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Posts Tagged ‘bell peppers’

Shrimp Veracruz

This dish is similar to the last recipe I posted, with a bunch of vegetables mixed up and served over rice – but with quite a different flavor. We’ve always loved ordering this when eating out, but we like it so much more now that we’ve got the hang of making it at home. Try this in the summer or early fall to use your pretty tomatoes and green peppers, and of course, lots of cilantro! The cilantro and lime really make this meal.

Ingredients

  • 1 TBSP oil
  • 1 TBSP minced garlic
  • 1 leek or onion diced
  • 1 jalapeno pepper de-seeded and diced
  • 1 green bell pepper diced
  • 1/2 cup diced olives
  • 1 TBSP capers
  • 2 cups shrimp, peeled and deveined
  • 2 tomatoes diced
  • 1 TBSP corn starch
  • 2 TBSP water
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/3 cup cilantro minced
  • 2-3 cups cooked rice
  • lime juice

1. Heat the oil and garlic in a pan. Add the onion, jalapeno, bell pepper, olives, capers and shrimp. If you don’t have all of these ingredients, it’s okay to work with what you have. Capers can be purchased near the pickles at your grocery store. Saute the vegetables until the onions are translucent.

2. Add the tomatoes. Do the remaining steps quickly so that the tomatoes don’t over cook.

3. Mix 1 TBSP cornstarch with 2 TBSPs water, then add the mixture to the vegetables. Add the bay leaf, salt, and sugar and stir in. Add more water if the texture becomes too gummy.

4. Finally, add the cilantro and continue to saute for 2 minutes. Don’t skimp on the cilantro!

Serve over rice with fresh squeezed lime juice.

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One of our most frequent dinners is stir fried vegetables served over rice. We make this all the time, but each time it turns out a little bit differently because we use different vegetables, meats and seasonings. Although that makes it a little difficult to write an exact recipe, it also makes it a really great idea for an ever changing CSA.

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Below is our latest favorite version, featuring broccoli, turnips, kohlrabi, cabbage and rice vinegar – all those green and white vegetables look quite pretty! You may not have rice vinegar and fish oil in your pantry already, but they are easily available at local groceries (check the asian section). If you like sushi rolls, you’ll recognize the fresh flavor of rice vinegar that goes nicely with crisp vegetables like these.

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Feel free to adjust the spiciness of the red chile flakes. You can also vary the quantities and vegetables in this recipe, but I think it works especially well with crisp green vegetables. This version is vegetarian, but it goes nicely with shrimp or pork.

Ingredients

  • 2-3 cups cooked rice
  • 1 tsp oil
  • 2 TBSP soy sauce or to taste
  • 1/2 tsp red chile flakes
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 leek or onion diced
  • 1 green bell pepper diced
  • 2-3 cups broccoli florets
  • 1-2 small white turnips sliced
  • 2 TBSP rice vinegar
  • 1 TBSP fish sauce
  • 1-2 cups sliced cabbage
  • 1-2 kohlrabi peeled and sliced

1. Prepare rice and set aside.

2. Add oil, soy sauce, red chiles flakes, garlic, and ginger to a pan on medium heat. Add onion, pepper, broccoli and turnips and saute for approximately 5 minutes. Don’t let the onions get translucent.

3. Add the rice vinegar and fish sauce, cabbage and kohlrabi. Continue to saute until vegetables are heated through. Remove from heat.

Serve the vegetables over rice.

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This recipe comes from Elise on Simply Recipes, however we modified the recipe a little, and added seasoned bread crumbs and topped with mozzarella cheese. You can prepare it with Zucchini or Bell Peppers (or both). Everyone loved it!

Serves 4

Ingredients

  •  1 zucchini about 12 inches long, or 6 medium ones or 4 bell peppers
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 cup chopped mushrooms
  • 2 tablespoons dry white wine
  • 1 pound ground sausage
  • 2 diced tomatoes
  • 3 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 3/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • 2 teaspoons pepper

1. Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides. (if using bell peppers, just cut the stem and seeds out, creating a cavity)

2. Heat 2 Tbsp of olive oil in a skillet on medium high heat. Sauteé onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauteé another 2 minutes.

3. In a separate skillet heat a Tbsp of olive oil on medium high heat. Add the ground sausage. Lightly brown the sausage, stirring only occasionally. After the sausage browns on one side, stir it so that it has a chance to brown on other sides. Cook until the ground sausage is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.

4. When mixture has cooled, add cheese, egg, salt and pepper. Fill zucchini shells or bell peppers with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves or bell peppers in pan and bake at 375 degrees for 40 minutes, until golden brown. Remove zucchini or bell peppers from pan and serve while hot.

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Ingredients
  • Squash
  • Zucchini
  • Eggplant
  • Onions
  • Bell Peppers
  • Okra
  • Kabob Pork (You can buy from us, it is really, really yummy:) )

I wanted to cook my meat separate from all of the veggies so I could get the meat cooked they way I wanted without overcooking or undercooking the veggies.

Alternate between the Kabob Pork and onions on sticks and season with salt, garlic powder,  and black pepper, and stick them on the grill. (Unfortunately, I did not time how long they were on the grill because they turned out perfect – tender and juicy!)
Chop the squash, eggplant, zucchinni, bell peppers and onions into decent bite size pieces, actually more like thick slices so they will not take too long to cook.Alternate between all of them with onions between each veggie. Drizzle with olive oil and season with salt, garlic powder and black pepper on one side and stick on grill with the unseasoned side up. Drizzle and season again. Cook both sides about 5-10 minutes depending on preference. I like my veggies still a little crunchy with a nice grilled outer edge.

Okra – Just wash and stick on sticks through center and drizzle with olive oil and seasonings and cook like you would the veggie kabob.

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We are swimming in tomatoes! Sometimes Ray will come and drop off 3 -5 yellow crates full of them on the dining room table for me to do something with. So, what do I do?

At our house, salsa is a main staple, especially for Ray. He has asked me to make him 100 pints of salsa. I have made about 55 so far, and about 10 have already been consumed! I am making about 48 more today,  so not too many more now! Anyways, that is one of our favorite ways to use up all those tomatoes. Here is the recipe that we have been using that we like, but I am now exploring some other recipes as well.

makes about ten 8-ounce jars or 5 pint jars
Ingredients
  • 7 cups chopped cored peeled tomatoes (I do not worry about peeling them, no complaints so far)
  • 2 cups chopped onion
  • 1 cup coarsely chopped green bell pepper
  • 8 jalapeno peppers, seeded and finely chopped (for a hotter salsa, leave the seeds)
  • 3 cloves garlic, finely chopped
  • 1 can (5.5 ounce) tomato paste
  • 3/4 cup white vinegar
  • 1/2 cup loosely packed finely chopped cilantro
  • 1/2 tsp ground cumin
  1. In a large stainless steel saucepan, combine tomatoes, onions, green pepper, jalapeno peppers, garlic, tomato paste, vinegar, cilantro and cumin. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until thickened, about 30 minutes.
  2. Meanwhile, prepare canner, jars and lids.
  3. Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
  4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process both 8-ounce and pint jars for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Tip: If you have a food processor, it really makes the job of chopping all the veggies faster. Ray actually likes a salsa a little more “blended” not so chunky, so it works great for us.

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