Snow Day Cooking 2011
We are having snow days in Atlanta. The snow started at my house late Sunday night, continued to Monday morning and it was beautiful yesterday. Most everything was cancelled in Georgia including my Y class for seniors so I had a snow day.
Monday wasn't much different for me than a usual Monday. I did some office work in the morning, did a load of laundry and spent a lot of the day knitting with Lifetime movies in the background. Yes, there was a nap too. I didn't cook for us since we had both planned to be out Monday evening and we had planned leftovers.
I had a Chicken Cacciatore sub and my husband had Beef Tagine. We both had delicious dinners. Tonight I of course had planned "whatever" for my meal but my husband's meeting was cancelled so I foraged in the freezer and came out with potato leek soup and multi grain bread. Another delicious meal with no cooking!
I've heard a lot of talk about Meatless Mondays but I haven't scheduled Monday as meatless days in my menu planning since we often have meals without meat. So Sunday was a meatless day since I had an abundance of potatoes and cheese in the fridge.
Potato-Stuffed Poblanos from Cuisine at Home February 2011
serves 2
Roast:
2 large poblano chiles
For the filling, boil:
12 ounces small red potatoes, cubed, about 2 cups
1/2 cup sliced onion
Mash:
1 cup shredded Monterey Jack cheese, divided
1/4 cup chopped scallions
3 tablespoons cream cheese
3 tablespoons canned diced green chiles
1 tablespoon seeded and chopped jalapeno
1 tablespoon sour cream
1 teaspoon garlic powder
1/4 teaspoon ground cumin
2 teaspoons fresh lime juice
salt and pepper to taste
- Preheat oven to 425 degrees. Coat a baking sheet with nonstick cooking spray.
- Roast poblanos over a gas burner (or place under broiler 6 inches from element) until skins blacken. Transfer to a bowl, cover with plastic wrap, and steam 10 minutes. Peel blackened skin from poblanos.
- Cut a slit the length of each poblano down one side:discard seeds. Set poblanos aside.
- For the filling, boil potatoes and onion in a pot of salted water until tender, about 7 minutes;drain and return to the pot. Stir potatoes and onion over high heat 30 seconds to evaporate moisture.
- Mash potatoes and onion with 3/4 cup Jack cheese, scallions, cream cheese, green chiles, jalapeno, sour cream, garlic powder, and cumin. Stir in lime juice and season with salt and pepper.
- Divide potato filling between poblanos and sprinkle remaining 1/4 cup Jack cheese over each one.
- Bake stuffed poblanos on prepared baking sheet until cheese is golden brown, 20 to 25 minutes.
I had to use 4 medium to medium small peppers since that is all that was available at the store. This was the morning of the snow event so I cleaned the bin of peppers. Other people had already taken all of the potatoes, bananas, mushrooms and bags of salad.
This was not a difficult recipe, it just took a little time. I prepared everything after my nap with my husband charring the peppers, left it in the fridge until we were hungry and then popped it in the oven. No other changes to the recipe.
I served the peppers with black beans and thought this was an excellent dinner. I will be making it again.
I do have some desk work to do before I can begin my snow day. I have paperwork for this week's customer. There is no school so no cooking club today, we'll have to reschedule. Laundry is in, soup is thawing, another great day! And meatless too.
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