Today’s Stuffed Poblano Peppers are a bit of a passion project for me. I’ve wanted to make my own mole for nearly five years now. Mole captured my imagination some time ago. I was completely enamored with the complexity of the flavor and the effort and time involved in making it. The sauce felt like a warm sweater to me, the kind of thing you make and share with the people you love. The fact that I got to make the mole found in these Stuffed Poblano Peppers one lazy Sunday with my best friend and life partner was all too fitting.
I’m sure you can tell by now that this post is going to get super mushy. Consider this a disclaimer.
I have a question for you. Ready? Do you always crave popcorn when you’re in the vicinity of a movie theater? You notice that didn’t say “get” I said “crave”. I’m sure we have all demonstrated some form of will-power in the past. But is there still some part of you that is desperate for that horrible, lukewarm, mass-produced popcorn the moment you catch a whiff of it? I’m only asking because I don’t want to feel alone. I always want it, even though I know it’s an unnatural shade of yellow and swimming sodium. What’s a girl to do? Well, I figured the only way to kick my theater popcorn habit was to form a dependency on a vastly superior popcorn. So, I want you to think of today’s Furikake Popcorn with White Miso Butter as the methadone to theater popcorn’s heroin. Too dark?
Have you ever resented the fact that takeout sushi is not as good as in-restaurant sushi? You know, where the sashimi is freshly cut, the maki is freshly rolled, and the rice is so fresh it’s still warm. That level of sushi excellence makes my heart sing. But I do have a few major issues with in-restaurant sushi and I do mean major. I can’t wear my pajamas, I’m expected to wear a bra, my couch is nowhere in sight, AND when I’m at my most vulnerable, i.e. full and sleepy, I have to find my way home. So oppressive! For a long time, I defaulted to takeout sushi because what else was I going to do? Roll it myself every time a craving hit? I would never leave the kitchen. Luckily, these Wasabi Tuna Onigiri offer a quick sushi-like fix, free of takeout disappointments and time-consuming rolling.
If you’re freezer is anything like mine, you’re always the proud owner of a frozen banana plantation and an endless vat of leftover red sauce. Due to my boyfriend’s pizza dependency and my near constant desire for spaghetti and meatballs, we are repeatedly inundated with leftover tomato-based sauces. I realize this is one of those “good problems”, but coming up with fresh takes on the sauce you had last Tuesday can be a bit of a brain teaser. I mean, how many times can you dump it on ziti before you go insane? But sometimes you get lucky. Yes, sometimes your brain takes pity on you and spits out a fully-formed food idea that genuinely makes you excited AND helps you wrangle your out-of-control freezer. These Beanball Parm Subs with Sautéed Spinach are one such idea.