Yum Yum

Sergei and I had peaches from our tree and beans from our garden last night and they were like a little slice of heaven. We also had stuffed papers and lime cilantro risotto. Here are some photos for your viewing pleasure, and if looking is not enough for you, the recipes are down there too.

(As you can see from the picture, the beans turn green when they are cooked.)


Cilantro Lime Risotto

Serves 4 Prep Time: 35 minutes Total Time: 35 minutes

2 cans (14.5 oz each) reduced sodium chicken broth
4 TBSP butter
1 medium onion, minced
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1/3 cup lime juice
1 cup cilantro, chopped

1/2 cup grated Parmesan

1. In a sauce pan, combine broth with 1 cup water. Bring to a boil; reduce heat and keep at a bare simmer.

2. In a large saucepan, heat 2 tablespoons butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add rice, and cook, stirring frequently, 2 minutes. Add wine, and cook, stirring occasionally, until absorbed, 1 to 2 minutes.

3. Add 2 cups hot broth; simmer over medium-low, stirring occasionally, until mostly absorbed, 10 to 12 minutes. Continue adding broth, 1 cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, 20 to 25 minutes total (you may not need all the broth).

4. Remove from heat. Stir in Parmesan, lime juice, cilantro and remaining 2 tablespoons butter; season with salt and pepper.


Stuffed Poblanos

Serves 4 Prep Time: 20 minutes Total Time: 1 1/2 hours

1 can (28 oz) whole tomatoes in puree
1 jalapeno chile, minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 oz) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper jack cheese
1 tsp cumin
4 large poblano chiles, halved lengthwise, ribs and seeds removed

1. Preheat oven to 425F. In a blender, combine tomatoes in puree, jalapeno, helf the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

2. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin and 3/4 cup water; season with salt and pepper.

3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup of cheese; cover baking dish tightly with aluminum foil.

4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 more. Let cool 10 minutes and serve.


Vanilla Roasted Peaches with Raspberries

Serves 4 Prep Time: 10 minutes Total Time: 35 minutes

2 TBSP unsalted butter, melted
2 TBSP fresh lemon juice
1 vanilla bean (or 1 tsp pure vanilla extract)
4 firm ripe peaches (1 to 1 1/2 pounds total) halved and pitted
1 package raspberries
vanilla ice cream

1. Preheat oven to 400F. In a large, shallow baking dish, combine butter, lemon juice, sugar and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.

2. Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches warm with ice cream and raspberries; drizzle with cooking liquid.

Bon Apetit!