Rice-Stuffed Poblanos

Inspired by the bounty in my WE Cooperative CSA box from Fogline Farm - and some leftover Jade rice in my fridge - I whipped up a quick dinner, stuffing 3 poblanos. This is a riff on the Couscous-Stuffed Poblanos we had last week for dinner!

1 C cooked Jade rice (use whatever grains you have leftover)
1 t minced garlic
1 skinned, cubed tomato
1/2 C cottage cheese
1/2 C shredded parmesan
1 t chopped parsley
1 t chopped basil
1 t chopped cilantro
1/2 t chopped oregano
freshly ground sea salt
freshly ground pepper
olive oil
3 poblano peppers, halved and deseeded

In a large mixing bowl, toss together all of the ingredients - except the peppers themselves. Stir until completely combined. Spoon the mixture into the poblanos and place on a baking dish. Preheat the oven to 350 degrees. Drizzle with olive oil, sprinkle with sea salt and pepper. Cover with foil. Bake for 50 minutes, then uncover and bake for an additional 10 minutes.

Serve hot with a crisp, cool salad on the side.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog