My Garden Salad

Composing Summer Fruit

Cherries

Blue Berries

Peaches

Black Berries

Vegan Beans with Tamarind and Chipotle: A Winter Dish that Comforts.

Bowl of Pinto Beans with Tamarind Chipotle Chutney

Instead of using bacon and ham, Add some tamarind and chili to flavor your bean dish.

Tamarind Pods

Beans Served on Black Bread

Pot of Baked Beans

Ingredients:

2 cups dried pinto
6 cups of water
1 cup tamarind and chipotle chutney
1/3 cup molasses
2 tablespoons mustard
1 onion, diced
1 teaspoon salt
1 tablespoon oil

Directions:
 
1.  Soak the beans overnight in a pot of water.
2.  Rinse the beans then cook in a heavy metal pan
with 6 cups of water.
3.  Add 1 tablespoon of oil to water.
4.  Add 1 teaspoon of salt to water.
5.  Boil gently until beans are tender (around 1.5 hours).
6.  Add the tamarind and chipolte chutney, molasses, mustard, diced onion.
7.  Simmer until desired thickness.
7.  Serve on a tortilla or bread.

Tamarind Beans Garnished with Roasted
Peppers and Sprouts

Tamarind Chipotle Chutney

Tamarind Chipotle Chutney:  Tangy, sweet, sour flavors combined to add zest to your meal. 

Ingredients:

1 cup tamarind pulp 

1 cup water,

1/2 cup brown sugar

1 tablespoon cumin, ground

2-3 tablespoons chipolte pepper, ground

3 cloves roasted garlic, diced

salt to taste.

Directions:

1.  In a saucepan, bring water to a boil,

then add tamarind, brown sugar, cumin, chipotle pepper, garlic, 

2. Stir on low heat until desired thickness.

Ingredients:

• 1/2 lb tamarind, seeded
• 2 1/2 cups sugar
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf

Ingredients:

• 1/2 lb tamarind, seeded
• 2 1/2 cups sugar
• 2 cups boiling water
• 1 1/2 tablespoons roasted ground cumin seeds
• 1 tablespoon salt
• 1 teaspoon black salt
• 1 teaspoon red chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ginger powder

Method:

1. Break the tamarind into small pieces and soak in hot boiling water for one hour.
2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out.
3. Add sugar to the pulp mix well.
4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed.
5. Chutney can be refrigerated for two to three months.

- See more at: http://www.manjulaskitchen.com/2007/06/29/tamarind-chutney/#sthash.mTq49sQc.dpuf

Sunset Rio en Medio

Wishing Everyone a Healthy Holiday and Happy New Year!

Please, Join me on December 20th at Bishop's Lodge for my photography

show and reception.  Cheers!

Road to Rio en Medio

Wild Greens and Old Cars in Rio en Medio, NM

Wild Greens

I love all the colors and textures that surround me on this beautiful spring day in my neighborhood of Rio en Medio.  While foraging for some dandelion greens and watercress, I discovered a field of rusty old vehicles.   While my fresh wild greens will make a fortifying salad,  the old cars make great photographic material.
 

I love my shot where the tree is growing out of the truck. 

Warming up with a Ginger-Sage Hot Toddy and a Fire at the Ranch

On this winter's day at the ranch,  I am warming up with a fire, hot toddy and some sizzling fajitas.

Herbal Tea Hot Toddy Recipe:

Ingredients:
2 cups water
2 tablespoons ginger root, diced
2 tablespoons sage
Honey
1 lime, roasted and wedged
Rum

Directions:

1.  In a saucepan, boil ginger and sage with water

2.  Serve in a cup with a wedge of roasted lime

3.  Add a shot of rum and a spoonful of honey