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"OTCC: Stuffed Chiles in Two Sauces and Calabacitas"
arkiegrl 9083 desperate attention whore postings
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03-15-10, 08:56 PM (EST)
 
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"OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
LAST EDITED ON 03-16-10 AT 07:57 AM (EST)Yes, I'm early, but I couldn't wait! After really sweating over what I would post, I finally come across this recipe. I made it for the first time last week. The main dish came from a Better Homes and Garden speciality magazine. The side dish I found while googling recipes to go with my main dish. Stuffed Chiles in Two Sauces
1 pound ground pork, uncooked ground turkey, or uncooked ground chicken
1/3 cup chopped onion (1 small)
1 clove garlic, minced
2 cups chopped peeled apples and/or pears (2 large)
1 8-ounce can tomato sauce
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup slivered almonds, toasted
6 large fresh poblano peppers
Walnut Sauce (recipe to follow)
Mole (recipe to follow) For filling, in a large skillet, cook ground meat, onion, and garlic until meat is brown. Drain off fat. Stir in apple, tomato sauce, raisins, salt, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in almonds. Meanwhile, cut a lengthwise slit in the side of each pepper; remove seeds and membranes. Cook peppers in boiling water for 5 minutes or until crip-tender. Drain well. Cool slightly. Preheat oven to 350°F. Spoon meat mixture into the peppers. Place peppers in a 3-quart rectangular baking dish. Cover with foil. Bake about 25 minutes or until heated through. Meanwhile, prepare sauces. To serve, spoon Walnut Sauce and Mole onto serving plates. Place stuffed peppers atop sauces. Makes 6 servings. Walnut Sauce
1/2 cup walnuts
1 3-ounce package cream cheese, cut up
1/3 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon salt Combine all ingredients in a blender or food processor. Cover and blend or process until smooth. Makes about 1 cup. Mole
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1 large tomato, chopped
3 tablespoons canned diced green chile peppers
2 teaspoons unsweetened cocoa powder
1 teaspoon chili powder
1/4 teaspoon salt. In a small saucepan, cook onion and garlic in hot cooking oil over medium heat for 4 to 5 minutes or until onion is tender. Stir in tomato, green chile peppers, cocoa powder, chili powder, and salt. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Cool slightly. Puree in a blender or food processor until smooth. Makes about 1-1/2 cups. For this, I used the ground pork and 2 granny smith apples. I am rather inept in the kitchen, proven by the results of the first task - toasting the almonds:
I was pretty sure the almonds weren't supposed to look like that, so I sent my DS off to the store for more almonds. He came back with sliced almonds instead of slivered, so I used that instead. Stuffing ingredients and peppers:
 Stuffing cooking, after adding apples, etc, to meat-onion-garlic mix: (OMG! this smelled so good!)
 Stuffed peppers going into the oven (I completely forgot to cover with foil until 2 seconds before the timer went off):
and coming out:
 Walnut Sauce ingredients before and after blending:
 Mole sauce before cooking for 10 minutes:
 And after being blended:
 The recipe for the Calabacitas was for two servings, and I increased everything to make 6 servings. I will list the amounts from the recipe first, and my amounts in parentheses. Calabacitas
1/2 cup corn, fresh or frozen (12 ounces)
1 Tbsp olive oil (3 tbsp)
2 Tbsp chopped onion (6 tbsp)
2 Tbsp Chopped bell pepper (roughly 1/3 red bell pepper)
1/2 small summer squash, cut into 1/2" rounds and quartered (1 medium summer squash and 1 small zucchini)
1/2 cup chopped tomato (2 roma tomatoes)
1 small jalapeno pepper, finely chopped (1 medium jalapeno)
1 - 2 tsp chile powder (4 tsp)
1 - 2 tsp ground cumin (4 tsp)
Salt and pepper (I accidently left these two out) Heat the olive oil in a medium skillet over medium heat (since I tripled, I obviously used a large pan).
Add all ingredients and sauté for 5 to 6 minutes, stirring frequently. Ingredients in pan, cooking:
I had originally planned to use all fresh ingredients, but because I'm not good at multi-tasking and am incredibly slow at chopping, by the time I got to the mole, I was using the jar of minced garlic instead of getting a clove from the bulb. The peppers were ready to come out of the oven before I had even started the mole. The mole was ready to blend before I had the ingredients for the calabacitas ready, and I was using frozen chopped onions by that time.
I would make this again, but I would not do it on a week night after working all day. I would make the sauces ahead of time, and just nuke the mole. And I would definitely have everything chopped before even starting to cook anything. I would also just make the stuffing and enjoy it without the peppers. The final results, plated:
 I hope you all enjoy this as much as I did!
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jbug 12676 desperate attention whore postings
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03-15-10, 09:03 PM (EST)
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1. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
LAST EDITED ON 03-15-10 AT 09:03 PM (EST) I can not wait; I must point this out.
sweating over what I would post
and you use Chiles. That is all (oh, & it looks delish!)
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qwertypie 7918 desperate attention whore postings
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03-15-10, 09:32 PM (EST)
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3. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
I love mole sauce but have never made anything like this at home. Can't wait to try it.
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Karchita 3533 desperate attention whore postings
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03-16-10, 03:21 PM (EST)
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12. "Molé" |
LAST EDITED ON 03-16-10 AT 03:23 PM (EST)We eat molé pretty often around here, but I usually go for one of the prepared sauces (most often a bar that you mix with oil and water) like these: http://www.mexgrocer.com/4550.html Knorr's isn't the best, but it'll do and you can find it in most grocery stores in country these days, I'd say. Molé sauces are one of the things I like to pick up when I am in Mexico, where every store has a huge selection, including local versions. Based on that, I'd say not so many cooks in Mexico make their own anymore. ETA: That chocolate hang up? is all in your head. It took me a long time of watching DH scarf it down in restaurants and lick the plate until I got over it. 
Bouquet by c2p
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Tummy 1988 desperate attention whore postings
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03-17-10, 09:02 AM (EST)
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25. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
It took me a minute to figure out that your stove had more than just the one big burner - *snort. I was picturing a stove with one humongous burner and that's it. What? I was up most of the night, I'm slow today. Yes, just today.
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qwertypie 7918 desperate attention whore postings
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03-17-10, 00:12 AM (EST)
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15. "Question" |
How spicy are poblano peppers? I am not sure if I can find them (it is always hit and miss what our store carries). Any idea on substitutions if I can't find them?
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Tummy 1988 desperate attention whore postings
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03-17-10, 06:29 AM (EST)
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16. "RE: Question" |
Not very spicy at all if you seed it really well. I usually use Anaheim peppers for chili rellenos so I'm thinking you could probably use those, but it's usually easier to find poblanos than any of the others.
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arkiegrl 9083 desperate attention whore postings
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03-17-10, 07:15 AM (EST)
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17. "RE: Question" |
I'll second the Anaheim substitution. I did some googling, and the other suggestion I came across was to use bell peppers instead.
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weltek 16003 desperate attention whore postings
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03-17-10, 08:33 AM (EST)
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23. "RE: Question" |
Just do a bell pepper if you can't find poblanos, although you'll need to adjust cooking time (longer, most likely, as poblanos are thin walled). Poblanos aren't spicy at all, particuarly if you seed them well. However, poblanos aren't as sweet as bell peppers. There are few other peppers that will give you the size you'll want, though, for ease of stuffing.
So, I'd recommend really trying the poblanos to stay true to the flavor of the recipe, but in a pinch, just do bell peppers.
-A Tribetastic Creation
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qwertypie 7918 desperate attention whore postings
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03-20-10, 11:23 AM (EST)
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28. "RE: Question" |
Thanks! I actually found 2 anaheim peppers in a little downtown food store (which also had BEEF SHORT RIBS  ), so I will use them with bell peppers.
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Seana 5017 desperate attention whore postings
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03-20-10, 06:46 PM (EST)
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29. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
LAST EDITED ON 03-20-10 AT 09:32 PM (EST)I made this for myself last night. It was very good. I only made the stuffed chilis because I forgot to buy cream cheese for one sauce and tomatoes for the other. I did have some store-bought mole in the fridge, so I used that. I was a bit apprehensive about the apple-raisin-cinnamon combo, since that sounded more like pie than stuffing for peppers, but the flavours worked quite nicely together and I really liked it. I'm going to try the calabacitas for lunch on Monday when everyone else is at work or school so I don't have to listen to "Ew! What's that? It looks gross." To be fair, DH actually said it would be good if I hadn't put the raisins in, but he wouldn't even touch a piece of cooked ground chicken since it had been tainted by the raisins. Part of what I have been enjoying about OTCC is that I have added a number of new flavours to my kitchen. I have the Thai red pepper paste, which had fish sauce and tamarind in it (couldn't find the tamarind alone) and capers... And now I have the option of using cinnamon in savoury dishes. Kewl! And not to put to fine a point on it, but I am still the only one in my house who has tried any of these things, except that DD tried Mole's Mud Cake. Thanks arkie! 
Wheel of tribe
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Seana 5017 desperate attention whore postings
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03-21-10, 09:46 AM (EST)
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31. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
I scale the recipes down. I've gotten pretty good at it over the years. *wry smile* It was easy enough with the Pad Thai. With MC's pork chops, I made both the chops, but only enough sauce for me. For the soups, I half or quarter the recipes. Buggy's meatball soup is really easy to make enough for one and it's quick, so it doesn't take any longer than any other meal. And I made a whole bunch of rice meatballs and froze them, so it's that much easier.I hear what you're saying about just cooking for yourself and wondering if it's worth the effort - it is! Also, you're entitled to pick up ingredients at the store that only you will be eating. I just figured that one out in the last couple years. No more guilt about buying something just for me! I have to go back and make a couple things that I didn't before, like the Azorean stew. I had asked DH if he would try it and he got all pissy, so I didn't bother. I think I could do a smaller version in a Corningware dish in the oven instead of using the slow-cooker.
But yeah, I feel a bit alone sometimes.
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Snidget 35571 desperate attention whore postings
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03-21-10, 10:05 AM (EST)
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32. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
I usually scale things down so I make only 1-2 servings.Sometimes if it is something that I think will freeze well I'll make a full batch and then freeze. For some of the dishes with the browned/cooked meat I will freeze stuff just before the last step and then make just enough sauce for one serving. Then you can reheat/defrost the meat at the last minute and top it off. The Saltimbocca works well like this. I pull out the frozen breast all cooked with the stuff on it but not broiled with the cheese. I broil the bottom for about 6 minutes then flip it and put the cheese on top and broil that until it is done (4-6 minutes) and that gives the thin breast enough time to heat through but done in the broiler keeps it from getting soggy. I do the sauce in a small pan and the spinach and tomatoes in a skillet (just enough for the serving) and it is ready when the chicken is done. Sometimes it is just playing around with what works, but I've done a lot of the things as a single serving or something like the pasta sauce that I know will freeze well I'll freeze it in single serving portions once it is done. I do that even with the store bought jar as I usually can't use it all up before it gets furry. After awhile you get pretty good at cutting recipes down to size. It sometimes helps to have a cookbook for two so you can get some ideas of things you can do to make a recipe in a small amount, and I recommend doing all the math ahead of time.  
If there is anything the nonconformist hates worse than a conformist, it's another nonconformist who doesn't conform to the prevailing standard of nonconformity. - Bill Vaughan
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Seana 5017 desperate attention whore postings
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03-22-10, 07:13 PM (EST)
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36. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
I would also just make the stuffing and enjoy it without the peppers. When I was a kid, one of our favourite meals was "Stuffed Green Peppers Without the Green Peppers", and also "Stuffed Green Peppers With Chopped Up Green Peppers". This second is how I think I will prepare this dish the next time. I really want to try the walnut sauce. ***** I made the calabacitas for lunch today and it was good. I also finally made the Azorean stew for dinner, since I was already making something similar for DH. After tasting some of the beef, he pronounced the stew good, except that I would have to make it without the tomatoes for him to eat it. 
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Snidget 35571 desperate attention whore postings
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03-23-10, 06:28 PM (EST)
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37. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
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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arkiegrl 9083 desperate attention whore postings
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03-26-10, 09:38 AM (EST)
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45. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
Well, normally, I try to stick to 1-pot dishes, so anything more than that seems like a lot to me. 
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frodis 3796 desperate attention whore postings
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03-26-10, 12:41 PM (EST)
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50. "RE: SO good!" |
Soon! I promise! Swamped in work and have to find camera cable.
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frodis 3796 desperate attention whore postings
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04-02-10, 01:49 PM (EST)
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52. "RE: SO good!" |
Arkie, I'm so sorry this has taken me so long.
Oooookay. I made these, and they were a huge hit. I was really nervous about how Mr. Fro would react to the fruit in the meat mixture, and really, how he'd react to the whole thing, so I didn't really tell him much about it. I just set the plate in front of him and let him eat.
He loved it. (I loved it too!) He took the leftovers for lunch the next day because I think he was afraid I would eat them. So here's the bad thing. After waiting week looking for my camera cable, I ended up ordering a replacement cable. When I plugged it in, the camera did nothing at all. Then when I unplugged it, about 40 of my photos were blown away. That includes my poblano photos.  I ended up finding the real cable early this morning. I'm going to try to recover the missing photo files on the memory card, but they appear to be toasted. They're there, but throw a ton of errors when I try to import them. BIG FROWN. Anyway, I used a pound of ground turkey for the meat. I only used four poblanos, one apple, and one pear. I hesitated a long minute before putting the raisins in but decided to go for it. I had leftover tomato sauce which I decided to just pour over the poblanos before baking them. Whenever I save leftover tomato sauce it gets lost in my fridge and then it gets scary. I ADORED the calabacitas. LOVE. I will make it again. I might even toss it with some rice for a big veggie main dish. It was fresh and light and wonderful and so easy. Instead of a fresh jalapeno, I just threw in the rest of the can of green chile sauce that was used in the mole. I didn't make the walnut sauce *hangs head.* I was making this on a weeknight and just pooped out by the end, and didn't want to haul out the blender. Next time!! If I had seen this recipe in a magazine I wouldn't have even looked at it twice, it's so far outside my normal zone. I'm so glad for the OTCC and glad that I've promised myself that I'm going to try every recipe. This one is going in the recipe box and will be made again. Oh, and Mr. Fro never noticed the fruit in the meat stuffing. He thought the chunks were zucchini. HA!
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qwertypie 7918 desperate attention whore postings
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03-23-10, 10:28 PM (EST)
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39. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
The one thing I learned is not to attempt this (or any other recipe) when I am home alone with DS. 
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qwertypie 7918 desperate attention whore postings
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03-24-10, 02:13 PM (EST)
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40. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
Oh wow -- did this turn out good!
Next time I would add the full amount of cumin and chili powder for the calabacitas. I was a little worried that they might over power the dish, but it could stand a little more heat. I also didn't use the jalapeno in the calabacita because Sam decided to dump the rest of the minced chilis into the pan when I was dealing with the flood in the bathroom. He also burned himself (mildly) with the mole sauce because he didn't believe me that it was hot. The little turkey actually reached around me to stick his hand in. We will see if he learns. Things I did a little differently:
I used 2 anaheim peppers and 1 bell pepper instead of the poblanos. I have enough stuffing left over that I am going to pick up some more peppers at the store The mole sauce was a bit chunky because I used an immersion blender instead of a regular one. it was still good and smelled divine, I think I can justify getting a regular blender. And the most surprising to me was how good the walnut cream sauce tasted. Except, of course, the walnuts went missing (I can only assume stealth Sam strikes again) from the cutting board, so I had to use unsalted sunflower seeds instead. It turned out really, really good and cut the heat of the other dishes. I loved the texture of the chile stuffing. I put in extra apples with the ground turkey because we had a backlog of apples I have been trying to use up. Two enthusiastic thumbs up!
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arkiegrl 9083 desperate attention whore postings
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03-26-10, 09:06 AM (EST)
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43. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
So glad you liked it!
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Tummy 1988 desperate attention whore postings
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03-26-10, 09:57 AM (EST)
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46. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
I kept putting this off as I've been so tired lately, but I sucked it up and quit whining or the ingredients were going to start going bad.I loved the stuffing - I used apples, pears and golden raisins and they were so good I just wanted to pick the fruit out and eat all the bits by themselves. Like Arkie, I wouldn't mind the stuffing by itself, or maybe just rolled up in a tortilla! I had mole in the freezer so I cheated that way. But the walnut sauce didn't take long at all. I didn't care for the walnut cream sauce with the dish - I kept thinking I need some honey and Panera bagels for breakfast in the morning. And the dish didn't really need it as far as I was concerned, because it was good on it's own. With the mole, of course. I really liked the calabacitas - but would fix it with a simplier dish next time. There was alot of prep work for both dishes and I would choose a simple "other" dish for both. But I'm lazy. *grin A plus was that I got to use my new Ninja for more than just a smoothie! 
After the walnut sauce I was too busy to take pics inbetween , actually I just forgot. Verdict - loved, loved the stuffing. Loved the calbacitas. Would fix with different dishes next time. But thanks Arkie for doing both together because I'm glad I didn't miss out on either!
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Tummy 1988 desperate attention whore postings
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03-26-10, 10:11 AM (EST)
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49. "RE: OTCC: Stuffed Chiles in Two Sauces and Calabacitas" |
Yes. And one of my peppers - not shown - had turned red overnight, but the flavor was the same.
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weltek 16003 desperate attention whore postings
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03-26-10, 08:42 PM (EST)
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51. "Thumbs up at the weltek house!" |
Just what the doctor ordered (really, DH is trying to control his diabetes with diet, so this is perfect).It took me 1 hour 15 minutes for prep, but I wanted to take my time and do it right. I first made the two sauces, then the pepper filling, then softened the peppers. While the peppers were softening, I chopped ingredients for the calabacitas. My only changes:
-cut the recipe in half, as there are only two of us.
-used canned tomatoes instead of fresh, as tomatoes are kind of gross here right now. I just bought the diced tomatoes with green chiles in them (and compensated for the fewer chiles by sprinkling in powdered jalepeno).
-used pecans instead of walnuts
-used 1/2 the amount of cocoa powder than called for
-chopped the raisins finely and the almonds a bit So yes, I did the mole, just cut the cocoa a bit. I wish my sauces would've been thinner like the original pics. Next time I'll add more milk to the nut sauce will mix the mole into the meat stuffing to help bind it. Otherwise it was perfect for us! We'll be making this again. Would be great for a summer dinner, maybe grilling the stuffed peppers under really low heat. 
-it kind of looks like my pepper pooped.
-A Tribetastic Creation
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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