foodessa

Showing posts with label Pepper. Show all posts

AUTUMN table INVITE and LAURENTIAN country air

The start of Autumn is tough to handle when torn between task and fun.

Market and garden goodies or some deserved time out?

Some time out was awaiting us for sure.

Our colourful panoramas seem to have a short window of opportunity.

The Laurentians in Quebec have some of the most stunning scenery.

How fortunate we are to get a chance to appreciate Mother nature in all its splendour.

Coming in from building up an appetite from a market promenade...

we quickly decided on what to put together for our generous brunch.

Green Cauliflower Egg salad...

with yogurt lemon sauce

Protein from hard boiled eggs along with steamed green cauliflower, tomatoes and endives all get under a light umbrella of yogurt lemon sauce:
(a little quantity of Greek-style yogurt, a dab of Dijon and a splash of lemon).

Season to taste with sea salt, granulated powder, dried basil and marjoram.

Although the generous harvest awaited our attention...

we caved and gave into nature's beauty.

We were now properly fed and fully energized to face...

our upcoming day in the country.

Off we went.

After some time off at the market and to the countryside...

we came back energized to meet up with our kitchen again.

Arriving famished, the fridge had leftover steamed Orange cauliflower.

Orange cauliflower

with creamy Sherry Cheddar Cheese sauce...

and chopped roasted almonds.

Printer version

Ingredients:
(American / Metric measures)

. 1 small orange Cauliflower, cut into florets and steamed

1 cup (250ml) of milk (1% fat or more)

. 1/2 cup (50g) aged Cheddar cheese, grated

. 1/2 tsp. (2.5ml) Dijon mustard

. 1/8 cup (30ml) fortified Sherry or dry Vermouth

. 1 tsps. (5ml) each of: sea salt, granulated garlic

. 1/2 tsp. (2.5ml) dried tarragon

. garnish: handful of roasted almonds, chopped

Preparation:

In a small pot, heat the milk on Low-Medium.

Once warmed, whisk in the mustard, Sherry and seasoning.

Add the shredded cheese and whisk until smooth.

Pour immediately over the warm, steamed cauliflower florets.

A hearty and rich Indian inspired soup hits the spot while waiting for the main meal.

This was made the day before...thank goodness for leftovers ;o)

Indian style

Mushroom Broccoli Tomato soup

serves-8
Printer version

INGREDIENTS:
(American / Metric measures)

. 2 Tbsps. (30ml) coconut oil
. 2 Tbsps. (30ml) grapeseed oil
. 1/2 tsp. (2.5ml) each of ground: cumin, curry, ginger and turmeric
. 1 large, sweet onion, finely chopped
. 8 cups (600g) cremini mushrooms, chopped
. 4 cups (500g) broccoli florets, fresh or frozen, lightly chopped
. 1 Tbsp. (15ml) Dijon mustard
. 1 Tbsp. (15ml) tomato paste
. 1 Tbsp. (15ml) fresh ginger, grated
. 2 tsps. (10ml) each of: sea salt, granulated garlic powder
. 1/4 cup (60ml) fortified Sherry or dry Vermouth
. 1 can (398ml) crushed tomato
. 4 cups (~1 Liter) chicken stock

PREPARATION:
1. In a large pot, place the oils and the cumin, curry, ginger and turmeric.

2. Position the heat to medium until the oil lightly bubbles.

3. Add the chopped onions and cook for about 10 minutes. Add the chopped mushrooms and also cook it for another 10 minutes.

4. Add the Dijon mustard, tomato paste, fresh ginger, salt and garlic powder. Now, pour the Sherry and stir.

5. Add the broccoli, crushed tomato as well as stock and enough water to cover all ingredients. Cook for another 30 minutes and serve.

Stuffed red Pumpkin Peppers
with Red Quinoa, Mushroom and White beans

Note: This is one of those recipes made on the usual fly.
A bit of this and a bit of that which our refrigerator kindly offered to our recipe.
Change things out to leftovers in the fridge...you'll do just fine.

makes 5 to 6 stuffed peppers

Printer version

INGREDIENTS:
(American measures)

. 5-6 medium 'pumpkin style' red peppers,
stem cut out and cavities cleaned.

Stuffing:
. 3 Tbps. e.v.Olive oil
. 1 medium, sweet onion
. 2 garlic cloves, crushed
. 2 cups raw, cremini mushrooms, chopped
. splash of fortified Sherry (or vermouth)
. 1 cup cooked white beans
. 1 cup cooked, red Quinoa
. 1/2 tsp. each:sea salt, granulated garlic
. 1/4 tsp. dried basil
. 1/4 tsp. dried marjoram
. 1/2 cup Parmesan cheese
. 1/2 cup mild cheese (Friulano, Mozzarella etc.)

PREPARATION:

1. In a large skillet, heat the oil on MEDIUM-HIGH. Add the chopped onions and sauté for about 5 minutes. Add the garlic. Toss and cook for another 5 minutes
2. Add the chopped mushrooms. Cook them down until tender and caramelized.
3. Splash in some fortified sherry.
4. Add in the beans as well as the pre-cooked red quinoa.
5. Lastly, season and combine to the mix. Remove the skillet from the heat and set it aside to lightly cool.
6...Meanwhile, wash and prepare the peppers. Place them into an oven-proof casserole dish and lightly cover with a tea cloth while the stuffing is being finished.
Pre-heat the oven to 325F/160C/Gas3.
Position the oven rack in the center.
7.When the mix has slightly cooled enough to handle, add in the cheeses. Give the mix a taste to see if there are any adjustments to be made. Now, stuff the peppers. Cover tightly with an aluminium foil.
8. BAKE the peppers for the first 30 minutes. Then, remove the foil and bake for another15 minutes or until peppers are fork tender. Serve.
Note: baking time could be reduced if the pepper cavities were steamed first for 10 minutes.

Hopefully I've inspired you to be attentive and dedicated to your pickings whether from your garden or the market.

However, above all, I also hope you've been reminded to also get out of the kitchen once and a while.

Get out there and take a great big whiff of country air.

Have a wonderful week everyone and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

Here are a few more recipes that may be of interest:
- CAULIFLOWER MUSHROOM Faralle PASTA
- Onion Bacon Fennel Mushroom soup gratin
- Cauliflower Sausage stuffed Pepper cups
- MILLET stuffed Bell PEPPER cups
- roasted vegetable stuffed Bell Peppers

Use what you got to STUFF your PEPPERS {2 recipes}

Harvesting time always makes use of refrigerator and pantry real estate.

The pressure is on to maximize our fortune and bless our table.

This is when vegetables get roasted in harmony and others move on to the skillet.

With all this fragrance in the air, how could I not think of stuffing peppers.

Here are two stuffed pepper meals that were made without absolute measures.

To be quite honest, most of the cooking that goes on in my kitchen is done naturally.

Baking, on the other hand is a little more scientifically challenged ;o)

I'll try my best to write in my approximate measures.

A while back, I shared this recipe for MILLET stuffed Bell PEPPER cups.

I'll guide you with those similar instructions and let you be as creative in your kitchen.

Let the ingredients illuminate your imagination.
Beets -- Carrots -- Cauliflower -- Onions -- Peppers -- Potatoes

Don't be afraid to forgo some ingredients and just use what you got.

roasted vegetable stuffed

Bell Peppers

Serves 2-3 persons

Printer version

INGREDIENTS:

(American / Metric measures)

Gather enough vegetables to fill up a large baking sheet: Beets, Carrots, Onions and Potatoes
. Vegetables roasted with a marinade consisting of:
...a generous splash of:
. fortified Sherry wine
. Balsamic vinegar
. e.v. Olive oil
. dollop of Dijon mustard
. lemon marmelade (or other citrus kind)
...Seasoning - generous sprinkles of each:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

. 3 large Bell Peppers * (halved lengthwise and cleaned out)
. Cheese variation: strong Cheddar, Friulano (mild Italian cheese), Parmesan (about a cup grated and packed)

* Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

PREPARATION:

. Pre-heat oven to 375F/190C/Gas5. Get a large baking sheet ready.

. Position oven rack on the 2nd level from the bottom.

Part-1

1. Cut vegetables into medium size pieces and place into a very large bowl. Pour the MARINADE over top and toss all vegetables to fully coat them. Once the oven has reached its temperature, spread the vegetables evenly throughout the pan. Roast for the first 40 minutes. Afterwards, remove the pan and give the vegetables a toss. Roast for another 20 minutes or until the vegetables are fork tender. Cool the vegetables to room temperature before placing them into the food processor to get puréed with all the seasoning. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.

Part-2 - meanwhile:

2. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.

Part-3 - Assembly:

. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.

. Position oven rack on the 2nd level from the bottom.

3. Stuff the peppers by packing in the roasted vegetable purée evenly throughout the pepper cavities. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.

4. Bake at 375F/190C/Gas5 for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.

Cauliflower Sausage

stuffed Pepper cups

Serves 2-3 persons

Printer version

INGREDIENTS:
(American / Metric measures)

. 2 Tbsps. (30ml) vegetable oil (grape seed preferred)
. 2 Tbsps. (30ml) e.v. Olive oil
. 1 large sweet onion, thinly sliced
. 2 medium Italian sausage, uncased
. Cauliflower (1 medium head or from a variety of colors), cut into small pieces
. splash of fortified Sherry

...Seasoning - generous sprinkles of:
. sea salt
. granulated garlic powder
. dried herbs : basil, marjoram, rosemary, tarragon

. 3 large Bell Peppers * (edged tops cut off to leave a standing pumpkin style cavity and cleaned out)
. 1/2 cup (80g) Parmesan cheese (about a cup grated and packed)
. 1 cup (120g) semi-hard Mozzarella cheese, grated

* Note: Bell peppers of the green variety is usually not recommended for this type of recipe. It has a tendency to turn a less appealing discoloration and does not hold the same sweet flavour.

PREPARATION:
Part-1

1. Using a small-medium saucepan, prepare to lightly steam the six halved peppers for no more than 10 minutes. Take them out to slightly cool. This step could be skipped, however it will not only reduce the amount of oven cooking time, it also preserves more nutrients and helps keep the vibrant color. At the same time, the stuffing won't have a chance to over-dry.

Part-2...meanwhile:

2. In a medium skillet at MEDIUM-HIGH, heat the oils with the sliced onions until the caramelization process has been well set. This will take a about 20 minutes. Add the sausages into pieces and cook about a minute before adding in the cauliflower. Toss until almost fork tender and add the Sherry before finishing with the seasonings. Note: this could have been done a day or two ahead and the peppers stuffed when you need them.

Part-3 - Assembly:

. Prepare a lightly oiled 9x12inch (23x30cm) shallow, oven proof dish.

. Position oven rack on the 2nd level from the bottom.
. Pre-heat oven to 375F/190C/Gas5.

3. Stuff the peppers by packing in the cauliflower sausage mix evenly throughout the pepper cavities.

4. Place and snuggle all six pepper halves into the pan and sprinkle the grated cheeses equally.

5. BAKE for 30 minutes. Close the oven heat and leave them rest for another 15 minutes without ever opening the oven door during the whole time. Serve and enjoy.

If you don't have your own garden harvest, don't forget to support your local markets.
The colours and aromas are only outshined by the friendly people waiting to embrace you.
Ask them for recipe and they'll always also be pleased to here what you do with their produce.

Have a lovely week and don't forget to use what you got and stuff those peppers ;o)

Flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Here are a few more related recipes:
- MILLET stuffed Bell PEPPER cups
- Eggplant cheese RED PEPPER loaf
- Eggplant PEPPER Egg Parmegiano
- Frittata...oven-baked Tri-Colored Frittata

Eggplant Pepper Egg Parmigiano

Still on oven-off mode, my Nonna's Eggplant specialty came to the table.

Freshly grated parmesan cheese capped the eggplant and peppers to perfection.

One of the memorable moments I had as a child was of the fragrance of this dish.

The aroma of the olive oil caramelizing the onions all the way to the final addition of Parmigiano.

Every time my Nonna was making this, I immediately knew from my room two floors away.

It took a few summers for me to finally get the nerve to ask for her recipe.

The only addition I made through the years is incorporating red bell peppers and extra dried herbs.

In the meantime...every chance I get...

I run to the gardens for peace and tranquility.

Summer being so short...
I decided it was high time to squeeze in more me time.

That definitely means much less time in the kitchen ;o)

No worry, Hubby and I haven't been deprived, the table spread is always interesting.

Here's a special meal served with my favourite 'Tuma' fresh Italian cheese.

Eggplant Pepper Egg Parmigiano

serves 4

Printer version

INGREDIENTS:
(American / Metric measures)

. 4 Tbsps. (60ml) E.V.Olive Oil
. 1 big, sweet onion, chopped small
. 2 small garlic cloves, finely minced
. 2 medium red bell peppers, cubed small
. 2 medium eggplants, cubed small
. 3 medium Italian tomatoes* (Roma, San Marzano)
. 1/2 cup (125ml) water
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) each of dried oregano and basil
. 1/2 tsp. (2.5ml) each of dried marjoram and sage

. 6 large eggs
. 1 cup (80g) grated Parmigiano Reggiano cheese, packed

* Substitute if fresh tomato is not available: 1 can (398ml) San Marzano tomato, crushed...Plus half the can filled with water.

PREPARATION:

1. Prepare the eggplant cubes first: Once the eggplant has been chopped into cubes, place them into a colander. Salt lightly in stages so that it's allowed to sweat out its water and bitterness. Set aside for about 15 minutes.

3. Meanwhile, in a large skillet, heat the olive oil and add the onions on medium heat. Sauté until lightly caramelized for about 10 minutes.

4. Add the minced garlic and red peppers. Cook for about 5 minutes before adding the eggplant. Cook until the eggplant softens. Afterwards, add the tomatoes and water. The salt and herbs should also be added at this point. Cook for another 5 minutes.

5. Meanwhile, beat the eggs vigorously. Pour over the cooked vegetable mix. With a spatula, properly incorporate the eggs until completely cooked. At this point, you may need to lower the heat a little. At the very end, add the grated cheese. Serve warm with your favourite cheeses, crusty bread or crackers.

Hopefully you're taking advantage of this wonderful season.
After enjoying Mother Nature, you'll probably be energized to get back to cooking.
Enjoy this simple and scrumptious dish from my kitchen's heart to yours.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.