The Apartment Kitchen » bell peppers

Green Chili

admin — Thu, 04 Mar 2010 01:03:00 +0000

Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.

Green Chili

Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!

2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin

1 lb ground chicken

2 cups canned white beans

1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped

diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish

1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.

Chicken and Brown Rice Casserole with Poblanos, Bell Peppers, Tomatoes, Corn, and Red Onions

theapartmentkitchen — Tue, 08 Dec 2009 01:38:54 +0000

This dish doesn’t sound like much. I say that because when Matt said this afternoon “Let’s make something simple for dinner” and I suggested this dish, he didn’t exactly jump up and down. It sounds basic, and maybe even dull. But what pushes something like this over the top (and always does) is really good ingredients and really good flavor. This seemingly simple casserole was bursting with flavor: poblano and bell peppers, sweet corn, moist chicken, and really good cheddar cheese. If you want to take something to the next level, insert flavor whenever possible in a dish like this, even if it means and extra step: roast the corn and the peppers, season the chicken with herbs and spices, or cook the rice in broth instead of water (which makes for an incredibly flavorful base). The end result was as satisfying as it was quick – and could easily be altered with all sorts of different ingredients to suit your taste.

Chicken and Brown Rice Casserole with Poblanos, Bell Pepper, Tomatoes, Corn, and Red Onions

Serves 4.

Leftover Potential: Reheats well – you can assemble this casserole, refrigerate it, and bake it when you’re ready.

1 1/2 cups cooked brown rice

1/4 cup beef or chicken broth

3/4 cup Greek yogurt (or sour cream)

2 Tbsp oil

1 red onion, diced

1 poblano pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 cup corn kernels

1 cup crushed tomatoes

salt and pepper, to taste

2 cups diced cooked chicken

cheddar cheese, to taste

freshly ground black pepper

1. Fluff the rice with a fork. Stir in the broth and yogurt, set aside.

2. In a large saute pan, heat the olive oil over medium heat. Add the onion and peppers, and saute until the onions are translucent, about 4 minutes.

3. Add the garlic, corn, and tomatoes, and cook until heated through, about 2 minutes more. Season with salt and pepper.

4. Add the chicken and rice mixture and toss to combine. Spoon into a lightly greased casserole dish (I used four individual dishes). Top with grated cheddar cheese and pepper. Bake in a 350 degree oven until bubbling in the center and the cheese is melted. Serve warm.

Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

theapartmentkitchen — Wed, 19 Aug 2009 00:28:24 +0000

- Bringing this sandwich out of the archives for This Month’s Packed Lunch – its a delicious way to use up the last of your summer veggies! And it’s good hot or cold, so enjoy it at a picnic or on the go! -

One of my favorite pastimes is roaming the produce aisle at Adams Fairacre Farms. I know I’ve waxed poetic about well-stocked groceries and farmer’s markets before, but every time I go to Adams, I’m reminded why I love to cook. It’s like a dream – all of the produce is gleaming and primarily local, the cheese section is a mile long, and the butcher and fish counters are after my own heart with fresh daily cuts and catches.

Over the weekend, it was a tiny Italian eggplant that caught my eye. Even though they’re overpriced because of their cuteness, I couldn’t resist a 2 inch beauty. The idea struck to make a Mediterranean veggie sandwich. I supplemented my eggplant with bell pepper, squash, mushrooms, and red onions. I bought a loaf of crusty bread, a round of freshly pulled mozzarella, and went home – giddier than usual. The resulting lunch kept me smiling all day!

Mediterranean Vegetable Sandwich with Sundried Tomato Pesto and Fresh Mozzarella

Served 1.

Leftover Potential: I tossed the remaining roasted veggies and pesto with some pasta for a quick lunch the following day! Made 1 meal after the initial lunch.

1/4 cup sundried tomatoes

1/4 cup basil

2 cloves garlic

3-5 Tbsp olive oil

salt and freshly ground pepper, as needed

1 Italian eggplant or 1/2 regular eggplant, diced

1 yellow squash, diced

1 bell pepper, diced

1 red onion, roughly chopped

1 cup mushrooms, quartered

3 slices fresh mozzarella cheese

1/2 baguette, halved

1. In a food processor or blender, process the tomatoes, basil, and garlic to make a smooth paste. Slowly add olive oil in a stream, mixing until the mixture is well combined. Season with salt and pepper. (Alternately, you can chop all the ingredients finely and mix in the oil by hand, which makes a chunkier but equally delicious pesto!)

2. Toss the cut veggies (just roughly chop them into pieces of roughly the same size) in the pesto. Spread the mixture onto a baking sheet, and roast in a 350 degree oven until the veggies are tender, about 15 minutes.

3. Remove the veggies from the oven. Place the mozzarella on one half of the baguette, and a few spoonfuls of the veggies on the other. If you like, place this back in the oven to make sure the cheese is extra melty and the bread is toasted. Serve warm.

Creamy Coconut Stir Fry

theapartmentkitchen — Tue, 09 Jun 2009 00:49:46 +0000

div>Matt and I rarely argue about food. We rarely argue at all, but he certainly (and most faithfully) eats whatever I plan to make. But yesterday he was in the mood for steak, and I was craving a Thai-inspired dish. So we did something we don’t normally do, we entered the store and later, the kitchen, divided. He made his steak, and I made a stir fry with crisp veggies and creamy coconut rice. Coconut water is something I love to use – it adds incredible coconut flavor without any fat, unlike coconut milk (another favorite ingredient). In the end, he cut me off a piece of his steak, and helped himself to a heaping spoonful of the rice. Because even when we do argue about food, it doesn’t change the fact that we’re hungry for more.

Creamy Coconut Stir Fry

Served 2.

Leftover Potential: I ate this as an entree and Matt ate it as a side, and we still had enough left over for a little lunch the next day.

1/2 cup rice

1 cup coconut water

1 Tbsp peanut oil

1/2 onion, diced

1 red bell pepper, diced

1 cup snap peas, halved

1/2 cup cherry tomatoes, quartered

1 jalapeno, minced

2 cloves garlic, minced

1 tsp ginger, minced

shredded chicken (optional)

salt, as needed

scallions, thinly sliced

cilantro, roughly chopped

1. In a small pot cook the rice in the coconut water until it is tender and has absorbed all of the liquid. Set aside.

2. Heat the oil in a wok or large saute pan over medium heat. Add the onion, bell pepper, and snap peas. Stir fry until tender-crisp, 2-3 minutes.

3. Add the jalapeno, garlic, and ginger, and saute until fragrant, 1-2 minutes. If using, add the chicken and the rice, and toss to heat through. Season with salt.

4. Serve in warm bowls garnished with scallions and cilantro.

Lamb Kofta

theapartmentkitchen — Sun, 17 May 2009 23:44:59 +0000

I am always keeping my eye out for new and varied proteins. When I saw fresh, grass-fed ground lamb at my farmer’s market this weekend – I was sold. I don’t cook lamb often because what’s available in my regular grocery store leaves a lot to be desired. As I searched my recipe “to do” list for what to make, I found it: Kofta. Kofta is a delicious combination of meat, onions, and lots of spices. This Indian version on Kofta (variations of which can be found throughout the Middle East and South Asia) also has paneer mixed in, which makes it very tender. I love to make my own paneer – it’s quick and easy and when you make it at home, you can flavor or season it however you like. It makes a good weekend project – I made my paneer on Sunday night, and my kofta Monday night for dinner. I finished it with a tomato-curry sauce.

Lamb Kofta

Served 2.
Leftover Potential: The whole mixture will chill and reheat well for up to two days. The paneer will lose it’s freshness after 2-3 days.

Paneer
1/2 gallon whole milk
2 Tbsp lemon juice
salt, as needed

1. In a large pot, bring the milk to a boil over medium heat.
2. When the milk has come to a rolling boil, turn off the heat, and add the lemon juice. Stir to combine, and cover until large curds form (15-20 minutes).
3. Drain the mixture into a cheesecloth or paper towel lined strainer. Place the remaining curds onto a plate. Top with another plate, and weigh down with cans. Refrigerate until firm, at least 20 minutes (up to overnight). Drain any remaining liquid, season with salt and serve.

Kofta
1 Tbsp oil
1 onion, diced
2 Tbsp ginger, minced
3 cloves garlic, minced

1 pound ground lamb
1/2 cup paneer, crumbled
3 Tbsp cilantro, roughly chopped
1 tsp cumin
1 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed
1/4 cup plain yogurt
1 egg, lightly beaten
1/2 cup bread crumbs (I used whole wheat, it really complemented the flavor of the lamb)

oil, as needed for cooking

1. In a medium sauté pan, heat the oil over medium heat. Add the onions, and sauté until translucent, 3-4 minutes. Add the ginger and garlic and sauté until fragrant, about 1 minute. Transfer half of the mixture to a large mixing bowl, reserving the remainder in the pan for the sauce.
2. Add the remaining kofta ingredients to the onion, garlic, and ginger mixture. Mix well to combine. Roll the mixture into small balls, and cook in the oil in a large sauté pan over medium heat until cooked through, 6-8 minutes.

Tomato Curry Sauce
reserved onion/ginger/garlic
1 cup crushed tomatoes
1 Tbsp curry paste
2 Tbsp garam masala
1 small pinch cayenne pepper
salt, as needed
pepper, as needed

2 large orange bell peppers, chopped

1. Add the tomatoes, curry paste, garam masala, cayenne, salt and pepper to the reserved onion mixture. Stir completely to combine (be especially careful that the curry paste dissolves if it is thick) and to heat the mixture through.
2. Add the bell peppers to the pan with the kofta. Allow them to cook slightly in the juices left in the pan. Then pour the finished sauce over the entire mixture. Toss lightly to coat, and serve.