Tag Archives: garlic

Stuff yo face, I mean veggies.

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Ok so this idea is kind of a culmination of a few things. Not the idea of stuffing your face, the idea of this stuffed veggies recipe. Anyway, get amped guys. This is just a peak into the method behind the madness of this fun lil blog here. I realized that we try to always provide recipes that use and reuse ingredients. We want there to be enough overlap that when you are spending money on something, its being used to its full value. However, I can’t say that’s been true for the mirepoix mix that I reference in my turkey meatloaf recipe. So I got to thinking on what else I use that with. Not that you need a specific recipe because its something so multi faceted that it can be thrown in a frittata, it can be used as a starter to soups and stews (says the label on the packaging. ha so ya I felt like a fraud, saying hey guys just throw it in anywhere). Then, I ate this delicious stuffed zucchini the other day from this Italian deli I frequent (shout out to Tredici’s). They made the marinara fresh and it was stuffed with hot sausage. I was in love. All I had to do now was to find a way to make it easy & healthy (I mean some of us are still sticking to 2014 resolutions). Anyway, let’s get right to it. Oh and don’t be scared of the long list of ingredients, this dish isn’t complex, there are just layers to its yumminess.

Vegetables:

  • 3 large zucchini, trimmed, halved lengthwise
  • 3 bell peppers (any color works)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Filling:

  • 3-4 cloves garlic, smashed and peeled
  • 1 1/2 cups of the mirepoix mix
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon of red chili flakes
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/3 cup white wine, such as pinot grigio
  • 3/4 pound ground turkey (use dark meat if possible)
  • 1 large egg, beaten, at room temperature
  • 1 cup of seasoned Italian breadcrumbs
  • 1 1/2 cups grated Parmesan

Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray. For the vegetables: Using a melon baller (or spoon since I have no such melon baller in my kitchen) remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the  zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper. For the filling: Place the zucchini flesh in a food processor. Add the garlic, mirepoix, chili flakes, oregano, salt and pepper. Blend until all the vegetables are finely chopped/mixed. In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool. (make sure to taste the mixture before blending in the meat, make sure there is enough flavor & its seasoned enough). In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the breadcrumbs. Mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. (I also did some shredded cheddar because more cheese is never a bad thing). Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 minutes. Transfer the vegetables to a platter and serve. You can accompany with marinara from the call it what you will recipe.

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*I was out of zucchini & did it with squash, stick with zucchini though because you will get more “flesh” from the center to mix with the meat. I would also chop up the tops of the peppers and blend with the other veggie mixture. It makes the stuffing less meaty and more flavorful*

Happy Eating, XO.

Simla mirch paneer

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Merely translates to bell pepper paneer. If you don’t know what paneer is, google it. (Their explanation will be much better than my cliché response: its like “cottage” cheese). Point here is to reuse the lovely ingredients you purchased for the Goan Shrimp Curry recipe. Swap out the shrimp for paneer and the coconut milk for green bell peppers. Yes, its just that simple! Now, I will say there are many ways to prepare this dish, but this one is the easiest, as well as, my favorite.
  • 1 chopped medium yellow spanish onion (vidalia is too sweet)
  • 2 tbsp. tomato paste
  • 1 tbsp. of the minced garlic
  • 2 tsp. Tumeric powder
  • 2 tsp. Cumin (the powder or seeds, I personally hate the seeds and always use powder)
  • 2 tsp. Coriander powder
  • 2 tsp. Garam Masala
  • 2 tsp. Ginger powder (I tend to think fresh is too strong, but would work fine)
  • Red chili powder to taste
  • Salt to taste
  • Black pepper to taste
  • 2 chopped green bell peppers (keep the diced size similar to the size you cut the paneer so it all cooks well and evenly together. Also, Green is best in my opinion as red & yellow tend to have a sweeter flavor that would detract from this dish).
  • 250 gm Paneer (Store bought paneer is fine, I know your moms probably make it from scratch, oh well. Dice into cubes).

Create the tadka (remember that fun word we learned previously? No? Its just browning the spices in hot oil, 3 tablespoons of oil on high heat) then add tomato paste (note I use the paste vs. most people who use actual tomatoes. Feel free to use either, I just think real tomatoes have too high of a water content making the dish more wet & I prefer the sabzi to be dry), chopped onions and bell pepper. Once the tomato paste has melted and mixed in with the veggies add the cubed paneer. Cook stove top on medium heat for 15 minutes. Serve with rice or roti.

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Happy Eating, XO.

Eat your vegetables​.

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It’s that time of year that everyone wants to eat right because they know Santa is watching to see who was a good or bad boy/girl. However, instead of hopping on the juicing band wagon, jump on the Roasting bus. I told you it was my favorite (As well as Ina Garten’s). I have done it to zucchini, Brussels sprouts, and asparagus the most. I will say I have pretty much roasted everything other than my socks. (Don’t tempt me)

  • 2 tbsp. olive oil
  • 1 tsp. minced garlic
  • Pinch of salt (sea salt preferably) black pepper & red chili flakes (its just a pinch, but leave out if you have no taste buds)
  • 1 tbsp. of shredded parmigano reggiano

Mix all ingredients, other than the cheese, with whatever vehicle you are roasting. For example, when you roast the sprouts, I would slice them in half and then toss with the oil mixture. Roast at 350 degrees for 15-20 min, maybe turning once for even crisping. Lastly, when cooling out of the oven (right before serving), sprinkle the reggiano over the veggies.

Happy Eating, XO.

Balls, Balls, Balls.

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Perverts, this is a Meatballs 3 different ways recipe. A menage a tois of balls. (Ha sorry I can’t help myself). Anyway, baked or pan seared…you pick your favorite. Chicken, turkey, or pork…you pick your favorite meat (that’s what she said?). OK for real though, the base for the mixture of these meatballs is the same: simple and delicious. The rest, you pick. Swear you can do it, all by your damn delish self.

Fine chop a large Vidalia onion, throw that in the bowl and then throw in Italian breadcrumbs (About a cup) After that add red chili flakes based on your level of spice preference. Lastly, toss in parsley flakes (dried or fresh), salt, black pepper (to taste, I do a pinch each or 1 tsp.) and a tablespoon of minced garlic. (I did 2 tbsp. but I’m crazy for garlic, so ya disclaimer) Crack an egg into the mixture and add your choice of ground meat. Don’t over-work the meat and form balls with your hands. I try to wet my hands with olive oil when doing this so the meat slides right off. (Too many jokes, too easy, I’ll take the mature route just this once).

Editor’s Note: Make sure if frying or pan searing that your olive oil is hot enough, but not scorching because the inside will remain raw while the outside burns (medium heat, kids). For baking the oven should be at 350 degrees and the duration will be based on meatball size. (1 lb. of ground meat should yield 6-8 medium-sized meatballs at 15-20 minutes).

Happy Eating, XO.

Roasted Potatoes

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Barefoot Contessa, or as some of us know her as, Ina Garten is known for simple and casual entertaining. Recently watching her show, I realized she cooks a lot like me. Or shall I say I cook a lot like her (After all she is the famous one, not me). Anyway, she likes roasting. May it be asparagus, zucchini or potatoes, she is a fan and so am I! So here are her roasted potatoes with my own twist!

  • 2 pounds small red or white potatoes
  • 1/8 cup good olive oil (typical Barefoot Contessa, “good”).
  • 1  teaspoon salt (kosher if you are Ina, as for the rest of us whatever is in your shaker is fine. I used sea salt because I adore the stuff).
  • 1/2 teaspoon freshly ground black pepper (she says this because its coarser than normal black pepper, but either works)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh parsley
  • 1  teaspoon onion powder (my addition & so yum!) My other suggestion is to shave some parm cheese over when serving, but I am trying to cut calories and since this is already a carby/starchy side, I restrained.

Preheat the oven to 400 degrees (this is important, I tried to cook with my dessert at 350 degrees and the potatoes didn’t cook as fast or get that crisped up edge so even if you have to take shifts with the oven make sure you do it at the 400 degrees, raw potatoes need a high temp). Cut the potatoes in half or quarters  (the smaller the pieces the quicker they cook) and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 min to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. (For a change I wasn’t lazy and actually did this, I like mine evenly cooked so I made sure to swing open the oven half way through & toss).

Remove the potatoes from the oven, toss with parsley & onion powder, and serve hot. This serves 4 people. The original recipe is actually for 8 people, but I cut it down to serve with the Fig, Mustard & Pear Champagne Glazed Chicken.

Happy Eating, XO.