We are often asked about favorite recipes that we serve here at our New Mexico bed and breakfast,
so we have provided a few of them here. Enjoy!
The Don Gaspar Kitchen is simply a place where creativity emerges and food is taken seriously as the joining factor between families, friends, guests, and memories! Our Recipes are made up, discovered, passed down, found on the web, learned via media, shared between innkeepers and honored by all. Everything is a variation on a theme...because...at the DGI kitchen...we don't really measure everything! Credit is given accordingly!
Surprisingly modest in scope...but capable of providing all that is needed to present both down-home meals and gourmet delights...not to mention fabulous baked goods...the overall goal is to provide nourishment to both the body and spirit through a great love of cooking.
Our Version of Monster Cookies
by Melissa adapted from Donna Haney/per Paula Dean
1 1/4 cups light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 12 ounce jar creamy Peanut Butter
1 stick butter, soft
MIX ALL then add and mix:
1/2 cup chocolate chips
1/4 c raisins
2 tsp baking soda
4 1/2 cups quick cooking oatmeal
(we sometimes add extras like nuts, other dried fruit etc)
Preheat oven to 350 F.
drop on sheet and bake 8-10 min
Healthy Homemade Granola
by Matt in Healthy Eating
3 cups rolled oats
1/4 cup wheat germ
1/4 cup flaxseed meal
1/2 cup chopped nuts, such as walnuts, pecans and almond slivers
1/2 cup orange juice concentrate or honey
1/2 tsp orange peel for zest
1/3 cup fresh squeezed orange juice
1/2 teaspoon real vanilla extract
1 teaspoon cinnamon
1/2 cup organic, unsweetened flaked coconut
- Preheat oven to 325 degrees.
- Combine orange juice, honey, cinnamon, vanilla extract and orange peel in a sauce pot and heat over medium-high heat, stirring occasionally, until the honey has melted. Set aside.
- In a large glass bowl, combine rolled oats, wheat germ, flaxseed meal, and chopped nuts. Do not add the coconut at this point.
- Pour the honey-orange juice mixture over the oat mixture and mix gently until the oats are thoroughly coated.
- Spread the oats in a thin layer on a baking sheet and place it in the oven. Bake for 30 minutes, stirring the granola once during the baking cycle (at around the 15 minute mark.) Add the coconut during the final ten minutes of baking.
After cooking – add any kind of dried fruits you desire….Craisins, raisins, blueberries, apricots, dates, etc etc
ANA'S GREEN CHILI STEW
This is an all-time favorite bed and breakfast specialty at the Don Gaspar Inn.
2 lb Pork loin (or other fairly lean cut)
2-3 Large baking potatoes
4 cups fresh or frozen (thawed) green chili
2 cups chicken stock
1 can diced tomatoes with juice (optional)
4 cloves fresh garlic
salt to taste (no pepper)
1 can pinto beans (optional)
Flour for dredging pork
Cut pork and potatoes into 1 inch dice. Dredge pork in flour. Brown in batches in canola oil. Set aside
browned potatoes in same pot. Add pork back to pot w/potatoes.
Add chicken stock, water, and tomatoes if using. Add green chili and garlic.
Cook over low heat for 45 min. to an hour.
Born in the heart of Santa Fe, this is a wholesome, delicious, and popular breakfast dish.
1 can (15 to 19 oz.) black beans, rinsed & drained
1 ¼ cup mild or medium – hot salsa (about 11 oz.)
4 large eggs
3 oz. shredded bexican cheese blend (¾ cup)
Freshly chopped parsley or cilantro leaves for garnish
Warm flour tortillas (optional)
In a 10 – inch skillet, mix black beans, salsa & ¼ cup water. Heat to boiling over high heat, stirring frequently. Break eggs, 1 @ a time, into custard cup & slip into skillet on top of bean mixture. Reduce heat to med.-low; cover skillet & simmer for 5 min. or until whites are completely set & yolks begin to thicken or until eggs are cooked to desired firmness.
To serve, sprinkle bean mixture w/ shredded cheese. Garnish w/ chopped cilantro or parsley.
Serve w/ warm tortillas if you like. Served w/ lettuce & avocados on the side.
LADY MARMALADE BREAD PUDDING
Delicious, sweet, scents of citrus enhance this Don Gaspar breakfast dish.
1 Stick of butter
1 Cup of brown sugar
2/3 Jar of marmalade
1 Cup of half & half
2 Cups of orange juice
½ Cup of sugar
1 Teaspoon of vanilla
A pinch of salt
Slice and arrange butter in 9 x 13 baking dish.
Sprinkle brown sugar. Spoon marmalade. Microwave on high until butter is melted. Stir to combine.
In a large bowl combine eggs, half and half, orange juice, sugar, vanilla, zest and salt.
Mix to combine and pour over bread. May be made to this point and refrigerated over night.
Bake in a 350 oven for 40 to 45 min.
Invert on plate or another casserole dish to serve.
Santa Fe Sausage Biscuits and Gravy
A hearty Santa Fe bed and breakfast recipe.
16 oz. breakfast sausage
5 tbsp flour
1 cup half & half (more if needed)
3 cups cheddar cheese (grated)
2 cups milk
1 cup Bisquick
Fry sausage, breaking up. Sprinkle flour, one tbsp at a time, until absorbed. Add half & half.
(8 to 10 drops of Tabasco sauce...optional)
Transfer to 9x13 baking dish. Sprinkle cheese on top.
(can be refrigerated overnight at this stage)
Mix topping and pour over sausage and cheese mixture.
Bake at 400 about 25 min.