These last 2 weeks have been a sad one. A friends 21 year old son lost his 2 year battle with Cancer. He started writing poems during his battle. They read several of them at his funeral. I want to share this one with you.
A new meaning of Thanksgiving
I used to think Thanksgiving was for my
Family to get together and eat pumpkin pie
Watch football games on the TV
And then take a nap around 3
This past year however I have found out
There are many more things to be thankful about
I thank God for my family, my life, and my friends
The people on who I can always depend on
I thank Him for mornings and thank Him for nights
And thank Him for giving me the courage to fight
the cancer I’ve had for nearly one year
And the bravery to not live in fear
So when you sit down to your Thanksgiving feast
Bow your head and say at least
“Thanks for my health, and thanks for this food”
And one last thing before I conclude.
Say a prayer for those less fortunate than you
So that they may have a good Thanksgiving too.
At Book Club last month we had to bring a sinful dish. I am more of a savory person than a sweet one. After thinking about if a while, I decided on something with pasta, cheesy and with a little spice. Poblano Mac n Cheese. This recipe was another find on Pinterest, which led me to Nutmeg Granny’s Blog.
Poblano Macaroni and Cheese
2 Poblano chiles
8 oz. elbow pasta
2 tablespoons unsalted butter
4 cloves of minced garlic
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 teaspoon mustard powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon lime zest
1/2 cup chopped cilantro
Salt and pepper to taste
4 cups grated white cheddar
1/2 cup Cotija cheese (I could not find this, so I substituted with Queso Fresco Cheese)
Roast the poblano chilies under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes. Take the chiles out of the bag and rub off the skin. Take the chiles out of the bag and rub off the skin. Remove the stem and seeds and chop the chiles into 1-inch long pieces.
Bring a large pot of salted water to a boil and add the pasta. Cook according to your package’s directions ad then drain the pasta. (You want the pasta to be cooked but not mushy; cook for 5 minutes.)
Preheat the oven to 375. Grease a large baking dish or a large cast-iron skillet, and pour the drained pasta into the dish.
In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute. Whisk in the milk and stir until it’s thickened a bit but still fluid, about 1 to 2 minutes. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.
Slowly add half of the cheddar cheese and stir until it’s melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won’t melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.) Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese, and serve immediately.
I wish each one of you a blessed Thanksgiving filled with family and friends.
~Relish Food & Especially Life!