Chili Rellenos with Tomato-Pepper Sauce and Refried Beans

March 31, 2015March 31, 2015 / featherheadlady / Leave a comment

One of our favorite vacation destinations is Santa Fe New Mexico. We love all of the arts, the people, the beautiful scenery and the food. Chili Rellenos are one of our favorites. We first had really good rellenos at the La Fonda, a hotel restaurant on the square in Santa Fe, and we loved them. I have tried a few different ingredient combinations and this one has become my make at home favorite. I’d rather go to Santa Fe and order them but mine are the next best thing. It’s a fairly time consuming process so I don’t make them very often.

The first thing I made today were the refried beans.

Ingredients:

1 48-oz jar pre-cooked Randall’s pinto beans

1 large onion, rough chopped

2 T bacon fat or crisco shortening

1/2 cup chicken or vegetable broth

1 jalapeño seeded and in a small dice

1/4 cup fresh cilantro leaves chopped

Heat the grease or shortening in a large heavy skillet and add the onion.

Cook the onions over low heat, stirring occasionally, until the onions are caramelized. About 20 minutes. Be careful not to burn them. You want them to be golden and sweet.

Drain and rinse the beans. Add the beans and broth to the caramelized onions and cook about 10 minutes over low heat.

My bean smashing implement of choice is an old fashioned potato masher. Smash the beans and onions together. Add a little extra broth if the beans seem too dry. Dice the jalapeño and chop the cilantro.

Stir the pepper and cilantro into the beans. Add salt and pepper to taste. Transfer the beans to an oven safe dish and cover with Saran Wrap until you’re ready to heat them in the oven.

I sprinkle a little cheese on top of the beans before pitting them in the oven. (Queso fresco, queso Oaxaca, goat cheese or Monterey Jack.). When you’re ready heat in the oven at 350 for about 20 minutes until the cheese is melted and the beans are heated through. If you want the beans to be vegetarian use crisco and vegetable broth.

Next I roast my peppers and prepare the Tomato-Pepper Sauce.

I line a large baking sheet with foil, preheat my oven to 425, spread the peppers out and roast them until they have a nice char on each side.

Turn the peppers at least once. It takes about 30 minutes total. Once the peppers are done put them in a covered bowl to steam and cool before peeling.

Sauce Ingredients:

2 or 3 large red or yellow bell peppers roasted or a jar of roasted peppers

1 large onion rough chopped

5-6 cloves of garlic rough chopped

2 T canola or olive oil

1 pint tomatoes in their juices

1/4 cup cilantro

2 T honey

salt and pepper to taste

Heat the oil in a large heavy skillet over medium heat. Sauté the onions, roasted and diced peppers, and garlic together. Cook until tender, 15 minutes or so.

Stir in the tomatoes and cook until thickened and reduced by half.

Once the sauce is thickened and reduced transfer it to your food processor. Add the cilantro and honey and pulse until smooth.

Pour the sauce into a serving bowl and add salt and pepper to taste. Set aside until you’re ready to serve the Rellenos. The sauce is served at room temperature.

Last, but not least, we prepare the peppers and the filling.

Poblano Peppers and Filling Ingredients:

4 poblano peppers roasted and peeled

3/4 to 1 cup goat cheese

1 1/4 cup Monterey Jack cheese shredded

1 can chickpeas (garbanzo beans) drained and rinsed

1/4 cup cilantro leaves

Peel the roasted peppers and, using a sharp knife make a slit the length of the pepper and remove the seeds and membranes. Lay the peppers on paper towel until you’re ready to stuff them. Put the chickpeas, cheeses, and cilantro in the food processor and pulse until well blended.

Divide the filling into 4 equal parts and shape into ovals.

Put one of the ovals into each of the poblano peppers and, using your hands, gently close the pepper around the filling.

Heat peanut oil in a deep fryer or a heavy Dutch oven to 385 degrees.

Coating Ingredients:

2 large eggs whisked

1 cup beer

flour

cornmeal

Whisk the egg and beer together. Roll the pepper in flour, dip it into the egg mixture, and roll in the cornmeal.

Gently lower a couple peppers into the hot oil.

Fry until the peppers are golden brown turning once while they are frying. Remove peppers to paper towel to drain. Fry the remaining two peppers.

Serve hot with the refried beans and a generous serving of the tomato-pepper sauce.

Mexican rice and chips and guacamole are both excellent sides with this dish. Garnish with lime wedges if you’d like. Excellent with a nice cold beer or a tequila drink. You might feel transported to Santa Fe.

Lasagna Soup

March 10, 2015 / featherheadlady / Leave a comment

Nearly eight years ago I traded my cigarettes in for knitting needles and became part of a phenomenal group of women. We refer to ourselves as the Knit Wits. We meet weekly for lunch and knitting and road trips and we share recipes for some of the best food ever. Our pot lucks are ridiculous. Seriously ridiculous!

This recipe, for lasagna soup, was contributed by a very special Knit Wit who passed away two years ago at age 85. We all miss her so much but every time I make one of her recipes I know she’s smiling. She loved to cook and feed people and she was an expert at it. She’d be proud that all of us continue to make and enjoy her food. I know that this soup will easily become one of your favorites as well.

Ingredients:

1 lb Italian sausage (hot or sweet or 50/50)

2 cups onion rough chopped

1 cup carrots sliced

2 cups mushrooms sliced

1 red pepper rough chopped

2 T garlic minced

4 cups chicken broth

1 14-oz can stewed tomatoes

10 oz can tomato sauce

2 cups fresh spinach

1 cup uncooked pasta (penne, mufaloa or your favorite)

4 tsp fresh basil or 2 tsp dried basil

1 tsp oregano

2 cups fresh spinach

salt and pepper to taste

sliced provolone or fresh mozzarella

1/4 cup shredded Parmesan

In a Dutch oven or heavy kettle brown the sausage over medium heat. If you have sausages vs bulk sausage remove the casings.

Add the onion and carrots.

Sauté for about 3 minutes. Stir in the mushrooms, pepper, garlic, basil and oregano.

Sauté until garlic becomes fragrant. 1-2 minutes. Add the broth, tomatoes and tomato sauce. Bring to a boil.

Drop in the pasta and simmer over low heat until the pasta is cooked.

Stir in the spinach and cook until wilted.

Slice the provolone or fresh mozzarella (I prefer the mozzarella) and put some in the bottom of the soup bowl. Grate some fresh pram to top the soup.

Ladle the hot soup over the cheese and top with the parm.

This is a very hearty, filling soup. Enjoy with some crusty Italian bread or a slice of warm garlic bread. This dish will make you wish you were a Knit Wit!

Potato Leek Soup with Roasted Poblano Peppers

February 20, 2015 / featherheadlady / Leave a comment

On subzero days nothing is more comforting than a pot of soup. And it seems this is a winter that will require many pots of soup. Potato leek soup is one of my favorites. And leeks remind me of some of the shenanigans my 87 year old father has recounted from his childhood. Apparently he and his friends would go out into the woods behind school on their lunch hour and pull up all the wild leeks they could find. Wild leeks that resembled little green onions. They would eat enough of them to get breath so bad the teacher would send them home for the afternoon. Eventually the teachers got wise to the pranking and forbade them eating leeks during school hours. This summer I’m going to look in the woods by my house for wild leeks. For now I’ll buy the leeks my grocery carries and sells by the pound when only a third of the leek is actually edible.

Soup Ingredients:

3-4 leeks, white and light green portion sliced

2 pounds or so of golden potatoes peeled and cubed

4-5 cloves of garlic minced

4 T butter

2 poblano peppers roasted, peeled and diced

4 cups chicken broth

2 tsp dried thyme

1 T franks hot sauce

1 cup half-n-half (optional)

fresh parsley rough chopped

salt and pepper to taste

Slice the leeks and wash them well. Leeks have lots of sand and grit.

Melt the butter in your favorite soup kettle, add the leeks and salt and pepper, cover the pot and cook over low heat for about ten minutes. Be careful not to brown the leeks.

While the leeks are cooking roast the poblanos over a flame or in the oven until they have a nice char. Put them into a covered bowl to steam. Once the peppers have cooled peel and chop them.

Add the chopped peppers and the garlic to the leeks and stir for a minute or so until the garlic is fragrant.

Add the potatoes and broth and bring to a simmer. Cover and cook until the potatoes are fork tender; about 20 minutes.

Once the potatoes are done use an immersion blender to purée the soup. Or you can use a standard blender and purée the soup in batches.

Stir in the thyme, salt and pepper to taste, and the Franks. If you choose, a cup of half-n-half will make the soup a little richer and creamier.

Garnish the soup with parsley and some shredded sharp cheddar. Potato, leek and roasted poblano soup. It’s what was for dinner.

NOTE: I’m not a soup and crackers person but I do like croutons in my soup. I had leftover garlic bread from a pasta dinner a couple nights ago. I cubed the bread and dried it in the oven and it made perfect croutons.

Honey Mustard Dressing

February 14, 2015 / featherheadlady / 1 Comment

I am part of a small group of the very awesome women who get together once a week for lunch and knitting and we call ourselves the Knit Wits. We have the most incredible pot lucks and parties. Sometimes our pot lucks are out of control because we never just each make one thing. Everyone brings along Rubbermaid containers so we can take leftovers home! We all love to cook and bake and share recipes. One of my Knit Wit friends served us a gorgeous salad with honey mustard dressing and the dressing recipe has become one of my favorites. Easy to make.

Ingredients:

6 T mayonnaise

3 T Dijon mustard

3 T honey

3 T white wine vinegar

1 T grated onion

I combine all of the ingredients in my mini food processor and pulse a couple of times.

Voila! Awesome honey mustard dressing.

It’s what was for dinner last night along with smashed cauliflower and herb crusted pork loin.

Enjoy!

Coleslaw

January 25, 2015January 25, 2015 / featherheadlady / 1 Comment

This weekend we had an at-home fish fry with friends. They brought the walleye and fried it up and I made the sides. For me an essential side with fish is coleslaw. I also like coleslaw on my fish tacos. I have had some really awesome slaws and some very mediocre…or worse…slaws. I like my coleslaw to have crunch and to be a little tangy, a little bit sweet. It’s something that should be made a bit ahead so the flavors can marry. It even makes a great midnight snack, speaking from experience!

Ingredients:

10 cups, approximately, of shredded or finely chopped cabbage

1 cup of matchsticked carrots

1/2 cup of matchsticked radishes

1/2 cup of red onion chopped (more or less based on personal taste)

2/3 cup mayonnaise

1/4 cup half n half

1/4 cup buttermilk

1/3 cup granulated sugar

2 T white wine vinegar

2 T fresh lemon juice

salt and pepper to taste

You can shred your own cabbage or purchase a bag of shredded cabbage (2# bag). Shred or use a mandolin to matchstick your radishes and carrots. Chop your onion.

Mix your vegetables together in a large bowl.

Whisk the remaining ingredients together and pour over the vegetables. Toss well and refrigerate. Mix a couple more times before serving.

Enjoy!

NOTE: Like any salad you can add or delete items. Just don’t delete the cabbage or it wouldn’t be coleslaw. According to NPR the term coleslaw came from the Dutch term koolsla… “kool” means cabbage and “sla” means salad. We anglicized kool into cole. While it’s best served cold, it’s coleslaw, not cold slaw.

Boiled Dinner

December 15, 2014 / featherheadlady / 2 Comments

Boiled dinner is comfort food. It’s not glamorous or gourmet dining. It’s a dinner my grandmother used to make with pork chops or pork steaks. She probably didn’t put any vegetables or tomatoes in because my grandfather was a meat and potatoes kind of guy. I’m going to make our boiled dinner with Polish sausage. This dish is one of my dad’s favorites and I’m wishing he was here with us to enjoy it. A very simple dish to prepare in one pot. It’s a dish that is flexible and can accommodate to what’s in your fridge or what’s not in your fridge. I’ll give you the basics.

Ingredients:

2 T olive oil

1 medium head of cabbage

1 large onion

3 carrots

2 stalks of celery

5-6 redskin potatoes

3-4 cloves of garlic minced

2 tsp caraway seeds

salt and pepper to taste

1 pound Polish sausage

1 pint stewed tomatoes

4 cups chicken broth

Rough chop the onion, celery and carrots. Heat olive oil in a heavy kettle and sweat the vegetables for 3 minutes or so. Mince the garlic cloves and add to the kettle.

Rough chop the potatoes and rinse them. Add to the other vegetables in the kettle.

Core and rough chop the cabbage and add to the kettle.

Cut the sausage into 1 inch pieces and add to the kettle. Add the caraway seed and salt and pepper to taste. Add tomatoes and chicken broth. Cover the kettle and bring to a gentle boil over medium heat. Reduce heat. Simmer over low heat for 2 hours or so. Occasionally give it a stir.

Ladle into soup dishes, add a small pat of butter and enjoy with some good bread.

So that’s a boiled dinner. You could substitute pork chops or pork steaks. Cube them and let them cook in the broth. If you prefer andouille or a mild Italian sausage that will work. If you want more vegetables add green beans, parsnips, rutabaga, or turnips.

It’s what’s for dinner.

Santa Fe Green Chili with Pork

December 7, 2014 / featherheadlady / Leave a comment

I haven’t blogged for a couple of weeks. I’ve been busy with the holidays and I had my 87 year old father visiting for a couple of wonderful weeks around Thanksgiving. My husband was bragging my blog up to my dad and my dad asked if I got paid for writing my recipes on the computer. I told him no, but one day my blog may make me famous. To which my dad replied, what good is being famous if you don’t make any money. Yup! Ever the practical Finn.

So the possibility of fame is the lead in to this particular blog entry. I entered a Chili Cookoff that was held today. I decided to make my Santa Fe Green Chili with pork. I call it my Santa Fe Chili because I purchased the green chili powder that I use in this recipe on one of our visits to Santa Fe. This is one of my favorite chili recipes! And a lot of the chili tasters also liked it. I’m proud to say I placed second in the competition. Hope you’ll like it too.

Chili, like many other soups, tastes best the second day. If possible I would recommend preparing it the day before you plan to eat it. In this particular recipe there is a notable positive difference with the flavors and heat the second day.

Ingredients:

2 pounds good lean ground pork

1 large onion diced

3-4 cloves of garlic minced

3-4 poblano peppers roasted, peeled and rough chopped

1-2 seeded and diced jalapeño pepper(s)

1 can mild green chilies diced

6 cups chicken broth

1 quart diced tomatoes

3 T dried oregano

1 T dried green chili powder

1 T cumin

salt to taste

2 cans cannellini beans drained and rinsed

2 15-oz cans yellow or white hominy drained and rinsed

1/4 cup (or more to taste) of fresh cilantro chopped

On top of your gas range or in your oven roast the peppers. Once the peppers have a good char put them in a bowl and cover with Saran Wrap until they are cool enough to peel and dice.

In a large heavy kettle cook the pork, onions and garlic until the pork is no longer pink.

I like to to strain out any grease after cooking and then return the meat and onions to the kettle.

Add the diced poblano peppers, jalapeños, and mild green chilies.

Add the oregano, cumin, green chili powder, and salt to taste. Stir in the chicken broth and diced tomatoes. Drain and rinse the beans and hominy and add to the kettle.

Bring the chili to a simmer and cook for about 30 minutes.

Allow the chili to cool down and refrigerate overnight.

On the second day slowly heat the chili over medium heat. Chop the cilantro and stir into the chili.

Serve with fresh grated pepper jack cheese, thinly sliced green onions, and a little sour cream. Chili goes great with a nice slice of buttermilk cornbread. Cornbread recipe was previously blogged.

Thanks to all the folks at the chili Cookoff today who voted for my Santa Fe Green Chili! You gave me a brief moment of fame, a cookbook and a great apron!

Split Pea Soup

November 9, 2014 / featherheadlady / 2 Comments

Split pea soup is something you either really like or you want no part of. It’s a soup I really like. I usually make mine with pork hocks but have made it with a ham bone. I remember my mother making pea soup and it remains one of my dad’s favorites. I’ve ordered pea soup in restaurants and been disappointed…either the soup is so thick you can eat it with a fork or watered down and tasteless. I also like mine with croutons or a slice of good bread. I’ve never been a soup and crackers person and especially am not a crackers in my soup person. Split pea soup. It’s what was for dinner tonight.

Ingredients

Pork hock or ham bone

8 cups water

16 oz package split green peas (sorted and rinsed well)

3-4 cloves of garlic minced

1 large onion diced

3-4 carrots peeled and diced

2-3 stalks of celery diced

1/2 sweet red pepper diced

4-5 small gold potatoes diced

3 cups diced tomatoes

salt and pepper to taste

In a large heavy kettle put your pork hock (or ham bone) and water over high heat and bring to a boil. Once it starts to boil turn heat down to low and simmer for about 2 hours. Add the split peas and minced garlic and simmer for 1 hour. Remove the hock to a platter and add all of the diced vegetables.

I had orange, purple and yellow carrots so I used one of each. But ordinary orange carrots would be fine.

Remove the meat from the bone. My organic farm has awesome, meaty pork hocks.

Stir the meat and the tomatoes into the soup and continue to simmer for 30 minutes until all of the vegetables are tender. Season with salt and pepper to taste.

I made some croutons for our soup with some day or two old sour dough bread that I had. I lightly buttered a few slices, sprinkled on a little garlic salt, and grated a little Parmesan cheese on top.

Cube and spread out on a baking sheet. Bake at 350 for 15-20 minutes. Turn off the heat and leave the croutons in the oven another 15-20 minutes.

Ladle some soup into a bowl and enjoy.

This soup is like many soups that taste better the second day. This soup will also thicken up. If it becomes too thick thin it out with a little chicken or vegetable broth.

Middle Eastern Vegetable Salad

November 3, 2014 / featherheadlady / 3 Comments

This is a favorite salad recipe that a good friend shared with me. It has so many flavors that I love…basil, mint, lemon, garlic. How can anything with those components not be good!! I have increased the “greens” in her recipe but other than that it remains as shared.

Salad Ingredients

10 scallions, white and light green parts thinly sliced

1 cup ripe cherry or grape tomatoes halved

1 cucumber seeded and diced

1 16-oz can of chickpeas rinsed and drained

1 cup fresh parsley

1 cup fresh mint

1 cup fresh basil leaves

1/2 cup lemon juice

1/2 cup olive oil

5-6 cloves of garlic minced

kosher salt and black pepper to taste

8 oz feta cheese in 1/2 inch dice

Wash all the herbs well. I like to use my salad spinner.

Remove all of the stems. I use a few pulses of my food processor to chop the herbs.

Diced the the cucumbers and halve the tomatoes. I used small salad cucumbers so I diced three of them.

Rinse and drain the chickpeas.

I had no green onions on hand so I diced some red onion. Either works well in this salad.

Combine all the minced herbs, vegetables and chickpeas in a large bowl. Mince the garlic, squeeze the lemons for 1/2 cup of juice, and measure out a half cup of olive oil. Whisk the lemon juice, olive oil and garlic together and pour over the salad. Gently toss to coat the vegetables. Add salt and pepper to taste.

Dice the feta cheese and toss in the salad.

This salad is perfect served with warm pita bread or on lettuce leaves. Or just sit down with a fork and a bowl and enjoy. I served it tonight as a side with sweet potatoes and smoked pork chops. It’s what was for dinner tonight.

Potato and Corn Chowder with Ham

October 31, 2014 / featherheadlady / Leave a comment

Soups are a favorite of mine to make and to eat especially as the weather starts getting cold. I had ham left over from last night and not a lot of time so this was a perfect soup to make. One of my favorite soups since childhood contained many of the same ingredients as my potato chowder but instead of ham it had fish. We called it “kala mojakka” (Finnish for fish soup). Sometimes the only parts of the fish the soup contained were the heads but they gave the best flavor to the broth. This from the days when nothing edible went to waste. To me, any soup was “mojakka”. My grandmother made it best.

Potato and Corn Chowder with Ham. It’s what was for dinner tonight.

2 stalks of celery

2 leeks (white and pale green portion only)

1/2 sweet red or orange bell pepper

1/2 large sweet onion

3-4 cloves of garlic

4 T butter

2 T flour

1/2 tsp cayenne pepper

1/2 tsp dried thyme

salt and pepper to taste

1 1/2 cups diced potatoes (redskins or Yukon)

1 1/2 cups fresh or frozen corn

4 cups chicken broth

1 cup diced ham

1 cup half and half

Rough chop onion, celery, pepper and leeks.

Dice the potatoes and rinse well. (I prefer not to peel the potatoes.)

In a Dutch oven or heavy kettle melt the butter and sauté the vegetables (onions, celery, pepper and leeks) over medium heat until they are tender, 5 minutes or so.

Thin slice the garlic and add to the sautéing vegetables.

After adding the garlic sauté another minute. Add in the flour and stir until incorporated with the vegetables. Stir in the broth, the diced potatoes, the cayenne pepper and thyme. Bring to a boil, reduce heat and simmer about 10 minutes or until potatoes are tender.

Add corn, diced ham and salt and pepper to taste. Stir in one cup of half and half.

Continue to simmer until thoroughly heated.

Ladle into bowls. Garnish with a little shredded sharp cheddar cheese and some fresh parsley.

Enjoy! I told you it was easy and not very time consuming at all. Once again this is a recipe that can be modified based on personal preference or just based on what you have on hand. The soup is excellent with no meat or you can substitute sausage. Cook the sausage ahead of time and put on paper towel to “degrease.” Add the sausage near the end of the recipe in place of the ham.

I like to serve this soup with homemade croutons but I had no bread. Crackers had to do tonight. I have two bowls of leftover soup. It’s what will be for lunch tomorrow. Maybe tomorrow I can make some good bread to go with it. Maybe.