost.com/2014/07/21/food-quotes-famous-eating_n_2481583.html

Summer Saladino

Salads are delicious, healthy, satisfaction. Using mixed greens as a centerpiece and spinach chiffonade on the outer edge makes for a nice contrast. Topped with some thin sliced carrots, a small chop of red bell pepper, a bit of chicken, a few grape tomatoes, and you have a complete meal. The chicken was baked with some chile powder for a little extra kick. To keep it on the light side, all you need to dress this salad is a squeeze of lemon. The chiffonade takes a few extra minutes but it really adds to the art of the plate.

Simple Steak and Corn

As summer heats up my appetite wanes and having small, simple meals suits me best. I'm sure there was a whole lotta grillin' going on this holiday weekend and some still to come. You don't have to do much to enjoy this classic steak and corn except sprinkle on a little Peppahead New Mexico Dixon Red Chile.

Thin slices are a good way to go, and any leftovers make for a nice steak sandwich, or add them to a crisp salad mix. 

All-Veggie, Longboard of Lentilicious. Unique Serving Dishes Up Your Game

How you serve a dish can make a big difference in presentation. This looks magnificent and tastes amazing. When you put lentil soup in to a bowl you don't get to see all the yummy ingredients until you spoon them up, and even then, it's just a spoonful. With this dish you get to see every bite. It's hearty, healthy and all there for you to appreciate the view. A lot went in to this dish that you can't see. My friend Larry is a chile master. He sent me some of his New Mexican chilies and gourmet special blends and that's where this started. I sampled his Peppahead brand of Unique New Mexico Chile Caribe, a delicious medium hot blend of chile flakes from Southern New Mexico. They are all natural with no salt or preservatives. A big pow of wow to say the least.

I also included curry, a splash of red wine vinegar, green tea, tomato sauce, a splash of worcestershire sauce, and a squeeze of mustard. All that went perfectly with this mix of lentils, mushrooms, fresh red pepper, carrots and onions simmered in about three cups of water. This is just a few ladles of the soup without a lot of the broth. I then garnish with a little black pepper and dried green tea.

My first taste of all this was truly divine! I ate about half of it and put the rest in the fridge. Then I got hungry a little later and thought hmmm...wonder how this would taste as a sandwich. Oh my gosh, oh my gosh! I used a whole wheat bun with some mixed greens, a thin squeeze of mustard, three pickles and a very thin spread of mayo on the bun. This was more than wonderful. An amazing blend of flavors that made two delicious meals. I can think of all kinds of other ways to use this fusion of fantastic.

TIP: When making a sandwich, drain off the broth or you'll get wet bread. Pairing this with grill roasted corn on the cob would be a nice touch.

Link to Larry. www.peppahead.com

Peppahead, is all about flavor and sensation. Here to delight cooks and chile pepper fans with a unique selection of regional chile powders, delicious spice blends and rubs. Chiles are from Mild to MIGHTY HOT. Plus the popular "Chile Peppers" Calendar with beautiful chile photos and tasty recipes. Many recipes feature his chile products.