Stuffed Poblano Peppers

INGREDIENTS

4     large Poblano peppers

2     tablespoons olive oil

2     cups chopped onion

4     ounces ground beef or turkey

1     can (4 ounces) green chilies, drained, chopped

1     cup precooked brown rice mix

3     ounces queso fresco or grated Jack cheese

¼    cup lime juice

1    can (15 ounces) diced tomatoes with sauce

¼   cup panko breadcrumbs, toasted 

2    tablespoons butter, melted 

      

METHOD

Preheat the broiler. Cut the peppers in half length-wise and remove the seeds. Place the peppers on a foil-lined baking sheet, cut side up, and broil for about 6 minutes or until softened. Set aside. Preheat the oven to 325 F.

In a large skillet over medium-high heat, add the olive oil. When heated, add the onions and cook for 4 to 5 minutes or until translucent. Add the ground meat and smash it to separate into fine clumps. Cook the mixture, stirring, until thoroughly browned. Add the chopped chilies and cook for 2 minutes.

Remove from the heat and stir in the rice, lime juice, queso fresco, and diced tomatoes, mixing well. Spoon the beef mixture into the Poblano peppers, leaving a bit of room at the top.

In a separate bowl, whisk together the bread crumbs and melted butter. Evenly divide this on top of the Poblano peppers, Bake in the middle of the oven for 8 to 10 minutes or until the bread crumbs turn golden brown. Remove and serve immediately.

Based on a recipe from Food and Wine  magazine


Had some stuffing left over, had a couple of red bell peppers, so why not?  Baked for about 25 minutes at 325, probably over cooked them a bit, but even the blackened skin was good. Nice smoky flavoe.

Pepper and White Bean Soup

INGREDIENTS

2    tablespoons olive oil, divided

1    cup white onion, chopped

1    cup celery, leaves and all, chopped

4    cloves garlic, chopped

1    cup dry white wine

1    cup low sodium chicken broth

2    cups Poblano pepper, diced ½ inch

2    cups red bell pepper, diced ½ inch
1    teaspoon lime juice

½   teaspoon ground white pepper

½   teaspoon salt

1    can (15 ounces) white kidney beans

METHOD

In a large sauce pan, add 1 tablespoon of olive oil over medium-high heat. When warmed, add the onion and celery and, mixing occasionally, cook for 4 to 5 minutes or until the vegetables soften. Add the garlic and cook for 1 minute. Add the wine and broth, cover, lower the heat to medium-low (simmer) and cook for 7 to 8 minutes.

Remove the soup to a food processor or blender and process – carefully – to a puree. Set aside. Rinse and dry the sauce pan and add the remaining tablespoon of olive oil, over medium high heat. Again, when warmed, add the peppers and saute for 2 to 3 minutes to soften. Pour the soup back into the sauce pan and add the lime juice, white pepper, salt and beans. Cover and simmer for 6 to 7 minutes to mingle the flavors. Serve immediately.

This dish has so thoroughly evolved from a recipe in a Better Homes and Gardens magazine that you would probably not recognize the original.

Chicken and Pepper Saute

INGREDIENTS

2    tablespoons olive oil

1    pound skinless, boneless chicken, diced ½ inch

1    cup thinly sliced, halved orange bell pepper

1    cup thinly sliced, halved red bell pepper

4    cloves garlic, minced

1    cup chopped fresh tomatoes

¼   cup chicken broth

1    teaspoon dried oregano

¼   cup thinly sliced green onions

¼   cup crumbled feta cheese

METHOD

Heat a large skillet over medium heat and add the olive oil. Add the chicken to the warm oil and cook, stirring, for 4 to 5 minutes until the chicken is n o longer pink. Remove the chicken to a bowl and cover to keep warm.

Add the bell peppers and garlic to the pan and cook for 4 to 5 minutes until they become tender-crisp. Add the tomatoes, broth and oregano and cook for 2 minutes. Add the chicken and cook for another 2 minutes until the tomatoes are soft. Remove the pan from the heat and add the onions and feta before serving.

Adapted from a recipe in Cooking Light  magazine

COOKS NOTE: I used several small plum tomatoes for this dish and ended up with a slight bitter aftertaste. 2-3 drops of Worcestershire sauce fixed that, but I don’t think the same would happen with larges tomatoes being used since the skins usually bring on the bitterness.

Roasted Pepper Bisque

Even though this has a similar name to another soup in this blog, it is very different and also quicker to prepare.

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

4    cloves garlic, minced

3    cups low sodium chicken broth

1    jar (12 ounces) roasted red bell peppers

1    small Yukon potato, diced ½ inch

1    can (15 ounces) cannellini beans, rinsed, drained

½   teaspoon salt

      fresh or dried parsley for garnish

METHOD

Add the olive oil to a large sauce pan over medium-high heat. Add and cook the onions, stirring occasionally, for about 5 minutes or until translucent. Add the garlic and cook for 1 minute.

Add the  broth and  the roasted peppers with any liquid, add the potato and the beans. Stir in the salt, bring to a boil, reduce the heat to a simmer. cover and cook for 8 to 10 minutes until the potatoes are soft. Working in batches if necessary, add the soup to a food processor or a blender and process to a puree. Return to a clean sauce pan and reheat if necessary. Serve in individual dishes garnished with a bit of parsley.

Based on a recipe from All Recipes magazine

Southwest Peppers

INGREDIENTS
2    tablespoons olive oil
1    red bell pepper, diced ½ inch
1    green bell pepper, diced ½ inch
3    jalapeno peppers, seeded and minced
1    medium white onion, chopped
12  cherry tomatoes, halved
¼   cup store-bought Mexican salsa*

METHOD

Place the olive oil onto a medium skillet over medium heat. Add the two bell peppers, the jalapenos and cook for 7 to 9 minutes until slightly tender. Add the onions, mix and cook for 3 to 4 minutes until the onions are translucent. Add the tomatoes and salsa and cook for about 3 to 4 minutes until the tomatoes are softened. Serve as a side dish to other Southwest favorites, garnished with chopped cilantro or fresh diced or sliced jalapenos.

*Note: Be sure to buy authentic salsa, not that one made in New York City, and choose Mild, Medium or Hoy according to your own taste.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Okra, Corn, Pepper and Tomato

If you don’t like okra, this will not make you like it any better. But if you do like okra just it a little bit, this dish will make you appreciate it a little more.

INGREDIENTS
2   tablespoons olive oil
1   cup chopped white onion
1   cup okra, sliced into 1 inch pieces
1   cup green bell pepper, cleaned, cut to ½ inch
3   cloves garlic, minced
¼  cup water 
1   teaspoon ground cumin
½  teaspoon salt 
1   cup corn kernels, fresh or frozen
1   cup tomatoes, diced to ½ inch

METHOD

In a medium to large skillet, heat the olive oil over medium-high heat and add the onions. Cook the onions for 4 to 5 minutes and add the okra and bell peppers. Cook these for 4 to 5 minutes and add the garlic. Cook the garlic for 1 minute and add the water, cumin and salt.

Stir to combine, cover and cook for 5 minutes. Uncover and add the corn and tomatoes. Continue to simmer for 3 to 4 minutes until the tomatoes soften and the liquid is absorbed.Serve immediately.

Options: Add 1 teaspoon sweet or smoked paprika with the cumin. Add 1 tablespoon unsalted butter at the finish.

Based on a recipe from Food and Wine magazine

Red Peppers and Anchovies

The roasted red peppers take away most of the saltiness of the anchovies and the garlic adds another interesting flavor. Try one or two both ways and you will see. 

INGREDIENTS
1    jar (7 ounces) roasted red peppers
1    can (2 ounces) anchovies
1    tablespoon olive oil (optional)
1    large clove garlic, sliced thin (optional)

METHOD

Carefully remove the slices of roasted red pepper from the jar onto a large cutting board and pat dry with a paper towel. Flatten each piece and, where possible, cut into 1 ½ inch squares. Any leftovers can be returned to the jar, refrigerated, and used elsewhere.

Remove the anchovy fillets from the can and place one fillet on each red pepper square. Roll up the pepper square with the anchovy inside and secure with a toothpick.

If using the optional garlic slices, cook them in a small skillet with the olive oil over medium heat, turning once, until they are golden brown on both sides. Place one garlic slice onto each anchovy before rolling up the pepper slices.

 

Three Bean and Tuna Salad

Hurray - now I have a photo. Yes, it was another pot luck but I got the photo BEFORE the meeting.

INGREDIENTS
1    can (15 ounces) Cannellini beans
1    can (15 ounces) red kidney beans
1    can (15 ounces) black beans
1    red bell pepper
1    yellow or orange bell pepper
½   cup chopped red or green onion
2    cans (6 ounce) tuna, drained
2    tablespoons dried parsley leaves
1    tablespoon dried basil
3    tablespoons aged balsamic or sherry vinegar
2    tablespoons olive oil
1    tablespoon low fat yogurt

METHOD

Drain and rinse all three beans and place into a medium sized salad bowl. Remove the stems, seeds and white inner parts of the bell peppers and dice to ¼ inch. Add to the beans in the salad bowl. Add the onions, tuna, parsley and basil to the salad and mix well.

In a small bowl, add the vinegar, olive oil and yogurt. Using a whisk, blend them together and then pour over the salad, mixing in very well. Serve immediately or chill in the refrigerator for later service. To serve, place a large spoonful onto a radicchio or lettuce leaf on each serving plate. This recipe will serve 8 to 12 people and is wonderful for pot luck dinners.

Corn Chipotle Soup

INGREDIENTS
4    cups frozen corn kernels, thawed, divided
2    tablespoons olive oil or butter
1    medium white onion, chopped
½   cup chopped celery
6    cloves garlic, minced
1    small white potato, diced ½ inch
1    small can (8 ounce) tomato sauce
3    cups low sodium chicken or vegetable broth
2-3 whole chipotle peppers (from a small 7 ounce can)
1    tablespoon dried thyme
1    tablespoon dried cilantro
2    teaspoons lime juice

METHOD

In a medium sauce pan, add the olive oil, the onions and celery. Cook for 6 to 7 minutes until the onions are translucent. Add the garlic and cook for 1 minute. Add the potatoes, tomato sauce, broth, chipotle peppers, 2 cups of corn and the spices. Bring to a boil, lower the heat to a simmer and cook for 15 to 17 minutes until all the vegetables are tender.

Working in batches if necessary, pour the soup into a blender or food processor and process to a puree. Return to a clean sauce pan and add the rest of the corn. Bring the heat to a simmer and cook for 4 to 5 minutes.. Remove from the heat and add the lime juice. Serve immediately.

Roasted Pepper Soup

This soup can be prepared with store-bought roasted red bell peppers or, if you wish, you can roast your own red, orange or yellow peppers and use them. Or, mix them as you wish if the color of the soup is important to the overall feeling of the event. This will require about three home-roasted peppers (see the note below about roasting peppers.)

INGREDIENTS

1          tablespoon olive oil
1          medium white onion, chopped
4          cloves garlic, minced
2          jars (7 ounce) roasted red bell peppers
1 ½      cups dry white table wine
1          teaspoon dried sage
½         can (15 ounce) cannellini beans (white kidney)
1          tablespoon butter or butter substitute

METHOD

In a large sauce pan, heat the tablespoon of olive oil over medium heat and add the onions. Simmer until translucent, about 4 to 5 minutes, and add the garlic. Simmer for 1 minute and add the white wine, bell peppers and sage. Cook uncovered for about 5 minutes and add the beans.

Continue cooking for 5 more minutes and remove from the heat. Working in batches if necessary, place into a blender or food processor and process to a puree. Return to a clean sauce pan and reheat, adding the butter. Serve immediately accompanied by a dollop of goat cheese or ricotta.

Pairs well with TRE Chardonnay.

NOTE: To roast bell peppers, place them on a baking sheet and broil them on the top rack of the oven. Use tongs to turn them as each side becomes partially blackened. When thoroughly blacked on all sides, remove from the broiler and place them into a brown paper bag. Close the bag and let them sweat there for 10 to 15 minutes. Once cooled, remove the skin on the outside, remove the seeds and stem and cut to the desired size.

Grilled Pepper and Leek Salad

So, you used up the white portions of several leeks and only have the pale green to green parts left. So, you used half of a can of cannelini beans (or garbanzos) and don't know what to do with the rest. Make a salad. Better than that, make a GOOD salad.

INGREDIENTS
2    red bell peppers
1/2 can (15 ounce) white kidney (Cannelini) beans
4    medium leeks, pale green and green parts only
3    tablespoons olive oil, divided
1    tablespoon Sherry vinegar
1    teaspoon Dijon style mustard

METHOD
Place the two red bell peppers on a baking sheet and broil on the highest position in the oven. When each side blackens, turn 1/4 turn. When all four sides are blackened, remove from the oven and place into a paper bag and close the bag. Leave them there until they cool enough to handle, about 10 minutes.

Meanwhile, slice the leeks crosswise into 1/4 inch rounds, about 2 cups. Break the disks into single slices. Heat 2 tablespoons of olive oil in a large skillet and add the leek rounds. Simmer, turning occasionally, until some of the leeks begin to brown. Remove from the heat and set aside.

Remove the red bell peppers from the paper bag and remove the skins from them. De-stem them, remove all the seeds and cut into 1 inch squares. Place into a serving dish. Rinse and drain the beans and add them to the salad bowl. Add the leeks to the salad and mix well.

In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon Sherry vinegar and the mustard. Whisk to mix the dressing and pour over the salad. Either chill slightly or serve immediately.

Corn, Pepper and Bean Salad

INGREDIENTS
Salad
1    red bell pepper, cored, seeded and cut into 1/2 inch pieces
1    yellow bell pepper. cored, seeded and cut into 1/2 inch pieces
2    cups corn kernels, fresh or frozen and thawed
1    can (15 ounce) black beans, drained and rinsed
1    can (15 ounce cannelini beans, drained and rinsed

Dressing
2    tablespoons lime juice (about 1 lime )
2    tablespoons aged balsamic vinegar
1    teaspoon ground cumin

METHOD
Using a high-sided baking sheet, place the bell pepper pieces on the sheet, making sure they are skin side up. Place a rack in the oven at least 7 inches from the broiler element and broil the peppers until they just start to blacken. Remove to a large salad bowl. Place the corn kernels on the same baking sheet and broil like the pepper pieces until they begin to brown. Remove to the same salad bowl and allow them to cool.

In a small bowl, mix the lime juice, balsamic vinegar and cumin. Whisk to combine and season with salt and pepper to taste. Add the two types of beans to the salad bowl with the roasted vegetables. Pour the dressing over the salad and toss to combine well. Refrigerate for 1 hour to cool completely and toss again before serving.

Corn and Red Pepper Soup

An easy soup to warm a cool fall day, made in the Italian crema method for a richer base.

 

 

 

 

INGREDIENTS

Base
1   small Yukon or golden potato, peeled and diced (less than 1 cup)
1   small white onion, chopped
1   cup corn kernels, fresh or frozen and thawed
½  cup chopped celery
1   can (12 ounces) low sodium chicken broth
1   cup dry white table wine
1   strip bacon
Soup
1   red bell pepper, diced to ½ inch pieces
1 ½ cups corn kernels, fresh or frozen and thawed
2   tablespoons chopped flat leaf parsley

METHOD

In a large sauce pan, add all the Base ingredients down to the bacon strip, heat over medium-high heat to a boil, reduce the heat to medium and simmer until the potatoes are tender, about 10 minutes. Working in batches if necessary, place the soup base into a blender or food processor and puree until smooth. Rinse the original sauce pan and return the base mixture to it.

Add the remaining ingredients and heat over medium heat to cook the peppers, stirring occasionally to prevent burning, about 6 to 7 minutes. When the peppers are tender, remove from the heat and serve.

Stuffed Tomatoes or Peppers

INGREDIENTS

4 medium tomatoes

2 medium red, yellow or green Bell peppers

FOUR CHEESE STUFFING

1 cup Arborio rice

2 tablespoons chopped chives or scallion greens

¼ cup each of four of the following cheeses:

Parmesan Fontina Mozzarella Monterey Jack

Ricotta Edam Gouda Havarti

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grate the parmesan and any other cheese that can be grated. Dice the other cheeses (except Ricotta) into ¼ inch dice. Mix all the cheeses together, mix in the chives, then add the rice when it has cooled.

RICE AND SALAMI STUFFING

½ cup Arborio rice

½ cup Molinari salami

½ cup Mozzarella cheese, diced ¼ inch

½ cup Parmesan cheese, grated

In a sauce pan, add three cups of water, bring to a boil and add the one cup of rice. Boil for 8 minutes, drain and allow it to cool. Grind the salami to hamburger size in a blender or food processor. When the rice cools, mix the two cheeses, rice and the salami.

METHOD

Preheat the oven to 325 for tomatoes or 350 for peppers. Place an oven rack about 7 inches from the top of the oven. Cut the tops off the vegetables, retaining them. Cut the inside seeds and ribs out of the vegetables, leaving a cup. Be careful to not pierce the outside of the vegetables

Stuff the vegetables with your choice of stuffing, replace the tops, place on a baking sheet and put into the oven. Tomatoes should cook about 15 minutes, peppers about 30 minutes. Remove and serve.