Chile Rellenos - Yes You Can!

I got this recipe years ago from LA Times, and it has never let me down. The opening sentence won me over..."Trying to make one of your favorite dishes for the first time can be intimidating..."

Chile Rellenos are my usual "go-to" dish in Mexican restaurants because I love them SO MUCH. I never thought I could make them myself. But this recipe gave me confidence. The key thing to keep in mind is in the final sentence: "The secret is just following the recipe."

MARIA'S CHILES RELLENOS (I have no clue who Maria is...)

"Canned Anaheim peppers come only in a large can; use leftovers diced and mixed in with scrambled eggs or added to an omelette."

(Psssst: Can, shman. I roast my own peppers. Who knew it was so easy??)

1 can (1 pound, 11 oz) can roasted Anaheim peppers
(about 8 peppers. Again, go for it & roast yer own)
1/2 lb jack cheese
3 eggs
1 tb flour
salt, pepper
oil for frying
1 cup bottled chipotle salsa
(or use my tomatillo recipe from Aug 15)
1 cup Mexican crema, plus more for serving
(I usually find this stuff near the pickles in the refrigerator section of the grocery store.
No idea why pickles and crema are close together)
cilantro for garnish

1. Remove peppers from can. Cut cheese into 3 x 1/2 inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing. Set aside.

2. Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt & pepper to taste. Set aside.

3. Pour about 1/4" oil into large skillet and heat over med high heat. Sprinkle water into oil when you want to know if it's ready - it should sizzle.

4. Beat whites in bowl with electric mixer on med high until stiff peaks form -- about 3 mins. Gentle fold in yolks into whites.

5. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed & golden brown -- about 2-3 mins per side.

6. While peppers are frying, combine salsa & crema in small saucepan and heat over med low heat until heated through -- 4 to 5 mins.

QUICK MEXICAN RICE

1 cup bottled salsa (I like Pace Picante)
1 cup water
1 cup rice

Combine salsa & water in pan, bring to boil. Add rice, reduce heat to low, cover and simmer till rice is tender.

Thursday Recipe, March 12, 2009

I'm trying to keep up the rhythm of a recipe each week... this one is fast, simple, and flexible. Sort of like me :)

This is a "oh my gosh, it's 4pm, I don't know what I'm making for dinner and I don't want to spend money eating out" dinner

EASY MINESTRONE SOUP

1 small onion, diced
2 tsp minced garlic
1 cup baby carrots, sliced into rounds or strips (I hate carrots, so I don't usually put these in)
1 medium zucchini, cut into chunks
1/2 cup fresh spinach, cut into strips (or whole leaf frozen) (I've used cabbage or kale as well)
1/2 cup yellow bell pepper, cut into chunks (optional)
1 small can beans: pink, kidney, or white (or garbanzo beans)
1 15-oz can stewed tomatoes (I buy these in 12-packs @ Costco to always have on hand)
1 can vegetable broth
1/3 cup barley (or tiny elbow macaroni, or quinoa)
1 tbsp olive oil
Cooking spray
Spices to taste (oregano, bay, basil, salt, a bit o' hot sauce, caraway seeds…)

On high heat, saute the onions and carrots in cooking spray a few minutes, stirring often. When onions begin to turn transparent, add the zucchini (and peppers) and quit stirring. Allow the zucchini to brown slightly.

Add the broth, the stewed tomatoes (undrained) and the beans (undrained). Add barley. Bring to a boil and simmer until grain is cooked. Add spinach when soup is nearly done, so it does not overcook.

This soup lasts well but thickens over time. To keep the proportions working, add more broth or stewed tomatoes. Serve with toast on the side, or if there is enough broth, tear up bread and put it in the soup.