Thursday, February 12, 2009

Black Bean Poblano Pepper Bake

This was a home run on Beaty's Creek tonight. Raven had rehearsal so we made a quick dinner of it. I made rice with this but eggs cooked along with the peppers in the oven would be delish! Raven ate corn tortillas with hers, still need to learn to make those. Give this a try and you will have a good dinner without alot of effort.

7 poblano peppers-cut in half and seeded
2 cans of black beans-drained and rinsed
3 pounds of pepper jack cheese-shredded
1 large can Rotel
1 large can of enchilada gravy
2 T cumin
2 T garlic powder
Paul Newman's Salsa

Pour Rotel and enchilada gravy into your baking pan. Lay each half of your peppers in the mixture. Now mix your beans and cheese together(I think I will add a can of whole kernel corn next time.). Place about a 1/4 cup in each pepper, make sure you fill it up but don't overfill. Now sprinkle your cumin and garlic over the top of everything. Cover and bake at 350' for 1 1/2 hours covered, take cover off and bake for 40 minutes more. Peppers will still have a bite to them but if you want them a little softer cook covered 40 minutes longer. Serve over rice with eggs and corn tortillas. If you want to cook your eggs with the peppers just break the eggs into the gravy. They will cook along with your peppers. We love eggs this way. I love to pour Paul Newman's Salsa poured all over mine!

Whole Wheat Bread Bowls

I really like bread bowls for soup. I love to eat the bread with the soup soaked in, soo good on a cold winter's day. If you want to see a picture of mine click here.

3 cups of warm whole milk
2 T yeast or 2 packages
1/2 cup molasses
1 1/2 t sea salt
1/2 cup oil of your choice(I use canola)
6 cups of whole wheat flour(You might need a 1 cup more in humid climates.)

Mix milk and yeast together. Let sit for 5 minutes, now add molasses, sea salt, and flour. I use my Kitchen Aid, mix with a bread hook for 5 minutes, scrape down bowl and knead for 10 more minutes. Allow to double in size covered, this usually take 2-3 hours in our home. Now break off soft ball size balls and fold over to make a nice smooth ball of dough. Place on Silpat lined baking sheet and let double in size once again, this usually take an hour or two. Preheat oven to 450' and bake for 30-40 minutes. The bowls should sound hollow when pecked on. With a knife cut a hole in top of bread and scoop out insides of bread, I save these to eat with the soup. Make sure you don't go through the bread bowl or it will leak. Fill with soup and enjoy!