Sep 01

Easy Toaster Oven Roasted Red Peppers

Store bought roasted red bell peppers are not cheap. For that matter, fresh red bell peppers are a bit pricey. However to roast red bell peppers at home is much cheaper that than to purchase a jar of roasted red peppers at the grocery store. All you need to roast your own red peppers at home is a toaster oven, a Ziploc bag and a sink. It is that simple.

There are many ways to roast peppers at home. You can use the broiler in the oven, an outdoor grill and even hold them over a gas flame burner; however I find that the toaster oven is the most convenient and simplest way to roast red bell peppers.

Roasting Red Bell Peppers in the Toaster Oven

Roasting Red Bell Peppers in the Toaster Oven

Turn on the toaster oven to broil and preheat. Once the toaster oven is at temperature, place the red bell peppers on the rack and broil for 10 minutes. I find that you can fit about five bell peppers onto the rack in the toaster oven.

Red Bell Peppers Being Roasted In The Toaster Oven

Roasted Red Bell Peppers After 10 Minutes In The Toaster Oven

After the first 10 minutes, rotate the peppers a quarter turn and broil for another 10 minutes. Repeat this activity an additional two times for a total of 40 minutes that all four sides of the red bell pepper have been roasted.

Red Bell Peppers After 40 Minutes Of Roasting In The Toaster Oven

Roasted Red Bell Peppers After 40 Minutes In The Toaster Oven

Once the peppers have finished roasting, place them in a Ziploc bag, seal and let them rest for at least ten minutes. The steam produced in the sealed bag will assist in separating the skin from the flesh of the pepper.

Roasted Red Bell Peppers In A Ziploc Bag

Roasted Red Bell Peppers In A Ziploc Bag

Remove the roasted red peppers from the bag and either cut or pull of the stem tops from the peppers and under running water the skin will wash easily away from the flesh. With your finger split the pepper and remove the seeds.

Roasted Red Bell Peppers After Being In The Ziploc Bag

Roasted Red Bell Peppers Before Skin Is Removed

The result is perfectly roasted red bell peppers that can be used for any number of dishes; pasta, pizza, a sandwich or an omelet to name a few. Red bell peppers do take longer to roast but that is because the flesh of the pepper is thicker than most other peppers. Fresh red bell peppers are nice, but roasted red bell peppers are in a class of their own with the roasting process bringing out an additional level of sweetness. Better yet, roasted red peppers from a jar tend to be pieces and parts of the whole pepper whereas at home a hand split roasted red pepper is quite large simplifying the preparation of the meal you are preparing.

Roasted Red Bell Peppers Ready To Eat

Perfectly Roasted Red Bell Peppers With Skin Removed

 

Aug 31

Not Pesto or Chimichurri, but Fresh Herb Sauce

Since this is still ‘low-carb’ month, or as I found out last night maybe 3 months, I have been looking for ways to really boost flavours in the food we have at night to help disguise the fact that there is a lack of carbs to sooth and satisfy. I was looking through the stack of vegetables we have at the moment and thought that a herb dressing would go well with some filet mignon we had. Though this fresh herb sauce is technically neither a pesto, nor chimichurri, it is probably closest to chimichurri. It is a great accompaniment to steak and other meats, but as you will see later, I had some left over sauce, and it went particularly well mixed through pasta.

Parsley, Cilantro and Garlic

Parsley, Cilantro and Garlic

Chimichurri is a fresh herb sauce (dressing) from South America, particularly Argentina, that is served with grilled meat. There are many variations but basically it is made from chopped parsley, garlic, oil, vinegar and some flavourings. My fresh herb sauce is basically the same with the addition of cilantro (fresh coriander), though rather than chopping the herbs, I used a hand blender to make a smooth sauce.

Filet Mignon with Fresh Herb Sauce

Filet Mignon with Fresh Herb Sauce

Fresh Herb Sauce

Ingredients

  • A large handful of flat leaf (Italian) parsley
  • A smaller handful of cilantro (fresh coriander)
  • 1 clove of garlic
  • 4 tbsp of olive oil
  • 1 tbsp of white wine vinegar
  • Salt and freshly ground black pepper
  • Some water
Fresh Herb Sauce

Fresh Herb Sauce

Method

Put all of the ingredients into a blender and pulse until smooth. You may need to add a little water to help loosen the sauce. Serve over the top of grilled meat such as steak, chicken, pork or fish. A tablespoon per person also goes very well mixed through some pasta like pesto and topped with a little Parmesan.

Pasta with Fresh Herb Dressing

Pasta with Fresh Herb Dressing

 

Aug 30

Hatch Chile Quesadilla with Avocado and Shrimp

With the arrival of the Hatch Chile Season I find myself thinking of numerous way to prepare and eat fire roasted Hatch Chiles. The irony of this is that in today’s age of perishable fruits and vegetables crossing the world by airplanes and refrigerated ships we are almost never without fruit and vegetables that were once considered a seasonal luxury. Despite this ability to enjoy an Anaheim Pepper any time of the year, the uniqueness of the Hatch Chile Pepper makes this time of year a period in which to enjoy these peppers.

Hatch Chile Quesadillas

Hatch Chile Quesadillas Ready to Eat

Pairing fire roasted Hatch Chile Peppers with other ingredients into a tortilla to make a quesadilla is as American as a grilled cheese sandwich. Thankfully, the effort to make a quesadilla is just as simple and can taste far better. For this light, yet flavorful quesadilla, fire roasted Hatch Chiles, seasoned precooked cocktail shrimp, sliced Avocado and shredded cheese are brought together to make a great meal or snack.

Fire Roasted Hatch Chiles Cleaned and Seeded

Fire Roasted Hatch Chiles Cleaned and Seeded

Ingredients:

  • Pre-Cooked Cocktail Shrimp Seasoned With Southwest Rub and Salt

    Pre-Cooked Cocktail Shrimp Seasoned With Southwest Rub and Salt

    Sliced Avacado

    Sliced Avocado

    Shredded Habanero Cheddar Cheese from Watonga Cheese factory

    Shredded Habanero Cheddar Cheese

    4 Large Flour Tortillas

  • 8 – 12 Fire Roasted Hatch Chiles (roasted skin, stem top, seeds and seed membrane removed)
  • 8 Ounces of Precooked Cocktail Shrimp (thawed)
  • 1 Avocado Sliced Thin
  • 2 Cups of Shredded Pepper Jack Cheese, approximately 3 ounce of cheese (I used Habanero Cheddar from the Watonga Cheese Factory)
  • Southwest Rub
  • Salt

Preparation:

In a bowl mix the precooked cocktail shrimp with about a tablespoon of Southwest Rub and a dash of salt, then heat it in the microwave for about a minute.

I prefer to build my quesadilla first and then place it them in a large skillet on Medium Heat on the stove. If the skillet is large enough, you can heat two quesadillas at a time.

On one half of the quesadilla, place two to three Hatch Chiles, then three to four thin slices of Avocado and then a evenly space a quarter of the seasoned cocktail shrimp.

Along the edges of the tortilla half that has been layered ingredients, apply enough cheese to seal to tortilla when heated. Sprinkle a little more shredded cheese on top of the layered ingredients. As difficult as it may be, try not to layer the ingredients too high. Ingredients stacked too high will make it difficult to fold over the tortilla and have the cheese properly seal the edges of the tortilla.

Fold the bare half of the tortilla over to cover the half with the layered ingredients and place on the heated skillet. With the spatula, press down the edges to seal the quesadilla as the cheese melts. After three minutes, carefully flip the quesadilla over and heat for an additional three minutes.

Layering the Ingredients on the Quesadilla

Building the Quesadilla

Once the quesadilla has been heated with a nice browning of the tortilla and the cheese melted, place the quesadilla on a cutting board and cut it into three wedges.

Quesadillas Cooking on the Skillet

Quesadillas Cooking on the Skillet

Serve with salsa, pico de gallo and sour cream and you have a great light meal perfect for lunch or a snack.

Fresh Made Quesadillas Ready to Eat

Fresh Made Quesadillas Ready to Eat

 

 

Aug 29

Low Carb Hatch Chile Pepper Lasagne

My wife has decided that she is going to take part in a weight loss challenge at work,  so therefore I am having to come up with tasty dishes that meet her requirement of no carbs after 5pm. I never have a problem coming up with new dishes to try, apart from when there is a restriction placed on me. However I am ready for my challenge of having to come up with new no, or very low carb dinners that are still delicious.

The first dish this week was a ‘lasagne’ (in the loosest sense of the word) made from low-fat ground turkey and using roasted Hatch Chiles instead of lasagne pasta for the layers, since there are still lots of them in the supermarket at the moment. If you can’t get Hatch Chiles, then roasted bell peppers would do equally as well.

Hatch Chile Lasagne

Hatch Chile Lasagne

Ingredients

  • 12 + 1 roasted Green Hatch Chiles (Hot or Mild), peeled, stems and seeds removed
  • 1lb (455g) of low fat ground turkey mince
  • 1 medium onion, diced
  • 2 cloves of garlic, crushed
  • 1 tin of crushed tomatoes
  • 4oz (115ml) of chicken stock
  • 1 tsp of dried oregano
  • 4oz (115ml) of low fat sour cream
  • 8oz (225g) of low fat shredded cheese
  • Salt and freshly ground black pepper

Method

  1. First sauté the onions and garlic in a little olive oil until the are soft, and then brown the ground turkey. Add 1 of the Hatch Chile, chopped to the pan, with the crushed tomatoes, oregano and chicken stock. Simmer gently for about 20 minutes and then season to taste.

    Turkey Pasta Sauce

    Turkey Pasta Sauce

  2. Place half of the turkey mixture in the bottom of a high sided oven proof dish. Cover the turkey with half of the Hatch Chiles and then repeat with another layer of turkey and Hatch Chiles.

    Hatch Chile Pepper Layers

    Hatch Chile Pepper Layers

  3. Gently spread the sour cream over the top layer of Hatch Chiles and then sprinkle over the cheese.

    Hatch Chile Lasagne ready for the oven

    Hatch Chile Lasagne ready for the oven

  4. Place in a 375F (180C) oven for about 20 to 25 minutes until the cheese has browned and serve with a little crumbled queso fresca cheese over the top

    Roasted pepper lasagne

    Roasted pepper lasagne

Aug 28

Terrific Turkey Burgers Recipe

In my youth, I lived on the edge. Lots of cocktails, fried foods and beef. Now, as the years have passed, not only do we hear that all of those things are no good for us, but my body doesn’t like them either, the horror! So I pick and choose and modify what I can, instead of vodka rocks- I drink spritzers; instead of fried food- I choose baked; instead of red meat- I pick white.

When swapping foods for a healthier option, you have to accept that your butter-like spread, is never, ever going to taste like butter. Once you accept that, and accept the flavor of the swap as its own flavor, you will find it a lot easier to make the healthier choice. So, when you try this terrific turkey burger recipe, do not taste it with the expectation of a beef-burger. It is not, and can not be. Try it with the expectation that it is a delicious way to prepare ground turkey.

Totally Terrific Turkey Burgers Recipe

Ingredients

  • 1 pound ground turkey
  • 1.5 cups shredded cheddar cheese
  • 1 egg, whisked lightly
  • 1 cup seasoned breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • Olive oil
  • Hamburger buns
Grilled Turkey Burgers with Cheddar Cheese

Grilled Turkey Burgers with Cheddar Cheese

Instructions

  1. Fire up the grill!
  2. Combine all the ingredients in a bowl.
  3. Using your hands, work the ingredients together gently until just mixed.  If you mix it too much, the meat will get tough.
  4. Form 4-5 patties
  5. Brush each side of the patty’s with olive oil
  6. Place each patty on the grill, close cover and leave it alone until sear marks appear. How long this takes depends entirely on the temperature of your grill.
  7. Flip burgers and leave them alone until sear marks appear.
  8. Once they are seared on both sides, continue flipping every few minutes until done. I slightly under cook my burgers since they continue to cook after pulled from the grill. I always use a meat thermometer and pull the burgers 10 degrees early, cover them with foil and let the residual heat finish them juicy to a temperature of 170 degrees Fahrenheit.  If you wing it, you may get a dry burger and trust me, a dry turkey burger is definitely not yum.

I like mine on a whole grain roll with mustard & pickles on the side.

Grilled Turkey Burger served on a Bun

Terrific Turkey Burgers with Sweet Potato Fries, Farm Corn, Avocado and a Salad.