Stuffed Peppers'

Ingredients

-5-6 poblano peppers
-1/2 -2/3 cup of a white or yellow onion (depending on how much onion you like)
- 1/2 cups of shredded cheese (preferably Mexican)
-2-3 eggs
-1 cup of flour (you may need more)

Directions
* You will need a gas burner or a grill (b/c of the flames)
*take the stem off the peppers by pushing it in, take the stem and as many of the seeds out. You can rinse the inside if you would like.
*Put the peppers straight onto the burner (grill)
*Let the skin burn pretty well, so that it will be soft (below pic.2)


* Once they look like this put them in a plastic bag and cover it for about 10-15 minutes.


*Take them out and take the skin off (it should be soft enough)


*combine the cheese and the onions
*stuff the peppers with the cheese and onion mixture
Hint: you can stuff them half way or all the way, depending on that you might need more of the cheese mixture. I usually stuff them half way.
*once stuffed with the cheese and onion mixture roll them into the flour so the flour sticks on them
* set the stuffed peppers aside
*Have a pan ready with oil, you will need quite a bit about half a cup
*heat needs to be on medium
*put the egg whites into a bowl and set the yolk aside
*with an electric mixer on high mix the egg whites until they become foamy
*add the yolk and mix again on high until blended in and foamy
*one by one put the poblano peppers into the egg mixture (make sure they are covered pretty well)
*put them on the skillet with oil and fry on all sides
*once cooked through you can put the peppers on a strainer to let the oil drip out (make sure you have a large bowl or plate under neat it for the oil.

ENJOY WITH A SIDE OF RICE AND BEANS

Experiment: This is something I saw while searching for other stuffed pepper recipes. Heat tomato sauce in a pot and add the peppers, let simmer for a couple minutes and enjoy.
Link of picture: http://media-cdn.tripadvisor.com/media/photo-s/01/1b/fb/37/stuffed-poblano-peppers.jpg

If you want to try this here is the recipe for the tomato sauce:
-3-4 roma tomatoes (any other is fine as long as it's about the same proportion)
-1/2 a medium onion
-1/2 tsbp. of garlic

*put above ingredients in blender with 2 -3 cups of water
*put tomato mixture into pot and leave till it starts to boil
*salt to taste
*add the peppers and simmer for 10 minutes

Enjoy!!

Home made tortillas (recipe will be posted soon)

For this, you will need a tortilla press or you can do it just the old fashioned way. . . with a rolling pin. I have a plastic tortilla press which I hate, this metal one would work much better.

http://www.pleasanthillgrain.com/Images/Norpro%20Images/Norpo%20Tortilla%20Press%20200.jpg

Rice Pudding

1 cup of white long grain rice
1 can of evaporated milk
1 can of sweetened condensed milk
1 stick of cinnamon (broken)
2-3 cups of water

Add the rice to the water and let it cook until tender, not too tender. Add the can of condensed milk with two more cans of water (fill up the same can twice and add that water to the mixture). It should be somewhat watery. Bring to a boil and and then add the evaporated milk and the cinnamon until it comes to a boil. Tad ah! You now have perfect, delicious rice pudding. It is supposed to be a little watery but as it cools it will thicken.

I
f you have any problems just email me: edithbusey@gmail.com

Traditional Mexican Fried Rice

Sorry this picture is kinda weird
Here you can see the difference when using the actual
tomato vs. the canned tomato sauce/diced. The bottom
one is more orange than the top due to the fact that on the
bottom I used the actual tomato.

2 cups of water
2 roma tomatoes (tip below, #3)
1/4 of a large onion or half of a small onion
1 tsp. of salt
1 cup of rice
1 1/2 tsp. of oil
2-3 dashes of garlic powder or 1/4 of a garlic clove

In the blender combine the water, tomatoes, garlic, salt, onion,water and blend. Set aside

Add oil to skillet, let it get warm. Add rice to skillet and fry the rice a little bit until brown (not too dark).

Add tomato mixture into the skillet (with rice), bring to a boil on high heat.

Once it starts boiling bring heat down to medium low or about a 3 or 4 setting.

Put lid on skillet and let rice simmer until cooked through.

Tip #1
You need to keep checking on it. Depending on how high the burner is, the water may evaporate too quickly. If you think that the water is almost gone and the rice doesn't look cooked all the way through, you may need to add a little bit more water.

Tip #2
You can also add some of the following vegetables or meats for a little more pizzaz:
Canned or frozen corn
diced potatoes
canned or frozen green beans
diced ham
shredded chicken

These need to be added at the same time as the tomato mixture so that it will settle with the rice.

Tip #3
You can replace the roma tomatoes with 1 and a half of a large tomato, diced canned tomatoes, or tomato sauce, as long as everything mixed together is 2 cups. Using diced canned tomatoes or tomato sauce will give it a much redder look. Without it, it will turn out more orange. It's okay though, whatever you prefer.

Tip #4
You don't want the tomato mixture to be too think. This will cause it to not cook right or equally. The tomato mixture should be watery, but not too watery. What you could do is add half of the can and the rest of water, see how that turns out. :)

Tip #5
Make sure that the skillet you use is kinda of think, if it is too thin the rice will turn out kinda mushy. You don't want this b/c then it doesn't look appealing.

Good luck! If you have any problems or questions please email me.

edithbusey@gmail.com

The Art of Food

For a long time I have been wanting to do this. I don't know how this will turn out, but hopefully it will. I enjoy cooking, I just don't know how long I can keep this up for. We'll see. I already have a couple recipes I would like to share, I hope you enjoy!