Author: Michael

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Polenta And Pine Nut-Stuffed Red Peppers W/mole

High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett Book: Vegetarian Southwest, recipes from the regions favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3. Recipe by: High Desert Inn, Bisbee, Arizona, Chef Margaret Hartnett

Try this Polenta And Pine Nut-Stuffed Red Peppers W/mole recipe, or post your own recipe for Polenta And Pine Nut-Stuffed Red Peppers W/mole
Servings: 4 servings

Ingredients
• 1/2 c Diced scallions
• (or 1-1/2 teaspoons dried)
• 4 c Water
• Mole sauce
• 1 tb Ground cumin
• 4 oz Green chiles; diced
• 1 1/2 c Grated monterey jack cheese
• 2 c Uncooked polenta
• 1/2 c Pine nuts; toasted
• ; seeded
• Vegetable oil; to coat
• 1 tb Salt
• 4 sl Sweet onion*; to 8 sl.
• 2 ts Black pepper
• 4 Red bell peppers; tops
• 12 lg Zucchini; sliced
• 1 tb Chopped oregano

Preparation
* sweet onions: especially red, white, Vidalia, or Walla Wallas Bring water to boil, add salt, pepper, and cumin, then reduce heat and slowly add polenta, stirring constantly until all is added and water is absorbed. Remove from heat, stir in scallions, oregano, pine nuts, green chiles, and 1 cup of the grated cheese. Preheat oven to 350 degrees. Fill red peppers with polenta mixture and place in a nonstick or oiled roasting pan. Bake for 20 to 25 minutes, remove and top with remaining cheese, then bake until cheese is melted. While peppers are baking, lightly oil onion and zucchini slices and grill. To serve, cover plate bottom with mole sauce, place on pepper in the center, and surround with grilled onions and zucchini. Serves 4. Notes: Prepared mole is sold in markets or make your own.

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Slow Cooker Chicken Chili

Slow Cooker Chicken Chili

½ day | 10 min prep

SERVES 8
* 2 teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 1/2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon oregano
* 1 teaspoon smoked paprika
* 1/4 teaspoon cayenne
* 1 large onion, finely chopped
* 3 large garlic cloves, finely chopped (about 1 tablespoon)
* 1 (4 ounce) can chopped green chilies (I used canned jalopenos)
* 1 lb white beans, such as navy
* 3 lbs boneless skinless chicken thighs
* 5 cups low sodium chicken broth (I used turkey stock)

Garnishes
* chopped red onion
* chopped cilantro
* diced avocado
* lime wedge
* sour cream

1. Turn a 3-quart slow cooker on high.
2. Place cumin and coriander in a small, dry skillet. Stir over medium-low heat until it smells toasty and spicy- about 2 or 3 minutes.
3. Combine it in a up with salt, pepper, oregano, paprika and cayenne.
4. Put onion, garlic and green chilies into the slow cooker.
5. Rinse beans, put them in slow cooker.
6. Sprinkle chicken thighs with cumin mixture and pile the chicken into the pot.
7. Add chicken broth/water.
8. Cover and cook 8 hours or so until the beans are soft and the chicken falls apart when you stir.
9. Serve with sour cream and spicy salsa.

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Dessert Pizza

Dessert Pizza
Dough (makes more than you need)
* 3 cups King Arthur Unbleached All-Purpose Flour (I used 3.5 cups)
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter
* 1 1/4 cups sugar
* 1/4 cup cream cheese
* 1 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 1 large egg
* 2 tablespoons (1 3/8 ounces) corn syrup.

Streusel (sausage) (makes more than you need)
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch table salt
4 tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool

Toppings (approximates)
2/3 cup seedless rasberry jelly (to coat pizza)
4 oz white chocolate shreaded
streusel (about a cup)

Directions

For the Streusel
1. Turn oven on the 350F
2. In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl.
3. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over parchment. Bake until deep golden brown (15 minutes) Cool on parchment before removing.

For the Pizza Dough
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
1) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2) In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy.
3) Beat in the vanilla and almond extracts, the egg and corn syrup; scrape the sides and bottom of the bowl.
4) Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.
5) place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out. I’m not sure how much the recipe makes but the ball I used for the pizza was 1 lb 4 oz. I rolled it to a little thicker than 1/8 inch (with a slightly thicker rim. Bake the cookie for 8-12 minutes, until golden brown at the edges.

Assembly
1. As soon as it comes out, spread jelly on it and put it back in the oven for about 4 minutes.
2. As soon as it comes out spread on the white chocolate and streusel