Chile Rellenos
Chile Relleno is a Mexican dish that originated in Puebla and literally means “stuffed chile.” Chile Rellenos are usually stuffed with melted cheese like queso Chihuahua or queso Oaxaca (which are good for melting). They are also stuffed with something called picadillo meat which consists of diced pork, raisins, nuts and spiced with canella. Typically roasted poblano peppers are used, but sometimes are substituted with Anaheim, Hatch, Pasilla or Jalapeno chili peppers. After stuffing the chile pepper it is either covered in egg batter or corn masa flour and fried. Then served in a sauce.
INGREDIENTS
6 Fresh Poblano Chiles
1 Pound Queso Blanco
3 Tablespoons Flour
3 Eggs
½ Teaspoon Salt
2 Cups Olive Oil For Frying
For The Sauce:
14 Ounces Diced Tomatoes With Juice
1 Cup Chicken Broth
1 Diced Onion
For roasting the chiles place them directly on the burner of a gas stove until they are mostly blackened on each side. If you have an electric stove then put the chiles under the broiler. Remove the chiles from the burner and place them in bowl covered with plastic wrap for a minute. Peel off the blackened skin with your fingers. Don’t worry if you don’t get every bit of the skin off. Slice each chile on one side from the stem to the bottom. Remove most of the seeds and membranes, but if you like the chiles spicy then leave them in. Cut the cheese into long slices that fit the chiles and stuff the cheese into each chile. Roll in the flour. Separate the eggs. In a medium bowl beat the egg whites and salt until they are stiff. In a separate bowl beat the egg yolks and then gently fold into the egg whites. Pour the olive oil into a medium sauté pan and heat on medium high. Dip each chile into the egg coating and drop into the oil and cook for 2 minutes until golden brown on each side. Turn once with a spatula. Drain on paper towels. Top with either tomato sauce or enchilada sauce. You can top with chopped cilantro, sour cream, green chiles or shredded cheese. Serves 2
For the sauce: Combine onions, chicken broth and tomatoes with the juice. Simmer while you are making the rellenos. Serve on the side or cover the rellenos before serving.
Chocolate Cinnamon Cake
INGREDIENTS
2 Cups Unbleached Flour
1/3 Cup Unsweetened Cocoa Powder
1 ½ Teaspoons Baking Powder
¾ Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter
1 ¼ Cups Sugar
2 Teaspoons Vanilla Extract
4 Eggs
1 Cup Sour Cream
1 Cup Semisweet Chocolate Chips
1 Cup Chopped Pecans
¼ Cup Sugar
1 Teaspoon Ground Cinnamon
Preheat the oven to 350° F. Prepare a bundt pan. Sift together the flour, cocoa, baking soda, baking powder, 2 teaspoons cinnamon and salt. Set aside. In a medium bowl beat the butter and 1 ¼ cups of sugar. Beat with an electric mixer on high until light and fluffy. Reduce the speed to medium and beat in the vanilla. Next beat in the eggs one at a time. Reduce the speed to low and alternately beat in the flour mixture and sour cream. Combine just until blended. In a separate small bowl combine the chocolate, pecans, ¼ cup sugar and 1 teaspoon cinnamon for the crumb mixture. Pour half of the batter in the bottom of the prepared bundt pan. Sprinkle half of the crumb mixture next and then the rest of the batter, ending with the last of the crumb mixture. Gently cut through the batter and crumbs with a knife. Bake for 45 minutes. Cover the top of the cake with foil and continue baking for 15 minutes longer until done. Remove from the oven and cool for 30 minutes on a wire rack. Remove from the pan and finish cooling. Sprinkle with powdered sugar. Serves 14
Old Fashioned Oatmeal Cookies
I would honestly rather eat an oatmeal cookie than a chocolate chip cookie. Wouldn’t turn down a chocolate chip cookie though. Here is my Old Fashioned Oatmeal Cookie recipe that I find to be absolutely delicious!
INGREDIENTS
¾ Cup Softened Butter
1 Cup Packed Brown Sugar
½ Cup Sugar
1 Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
2 Eggs
1 Tablespoon Vanilla Extract
1 ½ Cups Unbleached Flour
2 Cups Rolled Oats
Preheat the oven to 375° F. In a large mixing bowl beat the butter with an electric mixer on medium for 30 seconds. Add the brown sugar, baking powder, baking soda, sugar, cinnamon, cloves and salt. Mix until combined. Beat in the eggs and vanilla extract. Beat in the flour and then stir in the rolled oats. Drop the dough by rounded teaspoons two inches apart on to a parchment lined baking sheet. Bake for 8 to 10 minutes until the cookies have light brown edges. Remove from the oven and cool on the cookie sheet for one minute. Transfer to a wire rack and let cool. Makes 45 cookies
Czech Potato Soup
Fall and winter soups are the best. So hearty and so warming. This Czech Potato Soup (Bramboracka) is an exceptional soup. Serve with sourdough or rye bread.
INGREDIENTS
6 Cups Water
¼ Cup Half & Half
1 Large Chopped Onion
1 Large Chopped Turnip
1 Cup Sliced Mushrooms
1 Chopped Celery Stalk
1 Large Chopped Carrot
3 Large Potatoes
½ Teaspoon Caraway Seeds
¼ Teaspoon Marjoram
1 Teaspoon Salt
2 Tablespoons Flour
5 Tablespoons Butter
½ Teaspoon Freshly Ground Pepper
In a large sauté pan cook all of the vegetables, except the potatoes, in the butter. Slowly add the flour to the vegetables and add one cup of the water to the vegetables. Add the water, potatoes, salt, pepper, caraway seeds and marjoram. Bring to a boil and then reduce the heat to low. Cook for 30 minutes. Add the half & half and cook another 5 minutes. Serve in bowls along with either sourdough bread or rye bread. Serves 4
Yellow Squash Salad
A friend gave me a tiny yellow squash from his garden and I didn’t quite know what to do with it. It was so tiny and so cute that I just wanted to look at it. I finally decided to make a little salad with it. This Yellow Squash Salad turned out great!
INGREDIENTS
½ Red Onion Chopped
2 Small Diced Yellow Squash
2 Diced Curby Cucumbers
½ Cup Chopped Basil
1 Medium Chopped Tomato
6 Ounces White Beans
4 Ounces Chopped Feta Cheese
¼ Cup Oil & Vinegar Salad Dressing
¼ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Chop the onion, yellow squash, cucumbers, tomato and place in a medium serving bowl. Pour ¼ cup salad dressing over the chopped vegetables and set aside. Add the salt, pepper, white beans and basil. Lightly toss. Just when you are ready to serve add the chopped feta cheese and lightly toss. Serve immediately. Serves 4
Vanilla Babka
INGREDIENTS
2 Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
¾ Teaspoons Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Unsalted Butter
1 ¼ Cups Sugar
3 Tablespoons Vanilla Extract
4 Eggs
1 Cup Sour Cream
Powdered Sugar For Dusting
Preheat the oven to 350° F. Prepare a bundt pan and set aside. In a medium bowl sift together the flour, baking powder, baking soda, 1 teaspoon cinnamon and salt. Set aside. In a separate medium bowl beat the butter and 1 ½ cups sugar with an electric mixer on high speed until light and fluffy. Reduce the mixer speed to medium and beat in the vanilla. Beat in the eggs one at a time. With the mixer on low speed, alternate beating in the flour mixture and the sour cream. Beat only until mixed in. Bake for 40 minutes. Cover the top of the cake with aluminum foil. Continue baking for 20 minutes longer. Cool the cake in the pan on a wire rack for 30 minutes. Carefully loosen the cake from the sides of the pan. Invert the cake onto a rack and cool completely. Dust with powdered sugar. Serves 12
Chicken Noodle Soup
I was raised on good old fashioned Campbell’s Chicken Noodle Soup. Everyone knows that homemade is much better. A great prescription for any malady. If you’re ailing or not try this fabulous recipe for what warms the body and soul.
INGREDIENTS
2 ½ Cups Wide Egg Noodles
1 Teaspoon Olive Oil
12 Cups Chicken Broth
2 Teaspoons Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Poultry Seasoning
1 Cup Chopped Celery
1 Cup Chopped Carrots
1 Cup Chopped Onion
1/3 Cup Cornstarch
¼ Cup Water
3 ½ Cups Diced Cooked Chicken
In a large stock pot bring salted water to a boil. Add the egg noodles and olive oil. Boil for 9 minutes until tender. When done cooking drain. In a large saucepan combine the broth, salt and poultry seasoning. Bring to a boil and stir in the celery, carrots and onions. Reduce the heat and cover. Simmer for 20 minutes. In a small bowl mix the cornstarch and water together until the cornstarch is completely dissolved. Gradually add to the soup. Stir constantly. Stir in the noodles and chicken. Cook for 10 minutes on a medium heat. Serve with salad and French bread. Serves 10
Sausage Frittata
INGREDIENTS
8 Eggs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
½ Pound Italian Sausage With The Casings Removed
¼ Pound Chopped Mushrooms
1 Bunch Chopped Swiss Chard
8 Ounces Diced White Cheddar
In a large bowl whisk together the eggs, salt and pepper. Fold in the cheese and set aside. Warm 1 tablespoon of the olive oil in a skillet. You can use a frittata pan if you like, but don’t need to. Add the sausage to the skillet and cook for 9 minutes over a medium heat. Crumble the sausage with a wooden spoon until well browned. Drain off the fat and transfer the sausage to a separate bowl. Set aside. In the same skillet heat 1 tablespoon of the olive oil. Add the mushrooms and cook for 9 minutes over a medium heat. Stir occasionally until browned and tender. Season with the salt and pepper. Transfer to the bowl with the sausage. In the same skillet heat the final 1 tablespoon of olive oil and cook the Swiss chard over a medium heat for 2 minutes until wilted. Transfer to the bowl with the sausage. Return the sausage, mushroom and Swiss chard mixture to the skillet. Cook over a medium heat for 1 minutes. Add the egg and cheese mixture. Cook for 5 minutes over a medium heat. Cook until the eggs are set and slide the frittata ontio a serving plate. Serves 6
Sausage Stuffed Manicotti
Bet you didn’t know that Manicotti means sleeves in Italian. Traditional manicotti is filled with ham and ricotta cheese. This recipe is made with sausage and spinach. Feel free to double this recipe if you are feeding a larger group or want lots of leftovers. This dish is made with a White Sauce and is delicious!
INGREDIENTS
½ Pound Italian Sausage
1 Medium Chopped Onion
1 Chopped Medium Red Bell Pepper
3 Cups Lightly Cooked Spinach
10 Manicotti
White Sauce
5 Tablespoons Butter
4 Tablespoons Unbleached Flour
2 Cups Milk
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Pound Mozzarella Cheese
2 Cups Tomato Sauce
½ Cup Grated Parmesan Cheese
In a large pot bring water to a boil. Plunge the manicotti into the boiling water for 1 minute until al dente. Drain them and as soon as you can handle them stuff with the sausage – spinach mixture.
In a large skillet, sauté the sausage, the onion and the red bell pepper for 5 minutes. Add the spinach and mix well. Remove from the heat.
For the White Sauce melt the butter in a saucepan and stir in the flour. Cook gently for 2 minutes. Turn off the heat and whisk in the milk. Turn the heat back on and whisk until thickened. Season with the salt and pepper. Mix about ¼ of the sauce with the sausage-spinach mixture. Lay them side by side in a oiled baking dish that is just large enough to hold them in one layer. Slice the mozzarella and lay the slices over the manicotti. Spread the remaining white sauce over and then pour on the tomato sauce. Spread evenly over the top. Sprinkle on the Parmesan cheese and bake in a preheated 375° F oven for 30 minutes. Serves 5
Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper and garlic together in a heavy saucepan. Cover and cook over a medium heat for 30 minutes. Stir occasionally. Add the water if the sauce gets too thick. In the food processor puree the tomato sauce. Use where needed. Makes 1 ¼ Cups
Steamed Mussels In White Wine
INGREDIENTS
1 Large Finely Chopped Shallot
1/3 Cup Finely Chopped Onion
¼ Cup Dry White Wine
4 Tablespoons Unsalted Butter
1 Tablespoon White Wine Vinegar
4 ½ Pounds Mussels
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Chopped Flat Leaf Parsley
Scrub and debeard the mussels. Place the shallot, onions, wine, butter and vinegar in a large heavy pot. Add the mussels. Cover and bring to a boil. Cook for 3 to 5 minutes. Throw away any mussels that don’t open up. Put a strainer line with a double layer of cheesecloth over a large bowl and set aside. Using a slotted spoon transfer the mussels to a large bowl. Pour the liquid that is in the pot through the cheesecloth in the strainer. Once all the liquid has gone through the strainer season with the black pepper and pour over the mussels. Sprinkle with parsley and serve with toasted bread. Serves 4
