I love chile rellenos, but was looking for a lighter way to make this dish. Here's what I came up with. I think this recipe could be better. I may revise it in the future, but suggestions for improvement are welcome.
4 Poblano or Anahiem Chiles
4 oz queso fresco or monterrey jack cheese
2 cloves garlic, minced
1 small red onion, finely chopped
1/2 cup fat free egg substitute
salt and pepper to taste
Alrighty, preheat oven to broil as you prepare the onion and garlic-- I used a food processor to save some time. Crumble the queso into a medium bowl and add the onion and garlic. Add the egg substitute (or egg whites, beaten) and salt and pepper. Mix well.
Place your peppers on an ungreased baking sheet and broil until the skin is blistery-- two to three minutes, check and rotate, then another couple of minutes. Keep a close eye on them-- you don't want them to burn.
Once they are done, set them aside until they are cool enough to handle. this won't take very long, depending mostly on how tough you are. Turn the oven heat down to 350F.
Spray the baking sheet down with a layer of cooking spray, and peel the peppers. Gently cut a slit along the length. Take out the seeds for a milder relleno, or don't bother. Spoon cheese and egg mixture into each chile evenly.
Throw back into the oven and allow to bake for 25-30 minutes, or until egg and cheese is set.
Serve with black beans and corn tortillas.
Wednesday, August 4, 2010
chickpea and quinoa patties with creamy lemon dressing
These patties have a nutty, crunchy heartiness to them that pairs well with the coolness of the lemon and parsely in the sour cream sauce. This recipe is a work in progress, and I believe it needs something to bind it together a little better-- suggestions are welcome!
Serves: 4
Makes about 16 patties
Patties:
1 cup cooked quinoa
1 can chickpeas, drained, liquid reserved
2 cloves garlic, minced
2 Tbs olive oil
1 Tbs cumin
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup bread crumbs for coating
Make quinoa per package directions, and let cool until able to be handled.
Combine quinoa, chickpeas, garlic, oil and spices in food processor. Some beans may still be whole. Mixture should be chunky, but sticky enough to form into patties. Add some of the reserved liquid if necessary. If you don't have a food processor, a potato masher will work just as well-- just more labor intensive.
Roll patties in bread crumbs and panfry in olive oil (the best), or bake 20-30 minutes at 350F. You'll have to turn them once during cooking. They should be a lovely golden brown color when done. As they cook the patties can get a little on the crumbly side, so be careful and don't handle them too much-- they should be turned only once during cooking.
Sauce:
1/2 cup sour cream
2 Tbs fresh parsely, minced or 2 tsp dried flakes
1 Tbs lemon juice
salt and pepper to taste
Combine all ingredients in a bowl, dollop onto chickpea patties and enjoy.
Serves: 4
Makes about 16 patties
Patties:
1 cup cooked quinoa
1 can chickpeas, drained, liquid reserved
2 cloves garlic, minced
2 Tbs olive oil
1 Tbs cumin
1 tsp paprika
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup bread crumbs for coating
Make quinoa per package directions, and let cool until able to be handled.
Combine quinoa, chickpeas, garlic, oil and spices in food processor. Some beans may still be whole. Mixture should be chunky, but sticky enough to form into patties. Add some of the reserved liquid if necessary. If you don't have a food processor, a potato masher will work just as well-- just more labor intensive.
Roll patties in bread crumbs and panfry in olive oil (the best), or bake 20-30 minutes at 350F. You'll have to turn them once during cooking. They should be a lovely golden brown color when done. As they cook the patties can get a little on the crumbly side, so be careful and don't handle them too much-- they should be turned only once during cooking.
Sauce:
1/2 cup sour cream
2 Tbs fresh parsely, minced or 2 tsp dried flakes
1 Tbs lemon juice
salt and pepper to taste
Combine all ingredients in a bowl, dollop onto chickpea patties and enjoy.
Green Chile Polenta Bake
By far this is probably my most populat recipe. Eat it. It is delicious.
2 cup medium grind cornmeal
3 cups water
½ cup milk
salt
1 15 oz can black beans, drained
1 7oz can diced green chiles
1 medium onion, diced (white or yellow)
¼ cup sour cream
pepper jack cheese
In a large saucepan, bring water, milk and salt to a boil. Add cornmeal in slowly, stirring so it doesn’t clump. Polenta thickens quickly—you want the consistency of thick oatmeal. Turn heat down once it begins to thicken and cook for about 10 minutes—add more water if necessary.
Preheat broiler.
While the water is heating, sauté the onion in a skillet with cooking spray or 1 tbs. neutral oil over medium heat. When onion is soft (5 min) add chiles and black beans. Once the beans are heated through, add sour cream and stir until sour cream is mielted and mixed.
Once polenta is done, pour into 11X13" casserole dish and spread evenly. Pour bean-chile mixture on top of polenta and top with pepper jack cheese. Put under broiler for a couple minutes until cheese is a little brown and bubbly and delicious.
2 cup medium grind cornmeal
3 cups water
½ cup milk
salt
1 15 oz can black beans, drained
1 7oz can diced green chiles
1 medium onion, diced (white or yellow)
¼ cup sour cream
pepper jack cheese
In a large saucepan, bring water, milk and salt to a boil. Add cornmeal in slowly, stirring so it doesn’t clump. Polenta thickens quickly—you want the consistency of thick oatmeal. Turn heat down once it begins to thicken and cook for about 10 minutes—add more water if necessary.
Preheat broiler.
While the water is heating, sauté the onion in a skillet with cooking spray or 1 tbs. neutral oil over medium heat. When onion is soft (5 min) add chiles and black beans. Once the beans are heated through, add sour cream and stir until sour cream is mielted and mixed.
Once polenta is done, pour into 11X13" casserole dish and spread evenly. Pour bean-chile mixture on top of polenta and top with pepper jack cheese. Put under broiler for a couple minutes until cheese is a little brown and bubbly and delicious.
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