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CookVolume 1 Issue 4 February 25, 2009

Get Stuffed

Stuffed PeppersWhen I am stuck inside on a cold and rainy winter’s day, I just want to crawl back into bed with a good book or a day’s worth of TV shows recorded on the DVR. And I eat. I look for something easy to make, and most important, comforting. A stuffed pepper always fits the bill. I often make large batches and keep the extras around for lunches or midnight snacks thoughout the week.

I love the traditional beef- and rice -stuffed peppers, but I do like a little variety. So when I was working on these recipes, I was looking for fillings that would keep the comfort level yet, bring a whole new taste and look to the peppers. The first recipe blends bacon and chicken, and it really doesn’t get much more comfortable than that. For my second recipe, I wanted to mix a little sweet and savory together with lamb, dates and mint for a Mediterranean flavor.

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Chicken Stuffed Peppers
(Serves 4–6)

6
 large or 8 medium bell peppers
2
 lbs. boneless, skinless chicken breasts
1/2
 lb. crimini mushrooms, thinly sliced
4
 strips thick-sliced bacon
1/2
 cup fresh basil, chopped (retain a few smaller leaves for garnish)
1
 cup cherry tomatoes, halved
1
 tablespoon garlic, chopped
  salt and pepper to taste
  freshly shredded Parmesan cheese

Cut the tops off of the bell peppers and remove the seeds. Blanch the peppers in a pot of boiling water or a steamer for 5 minutes. Drain and cool. Cut bacon into ¼-inch pieces. Brown the bacon in a large skillet over medium-high heat. Cut chicken into 1-inch cubes and add to cooked bacon. Stir regularly until the chicken is fully cooked. Add the mushrooms, garlic, basil, tomatoes, salt, and pepper. Mix well, reduce heat, and simmer for 15 minutes. Remove from heat and fill peppers. Garnish with cheese and basil leaves. Bake in a 350 degree oven for 20 minutes.


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Lamb- and Mint -stuffed Peppers
(Serves 4–6)

6
 large or 8 medium bell peppers
1
 lb. ground lamb
3/4
 lb. Fingerling or Yukon gold potatoes, diced
6
 Medjool dates, chopped
1/4
 cup fresh mint, chopped
1
 tablespoon garlic, chopped
2
 teaspoon salt
1 teaspoon pepper
  olive oil

 

Cut the tops off of the bell peppers and remove the seeds. Blanch the peppers in a pot of boiling water or a steamer for 5 minutes. Drain and cool. Heat a large skillet over medium heat with just enough olive oil to coat the bottom of the pan. Add potatoes and garlic. Stir regularly until potatoes start to brown. Add lamb and stir regularly until fully cooked. Add mint, dates, salt, and pepper. Mix well, reduce heat, and simmer for 15 minutes. Remove from heat and fill peppers. Bake in a 350 degree oven for 20 minutes.

Cheers,
Bill

For more of Bill's recipes, visit

http://www.northsidesf.com/kitchenlesscook.html
Email: bill@yummyletter.com

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Home Recipes from GraceAnn Walden

I am an omnivore, but in my life I have had spells of vegetarianism. During one of those periods, my long-time companion wrote “death to lentil loaf" on one of my recipes. However, when I made the dish below for a dinner party along with some baked chicken thighs, he didn’t even know that this exotic stuffed cabbage dish was chock full of tofu. 

Curried Tofu Stuffed Cabbage
(Serves 6)

1
 package of firm tofu, pressed and crumbled (see note)
1
 head of Savoy cabbage, core cut out, leaves separated (reserve the very small inner leaves)
1
 large onion, minced
1
 thumb of ginger, peeled, tender part sliced, then minced
1/4
 cup canola oil
2
 tablespoons plus 1 teaspoon Madras curry powder
1/2
 teaspoon cayenne (optional)
1 1/2 cans Chako coconut milk
1/3
 cup raisins
1/2
 cup shredded dried coconut
salt and pepper

Note: Place tofu block on a plate lined with layers of folded paper towels. Cover with more folded towels and top with another plate. Put a weight on top. Press for one hour. Pressing the water content out of  the tofu makes the texture firmer. Crumble.

Wash cabbage leaves. Shake off excess moisture. Place leaves in a circle. Cover with plastic wrap and microwave on high for 3–4 minutes. This is to make the leaves more flexible. You can also blanch them in boiling water for one minute. Drain and dry.

Heat oil in a nonstick pan and sauté onions and ginger. Chop small cabbage leaves and add to sauté. Add crumbled tofu, raisins and coconut flakes. Sprinkle with curry powder, cayenne, salt and pepper. Stir, cooking on medium-low heat. Pour in ½ can of coconut milk. Stir. Turn off heat.

Assembly:  You can place the tofu filling in individual leaves, roll them up and place seam side down in a baking dish. Cover with 1 can coconut milk (in which you have whisked in the remaining teaspoon of curry powder) and bake 30 minutes covered. 

However, you can also lay the leaves in a large circle, on a large plate, overlapping, and fill with tofu mixture. Place a couple leaves over the filling and draw up leaves to make a large stuffed cabbage.

To bake, place the baking dish on top of the cabbage and flip it over, so smooth side is on top.

Preheat oven to 350 degrees. Whisk remaining teaspoon of curry powder into coconut milk and pour whole can of coconut milk over the cabbage, cover with foil and bake 30-40 minutes, uncovering the last 5-10 minutes.

Check the cabbage while it is baking and add water if necessary.

If you prepare the whole cabbage, let it rest after it is baked. Cut in wedges to serve. Nap with sauce and garnish with minced cilantro.


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Tools & Toys: Tomato Knife

tomatoHave you ever had that perfectly ripe tomato on the cutting board only to hack it to bits with a serrated knife? It has nothing to do with the sharpness; it’s all about the design. With this specialty knife, the scalloped steel blade helps you glide gently (and effortlessly) through firm skins, tender flesh, and juicy interiors to produce thin, uniform slices for salads and sandwiches. Because the blade has a broad, rounded tip, you can transfer the slices from cutting board to serving plate with ease. Dishwasher safe.

Tomato Knife: $15.00 at

Williams-Sonoma

– S. Reynolds

 


 



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