Showing posts with label Peppers. Show all posts
Showing posts with label Peppers. Show all posts

Monday, March 25, 2013

SRC: Remy's Ratatouille

It is Secret Recipe Club reveal day!  Secret Recipe Club is a really fun way to explore new blogs.  Each month, the participants are assigned someone else's blog to secretly stalk and on reveal day, we share our recipes and are finally allowed to tell our new friend how much we love their blog.

This month, I was assigned Finding Joy in My Kitchen, a blog written by a lovely lady who goes by the pseudonym "SnoWhite."  She and her now husband learned to cook wholesome, budget-friendly meals as students, in part as a way to manage her food allergy, and SnoWhite now uses her blog as a way to document her adventures in the kitchen.  She does meal plans (something I really, really need to get better at) and is quite prolific, with tons of easy, delicious recipes to choose from!

In the end, I decided to make Remy's Ratatouille (named of course after the star of Pixar's movie).  In part, I picked it because it looked so cool.  The other reason I chose this recipe was that over the past month, I've seen a bunch of takes on ratatouille and I have been dying to make a version myself.  The dish turned out beautifully and of course, it was delicious too!  This would make a great side dish at a dinner party.  The only thing that I would change is the eggplant.  You will see below that I have added instructions to salt the eggplant and let it sit for a bit before assembling the casserole.  I find that helps reduce the bitterness that sometimes comes from roasting eggplant.  Otherwise, this is definitely a dish that I will make again!

Ratatouille for Secret Recipe Club

Remy's Ratatouille

Adapted from Finding Joy in My Kitchen (originally adapted from Smitten Kitchen)

1 medium eggplant
1 medium bell pepper
1 large tomato
1 medium zucchini
1 medium summer squash
2 teaspoon olive oil
1 cup tomato sauce
2 tablespoons red wine (optional)
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and pepper
Parmesan cheese
Fresh basil

Begin by slicing your eggplant, bell pepper, tomato, zucchini and summer squash into very thin slices.  This would be easiest with a mandolin cutter.

Lay the eggplant on some paper towels and sprinkle it with salt.  Cover with more paper towels and let it sit for 10-15 minutes. (This will ensure the eggplant isn't bitter).

In a large oval baking dish (approximately 10 inches in length), pour 1 tsp. olive oil, minced garlic, tomato sauce and wine.  Stir together and spread over the base of the dish.

Layer the veggies in the dish.  To do so, pick a location along the outside edge of the dish to start, and layer the zucchini, tomato, eggplant, bell pepper, summer squash (I used extra peppers in place of the squash).  Repeat layers until you have the entire dish filled around.  Then, fill in the center of the dish.  Drizzle the remaining olive oil on top, then sprinkle with salt, pepper, and oregano.

Cover the dish – using a cookie sheet, parchment paper or foil.  Bake at 375 for 45 minutes.  If you use foil or parchment paper, do not tightly seal the dish, you want the steam to escape.

Remove the dish from the oven and shred some Parmesan cheese over the top of the veggies.  Return the dish to the oven, uncovered, and bake for an additional 5-7 minutes until cheese is melted.

Serve as a side or with rice or quinoa as a main.

Friday, February 1, 2013

Mushroom and Kale Stuffed Peppers

Mushroom and Kale Stuffed Peppers Recipe

Remember the slow cooked kale from last week?  Well, it is delicious on its own, but it is also really good stuffed into peppers, with ground turkey, mushrooms, and sundried tomatoes.  I ate half of this mixture before it even made it into the peppers.  Stuffed peppers make a comforting meal and work quite well as leftovers in my opinion. I cut these peppers in half and brought them in for lunch, and was really satisified.

This could count as one of your low-carb meals for Chris Powell's carb cycling diet. I can look into the nutritional information and post it later, for those interested.

Mushroom and Kale Stuffed Peppers

Head of lacinato kale - slow cooked (olive oil, shallots, red pepper flakes, garlic)
1/2 tablespoon unsalted butter
1/3 cup dry white wine
3/4 cup diced Cremini mushrooms
3/4 pound lean ground turkey
14.5 ounce can diced tomatoes
1/4 cup diced sundried tomatoes (not in oil)
Sea salt
Freshly ground pepper
Parmesan cheese

Preheat the oven to 375°F.

Sauté the kale in olive oil for about 3 minutes.  Add the shallot, garlic, and red pepper flakes.  Turn the heat down to medium-low and cook for 20 minutes, stirring frequently. Watch the garlic to ensure that it doesn't burn.  Remove the kale and set it aside. Try not to eat it all. I'm serious.

In a separate pan, cook the ground turkey over medium high heat.  Season with salt and pepper and cook until there is no pink left.

In the pan used to cook the kale, add a tablespoon of olive oil and the mushrooms. Sauté until the mushrooms begin to brown, then pour 1/3 cup of wine into the pan.  Cook an additional five minutes, then add the turkey back into the pan, along with the sundried tomatoes.  Cook for a few minutes, before adding the diced tomatoes and kale.

Cut the tops off of 3 stuffed peppers. Remove the inside ribs and the seeds.  Fill the peppers with the meat, mushroom, and kale mixture. Bake for 10 minutes at 375°F.  Serve topped with some freshly grated Parmesan cheese.

Tuesday, September 18, 2012

Roasted Tomato and Pepper Mini Frittatas

Roasted Tomato and Pepper Mini Frittatas Recipe

After a wonderful weekend in New York and the Hamptons, celebrating the absolutely lovely wedding of a friend from university, I'm home and feeling like I need a bit of a detox.  So I've been drinking Green Goodness smoothies for breakfast and I'm planning to eat lots of veggies and protein this week.

On Sunday morning, during a little walk through Soho in New York, I got distracted by the stacks of gorgeous cookbooks at Anthropologie - Yotam Ottolenghi's Plenty, Sara and Hugh Forte's Sprouted Kitchen, and Heidi Swanson's Super Natural Everyday.  They stoked my creative juices and have given me plenty of veggie and whole food filled inspiration. If I wasn't carrying on my bags, all three would have come home with me.

For this recipe, I was inspired by several frittatas from the cookbooks mentioned above, but I wanted to make things quicker since frittatas actually take quite a while to cook, so I made mini frittatas (or egg cups, as I called them for this zucchini version).  From start to finish, this took me about half the time it would take to make a regular frittata, which for my grumbly post-workout tummy was a very good thing. They are chock full of flavor from the sweet roasted peppers and tomatoes and the garlic and herb feta shortcut that I used.  These mini frittata are great to feed a crowd or to make early in the week to ensure that you have a healthy breakfast ready everyday.

Roasted Tomato and Pepper Mini Frittatas

Adapted from this recipe

1 yellow bell pepper
1/2 cup grape tomatoes, halved
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar
Sea Salt and freshly ground pepper, to taste
5 eggs
1/3 cup skim milk
1/3 cup crumbled garlic and herb feta*

Preheat the oven to 425F.

Dice the pepper into chunks and mix with the halved grape tomatoes.  Drizzle with olive oil and balsamic vinegar, then season with salt and pepper and stir to coat everything.  Cover a baking sheet with parchment paper, then spread the tomatoes and peppers in a single layer.  Roast for 15 minutes at 425.  Turn the oven temperature down to 350 when the vegetables have finished roasting.

Whisk together eggs and skim milk.  Season with freshly ground black pepper.  Stir in the feta cheese and then the roasted vegetables.

Grease a muffin tin.  Fill the cups about 1/2 way with the egg and vegetable mixture.  Bake for 20 minutes at 350F.  Allow to cool slightly before removing the mini frittatas from the pan.  Option to serve with basil and balsamic reduction (though I didn't, I think it would be a great idea).

*Or you could use regular feta, but add 1 clove minced garlic and 1/2 teaspoon each of dried basil and oregano.

Wednesday, June 20, 2012

Sausage and peppers

sausage and peppers with fresh cherry tomatoes recipe

Listen guys, I know it is summer.  I swear.  Unfortunately though, I don't have a grill and I don't want to eat salad all summer long.  My version of summer cooking involves not turning my oven on, but I still need to use the stove on occasion.  This meal can be made on the stovetop, using just ONE pan.  Not only is it the most delicious thing I've eaten all week (maybe even month), but you also won't have many dishes to do!  Yay!  I'm not even joking when I say this is good, I seriously almost licked my plate clean (okay, maybe I mopped up the sauce with extra bread... and that's why I may not fit into my dress for the wedding I'm attending this weekend!).  Anyways, remember that trick I mentioned about using lots of wine in your cooking... yea, this recipe definitely does that and the result is a sexy, delicious sauce.

Okay guys, Mama K and I are hoping to have some guest contributors here on K&K in the next few weeks, so you are in for a treat!  Mama K and Papa T (my parents) are in the process of selling their house and also galavanting all over North America, because they are cool like that!  And I have a wedding this weekend, then head to California for a nice little vacation with Mama K soon after... so basically we are both busy!  Hopefully our lovely friends will do a few guests posts to cover for us, but I can't promise that we'll have lots of posts over the next few weeks.  Please bear with us (and step away from your computer and enjoy the summer in the meantime!)

Sausage and Peppers

Adapted from Giada and Simply Recipes
Serves 2*

3 lean Italian sausage links
2 tablespoon olive oil
1 red bell pepper, sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1/2 large sweet or yellow onion, thinly sliced
1-1/2 cups fresh cherry tomatoes, halved (this is the secret!!)
1 tablespoon of dried oregano
3/4 cup red wine
1/2 teaspoon red pepper flakes
Salt to taste
Parmesan and fresh basil to serve

Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.

Add the red wine and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

Add the tomatoes, oregano and red pepper flakes, and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Serve on rolls or over toast, polenta, pasta, or rice. Garnish with freshly grated parmesan and fresh basil.

*To serve more people, add a couple extra sausage links, up the onion to a whole onion, add another pepper (try a red one), and about a 1/2 cup more wine.

Monday, October 10, 2011

Stuffed Peppers

I remember eating stuffed peppers as a kid and not really liking them very much, so I'm not sure what possessed me to make them.  I think I was looking for a bit of a comfort food, but with less impact on my waistline than mac & cheese or lasagna.  The stuffed peppers definitely did the trick, and now I wonder why I didn't like them in the first place.  These are filled with a spicy, wholesome stuffing of ground turkey, brown rice, and zucchini.  They were delicious (though a bit unwieldy) to eat for lunch the next day too.

Stuffed Peppers

4 large red bell peppers
1 cup brown rice
1 tablespoon vegetable oil
1 lb. lean ground turkey
1 yellow onion, diced
1 medium zucchini, diced
1 can low-sodium spicy diced tomatoes
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
2 tablespoons Ranchero sauce or any spicy salsa-like sauce (try Green Salsa or Chipotle Sauce)
1/4 cup shredded Cheddar cheese

Cut the tops off of the bell peppers.  Carefully clean the insides of the peppers.  Set them aside.

Cook the rice to its specifications. While the rice is cooking, heat one tablespoon of vegetable oil over medium-high heat in a large skillet.  Add the onions and cook until they become translucent.  Add the ground turkey and brown it until it is almost cooked through.  Drain the accumulated fat from the pan and add the zucchini, spices, and tomatoes.  Bring the mixture to a good simmer.

Pre-heat the oven to 400°F.  If the pan is large enough, add the rice to the meat mixture.  If not, combine the rice and meat in a large bowl.  Mix well and then scoop the mixture into the peppers.  Put the peppers in a glass baking dish, standing upright.  Cover the opening with shredded cheddar cheese.  Bake the peppers for about 10 minutes, and then turn the oven to broil for the last minute or so to broil the cheese a little bit.

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