Hatch Chile Deviled Eggs

Hatch Chile Deviled Eggs

Ingredients

6 large eggs
3 Hatch green chiles, roasted, peeled, seeded (if desired), and diced
3 tablespoons light mayonnaise
2 tablespoons non-fat Greek yogurt
2 tablespoons finely chopped chives or green onions
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro or parsley, plus some for garnish
1 tablespoon lime juice
Salt and pepper, to taste

Steps

Boil eggs, peel and halve, then scoop out yolks. Put yolks in bowl with remaining ingredients. Using fork, mash into mixture. Spoon back into hollowed-out eggs. Sprinkle with remaining cilantro or parsley.

(See chile roasting instructions here.)

Source: Adapted from New Mexico Department of Agriculture

Analyzed to serve 6. Calories 100, Total Fat 7g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 185mg, Sodium 130mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 2g, Protein 7g, Vitamin A 10%, Vitamin C 90%

Grilled Polenta Cakes Topped with Hatch Chiles

Grilled Polenta Cakes Topped with Hatch Chiles

Ingredients:

1 tube Frieda’s Organic Polenta, any flavor
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 Hatch Green Chiles, roasted, peeled, seeded, and thinly sliced, or Poblano or Anaheim chiles
1/4 cup red wine vinegar
1 tablespoon honey
3 tablespoons chopped Fresh Cilantro leaves
Kosher salt and freshly ground black pepper
8 ounces queso fresco, diced

Steps:

Roast chiles. See instructions here.

Remove polenta from casing, cut into 1/2-inch slices, and pat dry with paper towels. Brush both sides of polenta cakes with olive oil, and set aside. (Reserve remaining 2 tablespoons for chile topping.)

Heat a grill pan until really hot. Lay polenta cakes in one layer on pan and grill 8-10 minutes on each side or until both sides are golden, crunchy, and have grill marks. Remove cakes from grill and let cool.

In large bowl, toss chiles with vinegar, honey, olive oil, and cilantro. Season with salt and pepper, to taste.

Arrange polenta cakes on serving platter. Top each cake with a spoonful of chile mixture, followed by a sprinkle of queso fresco. Garnish with cilantro.

Source: Frieda’s Inc.

Analyzed to serve 10. Calories 180, Total Fat 14g, Saturated Fat 4g, Trans Fat 0g, Cholesterol 15mg, Sodium 290mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 60%, Calcium 15%

Hatch Chile Dressing

Hatch Chile Dressing

Ingredients:

1 cup plain 0% fat Greek yogurt
2 Hatch Green Chiles, roasted, peeled, seeded, and chopped
1/2 cup roughly chopped Fresh Cilantro
1 teaspoon cumin
2 cloves garlic, roughly chopped
Juice of half a lime

Steps:

Roast chiles; see instructions here.

Combine all dressing ingredients in food processor bowl and process until chiles, garlic, and cilantro are finely minced. Taste and adjust seasoning.

Source: Adapted from A Communal Table

Analyzed to serve 8. Calories 25, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 10mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 2g, Protein 3g, Vitamin C 50%

Fragrant Yellow Rice

Fragrant Yellow Rice

Easy way to dress up plain ol’ rice and add extra antioxidant boost. Serve with curry, or simply add any cooked protein to make a one-pot meal.

Ingredients

1 cup basmati or jasmine brown rice
1 tablespoon extra virgin olive oil or coconut oil
2 large cloves garlic, minced
1 tablespoon peeled and grated fresh ginger (about 1-inch piece)
1 teaspoon peeled and grated fresh turmeric root (about 1-inch piece)
2 cups water
1 bay leaf
1 2-inch piece cinnamon stick
3 whole cloves
1/2 teaspoon salt, or to taste
Optional garnish: 1/4 cup chopped cilantro leaves and/or toasted pine nuts

Caution: Turmeric stains skin, surfaces, and clothing. Use gloves and cover surfaces with plastic wrap. Check out our stain removal tips.

Steps

In bowl, rinse rice and drain.

In saucepan, heat olive oil on medium heat, then sauté garlic and ginger until fragrant. Add rice, water, turmeric, bay leaf, cinnamon stick, cloves, and salt. Stir and bring to a boil over medium-high heat. Cover, then reduce heat and simmer until water is absorbed and rice is cooked through, about 20-25 minutes.

Fluff rice with fork.

Remove bay leaf, cinnamon stick, and cloves before serving. Garnish with cilantro and/or toasted pine nuts. Serve as side to curry, grilled meat, or as meatless entrée.

Source: Frieda’s Inc.