Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.
Scottsdale Beer Company uses a custom 10 bbl brewing system to brew their beer. They prioritize freshness and craftsmanship and are inspired by the work of beer masters from past generations. The head brewmaster is an Arizona native and has been making beer for over twenty years. I tried the East End Amber and found it very tasty and delicious. The Chicken Molé Tostadas were recommended by my server and I enjoyed every bite. The tostadas are made of beer brined chicken thighs braised in red molé sauce, served over refried beans and topped with cheese curds, jalapeño crema, cilantro, cabbage, radish, lime-pickled onions, and apples. I’m really enjoying all the craft breweries that are popping up everywhere in the Valley. This place was a pleasant surprise and added to my dinner and play evening out.
Whole Foods sells Engine 2 products and I thought I’d try one of their recipes. Engine 2 makes whole plant-based foods that taste good. They hope to help people rid themselves of refined and processed foods and live a more healthier lifestyle. I love stuffed bell peppers and this was a simple delicious healthy recipe to make.
2 red bell peppers, halved lengthwise through the stem end and seeded
1 avocado, diced and divided
1/2 cup fresh lime juice
1 teaspoon ground cumin, or to taste
1 (13-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro, plus more for garnish
Preheat the oven to 400°F. Arrange bell pepper halves cut-side down on a parchment-paper-lined baking sheet and roast until just slightly charred and softened, 10 to 15 minutes. Let cool.
To make the dressing, blend avocado, lime juice and cumin in a blender until smooth. In a large bowl, toss the Fiesta Blend Grain Medley with onion, cilantro and half of the dressing. Taste and add more dressing if desired; save remaining dressing for another use. Mound the mixture into the roasted bell pepper halves and garnish with cilantro.
The theme for summer is light. This is a refreshing light soup that is served cold and is perfect for the hot summer days. Gazpachos are a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía.
4 cups (one 32 oz carton) creamy tomato soup
2 cups peeled and coarsely chopped cucumber (2 medium cucumbers)
3 tbsp lime juice (juice of 2 limes)
1 green bell pepper, stems and seeds removed
1 cup soup & oyster crackers
1 cup chunky salsa
2 tbsp cilantro
Combine all ingredients in a blender, saving a bit of cilantro or a few cucumber slices for garnish. Purée until smooth. Chill and serve cold. * – You can also make a pesto gazpacho by puréeing the tomato soup, 2 tbsp basil and 1/2 cup raw pine nuts.