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Stuffed Chard Lamb is Delicious for Dinner

YumSugar — Mon, 06 Oct 2008 16:15:18 -0700

Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.

I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.

And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish, read more.

Roasted Stuffed Lamb With Swiss Chard
Gourmet Traveller

Ingredients

Currant and pine nut stuffing
1/3 cup dried currants
1/3 cup Merlot
1 tbsp extra-virgin olive oil
1 small onion, coarsely chopped
1 clove garlic, thinly sliced
4 anchovies, finely chopped
1/4 cup toasted pine nuts
1 small eggplant, peeled and chopped
1 red bell pepper
2 tsp brown sugar, or to taste
1 tsp fresh or 2 tsp dried Greek oregano
1 lemon, finely grated rind only
For the lamb:
1 1/2 pounds boneless lamb shoulder, butterflied
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss Chard
1/2 tsp nutmeg, or to taste
1 tsp fresh Greek Oregano
1/2 cup Merlot wine

Directions

For stuffing, combine currants and wine in a bowl.
Chop eggplant, garlic, onions and red bell pepper.
Heat oil in a large frying pan, add onion, garlic, anchovy, and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to brown. Add eggplant and bell pepper, cover and cook, stirring occasionally, for 10 minutes or until soft.
Season to taste with sugar, sea salt, and freshly ground black pepper. Add, wine-soaked currants, oregano and lemon rind and cook for another 10 minutes or until liquid is absorbed. Cool.
Preheat oven to 390°F. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, rather than use twine to secure the lamb, I used these stretch hot cooking bands! Combine 2 teaspoons of olive oil, salt, nutmeg, Greek oregano season to taste and rub over lamb. Place lamb in the baking dish and pour 1/2 cup merlot in the bottom of the pan.
Roast for 20 minutes, then reduce heat to 375°F and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.
Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add chard and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Slice lamb thinly and serve on a bed of chard topped with any extra stuffing.

Serves 6.

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Fast & Easy Dinner: Caribbean Chicken Kabobs

partysugar — Wed, 20 Aug 2008 06:45:40 -0700

During Summer, kabobs are ideal for quick, simple dinners. While you can load the skewers with any proteins or vegetables, this recipe takes inspiration from the Caribbean. Chicken chunks are seasoned with jerk before being layered with bell peppers, red onions, and pineapples. The sweet, fresh fruit counteracts the spicy seasoning. To get the uncomplicated recipe, read more.

Caribbean Chicken Kabobs
From Betty Crocker

Ingredients

1 3/4 pounds boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/4 cup vegetable oil
3 tablespoons Caribbean jerk seasoning (dry)
1 small pineapple, rind removed and pineapple cut into 1-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 small red onion, cut into 1-inch pieces

Directions

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Brush chicken with 2 tablespoons of the oil. Place chicken and jerk seasoning in resealable plastic food-storage bag. Shake bag to coat chicken with seasoning.
Thread chicken, pineapple, bell pepper and onion alternately on each of eight 12-inch metal skewers, leaving 1/4-inch space between each piece. Brush kabobs with remaining 2 tablespoons oil.
Cover and grill kabobs over medium heat 15 to 20 minutes, turning once, until chicken is no longer pink in center.

Serves 8.

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Fast & Easy Dinner: Pork Kebabs With Pineapple Rice

partysugar — Fri, 14 Dec 2007 09:57:31 -0800

In the Winter, it's nice - every once in a while - to step away from the stews, soups, and roasts and consume a refreshing, tropical meal. Fresh flavors like pineapple and ginger brighten up the cold weather blues, while enticing your taste buds. This honeyed pork recipe is like a delightful escape to an exotic locale. Served over a bed of pineapple rice, it's delicious and filling. Check out the recipe when you read more

Pork Kebabs with Pineapple Rice
From Everyday Food magazine

1 tablespoon vegetable oil, plus more for grates
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill or grill pan to medium; lightly oil grates.
Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper.
Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork.
Serve kebabs with rice and lime wedges.

Serves 4-6.

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Fast & Easy Dinner: Corn and Red Pepper Caesar Salad

partysugar — Thu, 04 Oct 2007 10:01:33 -0700

In order to make the classic Caesar salad worthy of a main dish, chicken is usually added. However you can make it a vegetarian friendly option by adding a bunch of fresh, chopped veggies instead. It's a crisp and delicious meal that pairs nicely with a chilled glass of Chardonnay. If you are fearful of Caesar dressings that include anchovies, you are in luck! This one is anchovy free! For the recipe please read more

Corn and Red Pepper Caesar Salad
From Vegetarian Times magazine

4 ears corn on the cob or 3 cups canned corn kernels, drained
1 red bell pepper, seeded and diced
1 medium-sized head romaine lettuce, leaves separated
4 large eggs
1 ½ cups garlic croutons
2/3 cup grated Parmesan cheese
¾ cup olive oil
1 tsp. minced garlic, or to taste
¼ cup fresh lemon juice
1 tsp. Dijon mustard
1 Tbs. Worcestershire sauce
Salt and freshly ground black pepper to taste

If using fresh corn, carefully slice kernels from cobs and place in saucepan with water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, drain and rinse under cold water. Drain again and refrigerate until serving time.
Meanwhile, cook eggs in rapidly boiling water for 7 to 10 minutes. Remove from heat and run under cold water until cool. Peel and set aside until serving time.
Trim off stem end of lettuce and rinse each leaf well. Dry thoroughly and break into bite-sized pieces. Place in salad bowl.
To make dressing, whisk together 1/3 cup Parmesan cheese with olive oil, garlic, lemon juice, mustard and salt and pepper. Set aside.
Add diced peppers and cooled corn to lettuce. Toss with croutons. Grate cooled eggs over top and toss with dressing. Garnish salad with remaining 1/3 cup grated Parmesan cheese and serve.

Serves 4.

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How To Roast Red Peppers

partysugar — Mon, 07 May 2007 05:58:32 -0700

Roasted red bell peppers are a great addition to salads, sandwiches, pasta dishes, and antipasto platters. I love to make my own at home, jar them and have them on hand for whenever one strikes my fancy. Large red bell peppers are sweet, not spicy and can be found in grocery stores year round - although their peak season (when they are the cheapest) is from May until August. To roast, start by washing the peppers and removing the stickers. Next you can either char them on high heat on a gas range stove by placing them directly onto the grates or roast them in the oven (which is what I like to do). Use tongs to turn the pepper to blacken on all sides. Cook on the grill the same way. If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp pairing knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. Never rinse or wash the peppers as the water will diminish the smoky flavor. When the skins and seeds have been removed cover them in oil, adding garlic slices or herbs if desired and refrigerate for up to 2 weeks.

Simple Tip: Peeling Roasted Red Peppers

YumSugar — Thu, 28 Feb 2008 07:01:51 -0800

I absolutely adore using roasted red peppers to add a gourmet touch to sandwiches, salads, and all sorts of entrees. I already gave you a primer on how to roast red peppers, but lately I've been using this easy tip for peeling them that I wanted to share.

You can roast peppers several different ways: I prefer to coat mine lightly with olive oil and blacken them in the broiler for five to 10 minutes. No matter what your method, this trick gets the blackened skins off easily. To find out how, read more.

Remove the peppers from the oven and place them on a flat surface with an overturned bowl on top, so it completely covers the peppers. The bowl will trap the heat from the peppers and fill with steam. This "steaming" process will loosen the skins so that they peel off easily.

After five to 10 minutes, remove the bowl, turn it right side up, and place it on your prep surface. Carefully peel the skins off of the peppers and drop the discarded skins into the bowl. Then, you can just toss the skins in the trash.

Do you have an easy way for peeling peppers? Let us know below!

Fast & Easy Dinner: Turkey-Cheese Roll-ups With Red Pepper Sauce

partysugar — Fri, 08 Feb 2008 09:03:31 -0800

Making a delicious seasoned sauce doesn't have to take all day. In fact, this dish features a red pepper sauce that comes together in minutes. With the help of a blender, roasted red peppers are mixed with basil leaves, salt, and pepper. The final result is a sauce that is fresh and flavorful. Use it to season turkey rolls filled with cream cheese. Piled on top of orzo, the sauce and turkey rolls make a succulent finish to a long week. For the recipe, read more.

Turkey-Cheese Roll-ups with Red Pepper Sauce
From Good Housekeeping magazine

3/4 cup orzo pasta
1 jar (12 ounces) roasted red peppers, drained
1/4 cup plus 16 large basil leaves loosely packed fresh basil leaves
8 (about 1 pound) thin slices turkey breast, for scaloppini (pounded thin)
1/2 cup chive-and-onion whipped light cream cheese

Heat 2-quart saucepan of salted water to boiling over high heat. Add orzo and cook as label directs. Drain.
Meanwhile, prepare Red Pepper Sauce: place 3/4 cup red peppers in blender. Add 1/4 cup water, 1/4 cup basil leaves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend just until pureed but not completely smooth; set aside. Makes about 3/4 cup.
Cut remaining red peppers into 1/2-inch-wide strips. Place turkey scaloppines on sheet of waxed paper. Evenly divide red pepper strips and remaining basil leaves among scaloppines.
Spoon 1 level tablespoon cream cheese on 1 end of each scaloppine. Loosely roll each scaloppine jelly-roll fashion to enclose filling; secure with toothpick.
Heat nonstick 10-inch skillet over medium-high heat until hot. Add rolls to skillet; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover skillet and cook 5 to 6 minutes or until rolls are browned on all sides and turkey is no longer pink, turning rolls over once.
Remove toothpicks from rolls. Divide orzo among 4 dinner plates. Arrange turkey rolls on plates with orzo; serve with pepper sauce.

Serves 4.

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Yummy Link: White Bean, Roasted Red Pepper, and Arugula Salad

partysugar — Thu, 17 Apr 2008 15:28:19 -0700

Now that Summer is just around the corner, I've started eating lots more salads. This salad with white beans, roasted red peppers, and arugula is at the top of my to-make list. It looks fresh and delicious. - We Heart Food

Monday's Leftovers: Mussels, Linguine & Red Pepper Sauce

YumSugar — Mon, 18 May 2009 07:50:26 -0700

If you've got a half an hour to spare, you can make time this Monday evening to have an epicurean feast with your loved ones. Impress them with a modern twist on the old Italian standby, linguine with clams. Switch up the traditional marinara sauce with a roasted red pepper purée, and use leftover mussels for a familiar replacement to clams. Serve with al dente pasta and a glass of Italian white, and you'll be looking at the new family favorite when you read more.

Mussels With Linguine In Roasted Red Pepper Sauce
From Every Day With Rachael Ray

Ingredients

Salt
Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
While the pasta is working, using a food processor, puree the roasted peppers.
In a deep skillet, heat the olive oil over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

Serves 4.

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Fast & Easy Dinner: Portobello and Red-Pepper Pizza

partysugar — Fri, 15 May 2009 10:30:27 -0700

Why head to the local pizza parlor when you can whip up gourmet pies in the comfort of your own kitchen? With the help of store-bought dough, pizza making is a cinch. This recipe tops the dough with portobello mushrooms, red peppers, garlic, and two types of cheese.

However, the best thing about homemade pizza is the ability to get creative. Top your pizza with whatever ingredients you want! Use this recipe loosely as a guide and go from there. Making pizza is also a great way to transform leftovers into something new and delicious. For the simple technique, read more.

Portobello and Red-Pepper Pizza
From Food & Wine

Ingredients

6 tablespoons olive oil
2 red bell peppers, cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
3/4 cup lightly packed basil leaves, chopped
1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
1/2 cup grated Parmesan

Directions

Heat the oven to 450°F. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes.
Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.

Makes one 14-inch pizza.

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