Browsing Category

Fall

appetizers dinner Fall lunch main courses savory baked meals seafood Summer

Shrimp Stuffed Poblano Peppers with Tomato Red Pepper Sauce

October 16, 2012

A new favorite, this shrimp stuffed poblano peppers recipe 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
2017-11-09 07:30:21
Serves 2
Super satisfying and beautiful shrimp-stuffed smoky peppers in less than 45 minutes
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the peppers and filling
  1. fresh poblano peppers 4 whole
  2. shrimp, peeled and chopped roughly 3/4 Lb
  3. garlic, minced finely or mashed 2 cloves
  4. fresh cilantro and/or basil, chopped 2 Tbsp
  5. red bell pepper, chopped finely 1/4 whole
  6. ground cumin 1/2 tsp
  7. sea salt 3/4 tsp
For the tomato-red pepper sauce
  1. red bell pepper 1 large
  2. roma tomatoes or one small can peeled roma tomatoes or chopped tomatoes 2 whole
  3. garlic, chopped 2 cloves
  4. chili flakes or equivalent 1 tsp
  5. shallots, chopped finely 4 small-medium
  6. coconut oil or other cooking oil 2 tsp
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the peppers & filling
  1. Char the whole, washed peppers over a flame and peel, or, cook at 400 degrees for 15 minutes and peel. Set aside.
  2. Combine all but the peppers in a bowl, and stuff the peppers with the mixture, closing them again as best you can.
  3. 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. In the oven at 400 degrees, roast the red pepper until soft. Peel, remove seeds and set aside in blender.
  2. In a sauce pan, warm the coconut oil and add the shallots and chili flakes, cooking until shallots begin to go limp.
  3. 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.
  4. Add it all to the blender with the roasted pepper and puree.
  5. It will likely be thicker than soup; you can thin it with vegetable or chicken stock, or serve it thick under the cooked peppers.
Print
By Caroline Cadwell
I Love You More Than Food http://iloveyoumorethanfood.com/
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.

appetizers Fall one-pan recipes Recipes snacks special occasion Spring vegetables & hot greens vegetarian Winter

Truffled Romanesco with Yogurt Sauce & Pomegranate

November 16, 2011
Truffled Romesco with Yogurt and Pomegranate

Truffled Romanesco with Yogurt and Pomegranate

About six months ago I switched to a new CSA/Farm Shipment service–Eatwell Farms. I’ve been fantastically happy with them, and lately I’ve given a few of their suggested recipes a try. Most CSA services give recipes with their products, which I’d assume is mostly to help those who have never eaten kohlrabi, or don’t know what to do with an eggplant. That said, the recipes from Eatwell have been especially tasty ideas and have been great at combining multiple things from the shipment into one dish.

This romesco recipe is adapted from one of their more recent blog entries.

Truffled Romanesco with Yogurt Sauce & Pomegranate Recipe

1 head romanesco, green cauliflower, or cauliflower, chopped smartly and evenly
1/2 tsp ground cumin
1 tsp caraway seeds, lightly crushed
1 tsp Balti seasoning or a bit of garam masala; if you can’t get either, use more cumin and maybe a bit of paprika
1/2-1tsp kosher salt
1/2 C whole milk yogurt (I used the thin, Russian style Pavel’s)
2-3 tsp Turkish Seasoning or a mixture of oregano, garlic powder, black pepper, paprika, sumac and a pinch of cayenne
1/2 a pomegranate’s seeds (about 1/3rd cup)
2 T white truffle butter or 1 tsp truffle oil
olive oil

Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.

I like to share this one as an appetizer over wine and a block of good sheep or goat’s cheese.
[schema type=”recipe” name=”Truffled Romanesco with Yogurt Sauce & Pomegranate” author=”Caroline Cadwell” image=”http://iloveyoumorethanfood.com/wp-content/uploads/2011/11/romesco.jpg” description=”A fresh, easy, and impressive way to use romanesco or cauliflower, served family style, with a mediterranean edge.” ingrt_1=”1 head romanesco or other variety of cauliflower, chopped in nice size slices” ingrt_2=”1/2 tsp ground cumin” ingrt_3=”1 tsp caraway seeds, lightly crushed” ingrt_4=”1 tsp balti seasoning or garam masal” ingrt_5=”1/2-1tsp kosher salt” ingrt_6=”1/2 C whole milk yogurt” ingrt_7=”2-3 tsp Turkish seasoning” ingrt_8=”1/2 a pomegranate’s seeds (about 1/3 C)” ingrt_9=”2 T white truffle butter or 1 tsp truffle oil” ingrt_10=”olive oil” instructions=”Heat a bit of olive oil in a large skillet to medium high. Add the romanesco or cauliflower and the salt. Cook until some brown bits occur and the cauliflower is mostly soft. Add the cumin, balti, and caraway seeds and toss. Add the truffle butter and turn off the heat, stirring to melt.

Transfer to an oven-safe serving dish and either keep warm for up to 1 hour or place immediately under the broiler for 1 minute to carmelize the top and make it crispy. Mix the Turkish seasoning with the yogurt and add salt to taste. Upon serving, pour the yogurt over the dish and add pomegranate seeds on top.” ]

dinner Fall lunch main courses Recipes salads savory baked meals seafood

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

April 17, 2011
red snapper en papillote with lime & thyme
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.

breakfast & brunch Fall lunch snacks vegetables & hot greens Winter

Heirloom Beans with Spinach & Pork Belly

April 10, 2011

An easy weeknight meal, greens and beans make a healthy, nicely balanced snack or meal. You can always add more meat or greens to suit your taste & dietary needs.

Vallarta Beans from Rancho Gordo (or other small-medium size firm bean)

2 Cups spinach per serving

1 inch cube smoked pancetta per serving, diced (can use regular pancetta too)

Prep the beans by soaking for 6-8 hours in room temperature water. Strain and put the beans in a large pot, cover with 3 inches of water and simmer for 1-2 hours; do not boil, do not let the pot run dry. Strain and you can reserve for up to a week in the refrigerator.  Use 1/2 cup cooked beans per serving.

Fry the pancetta in a medium hot pan; when beginning to brown add the beans and cook until hot. Add the spinach and cook until wilted; serve.

dinner Fall How-to Japanese lunch main courses Recipes soups Winter

“Moon Viewing Noodles” – Udon with Pork & Sweet Potatoes

February 16, 2011
udon noodles with pork tenderloin and sweet potatoes "moon viewing noodles"
udon noodles with pork tenderloin and sweet potatoes "moon viewing noodles"

The hiatus was not entirely my fault. We had an issue with the kitchen sink’s piping, which, once we went in to fix what seemed simple, turned into quite a mess of replacing one part after another, the crescendo being when the disposal decided to actually fall out.

I was not very motivated to create more messes with no great way to clean them, and shortly after that was fixed the hot water decided to turn a lovely rusty brown. Anyway, we are all back in action and, I’m happy to say, fully functional again!

About this time last year I began cooking lots of Japanese food, mainly from a great cook book I own called Washoku Kitchen ($24.50 at the time of this post)– “recipes for Japanese home cooking.” I picked it back up yesterday and started cooking, with a few modifications.

The thing about good Japanese cooking is that the most delicious items seem to take many steps–5 ingredients, but each one you must create. A soy concentrate. A dashi. A miso mixture. It takes time, and works best if you start cooking a LOT of Japanese food, so you can make these things and use them more than once without duplicating efforts.

Udon noodles with pork & sweet potatoes/yams

For 3-4 people as a main course
12 oz fresh udon noodles, cooked*
8 cups dashi with shitake**
4 T seasoned soy concentrate***
1/2 large sweet potato, peeled & cubed
1/2 lb pork tenderloin, sliced thinly
2 green onions, sliced thinly on the diagonal

Bring the dashi to a light simmer, adding the soy concentrate. Place the cooked udon noodles in heated bowls. Using a large skillet and a lightly flavored oil such as avocado, cook the sweet potato on medium high heat until color is deepened, adding a touch of salt.

Add 1 T sake and 2 T water, and cover to steam 3-4 minutes. Push potatoes to side of pan and add pork, trying not to pile the pieces on top of each other. When pork is cooked, pour broth over noodles, add potatoes & pork to one side of bowl and sprinkle green onion over the top.

*cooked in a wide, not too deep pot with plenty of water for 2 minutes boiling, then drained and rinsed in cool water

**combine cold water with strip of kombu (thick kelp) and two dried shitake mushrooms. After 10 minutes, bring to just under a boil and then turn off. Add 1 cup unpacked bonito flakes (large tuna flakes). Let steep 2 minutes, then strain and return to clean pot

***Combine 2/3 cup soy, 1/3 cup sake, 1 dried shitake mushroom & 1/4 cup bonito or other tuna flakes, let steep 1hour-12 hours. Add 2T mirin, 3T water, 3T sugar. Bring to a simmer and reduce by 1/4. Strain and reserve.

appetizers condiments & pickles Fall How-to Recipes salads Winter

Creamy winter citrus & crab salad

January 5, 2011

Winter salad with citrus and creamy yogurt dressing

Creamy winter citrus salad with Crab

For four:
1 dungeness crab, picked for meat (or about 8 legs/1.25 lbs in-shell)
2 small, tasty oranges
2 grapefruit
1 ripe avocado
1/2 C pepitas (pumpkin seeds, raw preferably)
3T plain greek yogurt
1 shallot
Juice of 1 lemon
1 T good, mild olive oil
bunch watercress
bunch frisee

Pick the crab meat and mince the shallot. Toast the pepitas in a hot pan, moving constantly for a few minutes. Zest the oranges and grapefruit a bit to get about 1-2 tsp of zest into a small bowl. Section the fruits by slicing the stem/flower ends off and cutting the pith away. Hold the fruit in your hand and cut* along the membranes to section the fruit out.

Drain the excess juice into the zest bowl, and add the yogurt, shallot, lemon juice, olive oil and a bit of salt. Whisk together and let stand. Slice your avocado thinly and portion 1/4 for each serving. Dress the frisee and watercress in the creamy citrus dressing, and assemble the citrus segments, crab, avocado and pepitas on top.

*If you’re afraid of doing this, watch a youtube video; if you’re still afraid, cut them in rounds instead.

appetizers dinner Fall main courses Recipes salad dressings salads sauces special occasion Winter

A fine weeknight dinner for two – endive salad & filet mignon with marsala mushroom sauce

January 4, 2011
filet mignon with creamy marsala mushroom sauce

 

filet mignon with creamy marsala mushroom sauce

Sometimes you just feel like a good meal, and if you can cook, you know you can either make a much nicer one for less money at home, or something better than what you could eat out. So, when my gentleman asked me what I’d like to do that evening, I said, “cook.”

For the Steak
2 filet mignons of a size appropriate to you
1/2 lb crimini or other meaty mushrooms, diced
1/2 leek, sliced finely and sauteed in butter, set aside
dry sherry
leftover bechamel sauce or some cream if you’re desperate (or make a roux and add some milk and salt)
butter

Heat the oven to 375. Using a metal skillet (not non stick) big enough for both steaks, heat enough olive oil to coat the bottom of the pan and add 1-2 T butter, melting at high heat. Salt & pepper the raw steaks. Add to the pan, cooking on one side until browned (about 2 minutes). Flip the steaks, cook 2 more minutes and then without moving the steaks, put the whole pan in the oven. For medium/medium rare, it should take about as long as it takes to make the sauce (5-8 minutes).

In a sautee pan of your choosing, heat 1-2 T butter until melted. Add the chopped mushrooms, cooking at medium heat until slightly shriveled and browned. Raise heat slightly and add 1/2 C sherry, cooking until mostly reduced. Add the bechamel sauce, warming and combining. Add salt & pepper to taste, keep warm.

I served this with wilted spinach (zest of 1 small lemon, juice of same lemon, into a big, hot pan), and couscous (cooked in vegetable stock).

endive salad with bleu cheese, bosc pear, candied lime walnuts

For the salad
2 endives, cleaned and trimmed into seperate leaves
1/3 C candied walnuts (or plain ones, but why bother with going halfway?)
1 bosc pear (or apple, etc), sliced thinly
Blue cheese
Juice of 1 lemon
1-2 tsp walnut oil

Whisk lemon juice and blue cheese together. Use a bit of heat if necessary, the dressing should be fairly thick. Add oil and salt & pepper. Taste and adjust. Dress the endive leaves and assemble on plates, alternating with pear slices. Add more blue cheese crumbles on top and place the walnuts into the salad.

breakfast & brunch dinner Fall Italian lunch main courses pasta Recipes sauces savory baked meals vegetables & hot greens Winter

White Lasagna with Kale, Sausage, & Sweet Potatoes

January 4, 2011
white lasagne with sausage, kale, sweet potatoes & leeks

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.

dinner Fall main courses Recipes San Francisco sauces seafood soups special occasion vegetables & hot greens Winter

Birthday Dinner: Crab Bisque & Filet Mignon w/ Bernaise + Sweet Potato/Chard Gratin

December 13, 2010
home made filet mignon with bernaise sauce

home made filet mignon with bernaise sauce

Home made crab bisque with dungeness crab

I hosted 8 (including myself) for dinner on Friday to celebrate my gentleman’s birthday; it was lively all night, everybody got full and we washed about 25 wine glasses. We drank champagne, prosecco, sparkling wine from california; we drank mouvedre from Chateau Margene, cuvee from Beckmen, a roussane blend from Tablas Creek–we had delicious wine, and the food came out great.

Recipes to follow in the next day or two. I wish I’d taken a photo of the refuse after making the crab stock, it was a pretty mess in my backyard compost container.