Chili Rellenos Con Guacamole: A Light, Delightful Summer Meal

So Will and I are back to trying to lose weight again and are looking at meals that are reasonably healthy. I've made this particular recipe before, but decided to make a few changes in order to get a better flavor profile going.

First, roast your poblano peppers. The way to do this is simple. Turn on your broiler, arrange your peppers on a baking sheet, and roast, turning until all sides are blistered. This should only take a total of five minutes. Next, stick them in a plastic bag and leave them alone until they are cool enough to handle. Warning: they will be steamy.

While waiting for your peppers to cool, make your guacamole. Mine is a pretty simple mixture of avocados, 1 clove of garlic per three avocados, salt, pepper, and some form of acid. Normally I use lemon or lime juice, but this time I had to use white wine vinegar. Because vinegar is more acidic than citrus juice, make sure to use a light hand with it.

Once your peppers are cool enough to handle, peel off the membrane, which should be easy since you blistered it in the broiler, and remove the seeds. If you don't, you will be in for a fiery mouth. Finally, spoon some of the guacamole into each pepper and serve.

Will thought these were awesome, but might be better with Anaheim peppers because they're spicier. I personally prefer to use poblanos because they are smokier tasting when roasted. This really is a fantastic summer dish and I look forward to making this in the future.

Cherry Vanilla Almond Sorbet: Fresh Flavor, No Dairy

I had a bunch of leftover cherries and decided to make some homemade sorbet. In order to do this, I modified a recipe I had for mango sorbet.

First, pit 2 cups of cherries and freeze them until frozen solid. Meanwhile, make a vanilla simple syrup by combining 1 cup sugar, 3/4 cup water, and half a vanilla bean. Bring this mixture to a boil on medium heat, stirring to dissolve. Once it comes up to a boil, put it on low and let it simmer until smooth, about a minute. Take it off the heat and cool it completely. Remove the vanilla bean from the syrup. For extra vanilla flavor, split the vanilla bean after removing it and scrape the seeds into the syrup.

Next, put cherries, 2 cups ice, syrup, and 1/2 cup almond liqueur in a blender. Blend this mixture until it's smooth and slushy. Pour this into Tupperware containers and freeze it until frozen solid.

Will and I both found this delicious. I was considering adding chopped almonds the next time I made it, but once I tasted it, I realized it didn't need it.

Black Rice Salad: Way Too Much Vinaigrette Used; Please Don't Make the Same Mistake I Did

I decided to make a rice salad to get back on the whole dieting thing after some craziness involving school and work. The good news is, this is my last year as an undergraduate. The bad news is, I have to struggle to get into graduate school. Wish me luck, everyone! Anyway, here's the recipe.

Cook one cup of black rice (also frequently known as Chinese forbidden rice or just forbidden rice) in one and three quarter cups boiling water for 45 minutes or until tender. Meanwhile, thaw and drain frozen edamame (also known as shelled soybeans), French cut green beans, and corn.

To make the vinaigrette, combine one third of a cup of white wine vinegar, three Tablespoons grapeseed oil, and one Tablespoon agave nectar. Whisk this mixture to combine and add salt and pepper to taste. Toss the rice and vegetables together in the vinaigrette and add salt and pepper to taste if necessary.

As I said in the title, this had WAY too much vinegar. All I could taste was the acid. Will found it so vinegary that it turned his stomach and he couldn't actually stand to eat it. If I ever make this again, I will cut down the vinaigrette by at least half. Also, if you have stomach problems, make sure to cut down the vinaigrette or else your stomach will complain at you forever.

Cauliflower Gruyere Souffle: Labor Intensive, But Tasty

I've made this dish once before, and it's relatively easy and flavorful. However, it requires a lot of dishes, so be prepared with an empty sink and dishwasher before taking on this particular recipe.

First, bring a quart of salted water to a boil. Add a cauliflower head that has been broken into florets; cover and cook for 25 minutes.

Drain the cauliflower and return them to the same pan to dry off any excess water on high heat. If you don't use high heat, the water won't evaporate off, and trust me when I say that cauliflower retains a lot of water, so it may take a while.

Once your cauliflower is nice and dry, add it to a food processor and puree it to a nice, almost mousse like consistency. Set it aside.

Next, combine a quarter cup each of butter and flour to form a roux; do not let this get too brown. Add one and a quarter cup of milk (I used almond milk, so it works out just fine), salt and pepper to taste, and a quarter teaspoon of nutmeg; cook, stirring constantly, until thickened and smooth. This should take about five minutes. Add four ounces of grated gruyere cheese and whisk it until it's smooth. Add two cups of the cauliflower to the mix and stir.

Now is where things get a bit tricky because you are tempering eggs. This demonstrates one of the proofs that cooking is applied organic chemistry. In order to temper eggs, you have to add about a quarter cup of your hot mixture to four egg yolks, because if you just add the yolks to the hot mixture without tempering them, you'll end up with scrambled solids, and nobody wants that. Once you've whisked the hot mixture into the yolks, add this well-blended mixture to the cauliflower mixture and set this aside.

Take your four egg whites that came from separating the four egg yolks and whip these into soft peaks using a hand mixer. You can do it by hand, but unless you have a strong pair of arms and like to whisk things for ten minutes straight, I recommend using the mixer. Fold the whites into the cauliflower mixture in such a way as to not break down the whites.

Pour this mixture into an ungreased souffle dish and bake at 350 for 45 minutes to an hour or until brown. Serve this immediately because it will collapse almost as soon as you take it out of the oven.

Will and I liked this dish, but I need to work on getting the cauliflower as dry as I can. I need to remember not to worry about burning the food.

Baked Portobello Pizzas: Just as Easy, Just as Flavorful

It's been getting chillier here, and I decided that I should grill one last time. Well, the cold set in further than I expected, so I ended up baking this instead of grilling it.

Just follow the same direction in my other post on portobello pizzas and you'll be fine; just remember to bake them on a baking sheet without browning the gill side until the cheese is melted, the frozen spinach is hot, and the mushrooms are fragrant.

Will and I both loved these. They definitely don't lose any flavor from being baked instead of grilled. The only thing I would suggest is, use a baking sheet with a lip on it because the mushrooms end up leaking liquid all over when they start to get fragrant.

Farfalle Casserole: Easy and Cheap

I've had this recipe in my arsenal for years now, but I've never used it before last night. I decided, why not try it? Sadly, I didn't get to try it, but Will appears to have loved it.

First, cook your farfalle according to the package directions. Meanwhile, mix two ounces of alfredo sauce with two and a half cups milk (I used almond milk), a splash of red wine, and a Tablespoon of butter. Bring this mixture to a boil, stirring constantly, and then turn the heat to low. Let the mixture simmer for a minute or two.

Next, add 9 oz trimmed and chopped asparagus, the pasta, and 4 oz of drained sundried tomatoes; mix this well. Pour this into a prepared casserole dish and bake at 350 degrees for 30 minutes or until bubbly. Remove the casserole from the oven and cover with grated havarti cheese. Return the casserole to the oven and bake until the cheese is melted.

Will liked it, but thought it needed Parmesan cheese and seasoned salt. Next time I make this, I'll try adding that stuff to properly tweak it.

Fusilli in Sundried Tomato Sauce: Simple yet Delicious

I had a lot of sundried tomatoes, so I decided to try to find something good to use them in.

First, place three ounces of sundried tomatoes in three cups of water and let it sit at least five minutes. Once it's ready, set aside one third of the tomatoes and process the rest of the tomatoes and the water in a food processor.

Saute a diced onion until the onion is cooked through. Add one minced garlic clove and saute until they just begin to color. Add the reserved tomatoes and the processed tomatoes and simmer ten minutes. Add dried rosemary, seasoned salt, and dried oregano to taste and simmer five minutes; put on low.

Meanwhile, cook fusilli according to the package directions. Toss the sauce with the pasta to coat and toss in ten shredded fresh basil leaves. If you aren't vegan or vegetarian, garnish with grated Parmesan cheese.

Stilton Soup With Dijon Mustard: Easy and Delicious

I wanted something to help me use up some potatoes that were getting a bit old and the stilton cheese that was in my fridge. This was really useful for using both.

In a pan, combine four stalks of roughly chopped celery, one chopped onion, and two Tablespoons of melted butter in a saucepan; cook this for ten minutes or until the vegetables are tender.

Add a quart of water to the pan along with two cubed potatoes. Simmer this until the potatoes are soft.

Add a teaspoon of dijon mustard (I used pommery, but any will do), a teaspoon of vegetable base, seasoned salt to taste, six fresh sage leaves, and five ounces of stilton cheese. Stir this until the cheese is melted. Once it's melted, use an immersion blender to blend it until smooth. Then stir in a heaping Tablespoon of creme fraiche and it's ready.

Will didn't like the smell of it, but he certainly loved the flavor. Even better, it reheats well, for those of you who like to bring leftovers to work with you.

Vegan Couscous With Curried Vegetables: Easy, Quick, and Tasty

I was looking for a good meatless recipe. Little did I know, I would find a great vegan recipe that is packed with nutrition and loaded with flavor.

First, bring two cups of salted water to a boil. Stir in two cups of couscous and take the pan off the heat. Let it stand for five minutes and fluff with a fork.

Meanwhile, heat a Tablespoon of oil and add two minced cloves of garlic and one finely chopped onion. Cook until slightly browned. Add one thinly sliced zucchini, one can of drained garbanzo beans, and one thinly sliced and quartered eggplant as well as cumin and curry powder. Add the couscous and toss it to coat. Salt it to taste with seasoned salt and remove it from the heat.

Will loved it. I was surprised just how quick it cooked up and loved just how filling it was. I will make this again because it is so cheap and easy; it's perfect for nights that we have meetings.

Dairy Free Pancakes: Unusual Flavor, But Easy to Make

As I said before, I have a duodenal ulcer. I discovered that eating dairy gives me heartburn, so I decided that it would be a good idea to give my stomach a break by eating something I know my body can handle: pancakes. I converted a recipe from The Antoinette Pope School Cookbook to be dairy free and low fat.

Sift together a cup of flour, two teaspoons of baking powder, one Tablespoon of sugar, and three quarters of a teaspoon salt. In another bowl, combine one large beaten egg, a cup of room temperature almond milk, and two Tablespoons safflower oil. Pour the wet ingredient mixture into the dry and combine only until the ingredients are moist but slightly lumpy. If you can't combine all the ingredients, add a little more almond milk.

Put a nonstick skillet on medium heat and test by sprinkling a drop of water on the skillet; if it forms tiny bubbles or bounces, it's ready. Pour the batter in the pan to form the pancakes using a spoon that will give them the desired size. Flip the pancakes like you would any normal pancake.

The pancakes tasted a bit like toasted nut butter, but once you put a bit of grade B maple syrup on it, they taste like any other pancake. Otherwise, the consistency and texture was the same as the full dairy ones.

Vegetarian Stuffed Peppers: Small Changes, Big Difference

I found out that I have a duodenal ulcer, which means that cooking has been a little bit complicated. Needless to say, I've been having a heck of a time finding food that doesn't hurt to eat in the end. Luckily, a little innovation goes a long way with me, and I won't let an ulcer keep me down.

I stuffed the peppers like in my last post (thawed frozen spinach, 2 ounces of Neufchatel cheese cooked rice, salt, and mozzarella cheese on top), but I omitted the tomatoes and Parmesan cheese from the filling. I cooked them the same way all the same (35-40 minutes on 375).

Again, Will loved them. Better yet, they didn't bother my stomach at all, so I now know I can make this when my ulcer is irritated.

Potato Leek Soup: Delicious and Easy

A former friend of mine made a potato leek soup with kielbasa. I loved the concept and decided to make it meatless.

First, wash and cut up five potatoes and one leek, put it into a pan, and cover it with coconut milk and water and add seasoned salt to taste; add less than you think because it will get stronger as it simmers. Let this simmer for an hour or until the leeks are tender and clear and the potatoes practically fall apart.

This was fantastic; Will didn't use as many crackers as he normally does, which I would say is a pretty big win for me. It was more flavorful than said former friend because I added more seasoning and had a richer flavor because I let it simmer longer and added the coconut milk sooner.

Penne with Gorgonzola and Asparagus Sauce: Easy, Quick, and Tasty

Asparagus is one vegetable that's in season, so I thought, why not make a pasta or something with it? This turned out surprisingly well and has now added some variety to our menu.

First, make a blue cheese sauce using cream and about five ounces of gorgonzola; once the cheese has melted and the sauce is thickened, add chopped asparagus pieces. Cook this until the asparagus is tender and heated through. Meanwhile, cook and drain the pasta. Place the pasta in a bowl and pour the sauce over; serve immediately.

Will loved this dish; he went back for at least thirds. The asparagus really mellows out the gorgonzola in a way that every other vegetable I've cooked in gorgonzola sauce has not. I think next time that I'll cross two recipes together and make this with asparagus and walnuts to add some extra protein and good fats to this recipe.

Butternut Squash Soup: Tasty and Warming

As I mentioned before, I had a lot of leftover squash, so I decided to make a butternut squash and apple soup. This was really quick and easy, but super tasty and warming.
First, cube about five cups of butternut squash and three cubed apples; put them in a pan with just enough water to cover them. Boil these until tender and then blend it until smooth.
Add a quarter cup each of stock and cream, a teaspoon of thyme, a quarter teaspoon of sage, a quarter teaspoon of cumin, and salt and pepper to taste.
Will loved this; he said it ranks up there with my cream of tomato soup. I loved this, and it was a perfect way to deal with the cold snap we've been experiencing.

Tricolor Pulao: Easy Vegan Meal

As I've said before, I'm always looking for good vegetarian or vegan options. I was looking through recipes and found this one; after a bit of tweaking, I got it to where it would be palatable for Will and me. He said it's one of his new favorites and, better yet, I should make this often because it's one of the best meals I've ever cooked.
First, lightly fry half a cup of cashews in grapeseed oil. Once they're golden brown and aromatic, remove them from your skillet or wok and set them aside. In the same pan, toast about a teaspoon and a half of cumin seeds until they spark and then add four green cardamom pods, two bay leaves and a half teaspoon of ground cloves. Once that's aromatic, add one diced onion and cook it until browned.
Next, add twelve diced baby carrots to the pan and cook for four minutes. Add a cup of basmati rice, the fried cashews, and a half cup each of frozen peas and corn; mix this until combined and the rice is a bit toasted. Add two cups of water, two teaspoons of ground cumin, and salt to taste. Let this simmer until the rice is cooked through, take it off the heat, and let it sit ten minutes before serving.
As I mentioned, Will and I loved it. I also made a discovery about myself when I made this: I don't like cashews raw, but I love them fried. I accidentally bought too many, so I'm thinking of frying what's left and using them as a snack or a component of a snack mix. This is another dish where I generally always have the ingredients, so I will be making this again.

Mushroom Rollatini: Easy and Tasty

I can never find cannelloni tubes, so I use the recipes to make rollatini using lasagne noodles. This time I ended up making my own red sauce, and it worked out pretty well. This recipe does contain bread crumbs, but you could always try making it gluten free by using rice or rice flour.
First, make a variation on duxelles by combining finely chopped crimini mushrooms with a finely chopped onion and adding thyme and a quarter cup of dry white wine. Bring it to a boil and let it simmer ten minutes. Mix in the breadcrumbs until just combined and it binds the duxelles together. Take it off the heat and set it aside.
Make the sauce by combining three quarters of a cup of dry white wine, a can of whole tomatoes with basil, a small can of tomato paste, salt, garlic powder, and Italian seasoning. Bring it to a boil and simmer it for ten minutes.
To assemble them, spread a thin layer of sauce on the bottom of a baking dish. Take a cooked lasagne noodle and scoop some of the mushroom mixture into it and roll it up. Repeat with the remaining noodles, top with the remaining sauce and bake in a 400 degree oven for 35 minutes. Serve piping hot.
Will loved this recipe. I can see this becoming a winter staple. If you want some added flavor, add some Parmesan or Romano cheese to the top.

Aloo Gobi: A Mistake Worked Out Okay

I decided to make aloo Gobi this week. Unfortunately, the culinary gods didn't seem to want to cooperate. My cauliflower wound up freezing and my turmeric mysteriously disappeared. Despite these setbacks, the dish came out quite successful.
Prepare the aloo Gobi like in my previous post, except omit the turmeric and you basically have what I made. The cauliflower greens were too badly damaged from the freeze to do anything but throw away, but that's not much of a loss because Will doesn't like cauliflower greens anyway.
Will and I both enjoyed it. While the dish was more of a russet than the golden yellow that aloo Gobi usually is, the loss of turmeric didn't take away from the flavor. Needless to say, though, turmeric is on my shopping list for the next time I go out.

Mashed Potato and Sauerkraut Soup: Better Than Last Time

We had some of those amazing mashed potatoes Will made last week and about a pound and a half of Bohemian sauerkraut that I froze. This time, I think it was a drastic improvement on the last time I made it.
You make it just like I detailed in my last potato soup recipe, only this time it's four cups of milk and one cup of cream. I also added caraway seeds for a little extra kick.
Will loved it; it was much more filling than usual and had better flavor than the last time I made it. He actually had two fillings of it!

Splurge Night: Macaroni and Cheese

Normally, this isn't a splurge dish in the strictest sense, but since we were out of one percent milk, I had to use some whole milk left over from making pumpkin pies instead. It turned out richer, but that had nothing to do with the compliment I received from Will.
First, cook your macaroni according to the package directions. Meanwhile make a roux using two Tablespoons grapeseed oil, two Tablespoons butter, and a quarter cup of flour; whisk this on medium-high heat until thick. Add two and a half cups of milk, stir until thickened and bubbly; if it gets too thick, add milk. Add a couple handfuls of a mixture of grated cheeses and mix until combined; I used cheddar, mozzarella, cotija, and provolone cheeses, but you could really use anything. Add seasoned salt and pepper to taste. By this time, your noodles should be ready; drain them and put them in a casserole dish. Pour the gravy over the top and mix well; top with grated cheese. Bake this in a 350 degree oven until bubbly and the cheese is browned; serve this with vegetables of your choice.
This is one of Will's favorite recipes of mine, but I was shocked when he told me he wouldn't dream of putting any seasoned salt in it at all because this time it was perfect. While we agreed the macaroni and cheese was richer because of the whole milk, this should not be a regular occurrence when I make it; the cheese should be the highlight, not the gravy.

Cream of Tomato Soup: Will's Favorite Meal

Will mentioned craving my cream of tomato soup, so I made sure to put it on our menu for the month so he could enjoy it in case my basil doesn't survive the winter. This meal is so cheap, about $3 for a meal that serves two if it's just the soup and four if it's served with sandwiches, that I made sure to buy enough ingredients for us to have it twice.
First, stick one can of diced roasted tomatoes in a blender with 8 oz of cream cheese, half a cup of 1% milk, and two handfuls of chopped basil. Season to taste with seasoned salt and blend until smooth. Pour this mixture into a saucepan, scraping the sides of the pan. Heat on medium, stirring occasionally, until the soup is heated through.
If I had bread, I would have made grilled cheese and marmite sandwiches to go with this. I plan on making focaccia anyway, so I will likely make some sandwich bread as well, once I have my kitchen spotless again. I need to call a plumber before that happens, though, because our kitchen sink is so badly clogged that they don't make snakes long enough for domestic types to buy. Luckily we got most of our dishes done and our dishwasher has a pots and pans cycle. The soup, however, made up for that; Will had several helpings of it. Unfortunately he stress eats and his work has been more stressful than usual, so that explains his helpings.