I am convinced that stuffed peppers, like soup, are a true leftover invention, and that’s just what I stuffed my poblano peppers with for these chile rellenos. In most cases the preferred grain would be rice, but since I had some potatoes I used them along with some leftover chicken. I’ve also come to suspect that most anything when stuffed inside a smoky, roasted poblano pepper will taste good — that is, if you like smoky, roasted poblano peppers.
Congee, you know what I mean? Except not. First, I’ll admit that this was not the most convenient meal to make on a weeknight–but it can be done. Just remember to pop the squash in the oven as soon as possible, then begin the rest of your preparation and cooking. That way it should be soft enough by the time the risotto is ready for it to be added. Timing is everything.
In celebration of “soup month” February and all the cold, soup-worthy weather we’ve been having recently, here’s my contribution to Soup’s On at A Veggie Venture. It’s funny how much the texture of warm chickpeas can parallel that other vegetable commonly paired with leek in a soup–the potato. While leeks cook up insistently savory, the chickpea balances as a more neutral, slightly nutty accoutrement. Thinking more or less of hummous, a little cumin went into this, soft roasted garlic, a … Read More
This is probably two days past the point to bother saying, but I don’t really do football. I just don’t watch it. And I don’t feel left out of an annual popular culture event by not going to a Super Bowl party, sitting on a friend’s couch and routing for a team, catching the first glimpse of all the “great” commercials, and snacking on endless bowls and mountains of appetizers: tasty fried, stuffed, dipped, blanketed morsels. Okay, maybe I feel … Read More