Vegetarian Chili Rellenos

I have found there are many dishes I would not order out but when it's homemade I thoroughly enjoy. This is one of them...

(Serves 6)

• 6 large poblano chiles
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 jalapenos, seeded and chopped
• 1/2 red bell pepper, finely chopped
• 1/2 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 28 ounce can black beans, drained and rinsed
• 1-3 tsp hot sauce, to taste
• 12 ounce Pepper Jack or Monterey Jack cheese, coarsely grated
• salt, to taste
• freshly ground black pepper, to taste

(We also added cranberries and pecans)

Preparation:

Cut poblano chiles in half lengthwise to create a boat for filling and scrape out seeds.Heat 2 tablespoons olive oil in a nonstick skillet. Add onion, garlic, jalapenos, red bell pepper, cilantro and cumin, and cook over medium heat until golden brown for about 4 minutes.
Remove pan from heat and stir in black beans, hot sauce and 8 ounces of cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed chiles and sprinkle with remaining cheese.
Set up grill for indirect grilling and preheat to medium. Arrange the chillies on the grill away from the heat. Cook until chillies are tender and cheese is browned and bubbling, about 30 to 40 minutes.
Remove from grill and serve at once.

(We did ours in the oven)

Butternut squash soup a la Adam

I've noticed a pattern... I pick out a recipe and shop for the ingredients... then Adam actually makes it the recipe. He enjoys cooking and I'm happy being the sous chef. So when something turns out well, I will remind him I found the recipe. When something doesn't turn out well, I also remind him I found the recipe. It's a team effort and we both are involved no matter what the outcome is... this turned out to be an outstanding soup that got better with each day. We've been eating it all week and I've already decided this will be one of our contributions to Thanksgiving dinner ;)

Picture one shows the soup garnished with toasted coconut, cashews, and scallions.

Pictures two shows the soup garnished with goat cheese and parsley.

Ingredients

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably homemade
• 1/2 teaspoon good curry powder

Condiments for serving:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

(serves 6-8) 

Directions

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a blender in batches. Add some of the chicken stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Sushi

I'm dreaming about this right about now. Thanks to Papa Dave and Rhona who took us to their sushi place last month in Dallas! Adam and I sure do need to learn how to make our own...

Fresh and simple

A meal from Loomis Farms, our CSA, and our very own garden! I love sweet potatoes and the fresh radishes were a nice change... we stacked them with goat cheese and herbs on a gluten free cracker. Our lettuce is delicate and delicious ;)

Bean burger

A couple nights ago Adam and I looked at each other at 6pm and said, 'what's for dinner?' I found a recipe, changed it a bit, and we loved them so much we're ready to make them again... today!
 
Serves 3

• 1 1/4 cup garbanzo beans
• 2 cups spinach
• 1/4 cup sun-dried tomatoes (thinly sliced)
• 1 shallot
• 3 garlic cloves
• 2 tablespoons EVOO
• Salt and pepper
• Bread crumbs (whole wheat)
• 1 egg 

1. Thinly slice the shallot and sautée in the olive oil for two or three minutes.
2. Thinly slice the garlic and sautée with the shallot for about a minute.
3. Add spinach and sun-dried tomatoes and cook until the spinach is wilted, about two or three minutes.
4. Season with salt and pepper.
5. Mash the cooked garbanzo beans and add the sautéed spinach and sun-dried tomatoes. 
6. Whisk the egg and lay out the bread crumbs.
7. Assemble 3 patties, dip in egg mixture, then bread crumbs.
8. Pan fry until golden brown, about four or five minutes on each side. 

So, that's the patty. We enjoyed it with lettuce (from our garden, yes!), tomatoes, goat cheese, avocado, and the leftover garbanzo beans. 

Homemade granola

I much rather make my own granola with healthy ingredients than buy it at the store where they (usually) add all different kinds of corn syrup and preservatives. For my birthday my parents gave me a terrific cookbook... barefoot contessa, back to the basics, fabulous flavor from simple ingredients. It's been a hit! This granola will be a staple in our home and over time I'm sure I'll start switching the fruits, nuts, etc. This recipe was actually for granola bars but it pretty much came out to be granola ;)

2 cups old-fashion oatmeal
1 cup sliced almonds
1 cup shredded coconut
1/2 cup wheat germ
3 tablespoons unsalted butter
2/3 cup honey (I may cut this a little next time)
1/4 cup light brown sugar (I may cut this a little next time)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries

1. Preheat oven to 350. Butter a 8X12 inch baking dish.
2. Toast the oatmeal, almonds, and coconut on a baking sheet and bake for 10-12 minutes, stirring occasionally, until lightly brown. Transfer the mixture to a large mixing bowl and add the wheat germ.
3. Reduce the oven temperature to 300.
4. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture.
5. Add dates, apricots, and cranberries and stir well.
6. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake from 25-30 minutes. Cool for at least 2 hours before cutting into squares. Serve at room temperature.

P.S. The batter is delicious! 

Pad Thai

I love Pad Thai and have never tried to make it... turns out it's really easy and I'm sure a lot healthier for you. Next time we're going to try and make our own sauce :)