Poblano Peppers: Where's the Beef?

I've been trying to tidy up my naturally messy life/desk/freezer.  It's kind of the opposite of nesting, I guess.  Between the new fridge, my foot operation, and the cow in the freezer, I am trying to use up stuff in the freezer and make yummy dinners so I have lots of leftovers for Ken to heat up for us.  My doc told me that I will hate him for about two weeks, so I don't want to be cooking and take-out isn't really an option when you have a full freezer!  (Top shelf, Ken, for the meals!)

Anyway, we had a lovely dinner last night with new friends, Carol and Denny.  I made chiles rellenos poblanos with a stuffing of couscous, cilantro, and cheese, based on a recipe for cheese grits stuffed peppers which was excellent.  Then, because I was intrigued with the idea of making my own chorizo, I tried a recipe for chorizo stew in the crockpot.  Not too shabby!  I mixed the leftovers of each together, which will be one more meal post-op.

So Many Recipes/Food Blogs/Meals to Try, So Little Time

Being a foodie is hard work, especially trying to keep track of all the delicious recipes I want to try. What's a bloggin' foodie to do? Blog about it, OBV!!

Linds sent me a couple of ones I requested.

From Noble Pig, a recipe for Key Lime Cupcakes that sounds great.

And, knowing about the 1/2 cow in our freezer, despite the fact that she doesn't like most beef dishes, she found another Noble Pig recipe for me to try! Truth be told, she does enjoy meatloaf, (but not burgers), brisket (no steak), and most other meat. Guinness Brisket is one to try!

Sarah reminded me that I missed International Gin and Tonic Day on 4/9. Put it on the calendar for next year and/or celebrate a few days late!

Eggs

I have to try this: Mexican Hash Egg Bake There are so many incredible ideas on the 'net. I can't figure out how to keep them organized!

Lemon Verbena Bread

Lemon Verbena Bread from the Lemon Verbena Lady

1 stick unsalted butter
1/4 cup fresh lemon verbena leaves, chopped
1 cup sugar
1-1/2 cup sifted flour
2 large eggs
Pinch of salt
1 teaspoon baking powder
1/2 cup milk
Grated rind of 1 lemon
3/4 cup chopped nuts (optional)

1. Cream butter with verbena leaves in mixer or food processor. I use my food processor. Add sugar and beat well. Then add eggs, salt and remaining ingredients.

2. Grease loaf pans—1 large, 2 small or 4 minis—and pour in batter. Bake at 350 degrees for 60 to 65 minutes. I usually bake it in one large pan. Bake until bread tests done with a toothpick or cake tester. Meanwhile, prepare glaze if you are using it.

Glaze

1/2 cup sugar
2 tablespoons lemon verbena leaves, chopped
Juice of 1 lemon

Leave loaf in pan. While it is still hot, pour glaze over it and let sit several hours. Remove loaf from pan. Wrap in foil to ripen overnight before serving, or freeze immediately.

Thai Chicken Noodle Soup

This is a delicious quick crockpot recipe for Thai Chicken Noodle Soup - that seems to be an oxymoron, doesn't it. Anyway, 3 hours on high seemed a little long for making this after work, so I started it traditionally, i.e. stovetop, with less chicken and the chicken I used in small pieces. Cooked the first part for about 45 min to meld flavors. Then transferred to the crockpot for the final 30 minutes. I might use more noodles and chicken if I want this to be a real main course. Adding fresh mushrooms might be good, too.

Watermelon Rind Gazpacho

Jenny's White Gazpacho With Watermelon Rind

Adapted from Ronna Welsh, Purple Kale Kitchenworks

Time: 45 minutes, plus at least 2 hours’ chilling

1/2 cup loosely packed mint leaves

2 T. white creme de menthe (or another 1/2 cup mint leaves- I am considering trying nastursium leaves, too and maybe eliminating the scallions)

1 tsp. grated or finely chopped ginger

1 dozen cherry tomatoes or 1 tomato

1 clove garlic

3 tablespoons extra virgin olive oil

About 4 pounds cubed watermelon rind, pale pink and green parts, hard skin removed (about 8 cups, from 1/2 watermelon)

1 tablespoon lime juice or rice wine vinegar, more as needed

1 tablespoon salt, more as needed.

2 scallions, cut in small rings

diced watermelon (however much you want)

1. In a food processor, working in batches if necessary, combine watermelon rind, garlic, ginger, mint, tomato, lime juice and salt in the processor. Purée until smooth. Add olive oil and crème de menthe. Taste, adding salt and lime juice as needed. For a smoother texture, purée in a blender, in batches.

2. Add scallions and diced watermelon. Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Yield: 8 to 12 servings.

That's Not Trash article

Roasted Green Tomatos

I grew up loving the days of fall when my mom, Arkansan born and raised, would make fried green tomatoes. You can only eat them fresh-if you freeze them, they turn to mush and you need the firm texture for it to work. So, a couple of nights ago, I was roasting veggies (potatoes, carrots, squash) and I still had some space in the pan... and some green plum tomatoes. Decided to try to roast them along with the others. Success!! Basically, 400 deg., 1 hour, olive oil, coarse sea salt, chunks of green tomatoes, skin-side down.