Denver Green Chili Recipe of the
Week - 10/21/07
Denver Green Chili Recipe of the
Week - 10/21/07
This week we have 2 very easy, basic
recipes ideal for taking to a
potluck or fixing with short notice
.
Rice and Green
Chile Casserole
This is
an infallible, always popular recipe that can be a great
foundation for experimenting. I made it with light sour cream and
basmati rice, and it was great hot or cold. You can cut the cheese
in half if you are trying to cut calories and fat.
INGREDIENTS:
1 cup sour cream
1 cup roasted green chilies, peeled, seeded and chopped
2 cups cooked rice
(cooked your usual way, with salt or without for low-sodium diets)
3/4 pound Monterey Jack cheese, cut into strips
1/2 cup shredded Cheddar cheese
PREPARATION:
Mix sour cream and chilies. Layer half of the rice, half of the sour
cream
and chilies mixture and half of the cheese strips in a greased
1 1/2 quart casserole.
Repeat layers. Cook uncovered at 350 degrees
until bubbly, about 30 minutes.
Sprinkle with the Cheddar cheese and
return to oven for another 15 minutes.
Suggestions for variation: I would
add roasted or sauteed red bell
pepper or even carrots or tomatoes for color. Just about any
vegetables can be added to the layers for variation. Cilantro
would make an attractive garnish.
Preparation time: 10 minutes
Cooking time:
1 hour including cooking the rice and baking
Serves: 6
Do you have a variation on this to share?? Send me an email!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Sweet
Corn Bisque
This is a very easy, very flavorful recipe and only uses ingredients
that I always have on hand. So.... if I have to come up with a good
company recipe on short notice, this is perfect. This recipe is from
the cookbook Southwest
Flavors: Sante Fe School of Cooking, but
I've altered it slightly. I used half-and-half instead of heavy cream
and mild chiles instead of medium hot or hot. When I made it with
Big Jims that were medium hot to hot, I found that the heat of the
chiles overpowered the taste of the corn.
INGREDIENTS:
1 tablespoon oil
1 cup diced yellow onion
3/4 cup diced celery
2 cloves garlic, minced
1 cup New Mexico green chile, mild to medium,
roasted, peeled, seeded, and chopped
4 cups frozen corn kernels, thawed
2 baking potatoes, peeled and diced (about 3 cups)
5 cups vegetable or chicken stock
1 cup half-and-half (use milk if you want less fat and
heavy cream for richer taste)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
optional: garnish with cilantro and sour cream
PREPARATION:
1. Heat the oil in a large saucepan over medium-high heat.
Add onion and celery and cook for 2 minutes, stirring
occasionally. Add the garlic and cook for 1 minute more, stirring once.
Add the remaining ingredients, reduce the heat to medium and simmer
for 30-45 minutes, or until the potatoes are tender.
2. Place 3 cups (about a quarter) of the mixture in a blender and puree until smooth.
Return the puree to the soup and taste; adjust seasonings.
Note: You can puree the entire batch if you would like a smooth consistency
throughout. By pureeing only 3 cups, you get a chunky soup with a creamy foundation.
To adjust the chile heat, only put half the chiles in. Then as you puree the
soup,
add more chiles to taste. At this stage, it is very easy to
divide
into two batches, one
hot and one mild to accommodate different tastes.
Time: About 1 hour
Makes about 8 cups
Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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