Category Archives: Vegetables

Hatch Green Chile Relleno Casserole

I wanted to share what I made for our new neighborhood’s block party, Hatch Green Chile Relleno Casserole, really good!

This recipe is a riff off of a pal of mine (Mahalo Kathy) from one of the Food Forums that I follow.

Hatch Green Chile Relleno Casserole

1 ½ 27oz. cans (or 40.5 oz.) Hatch Whole Green Chiles
4-6 C. shredded Colby Jack Cheese (more or less to your liking 😉 )
1 C. Whole Milk
¼ C. Flour
¼ tsp. Baking powder
5 Large Eggs
8 oz. Hatch Green Chile Enchilada Sauce
½ tsp. Cumin powder
½ tsp. Oregano, crush with fingers

Preheat the oven to 350⁰.

Grease the bottom and sides of a 9×13 pan.

Reserve 1/2 cup of cheese for the top.

Layer the pan, alternately with Chiles and Cheese, creating three layers, ending with Chiles.

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In a bowl, whisk the flour with the baking powder; then whisk in the milk and eggs until smooth. Pour this mixture gently into the pan and bake for 30 minutes.

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Remove from the oven, and pour Green Enchilada sauce evenly over the top. Sprinkle the cumin and oregano on top of the sauce, and cover with reserved cheeses.

Return to oven, and bake an additional 20 min, until the cheese on top just bubbles.

Allow the casserole to rest of 15 minutes before serving.

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I ran this recipe through my account on MyFitnessPal, and this is what came out:

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 284
% Daily Value *
Total Fat 20 g 31 %
Saturated Fat 10 g 51 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 159 mg 53 %
Sodium 917 mg 38 %
Potassium 78 mg 2 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 4 g 14 %
Sugars 2 g
Protein 17 g 34 %
Vitamin A 14 %
Vitamin C 38 %
Calcium 40 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
WOW!

That’s not bad for a meatless dish.  I figured 9 servings can be had from a 9 X 13 inch pan, and I think that’s a generous serving.

This dish was gone in a hurry!  I didn’t know that there were so many folks here in the middle of the desert that didn’t eat meat, and did you see how low the carbs are?

Of course, you can change out the Hatch chiles for any sort you prefer, also the cheese.  I think that a Pepper Jack Cheese would be wonderful or even sharp Cheddar, MMM!

As always, a recipe is simply someone else’s idea, you take it and make it your own.

(**Note:this is a reblog from March 2016)

Enjoy!
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Pork and Vegetable Stir Fry, Comfort Food

The weather here in the middle of the desert is changing.  Our overnight lows have crept down to the 30’s if you can believe that.  Since moving here to the mainland from Hawaii and experiencing what real cold is like, I want comfort food, my kind of comfort food.

 

Auntie’s Pork & Veggie Stir Fry

½ lb. Pork, thinly sliced

1 C. Snow Pea, trimmed & cut into bit sized pieces

½ C. Sweet Red (or any other color you like) Bell Pepper, cut into bite sized pieces

¼ C. Sweet White Onion, thinly sliced

2 stalks Green Onion, thinly sliced, separating the white and green parts

4-5 dried Shitake Mushrooms, following package directions to re-constitute and then sliced thin

1 Tbsp. Vegetable Oil (anything but Olive Oil really)

1 tsp. Corn Starch

1 tsp. Shoyu (Soy Sauce)

1 tsp. minced Garlic

1 tsp. grated Ginger

¼ tsp. Salt

1/8 tsp. White Pepper

Stir Fry Sauce:

½ C. Stock or Broth, either Chicken or Pork or Vegetable its up to you

1 Tbsp. Sake

1 Tbsp. Shoyu (Soy Sauce)

1 Tbsp. Oyster Sauce

1 Tbsp. Sesame Oil

Cornstarch Slurry, to your liking (I like a thinner sauce, so I only use about 1 tsp and see how I like it)

 

I start by getting everything prepped, Stir Fry moves fast.

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I use a measuring cup to mix up the sauce; add the Stock/Broth first, next the other wet stuff and stir well.  In a small bowl, start with 1 tsp. of the Cornstarch and add just enough water to make a slurry, set aside.

Combine the Pork with that other teaspoon of Cornstarch and Shoyu.

Heat a large pan over medium-high with the oil.  Once you see wisps of smoke, it’s hot, let’s go!

Add the Pork mixture to that hot pan and stir it around until there’s no more pink to the meat.  Add in the White Onions and stir some more until they’re translucent.  Next goes in the Red Peppers, Snow Peas, Mushrooms and the white part of the Green Onions; stir.  Now toss in the Garlic and Ginger and cook until they’re fragrant.  Pour in that sauce that you combined earlier in the measuring cup, along with the S&P and stir to combine everything.  Cover and reduce the heat to med-low to let the Snow Peas steam for, oh, maybe 2 minutes, we like crisp-tender veggies.

Lastly, give that Cornstarch slurry a stir and add that to the pot, you got it, stirring again!

How’s it look?

Too thin?

Add more slurry to your liking.

Too thick, add some Stock/Broth or even water.

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Sprinkle those thinly sliced Green Onion tops over it and serve warm over noodles or rice or even by itself … we went for Chow Mein noodles.  Now that’s comfort food for us!  And how gorgeous does that look?

As always, remember, a recipe is simply someone’s idea, you take it and make it yours.  Add or delete what your household likes.  Try this with diced Chicken or any other vegetables you like; heh, why not go totally Veggie?

ENJOY!

Miners Mix Poultry Perfection Used Two Ways

I have been chomping at the bit to try this particular seasoning from Miners Mix, seeing as I make so much chicken, you’d think that my husband and I cluck!

The wind died down a bit and gave me a small window to grill up some boneless/skinless Chicken thighs along with some veggies. The prep was simple.  I dried the meat with some paper towels and sprinkled on some Miners Mix Poultry Perfection Seasoning and Rub.

For the Zucchini this time around, I used Miners Mix Wholly Chipotle seasoning along with some Olive Oil and then to the gas grill we went.

What a great combo!  That kiss of smokiness from the grill set everything off perfectly!

Round two…

A recipe or should I say technique that I’ve heard so much about over the years is Beer Can Chicken.  Let’s give this a whirl.

I washed and patted this whole chicken down with paper towels and then applied some softened butter and a generous amount of Miners Mix Poultry Perfection seasoning.  Over a half can of beer this went, butt side down in a roasting pan, with the other half of the can of beer in it.  It got windy here in the middle of the desert again, so I slide this birdie into the oven at 350⁰ for, oh, about 45 minutes to an hour or so, until the internal temp got to 165⁰.

Look at how pretty this came out will ya?!

I loosely tented the chicken with tin foil and let it rest for 30 before carving, to let all of the juices redistribute back into the meat.

This came out so moist and yummy!  I roasted some Fingerling Potatoes the last 30 minutes with the Beer Can Chicken, and served it all up with some steamed Green Beans.

Two delicious meals courtesy of Miners Mix, thanks Ole’ Miner!

Gluten & Dairy Free Cauliflower Crust Mini Quiches

Gluten-free and Dairy-free dishes have been coming to the forefront in recent times.  Some folks choose to be GF and DF for health reasons and others just do.  My Friend, Missus Dear Friend is now GF/DF and Vegetraian for a little more than a year now.  This has nudged me onto that culinary path and researching recipes has been very eye opening.  I made this dish for our Easter Brunch Potluck (yeah, I know I’m behind, but what can I say, we’ve been busy).

GF/DF Cauliflower Crust Mini Quiches

1 head of Cauliflower

1 tsp. Salt

1 Tbsp. Olive Oil

1 tsp. Granulated Garlic

1/3 C. diced Sweet White Onion

½ C. Dairy-free grated Parmesan Cheese

Salt & Pepper to taste

6 Eggs, separated

Preheat the oven to 375⁰

*Rice the Cauliflower by either using a large holed Box Grater or whiz it up in a Food Processor fitted with its Metal Blade.

 

Place Cauliflower in a Microwave safe dish; stir in well the Salt and cook on high for 5 minutes.  Set aside to cool until you can handle it.  Transfer the now steamed Riced Cauliflower to a large piece of Cheesecloth, and wring as much of the water out as you can (this will take a lot of upper body strength, believe me!)

In a large bowl, whisk 2 of the Eggs; add the Cauliflower, Olive Oil, Granulated Garlic, Onion, Parm and S&P to taste, remembering that the steamed riced Cauliflower already has 1 teaspoon of Salt.  Combine well.  Spray a Muffin Tin well  and divide the Cauliflower mixture evenly in the cups.

I used a small round, flat bottomed glass to press the Cauliflower into each cup, pressing firmly, but you could just use your fingers, making sure to push the mixture up the side of each cup.  So what you’re doing is forming the crust on the bottom and side as evenly as possible.

Bake for 20-30 minutes until golden brown and set firm.

Whisk the remaining 4 Eggs and pour evenly between all of the cups.

 

Here’s where you can show your personality.  Add in any fillings (or not, plain is good too) that you like in a Quiche.  I chose leftover steamed Rapini with Garlic and Olive Oil, leftover sautéed Crimini Mushrooms with Olive Oil and Garlic, diced Tomatoes, freeze dried Chives and topped each with more DF Parm.  Bake 15-20 minutes or til the Eggs are set.

Allow to cool slightly before removing, using a plastic-disposable knife is best.

Serving Suggestion above, either warm or at room temp.

*Cooks Note: For convenience, just buy a bag of already Riced Cauliflower, also they stick like a son-of-a-gun!  Be sure to spray non-stick-spray liberally just before putting in the Cauliflower mixture.

Also, Mrs. DF later tried this recipe as well and used a silicone Muffin pan, works even better!

This was a lovely Easter Potluck Brunch, what a schpread!

(You’ll note that the only  Meat, Dairy or Gluten ((those are GF Crackers and Chips there)) is the Ham and Cheese Sandwich Platter meant for DH)

Speaking of Ice Cream Sandwiches

I was at our local “Wally World” the other day and spied something different in the freezer case.  I recall there being three flavors of house brand Ice Cream Sandwiches, but the Cherry one was calling my name, no really! “Auntie, you need to try this, AUNTIE!!  Even my cashier commented on my purchase, “Uuuuhhhhh, what’s this?  I don’t think I’ve seen this before, this is looks delicious!”  RIGHT?!  Cherries and Chocolate, such a fabulous combination.

That night, DH was poking around the kitchen, as he will do on occasion, looking for something sweet.

DH: Uuuuuhhhh, what’s this?  This looks delicious!

Me: Right?!  That’s what my cashier said too, HA!!!

So it was unanimous, these cuties are superb!

Fish Vera Cruz Style Ala Missus Dear Friend

I’ve mentioned my Dear Friend before several times here on my blog.  A few months back she and her husband decided, for better health, that they would go Gluten Free-Dairy Free-Pescetarian.  We started to talk about different Seafood, mainly Fish, recipes.  I suggested this one for them

https://mykitcheninthemiddleofthedesert.wordpress.com/2013/01/09/vera-cruz-style-fish-our-way/

Might tasty!

So as we talked about this particular recipe, I suggested that I contribute to her pantry some of the ingredients to make up this dish and she could go from there if they enjoyed it.  There’s no sense in investing in a whole jar of capers and you discover that you don’t care for them, then what?  Remember, a recipe is simply someone else’s idea, make it your own.  If you don’t like a component, leave it out.

WOW! Missus DF you knocked it out of the park girl friend!!  She used Cod, which is a nice mild fish for sure, and her choice for a side dish was Cabbage Steaks.  If you’ve never tried them, do!!

So if you’ve been following my blog over the past 4 years and you’ve EVER tried any of the recipes or concepts that I’ve posted, please let me know…a photo of the dish would be awefully nice too 😀

WOW! Look What Someone Made For Us!!

I’ve been sharing with you all the different dishes that I’ve been making for our Landlords, that live upstairs from us.  I’ve also been telling you about their VERY COOL dumbwaiter that we use to send things back and forth to one another.  Now mind you, we don’t exclusively send each other food, we’ve exchanged books, recipes, and sometimes simply a note wishing each other an awesome day.

WELL!

The not long along my husband and I heard the dumbwaiter come down, and we hadn’t even sent anything up…

Homemade Chile Relleno from Mrs. Landlord

Isn’t that BEAUTIFUL?!

Mrs. Landlord sent us down a wonderful treat of her homemade Fresh Chile Relleno, oh my!!  Thank you Cheryl, that was delicious, nom nom nom…