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Behold the magical Chimayó Chile Powder, crafted from a red hot beauty that can only be found in Chimayó, New Mexico.  (Some women go giddy over purses ... I get giddy over this...)

Behold the magical Chimayó Chile Powder, crafted from red hot beauties from Chimayó, New Mexico. (Some women go giddy over purses … I get giddy over this…)

AUSTIN, TEXAS — You can’t get the Chimayó chile — or the powder — here in a store.

My lovely friend ‘M’ brought it all the way back from the El Potrero Trading Post in Chimayó. (I keep opening the baggie to get a whiff.)

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:

Saturday

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.)

Sunday

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.

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.)