It's Sunday night. I've had a nice mellow day (SO grateful for the muggy heat to end) full of church, bike ride, coffee & Bible, and now MLS soccer on the tube as I make dinner.
I adapted a recipe from Vegetarian Times (whose recipes are always great -- I just didn't have all the ingredients) and am now sitting in a food coma on the couch.
This was a classic fall seasonal meal, if you are prone to sticking with what is growing in your garden or local CSA...
POBLANO WHITE CHILI
1 can white beans (I used cannellinis from Trader Joe's)
2 roasted poblano chiles (roasted mine this afternoon over my gas stove... thank you Fairview Gardens for beautiful chiles)
1 cup vegetable (or chicken) broth
1 tsp dried oregano
1/2 tsp ground cumin
favorite hot sauce (I use Picamás, which I bring back from service trips in Guatemala -- and now get from my friend Michelle... Picamás is all flavor, no fire, for this white girl)
1/2 c fresh or frozen corn (I cut mine off a cob of corn from Fairview)
1/2 c fresh cilantro (again, from Fairview)
2 tsp lime juice
1/4 c sour cream, milk or plain yogurt
1. Bring beans, chiles, broth, oregano, cumin to a simmer in saucepan over medium heat. Cook 15 mins, stirring occasionally.
2. Stir in corn, cilantro, lime juice, hot sauce. Season with salt & pepper.
Right before serving, stir in some sour cream/milk/or yogurt - maybe 2 tbs. Your preference. Top with more cilantro and some grated cheese.
If you are a planner-aheader, make some corn bread, or in my case, eat some gluten-free bread. It's a happy bread week for me -- I discovered a VERY reliable bread machine mix: Bob's Red Mill Gluten-Free Homemade Wonderful Bread Mix. Not gonna lie -- I nearly teared up when I pulled it out of my machine last night... nicely browned, solid (but not leaden, like many gluten-free breads), full (not sunken in the middle, like my past attempts). WORTH EVERY PENNY.