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Original Message
"RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas"
Posted by Snidget on 03-23-10 at 06:28 PM
Other than my kitchen is a mess....I think it went well.

I made the sauces first. I figured since mole seemed too scary to make because on Top Chef it is always a 45 ingredient sauce that takes the better part of a day to make it could probably sit on the stove on low for awhile and blend. I used light cream cheese for the walnut sauce and doing that first so I could put the food processor away made sense.

I found it interesting I didn't really like the mole sauce when I licked the spoon, but I really liked it in the final dish.

Almost missed the boil the peppers for awhile, but caught that in plenty of time to get them softened. Much easier to work afterward.

I also had the Calabacitas all chopped ahead of time so once the peppers went in the oven (did remember the foil) I could just toss that in a skillet.

I'm usually adverse to fruit in main dishes things. There are a few things I like, but usually I wouldn't make something like this. I think the apple worked really well in this. I used golden raisins as I like them better and those worked well, too.

Since tomatoes are not always great this time of year I got a can of diced tomatoes and just split it up between the things that needed it and that worked out really well, too.

I froze the other peppers as I think they'll microwave OK (as I've had Stouffer's peppers) and I froze the mole sauce in individual packets to go with it. I think the cream cheese sauce may be OK in the fridge. Didn't know if that would freeze well or not.

 

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