Originally posted April 2011.
I’ve always liked stuffed peppers, they’re a bit of work, but pretty foolproof. This is a nice twist on an old favorite:
Stuffed Red Bell Peppers
- 4 large red bell peppers (or you can use green)
- 1/2 lb lean ground beef
- 1/2 lb Italian sausage (substitute fresh mushrooms for a veggie version)
- 1/2 yellow onion, chopped
- 14 oz can of diced tomatoes
- 1/2 cup brown rice, uncooked
- 1 tsp dried oregano, crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup water
- 1/2 cup shredded Asiago cheese
Bring 2 quarts of water to a boil. Cut off the top from the peppers (about the top 1/4 inch), remove seeds and membranes. Add peppers to boiling water, remove from heat and let soak 5 minutes. Remove stem and then chop pepper tops. Brown beef with chopped peppers and onions in skillet. Remove whole peppers from water and turn upside down on a paper towel to dry. Add tomatoes, spices, rice and water to hamburger mixture, bring to a boil, reduce heat and cover until rice is tender (about 15 minutes) Stir in 1/4 cup cheese and fill whole peppers. Place in a lightly oiled 8×8 baking dish and top with remaining cheese. Bake for 15 minutes at 375 degrees until cheese if bubbly and golden.
Originally published 08/25/12:
Now for something completely different to grill. I love black bean burgers, but the frozen ones can leave a lot to be desired. So I’ve been looking around for a good recipe. I found this one, but cannot tell you where, sorry to say. I’ve changed up few things, made it a bit spicier and a bit moister. Grill or fry on medium heat to keep the burgers from drying out. Makes 4 good sized burgers, though you may want to double the recipe to serve 4-6 people.
Black Bean and Cheddar Burgers
- 1 (15.5-ounce) can black beans, rinsed and drained
- 6 ounces sharp cheddar, grated (about 1-1/2 cup)
- 1/2 cup dried breadcrumbs* soaked in 1 to 2 tbsp milk
- 1/3 cup finely chopped red bell pepper
- 1/4 cup chopped fresh cilantro or Italian parsley
- 1 tbsp chopped, pickled jalapeno
- 3 green onions, finely chopped
- 1 large egg, beaten
- 1 tsp ground cumin
- 1 tbsp chili powder
- 2 tsps minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 hamburger buns
- Tomato and avocado slices for garnish
In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients. Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.
You can also fry these on medium heat in a covered, well oiled skillet.
*for gluten free, use quick oats instead.
Week one of burger week…
TaMara’s macaroni salad had me jonesing for my own this fine day.
I didn’t follow a recipe, exactly. I knew there needed to be pasta of some sort and a half bag of these bowties seemed to fit the bill. I knew I wanted to use some of the cherry tomatoes our patio plantings are bearing for us. Half the battle, right there. Mayo seemed obvious, and that took me to the sour cream right there by it in the fridge. So far, so good. OK, celery, diced a few stalks, and that suggested celery seed, in went those things. Onion, check-red bell pepper, check-dill weed, check-a little minced dill pickle? Why not, check. Hmm..hard boiled eggs! Yes, absolutely! A little touch of sour? Aah, some rice vinegar is pretty mellow, some sweet to balance the sour? Splenda-splendid! Some kosher salt and some black pepper and Ta Da!
These just keep getting better! This one has feta, shrimp, broccoli, mushrooms, and diced red bell pepper. I grated some romano on the top. I wish I could take credit for the loaf of bread. Bought that at Kroger’s yesterday. It’s a “whole clove” loaf of garlic bread. Pretty good stuff. I may look for a recipe to make a loaf or two of it just to keep TaMara off my case.
Just about every one of the cooking shows has had an ad for one of these skillets: The Calphalon “Slide”. I’ve been enjoying the 10″ non stick omelet pan I have and have been itching to get one a tad larger. Finally clicked the button at Amazon for the 12″ version of the pan that the food just “slides out of”. It came today, and to break it in I decided to go with a stir fry recipe to make use of the baby bok choy I bought today. I followed the recipe pretty closely (for me, anyway) and tho I can’t imagine that all the measurements are correct in my iteration I believe it came out pretty well. I used some rehydrated shiitake mushrooms along with some fresh buttons I had left from the frittata instead of the mushrooms called for in the recipe. I used more garlic than called for, and I didn’t have any fresh ginger root but I did have a large jar of ginger paste. I used a heaping spoonful of it in the sauce. Also, I marinated the chicken chunks in soy sauce and Chinese cooking wine.
First impression of the pan? Very positive-the stuff does slide right out. I used some cooking oil in it but the oil didn’t seem to form a film on the pan, it kinda “beaded up”. I didn’t cook the chicken by itself for very long, but it appeared that it was going to brown alright. Clean up was about as I expected: A couple of swipes under a hot faucet with a dish rag and it was clean. This pan came with a glass lid-very handy at times to have a lid, and with glass you can see what’s going on in there without taking it off.
The pictures will tell the story: