Stuffed Poblano Peppers
2 poblano peppers
fresh corn shucked from two ears
1 15 oz. can of black beans
1 red or yellow pepper chopped
2 scallions onions chopped
salt & pepper to taste
cumin to taste
cheese- whatever melts well- I've used mozzarella, Monterrey Jack, goat, feta...
Char the poblano peppers on a burner, grill or in the broiler until the skins are black. Place in a bowl and cover with plastic wrap until peppers cool. Once cool remove the charred skins (don't wash them off no matter how tempting since it removes the flavor), slice on one side but not all the way through and remove the ribs and seeds.
Okra, Corn, and Tomato Stew adapted from Mark Bittman
2 tbsp canola or neutral oil
1 large onion, chopped
1 red or yellow pepper, stemmed, seeded & chopped
Salt & freshly ground pepper to taste
3 ripe tomatoes, cored, peeled, seeded and chopped
1 cup okra, trimmed and cut into small pieces (I use frozen okra)
1 tbsp chili powder, or to taste
2 cups of freshly scraped corn kernels (4 ears)
Minced cilantro or fresh parsley leaves for garnish
Place a large, deep skillet or casserole over medium heat. Add the oil, 1 minute later, the onion and pepper. Sprinkle with salt & pepper and cook stirring occasionally, until the pepper is fairly tender, about 10 minutes.
Add the tomato, okra and chili powder, turn the heat to low, and stir. Cover and cook, stirring once or twice for about 10 minutes, or until the okra is tender.
Uncover and stir in the corn. If the mixture is very liquid, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently. If the mixture is fairly dry, cover and cook over low heat for 5 minutes. Garnish & serve.
Caponata adapted from The New Basics Cookbook
2 cups cubed peeled eggplant
4 tbsp olive oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup chopped celery
2 cups drained canned plum tomatoes, chopped (I use fresh tomatoes in Summer)
1/2 tsp coarsely ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1 tbsp minced garlic
1 tbsp chopped fresh Italian parsley
1/2 cup chopped pitted Calamata or Gaeta olives
2 tbsp capers, drained
1. Place the eggplant in a colander, sprinkle with coarse salt and drain for 1 hour.
2. Heat 2 tbsp of the olive oil in a large casserole or dutch oven. Pat the eggplant dry with paper towels and add it to the casserole. Saute over medium heat until soft and lightly browned, 10 minutes. Using a slotted spoon, remove the eggplant and set it aside. Add the remaining oil, then the onion, bell peppers, and celery. Saute over medium heat until the vegetables are softened, 10 minutes. Return the eggplant to the casserole.
3. Add the tomatoes, pepper, oregano, basil, garlic, parsley, olives, and capers. Simmer until the vegetables are tender, 45 minutes. Serve hot or at room temperature. Makes 4 cups.