Since I managed to get some roasted chilies at yesterday's Boulder Farmers Market, I'll continue with the chile-centric thinking for the rest of the week, hoping my family is as enthused about the chiles as I am. For tomorrow, it's about time we had something vegetarian and it's been awhile since we've had pasta, so I'm thinking about a favorite dish that isn't online, chili 'choke pasta. The basic idea is that, while your pasta of choice is cooking, you make a sauce of chopped artichoke hearts (with their marinade) from a 6 oz jar, chopped roasted green chilies (substituting a 4 oz can if you don't have fresh), half a cup of lowfat sour cream, a touch of olive oil, and finally, a cup of grated parmesan. Add a little pasta water if the sauce needs thinning, then toss the cooked pasta with the sauce, yum.
Then it's time for the usual quick midweek reprise of something made over the weekend, this time being our New Mexican chile verde, with a big salad and some warm tortillas on the side.
For Wednesday, if I'll be allowed one more dinner with chilies, we'll go for chicken burritos with poblano chiles and corn from Bon Appetit, using our freshly roasted chilies and corn kernels fresh off a local cob. (Anyone notice how many spellings there are of chile, chili, chilies, chiles?) In addition to the seasonal ingredients, this will make use of boneless chicken breasts from Sprouts on the last day of their $1.99/lb sale.
Those chicken breasts from Sprouts are already sitting in my freezer, as are some chicken sausage from their $2.99/lb sausage celebration. To finally get a break from the chilies, we'll go with an old Italian favorite from the northeast, sausage subs with onions and peppers. A touch of bottled pasta sauce completes the mixture to stuff into a fresh sub roll or crusty baguette.
And that will complete our chile-dominated week of planning.
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