Posts tagged ‘peppers’

September 27, 2012

Zucchini, Pepper, Ricotta Muffins

Oh hi.

So…I’ve been gone for a few weeks. Ok, a month. But I have an excuse. Several, actually. I know, excuses are lame – so to make it up to you, I brought you muffins. Savory ones. With roasted vegetables and ricotta.

BUT first thing’s first – the excuses!

  1. I’ve been back in the US of A. We managed to make it to Long Island, New York City, Philadelphia and New Orleans this trip.
  2. I attended two fantastic weddings of two beautiful friends. Both weddings were gorgeous and filled with love, the most excellent people and lots of booty shakin’.
  3. I was able to be there for my grandfather’s memorial. Gramps was a really cool dude and a great grandpa, and is missed by many.
  4. While in New Orleans, Mr. F dropped a knee, presented me with an overwhelmingly sparkly ring and we are now officially engaged! I mean, what?!

In summary, I have been missing because of limited computer access, lots of celebrating and general awesomeness.

Even though I’m never quite ready to leave New York, it feels great to be back in Australia – back to my routine and back to our little home – as fiances! (Clearly, I’m deliriously happy and love saying the word fiaaaanceee – BUT – I’ll stop before I use any more exclamation points.)

Zucchini, Pepper, Ricotta Muffins
(makes 12 muffins)

While I enjoy a good sweet muffin, their savory cousins are a pretty good reason to bust out your muffin tin. A bit of cheese and some vegetables in a portable little baked good, what’s not to love? They’re a fun alternative to toast with your eggs or on their own, as you’re running out the door. Feel free to swap any vegetables and type of cheese you’d like. I’ve made a winter squash, feta and spinach version of these that I adore. I also think the addition of bacon would be a great call.

- 1 medium zucchini cut into half-inch pieces
- 1/2 red bell pepper, cut into half-inch pieces
- olive oil (for greasing the baking pan)
- salt and pepper
- a pinch of chili flakes
- a handful of chopped kale
- 1-2 tablespoons chopped cilantro
- 1/4 cup grated Parmesan
- 1/4-1/3 cup ricotta

- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup spelt flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder

FOR VEGETABLES:
Heat oven to 220 C/425 F.

Toss zucchini and peppers with a drizzle of olive oil, salt, pepper and chili flakes. Spread zucchini and peppers on a baking sheet. Cook for 15- 20 minutes until vegetables are tender and golden. Set aside to cool.

Meanwhile, wilt down the kale in a medium pan over a medium-high heat. Add kale and a teaspoon of water to the pan and stir for 2-3 minutes until cooked down and water is evaporated.

FOR MUFFINS:
Heat oven to 260 C/500 F.

Prepare a muffin tin by greasing it with butter or baking spray.

Place 2/3 of the roasted zucchini and peppers and wilted kale in a large bowl with Parmesan and cilantro.

Add milk, vegetable oil and beaten eggs to the vegetable mixture.

In a separate bowl, combine flours, salt and baking powder.

Add the dry ingredients to the wet and mix delicately with a folk until just combined. It’s ok if there’s a few lumps!

Pour batter 3/4 full in each muffin cup. Top each muffin with a few pieces of the roasted vegetables and a dollop or two of the ricotta. Season with a bit of fresh cracked pepper.

Place muffins in the oven and then immediately turn down the oven temp to 205 C/400F and bake for 20 minutes. Allow to cool before serving.

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January 9, 2012

Baked Fish with Tomatoes, Peppers & Roasted Garlic

Sometimes after Mr. F and I cook a nice seafood dinner we’ll have one small piece of fish left over. It’s not enough for another main for two, but it will make a special lunch…for one.

I am usually the lucky one who gets to reap the rewards of this humble little fillet. I make it a fancy lunch just for me.

Ok, it’s not that fancy (at all), but it tastes like a lot of time and effort went into it (it didn’t). This is the kind of lunch that makes me feel like I am treating myself right  (which I totally am).

A sweet combination of tomatoes, green peppers, onions, roasted garlic and a slosh of red wine make a light summer vegetable stew for my mild baked white fish to nestle in to.

My addition of the roasted garlic is a bit superfluous, but I love it too much not to tell you about it. If you’ve got the time to make it, do. If only for the satisfaction you get out of squeezing the fragrant, soft cloves out of their rough, dry skins.

My method for cooking both the garlic and the fish are very similar. Pretty easy stuff: olive oil, aluminum foil, bake.

Roasted Garlic (optional, but not optional for me):
- An entire head of garlic
- Olive oil

Pre-heat oven to 200 C/400 F

Cut off the base of the bulb of garlic (the woody end).

Oil a piece of aluminum foil (big enough to wrap the garlic in) and stand the bulb upright on it’s newly trimmed bottom. Loosely wrap the the bulb in foil and place on the oven rack.  Bake for 35-45 minutes until your garlic cloves take on a caramelized color.

Squeeze cloves out of skins to use.

This can be made as much as a day ahead.

Tomatoes & Peppers
- 1 medium onion, sliced into thin half-moons
- 1 clove of garlic, finely chopped
- 2 medium tomatoes, diced
- 1/2 large green pepper, sliced thin in long strips
- 1/4 cup red wine
- 1/2 teaspoon of smokey paprika
- salt & pepper
- Olive oil

Heat olive oil in a large skillet over a medium-high heat. Add onions and garlic and cook until beginning to brown, about 4-5 minutes. (If at any point the pan becomes a little dry, add a tablespoon or two of water)

Add the peppers and cook another 3-4 minutes until beginning to soften.

Add tomatoes, paprika, salt and pepper. And cook for 5 minutes, stirring often.

Pour in red wine, and let it boil off and thicken until the vegetables are thick but still saucy. About 5 minutes.

Add about 5 or 6 roasted garlic cloves (squeezed out of their husks). Reduce to a simmer and cook a further 10 minutes covered.

Serve with baked fish.

Simple Baked Fish for One
- White fish fillet (I had flake fish)
- Olive oil
- Salt & Pepper

Pre-heat oven to 200 C/400 F

Lightly oil a piece of aluminum foil. Place the fish in the center and season with salt and pepper. Seal the aluminum foil around the fish, making sure it is completely enclosed, but leaving space between the closure and the fish. (This creates an air pocket for the heat and steam from the fish to circulate – which cooks the fish while keeping it moist.)

Bake for 15 minutes. Unwrap and pour off excess liquid. Your fish should be completely white and opaque in the middle. Serve on top of tomato-pepper mixture.

December 6, 2011

Stuffed Red Peppers


Whether you call them peppers or capsicums, as a general rule, they are good for stuffing.

Today I was looking to use up some extra rice I had from making a curry the other night. I hate wasting food, but I also like the challenge of creating something new out of leftover ingredients.

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