Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker)

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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It was Martin Luther King, Jr. weekend this weekend here in the US and look at the glorious weather we got in Los Angeles.  Of course, today – back to work day – looked like this:

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But that is OK.  I had my crockpot chugging away and the house smells of yummy & comforting curry.  This is about as easy to make as is possible and, though the potential ingredient list is long, there are no exotic ingredients.  The most exotic thing would be curry paste.  You could use green curry paste (if you can find green but not red) with very little difference in the result.  Look HERE for some online resources but most major supermarkets carry it in their Asian food aisle.   My mother has had a hard time finding hominy.  In Los Angeles, it is everywhere.  In Boston, it appears, not so much.  If you can’t find hominy – use chick peas.  Hominy is actually less flavorful than chick peas are but I like their crunch & their cost effectiveness.  I once bought a 6 pound can of hominy for about $2.  Hominy might be found in the aisle with canned beans or canned vegetables or in the Latin food aisle and it can be yellow or white.

None of the individual ingredients below are critical beyond the coconut milk & the curry paste.  If you want to lose a few items, go ahead!  Want to add other veggies like cauliflower or broccoli or potatoes – awesome.  You kinda can’t fuck this up.

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Vegan Red Coconut Curry with Chicken and Vegetables and Hominy (for the Slow Cooker)

This fills a 6 quart slow cooker & feeds a lotta folks!  If you don’t want a boatload of curry – cut this recipe in half.  I like to make a lot & freeze it in small containers for work lunches.

INGREDIENTS

9 oz vegan chicken ( I used the awesome Beyond Meat brand) – or use real cooked chicken – both are VERY optional

1 large onion – diced

1 – 2 cups peas

5 carrots – sliced

20-30 grape or cherry tomatoes – halved (or 4 tomatoes – diced)

1 red (or green) bell pepper – seeded & sliced or diced

1 – 3 jalapenos – seeded & diced (optional)

1/2 lb green beans – trimmed & cut in half

2 (15 oz) cans of hominy (or chick peas)

4 oz red (or green) curry paste (use less if you are intolerant of spicy food)

1 (10 oz) can Rotel (or other diced tomato, preferably with chiles)

2 (14 oz) cans coconut milk (I used lite)

1 (8 oz) can bamboo shoots – drained (optional)

1 (8 oz) can sliced water chestnuts – drained (optional)

1 TBS fresh ginger – minced

4 garlic cloves – chopped

1 tsp sugar

1 TBS salt

1 cup vegetable stock

3 TBS peanut butter (this adds a nice richness but I skipped it in my version here because I wanted to keep this as fat-free as possible)

1 TBS lime zest plus the juice of 1/2 lime

1/2 cup Thai (or other) basil – chopped

Potentially required – a few TBS cornstarch or potato flour or other stew thickening agent.

Garnish: cooked rice, additional basil, lime wedges, hot sauce, cilantro

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DIRECTIONS

Put everything into your slow cooker & heat it on high for about 5 hours.  Five hours should be sufficient to get the vegetables tender.  Not all slow cookers are created equal & I think that times & settings might vary substantially based on how expensive or old or whatever your model is.  I have cheap ones but I find that “warm” and “low” seem to heat things to very different degrees from one machine to the next.  If you want to leave your curry for 8-10 hours – like, while you are at work – add at least another cup of water & leave the setting on low.

If the curry is too thin, you can whisk a TBS or two of cornstarch or flour of some sort into  1/2 cup water & add this to the hot curry.  You can do this in increments to get the desired thickness.  If it is too thick – just add water.

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This curry can be made stove-top just by bringing it to a boil & then letting it simmer on med-low until the vegetables are cooked through.

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Not Just For Breakfast Pizza with Kale, Hominy & Egg

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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I apologize up front for the sub par photography here.  I assume that the bulk of the better food bloggers make dishes specifically for their blogs and spend some time lighting the food beautifully & taking their time to get it right.  That isn’t what I do.  I do not have the luxury of making food solely for this blog.  The vast majority of what I post here are my actual meals.  I make myself dinner, I try to photograph it really quickly before it gets cold and then I eat it.  Sometimes this works beautifully.  Other times, like last night, the dish doesn’t lend itself to sitting out for long & retaining anything resembling a pleasing aesthetic  and some things – like runny yolks – are just plain gross to eat cold.  So – I post this dish because it was delicious but, again, I apologize for the less than perfect imagery.

Also frustrating are my ongoing efforts & repeated failures in trying to get a gorgeous photo of food with gooey yolk.  Some people out there really have this down.  I do not.   But I will keep trying!

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Not Just For Breakfast Pizza with Kale, Hominy & Egg

INGREDIENTS

Pizza dough – mine is HERE

1 bunch kale

1 onion – diced

6 garlic cloves (or to taste) – chopped

Grated cheese of your choice

olive oil

Hominy – about 1/4 cup or so

1 TBS crushed red pepper

1 (or more) egg

DIRECTIONS

Heat your oven to 450-500 degrees.

Remove the ribs from the kale & throw them away & chop up the leaves.

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Heat about 1 TBS olive oil on a saute pan.  Saute the onion & crushed red pepper a minute or two.  Then add the garlic & kale.  Saute about 5 minutes or until the kale is wilted.

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Roll out the dough.  Place it on a greased pizza pan.  Top with the kale & the hominy & grated cheese.  Bake for about 10 minutes or until it looks just about done.

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In the last two minutes – crack an egg in the center (or several – if you like) and bake a minute or two or until the egg whites look about cooked through.  You can err on the side of under-cooking the egg because it will continue to cook when the pizza is being cut up.  Fresh cracked pepper might be a nice finish!  Slice it up & chow down!

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Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Hominy.  I cannot escape it.  I bought this 7 pound can for $2.29 (for my Vegan Pozole)and I cannot seem to use it all up.

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I also had leftover pinto beans from that same Pozole effort – and from those I made my “Not Your Mama’s” Spicy Vegan Refried Beans.  Now I am going to make a pizza using both the refried beans and the hominy – a Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette.  This is really just a suggestion – not a recipe.  You can add things you might prefer in your taco (cooked meat, for example) or lose things you dislike – perhaps the hominy.  The real key is the spread of the spicy refried beans rather than a tomato sauce.  And I never tire of cold salads on top of hot pizzas – so I recommend very highly that you try it.  The sweet dressing is a nice contrast to the spicy beans.

Oh – and here is a video that I am posting for no reason other than it pleases me.  I am also pleased that you have to be 18 to watch goofy guys flip their junk around in Speedos (as per Youtube rules).  Ah, the simple pleasures in life!

I also love this cover from Christian Porter on The Voice.

Taco Pizza with Hominy & Greens & Cilantro-Lime Vinaigrette

INGREDIENTS

Pizza dough – mine is HERE

Refried beans – mine are HERE

Grated cheese – any blend you like

Hominy – in the quantity of your preference

Red cabbage – shredded

Roasted or raw jalapeno – chopped

Tomato – diced

Cilantro – chopped

Mixed greens

Cilantro & Lime Vinaigrette

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DIRECTIONS

Heat your over to 450-500.

Roll out the dough.  Room temperature dough is easier to work with.

Top the dough with some spicy refried beans, then layer jalapeno, hominy, tomato, red cabbage & cheese.   Bake for 1-12 minutes or until the cheese is melted & the crust is crispy.

Meanwhile – toss lots of greens in a little vinaigrette.  When the pizza is done, top it with the salad & maybe some more diced tomato & chopped cilantro.  Then – shove it ALL in your pie-hole.  I did.

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Road Kill Roasted Cauliflower & Hominy Tacos with Homemade Corn Tortillas & Spicy Peach, Pineapple & Mango Salsa

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Roadkill?  Caught your attention, didn’t it?  Silly!  I don’t eat meat.  But I did buy some Dean Jacobs Road Kill Grill Rub because of the promise that it “Makes all critters taste great.”

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I bought it in Gilroy (the garlic capital of the world) for my boyfriend, Miles, who lives almost as exclusively on meat as zombies do on brains.  Whenever I think of zombies, and these days – what with their resurgent popularity – I think of them quite often – I think of my favorite zombie chant.  (I stole the image below from Google.)

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The monomaniacal nature of zombies can sometimes be quite endearing.

At any rate – I bought the Road Kill rub in Gilroy on a road trip that led to my vagina-centric post about Elsy’s Antojitos & my Shrimp & Cheesy Grits post which got into my pug, Memphis, and his tooth removal & the drunken, loopy slob he returned home as – still wobbly from getting put under.  Look how drunk he looks in the pose he struck!  🙂

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That was last September (when I bought the Road Kill Grill) & Miles has never used it so I decided to bust that shit out.  It has a very smokey salty flavor & it worked AWESOMELY for this dish but, if you cannot find it, any taco seasoning or other grill rub would likely work.  Even a homemade blend of spices would work – and you can Google a zillion options for that.

The recipe for the corn tortillas is HERE.

The recipe for the Spicy Peach & Pineapple & Mango Salsa is HERE.

You can use pre-made corn tortillas and any kind of salsa you like.  The real magic here is the roasted cauliflower & hominy filling.  I have been long obsessed with each of those ingredients & the threesome we had last night was – well – worth repeating.  Much like my Vegan Pozole, and any taco recipe, the toppings are up to you.  Here are a few ideas:

IDEAS for the toppings –

Grilled or fresh corn cut from the cob

Chopped tomatoes

Chopped cilantro

Sliced avocado

Sliced radishes

Lime wedges

Chopped cabbage (red or green)

Red onion – diced

Lettuce – chopped

Feta or Cotija (or other) cheese

Sour cream or yogurt or Mexican Crema

The only thing you need from me here is the recipe for the roasted cauliflower & hominy – so let’s get to it!  I found myself devouring it right off the roasting pan.  Try to use a high quality spice mix – and not something that has been in your pantry for 6 years & requires a fork to break it up.  OK?  I can’t take responsibility for your old, ashy spices!  🙂

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Roadkill Roasted Cauliflower & Hominy

1 head cauliflower – broken into the tiniest florets

2 cups hominy

3 tsp Road Kill Grill rub (or rub/spices of your choice)

olive oil

S&P

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DIRECTIONS

Heat your oven to 425.

Place your tiny cauliflower florets on a greased cooking sheet.  Drizzle with a little olive oil & toss TWO (reserving one) of the tsps of spice rub in.  I tossed this with my hands to get a good even mix.

Roast for 15 minutes.  In the meantime – toss the other tsp of spice with the hominy with a teensy bit of olive oil (not more than a teaspoon).

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When the cauliflower is done, add the hominy to the pan & roast all of it another 15 minutes.

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Take out of the oven.  Try not to just stand there & eat that shit.

Now – you simply have to assemble your tacos!

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Roasted Salmon & Potato Hash with Hominy & Poached Egg

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is my kitchen – where I attempt to make the magic happen.

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I am VERY lucky because it is huge & I designed it myself 16 years ago & it serves me extremely well.  It is a very inspiring place to hang out & in the 16 years I have lived here – I have collected nearly every cooking thingamajiggy you can imagine.  But the dish I present to you today requires only the basics.  A working stove & oven, a roasting pan & a frying pan.  If you are not a confident cook but you want to try one of my dishes, I would recommend this one highly – just maybe substituting fried eggs for poached.

This dish is so delicious, I was astounded.  I came up with it because I was hunting for new things to do with hominy – things that would not involve a ton of cheese.  Hominy seems most often used for breakfast scramble kinds of things and pozole (a traditional Mexican soup – which I will also attempt soon).  I am also still a tad fixated on the idea of poached eggs on things, probably because I haven’t yet mastered the art of poaching eggs nor have I gotten one of those glorious shots of dripping, oozing yolks bleeding yellow onto plates.  Another reason this dish was a perfect choice last night is because I had roasted a hunk of salmon & dressed it with lemon & dill but I didn’t like how it looked – so I couldn’t use it for the blog.  See?  Here it is:

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Not so impressive to look at.  Salmon is cooked when the white fat in it bubbles to the surface.  I tried to wipe it away to make a prettier presentation – but I still didn’t like how it looked enough to post it here as a stand-alone recipe.  Monomaniacally obsessed with only making foods I can use for this blog, I didn’t want to eat that salmon as it was (though it was delicious) because it seemed like a waste of a great blog opportunity.  So – I wrapped it up & left it in the fridge until I figured something out.

This dish could be made with any meat, leftover or otherwise, or without the poached egg.  Lord knows, I ate half the friggin’ potatoes I’d made by simply grabbing a bit every time I passed the stove because they were delicious!  Same with the cold salmon.  But when I tasted it all together with that egg yolk blended in – I was blown away.  The potatoes were savory & delicious & the hominy added the nicest little crunch.  The salmon (which was just a bullshit piece of frozen fish from Trader Joe’s) was clean & fresh & the egg was rich & decadent.  Oh!  And some totally unnecessary $5 micro kale!  This dish is one of my favorite inventions ever.  And – except for the egg poaching – it is EASY!  If poaching the egg intimidates you, maybe fry them instead, but definitely try this dish.  I had it for dinner but it would make an amazing brunch option, too.  You can roast both the salmon & potatoes up to a day ahead & just assemble it last minute.  It is a genuinely easy dish with a few easy-to-find ingredients.  Try it!  Oh!  And here is a great idea to serve with it!  This is equal parts chardonnay & frozen berries – blended.  YUM!  The perfect pre-workout smoothie!

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Roasted Salmon & Potato Hash with Hominy & Poached Egg

feeds between 2-4 depending on your appetites

INGREDIENTS

2 eggs per person being served

2 yellow potatoes – cubed

5-6 red potatoes (or any other potato combo you desire) – cubed

1 medium onion – diced

1/2 lb salmon

2 tsp dry thyme

olive oil

butter

2 jalapenos – seeded & diced (optional)

1 cup hominy – or the full can

1/2 lemon

S&P to taste

Dill or parsley – chopped – as garnish

DIRECTIONS

Preheat the oven to 450.

Blend a TBS or so of butter with a TBS or so of olive oil & smear some onto your salmon.  Sprinkle with S&P.  Cook the salmon about 10 minutes – maybe more, maybe less, depending on how thick yours is.  Salmon is ready when the fat bubbles to the surface.  Remove from heat, squeeze some lemon juice onto it, cut it up into cubes so it cools faster & doesn’t continue to cook & set aside.

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Toss the cubed potatoes in about 2 TBS olive oil & season with thyme and S&P.  Roast at 450, stirring every ten minutes, for 30 minutes or more or until golden.   Remove from heat & set aside.

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In a frying pan, heat 2 TBS olive oil & saute the onion & jalapeno until the onion softens & is translucent.  Add the potatoes & hominy & heat through.

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Add more S&P if you think it needs it.  In the last minute before you serve the hash, add the salmon & cook it just until it is warmed.  Do not overcook the salmon.  Set aside on low heat while you poach or fry the eggs.  HERE are some tutorials on poaching.

To serve, simply arrange some hash on each plate, top with your eggs & some dill or parsley & fresh ground pepper.  Devour!

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Breakfast Quesadilla with Hominy & Roasted Jalapenos on a Kale Tortilla

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is less of a recipe & more just an idea.  You can make your breakfast quesadilla with anything you like inside.  This one was made using my freshly made kale tortillas.  I also roasted a few red & green jalapenos.  This is done on your stove top.  Char the outside of the jalapenos until they blacken.  You can do this directly on the burners or by broiling in the oven.  Once blackened, seal them in Tupperware or wrap them in foil for about 15 minutes.  This will sweat the skin off.  Then, under cool running water, roll the blackened skin away & squeeze off the tops & remove the seeds.  Then – chop the jalapenos finely.

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I also used hominy – the food I am currently having an overt affair with.  Shhh!  Don’t tell cauliflower about that!

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I used one egg, some egg whites, diced tomato, cilantro & grated cheddar cheese with the hominy & roasted jalapenos.  It was really delicious!  I whisked some cheese and S&P in the eggs & scrambled them.  Then I heated the tortilla in a dry pan over medium heat, layered the ingredients & folded the tortilla in half.  After a few minutes, I flipped it & once the cheese was melted, I friggin’ ate it!  🙂Image

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Cauliflower & Hominy “No Mac” & Cheese with Roasted Corn & Poblano Peppers

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Ok – I admit it.  I am obsessed with both cauliflower & now with hominy.  Both are substitutions for things like rice and pasta & potatoes.  I love those things, too, but the cauliflower version is guiltless & the hominy has so much flavor & great texture without even the calorie count of rice.  There is some debating on the nutritional value of hominy (hominy is another name for dried maize kernels, and this common corn-based food is often made into grits).  From the internet:

Low in Calories

One cup of hominy contains just 119 calories. This amount is lower than the amount some other grains provide; for example, 1 cup of white rice provides 242 calories. If you switched from eating 1 cup of white rice to one cup of hominy each day, you’d save 861 calories weekly, enough to lose about 1/4 lb. without otherwise altering your diet.

Low in Fat
Hominy is low in fat, which makes it a good choice on low-fat diets. While low-carbohydrate diets are popular, research suggests that limiting fat intake may be a more effective dieting strategy. Fat is high in calories, and according to a review of research from the May 2001 edition of “International Journal of Obesity and Related Metabolic Disorders,” fat is less filling and promotes a lower rate of calorie burning than other nutrients. Thus, lower fat foods such as hominy may be preferable to low-carbohydrate but fat-rich foods for weight loss.

High in Fiber

Another benefit of hominy is that it is high in fiber. Each cup of hominy provides 4 g of fiber, a nutrient that can help you lose weight because it stimulates satiety. Fiber is important for a number of other roles, as it also aids in the regulation of your blood sugar levels, encourages a healthy digestive system and may help reduce your cholesterol levels.

Low in Sugar

Hominy can also be beneficial due to its low sugar content. Each cup of hominy provides just 3 g of sugar. A low sugar content is beneficial because too much sugar can promote tooth decay, obesity, and according to research from the August 2004 edition of “The Journal of the American Medical Association,” too much sugar can also increase your risk of diabetes.

Yet others say that they are sodium heavy.  I don’t care.  I love hominy!  Hominy is like giant, soft corn nuts that taste like corn tortillas.  In fact – hominy is what they make masa from which is what you make tortillas from – so – that is their flavor.   If you are fearful, maybe buy a small can & add it to your favorite macaroni & cheese recipe.  I do not think you will be disappointed.

My first effort with this dish was for Cinco de Mayo.  I made a boat load of this shit & had to throw away a large portion because it wouldn’t fit into my slow cooker.  My large slow cooker.

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It is the white one on the far right of frame.  I didn’t cook the cauliflower before putting it in the cooker & I had never made anything like this before & I was completely winging it & making it up as I went and I was very nervous about the result.  The result was that this dish was one of the most popular I have ever served.  I will post the recipe at the end of this blog but know – this is a recipe that could probably feed 20-30 people.  If you make it – even for your large slow cooker – cut it in half or be ready to bake the remaining stuff in casserole dishes.  No need for a 6+ pound can of hominy unless you really want to cater a party with this stuff.

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Also – because I had never tried a dish like this before – I choked and added actual macaroni to the slow cooker.  The smaller recipe I am posting today has no pasta in it.  Also – the ratio of poblano to the overall dish is greater in the smaller recipe so it has a green cast to it.  The huge recipe is yellow.  I didn’t think I was going to post the huge recipe so I didn’t properly document the process or the results.  Mac & cheese & other casseroles are kinda hard to make look pretty sometimes and that held true with both versions of this dish.  Here is a look at the huge recipe that included pasta:

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The smaller recipe has a ton of roasted poblano (pasilla) peppers in it and no pasta and looks like this:

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I went very heavy on the cheese in the large recipe (as you can see) but tried to keep the smaller one moderately healthy.  In fact – by my calculations – the smaller no-mac recipe has under 2800 calories in the ENTIRE recipe making each of the eight servings about 350 calories. That ain’t bad for something that seems so rich & decadent & is so amazingly delicious.  I actually liked the no-mac version better.  I hope you try one of them some day!

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Cauliflower & Hominy “No Mac” & Cheese with Roasted Corn & Poblano Peppers

INGREDIENTS

1 head cauliflower

1 29oz can hominy (yellow or white – no matter)

4 ears fresh corn (or canned or frozen)

5 poblano peppers (or less if heat bugs you) – OR – a few small cans of green chilies

1 10oz can Cheddar Cheese Soup

1 cup milk

3 cups of grated cheese

4 oz fresh mozzarella (optional)

1/2 cup panko (or other) breadcrumbs

1 tsp salt

1 TBS pepper

Parsley – chopped for garnish

DIRECTIONS

Heat your oven to 400 degrees.

Grill the corn in their husks & the poblanos over your burners until they are black on all sides.  Put the poblanos in a sealed plastic container & let them sweat while you peel the corn & cut the kernels from the cobs.  Then, under running water, peel off the black skins from the poblanos & seed them.  Puree the poblanos in a food processor.

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Boil the cauliflower (leaves & core trimmed) for about 10 minutes.  I like to cut the cauliflower into florets while it cooks or after I drain it because raw cauliflower crumbles & pops all over the place when you cut it.  Drain the cooked cauliflower.

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Drain the hominy.  In a large bowl, mix the cauliflower, the hominy, the pureed poblanos, the corn, the Cheddar soup, the milk and TWO CUPS of the cheese – reserving the last cup to top the casserole.  Add the salt & pepper & mix it all until blended.

Pour this mix into a greased casserole pan & top with remaining cup of cheese, fresh mozzarella & panko breadcrumbs.  Bake for 45 minutes or until the top is golden & it is bubbling up the sides.

Serve with diced parsley.  Fall in love!

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And now for the ingredients of the HUGE recipe.  After grilling the corn & poblanos as explained above – all I did was put everything (or as much as would fit – throwing quite a bit away) into my slow cooker & left it on high for about 4 hours – stirring frequently.  Voila!

INGREDIENTS

1 6lb can of hominy

1 large head of cauliflower – cut into florets (steam them if you want this dish to cook faster than 4 hours)

1 lb dry macaroni – cooked & drained

4 poblanos – roasted, peeled & seeded & pureed

4 large red chilies (optional) – roasted, peeled & seeded & pureed

4 ears corn – grilled in husks & cut off the cob (or use some canned or frozen)

1 pint heavy cream

8 TBS butter

7 cups grated cheese

2 10oz cans Cheddar Cheese soup

2 cups milk

S&P to taste

OPTIONAL – a 4 or 7 oz can each of either hot green chilies or mild green chilies – or both

Let me know if you try this & your results.