Category Archives: breakfast

Healthy Chocolate Zucchini Muffins

A few weeks ago, my husband surprised me. Little did I know he’d been tucking away money, but he sat me down, whipped out some cash, and told me that it was for a new VitaMix. I nearly cried, I was so excited. I ordered it right away, and it arrived at my doorstep a few days later.

Of course, the first things I made with it were my morning smoothies. No real recipe there – often I toss a fruit or two, some spinach, some protein powder, and give it a whirl. But now, the smoothies are creamy. No more chewing bits of spinach! This Blueberry Spinach Mint Smoothie is even more of a delight in my new blender. Lately, I’ve been throwing fresh, ripe peaches in the blender and making creamy peachy concoctions. Delish.

But the VitaMix can do so much more than just make smoothies. You can actually “cook” soup in the blender – just blend on high speed for a few minutes, and I promise you, your soup will come out creamy, smooth, and HOT! It’s amazing. But it can also blend batters for baked goods. My first attempt? A chocolate zucchini muffin – without the addition of oils.

I wanted a little treat for breakfasts that wouldn’t be too rich, too sweet, or too indulgent. This muffin definitely delivers. You’d never know there was zucchini in the batter, as the VitaMix takes care of all of those little pieces. The muffin is denser than some, but I found it really enjoyable. Just the right amount of texture for a good, hearty muffin.

Gluten-Free, Dairy-Free Chocolate Zucchini Muffins

1/4 c brown rice flour (30 grams)

1/4 c potato starch (35 grams)

1/2 c sorghum flour (60 grams)

1 t baking soda

1/2 t baking powder

2 T cocoa powder (12 grams)

1/4 t guar gum

1/4 t salt

1/2 t ground cinnamon

1/2 t allspice

1/4 c egg whites

1 t vanilla extract

2/3 c coconut palm sugar (100 grams)

2 c coarsely chopped zucchini (255 grams)

1/2 c chopped pecans

1/2 c raisins

Preheat oven to 350 degrees. Line muffin tin with papers.

Combine brown rice flour, potato starch, sorghum flour, baking soda, baking powder, cocoa powder, guar gum, salt, cinnamon, and allspice in a large bowl. Whisk until completely blended.

Place egg whites, vanilla, coconut palm sugar, and zucchini into blender and secure lid. Select Variable 1, then turn machine on and quickly increase speed. Blend for 15 seconds or until everything looks uniform. Stop blender and add dry ingredients. Secure lid and continue to blend for 20 seconds or until everything is uniform. If necessary, use tamper to press any ingredients into the blades.

Stop machine and pour mixture into large bowl. Mix in nuts and raisins by hand. Spoon into muffin papers 2/3 of the way full. Bake 16-20 minutes or until toothpick inserted in the center comes out clean.

Makes 1 dozen.

This post is linked to Go Ahead Honey, It’s Gluten-Free, hosted at The W.H.O.L.E. Gang.

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Filed under breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Vegetables, Vegetarian

Menu Plan June 27-July 1, plus a Summer Squash Chicken Frittata

Where have the menu plans gone? You might be asking. They haven’t been posted on my blog for a few weeks now. Well, long story short, I was on vacation for 2 weeks. While I had vague ideas of what I planned on cooking, I was in the midst of testing so many recipes for my upcoming book, and our schedule was so lax, that I didn’t have an actual “plan.” (In fact, there were evenings where, after hours of cooking and testing recipes, my husband asked what was for dinner, and my only plan was something like “There are brownies, a cake, crackers, bread, some tomato jam, and I’m working on a meatloaf. Would you like any of that?”  I had tons of food around, but often, there wasn’t a cohesive meal in sight.) Last week, I was still in post-vacation recovery mode, and a lot of the meals were last-minute compilations of what we needed to use up. Finally, this week, we’re back into the swing of things.

One of the recipes I was testing during my time off was a recipe I debuted last year, albeit in a slightly different form, as an appetizer for a crowd of guests (gluten and dairy eaters) that were visiting. Originally it was called an “appetizer square”, and was made with zucchini and crumbled pork sausage, rather than summer squash and chicken. It obviously went over well, as the pieces were gobbled down fairly quickly. When I came across it again, I remembered the abundance of squash in the refrigerator, and decided to make a different version. It turned out to be even better than the first, in my opinion.

What’s lovely about a recipe like this is that it’s versatile. Zucchini or summer squash can be used – and this time of year, most of us have more of both of these veggies than we’d like, so it’s a great way to use it up! Any leftover cooked meat can be used – or even beana (I could imagine black beans tasting scrumptious here!). Spice it how you’d like. Serve it for breakfast, lunch, dinner, or as an appetizer. The sky is the limit here.

Summer Squash Chicken Frittata (Gluten-Free, Dairy-Free)

½ c olive oil, divided

½ c diced onion

2 cloves garlic, minced

1 t minced fresh sage

½ lb diced cooked chicken

½ t ground cumin

1 t herbs de Provence

1 t chile powder

4 whole eggs

½ c almond flour

¼ c coconut flour

1 T baking powder

3 c grated summer squash or zucchini

½ c Daiya cheese (or other non-dairy cheese)

1 T nutritional yeast flakes

½ t salt

¼ t ground black pepper

Heat a skillet to medium heat and add 1 tablespoon of olive oil. Add onions to skillet and sauté for 3-4 minutes. Add garlic, sage, and chicken and sauté for another minute. Remove and allow to cool while you prepare the rest of the dish.

Grease a 13X9 baking dish and set aside. In a large bowl, whisk eggs until blended, and add the rest of the oil and whisk. Add in the flours, baking powder, onion-garlic-chicken mix, grated squash and remaining ingredients. Spread into prepared baking dish and bake for 20-25 minutes, or until browned on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes and cut into squares. Makes 16 appetizer servings.

And now, for the menu for this week!

Monday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomato

Lunch: Roasted turkey breast, leftover veggies from Sunday dinner (grilled asparagus, green beans)

Dinner: Chicken with mole sauce, steamed brown rice, steamed broccoli

Tuesday

Breakfast: Smoothie with strawberries, spinach, protein powder, almond milk and chia seeds, scrambled egg whites with Daiya cheese

Lunch: Roasted turkey breast with baby carrots and steamed spinach, unless there are leftovers from dinner

Dinner: Garden salad, Meatballs

Wednesday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Garden salad with roasted turkey breast or tuna

Dinner: Brined pork chops, roasted sweet potatoes, steamed cauliflower and spinach

Thursday

Breakfast: Smoothie with acai berry, protein powder, banana, spinach, and chia seeds, scrambled egg whites

Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla wrap

Dinner: Grilled salmon, okra and tomatoes, grilled potatoes

Friday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Creamy tomato tofu soup, gluten-free crackers

Dinner: Fried brown rice with shrimp, green beans

Snacks this week will include fresh peaches, black bean dip on brown rice cakes, and apples with peanut or almond butter. I also have Tanka bars on hand if I need a bit of protein.

Want more great menu ideas? Check out Celiacs In The House and the Gluten-Free Menu Swap!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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Filed under Appetizers, breakfast, Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Meal Plans, Quick and Easy, Vegetables

Blueberry Spinach Mint Smoothie

Yesterday was my first day back at the office, after enjoying two weeks of vacation at home. It was a glorious two weeks. We didn’t do much – we visited Lonesome Dove in Fort Worth, saw a movie, visited the Dallas Museum of Art and the Nasher Sculpture Center, played with the XBOX 360 and Kinect, and I met Amy of Simply Sugar and Gluten-Free for lunch one day (which was wonderful!). Other than those things, some shopping, errands, and doctors appointments, there wasn’t a lot of schedule or planned activities. Which left me with LOTS of time to test recipes for my upcoming book!

Testing recipes starts out as fun. First, there’s an idea. It’s like a spark in your brain. This can happen anytime – many times, I’ll be immersed in another activity, such as running, watching TV (okay, so watching shows like Top Chef Masters does help get those creative juices flowing!), or chatting with my husband, and a concept will pop into my head. Then it’s as if I have little control over the mind flow that happens next – I start to envision a dish, and components fall into place. A bit of color here, some fresh herbs there, and a bit of citrus for acidity and balance…and suddenly, I need to do one of two things: either hop into the kitchen and start making my creation immediately, or else grab whatever I have to write on (or type) and jot down my ideas. During these past two weeks, many times, I had the freedom to hop into the kitchen. That was liberating and great fun.

But then reality starts to set in. Sometimes these grand ideas work the first time. But sometimes (many times), they don’t. Not that they’re all failures (although I’d had my share of those!), but they need tweaking. So I start again. And again. This is where it starts to not feel as “fun”. However, if I can persist through multiple trials, and see a successful dish arise from my experiments, then it’s all worth it. There is nothing more rewarding than working hard at something and finally feeling that sense of accomplishment.

But there’s another side to recipe testing. This is the side “they” don’t talk about. The part where you have to taste. And taste. And taste again. All day, you’re nibbling. Next thing you know, that scale creeps up, bit by bit. That fourth and fifth version of your cookie recipe is slowly doing your figure some damage! Not to mention all those nibbles are not likely to add up to a balanced diet by the end of the day.

So I am trying to balance however I can. Being back at work this week puts me back into my routine, which helps. (It also slows down recipe testing progress, but c’est la vie…) I’m also trying to incorporate a good, nutrient-rich smoothie pretty often in my diet. This is a smoothie I’ve enjoyed quite a bit lately. For some reason, the combination of blueberries, mint, and spinach works well for me. It’s fresh, just barely sweet, and with a scoopful of protein powder, it’s filling enough and has staying power to get me through the morning. It certainly helps that blueberries are plentiful this time of year, and the mint in my garden is beginning to really take off. It’s perfect on a hot summer day, when the thought of a hot breakfast just doesn’t appeal.

Rarely do I follow a recipe when making my smoothies. It’s more of a dump-random-stuff-together-and-see-what-happens event. So if you don’t have something, feel free to substitute. A banana would work well in here. So would some coconut milk or yogurt (dairy or non-dairy, your choice). Change up the greens – use kale or swiss chard instead of spinach. Or omit them entirely, and add multiple varieties of berries for a berry-mint smoothie. It’s YOUR smoothie – make the most of it!

Blueberry Spinach Mint Smoothie

About 2 cups of baby spinach

1/2 c packed mint leaves

1/2 c fresh blueberries

1 T brown rice protein powder (I’ve been using Jarrow Brown Rice lately)

1 T hemp seeds (optional)

1 c coconut water

Ice

Stevia to sweeten, if desired

Add spinach, mint, blueberries, protein powder, hemp seeds, and coconut water together in a blender. Blend until smooth, adding more coconut water or ice if desired. Taste – if it’s not sweet enough for your liking, add a few drops of stevia extract and blend again.

Serve cold. Makes 1-2 servings.

Don’t forget! You can enter for your chance to win  Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom! Check out my giveaway post here. Hurry, because the giveaway ends Saturday, June 25, 2011!

This post was submitted to the June 2011 SOS Challenge over at Diet, Dessert and Dogs and is linked to Gluten-Free Wednesdays at Gluten-Free Homemaker.

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Filed under breakfast, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian

Southwestern Omelet and a Call for Recipe Testers

I love eggs. They’re not only healthy, a great source of inexpensive protein (even happy, free-range eggs don’t cost much), and one of the speediest things to cook, they also are SO tasty. One of my favorite ways to enjoy an egg is simply cooked sunny-side up, followed closely by poached. But sometimes, I want something with a little more flair, and more ability to incorporate the plethora of veggies in my kitchen. This is when an omelet is just the thing.

Omelets don’t need to be complicated. Of course, mine aren’t as delicately fancy and thin as some, but for my everyday breakfast, that’s fine by me. Just a single fold – enough to allow the filling inside to get all warm, melty, and mingled with the egg – works for my quick and healthy breakfast. I’ll save the fancier stuff for fancier occasions.

Another bonus about omelets – each one is customizable. That way, if you’re making omelets for other family members, everyone can pick out their favorite fillings. Today, I opted for a Southwestern style – a sauteed mix of shallots, diced tomato, serrano pepper, and spinach, topped with just a tiny bit of Daiya cheese. It was spicy, fresh, and packed with powerful flavors, but light enough so that I had energy to get on with my day. My kind of breakfast.

Southwestern Omelet (makes 1 omelet)

1 T olive oil

2 T sliced shallots

4-5 slices fresh serrano pepper (or more if you’re daring – my chile was HOT!)

1/4 c diced tomato

1 large handful of baby spinach

2 eggs, scrambled

2 T Daiya (or other non-dairy) cheese, or omit

1 T fresh chopped cilantro

Heat a small skillet (mine was about 8 inches) to medium heat and add half of the oil. Saute the shallots and serrano chile for 2-3 minutes or until softened. Add tomato and spinach and continue to saute until spinach is wilted. Remove and set aside in a small bowl. Wipe out the skillet and add the rest of the oil. Swirl to coat well. Lower the heat to medium-low and add the eggs. Allow eggs to sit without stirring for a minute. Once eggs start to cook on the bottom, take a flexible spatula and carefully pull the edges of the eggs away from the skillet and allow the runny part to fill the space underneath. Do this all the way around the omelet. Repeat this once or twice more, or until the egg is starting to set up more. Once nearly set, add your veggie mixture on one side of the omelet and top with Daiya cheese. Top with a bit of cilantro. Then carefully flip the empty side of the omelet over onto the filling, holding the top in place for a moment or two, if necessary, until the egg stays folded. Allow to cook for another 30 seconds or so, and carefully remove from pan and put onto plate.

Enjoy.

Okay, by announcing it here, this makes it official, right? Are you ready? (Am I ready? Eeek!)

I am working on my first e-book! This book will be filled with gluten and dairy-free recipes that are tasty and healthy for the whole family, made from whole foods and real ingredients. But I need your help to make this happen. I will be furiously working on recipes here at home, but I need testers! If you’re interested in testing out recipes, please send me an email at alta2924 (at) hotmail (dot) com. I hope to be able to have recipe testing start in the next month or so. Thank you in advance for all of your help! This is a huge step for me, and I have so many dreams for this book – I certainly hope it’s as exciting for you as it will be for me!

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Filed under breakfast, Budget-Friendly, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables, Vegetarian

Giveaway: Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy

This giveaway has ended. For an opportunity to purchase a copy of this book and other great ebooks by Ricki Heller, visit her blog here. She has many wonderful sugar-free, gluten-free, and vegan recipes on her blog as well!

When someone has food restrictions (one or several) and those restrictions include gluten, sugar, eggs, and/or dairy, breakfast tends to be the most difficult meal to adjust. After all, typical American breakfast fare includes cereal, donuts, muffins, milk, eggs, pancakes, and the list goes on. All of these items are off of the table when you throw in food restrictions such as those mentioned above. So what DO you eat?

If you have a copy of Ricki Heller’s (of the Diet, Dessert and Dogs blog) new ebook, Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy, suddenly there are more options out there than one can comprehend. This ebook isn’t Ricki’s first, and it seems her talents in the kitchen just continue to improve with each book she publishes. This book gives back those items we all miss when on a restricted diet. Cereal? Yes! Muffins? Of course. Pancakes? She has two different recipes, plus a recipe for waffles! Ricki has even figured out how to make delicious egg alternative dishes, and shares these recipes in her Good Morning! ebook.

When she asked me to review a copy, I was excited. In an effort to lower my sugar intake, in combination with my avoidance of gluten and dairy, her recipes seemed like a blessing to me. She is endlessly creative, making “syrups” from almond butter and carob (she has a recipe for a sweet almond sauce that’s to die for) for topping pancakes (or sweet potatoes – she suggested it, and I happily followed her instructions.), or making vegan breakfast sausages using rice and walnuts. Ricki adheres to the Anti-Candida Diet, and all of her recipes are ACD-friendly. What I love is that they’re friendly to my tummy as well.

I wasn’t sure what to make from her ebook first. I browsed through the entire thing more than once. I finally settled on making some of her “sausage” patties. I had some leftover brown rice from dinner, and so I set to work, blitzing the ingredients in my food processor and baking the little patties. It was a wonderfully relaxed recipe, and the result was more than I’d bargained for. They weren’t nearly as greasy or over-the-top salty as store-bought breakfast sausage. (This was welcome, as far as I was concerned.) They were filling, satisfying, and had a lovely hearty texture. They were at home with sauteed vegetables, her “veggie-full” breakfast hash (recipe in the ebook) or with gluten-free pancakes. I was hooked.

What next, I wondered, as I looked through this ebook yet again? I decided I was dying to make her grain-free granola. The recipe enticed me – I love granola anyway, and I loved that this version was very low on sweeteners and full of good healthy fats from nuts and seeds. It also included root vegetables, which piqued my interest. So I made it.

And this past weekend, I had to make it again. It was that good. I stored this jar in my pantry, and it was so addictive that every time I ventured into the pantry, I’d end up with my hand in that jar. It also made a great breakfast with homemade almond milk or as a snack.

I would have to say that Ricki’s Good Morning! ebook has passed my “test” with flying colors. It’s definitely a reference that I’ll use over and over again.

And so should you. That’s why I was glad Ricki was gracious enough to give one of you lucky readers a copy! Yes, you can enter for a chance to win a copy of Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy by Ricki Heller. Just leave me a comment below and you’ll be entered! A winner will be chosen at random on Saturday, May 14, 2011.

Of course, if you want extra credit (a.k.a. extra entries), you can do the following:

“Like” Diet, Dessert and Dogs on Facebook and leave me a comment telling me you did so.

“Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so.

Subscribe to Diet, Dessert and Dogs and leave me a comment telling me you did so.

Subscribe to Tasty Eats At Home and leave me a comment telling me you did so.

That’s it! I wish you all the best of luck! Again, this giveaway ends May 14, so hurry!

There are still a few days left to enter into my giveaway for a copy of Simply…Gluten-Free Desserts by Carol Kicinski! Check it out and enter for your chance to win! Giveaway ends May 7, 2011.

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Filed under breakfast, Dairy-Free, Gluten-Free, Healthy Meals, Vegetarian

Adopt A Gluten-Free Blogger: The Spunky Coconut

grain-free, dairy-free, refined sugar-free cinnamon roll

This month, for Adopt A Gluten-Free Blogger (a fantastic event, initiated by Sea at Book of Yum, where gluten-free bloggers “adopt” one another, cook one or more of their recipes, and share them with the world, in the interest of becoming more acquainted with one another and enjoying one another’s recipes), I adopted Kelly of The Spunky Coconut. The Spunky Coconut is a relatively “new to me” blog; one I’ve only been frequenting for the past few months. I discovered it around the same time I was given her latest book , Grain-Free Baked Goods and Desserts as a gift. I was immediately hooked – the recipes are nutrient-dense, simple, and delicious. I’ve made her vanilla bean cake and her coffee cake, both in the blog and in her book. I loved them so much, I purchased her first book as well – The Spunky Coconut Cookbook. I knew I wanted to adopt her, just as an excuse to try more recipes. So I did.

But what to make? There are so many choices! I did have a lot of raw nuts lying around, so I first opted to soak and dehydrate them, just so I’d have some yummy snacks (or potential nut butter beginnings!). Kelly outlines some easy instructions on how to do this.

All you really need is time (and a dehydrator – although I’ve also done this before on the lowest setting in my oven, in my pre-dehydrator days). Mine took around 24 hours to dry in the dehydrator at 115 degrees. The nuts were tasty and crunchy – perfect for snacking.

And then this morning, I turned my attention to cinnamon rolls. Grain-Free Baked Goods and Desserts has a lovely cinnamon roll recipe – and it’s completely dairy-free, grain-free, and refined sugar-free. The only change I made was that I added some raisins (about 1/4 cup) to the filling. They came out full of cinnamon-y flavor, but not overly sweet or sticky. They were a lovely “grown-up” breakfast treat, perfect with coffee.

These two recipes are just the tip of the iceberg of The Spunky Coconut. I encourage you to go. Visit. Browse around a bit. You might decide you want to try a vegan, raw-inspired caesar dressing for your salad. Or grain-free tortilla wraps (which are next on my list!). Or as it warms up outside, how about a chilled chia coffee drink? The recipes here are endlessly creative – I know they’ve opened up my mind to a lot of amazing possibilities in the kitchen!

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Filed under Baked goods, breakfast, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Vegetarian

Menudo Rojo

This is the kind of dish that evokes strong opinions, at least where I live. There are devoted lovers of menudo, and there are avid haters. (Obviously, I’m of the former group, or I wouldn’t be posting a recipe.) Rarely do I meet someone who is on the fence. When faced with a steaming, spicy, filling, healing stew (some say it’s a hangover cure), with a mountain of tortillas to enjoy alongside, why would anyone despise this dish? Most of the time, it has to do with tripe. Tripe is scary, gross, or otherwise unthinkable to some. It’s not a “normal” cut of meat in my part of the world, so it’s frowned upon and shunned in favor of the fancier cuts. My opinion? That we should cozy up to tripe – give tripe a chance!

What is tripe? Tripe is made from the first three chambers of an animal’s stomach (usually beef). The type most commonly found in Latin markets and most commonly used in menudo is honeycomb tripe, which comes from the third chamber. You will most likely find it already thoroughly cleaned, so it will look white, have a honeycomb texture, and should have very little odor to it, if any at all. (Sometimes you might find a grayish version – this type needs to be rinsed well and boiled for a while to remove any grittiness.) The advantages to tripe? If you’re into nose-to-tail eating, tripe will definitely need to be considered. (I’m in favor of sustainable eating. Shouldn’t be throwing away perfectly good parts just because they’re not steaks or roasts. Sometimes, the offal is the true delicacy.) It’s a good, inexpensive source of animal protein – it sells for a fraction of the price of other cuts of beef. Most of the time, all that cleaning is done for you at the butcher, so it is not extremely difficult to prepare. It also adds a lovely textural contrast to soups – simmered long enough, it becomes slightly chewy, but also giving and soft. It is not strongly flavored, and is more apt to take on the flavors added in a recipe than imparting its own. It is a key component in menudo, one of the more popular Mexican soups available.

Menudo is traditionally enjoyed for breakfast, often on New Years’ Day, but can be enjoyed on just about any weekend morning. Imagine a large bowl, filled with chili-spiced pork broth, bits of pork and tripe, hominy, laced with lime juice, and garnished with onion, cilantro, and fresh chiles. You pick up a fresh corn tortilla, roll it up, and dip a bit in the soup, and enjoy. Spoonful after spoonful opens your weary eyes with a spicy kick, and your whole body warms and is awakened. If you’re like me, that heat, complimented by the fresh lime and cilantro, is an addictive, delicious combination.  It’s an amazing thing when salty, fiery, meaty, and piquant flavors combine – it’s almost an explosion that knocks you back, but keeps you coming back for more. You might decide that this should become a regular meal in your rotation, especially in chilly months. (Of course, I could enjoy menudo any time of year!) For me, this is a comfort food – the warmth that the soup gives my body brings a sense of calm and happiness. Why that is, I’m not sure. I just know this is good stuff.

If you’ve been shy about tripe before, give it a try in menudo. Cut it into small, manageable bits, so that you can enjoy bite-sized morsels without feeling overwhelmed. You might find that you enjoy this new nose-to-tail eating thing, and feel better for it. Menudo will cure what ails you!

Menudo Rojo, adapted from Diana Kennedy’s The Art of Mexican Cooking

1 ½ lbs honeycomb tripe, rinsed well and cut into 1-inch squares

2 pigs feet (trotters), halved

1 large yellow onion, diced

3 cloves garlic, peeled

8 peppercorns

2 t kosher salt, or to taste

2 t Mexican oregano

4 quarts water

4 dried ancho chiles

3 dried guajillo chiles

1 large Hatch chile (or Anaheim or poblano), roasted, peeled, and chopped (can substitute canned green chiles)

1 15-oz can white hominy, drained

1 t ground cumin

To serve:

Dried oregano

Limes

Chopped onions

Chopped cilantro

Corn tortillas

Place the tripe, pigs feet, onion, garlic, peppercorns, salt, oregano, and water in a large stockpot or soup pot. Bring to a boil and reduce to a simmer. Allow to simmer uncovered for about 2 hours, or until the tripe and foot are tender but not too soft.

Meanwhile, remove the stems and seeds from the chiles and toast on a dry skillet for about 30 seconds or until fragrant. Pour enough water to cover, and allow to simmer at a low heat, soaking the chiles.

Remove the pigs feet from the pot and set aside. When cool enough to touch, remove the fleshy parts and either tear into small pieces or chop, and return to pot. Add the hominy and Hatch chile to the pot.

Remove the soaking chiles from the water and place in a blender along with the cumin. Ladle about a cup of the simmering broth from the pot into the blender, and puree until very smooth. (Add additional broth if necessary) Pour chile puree into the simmering pot and stir in. Allow to cook for about 2 hours (or more) a low simmer. Season with additional salt as necessary.

Serve in large bowls, with oregano, limes, onions, cilantro, and tortillas at the table for each guest to customize their own bowl.

Serves 8.

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Filed under breakfast, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Soups