Sunday, July 06, 2008

{Dinner is Served}

I broke through my non-cooking streak with this
duo the other night. I found it where I find almost
all my recipes -- Martha Stewart's EVERYDAY FOOD.
It was flavorful, healthy, and easy to make. If you're
looking for some kitchen inspiration, I totally suggest
you give this a whirl...

STUFFED POBLANOS
Serves 4 ~ Prep time: 20 mins ~ Total time: 1 1/2 hours

1 can (28 oz) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed) minced
2 small onions, chopped
3 cloves garlic (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 oz) black bean
1/2 cup yellow cornmeal
1 cup shredded pepper jack cheese
1 tsp ground cumin
4 large poblano (or other stuffable) pepper, halved lengthwise
with stems intact and ribs and seeds removed

Preheat oven to 425.
In a blender, combine tomatoes in puree, jalapeno, half
the onions, and two whole garlic cloves; puree. Season
with salt. Pour sauce into a 13x9x2-inch baking dish;
set aside.

In a medium bowl, combine beans, cornmeal, half of cheese,
remaining onions, minced garlic, cumin, and 3/4 cup water.
Season with salt and pepper.

Stuff the pepper halves with bean mixture. Place on top
of sauce in baking dish. Sprinkle with remaining half
of cheese. Cover tightly with foil.

Bake about 45 minutes, or until peppers are tender.
Uncover, cook another 10 to 15 minutes, or until sauce
is slightly thickened and cheese is browned a bit.
Cool for 10 minutes. Serve.

NOTES: I used half cheddar/half pepper jack,
just because that's what I had. And the only whole
tomatoes I could find were in juice. So, I used
them and added a tablespoon of tomato paste.
David said it had enough heat, and he thought they
were really good, but he was left wanting more
protein. (It was perfect for me.) He ended up having
a bowl of cereal a half hour later. He thought they
would make a great side dish to go with a protein-
filled main course.

ROASTED CAULIFLOWER
Serves 4 ~ Prep time: 10 mins ~ Total time: 25 minutes

1 head cauliflower, cored and broken into florets
2 Tblsp olive oil
1 1/2 teaspoons paprika (plus)
coarse salt and ground pepper

Preheat oven to 450 degrees.
Spread cauliflower on rimmed baking sheet.
Sprinkle with oil, paprika, salt, and pepper.
Toss to coat.
Roast until tender and lightly browned,
20 to 25 minutes, tossing once.

I'd love to hear about your new, favorite recipes.
Especially if they don't require a hot oven.

1 comment:

e said...

all of that looks amazing! Everyday Food is a good one - such simple good stuff.