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Category Archives: Peppers
Dinner Tonight: Vegetable Green Curry
On Sunday, I did a bunch of cooking — and part of that was making a huge batch of green curry paste. Green curry is one of my favorites when I get Thai food. It’s not difficult to make on your own, but making the paste necessary for the curry does require quite a few ingredients and a little bit of time to whiz them together in the food processor. You can buy it in a jar at the store, but fresh tastes so much better.
I found the recipe that I used on Instructables.com It made A LOT. I froze the curry paste into 30 pucks using my mini-cupcake tins. Now I have at least a year’s supply.
Tonight, I went out for drinks with some co-workers. It was a really fun evening. I didn’t get home until 9:00 — thankfully, I was able to throw together a batch of vegetable green curry in minutes and we were having a healthy albeit late dinner by 9:30.
Vegetable Green Curry
Makes 2 Big Servings
Thank you green curry pucks!
1 tsp. olive oil
1/2 medium onion, thinly sliced
1 medium green bell pepper, sliced into strips
2-3 tbsp. green curry paste
1 can light coconut milk
1 tbsp. brown sugar
1 tsp. salt
1 tsp. Thai fish sauce
1 large sweet potato, diced large
1 carrot, sliced
1/2 head of cauliflower, cut into florets
1 can of chick peas
2 cups steamed white rice
In a large skillet, heat the olive oil over medium high heat. Add the onions and green peppers and cook for 2-3 minutes until softened. Add the coconut milk, curry paste, brown sugar, salt, and fish sauce. Bring to a boil. Add the vegetables. Cover the skillet and cook for about 10 minutes until the vegetables are cooked through and tender. Add the chick peas and cook for another minute.
Serve over white rice.
Posted in Asian, Carrots, Cauliflower, Cuisine, Healthy, Main Dish, Peppers, Recipe, Sweet Potato, Vegetables, Vegetarian
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Dinner Tonight: Tomato & Squash Pasta with Sauteed Shrimp
I am in love with this unseasonably warm weather. I am not into winter sports and I’m very clumsy which makes icy sidewalks my nemesis all winter.
Sean and I have been taking advantage by taking lots and lots of walks instead of going to the gym which is fantastic this time of year when the gym gets super crowded.
Tonight we took the 2 mile loop around the neighborhood with Barley and it was so warm I had to stuff my gloves and hat in my pocket! I wonder if I could bribe Mother Nature with some cupcakes to keep this weather coming.
Barley is confused why we are stopping to take a picture.
After our walk, I whipped up this pasta. If you know me at all, you know I’m my own worst critic — so you know that this pasta is delicious when I tell you that after three bites I started to get sad knowing my bowl would be empty soon!
Tomato & Squash Pasta with Sauteed Shrimp
All that's left in this bowl now are my tears...
Salt
Pepper
1/2 lb. medium-to-large shrimp, cleaned and shells removed
2 tbsp. + 1 tsp. olive oil
1 tbsp. unsalted butter
6 large cloves of garlic, minced
1/2 tsp. crushed red pepper flakes
1 tsp. dried basil
1 large red pepper, diced medium
2 small summer squashes, diced medium
6 plum tomatoes, cored, seeded, and diced medium
1/2 lb. dried spaghetti, cooked al dente and drained
Parmesan Cheese, to taste
Heat 1 tsp. of olive oil in a large saute pan over medium-high heat. Sprinkle the shrimp with salt and pepper. Once the oil gets hot, saute the shrimp for 2-3 minutes until the shrimp get pink and just cooked through. Remove from heat and set aside in a bowl.
Add the rest of the olive oil and the butter to the saute pan. Heat over medium-high heat until the butter is almost melted. Add the garlic. Cook for about 2-minutes stirring to make sure that the garlic doesn’t burn. Add the red pepper, summer squash, red pepper flakes, and basil. Cook for 2-4 minutes until the squash and red pepper start to cook through stirring to distribute the heat. Add the tomatoes.
Cook for about 10 minutes stirring occasionally. The tomatoes will start to break down creating a bit of a sauce and the summer squash will be cooked through. Toss in the spaghetti and stir to combine (I find stirring with tongs helps distribute all of the vegetables into the spaghetti.)
Serve in large bowls and top with the sauteed shrimp. Sprinkle with Parmesan cheese to taste.
Posted in Cuisine, Italian, Main Dish, Pasta, Peppers, Quick & Easy, Recipe, Squash, Starch, Vegetables
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Corn and Poblano Chowder
Poblano peppers are my favorite type of peppers. They add heat, but that heat doesn’t get into the way of their great slightly-smokey flavor. I thought that they would work well in a vegetarian corn chowder since I was losing the smokey flavor from bacon that I’d normally use. A touch of cumin also helps create a smoky flavor. The sweetness of the corn plays well with the heat from the poblano.
The secret, I found, is steeping the corn cobs in the milk. I was really amazed at the intense corn flavor the cobs brought to the chowder! I also didn’t use a ton of butter or cream in this chowder. The creaminess came from reducing the liquid by simmering the soup and by blending the peppers with some of the corn kernels to give the chowder a thick, creamy texture without cream or a roux.
It would be awesome with some chopped avocados for garnish — but I didn’t think of that until it was too late this time!
Corn and Poblano Chowder
Serves 4
2 tbsp. olive oil
1 tbsp. butter
1 cup leeks, cleaned thoroughly and chopped
2 poblano peppers, sliced into ½ strips
4 ears of corn
1 quart whole milk
½ tsp. cumin
salt, to taste
Heat olive oil and butter in a large soup pot over medium high heat. Once the butter is melted, add the leeks, and poblano peppers. Cook over medium-low heat for about 10 minutes or until the leeks and peppers are soft.
Meanwhile, take the husk and silk off the corn cobs. Cut the corn kernels off the cobs and reserve. Cut the cobs each into three pieces. Add to pot once the leeks and peppers are soft.
Add milk. Bring to a simmer and cover. Simmer for about 30 minutes. After 30 minutes, remove the corn cobs and discard. Add 3/4 of the corn kernels and simmer for about 10 minutes uncovered.
Then, use a stick blender to blend the corn, peppers, and leeks until smooth.
Add the remaining corn kernels, cumin, and salt. Simmer for another 10 minutes uncovered. Serve and garnish with chopped avocado.
Posted in Appetizer, Corn, Cuisine, Healthy, Leeks, Main Dish, Mexican, Peppers, Recipe, Soup, Vegetables, Vegetarian
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