If you would just stop that silly screaming I would explain that I only want to share a delicious recipe. See, I have nothing against the death of another living creature so I may roast, boil, fry it, and eat it. When I was six years old I had a pet chicken (the sort that you get at a county fair when it’s a tiny baby chick) I’d play with sometimes, after returning from school. One day my beloved chicken was nowhere to be found, and coincidentally I happened to wonder where he was while observing that my mother had deposited a plate of chicken stew before me.
She casually mentioned the chicken had flown south to seek adventure. I looked at my mother and knew she was lying. I knew the golden pieces of flesh in that bowl were parts of my pet. I shrugged, allowed her to think she had fooled me, and ate my meal. My pet was yummy. At that age I understood that baby chick was no longer the little creature that my father had bought me months ago when I oooh’d and aaah’d over its cage as it chirped. The large chicken had entered the food classification.
Yet I cannot, and will not eat squid. I simply refuse to devour an animal I admire.
About a decade ago, I was a vegetarian for a year, and I quite enjoyed it back then. I’m thinking about repeating the experience, because I’m reaching meat-related boredom, and because I’m not liking what I’m reading and finding out on the Internet about the way our food is treated before it dies. I’m not only referring to animal cruelty, but the hormones and antibiotics and soylent green-like feed. I’m not the only one I cook for, so there’s a serious level of responsibility there as well.
Here’s a recipe I like for
Stuffed Ancho Chiles
- Ancho chiles
- 1 jar of Newman’s Own salsa, the Cilantro one is best
- A block of Monterrey Pepper Jack cheese
When I looked into the procedure of cooking the chiles, I found that most recipes indicate they must soak for a number of hours, or overnight. I had no time for such foolishness, so I was glad to spot a recipe with shortened steps. I only had to boil water and 1/4 cup vinegar with bay leaves, marjoram, and thyme to taste, and soak the chiles in the water (after removing it from the burner) for fifteen minutes.
I believe the reason for soaking the chiles is to soften them, but I don’t mind the harder texture at all. It’s the flavor that makes them delicious.
So I did the above, and once that was done I halved the chiles, and removed the seeds. Now I had six halves, and I had no idea what I was going to put in them, so I looked in my fridge and saw some leftover Newman’s Own salsa, cilantro flavor, and I spooned a couple of tablespoons in each chile half.
I grated about half a block of pepper jack cheese and placed it in lovely mounds over the chiles.
I created a foil tent over the baking dish (I like pyrex for this) and inserted it into a 350° oven for 35-45 minutes. By then the cheese was deliciously melted. I ate mine with rice.
And some meat. 🙂