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(Easy) Raspberry Gelee and Ground Beef and Roasted Poblano Roll Ups

Zola Gorgon on

To serve, just add an extra raspberry on top for a fun look. Or cluster three to make it look really fancy.

These will keep in the refrigerator for a few days without getting rubbery if you just keep them covered and sealed.

Z3. When you get to ZReboot you can add whipped cream on top or even Truwhip.

Ground Beef and Roasted Poblano Roll Ups

These roll ups are NOT spicy so don’t let the mention of poblano peppers scare you. It’s really a sort of Spanish-Mexican comfort food. You can, of course, make them spicy if you want to. They do not taste like tacos either. They don’t have cumin or chili powder in them; just your favorite meat rub so they don’t have the kick. When you roast poblano peppers they become more smoky than spicy.

These are intended to be “messy fun”. Roll them in the lettuce and eat them like a taco and you’ll have juices rolling down your chin. Or eat them with a fork. Your choice.

 

Keep your lettuce separate from the meat mixture if you are doing Zola To GO!. That way you can heat the meat and have the cold lettuce. I’m sure they would taste pretty good cold too!

This make a BIG batch. Nine to ten servings.

Each person will get two or three rolls depending on how much you roll into your lettuce leaves. The lettuce is “free” and does not count toward your veggie portion so you can make them small and eat more of them.

3 poblano peppers, seeded and cut into 2-inch strips. Just cut them crosswise.
3 lb of ground sirloin (93 percent or higher)
1 onion, chopped (about a heaping cup)
28 oz of crushed tomatoes (no sugar)
1 Tbl of your favorite meat rub (I used a mild Cajun but you can use any one you like)
2 heads of Boston lettuce or if you prefer, romaine
Optional garnish

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