Just wanted to share this recipe that I will be making with the poblano peppers and I’m going to substitute the potatoes with the chayote squash.
A hearty stew made with roasted Poblano peppers, tomatoes, potatoes, onions and beef.
What to do with the beets? Karen Hubbard gave me Liliya Ivshenko’s recipe from Belarus for Borsch several years ago and I love it!
2 breasts of chicken
1/2 can stewed tomatoes
1/2 can chicken broth (I use a whole chicken with skin on and do not use the broth)
1 Cook meat in boiling water–about 1 quart
2 cube cooked meat and return to water
3 grate beets, carrots, onion and fry in oil for about 10 minutes
4 add tomatoes to cooked veggies
5 cube potatoes and add to water along with other veggies
6 add broth
7 salt and pepper to taste
8 simmer additional 20 minutes
* 1 lb. italian sausage
* 2 large baking potatoes, diced
* 1 large onion, chopped
* 3 cloves garlic, minced
… * 2 cups kale, chopped
* 2 cans chicken broth
* 1 quart water
* 1 cup half and half
* Brown sausage and crumble. Drain and set aside.
* Place onions, potatoes, chicken broth, water, garlic in pot and cook on medium heat until potatoes are done.
* Add sausage
* Salt and pepper to taste
* Simmer for another 10 minutes
* Turn to low heat
* Add Kale and cream
* Heat through and serve
– Johanna Berg Ehnis