Tag: cheddar cheese

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JUDI’S RECIPES – WEEK 17 – SEPTEMBER 28, 2022

SEPTEMBER 28, 2022

Hi Everyone,

Fall has arrived with a big bang. It’s hurricane season!  I hope it has little effect on you and yours.

This week we are getting poblano peppers. These are mild peppers, used in Mexican food. Chiles Rellenos are a warm and comforting dish for those cool fall nights. Not spicy,  but rich and enjoyable, these are also simple to make. This version is baked, not deep-fried, so it is healthier than the classic version.

CHILES RELLENOS

Ingredients

4 poblano peppers

1/2 c. cheddar, jack, or a mixture of the two kinds of cheese. You can also buy shredded Mexican cheese.

2 oz. additional cheddar cheese

2 eggs

1/4 c. flour

1/2 tsp cumin

3/4 c. milk

1/2 tsp salt

1/2 tsp black pepper

Directions

  1. Roast the peppers. Place each pepper directly on the burner on your stovetop. Using a medium flame, roast the peppers on all sides until they are blackened. Place the roasted peppers in a paper bag, close it, and steam the peppers for 15 minutes.
  2. When the peppers are cool eenough to handle, remove them from the bag and remove the skins by rinsing the peppers in cool water. Cut the tops off the peppers and remove the seeds and veins. Run some cool water in the peppers to rinse out the debris.
  3. Stuff the peppers with the cheese and place them in a baking dish.
  4. Preheat your oven to 375 degrees.
  5. Mix the milk and eggs. Stir the flour, cumin, salt and black pepper into the milk and egg mixture and whisk. A few lumps are okay.
  6. Pour the miture over the peppers.
  7. Pour the additional cheddar cheese over the top.
  8. Bake the peppers for 30 minutes or until the cheese is melted.

Enjoy!

HELPFUL HINT: You may be accustomed to eating this dish with tomao sauce on top. If you like that, you can get a small can of Mexican style tomato sauce in the ethnic section of most supermarkets amd grocery stores. Just pour this over the top of your dish before baking the peppers.

ANOTHER HELPFUL HINT: If you like spice, you can use pepper jack cheese, or you can sprinkle the top of the dish with cayenne pepper.

I hope you enjoy this.

Have a delicious week! Shana Tova to those who celebrate the Jewish New Year.

Best,

Judi

 

 

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JUDI’S RECIPES, WEEK 24, NOVEMBER 1, 2019

November 12, 2019

Hi Everyone!

Here we are, at the end of another CSA season. This one was a truly wonderful season. Shares were sizable, the quality was excellent, and seeing all of you each week was a delight. I’ll miss you all and will look forward to seeing you next spring. But wait! We have a Potluck scheduled for the evening of Tuesday, December 3. Don’t miss that! It is always fun and the food is outstanding, as everyone contributes something special to the meal. It also gives us a chance to socialize. People are busy and rushed at the site, and we’d love to get together in a relaxed atmosphere. Please come!

By now we all have some onions. This week’s recipe is one for sweet onions in a casserole that’s delish! The recipe calls for Vidalia onions, but any sweet onion would be excellent.

TENNESSEE ONIONS

Ingredients

  • 2-3 whole Vidalia onions or any sweet onion will do
  • 4 TBS (1 stick)  unsalted butter
  • Garlic salt to taste
  • Pepper to taste
  • 1 Cup sharp good quality cheddar cheese
  • 1 Cup Mozzarella Cheese
  • ½ cup grated Parmesan cheese
  • Fresh oregano or other herbs for garnish

DIRECTIONS

1. Using non-stick cooking spray, coat a 9×13 baking dish.
2. Preheat the oven to 350 degrees
3. Slice the .onions in 1/4 to 1/2 inch slices and separate the rings.
4. Place the rings in the prepared baking dish
5. Sprinkle the onion rings with garlic salt (about 1 tsp), and pepper (about 1/2 tsp).
6. Cut the butter into pats and place around the dish on top of the onions.
7. Spread the cheddar and mozzarella cheeses on top of the onions and then top with the grated parmesan cheese.
8. Bake at 350 degrees, covered, for 30 minutes or until the cheese is bubbly and beginning to brown.
9. Remove the casserole from the oven, allow it to cool for a few minutes, then garnish with some fresh herbs (oregano, chives, thyme all work well)  and then serve.
HELPFUL HINT: These are terrific on hamburgers.
ANOTHER HELPFUL HINT: Be sure to cut the onions so the slices are uniformly thick. Use the best quality cheese you can afford.
Well, that’s it. Stay warm and dry.  Have a wonderful holiday season and come back hungry next year.
Enjoy the dish and have a delicious winter!
Best,
Judi