So this week in the bountiful basket they had a box of hatch green chiles. I’ve heard about these chiles and that they are highly prized and only available for a limited time period. One blogger describes them as:
“New Mexico chile peppers are a pure culinary treat. As much as I love all variety of chiles, those grown in New Mexico put the rest to shame. Some say it’s the New Mexico soil, some say it’s the climate, and some say it’s simply the soul and legacy of generations upon generations of New Mexicans who have painstakingly labored to make chile peppers the state’s largest agricultural crop.”
She goes on to say:
“Whatever the reason, if you ever get the chance to get your hands on real New Mexico chile peppers — frozen, dried or fresh — buy up a bunch.”
How could I refuse a culinary delight?
I’d heard enough people express similar sentiments that when the chance came to buy a box at a great price (25 lbs for $15), I decided to give it a shot. Then Saturday I got my peppers and all of the sudden I was confronted with 25 lbs of peppers. One thing to read it another to actually have it in your home!
So, what to do with 25lbs of peppers. The only thing to do roast them and then either freeze or can them. Here’s how it went.
I started with a big box of peppers!
Then I roasted them until charred. 450 degree for 20 minutes or until charred and bubbly
Then I put the peppers in ziplocs and it steams the skins lose from the peppers
Then the skin comes right off and here’s what the final result was
I look forward to enchiladas, chili rellanos, burgers with chiles, pork chili verde. If you have any recipes you like send them my way.
Now my hands are burning from removing too many chili skins. I’m done. Enjoy your labor day!
So I’m a very social person but to me the perfect day is one that combines activities and ‘veg’ time as I like to call it. Today is a perfect example. I woke up early and then went to pick up my bountiful basket. The last few have been a bit skimpy but not this week. It is huge! We went with the tropical and blackberry addition but it ended up being still just under $40. Pretty incredible. The tropical basket has little tiny coconuts. I’m not sure how to use them but that’s part of the fun. The blackberries are divine. I’ve already eaten 2 containers!
It was funny when I was picking up my basket a girl looked at the artichoke and said ‘What the heck is that?’. I guess spending a lot of time in California I was introduced to artichokes from an early age. I can understand never having tried them but to have no idea what they are? Funny.
After picking up my basket I went to Boxing is for Girls and it was intense but awesome. They have you do around a half hour of circuit training and this time it was relays with various tasks. Its amazing how something that looks so easy like moving on your feet and hands with your but in the air is super hard. Wow! The last half of the class is punching practice and its my favorite. You do some sets to practice your form and then they bring out the punching bags and you can go at it. It really is a blast. My friend Polly came last week and I didn’t know if she was really liking it but after the punching she was psyched. She even signed up for a pass.
After boxing I came home, made lunch and watched my DVR of Say Yes to the Dress (the Atlanta version really isn’t as good!). Then I made some almond flour cheese crackers. I was reminded of them by my friend Jill who had them when I taught my class on low glycemic cooking. This time I didn’t have quite enough almond flour so I had to use some brown rice flour. I also tried a spin on the recipe and added some Tabasco. Yum!
Cheese Crackers with Almond Flour (Gluten Free)
(Makes about 30 crackers, recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. This recipe is half the amount in the book, so double it and make the full recipe if you prefer.)
2 1/2 cup blanched almond flour (not the same as almond meal) (I use honeyville farms made right here in Utah).
1/4 tsp. salt (I used fine grind sea salt)
1/2 tsp. baking soda
1 cup freshly grated cheddar cheese (I used extra sharp cheddar and lightly packed it into measuring cup)
3 T grapeseed oil (or olive oil works great if you don’t have grapeseed)
2 large egg
Preheat oven to 350F/175C. Grate 1/2 cup cheddar cheese.
In a medium-sized bowl, combine almond flour, salt, baking soda and cheese. In a smaller bowl, whisk together the egg and oil. Pour the egg mixture into the dry ingredients and stir until well-combined.Cut two pieces of parchment paper the size of your baking sheet. Put one piece of parchment on cutting board and put dough on top, or half the dough if baking on small baking sheet. (I made the dough into the shape of the parchment.) Put second piece of parchment on top of the dough and roll out with rolling pin until dough covers the parchment sheet.Remove top parchment and cut dough into pieces 2 inches square. Slide the parchment with the cut dough onto baking sheet and bake crackers 12-15 minutes, or until lightly browned.Let crackers cool on the baking sheet for 30 minutes (or if you need to bake another batch like I did, carefully slide first batch off to cutting board to cool while you use baking sheet to bake the second batch.)
I had kind of gotten out of my low glycemic baking. Not sure why but I think I’m going to dive into it again. Elana Amsterdam certainly has lots of recipes for me to try! :).
Now I have the rest of the day to relax, rub essential oils on my wounds (another banner exercise week, 4 workouts. Next week I have one planned every day except Sunday. If I can pull it off it will be one of the only times I’ve done that. It’s the home stretch. My swim is coming in 14 days!)
To me this is the perfect Saturday. Got enough busyness to feel productive but enough relax time to feel relaxed. After the week I’ve had I need to feel relaxed. Maybe I will even read for a while. Luxury!
(I was just reading over the post and wondered- who is interested in the various activities of my Saturday? Well, maybe nobody but there it is. Enjoy!)