http://www.janebutelcooking.com/Public/Blog/index.cfm Features cooking hints, tips, particularly on southwestern and Mexican cooking. Also covers healthful cooking and cooking with chiles. en-us copyright by Jane Butel Fri, 10 Sep 2010 00:00:00 -0600 Full Partner http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1677 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1677 info@janebutelcooking.com (by Jane Butel") Fri, 10 Sep 2010 12:00:00 CST The earth's bounty was upon us this past Labor Day and three of my friends decided it would be great fun to preserve it! What a Labor of Love it was. We made 30, 1/2 pint jars of the most delicious nectarine jam; created 12 pints of yummy Bread and Butter Pickles from the cucumbers in my garden and the store--a staple on our holiday tables--and froze 9 quarts of peaches from my tree. Also, Carol Bryant had a life size--2 foot,huge, zucchinni and decided to make 8 full sized loaves of Zucchini Bread which was so delicious. The bountiful crop of nectarines were from my friend, Jane Bradley's daughter-in-law's tree. These nectarines set the timing. They needed to be dealt with, so we did--hours of jamming later. My kitchen is large, offering the room for everyone to work at the same time. Barbara Kline and I started the pickles to brine, while Jane Bradley started the jam and Barbara switched over to help her and Carol helped me finish the pickles. Then Carol started making breads, whil ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1661 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1661 info@janebutelcooking.com (by Jane Butel") Fri, 13 Aug 2010 12:00:00 CST We are having lots of fun sharing Southwestern or bold food recipes and ideas along with the wines that best complement the dishes on our Tuesday night Blob Talk radio shows. I thought you might want to get some of the recipes I have been featuring. All of the recipes I use are ones that are in my cookbooks. For the Tuesday, August 10th show, we featured Main dish Salads, great for Hot Summer Days. I gave the recipes and Jim Hammond gave the appropriate wines to go with them. If you wouild like to hear the entire show and any of the past shows, just go to Blog Talk Radio on the web and then select Bold Foods with Bold Wines and you will be able to catch each entire show. The salads I featured were Tostado Salads, sometimes called Taco Salads, which are served in the large deep fried edible salad bowls. I reviewed how you can layer whatever you like in the "bowl", usually stewed or refried Pinto Beans, roasted and shredded or ground beef flavored with chile and seasonings. or pork or ch ... http://www.janebutelcooking.com/cooking-classes-online/k-state-human-ecology-comes-to-corrales/ http://www.janebutelcooking.com/cooking-classes-online/k-state-human-ecology-comes-to-corrales/ info@janebutelcooking.com (by Jane Butel") Thu, 12 Aug 2010 12:00:00 CST Yesterday afternoon, I was so honored to have the Dean of Human Ecology,(Home Economics when I was in school) Dr. Virginia Mexley, along with Jennifer Retelle-Thomas of K-State's Foundation come by. Their meeting was somewhat developed as a followup to the meeting in February where I met with the Hale Library of K-State Archivists to learn that my work was the third ever to be selected for their permanent collection. They want the "work in progress files" plus the final cookbooks I have written to show how an author approaches developing a cookbook. It will be so great to share all those files I wondered while I was keeping all along! After perusing my extensive cookbook collection--even in our storage building, I presented a private Cooking Class to showcase New Mexico's traditional foods. I prefaced the class with highlights of the history of the population and the cuisine, which almost everyone loves. After reviewing chiles and the "less than 10" ingredients and the importance of ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1639 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1639 info@janebutelcooking.com (by Jane Butel") Thu, 01 Jul 2010 12:00:00 CST We are having loads of fun with our Blog Talk Radio Shows each Tuesday at 5:30 PM MDT and would just love for you to listen in and give us a call at 347-855-8325 and be a part of the show. You can ask any question you wish and we will try our best to give you a great answer or find it for the next week's show. You can listen to our shows at Blog Talk Radio on your computer. To find Blog Talk Radio, just google it. We are listed under food. Each week we talk about timely topics, such as this week we made the Bytes July ssue recipes come alive with hints and tips for making each, plus more recipe ideas from me. Then, Jim Hammond gives practical information on really good and reasonable wines that would be fantastic pairings with the foods we are preparing. We have loads of fun presenting the shows and all who listen tell us they learn a great deal of good to know information about both wine and food. We love to share and just know you would feel listening in is very worthwhile. You jus ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1629 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1629 info@janebutelcooking.com (by Jane Butel") Fri, 18 Jun 2010 12:00:00 CST Getting back from my vacation--the first in 10 years where I could truly vacation--has been full of surprises from my husband's estate. However, the vacation--a cruise on the Ruby Princess to the Eastern Mediterranean was truly fantastic and full of many, many memories I will never forget. By the way, I would really recommend the cruise--we (my girl friend Jane Bradley and I) started in Venice, cruised to Ephesus, then a day in Istanbul, on to Mykonos, which is like a fairy tale island and then on to Italian ports. I found Capri just amazingly beautiful and idyllic--what a place to get away! Being half Swedish, the Swedish Doctor's home and gardens and his life of giving to the people's of the Mediterranean was truly fantastic and impressive. The formal gardens are considered one of the ten best in Italy. The home and gardens are at the tippy top of this gorgeous island in the town of Ana Capri. We chose to not go into Rome, as we had both been there lots. So we spoiled ourselves with ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1592 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1592 info@janebutelcooking.com (by Jane Butel") Wed, 21 Apr 2010 12:00:00 CST Anyone attending my week long or weekend cooking courses from 1991 in Santa Fe and Woodstock, NY until 2008 remember Gordon's quick smile and his amazing wit. He loved to be sure the margaritas were made just right and even loved kibitzing everyone while they were cooking--helping where it was needed. I remember vividly as though it was yesterday when in 1991 I had a cracked rib and had a full schedule of cooking classes. At one fun class in Greenwich, Conn., at the Hay Market, he insisted on lifting all the trays for me to cook from so it would not hurt my painful side. One lady commented as she was so impressed--she said, "You are so nice and helpful, you should be called Mr McNice, not Mr. McMeen--his actual last name. And so it was--as long as he was physically well, he loved the classes and going and doing things with people of all sorts. After a very long, 6 year illness, Gordon's body said its final good by, while tightly holding my hand last Tuesday, April 13, 2010. To the rig ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1574 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1574 info@janebutelcooking.com (by Jane Butel") Tue, 30 Mar 2010 12:00:00 CST Alumni, friends, students and staff each got an opportunity to taste "honest to God chili"--the Bowl of Red, with fixins' 'n mixin's and Blue Corn Parfait Bread complemented by Cilantro Cole Slaw and Virgin Margaritas. Even though Kansas is not far from New Mexico--the nuances, flavors and benefits of chiles were just not known. A few members of the crowd had heard the "chile gospel"--how good chiles are for your health and well being, but most had not. I am always pleased to see how people who are almost totally afraid of chiles, once they have tasted our pure fresh Pecos Valley Spice Co chiles, almost always become converts. And not surprising, when you couple the fresh flavors of pure chiles with the knowledge of how helpful they are to your body in preventing disease and maintaining well being. I always recall the study which revealed that those who ate chiles at least 24 days out of 30 had so uch better health and most had no stress induced disease. Jane giving class Tamale rolli ... http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1564 http://www.janebutelcooking.com/utility/showArticle/index.cfm?objectID=1564 info@janebutelcooking.com (by Jane Butel") Mon, 22 Mar 2010 12:00:00 CST Snowflakes, big, gorgeous velvety ones were lazily drifting upon us the beginning of Spring here in New Mexico signalling a very different mood--more cozy than beckoning outdoors. With this chilly start, spicy dishes came rushing to mind--easy one-dish dinners that could warm one up with the comforting--yet exciting taste of chiles. (Chiles you know do so much for our bodies--from warding off infection to curing whatever ails us--making them just perfect for kicking off a new season.) I recently made a Tamale Pie for an easy buffet party I did for watching the Academy Awards. Everyone liked it so much--I am sharing it here. It is actually patriotic looking with a blue corn crust made with our very own Blue Corn Flour (listed on our products page) and lots of our pure Pecos Valley spices. The beauty of this dish is that it keeps for over a week in the refrigerator and at least 6 months in the freezer. To keep from having your favorite casserole dish stay in the freezer, lightly butter t ... http://www.janebutelcooking.com/cooking-classes-online/fun-february-events/ http://www.janebutelcooking.com/cooking-classes-online/fun-february-events/ info@janebutelcooking.com (by Jane Butel") Mon, 22 Feb 2010 12:00:00 CST February has been wonderful for us--we had a fantastic group for our February weekend class. Each participant was so interested in cooking their best, creating delicious New Mexican traiditional dishes. Just for fun, I am including some photos of the class in action. Class Photo with Enchiladas Linda Brown and Beth Gonzales making tamales with me. The next Monday, I gave a Chile Techniques class for Chefs attending the American Culinary Federation Southwestern Regional Conference, held here in Albuquerque. It is always so much fun to share the nuances of both how to cook with pure chiles as well as the wonderful healthful benefits of chiles. Already, some of the chef's are ordering our pure Pecos Valley Spice Co. products and cooking my recipes. At week's end, we had the great pleasure of conducting an Iron Chef class of sorts for 24 clients of a local Financial Advisory company, Wealth Management, Inc. The group was divided into 6 teams of 4 each and they cooked amazin ... http://www.janebutelcooking.com/cooking-classes-online/off-to-a-great-and-tasty-start/ http://www.janebutelcooking.com/cooking-classes-online/off-to-a-great-and-tasty-start/ info@janebutelcooking.com (by Jane Butel") Tue, 19 Jan 2010 12:00:00 CST I hope your year is off to a wonderful start! So much has happened to me and my companies that I really and unfortunately have not blogged in way too long! My goal is from now on to blog at least once a week, hopefully twice a week. On the news front, I have a new partner and address for the spice business, so our goal by February is to be all settled into our new building at 6918 Cochiti SE and start developing new products and bringing back old favorites like the original Chili Madness kit in no frills packaging. That used to be my best product when we had the gorgeous red foil laminent packaging. The new kit will come with the same ingredients and recipes as it did, for your pleasure. Each kit will make one delicious batch of chili that you can make as hot or mild as you like, as we will still keep each ingredient separate to maintain our signature --pure, fresh flavors with no additives or preservatives. The November weekend was a hoot! We had 2 restauranter partners here from Eca ...