Greem Chili Vegetable Cobbler

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<mx2 source= " MasterCook 5.0 " date= " May 16, 2000 " >

<Summ>

<Nam>

Green Chili Vegetable Cobbler

</Nam></Summ>

<RcpE name= " Green Chili Vegetable Cobbler " author= " Michael Lomonaco " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Green Chili Vegetable Cobbler

 

Recipe By :Michael Lomonaco

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 large onion -- diced (about 1 cup)

2 tablespoons flour

4 fresh green poblano peppers -- roasted, peeled and

1 large turnip -- peeled and diced

3 carrots -- sliced (about 2 cups

2 leeks -- white part only, was

1 cup Italian plum tomatoes -- chopped coarsely

2 cloves garlic -- chopped

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons ground cumin

1 cup vegetable broth

PASTRY DOUGH:

2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

8 tablespoons butter -- cold, cut into chunk

1/2 cup milk

 

Preheat oven to 350º.

 

In a large flat casserole, heat oil. Add onions and sweat until translucent. Add

flour and combine well with oil and onion. Add the rest of the vegetables and

sweat together. Season mixture with salt and pepper. Add garlic and cumin. Add

broth and boil for 3 minutes. Transfer mixture to a baking casserole. Prepare

pastry dough:

 

In a bowl combine flour, baking powder and salt with a fork. Work in butter with

hands until mixture resembles coarse meal. Stir in milk. Sprinkle workspace with

flour. Lay out dough and work to size of baking dish.

 

Place dough over casserole. Bake 45 minutes, until browned. Serve immediately.

 

Yield: 4 to 6 servings

 

Source:

" Michael's Place "

S(Formatted by):

" Lindell Martin on May 15, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 683 Calories (kcal); 34g Total Fat; (43% calories from fat); 14g

Protein; 85g Carbohydrate; 67mg Cholesterol; 2285mg Sodium

Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 6 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 904532 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " onion " unit= " large " qty= " 1 " >

<IPrp>

diced (about 1 cup)

</IPrp>

</IngR>

<IngR name= " flour " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " fresh green poblano peppers " qty= " 4 " >

<IPrp>

roasted, peeled and julienned

</IPrp>

<INtI>

904532

</INtI>

</IngR>

<IngR name= " turnip " unit= " large " qty= " 1 " >

<IPrp>

peeled and diced

</IPrp>

</IngR>

<IngR name= " carrots " qty= " 3 " >

<IPrp>

sliced (about 2 cups)

</IPrp>

</IngR>

<IngR name= " leeks " qty= " 2 " >

<IPrp>

white part only, washed and diced

</IPrp>

</IngR>

<IngR name= " Italian plum tomatoes " unit= " cup " qty= " 1 " >

<IPrp>

chopped coarsely

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " ground black pepper " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " ground cumin " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " vegetable broth " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " PASTRY DOUGH: " code= " S " ></IngR>

<IngR name= " flour " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " baking powder " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " butter " unit= " tablespoons " qty= " 8 " >

<IPrp>

cold, cut into chunks

</IPrp>

</IngR>

<IngR name= " milk " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Preheat oven to 350º.

</DirT>

<DirT>

In a large flat casserole, heat oil. Add onions and sweat until translucent. Add

flour and combine well with oil and onion. Add the rest of the vegetables and

sweat together. Season mixture with salt and pepper. Add garlic and cumin. Add

broth and boil for 3 minutes. Transfer mixture to a baking casserole. Prepare

pastry dough:

</DirT>

<DirT>

In a bowl combine flour, baking powder and salt with a fork. Work in butter with

hands until mixture resembles coarse meal. Stir in milk. Sprinkle workspace with

flour. Lay out dough and work to size of baking dish.

</DirT>

<DirT>

Place dough over casserole. Bake 45 minutes, until browned. Serve immediately.

</DirT>

<DirT>

Yield: 4 to 6 servings

</DirT>

</DirS>

<Srce>

Michael & apos;s Place

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on May 15, 2000 " />

</RcpE></mx2>