Archive for the 'Bell Pepper' Category

Thai Sonoran Curry

Friday, September 14th, 2018

Shelby Thompson, Tucson CSA

Ingredients:

IMG_8081

 

• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 tablespoons fresh ginger, peeled and finely chopped
• 1 small hot pepper, seeded and finely diced
• 4 1⁄2 cups seasonal veggies (such as squash, potatoes, long beans, peppers), diced
• 2 tablespoons Thai green curry paste (such as Thai Kitchen brand) 1 can full fat coconut milk
• 1/2 cup filtered water
• 1-2 teaspoons coconut sugar or raw cane sugar
• 1 1⁄2 teaspoons soy sauce
• 1 1⁄2 teaspoons freshly squeezed lime juice
• Sea salt, to taste
• Dried chiltepins, to taste
• Fresh herbs, for garnish

Instructions:

1) Heat coconut oil in a large pot or Dutch oven over medium-low heat. Add onion, garlic, ginger, and hot pepper to the pot and sauté, stirring frequently, for five minutes or until the onions are translucent.
2) Add the beans, summer squash, and potato to the pot and stir the ingredients together. Salt the veggies with a few pinches of sea salt. Sauté the veggies for 5 minutes.
3) Add the curry paste to the pot and stir everything until the curry paste evenly coats the vegetables. Cook the vegetables for two more minutes.
4) Add the coconut milk, filtered water, and sugar to the pot and stir everything together.
5) Simmer the curry over medium-low heat for 15-20 minutes, or until the potatoes are tender. Turn the heat off and stir in the soy sauce and lime juice.
6) Taste the curry to check for seasonings. Add more salt if need be.
7) Serve the curry in bowls over your choice of grain. Sprinkle with crushed dried chiltepins and fresh cilantro and/or basil.

Vegetable Moussaka

Monday, September 1st, 2014

Joy Vargo, Tucson CSA

 

3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds

1/2 cup (about) olive oil

1 large onion, thinly sliced

1 cup finely chopped peeled carrots

1 cup finely chopped bell peppers

4 garlic cloves, minced

1 pound yellow potatoes, unpeeled, diced small

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

1 28-ounce can crushed tomatoes with added puree

1/4 cup chopped fresh Italian parsley

1 cup grated/crumbled cheese (feta, chevre or parmesan)

6 tablespoons (3/4 stick) butter

7 tablespoons all purpose flour

3 1/2 cups whole milk

4 large egg yolks

 

Preheat oven to 425. Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. Remove eggplant and paper towels from baking sheets and pat dry.

Brush baking sheets and both sides of eggplant slices with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes then flip eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.

Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add potatoes, onion, carrots and bell peppers. Sauté until potatoes & carrots are very tender, about 12 minutes. Mix in garlic, oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

To make a béchamel sauce for the top: Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)

Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes. Cool for about 15 minutes before serving.

Bess Dewing’s Sweet/Hot Pickle Relish

Monday, August 18th, 2014

Lorraine Glazar, Tucson CSA
From Preserving Today, by Jeanne Lesem, copyright 1992; permission to reprint granted by Alfred A. Knopf.

¾ lb bell peppers, preferably half red and half green
2 hot chile peppers, each about 5 to 6 inches long
¾ lb onions
2 ½ lbs unwaxed cucumbers
3 tablespoons kosher salt or 2 tablespoons uniodized table salt or pickling salt
3 cups cider vinegar
1 ¼ cups sugar
1 ½ teaspoons mustard seed
¾ teaspoon ground turmeric
1 tablespoon each of whole cloves and broken stick cinnamon
1 ½ teaspoons whole allspice
¾ teaspoon cracked nutmeg (wrap in a clean dishtowel and whack with a hammer)

Stem and seed the bell peppers and the chiles, and peel the onions.  Pulse/chop the peppers, chiles, onions and cucumbers to a coarse texture in a food processor.  You should have about 8 cups.

Transfer the vegetables to a 3 quart or larger bowl, stir in the salt, and weight with a plate to keep vegetables from floating as the brine forms.  Let stand 12 hours or overnight.

Then drain and rinse the vegetables, and drain well again.  Transfer them to a 4 quart saucepan; add the vinegar, sugar, mustard seeds and turmeric.  Place the cloves, cinnamon, allspice and nutmeg in a tea ball or tie with cheesecloth into a small bag.  Add the spice bag to the pan simmer, uncovered, 1 hour, stirring occasionally.

Discard the spice bag, and ladle relish, boiling hot, into hot, sterilized jars.  Seal, cool. Label and store at least one month before serving.

Potato and Okra Fish Stew

Monday, July 28th, 2014

Philippe, Tucson CSA

2 fish fillets (white fish is best)
1 large onion, chopped
2 cloves garlic, minced
2 large potatoes, diced
2 large tomatoes, diced
2 bell peppers, diced
1 basket okra (remove stem end and then chop in ½” segments
1 glass white wine
1 bay leaf
½ tablespoon thyme, chopped
½ cup parsley, chopped
2 tablespoons oil
Salt and pepper to taste

In a large skillet, heat oil to medium heat.
Add onions and sauté until translucent.
Add garlic and sauté for another 2 minutes.
Deglaze with white wine.
Add remaining ingredients. Stir well.
Cover, reduce heat and simmer for 45 minutes or until potatoes are soft.
Carefully insert fish fillets in sauce and simmer for another 10 minutes.

Serves 2.

Roasted Sweet Potato and Bell Pepper Soup

Monday, October 14th, 2013

Philippe, Tucson CSA

3 sweet potatoes
2-3 bell peppers
1 medium onion
2 tablespoons olive oil
2 teaspoons cumin
2 cups vegetable broth
Salt and pepper

Pre-heat oven to 400°.

Dice sweet potatoes. Place in oven dish with bell peppers, onions,  cumin and olive oil.  Mix well to coat.

Roast in the oven for about 45 minutes or until all the ingredients are tender.

Place vegetables in blender or food processor, add broth and blend until smooth.  Add salt and pepper to taste.

Roasted Bell Peppers and Eggplant Dip

Monday, October 14th, 2013

Philippe, Tucson CSA

2-3 bell peppers
1 large or 2-3 small eggplant
1 medium onion
3 garlic cloves
2 teaspoons ground cumin
3 tablespoons olive oil
1 tablespoon tomato puree
Salt and pepper to taste

Pre-heat oven to 400°.

Cut eggplant, onions and bell peppers in cubes.  Add to a large bowl with oil, garlic and cumin, and toss until well coated with oil.  Spread on baking sheet and roast for about 45 minutes, or until tender and browned, tossing once for even roasting.  If you are using already roasted bell peppers, omit them at this stage and add them at the next stage.

Let cool.  Add to food processor with tomato puree and salt and pepper to taste and blend to obtain a slightly chunky puree.

Can be used as a spread or as a dip.

Note: you can also add 2-3 cubed sweet potatoes to the roasting mix.

Quick Okra and Bell Peppers Stew

Wednesday, August 14th, 2013

Philippe, Tucson CSA

1 onion, chopped
1 clove of garlic, minced
1/2 lb okra (or 1 CSA basket) – sliced in segments, or whole with just the head chopped off
2 bell peppers, seeded and diced
2-3 tablespoons olive oil
1 pint tomato sauce, or 2-3 tomatoes, quartered
1/2 table spoon thyme, oregano, or any herb mix
1 teaspoon cumin
Salt and pepper to taste

Heat oil in a skillet on medium-high heat. Sauté onions and bell peppers until tender, about 5 minutes.
Add garlic and okra, sauté for another 2-3 minutes.
Add tomatoes, herbs and cumin.
Reduce heat to medium. Stir gently. Simmer until okra is tender but not overcooked, about 5 minutes..
Serve with rice.

Meat option: add 1/2 pound sliced Italian sausage or bratwurst when sautéing the onions and bell peppers.

Stuffed Bell Peppers

Monday, August 5th, 2013

Philippe, Tucson CSA

1/2 cup quinoa
Meat version: 1 pound ground pork (or Italian sausage)
Veggie version: replace meat cooked black beans, plus 1 beaten egg to bind the mixture.
4-6 bell peppers
1 pound tomatoes, quartered, or 1 pint canned tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon thyme, Italian seasoning, or Herbes de Provence
Salt and pepper to taste

Boil 1 cup of water, slightly salted. Add 1/2 cup of quinoa. Bring back to boil, then reduce heat to low and simmer for 15 minutes. Turn off heat and let the quinoa steam for 15 more minutes. Let cool.

Cut out the stem end of the bell peppers, remove stem and seed core, and scoop out most of remaining seeds.
Season the ground pork with salt and pepper, add the cooled-off quinoa, and mix well.  You can also add some herbs/spices for extra flavor. If you’re making the veggie version, make the stuffing by mixing the quinoa, beans, egg and seasoning.
Stuff the bell peppers with the ground meat/quinoa mix. If you end up with extra mix, stuff more bell peppers if you have any. If not, just make a few meatballs. If you have extra bell peppers, dice them and sauté them with the onions.
In a large pot on medium heat, sauté the onions in olive oil until translucent.  Add garlic, tomatoes, herbs, and salt and pepper to taste.  Cook for 10 minutes.
Place the stuffed peppers (and meatballs if any) in the sauce.  Cover, bring back to a simmer and cook for another 45 minutes.
Serve with rice.

Spring Greens Gumbo

Tuesday, April 9th, 2013

From Kripalu, http://kripalu.org/article/521/

2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
5 cups water or stock
1 bay leaf
1 tablespoon fresh thyme
¾ teaspoon gumbo file
1½ teaspoons ume vinegar

Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

Grilled Corn and Shrimp (or Eggplant) Salad

Wednesday, September 26th, 2012

Lorraine Glazar, Tucson CSA

Serves four as a main course

4 ears fresh corn
1 large or two small red bell peppers
1 pound jumbo shrimp or eggplant
4 green onions
1 tablespoon olive oil
2 tablespoons balsamic vinegar (red or white)
1 tablespoon lemon juice.
About ½ lb. greens – lettuce, spinach, kale, chard, etc.

Pull back the husks of the corn, and pull off as many silks as you can.  Re-cover the corn with the husks.  Quarter the bell pepper lengthwise (or halve if small).  Skewer the shrimp on double skewers (or peel and cut your eggplant crosswise in one inch slices, and salt lightly). Grill corn on a grill rack about 5 to 6 inches over the source of heat, until tender and browned from 8 to 10 minutes.   Grill red pepper and green onions, turning occasionally, until brown but crisp-textured, about 5 minutes.  Grill shrimp until just cooked through, about 1 ½ minutes on each side (until they form a “C” not an “O”).  For the eggplant version, grill it about the same amount of time as the corn.

Remove all the grilled items to a platter as they are done.  Husk the corn and cut kernels from the corn cobs and place in a large bowl.  Peel and slice the red pepper into thin strips, and cut the green onions into ½ inch pieces.  Cut the eggplant into thin strips.  Add grilled shrimp, if using, to the corn mixture.  Add them all to the bowl with the corn and when finished, put in the lemon juice.

Whisk together the vinegar and oil, along with some salt and pepper.  Plate the greens among four plates, top with the corn mixture, and drizzle with vinaigrette.


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