The alarm went off at 3:30 am and I truly leapt out of bed. Excited for an early morning adventure – I poured fresh brewed coffee into my mug, gathered my cooler and coat, then hit the road. I was driving through the dark morning hours up Highway 133 in southwest Colorado, making the right…
Category: Entrees
Hail Soup and Summer 2014, Day 2
Hail yeah? There was a whopper of a storm today. “A TERRIFIC storm,” some might say. Heads nearly rolled! Tattered tomato plants, the potatoes even worse. Battered squash. Shredded corn leaves. Some carnage. Matter of factly, Pachamama served up a sumptuous bowl of hail soup, as the garden reeked of decimated dill and mint and onion….
Just Kidding Around….with a recipe for Asparagus, Goat Cheese and Leek Tart with a Potato Crust
Spring last year in the North Fork Valley, western slope of Colorado, included one sunny, cool mid-April day cuddling with kids. Baby goats, that is. Just two days old, so sweet, and hilarious to watch! The North Fork Valley is a gorgeous place! With often snow capped mountains overlooking about half of the sprawling, fertile…
Tempeh and Wild Mushroom Stroganoff
Stroganoff….. with a little twist. I’ve been making this recipe for years. At times, in restaurant and guest ranch venues, it has been made with elk or venison. This recipe is a crowd pleaser. And rich, earthy fragrances fill the kitchen. What more could you ask for? 2 pkg. traditional tempeh, cut into thin slices 8…
The Versatile Ear: Raw Thai Style Corn Salad, Corn and Feta Stuffed Poblano Peppers + Roast Serrano, Organic Sweet Corn and Heirloom Potato Chowder
Originally posted on Pachamama's Beautiful Food:
Fresh sweet corn. Butter. Salt. Iowa born and raised. Summers at the lake in upstate New York. Corn is in my blood. organic bi-color Luscious sweet corn fresh from the garden in the boil I love corn on the cob! What a sign of summer! As young girls, my…
A Bit of Winter Garden Magic plus Butternut Squash and Feta Stuffed Pasta Shells with “Under the Leaves” Herbs
With mud in view the garden called out to me like a siren this gray February day, snow clouds descending and Mount Lamborn no longer in view. Everything has been covered in white here for weeks, and coming home from a five day trip I smiled, seeing brown leaves and black earth, re-emerging through the melting snow. Once out…
Garbanzo Artichoke Sliders with Sundried Tomatoes, Lemon Basil Pesto and Sweet Potato “Buns”
Believe it or not – with the Slider Craze that’s sweeping the globe, these are my first ever, though a very tasty jumping off point – sliders. Of course they are untraditional, because that’s just how it generally works in Pachamama’s cocina. Some folks steeped in slider tradition may even not believe they ARE sliders, but…
Chipotle Smoked Cheddar Mac and Cheese
When the temperatures dip below zero for over a week straight, the spice factor of dishes made in my kitchen spikes way up. And isn’t this as it should be? With a dish of chipotle smoked cheddar mac and cheese set on the table, everybody warms up and starts feeling lively again. This recipe, as you…
Stuffed Cabbage with Smoked Cheddar Mashers, Tempeh Italian Sausage and Heirloom Tomato Sauce
My New Year’s wish for you: May you stay open hearted, full of compassion, grounded – and make the choice to eat good food! Keep Pachamama in mind with love as you walk through your days, and choose what you eat. And now for that good food. To me, this vegetarian recipe is an absolutely ideal winter dish. Your…
I Had Dreams of This Tostada….
Yes, I dreamt up this tostada, fully awake but mesmerized, standing in and meandering through the fall garden, creating in my head with what was possible – given ingredients in my pantry and what could be harvested that day. Autumn in the garden is soo beautiful, with goldfinches landing on ripe sunflower heads, making them bob and…
Praying Mantis Encounter – and a recipe for Grilled Chicken Marcellina
The garden is an exquisite jumble of greens and all of those coveted colors – red, orange, yellow, purple….and I’m harvesting, canning and freezing like mad whenever I get a few hours to spend. I love it of course! What is not to love about these tomatoes? One of the most prolific vegetables this season have…
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