Stuffed Poblanos

Here’s a classic late summer recipe made with pasilla (aka poblano) peppers from IG's @netocraves

Here’s his recipe in modified form:

INGREDIENTS:

Stuffing:

• potatoes

• garbanzos

• green peas

• red onions

• squash

• carrots 

• sweet corn 

Seasoning:

• garlic

• onion powder

• salt

• pepper

• cumin 

Directions:

1. Dice up all of the stuffing ingredients and sautee to soften.

2. For the salsa, roast tomatoes, onions and jalapeño mixed with cilantro, salt and lime juice, then mash or mix in blender if you prefer a thinner salsa. 

3. Roast poblanos at 400º for 35 minutes or until they begin to blacken.
   When the peppers are almost blackened, place them in a plastic bag, seal, and allow the peppers to steam as they cool. Once cool, remove the skins. 

4. Place stuffing ingredients inside peppers and top with salsa, cream, etc.

Enjoy!

Lemon Zucchini Pasta

A light and bright pasta to celebrate summer harvests!⁠ This is from @playswellwithbutter. Google  PWWB Lemon Zucchini Pasta for more detailed directions.

INGREDIENTS: 

• 8 oz spaghetti noodles

• 3 zucchini

• 1/4 cup extra virgen olive oil

• 6 cloves garlic⁠

• 1 tsp crushed red pepper flakes⁠

• 1 C sliced basil leaves⁠

• ½ C grated parmesan⁠

• 2 lemons, juiced⁠

• Salt and pepper ⁠

DIRECTIONS:

1. Boil water. Meanwhile  chop the garlic & basil, grate the parmesan, juice the lemons, & prepare the zucchini. Thinly slice zucchini into strands and season with salt. Place in colander.

2. Cook spaghetti, preserve pasta water, drain noodles over zucchini (do not rinse). 

3. In skillet, heat oil til shimmering, then add garlic and pepper flakes - cook for 30 seconds.

4. Add noodles to skillet, add lemon juice, basil, parmesan, salt and pepper to taste.

5. Place on plates and add parmesan and herbs as desired.

Potato Flautas

Check out these delicious potato flautas (or potato tacos) made by @ellenmariebennett on IG.

INGREDIENTS (for 4-6 servings):

• 1 lb of J.R.’s potatoes

• 1/2 stick butter

• 1/2 cup sour cream

• 1/2 cup Mexican crema

• Kosher salt

• 8 ounces Oaxaca cheese, freshly grated

• 8 small corn tortillas

• vegetable oil, for frying

• kewpie mayo, for serving

• salsa verde, for serving

• 1 small red radish, thinly sliced, for serving

• 1/2 cup cabbage, thinly sliced, for garnish

• fresh cilantro, for garnish

DIRECTIONS:

1. Chop potatoes and boil over high heat until fork tender (10-15 minutes). Drain and set aside.

2. In a large bowl, mix cooked potatoes, butter, sour cream, crema, and kosher salt to taste. Smash the potatoes until smooth. Add Oaxaca cheese and stir until evenly combined.

3. Heat a large skillet over high, and warm up tortillas (about 2 minutes on the first side, 1 minute on the other).

4. Spoon the mashed potato mixture into the tortillas. Fold the tortillas in half, closing the potato mixture in (or roll for flauta shape).

5. Heat oil in a large pot, to 350º F. Carefully fry tortillas about 15 minutes, until deep golden brown and crispy. Remove and place on a paper towel-lined plate. Immediately season with some kosher salt.

6. Top the flautas with kewpie mayo, salsa verde, radish slices, cabbage, and cilantro. Enjoy immediately!

Pickled Kirby Cucumbers in lime and garlic juice. 

Check out this super yummy and healthy pickle recipe from IG's @plantbaselatina

INGREDIENTS

• 2-3 organic Kirby cucumbers

• 1 clove of organic garlic

• Juice of 2-3 large organic limes

• 1/2 cup of iced filtered water

• 1/4 teaspoon of Pink Himalayan salt

Optional: sliced Serrano pepper or sliced habanero to make spicy pickles

INSTRUCTIONS

1. 1. Spear the cucumbers (cut in quarter lengthwise)

2. Place them in a glass jar

3. Add minced garlic

4. Add hot peppers (optional)

5. Pour lime juice and water into the jar

6. Add salt and mix well

7. Refrigerate 3-6 hours then serve

Enjoy!!

Homemade Pasta Sauce

Check out this simple and delicious pasta sauce recipe from IG’s @collinscountry. See her YouTube Video for a step-by-step tutorial.

Here’s what she says (link above, not below):

How To Make & Can The BEST Homemade Pasta Sauce!
“This pasta sauce is simple, easy and delicious! I absolutely love it! It’s my moms recipe and it’s just perfect! I do add more sugar to mine because it keeps it from tasting sour and I omit the citric acid. Tomatoes are acidic enough that the additional citric acid isn’t necessary. But if you don’t mind the slight tart taste of the tomatoes, then follow my mom’s original recipe exactly. Regardless, this will be a crowd pleaser whenever you make homemade pasta or have spaghetti night! It’s creamy, full of flavor and tastes like fresh tomatoes (my husband hates tomatoes but loves this recipe). Also- the full video with more details and step by step instructions for beginners can be found on my YouTube channel and the link is below… Enjoy and happy homesteading! :)”

INGREDIENTS:

• 4 pounds tomato (washed, cut in half)

• 1 medium onion sliced

• 3 Cloves garlic

• Large pinch dried herbs (Italian seasoning is what I use).

• 1/4 cup olive oil

• 1 teaspoon salt

• 1 teaspoon sugar

• Dash fresh ground pepper
  

DIRECTIONS:

1. Heat oven to 375º

2. Bake 1.5 hours until tomato skin is very wrinkly

3. Purée in blender and fill jars, leave 1 inch headspace

4. Water bath Quarts for 45 min, Pints-40 min.

Enjoy!

Creamy Roasted potatoes!

Another great vegan recipe from meals.netocraves.com

INGREDIENTS:
•1.5 lbs potatoes
•Season with oil, salt, pepper, cumin, paprika, and garlic powder. Baked at 425F for 35-45 min.

Crema:
•1 cup cashews (soaked for at least 1 hour)
•1 cup unsweetened almond milk
•1 lime (juice)
•1/4 white onion
•1 jalapeno (optional)
•2-3 garlic cloves
•Salt and pepper to taste
Blend until smooth!

Butter mix:
•1/4 vegan butter stick (melted)
•Small handful Cilantro
•1 tsp agave or sweetener of your choice
•1/2 lime juice

Once the potatoes are baked drizzle your butter mix on top, serve, and cover them with the crema and fresh cilantro. Enjoy.