Poblano Peppers stuffed with Black Beans and Couscous

You've seen poblano peppers stuffed with lots of cheese, and sometimes meat.  But how about a healthier version?  I had some leftover couscous, 3 poblano peppers, and a few other little items in the refrigeration, and within an hour I had dinner.  Let me show you how easy, feeds 3 to 6 people, (depending or whether it's a main dish or a side dish), and it's delicious.

You will need:
3 poblano peppers
1/4 cup diced onions
1 teas. minced garlic
2 teas. ground cumin
1 1/2 cups cooked couscous
1 cup black beans
1/4 cup crushed tomatoes
1 lime
3 Tabs. cilantro leaves
1/2 cup shredded Mexican blend cheese

Pre-heat the broiler, (low setting).  Wash, and slice the peppers in half.  Remove the seeds and membranes.  This is not a spicy dish, so don't worry about leaving a few seeds.

Arrange the peppers on a sheet pan, lined with parchment paper.  Broil both sides of the peppers until the skin begins to brown and the skin starts to blister.

Remove from broiler and allow to cool.

Over medium heat, add 1 teaspoon of oil.  Add the onion and garlic.  Cook, stirring frequently until translucent and fragrant, (about 1 minute).

Make sure to add salt and pepper, about 1 teaspoon each.

Add the crushed tomatoes.

Add the couscous.

Add the ground cumin.

Drain, rinse and add the black beans.  Stir to combine.

Wash and cut the lime in half and squeeze the juice from 1/2 over the stuffing mixture.

Add in the cilantro.  Stir well  Taste and adjust seasoning.  Adding more salt and pepper to taste.  Continue cooking for another 3 or 4 minutes.

Divide the stuffing mixture between the pepper halves.

Top each stuffed pepper with cheese.

Return to broiler, (on highest setting), and broil for about 1 to 2 minutes, while cheese melts.  Watch carefully to avoid scorching.

Remove from oven and add a few fresh cilantro leaves on top.

Note:  Another delicious topping is to make a quick cilantro lime cream sauce:  In a blender add 1/2 cup sour cream, juice from remaining lime,  and 1 or 2 Tabs. cilantro leaves.  Blend until smooth.  Add salt to taste.  Drizzle over peppers.

And that quick you have great stuffed pepper.

I've made these several times for my family.  And they go very quickly.  It's healthier than all the cheese filled, deep fried traditional version.  But delicious.

Give these a try.

Enjoy!

Corn Fritters

The corn is starting to go on sale in our part of the country, (you can find it 5 or 6 ears for $1).  And who doesn't love fresh corn on the cob?  But sometimes you might cook too much, or maybe you just have a couple of ears leftover.  That's the time to make corn fritters.  This simple age old recipe makes 8 good sized fritters, with very few pantry ingredients.  Let me show you how.

You will need:
2 cups of corn off the cob, (about 2 ears)
3/4 cup flour
2 Tabs. cornmeal
1 Tabs. sugar
1 1/2 teas. baking powder
1/2 cup milk
1/4 teas. cayenne pepper
1 egg
oil for frying
salt and pepper

Remove the corn from the cob.
2 ears will give you approximately 2 cups of corn.

Note:  you can also substitute frozen corn that has been thawed, or even canned corn that has been drained of all the liquid.   Also, your corn doesn't need to be cooked before you remove it from the cob.  You can use it raw or cooked on the cob.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and cayenne pepper.

Add the egg to the milk, and stir well to break up the egg and mix it into the milk.

Add the milk to the flour mixture, and fold in.

Add the corn, and gently fold in.

In a medium pan, heat 2 or 3 inches of oil.

Add the fritter batter, approximately 2 heaping tablespoons per fritter.  The batter will puff up and form a nice fritter.

Let fry about 2 or 3 minutes per side, until golden brown, flip over and fry an additional 2 or 3 minutes.

Remove from the oil, and transfer to paper towel to drain while you cook the remaining fritters.

Season with salt and pepper to taste.  And your corn fritters are ready to serve.

These are a great side dish.  Down south this is a common dinner dish, (families could feed large groups with very little corn).

 When you break it open, you see the corn and the nice fluffy interior.  It's crunchy on the outside, yet warm, soft, and has nice layers inside.  It's just begging for you to bite into it.

If you want to really "gild the lilly", just add a little honey to the fritter.  O-M-G !!  So good.  Even plain they are delicious.  So, got a couple ears of corn on hand?  Give this fritter recipe a try.

Enjoy !

Zucchini Cakes

Like most gardeners, my zucchini is coming on pretty strong right now.  And if you've been following my post - then you've already found my Chocolate Zucchini Bread, Chocolate and Spice Zucchini Cake, Zucchini Carrot Bread, Stuffed Baked Zucchini.  Another of our favorite ways to serve zucchini is to make zucchini cakes.  They are pretty much a vegetarian version of a crab cake.  My vegetarian grandson, (and the rest of my family), just love them.  They make a great side dish.  And you can either make them on the stove top, or in the oven.

You will need:
1 or 2 zucchini, (depending on the size)
1/2 teas salt
1 cup breadcrumbs
1 egg
3 green onions
1/4 cup diced red bell pepper
1 1/2 teas Old Bay seasoning
1 teas Dijon mustard
1 Tabs mayonnaise
1/8 teas red pepper flakes
2 Tabs vegetable oil
1 teas butter

Grate the zucchini into a colander, (you want about 3 cups of grated zucchini).  Sprinkle with the salt and let stand for 30 minutes, (to pull out the excess moisture).

While the zucchini is sitting, finely slice the green onions, (if the onions are large sized, you can use 2, rather than 3).

Finely chop the red bell pepper, (you want 1/4 cup).

After the zucchini has set for about 30 minutes, squeeze out the excess moisture.  You want the zucchini to be as dry as possible.

 Once you squeeze out the moisture, you will be left with about 2 cups of zucchini.  Place the dry zucchini in a medium bowl.

To the zucchini add:
the breadcrumbs, egg, sliced green onions, diced red pepper, Old Bay seasoning, Dijon mustard, mayonnaise, and red pepper flakes.   Mix well to incorporate everything.

Note:  I use my own homemade Old Bay seasoning.  Also, you can substitute plain yogurt for the mayonnaise.

Form the zucchini mixture into patties, (crab cake size).  You will get 4 to 6 depending on the size.

Place the patties on a baking sheet, and place in the refrigerator to chill and set up, (approximately 20 minutes).  I like to line my baking sheet with parchment paper for easier clean up. - but it not required.

 In a medium skillet, over medium heat melt the butter into the oil.  Add the zucchini patties and fry until golden brown.

Turn over and fry the second side, until golden brown.  And you now have delicious zucchini cakes ready to serve.

 These make a wonderful side dish with any meat.  I like to eat them plain.  My husband like to top his with a dill herb sauce.

Hmm - just a good as any crab cake.  It's the Old Bay that gives it that wonderful seafood flavor.

If you've got extra zucchini - give these a try.

Enjoy !

Creamed Spinach, (Easy Version)

My husband loves creamed spinach, and right now, fresh spinach is selling for such a good price.  And it's so easy to make.
You will need:
1 or 2 very large bunches of fresh spinach
3 - 4 Tabs. butter
1 medium onion
3 cloves garlic
3 - 4 Tabs. flour
2 cups milk
1 teas salt
1 teas nutmeg
1/2 cup Parmesan cheese

First you want to wash and remove the stems from the spinach.  You will need about 1 1/2 pound of spinach.  It looks like a lot, but it will all cook down to nothing.

In a large pot, bring 2 quarts of water to a boil.

Add the spinach.  Cook for about 3 or 4 minutes.

Drain the spinach.

Immediately plunge the spinach into cold water to stop the cooking.
















Drain the spinach and squeeze out all the excess water.

Finely chop the onion.

















Mince the garlic.

In a skillet, melt the butter.

Cook the onion and garlic until softened.

Add the flour, and cook for 3 or 4 minutes.

Add the milk.  Cook until the milk starts to thicken.


You are just making a basic white sauce.

Shred the cheese and add to the sauce.

Add the nutmeg.  Stir until the cheese is melted, and everything is nice and creamy.

Add the cooked spinach.


Note:  If you want, you can use frozen spinach, (2 - 10 ounce packages),  that you have thawed and removed all the excess water from.

Add in the salt.  Stir everything together to incorporate well.

Now you are ready to serve.

Taste for seasoning.













Just that quick and easy you have creamed spinach to add to your dinner plate.

Enjoy !