Pie, Pie Pie!!!!

'tis Thanksgiving...'tis pie time!!!  I made a lot of pie today....my kitchen looked like a flour, sugar, butter bomb went off...but boy howdy was it wicked fun!!!!  I am including here two recipes...a maple, pecan pumpkin pie and the family standard banana cream pie.  Last year, I dared not attend my family's Thanksgiving but instead went to my amazing cousins house in Colorado.  Well, I received hate mail from my family because of the lack of banana cream pie at their Thanksgiving, in fact, we had to have Thanksgiving part two, so that we could include banana cream pie.  So, have a fabulous Thanksgiving, a happy holiday season and rock the pie world peeps!!!! xoxo...Sara

Banana Cream Pie

Mix in saucepan:

you really have to stir and watch this baby

2/3 cup sugar                                                                           

dash of salt

2 ½ Tbsp cornstarch

1 Tbsp flour

Stir in gradually:

3 cups whole milk

Cook over moderate heat stirring constantly until mixture thickens and boils.  Boil 1 minute.  Remove from heat.

Slowly stir half the mixture into:

3 egg yolks, beaten

Blend egg yolk mixture into hot mixture in saucepan.  Boil 1 minute, stirring constantly.  Remove from heat.

Blend in:

1 ½ teaspoons vanilla                                           

1 Tbsp butter

Cool and pour into cooled baked pie shell, add 1-2 sliced bananas.  Chill thoroughly and add whipped topping.

**layer banana slices, one layer on the bottom, then a layer of pudding, then a layer of banana, etc. 

Graham Cracker Crust                                                        

2 ½ cups graham cracker crumbs

½ cup sugar

½ cup melted butter

Mix and press into pie pan.

Bake for 10 minutes at 300 degrees.

Whipped Cream Topping

Ingredients:

·                        1 cup heavy cream

·                        1/4 cup sugar

·                        1 teaspoon vanilla

Preparation:

Whip cream until almost stiff. Add sugar and vanilla; beat 

until cream holds peaks. Spread over top of cooled pie.

Michele Albano's Maple Pumpkin Pie with Pecan Streusel

Ingredients

streusel is delicious

• Pie Crust
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon fine salt
• 1/2 cup solid vegetable shortening, very cold
• 1 to 2 tablespoons heavy cream, for brushing
• Pecan Streusel
• 3/4 cup pecans, toasted and chopped
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, diced, cold
• Filling
• 2 cups pumpkin puree, preferably fresh
• 2 tablespoons all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 1/4 cups heavy cream
• 1 cup Grade B maple syrup
• 3 large eggs, beaten
• Maple Whipped Cream (recipe follows), for serving

Directions

To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
Preheat the oven to 425 degrees F.
Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.

• Maple Whipped Cream
• 2 cups heavy cream                                                                        
• 1/3 cup confectioners' sugar                                                                     
• 1 teaspoon pure vanilla extract
• 1/2 cup Grade B maple syrup, or to taste

Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.

Cheesecake of Awesome Deliciousness

Cheesecake is just one of those words you say and drool starts to form at the corners of your mouth...even though I like pie better....but there is something about that word...cheesecake....cheeeeeeeeesecake....anyway...my favorite cooking blog is Pioneer Woman...http://thepioneerwoman.com/ and she has a pumpkin cheesecake to die for.  The only changes I made were making my own gingersnap cookies and made the pecans into pecan pralines.  Now, I suggest you double the gingersnap recipe, because the minute they start cooking, you will be craving them....and then eating them, and then sampling them, and then accidentally dropping one on the counter, and hey, you have to eat it because its broken, and then, wait, you need to eat one with milk...and so on and so forth, y'all have your own way of justifying, rationalizing and lying to yourself about your cookie eating habits...(send me more excuses)  But they are way delicious!!!  The cheesecake is pretty easy to make, even a spazzy cook like me can pull it off.  When I took it to my work potluck today, one of the ladies had what was described as a "Hallelujah" moment.  That's what makes me happy!!  love to you all.  Laters! 

-Martha Stewart's Gingersnap Cookies

2 cups all purpose flour

yep...the one on the bottom is one I was "sampling"

2 tsp baking soda

2 tsp  ground ginger

1 tsp cinnamon

½ tsp salt

1 cup sugar

¾ cup canola oil

1 large egg

¼ cup mild-flavored molasses (I used full flavored and LOVED it)

I accidentally added 1/4 tsp of cloves, and it was a lovely addition. 

Additional sugar for coating

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Whisk flour, baking soda, ginger, cinnamon, and salt in large bowl.  Beat sugar and oil in another large bowl until pale in color, about 2 minutes.  Beat in egg and molasses.  Gradually stir in flour mixture.

Roll 2 tablespoonfuls dough into ball, then roll in sugar to coat.  Repeat, forming about 6 dough balls.  Arrange 2 inches apart on prepared baking sheet (cookies will spread).  Bake until cookies are golden brown around edges and cracked on top, about 12 minutes.  Let cool 2 minutes on sheet; trasfer cookies to rack to cool.  Repeat with remaining dough.

Pecan Pralines Southern Style

24 pralines (change servings and units)

Change to: pralines US Metric

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Ingredients

• 1 cup pecans
• 1/4 cup heavy cream  
• 1/4 cup unsalted butter                                                   
• 1 cup light brown sugar, plus
• 2 tablespoons light brown sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees.

Spread the pecans on a cookie sheet and place in the oven for 3 minutes.

Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).

Line a cookie sheet with parchment paper.

Fit a heavy-bottomed saucepan with a candy thermometer.

Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).

If necessary, stir once to help dissolve the sugar.

Remove from the heat and let sit for 15 seconds.

CAREFULLY stir in the vanilla, , and toasted pecans.

 (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.

Drop by tablespoonfuls onto the prepared cookie sheet.

Cool for 20 minutes. 

PW’s Caramel Pumpkin Pecan Gingersnap Cheesecake
also known as: PW’s Pumpkin Cheesecake
**Can be halved for a smaller springform pan

Crust:
12 ounces storebought gingersnaps
1/2 cup chopped pecans
6 tablespoons butter, melted
2 tablespoons brown sugar                                                                                         
Dash of salt

Filling:
4 packages cream cheese
1 1/2 cups sugar
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)                                      
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 eggs
2 tablespoons heavy cream
1 jar caramel topping
Extra chopped pecans
Extra crushed gingersnaps
In a food processor (or large ziploc bag) crush gingersnps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (NOTE: CAN BE OMITTED; SEE NOTE ABOVE) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling in pan. Even out the top with a flat spatula.
Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly. Cool on counter for 30 minutes.
After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
Remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

Kitchen of Tasty Chaos: Simple Cheese Lasagna and Amazing Chocolate Cream ...

Kitchen of Tasty Chaos: Simple Cheese Lasagna and Amazing Chocolate Cream ...: "

Simple Cheese Lasagna and Amazing Chocolate Cream Cheese Mint bars

Yes, I have been gone for awhile...well, I actually haven't been anywhere, but I haven't been here blogging...does that make sense?  :)  I have made some things, but they failed...but this came out fantastically!  The chocolate cream cheese bars are truly amazing!!!  Enjoy and well, thanks for caring ;)

Simple cheese lasagna

15 ounces ricotta or cottage cheese

1 ¼ cups parmesan cheese grated

1/2 cup minced fresh basil

1 large egg, lightly beaten

½ tsp salt

½ tsp pepper

6 cups tomato sauce

12 no-boil lasagna noodles (8 ounce package)

1 pound whole-milk mozzarella, shredded (4 cups)

Adjust an over rack to the middle position and heat the oven to 375 degrees.  Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

Spread ¼ cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 Tbsp of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Spoon 1 ½ cups of the sauce evenly over the cheese.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining 1 ¼ cups sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and then the remaining ¼ cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling about 25 minutes longer.  Let cool for 10 minutes before serving.

Chocolate Cream Cheese Mint bars

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces semisweet chocolate
2 tablespoons unsalted butter

1 Tbsp brown sugar
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup  Andes Mints chips

Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup, brown sugar in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the mint chips over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Chocolate Cookies

Ingredients  1 1/8 cups all-purpose flour 1/3  cup Baking Cocoa ½  teaspoon baking soda 1/8 teaspoon salt 1/2 1 sticks) butter or margarine, softened 1/2 cup granulated sugar 1/3  cup packed brown sugar 1/2  teaspoon vanilla extract 1   large eggs irections PREHEAT oven to 350° F. COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Drop by well-rounded teaspoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Kiwi Salad and bonus Honey Balsamic Vinaigrette Recipe

Acorn Squash Supremeo!

A couple weeks ago, a lady at bountiful baskets asked about an acorn squash and what to do with it....and boy do I know how to make an acorn squash quite delicious....mmmm....I think I will go eat some now. :)

Brown Sugar Acorn Squash

Preheat oven to 400°F.  Using a strong chef's knife, cut the acorn squash in half.  Scoop out the seeds  stuff in the center of each half. Make cuts on the inside of the half several times with a  knife. Place each half in a baking pan, cut side down. Add about a 1/4 inch of water to the bottom of the baking pan.  Cook for 40-50 minutes, depending on size...just check by poking a fork in to see if it is soft.

Flip the squash over, add in a pat of butter and a Tbsp of brown sugar into each half and cook again for 5 minutes, until butter and sugar are melted and bubbly. 

Serve and eat!!

Wind+Rain+Lightning=Vegetable Beef Barley Soup

Yes, I am a soupaholic.  I find that it is the perfect meal when you are super busy and need super fast, filling and healthy food.  I also like barley, like a lot and loads of vegetables.  So on this, pretend like this is fall, evening, I souped it up! (oh and I have been grading for several hours, and the rule is, grade, cook, grade, bake, grade, nap, grade, hot bath, grade, swirly.....etc....so I am in the first round...this will be an interesting weekend  5 papers done...70 left to go!!!!  So soup it up!!

Sara’s Best Vegetable Beef Barley Soup

To make the meat:

Preheat oven to 400

1 2.5 chuck roast, salt and peppered and browned                              

1 onion sliced

1 Serrano pepper, chopped in large chunks

4-5 garlic, crushed and stuck into meat

Place meat in roasting pan add onion pepper around the roast.  Fill halfway up the roast with water.

Put the roasting pan in the oven and turn down to 300 and cook for 2.25 hours.

Vegetable Soup

 

Chop and sauté one onion and a couple cloves of garlic.

Chop up roughly:                                                                                                

3 carrots

2 stalks of celery                                                                                         

2 zucchini

1 peppers

1 medium bunch of fresh green beans snipped into thirds

Add to the onions and cook down for 7-8 minutes on medium-high heat.

 

Add to it:

5-6 cups beef broth

1 can fire roasted tomatoes

2 small cans v-8 or 1 large

¼- ½  cup barley (depending on your barley preference)

1 small head of cabbage chopped into quarters                                     

Simmer together for 20 minutes.

When roast comes out, chop or shred it, and add it to the stew, then add ice to the broth and skim off fat and add broth and Serrano pepper chunks to the stew.

Add salt and pepper to taste.

Delish!    

                                                     

'Tis Fall!!! 'Tis Pumpkin Season!!!

I made my first pumpkin bread and pumpkin muffins last week.  Oh, my house smelled so delightful!!!  I actually first started making pumpkin bread a couple years ago, after someone gave me a pumpkin pie candle.  The smell inspired me to make pumpkin bread.  I couldn't stop experimenting with making the perfect pumpkin bread recipe, every time I lit the candle, I had to make bread!  So, I worked pretty hard on the development of this recipe, because I really like to light candles.  I again do my usual excessive adding of baking spice and molasses.  I also did two different toppings, a streusel and just adding demetra sugar to the top.  So here it is, just in time for fall baking season!  :)  Have fun!!

Sara’s Pumpkin Molasses Bread

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

1 Tbsp molasses

1 tsp vanilla

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt          

1 teaspoon ground cinnamon                                                

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

 1/4 teaspoon ground ginger

1/2 cup chopped walnuts

 Directions:

 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, molasses, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.  Fold in walnuts.  Pour into the prepared pans. 

3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Optional crumb topping

1 1/8 cups flour                                                                       

¼ cup granulated sugar

¼ cup brown sugar

¾ teaspoons ground cinnamon

½ cup margarine or butter softened

¼ cup chopped walnuts

Mix together into course crumbs.

Add frosting zigzagged across the top. 

Mix powdered sugar and milk in a thick consistency. 

Sunday Dinner

I haven't been able to food blog much this last couple weeks, I have been working between 65 and 70 hours, and that kind of shuts down the ability to make food.  However, thanks to a friend, I had a lovely dinner tonight, that I would like to share.  I call it the  Anxiety Attack Recovery Dinner. :)  Can also be made at any time of the day or night, as needed!!   Enjoy!!!

Anxiety Attack Recovery Dinner

Fill a fancy glass, bowl, trough, full of Count Chocula (leave some room for the milk to almost overflow the cup)
Add milk until the Chocula almost overflows,
Eat the chocula and milk together,  trying to leave some milk leftover at the end.
Add more chocula to the milk, eat together, while leaving extra chocula at the end.
Add more milk to the chocula, perhaps a little more milk than you need for the amount of chocula that is left.
Continue cycle of adding milk and chocula until you are left in a sugar coma...then brush your teeth and find somewhere to sleep.  Goodnight!!!!  :)

Chocolate Banana Bread

Ever wake up on Sunday morning...look around at the lack of food in your house...see a pile of bananas and say to  yourself (or anyone who might be listening)  "hmmmm....chocolate banana bread sounds delightful."  So chocolate banana bread it is.  I didn't have any chocolate chips so I had to make due with what I had, and I actually did not have to run over to my parents house to borrow eggs or butter.  Awesome.  I added Demetra sugar to the top for an extra bit of crunchy sweetness, and I considered adding marshmallows at the end and experimenting with rocky road bread...but, I was getting ready for church at the same time, and forgot, in the attempt to decorate my bathroom with all the shirts in my closet that didn't look good....So party on!!!  by the way I dreamed that my followers count jumped to 31 in one night!  I was so excited...so my dream interpretation:  friends are exciting.  Thanks for being my friends!!!  :)

Chocolate Banana Bread Recipe:

1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 3/4 cups (230 grams) all-purpose flour

1/4 cup (30 grams) Dutch-processed cocoa powder                                                             
1 cup (200 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (85 grams) white or dark chocolate chips ( I didn’t have any chips, so I chopped 3 oz of semi-sweet baking chocolate.)  2 oz I mixed in, 1 oz I put on top)
2 large eggs, lightly beaten
**! Tbsp molasses (I always add this to fruit/vegetable breads, add an extra richness of flavor)
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract

Chocolate Banana Bread: Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.  Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.   In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.  In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips.  Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 - 9 x 5 x 3 inch loaf.                                      

Read more: http://www.joyofbaking.com/breakfast/ChocolateBananaBread.html#ixzz10eLbfhqV

Carrot Cake...the world's best air freshner.

I met my new manager at my part-time job, and she was totally cool, and she found out that I liked to bake for the office.  She mentioned that she liked cream cheese frosting. I told her that I would make her carrot cake, if I would be her favorite employee, she laughed, close enough...I made her cake.  I am not a big cake maker, but I love me some carrot cake, and love the cream cheese frosting the best...and I have to test it a lot....I mean a lot...just to make sure it is perfect!!!  :)

Carrot Cake

 

4 eggs

2 cups sugar

1cup oil

1 teaspoon vanilla                                                                          

1 Tbsp molasses

2 cups flour

3teaspoons cinnamon (I use Santa Cruz factory baking spice…and it is GENEROUS helpings)

2teaspoons soda

1 teaspoon salt                                                                                           

3 cups grated carrots

1cup chopped nuts

Mix  wet ingredients together until a lemon color.  In a separate bowl mix dry ingredients and add to egg mixture.  Add carrots and nuts.  Bake in two 9-inch layer pans at 350 degrees for 30 minutes.

Poblano Cilantro Rice

Still looking for ways to use the poblanos, I happened upon this recipe by Emeril.  I added a lot more vegetables and then some more plain while rice to dilute down the overpowering flavors.  It turned out quite nice. 

Poblano Pepper-Cilantro Rice (with sara additions)

Ingredients

• 1 tablespoon plus 1 1/2 teaspoons vegetable oil
• 1/2 cup chopped white onions
• 2 diced carrots
• 2 diced celery
• ½ diced peppers
• 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
• 1 3/4 cups chicken stock
• 1 cup long-grain white rice

Directions

In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles, and vegetables and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.