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You all probably know this...
- Thread starter denice
- Start date
michael-in-phoenix
Well-known member
I use pureed cooked veggies in pasta sauces and soups and stews. No one suspects!
michael-in-phoenix
Well-known member
Two growing boys who think most vegetables are a result of ....
...living 'after the fall', requires Dad to be a bit sneeky. (I like that better than 'sneaky'. Just looks more subversive!).
Michael
...living 'after the fall', requires Dad to be a bit sneeky. (I like that better than 'sneaky'. Just looks more subversive!).
Michael
michael-in-phoenix
Well-known member
It rained again this last weekend, and it's clouding up right now. We may...
...get a quarter-inch this evening.
My family won't touch cactus (nopalitos), but I love them. They can be a bit gooey. I have resigned myself to ordering them in restaurants.
I'm always looking for recipes for nopal, hoping I might be able to sneek some of THAT by them as well!
Michael
...get a quarter-inch this evening.
My family won't touch cactus (nopalitos), but I love them. They can be a bit gooey. I have resigned myself to ordering them in restaurants.
I'm always looking for recipes for nopal, hoping I might be able to sneek some of THAT by them as well!
Michael
I cook with cactus and have a recipe for red chili pork with
nopales from my mother-in-law. She grows her own cactus. After chopping the cactus she told me to rinse it before cooking. Here is the recipe and I'm am guessing at amount because it's not written down recipe:
1lb cubed pork (I use loin)
1 to 2 containers of frozen red chili (I use Baca that I find in the frozen mexican section)
3 to 4 paddles of nopales diced.
Brown pork in oil. Add chili and napales and simmer about 20 min. Serve with flour tortillas.
You can also add a little cumin, oregano or garlic.
nopales from my mother-in-law. She grows her own cactus. After chopping the cactus she told me to rinse it before cooking. Here is the recipe and I'm am guessing at amount because it's not written down recipe:
1lb cubed pork (I use loin)
1 to 2 containers of frozen red chili (I use Baca that I find in the frozen mexican section)
3 to 4 paddles of nopales diced.
Brown pork in oil. Add chili and napales and simmer about 20 min. Serve with flour tortillas.
You can also add a little cumin, oregano or garlic.