I didn't mean to scare you all thinking I was going to quit blogging yesterday. I just was trying to say that I have felt in a rut lately and it might be easier for me to stay away during spring break than I thought other wise. But it sure made me happy to see that you didn't want me to go away.
And I do have to post the Cooking Club recipes still, otherwise I would run out of Saturdays. And I will actually be back on Monday with a post as something very big happened Friday night that I have to blog about, so make sure you come back for that.
So this first recipe is the one that Rachel submitted. I still haven't even picked my recipe yet! I am such a slacker. And the pictures are by her also. This will definitely be a "two dinner" night when I make this as I know my kids will never eat this, but I think it looks good.
From Martha Stewart, everyday food
Prep Time: 20 minutes
Total Time: 1 ½ hours
1 can (28 ounces) whole tomatoes in puree
1 jalapeño chile (ribs and seed removed, for less heat) chopped
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
½ cup cornmeal
1 cup shredded pepper jack cheese
1 tsp cumin
4 large poblano chiles, halved lengthwise, ribs and seeds removed
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9x13 baking dish; set aside.
In a medium bowl, combine beans, cornmeal, ½ cup cheese, remaining onions, minced garlic, cumin, and ¾ cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining ½ cup cheese; cover baking dish tightly with foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10-15 minutes more. Let cool 10 minutes.
Recommended side: roasted cauliflower