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What’s Cookin’ — February 25, 2010
Pineapple Epiphany
by JEANNE BRIGGS
Jeanne Briggs
You will not believe what an experience I had in a small store with a jar of pineapple chunks in a spicy syrup. That really got me thinking about what I could do with pineapple, and voila… here’s the result. First of all, it’s not a pine or an apple, and it’s not native to Hawaii. Now that being said, it’s sooo delicious and goes well with almost everything from soup to salad to best of all, the main course—and let’s not forget dessert. I’m already salivating over these recipes. Let’s get started to something “delicious.”
Pineapple Gazpacho
1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice wine vinegar
1/2 teaspoon hot pepper sauce
1/8 teaspoon each: salt and pepper
1 pineapple, cored, peeled, cut into chunks
1 medium cucumber, peeled, seeded, quartered
1 tablespoon brown sugar
1/4 cup finely diced, seeded, peeled cucumber
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro
Plain yogurt
Place the first 9 ingredients into a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. Spoon soup into bowls. Combine diced remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture. Top each serving with a dollop of yogurt. Serves 4.
Pineapple Pickles
(This is what got me started!)
1 (20 oz.) can pineapple chunks
3/4 cup cider vinegar
1 cup sugar
6 whole allspice berries
3 whole cloves
1 (3-inch) stick cinnamon
Dash of salt
1 drop yellow food coloring
Drain pineapple, reserving 3/4 cup syrup. Put syrup and all other ingredients, except pineapple and food coloring, into a saucepan. Cook uncovered for 15 minutes. Remove from heat and add the food coloring. Cool and pour over pineapple. Leave the spices in the syrup. Put into a canning jar, cover tightly, and refrigerate for at least 24 hours. Serve ice cold. “This is so incredible for a condiment—your friends/family will devour them.”
Broiled Chicken with Fresh Pineapple-Fennel Salsa
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
/4 teaspoon black pepper
4 chicken breast halves, skin removed
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon Dijon mustard
1-1/2 teaspoons jalapeño pepper, minced
One fresh pineapple (about 3 lbs.) peeled, cored, cut into 1-inch chunks (4 cups)
1 bulb fennel, trimmed, cut into 1/4-inch dice (save the fern top for garnish)
1 cup grape tomatoes, halved, or 1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil leaves, finely chopped
In a small bowl, stir together the fennel seeds, salt and pepper. Rub mixture into the chicken; cover, and refrigerate 30 minutes. Meanwhile, in a large bowl, whisk together limejuice, honey, mustard and jalapeño peppers. Add pineapple, fresh fennel, tomatoes and basil. Cover and refrigerate until serving time. Preheat broiler. Broil chicken about 5 minutes, turn over, and broil 8 minutes or until cooked through. Serve with the pineapple-fennel salsa. Serves 4.
Lime Broiled Shrimp with Tropical Fruit Relish
1/2 teaspoon grated fresh lime zest
3 tablespoons fresh limejuice
2 tablespoons light soy sauce
2 teaspoons brown sugar
1/8 teaspoon cayenne pepper
1 pound jumbo shrimp, shelled and de-veined
Relish
2 tablespoons fresh limejuice
2 cups fresh pineapple, chopped
2 kiwi fruit, peeled and diced
1/2 cup diced jicama, or tart crisp apple
2 tablespoons honey
2 tablespoons chopped cilantro
In a large bowl, stir together lime zest, 3 tablespoons of limejuice, soy sauce, brown sugar and cayenne. Add shrimp, tossing to coat, and let marinate while you prepare the relish. In a large bowl, stir together pineapple, kiwi, jicama, honey, cilantro, and the limejuice. Preheat broiler. Place shrimp on a broiler pan, drizzle marinade over them, and broil 5 inches from the heat for 5 minutes, or until shrimp are just cooked through and browned. Spoon relish onto four serving plates and place hot shrimp to top. Serves 4 deliciously.
Deep Fried Pineapple in Coconut Batter
(This is an addition to any meal that is awesome and worth the raves!)
1 pound fresh pineapple, pared, cut into 1-inch cubes
8 ounces of premium lager
8 ounces self-rising flour, sifted (please make sure your flour is self-rising)
A little cold water, if needed
2 teaspoons granulated sugar
1/2 cup flaked coconut
Flour
6 tablespoons dark rum
4 tablespoons powdered sugar
Juice of half a lemon
Dry the pineapple on paper toweling. Heat a deep fryer to 375F. Whisk the lager and flour together, adding a little cold water, if needed, until the batter is thick. Stir in the sugar and coconut. Dust the pineapple with a little flour, then place pieces into the batter. Gently shake off excess batter and then drop the coated pineapple pieces, one by one, into the hot oil. (DO NOT cook more than 8 pieces at a time, or the temperature of the oil will drop and the pineapple will not crisp up the way it should). When done, lift out the pieces with a slotted spoon and drain well on absorbent paper, repeating the process until all the pineapple is cooked. Sprinkle pineapple pieces with a little sugar and keep warm but uncovered. Mix the rum, powdered sugar and lemon juice in a saucepan and warm it up. Spoon over fritters at the table. Serve with whipped cream, if you wish—totally decadent! (I have no clue how many this serves, because they will be fighting over every last piece.)
My Finishing Touch:
Smooooth Pineapple Daiquiri
8 slices fresh pineapple
6 ounces light rum
1 (6 oz.) can frozen lime aid
1 cup vanilla ice cream
Ice
Combine lime aid and rum in blender. Add pineapple and ice cream, and blend well. With blender running, add a few pieces of ice until the mixture is smooth and thick, and blender is nearly full. Serves 4 happy grown adults.
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What’s Cookin
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Jeanne Briggs
Rolling in Dough
by JEANNE BRIGGS
Now you can make mealtime, family time, anytime more special. Start with refrigerated dough and create the kind of homemade treats that everyone loves. Turn biscuit dough into a gooey, nutty breakfast loaf; make savory pot pies with crescent rolls; transform pizza dough into cheesy twists perfect for snack time—and fresh-baked by you. Your success is virtually guaranteed when you pick up some refrigerated dough. Let’s bake.
Crescent Caramel Swirl
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Crescent Dinner Rolls
Heat oven to 350F. Melt butter in small saucepan. Coat bottom and sides of a fluted tube pan with 2 tablespoons of melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil one minute, stirring constantly. Remove dough from both cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices cut-side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of the brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon the remaining brown sugar mixture over slices. Bake at 350F for 23 to 33 minutes. Invert onto serving platter. Serve warm. Makes 12 servings.
Canadian Bacon and Potato Quiche
1 refrigerated piecrust
1 cup frozen diced hash-brown potatoes, thawed
1 cup cut fresh asparagus spears
1 cup diced Canadian bacon
1-1/2 cups shredded Havarti cheese
4 eggs
1 cup milk
1/2 teaspoon dried marjoram
1/4 teaspoon salt
Heat oven to 375F. Prepare piecrust as directed on package for one-crust baked shell. Prick crust generously with a fork. Bake at 375F for about 8 minutes or until light golden brown. Remove partially baked crust from the oven. Layer potatoes, asparagus, bacon and cheese in crust. Beat the eggs, milk, marjoram and salt until well-blended. Pour over mixture in the crust. Bake at 375F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serves 8.
Cheeseburger Fold-Overs
3/4 pound lean ground beef
1/2 cup chopped onion
2 tablespoons ketchup
1 teaspoon yellow mustard
1 can Grands Flaky Layers Biscuits
1 cup shredded Cheddar and American cheese blend
16 dill pickle slices
1 egg beaten
1 teaspoon sesame seed, if desired
Heat the oven to 375F. In a large skillet, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in ketchup and mustard. Separate dough into 8 biscuits. On an ungreased large cookie sheet, press or roll each biscuit to form a 6-inch round. Spoon the beef mixture onto one side of each biscuit. Sprinkle each with cheese. Top each with 2 pickles. Fold dough in half over filling; press the edges with fork to seal. Make 2 or 3 small slits in top of each for steam to escape. Brush each with beaten egg and sprinkle with the sesame seeds. Bake at 375F for 18 to 22 minutes or until deep golden brown. Makes 8 sandwiches.
Biscuit-Topped Green Bean and Beef Casserole
1 pound lean ground beef
2 cups frozen cut green beans
1 can cream of mushroom soup
1 small can sliced water chestnuts, drained
1/2 cup milk
1 small can French fried onions
1 can Golden Layers Refrigerated Flaky Biscuits
Heat the oven to 350F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Brown ground beef in a large skillet until thoroughly cooked. Drain. Add beans, soup, water chestnuts and milk; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until bubbly, stirring occasionally. Stir in half of the onions. Spoon mixture into sprayed baking dish. Separate dough into 10 biscuits; cut each into quarters. Place biscuit pieces, points up, over the beef mixture. Bake at 350F for 15 minutes. Slightly crush remaining half of onions and sprinkle over biscuits. Bake an additional 10 to 15 minutes or until biscuits are deep golden brown. Serves 5.
Chicken Taco Stew in Bread Bowls
1 can refrigerated crusty French loaf
1 package southwestern flavor chicken strips, coarsely chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes and green chiles, undrained
1 cup frozen whole kernel corn
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup shredded Cheddar cheese
Heat the oven to 350F. Spray a cookie sheet with nonstick cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing balls seam-side down on sprayed cookie sheet. Bake at 350F for 18 to 22 minutes or until golden brown. Cool 5 minutes. Meanwhile, in a saucepan, combine all remaining ingredients except the cheese; mix well. Cook over medium heat until mixture boils and thickens, stirring occasionally. Cut off the top of each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup of the stew into each bread bowl. Sprinkle with the cheese. Place top of each bread bowl next to the filled bowl. Serves 3.
Salmon a’ la King Casserole
1 jar Alfredo sauce
1 package frozen baby peas in a pouch, thawed
1 small jar sliced mushrooms, drained
2 cans pink salmon, drained, skin and bones removed
1 (2-oz.) jar chopped pimientos, drained
1 can refrigerated Crescent Dinner Rolls
Heat oven to 375F. Spray a 12×8-inch glass baking dish with nonstick cooking spray. In a saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly. Remove from heat. Gently stir in salmon and pimientos. Pour into prepared baking dish. Unroll the dough into 2 long rectangles. Press edges and perforations to form one rectangle. Place over salmon mixture in baking dish. Bake at 375F for 12 to 18 minutes or until golden brown. Serves 6.
Cinnamon-Apple Crostata
1 refrigerated pie crust, softened as directed
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
4 cups thinly sliced, peeled apples
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts
Heat the oven to 450F. Remove piecrust from pouch. Unfold piecrust; place on ungreased cookie sheet. Press out fold lines. In a bowl, combine 1/2 cup sugar, cornstarch and cinnamon. Mix well. Add apples; toss gently. Spoon apple mixture onto center of the crust, spreading to within 2 inches of the edges. Fold edges of crust over filling, ruffling decoratively. Brush crust edge with water. Sprinkle with 1 teaspoon sugar. Bake at 450F for 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake an additional 5 to 15 minutes or until apples are tender. Serves 8.
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What’s Cookin’ by Jeanne Briggs — December 31, 2009
Let’s All Get Corny…
Jeanne Briggs
by JEANNE BRIGGS
Next to tomatoes, freshly picked corn steamed on the cob is right up on the top of everyone’s favorite summer vegetable list. Corn seems to make us all behave like kids with butter on our noses and dripping off our chins. Eating corn as a kid, I remember having a contest to see which kid could chomp down and back on a row of kernels the fastest. This was corn as a sport. Now on to some serious “adult” recipes that you just won’t be able to resist. It’s time to get “corny.”
Corn Timbales
2 bacon strips, cut up and fried crispy
1/4 cup heavy cream
1/2 cup chicken stock
2-1/2 cups fresh corn kernels
1/4 teaspoon black pepper
Preheat the oven to 350F. Grease eight 1/2-cup ramekins. Combine the ingredients, except the crisp bacon, reserving 1 cup of the kernels. Place mixture in a blender and process until smooth. Stir in the reserved kernels and the bacon and divide between the ramekins. Bake in a hot water bath for 25 minutes, or until set. Allow to rest a few minutes before loosening edges and un-molding. Garnish with chopped, roasted red peppers. Serves 8.
Warm Corn and Prosciutto
2 tablespoons unsalted butter
10 ears of corn, kernels cut and scraped from cobs
2 tablespoons milk or half-and-half
Salt to taste
1 teaspoon sugar
3 ounces thinly sliced prosciutto, cut into thin strips
Heat the butter in a large skillet over medium heat. When butter bubbles, toss in the corn kernels. Add the milk, and cook over very low heat for several minutes, until just barely tender. The timing will depend on the variety and age of the corn used. Season with salt and sugar, then toss in the prosciutto. Serves 6.
Pasta with Gorgonzola and White Corn Sauce
6 tablespoons minced red onion
1/4 cup extra virgin olive oil
Salt to taste
1-1/2 cups evaporated skim milk
6 ounces Gorgonzola cheese, crumbled
Several dashes of Tabasco sauce
1 pound cooked fettuccine (hot)
1-1/2 teaspoons grated fresh lemon rind
12 large basil leaves, cut into thin strips
6 mint leaves, cut into thin strips
4 ears white corn, kernels cut from cob and scraped
8 thick slices bacon, fried crisp and chopped
Wilt the onion in the olive oil in a skillet over medium heat without browning, stirring, about 5 minutes. Add the salt and evaporated milk, and heat. Add the cheese and Tabasco, and continue to cook over medium-low heat, stirring until cheese melts and is thickened. Remove from heat. Put the pasta on to cook. When the fettuccine is almost done, reheat the sauce, adding all the other ingredients except the bacon, stirring well. Toss the drained pasta with about 1/2 cup of the sauce and divide among 8 warmed bowls. Top each serving with more sauce and sprinkle with bacon. Serves 8.
Barbecued Corn on the Cob
1 cup cider vinegar
2 garlic cloves, minced
1/2 cup Jack Daniel’s bourbon
2 tablespoons chili powder
2 tablespoons ground cumin
Pinch of cayenne pepper
1 medium red onion, diced
2 (14-oz.) bottles ketchup
1-1/2 teaspoons yellow mustard
18 ears fresh corn, husked and cleaned
Combine all ingredients except ketchup, mustard and corn in a saucepan. Bring to a boil, stirring, then reduce heat to a simmer and cook for 10 minutes. Stir in the ketchup and mustard off the heat. Let cool, then refrigerate. Now husk your corn, clean it, and roast it over coals. While it’s still hot, brush it all around with the sauce. This sauce can be saved, refrigerated.
Corn Fritters with Ham
1-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
2 eggs, lightly beaten
About 6 tablespoons milk
1/3 cup finely chopped, cooked ham
1 teaspoon dried, minced onion
1 cup fresh corn kernels
Oil for frying
Mix the dry ingredients in a bowl. Make a well in the center and pour in the butter and eggs. Blend well, and add a few tablespoons of milk. Mix well; the dough should be smooth but not runny, and you should be just able to push it from the spoon with a second spoon. Keep adding milk and mixing until you reach the right consistency. Stir in onion, ham and corn. Heat oil in the deep fryer to about 365F. Drop batter by generous tablespoonfuls into hot oil. Cook, turning gently, until dark golden but not burned—several minutes. Test first fritter for doneness before going on, as they can be deceptive, looking done on the outside while still raw in the middle. Drain on paper towels. Makes approximately 24.
Sweet Corn Cakes
1/2 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1 egg, lightly beaten
1 cup creamed corn (canned)
2 tablespoons vegetable oil
About 1/2 cup milk
Sift the dry ingredients into a bowl. Mix the egg, corn and oil in another bowl. Combine the two mixtures and then add enough milk to make a thin batter. Heat a griddle, grease it, and ladle out about 1/4 cup of batter for each cake. Cook until the bubbles on top burst, taking a peek from time to time to make sure the bottom isn’t getting too dark. Turn and cook until golden on the other side. Make10 to 12 cakes. Serve with syrup, fruit or powdered sugar.
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What’s Cookin’ by Jeanne Briggs — November 25, 2009
Jeanne Briggs
Thanksgiving Side Dishes
Most of us are creatures of habit when it comes to Thanksgiving dinner. It’s usually the same vegetable sides every year. There is change in the air this year. We can still pay homage to our cherished favorites, but there can be some vegetable magic this year if you take the time to check these recipes. One or two of them just might put some flavor magic into the meal to perk up the same old, same old veggies that have been served for years. Bon appetit!
Carrots au Gratin
1 pound carrots, sliced 1/2 inch thick (3 cups)
1/4 cup fine dry bread crumbs
2 tablespoons melted butter
1 can condensed cream of celery soup
1 cup shredded cheddar cheese
2 tablespoons snipped fresh parsley
1 to 2 teaspoons snipped fresh rosemary
Preheat oven to 350F. Grease a 1-quart casserole; set aside. In a covered saucepan, cook carrot slices in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain well. Meanwhile, in a small bowl, combine breadcrumbs and butter; set aside. In a medium bowl, combine carrots, condensed soup, cheddar cheese, parsley and rosemary. Spoon mixture into prepared casserole. Sprinkle with breadcrumb mixture. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through. Serves 6.
Sweet Potato Casserole
1-1/2 pounds sweet potatoes
1/2 cup granulated sugar
1/2 cup milk
1 egg, beaten
3 tablespoons butter or margarine, cubed
1 teaspoon vanilla
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup all-purpose flour
2 tablespoons butter or margarine
1/2 cup pecan pieces
Grease a 2-quart baking dish; set aside. Scrub and peel sweet potatoes. Cut off and discard any woody portions and ends. Cut potatoes into cubes. In a covered large saucepan, cook sweet potatoes in a small amount of boiling water for 25 to 35 minutes or until tender. Drain and return potatoes to pan. Preheat oven to 350F. Add granulated sugar, milk, egg, 3 tablespoons butter, vanilla, cinnamon and nutmeg to hot potatoes in the pan. With a wooden spoon, stir to break up potatoes but not completely mash them. Transfer potato mixture to prepared baking dish. For topping, in a small bowl, combine brown sugar and flour. With a pastry blender, cut in 2 tablespoons of butter until mixture resembles coarse crumbs. Stir in pecan pieces. Sprinkle topping over potatoes. Bake, uncovered, in preheated oven for about 25 minutes or until set. Serves 8.
Glazed Roasted Vegetables
8 medium carrots, bias-sliced 1 inch thick (4 cups)
4 medium parsnips, bias-sliced 1 inch thick (4 cups)
12 baby beets, peeled and halved, or 3 small whole beets, quartered
2 tablespoons snipped fresh parsley
2 teaspoons snipped fresh marjoram, thyme or rosemary, or 1/2 teaspoon dried
3 tablespoons olive oil, or cooking oil
4 cups peeled, seeded winter squash, cut into 1-1/2-inch pieces
1/4 cup packed brown sugar
Preheat oven to 375F. In a covered large saucepan, cook carrots and parsnips in small amount of boiling water for 3 minutes. Drain. In a 13×9x2-inch baking pan, combine partially cooked carrots and parsnips with beets. Sprinkle with parsley, marjoram, and 1/4 teaspoon salt. Drizzle with olive oil. Toss gently to coat vegetables. Bake, covered, in preheated oven for 30 minutes, stirring vegetables once. Stir in squash pieces. Cover and bake about 20 minutes more or just until vegetables are barely done. Remove vegetables from oven. Increase oven temperature to 450. Stir brown sugar into vegetables until combined. Return vegetables to oven and roast, uncovered, for 15 to 20 minutes or until vegetables are tender and glazed. Transfer to a serving bowl. Serves 8 to 10.
Broccoli-Cauliflower Casserole
1 16-ounce package frozen broccoli cuts
1 16-ounce package frozen cauliflower florets
1 cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon freshly ground pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft breadcrumbs (about 1 slice)
3 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted
Preheat oven to 400F. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan and set aside. Meanwhile, in a medium saucepan, cook onion in 2 tablespoons butter until tender but not brown. Stir in flour, salt, garlic powder, basil and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese; stir until cream cheese melts. Stir into vegetable mixture. Transfer mixture to an ungreased 2-quart casserole. In a small bowl, toss together breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over vegetable mixture. Bake, uncovered, in preheated oven for 25 to 30 minutes or until heated through. Serves 12.
Wild Rice-Stuffed Squash
1 14-ounce can chicken broth
1/2 teaspoon dried thyme, crushed
1/3 cup uncooked wild rice, rinsed
1/2 cup chopped leeks
1/3 cup uncooked long grain rice
6 small winter squash, each about 3-1/2 inches in diameter, such as acorn
1/2 cup dried cranberries or dried currants
1/4 cup snipped dried apricots
4 tablespoons melted butter or margarine
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350F. In medium saucepan, bring broth and thyme to a boil, add wild rice and reduce heat. Simmer, covered, 30 minutes. Add leeks and long grain rice. Simmer, covered, 15 minutes more or until rice is tender. Let stand, covered for 5 minutes. Drain liquid, if necessary. Add dried fruits to rice mixture. Stir in melted butter, salt and pepper, and cover. Meanwhile, wash squash and cut off top third including stem end. With a teaspoon, remove seeds. Place squash, cut sides down, in a shallow baking pan. Bake, uncovered, in preheated oven for 30 minutes. Turn cut sides up. Bake, covered, about 20 minutes more or until tender. Remove from oven and set aside. Increase oven temperature to 425F. Mound stuffing into squash. Place in shallow baking pan. Bake, uncovered, in the 425F oven about 10 minutes or until heated through. Serves 6.
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What’s Cookin’ — October 29, 2009
Jeanne Briggs
by JEANNE BRIGGS
“Bell” Weather
Jasmine Rice-Stuffed Peppers
4 large bell peppers (you choose your colors)
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup chicken broth
2 cups tomato sauce, divided
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 pound ground sirloin
1/3 pound ground turkey meat
Preheat oven to 400F. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jellyroll pan, cut-sides up. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat and cool completely. Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining cup tomato sauce evenly over peppers. Cover and bake at 400F for 45 minutes. Uncover and sprinkle with remaining cheese; bake until cheese melts. Serves 4 (two pepper halves each).
Sautéed Peppers
Rinse and seed 4 peppers; cut in thin slices. Heat 3 tablespoons salad oil in large frying pan; add peppers, 2 tablespoons water and 1/2 teaspoon cumin seed. Cook over medium heat, stirring, until peppers are limp and liquid has evaporated; salt to taste. Serve at room temperature.
Zucchini with Bacon and Red Peppers
1/2 cup diced bacon, uncooked
2 cloves garlic, crushed
1-1/2 cups diced onion
1 cup diced celery
1 cup chicken broth
1 teaspoon ground pepper
1 teaspoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon chopped fresh basil
6 cups zucchini sliced into 1/2-inch slices (about 1-3/4 pounds)
2 medium red bell peppers, seeded and cut into 1-1/2-inch strips
Cook the bacon until browned. Add the garlic, onion and celery, and cook until just tender. Stir in the chicken stock, pepper, Worcestershire, vinegar, and basil. Add the zucchini and peppers. Cover the pan and simmer over low heat for 15 minutes, or until tender. Arrange the zucchini on a serving platter. Drizzle sauce over all. Serves 6.
Green Pepper Casserole
2 tablespoons butter or margarine
1 cup uncooked long grain rice
2 cups chicken broth
3 mixed color peppers, seeded and sliced
1-1/2 pounds lean ground beef
1 medium onion, chopped
2 stalks celery, thinly sliced
1 clove garlic, mashed or minced
1 teaspoon oregano leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) cans tomato sauce
1-1/2 cups shredded Cheddar cheese
Heat butter in a frying pan, add rice, and stir until lightly toasted; spoon into a greased 9×13 baking dish. Pour boiling chicken broth over rice. Arrange pepper slices on the rice. Cover tightly with foil and put into a 375F oven for 20 minutes. Using the same frying pan, sauté meat until it loses its pinkness. Add onion, celery, garlic, oregano, salt and pepper; continue cooking for 5 minutes. Stir in the tomato sauce. Remove casserole from the oven and spoon the meat mixture over the peppers. Cover and bake for 15 minutes more. Remove cover, sprinkle with the cheese, and bake uncovered for 5 to 10 more minutes. Serves 6.
Mini Pizzas with Sweet Bell Peppers and Mozzarella
1 package of frozen small dinner rolls (thaw 8 rolls for the pizzas)
2 tablespoons olive oil
2 garlic cloves, minced
2 red bell peppers, seeded and chopped
Chopped ripe olives
1 handful basil leaves
1 teaspoon balsamic vinegar
6 oz. sliced mozzarella
Salt and ground pepper
Let the bread dough rolls rise in a warm place and flatten with a rolling pin to the size you wish. Meanwhile, heat the oil, add the garlic and peppers, and fry gently until tender. Transfer this to a food processor, add the basil and balsamic vinegar, and process until smooth. Season to taste. Preheat the oven to 425F. Grease a baking sheet. Place the flattened dough on the sheet slightly apart. Spread a large tablespoon of the mixture over each dough round and top with some olives and mozzarella slices. Season with pepper. Bake for about 10 minutes until golden and bubbling. Makes 8 mini pizzas.
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