Archives for posts with tag: peppers

Caprese-Stuffed Peppers + Steamed Green Beans

September 5, 2014 //

Caprese-Stuffed Peppers

I’ve been making this meal for decades. It is filling, vegetarian and showcases summer’s harvest.

2 large red peppers – halved, ribs and seeds removed (look for peppers that can sit on their sides without tipping over)
2 tomatoes – cubed
1 ball of mozzarella – cubed
2 cloves of garlic – minced
6-10 basil leaves – torn or cut into small pieces
2 TB. balsamic vinegar
2 TB. olive oil

Pre-heat oven to 375 degrees. Place pepper halves on a baking sheet, cut side facing up. Toss the rest of the ingredients together and spoon even amounts into pepper halves. Bake in the oven for 25-30 minutes, or until the cheese stars to bubble and a knife easily slips into the peppers.

Steamed Green Beans

1 lb. green beans, trimmed and halved if very long
1 Tb. butter
salt and pepper

Over medium-high heat, place beans in a steamer basket set in a pot with enough water to almost touch the beans, cover. It should take between 5-10 minutes for the water to come to a boil and steam the green beans until they are tender, but keep an eye on them so they don’t overcook and become limp. Remove from basket and toss with butter, salt and pepper.

Tags basil, green beans, mozzarella, peppers, tomatoes, vegetarian

Categories Meals

Back to School

September 5, 2014 //

By the looks of everyone’s Facebook posts most of your kids went back to school this week. Next week Eliza starts a two-day a week, morning preschool program and I gearing up for the excitement and nervousness that starting school will bring – more so for me than for her!

The beginning of the school year means that all of our lives get a lot busier. Along with the daily grind, many of you are probably juggling sports practices and games, music lessons and scout meetings. Finding time to meal plan, grocery shop and cook is even more difficult and ordering pizza is very tempting. I get it, I’m with you too. But, if you can swing it, it is nice to sit down a few nights a week to a home-cooked meal, and I promise you that this week’s meals are quick. I mean really quick. At least three of them can be thrown together in well under 30 minutes. Give it a try and if you’ve got bigger kids, enlist their help to put dinner together – they can use those burgeoning math skills to measure!

Big kids will love chopping (carefully!) all of the ingredients for this quick, delicious Greek Salad

Meal #1: Grilled Shrimp with Greek Salad + Corn on the Cob
Meal #2: Grilled Skirt Steak with Chimichurri + Cucumber Salad
Meal #3: Caprese-Stuffed Peppers + Steamed Green Beans
Meal #4: Italian Sausage, Panzanella, Corn on the Cob

Your grocery list, excluding the usual pantry items:

tomatoes – 6
cucumbers – 4
red onions – 2
corn – 2 ears per person
shallot – 1
red pepper – 3
green beans – 1 lb.
basil – 1 bunch
cilantro – 1 large bunch
parsley – 1 bunch
oregano – 1 bunch
jalapeño – 1 (or use hot red pepper flakes)
feta – 2 oz.
mozzarella – 1 large ball
Italian bread – 1 loaf
red wine vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
kalamata olives – 1 jar (if you don’t already have them)
capers – 1 jar (if you don’t already have them)
Italian sausage – 1 or 2 per person, depending on the size
skirt steak – 1 1/2 lb.
shrimp – 1 1/2 lb.

Tags basil, beef, bread, capers, cilantro, corn, cucumber, cucumbers, feta, green beans, kalamata olives, mozzarella, parsley, peppers, red onion, Sausage, shrimp, steak, tomatoes, vegetarian

Categories Meal Plans

Balance

April 2, 2014 //

We all juggle commitments to family, friends, work, our home, and of course, ourselves. Unfortunately, most of us don’t do a great job balancing these important aspects of our lives and at least one often gets neglected. I think some people are better at being out of balance than others, but I am not one of those people. I like routine and habit – I always have. Having Eliza really shook up a lot of the balance that I had carefully crafted and maintained over the years. Two years into motherhood, I think I have a better handle on how unscripted and unplanned life can be, but that doesn’t make it any easier.

One way that I’ve dealt with the imbalance, or rather the stress of living with it, is to cook. I realize cooking isn’t everyone’s remedy, but it is mine. There is something about reading recipes, organizing ingredients, prepping vegetables and preparing a meal that I find very therapeutic. Within a few minutes I am out of my own head and into the creation process, which is often what I need. I love the concentration that chopping an onion requires and the creativity that sparks when I stray from a recipe. This week was another busy week, beginning with my business trip to Madison, Wi. and ending with Patrick working an evening and having his usual Thursday night class. Fortunately, I got a few homemade dinners in to keep me on balance.

Tools for my “therapy”

Meal #1: Chicken Thighs with Shallots and Tomatoes
Meal #2: Pasta Carbonara with Leeks and Lemon
Meal #3: Roasted Cod with Potatoes and Olives
Meal #4: Chicken and Vegetable Stir Fry + Rice

Your grocery list, excluding the usual pantry items:

red, new potatoes – 2 lb.
ginger – 1 small piece
scallions – 1 bunch
red, yellow or orange peppers – 2
zucchini and/or summer squash – 2
snap peas – 1 cup
shallots – 12 to 15
leeks – 4
cherry or grape tomatoes – 2 pints
tarragon – a few sprigs
parsley – 1 bunch
lemon – 1
kalamata olives (if you don’t already have them)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
dijon mustard (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
white wine
eggs – 2
penne or another short pasta – 1 box
rice
chicken breast – 1 lb.
bone-in chicken thighs – 8
bacon – 6 slices
cod fillet – 6 to 8 oz. per person

Tags bacon, cheese, chicken, cod, eggs, fish, ginger, leeks, lemon, mustard, olives, Pasta, peppers, potatoes, poultry, rice, scallions, shallots, snap peas, squash, tomatoes, white wine, zucchini

Categories Meal Plans

Chili

March 7, 2014 //

I’m sort of embarrassed to admit this, but this recipe, which I’ve been making for over 10 years, is a variation on a Weight Watcher’s recipe. I’m not knocking Weight Watchers, but it isn’t exactly where you think of going for chili recipes. Nonetheless, it is a really good recipe. Please, if you are from Texas, forgive me. It has beans in it and the most random chili ingredient ever – balsamic vinegar. I would never claim that this is super authentic, but it is damn good.

2 TB. olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 lb. ground beef, buffalo, turkey or chicken
1 TB. all-purpose flour
1 TB. chili powder
1 TB. ground cumin
1 ts. unsweetened cocoa powder
⅛ ts. cayenne pepper
3, 14.5 ounce cans diced tomatoes
2 TB. balsamic vinegar
1 can kidney beans, rinsed and drained

In a large Dutch oven or saucepan, heat the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the meat; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.

Sprinkle with the flour, chili powder, cumin, cocoa powder and cayenne; cook, stirring briskly and constantly, 1 minute.

Stir in the tomatoes and vinegar; bring to a boil. Reduce the heat and simmer, stirring frequently, until thick 30-40 minutes. Stir in the kidney beans; simmer until heated through, about 5 minutes.

Tags kidney beans, meat, peppers, red onion

Categories Meals

Busy as a Bee

March 7, 2014 //

This week has been pretty stressful. At the end of last week, Eliza got the croup and we’ve been battling it since – not fun. At the same time that we are taking extra care of her, both Patrick and I are getting busier at work. I was in Ottawa one night for business and Patrick worked one night, along with his usual Thursday night grad school class. Quiet nights at home have been few and far between and our weekdays will probably stay pretty hectic through May. Oh well.

During weeks like this I try to make dinner whenever I can, but with a special focus on quick meals. I’m sure your lives are pretty similar, so I hope you enjoy this week’s meal plan which includes a bunch of simple, delicious dinners. I also included a chili recipe, which I made for Sunday’s Oscars. It takes a little bit longer to cook than the other meals, but you’ll have leftovers for the rest of the week, which is perfect during this busy time.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Fennel and Garlic Shrimp + French Bread
Meal #2: Chili
Meal #3: Pork Tenderloin with Apples and Red Onion + Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts
Meal #4: Pasta with Marinara + Green Salad

Your grocery list, excluding the usual pantry items:

fennel bulbs – 2
garlic – 1 head
red bell pepper – 1
green bell pepper – 1
yellow bell pepper – 1
lettuce – 1 head of bag
Brussels sprouts – 1 ½ lb.
red onion – 2
apples – 2
flat-leaf parsley – 1 bunch
basil – 1 bunch
14.5 ounce cans diced tomatoes – 3
28 ounce can of crushed tomatoes – 1
pasta – 1 box
kidney beans – 1 can
blue cheese – ¼ lb.
dried cranberries – ¼ lb.
walnuts – ¼ lb.
French bread
chili powder (if you don’t already have it)
cayenne pepper (if you don’t already have it)
cumin (if you don’t already have it)
unsweetened cocoa powder (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
apple cider vinegar (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
maple syrup (if you don’t already have it)
Parmesan cheese (if you don’t already have it)
Flour (if you don’t already have it)
shrimp – 2 lb.
pork tenderloins (approx. 2 lb. total) – 2
ground beef, buffalo, turkey or chicken – 1 lb.
Pernod (optional)

Tags apples, basil, blue cheese, brussels sprouts, dried cranberries, fennel, garlic, kidney beans, meat, Pasta, peppers, pork, red onion, salad, seafood, shrimp, tomatoes, walnuts

Categories Meal Plans

Chicken and Vegetable Stir Fry with Rice

February 21, 2014 //

Chicken & Vegetable Stir Fry

There is nothing special about this recipe; it is a variation on what you have probably been making since college. Lately, I’ve been trying out some different sauces, rather than just my standard soy sauce. I came up with this sauce on the fly while the chicken and vegetables were cooking so I’m open to suggestions.

1 TB. vegetable oil
1 garlic clove, minced
½ inch of ginger, minced
1 bunch of scallions, whites and a little bit of the green stem chopped*
2 red, yellow or orange peppers, chopped *
2 zucchini and/or summer squash, chopped *
1 cup, or a handful of snap peas
1 lb. chicken breast, cut into strips *

* ingredients that can be prepped several days ahead.

Heat vegetable oil in a wok or large saute pan until almost, but not quite, smoking. Add garlic and ginger and stir constantly until you can smell their loveliness. Add scallions, pepper, and squash and saute for about 3 minutes. When the pepper starts to soften a bit add the chicken and quickly stir together. After 3-5 minutes the chicken should be cooked through; add the snap peas and give it a quick stir. Then, add the sauce (see below for ingredients) and stir for about a minute to thicken it up and coat all of the vegetables and chicken. Top with the greens of the scallions.

Sauce:

¼ cup soy sauce
½ ts. oyster sauce
¼ cup rice wine vinegar
1 ts. sesame oil

Mix all ingredients together and set aside.

Rice

Tags chicken, ginger, peppers, poultry, rice, scallions, snap peas, squash, zucchini

Categories Meals

Cooking for a Crowd

February 21, 2014 //

Last weekend we escaped the dirty snow of New York and spent several days at my parent’s new house in Vermont. It is the perfect vacation house because it has plenty of bedrooms and bathrooms, and a huge living room with two giant couches. It begs for groups. Funny enough, since I am an only child, there have only been a few nights where more than five of us have stayed there. But this weekend we packed the house – there were the five of us, two of my best friends, one of their boyfriends, and one of their daughters. Besides a lot of sledding, downhill skiing, and snowshoeing, we drank a bit too much wine and bourbon, and ate a ton of Vermont cheese.

Patrick in the snow fort he built out of 3 feet of snow.

Leading up to the weekend, my Mom and I planned the weekend’s menus. Knowing we had a lot of people to feed we tried to design meals that would be easy to prepare for a big group, be universally loved, and accommodate a variety of tastes and dietary needs. A couple of our weekend’s feasts made it to this week’s meal plan, along with two others that would also work for a large group. All of these meals can also be adjusted for as few as two people.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal # 1: Cauliflower and Sausage Casserole + Green Salad
Meal # 2: Meatloaf, Roasted Potatoes + Green Beans
Meal # 3: Shrimp “Scampi” with Linguine + Green Salad
Meal # 4: Chicken and Vegetable Stir Fry + Rice

Your Grocery List, excluding the usual pantry items:

cauliflower – 1 medium (about 2 lb.)
onion – 2
scallions – 1 bunch
snap peas – 1 cup, or handful
lettuce – 1 head or bag
lemon – 1
red or yukon gold potatoes – 1 lb.
red, yellow or orange pepper – 2
zucchini and/or summer squash – 2
green beans – 1 ½ lb.
ginger – 1 small piece
whole peeled tomatoes – 1, 28-ounce can
breadcrumbs
fresh or dried thyme (if you don’t already have it)
dried basil (if you don’t already have it)
dried oregano (if you don’t already have it)
garlic powder (if you don’t already have it)
Worcestershire sauce (if you don’t already have it) – optional
Parmesan cheese (if you don’t already have it)
ketchup (if you don’t already have it)
soy sauce (if you don’t already have it)
oyster sauce (if you don’t already have it)
rice wine vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
eggs – 2
linguine – 2-3 oz. per person
sausage – ½ lb.
ground beef – 2 lb.
chicken breast – 1 lb.
bacon – 3 strips
cheddar cheese – ¼ lb.
shrimp – 1 ½ lb.
dry white wine

Tags bacon, beef, casserole, cauliflower, cheese, chicken, garlic, ginger, green beans, olive oil, Pasta, peppers, potatoes, poultry, rice, salad, Sausage, scallions, seafood, shrimp, snap peas, squash, tomatoes, white wine, zucchini

Categories Meal Plans

Improv

January 31, 2014 //

By now, you have probably gathered that while I love cookbooks and online recipe generators I rarely stick to the script. For me, cooking is like an improv show at the Upright Citizens Brigade; you never know what you’re going to get! I work with what I think is the best of a recipe, and then I tweak it so that it is faster, easier and (hopefully) more delicious. A few of this week’s meals are like that. I tried something once, and when I made it again I changed it up. Feel free to do the same with my recipes!

Just a few of the cookbooks I use for inspiration

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: Honey-Soy Salmon + Baby Bok Choy with Cashews
Meal #2: Italian “Stir Fry”
Meal #3: Chicken Breast Sautéed in Sweet Red Onion and Lemon + Parmesan Roasted Broccoli
Meal #4: Brussels Sprouts and Pork (or Beef) Stir Fry + Rice

Your Grocery List, excluding the usual pantry items:

scallions – 2 bunches
baby bok choy – 1 lb.
pepper (red, yellow or orange) – 1
jalapeno pepper – 1
brussels sprouts – 1 lb.
red onion – 3
lemon – 3
zucchini – 1
summer squash – 1
carrots – 2 medium
broccoli – 2 large bunches
plum tomatoes – 3
ginger – 1 piece (you can freeze or refrigerate the rest)
pine nuts – ¼ lb (optional – if you buy them, freeze the extra)
salted cashews, ¼ lb.
ricotta cheese – small container (optional)
bottle of pesto (optional)
Parmesan cheese (if you don’t already have it)
bottle of sesame oil (if you don’t already have it)
bottle of rice vinegar (if you don’t already have it)
bottle of oyster sauce (if you don’t already have it)
salmon fillet, 1 ½ lbs.
boneless, skinless chicken breast – 1 ½ lb.
boneless, pork chops – 2 (4-6 oz. each) OR skirt steak, 8 oz.

Tags beef, bok choy, broccoli, brussels sprouts, carrots, cashews, chicken, fish, ginger, jalapeno, lemon, onions, Parmesan, Pasta, peppers, pesto, pine nuts, pork, poultry, rice, ricotta, salmon, scallions, seafood, summer squash, tomatoes, zucchini

Categories Meal Plans

White Fish Braised in Lemon with Red Peppers and Tomatoes and Roasted Green Beans and Red Onion

January 24, 2014 //

White Fish Braised in Lemon with Red Peppers and Tomatoes

This recipes comes from Mark Bittman’s cookbook, Kitchen Express. For years, Bittman wrote for The New York Times’ Dining section as “The Minimalist,” where he became famous for his 101 recipe lists. He’s done 101 appetizers, salads, simple meals etc; all of which take under 20 minutes to prepare. His lists are epic, and yet totally inspiring and do-able. This cookbook is in the same vein. I wouldn’t recommend it for a novice cook – he isn’t very specific about measurements or technique – but if you feel pretty confident in the kitchen it is a great tool for weeknight cooking.

2 medium onions (yellow or red, whatever you prefer), thinly sliced*
2 red peppers, thinly sliced*
2 TB. olive oil
1 pint of cherry or grape tomatoes, cut in half*
4 fillets of white fish (about 6 oz. each) – flounder or tilapia are good choices
Juice of 1 lemon
1 TB. capers (optional)

* ingredients that can be prepped several days ahead.

Heat olive oil in a large saute pan and add onions and peppers. When the vegetables soften, add tomatoes and cook for another 3 minutes, or until the tomatoes soften. Season fish with salt and pepper; move vegetables to the side of the pan, add a bit more olive oil, and sear the fish for about two minutes (if your pan is not large enough for all of the fish, sear the first two fillets, remove them onto a plate and then sear the next two). Turn fish over (or return all fish to the pan onto the non-seared side), spread the vegetables around the fish, add the lemon juice and cover the pan and simmer for another three minutes, or until the fish is cooked through. Salt and pepper to taste, and sprinkle with capers.

Roasted Green Beans and Red Onion

This is one of my favorite, winter side dishes.

1 ½ lb. green beans, trimmed
1 large red onion, sliced in thick rings
1 TB. olive oil
salt and pepper

Heat oven to 400 degrees. Toss all ingredients on a rimmed baking sheet and roast in the oven for 15-20 minutes – tossing once, halfway through. Season with salt and pepper again, if needed.

Tags fish, green beans, lemon, onions, peppers, seafood, tomatoes

Categories Meals

Homemade = Healthy

January 24, 2014 //

We’re deep into winter, with another snowstorm under our belts here in the Northeast. By now, the holidays feel far away, but just over three weeks ago many of us were making resolutions to eat healthier in 2014. Pursuing a healthy lifestyle is always a good idea, but that doesn’t have to mean a pantry full of rice cakes. I am a firm believer that homemade dinners, when made with fresh ingredients, are healthier than most restaurant or take-out meals, no matter what you prepare. Apparently, I am in good company:

So, for this week I’m suggesting four dinners that manage to be both healthy and satisfying.

(Meals should feed four adults and take about 30-40 minutes to prepare, or the time it takes Patrick to give Eliza a bottle and put her to bed.)

Meal #1: One-Pan Farro with Tomatoes + Green Salad
Meal #2: White Fish Braised in Lemon with Red Peppers and Tomatoes + Roasted Green Beans and Red Onion
Meal #3: Skirt Steak with Arugula + Roasted Cauliflower
Meal #4: Broiled Shrimp with Tomatoes and White Beans + Garlic Bread

Your grocery list, excluding the usual pantry items:

farro – 1 bag (you’ll need just 1 cup, but it will keep)
yellow onion – 3
red onion – 1
red peppers – 2
grape or cherry tomatoes – 3 containers (wow, I had no idea I was using so many this week)
lemon – 1
green beans – 1 ½ lb.
lettuce, or whatever greens you like for a salad – 1 head or bag
arugula – 1 bunch or bag
cauliflower – 1 head
basil – 1 bunch (optional, I wouldn’t go out of my way for this)
parsley – 1 bunch (optional)
baguette – 1
white beans (such as, cannellini) – 1 can (about 19 oz.)
chicken broth or stock – 1 small can (you’ll need ¾ cup, but you can always freeze the rest in an ice cube tray and use later)
skirt steak – about 6 oz. per person
white fish (flounder or tilapia) – about 6 oz. per person
shrimp, shelled and deveined – 1 lb.

Tags arugula, beans, bread, cauliflower, farro, fish, garlic, green beans, lemon, onions, peppers, salad, seafood, shrimp, steak, tomatoes

Categories Meal Plans

Caprese-Stuffed Peppers + Steamed Green Beans