We are so happy to be a part of BlogHer!

Sandra Hoopes   Everyday Southwest

We want to introduce ourselves to the BlogHer family.  Donna and I (Sandy) are sisters that grew up in the Southwest. Our blog is the result of trying to share new recipes with each other and record old family favorites for our children and friends.

Donna's Cranberry Salsa and Sandy's Chiles en Nogada Vegetarian Style are the newest editions of fresh, light, Southwest recipes with an updated twist that we feature on our site.  

If you are wondering what to serve your vegetarian friends or family that has enough "Wow" factor for the holidays, try my Chiles en Nogada Vegetarian Style.  I've taken out the meat and mixed rice in with the dried fruit, nuts and Yucatan spices to make this traditional celebration dish one that carnivores and herbivores alike will love.

Chiles en Nogada Vegetarian Style

Serves 12

 

12 fresh poblano chiles, as straight and nicely shaped as possible

 

Filling

3 tablespoons  vegetable oil

1 medium onion, finely diced

1 clove garlic, minced

2 teaspoons achiote paste

2 tablespoons fresh orange juice

1 teaspoon fresh lemon juice

2 cups uncooked rice

4 cups vegetable stock

1/2 cup dried apricot, finely diced

1/2 cup golden raisins

1/4 cup dried cranberries

1 apple, peeled and diced

1 pear, peeled and diced

1 teaspoon dried marjoram

1/2 teaspoon dried thyme

salt and pepper to taste

 

Sauce

1 cup sliced almonds

1 to 1 1/2 cups whole milk

2 teaspoons cream sherry

1 cup heavy whipping cream

1/2 teaspoon salt

1 tablespoon sugar

 

Garnish

2 pomegranates, seeded

 

Directions

Pre-heat broiler

Spread the chiles on a baking sheet and roast under a broiler on the highest rack. Roast chiles until blackened and blistered.  Turn to roast on all sides, about 8 to 10 minutes total.  Chiles should still be firm .

Remove chiles from oven and put directly into a large bowl.  Cover with plastic wrap.  The steam from the chiles will help loosen the skins and make them easier to peel.

When the chiles are cool, peel the skins away.  With a sharp knife, make one cut down the length of the chile.  Remove the seeds being careful not to remove the top or stem of the chile.  You may rinse the chiles briefly to remove charred peel.  Set aside.

 

Filling

Peel and dice the onions, garlic and fruit.  Set aside.  Heat oil in a medium pot.  Saute onion, garlic and rice until rice is opaque.  Combine achiote paste, orange and lemon juice to make a paste.  Add to the rice.  Pour in vegetable stock, cover and bring to a boil.  Reduce heat and simmer until the liquid has reduced to just above the level of the rice, about ten minutes.  Add diced fruit and herbs.  Replace lid.  Finish cooking rice.  Remove from heat and cool rice mixture.

Gently fill chiles and place cut side down on a baking sheet.  Cover with foil and heat in a 250 degree oven until warm all the way through.

 

Sauce

Prepare sauce by heating a large saute pan over medium high heat.  Lightly toast the sliced almonds in the dry pan to bring out their flavor but, do not brown them.  Add milk, sherry, and cream.  Bring to a boil and reduce until the sauce coats the back of a spoon.  Add salt and sugar to taste.  The sauce should not be sweet, the sugar should only bring out the flavor of the almonds.

 

Plate the stuffed chiles on a large platter.  Cover the chiles half way so that the half nearest the stem is uncovered and green.

 

Garnish with pomegranate seeds.

 

Note- The chiles may be roasted and peeled a day or two in advance.  The filling can also be made a head.  Do not stuff them until the day you are serving them.  Bring the chiles and the filling to room temperature before stuffing the chiles.  Heat through just before serving.

The sauce can be made early and reheated just before serving.  If the sauce becomes too thick, thin it with a little milk or cream.





 

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