05 August 2007

More Fiesta, Ole!

I felt crappy all weekend, but almost nothing comes between me and a good meal. (As I type, Heidi just jumped on the counter and inhaled a huge tortilla. Nice.) All my veggies have served us well, and we've been eating like veggie kings for days (minus date night last night, when we had some lovely processed food at Conor's).

I always forget how lovely orzo is, but Friday I pulled out a 2/3 full box of it and decided to mix up some simple pasta. I diced peppers, squash, and green beans and tossed them and the cooked orzo in a white wine sauce, with a little mozzarella and black basil (how cool! tastes basically the same as normal basil) thrown in. So simple, and so yummy. I ate the rest for lunch today.

Right now I'm cooking up another Mexican fiesta. I immediately snatched up some poblano peppers when I popped in to the Thursday market, and I've been waiting all weekend to do something with them. I only bought two, so I needed to be creative for a full meal!

Mexican Fiesta*

2 poblano peppers (more heat than you may be expecting)
2 cans pinto beans
2 jalapenos
1 red pepper
1 tomato
1/2 yellow squash
Chihuahua cheese
Mozzarella cheese
1 cup cooked rice

Preheat oven to 400 degrees.

While rice is cooking, dice up veggies. I simmered the beans (1 can drained, 1 can with liquid) and dropped in the veggies as I went along. Once the veggies and beans were all mixed, I dropped in some fresh basil, sprinkled some cumin and pepper, crumbled the Chihuahua cheese in, and kept it on simmer until the rice was done. Then I mixed 'em all together in a big pot.

Cut little hats off the tops of the peppers and remove the seeds. Stuff 'em full, toothpick them closed, and drop a few tablespoons of salsa on top (I used leftover homemade salsa I had on hand). Then pop them in the oven in a baking dish. I cooked mine for 20 minutes, but I should have cooked them closer to 30 (the poblanos were still pretty crispy).

What to do with all the leftover goo? Why, make burritos! Once the peppers were done, I plated them with a large, leftover-goo-stuffed burrito and topped them with a little shredded mozzarella.

The best part is that there are tons of leftovers for more burritos tomorrow night.

*Beware... Brad had instant heartburn. "I can't feel my lips or my tongue!"

1 comment:

Sara said...

That looks like a very interesting (in a good way) to use yellow squash. Never thought of mixing it with pinto beans and rice. I'll give it a try@