Friday, December 10, 2004


possibly as soon as February or March. I will post a date as soon as I know.

If you wish to place orders before I leave, you may email me at:

I will be setting up a website for mail orders, in the near future.

I will continue to attend the Hillcrest Farmer's Market, on Sundays from 9-1pm (I am usually running late, so take that into account). It is located at the Hillcrest DMV, on Normal Street, off of Cleveland Street. You may make arrangements with me to pick up salsa there.

Happy Holidays!


Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *


Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

- - - - - - - - - - - - - - - - - -

Santa Fe Chicken Soup

This is a wonderful nourishing soup for the cold days of winter. I urge you to use homemade chicken stock, but canned in fine also. Just be careful about adding salt if you are using canned broth. I like to add cooked black beans to this soup. If you use canned black beans, be sure to rinse them well, or they will turn this lovely soup a muddy brown color.
(Please note, this recipe does not use any of my fine products, but you could always serve some of my Mango Salsa or Pineapple Salsa with chips, as a starter...just a thought.)

* Exported from MasterCook *


Recipe By : not sure where this came from
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh tomatoes
3 tablespoons oil
4 large garlic cloves -- minced
1 large onion -- chopped
2 jalapeno peppers -- seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano -- crumbled
8 cups chicken broth
1 1/2 pounds boneless skinless chicken breasts -- cut into inch pieces
1/3 cup white rice -- raw
3 tablespoons cilantro -- finely chopped
GARNISH: tortilla strips
grated Monterey jack cheese
minced hot green chili peppers
diced avocado
fresh cilantro leaves
sour cream
lime wedges

Cut the tomatoes in half and place them under a broiler until blackened and blistered. Remove and let cool slightly. Peel away skin, discard seeds, and chop up. Remove chicken and set aside. In a large pot, put 1 tablespoon of the oil and brown the chicken pieces. Set aside. Add remaining oil to pan. Saute onion, garlic, and jalapenos for 8 minutes or until limp and starting to turn golden. Add tomatoes and saute and stir until juice evaporates and mixture starts to thicken. Add chicken broth, rice, and cilantro stems and bring mixture to a boil. Turn down to a slow simmer and add the chicken to the soup mixture. Simmer for 20 minutes or until rice is done. Garnish with any or all of the above extras.
- - - - - - - - - - - - - - - - - -