You Really Got a Hold on Me

Stuffed Cubanelle Peppers

Stuffed vegetables are never not great.  It's a wonder we don't make them more often. Cubanelle Stuffed Peppers are smokey without the heat, more delicate than the bells or poblanos, and the right size for stuffing. And because they are not as thick, they roast up fairly quickly.

Honestly, I don't know of a pepper that I didn't love roasted and stuffed.  They are still cheap, so bake up a whole pan and they work really well for lunch box meals. 

This time I simply stuffed with ground turkey, onions, garlic and cheddar but topped them with green onions, sour cream, tomatoes and cilantro and served with beans and rice.

The colors of Fall

Phoned in Halloween decorations around the hood

I Have Been a Fool for Lesser Things

Continuing my love of all things eggs, I made a ginormous puffy omelet, which I cut in half and since it was so fluffy and light, I felt it was appropriate to eat with bacon and buttered toast.  These are fun to make and require nothing but an arm workout.  Of course, you can use a hand-mixer.

Bad picture of exceptionally vibrant red trees in a row, in various stages of change.  It's interesting when nature creates beauty where it's least appreciated.  I sat and stared at these lovelies for too long. 

Beauty I'd Always Missed

White Chicken Chile Lime Soup

This tangy concoction was of my own invention, inspired by my love of creamy and tangy tasting green things, like roasted poblano peppers. cilantro, and lime.

After all we've been through and continue to go through, in the world, thank goodness, that goodness and beauty are always working hard, tapping us on our shoulders and saying, hey, look at me, see me!  The time is now! This will never be again.  Do something good right now!

A day off walk around the hood gave me inspiration for a warming Fall soup. 

White Chile Lime Soup

Onions, chopped

garlic, chopped

poblano peppers (fire roasted stovetop, peeled and diced)

bell peppers, chopped

jalapeno peppers freshly chopped

shredded cooked chicken

sausage (optional)

Slurry of sour cream, chicken stock & corn starch

Chicken Stock

Lime

Cilantro - one bunch, chop up stems, separate from leaves.

Green Onion - chopped

Sour Cream for garnish

Saute the onions and garlic, then add the chopped peppers (add a lot, these are the main star of the soup).  If adding sausage, add now and cook through until it begins to get crispy, before adding the cold chicken stock.  Pick up all bits with wood spoon off the bottom of pan and stir into broth.  Add shredded chicken and all the cilantro stems chopped from the bunch (reserve the leaves).  Bring to boil and cook for 20 minutes.  In a cup, add a big dollop of sour cream, cornstarch and 1 tablespoon of chicken bouillon and stir it into soup slowly. Let cook another 10 minutes to thicken.  In the last five, add the chopped green onions, squeeze a whole juicy lime in and add all the cilantro leaves.

Garnish how you see fit!  I like more lime, green onions and white onion finely chopped.

Eat, relax and be grateful

Everyday Love Me Your Own Special Way

Braised & Glazed Honey Chicken 

Have you realized many recipes appeal to you based on the title?  Just like clever album covers in the bin, I'm calling this Braised and Glazed Honey Chicken to get a notice.  It's certainly worth the little effort it takes to make and the reward is a tangy, spicy tender chicken that wakes up your senses.

Small display of Fall colors out of my kitchen window

In a Dutch oven, simply brown seasoned chicken legs on all sides before adding lemon, honey, Asian garlic sauce, lots of garlic, soy and Hoisin sauce and just enough chicken stock to come half way up the chicken. Stir very well.  Cover and put in oven on 375 for 40 minutes.  I served it over a mushroom wild rice and sauteed cabbage. 

This will reward your taste buds in spades and like a barbecue sauce, can grow and change up as needed.  Add a little tomato paste or chili flakes. Sesame oil is also nice. Ginger is very welcome.  You can do this in the slow cooker. You can marinate overnight if you have the time.  Once I put in two cans of Cannellini beans along with all the rest and they came out tasting exactly like the best baked beans.  This time I added potatoes.

This Magic Moment, So Different and So New

I love Brooklyn in the fall, just as the leaves are beginning to change. The old architecture mixed with the fallen leaves and cracked sidewalks. Its the perfect setting. Its crisp and you no longer smell the urine in the air. Ah, Autumn in New York!

But I also get sad when all the green leaves go away so I made a nice ground turkey tomatillo chili, or green chili. I love this because it contains mostly green ingredients like tomatillos, green onion, green peppers. This time, poblano and jalapeno peppers, lots of cilantro and cumin, garlic, sweet onion.

You know how to make chili so this is not a recipe per say, just another road to go down instead of the usual red chili. Its more tart and tangy. With fresh lime squeezed over top and a dollup of Greek yogurt and Mexican oregano to finish.

Soon all the leaves will be gone and the sky will be grey for months.

The temps will drop down to sub zero and everyone will be under huge bubbly jackets and boots.

For just a couple of months though, we have this amazing not too hot, not too cold weather where you can walk the streets comfortably in a warm sweater or light jacket. My hair looks much better in the fall, no longer frizzy. I sweat much less and tend to be less cranky.

The holidays are still far enough off so you can look forward to them and not dread them.

I love this part best because it hasn't happened yet. Just like the moment before you open your presents or right before you taste a bowl of slammin' good chili. The 'just before' period.