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Hatch Green Chile Stew

Yield: 8 servings Time: Approximately 1.5 hour Also known as Guisado de Chile Verde. Green Chile Stew is my favorite way to enjoy New Mexican Hatch Green Chiles. Serve with flour tortillas or tortilla chips on the side (for crumbling or dipping). Ingredients 2 T oil, olive or canola 1 large onion, chopped 3 garlic[Read More…]

Tee’s Corn Pudding

Yield: 8 servings Time: Excellent. This versatile dish is a great companion to salmon, but goes equally well next to a steak or Thanksgiving turkey. A couple of things to remember about corn kernels: 1 ear is less than 1/2 cup; a 10oz bag of frozen corn is 2 cups; a 16oz bag of frozen[Read More…]

Simple Roast Chicken

Yield: Makes 2 to 4 servings Time: 1 hour – 75 minutes – maybe longer, depends on size of chicken Ingredients One 2- to 3-pound farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Directions Preheat the oven to 450°F. Rinse the chicken, then dry it very well[Read More…]

Beluga Lentil Soup with Tomato Pepper Harissa

Yield: 8 servings Time: 1 hour So good. If Beluga lentils are not available, French green lentils may be substituted. Ingredients 2 tablespoons olive oil 1/2 cup finely diced carrots 1/2 cup finely diced onions 2 cloves garlic, minced 1 bouquet garni (leek greens, 2 thyme sprigs, 3 parsley stems, bay leaf, 6 black peppercorns[Read More…]

Cocido

Yield: 4 to 6 servings Time: About 3 hours, plus overnight soaking Wow, fantastic. recipe used more water than noted (in every step where water was added), and it took more time than I anticipated picking through and cutting the meats, but the result made it worth the effort. Ingredients 12 ounces dried chickpeas, covered[Read More…]

Cinnamon Pastry Shell

This great tasting super-easy pie crust has a slight sweetness making it a perfect pair to Bourbon Derby Pie. Having made this 100’s of times, I strongly recommend using organic butter. The moleculear structure of organic butter is such that it is much easier to work into pie crust. Do not pre-cook this pie shell[Read More…]

Tomato Sauce with Rosemary and Bacon

Yield: Makes enough sauce for 1 pound of pasta. Time: Pancetta can be substituted for the bacon. Any short tubular pasta is well suited to this sauce. If your tomatoes are tart, you may need to add up to 1/2 teaspoon sugar. Ingredients 6 oz bacon (6 slices) cut crosswise into 1/2-inch strips 2 T[Read More…]

Kale Salad with Pinenuts, Currants, and Parmesan

I like this salad. It’s both simple and delicious; and all of the ingredients are able to speak honestly for themselves. And because kale is sturdy by nature, the salad fares decently for lunch the next day. Yield: 6-8 servings Time: 30 minutes Ingredients 2 Tablespoons dried currants 1 Tablespoon + 2 Tablespoons balsamic vinegar,[Read More…]

Buttermilk Waffles

Yum! Ingredients 1 1/2 c all-purpose flour 2 t baking powder 3/4 t baking soda 1/2 t salt 2 T sugar 3 eggs, separated 1 1/2 c buttermilk 3/4 c melted butter 1/4 c milk, if needed Directions Put the flour into a mixing bowl and add the baking powder, soda, salt, and sugar. Stir[Read More…]

Cooking Co-Op is a resource for cookable delicious recipes, collected and adapted from books, magazines, websites, and scraps of paper, over many years.

Started in 2006, as a response to the mind-boggling task of juggling work, parenting young children, meal planning and preparing home-cooked family meals, Cooking Co-Op presents recipes that are really good, AND that can be prepared in about an hour.

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