Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

These stuffed peppers were really delicious. The peppers were sweet and perfectly roasted, but without getting mushy and bland. The filling was soft and flavorful. I don't like when the filling comes out like a little hard meatball. This gives me flashbacks to bland stuffed cabbage (kåldolmer) dinners in my childhood. The greek flavors is just as vibrant as the colors of the beautiful roasted peppers.

Serves 3-4

Ingredients:

• 100 g orzo
• 1 red onion, chopped
• 2 garlic cloves, minced
• 450 g (1 pound) ground lamb
• 1 teaspoon oregano
• 1 teaspoon chopped, fresh mint leaves
• 1 little handful Italian parsley, chopped
• 1 can diced tomato, drained
• 10-12 pitted kalamata olives, chopped
• 3 tablespoons crumbled feta cheese
• salt & pepper to taste
• 4 bell peppers
• olive oil

Directions:

Cook the orzo according to the package, I used the liquid drained from the tomatoes in the cooking water. 

Prehaet the oven to 400℉ (200℃).

Sauté the onions until translucent, add garlic and meat and brown it. Remove from the heat. Mix in spices, herbs, tomato, feta, olives and the cooked orzo, season with salt and pepper.

Cut the tops of the peppers, and remove the seeds. Coat the outside with olive oil, and place them in an ovenproof dish. Fill the peppers and place the top on the peppers as small lids. Bake the peppers for 30-40 minutes until the peppers are tender, but still holding up.

Serve the peppers with a simple greek salad, containing greens, cucumber, red onions, tomatoes, olives and feta.

Enjoy!

Heirloom Tomato Tart

Heirloom Tomato Tart

I have always had a love love relationship with tomatoes. Tomatoes are one of my favorite healthy snacks. The sweetness and tanginess pairs perfect with most foods. Here late summer the colorful heirloom tomatoes are everywhere, and they are begging us to join them at our dinner table.

I mixed different colors and sizes for my Heirloom tomato tart, and I wished I had taken a photo before I baked it. The tart was so pretty with all the vibrant colors.

Makes 1 large tart.

Ingredients:

Dough:

• 150 g all-purpose flour

• 30 g whole wheat flour

• 30 g dark rye flour

• 160 g butter, cold, salted and in small cubes

• 1 egg

• 2-3 tablespoons cold water

• ½ teaspoon fresh thyme leave

Filling:

• 3 eggs

• ⅓ cup (80 ml) cream or milk

• 5-8 scallions, sliced

• ½ teaspoon fresh thyme leaves

• ¼ teaspoon salt

• 3-7 heirloom tomatoes, depending on size

• 4 oz (113 g) goat cheese, crumbled

• fresh ground pepper

Directions:

Preheat the oven to 400℉ (200 ℃).

Dough:

Mix the flours and thyme with the butter until the mixture has a crumbly wet sand-like texture. Add the eggs and 2 tablespoons cold water, and mix the dough until it just comes together. If the dough wont come together easily, add the additional tablespoon of ice water. 

Roll the dough out, or press the dough into the tart pan, all the way up the sides. I used a 10-inch pan. Place pan with dough in the refrigerator until ready for filling.

Filling:

Whisk eggs, cream, scallions, thyme and salt together and set aside.

Slice the tomatoes, and crumble the cheese. Pour the egg mixture in the tart, place the tomatoes on top, and sprinkle the cheese and fresh ground pepper on top. 

Bake the tart for 35-40 minutes until golden brown and baked through.

Serve the tart with a mixed salad. The tart is also good at room temperature.

Enjoy!

Garlic Green Beans

Garlic Green Beans

For the longest time I have been making a bean salad with the same ingredients. It is a really easy salad that pairs perfectly with simmer foods. But instead of boiling water to boil the beans in, we now have to conserve water, because of the severe drought here in California, so why not just cook the beans in oil, and season the beans. This must be a win-win situation.

I like to just heat my beans through without getting them soft and soaky. I want my beans to be crispy and have somewhat of a bite.

Ingredients:

• 300 g fresh green beans
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• salt and pepper to taste

Directions:

Break off the ends (tops and tails) of the beans. Heat the oil in a large skillet. Add the beans and cook them over high heat, until they start to get some color, and they are heated through. Remove from heat. Season the beans with garlic, salt and pepper.

Pour the beans into a warm serving dish, and serve immediately.

Enjoy!

Cheese bread

Cheese bread

Bread and cheese two things I really love, so why not combine the two?

The vibrant color and the spiciness from the pepper makes this bread great served with food or served with cheese and charcuterie.

Makes 1 large loaf.

Ingredients:

• 50 g fresh yeast, or 4 teaspoons dry yeast
• 500 ml water, finger warm
• 150 g whole wheat flour
• 625 g all-purpose flour
• 12 g sea salt
• 200 g sharp cheddar, grated
• 50 g sun-dried tomatoes
• 5 g (1-2 teaspoons) pink peppercorns, crushed
• 2 tablespoons extra virgin olive oil
• egg for brushing

Directions:

Dissolve the yeast in the water, mix in whole wheat flour and 525 g of the all-purpose flour, until fully incorporated. Let the mixture rest for 15-20 minutes to hydrate the flour, (autolyse). 

Mix in the rest of the ingredients, adding the rest of the flour a little at a time, you might not need it all. Knead the dough for about 7 minutes until you have a shiny elastic dough.

Let the dough rise for about an hour, until doubled in size. 

Preheat the oven to 500℉ (260℃), with a baking stone/pizza stone inside.

Divide the dough in two, and roll it into two logs. Twist the logs and form a circle on a piece of parchment paper. Let the dough rise for another 20-30 minutes. Brush the bread some beaten egg, before baking.

Slide the parchment paper and the unbaked bread onto the baking stone. Lower the heat to 475℉ (245℃) and bake for 20-25 minutes until dark golden brown, and fully baked. 

Enjoy!

Grilled Sesame Chicken

Grilled Sesame Chicken

Chicken is one of my favorite things to throw on the grill. For the longest time I have been making beer can chicken, but for an easy weeknight dinner for two persons, I'll always end up with leftovers. Not that leftovers is a bad thing, It makes for an easy dinner the next day. 

I think I have had a chicken leg overload during the time I was single and studying. The chicken legs was a cheap meal and easy meal to make. One thing is sure, I haven't been roasting or grilling for years. This was not fair to my husband, he loves the dark meat from chicken.

This recipe for grilled sesame chicken, taught me to love chicken leg dinners again. The spice mixture and the crispy chicken skin is so so good. 

Serves 2.

Ingredients:

• 1 tablespoon dried oregano
• 1 tablespoon minced fresh thyme leaves
• 1 tablespoon minced fresh rosemary
• 2 tablespoons sesame seeds
• 1 teaspoon salt
• 1 lime, the zest 
• 1 tablespoons extra-virgin olive oil, plus more for serving
• 3 medium cloves garlic, minced 
• 2 whole chicken legs 

Directions:

Combine oregano, thyme, rosemary, sesame seeds, lime zest and salt in a small bowl. In a Mortar and pestle combine  the spices with olive oil and garlic until it forms a paste.

Pat chicken dry with paper towels. Using your hands, rub the herb paste evenly all over the surface of chicken, working it into every nook and cranny.

Preheat the grill for about 10 minutes. Grill the chicken skin-side up at indirect heat for about 25-30 minutes. Then turn up the heat or move over direct heat and grill for another 5-10 minutes, until well done. Chicken should be cooked well done to 165-170℉ or 75℃.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes before serving.

Enjoy!

When grilling:

You need 2 of everything

• 2 tongs, one for raw meats, another for cooked meat
• 2 plates, one for raw meats, another for cooked meat
• 2 marinades, one bowl for marinading and another for basting
• use separate cutting boards for raw vegetables, raw meat and cooked meat and vegetables
• don't leave food out, keep your food cold.