Cheap, Lazy, Picky Cooks

We just finished eating this nommy cheesy goodness. It’s a little more effort than we usually put into one meal, but it’s worth it if you have the time. By itself as is, it’s not quite a full meal for us. We’re playing with the idea of fixing some easy flavored rice on the side, or adding corn and/or mushrooms into the chile dish itself.

Easy Chiles Rellenos
10 canned or fresh poblano peppers
4 cups cheese (mozzarella, pepper jack or Mexican blend)
3 eggs
¼ cup all-purpose flour
¾ cup skim milk
Black pepper to taste
Hot pepper sauce (optional)

If peppers are fresh, roast them first. I do it in my toaster oven – five peppers at a time. I put them on 450 degrees, on one side for 20 minutes and other side for 10 minutes (they will blacken and blister). Let them cool, then skin should peel right off. Remove skin, stems and seeds, with one long slice down the side of the pepper if necessary.

1. Preheat oven to 350. Oil 9×13 casserole dish.
2. Fill peppers with cheese (and corn and mushrooms?). Place them in a single layer in dish.
3. Beat eggs and flour together until smooth. Add milk, pepper and hot sauce. Carefully pour over peppers.
4. Bake uncovered for 45 minutes, until knife inserted into batter comes out clean.

I recently went on a casserole hunt. I long for yummy piles of ingredients glued together and baked to a golden brown. Here’s our recent find. This is an adaptation of a recipe found on SparkRecipes.com.

Smoky Cheese and Mushroom Casserole

1 tbsp olive oil
1 red onion
1 bell pepper, any color
1 cup TVP or veggie crumbles
1 cup broccoli, chopped (fresh or frozen)
1 ½-2 cups sliced portabella mushrooms (cut in half if long)
½ cup water*
½ cup soy milk*
1 veggie broth cube*
2 cups cooked rice
1 can black beans, drained
2 cups cheese of your choice, with some or all being smoked
1 pinch cayenne pepper
Tony’s seasoning to taste
1 tsp black pepper

(Starred items are a substitute for cream of celery soup)

1. Reconstitute TVP (if needed).
2. Saute onions and peppers in oil in large pot for 5 minutes.
3. Add TVP and broccoli. Saute until thawed.
4. Add mushrooms, soup substitute and spices. Allow to simmer a while, until mushrooms are yummy.
5. Add rice, beans and most of cheese. Pour into oiled casserole pan. Sprinkle remaining cheese on top.
6. Cook at 350 degrees, covered in foil for 30 mintues. Remove foil and cook 10 more minutes until cheese browned.

This salad got eaten so fast, I didn’t even have time to take a picture! We were looking for something easy and cold for the sweltering end of summer, and this concoction fit the bill.

Quinoa Bean Salad

1 can chick peas, drained
1 can black beans, drained
1 large cucumber, chopped
1 large tomato, coarsely chopped
3/4 cup low fat feta cheese
3/4 cup onion, chopped
1 large green bell pepper, chopped
3ish cups cooked quinoa
Italian or Balsamic dressing

Combine all ingredients and chill for 15 minutes before serving. That’s it!

(To cook quinoa, follow package directions. It’s very similar to preparing rice, and can be done in a rice cooker. If you don’t have either the cucumber or bell pepper, a couple stalks of diced celery substitutes nicely.)