turkey-stuffed peppers with dried cranberries,pine nuts and feta

today’s recipe comes to you courtesy of a still rainy day and a trip to the store that had me wandering and tapping into my inner rumbly tumbly. 

It all started when I saw watermelon on sale…  And where there’s watermelon,there’s feta. And since I was buying the feta, I decided to include it in my stuffed peppers.  A quick look around the kitchen when I got home, and voila! 

Turkey-Stuffed peppers with dried cranberries, pine nuts and feta 

1 pound ground turkey breast 

1 cup cooked whole grain rice 

1/2 cup dried cranberries 

1/4 cup red wine 

1/2 cup crumbled feta cheese 

1/4 cup pine nuts ( you could sub a less expensive nut, maybe walnuts? I just happened to have these in my fridge ) 

3 peppers 

Big handful of flat leaf parsley 

1 large egg 

A few gratings of nutmeg 

1tsp ground cinnamon 

1/2 tsp ground ginger 

  

Start my charring your peppers.   Simply place over a gas fire or under the broiler. You can skip this step, but I really think it adds flavor.  Using tongs, careful place on cutting board allowing to cool. 

  

Meanwhile, toast pine nuts in small cast skillet over medium heat.  Watch carefully..  They burn quickly. 

Pour wine over cranberries and heat up either in small pot on  the stove or in the microwaves. This reconstitutes them and add tons of flavor 

When peppers are cool enough to handle, slice in half and remove seeds. Place peppers in a lightly oiled baking dish . 

Chop parsley fine and mix with turkey, egg, rice,pine nuts, feta, cranberries ( with juice) and spices,  season with salt and pepper. 

Divide mixture into 6 portions and carefully stuff each pepper . 

  

Cover with foil and bake at 350 until internal temp is 165. Remove foil, sprinkle with a bit more feta and let cook an additional 5 minutes.  

Serve alongside a salad! 

  

A balsamic glazed like I used in Goat cheese and beet salad would have been perfect as a drizzle on top, but I was surprisingly out of balsamic vinegar!   Must buy some soon! 

Other stuffed recipes 

Pork stuffed peppers with raisins and pine nuts

Caprese- stuffed tomatoes

Lightened up cabbage rolls

Chicken sausage stuffed peppers

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sweet  pea salad with goat cheese 

Apple of my eye🎶🎶🎶

Howdy, friends!

I love me some sweet peas. ( and classic tunes 😉)

Scott and I picked up some snow peas at the market on Saturday. Usually I just steam them, but after seeing the mint in my yard, I started to get all creative and stuff.

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So I took a bag of these babies…

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And sliced them thinly. Fancy- pants word is julienne, but you can call it slicing thinly 😉

I gathered up some lemon, pine nuts,feta,butter, mint ,sea salt and pepper.
( not pictured… White wine)

And made a purty little plate

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Start by toasting the pine nuts. Set aside.

I melted the butter ( a tablespoon, maybe?) into a cast iron skillet ( my favorite cooking vessel, btw )

Then I added the peas to coat and just start to wilt. I didn’t want to overlook them, a nice crunch was what I was going for .

I added the wine ( 1/4 cup-ish) and let it reduce by half, then added the zest and juice of the lemon, chopped mint , toasted pine nuts and seasoned with salt and pepper.

Right as I was ready to serve I added the crumbled feta ( we bought a local goat feta… Simply amazing!). And garnished with a bit of mint.

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So simple, so tasty,so easy!

It went lovely alongside my linguini with roasted garlic goat cheese and zucchini dish.

( that recipe is coming up soon )

If you come across snow peas.. You should try this!

Oxoxox<!

stuffed peppers with raisins and pine nuts

good afternoon, friends!  I apologize for those whose email I blew up this morning by re-posting links from my weebly site.

 

I tried very hard to import all of the posts over to here with no success 😦  Someday I will hire someone to do it for me ( I really want everything in one place, for many reasons) and the issues that I was previously having with wordpress seem to have been resolved.

 

on the bright side, I  set up and instagram account 🙂

 

I know… blah, blah, blah. we want FOOD!

 

Kewl..  here’s what i have for you today…. you all know about my infatuation with Hatch peppers that I wrote about earlier this week.  It turns out that it’s kind of a regional thing.  My friends from facebook knew all about them. Apparently they are a big deal, and I just happened to stumble across them!

more on regional foods soon…. today I give you my stuffed pepper recipe

Growing up my mom made stuffed peppers alot. yum!  My recipe is a bit different than hers, because I basically cook everything first, then just heat before serving.

 

3-6 peppers

1 pound lean ground pork

1 can of tomatoes

1/4 cup of tomato sauce

1 large onion

2 garlic cloves

1/4 cup pine nuts

1/4 cup raisins ( I used golden)

1 teaspoon each ground cinnamon and ground cumin

About a cup of chicken broth

1-2 cups of cooked rice, or other grain

1/2 cup cheese of your choice

 

 

I also use it as a way to clean out the fridge!

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Start by sauteeing about a pound of ground pork ( I used extra- lean) . Season with salt and pepper. Remove pork form pan and set aside.

 

 

Add a drizzle of oil oil and add 1 onion, chopped  over medium heat.  When onions are translucent, add 2 garlic cloves, smashed. Stir and add a can of tomatoes ( I used Fire- roasted, use what you like.  )

IMG_0504The add a teaspoon of ground cinnamon, a teaspoon of  ground cumin, a dash ( or more if you like) of chipotle seasoning.

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Mix the pork back in and add about a cup of chicken broth. Bring to a boil, then simmer while flavors develop.

 

Meanwhile, toast the pine nuts in a small skillet over medium heat. shake continuously. ( Nuts can burn in a nano-second.. trust me on this)

 

toss with Raisins

 

Here is where cleaning out the fridge comes in handy.  I had some leftover lentils ( which I LOVE) and some leftover rice. So I made 2 different peppers.

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half the batch   with lentils

 

 

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and half the batch  with rice

Toss in some cheese ( I used ricotta salata, use what you have 🙂

 

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set aside

 

Next, rinse and halve your peppers ( use rubber glove if they are hot) and scoop out membranes & seeds

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place in a baking dish with a little bit  of reserved tomato sauce

 

and start filling dem peppers!

 

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top with a little bit of cheese ( and sauce if you have any left) and bake at 350 until peppers are warm and cheese is melted.

 

IMG_0512serve with sauce on the side.

 

now I know these look kinda messy.. but that’s because I was trying to fill tiny peppers.  If you use a bigger pepper, say a red bell, or green bell, it will  be much neater.

 

Regardless of how it looks, it’s tasted great.

 

Don’t let the idea of the raisins & cinnamon deter you from making this recipe. The flavor combo is amazing.

 

have fun in the kitchen!

 

Have I made you hungry yet ??

 

oxox

massaged kale salad

massaged kale salad

 

click link for recipe

Prosciutto – cantelope salad

Friends.. If you don’t know by now, I’m obsessed with food. All of it.. Shopping for it , growing , cooking it .

( not so much on the dishes, though )

When I was a J&W we had many classes where we studied flavor profiles . We focused at length on why some foods pair well with others.

As well as why some foods do not pair at all

Have you ever brushed your teeth and then drank orange juice?

I rest my case.

So when cantelope was on sale I knew that I had to pair it with proscuitto

There is something about the sweet, crisp taste of the melon paired with the salty, creaminess of the proscuitto… Well it’s a match made in heaven

Here I’ve made a salad with these ingredients, including fresh mint for zip and toasted pine nuts for crunch

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1/2 cantelope, cut into cubes
3-4 slices of proscuitto , chopped into small pieces
A few sprigs of mint, leaves picked off
1/4 cup pine nuts, toasted
Sea salt
1/4 cup balsamic vinegar

In a serving bowl , add melon. Top with proscuitto, mint, pine nuts and sprinkle with sea salt .

Add vinegar to small sauce pan and heat, until reduced by half. Drizzle over salad, toss and serve .

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Enjoy!

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