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Chayote & Corn Stuffed Chilies With Red Sauce

Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Chayote & Corn Stuffed Chilies With Red Sauce
Print Recipe
A variation of the Mexican Chili Relleno. Quite good!
Prep Time
60 minutes
Prep Time
60 minutes
Ingredients
Filling
Batter
Red Sauce
Servings:
Instructions
  1. Roast chili peppers according to your favorite method. (If you do not have a gas-stove or an open flame, heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides.)
  2. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the skins. Carefully remove skins from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling
  1. In a heavy skillet, heat oil on medium-high.
  2. Add garlic, onion and chayote, cook until onion is translucent and mixture begins to brown, stirring frequently.
  3. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well.
  4. Gently mix in breadcrumbs and nutritional yeast.
  5. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)
Batter
  1. In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt.
  2. Gradually mix in water to form a batter of medium consistency.
  3. Heat 1-1/2 inches of oil in a large skillet over medium heat*.
  4. Lightly roll each stuffed chili pepper in flour.
  5. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary.
  6. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
  7. Remove and drain on absorbent paper.
Red Sauce
  1. In a food processor or blender, puree garlic and onion with tomato sauce.
  2. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin.
  3. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To Serve
  1. Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle.
  2. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves.
  3. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Recipe Notes

*The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.

If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.

 

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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
  2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
  3. Peel off 16 large leaves, trim coarse center ribs and set aside.
  4. Saute onions and garlic in oil until clear but not brown.
  5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
  6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
  7. Arrange in two layers at bottom of deep, flameproof dish.
  8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
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Anginares Me Anitho – Artichokes With Dill

Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Anginares Me Anitho - Artichokes With Dill
Print Recipe
Artichokes and Dill go together so well in this Italian dish.
Servings Prep Time
8 people 50 minutes
Servings Prep Time
8 people 50 minutes
Ingredients
Servings: people
Instructions
  1. Wash artichokes well and cut off stem close to base. Have ready a bowl of cold water with the juice of 1 lemon and some lemon slices added.
  2. If desired stir in 2-3 tablespoons flour as this is quite effective in preventing discoloration.
  3. As each artichoke is prepared, rub cut surfaces with a lemon slice from the bowl and place in bowl until all are prepared. Cook as soon as possible after preparation.
  4. Remove 3 or 4 layers of leaves until the tender inner leaves remain. Scoop out choke and pink thorny leaves from centre, using a spoon or melon ball scoop. Cut in half.
  5. In a large pan gently fry spring onion in oil until soft.
  6. Add juice of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of pepper. Bring to the boil.
  7. Drain prepared artichokes and add to pan with dill. Return to a slow simmer, cover and simmer gently for 30 minutes or until artichokes are tender.
  8. Strain cooking liquid into a pan and boil until reduced to half original quantity (about 1-1/2 cups).
  9. Keep artichokes hot in a slow oven.
  10. Mix cornflour to a paste with a little cold water and stir into simmering liquid. Stir until thickened and bubbling and leave to simmer gently.
  11. Beat eggs in a mixing bowl until light and frothy and gradually add remaining lemon juice.
  12. Gradually pour simmering stock into eggs, beating constantly.
  13. Return to pan and stir over low heat for a minute or 2 to cook the egg.
  14. Pile artichokes on a warm platter, pour sauce on top and sprinkle with chopped dill.
  15. Serve as a light meal or as a first course.
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Pizza Dough

Pizza Dough
Print Recipe
Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Pizza Dough
Print Recipe
Homemade Pizza is great. Here is a good recipe for the dough.
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
  5. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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