Chef in my own mind

Stuffed Poblanos on a Friday night

Stuffed poblanos have become one of our favorite meals and are great for you too.  

My step daughter Lauren has been a vegetarian for many years.  She is grown up and away at veterinary school now, but I love when she visits us so I can cook vegetarian extravaganzas.  This is one of those favorites that even our 3 (meat-eating) sons love.  

When you are able to find good sized poblano peppers in the market buy some (6) and try these.    There are literally hundreds of recipes online for stuffed poblanos.  Everytime I make these they are just a little different depending on what ingredients I have in the house.    

This recipe is inspired from Bobby Flay's Mesa Grill Cookbook (see my recommended list of books to the right):  Chickpea stuffed poblano peppers.   The overall flavor of this dish is mildly spicy from the poblanos and the mashed potato-like neutral texture of the filling give them an overall satisfying feeling making you want the last bite to never come.

What is cool is that the chickpeas are mushed up in a bowl first (I use one of those pastry cutters or you could put them in a food processor and pulse a few times to get a coarse texture.)  Mix with a couple of cheeses and some chopped cilantro, salt and pepper and there you have it, a versatile non-meat stuffing!  The original recipe specifies 3 oz of goat cheese but I regularly have feta in the fridge so use that then about 12 oz of shredded Monterey jack.  These melting type cheeses help to bind the stuffing when placed in the oven.  

Roast your poblanos first: 

Put them on a cookie sheet; sometimes a little non-stick cooking spray on the pan will keep them from sticking but it is not necessary.  Put them under the broiler and let them blister on the top, then using tongs, turn them over till they are mostly blistered.    Take them out of the oven and place a bowl over them so that they steam.  This will allow the skins to easily peel off.  

Peel off the skins once cool enough to handle.  Handle them gently as they are delicate.  Take a small knife and slit one side from stem end to the tip and carefully invert so you can pull the seeds and fibers out.  It is OK if they split in a few places..this happens.  Not to worry.  

Take your filling and divide it among the poblanos, molding them around the 1/3 cup filling for each.  Lay on a plate.  Now Bobby's recipe makes a beer batter and cornmeal coating then fries them in peanut oil.  I have done them this way and they are just wonderful.  

If you do not want to mess with the oil and batter, then simplify by using similar ingredients (aka corn meal and corn tortilla chips, crushed) to make a layered effect in a 9x13" casserole dish.  On the bottom place a layer of crushed tortilla chips, then pour a cup of a good tomato based sauce (recipe to follow) over the chips.   

Roll each of your stuffed poblanos in about 3/4 cup of medium ground cornmeal and lay in the casserole dish.  Top with shredded cheese (can be Monterey jack, cheddar, fontina, or a combination of similar cheeses.   Top with more crushed tortilla chips (or corn chips).  If you have some shredded parmesan cheese, sprinkle a little on the top.  

Bake at 350 degrees Farenheit for 25 minutes or until cheese has melted.  

Serve with additional tomato sauce.  

Yes, they are just wonderful!  Slice half of a perfectly ripe avocado onto your plate for the perfect balance.  

[Note: I have adapted this recipe with a few time saving steps.  I encourage you to find a copy of Bobby Flay's Mesa Grill cookbook and cook from it.  The recipes are those you will return to often.]

 

Chickpea stuffed poblanos with tomato salsa 

       recipe adapted & inspired from Bobby Flay's Mesa Grill Cookbook

 

6 poblano peppers

Stuffing: 

1 can chickpeas, drained and rinsed

3/4 cup crumbled feta cheese

1 1/2 cups of shredded Monterey Jack, fontina, cheddar (any combination of these)

1/4 cup chopped cilantro

Salt and pepper

Sauce:

1 jar of your favorite salsa (you could use a red or green salsa)  

Topping: 

2-3 cups crushed tortilla chips or corn chips

3/4 cup medium ground cornmeal

1 1/2 cups shredded Monterey Jack, cheddar, fontina cheeses or a combination of similar cheeses.

Grated parmesan for the top

 

1. Roast poblanos under the broiler on a cookie sheet until blistered all over;  remove from oven and cover with foil or a bowl so they can steam for easier peeling.  Peel off and discard skins.  When cool enough to handle, slit one side of each pepper and pull out seed and inner fibers leaving stem intact.  It is OK if they split apart in the process.   

2. Make stuffing:  Mash chickpeas in a bowl or lightly pulse in a food processor so they are like very course breadcrumbs.  Add cheeses, cilantro and salt & pepper.  

3. Fill each poblano with about 1/3 cup of the filling and mold the pepper around the filling;  roll each stuffed pepper in cornmeal and set aside.  

4. In a 9x13" casserole dish spread half of the crushed corn chips in the bottom and top with 3/4 cup of the salsa.  [Note: Using salsa is a step saver in this recipe.  You can use any mexican inspired tomato based sauce for this recipe and the results will still be similar.    Lay the stuffed poblanos on top of the  corn chips and then top with the cheese and more corn chips.  Finish off with some grated parmesan and place in the oven for about 25 minutes.  

Cool for ten minutes then serve with sliced avocado or a side of salad.  

This recipe provides full nutritional value with the protein found in chickpeas and at least 4 kinds of vegetables ( tomatoes, peppers, onions, corn).  

Another variation on this recipe used crumbled cornbread in place of the crushed corn chips layered as the bottom layer.  

___________________________________________________________________

I used to collect recipes and filed them away until a few years ago.  Now I  cook and cook and try what was filed away.  My cookbooks are well used with notes on the pages.  Cookbooks are meant to be used,  right?!

You are encouraged to pull out those filed away recipes and start to make them.  Make a shopping list from your recipe and start trying them instead of dreaming about how good they are.  

Cook everyday for your family.  Make great food.  The secret ingredient is the care you take in the food you make.  Engage your family in the cooking process by inviting them to join you in the kitchen then at the table.  It is a lost tradition that is starting to come back..

Let's bring it back.  

Thank you for visiting my new blog.  I hope you will be inspired to try recipes I post here and that you will come back and post your comments and experiences.  

Bonnie

>: )

 

 

 

 

Butternut squash with indian twists

Using fresh seasonal produce  keeps your cooking fresh and fun.  Look at the seasons as an opportunity to try some new vegetable or ingredient then find new ways to prepare it.  You add to your repertoire for that ingredient each time you do.  Practice breeds familiarity.

Make it a goal to try a new ingredient regularly.  Use it in 2 or 3 recipes.  By making a habit of trying new foods you will be adding diversity to what you eat every day.  

As I visited the farmer's markets late last fall I saw an abundance of butternut squash.  You will often find soup recipes or pureed dishes that use this lovely, sweet squash.  I took the label off of a butternut squash I bought at the store and saw a website where recipes could be found (hence the above link). Clever marketing too..   

Try something new if you haven't done butternut squash this winter.  They are abundant at the moment.  When I first tried this squash I thought I would peel, cube and roast the squash with compatible vegetables like onions and toss with some indian spices then roast in the oven.  The smooth, sweet potato-like consistency is a nice change from most winter squashes that are more stringy in texture.

If you wish to reprint this recipe/pix or any here, do ask permission and as always share a link to this page and give credits  

Butternut squash roasted with curry, ginger and pecans

            by Bonnie Deahl

 

I have an ongoing love affair with indian cuisines and seasonal vegetables.   While I enjoy using numerous indian spices, this dish lends itself well to the use of madras hot curry powder and the warm spices found in garam masala.  (I prefer Penzey’s hot (Madras) curry powder).  The special twists to this dish lie in the textures and flavors of candied ginger, sweetness of golden raisins, moderate heat of madras curry, crunch of pecans and freshness of and pomegranate seeds.  You could also garnish with toasted coconut if you can’t find pomegranate seeds.

 

This dish will make a nice side to poultry inspired meals or serve with rice.

 

1 medium sized butternut squash, peeled, seeded and cubed into 1 inch pieces (about 4 cups of squash) (or you could buy the packages of already cut up squash)

1 small red onion, peeled and rough chopped

1 ½ teaspoons madras hot curry powder

1 teaspoon garam masala

1/3 cup broken pecan pieces (may also use pine nuts or flaked or slivered almonds)

¼ cup golden raisins

¼ cup chopped candied ginger (do not substitute powdered ginger or fresh ginger)

2 tablespoons canola oil

2 tablespoons agave nectar or honey **

 (you may substitute 1/3 cup packed light brown sugar)

½ teaspoon ground pepper

1 teaspoon kosher salt

Optional garnishes or special additions:

fresh pomegranate seeds (for garnish, optional)

toasted coconut (try unsweetened coconut found in health food or ethnic grocery stores)

 

Preheat oven to 400 degrees Fahrenheit.

 

Put all ingredients except for into a large mixing bowl and toss to combine spices with other ingredients.  Place contents of bowl on a large cookie sheet so that the squash is in a single layer.  Use another cookie sheet if you cannot place the contents in a single layer. 

 

Roast in a 400 degree oven for 20-30 minutes stirring once so that even browning results.  Take out of oven after cooking time has elapsed.  Cool for 5 minutes and sprinkle with fresh pomegranate seeds or toasted coconut.  

 Serves 6

The black seeds in the photo above are nigella (onion seeds) also known as kalonji.  They have a nutty, earthy flavor and are often found in breads.  You can find nigella in indian ethnic stores or via mail order.  

Another twist on this recipe:  **Substitute 2 TB of homemade tamarind chutney for the agave nectar.  You can purchase store bought tamarind chutney or make your own.  Tamarind is an ingredient that I have been playing with over the past year.  Perhaps a post devoted to tamarind will come later on but for those who like making things from scratch, try Suvir Saran's version of this common indian staple by clicking on this link.  I have been playing with tamarind this past year and have discovered a new staple ingredient in my kitchen..a post will be devoted to tamarind.  

Have fun cooking everyday.  Make time to cook great food for your family.  

It is time well spent.

 

 

 

Matias' Black Beans

Back in the 80's I spent more time in the air than on land working as an international flight attendant for the former Pan American.  I was fortunate to be hired just out of college and spent 6 lovely weeks in Honolulu training for this amazing job.  One of the wonderful parts of that job was the cultural diversity to which I was exposed every day.  I spent most of my 13 years flying to Europe weekly, but occasionally flew down to South America, Japan and India.    My colleagues who had been around would lead the way on our layovers, taking us to new places, historical sites and restaurants.  

I had a few months of South American flying.  The crews that flew south were all Spanish or Portuguese language qualified.  I remember one flight attendant whose name was Matias.  He was a handsome young man who was of Cuban descent.  We flew together for about a month then never saw him again.  Sometimes that is how it was with working from a large base like New York.  You would work with people for a month then not see them again except in passing.   

Matias and I had secured the back of the cabin for landing in New York on a return flight from Miami and he told me about his favorite black beans.  He said it was different from other black bean recipes because it had a hint of heat but was more sweet.  So I copied the recipe while sitting on the jumpseat and I share it with you.  The measurements are not accurate and I tweek it by adding epazote or some cumin but they are sweet, warm and satisfying served with rice.  

I hope you will try them and report back with your comments.  My family dearly loves these beans.  Matias, wherever you are, I am glad we met.  

If you wish to reprint this recipe or any here, do ask permission and as always share a link to this page and give credit where credit is due.  

Matias’ Cuban Black Beans

A Cuban recipe from a Pan Am Flight Attendant,

taken while sitting on the jumpseat for landing…

 10 cups water

1 lb dried black beans, rinsed and picked free of debris

1 apple, cored (the apple helps reduce gaseous qualities of beans according to Matias)

2 onions

2 green peppers

1 tsp Oregano

Bay leaf

Salt to taste

Red wine or stock (1/2 -3/4 cup)

2 Tablespoons catsup

1 Tablespoon sugar

Tabasco (1-2 tsp or to taste)

3 cloves garlic, minced

¾ cup olive oil

 

Put beans in large pot with water, 1 whole peeled onion, 1 cored apple and 1 cored pepper.  Soak overnight.

Bring to boil, skim, lower heat and simmer slightly until beans are soft…maybe an hour or so. 

You may take out the solids or retrieve them and puree them since they give a lot of flavor.  The apple serves to reduce the gaseous qualities  of beans according to Matias.

Make sofrito: 

 

Saute 2^nd  chopped onion, 2^nd chopped pepper, oil, garlic and spices until vegetables are translucent.  Add 2 large spoonfuls of beans to pan and mush into a paste.  Remove solids from beans (onion, apple, green pepper) and add mixture to beans, cooking until thickened or you can discard.  I think they add flavor and fiber.  Combine both sofrito and beans and simmer for about 10 minutes.  Taste and adjust for seasonings.  I sometimes use an immersion blender to mash some of the mixture but leave texture.

 

These beans are great over white or brown rice and freeze really well.  When you make them, plan to freeze some for another time.  They have a characteristically sweet taste and would be defined as a comfort food.  They improve with age.  There is no cumin in this recipe though I think that ground or toasted cumin would add another layer to the flavor of the dish.

 

The boys love them also, especially alongside a Cuban pressed sandwich (Joey’s specialty, because he says he’s Cuban HAHA) or Vaca frita (shredded flank steak with onions).  

 

Great vegetarian (non-spicy) side or main vegetarian dish served with rice.  

There is no heat or meat in this dish.  You can add more heat by adjusting the amount of Tabasco (or hot sauce) in the dish. 

Thanks Matias!  You must be a wonderful Cuban cook. 

These beans beat any black beans in any restaurant and must be added to your Latin cooking repertoire. 

Bonnie Deahl   from    Sterling, Virginia

  A former Pan Am flight attendant from 1979 - 1991

 

 

Positive Reinforcement

Keeps a good thing going!  

Today's post is in tribute to one who is an avid follower and consumer of my culinary exploits.

I came home one day to these lovely flowers and note addressed to "Le Chef".  Appreciation is a wonderful part of the creative process because it is a mirror to who we are and what joy we bring to others.  If you are so lucky to have an appreciator in your life, consider yourself so lucky.  

My husband Peter is an adoring fan of all that I cook.  Actions do speak louder than words so a testament to how popular something is will be from the speed at which leftovers go away!  For Mother's day last May he had a beautiful gift basket made for me.  He knows how much I love to cook Indian cuisine so he asked that the gift basket be so themed.   This basket had all the ingredients to make a lovely Indian feast including a Madhur Jaffrey cookbook.  

Having loved ones support your creative efforts only reinforces the best in you.  I am truly lucky to have a husband who appreciates what I cook.  When we first married over 7 years ago he said that I was never to clean up the kitchen again...just cook what I love and he would take care of the rest!  

Peter showing his own culinary talents at his parent's 65 year anniversary party back in July 2010.

We are a team that has fun together when we cook, making every meal a bit of an adventure.  It does not matter whether we are finishing leftovers, trying a new recipe or revisiting an old favorite, putting positive energy into our actions results in more enjoyable dining.   We give thanks for all that we have each time we dine.  

I gave Peter a bbq smoker when we first married.  He told me that he loves to grill outside and would do it everyday, even in winter if given the chance.  It made him happy.  Seeing him outside with his tongs, donning his green apron adorned with crazy old buttons makes me smile each time we cook together.  

And so this short post is merely a tribute to those who appreciate what we cook every day....

 

 

Build it to enjoy what you cook

Your pantry!  

My pantry was recently featured on Lydia Walshin's fabulous blog back in November.  It got me to thinking about why I love to cook and how it is therapy to me.  When you have the tools (ingredients) available in a basic toolbox you can do better work.  

I have been in the process of transforming our kitchen and pantry into a place that supports whole food choices from whole grains, whole spices to organic flours and healthier sweetners.  

When you can take a part of your kitchen and revamp it....I mean really get out the garbage can and fill it up with spices that your nose cannot define or those with no smell, flours that smell old or have no date, processed products that no longer have a place in your life you become liberated in the kind of cook and type of cooking you can do.  

I first started with my spices and threw lots most of them away and just started over.  Granted I am a walking advertisement for Penzey spices and now buy spices in bulk keeping what I don't refill in the freezer.  Buy some clear jars and save money by purchasing spices in bulk (4oz to 8oz depending on your usage) .  Get a label maker, some batteries and extra ink cartridges and keep it in the kitchen where you can quickly label a new product as it comes to live in your working kitchen.  

The next step was to work on the dried grains shelf..there were bags of beans and pasta on that shelf but with no organization.  Again the label maker came in handy.  The plastic lock & lock containers now come in all sizes and are space friendly.  Organization makes cooking fun, especially knowing at a glance what you've got.  

Yup, take these bags and organize them:

Great job!  Now do the next shelf: 

Now, make some bread and enjoy it with your family.  

There are tons of food blogs written by passionate cooks, some professional and many amateur.  Yet the common bond is their love of cooking and sharing the gifts from their efforts each day.   I love reading them all, trying their recipes and getting some inspiration from their posts.  

We gain energy from each other by sharing what we love to do.  

Build it and they will come.  If you find this blog and enjoy what you read, share your comments and start a dialog about your food passions.  That is what this is all about.

Nevis where the livin' is easy

Island time is what it is all about.  

No worries, no planes or trains to catch, no places to be.  

Just to relax and take in the solitude of the moment.  This is where inspiration for daily living comes from.  We took an all too short trip to St. Kitts to visit Lauren who goes to vet school outside of Basseterre.  She is there till April, so we had to visit or forever hold our peace for not going.  Getting there had its challenges but once we arrived we soaked in all we could with time we had.  

A big highlight of the trip was our day trip over to Nevis for a round trip drive and stop at the renowned and simple Sunshine's Beach Lounge.   Damaged by several hurricanes and other mishaps, Sunshine's has come back better each time.  Pictures of notable celebrities cover the walls and colorful cushions line the bench seating inside the main dining area.  

The place is know for a special drink called Killer Bees.  It is a kind of rum punch made with rum, passion fruit juice, club soda, honey, lime juice, a splash of angostura bitters and ever so gently garnished with a hint of fresh nutmeg grated on top.  

But the real reason we came here was to savor the grilled Kingfish, a specialty of the house.  Lauren called ahead to be sure he would have the fish for our visit.  It was well worth the journey to come here.  The ambience was what you dream about in an island hideaway.  

This was the accompaniment to the fish (which I forgot to photograph!) , a refreshing cabbage & corn salad with sweet dressing and a rice and bean pilaf.  Sunshine brought a huge platter of grilled kingfish to our table shortly after these plates arrived.  

This is Sunshine.  He is the owner of this establishment.  He takes great pride in serving freshly prepared local cuisine emphasizing fresh seafood.  He was a caddy at the Royal St. Kitts golf club before he started his place here on Nevis.  The place has burned down a few times and has been damaged by 8 hurricanes.  He has bonfires on the beach on some nights and can cater to parties of at least 75 people.  It is a must see when you come to Nevis (pronounced Nee-vis).

It is memories like this that fuel the fire of inspiration for when we return to our normal lives.  I wish I could find that wonderful kingfish in Virginia and prepare it at home.  It is a testament to cooking with the most fresh and local ingredients we can find, preparing them simply.  

View of Nevis as leaving on the ferry for our return to St. Kitts.

A very relaxed Bonnie and Peter enjoying a visit with 2 of their 4 kids in Nevis at Sunshines...

I found a recipe for Killer Bees that I can share here with you but have not yet tried to recreate at home.  If you try this recipe or visit this wonderful place post your comments here...  

Killer Bees from Sunshine's Beach Lounge, on Piney's Beach, Nevis, WI

1 oz rum (use a nice rum, not spiced)

1 oz passion fruit juice

1 oz seltzer or club soda

1 tsp honey

1 tsp fresh squeezed lime juice

1-2 dashes of Angostura bitters

light scraping of fresh nutmeg for garnish

Combine all ingredients with ice in a shaker (except for the nutmeg).  Shake well and pour into a glass. Garnish with a hint of grated nutmeg.  

This drink packs a punch!  So beware...Enjoy a little bit of island time and then bring it home.