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You will need: 1 oz dried Chile de Arbol 4 cloves garlic, crushed 1 tablespoon whole cumin seed 1 teaspoon salt 1 teaspoon white vinegar How to make it: Very Important – Remove all stems and seeds from chiles; Place peppers in small covered saucepan and add enough water to make everything float (about 12-14oz); Cover, bring to boil, immediately reduce to lowest heat; Crush the cumin seed into pan and re-cover, to simmer 25 mins over lowest heat; Add crushed garlic and simmer 5-10 more minutes; Pour mixture into blender, add salt and vinegar,… Read Article →

Ingredients: 2 15oz cans peas 1 cup vegetable broth 1/2 cup diced onion 1/2 cup chopped carrots 3/4 cup chopped ham 1 tablespoon minced garlic 1/2 teaspoon salt 1/2 teaspoon fine black pepper pinch of thyme (optional) Steps: 1) Heat onion, carrots, ham, and garlic with margarine in bottom of non-stick soup pot. Do not brown or burn. Set aside. 2) Dump canned peas & liquid into blender. Add vegetable broth, salt, black pepper, seasoning. Blend on medium speed until peas chopped up. 3) Pour pea mixture into soup pot with other ingredients, stir well…. Read Article →

  You will need: 2 pounds pork loin 12 oz low sodium vegetable┬ábroth 3/4 cup diced onion 3 30-oz cans white hominy 1 pkg red or corn tostadas (not chips) 1 oz dried chiles de arbol 2 tablespoons whole cumin seed 1 teaspoon salt 6-8 crushed garlic cloves white vinegar vegetable oil 1 bunch cilantro 4-5 small Mexican limes Remove stems and seeds from chiles and set aside Prepare diced onion and crushed garlic, set aside Trim fat from pork, cut into cubes, place in large non-stick stock pot Place chiles in smallest saucepan with… Read Article →

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