Speaking of New Mexico.....

I couldn’t think of a better way to start my blog than to share my favorite fruit of New Mexico. You may be surprised to find, it’s actually Hatch Green Chile. These fine chile peppers are relatives of tomatoes. I think they belong to what they call the nightshade family. Anyway, anyone who is from New Mexico or has visited will agree that these chile’s are dang tasty.

Roasting chile peppers is quite easy and so healthy and delicious. I guarantee you will never buy another can of chopped green chile’s ever again. Now that I live in Washington, I don’t have availability to Hatch Green Chile so, now I buy Anaheim Chile Peppers which is found in nearly every grocery store right next to the jalapeños and poblano’s (which are also really good roasted). I would speculate most of you have seen these peppers and often wondered what people use them for other than chile relleno’s. I roast chile’s all the time. It’s kind of like salsa, I put chile on everything. My favorite way to eat chile is on steak, pizza, tacos, burritos, sliders, scrambled eggs, soups and even them by themselves. They really are such a flavorful way to jazz up any meal. These mild peppers are packed with vitamin C (equivalent to more than six oranges), potassium, folic acid and capsaicin (which may temporarily boost your metabolism).

Chile peppers can either be roasted on a gas grill or broiled in the oven. I prefer them grilled on the BBQ but it’s a little chilly out this evening so, I roasted mine in the oven. Place the clean firm peppers on a sheet pan or cookie sheet and place under the broiler or on a hot grill. The skins will soon begin to blister. Continue to turn the peppers until all sides are blistered. You know they are done when the skin looks charred and the skins have completely blistered.

Take off grill or out of oven and either wrap them in a clean damp dish towel or place them in a pan with a lid so the steam doesn’t escape for 10-15 minutes. I prefer using a pan but everyone has their own preference. This loosens up the skins for easy removal.

The next step is the fun part. Wearing gloves is highly recommended when cleaning peppers. I personally do not use them but, I know that some people would be miserable if they did not wear them. Next turn on your tap water and place peppers under water. Using your hands, remove the skins and then the seeds and ribs. The more rib you leave behind the hotter the pepper will be. Lastly, remove the stem.

Once they are all cleaned you can dice them up or leave them whole. If you leave them whole, put them in a bowl with a little extra virgin olive oil and kosher salt and put them back on the BBQ for one last round of light grilling. I highly recommend you try this the next time you grill any steak or burger.

If you are interested in learning more about Hatch Green Chile, I recommend watching this brief CBS Special.

http://www.cbsnews.com/video/watch/?id=4423356n

Happy Roasting!

Welcome to Foodie509

My name is Jennifer Gardner. I am a Registered Dietitian and a self-acclaimed Foodie. You may be asking, what is a Foodie? Well, depending on whom you ask you may receive a little bit of a different answer. To me, a Foodie is someone who has a passion for food and often sees it as a hobby. I am not a professional chef and have not attended any prestigious culinary schools. I simply love food and more importantly, fresh healthy food.

The intent of this blog is not to provide nutrition advice or post recipe after recipe. My intent is to inspire you to explore food in ways you never really thought were possible. So often, people are scared to cook and don’t allow their creativity to move into the kitchen. Ultimately, people resort to eating out as a necessity rather than an experience. Don’t get me wrong, I love to wine and dine more than the average Foodie. Often, the first thing I do while traveling is seek out unique, award-winning restaurants. I often get overwhelmed and have a hard time choosing where to go. I hate to think I may be missing out on an incredible meal.

Many of you would think my passion for food and cooking began during my nutrition studies. I have to say that there was a spark but certainly not to the level of interest I have today.  My passion for cooking began while my husband and I lived in New Mexico. I was exposed to food beyond words. Most notably, New Mexico’s red and green chile. I can’t tell you how much I love spicy foods especially those with flavors that will knock your socks off. New Mexico cuisine is innovative and influenced by a compilation of many cultures.

Today, I am proud to say that I live in the heart of Washington’s wine country. I admire all the hard work and dedication that Washington wineries have put into their wines. I am a huge supporter of local wines and do not have any one winery that is considered my favorite.  I believe that many of my friends and family may think I am more of a Wino than a Foodie!  I have to say, I do enjoy both immensely. Most who know me well, know that I enjoy drinking wine while I cook.

I think now is a better time than any to mention that as much as I love to cook and drink wine, the truth of the matter is that I travel a lot for my job and I don’t get to spend nearly as much time in the kitchen as I would like to. However, prior to my travels, I plan and prepare healthy meals for my husband. I can only imagine what he would eat each day while I am away. I ‘m pretty sure it would come in the form of a protein shake or a bar.  I do owe my husband some credit. He is in charge of grilling and does a fantastic job at it.

I hope you'll enjoy this blog as much as I will. If you take anything away from here, let it be to make small subtle positive changes in your life and dare to risk trying something new. Food is the center of all things in life and no one can deny it. I personally feel there is so much to explore, the opportunities are endless.

Cheers,

Jennifer Gardner, MS, RD