Tag: rice

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JUDI’S RECIPES – WEEK 11 – AUGUST 17, 2021

AUGUST 17, 2021

Hi Everyone,

The summer is more than half over! That’s a little depressing in light of all the rain and heatwaves we’ve had. But all that rain helped to produce some very lovely vegetables!

This week we have poblano peppers, those mildly hot peppers that make a great conveyance for stuffing of all kinds. This week’s recipe turns one of these peppers into a full meal.

STUFFED POBLANO PEPPERS

  • 4 poblano peppers, cut in half, seeds and membranes removed
  • 1 lb lean ground beef, ground chicken, ground turkey, Italian sausage, or chorizo
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 cup cooked long-grain rice
  • ½ cup canned black beans, drained
  • ½ cup frozen corn or drained canned corn
  • 1  15-oz can of fire-roasted diced tomatoes, drained
  • 1  4-ounce can of diced green chiles
  • 1 cup grated mozzarella cheese
  • 1. Preheat the oven to 350 degrees. Lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren’t touching. Bake for 10 to 15 minutes.
  • 2. Add ground beef (or turkey or chicken or sausage) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute it over medium heat for 5 to 8 minutes,  until the meat is browned and cooked through.
  • 3. Stir in the black beans, corn, diced tomatoes, and green chiles. Continue cooking for another 1 to 2 minutes. Spoon the mixture into the peppers, sprinkle with cheese, and return to the oven for another 10 minutes or so, until the peppers are tender and the cheese is melted. Allow the peppers to cool slightly before serving.

HELPFUL HINT: Some people don’t like the skin on the peppers. If you’re one of them, place the peppers on your stove burners, if you have a gas stove, and heat until the skin is blistered on all sides. If you don’t have a gas stove, place the peppers on a sheet pan and roast at 450 degrees until the skin blisters. Place the peppers in a paper bag or under a towel or under a bowl or in a plastic bag and set aside to steam. Once the peppers are cool, you can slip the skins off under cold running water.

We are expecting some nasty weather this week, so you might want to stay inside and make this delicious dish. I hope you enjoy it.

Have a delicious week!

Best,

Judi

 

 

 

 

 

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JUDI’S RECIPES – WEEK 6 – JULY 13, 2021

JULY 13, 2021

Hi Everyone,

Soggy, soggy, soggy – and frizzy too! Sorry, the weather is getting to me.

Let’s talk about fennel. Fennel is the vegetable about which I am questioned most frequently: “What the heck is this? What do I do with it?”

Fennel isn’t a root vegetable, but it is a member of the carrot family. And every part of it is edible. It has a licorice flavor and is lovely featured in various dishes, many of them tomato-based. And raw fennel is lovely in a salad.

Fennel is an excellent source of vitamin C and a very good source of fiber, folate, and potassium.

So, here’s a simple fennel recipe for you.

FENNEL RICE

  • ¼ c. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 lb fennel (2 medium bulbs), trimmed, cored, and cut into small dice.
  • Salt to taste
  • 1 c. long-grain rice, such as basmati, rinsed
  • 2 ½ c. water
  • ¼ c. chopped fresh parsley
  • ¼ c. chopped fresh dill
  • pepper to taste

 

  1. Heat 3 TBS of the olive oil over medium heat in a deep pot with a cover. Add the onion and cook, stirring frequently, until the onion is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the fennel, add a generous pinch of salt, and cook, stirring frequently, until the fennel has wilted and softened, about 8 minutes. Stir in the rice and stir to coat the grains with olive oil.
  2. Add the water, salt, pepper, parsley, and dill and bring the mixture to a boil. Reduce the heat to low. Cover and simmer 20 to 30 minutes, until the rice is soft and the liquid is absorbed. Remove the pan from the heat, uncover and place a towel across the top. Cover with the lid and let it sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

HELPFUL HINT: You can substitute quinoa for the rice for an even healthier dish.

ANOTHER HELPFUL HINT: The fennel fronds make a great garnish for a salad or stew.

I  hope you enjoy this dish. Have a delicious week!

Best,

Judi