Green Chile Tortilla Bake Recipe

A gluten-free tortilla casserole with cream cheese and green chiles. Si.


Planted on the coast of Cape Cod for many years (forever, it seemed on gloomy January days) I daydreamed about fire roasted chiles. The smoky pepper sweetness that flirted with your senses as you walked in Santa Fe. The luxury of buying bags of freshly roasted chiles by the roadside- still warm,  soft as butter, and charred. In fact, I may have moved here for the chiles alone.

That's entirely possible.


I may have been so drop dead in love with chiles when we bought this casita that I didn't notice I'd be stuck out in the desert with so few neighbors. No bookstore, no cafe- no movie theater. What was I thinking? Only my analyst knows for sure (if she remembers me; it's been years since Jungian analysis).


Along with dreaming of Val Kilmer (not the rock scrambling Thunderheart Val, the expanding, voluptuous new Mega Val- and why he showed up in my dream, I've no clue- better ask my analyst) I've been craving green chile this month like mad as we approach our second anniversary of moving to New Mexico. And wouldn't you know it! I'm out of last year's roadside bags of chiles. They're long gone (my freezer is annoyingly, shall we say, petite). Until roasting season starts I have to settle with buying frozen Bueno chiles. And they're not bad, exactly. They are pretty dang good.


Yet, as I sit and crave and daydream, the big question becomes: Do I really still want to be here in August when chile roasting begins? Is my chile love a devoted, true love, or simply an infatuation? A passing fancy? Will your intrepid dusty goddess remain here in the coyote hills of O'Keeffe country or soon be walking Venice Beach in her Rocket Dogs?

I tell myself, just breathe. There are Bueno chiles to defrost.



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Strawberry Chocolate Chip Scones- Gluten-Free Recipe

Easy gluten-free scone deliciousness.


Today was a good day. A strawberry and chocolate laced crusty on the outside tender on the inside kind of day. That's right. I got sconed. And the best part (aside from the fresh organic berry goodness, that is)? These golden biscuity morsels are vegan. That's right. No eggs. No milk. No butter (sorry, moo-cow fans).


On a whim yesterday (I am often prone to whims Dear Reader, especially after a sun dappled picnic on the Santa Fe plaza, perched on a bench beneath a flowering cherry tree across from a red robed Buddhist monk eating Chinese take-out. We devoured pesto slathered smoked turkey rolled in brown rice tortillas and I didn't drip a single green drop of cilantro infused olive oil on my ironed boot cut jeans) I picked up a Gluten-Free Pantry Muffin and Scone Mix at Whole Foods (long time readers know I miss my old favorite Pamela's Ultimate Baking Mix, and I've yet to find an all-purpose replacement mix that's half as good).


I was in such an expansive mood post my double espresso at the nearby Starbucks that I thought I might try baking something fun and slightly indulgent for the weekend. The organic strawberries smelled beyond heavenly in their ripe and ruby lusciousness. Yes, I smell all my fruit and veggies before I buy. Don't you? The woman with the amber handled cane you see standing in the Whole Foods produce aisle sniffing tomatoes and berries and anything else she can get her one free hand on, Darling?

That would be me.


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Gluten-Free Salad Dressing Recipes: Or 3 Ways To Dress A Naked Salad

Three easy gluten-free salad dressings.







Let us take a moment and appreciate the humble green salad. The crisp crunchy greenness. The tender bites of bitter and sweet. The whole feel-good shiver you get when you chow down a plate of bunny food.




Bunny food rocks, my friend.




But how to dress a naked green? That is the question. Bottled stuff simply won't do. Too many additives and stabilizers and gums you can't pronounce. Or the ubiquitous evil soybean oil. Ick. (Did I just write Ick? Well, I meant it. I loathe soybean oil.) I offer you, instead, three simple dressings- three recipes you can whip up in a New Mexico minute, adapted from my first cookbook, Recipes from a Vegetarian Goddess. Toss them with love.







Basil Citrus Vinaigrette




This a perfect dressing for a brunch salad- especially if you're serving Mimosas.




4 tablespoons extra virgin olive oil

2 tablespoons fresh orange juice

2 tablespoons Champagne vinegar

1 teaspoon orange zest

2 tablespoons minced fresh basil

1/2 teaspoon organic agave nectar

A pinch of sea salt, to taste

Fresh ground pepper, to taste




Mix all of the ingredients in a glass dish or cup. I use a fork for this. Drizzle over fresh greens. Toss. Munch. Be happy.




Serves 4.







Ginger Dressing




The Asian flavors in this include soy sauce- if you're allergic to soy try substituting molasses.




2 tablespoons sesame oil

1 tablespoon light olive oil

4 tablespoons rice vinegar

2 tablespoons wheat-free soy sauce

1 inch fresh ginger, grated

1 garlic clove, minced

1/2 teaspoon organic agave nectar




Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.




Pour over an Asian-inspired mix of spring greens, matchstick carrots, sliced water chestnuts, mung bean sprouts, sliced mushrooms, red onion and cashews. Toss. Smile.




Serves 4.







Greek Salad Dressing




Greek salad makes an easy weeknight supper. Pair it with a hearty bread like my Sweet Potato Cornbread. Add in some hard boiled eggs, sardines or tuna if you like.




4 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

2 tablespoons golden balsamic vinegar

1 teaspoon lemon zest

1 tablespoon minced fresh oregano

1 tablespoon minced fresh mint

1 clove garlic, minced

1/2 teaspoon organic agave nectar

A pinch of sea salt, to taste

Fresh ground pepper, to taste




Mix all of the ingredients in a glass dish or cup. I use a fork for this. Taste test and adjust seasonings.




Drizzle over a Greek salad that includes cucumbers, red onion, kalamata olives, pepperoncini, grape tomatoes and feta cheese. Toss. Devour. Dance. Smash a few plates.




Serves 4.





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