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New Special Grilling Class at 6 PM July 14, 2016. To register or view menu, click here.

July 27, 1:30 PM at the Corrales Library, I will be presenting a Green Chile Fiesta. To register, call 505-897-0733.

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POSOLE

Posole

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Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

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Quinoa with Cumin

Many years ago, when I shared a podium with a professional from the Rodale Institute who was talking about future grains and new forms of old forgotten ones, he introduced quinoa. Since then I have become especially fond of it with spicy dishes

Yield: 4 to 6 servings

1-1/4 cups quinoa or quinoa mixed with lentils
1 Tablespoon good-quality olive oil, preferably Spanish
1 cup chopped onion
2 carrots, washed, unpeeled and chopped medium-fine
1-2/3 cups chicken broth
½ teaspoon salt
1 teaspoon ground cumin
2 to 3 tablespoons coarsely chopped flat-leaf parsley

1. Preheat grill to medium-hot or 400F (205C) if not already hot; it can be a stamp fire—after the flare-up stage has passed. Place oil in a 4- to 5-quart heavy pot, then add onion and carrots. Cook on grill or on stovetop, stirring occasionally, until soft, 7 to 10 minutes.

2. Using a very fine sieve, rinse quinoa in hot water about 1 minute. Add quinoa to pot and immediately add broth, salt and cumin. Stir well, cover and cook 15 minutes, turning heat to low or, if on a grill, setting to side away from direct heat. Stir and cook until done as desired, adding hot water as necessary to keep the grain from sticking.

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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