4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole capsicums, finely diced
5 ears corn, kernels sliced off
1/4 cup flour
3 cups chicken stock or broth
2 cups milk
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
1/3 cup sliced green onions
Bread Bowls
(hollowed out bread rolls)
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into hollowed out boules and serve immediately.
Source
Showing posts with label capsicum. Show all posts
Showing posts with label capsicum. Show all posts
Wednesday, November 2, 2011
Tuesday, September 20, 2011
Olive-capsicum tapenade
4 red capsicums, chopped
2T olive oil
50g olives, pitted
2 cloves crushed garlic
4T balsamic vinegar
Fry the capsicums until soft. Blend everything. Adjust vinegar to taste.
What do the food critics say? Yum, as long as you like olives
What does the cook say? Easy party dip.
Source: my neighbour
2T olive oil
50g olives, pitted
2 cloves crushed garlic
4T balsamic vinegar
Fry the capsicums until soft. Blend everything. Adjust vinegar to taste.
What do the food critics say? Yum, as long as you like olives
What does the cook say? Easy party dip.
Source: my neighbour
Chinese chicken stir fry
Marinade:
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
2 tsp cornstarch
2T sherry
1T lemon juice
1T soy sauce
1T grated ginger
1 clove crushed garlic
chili
The rest:
chicken
1T sesame oil
1T oil
mushrooms
capsicum
onion
2T toasted sesame seeds
Mix together marinade ingredients, add chicken, marinate.
Slice the vegetables, then stir fry until cooked (but still crispy). Add chicken and marinade, stir fry until chicken is cooked (not too long). Sprinkle with sesame seeds, and serve.
What do the food critics say? It was a while ago I made this, but I remember it being good.
What does the cook say? Easy.
Source: somewhere on the internets
Monday, September 19, 2011
Quinoa corn capsicum salad
One box quinoa
Yogurt
Corriander
Fresh red capsicum
Roasted capsicum
Fresh corn on the cob
Cook quinoa (in 2x volume water, about 15 min then close pot and let the quinoa absorb the rest of the water. Don't add too much water otherwise quinoa will be mushy).
Chop corriander, raw capsicum, roasted capsicum, and knife the corn off the cob.
Pour the raw corn corn into a serving bowl, followed by the chopped roasted peppers.
Pour the freshly cooked quinoa into the bowl and onto the raw corn and roasted peppers. The quinoa MUST be hot off the stove so its heat can partially cook the raw corn.
Add yogurt to the mix, enough that the quinoa looks coated but not drenched.
Add chopped corriander and raw capsicum. Stir, refrigerate and serve cold.
Source
Yogurt
Corriander
Fresh red capsicum
Roasted capsicum
Fresh corn on the cob
Cook quinoa (in 2x volume water, about 15 min then close pot and let the quinoa absorb the rest of the water. Don't add too much water otherwise quinoa will be mushy).
Chop corriander, raw capsicum, roasted capsicum, and knife the corn off the cob.
Pour the raw corn corn into a serving bowl, followed by the chopped roasted peppers.
Pour the freshly cooked quinoa into the bowl and onto the raw corn and roasted peppers. The quinoa MUST be hot off the stove so its heat can partially cook the raw corn.
Add yogurt to the mix, enough that the quinoa looks coated but not drenched.
Add chopped corriander and raw capsicum. Stir, refrigerate and serve cold.
Source
Sunday, September 18, 2011
Cajun Chicken Pasta
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
3 teaspoons Cajun Spice Mix, (cayenne pepper, paprika, white pepper, garlic or onion powder)
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Capsicum, Seeded And Sliced
1 whole Red Capsicum, Seeded And Sliced
1/2 whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source
Stuffed capsicums
1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums
Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.
Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.
Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.
Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.
Source
Friday, March 25, 2011
Couscous salad
Couscous
Quinoa (optional)
Spring onions or Spanish onions
Kalamata olives
Red capsicum
Feta cheese
Chick peas
Red chili (optional)
Mint
Olive oil
Cider vinegar or balsamic vinegar
For the quantities... well, as you like really. As a guide, I use about 1 can chickpeas, one large capsicum, one block feta, a couple of spring onions, and a handful of mint per 2 cups couscous.
Method
Prepare the couscous and quinoa according to instructions, chop up the onions, capsicum, olives, cheese, chili and mint, mix everything, add oil and vinegar to taste. Don't be shy with the vinegar - I'm always surprised at how much I need to add to get the taste right.
I've also made it without any oil - this is good too. We find it salty enough with the olives and feta, but you might like a bit more.
What do the food critics say? YUM!
What does the cook say? My standard salad for BBQs, I even sometimes serve it as a complete meal. OK, I quite often serve it as a complete meal.
Source: copied from something we had in Canada years ago, at the cafe in which the wife of T's fairy-godfather-to-be worked.
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