50 Recipes, #10: Mole skillet pie with greens

[nonelvis]

This is a recipe from Veganomicon that violetisblue has mentioned several times, so I finally decided to make it. I loved it, but I'll eat anything with black beans. The mole sauce is the real winner here – as columbina said, it passes the crucial mole test, which is that he would eat it on cardboard. We have at least a couple of cups left, so I've frozen them for now and will probably put them on enchiladas (not cardboard) at some future date.

In making this recipe, I discovered the maximum amount of liquid our swanky new blender can hold before shooting puréed food in all directions: slightly less than one recipe of mole sauce. Whoops.

Comments

[gritsinmisery.livejournal.com]

I ADORE mole sauce. A local restaurant makes a killer pollo mole poblano, and I am so addicted I will order nothing else from there, even though everything else there is also delicious.

My not-so-swanky blender holds only about 1/6 of a recipe of my favorite tomato soup, so when I found an immersion blender on the clearance shelf at the local big-box I was all over it. Transferring hot tomato soup back and forth between pan, blender, and spare bowl was both messy and time consuming.

[nonelvis]

Something about immersion blenders sort of freaks me out. I can't explain it, and it's probably not rational, but there you have it.

[mmancuso.livejournal.com]

I use immersion blender at school rather frequently. Of course, it's not for food per se, but you probably already knew that. Cleaning it is a little nervewracking even when unplugged. I love hearing the target liquid let out a little oh shit when I start revving it up. Makes my day.

[nonelvis]

I was able to use one of those giant suckers for about a minute once. The vibrations were absolute murder on my hands.

[gritsinmisery.livejournal.com]

Yah, I was a little worried about using it at first, especially since my pots are non-stick. But there's a guard to keep the blade from hitting the pan / bowl / whatever.

The one real trick is remembering it's an immersion blender. You have to keep it all the way under the surface; you don't EVER want to lift it while it's running (unless you like wearing your comestibles...)

[violetisblue.livejournal.com]

Isn't it a lovely sauce? It was the engine for the whole recipe.

[nonelvis]

I want to put it on everything.