Bell pepper

Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza
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Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza

I love the smell of smoking chips I swear I would turn on the grill and smoke some chips, sit on the deck and take it in.  When smoking I imagine the neighborhood up wind of me being instantly jealous as they exit their houses taking in the sweat smell of hickory or mesquite chips drifting past their nose. Smoking is a relaxing hobby it means that the mood has shifted to low and slow sit back enjoy a beer and good company, occasionally  getting up to adjust a vent or add more coals and chips. Hours of kicking back and waiting.

The other day we made of first trip the Kelly’s for some native corn and they had Roma tomatoes by the box.  Instantly to the tune of what do you do with a drunken sailor, my mind started singing and thinking. SO an hour later I had my first batch of roasted tomato basil soup on the stove, a batch of cucumber, tomato basil salad in the fridge and some fire roasted smoked tomatoes on the grill, which led to salsa and jar of smoke tomatoes.

Ingredients

  • 3 lbs. Roma tomatoes slice in half length wise.
  • ¼ Olive Oil
  • Finely chopped fresh rosemary, oregano and basil, salt and pepper
  • Soaked wood chips

How

Place the halved tomatoes in large bowl add the oil and herbs, salt and pepper, mix to coat. Place cut on aluminum foil covered BBQ tray

Place wood chips in smoking tray, supposable aluminum tray, or make tinfoil pouch

Put chips in BBQ and heat to high about 15 minutes the chips should be smoking

Place tray of tomatoes and grill about 35-45 minutes until you think are done.

Salsa

Combine chipped smoked tomato, 1 scullion, some chopped red bell pepper, pinch of hot red pepper flakes and some oil let flavors come together. You can add whatever you want to this basically what’s in the fridge.

Gluten free Smoked tomatoes, broccoli, spinach and goat cheese pizza.

Chop some tomatoes and spread on UDI’s gluten free pizza crust, place broccoli and spinach and top with globs of goat cheese. Heat at 350 for 8-10 minutes.

Ginger, Corn Chicken Soup
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Ginger, Corn Chicken Soup

Saturday was a rainy day and we had lots to do since we both work full time jobs our weekends are probably like yours weekends are for errands and you try to stick something fun in there. Today was movie day we were going to see Dark Shadows having grown up when it was on TV we were both looking forward to it. Well, we give it 2 stars but were basically disappointed. Anyway after the errands we were ready for something warming so I opened the frig and said what to do we have then I remembered that Lyn had torn out a chicken soup recipe so I took a glance and then did my own thing based on this ginger chicken noodle soup recipe from First for women 3/26/12. This was a quick prep and complete meal and good for leftover chicken based.  I thought about adding a pinch of red-hot peppers but the ginger added just the right amount of spice, my version got the two heads bobbing of approval.

Ingredient

  • 1 medium red bell pepper seeded and sliced
  • 1 medium peeled and chopped Vidalia onion
  • 2 cup sliced carrots (about 4 medium to larger)
  • 1 Cup sliced celery
  • 1 Tbsp. Olive oil
  • 1 (1/4” thick) piece of fresh ginger peeled
    • We keep slices in the freezer
  • 6 cups low sodium chicken broth
  • 2 cups cook chicken (had some left over)
  • Kernels from two ears of corn maybe a 1 >1/2 cups
  • ½ cup scallions
  • ½ cup fresh cilantro
  • Star pasta – you can use any noodles you want we had these on hand.

How

In saucepan over medium heat cook peppers, carrots and onions in oil for about 3 minutes until tender but still crisp, stirring occasionally.

Add ginger and broth increase heat to high and bring to boil. Reduce to medium heat and simmer for 5 minutes then add the corn kernels and continue to simmer for another 5-7 minutes. Stir scallions and cilantro and let simmer for 2 more minutes. Discard ginger.

While this is simmering cook the star pasta as directed on box. We prefer to keep separate from soup so it does not absorb too much of the liquid.

Scoop some of the star pasts into bowl then some soup sit down and warm your soul.

Turkey Burger
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Turkey Burger

I can’t believe I had not posted this before, I thought I did so I never thought to look. This is a pretty standard for us a good red meat alternative. I never make the same but similar so when I had all these left over roasted vegetables the other day I quickly threw them in.

Ingredients

  • 1 Lbs. ground white turkey meat
  • 1-2 Tbsp. Dijon mustard
  • ¼ roasted sweet or red onion minced
  • ¼ roasted red bell pepper minced
  • ¼ roasted potatoes minced
  • Pinch of red pepper flakes
  • Pinch of fresh cilantro minced

How

Combine all ingredients, form patties and pan fry or grill until done.

Real hard huh? Usually we just do the mustard.

Grilling is tricky since the patties can tend to be very loose just be patient and let set before you flip them. I suppose you could add some bread crumbs to bind not sure if that would do the trick or not any suggestions out there?

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Marinated Mushrooms
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Marinated Mushrooms

Marinated Mushrooms

From Cooks Illustrated with minor Steve tweaks

Why this recipe works:

A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushroom recipe, we liked cremini and white button mushrooms for their flavor and availability. Crowding the mushrooms in a 12-inch skillet generated, at first, an alarming amount of liquid; cranking up the heat, however, reduced the liquid down to a potent glaze with concentrated mushroom flavor.

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.

Ingredients

  • 3 Tbsp. extra-virgin olive oil , *plus 1 tablespoon for finishing
  • 1/8 teaspoon red pepper flakes
  • ½ tsp. kosher salt (Steve tweak not much of one they use table salt)
  • 1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
  • 2 Tbsp. juice from 1 lemon, plus 1 tablespoon for finishing
  • 1 medium clove garlic , sliced very thin
  • 1 large shallot , chopped fine (about 1/4 cup)
    • I have some dried shallot around because I usually forget to grab one at the grocery store in that case use about ½ the call for amount
  • 1/4 small red bell pepper , chopped fine (about 1/4 cup)
  • 1 sun dried dried tomatoes minced (Steve tweak)
  • *Zest of one lemon (Steve tweak)
  • *1 tsp. minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note)
  • Ground black pepper

How

Heat 3 Tbsp. oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 Tbsp. lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

*Combine the olive oil, lemon juice thyme and zest in small jar cover and set aside. I shake it once in a while just because I see it.

Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, thyme and zest and adjust seasonings with salt and pepper just before serving.

Marinated Mushrooms prep  Marinated Mushrooms cooking
Marinated Mushrooms marinated  Marinated Mushrooms serve with cornbread, turkey burger and snap pea salad 

Per Serving:
Cal 110; Fat 9 g; Sat fat 1.5 g; Chol 0 mg; Carb 4 g; Protein 2 g; Fiber 0 g; Sodium 55 mg
White Turkey Chili
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White Turkey Chili

After a week of temps in the 80’s, spring decided to return with temps in the 40s and with the chill in the air something that warms the belly was called for. So we decided that the Sunday which according to our new menu plan was special meal day and what better than a steaming hot bowl of chili.

 Ingredients

  • 2 Tbsp. olive oil, divided
  • 2 pounds ground turkey breast
  • 1 green bell pepper, cored, seeded and diced
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 2 (16 oz) jars of Salsa Verde medium heat
  • 1 (4 oz) can diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 2 (15.5 oz) cooked Great Northern small white beans, drained
  • Chopped cilantro, for garnish
  • 7 tsp. grated Monterey Jack cheese, for garnish (optional)
  • 7 tsp. sour cream, for garnish (optional)

White Chili ingredients

How

Heat ½ of the oil in a large pot over medium high heat.

Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat.

Add remaining oil, bell pepper and onion and cook until softened and not brown.

Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine.

Add bay leaf, salsa verde, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.

Gently stir in beans and cook for 35 minutes more.

Ladle chili into bowls and garnish with cilantro, cheese and sour cream, if you like.

Yesterday I added a small amount of red bell pepper for a little color

Feta Stuffed Chicken Breast with Red Wine Sauce
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Feta Stuffed Chicken Breast with Red Wine Sauce

What does one do with a chicken breast that you took out of the freezer and had no plans for. My wife had mentioned stuffing chicken with feta last week so I guess that was my main influence. This was a real cook from the gut, open the frig and see what I have kind of creation. Boy you would think that with our new plan of a theme a day cooking I would be a little more organized but then some of my better meals came from the gut. Ok feta, red pepper, onions, mushroom, red wine, lemon and cherry tomatoes. Here we go!

Ingredients

  • 1 Chicken breast bone in with skin
  • About ¼ cup minced red bell pepper
  • About ½ cup feta crumbled
  • About 1 Tbsp. Dried Greek oregano
  • About 3-4 mushrooms roughly chopped
  • Fresh ground pepper (for my wife the pepper head)
  • 1 small onion quartered
  • 12 cherry tomatoes
  • 2 Tbsp. Lemon juice
  • About 1 cup red wine
  • Cornstarch and water combined.

How

Preheat oven with rake in middle to 450◦

In a small bowl mix pepper, feta, oregano, pepper together well.*

Rinse and thoroughly dry chicken

Sprinkle salt (lightly) and pepper all over the chicken

Gently loosen the skin on chicken with finger or fat end of butter knife to create a pocket.

Stuff the feta mixture into the pocket and then stick mushroom under skin on top of the feta.

Place in roasting pan (I used a corning ware dish) and drizzle olive oil over chicken.

Add the onions and tomatoes, enough red wine to cover the bottom and lemon juice.

Place in oven and turn heat down to 350◦

Cook until instant thermometer reads about 165◦ about 40 minutes. I started checking around 20 minutes because I was paranoid of drying out the chicken.

I crisped the skin by turning on the broiler for about 8-10 minutes still on middle rack.

Watch it though I kind of…what do they call it now on TV when the burn something. Oh ya look how beautifully caramelized it is!

Set chicken aside, pour the drippings into sauce pan add cornstarch bring to boil reduce heat slightly and simmer until thicken.  When it boiled I had to add more cornstarch to thicken a little more. Pour over chicken when plated.

Feta Stuffed Chicken Breast Prep 1  Feta Stuffed Chicken Breast Prep 2   Feta stuffed chicken breast prep 3

*Steve note: You could mince the mushroom and mix with feta but to tell you the truth I forgot them and stuck them in after. That’s what happens when you empty from frig to counter then move to preparation area and forget something.

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International Night – Makeshift Chili and Quesada

Beet Greens & Fresh Baby Corn In Fiery Red...

We came up with a plan bought a fancy dancy calendar to plot it out.  Frist we were going have each day have a planned meal Breakfast, Lunch and Dinner, there was even spots for snacks I did say fancy dancy did I not. Our theory was that with the week planned out this way we could easily draw up a shopping list. As we looked at it reality began to sink in, I have oatmeal every morning and a salad for lunch the only thing that changes up for me is dinner and maybe breakfast on the weekend. Lyn was in a similar situation so dinners it was. I felt or Lyn felt I felt stifled being held to a specific dish I am a more of a cook from the gut kind of guy, open the cabinets and see what I have.  So we settled for dinner theme of the day Mondays is Sandwich night, Tuesdays leftovers, Wednesdays Vegetarian, Thursday International, Friday breakfast, Saturday is fish except its St. Patrick’s this Saturday so corn beef and Genesis, Sunday – special whatever hits our fancy while shopping.

So let me tell you since we decided this on Sunday night when Thursday came and I panicked on the way home what the heck did I have in the house that would qualify? I got home open both the freezer and frig wide and stared. My eyes caught 2 frozen chopped sirloin burger patties,½ Red bell pepper, onions, some left over tomatoes sauce, cheddar cheeses,  3 whole wheat wraps, baby portabella mushrooms, kale, 1 scallions mmmmmm…..the bell went off in mind Chile and Quesada with some of that left of guacamole Lyn made.   I was not sure how this would come out so I did not measure of take pictures.

I grabbed the patties and semi defrosted in the micro wave, in the meantime I sautéed about a ¼ of a cup of the onions roughly chopped and ¼ of a cup of the red peppers for a few minutes added the meat and broke it into small pieces while browning. When it was browned I added a good double pinch of chili powder, ancho pepper powder, Mexican oregano,  a couple of good shakes of cayenne powder, salt and pepper. Then I added the tomatoes sauce maybe was about a cup and half. Brought to boil and simmer over low it was reduced about half a nice thicker side chili.

While that was simmering I chopped the scallion, 3 mushroom, cilantro and small piece of leftover chicken and shredded the cheddar (divided). I placed all ingredients on ½ of the whole wheat wrap folded and heated up in a nonstick fry pan until the cheese was melted then top with some of the cheddar cover with top to melt the cheese.

I had planned to serve with some of the guacamole but Lyn came home in the meantime and we munched on it with some chips.

I have to say and she will back me up this came out really good that I am kicking myself for not writing it down or taking pictures. Oh well there is always next time.

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Roasted Vegetables

I love veggies and roasting them is just another way to appreciate them. They make a great side dish and then for leftovers in a frittata or as a salad topper. I usually use spices that I am using in the main dish to bring the two together.

I can’t say what to sue there are so many and most will roast up nicely so experiment away. If you find something that just is great roasted let me know.

 

Roasted Vegetables

Love that carmalization!

Ingredients you’re eyeballing here and you will put more of what you like and according to how many people.

  • 1- Small to medium eggplant pealed on not cut into slightly large than bite size.
  • 3-6 – Green, red, yellow or orange bell pepper quartered or more depending on the size. Also seeded and white web removed.
  • 2-3 – Red or sweet onion quartered
  • ½ head of broccoli flowerets or 1 pound of asparagus cut up slightly larger than bite size pieces
  • 3-5 Carrots
  • 6-15 Whole mushrooms stems removed
  • 10-15 fingerlings potatoes or small red potatoes (If too large just cut in half.)
  • 2-3 Tbsp. Olive oil
  • 2-3 Tbsp. each Dried oregano, basil and rosemary. (Remember use what you used in main meal to bring the flavor together).
  • 1 lemon (optional)

Again the choices are many it’s up to you.

How

Preheat oven to 350 to 400°

Place the vegetables in a roasting pan, drizzle with olive oil, and sprinkle on the herbs, mixed well making sure the herbs get distributed evenly. Now roast for 40-55 minutes. I know it is large span in cooking times but it all depends on what you’re roasting. For my wife the pepper head a few twist of the pepper mill before serving.