Green Tea Shortbread Cookies – (a little green for today)

Matcha or green tea powder is used in many recipes across the board…I’ve seen it used in pasta, cakes, breads and many cookies, including shortbread cookies. I first bought the green tea powder meaning to add it to drinks and such to help incorporate this healthy tea into my diet. Well to be honest, green tea is not one of my favorite drinks. So the ideas have been collecting for other ways to use it. I was able to find it in my local Asian market, I also saw it at Whole Foods, so I know you shouldn’t have much trouble finding it.

The other day I was reading the Mountain Rose news letter and they had a recipe for Matcha Shortbread Cookies on the Mountain Rose Blog and I thought these would be perfect for my post here since it is on St Patrick’s Day

Matcha Green Tea Shortbread Cookies
2 cups organic flour
1/2 teaspoon fine sea salt
1/2 cup organic powdered sugar
3 tablespoons organic matcha powder
2 sticks (1 cup) organic unsalted butter, softened
1/2 teaspoon my home made vanilla extract, instead of almond extract
Directions

Sift the dry cookie dough ingredients together in a small bowl. In another bowl, whip the softened butter by hand or with an electric mixer until just smooth. Add the extract to the butter and then combine with all of the dry ingredients. Divide the dough in half and shape into two discs. Wrap the dough in plastic and chill the discs for an hour or two in the refrigerator until completely firm.

Lightly flour your work surface, as well as the top of your dough, and roll out to about an 1/8”. Cut rolled dough with your favorite cookie cutters and place them on parchment paper lined baking sheets. They don’t expand much at all, so don’t worry about creating lots of space between the cookies. Bake them in a preheated oven at 325°F for 10-15 minutes or until lightly golden at the edges.

I really liked them so tasty good, and they have a strong green tea flavor, but if you don’t like that and want to cut back on the matcha powder add in a little more powdered sugar. I think had it in the refrigerator for too long, because it was so hard and I had to wait a while so it would be soft enough to roll out. By the time I had them on the baking sheet they were a little too soft, but they still tasted good. I think next time I won’t roll them so thin, or you could shape it in a log and just slice them off from that to make the cookies.

Even though they are not really an Irish dish, I think I’ve made a Cultural Connection! 🙂

Happy St Patrick’s Day!!

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Syrian Bread


When I was a child growing up in west Michigan we had a neighbor that lived at the end of our street, that would make Syrian bread. Occasionally she would bring us some and I loved it. I never did get her recipe. When I was young I didn’t cook much, and that was mostly due to the fact that my mom was such a good cook.

I haven’t really thought about Mrs Ansara’s Syrian Bread until I ran across this bread on Treat and Trick…and what luck, it was a bread machine recipe!!! Whoo hoo!!

Into the bread machine:
1 1/8 cup warm water
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
3 cups flour
2 teaspoons yeast

Hit the dough cycle.
Preheat oven to 400 degree F.
When the cycle is complete punch down dough and divide into 8 and make into balls. Roll each ball out into about a 6″ circle, (mine ended up being a little more rectangular),
Brush tops with melted butter and bake (probably will only be able to bake a couple at a time) 8 minutes and then flip and brush other side with the butter and bake for another 5 minutes.


While I baked some I also did what she did and made some on the griddle about five minutes each side. You can tell when they get done with the little golden spots that start to appears. I topped some of them with …black and white sesame seeds, garlic, and sea salt (I keep this blended and in a jar to use on many things). On a few others I topped with zaatar seasoning (also a blend that I’ve made), but didn’t get a picture of those. I guess they tasted too good hot off the grill to stick around for a photo op!

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Banket – Dutch Pastry with Almond Filling

This month I am bringing you a family recipe and digging into my heritage, a family recipe from my Dutch Grandmother.
This wonderful flaky almond filled pastry is something that I grew up eating every Christmas. As with most food and family recipes…it always brings back such good memories of family and holidays. In Grand Rapids and really most of west Michigan it seems every one who is Dutch (which is many) has their own version or recipe for banket (pronounced bahnKET) with a flaky buttery crust and almond paste (not marzipan) rolled throughout, not too sweet and perfect with a cup of tea or coffee.


I have been wanting a chance to make it with my mother and document it for the blog, but she lives in Michigan and with me in Florida for the last 21 years it just never happened. When my parents visit in February she will bring me some almond paste and one year she did show me how to assemble it, but the filling and dough was already made.

I had my sister mail me grandma’s banket recipe (my mom could never find hers). I’ve had it for awhile but was always a bit timid to try making it on my own, besides it makes a lot and we don’t usually have many people around for Christmas any more down here in Florida. Not this year I decided to put on my big girl panties and try making it all by myself.

It is such a family tradition, my sister makes it with her daughters-in-law, and makes it her way. I never was interested in making it when my grandmother was alive…I just enjoyed eating all her wonderful baking. She was the best. My mom learned from my dad’s mom, both his parents are Dutch. My mom’s dad was Dutch, but her mom was Welsh, so she learned how to make it from my grandma Bouwman, my dad’s mom.
This was her actual recipe such as it was, like most of her recipes: my input is in blue after calling my mom several times while trying to make it.

Grandma Bouwman’s Banket
Crust:
1 pound butter/oleo, soften at room temp (I used cold butter, like you would making pie crust)
4 cups flour
1/4 cup sugar (optional) I skipped the sugar
3/4 cup milk – make sure it’s cold
Mix well until crumbly, add milk. Form into dough using fork, divide into eight balls.
Roll out each ball to form rectangle, put almond filling on crust.

My take on this: I used a pastry cutter like you would when making pie crust, cutting in the butter until you get a crumbly oatmeal-like texture. Use cold butter and cold milk or water so it will be nice and flaky…form into dough try not to over-work the dough. After talking to my mother she said another old recipe she had has you refrigerate the dough and filling overnight. My personal tip would be to form it into the eight balls, and then flatten them first before refrigerating them.

Filling:
1 pound almond paste (2 cups)
2 cups sugar (you could probably use a little less, but I use a scant 2 cups)
3 eggs (I think next time I will us 2 eggs)
Mix well, put in fridge to harden. Add flour to make it less sticky when putting it on crust.
My take on this: I had a block of almond paste that mom brought down from Michigan. They can get it every where up there…if you can’t find almond paste, you can make your own almond paste try this one here
My mom told me to beat the eggs and sugar first then add the almond paste after breaking it into crumbles.

Bake 10 minutes at 425° then 15 minutes at 350°
I found I had to bake this longer. If you want to bake it like a pie you can bake it high heat for 15 minutes then turn it down and bake another 15 – 20 minutes until golden brown. Make sure your dough is nice and cold. I would brush an egg wash on before baking next time, I didn’t on these and they came out fine, but sometimes my grand mother would.

This was the almond paste mixture after it was in the refrigerator overnight.

When I was trying to mix the almond paste my mom suggested to beat the eggs first with a hand mixer, so I did, I think I did it too much and it became a little frothy, then I added the crumbled almond paste and sugar. I think I should of added the sugar with the eggs, then added the almond paste. Mine turned out fine, but it was different from my mother’s. I think 2 eggs would work fine in it. I didn’t add any extra flour because it was very spreadable this way…maybe because of the three eggs. Maybe I should stick to it this way, my mom would spread it with her hands and flour her fingers, and place little pieces around all over the dough. It was sticky to work with!

I just used a rubber spatula to spread it on. My mom cautioned me not to have too much filling do it won’t ooze out on the baking pan. She said she added too much last year and she didn’t like the way it turned out.

You are supposed to roll the dough out into rectangles, but I got it as close as I could, and they still turned out even without smooth edges. You can cut and paste it, the dough seems to handle it well.

To keep it a family tradition I got my daughter involved…of course she asked to roll some of her own…so I had to stand back and let her do it!!
And she did great! Of course I have such a small area it’s so difficult to have two people in the kitchen at the same time. It was also 80° out and seemed very hot with to oven on, I know my grandma and mom didn’t have to deal with weather like that in Michigan at Christmas time! 🙂

The dough is rolled out thin sorta like a pie dough would be…dusting the work surface and rolling pin with flour as you go. After you roll up the filling inside the logs, seal it with water. Since I used a little more filling than my mother did I made sure it was sealed well and gave it a little pinch too.

I have baked the “logs” that my mom gave me (they freeze really well) at 350° or 375° for 30 – 35 minutes. I didn’t know the directions at that time, so I think you can do it that way without having to start out baking it at high heat and turning it down. Just keep any eye on it until its a nice golden brown.

If you don’t have a stoneware baking pan or pizza stone, line your cookie sheet with parchment paper so it browns up nicely. I didn’t use an egg-wash in this batch.

…so good and reminds me of my mom’s…

…they were nice and flaky, the almond filling didn’t ooze out (of course I like it oozing out a little when it caramelizes up a little) .

It is so good for breakfast the next morning, not too sweet, delicate flavor.


…I hope they enjoy it as much as we do…


…enjoy Cultural Connection!

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Poppy Seed Pinwheel Cookies


Last year I picked some up poppy seed filling from a German/European Specialty store, thinking I would find some way to use it, besides in a strudel, then saw some spiral cookies with poppy seed. It seems Eastern European countries like poppy seeds and all seem to have their version of poppy seed cookies… From Kolache, pinwheels, logs and just poppy seeds mixed in the cookies. . .these are similar to Hungarian Pinwheel Cookies.

Poppy Seed Pinwheel Cookies

Ingredients:
-1/2 cup unsalted butter, softened or 1 stick
-1/4 cup granulated sugar
-1 tsp grated lemon peel
-1 large egg
-1 Tbsp sour cream
-1 1/4 cups all purpose flour
-1 tsp baking soda
-1/4 tsp salt
-1/4 tsp ground cloves
-1 tsp vanilla (I used my homemade vanilla extract)
-*Poppy seed filling ¾ cup ( I bought mine made at the German Store and used the whole tub)

*You can use canned or make your own, I bought mine at Geier’s Sausage Kitchen a German meat market and food store. If you make your own, here are a couple of recipes:
•1/2 cup milk
•1 Tablespoon honey
•1 cup ground poppy seeds
•2 Tablespoons sugar
•1 teaspoon ground allspice
or:
1 cup poppy seed
1/2 cup milk
1/4 cup honey
1/3 cup chopped dates
1/3 cup chopped nuts
Dash of cinnamon

Make the Dough:
With an electric mixer, beat together the butter, sugar, egg, and sour cream in a large bowl. Stir in the flour, salt, cloves (I added a little mace to mine too) and lemon zest to make a soft dough. (The dough may be made ahead and refrigerated covered, for up to two days.) I wanted to say I had to make mine by hand because my electric mixer burned up making my molasses gingerbread cookies. It can be done!
I don’t think my dough was stiff enough, but I rolled it in between two sheets of waxed paper into a…err…rectangle..

… which is easier said than done, so I adjusted it with a a little cut and paste.

Spread the filling on the dough, which went on quite easy. Yes, it’s not the neatest, but you can get picky with yours if you like.
When you roll it up start to peel back the waxed paper as you go. You can use parchment paper instead if that’s what you have. Some suggested to refrigerate before rolling… probably a good idea.

At this point I tried to cut the cookies and the dough was just too soft, the end just mushed. So I refrigerated it for a bit until it was easier to cut. When you are ready, preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.


Then cut roll into ½-inch slices and arrange them about 1 inch apart on prepared cookie sheets (or just use your stoneware jelly roll pan like I do). Bake for about 10 minutes or until edges are light brown.


Cool pinwheel cookies on baking sheets for a couple of minutes before transferring them to wire racks to cool completely. Sprinkle with confectioners’ sugar before serving if desired. That end piece is great for sneaking a taste of the cookies, and save the pretty ones for guests!

These are now a seasonal regular with cookie baking in full swing!

Cheers!

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Kafta – Lebanese Meatballs on a Stick


Since I made the Lebanese seven spice mix I just had to find something so I could use the spice in. It smelled so good with all the fresh ground spices all mixed together…I couldn’t resist. So I decided to make some kafta, you know how good food on a stick is…and meatballs on a stick?…what could be better? 😀 I didn’t use the grill this time, but I think next time I will. I’ve seen them shaped in patties, like footballs, cigars, eggs or hot dogs wrapped around the skewers…anyway you make them I am sure you’ll like them, so much flavor here.


Ingredients:

1 1/2 pounds ground lamb (or you could use half beef)
4 green onions chopped
1 bunch parsley chopped
2 cloves garlic chopped (can you believe I ran out of garlic!.. so I used garlic chili paste instead)
a handful of mint chopped
1 tablespoon Lebanese seven spice or sometimes called mixed spice
1 tablespoon garlic-chili sauce (you can add your own heat preference or not, some like cayenne)
1 egg lightly beaten

Mix it all together (in a bowl of course) and cover and rest in the fridge for about 30 minutes to get the flavors merging all together nicely and the meatball will form easily. If using wooden skewers soak them for the same 30 minutes so they won’t burn on the grill. I don’t like to form the meatball too firm so it won’t be too dense after cooking…just my preference.

You can grill them or make them on a, grill pan stove-top, I browned them on the grill pan first and transferred the pan to the oven and finished them off. You would grill them like you would burgers, just make sure the meat is cooked no longer pink, but try not to overcook them.


Serve with a warm pita and your favorite chutney, garlic tahini sauce or like I did a cucumber yogurt sauce…

( I almost didn’t post this photo, but it was the only one with the sauce)

For the sauce I mixed some1 cup Greek yogurt, 1/2 cucumber shredded or chopped, 1/2 tsp dill more if using fresh, a dash of garlic powder and a squeeze of lemon juice.

They were tasty and so good hot, room temperature or cold, perfect for my bento box lunch.


Here is the bento that I made from the leftovers. I made enough to freeze the extra, but they were so good for lunches!

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Stromboli Bento

Bento lunches are a great way to get your kids to eat their lunches that they bring to school, and the best part is you can fill them with many things and leftovers work any time. In this bento I used some leftover stromboli that I made along with granola, corn cob, sliced plum and carrot curls. You could add a salad or any fruit. Of course bentos are a great way for you to want to bring your lunch to work too! This is sorta like a cultural connection…

Now for how to make the stromboli…
You can use a pizza dough from your favorite pizza place or supermarket, or make it like I did from the bread machine dough cycle. Two recipes that would work well for stromboli…one from my garlic knots recipe on The Tiny Skillet or a simple pizza dough here:
7-8 oz water
1/2 teaspoon salt
2 tablespoons oil
3 cups flour
1 1/2 teaspoon yeast
Put ingredients in the bread machine in the order listed and set it on dough cycle. When the cycle in finished place the dough on a well floured surface.
Roll it out into a rectangle. Sometimes you have to walk away and let it rest, then come back to it. Make it the size you want. I throw a little Parmesan cheese down to keep it from sticking. Layer your stuffing…now here is where you can get creative, and the best part of making your own is you can make it the way you like it. Just don’t let the stuffing get too full to where it spills over and won’t seal, but then I don’t mind if it oozes out a little.

I used fresh (you can use frozen) spinach, cheese, Italian seasoning, mozzarella cheese and shredded chicken. My daughter doesn’t add the veggies at this point. She would rather eat them at a later time.


You can really add anything you like just make sure it’s not too juicy.

Oooo, bad photo of my shredded chicken, spinach and mozzarella cheese, but I think you get the idea.
Then you roll it like you would if you were making cinnamon rolls. Make sure you squeeze out all the air and pinch the seam closed. Lay the seam side down on the baking pan. I like to use use a stoneware bar pan, and dust it with Parmesan cheese or corn meal or flour first.

Then I brush it with good olive oil, and sprinkle it with garlic salt and Parmesan cheese, and slice a few slits (not all the way through) in the top.

Bake at 375° for 25-30 minutes, until golden brown.


Mmm…right out of the oven nice and golden and smells wonderful!

Serve with a marinara sauce, and enjoy.

Then you can use the leftovers for your lunch, and you can see how well it worked in a bento box lunch.
What will you put in your stromboli?

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Tabbouleh (Lebanese Parsley Salad)

Tabbouleh is a well known Lebanese dish, and they even have a National Tabbouleh Day held each summer in Beirut. I am sure like many nationally known dishes each family has their own version of how they make it. Some will use flat leaf parsley and some use curly parsley, but where mine differs from an authentic Lebanese tabbouleh is the amount of parsley. They use mostly parsley and a little bulgar thrown in, so it’s mostly green in appearance.
I still have to get used to eating mostly parsley, which is supposed to be very good for you. The bulgar (cracked wheat)used in the salad is small or fine, which is soaked soft before using. If you can only find medium soak it a little longer. I used sumac in mine, but you can skip it if you can’t find it, it’s a little lemony in flavor.

Dressing:
1 tablespoon sumac
1/2 cup lemon juice (fresh squeezed)
1/4 to 1/2 cup olive oil
1 tsp Lebanese mixed spice

Mmmm..smell that nothing like beautiful squeezed lemons…so fresh…gosh I sound like Giada!

Ingredients:
2 bunches flat leaf parsley (washed and dried)
4 green onions (sliced thin)
1 handful fresh mint or basil (sliced thin)
1/2 cup bulgar (soaked and drained well)
3 tomatoes (diced)
salt and pepper
Cabbage or romaine lettuce leaves for serving

After the parsley is washed and dried chop it finely, try not to overwork the parsley…you don’t want to bruise it. Make sure parsley and the bulgar are dry, mix together in a large bowl. Add the remaining ingredients and toss together until well mixed, squeeze on the lemon juice, and then olive oil, you don’t want it too wet, just nice and moist. Salt and pepper and one last toss together and you have a refreshing summer salad!

Of course you can adjust the amounts and ingredients to what you like. I made it once with diced cucumbers…just a small amount mind you, but my husband (who doesn’t like cucumbers) could really taste them in the salad, and he didn’t like that. So now I leave them out. Oh, and you can make yours more authentic by adding mostly parsley and making it look green!

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MY GRANDMA’S GRANOLA RECIPE

This month for Cultural Connection I am staying right here in America. I am bringing you my grandmother’s recipe for granola, I think she just called it dry cereal when I was a kid. She raised a family during the depression, and because of that was very frugal. She even used to make her own cracked wheat bread, where my grandma and grandpa had use an old (well it’s old to me) glass jar coffee grinder to crack the wheat in.. My dad used to love getting store bought bread as a kid because it was a special treat for him. We never could get that recipe from her, because she didn’t use one (of course, many grandma’s recipes are not written down).

I had to check to see if granola was in fact an American discovery and indeed it is. You can read the long version or check out a brief history of granola (the brief is through the eyes of Crapola-a granola company)…but in short it was JH Kellogg who came up with granola in 1863, and it might of fallen into obscurity, but was rediscovered and popular once again by the health food movement of the 1960’s.
There are many was you can make granola, but this is my grandma’s recipe the way I grew up eating it.
Ingredients:
4 cups rolled oats
1 cup oat bran (she used bran flour)
1 cup wheat germ
1 cup raw sunflower seeds
1 cup unsweetened coconut (I use the wide flakes)
1/2 cup canola oil
1/2 cup honey

The nice thing about granola is there has to be one for everyone and there are many way you can make it: Add some cinnamon and apple or pumpkin pie spice, or nutmeg and ground cloves, or leave out the coconut or sunflower seeds, add some pepitas or other nuts…it is endless….  I added chopped crystallized ginger in this one (I’ve been on a ginger kick lately) I have also used dried cherries or cranberries, but you can use other dried fruit you might like. My grandma didn’t use dried fruit in hers, but as always…you can add what you like.
It’s really simple, just dump and mix! A large bowl works best and I start with a wooden paddle spoon and end up using my hands!
Then spread it on one or two cookie sheets pressing it down in the pans. I use my stoneware bar pan it’s large, I also used my medium size bar pan.
Toast at 350° for 10-12 minute then stir and turn. Continue to toast it for another 10-12 minutes until the desired golden toasted, crispy, goodness. If you are adding dried fruit add that and mix it in when the granola comes out of the oven, that way it doesn’t get too hard and chewy.
You can eat it in a bowl and add milk or just snack on it as is. Use it as a topping for ice creams, yogurts or desserts. I have been making my own granola for years and really have a hard time eating any store bought granola…it’s just not the same. I like how mine is not too sweet, and you can control all the good stuff that goes in it!

Thanks for stopping by on this beautiful Saturday!

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A "French" Brunch of Flan and Bread

I asked my daughter what country I should make something from for Cultural Connections and she said France. So I did a little research, but I wanted something easy to start with and found this cheese and spinach flan. It would be perfect for a breakfast or brunch. Since I already had the goat cheese…and Maranda wanted me to make something “French” when I searched I added goat cheese and made sure I could use it. Why not? I found a recipe at French Cooking for Dummies it confused me a little because it’s called a flan, but it sounded so good. This is so similar to the Spinach Frittata recipe that I made for Martha Mondays awhile ago. That one confused me because it wasn’t what I would call a frittata. It reminded me more of a souffle.
Parmesan, goat cheese and spinach flan (adapted from: French cooking for dummies)

1 cup fresh spinach leaves – washed and a coarse chop

1 small shallot – minced

1 teaspoon fresh chives

chopped

3 oz goat cheese – diced

2 oz Parmesan cheese – grated

2 eggs

2 tablespoons heavy cream

salt and pepper

1 tablespoon butter

Saute shallots in butter until soft, add spinach and cook until soft, let cool a bit (just so the heat won’t scramble the eggs). Preheat oven to 350 degree F or 180 C. In a large bowl whisk eggs, add cream, Parmesan, and chives. Add goat cheese, and the spinach/shallot mix if cool enough. Salt and pepper to taste and whisk again. Pour into buttered ramekins and bake for 20 minutes. Serve right away while still warm.
Mmmm…tasty! This recipe made two ramekin size portions, I am sure you could double it and it would work just as well.
I really don’t care what you call this it was fantastic! I loved the flavors and I don’t know if it is a French flan, or Italian frittata! I glad I made this simple and elegant dish.( It would be perfect with a glass of champagne ) Ha! Then it must be French!! 😀
It was a treat nice and creamy, and the spinach and tang of the goat cheese…

Here is a recipe for some French Bread to go with this lovely brunch.

4 cups flour

1 tablespoon brown sugar

1 1/3 cup warm water

1 1/2 teaspoon salt

1 1/2 teaspoon olive oil

2 teaspoons yeast

Add ingredients the order the bread machine instructs you to do. Mine has you add the liquids first and end up with the yeast in a little well made in the flour. Set the bread machine in dough cycle. Remove the dough on a floured surface and form into two loaves. (I made one loaf, so it is bigger than baguettes would be) Let rise for 40 minutes in a warm place. On your stoneware or baking pan sprinkle some corn meal and carefully place the loaves on pan. Brush with egg wash (I egg and 1 tablespoon water) slice down the center for baguette or several diagonally across for loaves. Bake 30-35 minutes.

Bon apetit!

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Indian Dal Masoor (Red lentils) for Cultural Connections


I believe this is the first Indian dish that I brought for Cultural Connections. Dals, daals, dahls or lentils, peas and beans are cooked practically daily in almost every Indian home, vegetarian or not. Each region has its own favorites and cooking methods. Indian dal is an easy comfort food for me. There are many good recipes, and it’s easy to find one that you will like. It is easy to find lentils in your grocery store in the ethnic section or where I get mine in our local natural foods store. Of course if you have an Indian store in your area, I’m sure you’ll find a large selection. I like to use masoor dal or red lentils because they cook quickly, you don’t have to soak them or use a pressure cooker. I like the texture when they are cooked as well.

Ingredients:
1 1/2 cups red lentils
6 cups water or broth or mix half/half (I used veg broth)
1 small onion finely chopped
1 1/2 tsp garam masala
1 1/2 tsp turmeric
1 tsp coriander
1 tsp cumin
4-cloves of garlic whole
1 Cinnamon stick whole
3 slices of ginger (peeled and sliced about 1/4″ thick)
1 bay leaf
sea salt and pepper to taste
3 tablespoons ghee (clarified butter, you can use butter or good olive oil)
1 pinch asafetida (I found this in an Asian market also called hing)
1/2 teaspoon cumin whole seeds
dash of Cayenne or I used several dried whole chili peppers to get the flavor without so much heat.(my family can’t take too much heat) I sprinkled a little whole celery seeds in there too and It added a nice touch, just a tad.

Rinse masoor dahl thoroughly, until water is clear. In pot saute the onions in small amount of butter until soft. Add seasonings and stir. Add the broth, dal and remaining ingredients. Bring to boil, then lower to a simmer cook until thickens about 45min to 1 hour. Salt and pepper at the end before serving, some recipes heat whole mustard seed, cumin seed, and asafoetida in some ghee in small pan then drizzle on top before serving. Be sure you fish out the whole peppers, cinnamon stick, bay leaf, garlic and pieces of ginger before you serve it or at least warn them. I brought this to work once and didn’t get all the chilies out and someone ate it. She didn’t let me hear the end of it. At least she knew me well.

Adjust the liquid the way you like it. I like mine a little more soupy. Some like it thicker. Top with fresh chopped cilantro and yogurt,(my daughter ate hers with sour cream) and serve with a nice bread. Here it is with my Olga’s Bread, and yes I see the chili pepper! You can serve it over rice too!
Perfect for these cold winter days! I wish I could sit by the fireplace to enjoy this!

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