Radio silence. Sorry about that. I didn't really intend to be away from the blog for so long. But between appointments, parent-teacher conferences, and some very big changes I've been mulling over, I got a little overwhelmed and a little lost.
But I'm back now.
I've made you a soup because it's cold out and because hearty soups always make me feel better when life gets busy and heavy and stressful. If that soup can be paired with a beer and a warm tortilla rolled around a good pat of butter, it will definitely do the trick.
I know you understand. We all have moments in our lives when we aren't quite sure how to handle what's coming next. Thank you for being patient with me. I'm so glad to be back.
Green Chile Chowder
adapted from Homesick Texan Cookbook
Ingredients:
2 jalapeños
4 poblano peppers
1 TBSP butter
1 white onion, diced
2 cloves garlic, minced
1/2 c. cilantro, plus more for garnish
2 lbs. potatoes, peeled and diced
4 c. vegetable broth
1/2 tsp. cumin
1 1/2 c. milk (I used 2%)
1 c. half and half
1 (15-oz) can black beans, drained and rinsed
juice of one lime
salt and pepper, to taste
queso fresco or Monterey Jack cheese, for serving
1-2 avocados, chopped, for serving
jalapeño slices, for serving
Directions:
1. Preheat broiler on high and cook jalapeños and poblanos about five minutes per side, or until completely blackened. (If you have a gas stove, you can do this by placing the peppers directly over a low flame.) Place poblanos in a paper bag, close it, and let the peppers steam 15 minutes. Meanwhile, remove stems from the jalapeños and dice, discarding or keeping seeds depending on spice preference. After 15 minutes, remove poblanos from the bag, rub off the skins, then remove the stems and seed the peppers before dicing.
2. In a large pot over medum heat, melt butter. Add onions and cook ten minutes until just beginning to brown. Add garlic and cook one minute more. Add all diced peppers, potatoes, broth, cilantro, cumin, salt, and pepper. Bring to a full boil then reduce heat to low and simmer 20 minutes, until the potatoes are tender.
3. Scoop out 2 cups of the soup and set aside. Roughly purée the remaining soup with an immersion blender or by working carefully in batched with a food processor or blender. Add removed soup back in along with the milk, half and half, and beans. Increase heat to medium and bring soup back to serving temperature then add in lime juice. Taste and adjust seasonings.
4. To serve, ladle soup into bowls and top with cheese, avocado, cilantro, and/or jalapeño slices, as desired.
Yield: 8 servings.
But I'm back now.
I've made you a soup because it's cold out and because hearty soups always make me feel better when life gets busy and heavy and stressful. If that soup can be paired with a beer and a warm tortilla rolled around a good pat of butter, it will definitely do the trick.
I know you understand. We all have moments in our lives when we aren't quite sure how to handle what's coming next. Thank you for being patient with me. I'm so glad to be back.
Green Chile Chowder
adapted from Homesick Texan Cookbook
Ingredients:
2 jalapeños
4 poblano peppers
1 TBSP butter
1 white onion, diced
2 cloves garlic, minced
1/2 c. cilantro, plus more for garnish
2 lbs. potatoes, peeled and diced
4 c. vegetable broth
1/2 tsp. cumin
1 1/2 c. milk (I used 2%)
1 c. half and half
1 (15-oz) can black beans, drained and rinsed
juice of one lime
salt and pepper, to taste
queso fresco or Monterey Jack cheese, for serving
1-2 avocados, chopped, for serving
jalapeño slices, for serving
Directions:
1. Preheat broiler on high and cook jalapeños and poblanos about five minutes per side, or until completely blackened. (If you have a gas stove, you can do this by placing the peppers directly over a low flame.) Place poblanos in a paper bag, close it, and let the peppers steam 15 minutes. Meanwhile, remove stems from the jalapeños and dice, discarding or keeping seeds depending on spice preference. After 15 minutes, remove poblanos from the bag, rub off the skins, then remove the stems and seed the peppers before dicing.
2. In a large pot over medum heat, melt butter. Add onions and cook ten minutes until just beginning to brown. Add garlic and cook one minute more. Add all diced peppers, potatoes, broth, cilantro, cumin, salt, and pepper. Bring to a full boil then reduce heat to low and simmer 20 minutes, until the potatoes are tender.
3. Scoop out 2 cups of the soup and set aside. Roughly purée the remaining soup with an immersion blender or by working carefully in batched with a food processor or blender. Add removed soup back in along with the milk, half and half, and beans. Increase heat to medium and bring soup back to serving temperature then add in lime juice. Taste and adjust seasonings.
4. To serve, ladle soup into bowls and top with cheese, avocado, cilantro, and/or jalapeño slices, as desired.
Yield: 8 servings.