Roasted Poblano and Bell Pepper Salsa


2 poblano peppers, seeded

1 red bell pepper, seeded and quartered lengthwise

1 green bell pepper, seeded and quartered lengthwise

2 plum tomatoes, seeded and chopped

3 scallions, white and green parts, chopped

1 jalapeno pepper, seeded and finely chopped (leave seeds in for a spicier salsa, or use more jalapenos)

Juice of one lime

1 tbsp olive oil

Salt & pepper to taste

1/2 cup fresh cilantro, roughly chopped


1.  Place the poblano and bell peppers, skin side up, on a baking sheet lined with parchment paper.  Heat under a broiler until the skins are charred.  Turn the poblano peppers over halfway through.  Remove from broiler, place all peppers in a large bowl and cover tightly with plastic wrap.  Set aside.

2.  While the peppers are broiling, mix the tomatoes, scallions, jalapeno, lime juice and olive oil in a bowl.  Add 1/2 tsp salt and 1/2 tsp pepper.  Allow to rest.

3.  After the peppers have been in the bowl for about 15 minutes, the tight seal of the plastic should have allowed steam to loosen the skins.  Remove the plastic wrap, carefully peel the charred skins from the flesh of the peppers and discard the skins.  Roughly chop the roasted peppers and add to the tomato mixture.  Add the fresh cilantro.  Combine well and allow to rest for at least an hour, preferably longer, to let the flavors mix.

4.  Taste before serving and adjust salt/pepper as needed.  Can be stored in the refrigerator for several days in a tightly lidded container.


Vegetarian Chili with Quinoa

Found a great recipe online for quinoa chili and, of course, had to recreate it with my personal tweaks.  I served it garnished with a little fresh cilantro, and with avocado veggie quesadillas on the side.  Without further ado…





3/4 cup quinoa, washed and cooked

1 tsp olive oil

2 medium onions, diced

4 cloves garlic, minced

2 stalks celery, diced

2 medium carrots, diced

1 jalapeno pepper, finely diced, seeds included

1 dried guajillo chilli pepper, crushed

2 tsp cumin powder

2 tsp chilli powder (or 2 tsp red chilli pepper flakes)

2 tbsp tomato paste

1 zucchini, diced

1 golden zucchini, diced

1 green bell pepper, diced

1 red bell pepper, diced

3 cans peeled and diced tomatoes, with liquid

1 15-oz can of black beans, drained and rinsed

1 15-oz can of red kidney beans, drained and rinsed

1/2 quart vegetable stock

Salt and pepper to taste


1.  Cook the quinoa in water or vegetable stock and set aside.

2.  While the quinoa is cooking, heat the oil in a 5 or 6 quart pot over medium high heat.  Add the onions, garlic, celery and carrots and saute until the vegetables are sweating.  Add the spices and peppers and continue to saute a few more minutes.  Now, add the tomato paste and mix well.  Allow to cook for a few minutes.  Now, add the zucchini, bell peppers and diced tomatoes and bring to a simmer.  Continue simmering for 7 or 8 minutes.

3.  Add the black beans, kidney beans, vegetable stock and quinoa and mix.  Bring to a simmer, lower the heat, and continue simmering for about 30 minutes.  Add more vegetable stock or water if the chili looks like it is getting dry.

4.  Remove from heat.  Serve hot with bread, tortillas or quesadillas on the side.  Optional garnishes: cilantro, scallions, jalapeno peppers, avocado, fresh tomatoes, onion slices, sour cream, Greek yogurt, shredded cheese, etc.  Can be stored, refrigerated, for up to a week.