Couscous-Stuffed Bell Peppers

Since I decided to become a vegetarian a couple of months ago, I've been looking for some new and exciting dinner recipes. When I saw this recipe on an episode of Giada At Home, I knew I had to try it. These Moroccan-inspired stuffed peppers are very easy to make and the result is absolutely delicious. You can find the recipe here. The only alteration I made to the original recipe was to substitute vegetable stock for chicken stock, and I don't think it lessened the flavor at all. I'm definitely planning to make these stuffed peppers again soon. I think they would be great to bring to a pot luck because the bright color of the bell peppers contrasted with the golden couscous stuffing makes for a wonderful presentation, and they really taste great. I hope you'll give this recipe a try, and be pleasantly surprised by how flavorful vegetarian dishes can be!

Step 1: Hollow out your bell peppers.

Step 2: Prepare your couscous and use a fork to fluff it up.

Step 3: Combine all the ingredients to make your filling.

Step 4: Stuff your peppers and bake them at 400F for 55 minutes.

Step 5: Enjoy your delicious vegetarian dinner! 

Roasted Pepper Pesto

I was really stuck the other night, trying to decide what I wanted for dinner. So, I turned to tastespotting in search of inspiration. I came across this recipe for Roasted Red Pepper Pesto, and made a few changes based on what I had in the kitchen. The original recipe is for a vegan pesto, and while it sounded interesting, I like cheese too much to leave it out of pesto. 

Ingredients:

• A handful of basil leaves
• 2 tablespoons of pine nuts (or walnuts)
• 2 tablespoons of sun roasted tomatoes
• 3 tablespoons of parmesan cheese (grated)
• 2 roasted peppers (skin and seeds removed, I used orange peppers)
• 2 tablespoons of olive oil (Extra virgin in best)
• salt and pepper to taste

**These measurements are estimates, you can really add as much or as little as you like and taste as you go along.

Instructions:

• To roast the peppers, place them whole on a baking sheet and toss with olive oil. Roast at 450F for 20 minutes, turning occasionally so that they char on all sides. Then, cover them with foil and leave them for 10-15 minutes until the have cooled slightly. This makes it much easier to remove the skins. 
• Place all the ingredients in a food processor and blend until well combined. 
• Add more oil to achieve the consistency you like. 

This is what it should look like once you've blended it. 

I cooked some whole wheat fusilli pasta and tossed it with the pesto. I also added sliced tomatoes and parmesan cheese. This pesto is sweeter than the traditional basil pesto, and the roasted peppers give it a slightly smokey flavor. I think it would also be great as a dressing for a cold pasta salad. 

Pear Salad

I mentioned this salad in a previous post, but I hadn't taken any photos to accompany the recipe. So, here it is. This salad was inspired by a salad I had at Park Chow, a great restaurant in the Inner Sunset. Normally, I don't like dried fruit like raisins, so I was surprised by how much I enjoyed the currants in this salad. I think the combination of sweet and salty in this salad strikes the perfect balance. I could eat it every day, and have whenever I have ripe pears around. 

Ingredients:

• 1 pear, thinly sliced
• Baby spinach or spring mix leaves
• Crumbled feta cheese
• Dried currants
• Pecans, chopped

Instructions:

• Combine the ingredients, in the amounts that you prefer. 

Dressing Ingredients:

• Extra Virgin Olive Oil
• Strawberry Balsamic Vinegar (mine is from The Olive Press)

Instructions:

• Combine roughly equal parts oil to vinegar in a jar or bottle, pour over salad. 

I hope you enjoy this salad as much as I do. I think it's an unusual mix of ingredients that turn out to be unexpectedly good together. I recommend bringing this salad to a pot luck or gathering, it's guaranteed to take people by surprise and be a big hit. 

Thai Style Tempeh Lettuce Wraps

Since going vegetarian for Lent, I've been trying out some different veggie recipes. I'm not really a tofu fan, but I like tempeh, so I've been looking for some ways to use it. Tempeh is made from cooked soybeans, sometimes mixed with rice or other grains, that have been inoculated with  mold with mold (as blue cheese is) and fermented. It is originally from Indonesia, and has become popular with vegetarians because of its strong, funky, blue cheese-like flavor. This recipe comes from A Year in a Vegetarian Kitchen, by Jack Bishop. You can find the book here. It's a really easy recipe that requires basic ingredients, and can be on the table in 30 minutes.

Ingredients:

• 1/4 cup hot water
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon red pepper flakes
• 8 ounces tempeh, cut into 1/2 inch squares
• 1 medium cucumber, peeled, halved lengthwise, seeded and diced **
• 1 medium carrot, shredded on the large holes of a box grater
• 4 medium scallions, white and green parts, cut into 1/2 inch lengths
• 1/4 cup whole fresh cilantro leaves
• romaine lettuce leaves

** I used Persian cucumbers, because they are seedless. So, all I had to do was peel and slice them.

Some of the ingredients. 

Instructions:

• Whisk the hot water, soy sauce, lime juice, peanut butter, and pepper flakes together in a medium bowl. Transfer 3 tablespoons of the peanut sauce to a small bowl and reserve. Add the tempeh to the bowl with the remaining peanut sauce and marinate, tossing occasionally, for about 20 minutes.
• Place the cucumber, carrot, scallions, and cilantro in a medium bowl. Set the salad aside. 
• Reserve any marinade the tempeh has not absorbed. Heat oil in a medium skillet over medium heat until shimmering. Add the tempeh and cook, turning the pieces several times, until golden brown all over, about 5 minutes. Add the reserved marinade to the skillet and cook until the tempeh is glazed, about 30 seconds. Transfer the seared tempeh pieces to a platter.
• Pour the reserved 3 tablespoons peanut sauce over the cucumber salad and toss to combine. 
• Spoon some cucumber salad over the lettuce leaves, then top with several pieces of tempeh. 

I recommending giving tempeh a try, if you haven't already. This recipe combines great flavors, and makes for a really fresh, delicious lunch or dinner. 

Potato and Roasted Pepper Frittata

Here's a quick and delicious recipe that works just as well for breakfast as dinner. I love frittatas because they are so versatile, you can toss in just about anything, much like you would an omelette. All you need to recreate this version is a few simple ingredients.

Ingredients:

• 1/2 medium onion, thinly sliced
• 2 red potatoes, diced into 1" cubes
• 1 roasted bell pepper (I used yellow, but you can use any color you like)
• 3 eggs
• 1/4 cup grated sharp cheddar cheese (I recommend Cabot cheddar)
• salt and pepper

Instructions:

• In an oven-safe skillet with some olive oil, add the onion and cook until translucent.
• Add the potatoes and cook for 8-10 minutes over medium heat to avoid burning the onion.
• Add the pepper (it should be diced to pieces the same size as the potato)
• Add the eggs, salt and pepper, and cheese
• Cook for a few minutes on the stove before placing the skillet in a preheated 350F oven, or under the broiler until the eggs have cooked completely.

This is what it should look like when it has finished cooking.

It can be served warm or cold (I prefer it warm) and would be great accompanied by a mixed green salad. 

Roasted Red Pepper and Asparagus Quiche

I made this quiche during the week, for lunch on my mom's birthday. I found a recipe here, and made a few alterations to it. I made my own pastry for the crust, using this recipe. I roasted the bell peppers whole, with some olive oil on a baking sheet at 500F for 30 minutes. Then, I covered them with foil for another 30 minutes before removing the seeds and skin. I followed the recipe for the filling, adding 2 sprigs of thyme (chopped) and using extra sharp cheddar cheese in place of the parmesan and onion cheese recommended. I think the quiche really needs the sharp, salty bite of the cheese to contrast with the sweet peppers and asparagus.

This quiche is really hearty, and full of vegetables. When I make it again, I don't think I'll use quite as much asparagus. The recipe calls for a pound, and I think it's a bit too much. I might add tomatoes or zucchini for a bit of variety. Other than that, this recipe makes a delicious vegetarian quiche.

To accompany the quiche, I made a salad with spinach, sliced pear, feta, chopped pecans, and currants, drizzled with a strawberry vinaigrette. Unfortunately, I didn't take any pictures of the salad. Maybe next time!