Hot, Sizzling, Skinny. . .Peppers
June 15th 2009 00:38
Well, we've moved on past the awkward introductions part. Whew. Glad that's over. Now let's assume we've covered the small talk, such as the current weather patterns and the happenings of Lindsay Lohan and Paris Hilton (isn't that what everyone's small talk consists of?), and move on to what this blog is really supposed to be about: food!
Before I jump into this recipe I recently tried/modified, I'm going to explain where I originally had something similar to this. I had the intense pleasure of having this dish at a restaurant called Abuelo's. It's not a huge chain, but they're out there a few places. Texas and Kansas are the two places I know they're at for sure. If you ever fly into KCI airport and have some time, take the five mile trip down to Zona Rosa and go to the Abuelo's there. Trust me, it'll be worth it. Not exactly health food, but hey, I figure you have to splurge every once in awhile.
Anyway, the first time I was there, I ordered the Chile Manzanillo, which is a poblano pepper, roasted and stuffed with imperial crab, shrimp, scallops, and a lobster sauce. Delicious. Words simply cannot describe the levels of magnificence this dish brings to my taste buds. So I won't even try. Just know, it's good. I was instantly hooked and have never ordered anything BUT this while I am there.
Unfortunately, there are no copy-cat recipes for this. Anywhere. So the task was left to me to try to recreate it based on what I know was in it. And then the next job was to try to make it a healthier dish. Which brings me to the recipe: my first attempt. It is still not perfect, but a delicious dish nonetheless, and healthy at that! So here it is: my first attempt at a new dish for my first recipe on my first blog. Lots of firsts here. Enjoy!
Chile Manzanillo
3 green bell pepper
6 oz crab (use whatever kind you like)
1/4 cup onion, finely diced
1/4 cup egg substitute or 1 egg (I just like using egg substitute because it eliminates the process of whisking the egg. . . whole eggs are just as healthy!)
1 tsp Dijon mustard
dash of Worcestershire sauce
pinch of salt
pinch of pepper
pinch of cayenne (I actually put quite a bit more because I like it HOT!)
1 can Progresso Lobster Sauce
1 red bell pepper, sliced very thin
1/2 cup sweet yellow corn, frozen
2 tbs skim milk
Alright, so first off, you want to roast your green peppers. It doesn't really matter how you do this. I put it into the toaster oven for about 20 minutes, rotating it every once in awhile, until the skin is blackened and blistered. Then put it into a bag and seal, letting it steam, for about 15-20 minutes. Remove the skin, and set aside.
Now preheat the oven to 400 degrees.
While your pepper is roasting, saute the onions in a small frying pan. You can saute it in oil or butter, but to save some calories and fat, I just sprayed the pan with cooking spray. It works just as well. After you finish sauteing the onions, remove from heat and allow to cool. While they're cooling, combine the egg, mustard, salt, pepper, and cayenne. Mix well. Add cooled onions (make sure it's cool, otherwise it could start to cook the egg) and then mix in the crab. Set aside for now.
For the lobster sauce, saute the red bell pepper, just as you did the onions, until soft and tender. Then mix together the Lobster sauce, sauteed peppers, corn, and milk.
Okay, so now that you have all the separate parts, time to put them together.
Start by taking your roasted pepper and splitting it in half. Put it into a baking pan sprayed with cooking spray. Spoon 1/3 of your crab mixture into the pepper. Then top with 1/3 of the sauce. Simple as that. You can try to close the pepper up, but I had mine stuffed so full, it didn't work out too well!
Bake for 15-20 minutes or until the sauce is good and thick.
Remove from oven and commence the face-stuffing!
Anyway, I tried to upload a picture of it, but cannot find my card reader anywhere. I just spent the last 11 minutes looking for it (I know it was exactly 11 minutes because it was one full episode of Spongebob Squarepants). But anyway, it's delicious and it looks delicious. I would suggest serving it with some brown rice and steamed veggies, and just kind of mix it all together in the lobster sauce that just oozes out of the pepper. Also, check back for some modifications I plan to make to it, including adding some bread crumbs into the stuffing and some shrimp and scallops into the sauce. But for right now, it's a start, and not too bad of one at that.
Oh, I also have some nutrition on the peppers. Here ya go!
(This is without the Progresso sauce. I know the sauce would add about 60 calories.)
Calories: 140
Calories from fat: 20
Carbohydrates: 17 grams
Protein: 15 grams
Cholesterol: 33 mg
Fiber: 5 grams
Sodium: 211 mg
Tune in next time (and by next time, I mean in the next three days) for a Twinkie Cake (that's right. . . a cake like a Twinkie!) for less than 160 calories per slice!! Now I know you can't miss that. . .
Before I jump into this recipe I recently tried/modified, I'm going to explain where I originally had something similar to this. I had the intense pleasure of having this dish at a restaurant called Abuelo's. It's not a huge chain, but they're out there a few places. Texas and Kansas are the two places I know they're at for sure. If you ever fly into KCI airport and have some time, take the five mile trip down to Zona Rosa and go to the Abuelo's there. Trust me, it'll be worth it. Not exactly health food, but hey, I figure you have to splurge every once in awhile.
Unfortunately, there are no copy-cat recipes for this. Anywhere. So the task was left to me to try to recreate it based on what I know was in it. And then the next job was to try to make it a healthier dish. Which brings me to the recipe: my first attempt. It is still not perfect, but a delicious dish nonetheless, and healthy at that! So here it is: my first attempt at a new dish for my first recipe on my first blog. Lots of firsts here. Enjoy!
Chile Manzanillo
3 green bell pepper
6 oz crab (use whatever kind you like)
1/4 cup onion, finely diced
1/4 cup egg substitute or 1 egg (I just like using egg substitute because it eliminates the process of whisking the egg. . . whole eggs are just as healthy!)
1 tsp Dijon mustard
dash of Worcestershire sauce
pinch of salt
pinch of pepper
pinch of cayenne (I actually put quite a bit more because I like it HOT!)
1 can Progresso Lobster Sauce
1 red bell pepper, sliced very thin
1/2 cup sweet yellow corn, frozen
2 tbs skim milk
Alright, so first off, you want to roast your green peppers. It doesn't really matter how you do this. I put it into the toaster oven for about 20 minutes, rotating it every once in awhile, until the skin is blackened and blistered. Then put it into a bag and seal, letting it steam, for about 15-20 minutes. Remove the skin, and set aside.
Now preheat the oven to 400 degrees.
While your pepper is roasting, saute the onions in a small frying pan. You can saute it in oil or butter, but to save some calories and fat, I just sprayed the pan with cooking spray. It works just as well. After you finish sauteing the onions, remove from heat and allow to cool. While they're cooling, combine the egg, mustard, salt, pepper, and cayenne. Mix well. Add cooled onions (make sure it's cool, otherwise it could start to cook the egg) and then mix in the crab. Set aside for now.
For the lobster sauce, saute the red bell pepper, just as you did the onions, until soft and tender. Then mix together the Lobster sauce, sauteed peppers, corn, and milk.
Okay, so now that you have all the separate parts, time to put them together.
Start by taking your roasted pepper and splitting it in half. Put it into a baking pan sprayed with cooking spray. Spoon 1/3 of your crab mixture into the pepper. Then top with 1/3 of the sauce. Simple as that. You can try to close the pepper up, but I had mine stuffed so full, it didn't work out too well!
Bake for 15-20 minutes or until the sauce is good and thick.
Remove from oven and commence the face-stuffing!
Anyway, I tried to upload a picture of it, but cannot find my card reader anywhere. I just spent the last 11 minutes looking for it (I know it was exactly 11 minutes because it was one full episode of Spongebob Squarepants). But anyway, it's delicious and it looks delicious. I would suggest serving it with some brown rice and steamed veggies, and just kind of mix it all together in the lobster sauce that just oozes out of the pepper. Also, check back for some modifications I plan to make to it, including adding some bread crumbs into the stuffing and some shrimp and scallops into the sauce. But for right now, it's a start, and not too bad of one at that.
Oh, I also have some nutrition on the peppers. Here ya go!
(This is without the Progresso sauce. I know the sauce would add about 60 calories.)
Calories: 140
Calories from fat: 20
Carbohydrates: 17 grams
Protein: 15 grams
Cholesterol: 33 mg
Fiber: 5 grams
Sodium: 211 mg
Tune in next time (and by next time, I mean in the next three days) for a Twinkie Cake (that's right. . . a cake like a Twinkie!) for less than 160 calories per slice!! Now I know you can't miss that. . .
| 62 |
| Vote |
Comments (1)
Add Comments
