Quinoa Stuffed Peppers

Recipe from NPR.

http://www.npr.org/templates/story/story.php?storyId=15749697

Quinoa Stuffed Peppers
Makes 4 servings as a main dish
2 cups vegetable broth or water
1 cup quinoa, rinsed
2 teaspoons olive oil
1/2 cup chopped onion
1 zucchini, quartered lengthwise then sliced across thinly
1 yellow squash, quartered lengthwise then sliced across thinly
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1/2 cup pine nuts
6 coarsely chopped basil leaves
4 large bell peppers, washed, with the tops cut off and reserved, and the seeds removed
Preheat oven to 350 degrees. Grease a small (approximately 7 inches by 11 inches) baking dish. Heat the olive oil in a medium, heavy-bottomed pot. Add the onion and saute a few minutes until soft. Add the zucchini, yellow squash, fennel seeds, oregano and salt. Cook, stirring frequently, for 5 minutes or until vegetables soften. Add quinoa and stir to incorporate. Quickly add the broth or water, bring to a boil, then reduce to a simmer for about 15 minutes or until water is absorbed. Remove from heat and stir in the tomatoes, pine nuts and basil. Place the peppers upright in the baking dish and fill them with the quinoa mixture, topping each with its top. Bake 30 minutes. Serve immediately, with a salad and roasted potatoes.

 I used grape tomatoes and added about 9 big chopped basil leaves instead of 6. I wouldn't use plain water, it wouldn't have much flavor.

 

 

sushi rice

Vegetables (in equal amounts) mix:

Thawed Kinpira burdock root, julienned (sold frozen in bags)

Thawed lotus root, sliced (sold frozen in bags)

Canned bamboo shoots, julienned

Hijiki seaweed (one-third cup dried), soaked and rinsed (sold in boxes)

Dried shiitake mushrooms (soak to soften)

Refrigerated, seasoned fried bean curd (tofu pockets); in Japan, they are stuffed with rice for lunches

Carrot

 

Sauce:

Soy sauce

Mirin (can substitute corn syrup, or omit); sold in a bottle near soy sauce

Sake/Rice wine (may omit)

Vinegar

Sugar

 

 

Sticky Asian rice

 

 

Chop everything into small pieces. Place in a saucepan with the sauce that surrounded the tofu pockets. Add the ingredients for the sauce (however much you think will taste good). Simmer on a low heat, covered, for up to one hour (keep an eye on it because the sugar can burn; the small amount of liquid should be absorbed; stir often). The vegetables will be steamed/boiled but will remain crispy.

 

Meanwhile, boil some Asian rice. When it has cooked, spread it out. The tofu pockets include a silver package of a powder - it is dried vinegar. Sprinkle this over the rice (to taste). Of course, liquid vinegar is fine too. Mix the rice and vegetables together. It doesn’t matter if they are hot or cold, but the sushi rice is eaten at room temperature. Refrigerating it can dry it out, so it is generally kept at room temperature in Japan; presumably the vinegar preserves it. Enjoy!

Ukrainian Beet and Bean Stew

1 teaspoon vegetable oil

2 cups sliced onions

1/2 cup chopped celery

3 cups water

3 cups sliced cabbage

1 cup sliced carrots

4 cups peeled cubed raw beets (5 or 6 medium beets)

3 cups undrained whole tomatoes, chopped (28 oz can)

2 teaspoons caraway seeds

2 tablespoons white or cider vinegar

1/2 teaspoon salt

2 cups cooked kidney beans (15 ounce can, drained)

1 tablespoon dried dill (1/4 cup fresh)

sugar to taste

black pepper to taste

chopped scallions

In a pot, heat oil briefly, add the onions and celery, and saute on medium heat, stirring continuously for 4 or 5 minutes, until browned. Add 1 cup of the water, cover, lower the heat, and simmer for 5 minutes. Add the cabbage and carrots, stir well, and simmer, covered, for 5 minutes. Add the remaining 2 cups of water, the potatoes, beets, tomatoes, caraway seeds, vinegar, and salt; bring to a boil, lower the heat, cover, and simmer for about 35 minutes, until the beets are tender. Add the beans and the dill.

Add sugar and pepper to taste. Serve topped with chopped scallions.

HOT & SWEET RED PEPPER DIP w/ WALNUTS & POMEGRANATES [MUHAMMARA]

Here is another LENTEN recipe from the files of your resident Helleno-Turko-phile.  (I'm really a displaced subject of the OTTOMAN EMPIRE...from the Rum Millet branch!) 

 

You can find POMEGRANATE MOLASSES at most Greek/Middle Eastern food stores (I purchase mine at the Pakistani-owned SOUK in Seattle's Pike Place Market -- it has a heady flavor, a wonderful aroma, and stores almost indefinitely in the refrigerator after opening.  Try TURKISH DELIGHTS down the street for Turkish Red Pepper Paste.  A recipe for home-made Turkish Red Pepper Paste will follow soon.)

 

Notice how I'm trying to get some LENTEN recipes circulating here?

 

HOT & SWEET RED PEPPER DIP w/ WALNUTS & POMEGRANATES [MUHAMMARA]

(Paula Wolfert:  The Cooking Of The Eastern Mediterranean)

 

Makes about 3 cups

 

2½ pounds red bell peppers

1 to 2 small hot chili, or substitute Turkish hot red pepper paste to taste

1 ½ cups walnuts, coarsely ground (about 6 ounces)

½ cup wheat crackers, crumbled

1 TBS fresh lemon juice

2 TBS pomegranate molasses or more to taste

½ teaspoon ground cumin

¾ teaspoon salt

½ teaspoon sugar

2 TBS olive oil

 

2 TBS roasted pine nuts, or chopped, peeled, and unsalted pistachios, a good pinch of ground cumin, and a flourish of olive oil for garnish

 

For best results, make the recipe at least one day in advance.

 

Serve with Pita Triangles.

 

1.      Roast the red bell peppers, and the chili either over coals or a gas burner or under an electric broiler, turning frequently until blackened and blistered all over, about 12 minutes.  Place in a covered bowl to steam 10 minutes (this loosens the skin).  Rub off the skins; slit the peppers open and remove the skins, membranes and seeds.  Spread the bell peppers, smooth side up, on a paper towel and let drain 10 minutes.

2.      In a food processor, grind the walnuts, crackers, lemon juice, pomegranate molasses, cumin, salt and sugar until pureed and creamy.  Add peppers.  With the machine on, add the olive oil in a thin stream.  Add the chili to taste.  (If the paste is too thick, thin with 1 to 2 TBS water.)  Refrigerate overnight to allow the flavors to mellow.

3.      When ready to serve, transfer the dip to a serving dish.  Sprinkle the pine nuts or pistachios and cumin on top and drizzle with olive oil.

 

NOTES TO THE COOK:  To make crisp pita triangles:  Preheat the oven to 350ºF.  Split the pitas into rounds.  Cut into triangles, lightly film the insides with olive oil spray, and spread out on a baking sheet.  Bake until golden brown.  The pita triangles will crisp when cool.

 

Peppers, ideally, should be placed directly on a gas flame or over hot hardwood coals so that their skins quickly blister and char.  This method yields a wonderful smoky flavor and pleasing texture, in contrast to the slimy texture that frequently results from oven cooking.

RICE, PINE NUT, AND CURRANT FILLING

 [Source:  Classical Turkish Cooking]

[Author:  Ayla Algar]

[Publisher:  Harper Collins] 

 

(MAKES ENOUGH TO STUFF a 1 lb. jar of Grape Leaves [ about 50] - one medium cabbage - 8 small red peppers)

 

Ingredients:

3/4 cup fine olive oil

5 cups finely chopped onions

3 TBS pine nuts

1 cup uncooked rice

1/2 cup minced fresh tomatoes

3 TBS chopped fresh mint leaves, or crushed dried mint leaves

1 TBS chopped fresh dill

3 to 4 TSP sugar

3/4 TSP ground cinnamon

1/4 TSP ground allspice

1/4 TSP freshly grated nutmeg

1/8 TSP ground cloves

3 TBS currants

3/4 cup hot water

3 TBS lemon juice

Salt to taste

 

Heat olive oil in a heavy pan.  Cook onions and pine nuts about 18 minutes, stirring frequently.  Add the rice and turn for 5 minutes.  Stir in tomatoes and cook a few minutes longer.  Reduce heat to low and stir in herbs, sugar, spices, and currants.  Add the hot water and lemon juice, taste for salt, cover and simmer for about 10 minutes, or until all the liquid is absorbed.  Let cool.

Lenten Potato Salad

Lenten Potato Salad

 

Potato Salad with Sesame-Tarragon Dressing

 

(6-8 servings)

6 medium red potatoes (can also use white or gold, just needs to be thin-skin)

1/3 cup vegetable or canola oil (extra-virgin olive oil if not Lenten)

1/3 cup lemon juice

2 tablespoons tahini

1 tablespoon dried tarragon

2 teaspoons Dijon mustard

1/2 teaspoon salt

Bottled hot pepper sauce

1/2 cup minced red onion

2 tablespoons minced fresh parsley

 

1.      Cut the potatoes into cubes or bite-size chunks, making about six cups. Steam until tender, then set aside to cool slightly.

2.      In a large bowl, whisk together the oil, lemon juice, tahini, tarragon, mustard, salt and hot pepper sauce to taste. Add the potatoes, onion, and parsley, and toss gently. Serve warm or thoroughly chilled.

From Vegan Deli