Stuffed Poblano Peppers

I decided to make some stuffed peppers using poblano peppers.  I had never cooked with poblano peppers before so I was a little nervous for the outcome.  I read through several different stuffed poblano pepper recipes and just decided to do the following.

Ingredients:

4 poblano peppers
2 hot turkey links
1/2 box mushrooms
2 small yellow peppers (any will do)
1/2 onion diced
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp garlic salt
3/4 cup shredded cheese

One of the recipes I read, it gave instructions to cut a slit in the poblano pepper from the stem to the bottom of the pepper.  Place the poblano peppers under the broiler until the skin turns black.  Make sure to check on the pepper every few minutes and turn the peppers so that all sides have exposure to the broiler.  Then afterwards, let the peppers cool, peel off the outside side and turn the pepper inside out to remove the seeds.  This part took much longer than I thought and was quite annoying since the peppers were pretty fragile.  Next time I think I would try to deseed the peppers before I broil them.

While the peppers were broiling, I cooked the turkey sausage.  (Take the meat out of the casing before cooking)

 

After the sausage was done cooking, I moved it onto a plate with a paper towel.  Then I cooked the veggies.  Once the veggies are cooked, add back in the sausage and can of diced tomatoes.

 Stuff peppers with the sausage filling.  Sprinkle cheese over the top and bake for 5 more minutes or until the cheese has melted.  These also make great leftovers!

Butternut squash veggie chili

Veggie chili is my go to dish when I have a lot of veggies handy and I want a quick, delicious, and nutritious dinner.

This night I had leftover butternut squash cubes so while I was cutting up all my veggies, I let the cubes roast in the oven for 25 minutes.  

Ingredients I used:

1 zucchinii

1 yellow squash

1 can of black beans

1 can of diced tomatoes

1 box mushrooms

2 little orange peppers

1/2 onion diced

1 tablespoon chili powder

1 tsp cumin

1 tsp minced garlic

1/2 tsp cocoa

1/2 tsp crushed red pepper

After cutting up all of the veggies I threw in the onion to sauté first.

Then I threw in the peppers

Then the zucchini and squash

Then the tomatoes

Now its time for my cute roasted butternut squash cubes

Throw in spices and beans

Let simmer for 5-10 mins

And there you have it...quick easy veggie chili!

Tofu Tikka Masala

I love Indian food but it always seems like such an ordeal to make it.  Enter "Eating Well" magazine with a super fast curry recipe to save the day!!  This was a quick and simple recipe which yielded delicious results.  It is definitely a keeper!  Shockingly I made no changes to the original recipe!  So here it is!

Ingredients:

3 tablespoons garam masala

1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
2 14-ounce packages extra-firm or firm tofu
1 tablespoon canola oil plus 2 teaspoons, divided
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon flour
1 28-ounce can diced tomatoes
1/3 cup half and half

Combine garam masala, turmeric, salt and crushed red pepper (if using) in a small bowl. 

  

Cut tofu into 1-inch cubes and blot dry with paper towels. 

 Toss the tofu in a medium bowl with 1 tablespoon of the spice mixture.  Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 8 to 10 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil, onion, bell pepper, ginger and garlic and cook, stirring often, until starting to brown, 5 to 7 minutes.

Add flour and the remaining spice mix; stir until fragrant and coated, about 1 minute.

 Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more.

 Return the tofu to the pan; cook, stirring, until heated through, about 2 minutes.

 Remove from heat and stir in half-and-half.

Butternut Squash risotto

I love squashes...acorn squash, yellow squash, spaghetti squash.....and most of all.. butternut squash!  And in the fall and winter...I am a squash cooking machine.

I found this recipe in a fitness magazine.  It was a simple dish that you can cook up quickly on a weeknight and it is so delicious!

Ingredients
4 1/2 cups  low-sodium chicken broth
3 tablespoons olive oil
12 sage leaves, plus 1 tsp finely shredded
2 cups finely diced butternut squash
1 cup finely diced onion
1 cup Arborio rice
1/2 teaspoon salt
1 ounce finely grated Parmigiano-Reggiano (about 3/4 cup)

Directions

Bring broth to a boil in a small saucepan, reduce heat to low and cover to keep warm.  Heat oil in a small skillet over medium high heat.  Add sage leaves and cook until crisp and slightly shriveled, about 30 seconds.  Using a slotted spoon, transfer to a plate lined with paper towels to drain, reserving oil.

 

 

Transfer 1 tablespoon sage oil to a large heavy saucepan and heat over medium high heat.  Add squash and cook, stirring occasionally, until slightly softened and browned (5-6 mins), transfer to a plate.  Add remaining sage oil, reduce heat to medium, add onion and cook, stirring, until translucent, 6-7 mins.

Add rice and cook, stirring constantly, until glossy, 2-3 minutes. Add 1/2 cup broth and simmer, stirring constantly, until absorbed.  Continue adding broth 1/2 cup at a time, stirring constantly, until absorbed.  This part is where you find out that in making risotto, patience is the secret ingredient because it takes some time for risotto to absorb the broth!  It takes at least 40-50 minutes for the risotto to absorb the broth.

Add squash, sliced sage, salt and parmigano-reggiano and cook, stirring one minute.  Top with crispy sage leaves.

Eggplant, Zucchini, Squash, and Orange Pepper Parmesan Torte

We have this amazing produce market a few miles away from us that sells super cheap produce.  The only catch is, the produce can be on their way out so you need to use it quickly. 
Whenever we have a chance to go there, I tend to go a little buckwild.   I can't help it, I get so excited when I have the chance to buy so many fresh veggies for a good price!   
Since I went a little overboard, I knew I needed a recipe that called for a lot of veggies.  So I found this recipe!

Here is my version of how I made this recipe.  Here is the link to the original version if you would like!

http://www.epicurious.com/recipes/food/views/Eggplant-Zucchini-Red-Pepper-and-Parmesan-Torte-101664

• 1 large onion
• 2 garlic clove, minced
• about 1/2 cup olive oil
• one can (14oz) diced tomatoes
• 1 tablespoon finely chopped fresh sage leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 large eggplants
• 1 large zucchini
• 3 large orange bell peppers
• 1.5 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup half and half
• 3 large eggs
• 1 and 1/4 cup freshly grated Parmigiano-Reggiano

Preheat oven to 450°F. 

The recipe called to roast each veggie separately but I roasted all of the veggies together to save time.  

Cut up the eggplant first (into rounds) and sprinkle each piece with a little bit of salt to draw out the bitterness.  

 Arrange eggplant in one layer in baking pans. Brush eggplant slices with some remaining oil.

Cut zucchini and squash widthwise into 1/3-inch-thick slice.

Quarter bell peppers lengthwise and discard stems, seeds, and ribs. 

Arrange zucchini, squash and peppers oiled baking pans and brush with some remaining oil. Roast veggies until tender and lightly browned, about 20-30 minutes.

 

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. 

Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. 

Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. 

In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste. 

Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano. 

Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.

SO delicious!  It is almost like a veggie lasagna but without the noodles!

Mushroom Sausage Ragu with polenta

I am BAACCCKKK!!

Yes I realize I took a long hiatus!   It turns out starting a new job and trying to plan a wedding...well it takes a lot of time away from your normal routine.

But I am back...albeit with a new last name ;)  So let the food blogging begin again!

Fall is upon us already.  When it starts to get gloomy and dark, dinner is all about warm and comfy foods!

We had some frozen hot sausage links in the freezer so I looked for some recipes which would allow me to use our two lonely sausage links.  Go me for trying to get stuff out of our freezer.  (Yes I know two little sausage links don't take up much room...but it's all about taking baby steps!)

I found a recipe for Mushroom Sausage Ragu with polenta.  Here is the link to the original recipe online.  I made a few adjustments so wherever you see the * sign, that means I deviated from the original recipe.

http://www.myrecipes.com/recipe/mushroom-sausage-rag-with-polenta-10000002012806/

Ingredients

• 1 1/2 tablespoons olive oil, divided 
• 2 hot sausage links
• 1/2 cup chopped onion 
• 1 pound baby bella mushrooms, sliced*
• 2 large garlic cloves, minced 
• 1/4 teaspoon salt, divided*
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 1/2 cups fat-free, lower-sodium chicken broth $
• 1 1/2 cups milk*
• 1 cup uncooked corn meal*
• 1/4 cup grated fresh Parmesan cheese*
• 1/2 tablespoon butter *
• 1 tsp dried thyme*

As always, before I start cooking, I chop all needed veggies

1.  Heat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

2.  Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally.

3. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes.


3. Bring broth and 1 1/2 cups milk to a boil in a medium saucepan. Add cornmeal and thyme, stirring well.   Reduce heat to medium, and simmer until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cheese, and butter. Serve with sausage mixture.

I served some fresh sauteed garlic greens with the ragu.  Makes for excellent leftovers for lunch the next day!

Creamy Chicken Pasta with Butternut Squash

I found this recipe in Cooking Light and I have made this in two different variations so far. Since I have been on a butternut squash kick, here is the recipe for the butternut squash one.

Ingredients

8 oz cavatappi pasta (I used orcchiette because that was all I had in hand)
cooking spray
12 oz chicken breast, cut into bite size pieces
1 tsp salt
1 tsp black pepper
1 cup unsalted chicken stock
1/3 cup mascarpone cheese
1/4 cup chopped parsley, divided
4 cups peeled cubed butternut squash
1 1/2 cups slices shallots
3 garlic cloves, thinly sliced
2 packages mushrooms caps
Cauliflower
 1 TBSP olive oil


1. Combine butternut squash, cauliflower, garlic, and onion with olive oil and roast in preheated oven (350 degrees) until squash is soft.

2. While the veggies are roasting, cook pasta according to package directions, omitting salt and fat, drain.

3.  Heat a dutch oven over medium high heat, coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan, saute 4 minutes turning to brown on all sides.

Add stock to pan, bring to a boil. Add mushrooms.  Cook 2 minutes. Remove from heat, stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.

Add roasted veggies to the chicken and sauce and bring dish back up to simmer. 

Chinese BBQ Roast Pork (Char Siu)

I had a craving for some chinese bbq pork and chinatown was too far away so I decided to spend an afternoon trying to make chinese bbq pork. I called my parents for advice and you know parents, they don't give exact measurements so naturally I didn't really use exact measurements either.

Ingredients

Pork shoulder
Hoisin sauce
Five spice powder
Dark sauce soy
Chinese cooking wine
White pepper
 

Mix all of the ingredients (after pork shoulder) and use to marinate the meat.

Cut the pork shoulder into four sections and cut into eight long pieces.

The meat should marinate for 2-4 hours.

Once the meat has been marinated, roast pork in a roasting pan in a 400 degree oven. Every 20 minutes, take pork out and reapply sauce. Once the internal temperature of the pork reaches 160 degrees, change oven to broil and broil until outer skin is crispy.