July 2011 and Chiles Rellenos
Happy July! This summer is going by quickly. I haven't even been to the pool yet. I have had some spare time and could have gone but chose to knit instead. I cannot knit at the pool.
This was a week of catching up after camp last week. I made some dinners for us, spent a few hours working for KitchenAid, had a client on Wednesday, a haircut on Thursday morning (much needed) and lunch with Leslie on Thursday.
Leslie is a neighbor of a client and wants to be a personal chef. Leslie and I talked on the phone, we met at the goat farm and she wanted to take me to lunch to thank me for helping her. Isn't that nice? We met at Ten Bistro and had a nice lunch. I went with the grilled vegetable sandwich and fries, a mix of sweet potato and regular.
Today so far I've done a little desk work. I am preparing for a bridal shower cooking class on July 9th. I'm just getting some paperwork organized, the party count should come in the next day or so.
I need to plan our menu for the next week. I have to have burgers on the grill one day this weekend. I have a meeting tonight with a possible new client so that's exciting. I have the wall paper glue to take off if I have time! I have to think about that.
We did have a good dinner on Wednesday. It was supposed to be Monday's dinner but on Monday when I read the recipe so I could start dinner, I just wasn't in the mood. Too much work! We went out for dinner.
I did make the Monday meal on Wednesday and it was good but not a middle of the week dish in my opinion. I did some of the work on Tuesday - charring peppers but still had several steps on Wednesday. Again, a good recipe, but make it when you have some time. I didn't take pictures, too much mess in the kitchen!
Chilies Rellenos Made Easy by Cooking Light June 2011
serves 4
- Cooking spray
- 1 1/4 cups coarsely chopped onion
- 2 cups chopped tomatoes
- 1/2 cup low-sodium salsa verde
- 1/4 teaspoon salt
- 1/4 cup fresh cilantro
- 4 poblano chiles
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
- 2 tablespoons goat cheese, divided
- 3 large egg yolks
- 3 large egg whites
- 1 1/10 ounces all-purpose flour (about 1/4 cup)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons cornmeal
- 1/4 cup canola oil
- 1. Preheat broiler to high.
- 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.
- 3. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.
- 4. Preheat oven to 350°.
- 5. Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.
- 6. Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce.
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