"As you sow, so you reap"

 Mid September and the frost is hitting our garden.  We've had a lot of success in our garden over the past couple of years.  Hopefully we're actually starting to learn a few things ...and maybe there's still a little bit of luck thrown in there.  Makes no mind to me - I love the end products and making things grow feels good!

English proverb   "as you sow, so you reap"

This year poblano peppers made it into the mix in our garden.  Have tried a variety of peppers with different temperatures from "hot" to "mild" over the past few years.  We've certainly enjoyed the variety and this year was no different.  We didn't grow a banner crop with these babies but I'll say this much what we "sowed" was good!

Reached out to my girlfriend Deb and got her recipe for stuffed Poblano Peppers.  Her recipe is delicious but I didn't have all the ingredients per the recipe so I ventured down my frequent path of "improvisational" cooking.  Use what I have! 

Instead of a meat filling I went with a rice and veggie mixture using items from our garden.

The base filling called for cream cheese - none in my frig today so I opted for plain yogurt with the parmesan cheese.  

They looked pretty good heading into the oven - and even better on our plates with a smidge of melted cheese on top.

Going back to that English proverb  "as you sow, so you reap..."   a statement to "make good things out of what you sow".  Because at the end of the day if what you "reap" doesn't taste good it won't really matter what it was that you had to sow!

Deb's Stuffed Poblanos                                      Karen's Improvised Stuffed Poblanos

Cut six peppers in half -de seed/de stem                    Cut six peppers in half - de seed /de stem

Broil on low to soften                                                  Broil on low to soften

Saute chicken                                                               Saute 1 onion and 1 zucchini 

add 1 cup Salsa                                                             add 1 cup bruschetta 

add 1 jalapeño deseed/chopped                                     add 1 cup cooked rice 

add onions & can green chilis                                        crack an egg in center -stir

In separate bowl combine                                              In separate bowl combine

8 oz cream cheese                                                          1/2 cup plain yogurt (full fat)

1/2 cup shredded parmesan                                            1/2 cup shredded parmesan

Garlic powder                                                                 fresh chives

Spread cheese on peppers                                               Spread cheese on peppers

Top with meat mixture                                                    Top with rice and veg

Bake 350 for 20 minutes                                                  Bake 350 for 20 minutes

Top with shredded cheese and melt                                  Top with shredded cheese and melt

    Voila!                                                                       Voila! 

enjoy,

k