still in use after all these years…my mom Lydia’s ” molecajete” we had a chile piquin bush growing up…you don’t find these chilies growing here in Dallas I think it gets to cold here. But in all my years in the big “D” I’ve never seen them fresh in the store but on a recent trip to central market there they were! These tiny peppers pack a punch and great flavor…3 in the grinder with a large clove of garlic and some cumin seeds…forms this paste great for your sauces!
Rockfish smothered in roasted tomatoes, chili piquin garlic paste, adobo, cilantro, onions, bell peppers served with lentil brown rice with spanish spices, spinach and kale, and a great chopped salad.
Friday night dinner for four! Roasted organic chicken, asparagus, sweet potatoes, red onion and parsnips, butternut squash soup and salad…a great meal for cooler weather and even in Texas it is finally cooling down…so time to heat it up in the kitchen!
empty plates but not for long…the meal was great… for dessert we had banana, pineapple and red raspberries sauteed in a bit of organic butter, agave nectar, cinnamon, nutmeg, cayenne pepper, and clove…delish
Day 21 wow my last day of the detox cleanse…I made swordfish with mango/ pineapple salsa… roasted red and gold beets, purple cauliflower, red onion…brown rice/lentil mix …sugar snap peas and a mixed salad. Mango salsa recipe… 3/4 c. each of chopped mango and pineapple…2 T. minced cilantro…1/4 c. finely chopped red onion… 1 minced jalapeno, 1T. lime juice, 1t.evoo or walnut oil, dash of garlic, chili powder, sea salt a pepper mix and enjoy with fish, chicken or beef…enjoy