AUSTIN, TEXAS — You can’t get the Chimayó chile — or the powder — here in a store.
But you are in luck ’cause the trading post will ship the chile to you.
It has this distinct sweet smell … the plan is to use it for black beans .. for Monday’s TOSTADA Night.
Progress on Indian-inspired dishes is at a standstill … just for the weekend.
(I made a Soba noodle dish …. and a curry/lentil/coconut puree Friday night.)
I had all sorts of plans to post the recipes for these two, as I had been wanting to gift my lovely friend from Tucson.
… but as I sat down to write up the method, I decided I needed to streamline…so back to the drawing board.
(Yes. Quality control had to step in on that.)
So, here’s what I’m thinkin for this weekend … and Monday:
Dinner: Market Squash, Cento Tomato Sauce atop steamed broccoli. Grass-fed beef and brown rice pasta.
(check to make sure you have enough black beans for your Chimayó-chile beans Monday night.)
Lunch: Yummy Kale Salad ‘tamed’ with avocado dressing and purple onion. Add Armenian cucs from market. (Pita and hummus.)
Dinner: Getting the grill out for weekly ‘steak fix.’ Plus, adding whatever I can cook out there, peaches for a jam I’m planning on making Monday.
Lunch: Quick salad (with Armenian cucs from market) plus making grilled peach jam. (Did I tell you I invested in some Kerr canning jars and a How-To Guide?)
Dinner: Chimayó-chile Black Beans atop tostadas, avacado, shredded carrot, purple onion. (Make extra beans and freeze. Use baked tostada shells from HEB.)
- Chimayó Chile Origins and Its Cultivators (nmgeneticgenealogy.wordpress.com)