Farmer’s Market Week: Green Beans w/Red Peppers

The garden is starting to overflow with ready-to-pick goodies. Here are some new flavors to try with fresh green beans. Below are stovetop and instant pot instructions.

Photo: Betty Crocker

Green Beans w/Red Peppers:

  • 1 lb green beans, trimmed
  • 1 red pepper, seeded and sliced in strips
  • 1 tbsp olive oil
  • 2 oz sliced black olives
  • 2 tsp lemon juice
  • ¼ tsp red pepper flakes

Stovetop: Continue reading

Grilled Sweet Peppers & Potatoes

Grilled Potatoes and Peppers3

From May 2012. Updated with photo.

I know I promised to start a series on basic cooking techniques this week, but as I will explain later in the summer, my work situation is changing rapidly so this week has been consumed with those changes. Thursday’s recipe exchange ingredient is going to be potatoes, so I’m getting the ball rolling tonight with foil wrapped grilled potatoes and sweet peppers. Absolutely one of my favorite grilled vegetable recipes.  Yummy. Now I’m going to have to go make some.

Grilled Sweet Peppers & Potatoes:

  • 1 sweet red pepper
  • 1 green pepper
  • 1 small yellow onion (opt. Vidalia or Walla Walla sweets if they’re in season)
  • 4 lg. red potatoes (peeling opt)
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • salt & pepper
  • foil

Seed peppers.  Slice peppers & onions into thin rings.  Slice potatoes into thin slices.  Tear 4 sheets of foil, large enough to hold ¼ of all ingredients and fold over.  Add ¼ of peppers, onions & potatoes to each sheet of foil.  Mix together vinegar, oil, salt & pepper, then drizzle over each serving.  Fold and seal foil.  Grill over medium heat (not directly over flame) for 20-30 minutes until potatoes are tender, flipping halfway through.

Dinner Menu: Grilled Rosemary Steak with Grilled Sweet Peppers and Potatoes

Grilled Potatoes and Peppers3

Rounding up a grilling menu for tonight. I love getting one of each of the sweet peppers when they are on sale and using them with the potatoes and onions. I find the red potatoes grill best, but you can also use russets or golds.  The horseradish and rosemary adds a nice flavor to the lean sirloin.

It’s stormy again tonight, for  more days than I can count. Some areas are getting damaging winds and lots of hail, but we’ve been lucky with just thunder, lightening and nice rains. It cools off the night and makes for pleasant sleeping, so I am grateful. Most nights there is still time to sneak in some grilling before it hits hard.

On the board tonight:

  1. Rosemary Steak
  2. Grilled Sweet Peppers and Potatoes
  3. Spinach/Orange Salad w/Balsamic Vinaigrette
  4. Apples

 
But wait, there’s more! Click to read

Sammich Pr0n – Candied Hot Pepper Bacon Cheeseburger

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I had some bacon in the fridge that was getting old so I decided to cook the lot of it in the oven. I usually use maple sugar when I make this stuff but decided on brown sugar for this batch.  While rummaging in the cupboard I ran across a jar of ground red pepper.  The peppers grew on an “ornamental” pepper plant but they looked useful and I am loathe to throw things away.  I ground them in my spice mill and put them back, waiting for a special occasion.  Today I sprinkled them onto the bacon, along with ground black pepper and the sugar.  You can see the tiny seeds on the bacon in the photos.  This stuff is awesome.  DSC_6740 [1600x1060]Bacon is not hard to cook in the oven, lay it out on a rack inside a baking tray.  Cooking plain bacon you can get by without lining the tray with foil but this sugar coated stuff will make you wish you had the first time you forget.  Or the second time.  I’m slow.  I set the temp at 350 for this batch, thicker bacon wants a lower temperature setting.  Flip the bacon after 15 minutes and sprinkle the other side with the pepper and sugar.  (Maple syrup works great on these!) The bacon will render as it cooks and will give up moisture, in the last few minutes the rashers go from not quite done to just right and you better be ready because another minute is too much.  [Edit to add photo:]_DSC4626 [1600x1060]I mentioned that I was, um.. retentive.  These are the little peppers I dried and ground and saved.  In 2010.

Friday Recipe Exchange: Raiding the Garden

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JeffreyW raids his garden and comes up with a beautiful dinner

Back from my trip to Nebraska, where unlike Colorado, gardens are full of veggies to harvest. We had lots of fresh corn, peppers, cucumbers, onions and tomatoes with each meal. So I thought tonight we should raid the garden for recipes. If you don’t have a garden or it’s late to produce (I’m looking at you backyard garden), don’t forget your local farmer’s market or farm stand. I really like going to local farm stands, the prices are often more reasonable than a farmer’s market. Two of my local stands have Facebook pages where they list what’s fresh this week and even have coupon specials.

The lovely photo above from JeffreyW is what inspired the theme tonight. Here’s his simple solution for taking advantage of his prolific patio pots: Sautéed Cherry Tomatoes on Pasta (recipe here)

One of my favorite recipes during the summer is Grilled Sweet Peppers and Potatoes (click here).

And finally something a bit different and fun to do with all that zucchini and summer squash: Squash Confetti (recipe here).

And just a reminder, full menus are available on Mondays and this week the menu is all garden fresh (menu is here).

Well I’m off to the evening Art Walk, where my friends will be drumming and where the streets will be filled with local artists’ creations. Tomorrow is the RiverWalk – vendors, musicians, farmer’s market and lots of kids events along the St. Vrain river. What are your plans for the weekend? Planning anything fun on the grill? How is your garden coming along? Hit the comments and don’t forget to share some favorite garden recipes.

On to tonight’s featured recipes, Green Beans w/ Yellow Pepper Butter,  Spinach-Raspberry Salad and Spicy Fruit Kabobs:

Green Beans w/ Yellow Pepper Butter

Last time I was at the farm stand, they had four different kinds of green beans and I used a mixture of all of them in this recipe.

  • 2 tbsp butter
  • ½ yellow sweet pepper, seeded & shredded
  • 1 tbsp lemon juice
  • 4 oz chopped cashews
  • 16 oz fresh green beans, trimmed & cut
  • ½ yellow pepper, seeded, cut into thin strips
  • salt & pepper to taste

saucepan, steamer

Melt butter in saucepan, add shredded pepper and cook for 5 minutes. Add lemon juice & cashews, stir for 1 minute, remove & set aside. Add steamer to saucepan, add beans & just enough water to reach bottom of the steamer. Steam beans for 5 minutes, add strips of pepper and cook until beans are tender-crisp, additional 5-7 minutes. Remove steamer and drain water from saucepan. Add all ingredients into saucepan and heat 1 minute, tossing to coat with butter mixture. Serve immediately.

Spinach-Raspberry Salad

The easiest way to wash fresh from the garden spinach (and leaf lettuce) is to fill a sink with water and soak the spinach (swish it a couple of times). Pull it out and place it in a strainer, drain the sink and repeat. With the two soaks, all the dirt should sink to the bottom. Run through a salad spinner and you should have dirt free spinach.

  • 8 oz fresh spinach leaves
  • ½ pint fresh raspberries
  • 4 oz chopped pecans
  • Raspberry Vinaigrette Dressing
  • 2 oz mild bleu cheese, crumbled

Serving bowl

Wash and thoroughly dry spinach & raspberries, add to serving bowl with pecans, toss with dressing and add crumbled bleu cheese.

Spicy Fruit Kabobs

You can substitute or add any fresh fruit you’d like in this recipe. 

  • 1 cantaloupe or honeydew melon, seeded
  • 2 pears, cored
  • 2 apples, cored
  • 2 bananas, peeled & quartered
  • 8 wooden skewers, soaked in water
  • ½ cup warmed honey
  • ½ cup warm water
  • ¼ cup limejuice
  • 1 jalapeno, seeded & chopped
  • 1 to 2 tsp chili paste

13×9 glass baking dish, blender

Cut fruit into large chunks, alternate fruit on skewers, ending with banana chunks to hold fruit in place. Place in baking dish. Blend together honey, water, lime, jalapeno & chili paste until smooth. Pour over fruit. Let set during dinner (approximately 30 minutes at room temperature. Grill over low coals 5-7 minutes, basting with marinade. Serve immediately.

See you next week.

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Flat Iron Fajitas

DSC_5929 [1600x1200]These were awesome!  I Googled around looking for grilling tips for the flat iron steaks we love so well and found plenty of recipes for marinades.  I combined a few of the more interesting ones and came up with a marinade that worked fine for me today.  Naturally, I didn’t write anything down because that’s no fun, but here goes off the top of my head:  Olive oil, balsamic vinegar, chili powder (I used ancho powder), ground cumin, minced garlic, black pepper, and salt.

Let the meat marinate for at least an hour, then toss it onto a hot grill – this one got about 6 minutes a side, turn the heat from medium high to medium on the turn.  Let the steak rest while you stir fry the onions and peppers.  I sprinkled a little fajita seasoning over them for a touch of flavor.

Slice the steak across the grain, and serve over a lightly fried tortilla with the cooked veggies.  I made a topping from sour cream and chipotle chili powder with three or four cloves of crushed and minced garlic.DSC_5930 [1600x1200]

Thursday Recipe Exchange: Stuffed Peppers

Photo by JeffreyW

I decided that we’d do stuffed peppers tonight and when I went trolling around the blog, found we’ve done a few variations on them over the years. Tonight’s featured recipe is from my cousin Scott. He mentions in the original post that we’re a family who loves to cook and I couldn’t agree more. On his side of my family, I think everyone has the gift in the kitchen. I have memories of my grandparents’ farm and the great food we’d have there. My Grandma Lois made the best fried eggs in the world that I have never been able to duplicate. They were crisp on the bottom (a treatment my family always called “shoe leather” –though that does not do that crust justice), perfectly medium on top and covered in so much pepper you’d sneezed just looking at them. Try as I might, I’ve never been able to come close to those eggs. I asked my mom a few years ago what I was missing and she replied, “lard”. And I’m sure it was previously used lard at that. Grandma Lois kept a can on the stove. It’s probably why her fried chicken was so amazing, too.

Anyway that story has nothing to do with tonight’s recipes. Stuffed peppers. We have several takes on them:

JeffreyW does a traditional Stuffed Peppers with homemade tomato soup (recipe here).

I have a pretty easy stuffed Red Pepper recipe – though you can use green peppers, no problem (recipe here).

And our featured recipe, below, from my Men Who Cook series, is a vegetarian treat.

How about you, any favorite memories of foods from childhood you can’t recreate? Do you have a different take on stuffed peppers that you like to use? Hit the comments and share.

Now for tonight’s featured recipe:

This comes from my cousin Scott Adams. Scottie follows in the footsteps of many in my family – the love of cooking (click here for the full story). These peppers are practically gourmet!

Scottie’s Stuffed Pepper’s

  • Salt
  • 1/2 pound short whole wheat pasta
  • 4 large red bell peppers, tops cut off and reserved, seeded
  • Black pepper
  • 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 jarred roasted red peppers
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 small portobello mushroom caps, chopped
  • 1 teaspoon crushed red pepper
  • 2 sprigs rosemary, stems discarded and leaves chopped
  • One 28-ounce can fire-roasted crushed or diced tomatoes
  • 2 cups arugula or baby spinach (a few generous handfuls)
  • 1 cup loosely packed basil leaves
  • 1 cup grated pecorino-romano cheese
  • 1 tablespoon of Oregano
  • 1 teaspoon of Dill

Preheat the oven to 425°. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

Trim the bottoms of the bell peppers, without cutting a hole, so that they stand. Season inside with salt and black pepper. Turn the peppers bottom side up in a 9-by-13-inch baking dish, set the tops alongside and drizzle with EVOO. Roast for 20 minutes.

Using a food processor, puree the roasted red peppers. In a large skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the red onion, garlic, mushrooms, crushed red pepper and rosemary and cook until softened, 7 minutes. Stir in the pureed peppers and the fire-roasted tomatoes; season with salt and black pepper. Simmer for 5 minutes. Add the pasta and toss. Add the arugula and basil and cook until wilted.

Preheat the broiler. Turn the peppers upright; fill with pasta. Top with the cheese and broil until melted, 2 minutes. Cover with the tops and serve with any extra pasta.

Cross-posted at Balloon-Juice sometime this evening.