Peppers | Food Final Frontier

Never heard of it? Neither had I. But that is one of the many beauties of the internet— visual aids that provide us with the pretty pretty pictures we need in order to become interested. “This book has no pictures. Ergo, this book is a waste of space.”

Shakshuka is a popular Israeli dish that has North African-roots. Eggs are poached in a spicy tomato sauce and served with pita. I saw some variations during my research that got creative with the vegetables and various cheeses, but overall: this is very, very easy and delightful. Most people have the basics on hand– canned tomatoes, eggs, onion, garlic, etc, so if you’re interested in a simple, healthy breakfast option, then I advise you to keep reading.

I’ve been dabbling in homemade ricotta recently and found it to work beautifully in shakshuka. Some of it sort of melted into the sauce, but big chunks remained intact and were perfect for scooping up on the bread. My intention was to share this batch of cheese with my neighbors, but…that isn’t going to happen. Piggie has taken over my body and won’t let the concept of generosity interfere with my cheesy feeding frenzy.

Shakshuka

3 T olive oil
4 cloves garlic, minced
1 small yellow onion, diced fine
2 anaheim peppers, diced fine
2 carrots, diced fine
2 t paprika
1 t cumin
2 T tomato paste
2 28-oz cans crushed tomatoes
1 t sugar
2 t salt
pepper
7 eggs
1 c ricotta cheese (feta would also be quite nice)
flat leaf parsley
pita (or naan) for serving

In a large cast iron skillet or dutch oven, heat the oil over medium high. When hot, add the oil. Toss in the onion, garlic, pepper, and carrot, and cook until soft, about 10 minutes. Add spices and cook until fragrant, 1-2 minutes. Add the tomato paste, crushed tomatoes, and sugar. Reduce heat to low and simmer, stirring frequently, until reduced– about 10 minutes. One at a time, crack the eggs into a ladle. Push the ladle into the sauce to create a hole for the egg, turning it out into the sauce. Do this for all 7 eggs. With sauce on a low simmer, cover and cook 10-15 minutes. Add cheese a few minutes before eggs are set (sprinkle over the top– don’t mix in). Eggs may be a bit soft, but they will continue to cook in the sauce. Turn off heat and sprinkle with parsley. Serve with warm pita (I wanted garlic naan instead, which was great) and enjoy!

Hey there, stranger. Now that the holidays are over, it seems that everyone is being punished for their Christmas consumerism with a strong, sturdy bout of the flu. The memories of illness have come screaming back to me with phlegmy headaches, a hacking cough, and the knowledge that I look sexy with Kleenex permanently wedged into my cranium.

Now that we’ve all whetted our appetites, let’s talk food!

My dear sister’s family unit gave me the delightfully awesome Smitten Kitchen cookbook and I was so over the moon excited that I blacked out from sheer joy. So far I’ve made her Brown Butter Rice Krispie Treats (with the addition of toffee bits….Yes, they were amazing) and these peppers, both of which have been to die for. I’ve also got my eye on the Turkey Meatballs, so keep your eyes peeled for that bad boy.

This dish was very enjoyable. It wasn’t difficult, but it was a tad tedious to char the peppers, rub the skins off, and stuff them. I would definitely suggesting broiling them instead of doing it on the stove, since the latter requires much more attention (and I’m guessing time). Super tasty, though, so I would definitely recommend giving them a whirl!

Corn Risotto-Stuffed Poblanos

Smitten Kitchen Cookbook, adapted slightly

8 large poblano peppers
6 cups broth, heated
2 T olive oil
1 shallot, diced
2 garlic cloves
2 c short-grained rice, such as Arborio
1/2 c white wine
1.5 c corn, fresh or frozen
3/4 c grated Pepper Jack cheese
1/2 t salt
pepper
1/2 t paprika
For the crema sauce:
1 small adobo chipotle pepper, plus sauce from the can
1/2 c greek yogurt
1 T milk
1/2 t salt
1/2 t paprika
crumbled queso fresco

For the peppers you can either char them over high heat on a gas stove, turning frequently, or you can broil them until they are crispy around the edges. You will need to ensure an even char all the way around or else the skin will not come off very well! Set the charred peppers aside in a covered bowl.

To make the risotto, heat the oil in a large dutch oven over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook another minute, then add the rice. Toast for a couple of minutes, add the wine, and cook until evaporated, stirring frequently. Add 1 cup of the broth and simmer, stirring every minute or so, until the broth is absorbed. Continue to add the broth 1/2 c at a time.

When you are down to your last addition of broth, add in the corn, salt, and pepper. When the rice is creamy and tested for done-ness, turn off the heat and add the pepper jack cheese and paprika.

Scrape the charred skins off the peppers with a knife, then cut a slit in each one and scoop out the seeds. Stuff each one with a healthy portion of the risotto and top with the queso fresca. In a preheated 400 degree oven, bake the peppers for about 15 minutes.

Meanwhile, prepare the crema. Put the pepper, yogurt, spices, and milk in a food processor, blender, or use an immersion blender to puree the ingredients.

When the peppers come out, put a dollop of crema on top and serve warm.

Delish!