Renae. 24. Navy wife ♥.
amateur photographer of sorts.
procrastinator extraordinaire. avid tea drinker and book reader. never graceful, constantly clumsy and almost always late. seeking refuge in "the little things" life has to offer. Always well-meaning.


Music (indie, folk, banjo, alt, weird). Crafts & artsy-fartsy. Veg-friendly recipes. Navy & military things. Photography. Style. Anecdotal collections of my somewhat amusing life.

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Hot Chile Grilled Cheese
Ingredients
4 poblano peppers
15 ounce can pinto beans, preferably low-sodium, rinsed 
3 tablespoons prepared salsa 
1/8 teaspoon salt 
2 tablespoons low-fat plain yogurt 
3 scallions, sliced 
2 tablespoons chopped fresh cilantro
8 slices sourdough bread 
Directions
Place peppers in a microwave-safe bowl, cover with plastic wrap and  microwave on High until soft, 3 to 4 minutes. Let stand, covered, until  cool enough to handle. 
Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the  beans with a fork until they begin to form a paste (some can remain  whole). Combine cheese, yogurt, scallions and cilantro in a small bowl. 
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds. 
Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.) 
Spread 1⁄ 3 cup of the bean mixture on each of 4 slices of bread. Top  with a heaping tablespoon of the cheese mixture. Place 2 pepper halves  over the cheese. Cover with the remaining slices of bread.
Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.  
STOVETOP VARIATION: Place four 15-ounce cans and a medium skillet (not  nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick  skillet over medium heat. Place 2 sandwiches in the pan. Place the  medium skillet on top of the sandwiches, then weight it down with the  cans. Cook the sandwiches until golden on one side, about 2 minutes.  Reduce the heat to medium-low, flip the sandwiches, replace the top  skillet and cans, and cook until the second side is golden, 1 to 3  minutes more. Repeat with another 1 teaspoon oil and the remaining 2  sandwiches.
(source: ivilliage)

Hot Chile Grilled Cheese

Ingredients

  • 4 poblano peppers
  • 15 ounce can pinto beans, preferably low-sodium, rinsed 
  • 3 tablespoons prepared salsa 
  • 1/8 teaspoon salt 
  • 2 tablespoons low-fat plain yogurt 
  • 3 scallions, sliced 
  • 2 tablespoons chopped fresh cilantro
  • 8 slices sourdough bread 

Directions

  1. Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
  2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
  3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
  4. Heat a panini maker to high. (No panini maker? See Stovetop Variation, below.)
  5. Spread 1⁄ 3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
  6. Grill the sandwiches in the panini maker until golden brown, about 4 minutes. Cut in half and serve immediately.

  7. STOVETOP VARIATION: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.

(source: ivilliage)