4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice or quinoa
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.
1. Preheat oven to 350.
2. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
5. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
6. Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.
7. Bake at 350 for about 30 minutes.
From Our Best Bites: http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/
June 21, 2011
June 16, 2011
Sweet and Savory Coconut Rice
Another recipe from Our Best Bites
Original recipe found here: http://www.ourbestbites.com/2009/06/sweet-and-savory-coconut-rice/
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste
1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.
2. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.
3. Allow to stand 5 minutes.
4. Add green onions, black pepper (if desired), and additional salt if necessary.
Original recipe found here: http://www.ourbestbites.com/2009/06/sweet-and-savory-coconut-rice/
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish
Black pepper to taste
1. Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil.
2. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.
3. Allow to stand 5 minutes.
4. Add green onions, black pepper (if desired), and additional salt if necessary.
Asain BBQ Chicken
From the amazing blog: Our Best Bites
Original recipe found here: http://www.ourbestbites.com/2011/05/asian=bbq-chicken/
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
2. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
Original recipe found here: http://www.ourbestbites.com/2011/05/asian=bbq-chicken/
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
2. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
June 15, 2011
Bacon Wrapped Pork Tenderloin
1 pork tenderloin (about 1-1⁄4 lb)
3 scallions, trimmed and cut lengthwise in strips
5 strips lower-sodium bacon
1/2 tsp pepper
1 tbsp brown sugar
1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.
2. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1⁄2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.
Some things I'll probably try in the future:
cutting pork into 1 or 2 inch cubes and wrap one piece of bacon around each individual piece
substitute fresh chopped herbs for the scallions
3 scallions, trimmed and cut lengthwise in strips
5 strips lower-sodium bacon
1/2 tsp pepper
1 tbsp brown sugar
1. Heat oven to 425ºF. Make a long slit lengthwise down center of pork, being careful not to cut all the way through. Open like a book. Place scallions on one cut side of pork; fold pork back over to close.
2. Wrap bacon slices around pork to cover completely. Place in small roasting pan. Rub 1⁄2 tsp pepper and 1 Tbsp brown sugar over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150ºF. Let stand 10 minutes before slicing.
Some things I'll probably try in the future:
cutting pork into 1 or 2 inch cubes and wrap one piece of bacon around each individual piece
substitute fresh chopped herbs for the scallions
Asian Braised Slow Cooker Pork
1/4 cup GF soy sauce
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 lb pork chops
1 cup long-grain white rice
(to be perfectly honest, I guessed on all of the measurements and it turned out great)
1. In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, ¼ cup of the brown sugar and the sliced ginger.
2. Add the pork and toss to coat.
3. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Serve over cooked rice or quinoa.
1/2 tsp ground allspice
1/4 to 1/2 tsp crushed red pepper
1/4 cup plus 1 Tbsp brown sugar
1 2-in. piece fresh ginger, half thinly sliced and half grated
2 lb pork chops
1 cup long-grain white rice
(to be perfectly honest, I guessed on all of the measurements and it turned out great)
1. In a 5- to 6-qt slow cooker, combine the soy sauce, allspice, red pepper, ¼ cup of the brown sugar and the sliced ginger.
2. Add the pork and toss to coat.
3. Cover and cook until the meat is tender, on low for 7 to 8 hours or on high for 5 to 6 hours.
Serve over cooked rice or quinoa.
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