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Weekend Class Special Continued

By Jane Butel  May 14, 2024

Are you enjoying the spring weather whenever it is available?  Our flowers are truly knocking themselves out with a rainbow of colors.  First we had lots of tulips, then six whole weeks of gorgeous bearded iris with their stately elegance in a whole pallet of rainbow colors.  They are just now giving way to fragrant, beautiful roses.  Every morning--earIy, I really enjoy going out first thing after breakfast to check on the gardens and fix any needs that are there.  It is such a peaceful time. 

Years ago, I tried  to get Arugula to start in my garden and I had a horrible time.  And then it took and I have oceans of baby Arugula plants and lots of Arugula.  I keep giving it away and finally I decided to try it in lots of different dishes and it is so yummy.  And, then I checked on the nutritional content and it is a real winner.

If any of you wish a free start, I have lots!  Just let me know, I will gladly give it to you!

My heart goes out to all of you who have had such horrible tornadoes, floods and strong winds.  I wish you the very best.

I would love to cook with you this coming weekend.  If that does not work, I have a Green Chile Classics class on Thursday May 23 and a Barbecue class the following Thursday, May 30.  Both will start at 5 PM.

Here is a couple of recipes to try.

GREEN CHILE CRUSTED CHIPOTLE FLANS

These precious little quiche-like flans make a delicious and attractive side dish for any dinner. The double chile kick from the green chile crust and the chipotle flavoring the corn custard makes them super yummy! .

Yield: 4, 3-ounce servings

9 large green chiles

1 tablespoon sweet (unsalted) butter

1 cup milk

6 ounces or ¾ cup cream style canned corn

1 to ½ teaspoons chipotle powder

1 egg

½ teaspoon salt

 

1. Parch and peel the whole green chiles.

2. Butter individual baking dishes, using about a teaspoon of the butter. (You can use coffee cups if you do not have individual flan dishes.) Preheat the oven to 350ºF. Place the peeled chiles on the inside of each cup overlapping the chile over the cup as crust.

3. Heat the remaining butter with the milk in a heavy saucepan only until the butter melts. Then place all the ingredients in a blender or food processor and process until well blended. Pour into individual baking dishes.

4.Place the baking dishes in a large baking pan that is covered with a small towel or cloth, then place in the preheated oven. Using a pitcher or large measuring cup, pour water into the baking pan to about the 1-inch level. Bake in the oven for 30 minutes, checking for doneness by inserting a sharp knife. If it comes out clean, the custards are done. They should be lightly browned. If not done, continue until they are of the desired brownness. If desired, allow to cool at least 30 minutes before running a sharp knife around each and inverting them onto warm dinner plates, or serve them in the baking dish.

GRILLED CORN, RED PEPPERS AND GREEN CHILES SALAD 

with Jalapeno Lime Cream Dressing

Vegetables are wonderful fresh off the grill and made into a salad. Or, you can use grilled vegetables left over from a day or so before. You can substitute whatever vegetables you wish.

Cooking Time: 8 to 10 minutes

Yield: 4 servings

 2 large or 3 medium ears of fresh corn, husked

1 large red bell pepper

1 large red onion, cut into ¼-inch slices

3 fresh green chiles, parched, peeled and chopped (or 1, 4 ounce can)

1, 15 ounce can black beans, drained

4 cups mesclun or woodland greens, well rinsed

½ cup Jalapeno Lime Crème Dressing, recipe follows

Corn chips, optional 

1. Preheat an outdoor grill, stovetop grill or broiler to medium-high heat. 

2. Place the corn, bell pepper, onion slices, and fresh chiles on the grill-(if using canned chilesadd them with the beans.) Cook 8 to 10 minutes, rotating them as they blister, until they are uniformly charred on the edges. The onion slices should be almost soft.

 3. Cut the corn off the cob. Place the bell pepper and green chiles in ice water, then peel and chop into ½ inch dice. Toss the vegetables with the black beans and greens. Add the dressing, toss lightly and serve. Garnish with the corn chips, if desired.

 Per serving: Calories 225, Protein 14 g., Carbohydrates 43 g., Fiber 10 g., Fat 2 g., Saturated Fat 0 g.,

Cholesterol 1 mg., Sodium 403 mg.

Jalapeno Lime Crème Dressing

The combination of flavors is perfeact for a wide range of salads as well as for a sauce to serve with meats or vegetables.

1 cup plain yoghurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in

1 or 2 fresh jalapenos, minced

¼ cup coarsely chopped cilantro

2 teaspoons freshly squeezed lime juice (1/2 lime)

1/2 teaspoon lime zest 

1. Combine the yoghurt, jalapenos, cilantro, lime juice and zest. Whisk together or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.

 

 

 

 

 

 

    Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook..

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