Chili Rellenos
Barley Picadillo
by Lou Lambert
6 large poblano chilies, roasted with
skin and seeds removed
1 tablespoon olive oil
2 cups cooked pearl barley (recipe follows)
1 small white onion, fine dice
1 roma tomato, fine dice
1 tablespoon chili powder
1 tablespoon ground cumin
salt and pepper to taste
1/2 cup sliced almonds, toasted
1/2 cup raisins
1/2 bunch green onions, chopped
1/4 bunch cilantro, chopped
4 cups ranchero sauce (recipe follows)
3 oz Mexican farm cheese
Serves 4
Roast the peppers over an open flame until evenly charred. Place the peppers in a bowl and
wrap with plastic or drop into a paper sack to cool. When cool enough to handle, use a knife
to scrape off the chard skin. Make a slit along the side of the peppers and remove the seeds.
Set aside to be stuffed.
Pre-heat a medium sauté pan over medium high heat. Pour the olive oil into the pan and
add the onion. Saute the onion for 2 minutes until it begins to soften and add the barley
and tomato. Continue to sauté for another 2 minutes. Stir in the chili powder, cumin, salt,
pepper, almonds, and raisins. Cook for another 2 minutes and remove from heat. Let the
picadillo filling cool for about 15 minutes before stuffing the peppers.
Using a large tablespoon, stuff each of the peppers with the picadillo filling and transfer
to a baking dish. Cover the peppers with the ranchero sauce and sprinkle each with some
crumbled farm cheese. Place the pepper in a 375 degree oven to heat through, about 20
minutes. Garnish with chopped cilantro.
San Antonio Ranchero Sauce
by Lou Lambert
1 small yellow onion, rough chop
4 cloves garlic
1 jalapeno pepper, stemmed and seeded
1 poblano pepper, seeded and rough chop
1 tablespoon olive oil
2 tablespoons dark chili powder
3 cups diced tomatoes and their juice
1/2 cup vegetable stock
2 tablespoons tomato paste
1/4 cup chopped cilantro
juice of 1 lime
salt and pepper to taste
Yield 4 cups
Pre-heat your oven at 400 degrees. Combine the onion, garlic, peppers, olive oil, and chili
powder in a large bowl. Mix well and spread out on a baking sheet. Roast in the oven for
about 15 minutes until vegetables begin to color and brown. Transfer to a food processor and
pulse until all the vegetables are rough chopped.
Transfer the roasted vegetables to a sauce pan and add the diced tomato and juice, vegetable
stock, and tomato paste. Bring to a simmer and stir well. Slowly cook for about 15 minutes.
Add the cilantro, lime juice, and salt and pepper. Cool and reserve for use in egg dishes,
enchiladas, or chili rellenos.
Basic Pearl Barley
Ingredients:
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon salt
Yield 3 cups
In a sauce pan, combine the barley, stock, and salt. Bring to boil, reduce the heat, cover and
simmer for 40 minutes. Pour off any excess water.
Ginger Apricot Yogurt & Berry Parfait
by Lou Lambert
Ingredients:
3 cups yogurt
1/2 cup apricot jam, no sugar added
1 tablespoon fresh ginger, finely grated
juice of 1 lemon
pinch of salt
1/2 cup rolled oats
1/2 cup pine nuts
2 tablespoons honey
1 pint mixed fresh berries
Serves 4
Place yogurt in a strainer lined with cheese cloth or a coffee filter. Put the strainer in a bowl
and wrap the top of the strainer with plastic wrap. Refrigerate and allow the yogurt to drain
for at least 6 hours, preferably over night.
Combine the yogurt, apricot jam, ginger, lemon, and salt in a mixing bowl and whisk
together until smooth.
To make the pine nut brittle, pre-heat your oven to 375 degrees. Combine the oats, pine nuts, and
honey in a small mixing bowl and stir well to combine, coating the oats and nuts with honey.
Line a baking pan with parchment paper and spread the oat and nut mixture out on the pan
in a thin layer. Bake for about 15 minutes until light brown. Remove the pan and allow the
mixture to cool.
To assemble the parfaits, spoon a little yogurt in the bottom of 4 parfait glasses. Top each
with 1/2 of the berries. Repeat the next layer with yogurt and then the remaining berries. Top
each parfait with crumbled oat and pine nut brittle.
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