Monday, July 19, 2010

Chiles Rellenos, Chocolate Caramel Tart with Sea Salt and Rice Pudding

Yesterday was an unbelievably great morning for breakfast!  I can’t believe I’ve never made poached eggs!  The moment felt like when Julie Powell tasted eggs for the first time in Julie & Julia.   Sometimes cooking works out great the first time, and in this case, I’m glad it turned out divine!  I paired my poached egg with toast and some green salsa.  Yum!



I’m also happy to report that I made the Chocolate Caramel Tart with Sea Salt yesterday like I promised.  However, the chocolate still looks like soup. Meh.  I placed it in the refrigerator about 3 hours ago and I hope it hardens soon!  I’m so eager to take a bite out of it! 


I was super ecstatic when I realized I had made caramel – I LOVE caramel!


A lovely glazed layer of chocolate on top of the caramel.

I also found a recipe for stuffed peppers, or in my case, a new and improved way of making Chiles Rellenos.  It’s super easy!


Refried Bean Poblanos with Cheese

Prep: 2 minutes
Cooking time: 6 minutes
Yield: 4 servings
Serving size: 2 stuffed chile halves

4  medium poblano chiles, halved and seeded
1  (16-ounce) can fat-free refried beans
1  (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2  cup  picante sauce
1  cup  (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)

Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Latin Cook’s notes
I didn’t have Poblano peppers, so I used Pasilla peppers; I also figured I’d use up the Jasmine Rice I’d previously made instead of buying some microwave long-grain rice.  I used green salsa instead of Picante – there seems to be much less salt in the green sauce.  Plus we’ve found that it’s tastier than the red salsas.  However, the dish was incredibly tasty and super easy to make.  Just be careful – this dish will be hot (temperature wise) when you take it out of the microwave.  The next time I make it, I think I’ll take the seeds out of the Pasilla pepper.  It was a bit too spicy for MigL; I, on the other hand, loved the spicy kick.

I also made some Caribbean Coconut Rice Pudding.  See recipe below.


1/2 cup Jasmine Rice
2 cups whole milk
2 cups coconut milk
1/3 cup sugar
2 tbsp raisins
1/2 tsp vanilla extract

Wash the rice thoroughly in several changes of water, put in a deep pot.  Add milk, coconut milk and rice, bring to a boil.  Lower the heat and cook milk gently boiling for 1 hour or until the rice is thoroughly cooked and the milk has thickened to a pudding consistency.  Add sugar and vanilla extract, cook about another 5 minutes.  Distribute the pudding into 4 serving dishes and garnish with raisins and coconut flakes.  Chill for 1 hour before serving.

Latin Cook’s notes
I used Golden Star Jasmine Rice for the rice pudding.  I didn’t have whole milk on hand, so I used 1% and used light coconut milk.  I forgot to add raisins at the very end for garnish!  Oh well. I was incredibly excited that I’d made rice pudding for the first time :)

For tonight’s dinner I made my mother-in-law’s famous Stuffed Zucchini.  They turned out perfect!  I was a bit worried I’d forgotten an ingredient and I’d meant to write down the recipe while she was here visiting us for the 4th of July weekend.


Need to get to bed – it’s going to be a long day tomorrow!

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