My friend who shared her bounty of homegrown eggplant also shared mini bell peppers from her garden. Loved it! Lucky me. 🙂 I searched for a special way to use them. These stuffed peppers were a complete success- everyone in my family enjoyed them.
This recipe was originally intended to be a vegetarian main dish using full-size red bell peppers. I used these mini peppers instead and served them as a side dish with sautéed kabocha squash and rotisserie chicken.
This dish was full-flavored and delicious. The recipe was adapted from Food and Wine, contributed by Emilee and Jere Gettle. Absolutely wonderful.
Yield: approximately 10 mini bell peppers or 4 full-size bell peppers
10 mini bell peppers or 4 large bell peppers (any color)
2 T unsalted butter or grapeseed oil
2 medium shallots, minced
6 garlic cloves, minced
3/4 cup long-grain white rice (I used Basmati)
1/2 cup unsweetened coconut milk
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1 large jalapeño, finely chopped with or without seeds, as desired (I ribbed and seeded the chile)
8 oz cremini or oyster mushrooms, cut into 1/2-inch pieces
4 cups chopped spinach (I used baby spinach)
1/4 cup chopped basil, preferably Thai, plus more for garnish (I used Italian basil)
freshly squeezed juice from half of a large lemon
Bring a pot of water to a boil.
Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
Boil the hollowed out peppers until just tender, about 3 minutes for mini peppers or 4 minutes for full size peppers. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
Dice the jalapeno and pepper tops in the food processor. Set aside.
In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 2 to 3 minutes.
Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
Meanwhile, preheat the oven to 350°, preferably on convection.
In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Season with salt and pepper.
Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
Fill the peppers with the rice mixture and set them in a shallow glass, ceramic baking dish, or rimmed baking sheet. (I used a cookie scoop.)
Tent with foil and bake for about 22 to 25 minutes for mini peppers or up to 45 minutes for full size peppers, until the rice filling is steaming and heated through.
This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.
The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!
2 tablespoons coconut oil
1 medium yellow onion, finely chopped
2 tablespoons peeled and finely chopped fresh ginger
1 small jalapeño, seeded and finely chopped
3/4 teaspoon kosher salt, plus more to taste
1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
1 (14-ounce) can full-fat coconut milk
1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
1 lime, zested, then sliced into wedges for serving
1 cup fresh basil leaves, torn or chiffonade, plus more for garnish
In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
Add the rice and sauté for another minute.
Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the shrimp is cooked through and the rice is tender, 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
Remove from the heat and stir in the lime zest and basil; season to taste with salt.
Serve immediately with lime wedges and topped with more basil.
These Thai-style pork chops were very juicy and flavorful. I used very thick pork chops but this garlic-packed marinade would also be great with pork tenderloin.
The recipe was adapted from The Barbecue Bible by Steven Raichlen. I modified the grilling method. We ate it with special Aahu Barah Basmati rice and Ritzy Summer-Squash Casserole– a great combination.
Yield: 4 to 8 servings
4 thick (1 to 2-inch) or 8 thin (1/2-inch) pork chops or pork tenderloin (about 2 pounds)
1 head garlic, broken into cloves and peeled
3 T granulated sugar
5 T Asian fish sauce or soy sauce (or a combination)
3 T honey
3 T rice wine or sherry wine
2 T toasted sesame oil
1 T grated fresh ginger
2 tsp coarse salt
1 tsp freshly ground black pepper
If using thin pork chops, cut 1 or 2 cuts in the fat side of each pork chop to keep them from curling during grilling.
Arrange the pork chops in a glass baking dish and set aside.
Combine the garlic and sugar in the bowl of a mini food processor; process into a paste. (Alternatively, pound into a paste using a mortar and pestle.)
Add the fish sauce, honey, rice wine, sesame oil, ginger, salt, and pepper; process to combine.
Pour the mixture over the pork chops. Spread to coat both sides.
Cover and let marinate in the refrigerator for 1 to 2 hours. (I flipped the meat over after the first hour.)
Preheat the grill to high on one side and low on the other.
When ready to cook, oil the grill grate.
Arrange the pork chops on the low heat side and cook for 5 to 10 minutes per side for thick chops (possibly half the time for thin), or until the internal temperature reaches 130 degrees.
Move the pork chops to the high heat side and continue to cook until nicely browned on both sides, or until the internal temperature reaches 145 degrees.
Transfer the chops to a platter and serve immediately.
This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.
The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.
This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.
Yield: Serves 4 to 6
24 oz fresh wide rice noodles or 14 ozdried wide rice stick noodles
For the Sauce:
1/4 cup dark soy sauce
1/4 cup oyster sauce
4 tsp light soy sauce
4tsp granulated sugar
1/4 cup water
For the Stir Fry:
6 T peanut or vegetable oil, divided
5clovesgarlic cloves, thinly sliced
4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
3 to 4 baby bok choy or 8stems Chinese broccoli
To Prepare the Ingredients:
If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
Shred or slice the cooked chicken.
Thinly slice the garlic.
To Cook the Stir Fry:
Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
Add garlic, cook 15 seconds.
Add chicken, stir.
Add bok choy or Chinese broccoli stems.
Add bok choy or Chinese broccoli leaves, cook until just wilted.
Push everything to one side, crack eggs in and scramble.
Remove everything onto a plate (scrape the pan clean).
Return pan to stove, heat remaining 4 T oil over high heat.
Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.
Okay! Enough about birthday celebrations. I have to get back to my soup posts. 😉
I love the flavor of coconut milk and Thai cuisine in general. This dish is a wonderful adaptation of Thai flavors in the form of a soup. The coconut milk base gave it subtle richness which balanced nicely with the lime juice, fresh herbs, and hot sauce.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. Fabulous!
Yield: about 8 cups
1 T coconut oil
1 1/2 cups chopped onions (I used 1 large yellow onion)
1 fresh hot pepper, minced and seeded for a milder “hot” or 1/4 tsp cayenne pepper
1 red bell pepper, chopped
1/2 tsp coarse salt, plus more as needed
2 T peeled and grated fresh ginger
1 pound potatoes, diced (I used teeny tiny white potatoes from Trader Joe’s)
3 cups vegetable or chicken stock
3 1/2 cups fresh or frozen corn kernels (16 oz (1 pound) bag frozen organic yellow corn)
1 14-oz can unsweetened coconut milk
2 T fresh lime juice, from 1/2 of one lime
3 T fresh basil, chiffonade (Thai basil is bets, but Italian basil is fine too.)
hot pepper sauce or Chinese chili paste, optional
chopped fresh basil, cilantro, and/or mint, for garnish, optional
Warm the oil in a soup pot on medium heat. (I used an enameled cast iron Dutch oven.)
Add the onions and hot pepper/cayenne and cook for a couple of minutes.
Add the bell peppers and salt and cook, stirring often, until the vegetable soften, about 6 minutes.
Add the ginger, potatoes, and stock. Cover and bring to a boil.
Reduce the heat and simmer until the potatoes are almost tender, about 5 minutes.
Add the corn, coconut milk, lime juice, and basil and remove from the heat.
Using a slotted spoon, remove 2-3 cups of the strained vegetables from the pot.
Using a blender or an immersion blender, puree the remaining ingredients, about half of the soup.
Stir the whole vegetables back into the pot.
Season with salt to taste, and, if you want it spicier, add some hot pepper sauce or Chinese chili paste.
Garnish with lime, fresh basil, cilantro, and/or mint, if desired.
I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.
This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.
The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!
Yield: Serves 4 to 6
2tablespoons peanut or vegetable oil
1 yellow onion, minced
1tablespoon minced garlic (I used 7 cloves)
1tablespoon minced galangal or ginger
1/2teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
13.5 oz fresh or canned coconut milk
1 red bell pepper, cut into slices
6 oz baby spinach
1 ½ to 2pounds medium-to-large shrimp, peeled with tails intact
coarse salt and freshly ground black pepper
1 to 2tablespoons fish sauce, or to taste
¼cup minced cilantro or mint leaves
brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
naan, for serving, optional
Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
Add red pepper slices and sauté until starting to soften.
Add the curry and cook, stirring, another minute.
Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
While I’m sharing delicious green sauces, I have another one to share… Thai green curry this time. 🙂 Using prepared curry paste is a wonderful shortcut, making this dish an elegant weeknight meal.
This dish comes from my favorite column, R.S.V.P., in Bon Appetit magazine. Subscribers write in to request recipes for dishes that stayed in their minds after dining out. This recipe was adapted from Root Down in Denver, Colorado. I doubled the meat and marinade, and increased the amount of garlic and the cooking time (internal meat temperature).
We ate it with steamed spinach over brown Basmati rice. I served the tenderloin over the spinach and rice so that every component was smothered in the wonderful sauce.
Yield: Serves 4 to 6
For the Tenderloin:
1/2 cup soy sauce
1/4 cup (4 T) fresh orange juice
2 T pure maple syrup
2 T toasted sesame oil
2 pork tenderloins (about 1 to 1½ pounds each)
1 T grapeseed or vegetable oil
For the Sauce & Assembly:
1 T plus ½ cup grapeseed or vegetable oil, divided
1 medium shallot, chopped
2 garlic cloves
¼ cup prepared green curry paste
1 teaspoon finely grated lime zest (from 1 lime)
1 14.5-ounce can unsweetened coconut milk
1 T agave nectar
1 T fresh lime juice
¼ cup cilantro leaves, plus more for serving
Unsalted, roasted pumpkin seeds (pepitas; for serving)
1 to 2 pounds spinach, steamed until wilted, for serving
brown Basmati rice, for serving
Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add tenderloin meat; close bag, pressing out air. Chill, turning once, 4–12 hours.
Remove tenderloin from marinade and pat dry; discard marinade. Season lightly with salt.
Preheat oven to 250°.
Heat grapeseed oil in a large ovenproof skillet over medium-high.
Cook tenderloin, turning occasionally, until browned on all sides, about 2 minutes per side, 5 minutes total.
Transfer pan to the oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135°, 20–25 minutes.
Transfer to a cutting board; let rest at least 10 minutes before slicing.
While meat is cooking, heat 1 T oil in a large saucepan over medium.
Cook shallot and garlic, stirring often, until softened, about 3 minutes.
Add curry paste and lime zest and cook, stirring constantly, until paste is slightly darkened in color and very fragrant, about 4 minutes.
Add coconut milk, bring to a simmer, and cook until reduced by half, 20–25 minutes. Let curry mixture cool.
Transfer curry mixture to a blender and add agave, lime juice, ¼ cup cilantro, and 2 T water; blend until very smooth.
With motor running, add remaining ½ cup oil in a steady stream; blend until sauce is thick and emulsified. Transfer to a small saucepan and heat over medium just until warmed through.
Serve pork over prepared rice and steamed spinach, topped with sauce, cilantro, and pumpkin seeds.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.