Wednesday, June 18, 2014

Seriously, this is now a food blog

Wednesday night is M's night to cook.  We spend some time paging through recipes online.  She writes down a grocery list.  I read it and ask her to double check things.  Today's recipe called for 2 cups of "Figure."  We found the recipe back and realized it was rice.  We went to the grocery where we laughed and chose things for dessert, too.  The cashier was a young teen, too, and I found out she is the same age/grade as M at our local high school--a potential friend, perhaps?

We came home and chopped and fried and simmered and scooped.  Over an hour later, we feasted.  Today there are smiles, giggles, gestures of kindness and interest between all of the kids.  Today was full of hope.  I will call these Hope Peppers.  (No I won't.  I'll call them Mine.  All mine.)

STUFFED PEPPERS WITH RICE AND VEGETABLES

Ingredients
Bell peppers (red) - about 1 pound, or 1-2 per person.

Zucchini or yellow squash - 1 small (shredded/grated)
Rice -1-2 cups uncooked
Carrot - 1 large or a cup of baby carrots -- shredded
Onion 1 small - diced or shredded
Egg (1)

Garlic - 2-3 cloves diced; and about 1 tsp powdered if you have it.
Eggplant - 1 small - peeled and diced small
Tomatoes - 5 - diced

1 qt chicken broth

Olive Oil for frying and for the herbs.  Salt and pepper.

Herbs:
Dill - to taste (we used about 1.5 tsp dry)
Parsley - to taste (we used about 1/4 cup fresh)

Sour cream for serving

Directions (this a pot and bowl messer):

1. Boil rice until 1/2 cooked (5-7 mins).  Drain and cool.
2. Prepare peppers by popping out the stems and removing membranes and seeds.  Rinse and drain.
3. Shred carrots.  Dice onion,  Sautee in oil over medium heat until a little tender.
4. Dice eggplant, tomato, and garlic (we also did another red pepper diced into this).  Sautee in oil over medium heat until eggplant is tender.
5. Meanwhile, mix rice, shredded squash, the egg, and the carrot and onion mixture in a medium bowl.  Add salt, pepper, and about 1/2 of the garlic (we did powdered here).
6. Fill the peppers with the rice mixture, by hand is easiest.  Pack into a deep pan which is sized so that they hold each other up.  Pour in the broth.  It should come at least 3/4 up the sides.  Spread the eggplant mixture across the tops of the peppers (it'll fall in the broth. That's fine.)  Season with salt.
7. Cover tightly  and bring to a boil.  Reduce heat and simmer 15-20 mins.  Meanwhile mix finely chopped dill and parsley in a Tbsp of oil.  Just before serving, spread the herbs and oil across the surface.  When you scoop things out, they'll cross through this oil coating and pick up deliciousness.

Serve peppers with a scoop of the eggplant mix and some sour cream.  The broth and vegetables make a great soup, too.

(Alternatively you can wrap this filling up in cabbage leaves and stack them in the pot and proceed the same way.  We've done mixtures of both and like both.)

1 comment:

  1. If this does turn partially into a food blog, I won't complain. I've got a kitchen next year and need to learn how to cook somehow.

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