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Archive for the ‘Green Chile Notes’ Category

Flag of Albuquerque, New Mexico. Image created...

(Photo Source: Wikipedia, Public Domain)

In the fall, the streets in Albuquerque and surrounding communities are lined with ristras—long (or short) collections of red chile pods tied together. Ristras are used for ornaments, and (if natural) may be used for cooking throughout the winter and into the spring.

Green chile is not gathered into ristras, but rather is roasted. The pungent odor travels hundreds of feet around the outdoor fire roasters. Hungry New Mexicans buy the now black and green pods by the sack and store or freeze them for later use.

In the winter, flu and virus epidemics make local residents hunger for the red and green delights they have stored away. One local eatery that specializes in New Mexican cuisine is Flying Star, a café chain that has been in business about twenty-five years and is “still cooking.”

Graburritos (a linguistic pun that tells customers what to do with this dish) are big, thick rolled burritos stuffed with scrambled eggs and covered with cheese and red chile, green chile—or both. For just a little more, a graburrito may be “smothered” with additional melted cheese and a double portion of  freshly prepared chile sauce.

Does chile really stop the winter flu and colds? Are graburritos medicinal? No scientific data exists at this time, and none is projected.  Albuquerque au pairs and host families may wish to conduct their own research!

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Creamy guacamole

(Creamy Guacamole, Wikipedia: Public Domain)

What is harder than thinking up delicious (and nutritious) meals for Host Children—and doing it every day?

There is hope. Au Pair Sis has gathered an awesome collection of easy and fresh meals on her Pinterest page.

Southwestern soils grow good vegetables: kale, asparagus, avocado, and others. Avocadoes caught my eye, as they are favored in New Mexico cuisine. The featured link to yummly.com offers  awesome alternatives for avocadoes in guacamole. Is anything missing here? Only a local emphasis on green chile added to the guacamole. Yum!

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NM lamb with greens, apricots, yoghurt, and chile

Children are not known for their refined taste in food—unless you teach them. Today’s article is a gourmet-quality New Mexico meal that just might tempt children who are ready to experiment.

This presentation starts with a lamb chop or shoulder steak. Place a little cooking oil in a skillet (olive or coconut work well). Saute gently until the lamb is almost cooked through.

Chop and rinse fresh or frozen greens and place them on top of the lamb. Cover so that the greens will steam lightly, as the meat finishes cooking.

Garnish cooked greens with yoghurt. The yoghurt here was frozen, so it made slivers of cool flavor. Add a side of crumbly raisin bran muffin and another of fresh apricot compote (apricot pieces with a sprinkle of sugar or xylitol, lightly softened in the microwave). Sprinkle with sea salt and pepper. Finish with a side of roasted green chile salsa.

This meal provides protein, vegetable, grain, and dairy. The glycemic index is low, even in the muffin. Flavor notes are salty, bitter (greens), sweet (apricots), savory (yoghurt), and spicy (green chile). Preparation is 15 to 30 minutes.

Ingredients

  • Lamb chop or steak (can substitute beef or goat)
  • Fresh or frozen greens (e.g., dandelion, chard, or spinach)
  • Fresh or frozen yoghurt
  • Apricot compote
  • Raisin bran muffin
  • Roasted green chile salsa

Al ataque!

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Au Pairs bring many wonderful recipes from their home countries to share with Host Families and children. And, they also learn to cook local delights. The following recipe is a New Mexico adaptation of scrambled eggs, adding broccoli and cheese and served with fresh sliced peaches and sour cream.

Even young children can help with this dish—beating the eggs and dropping the broccoli and cheese into the pan!

NM Scrambled Eggs

What You Will Need

12” stove-top skillet

3 large eggs

1 cup broccoli

¼ cup white cheese, shredded or finely cut, with or without chile bits

½ cup sliced fresh peaches

Sour cream to taste, with or without chile bits

Garnish: Natural red chile potato chips

Heat the skillet to medium. Melt a pat of butter. Beat the eggs and pour into the skillet. Drop pieces of broccoli into the mixture. When the eggs are almost cooked, add the cheese. Fold and continue to cook, until the cheese is melted.

Present the dish by arranging the sliced peaches and sour cream. Add the eggs and broccoli. Garnish with red chile chips. Serve with juice or natural soda for children, or hot or iced tea for adults. This recipe serves two hungry children or one hungry adult.

Because chile is so popular in New Mexico, this dish has 3 items that contain either red or green chile: the cheese, the sour cream, and the chips.

Sabroso! Al Ataque! (Tasty! Go to it!)  

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Contains: Eggs (protein, amino acids); Fruit (vitamins, antioxidants); Sour Cream (dairy); Red Chile Chips (carbohydrates).

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