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roasted poblanos stuffed with corn and zucchini

this is a perfect dish to utilize the abundance of corn, zucchini, and chiles available in the summer months. paired with black beans, it makes a nutritious meal that's not too heavy.

this is one of those dishes i just throw together, so i don't have an exact recipe. i'm estimating that for each roasted poblano i use:

1 clove garlic, minced
1 ear of corn, kernels removed (or use similar amount of frozen corn)
1/2 zucchini, diced
1/2 - 1 jalapeno, minced
1 T. cilantro, chopped
1 T. goat cheese, crumbled

start by roasting the chiles. place the roasted chiles in a bowl and cover with foil or plastic wrap. alternatively, place the chiles in a paper or plastic bag and seal. let sit for 10-15 minutes so that the skin will be easier to remove.

meanwhile, saute the minced garlic in a small amount of canola oil over medium heat until fragrant. add the diced zucchini and saute a minute or two more. add the corn kernels and minced jalapeno and season with salt and pepper. turn down heat to low and stir occasionally until read to stuff peppers.

remove skin from the roasted chiles. make a slit in one side of the chile and remove the seeds and veins from the inside. i also remove the stem at this point.

when the chiles have all been cleaned and skinned, stir the chopped cilantro into the zucchini and corn mixture. fill each pepper with the mixture and place on serving plates. sprinkle the crumbled goat cheese over the stuffed peppers and serve immediately.

posted by: artichoke72 at 20:50 | link | comments |
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How To Roast Fresh Chile Peppers

Chiles roasted over an open flame, or in the oven, impart a delicious smoky flavor to salsas or any dish that uses chiles.

Gas Stove
This method works well for roasting a small quantity of chile peppers.  Use a long handled cooking fork with a handle made with a non heat-conducting material.  Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4" from the heat source.  Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted.  Place the roasted peppers in a plastic or paper bag and seal the bag.   

Dry Grill
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner.  Sit the chiles on top and turn occasionally to allow even charring.

Oven Method
Preheat your oven to 450°F.  Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn.  Place the roasted peppers in a plastic or paper bag and seal the bag.

Clean and Peel
Allow the chile peppers to sweat in the bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel.  Do not peel them under running water.  Peel the chile, remove and discard the skin, seeds, and the veins.  

posted by: artichoke72 at 03:03 | link | comments |

sopa ranchera

this recipe was originally published in cooking light magazine and it has become one of my favorite soups. really, the only changes i make to the recipe are to add several more cloves of garlic, double the amount of cumin, and top the soup with diced avocados and sliced chiles along with the other toppings. the cool and creamy avocado kinda melts into the soup and also helps to calm the heat of the chiles.

Sopa Ranchera

1 teaspoon vegetable oil
1 cup chopped onion
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 garlic clove, minced
6 cups chicken stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth
1-3/4 cups cubed peeled baking potato
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 cups shredded cooked chicken breast (about 8 ounces)
1 cup frozen whole-kernel corn, thawed
3/4 teaspoon salt
1 zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
1 cup diced tomato
1/3 cup chopped fresh cilantro

Toppings:
2/3 cup finely chopped onion
2/3 cup chopped fresh cilantro
2/3 cup (2-1/2 ounces) shredded queso quesadilla cheese or Monterey Jack cheese

10 lime wedges

To prepare soup, heat the oil in a large Dutch oven over medium-high heat. Add 1 cup onion; saute 3 minutes. Add oregano, cumin, and garlic; saute 1minute. Add Chicken Stock, potato, and chickpeas; bring to a boil, and cook 5 minutes. Add chicken, corn, salt, and zucchini; cook 5 minutes. Stir in tomato and cilantro; cook 2 minutes.

Ladle soup into bowls, and top with finely chopped onion, cilantro, and cheese. Serve with lime wedges.

posted by: artichoke72 at 21:49 | link | comments (2) |
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seafood gumbo

seafood gumbo

this is one of those dishes that requires lots of time and lots of babysitting, but it's so worth it. gumbo reminds me of my grandmother for some reason. i guess it's because she would make gumbo from time to time and was the person who introduced me to this louisiana dish. i adapted this from my grandmother's recipe. there are a million different gumbo recipes and one can add all kinds of ingredients (like oysters, chicken, sausage, alligator, etc...) to make it their own.

seafood gumbo

1/2 cup flour
1/2 cup vegetable oil
1 1/2 cups diced celery
1 1/2 cups diced onion
1 1/2 diced green bell pepper
4 cups of vegetable or chicken stock
1 1/2 cups sliced okra
1/4 pound crab meat
1 28 ounce can diced tomatoes
1/4 cup chopped fresh parsley
1/2 T. fresh lemon juice
1/2 T. sugar
1/2 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
2 bay leaves
1/4 tsp. old bay seasoning
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne
1/2 tsp. garlic powder
1 pound peeled and deveined shrimp
1/4 tsp. gumbo file powder (optional)
cooked rice
hot pepper sauce (crystal's or tabasco)

in a dutch oven, heat flour and oil over medium-low heat. cook, stirring almost constantly, until the flour browns to a dark, mahogany color, being careful not to let it burn. this takes about 30 minutes.

this is what the roux looks like at the start:

this is what the roux looks like after about 15 minutes:

this is what the roux looks like when it's ready, about 30 minutes:

stir in the celery, onion, and bell pepper. cook, stirring occasionally, until the vegetables are soft, about 10 to 20 minutes. add vegetable or chicken stock, okra, and crabmeat; cook for 30 minutes more, stirring often. stir in the tomatoes and their juices, parsley,lemon juice, sugar, oregano, thyme, old bay seasoning, salt, pepper, garlic powder, and cayenne. at this point, i also add several healthy shakes of hot pepper sauce to the gumbo. cook for 30 minutes, stirring often. stir in the shrimp and file powder, if using. cook until shrimp have cooked through, about 15 mintues.

serve warm over rice with hot pepper sauce.

makes about 10 servings. recipe can be frozen for up to 2 months.

posted by: artichoke72 at 23:29 | link | comments (3) |
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Watermelon Granita

1/3 cup sugar
5 cups 1-inch watermelon cubes (about 4 pounds), seeds removed
2 tablespoons fresh lime juice

In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.

Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Spoon the granita into tall glasses or bowls and serve.

The granita can be frozen for up to 2 days. Stir before serving.

posted by: artichoke72 at 23:38 | link | comments (1) |
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spelt cookies

wheat-free, egg-free, juice-sweetened

 

i've been looking for ways to limit the amount of wheat, sugar, and dairy products my son consumes. i made these cookies this afternoon and they were way better than i expected. easy to make too. spelt flour can be found at health food stores.

 

spelt cookies
makes about 3 dozen

2 1/3 cups spelt flour (found in health food stores)
1/2 teaspoon baking soda
3/4 cup apple juice concentrate, thawed
1/2 cup oil
3/4 cup milk-free, unsweetened or semi-sweet chips (carob or chocolate) OR 3/4 cup chopped nuts, any kind

preheat oven to 350 degrees. lightly oil baking sheet. in a bowl combine the spelt flour and baking soda. in a separate bowl mix the oil and apple juice concentrate, and stir into the flour mixture until just mixed. fold in the chips or nuts.

drop by heaping teaspoonful onto the baking sheet and bake 10-14 minutes or until they begin to brown. using a spatula, immediately remove to wire racks.

posted by: artichoke72 at 20:13 | link | comments |
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pico de gallo

my grape tomato plant is at it's peak and the sweet little tomatoes are abundant. my jalapeno plants are also weighed down with plenty of bright green peppers. pico de gallo is a perfect way for me to utilize my fresh tomatoes and chiles. during the summer months, i make pico quite often. we eat it as a snack with tortilla chips. we also enjoy pico on eggs for breakfast, on tacos, fajitas, burritos, and nachos. i like a couple of spoonfuls in my tortilla soup. tonight we used pico in black bean and chicken soft tacos.

for a nice variation, i'll add tiny cooked salad shrimp to freshly made pico de gallo and serve with tortilla chips. it's a terrific combination and a crowd pleaser, great for parties and potlucks. add chopped chipotles in adobo sauce for a delicous smoky version.

pico de gallo

i don't usually measure when i make this pico, so all amounts are approximate. you can't mess this up.

2 cups ripe tomatoes, chopped
1/2 onion, chopped
4 jalapenos, chopped
3 cloves garlic, minced
harndful of cilantro leaves, chopped
juice from 1 small lime
ground cumin
salt

combine ingredients. season with a dash or two of cumin and salt.

posted by: artichoke72 at 03:18 | link | comments |
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