8 oz Angel hair pasta
2 cups diced roma (plum) tomatoes
3 garlic cloves, minced
3 tbsp. olive oil
3 cups coarsely chopped spinach
1 tbsp. Balsamic vinegar
1 tbsp. fresh marjoram
1/2 tsp salt
1 cup crumbled Feta cheese
Cook pasta according to package directions then toss with 1 tbsp. olive oil. Saute tomato and garlic in 2 tbsp. olive oil in a large pan for about 2 minutes until tomatoes have released their juices. Add spinach, vinegar, marjoram, salt and sugar and cook until spinach wilts. Pour sauce over pasta and add Feta. Toss.
Mexican Stuffed Poblanos
5 lg poblano peppers
1 small red onion, minced
4 cloves garlic, minced
2 tsp canola oil
1 lb Mexican-style chorizo, casings removed
1 cup cooked rice
1 can black beans, drained and rinsed
6 oz corn
1 roma tomato, diced
3 tbsp. tomato paste
1/2 cup fresh cilantro, finely chopped
1 tsp dried oregano
1/2 tsp cumin
1/2 cup sour cream
3/4—1 cup jack cheese, shredded 1/4 cup cotija cheese, grated
Salt and pepper
Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
Add rice, tomatoes, sour cream, cilantro, cotija cheese, and ½ cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
Salsa Fresca / Pico de Gallo
2 lbs ripe tomatoes
1 large onion
3 jalapeño peppers
2 tbsp fresh cilantro
1 bell pepper
1 tbsp lime juice
Salt to taste
Chop all ingredients to desired consistency. Mix and enjoy!
Adjust any ingredient to your desired taste.
Chili Rellenos Casserole
6 – 8 roasted poblano peppers
4 – 8 oz Monterey Jack cheese
4 – 8 oz cheddar cheese
3 eggs beaten
5 oz evaporated milk
2 tbsp flour
1. Place a single layer of peppers in the bottom of an 8 x 8 greased casserole dish.
2. Layer half of the cheese. Cover with a second layer of peppers.
3. Beat eggs, milk and flour together. Pour over the top of peppers and cheese.
4. Bake for 25 minutes at 350 degrees.
5. Pour on your favorite enchilada sauce and remaining cheese. Bake an additional 15 minutes.
**An easy way to roast poblanos: Line a baking sheet in foil. Place under the broiler until the outer skin is charred. Turn to evenly roast the peppers. Remove from the oven and seal in a ziplock bag for about 20 minutes. Scrape skins and remove the seeds.
The husband refused to eat the tomatoes but prefers his zucchini prepared this way. Add herbs or seasonings to the bread crumbs to make your own perfect blend of flavors.
The tomatoes had a slight tomato flavor (surprise!) but stayed more firm then the zucchini. I prefer the tomatoes just for this reason.
FRIED GREEN TOMATOES
4 large green tomatoes
1/2 cup milk
1 cup flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 tsp salt
1/4 tsp pepper.
Slice tomatoes 1/2 inch thick.
Whisk eggs and milk together.
Mix cornmeal, bread crumbs and salt & pepper.
Dip tomatoes in flour, then eggs, then dredge in the crumbs.
Fry in skillet, turning once until golden brown.