Looking for something new to cook tonight? How about delicious homemade carne adovada? Most native New Mexicans are familiar with carne adovada. It’s a regional favorite and a Save Mart staple. But, you might find yourself asking what do I do with that?

Normally, carne adovada (marinated meat, in this case pork) takes some time to prepare. You must marinate your meat in red chili, garlic and oregano, which is relatively easy, but you could skip those steps and just pick up a couple of ready-to-cook packages at Save Mart! There are different ways to cook carne adovada but this way works best for me:

In a large medium-hot skillet, heat one tablespoon of vegetable oil. Sear the marinated pork on both sides. About one minute each side. Place the pork in a crock-pot for 4 to 5 hours on medium heat. Serve with corn tortillas, cheese, beans, rice and fresh cilantro. Oh, and don’t forget the lime.  

Last night we grilled a couple of Certified Hereford steaks, only available at Save Mart. Along with our steaks we roasted some asparagus and portobello mushrooms and completed the meal with a rice pilaf. The meal, in spite of a brief interruption by a door-to-door salesman, turned out absolutely delectable. As I was devouring my steak I wondered what is so special about Hereford Beef and what makes it so delicious? 

Turns out most people think of Angus when asked about premium beef mostly because it is instantly recognizable due to media saturation. Hereford Beef, however, has a unique reputation for being extraordinarily tender, juicy and flavorful. The beef is also corn-fed, vegetarian with minimal processing, no artificial ingredients and is 100% made in the U.S.A.

If you are looking for a great cut of beef you need not look any further. Hereford Beef is available only at Save Mart. Check out the Certified Hereford Beef web site for great ideas for dinner tonight!
 
http://www.herefordbeef.net/cookscorner/recipes/liteandeasy

Recently a friend told me a funny story about one of his favorite dishes to make – beef tongue. Eww, beef tongue?! Yes, beef tongue. “It’s delicious” he exclaimed to no less than four different people making his way through the store. I have to admit that I had the same reaction and in fact still do. Eww! Beef Tongue!

Turns out he wasn’t just being tongue-in-cheek about this dish. It is something his Grandmother prepared for him ever since he was a small child. And he protests, “It’s the ultimate delicacy in Jewish culture.”

I know, I know, everyone’s tongue’s a-wagging and you want to know how to prepare…wait for it…eww, beef tongue. Here it is:

Slowly boil the beef tongue and add garlic and cloves. When it’s really tender, remove the skin of the tongue. Slice the tongue into thin slices and serve on rye bread with Sauer kraut, Swiss cheese and Thousand Island dressing.

 

For detailed information on cooking beef tongue:

 

http://www.wikihow.com/Cook-Beef-Tongue

Sometimes you just want to cook something that is relatively easy to prepare, clean up and most importantly is healthy. Why not try tofu once or twice a week? I made a tofu stir-fry the other night that was out-of-this-world! Everything in this recipe was purchased at your favorite neighborhood grocery store, Save Mart of Las Cruces. Of course you can create a similar dish to your taste. Maybe add onion, carrots, baby corn…the sky is the limit! 

1 12oz box of extra firm tofu

½ box gluten-free stir-fry rice noodles (prepare according to directions on box)

4 - 5 tbsp. Szechuan spicy stir-fry sauce (or your favorite stir-fry sauce)

1 small yellow squash chopped

1 small Italian squash chopped

3 stalks celery chopped

1 red bell pepper chopped

Make sure water has been properly removed from tofu. This can be done by wrapping tofu in white paper towels and placing a heavy pan on top for 15 minutes. Heat wok or skillet on medium to medium high with few drops of vegetable oil.  Cut tofu into desired size and coat with sugar (optional – sugar will give your tofu a browned color and make it crispy) salt and pepper to taste. Brown tofu well, about 10 to 15 minutes. Remove tofu from pan and set aside. In same pan heat a tbsp of vegetable oil. Add veggies and cook down to desired crispness.  Add tofu and spicy stir-fry sauce and toss until veggies and tofu are well coated. Serve over rice noodles. Serves 2 large portions or 4 small portions. 

I wonder if there will ever come a day when “going green” won’t be easier said than done? I seemingly do all the right things. I recycle, reuse, and recover, but inevitably I leave those darned recycled grocery bags in the trunk of my car. While I’m in the middle of my shopping excursion I say to myself:  “I should just go out and get those environmentally friendly bags – they’re just right outside. What is that, 30, 40 feet?  How long can that take, two minutes tops? Don’t be so lazy. Do it for the planet. Oh, forget it. I’ll get plastic and make sure that THAT gets recycled…or do I get paper and when I unpack them at home, fold them up nice and neat…” This scenario is played out again and again.