Tag Archives: Green Peppers

Vegetarian Stuffed Peppers


I’m an Omnivore, I admit it.

But, just cause I’ll eat almost anything or at least try, almost anything, it doesn’t mean I don’t like to eat meat-free from time to time.

Really, I like meat-free meals.

And yesterday I hit it out of the park.   Well, I lobbed a good one.

Wait, it isn’t baseball season just yet, but with the sun and everything outside, I’m getting anxious.

Sorry, my mind wandered a little there, but I caught it before it escaped.

We, as in the Senior Center, were given a lot of Green Peppers earlier in the month.  They were lovely, and we used some in a salad, we chopped up a bunch and froze them, and then I got the bright idea of making some Stuffed Peppers for our seniors.   So we did.

But, there are some vegetarians among us who don’t eat meat, and I wanted to make sure that they were able to have a great meal as well.

So, I made a lovely filling, and stuffed them, baked them off, and served them. This was the solitary one that was left over yesterday, so I took it home and had it for breakfast.

And I have to say, OMG, they were so good, and in fact, I’m planning a repeat, soon.

But this time it will be a private party of one.   And I’m going to go for a little healthier version as well.

I plan on using some brown basmati rice.

I wish I had pictures of the process to go with this, but, I was cooking against the clock, as usual.

I took a couple of carrots, two small zucchini, an onion and a little garlic, sautéed them in a pan with some olive oil until they were soft.  Sprinkled them with a little Badia Sazon seasoning, then mixed them in with about 4 cups of cooked rice.   Stuffed them into some green peppers and they baked for about an hour, then we covered them.   They were served with a dollop of Creole Tomato Sauce.

And I’m going to try to recreate that recipe so I can share the how to’s on that, cause the flavour was out of this world good.

And maybe I’ll add a couple of chopped up mushrooms as well.

Hmmm, the possibilities…

Stone Soup


I was hunting something in my freezer last week, and had pulled out all manner of bags and containers with bits and pieces of food that I didn’t want to ‘waste’.  And after taking a look at this pile of bags, etc., sitting on the island I got an idea.

Stone Soup…

Only a few things were labeled, no dates, and not enough of any one item to make a meal of.

I started thinking of the parable of the beggar who made a pot of soup using a stone as the starter and the villagers each contributing a little something, some herbs, a few carrots, some potatoes, and the beggar ending up with a great big pot of soup that would feed the village.

So I threw the all those ingredients into a pot.

Added a little water, just so nothing would scorch while the stock thawed.

Picked some fresh oregano and thyme from one of my herb pots outside.

Added that in and put a lid on the pot and let it simmer for an hour or so…

And there you have it.  My version of Stone Soup.

Here’s the list of what went into the pot:

Green Pepper (maybe half of one)
Red Pepper (half of one)
Tomato’s (leftover diced tomatoes from making Taco’s)
Red Onion (half of a red onion)
Field Peas and Snaps (had a partial bag)
Leeks  (leftover from when I made the Leek Pancakes)
Chicken Juice (not quite stock)
Chicken Stock
Andouille Sausage (leftover from making Jambalaya the last time)
Mushrooms
Pork Roast (just a couple of slices)

The only fresh stuff in there were the  few sprigs of Thyme and Oregano from my pots outside, I then simmered the soup for about an hour or so before tasting it for seasoning.    Found out I didn’t need to add any salt, the spice from the Andouille Sausage gave it a nice kick and I now have lots of soup.  After eating some of it, I did consign the rest back to the freezer.

At least this time the packages are labeled and dated.

Peas n’ Rice


It’s been awhile since I’ve had some Peas n’ Rice so I thought I would make some this week.    I’m lucky in that I have access to Pigeon Peas here, but if you don’t have any in your store, just use some black eyed peas.   They work very well.    And my version of this dish isn’t as totally authentic as it could be, but I make it to our taste, and we like it this way.   Most recipes call for salt pork, but we like the flavour of ham in this dish.   This is a great way to stretch a little bit of ham to feed a lot of people.

To start with, get your ham out and cut it into little bitty pieces.  Throw in a couple of slices of bacon as well, bacon goes with everything.  You want a fine dice here.    You need about 4 oz. or more.   As I said, this is a great recipe for stretching a bit of meat.   And with the rice and peas, you’re actually getting a lot of protein as well as some complex carbs.   It’s all good.
Saute it in the pan until golden brown,

stir it once in a while as you’re chopping up a green pepper, a stalk or two of celery, and an onion til they are also a fine dice.

Throw them into the pan with the sautéed meat and cook until the veggies have cooked  through, and are getting a little mushy.
When they are just a little mushy, add the tomato paste and stir in to the pan, and let it cook down for a few more minutes, stirring frequently.

And then add the can of drained Pigeon Peas,

And another couple of tablespoons of Tomato Paste, if desired.   I like my Peas n’ Rice with a fair amount of tomato paste.

Then stir it and let it cook for another couple of minutes before adding the rice, water and thyme.   If you have fresh thyme, place 4 or 5 sprigs on top after the rice is added.     Cover and cook for 15 minutes or until the rice is cooked through.

Serve alongside some Bahamian Mac n’ Cheese, and enjoy with a nice cold Kalik.

Recipe

4 slices bacon, finely diced
2-4 oz. ham, finely diced
1 whole green pepper, finely diced
1 small white onion, finely diced
1-2 stalks celery, finely diced
4 tablespoons tomato paste
1 15 oz. can Pigeon Peas  (or substitute Black eyed peas)
1 cup rice
2 cups water
4 sprigs fresh thyme or
1/2 teaspoon thyme

Saute the bacon and ham until they are nicely browned, add the veggies and sauté lightly, cover and let cook for about 10 minutes on low heat, stirring occasionally.   Add the tomato paste and continue to cook, stirring frequently.    Add the Pigeon Peas and continue to cook for a few more minutes.  Finally add the rice and water as well as the thyme, cover and let cook until the rice is done.    Serve alongside a grilled meat or Mac n’ Cheese.

One of my treasured cook books is this one:

And this is where I go for the recipes, of course I had to put my spin on the Peas n’ Rice.   I’ve made this the ‘proper’ way before, but really like the smoked flavour of the bacon and ham better.

Try this for a little different dish, and something you can share with your family.

Chicken Fricassee


While my first meat love is pork, chicken comes in as a close second.    I like love chicken.   There are so many things you can do with it, fry it, boil it, bake it, grill it, sauté it, stew it, or fricassee it.  Which is a combination of frying and stewing,    I just love saying Fricassee, it makes it sound so exotic, and good.    Every so often I get a hankering for a good old fashioned meal of Chicken Fricassee.    It’s a nice comfort food, and you can serve it with noodles or rice or mashed potatoes or, whatever you like.    I think it’s a great combination of several veggies, in the past I’ve made it with celery and green peppers along with the mushrooms, but yesterday I just used half a green pepper, a pound of mushrooms and some green onions for the sauce.   And it was good.   Very good.   And best of all I have leftovers, giggle.  Or at least enough left over for another meal.  So, I’m putting it in the freezer so the next time I don’t feel like cooking, TA DA, my dinner is ready, well almost, I’ll still have to defrost it.

To start with, I used some chicken breasts that I’d boned and skinned.   But you can use cut up chicken for this as well, if you like drums and thighs, they go wonderfully here.

Chicken Fricassee
4 chicken breasts, boned and skinned or
1 whole chicken cut up, and skinned
2 tbsp. Flour
Salt and Pepper, to taste
4 tablespoons olive oil (just enough to sauté the chicken and brown it a little)
1 whole green pepper, cut into chunks
8 oz.  mushrooms sliced
4 sliced green onions
2 cups chicken stock  (home-made is best here if you can)
1 teaspoon Marjoram or (Basil or Oregano or Sage)
2 tablespoons flour
1/2 cup milk or cream

Dredge the chicken in a little flour you’ve seasoned with some salt and pepper.   No need to go exotic here, unless of course you want to.   And in that case if you want to season it with some other herbs, feel free.  This is your dish, you can do whatever you want.    Saute the chicken until it’s browned a little and then remove it from the pan.

Place the chicken aside, then sauté the green onions, mushrooms and green pepper for a few minutes until the green pepper softens a little and the mushrooms start to cook.

Put the chicken back in the pan, add the chicken stock and let it cook for 30 minutes or until the chicken is done.

Remove the chicken from the pan and set aside.   Make a slurry of the flour and milk and add to the pan juices to make a gravy. Cook until it is thickened and then add the chicken back to the pan and let heat through.   Serve with noodles or rice or mashed potatoes.

Another view, giggle.   I do have to say, this is an easy dish, and I think it tastes great too.