Butternut and Black Bean Stuffed Poblanos with Pepita Crema

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Every morning Daniel asks the same questions — “How’d you sleep?”, followed by “any dreams?” If I say yes, the next question is “exciting dreams or Ilanna dreams?”

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“Ilanna dreams” meaning those completely mundane dreams you confuse with real life upon waking up — “Oh I got three emails from my college lab partner about throwing a party for…wait…that was a dream.” or “I went to our usual coffee place but the waitress from the Thai place was the barist…. hm, nope, dream.” They’re always Really boring. I feel like I’ve failed my creative theater brethren with my dreamlife.

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The night after I made these peppers, I had the most vivid dreams I’ve had in months. One involved me walking around a pool in an Aladdin-esque Saudi Arabia in a bikini while everyone around me was fully covered. It felt like the set of Mad Men, complete with 60s music and the surreal sensation that no one was paying attention to me but everyone was surreptitiously following my every move. There may have been a green screen involved? After my lap around the pool I was given an ice cold lemonade and pile of skirts and scarves by my friend Nina and her boyfriend, who were very concerned for my modesty.

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I also dreamt my intern lived in a lavish Victorian mansion with high ceilings near Washington Square, and overnight crafted gigantic wings to be worn in the Halloween parade. Which is sorta what she’s supposed to be doing right now honestly, but in the dream everything was bigger and glitzier and momentous. And I doubt her dorm room resembles a mansion. ….but now that I’m writing this down it sounds quite dull. A true Ilanna dream after all. Damn, thought I had reached new dreamheights.

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Someone should try these peppers and let me know if the dreams (fine, one dream) were (was?) a fluke. Also because this pepita crema is so creamy, despite not having any actual cream! That alone is worth a try. And don’t overlook that these peppers contain all my favorite parts of bastardized Mexican food (see also: gringa-Yankee-vegetarian tacos): spice, cheese, roasted orange vegetables, etc. Mmm.

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one year ago: sweet sesame cauliflower, snow pea, and kale salad 

Butternut and Black Bean Stuffed Poblanos with Pepita Crema

adapted from simply healthy family and the bojon gourmet

Don’t want to make pepita crema? a) you’re crazy but b) try instead with a hot-ish sauce like my new favorite or perhaps whip up a batch of tomatillo peach salsa 

4 poblano peppers (or 3 poblanos and 1 normal green pepper if your CSA provided an odd number…)
½ T olive oil
½ an onion, diced
1 heaping cup butternut squash, in small cubes
1 15-oz can black beans, drained and rinsed
½ cup cooked quinoa
1 T creamy goat cheese
1 c Monterey Jack or cheddar cheese, shredded
cilantro, roughly chopped
pepita crema** (recipe below)
**to make crema, you must soak your pepitas in advance! Anywhere from 4-12 hours. Do it in the morning when you want to make this for dinner!

Turn on your broiler as high as it will go. Place poblanos in a cast iron skillet and stick under broiler. Roast for 8 minutes. Take them out of the oven and carefully flip peppers over with tongs. Roast them for another 8 minutes. At this point, skin should be slightly blackened and puckering. Stick back under broiler if more time is needed, and don’t worry if skin gets pretty darn charred. It just adds flavor! (If you’re using regular green peppers, this will take at least twice as long.) Place directly into an ice bath, and turn oven to 450 degrees.

In the meantime, make your filling. Heat oil in a large saute pan over medium heat. Cook onion and squash for 7-9 minutes, until onions are translucent and squash has begun to soften. Add corn, beans, and quinoa. Mix and take off heat. Add goat cheese and mix until just combined. (This recipe makes way more filling than necessary — feel free to make more poblanos or just cook the filling a bit longer and eat as a salad, or fried egg accompaniment, or inside a quesadilla, etc…)

Remove skin from peppers carefully. Cut a small slit in each and remove seeds, either by shaking them gently in the ice bath or carefully cutting the inner core out. Don’t worry if you accidentally puncture the peppers as long as they’re mostly in tact. Scoop filling into peppers, reshaping as necessary. Place them in a baking dish or back into the cast iron. Cook at 450 for 10-12 minutes, or until squash are tender. Cover with Monterey Jack and return to oven. Cook for another 5 minutes or so, until cheese is totally melted.

To plate, make a pool of crema on a plate. Place poblano atop crema and sprinkle with cilantro.

To make Pepita Crema:

(makes more than you’ll need…)

½ c pepitas (pumpkin seeds), soaked for 4-12 hrs
1 scant t cumin seeds, toasted
1 lime, juiced
½ clove garlic, roughly chopped
¼ t fine sea salt
⅓ c water

Combine everything in blender. Blend for 3-5 minutes, scraping down sides as needed, until crema thickens. Don’t doubt it; just keep blending! It really works!

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two-in-one! Extra filling makes a great egg accompaniment the next day.

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carnivore adds slow-cooked shredded chicken to his (but it’s totally unnecessary!)

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Roasted Sweet Potato, Peach, and Black Bean Tacos

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When one goes to Texas for the Fourth of July for one’s boyfriend’s family reunion and annual “rib-b-q,” one can expect to come back to NYC feeling about 15 pounds heavier (even as the sole vegetarian present, because OMG queso and beans and kolaches and cornbread salad and IHOP), many shades more sunburnt, and about fifteen times more likely to have developed mosquito-related diseases than previously.

One may also still be reeling, almost a week later, about how many meat cooking apparatuses (apparati?) can be in one backyard, including a couple smokers, a couple grills, and a giant cauldron fire pit thing.

One may, upon returning home, feel the need to return to vegetable-laden meals and (unfortunately) indoor cooking methods. One may also be exasperated by Texas’s apparent dislike towards “inauthentic” (ahem, vegetarian) tacos.

And, it almost goes without saying that it is only appropriate to roast things in a hot oven in a tiny apartment in July when you later consume those roasted things in your blissfully air-conditioned room, sitting on your bed, with the dog keeping the comforter clean, sharing with your roommate after an intensely sweaty cooking bout.

Texas, you were great and all, but this is how this Northerner does tacos.

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Roasted Sweet Potato, Peach, and Black Bean Tacos

(according to me)

Roast in a 350 degree oven:

2 small sweet potatoes, peeled and chopped into bite-sized pieces
half a red onion, thinly sliced
one ripe peach, cut into slices and then in half again
half a red chili pepper, diced into tiny pieces

with:
enough olive oil to cover it all
zest from one lime
1 T ish of ground cumin
1 t ground coriander
1/2 t or less ground cayenne
salt&pepper

…for about half an hour, stirring every 10 minutes or so, or until sweet potatoes are fork-tender and peaches are juicy, pulpy, sticky blobs of deliciousness.

Once out of the oven, mix in a can of drained&rinsed black beans, half a lime’s juice, and salt to taste.

When ready to serve, heat corn tortillas in a very hot, dry pan until slightly crispy. Top tortillas with veggie mixture, cheddar cheese, lime juice, sriracha, cilantro, ETC.