Stuffed Poblano Peppers

Stuffed Poblano Peppers

6-8 poblano peppers, blistered and seeded
1 can black beans, drained and washed
1 cup cooked rice
1 can corn kernels, drained
1 jar of red enchilada sauce or homemade enchilada sauce
2-3 cups grated mozzarella cheese
1 onion chopped fine
3 garlic cloves sliced
5 cherry tomatoes, chopped in half
6 tomatillos chopped in eighths
2 tablespoons olive oil to sauté four ingredients above
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground chili pepper
1/2 cup water
1/2 cup fresh cilantro
salt and pepper to taste

Bake poblano peppers in 450 F oven for 1/2 hour to blister skins. Place hot peppers in a bowl covered with saran wrap for 1/2 hour. When cool enough to handle, cut poblano peppers in half and remove seeds. Meanwhile sauté onions, garlic,, tomatoes, and tomatillos in olive oil. Add spices to sauté mixture and 1/2 cup water. Add in beans, rice, and corn. Stuff pepper halves with sauté mixture. Place stuffed peppers on bed of red enchilada sauce. Sprinkle cheese over the whole mixture. Bake in 9 x 12 glass baking dish, covered, and bake at 350 F oven for 45 minutes. Let cool for 15 minutes before serving. There are many variations you can use to stuff the peppers, be creative. So delicious every time.

Poblano Peppers & Cherokee Purple Tomatoes

Poblano Peppers

Cherokee Purple Tomatoes

As the season winds down I am still able to
get Poblano Peppers and Cherokee Purple Tomatoes.
We'll be having stuffed poblano peppers
and I'll have a tomato for breakfast till they're gone.
So thankful for the local farmers.

Brown Butter & Sage Spaghetti Squash

Brown Butter & Sage Spaghetti Squash

Slice squash down the middle being careful as the knife
can be lethal with a wrong move. You can also cut in half
crosswise or cut into rings. Salt and pepper
squash on the cut sides. Bake at 375 F for 45 to 60 minutes
depending upon the size of the squash.

When squash is cool enough to handle,
scrape inside of squash out to get your 'spaghetti' strands.
While squash is cooling melt 2-4 tablespoons of butter
and add a bunch of fresh sage cut into small pieces.
Let butter milk solids fall to bottom.
When you see the clear portion turning brown it's ready.

Add spaghetti squash strands and serve as
a main dish or a side dish. You can also sprinkle
some grated hard cheese. 
Delicious and easy to make.
(last photo from here)

Sixth Cutting from my Basil

Sixth Cutting from my Basil

By cutting I mean a large amount of leaves
that make at least two batches of pesto, one to freeze.

 

For this batch of pesto I used a colander full of basil leaves, 8 tomatillos chopped fine, a small handful of shishito peppers, 8 cloves of garlic minced, 1/2 cup mixed nuts chopped fine, and enough olive oil to keep a nice slurry going.

I learned it's better to blend olive with the garlic first, then I added the chopped tomatillos, next the handful of shishito peppers chopped, then the basil leaves. I blended all in my old blender till smooth. Last I added the chopped mixed nuts. Adding the nuts last allows you the option of how chunky you want the pesto. I usually add cheese over the pesto when mixed with the pesto. If I leave out the cheese the extra pesto freezes quite nicely. Every time I make pesto it's a little different but always very tasty.

Oyster Stew with Perishable Ingredients

 

Oyster Stew with Perishable Ingredients

I throw in a little of this and a little of that. I add chopped celery, carrots, peppers, a zucchini, a few tomatoes, onion, garlic, ginger, potatoes, and whatever else I find needs to be used up. I sauté them and then just add to the broth. This time I used vegetable broth. I'm trying to avoid using tap water since it's full of chlorine and fluoride.

Who knows if store bought broth is any better for me. It does taste better. I could make my own broth but I have limited storage capacity and no longer do any canning. Next I add dried thyme, dried parsley, red pepper flakes, oyster sauce, mirin, Worcestershire sauce, and salt and pepper to taste. I cook this mixture one day, then refrigerate it for the next day. It really helps meld all the flavors for any type of soup you may want to cook.

Next day I take the soup out and reheat it again. When hot, I add some heavy cream and a bit of sherry. When heated through, turn off the heat and add the canned oysters (chop in half if you wish). Don't cook the oysters as they are already cooked and will become tough. Enjoy!

Apple Cinnamon Bread

Apple Cinnamon Bread

I used the recipe in the link but I substituted gluten free 1:1 flour.