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Tag: red pepper

Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Soba Noodles with Mushrooms and Red Peppers

March 4, 2018

Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!

Sauce

  • 1 cup vegetable broth, warm
  • 1 ½ teaspoons dashi
  • 2 tablespoons tamari
  • 2 tablespoons shaoxing wine
  • 1 teaspoon corn starch

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 1 cup mushrooms, sliced, any variety
  • 1 cup green beans, chopped
  • 1 large red pepper, sliced
  • 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
  • Salt
  • Pepper
  • 3 green onions, sliced on a bias

Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.

 

 

Pasta with Sausage and Sweet Pepper Sauce

February 12, 2018

  • ½ pound pasta, al dente with a cup of pasta water set aside
  • 4 chicken sausage links, chopped in ¼ inch pieces
  • 1 tablespoon olive oil

Heat a large frying pan with the olive oil. Add the sausages and sauté on medium high heat, stirring constantly. Saute for 4 to 5 minutes till the sausages are golden brown. Keep aside.

  • 1 cup fresh tomato sauce or marinara sauce
  • 1 red pepper
  • 1 orange pepper
  • 1 tablespoons extra light olive oil
  • Salt
  • 1/3 cup shredded parmesan cheese

Start the grill outside or preheat the broiler. Coat the peppers with the oil and grill or roast them till the skin is charred- about 20 minutes. Place the peppers in a bowl and cover with plastic wrap for 20 minutes. Take the peppers out and peel the skin and take the seeds out. Place the peppers in a blender with the tomato sauce. Blend till smooth. Taste for seasonings and add salt if needed.
Add two cups of the sweet pepper sauce to the sausages and add the pasta and half cup of the pasta water (add more water if needed). Mix well and check for seasonings. Serve with cheese on top.

Mushroom and Bean Chili with Mushroom Quinoa

October 8, 2017
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Ancho Chili Grilled Chicken with Vegetables

July 30, 2017

Another yummy chicken recipe:

  • 4 chicken breast cutlets

Marinade

  • 2 teaspoons ancho chile powder
  • Juice of one lemon
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil

Mix all the ingredients in a small bowl and add it to a zip lock bag with the chicken pieces. Marinate overnight or for at least 2 hours. Grill till done but not overcooked.

Grilled Vegetables

  • 1 bunch asparagus, trimmed
  • 1 red pepper, sliced
  • 1 vidalia onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ancho chili

Transfer the vegetables in a large bowl. Add the oil, salt and ancho chili. Mix well and marinate for an hour at room temperature. Grill with the chicken and serve.

Yaki Soba with Beef and Chinese Broccoli

June 13, 2017

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.

 

 

 

Pasta Primavera with Roasted Vegetables

May 14, 2017

Yummy and healthy dish for Meatless Monday!!

  • 2 cups zucchini, cut into 1-inch pieces
  • 1 large red pepper, cut into 1-inch pieces
  • 3 to 4 garlic cloves, with skin on
  • Olive oil
  • Salt

Place the vegetables and garlic on to a line cookie sheet. Drizzle some olive oil and sprinkle some salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and let cool. Slide the garlic out of the skins and mash with fork.

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cups fresh or store bought tomato sauce
  • ½ cup fresh basil, chopped
  • 1 cup roasted corn
  • ½ cup grated Parmigiano Reggiano
  • Salt
  • ½ pound pasta of choice, cooked al dente and 1 cup spare pasta water

Heat a large frying pan with the olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce, basil and the roasted garlic. Cook for 2 to 3 minutes. Add the corn and the roasted vegetables. Bring to a boil and cook for 3 to 4 minutes. Add the cheese and pasta. Mix well and add the spare pasta water if needed. Check for seasonings and add salt.