Tag Archives: sweet peppers

Mi Casa es Su Casa

Needing to shed a few pounds, I’ve been busy creating dishes that although leaner are still interesting. Lately I’m finding many ways to use cauliflower rice. It’s so easy to make and so incredibly versatile. If you really want to cut corners, many grocery stores sell it prebagged for convenience in the produce section.

As I have pointed out in my recent cookbook, Twisted Basics: Laugh, Cook, Eat! vegetables do not have to be boring! There is no substitute for fresh veggies, when it comes to feeling healthy. When I make cauliflower rice, I like to use a large head so I will have additional meals at the ready. I simply vacuum seal it in 4 cup increments. One large head can produce enough for 3 meals! When I made this Mexican Cauliflower Rice dish today, my wife could not tell the difference between real rice and its faux counterpart.

MEXICAN CAULIFLOWER RICE

INGREDIENTS:

  • 1 medium head cauliflower, riced (approx. 4 cups)
  • 2 tablespoons olive oil
  • 1 1/2 cups red or yellow onion, chopped
  • 1 cup bell pepper (any color), chopped
  • 1 paste tomato, diced
  • 1 jalapeno pepper, finely chopped
  • 2 cloves garlic, minced or grated
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon smoked paprika
  • 1/2 cup vegetable or chicken stock
  • 2 tablespoons tomato paste
  • Juice from 1/2 lime
  • 3 tablespoons fresh cilantro, chopped
  • 1 cup Greek yogurt
  • 3 teaspoons green tabasco

INSTRUCTIONS:

  1. To make cauliflower rice, separate head into flowerettes and slice stalks into 1 inch pieces. Place in food processor and pulse 7-8 times or until course and resembles rice. Measure out 4 cups and set aside.
  2. Chop your veggies and prep ingredients. Combine spices in a small bowl and mix.
  3. Whisk together Greek yogurt and green tabasco. Season with salt and pepper to taste.
  4. Heat a 12 inch non-stick skillet on medium-high. Add 2 tablespoons olive oil
  5. Add onion, peppers, tomato, and garlic. Sauté for 5-8 minutes or until soft.
  6. Add the spice blend, stock, and tomato paste. Mix well and cook for 2 additional minutes.
  7. Add cauliflower rice and cook until desire texture is reached, folding ingredients until thoroughly incorporated, about 5-6 more minutes.
  8. Add minced jalapeño and mix.
  9. Plate and drizzle dressing over the top. Garnish with chopped cilantro.

Serves 4

“Progress is impossible without change, and those who cannot change their minds, cannot change anything.” —George Bernard Shaq

Edible Culture

As the wind throws our wind chimes against the house, and stirs up whitecaps on the lake; I sit beside our wood burner feeling quite cozy. I was thinking about our kitchen fest last holiday weekend; I absolutely love egg dishes and had made Shashuka on Sunday. The dish’s name means ‘all mixed up’ and in a sense it is. Its name dates back to the Ottoman Empire and is a favorite in the Middle East, Israel and North Africa. It’s hardy, affordable and delicious with warm spices of cumin and smoked paprika, along with tomatoes, sweet peppers, chickpeas, onion, garlic and of course eggs. There are several similar egg dishes in the world that have some of these ingredients along with their own cultural flair. I have always thought that any dish combining tomatoes and eggs is an automatic winner.

Shashuka has a comforting nature and healthy ingredients. There are many variations that allow for levels of spiciness, along with vegetables, herbs and meat. You can add ground lamb or sausage before sautéing the onion and pepper, and garnish it with feta; or you can make it more Tex-Mex by omitting the paprika and adding chili powder, black beans or corn, then finishing it with chopped fresh cilantro and a squeeze of lime juice. It’s just plain flexible, so let your imagination soar. These days, practically any dish in which eggs are cooked in a sauce may be called Shashuka. In my last cookbook I have a recipe for Green Shashuka, made with spinach, Swiss chard, arugula or kale; along with onions, garlic, herbs, cream and feta.

SHASHUKA

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 sweet peppers, I like one red and one yellow, cut into 1 inch pieces
  • 4 cloves garlic, minced
  • 2 15-oz cans fire roasted tomatoes (or 6-8 fresh Roma tomatoes, chopped)
  • 1 15-oz can rinsed chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon Aleppo pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups packed baby spinach
  • 2 fresh eggs per person
  • 1/2 cup fresh micro-greens, chopped fresh parsley or cilantro for garnish
Let’s start with onions and garlic
Then add beautiful peppers and tomatoes

INSTRUCTIONS:

  1. In a large non-stick or cast iron skillet, heat your oil over medium-high heat. Add onions and sauté for 3-4 minutes or until soft and translucent; add garlic and sauté 1 minute more. Add peppers and fresh tomatoes if using; cook until soft, about 8-10 minutes.
  2. Add fire-roasted tomatoes if using, then cumin, smoked paprika, Aleppo pepper (or red pepper flakes), black pepper, chickpeas and tomato paste. Stir to combine. Simmer until thickened, about 5-8 more minutes.
  3. Stir in baby spinach and fold gently until spinach wilts. Make indentations in the sauce and gently crack the eggs into the wells. Season eggs with salt and pepper. Cover the skillet, and cook until the egg whites are just set, but yolks are still soft, about 7-10 minutes.
  4. Carry skillet to table and serve hot, sprinkled with garnish of your choice.

Serves: 2-6

Eggs poaching in sauce
Beautiful Shashuka ready to eat!!

“Food is love!!”

Notch It Up!

I’m sure many of you have made something for your families that needed something extra, but you’re not quite sure what it is. Well, I may have the answer for you: Roasted Sweet Pepper and Tomato Sauce. This sauce has it all; it’s sweet, yet piquant, savory and adaptable to so many dishes. The secret is in the roasting. Roasting as we know deepens the flavor of all vegetables and this is no exception. Roasting is so helpful that you can make this sauce even with greenhouse peppers and tomatoes. For me, if I’m going to go through the process, why not make enough to put up? This sauce can be canned in a water bath for 15 minutes, or frozen in half-pint jars. If you roast one sheet pan of peppers, and one sheet pan of tomatoes and garlic it will yield about 5-6 half pints.

But the real deal is just how many uses you will have for it! I’m fond of plating a sauce under an entre like lamb meatballs (next week’s recipe) or cauliflower cake. You can spoon it over a piece of toast or an English muffin and top it with a poached egg. Spoon it over scrambled eggs, or hard boiled eggs or on a sandwich instead of mayo. You are only limited by your imagination!

Sweet peppers ready to be roasted
Halved tomatoes and garlic ready for roasting.

ROASTED SWEET PEPPER AND TOMATO SAUCE

INGREDIENTS:

  • 2 sweet peppers, your choice of color, but include one red, halved vertically and seeded
  • 2 tomatoes, cored and cut in half horizontally
  • 4 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 1 head of garlic, tops trimmed just enough to expose cloves
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon pure maple syrup
Roasted peppers
Roasted tomatoes

INSTRUCTIONS:

  1. Preheat your oven to 425 degrees F.
  2. Line a large sheet pan with aluminum foil (if you are preparing a batch of quantity, line two baking sheets; using one for peppers and one for tomatoes). Place peppers, tomatoes and garlic on sheet pan.
  3. Baste vegetables with olive oil, then add your salt and pepper. Place in oven and set your timer for 20 minutes. Rotate trays from top to bottom and roast an additional 20 minutes. Remove the tomatoes and roast the peppers for approximately 20 minutes more. You want the peppers charred in various places. If doing a single batch place everything on one sheet pan and roast for 35 minutes.
  4. Let cool slightly, then with a paring knife, carefully pull off the skins of tomatoes, then repeat with the peppers. Discard skins. Squeeze the garlic out of its papery skins.
  5. In a blender or food processor, place your tomatoes, peppers, garlic, red wine vinegar, maple syrup and some additional salt and pepper. Blend or pulse for about 1 minute. Add an additional 3 tablespoons of olive oil and process again until smooth. Taste and adjust seasoning adding more vinegar, salt and pepper if needed.
  6. Pour into half pint jars and can or freeze.

Yield: 1 half pint

Roasted red pepper and tomato sauce just blended.

“An ounce of sauce covers a multitude of sins.” —Anthony Bourdain