Mountain Views News          Saturday, January 5, 2013

GOOD FOOD & DRINK

9

 Mountain Views News Saturday, January 5, 2013 


THE 10 COMMANDMENTS OF 2013 FOR PETER DILLS

1. I resolve to drink more water when I drink.

- Translation – add more ice to my drinks

2. I resolve to send back cold food, even if I’m starving.

Translation – No Mr. Nice Guy

3 I resolve to ask to be moved if there are screaming kids next to me.

Translation – “Two things I can’t stand crying women and crying babies.”

4. I resolve to send back my meat if its not cooked to my liking.

Translation – I want more perfection in 2013

5. I resolve to order a Grande at Starbucks instead of a Venti to save

money.

Translation – Watch out Starbucks a big dip in the stock in 2013

6. I resolve to smoke more cigars this year.

Translation – I always smoke with my friends.

7. I resolve to ask the dumb question, is it really a Champagne Brunch

or a Sparkling Wine Brunch?

Translation – It is always a Sparkling Wine Brunch

8. I resolve to ask, is it really World Famous?

Translation – Never World Famous, often people in the neighborhood don’t know the place.

9. I resolve to tip 10% if the service warrants it.

Translation - Yeah right - I know I am a coward when it comes to stiffing these waiters, even 
when they deserve it.

10. I resolve to cook 
one meal a week at 
home.

Translation – One 
more than I am 
now!

Bonus When 
ordering to-go food 
I will have my order 
ready before getting 
on the phone!

Please listen to 
Dining w/Dills 
Sunday at 5 PM 
KABC 790 AM 

Next week a 
Croatian restaurant 
in Monrovia

QUINOA-STUFFED 

POBLANO CHILES

The supergrain quinoa offers a double punch of nutrition by 

being both high in fiber and in protein.

INGREDIENTS

4 (5-inch) poblano chiles 

1 1/2 cups water 

3/4 cup uncooked quinoa 

Cooking spray 

1/2 cup chopped green bell pepper 

1/2 cup chopped red bell pepper 

1/2 cup chopped onion 

2 teaspoons minced seeded jalapeño pepper 

2 garlic cloves, minced 

2 tablespoons unsalted pumpkin seed kernels 

1/2 cup minced green onions 

1 tablespoon minced fresh or 1 teaspoon dried cilantro 

1 tablespoon low-sodium soy sauce 

1 tablespoon lime juice 

2 cups tomato juice 

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese 

DIRECTIONS

Preheat oven to 350°.

 

Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine water and quinoa in a 
medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is 
absorbed. Set aside.

 

Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell 
peppers, onion, jalapeño pepper, and garlic; sauté 2 minutes. Add pumpkin seed kernels; saute 2 
minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 
1/3 cup quinoa mixture into each chile half.

 

Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 
350° for 20 minutes. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until 
cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.

TABLE FOR TWO by Peter Dills

thechefknows@yahoo.com