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

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Pomegranate Cafe

I was first introduced to this place from a vegan friend of mine. Even though I’m a meat eater, I’m enjoying some of these health-conscious restaurants that are popping up. This cute popular little place is located in Ahwatukee. Pomegranate Cafe was started by a mother and daughter (Cassie and Marlene Tolman). On their website it says they wanted to create an earth-conscious environment with great flavors. I will admit I was really surprised how good the food is here. They do a great job of coming up with some great tasting dishes made of fresh organic fruits and vegetables. This time around my friend and I ordered the POM Strawberry Salad and the Green Bandito Burrito. They were both wonderful. But of course we came here for the amazing desserts. We got the Raspberry Pineapple Cheesecake and the Vanilla Chai Cake. Seriously… who comes up with these yummy creations? My only issue is that many of these places have a tendency to be a little pricey. But we had a great time and look forward to stopping in for lunch again.

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Green Bandito Burrito

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POM Strawberry Salad

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Vanilla Chai Cake

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Raspberry Pineapple Cheesecake

Pomegranate Cafe Menu, Reviews, Photos, Location and Info - Zomato