I went to the grocery store today and got a great surprise! It's hatch chili season! I had no idea. So of course I grabbed a handful. I will probably by a ton of them next time and roast a big batch. (UPDATE: Check out a large batch of roasted Hatch chiles here)
On a cookie sheet, hatch chili peppers, onions, squash, and a few unpeeled garlic cloves. The squash and onions are from Cardo's Farm Project.
Drizzle with olive oil and a pinch of salt & pepper.
Put in the oven at 400 (note: usually I put the peppers directly on the oven rack and put the oven on broil. But since I'm roasting other stuff, I put it all on a cookie sheet and cooked at 400). Let that cook for about 10 minutes, then remove the squash and garlic. Then turn the heat up to a broil for another 5-10 minutes.
While the veggies are roasting, get everything else ready.
I was feeling a little lazy, so I didn't make my magical Mexican rice. That would be awesome if you have a little extra time. I just made regular wild grain rice. Nothing fancy. That's about 5 cloves of chopped garlic.
Put about half the garlic in a pot with a tblsp of olive oil on med-high heat.
Let the garlic cook about 3 minutes. Add 1.5 cups of rice.
And 3 cups of broth.
Bring to a boil, cover, reduce heat to low to simmer. Cook about 45 minutes.
1 pound ground beef from Homestead Farms.
In a skillet on med-high, add the rest of the garlic and the ground beef.
About a tsp each of oregano, cumin, salt, & pepper.
Love this meat! I didn't drain anything off, that's how lean it is. Love some grass-fed beef!
The Moose is enjoying some avocado!
Iceberg lettuce. I don't like iceberg except for with Mexican food. I like the crunch it adds. Cilantro, tomatoes, and avocado.
Queso Fresco is a crumbly Mexican cheese. Creamy & yummy! It's Ryan's (my husband) favorite cheese.
After the veggies have been roasting about 10 minutes, remove the squash and garlic. Flip the onions and peppers. Turn the heat up to broil and cook about 5 more minutes.
Peel and mash the garlic. It will break up easily.
When the peppers are done, put them in a bowl and cover for about 5 minutes. The heat will steam them and make the skin very easy to remove.
Chop the onions. Combine the squash, onions, and garlic.
Remove the outer waxy layer of the pepper. It should just peel right off.
Remove the seeds. Chop.
Add the peppers to the other veggies.
Lots of good stuff for my lazy compost pile!
I was also lazy with the beans. That's a can of black beans, drained, and heated. I very rarely use canned beans, it was just one of those days! Here's my slow cooked beans if you are feeling ambitious.
Here's a list of all our toppings:
- Tortilla chips
- Ground beef (from Homestead Farms)
- Wild grain rice
- Black beans
- Sour cream
- Cilantro
- Avocado
- Queso Fresco
- Tomato (from Cardo's Farm)
- Homemade salsa
- Iceberg lettuce
- Roasted squash, hatch chili peppers, onion, and garlic (onion & squash from Cardo's Farm)
Yummy!
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