I'm a philosopher in love with Classical Music, Literature, Ancient History and Painting.
J. Genesii Sepulvedae Cordubensis Democrates alter, sive de justis belli causis apud Indos = Demócrates segundo o De las justas causas de la guerra contra los indios. Juan Ginés de Sepúlveda El tratado de Juan Ginés de Sepúlveda que por primera vez se imprime á continuación no es obra enteramente peregrina para los eruditos de las cosas de América, aunque hayan sido pocos hasta el presente los que han logrado la fortuna de leerla.
Teníase bastante noticia de su contenido, así por los tratados de Fr. Bartolomé de las Casas como por el opúsculo que Juan Ginés de Sepúlveda compuso con el título de Apologia pro libro de justis belli causis, impreso por primera vez en Roma en 1550, y reimpreso en la colección de las obras de su autor publicada por nuestra Academia de la Historia en 1780, bajo la dirección de D.
Francisco Cerdá y Rico, escritor curioso y diligente, que en la vida de Sepúlveda, con que encabeza la publicación, da muestras de haber tenido á la vista una de las copias del diálogo inédito que ahora publicamos, y aun extracta de él algunos párrafos. Pero este valor es grande. Al ilustrísimo varón D. StumbleUpon. Feed your eyes. Chicken Enchiladas. Aka the best enchiladas ever!
Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. I followed her recipe pretty closely, with the exception of a few minor changes. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Shred the chicken into bite-sized pieces. Lightly spray the tops of the enchiladas with cooking spray. Reduce heat to 400. Oven Roasted Potatoes. When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped.
Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. But oddly enough, I’ve never actually roasted them in the oven. Of course, I’ve added them to a roast with carrots and onions and celery, you know the usual, but never on their own. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com.
Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like: Gooseberry mooseberry: Shrimp and Noodle Salad. It's been hot.
We've had an almost unbearable heatwave last week. And once again cold dishes and salads are my friends. Truth is, I don't remember much of the last month and a half of summer. Save for a few stolen moments. For they do feel like stolen. Salsa roja (roasted red salsa) « One Particular Kitchen. I eat a lot of salsa.
A LOT. I am rather notorious for this, in fact. My friend’s boyfriend once innocently asked if I had anything he could snack on — maybe some chips and salsa? My friend nearly fell on the floor laughing at the thought of me not having chips and salsa in the house. There is no risk of that. So when my awesome world-traveling chef cousin came to town for a few days, she offered to teach me how to make roasted red salsa and tamales (more on that later).
And people, this salsa. Note that this makes a lot — a big mixing bowl full. 16 full size tomatoes, or nearly a produce bag full of roma tomatoes (we used roma)2-3 yellow onions20-25 Serrano peppers (remove caps) Note: this many peppers makes it hot. Let it all cool a bit, then run through the food processor with salt and cilantro (we had to do this in two batches)Stir it all together and eat with abandon.