Tag Archives: peppers

Spanish Tapas Peppers

20 Saturday Dec 2014

Posted by in Appetizers, Entertaining, Events

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Spanish Tapas Peppers

 

Recipe
Spanish Tapas Peppers
adapted from Make It Ahead
Serves 6-8

Ingredients

  • 1/2 cup cream sherry
  • 1/2 cup golden raisins
  • 5 large bell peppers (red or yellow) OR use mini peppers (about 20, sliced in half)
  • salt and pepper
  • 1 tbsp minced garlic (3 cloves)
  • 3/4 cup chopped green pitted olives
  • 1 large tomato, seeded and diced (or 1 can rotel diced tomatoes)
  • 1 scant tsp saffron threads, crumbled
  • 2/3 cup coarse fresh bread crumbs
  • 1/3 cup olives oil
  • minced fresh flat leaf parsley

Directions

Preheat the oven to 375 degrees.

Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Set aside.

Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut side up in a single layer in two large shallow oven to table baking dishes. Sprinkle with about 1 tsp salt and pepper. If using mini peppers, just cut them in half and remove the seeds and ribs.

In a medium bowl, combine the steeped raisins, garlic, olives, tomato, saffron, braed crumbs, olive oil, and about another tsp salt and pepper. Spread about a tbsp of the mixture on each pepper wedge. Bake for 35 – 40 minutes, until the peppers are tender and the filling is a little crisp on top. Smaller peppers will likely take only 30 minutes. Sprinkle with parsley and serve warm or at room temperature.

Make It Ahead: Prepare the peppers with the filing, cover, and refrigerate for up to 24 hours. Bake before serving.

Fresh Herb and Tofu Curry

29 Thursday May 2014

Posted by in Seattle, Soups, Vegetarian

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Herb and Tofu CurryOne of my later-in-life food discoveries was yellow curry. I had never really had it, or thought to order it, until my first job out of college. We ordered a lot of takeout…one of the places down the street was the diviest looking joint ever. Like, I would never go in there on a whim. BUT we had a “house account” there where we didn’t even have to use a credit card, they would just send us a bill in the mail…weird, right?Herb and Tofu Curry

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Spicy Black Bean & Quinoa Salad with Mole Vinaigrette

19 Wednesday Mar 2014

Posted by in Easy, Healthy, Meatless Monday, Salad, Side Dish, Vegetarian, Weeknight Meals

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Black Bean Quinoa Salad

 

We threw this together on a whim last night for dinner. It came together super easy and quick. It’s super healthy and flavorful. It’s totally portable and I’m probably going to bring it to work for lunch everyday. What more could you ask for, really?!?

To top it off, this salad is VEGAN!!! I was a tad skeptical of the “mole” vinaigrette, I don’t usually go for the mole dishes because I like to eat my chocolate AFTER dinner, thank you very much. But overall, the cocoa undertones are subtle and the chipotle gives it a nice spicy kick. This is not your everyday salad, although you may find yourself wishing you could eat it on a daily basis…

Recipe
Spicy Black Bean & Quinoa Salad with Mole Vinaigrette
adapted from Cooking Light
makes about 6 servings

Ingredients

For the Dressing:

  • 1 teaspoon grated orange rind
  • 3/4 teaspoon unsweetened cocoa
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons fresh orange juice
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce
  • 2 tablespoons olive oil

For the Salad:

  • 1 cup quinoa (uncooked)
  • 1/2 cup slivered almonds
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 2 green onions, thinly sliced
  • 2-4 chopped mini peppers (or chopped bell peppers, fresno peppers, etc)
  • 1/4 cup pickled jalapenos, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups baby spinach leaves

Directions

  1. Cook the quinoa: Rinse the quinoa well. Combine 1 cup quinoa and 1 cup water in a small pot and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 15 minutes until you can fluff quinoa with a fork. Let cool.
  2. Make the dressing: Combine all ingredients in a small bowl except for the olive oil; gradually add oil, stirring well with a whisk.
  3. Combine cooled quinoa and all salad ingredients except for the spinach in a large bowl. Add vinaigrette; toss to coat. Add spinach; toss to combine.

Cauliflower Crust Pizza

14 Thursday Jun 2012

Posted by in Bloggerific, Healthy, Main Dish

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Delicious toppings on Cauliflower Crust Pizza.

If I were to eat one thing for the rest of my life, it would probably be pizza. Not because pizza is so damn delicious, but because you can do so much with it. There are so many possibilities – thai pizza, mexican pizza, greek pizza, buffalo chicken pizza, veggie pizza, meaty pizza…I could go on and on and on. I even had gyro pizza once, and it was phenomenal.

Then there’s the crust. Thin crust, thick crust, flatbread, chicago style, deep dish, STUFFED CRUST! SO.MANY.CHOICES.

Cauliflower Crust – lots of flavor and added kick in there!

But wait…Cauliflower crust?!? Seems immoral. Not okay. But at the same time, you realize you are instantly intrigued. Pizza that is…somewhat healthy? Practically guilt-free? A vegetable crust? No way. You just have to try it for yourself.

Cauliflower Crust – Super flavorful and surprisingly delicious.

You wouldn’t even know this pizza had a healthy crust!

Recipe

Cauliflower Crust Pizza

Recipe from Eat.Drink.Smile.

Serves 2-4 (depends on if you want leftovers!)

ingredient

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings

directions:

To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.