Potato Leek Soup
Ingredients:
- 3 tablespoons butter
- 3 leeks, thinly sliced
- 1 medium or large onion, chopped
- 6 – 8 russet potatoes, thinly sliced
- 3 1/2 cups chicken broth (or enough to barely cover potatoes)
- 1 cup heavy cream
fresh ground black pepper to taste
1) Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.
2) Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.
3) Add one cup of heavy cream (or more if you desire) and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.
Notes: You don’t need to peel the potatoes as the peels add to the rustic texture of the soup. But make sure to scrub them thoroughly and remove any obvious blemishes before slicing. Although we always make it with chicken broth, this can easily become a vegetarian soup by simply using vegetable broth instead.
"Pumpkin" Pie
Step 1 – Cooking the squash
Preheat the oven to 350°
Cut squash in half and scoop out all the pulp and seeds. Place the halves on a baking dish with the outside of the squash facing up. Place the squash in the oven. Baking time will vary depending on the size and thickness of the squash. They will most likely need at least 45 minutes and may need up to two hours. Test if the squash is ready by poking it in the thickest places with a fork. When the fork slides in easily, it is done.
Remove the squash from the oven and let cool until you can comfortably pick it up in your hands. You should be able to easily peel the skin off the squash using a spoon or your hands. Cube the peeled squash and puree using a blender, food processor, or potato masher. Measure out what you need and freeze the rest for later. Pre-measuring for your recipe before freezing makes it easy to use later.
Step 2 – The pie
Ingredients:
Directions:
Prebake and cool your pie crust of choice. A traditional pie crust is delicious as is a crust made from graham crackers or gingersnaps.
Preheat the oven to 350° with the rack in the middle position.
Combine the squash, eggs, sugar, and milk. Whisk until smooth. Slowly add the butter, vanilla, spices and salt and mix until smooth and well blended. Pour the filling into the crust. If you have more filling than crust that is ok, just keep it aside. You can often add it after the pie has baked for 5 minutes and settled a bit.
Bake the pie until the filling has set, 50-55 minutes. The center should jiggle a little when you gently shake the pie. Put on a cooling rack and let cool to room temperature.
Serve topped with whip cream.
Preheat the oven to 350°
Cut squash in half and scoop out all the pulp and seeds. Place the halves on a baking dish with the outside of the squash facing up. Place the squash in the oven. Baking time will vary depending on the size and thickness of the squash. They will most likely need at least 45 minutes and may need up to two hours. Test if the squash is ready by poking it in the thickest places with a fork. When the fork slides in easily, it is done.
Remove the squash from the oven and let cool until you can comfortably pick it up in your hands. You should be able to easily peel the skin off the squash using a spoon or your hands. Cube the peeled squash and puree using a blender, food processor, or potato masher. Measure out what you need and freeze the rest for later. Pre-measuring for your recipe before freezing makes it easy to use later.
Step 2 – The pie
Ingredients:
- 9 in Pie crust
- 2 cups squash puree
- 3 large eggs
- ¾ packed brown sugar
- 1 cup evaporated milk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- 1 pinch of allspice (optional)
- 1 pinch of cardamom (optional)
- ¼ teaspoon of salt
- Whipped cream
Directions:
Prebake and cool your pie crust of choice. A traditional pie crust is delicious as is a crust made from graham crackers or gingersnaps.
Preheat the oven to 350° with the rack in the middle position.
Combine the squash, eggs, sugar, and milk. Whisk until smooth. Slowly add the butter, vanilla, spices and salt and mix until smooth and well blended. Pour the filling into the crust. If you have more filling than crust that is ok, just keep it aside. You can often add it after the pie has baked for 5 minutes and settled a bit.
Bake the pie until the filling has set, 50-55 minutes. The center should jiggle a little when you gently shake the pie. Put on a cooling rack and let cool to room temperature.
Serve topped with whip cream.
|
RatatouilleThis Italian dish is simple yet delicious! All the different colors make this look vibrant on the table. Round Mauve, Listada or Rosita are great eggplant types for this dish
|
Ingredients:
3/4 cup fresh basil
1/4 cup Olive oil
2 cups bell pepper (we like to use mixed colors)
2 cup zucchini
2 cup eggplant
2 cups sweet onions (Candy or red candy apple works great for this)
3 large tomatoes
3 large cloves garlic
Cut the zucchini, eggplant, onion and bell peppers into bite size pieces and add to a frying pan with the garlic and olive oil. Fry the veggies until they start to become transparent, we like ours with a little brown on it. Add the tomato and basil and cook for a few minutes longer then remove from heat and it's ready to serve!
3/4 cup fresh basil
1/4 cup Olive oil
2 cups bell pepper (we like to use mixed colors)
2 cup zucchini
2 cup eggplant
2 cups sweet onions (Candy or red candy apple works great for this)
3 large tomatoes
3 large cloves garlic
Cut the zucchini, eggplant, onion and bell peppers into bite size pieces and add to a frying pan with the garlic and olive oil. Fry the veggies until they start to become transparent, we like ours with a little brown on it. Add the tomato and basil and cook for a few minutes longer then remove from heat and it's ready to serve!
Veggie MeltsThis appetizer is great for any summer get together or picnic. They are so good we end up eating them for the meal sometimes! We like to use the baguettes from Serious Delights Bakery as they are made with local ingredients
|
|
Ingredients:
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
- 1 baguette
- 1 to 2 medium size zucchini
- 1 to 2 medium sized tomatoes (paste type are the easiest to work with but any kind will do)
- A few sprigs of fresh basil
- 1 garlic clove
- small block of mozzarella cheese
- 1 Cup Mayonnaise
Pre-heat oven to 425
Slice baguette in half inch slices and set aside. Slice zucchini in about quarter inch slices and set aside. Slice the tomato in thin slices and if they are large cut in half so they can fit on the bread slices without flopping over onto the pan.
In a small bowl place the 1 cup of mayonnaise and crush garlic into mayonnaise. Take basil and using scissors cut basil up in small pieces and add to mayonnaise mix. Using a fork stir mixture together until everything is mixed well.
Take mayonnaise mixture and spread a thin layer on each slice of bread and arrange bread on a cooking sheet, stone ware types work best as it keeps the bread from getting too soggy on the bottom. take zucchini slices and add one slice on top of each bread slice then place tomato slice on the top of the pile. Slice the mozzarella in thin slices and place on top of the veggies. Place pan of veggie melts in pre-heated oven and bake for 10 to 12 minutes or until the cheese has melted and started to brown. Remove from oven and let cool a few minutes before serving. Can be eaten while hot or when cool.
West Indian Pumpkin Soup
Ingredients:
Directions:
1. In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
2. Spread mixture onto a greased roasting pan.
3. Bake at 350F for 1-1 1/2 hours, or until tender.
4. Saute onion in oil in a large pot until tender, about 5 minutes.
5. Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
6. Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
7. When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
8. Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
9. Remove soup from heat and allow to cool for 15 minutes.
10. Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
11. Add heavy cream and coconut milk and blend.
Reheat if necessary.
May also be chilled before serving up to 1 day.
Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
- 2 lbs sweet pumpkin or 2 lbs butternut squash peeled and cut into 1 inch pieces
- 1 lb sweet potato, peeled and cut into 1 inch pieces
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons oil
- 1 large sweet onion, chopped
- 1 scotch bonnet pepper or 1 habanero pepper, seeded and chopped
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons snipped fresh thyme
- 2 teaspoons orange zest
- 1 tablespoon curry powder
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick
- 2 bay leaves
- 6 cups chicken stock
- 1/4 cup heavy cream
- 1/4 cup unsweetened coconut milk
- 1/2 cup toasted pumpkin seeds(aka pepitas; optional; for garnish)
Directions:
1. In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
2. Spread mixture onto a greased roasting pan.
3. Bake at 350F for 1-1 1/2 hours, or until tender.
4. Saute onion in oil in a large pot until tender, about 5 minutes.
5. Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
6. Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
7. When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
8. Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
9. Remove soup from heat and allow to cool for 15 minutes.
10. Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
11. Add heavy cream and coconut milk and blend.
Reheat if necessary.
May also be chilled before serving up to 1 day.
Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
Pan Fried Shishito Peppers
1 cup (or more) shishito peppers
1 tablespoon (or more) extra virgin olive oil
Sea salt
1 tablespoon (or more) extra virgin olive oil
Sea salt
- Heat your grill pan, cast-iron skillet, or heavy-bottomed pan over very high heat. Add olive oil or oil of your choice and let heat up momentarily
- Toss in the peppers and cook, turning occasionally, until the peppers have
softened and are charred in spots. - Remove from heat and sprinkle kosher salt and the optional pinch of cayenne
over the peppers. Eat piping hot.
Stuffed Sweet Dumpling Winter Squash
This recipe comes from the Baker Creek Vegan Cookbook
Ingredients:
Directions:
1.Preheat oven to 350 degrees F.
2.Cut top off of each squash, taking care to leave the stem intact; reserve
tops.
3.With a spoon, scoop out seeds and either discard or dry for later use. Place
each squash, cut-side down, in a 9- X 13-inch baking dish and fill with ¼ inch
water. Cover with foil.
4.Place the tops in a pie plate filled with ¼ inch water and cover with foil as
well. Bake both until softened but still firm, 30 to 35 minutes.
5.While squash is baking, combine apples, sugar, Sucanat, walnuts, cranberries,
coconut oil, cinnamon, and nutmeg in a large bowl.
6.When squash is done, remove from oven and set squash tops aside. Using tongs,
turn squash right side up and fill each squash with about ½ to ¾ cup apple
mixture. Cover with foil and bake until tender, an additional 30 to 35
minutes.
7.Serve squash with their tops as a garnish.
Ingredients:
- 10 Sweet Dumpling winter squash or small ½ cup Sucanat acorn squash (about 10 ounces each)
- ¾ cup chopped walnuts
- 4 large baking apples (about 2 pounds) such as Ida Reds or Macintosh cored and cut into 1/4-inch cubes
- ¾ cup dried cranberries
- ½ cup coconut oil
- 1 ½ teaspoons cinnamon
- ½ cup turbinado sugar ½ teaspoon nutmeg
Directions:
1.Preheat oven to 350 degrees F.
2.Cut top off of each squash, taking care to leave the stem intact; reserve
tops.
3.With a spoon, scoop out seeds and either discard or dry for later use. Place
each squash, cut-side down, in a 9- X 13-inch baking dish and fill with ¼ inch
water. Cover with foil.
4.Place the tops in a pie plate filled with ¼ inch water and cover with foil as
well. Bake both until softened but still firm, 30 to 35 minutes.
5.While squash is baking, combine apples, sugar, Sucanat, walnuts, cranberries,
coconut oil, cinnamon, and nutmeg in a large bowl.
6.When squash is done, remove from oven and set squash tops aside. Using tongs,
turn squash right side up and fill each squash with about ½ to ¾ cup apple
mixture. Cover with foil and bake until tender, an additional 30 to 35
minutes.
7.Serve squash with their tops as a garnish.
CIPOLLINE IN AGRODOLCE (SWEET AND SOUR ONIONS)
- ¼ cup unsalted butter
- 5 Tbsp sugar
- 2 Tbsp balsamic vinegar
- ½ cup white wine vinegar
- 1lb small onions, this recipe traditionally uses Cipolline onions but also works great with Red Candy Apple and smaller Torpedo and Super star onions
- salt and pepper
- Melt the butter in a heavy bottomed skillet over low heat. Add the sugar and heat, stirring constantly, until it has dissolved.
- Stir in the vinegars, then add the onions and season to taste with the salt and pepper.
- Increase the heat to medium, cover and cook for 25 minutes, or until the onions are tender and golden. Serve immediately.
Serves 4
Tomatillo Pie
The Meaning of Pie blog has
a wonderful illustrated and detailed recipe that uses tomatillos:
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
a wonderful illustrated and detailed recipe that uses tomatillos:
- 1 pound fresh tomatillos, husked and rinsed
- 1-1/2 cups low sodium chicken broth
- 1 sliced pickled jalapeno
- 2 cups chopped chicken
- ½ cup green onions, sliced (whites and light greens only)
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons shredded Parmesan cheese
- 1 heaping teaspoon chili powder
- ¼ teaspoon (each) salt and pepper
- 1-4 oz. can chopped green chilies
- ½ cup sour cream
- ¼ cup milk
- 8 to 9 corn tortillas (depending on the shape of your dish)
the tomatillos, roughly chop the tomatillos and place them in a small saucepan
with enough chicken broth to just cover them. Simmer them for approximately 20
minutes or until they are well cooked and totally softened. Strain off enough
of the cooking liquid so that you are left with about 1-⅓ cups of tomatillos.
Set aside.
Cook and chop the chicken. I used 2
large breasts that I had brined for 30 minutes in ½ gallon of water in which I
had dissolved ¼ cup sugar and ¼ cup salt. I sliced the chicken and cooked it on
a grill pan until done. You can also use chicken tenders. Set
aside.
In a small bowl combine the chicken, ½
cup of the Monterey Jack cheese, the Parmesan cheese, green onions, chili
powder, salt and pepper. In another small bowl, combine the green chilies,
tomatillos, sour cream, and milk. Use an immersion blender to process it until
smooth. You can also use a food processor or regular
blender.
To assemble, pour ½ cup of the tomatillo sauce in
the bottom of a 9” x 9” baking dish and spread it around. Place one layer of
corn tortillas on top of the sauce. Place ½ of the chicken mixture on top of
the tortillas. Place another layer of tortillas on top of the chicken. Then
spread the remainder of the chicken and one top layer of tortillas. Pour all of
the remaining sauce on the top, making sure it goes down the sides and between
cracks. I even poked a few holes in the middle of the top with a fork to make
sure it permeated the whole casserole. Sprinkle the top with the remaining
cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25
to 30 minutes or until it is nice and bubbly and hot. Let it stand for at least
5 minutes after you remove it from the
oven.
To assemble, pour ½ cup of the tomatillo
sauce in the bottom of a 9” x 9” baking dish and spread it around. Place one
layer of corn tortillas on top of the sauce. Place ½ of the chicken mixture on
top of the tortillas. Place another layer of tortillas on top of the chicken.
Then spread the remainder of the chicken and one top layer of tortillas. Pour
all of the remaining sauce on the top, making sure it goes down the sides and
between cracks. I even poked a few holes in the middle of the top with a fork
to make sure it permeated the whole casserole. Sprinkle the top with the
remaining cheese. To repeat, the layers go from bottom to top like this: sauce,
tortillas, chicken, tortillas, chicken, tortillas, sauce, and cheese. Let the
dish sit for about 10 minutes so that the sauce soaks in a bit before baking
it.
Bake the casserole at 375 degrees for 25 to
30 minutes or until it is nice and bubbly and hot. Let it stand for at least 5
minutes after you remove it from the oven.
Grilled Eggplant
Grilling is one of our favorite ways to prepare lots of veggies but eggplant seems to be one of the best! This is one of our favorite recipes to use when camping as it is easy to make and can be cooked over an open fire, alternatively you can also prepare this in your oven with the broiler. Larger eggplants are better for this recipe and some of our favorite varieties for it are Black Beauty, Rosita, Listada and what we think is the absolute best is Round Mauve because the shape makes for perfect rounds when sliced, and the flavor is superb!
Ingredients:
1 or 2 Eggplant depending on size
1 medium sized tomato
A few sprigs of basil
1 or 2 garlic cloves or minced garlic
Mozzarella, Parmesan or Feta cheese (whichever is your preference)
Directions:
Heat grill on medium high heat. Slice eggplant into about 1/4" slices (don't make them too thin or they will not hold up to flipping on the grill), coat the slices liberally with olive oil then add to the grill. While the eggplant grills on the first side slice tomatoes and squeeze the garlic cloves. Turn over eggplant slices when they are ready (about 3 minutes give or take), and add garlic and basil to the already grilled side of the eggplant, then top with a tomato slice on each eggplant slice. Add slices of cheese or grated cheese on top of all and then let grill until cheese is melted and slightly browned. Remove from grill and serve!
Alternatively you can put all together and put in the oven under the broiler. Let cook until soft and cheese is browned.
Ingredients:
1 or 2 Eggplant depending on size
1 medium sized tomato
A few sprigs of basil
1 or 2 garlic cloves or minced garlic
Mozzarella, Parmesan or Feta cheese (whichever is your preference)
Directions:
Heat grill on medium high heat. Slice eggplant into about 1/4" slices (don't make them too thin or they will not hold up to flipping on the grill), coat the slices liberally with olive oil then add to the grill. While the eggplant grills on the first side slice tomatoes and squeeze the garlic cloves. Turn over eggplant slices when they are ready (about 3 minutes give or take), and add garlic and basil to the already grilled side of the eggplant, then top with a tomato slice on each eggplant slice. Add slices of cheese or grated cheese on top of all and then let grill until cheese is melted and slightly browned. Remove from grill and serve!
Alternatively you can put all together and put in the oven under the broiler. Let cook until soft and cheese is browned.
Heidi's Spicy Garden
This one is a Rohwer's Farm Original:
For the sauce:
3/4 cup olive oil
1/4 cup Frank's Hot Sauce (adjust this as needed to make milder or more spicy)
2-4 cloves garlic
2 tbs oregano
2 Tbs thyme
Produce for grilling - I use a mix of whatever I have in the garden that would be good on the grill like zucchini, eggplant, onions, potatoes, summer squash, shelled fava beans, tomatillas, and tomatoes.
I cut the produce into bite size pieces. Veggies that take a little more cooking, like potatoes, needs to be cut smaller so that it can cook better on the grill. Throw everything together except the tomatoes as these will cook too quickly and fall through the grill. Add the sauce and let the veggies marinate for at least 30 minutes, longer is even better. Remove the veggies from the marinade, reserving the remaining sauce. Place the veggies on a medium high grill in a grill basket or on a grilling plate and cook until veggies get soft and start to brown, stirring and drizzling the sauce over the veggies occasionally. Add the tomatoes for the last few minutes of grilling. You can also make this on the stove in a pan.
For the sauce:
3/4 cup olive oil
1/4 cup Frank's Hot Sauce (adjust this as needed to make milder or more spicy)
2-4 cloves garlic
2 tbs oregano
2 Tbs thyme
Produce for grilling - I use a mix of whatever I have in the garden that would be good on the grill like zucchini, eggplant, onions, potatoes, summer squash, shelled fava beans, tomatillas, and tomatoes.
I cut the produce into bite size pieces. Veggies that take a little more cooking, like potatoes, needs to be cut smaller so that it can cook better on the grill. Throw everything together except the tomatoes as these will cook too quickly and fall through the grill. Add the sauce and let the veggies marinate for at least 30 minutes, longer is even better. Remove the veggies from the marinade, reserving the remaining sauce. Place the veggies on a medium high grill in a grill basket or on a grilling plate and cook until veggies get soft and start to brown, stirring and drizzling the sauce over the veggies occasionally. Add the tomatoes for the last few minutes of grilling. You can also make this on the stove in a pan.
Quinoa Stuffed Peppers
From the Vegetarian Times. This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup quinoa
- 3 large carrots, grated (1 ½ cups)
- 1 ½ cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Serves 8
Stuffed Cubanelle Peppers Italian Style
- 4 Cubanelle peppers, topped and seeded
- 1 Red Candy Apple onion, diced
- 1 lb Italian sausage
- 6 garlic cloves, mashed and minced
- 1 (14 ounce) can crushed tomatoes
- 1 (8 ounce) can beef stock
- 1/4 cup of chopped fresh basil
- 1 cup of pre cooked rice
- 1 tablespoon hot sauce
- 1/4 cup of grated mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
- Add garlic and cook for about 40 seconds, until fragrant.
- Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
- Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
- Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
- Serve hot.
SHISHITOS IN SOY GINGER SAUCE
1 lb shishito peppers
1/4 cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
juice from one lime
1 teaspoon zested ginger
1/4 cup breadcrumbs (optional)
Saute peppers over medium heat for 2-3 minutes. Next add the other ingredients together in a bowl. Pour the sauce over the peppers and cook over medium heat for about 10-15 minutes or until the peppers are tender and the sauce begins to thiicken into a glaze. Toast the breadcrumbs in a skillet over medium-high heat for about 5 minutes. Sprinkle the breadcrumbs over the peppers and serve.
1 lb shishito peppers
1/4 cup soy sauce
1 Tablespoon honey
1 teaspoon sesame oil
juice from one lime
1 teaspoon zested ginger
1/4 cup breadcrumbs (optional)
Saute peppers over medium heat for 2-3 minutes. Next add the other ingredients together in a bowl. Pour the sauce over the peppers and cook over medium heat for about 10-15 minutes or until the peppers are tender and the sauce begins to thiicken into a glaze. Toast the breadcrumbs in a skillet over medium-high heat for about 5 minutes. Sprinkle the breadcrumbs over the peppers and serve.
Jamaican Red Beans and Rice
From Food & Wine this recipe is also called Rice and Peas and makes a delicious, spicy side dish.
Ingredients:
Ingredients:
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 1 1/2 tablespoons finely grated fresh ginger
- 2 cups long-grained white rice, such as jasmine
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 scotch bonnet pepper, seeded and finely chopped (or habanero chili)
- 1 (14 ounce) can unsweetened coconut milk
- 1 1/2 cups water
- kosher salt & freshly ground black pepper, to taste
- 4 scallions, thinly sliced
- In a large saucepan, heat the oil over medium heat.
- Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
- Add the rice and cook, stirring, until coated with the oil.
- Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
- Season with salt and pepper and bring to a boil.
- Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
- Remove the rice from the heat and let stand, covered, for 5 minutes.
- Fluff with a fork.
- Stir in the scallions and season with salt and pepper.
- Discard the Scotch bonnet and serve.