Category Archives: savory baked meals

Shrimp Stuffed Poblano Peppers with Tomato-Red Pepper Sauce

A new favorite, this can be prepared ahead and cooked on a weeknight, it’s healthy and chock-full of vegetables and lean protein. I clearly was lazy in peeling my peppers, but we didn’t mind a bit of charred skin here and there.

Shrimp Stuffed Poblano Peppers with Tomato-Red Pepper Sauce Recipe
Serves two for main course

The Peppers & Filling
4 poblano peppers, charred over a flame and peeled or cooked at 400 degrees for 15 minutes and peeled
3/4 lb shrimp, peeled and chopped roughly
2 cloves garlic, minced finely or mashed
2 T fresh cilantro and/or basil, chopped
1/4 red bell pepper, chopped finely
1/2 tsp ground cumin
3/4 tsp sea salt

Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can. Bake in oven at 350 for 8-11 minutes, depending on size of the peppers. Shrimp will be completely white and pink when done.

For the Tomato-Red Pepper Sauce
1 large red bell pepper, roasted at 400 degrees, peeled, seeds removed and tossed into a blender
2 ripe, never refrigerated roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes
2 cloves garlic, chopped
1 tsp chili flakes or equivilent
4 small-medium shallots, chopped finely
2 tsp coconut oil or other cooking oil

In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp. Add the garlic and chili flakes, followed immediately by the tomatoes–slice thinly the tomatoes and add to the pan, cooking at medium heat until they are falling apart, about 20 minutes. Add it all to the blender with the roasted pepper and puree. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.

Roasted Spring Root Vegetables

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

Roasted Spring Root Vegetables: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Rutabaga

A beautiful and simple lunch or light dinner, these roasted spring root vegetables are pleasing to the eye and are the perfect summary of the spring bounty that is now my CSA/farm shipment.

Simply find the best spring veggies you can, cut them in fairly even sizes, toss them in olive oil, salt, and pepper (or add some herbs de provence if you like), and roast them 25-40 minutes at 400 degrees on some foil (for easy clean up). Save them cold to toss into salads for the coming days or feast on them then; serve them as an appetizer with friends over on a large platter and cocktail forks. It’s a pleaser.

Use things like: Baby Carrots, Turnips, Easter Egg Radishes, Golden Beets, Chiogga Beets, Rutabaga, Celery Root

Leave the stems on (they are edible! and save those radish & turnip greens for a sautee, a quiche, or a pesto) but trim off any broken or decrepit parts of the stem and use a vegetable sponge to scrub the dirt from the tops and sides. Don’t peel the carrots, just scrub the dirt off. You can also roast everything whole and slice them in half afterwards for brighter centers, but you may need to separate a few trays by size of the objects to ensure even cooking.

Easy Weeknight Rack of Lamb Recipe

Weeknight Rack of Lamb

This is painfully easy; it’s shamelessly stolen from artist Joanne Ruggles who treated a whole gaggle of us to it on New Years Eve this year. I’ve been making it every few weeks since–I even took a cooler pack of lamb with the ingredients up to Orr Hot Springs and made lunch out of it on a weekday–after which several people who saw me preparing it in their wonderful kitchen asked me for the recipe. Yeah, that good!

Easy Weeknight Rack of Lamb Recipe

Rack of Lamb, however much you want, trimmed of fat (this is important! slice that stuff off or you’ll be gnawing on it)
Sweet Mustard
Montreal Steak Seasoning shamelessly purchased from Costco (Yeah, I know. This is a serious tangent from this blog).

Oven, 400 degrees. Slather that trimmed lamb with mustard, even the bones. Generously coat it in the steak seasoning. Throw it on some foil and put it in the oven for about 20-35 minutes, until medium or medium rare. If you like your lamb more cooked than that then you don’t deserve to make this.

Serve it with anything! A big salad, some couscous, zucchini, asparagus, sauteed chard or spinach..Whatever!

Red Snapper En Papilotte + Endive, Apple & Red Cabbage Slaw

red snapper en papillote with lime & thyme

Red Snapper Filets en Papilotte

1/3 lb snapper filets, as many as needed (1 per person)*
lime, sliced thinly
thyme sprigs
parchment paper
*great* olive oil (optional)
salt & pepper

Begin by patting dry and lightly salting the filets. On a piece of parchment wider than the fish is long and twice as long as the fish is long, place the filet. Layer a few slices of thin lime on the fish, topping with some thyme sprigs and a dash of olive oil if you like. Top with pepper.

Fold the parchment in half, with the filet sitting flat against the crease of the paper. Fold the corners in, folding down several more times. Fold in the other sides and tuck under to create an enclosure (the fish will steam). Repeat on remaining fish.

Bake on a sheet (in case of leaking juices) for about 15 minutes at 350-400 degrees. Fish will flake away easily when done.

*This recipe will work for any fish en papilotte; you may need to adjust cooking time for thicker fish and I think the method lends best to more delicate fish (ie, not salmon)

red cabbage slaw with apples, endive, carrot, lime & red onion

Endive, Apple, Red Cabbage Slaw

serves four

1/2 small red cabbage, sliced very thinly
1/2 medium red onion, sliced very thinly
1 large carrot, shredded
1/2 or whole apple of choice, cubed
2 endives, sliced in 1/4 or 1/8 inch short strips (can use radicchio, etc)
juice of 1 lime
1 tsp walnut oil (or other mild oil)
1/2-1tsp ground cumin
salt

Using a mandolin (ideally), slice the onion and cabbage. Slice the endives (or radicchio or other chicories), chop the apple and shred the carrot. Whisk the lime juice, cumin, oil and salt to taste. Mix everything together. Keeps well for 1-2 days, but best fresh.

White Lasagna with Kale, Sausage, & Sweet Potatoes

white lasagne with sausage, kale, sweet potatoes & leeks

For the lasagna assembly:
1 pack no-boil lasagna sheets (GASP, a shortcut!)
2 small sweet potatoes, peeled and sliced thinly
2 lbs kale (mixed is OK), blanched, drained, and chopped finely
1 lb sweet italian sausage, no casing, pan fried and set aside
2 large leeks sliced thinly and cooked at medium low heat in fat from sausage

Bechamel sauce for white lasagna

8T butter
1/2 C flour
1/2 tsp nutmeg
1/2 tsp garlic powder or 1 clove fresh garlic
3 3/4 C milk
1 C chicken or vegetable stock
2 eggs, beaten
1/2 C marsala
1 C mixed grated cheese such as parmesan, pecorino, fontina, gruyere
salt & pepper

Melt the butter. Once it reduces spitting/bubbling, add flour and whisk, cooking for 3 minutes at medium heat. Slowly add the milk and the stock, raising heat to high. Bring to a boil, stirring constantly, until sauce coats the back of a spoon. Set aside to cool until warm to touch.

Once warm to touch, add the beaten eggs, 1/2 C marsala, 1/2 C of cheese and salt & pepper to taste.

Assemble the lasagna

Preheat oven to 375. Pour a thin layer of bechamel sauce on the bottom of your lasagna pan (preferably 8×10 or something similar/bigger), add two layers of lasagne sheets. Spread the sausage evenly, add salt & pepper, and cover with more sauce.

Add another 2 layers of lasagna sheets, next adding the kale. Top with salt & pepper, sauce, and more lasagna sheets.

Add a thin layer of leeks, and then as if making a gratin spread the sweet potato slices in a single overlapping layer.

Add more salt & pepper, sauce, and the final layer of lasagna sheets. Top with sauce and remaining cheese.  Bake for 40 minutes to 1 hour.