Winterwheat

Just some notes to friends

Poblanos Stuffed With Cheddar & Chicken

We have been in a mood lately for Stuffed Peppers since we have 7 Plants 100’s of Peppers from Jalapeno’s, Anaheim, Serrano, Green & Red Bell Peppers and Poblanos!  This dish was amazing to eat and beautiful to look at!  The pictures just did not do it justice.  Poblano Peppers as I have also seen in the stores labeled: Ancho Chili’s (it may be just me but they look the same) have a mild to medium heat and are awesome stuffed.  I just can not say it enough, you just have to try them! I found this recipe at Fine Cooking, read all of the reviews and went to work on making them.

DSC_0458-001

DSC_0440DSC_0441-001DSC_0444-002DSC_0447-001

We topped them off with a Tomatillo Avocado Salsa loaded with our home grown Jalapeno’s.  Unbelievable!  I followed the recipe mostly… I can not help myself from making little changes.  I think they were for the better.

DSC_0452-001

Pablanos Stuffed with Cheddar and Chicken

4 Pablano Chiles
2 Medium Tomatoes Quartered
1/2 White or Yellow Onion Quartered
2 Cloves Garlic Quartered
1 tsp. Dried Oregano
1 tsp. Ground Cumin
Pinch of Kosher Salt
1 Tbs Olive Oil
2  Cups Shredded Cooked Chicken (I used Chicken Breasts)
1 1/2 Cups Cooked White Rice (Made in Rice Cooker)
2 1/2 Cups Shredded Cheese (I used 1 1/2 cup sharp cheddar and 1 cup pepper jack)
1/4 Cup Chopped Cilantro
1/2 Medium size Lime
Generous pinch of cinnamon

Heat oven to Broil and line baking sheet with foil.  Slice each pepper fro the stem to the tip and place on baking sheet under broiler for 5-8 minutes turning every few minutes to make sure they are blackened on all sides.  Take chilies out and cool until you can handle them. Then take a spoon and scoop out the seeds and core, peel off blackened skin and discard.  Spray Casserole dish with olive oil and place peppers in and wait to stuff!

At this time I tuned on my rice cooker to get the rice going as you start on the filling, you do not want it sitting around getting cold. 

In Food Processor: puree tomatoes, onion, garlic oregano, cumin, cinnamon and 1/2 tsp of salt.  Heat olive oil in large skillet over medium heat.  Add puree and cook until most liquid has evaporated and the mixture looks thick, stir constantly.   Add Chicken and continue to stir to heat thoroughly.  Remove from heat, add rice and 1 cup pepper jack (if using two different kinds) and 1/ of the Cheddar.  Stir to combine, add cilantro and lime juice then season with salt and pepper.  Stuff all four Pablano peppers to heaping (mine were) and then place in oven and bake at 400 for 20 minutes.  Add the last cup of Cheddar cheese on top of Stuffed Chilies and return to oven and place on broil for 2-3 minutes to melt the cheese.

Serve Immediately!!!!!

We served it with a Tomatillo Avocado Salsa LOADED with Jalapeno’s from the garden.  I think I used about 10!  I am Posting that next!  Again I used a recipe found on the internet then…made it to our taste.  Surprisingly it was not that hot considering all the Jalapenos.  The Tomatillo’s and Avavocado seemed to mellow it out.  I cannot wait to serve them to guests!  This was truly outstanding!!

Advertisements

November 11, 2012 Posted by | Cheese, Chicken, Egg Free, Main Dish, Mexican, recipes, Sauce's & Salsa's, Vegetables | , , , | Leave a comment

Sprouts! Grow your own on your kitchen counter

This is the finished “crop” after just 5 days!  I started the second jar after the 3rd day so I could keep them in stock in the refrigerator.  So far we have had them on a Wedge Salad (added amazing flavor), Ground Sirloin Burgers (will never eat one without the sprouts again) and a Turkey and Cheese Spinach Wrap (YUM!)

You only need a few supplies like these to grow your Sprouts:

The gorgeous Jar, I found at TJ Max Home goods Store for $3.99.  I bought two!  Then I went on an internet mission and of course landed on Amazon.com.  The Sprout Screen (which I recommend) is the best.  It was $3.50.   I also purchased the green sprout cap (plastic) and did not like it.  So now I have ordered 3 more of the Stainless Sprout Screen.  The Spouting seeds are a Salad Blend for $14.50 the seed blend contains Alfalfa, Radish, Broccoli and Clover.  I love it!  You can taste the radish and it really spices up the salad or anything you use it with.

Sprouts Growing

Start with 2 Tablespoons of seeds, add to jar, secure screen in lid and rinse several times with water.  Fill jar 1/2 way with water and set on counter overnight.   Drain water off and rinse 3 times and drain all water out.  Lay jar on its side at an angle as in the above picture on the counter.  My jar is sitting in a salad bowl.  I live in Arizona so my kitchen is full off sunlight, so make sure you do have some natural light near.  Rinse 2-3 times a day filling and shaking the container to make sure they are well rinsed then place back on its side to drain and grow!  By the 4th or 5th day, your jar should be packed!

Ready to eat!

The Sprouts are ready to harvest!  Just grab a big mixing bowl and pull all of the sprouts from the jar and fill the bowl with fresh water.  Swish them around a bit and the hulls will float to the top.  I used both a small strainer and a big spoon the skim them off.  You may need to do this twice (I did).  The drain well and repack your jar and secure with a solid lid (the ones they come with 🙂  And you are ready to eat them!!  Here is a Turkey Spinach Wrap  I made for lunch featuring the sprouts! The wedge salad last night was terrific as well just added the sprouts on top of the dressing before the salad was served.  It got rave reviews from the home front.  You can add sprouts to just about anything including soups and on top of pasta salad (I am doing this next).  Get creative!!

June 17, 2012 Posted by | Egg Free, Garden, Lunch, Main Dish, recipes, Salad, Sandwiches & Wraps, Vegetables, Vegetarian | , , , , , , , | 1 Comment

Enchilada’s with Roasted Vegetables served Lasagna Style

It was one of those weekends that we needed to trim the bushes and make the backyard as pretty as possible.  We are living more and more in the pool these day’s as temps are reaching over 105!  Everything is growing like crazy!  I have been eying Enchiladas and Tamales lately.  I decided to make a dish that has the taste of both in it.  Here it is

Ready to Eat!

This was amazing!!  It satisfied both cravings at once.  I was our late lunch, early dinner meal.  In addition to being so yummy, we were able to include many of our fresh vegetables and herbs right out of the garden.  We have Earth Boxes full of great stuff,  (2) 4×4 raised beds which are going crazy and several pots with herbs and peppers scattered throughout the landscaping.  I Love it!!

First had to make some Pico De Gallo which All, and I mean All came  out of the garden.  You can get the recipe by clicking the above recipe name to go immediately to an earlier post.  This is my only one I make and it is that good.

Enchilada’s with Roasted Vegetables served Lasagna Style

1 package corn tortillas (10 count)

1 small can  Enchilada Sauce or homemade

6 Anaheim Peppers

2 Red Bell Peppers, sliced into strips

1 Can Black Beans, rinsed and drained

1 Medium Zucchini cut into chunks

1 yellow onion, cut into strips

2 small ears of fresh corn, cut from cobs

1 small can Black Olives

2 cloves of garlic, minced

1 1/2 ground cumin

Salt and Pepper

1+ cups Pico De Gallo

2 Cups Shredded Cheese, your choice.

Sour Cream, Cilantro and chopped Green Onions for Garnish

Heat oven to 425, prepare bell peppers, onions, corn, zucchini, and place the whole Anaheim Peppers around the edge of a shallow baking pan.  Drizzle oil (grape seed or Coconut oil as they have a high smoke level), then sprinkle with minced garlic and salt and pepper generously.  Mix everything together with tongs or your hands :),    (my preferred method).  Roast in oven for 40 minutes or until vegetables are tender and starting to brown.  Keep an eye on them in the last 10 minutes.

Spray a 9x9x2 baking dish with Canola oil, and place corn tortillas (cut in half) in a medium dish with the enchilada sauce to coat them.  Place 1/3 cup Enchilada Sauce in bottom of baking dish.  Start by placing a layer of soaked tortillas, 1/4 of roasted veggies, a handful of black beans, handful of sliced olives, 1 1/2 pealed chilli (you roasted earlier), and the top with pico and a handful of shredded cheese.  Repeat with the tortillas and…..you get the picture.  Just like assembling a Lasagne.

On the very last layer end it with more cheese and some chopped olives.  Cover with foil and bake at 350 for 30 minutes. Uncover the last 10 minutes of cooking time.  Let cool for 5 minutes and slice and serve with sour cream and chopped green onions.  Do not forget the chopped Cilantro!

Enjoy!!!!

May 21, 2012 Posted by | Mexican, recipes, Vegetables, Vegetarian | , , , , , , | 1 Comment

Jalapeno Cheddar Cheese Bagels

We have added a few new favorite flavors to our morning bagels.  After my last visit to the local bagel shop, I spotted a few I just knew we would love and I could make them with our own array of peppers growing in the backyard.

Jalapeno Cheddar Cheese Bagel

This is the finished product!  In the back are the Everything Bagels with Parmesan Cheese (my personal favorite), which are another new addition in the favorite category.  We have been growing our own peppers for a couple of years now and we used the Cajan Bell Peppers fro these.  They are miniature Green Bell peppers which pack a huge punch.  The may be a little hotter than the Jalapeno so I decided to use them both.  They turned out awesome!!  Check out pictures of the Pepper Plant, this plant is 2 years old and we picked 8  nice size peppers yesterday.

 

 

 

 

 

Cajon Bell Pepper

DSC_0272

Just start with this simple Bread Machine Bagel Recipe from All Recipes.com.  I featured it here Bread Machine Bagels.

  • 1 Cup warm water

  • 1 1/2 teaspoons Salt

  • 2 Tablespoons granulated Sugar

  • 3 Cups Flour

  • 2 1/4 Active Dry Yeast or 1 packet

Turn on your Bread cycle and let the machine do all the work!  After the cycle ends, pull out the dough and shape into a ball.  I Let it rise for about 40 minutes.  Cut dough into six equal pieces and knead into a smooth ball.  Push your thumb through the center and start stretching the center until you have a good size  round rope going.  Place all six on floured board to rise another 30-40 minutes.

Bread Machine with 15 minutes left on the Dough Cycle The dough is ready to come outDSC_0240

Boil a large  pot of water and add 3 Tablespoons granulated sugar.   Preheat oven to 500, yes 500 degree’s.  Prepare a baking sheet with parchment paper (for the easy cleanup) sprinkle cornmeal o it so the bagels will not stick and get your toppings ready as well.  Drop 2 bagels at a time into the boiling water for 30 seconds then flip and continue to boil for an additional 30 seconds.  Remove from water and place on folded dishcloth to drain.  Repeat with the other 4 bagels in 2 more steps.  Once the bagels have drained, place on the baking sheet.

DSC_0243Brushing with milk before topping

I use milk to brush on the tops as mine are Egg Free.  No need for all that mess either.  Then get creative!

Topped and ready for the oven Gotta have a Sesame Bagel in the Bunch

Bake at 500 for 5 minutes then turn baking sheet 180 degree’s and put back in oven and reduce temp to 450 degree’s. Continue baking for an additional 5 minutes.  Then they are ready to come out!

Jalapeno Cheddar Cheese BagelDSC_0265DSC_0267Sesame Bagel

There you have it!  I made 3 Jalapeno/Cheddar and 2 Everything Bagels with Parmesan Cheese and 1 Sesame Seed, well just because they are so good just like that.  Let them cool and store in a bag in the fridge since they have dairy on them (I am a freak about that stuff).  We bought a bagel slicer, fondly known around here as the “Guillotine”  at Bed Bath and Beyond.  It is handy and no one gets cut!

Enjoy!

May 7, 2012 Posted by | Breakfast, Cheese, Egg Free, Lunch, Mexican, recipes, Sandwiches & Wraps, Vegetables | , , , , , , | Leave a comment

DIY Earth Box! Make it yourself

I love my Homemade Earth Boxes!  These boxes are easy to make and you will save tons of money, not to mention having the best bounty of vegetables ever!

Make your own Earth Boxes         We made these boxes in under 30 minutes one we laid out our supplies.  Shop around for the Rubbermaid tubs, I found mine at Walmart for about $5.00.  The real “Earth Box”  is available on line for for purchase and also great planting tips!  Just click on the link.

            What you need to make 2 DIY Earth Boxes:

  • 2 Rubbermaid Plastic Storage Tubs (I used 18 Gallon)
  • 1 10′ Plastic Pipe 1 1/2 Diameter
  • Carpet Knife
  • Miter saw to cut the plastic pipe
  • 3/8 inch Drill Bit to Drill Drain Holes

First place I went to was You Tube.  That it my go to place for how to do anything.  I Learn how to build, make and create all by researching You Tube.  My favorite Video is right Here.

First thing you do is cut the insert out of the Lid of the tub, make sure you watch the video.

Drill a drain hole on each end of the tubs about 2 3/4  inches from the bottom.

With the cutout piece of plastic from the lid, drill several holes for drainage.  Cut a circle in one corner of the lid to fit the Fill Pipe, again refer to the video 🙂

Cut the PVC Pipe with the Miter Saw into to 2 1/2 inch pieces.  You will need to cut 15 of them.

Place the pipe pieces standing up in the bottom of the tub and place the Lid you drilled holes in on top.

Cut a length of PVC Pipe about 3 inches above the height of the tub.  Insert in the corner and you have just built your first DIY Reath Box!!!

I think I need to add this Video as well, I gleaned a lot from this guy too! Although we went the way of using the PVC Pipe for stability.

Here are pictures of our Box in progress

I Transplanted 2 Cucumber plants that I started from seeds and 2 Zucchini in the other.  My plan is to put a trellis behind them and train the plants vertical,  another Pinterest idea!  Gotta love that site!!  You can follow me at Jeanene (WinterWheat1).

Congratulations!!!  You now have your own Earth Boxes.  Here are my other 3 Boxes all planted and growing like crazy!  I have Corn with Garlic planted in the front since one is growing up and the other is growing down (made sense to me).  We have 2 rows of Snow Pea’s in one box, and 2 rows of Green Beans in the other.  I am so pleased at how well my “crops are coming along.  I never have to worry about “not enough water as I fill the drain pipe every 3-4 days.  I check them every day since they are growing like crazy!  Here it is April 10th in Phoenix AZ and I have Snow Peas and Beans already.  We also have a Cherry Tomato plant going nuts!  More Pictures!

April 10, 2012 Posted by | Earth Box, Garden, recipes, Vegetables | , , , , , , | 4 Comments

Chicken Pot Pie with Large Buttermilk Biscuits

This slideshow requires JavaScript.

I have been craving comfort food since the temperatures here in Phoenix have finally dropped! In one day we went from have the AC on in the car to turning on the heater! Crazy!! Here is my all time super easy Chicken Pot Pie Recipe

Chicken Pot Pie

This Recipe is a collection of several and put into oven proof crocks and then baked into individual servings of YUM!   This is how it starts…

Chicken Pot Pie/Dumplings

1 small onion chopped
2-3 stalks celery chopped
2 carrots diced
1-2 red potato’s chopped into medium pieces
Saute in 1 tablespoon of olive oil until medium soft. (they still have some cooking to do)

2 Cups Chopped or Shredded cook Chicken
1 Can Buttermilk Biscuits cut into 1/4’s and dipped into 2 Tablespoons melted Butter (you may only be using 3 or 4 of the Biscuits so reserve the others for baking)

In the meantime prepare 2 cans of Cream of Chicken Soup or
Make this amazing recipe of your own “Cream of Whatever Soup Mix”  Recipe Here

I have made this and it is so easy and very handy to have in the pantry.

Heat to simmer and add sauteed veggies stir together and cook over medium/low heat for 7 minutes,  add the Chicken and pour into individual crocks or oven proof bowls.

Top with Buttered Biscuit pieces  and place bowls on a heavy flat baking pan. Bake at 400 for 10 minutes.  Check oven at about 8 minutes just to be sure not to cook biscuits to long (everything else is cooked).

This will be very hot!!!  Be careful!

March 6, 2012 Posted by | Chicken, Egg Free, recipes, Soups, Vegetables | , , , , | Leave a comment

Roasted Tomato Soup

Finished with a half of a Grilled Cheese Sandwich

I have been craving a good Tomato Soup. Something that would satisfy my craving for Basil as well. This soup did it! I love all off the Roasting going on first, just makes the soup. I have lots of Basil growing in the big pot on the patio, I planted the small baby plant in the spring and now it is a HUGE bunch!

Start by cutting up 3-4 tomato’s, I used 4 Roma’s. Quarter them and lay on flat sheet covered with foil. Cut 1/2 yellow onion into wedges and add to the pan. Then 3 cloves of garlic, halved, tucked into the tomato pieces. Pour about 1-2 Tablespoons of Olive Oil over the veggies. Salt and Pepper and sprinkle with fresh Parsley (from my little garden). Then place into the oven at 350 for 30-40 minutes.

Seasoned and ready to go in the oven

Roasted Tomato

Now heat 1 can of low sodium Chicken Broth in good size sauce pan. Add 1 Tablespoon tomato paste (I use the kind in the tube). Heat on medium low heat and stir until well blended. Add the Roasted Veggies and simmer for about 10 minutes.

In the Pan

Now use your immersion blender or tall blender to mix the soup together to your desired consistancy. I wanted it to be “Rustic”, kind of thick. Then add 1/4 cup Half and Half and stir and simmer for another 5 minutes.

Toamato Soup just Blended

I ran back out to the Garden and picked the Basil and tossed it on top of the soup one it was in the bowl.

Ready to Eat!

Ready to Eat

Soup with 1/2 Grilled Cheese Sandwich

This was so GOOD! And super easy. I have been juicing and have not had a lot of solid food for a week and this was just perfect.

This recipe came from The Sprouted Kitchen Blog and you can find it right here: http://sproutedkitchen.com/?p=3186

Enjoy!!

October 19, 2011 Posted by | Egg Free, Lunch, recipes, Vegetables | , , , , , , | 3 Comments

Bountiful Baskets Co-op Was amazing this Saturday!

The Bounty!!!

Most Saturday mornings, promptly at 7:00am you will find me in line to pick up my fruits and vegetables from the designated pick-up spot which happens to be less than 1 mile from my home.  Order your basket on Monday from the website http://www.bountifulbaskets.org/ , then come Saturday morning you have all of the fresh fruit and vegetables for the week!!!   The also have a great Facebook page https://www.facebook.com/pages/Bountiful-Baskets-Food-Co-op/40869244381?sk=wall

This was a great week!   Not disappointed at all!  Here is a shot from my Breakfast table after I unloaded this morning.  Make sure you bring your own containers to take everything home in.  I use 2 of those fabric grocery bags, and some times they are heavy!  Look at their site as they are in many States and always looking for volunteers to start new locations!

Saturday Morning Bounty!

The Price????  $15.00  plus $1.50 handling fee!!!!  You cannot touch that price at the Market and it is all fresh from local farmers!!

Here is the list:

5 Banana’s
2 Mango
1 Cantaloupe
6oz Blackberry’s
5 Apples
4 Organic Tomato’s
2 Heirloom Tomato’s
2 Heads Green Leaf Lettuce
2 1lb Packages Carrots
7 Anaheim Chili Peppers
6 Green Bell Peppers
6 Ears Yellow Corn
1 8oz Package  Mushrooms

Now For some Close-ups!  This really is the best way to get the Freshest Produce!!!

From Left to Right

Center Picture

Far Right End

Thank you Kelley for telling me about this!!  We have been ordering ever since and we just plan meals around what we get.  I can see “Stuffed Peppers”, “Chicken with Mushroom Sauce” and of course some “Green Chili Enchiladas” in the menu this week!!

May 21, 2011 Posted by | recipes, Vegetables | , , , | Leave a comment

Black Bean and Vegetable Burrito

An easy vegetable burrito with everything from the garden and pantry!

Ready to Roll!

Here are the rough chopped vegetables sauteing in some olive oil spray.  Just veggies and 1/2 plus (to taste) Taco seasoning, 1/2 can drained Black Beans, then added 1/2 cup Salsa Verde Enchilada Sauce.  Saute for about 5 minutes to blend.  Then set aside.

The filling blended together

I ran out to my new little container garden for the Cilantro and could not resit taking a few photo’s of the plants!  Soon everything will be ready for fresh Pico right out of the garden!  I can’t wait!

My Container Garden

Next I assembled to Burrito.  I like the cheese a little melted because it seems to hold everything together better.  I heated the Tortilla in the non-stick skillet, added the cheddar cheese and heated about medium for about 3 minutes.  Spoon in the black bean filling, top with some fresh Cilantro.  That is it!!  I did add some fresh salsa from our favorite Mexican Restaurant, Raul and Theresa’s.  http://raulandtheresas.com/home The place is awesome!!  We go there every Wednesday for the special, all you can eat shredded beef taco’s and cheese enchilada’s.  The big guy gets 3 and 3 every time.

Filling the Burrito

 That is it!  it was so easy!

Black Bean & Vegetable Burrito

1/4 Cup Chopped Onion
1/4 Cup Chopped Yellow Squash
1/4 Cup Chopped Zucchini
1/4 Cup Chopped Red Bell Pepper
1/2+ teaspoon Taco Seasoning
1/2 Can Black Beans, Drained
1/4 to 1/2 Cup Salsa Verde Enchilada Sauce
10 Inch Flour Tortilla’s
Cheddar Cheese, Shredded
Fresh Cilantro

Then Follow the pictures!

Enjoy!!!

April 30, 2011 Posted by | Egg Free, Mexican, recipes, Sandwiches & Wraps, Vegetables | , , , , | Leave a comment