Name: Poblanos with Quinoa Stuffing And Chile Sauce
Ingredients: 8 md Poblano peppers; 4 c Low sodium chicken stock; 2 c Quinoa; 2 tb Olive oil; 3 Carrots; trimmed and diced; 1 md Red onion; diced; 1 c Chopped walnuts; toasted; 2 tb Fresh oregano; minced; 6 oz Soft goat cheese; crumbled; 1/2 ts Salt; 1/4 ts Fresh ground pepper; Olive oil cooking spray; Toasted walnuts; for garnish; Oregano leaves; for garnish; === ANCHO CHILE SAUCE ===; 3 Dried ancho peppers; 1 3/4 c Chicken stock; low sodium; 1/2 ts Salt; 1/2 ts Ground cumin

Let’s never be intimidated or depressed by our ordinariness and inadequacy and unimpressiveness. Most of us are quite ordinary. All of us can improve our preaching, and we will. But the sacred given is the message of the cross, which the Holy Spirit empowers in men of the cross. Let’s not disempower it. Let’s trust God’s strategy. God Himself entered into His own strategy through an egoless nobody named Jesus Christ, whom this brilliant world crucified. That Christ is sending us out to preach His message by His power. We are fully equipped in every essential with the testimony of God, the message of Christ crucified, and the power of the Holy Spirit. Will you decide to stake your whole ministry there?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy			8	servings

INGREDIENTS

8	md	Poblano peppers
4	c	Low sodium chicken stock
2	c	Quinoa
2	tb	Olive oil
3		Carrots; trimmed and diced
1	md	Red onion; diced
1	c	Chopped walnuts; toasted
2	tb	Fresh oregano; minced
6	oz	Soft goat cheese; crumbled
1/2	ts	Salt
1/4	ts	Fresh ground pepper
		Olive oil cooking spray
		Toasted walnuts; for garnish
		Oregano leaves; for garnish
		=== ANCHO CHILE SAUCE ===
3		Dried ancho peppers
1 3/4	c	Chicken stock; low sodium
1/2	ts	Salt
1/2	ts	Ground cumin

INSTRUCTIONS

Roast poblanos over gas flame or under broiler, until blackened, turning as
needed. Transfer to a bowl, cover tightly with plastic, and let steam until
cool enough to handle, 10 to 15 minutes. Peel peppers. With stems intact,
slit each pepper lengthwise on one side only. Open slightly; remove all
seeds, keeping pepper as intact as possible. Reserve peppers. Bring stock
to a boil in medium saucepan, add quinoa, stir well, and reduce heat to a
simmer. Cover and cook until stock has been absorbed, 12 to 16 minutes. Set
aside to cool. Heat oil in medium skillet over medium-low heat. Add carrots
and onions; cook, stirring, until onions are translucent, 8 to 10 minutes.
Transfer carrot mixture to quinoa. Stir in walnuts, oregano, cheese, salt,
and pepper. Heat oven to 400 degrees. Lightly spray a large ovenproof
casserole with cooking spray. Fill each pepper with quinoa mixture; arrange
in casserole. Heat peppers in oven until warm, and tops are slightly
crusty, 20 to 30 minutes. Make Ancho-Chile Sauce: Toast peppers on hot
skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit
peppers open; remove stems and seeds. Reserve peppers; discard stems and
seeds. Place stock and toasted peppers in a small saucepan. Add salt and
cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15
minutes until peppers are tender. Process mixture in a blender until
smooth. Reserve until needed. May be made 2 to 3 days ahead and
refrigerated. Warm ancho-chile sauce in small pan over medium heat, if
needed. To serve, arrange a pepper on each plate, surround with sauce, and
sprinkle with walnuts and oregano. Serve warm. Makes 8 servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 346 Calories (kcal); 15g Total Fat; (38% calories from fat);
12g Protein; 45g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
2 1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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