Tomato Poblano Pasta

Tomato Poblano Pasta

6 poblano peppers, seeded, roasted, skinned, and chopped
1 large shallot chopped (may substitute 1/2 yellow or red onion)
8 mini red peppers seeded, then chopped
scant amount of olive oil to saute
1 teaspoon garlic powder
1 teaspoon cumin
1 can whole tomatoes, tomatoes chopped
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
pasta of your choice such as tagliatelle, farfalle, fusilli

Prepare poblano peppers by cutting them in half, removing seeds and membranes. Place poblanos on a parchment lined sheet pan skin side up. Roast poblano peppers in oven at 425 F for 20 minutes. Cover poblano peppers with a towel. When cool remove skins and chop. Meanwhile saute shallot and mini red peppers in olive oil. Add cumin and garlic powder to bloom. Next add chopped whole tomatoes and the juice they came in. Add salt and pepper to taste. Toss tomato poblano sauce in pasta cooked which was previously cooked al dente. I surprised myself, this dish is rich and very delicious with a hint of heat from the poblano peppers.

Crab Imperial

Crab Imperial

1 pound crab meat
1/2 cup sour cream (may use mayonnaise if desired)
1 teaspoon sugar
1 teaspoon old bay seasoning (I make my own)
1 tablespoon parsley finely chopped

dash of worcestershire sauce
dash of cayenne pepper
dash of dry mustard

pinch of cinnamon and nutmeg (optional)
1 small shallot chopped very fine (optional)
1 egg lightly beaten
1 teaspoon lemon juice
1/2 to 2/3 cup gf bread crumbs

I was going to make crab cakes but this sounds much easier and is just as tasty. Mix all ingredients except crab meat. Gently toss crab meat in the sauce, saving about 1/3 in case it is not needed which depends upon the size of the crab pieces. If sauce is too thin, add a bit of bread crumbs to the mix. Place serving size portions in ramekins or small casserole dishes, one serving each. Sprinkle with bread crumbs. Bake in oven 20 to 25 minutes at 350 F. Let servings sit for about 10 minutes before serving. Serve with ansy side you prefer and lemon wedges and parsley as a garnish.

GF Savory Cheesy Egg Muffins

GF Savory Cheesy Egg Muffins

4 eggs lightly beaten
3/4 cup sour cream
1/4 cup heavy whipping cream
2 tablespoons melted butter
3/4 cup grated sharp cheddar cheese
1 small shallot chopped fine
3 red mini peppers chopped fine
2 garlic cloves minced

scant amount of olive oil to saute 

1 cup 1:1 gluten free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon aji amarillo pepper or white or black pepper
1 teaspoon dried tarragon
1 teaspoon smoked paprika
1/2 cup olive or avocado oil
add fresh chopped chives for garnish as muffins are cooling (optional)

In scant amount of olive oil saute shallot till soft, then add peppers and cook till soft, then garlic for one minute longer. Set aside to cool. In a medium mixing bowl, measure all dry ingredients with herbs, spices, and seasonings and whisk till blended. Preheat oven to 375 F. Take muffin tin and add a drizzle of olive or avocado to the bottom of each muffin section. (Using the hot oil in the bottom of each section keeps the eggs from sticking). Place muffin tin in oven while preheating. Beat eggs, add sour cream and whisk till blended, then add heavy cream and melted butter. Add sauted vegetables to wet ingredients and blend lightly.

Add all wet ingredients to dry, then add grated cheese and stir till just mixed. Remove muffin tin from oven (careful it will be hot), and use a half measuring cup to add muffin mixture to each section. Place in oven and bake for 20 to 25 minutes till toothpick inserted comes out clean. Remove from oven and let cool in tin for 10 minutes. With a fork loosen each muffin and move to a serving dish. These muffins puff up so beautifully. Oh my! These are light, fluffy, and so delicious. They'd be great to take on a day road trip or for breakfast or brunch.

Taking an Introduction to Weaving class today. Not like I need another art pursuit but I like to keep my hands and mind active. We shall see.

Herb Roasted Eggplant Slices

Herb Roasted Eggplant Slices

1 medium to large eggplant, sliced into 1/2 inch slices
enough olive oil to coat both sides of eggplant slices
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon ground rosemary or thyme
1/2 teaspoon white pepper
3/4 teaspoon salt
1 teaspoon herbs de provence
fresh herb of your choice (optional)

Preheat oven to 400 F. Line a sheet pan with foil. Arrange eggplant slices on foil. Now brush each slice with olive oil. I brush one side of all the slices, then turn them over and do the other side. Mix all the herbs in small dish except the herbs de provence and any fresh herbs. Sprinkle herb mixture on one side of each of the slices. Add the herbs de provence over each slice and any fresh herbs. Bake for 20 to 25 minutes till eggplant slices are soft. The slices will be soft, with a spatula gently remove them from the pan to serve. A quick and easy snack. Gary doesn't like eggplant, so more for me. Ha!