9.6.11 ... chili relleno casserole

this afternoon i made a chili relleno casserole for lunch using fresh green chilies we had roasted the other day. here it is step by step...

here are the roasted green chilies. i peeled and seeded them.

i buttered the baking dish, spread out and arranged the chilies and covered them with a layer of thinly sliced colby jack cheese.

in a glass measuring cup i beat 3 eggs with a fork, then added 1/2 cup milk, 1 1/2 TBSP flour and 1 tsp. baking powder. salt and pepper to taste. and mixed it again with the fork.

i poured it over the chili cheese layers. lumps are not a problem. embrace the lumps, people.

then i added a top layer of cheese.

...and baked it at 350* for 25 minutes. we had some homemade beans and tossed them in a foil pan and into the oven to reheat. we were so hungry and looking forward to lunch that i forgot to take a photo while it was still in the dish! i did consider taking one of it empty. but we were enjoying our lunch and psych episode too much.

oh - ev's homemade salsa and sour cream were the perfect toppings. i hope you enjoyed the journey. bon appetite.

sweet dreams, everyone. thanks for stopping by. until tomorrow. happiness to you. from me. with heart. ox joon

Posted via email from just joon

7.6.11 ... caraway cheese potatoes recipe

well, finally! here i am with the recipe tutorial for the beautiful casserole i made a few days ago:

here's what you will need:

4 large potatoes, peeled and thinly sliced 

8 ounces grated mozzarella cheese 

1/2 small onion, finely chopped 

2 beaten eggs 

1 13 oz. can evaporated milk 

1 teaspoon caraway seed 

1 teaspoon salt 

pepper to taste 

3 - 4 TBSP. butter

cook potatoes in a small amount of water for about 10 minutes. do not drain. in a 2 quart buttered casserole, alternate layers of potatoes (use a slotted spoon to remove them from the cooking water) with layers of 1/2 the cheese and all of the onion, salt and pepper. end with the second half of cheese on top.

combine 1/2 cup of cooking water - add plain water if you need to - with the milk, eggs, caraway seed and some salt and pepper. pour over potatoes.

dot with butter. bake at 350* for 30 minutes. and viola!

i hope you enjoy it. please let me know if you try it and how you liked it. i think next time i will not precook the potatoes at all and just add 1/2 cup water and let it bake 10-15 minutes longer instead. they are sliced thin and i don't think they needed that step. we had another busy day. it has been a good week. we are all happy. 

sweet dreams, everyone. thanks for stopping by. until tomorrow. happiness to you. from me. with heart. ox joon

Posted via email from just joon

3.20.11 ... my butternut soup

today i made my butternut squash soup. hey, we all need to be a hero once in a while. and when i mention this soup, it's instant hero time.

i thought i'd share it with you all.

:: butternut hum ::

1/2 onion, chopped 

3 TBSP. unsalted butter 

{kosher} salt and pepper

3 TBSP. unsalted butter 

one medium butternut squash, peeled and cubed 

one large granny smith or other crisp, tart apple, peeled and chopped

salt and pepper

3 TBSP. flour 

2 heaping tsp. curry powder 

1/8 tsp. nutmeg

4 cups chicken broth

1 1/2 cups milk {whole} 

grated rind of one orange {about 2 TBSP.} 

1/2 cup orange juicesalt and pepper 

1/2 tsp. sugar

chopped fresh parsley and{optional} heavy cream

In a dutch oven, saute the onion, in butter about 5 minutes, until soft. Salt and pepper to taste. Add the 3 TBSP. butter, squash and apple. Saute another 5 minutes, stirring occasionally. Add the flour, curry and nutmeg. Cook 2 minutes.

Add the chicken broth and simmer, uncovered about 20 to 30 minutes or until squash is tender.

Slowly add in the milk, rind, juice, salt and pepper and sugar. Heat through over medium low heat.

Serve topped with parsley and, if feeling fancy, a dollop of heavy cream.

First taste will have you humming. {this is scout's groovy soup bowl. it oozes humming, doesn't it?}

Enjoy. Fantastic on second or third day. A wonderful soup to make ahead.

sweet dreams, everyone. thanks for stopping by. until tomorrow. happiness to you. from me. with heart. ox joon

Posted via email from just joon