A big bag of chiles poblanos was sitting in my fridge, initially intended for a poblano and plantain lasagna. Someone at work talked about it and I thought it sounded interesting, especially since chorizo was also included. Has anyone made this “lasagna” before?
When I mentioned it, hubby made a face. I may have heard a soft “eew…” uttered under his breath. If he wasn’t interested, there was no way the son would. And the chorizo ruled out the daughter. So, the lasagna was shelved.
After a couple of days of hot and humid weather, we had rain, clouds, and gray skies yesterday. It wasn’t such a stretch that my mind went to soup, instead. So soup it is I’m bringing to FF19. A very good one.
Roasted Poblano Corn Chowder w/ Chicken
4 chiles poblanos
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 celery rib, chopped
1 large Yukon-gold potato, cup into 1/2 inch squares
1 1/2 cups diced, cooked chicken
2 cups corn kernels (fresh or canned or frozen that has been thawed)
1 tsp cumin powder
4 cups chicken stock
1 cup heavy cream
Fresh herbs (thyme, cilantro, and chives), chopped
Salt & pepper
1. Roast poblanos either under the broiler or over direct flame on gas stove, until charred and blistered. Immediately place in a bag and seal or place in a bowl and cover with plastic wrap, for 10 minutes. Peel the skins and remove seeds and membranes. Rinse chiles and then roughly chop.
2. In a large soup pot, heat oil and add onion, garlic, and celery. Sauté until vegetables are cooked. Add cumin powder, salt and pepper.
3. Add stock, potatoes, roasted poblanos, corn, and chicken. Bring to a boil and cook until potatoes are tender.
4. Add heavy cream. Lower heat to a simmer.
5. Add fresh herbs.
So, last week we had a total British invasion on FF18. Justine@Eclectic odds n sods and Mr Fitz@Cooking with Mr Fitz completely turned the fiesta into a smashing and brilliant event. Fantastic! We never had so much fun, did we? Give them big virtual hugs and kisses, everyone!
This week, FF19 is co-hosted by Sue@Birgerbird and Prudy@Butter, Basil and Breadcrumbs. Sue and I met through Zero to Hero blogging challenge. She is incredibly knowledgeable about all kinds of food and their history. I find her posts to be informative, eye-opening, and creative. When I have time (sigh…time… why is it so scarce?) one of these days, I’ll have to try some of her excellent recipes. They’re starting to accumulate in my archive.
Prudy, meanwhile, needs no introduction. She has been such an extraordinary friend and supporter of FF. Naturally, she is everybody’s favorite FF friend. Her fun-loving and easy-going nature makes it easy for people to gravitate towards her. She also makes, to quote Mr Fitz, “KILLER ICE CREAM.” What are you waiting for? Quick, pay her a visit!
You’ll be in good hands with these two co-hosts. I might even take a nap while you’re partying since I have no doubt you’ll be taken care of.
And now, features from FF18:
Fiesta Friday Fun: A Slow Screw in Sunny Mexico from Meghan@FireBonnet. In Justine’s words, ” …slow screw were the first words I read on a Saturday morning, bleary-eyed while still in bed. For that alone, she deserves to be featured!” I wasn’t sure what Justine was inferring, but Meghan’s post screams Fiesta Friday. Nothing can quite get you in the mood for a fiesta or a Friday than listening to great music while sipping a refreshing, festive and tropical-looking cocktail. ¡Arriba, abajo, al centro, pa’ dentro!
Badass smoky chilli cheese beer bread from Saucy@Saucy Gander. I mean, just look at it! Don’t you just want to tear it apart and scarf it down? It looks so moist and so full of flavor. Actually, I have a hard time wrapping my head around gochujang and persimmon, together. But the bread just looks too incredible not to give it a try. Saucy, it’s been bookmarked for further investigation!
“CARROT CAKE” ROTI: A VIDEO! from Priya@Sugarfree Sweetheart. First of all, have you ever seen such a thing? A carrot cake roti? I sure haven’t. And then, there’s that fun video. Makes it all the more interesting. I don’t know about you, but my curiosity is definitely piqued.
Sweet Chicken Tagine with Apricots and Caramelized Walnuts from Julianna@Foodie On Board. Justine says Moroccan food is an absolute favorite of hers (Mine, too). This combo makes her just dribble (Me, too). She says it would make her fart terribly afterwards (Her words! And only her! I don’t fart!) but she doesn’t care as slow-cooked chicken with apricots is yummy! But she wants to know – where is the belly dancing? I do, too.
Congratulations, features! You more than deserve it!
(I have to say, it was particularly tough to select features from FF18. Just so many extraordinary entries. My archive is getting crowded. I will have to devote a month to try all of these recipes I’ve been bookmarking.)
Fiesta Friday #19 is now open. Click on the button below to add your link and join the party. If you’re new to Fiesta Friday, please read the guidelines.
We were being walloped by another snow storm. More back-breaking shoveling for hubby (Time to get a snow blower?) and muddy snow slush (It didn’t take long for the pristine snow to get brown.) mixed with salt splashing my car after I just cleaned it (Well, hubby did. He’s my lifeline.) and if these snow-trodden feet could get any colder, they would turn into ice and fall off in chunks. It’s very possible. They’ve already lost their faculty to feel.
Doesn’t it seem odd that citrus are a winter fruit? They taste so fresh, bright and summery. But their peak season here is when the weather turns cool, starting in the fall, and continuing into winter. This is the time when you most likely will find citrus of all kinds on sale, and at their most abundant.
And so it was, when I found bags of limes and lemons, selling for a pittance at the market. I could never resist a good deal when I saw one, so a couple of bags were duly bought. Even though I knew my annual box of citrus and persimmons would arrive from California, courtesy of my sweet and generous mother-in-law.
She has several fruit trees in her backyard. They were planted decades ago by my late father-in-law. Isn’t it wonderful that we still get to enjoy the fruits of his labor, even after he left us? It’s definitely something to be thankful for. I loved him very much, by the way. One of the kindest men I had ever met. We connected through our love of gardening.
There was a rumor that when I was still dating his son, he had told his wife to tell him (the son/my husband) that he had better hold on to this girlfriend because he (the father/my FIL) liked her (the girlfriend/me) so much. I thought it was funny and somewhat touching when I first heard of it. Still think it is, for he was a man of few words, so the little that he said mattered a great deal.
Back to the citrus. The box from California did arrive, and now the house is bursting with all kinds of citrus, which is nice, and another thing to be thankful for.
Citrus fruits are loaded with vitamin C, and getting plenty of Vitamin C is one way to boost your immune system. And to prevent scurvy, I read, although I don’t know what scurvy is. I just like the way it sounds, so I like to repeat it to my kids. “Eat your tangelos, so you won’t get scurvy!” (Tangelos being another word I like.)
And if you’re like me, you’re probably craving for something light and refreshing after the heavy and rich Thanksgiving meal of yesterday. Adding citrus to the leftovers is a perfect way, in my opinion, to brighten them up. Of course turkey sandwiches and salads are fine ideas, too. I’m just giving you more options.
Tangy Turkey Soup
This is a Greek-style lemon-egg soup, an authentic version of which would be called avgolemono soup, usually featuring chicken and rice.
5 cups chicken stock (homemade is best, but canned is perfectly fine)
1 cup shredded or cut-up cooked turkey meat
1 cup orzo pasta (which will yield 2 1/2 cups cooked)
Salt & pepper
Parsley for garnish
1. Boil orzo until cooked.
2. Heat chicken stock, add cooked orzo and turkey, and let it come to a slow simmer.
3. In a medium bowl, beat eggs well, breaking down the egg white as much as you can. Add lemon juice and salt and beat to blend.
4. Remove soup from heat.
5. Pour some of the broth (about 1/2 cup) into the egg mixture and stir to mix. Do this a couple more times, before adding the egg mixture to the soup. This is to temper the eggs so they won’t cook and scramble in the soup. It’s very important that the soup is not boiling or too hot before introducing the eggs, otherwise the eggs will cook, and you don’t want that.
5. Add more salt & pepper to taste. Garnish with chopped parsley.
Balinese Zesty Turkey
It would be called Be Siap Pelalah if it’s authentic, and uses chicken (siap means chicken in Balinese). I’m not sure what to call mine, since it’s neither authentic nor chicken.
By the way, just because something is not authentic, doesn’t necessarily mean it’s not delicious. In fact, this is very, very delicious. So is the lemon turkey soup above. Just thought you’d like to know.
2 cups shredded cooked turkey or chicken
1 small sweet pepper, sliced thin
1 small onion, sliced thin
1 tbsp olive oil
3 cloves garlic
1 stalk lemon grass
1 very small turmeric root (about 1 inch long) or use turmeric powder, about 1/2 tsp, or omit altogether if you don’t have any, or substitute with ginger.
1/2 inch slice of galangal root (available frozen in Asian markets, or again omit or substitute with ginger if unavailable.)
Zest of 2 key limes (or 1 Persian lime)
Juice of 2 key limes (or 1 Persian lime)
3 makrut lime/jeruk purut/bai kee-hoot leaves (available frozen from Asian markets. If unavailable, just add more lime zest.)
Salt & pepper to taste
1 tsp agave nectar or sugar
1/2 cup chicken stock or water
1. Roughly chop garlic, shallots, lemon grass, turmeric, and galangal. Grind in a food processor to form a paste. Or if you’re feeling industrious, you can use a mortar & pestle.
2. Heat olive oil in a skillet, add the seasoning paste and sauté until fragrant.
3. Add peppers and onions and continue to sauté until vegetables are cooked and tender.
4. Add turkey/chicken, lime juice, lime zest, lime leaves, salt & pepper, sugar and stock. Stir and continue cooking until stock has mostly evaporated. It should be somewhat dry.
5. Served over rice.
Since we’re still on the subject of being thankful, it goes without saying that I’m thankful to be healthy, have a warm place to stay when it’s freezing outside, a loving family, a wonderful circle of friends, etc. But I didn’t know several months ago that there would be a few new things to be thankful for this year, all revolving around having a blog.
The joys of creating recipes, writing stories or poems, photographing food or plants, are all completely new for me this year. Equally new and surprising is the joy of finding friends and connecting with followers and fellow bloggers through ownership of a blog. Who would have thought I would be blessed with so much? These are all reasons to be thankful for.
And yet another important addition to my “thankful list” this year is the joy of receiving blogging awards from these new-found friends and fellow bloggers. Sometimes late at night, I think about you all and can’t help but feel deeply touched by your kindness and generosity. I continue to feel humbled and honored by your nominations. Thank you all so much!
Please check out these fellow bloggers’ sites when you have the chance. Each of them offers something different, and I always learn a thing or two every time I pay them a visit. I’m sure you will, too.
1. Thank you, Food Daydreaming, for the Blog Of The Year 2013 Award.
2. Thank you, Feasting With Friends, for the Inner Peace and The Versatile Blogger awards.
3. Thank you, Curls and Carrots, for the Blog Of The Year 2013 Award.
4. Thank you, Quarter Acre Lifestyle, for The Versatile Blogger Award.
5. Thank you, Country Home and Hearth, for The Versatile Blogger Award.
6. Thank you, Gardening in Greenwood, for the Very Inspiring Blogger Award.
7. Thank you, La Petite Paniere, for The Versatile Blogger Award.
8. Thank you, Cooking without Limits, for The Versatile Award.
9. Thank you, The Underground Gourmet, for The Versatile Blogger Award.
10. Thank you, Food Eat Love, for the multiple award nominations (the Liebster, Very Inspiring Blog, Best Moment, Sunshine, and Versatile Blogger Awards).
I have already done “7 facts about myself,” so I won’t bore you with another round of that. And since I’m still trying to catch up on the last award nominations, I’m going to save these for now before passing them on. Be patient with me, please. I only have so much time. I have youngsters with me that need to be entertained, movies to watch, Black Friday shopping to attend to, that sort of things, so time is scarce at the moment. In the meantime, I wish you all a wonderful weekend!