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YES! I said buttermilk! This is a beautiful and light soup great in any season. To make vegetarian, use veg stock instead of chicken stock. I was inspired by these lovely “Aloha” striped bell peppers I found at the Farmers Mkt. Buttermilk Pepper Soup ~2 cups large diced Red, Orange and Yellow Bell Peppers (about […] Cajun Shrimp Chowdah! Angela’s Cajun Shrimp Chowder 3 slices bacon, cut into 1/2″ lardons 1/2# large shrimp or 1# small shrimp, cleaned (cut large shrimp into 1″ pieces), retain shells for stock 3-4 cloves garlic, whole 1 med onion, diced 3 cloves garlic, minced 1/2# baby yukon golds, diced 1 carrot, diced 1/2 […] Angelas Summer Squash Casserole Angela’s Summer Squash Casserole 3 large or 4 smallish yellow summer squash, sliced into rounds 1 medium onion, frenched (halved then sliced) 2/3 cup half n half (or milk, whatever) 2 Tbl Mexican Crema (or sour cream) 1 Tbl garlic paste (or paste up 3-4 cloves) 1/2 tsp salt […] Harissa Coconut Pork Ribs Harissa Coconut Slow Cooker Pork Ribs 2.5# boneless pork shoulder ribs (sometimes labeled country style) 1/3 cup brown sugar 1.5 tsp cumin 1 tsp coriander 1/2 tsp cinnamon 1 tsp smoked paprika 1 medium onion, large dice 4 cloves garlic, minced 1.5 Tbl harissa paste (You can find this […] I was looking for a recipe somewhere in between a salsa cruda and a cooked salsa verde that you usually see. Roasting the tomatillos and jalapeños hits that balance perfectly. Enjoy! Angelas Salsa Verde Angela’s Salsa Verde about 1.25# tomatillos**, dehusked and rinsed, halved 2 jalapenos, halved and deseeded 1 small white […] |
 
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