Hatch Chiles

HC1

I love hatch chile season! Around this time of year, our neighboring state New Mexico harvests and ships these delicious chiles to Arizona for us to roast and spice up some of our favorite dishes (they are grown in a town called Hatch). They are calorie and cholesterol-free and high in fiber and vitamin A & C. Roasting them is the best way to bring out the flavors. It’s fun and easy and really balances out the flavors in many dishes. But be careful – they can be hot!

 Roasting Hatch Chiles

* – from azcentral

1. Because touching fresh chiles can sting the skin, it’s best to wear disposable gloves when handling. Select chiles that are firm to the touch and devoid of puckering, a sign the chiles are beginning to deteriorate. Wash well and dry.

2. Place chiles on a grill and roast about 3 minutes until the skin begins to blister. The key is blistering the skin without cooking the chile.

3. When chiles are blistered on one side, use long tongs to turn them. Continue until the chiles are generously blistered on all sides. Place in a plastic bag, seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.

4. Place chiles under running water and gently “pop” or pull off the stem. Use your fingers to remove the skin.

5. When done, the chiles will be ready to chop and use in your favorite dish. Or wrap well in freezer-proof bags, and the chiles will keep for up to a year, or until next year’s fresh harvest.

HC2

Speed Scratch Hatch Chile Cornbread

* – from Shockingly Delicious

Ingredients
1/3 cup milk
1 egg
2 Hatch chiles, roasted, peeled, seeded and chopped
1 (8.5-ounce) box Jiffy Corn Muffin Mix

Instructions
Heat oven to 400F degrees. Spray a 9- by 5-inch loaf pan with nonstick spray and set aside.
In a 4-cup measure, add milk. Add egg and whisk well with a fork to combine. Stir in chiles. Stir in corn muffin mix, just until moist. Do not overmix. Allow to rest undisturbed for 4 minutes for maximum crown.
Restir slightly and scrape into prepared loaf pan. Bake for 20 minutes. Remove from oven, allow to cool for a couple of minutes, and serve warm.
Serves 4.

HC3

Chili

_MG_8292One of my favorite Autumn foods is chili. I love it when it cools down and you can warm up with a big bowl of chili with cornbread. We had a chili party at work. Someone else brought in a white chili along with some cornbread. Here is a recipe I like to use.

  • 3/4 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, minced
  • 1 16-oz can tomatoes, cut up
  • 1 15-oz can dark red kidney beans, rinsed and drained
  • 1 8 oz can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large saucepan or Dutch oven cook ground beef, onion, green pepper, and garlic till meat is brown and onion is tender. Drain fat from pan. Stir in undrained tomatoes, kidney beans, tomato sauce, water, chili powder, cumin, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.

* – recipe from Carrie Holcomb

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Schnepf Farms

Some of us from my church took our families to Schnepf Farms for Fall Break. It’s been a tradition of mine to take my kids here for years. We had a fun time riding rides and being in community.

Community and Food

Every Monday night Christin and I meet with our missional community. A missional community is basically a group of people meeting and doing life together (below is a video from Jeff Vanderstelt from the Acts 29 network describing what a missional community is). We are not only growing together in our walk with Christ, but we meet in each other’s home to have dinner and fellowship. Tonight was our turn to host. I made a delicious chicken chili loaded with vegetables and Christin made a great salad and cornbread. It was both a light and healthy meal for our group. It was a great night for us to have people in our home as all five couples in our group made it to tonight as well as our Pastor from Missio Dei Communities. We talked vision and direction of our group in addition to having dinner together. Nothing like blending great food with community.

Chicken chili with vegatables