My friend Tara recently called me and needed some help with a logo for her growing MedSpa. She had the opportunity to sponsor a local beauty pageant in Austin, Texas! She wanted something elegant, feminine and contemporary....I think it turned out pretty cute!

There are a few months out of the year when Hatch, New Mexico green chiles are in season and it is glorious! They usually hit the groceries stores around August and are sold out by the end of September. So, in late January, you can forget it. They are nowhere to be found and I have a major craving. I decided to make green chile stew and improvise with a combination of Poblanos and Anaheims. It turned out yummy, but I can only imagine how good it will be when I make it with the real McCoy next summer. This is how I did it:

First, I wash all my vegetables when I get home from the grocery store so my prep work goes quickly when I get started.

Serves 4-6

Ingredients:
4 poblano chiles, roasted, seeded & chopped
2 anaheim chiles, roasted, seeded & chopped
2 tbsp. canola oil
Salt & Pepper to taste
1 lb. pork butt, trimmed, cut into 1" cubes
1 yellow onion, chopped
2 garlic cloves, chopped
6 cups chicken broth
1/2 lb. red potatoes, cut into 1/2" cubes
1 red bell pepper, chopped
Cilantro to taste
Serve with white rice and avocado salad on the side, recipe follows   

Directions:

• Season pork liberally with salt and pepper.
• Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.
• In the same oil, saute the onions until golden. Add the garlic and saute 1 minute.
• Return the meat to the pan along with any juices that may have accumulated.
• Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender.
• Add the green chile and the red bell pepper, and cook 15 to 20 minutes more.
• Add the cilantro, stir and serve.

3 tbsp. olive oil

• In a small bowl, whisk together the lime juice and zest, honey, a pinch of salt and pepper, and olive oil. Set aside.
• Place the cabbage in a bowl and add half of the lime mixture, toss to coat.
• In a separate bowl, combine the avocados, red onion, cilantro and remaining lime mixture, toss to coat.
• To serve, put a large spoonful of the cabbage down on a salad plate and top with a spoonful of the avocados. Sprinkle with a pinch of salt and pepper.

If you thought cornbread was out of the question as a gluten-free eater, think again! This recipe is delicious, fail proof and nobody will ever know the difference. You will also find that this cornbread batter is very forgiving and flexible so feel free to change it up and add your favorite ingredients (green chilies, cheese,etc.)

Cornbread
Serves 6-8

Ingredients:

1 cup blanched almond flour
3/4 cup stone-ground cornmeal
2 tbsp. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tbsp. butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Directions:

• Preheat the oven to 400°.
• In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt.
• Melt one tablespoon of butter in a 10 inch cast-iron skillet or 8/9 inch round baking pan in the oven. This takes about three minutes. Swirl the butter around the pan coating the bottom and sides.
• In a small bowl, mix the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

Winter Chili
Serves 4-6

Ingredients:

4 dried ancho chiles
8 dried New Mexico chiles
1 lb. ground beef
1 large Spanish onion, chopped
4 cloves garlic, minced
1 jalapeno, seeded & chopped
1 can diced tomatoes
1 small can tomato paste
1 cup gluten-free chicken stock (I like Kitchen Basics brand)
2 tsp. granulated onion
2 tsp. garlic salt
2 tsp. paprika
2 tsp. cumin
2 tsp. cayenne
2 tsp. salt
2 tsp. pepper
3 tbsp. Chili powder
Garnish: Shredded cheese & chopped green onions

Directions:

• Take all of the dried chiles, cut the stems off and remove the seeds.
•  Bring a pot of water to a boil and remove from heat. Add all of the chiles and cover. Let stand for 30 minutes. Stir occasionally to make sure they stay submerged under the water.
•  After the chiles soak, put them in a blender with a few splashes of the soaking liquid and blend until it makes a smooth paste. Set aside.
•  Reserve remaining cooking liquid.
•  In a large pot, heat some oil over medium-high heat. Add ground beef and onions, cook for 5 minutes. Add garlic, all the spices and tomato paste, cook for 2-3 minutes.
•  Pour in diced tomatoes, chicken stock and chile puree. Stir to combine, lower heat to a simmer and cover. Let it cook for at least 30 minutes before serving. **If the chili gets too thick, just add a little water or the remaining cooking liquid from the dried chiles.

Serve with gluten-free cornbread.

Let me start by saying that as a gluten-intolerant eater, almond flour can be your best friend. If I can fool my big sister into thinking these were homemade by our Momma, I think I can make a believer out of you too! Here's how I make them:

• Preheat oven to 350° and line a baking sheet with parchment paper.
• In a large bowl, combine almond flour, salt, baking soda, chocolate chips, cranberries & walnuts.
• In a smaller bowl combine grapeseed oil, egg, vanilla & agave nectar.
• Stir wet ingredients into dry.
• Form 1" balls (I use a cookie scooper) and press onto backing sheet.
• Bake for 8-10 minutes, cool & serve.

Tip:  Make sure you press down on the cookie dough after you place it on the cookie sheet. These cookies don't expand as much as regular cookies you buy in the grocery store...you gotta help them out a little!