Tag Archives: red pepper

Miriam’s Balsamic Veggies

Our garlic went bad, but this was alright without.

Ingredients

1/4 lbs harricot verts (fancy french green beans)

1 red pepper (sweet italian)

1/2 lb mushrooms, sliced

1/2 cup white wine

4 tbs balsamic vinegar

4 tbs olive oil

Directions

  1. Prep veggies
  2. Saute mushrooms on high with olive oil, white wine, and balsamic. Add salt and pepper to taste
  3. As fluids are almost reduced, add peppers and green beans and stir-fry until just cooked
  4. Serve immediately with Stuffed Chicken or other Weeknight Wonders.

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Filed under Side Dishes, Weeknight

Miriam’s Stuffed Chicken

Baked chicken? Boring.  I ate a lot of baked chicken as a kid, and it was boring.  (Sorry dad). But stuffing baked chicken can be awesome.  It transforms a boring, bland and surprisingly tricky dish into a delicious and spiffy one.  This is the spirit behind the butcher counter pre-stuffed chicken: easy peasy elegance.  Except for the fact that every pre-stuffed chicken I’ve ever bought has suffered from vague cooking directions, watery chicken, and too much stuffing.  I’ve also screwed up a plethora of stuffed chicken recipes all on my own: over stuffing, over cooking, under cooking, simply falling apart.
Weeknight awesome

So tonight when I made an awesome stuffed chicken, it was a Eureka Moment. All of my past mistakes were made clear, resolved by serendipity and hindsight.  I had everything I needed, I treated the ingredients right, I listened to my gut when cooking, and I served right away.

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Filed under Chicken, Poultry, Weeknight

Karl’s Sweet Pepper and Fennel Soup with Italian Sausage Meat Balls II

My older sister and her husband will be stopping by this week end. I want to make a nice dinner for them. I decided that my sweet pepper and fennel soup would be a good start.

Karl’s Sweet Pepper and Fennel Soup with Italian Sausage Meat Balls II

Karl’s Sweet Pepper and Fennel Soup
with Italian Sausage Meat Balls II

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Filed under Main Dishes, Pork, Soups

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce

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Filed under Beef, Lamb, Main Dishes

Karl’s Potato Tapas

I wanted to make a second cold hors d’oeuvre for Myr’s party.  My idea was to make a Spanish tapas that I vaguely remembered from glancing at it in a book many years ago. However, when I looked on-line and in my cookbook on tapas, I could not find anything that was even remotely like what I was thinking about.  So, I should let that stop me?

Karl’s Potato Tapas

Karl’s Potato Tapas

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Filed under Side Dishes, Vegan, Vegetables

Karl’s Hot Pickled Cauliflower and Red Peppers

I don’t recall seeing cauliflower for sale in the Kashgar Sunday Market, but I want to do something different than the same old pickled cucumbers.

Karl’s Hot Pickled Cauliflower and Red Peppers

Karl’s Hot Pickled Cauliflower and Red Peppers

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Filed under Pickles, Side Dishes, Vegan, Vegetables

Karl’s Greek Orzo Salad

Greek Orzo Salad

Adapted from Shaina

Ingredients

1 large tomato, large dice
½ English cucumber, large dice
½ red pepper, large dice
¼ medium red onion, sliced thin
¾ cup kalamata olives

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Karl’s Basque Chicken in a Clay Pot II

Karl’s Basque Chicken in a Clay Pot II

Karl’s Basque Chicken in a Clay Pot II

This recipe started out as one of the challenges that Myr wrote about when she set up this blog. The Sunday before this dinner one word was announced at the dinner table, “Basque.” While I have been to Basque restaurants and I knew that I liked the food, I had never attempted to make any Basque dishes before. This is my idea of a good time, searching the Internet for a cuisine that I have never tried and knew little about.

What makes a dish “Basque?” The Basques live in the area of southwestern France and across the border in Spain. Continue reading

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Filed under Clay Pots, Main Dishes, Poultry, Techniques

Karl’s Roasted Brussels Sprouts with Canadian Bacon

Roasted brussel sprouts with Canadian bacon

Karl’s Roasted Brussels Sprouts with Canadian Bacon

Ingredients

2 lbs Brussels sprouts
2 slices Canadian bacon, cut into match sticks
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Filed under Side Dishes, Vegetables