Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 I love very hot food. Is this high on the spice or heat list? Sounds like my type meal. Sissy , " jandemommy " <jandemommy> wrote: > > found this in an old Cooking Light magazine and thought it sounded > good. looking at it cooking I wasn't so sure though : ). I was very > surprised how tasty it was--did have to substitute a little though. > I might add some black beans next time or serve over brown rice but > overall very yummy : ). > > 5 poblano chiles (~1 lb) > 1 tsp aniseed > 1 (3 " ) cinnamon stick, broken > 1 tbsp peanut oil > 3 1/2 c. chopped onions > 4 cloves garlic, minced > 10 c. diced, peeeled calaboza squash (used butternut) > 4 c. vegetable broth > 2 c. water > 3 tbsp honey > 1/2 tsp salt > 6 tbsp Crema Mexicana (used lowfat Daisy sour cream) > 1/2 c. roasted pumpkin seeds (didn't have) > > 1. preheat broiler. cut chiles in half and discard seeds and > membranes. place skin-side down on foil-lined baking sheet and broil > 5 minutes or till blackened. place in ziploc bag, seal, and let rest > 15 minutes. > 2. grind aniseed and cinnamon in spice grinder till ground. > 3. heat oil in lg Dutch oven over med-hi heat. add onion and saute 5 > minutes. add garlic for 1 minute. add cinnamon mixture for 1 minute. > add chiles, squash, broth, water, honwy, and salt; bring to boil. > reduce heat and simmer 30 minutes or till squash is tender. can mash > a little with potato masher. > 4. drizzle each serving with cream and pumpkin seeds. > > 8 servings > > ***couldn't find squash called for and used the substitute they > suggested. also didn't use cream due to calorie content but the > lowfat sour cream was awesome*** > > Anne > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Anne, I will toss 2 serrano or jalapenos in when I make this. It sounds delicious. Thanks for the quick response, Sissy , " jandemommy " <jandemommy> wrote: > > --- sorry : (. not very spicy--I was kind of disappointed but wasn't > sure what to expect with poblanos. they were a dark green pepper but > tasted similar to bell pepper but little smokier. I like their flavor > but was expecting more heat. a mixture of peppers might also be > good : ). I like spicy a lot also : ). take care : )..... > > Anne > Quote Link to comment Share on other sites More sharing options...
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