Archive for August, 2011



modified from  Cazuela de Arroz con Rajas de Chile Poblano
Pattis’ Mexican Table

4 cups cooked white rice (about 2 cups uncooked)
2 tbsp butter
1 large valdalia onion, diced
3 cloves (or more to taste) garlic, pressed,
3 green peppers, charred, skinned, stemmed, seeded, and sliced.
1 1/2 cup (Roma if possible) tomatoes, chopped
1 cup corn
1 tsp sea salt or to taste
About 1 tablespoon flour    `
1 cup milk
Smoked, dry hOt red pepper flakes to taste

Place the butter in a  pan set over medium heat and saute the onions .Allow it to sweat for about 5-10 minutes,   Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes.  Add the green pepper, corn, salt and black pepper and cook for about 3 more minutes.Add garlic.  Add the flour to form a roux and cook for several minutes. Add the milk and cook till bubbling stirring mixture till it thickens. Add more milk if necessary to obtain a semi thick sauce.

Preheat the oven to 375 degrees.  Butter a 8 x 11   baking dish.  Layer the white rice in the baking dish and press it down gently with a spatula.  Pour the sauce tomatoes/pepper mixture on top  For the last layer, sprinkle the shredded cheese (optional) on top.

Bake the casserole in the oven for about 20 minutes until bubbly.


Roasted Tomatoes

A recipe for your fresh picked garden tomatoes

An easy way to add flavor and a different way to cook tomatoes for many uses.

Cut the tomatoes in half and arrange on a oven proof pan etc.

Top with Garlic and herbs, here, fresh oregano and sage.

Drizzle some oil (olive oil preferred) over them and a bit of salt and pepper and bake for about 30 minutes at 350 or so. 

 (you can eat them as is without roasting as I did, saving some for roasting) MMMMMMMMMMM……

After roasting you can eat as is, on bread , toast, or with pasta, that’s just a start.

Dice them, put in a bowl, for savory tomato sauce.  Add other ingredients, onion, pepper etc for the freshest tasting salsa you’ve ever eaten !!!


August 2011
« Jul   Sep »

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