poblano

A Chilled Summer Soup w/ Charred Corn & Poblano Peppers by Lindsey | Dolly and Oatmeal


happy end of august!  i had been wanting to share this soup with you for most of the summer.  it's creamy, and splendidly sweet (like good summer corn always is), and then there's a bit of heat and poblano flavor in there, which i love.  i'm not the biggest pepper fan, particularly bell peppers.  i love them in a good romesco, or muhammara dip/sauce, and then there are chili peppers that i'm always a fan of.  but i love how poblano peppers are somewhere between a bell pepper and a chili pepper - perfect amount of flavor and heat.  

this technique in this soup is what summer is all about - minimal prep and big flavor.  you start by charring the corn and poblano pepper (over your gas stovetop, broiler, or grill).  from there, there's a quick saute of onion and garlic, with a little bit of ground cumin.  everything is then combined in a blender - salt, pepper, and lime juice are added.  then there's an overnight chill in the fridge.  dare i say this is the perfect end-of-summer bowl, perhaps for your holiday weekend?  

in any event, i hope your summer was full and bright.  here's to september! xo!



a chilled summer soup: charred corn & poblano soup | gf & v

this is best served alongside a hearty piece of toasted bread (a gluten-free sourdough is my favorite), your favorite grilled veggie sides, grilled fish or another protein.  possibilities are endless :) 

print the recipe!

| makes 4 servings |

  • 1 poblano pepper
  • 4 ears corn
  • 2 tablespoons avocado oil (or another heat tolerant oil)
  • 1 good-sized onion, diced
  • 1 garlic clove, roughly chopped
  • 1 teaspoon ground cumin
  • 3 cups vegetable broth, or water
  • salt & pepper
  • lime juice from 1 small lime
  • cilantro for topping


method

  1. over a gas stovetop, under a broiler, or over a hot grill, char the pepper on all sides.  place in a bowl covered with cling wrap, or in a sealed plastic bag.  using your preferred method, char the cobs of corn until darkened in spots.  let the corn cool, then cut the kernels from the cob.  remove the pepper from the bowl or bag, and rub the skins off with your fingers.  rinse under water, removing any skin that remained.
  2. cut the pepper away from the core and discard the ribs (reserve seeds if you like a little kick of heat).  
  3. place a saute pan over medium heat.  once hot, add the oil and onion.  stir and cook until soft and transparent, about 5 minutes.  add in the garlic and cumin; stir and cook for roughly 30 seconds, until garlic is fragrant.  remove from heat and let cool.
  4. add the corn, pepper (and seeds if using), onion saute mixture, and broth (or water) to the container of an upright blender.  blend on high, stopping to scrape down the sides as you go for about a minute.  season with salt and pepper, and the juice from 1/2 lime.  blend once more. taste and adjust, adding more salt and pepper, and/or lime juice.
  5. let the soup cool, then transfer to a sealed container or large jar and let cool completely, preferably overnight.  
  6. divide the soup between 4 bowls and garnish with cilantro, more pepper, and a drizzle of olive oil.

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avocado, kale & arugula chop w/ roasted poblano & lime dressing

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pickled corn succotash salad

pickled corn succotash salad

Wild Salmon W/ Pepita-Poblano Romesco Sauce by Lindsey | Dolly and Oatmeal


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This is a sponsored post written by me on behalf of Nature Made. All opinions are 100% mine.

i was talking to my friend the other day about diet because she was telling me about some stomach pains she had been having the past few months.  we got onto a whole topic about the various diets that are out there, some informative, and some confusing.  it made me think a lot about my journey on this (seemingly) endless search and endeavor for well-being.  and i've come to realize over the years that this looks different for each individual. everyone comes to it with their own ideas and approach, their own background and history; but something that has always mattered to me personally, was if i was going to really look down the long lens of what "well being" was, is was going to be through a very holistic approach.

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postpartum, i went through a whole slew of hormonal problems, some i'm still dealing with 19 months out.  a few months after having amesy, i stopped taking my prenatal vitamins - vitamin d, magnesium, and a probiotic - because i didn't think i really needed them anymore.  i should also mention i wasn't eating my best either.  i was starting the mornings with too much sugar, drinking coffee (which has always been a negative trigger for my system), eating way too many carbs at night, and dealing with the stress of moving across the country with a tiny baby.  it wasn't until amesy was about a year old that i finally sought the help of a holistic nutritionist here in los angeles.  

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this dish is a little jazzed up, but for the blog, but it's something that i eat each and every week.  i try to balance my meals with healthy fats, greens and/or veggies, and nutrient rich protein.  i tend to stick to wild salmon when i can get it.  here, it's simply roasted with some oil, and salt and pepper.  the real gem of this dish is the green romesco sauce.  it's slightly spicy because there are poblano peppers at its' base.   it's pulsed with toasted pepitas, some garlic, oil, and vinegar.  what i love about this is that you cane make the sauce ahead of time, and cook and eat throughout the week with your preferred protein and this romesco sauce.  i could even see it being a lovely compliment to grilled veggies in the summertime.  

xo!

†These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.



Roasted Salmon W/ Pepita & Poblano Romesco Sauce

  • the sauce is on the spicy side.  if you want to keep some heat, i suggest using 1 green bell pepper, and 1 poblano pepper.
  • additional protein options could be: roasted chicken, another fish fillet of your choice, cooked lentils, or cooked beans such as chickpeas.  
  • i served this salmon over some greens with sliced radish, olive oil, lime juice, and salt and pepper, but you could serve it alongside roasted veggies, any grains of your choosing, or as is.

print the recipe!

| 4 servings |

  • 2 poblano peppers
  • 1/2 cup parsley 
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 large garlic clove
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • salt & fresh ground pepper
  • 1 pound salmon, preferably wild-caught, sockeye, or king
  • 1 tablespoon avocado oil, or another heat-tolerant oil

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method

  1. for the romesco. roast the pepper over a gas flame set to medium-low, rotating it with tongs until charred evenly - about 15 minutes (if you don't have a gas stove, you can broil it in your oven). place pepper in a boil and cover tightly with plastic wrap (this creates steam to help peel the skin).  once cool enough, cut the pepper and discard the stem and seeds, carefully peel the skin and discard.  run the peppers under water to remove any excess char; dry, and blend in a food processor with remaining ingredients.   season to taste with salt and pepper. place in a lidded jar in the refrigerator until ready to use (i like to make it a couple days in advance to let the flavors come together.)
  2. for the salmon. preheat oven to 450Β°F.
  3. rub salmon filet with the oil, and generously season both sides of it with salt and pepper. place the filet in a large baking dish. cook for 12-15 minutes, until the flesh is opaque, and mostly cooked through.
  4. let the salmon cool for 10 minutes.  then slice it into 4 portions and top it with the romesco sauce.

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