I lasted 6 meals. Yup, no matter how I tried I could not resist messing with a recipe.
First it only included adding some leftovers, which, I reasoned (heavily positive towards my side) isn't all that bad as long as it did not take anything away from the original recipe. Then it all went downhill from there.
I can only explain the facts and let you come to your own conclusion, but I felt it was the only way to go.
See, I completely botched the peppers. Oh, I roasted them fine, I even peeled the skins off like a cosmetic surgeon but when I cut down the side to remove the seeds, I felt like I was once again in biology class (in which I barely passed, thank you) and the knife slipped and I there was no way that pepper would hold a filling (to my defense, the peppers were very slippery with oil).
There was no way I was not making this dish, I had all the ingredients measured and prepped and I was hungry. So I did what any resourceful, hungry, pissed off cook would do. I made a Mexican Lasagna. Without the tortillas and the carbs that go with them.
This was really good and for the record, so tasty in fact, I would make this again and not change a thing.
Yes, you heard me, not change a thing.
For those of you who got an A in biology and can do those peppers justice, the original recipe is here, on page 11.
For those of you who don't want to even try to dissect a pepper but still like the recipe, my preparation follows. This is really an easy dish to prepare. Can be made ahead, refrigerated (or frozen) and baked off just before serving.
Either way, you should make this, if you like Mexican food. Add the egg or not, I felt it made it over the top (and I love huevos rancheros) and ample justification for a bad dissection.
Chiles Rellenos Casserole
Makes: 4 servings
Cooks notes: If you can not or do not want to buy duck, this is the perfect place to use the legs and thighs of a rotisserie chicken. If poblanos are not sold where you live, you can buy 2 cans of whole green chiles where the Tex-Mex foods are sold. I had leftover Spanish rice and added 1/2 cup but it's not necessary. I also used Monterey Jack cheese but any meltable Mexican cheese like chihuahua or a queso blanco is certainly acceptable but totally optional. While baking everything in one pan, I used two gratin dishes and divided each in half. Top with one egg for a brunch, two for a dinner portion. A dollop sour cream on top if not using eggs and along side if topping with eggs.
Chiles Rellenos Casserole
Makes: 4 servings
* 1 pound of cooked leg and thigh meat (duck, chicken or turkey)
* 4 medium poblanos or New Mexican green chiles
* 1 teaspoon canola oil
* 1/2 medium onion, chopped
* 2 cloves garlic, minced
* 1 cup chopped fresh tomato
* 1 tablespoon white vinegar
* 1/3 cup chopped Manzanilla olives, or alcaparrado
* 1/4 cup slivered almonds, chopped
* 1 tablespoon raisins, chopped
* 1 cup rice (optional)
* 1/4 teaspoon salt
* 1 cup enchilada sauce
* 1 cup grated cheese
* 1/4 cup reduced sour cream or 4 eggs or both (finishing garnish)
1. Preheat grill or set oven to broil.
2. Rub the peppers with oil and place under the broiler, set to low.
3. Broil the peppers, turning occasionally, until blistered on all sides, about 15 minutes total.
4. Peel the peppers and cut them open on one side to remove the seeds; leave stems intact if possible. Set aside.
5. Preheat oven to 375° if serving immediately. Heat oil in a large skillet and add onion and garlic and cook, stirring until soft, about 2 minutes. Add tomato and vinegar and cook, stirring until the tomato starts to break down, about 3 minutes. Stir in the meat, (optional rice), olives, almonds, raisins and salt. Remove from the heat.
6. Cover the bottom of four individual oven-proof baking gratins with 2 tablespoons of enchilada sauce. If using 1 baking dish, use 1/2 cup sauce.
7. Place 1 pepper in each gratin or two peppers in a baking dish. Spoon 1/4 of the filling into each gratin or all the filing into the baking dish. Top with the remaining peppers, the remaining sauce and the cheese.
8. Bake uncovered for 45 minutes until it bubbles and the cheese is golden brown. Remove and let it rest for at least 15 minutes. Use that time to cook the eggs (optional).
March 10, 2014
March 5, 2014
OMG, this was the best chili I have ever eaten!! I wasn't sure what to expect when I read the recipe, but I do know I was skeptical that there was no tomato. I don't think I have never made a chili without some sort of tomato product.
I love the use of bulgur and mushrooms to bulk up the texture and downplay the fat. You would never know they were in there. This was easy to prepare and the slow cooking coaxed all the flavor out of the ingredients. This is my go to chili now.
You could use ground turkey breast meat but the 90% beef was plenty lean. There was no oil slick after cooking and I like the deep beef flavor you get from both the stock and the ground sirloin.
Only thing I changed was to use small pink beans instead of the red kidney it calls for and I did not make cornbread, I used a tortilla. This was yummy. You need to make this yesterday.
I am already looking forward to nachos.
Cowboy Beef & Bean Chili
Makes: 6 servings, about 1 1/2 cups each
Eating Well: Anything but dainty, the healthy cowboy beef and bean chili recipe is hearty with the addition of mushrooms and beer. To keep the saturated fat low, we use one pound of ground beef and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
* 3 tablespoons extra-virgin olive oil or canola oil
* 1 pound 90% lean ground beef
* 1 large onion, dices
* 4 cloves garlic, minced
* 8 ounces mushrooms, diced (about 3 cups)
* 1/2 cup uncooked bulgur
* 2 tablespoons Worcestershire sauce
* 2 tablespoons ancho chili powder
* 1 tablespoons chili powder
* 1 tablespoon paprika
* 2 teaspoons ground cumin
* 1/2 teaspoon salt
* 2 cans no-salt added kidney beans, rinsed (I used small pink beans)
* 3 cups reduced sodium beef broth
* 1 bottle lager-style beer
1.Heat oil in a Dutch oven over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat (use a potato masher), until the meat is no longer pink, about 3-5 minutes.
2. Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5-7 minutes.
3. Add bulgur, Worcestershire sauce, ancho chile, powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
4. Stir in beans, then pour in broth and beer; bring to a boil.
5. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Per serving: 393 calories; 14g fat (4g sat, 8g mono); 49mg cholesterol; 38g carbohydrate; 0g added sugars; 27g protein; 15g fiber; 593mg sodium; 1,044mg potassium.
Nutrition bonus: Zinc (37% dv), Vitamin A (36% dv). Potassium (29% dv). Iron (28% dv), Magnesium (21% dv).
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March 3, 2014
When I saw this dish I just about loved everything about it, except the bread. Since The Nudge is traveling, I made myself a batch of polenta (or grits) but would have done both if he was joining me. I used the oil that would have been for brushing the bread as a finishing garnish.
I honestly think that 4 slices of bread will not be enough for the amount of lentils that this recipe produces. I would double the amount to 8 thin slices.
I also could not find green lentils, so used the brown, and they didn't break up during the cooking time.
If you do have leftovers (as I had plenty), freeze for another night, add chicken stock and make soup.
Rosemary Lentils and Greens on Toasted Bread
Makes: 4 servings, 1 cup lentils & kale and 1 slice bread each
This rosemary-infused lentil and greens recipe is a perfect topping for toasted bread. Serve as a vegetarian main dish for 4 or a hearty side dish for 8.
Tips: We like French green lentils instead of brown when we want lentils that hold their shape (instead of breaking down) when cooked. Look for them in natural food stores and some supermarkets.
To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don’t want to wait, bake sliced bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes.
* 3 cloves garlic, divided
* 2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
* 1/2 teaspoon crushed red pepper
* 2 tablespoons tomato paste
* 2 teaspoons chopped fresh rosemary
* 4 cups water
* 1 cup French green lentils
* 8 cups chopped kale (1-pound bunch)
* 3/4 teaspoon kosher or sea salt
* 4 slices stale crusty bread (see tips)(I made 4 cups polenta)
1. Mince 2 garlic cloves. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the minced garlic and crushed red pepper and cook until fragrant, about 1 minute. Add tomato paste and rosemary and cook, stirring, for 1 minute. Add water; bring to a boil. Add lentils, reduce heat to a simmer, partially cover and cook for 40 minutes.
2. Add kale and salt; cover and cook, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Meanwhile, preheat oven to 375°F. Brush bread slices with 1/2 teaspoon oil each. Bake until toasted, 8 to 10 minutes. Cut the remaining garlic clove in half and rub the toast with a cut side of the garlic. Serve each toast topped with about 1 cup of the lentil mixture, drizzled with 1/2 teaspoon of the remaining oil.
Per serving: 422 calories; 15g fat (2g sat, 10g mono); 0mg cholesterol; 56g carbohydrate; 3g added sugars; 19g protein; 13g fi- ber; 568mg sodium; 753mg potassium.
Nutrition bonus: Vitamin A (164% daily value), Vitamin C (44% dv), Iron (27% dv)
Review: I thought it would be bland but it wasn't. I think the next time I make this I will either blanch the kale or use Swiss Chard or Spinach. I am just not a kale person because it stays firm when cooked in only 10 minutes. I prefer my vegetables on the softer side.
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