Tag Archives: peppers

A Beautiful Nightshade

It sometimes surprises me when a standard recipe hasn’t come up on my radar. I’m one who doesn’t really like ground beef so I’ve never made stuffed peppers. I know, it seems odd to me too; most people eat them with enthusiasm. So when my wife asked me to make them, I wondered what I needed to change so I would be enthusiastic too? I immediately swapped out the ground beef for ground lamb. I also wanted them to be visually appealing, not buried under a bunch of cheese making the pepper unidentifiable. So instead of covering them with cheese I incorporated feta in the meat mixture, giving them a Greek theme. I gave them a little whimsy by standing them up with little hats, instead of cutting them in half and laying them down. The final product turned out so good I will have them on a regular rotation. Who knew? You can teach an old dog new tricks.

GREEK STUFFED PEPPERS

INGREDIENTS:

  • 1 pound grass-fed ground lamb
  • 1 1/4 teaspoons Kosher salt, divided
  • 4-6 large colored sweet peppers (I like red & yellow), Cut the tops of at about 3/4 of an inch, removing the stem of each pepper, remove membranes and seeds.
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon oregano
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
  • 2 cups tomato sauce, preferably homemade, divided
  • 2 tablespoons tomato paste
  • 1 cup cooked rice, or other grain of choice
  • 8 ounces feta, crumbled

INSTRUCTIONS:

  1. Preheat oven to 425 degrees F. Set oven rack to middle position.
  2. Depending on the number of peppers you are using, place the peppers cut side up, in a 8×8 or 9×13 baking dish. Drizzle 1 tablespoon of the olive oil, and sprinkle with 1/2 teaspoon salt. Place each pepper top on peppers. Cover with foil (shiny side toward peppers), and place in oven for 30 minutes.
  3. Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add onion and saute stirring frequently, until translucent about 3-4 minutes. Add garlic and cook 1 minute more; do not brown. Add ground lamb, salt, pepper and oregano and increase heat to medium-high, breaking up meat with a wooden spoon. Cook until mostly cooked through, about 5 minutes. Add 1/2 of tomato sauce, tomato paste and bring to a boil; reduce the heat to medium low, and cook, uncovered until meat is cooked through, 3-4 minutes. Add the rice, stir to combine. Take off heat and add feta.
  4. Remove peppers from oven and spoon the remaining tomato sauce around the peppers. Fill each pepper with meat mixture, and cover with the tops of each pepper. Bake for an additional 25 minutes.
  5. Spoon tomato sauce in shallow bowl, place a pepper on top of sauce, and spoon additional sauce over pepper. Serve hot.

“Good food & a warm kitchen, are what make a house a home.”

Flavor Bomb

We just returned from a trip up north, and of course it was off to the races on the farm. Our fall crops are coming in, while the summer crops are slowing down. It was an incredible year for our tomatoes. I’ve been putting up tomato sauce like a crazy woman! I wanted something simple tonight, while using up the last of our cherry tomatoes and newly ripened Carmen peppers. Although this skillet chicken dinner was served and on the table in just 45 minutes, it was NOT lacking flavor. If you have a cast iron skillet, use it. Next time I’ll even sprinkle some feta on the top. Served over rice it really hits the spot and soaks up all those incredible juices. This will definitely remain on rotation.

INGREDIENTS:

  • 4 bone-in, skin on chicken thighs
  • Salt
  • 2 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 4 Carmen peppers, or 2 bell peppers, seeded and chopped
  • 6 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup sherry vinegar
  • 1 tablespoon local honey
  • 1 pint red cherry tomatoes
  • 1/4 cup chopped fresh basil or Italian parsley
  • 1/4 cup crumbled feta cheese (optional)
  • Cooked jasmine rice

INSTRUCTIONS:

  1. One hour before preparing dish, pat dry your chicken thighs and dry brine by sprinkling generously with kosher salt on both sides. Set aside while you prep the rest of your meal.
  2. Heat 1 tablespoon oil in a large skillet (cast iron if you have one) over medium. Add the onions and peppers and saute until onions are just soft. Add garlic slices and cook, stirring frequently until garlic is fragrant, about 3 minutes. Move cooked vegetables to plate and set aside.
  3. Pat dry chicken thighs, add additional oil to skillet and place chicken thighs skin-side down and sear without moving until the skin is golden brown, 6-8 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.
  4. Add 1/2 water to the skillet stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Cover with a lid or a piece of foil and simmer until chicken is cooked through, about 8 minutes. Uncover, raise heat to medium-high and add the cherry tomatoes. Cook until they begin to split and soften, about 4 minutes. Take a potato masher and crush them to help create a sauce. Return the onion, pepper, garlic mixture to pan and stir to incorporate. Heat until the vegetables are warmed through.
  5. Remove from heat and add feta if using and chopped herbs. Serve in bowls over rice.

Serves: 4

“A world without tomatoes is like a string quartet without violins.” –Laurie Colwin

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn berries, soaked overnight, rinsed, drained and simmered in salted water for 30 minutes or until soft but still chewy. Let cool completely.
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic

The Heat Is On!

As summer becomes fall, there are still many vegetables in abundance at your local farmers markets, particularly peppers! Look for a plethora of these from mild to fiery hot. You owe it to yourself to consider getting in on this incredible bargain. All peppers freeze well with very little effort. I freeze both bell peppers and jalapeños for salsa, stir-fries and chili; but my favorite thing to make is a savory Hatch Green Chili Sauce. Hatch chilies (a type of Anaheim pepper) come in mild, medium or hot varieties. We grow the medium heat. I use this for chicken enchiladas, white chicken chili, and to spoon over eggs.

Roasted Hatch Chili Sauce adds the perfect Mexican flair for any type of grilled meat, such as flank steak or chicken. I simply freeze it in pint or half-pint containers for future use. Double or triple the batch when they show up in abundance; you’ll be glad you did!

HATCH CHILI SAUCE

INGREDIENTS:

  • 4 cups roasted Hatch chili peppers (remove stems, skin, seeds and membranes), then chop
  • 4 tablespoons olive oil
  • 2 cups sweet onion, chopped (I use Sierra Bianca’s)
  • 6-8 cloves fresh garlic, peeled and chopped
  • 4 tablespoons flour
  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon sea salt
  • Juice of one lime, separated

INSTRUCTIONS:

  1. To roast chilies, place them on a preheated gas grill over high heat (or under a broiler). Grill or broil until the skins blister, crack and separate from the flesh. You will need to turn them a few times, depending on their size. Remove the peppers from the heat and place them in a covered glass bowl or inside a ziplock bag to allow them to steam (about 20 minutes). When cool enough to handle, remove skins, stems, seeds and membranes. Set aside until you do this with all the peppers. Then roughly chop.
  2. Heat a 12-inch skillet over medium-high heat (I use a cast-iron for this). Once pan is hot add your oil. When the oil starts to shimmer, add the chopped onion. Saute until soft and translucent, about 5-8 minutes. Add the garlic and cook 1-2 minutes more.
  3. Add flour and stir to coat the onions and garlic in the pan (this is your thickener) about 2 minutes. Add your chopped chilies and combine.
  4. Add chicken stock and half the lime juice; simmer on medium until the sauce starts to thicken, about 8-10 minutes. Remove from heat.
  5. Add the remaining lime juice and salt. Taste for seasoning and add more salt if needed. Let sauce cool for 10-15 minutes.
  6. Place sauce in batches in a blender or food processor. Process until smooth.

Yields: approximately 4 pints

“Live life with a little spice!”

Saving the Warmth

Cooler temperatures are upon us and autumn is in full swing. Boats are coming in off the lake, jeans are replacing shorts, and the farmers market is full of winter squash, peppers and mums. My seven week canning mission is officially done, yet there are still some last minute preparations to do for the cold months ahead.

One of the vendors at market last Wednesday had a section of their stall devoted to peppers, with a large display of poblanos. Their beautiful dark green color and aromatic scent invited me to stock up on them while the getting was good. I quickly bought a dozen. I enjoy roasting them on the grill, then freezing them for future use. I love putting them in stews, enchiladas, chili and my favorite: Poblano Cream Sauce. It’s wonderful over grilled chicken or flank steak, as a topping for eggs or pulled pork, even as a dip. Earlier in the summer I had made garlic scape and cilantro pesto, so I used this in replacement of the garlic and cilantro and it worked great. This sauce has a flavorful heat that tastes rich and warm. I vacuum freeze 4 peppers per bag and they are ready anytime I need a bit of warmth.

POBLANO CREAM SAUCE

INGREDIENTS:

  • 4 poblano peppers for each batch of sauce (I grill several at a time so I can freeze them for later use)
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 8 ounces sour cream (you could also use Greek yogurt)
  • 1/2 cup chopped fresh cilantro
  • Kosher salt to taste
Blistering poblano peppers on the grill
Steamed poblanos ready to peel

INSTRUCTIONS:

  1. Preheat your gas on high for 10 minutes, until good and hot. Turn down burners to medium and place the peppers across the grill, close but not touching. I can usually get 15-20 on depending on size. Close grill and turn them ever 4 minutes, until they are wrinkled and charred on all sides.
  2. Place grilled peppers in a bowl and cover with plastic wrap for 10-15 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Remove stem, open pepper and scrape the seeds. If you are using immediately, roughly chop 4 peppers. Leave the remaining peppers whole and place 4 peppers per bag for freezing.
  3. While the peppers are sweating, heat a small non-stick skillet over medium heat, then add olive oil, onions and garlic. Sauté for about 6-8 minutes, or until the onions are soft and translucent.
  4. Transfer the onions, garlic and chopped peppers to a blender. Add the sour cream, cilantro and salt. Blend until sauce is smooth, 1-2 minutes. Taste and adjust seasoning. This sauce will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Yield: 1 pint

Poblano Sauce
Poblano Sauce over grilled chicken with sautéed cabbage

“Canning is not a hobby, it’s an obsession, an addiction, self expression and a way of life.”

I’ve Gone Nuts

Seasonal.  We are entering the threshold of fall.  Tomatoes are waning, sweet corn is done; but there are wonderful options that are showing up at the farmers market stalls.  Peppers, for example are prolific right now.  I love them roasted, and rely on them in jars during winter; but what if you change something traditionally done with roasted and made it with fresh peppers?  Muhammara, a Syrian spread is traditionally made with roasted Aleppo peppers (although jarred roasted peppers work just fine).  It also has bread and walnuts in combination with the roasted peppers.   I wondered what would happen if I used fresh peppers and additional varieties of nuts?  Game on.

FRESH RED PEPPER AND NUT SPREAD

img_5005

INGREDIENTS:

  • 1/4 cup vegetable oil (I use avocado oil)
  • 1/4 cup pine nuts
  • 1/4 cup sliced almonds
  • 1/2 cup walnut pieces
  • 1/4 cup unsalted roasted pistachios
  • 3 medium red bell peppers, about 1 pound, seeded and cut into 2″ chunks
  • 1 medium sweet onion (I used Wall Walla), cut into chunks
  • 1/3 cup toasted bread crumbs
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cayenne pepper

img_5006

img_5007

DIRECTIONS:

  1. Heat oil in a 10 inch skillet over medium heat.  Add walnuts and saute for about 3-5 minutes until lightly toasted.  Remove with slotted spoon and place in bowl of food processor.
  2. Add pine nuts and almonds to same skillet.  Saute for 2 minutes, until lightly golden.  Remove with slotted spoon to plate lined with paper towels.
  3. Add pistachios to food processor bowl and pulse until finely chopped.  Place in medium bowl.
  4. Add red pepper and onion to food processor bowl.  Pulse until fine.  Transfer to mesh strainer to remove liquid.  Let stand for 5 minutes.
  5. Add strained peppers and onions to bowl.  Stir in pine nuts, almonds, breadcrumbs and olive oil.  Season with salt, pepper and ground cayenne.
  6. Serve with crackers of choice. (I use crostini)

Yield: 3 cups

“A recipe has no soul.  You. As a cook bring soul to the recipe.”  — Thomas Keller

 

 

Blog at WordPress.com.