Cheese Stuffed Mini Peppers

December 12, 2016 by 4 Comments

I think these appetizers of Cheese Stuffed Mini Peppers are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely. These are vegetarian but can be made vegan if instead of feta and cream cheese you use Tofutti or some other vegan cream cheese.
Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

It does take a little time to stuff these, but I just did it sitting on the couch while watching Gilmore Girls. You can go faster if you pipe these into the peppers, but pushing them in with a little butter knife like I did will also do the trick.

These are perfect for a holiday gathering or potluck as you can just get a 1-2 pound bag of these and with approximately a pepper person get your lil cheese stuffed mini peppers soldiers in line or in wreath or tree formation or whatever you’d like! A 1 pound bag yields about 15 or so mini peppers, at least it did for me.
Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

Ingredients:

  • 1 16 ounce bag of mini sweet peppers
  • 5 ounces of fresh, soft feta cheese or alternatively goat cheese
  • 8 ounces of cream cheese, softened to room temperature
  • 4 tablespoon chives, finely chopped
  • 3 cloves worth of minced garlic
  • 1 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 teaspoon fresh squeezed lemon juice
  • salt, to taste
  • ground pepper, to taste

Directions:

  1. Cut off top about 1/2 inch from the stem to make the hat, and also cut at the bottom about about 1/2 an inch so the pepper can stand upright. Remove the seeds from the top and inside the pepper if any (most of the seeds will be at the stem), and rinse and dry the peppers.
  2. As the peppers are finishing drying, in a mixing bowl combine the 5 ounces of fresh soft feta cheese, the 8 ounces of softened room temperature cream cheese, the finely chopped 4 tablespoons of chives, the 3 cloves worth of minced garlic, teaspoon of red pepper flakes, tablespoon of olive oil, teaspoon of lemon juice. Mix well until everything is a smooth creamy texture

    Recipe for Cheese Stuffed Mini Peppers, easy peasy as you combine the feta, cream cheese, chives, garlic, olive oil, red pepper and bit of lemon juice and mix until smooth

  3. Now, it’s just a matter of filling the peppers and topping them with its matching hat! After you are done, you can serve now or refrigerate until ready to serve (say the next day!)

Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely Recipe for Cheese Stuffed Mini Peppers, easy peasy and are adorable because of the way you can get multiple colors with the orange, yellow and red which are so cheerful, and then presentation wise the way they stand up in little rows or formations so bravely

An alternative way to serve these cheese stuffed mini peppers is that instead of whole like you see above, to cut the peppers in half length-wise instead. Then you don’t need to deal with the stuffing… but I couldn’t resist this because I just found it so stinkin’ cute!

What’s your favorite holiday appetizer to bring to a party?

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Cornbread Salad

November 28, 2016 by 3 Comments

This is my take on cornbread salad. I will disclose now that I don’t like beans and so I left them out. However, I added baby romaine lettuce to make this a real salad, versus just corn bread with some veggies layered in. My version also sears the corn kernels before adding them to the salad. I also did make bacon, but served it on the side so that the corn bread salad is by default vegetarian and can feed everyone, and people can add the meat if they would like. You can add or omit ingredients according to your preference so this salad is very flexible. With the colors of the lettuce, corn, tomatoes, pepper, and cheese it also just looked so pretty!

Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default

Ingredients:

  • 8-14 ounces of Corn Bread mix plus any ingredients to make it – you will need to already have prepared this and let it cool, or purchase already made cornbread. If you use the larger amount, use your judgement on whether you use all the corn bread or not in the salad depending on how much you want the ratio to corn bread and salad.
  • 10 slices of bacon, cooked and crumbled (optional)
  • 15 ounces of corn kernels
  • 1 tablespoon of butter
  • 4 small green onions
  • 1 red bell pepper
  • 1 package of grape tomatoes (you can also use other tomatoes – you want the equivalent of two large beefsteak almost)
  • 2 cups of shredded cheddar cheese
  • 10 ounces of baby romaine lettuce
  • 2 cups of chopped pecans (optional)
  • 1 can of pinto beans, rinsed and drained (optional)
  • 1 – 1.5 cups of your favorite Ranch Dressing

Directions:

  1. Prepare the cornbread per package directions or purchase already made cornbread. If you are making it, set it aside to cool.
  2. If you are using the bacon, cook the bacon as you like (I like to cook it in the oven) until crispy. Let cool so you can crumble it.
  3. Heat a pan on high with 1 tablespoon of butter. Once it is melted, add the 15 ounces of corn kernels and spread so it is a single layer and all coated with butter. Do not mix again until one side of the corn kernels is slightly browned – stir so the browning is even and then set aside to cool.
  4. Chop the 8 small green onions, the 1 orange bell pepper, and if using grape tomatoes cut in half the grape tomatoes otherwise chop the other kind of tomatoes you chose to use. I personally like grape tomatoes because it still has a nice firmness when halved vs other tomatoes.
  5. In a large bowl, mix the seared corn, chopped green onions, orange bell pepper, tomatoes, 2 cups of shredded cheddar cheese, and mix this with the 10 ounces of baby romaine. You can also include the bacon in now, or what I did is serve the crumbled bacon on the side for those who wanted it so the cornbread salad is by default vegetarian.
  6. Serving options:
    • If you want to present this in a layer, first put in some of the dressing, put in half of the corn + veggies and romaine mixture in your glass bowl. Next, crumble in half of the cornbread. Drizzle more dressing. Add the rest of the corn and romaine, and top with the crumbled cornbread you have remaining. Spread the rest of the dressing on top.
      Recipe for cornbread salad - my version is an actual salad with romaine lettuce, and I omitted the beans but you can add the if you'd like just need a bigger bowl to put your salad in! I also served the bacon crumbles on the side so it could be vegetarian by default
    • Or if you  prefer having more time for the flavors to all blend, mix everything all up in no layers – corn and romaine, cornbread, and dressing – and let chill in the fridge for a couple hours while prepping other dishes for the meal.
  7. As an option, during the blending step you can also add pinto beans that have been rinsed and drained, but I don’t like beans so I didn’t use them. Also optionally, you can toast 2 cups of pecans on a pan until fragrant and add it into the salad for crunch.

Since you will know your cornbread best, you should use your judgement on how much to use ratio-wise with the salad – some cornbread is denser, some sweeter, etc. If your cornbread is very soft, you could consider toasting it after cutting it into smaller squares almost like toasting croutons.

Now don’t get me wrong – I still served creamed corn at my Thanksgiving because I’ve always remembered corn niblets of some sort at my Thanksgiving growing up – but I wanted to have another version of corn as it so represents harvest and liked having a “healthier” version via this salad.

Have you ever had cornbread salad or heard of it before? What’s your favorite kind of salad during late autumn/winter?

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Vegetarian Holiday Side Dishes

November 21, 2016 by 11 Comments

It’s the week before Thanksgiving – and I’m always excited for an opportunity to try recipes that I’ve been waiting for potlucks or group dinners, and share food with others. This year I’m staying in Portland for Thanksgiving weekend unlike previous times when I went off to Sonoma or San Juan Islands or Leavenworth. It’s still a potluck situation where guests are all bringing in contributions for the meal, and I continue with trying to offer a medley of Vegetarian Holiday Sides. After all, making side dishes that are completely vegetarian means both omnivores and vegetarians can both enjoy the dish.

Here are some of my favorite of the vegetarian sides I’ve made previously, including the recipes.

These dishes I particularly like because you can use them as a vegetarian main dish so they don’t feel like they are only eating side dishes:

More great sides that everyone can eat.

What are you making for your sides for Thanksgiving? Are any of them vegetarian holiday side dishes?

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Israeli Couscous and Cheese

April 4, 2016 by 7 Comments

This recipe was something I had bookmarked from the blog Food Wishes Israeli Couscous and Cheese for quite a while. I have to admit it does take balls (a lot of little balls, hee hee) to combine Israeli Couscous, with it’s lovely texture, with cheese in a version that combines risotto and macaroni and cheese and a little pimento surprise! It’s wonderful as a new twist for a side dish for a rainy day or as a fun addition to a vegetarian holiday spread.
Israeli Couscous and Cheese Recipe - enjoy this ballsy (ha ha) vegetarian take on mac and cheese and risotto

The original recipe is here, on the video he posted: doesn’t Chef John just sound so nice and friendly? I wish he was my neighbor. He’s so humorous but clearly a great lover of food, is very knowledgeable but approachable, and puts together interesting combinations so you should check out Food Wishes, and he’s also a huge contributor to All Recipes. He may not make the most Pinterest worthy photos, but that makes him seem even more homey and a testament that even without the visuals, he delivers on taste.

Ingredients:

  • 2 teaspoons melted butter or olive oil
  • 1 cup Israeli couscous
  • 2 cups vegetable broth
  • 1/4 cup diced pimentos
  • 1/2 cup heavy cream
  • cayenne to taste (I used about a 1/4 teaspoon but I like it spicy)
  • 3 ounces sharp cheddar cheese, shredded
  • 1 tablespoons of freshly sliced chives
  • salt, to taste
  • pepper, to taste

Directions:

  1. Measure 1 cup of Israeli couscous and put in a deep saute pan to toast it with 2 teaspoons of melted butter in a pan. Don’t brown it, it should just become a bit golden.
    Israeli Couscous and Cheese Recipe - toasting the couscous with a little butter before adding the vegetable broth to cook it
  2. Now add your 2 cups of vegetable broth (you can use any stock but I want this to be vegetarian so used that kind of stock – he uses chicken stock). Bring the heat up to high and once the broth and couscous is at simmer, lower the heat. Let it sit for 6 – 7 minutes as the couscous plumps up, stirring occasionally, letting the liquid evaporated while leaving all the flavor behind.
  3. Turn the heat down to medium, and then stir in the 1/4 cup diced pimentos, the 1/2 cup heavy cream, and bit of cayenne pepper. Let it cook for a few more minutes until the couscous is as tender as you want it and at the texture is as thick as you want
  4. Turn off the heat and add the 3 ounces of shredded sharp cheddar cheese, and then the tablespoon of chives for a bit of bite. You may want to add salt and pepper to fit your taste.
    Israeli Couscous and Cheese Recipe - after letting the couscous cook in the broth, add in the diced pimento, cream, and then remove from heat and add cheese and fresh chives Israeli Couscous and Cheese Recipe - after letting the couscous cook in the broth, add in the diced pimento, cream, and then remove from heat and add cheese and fresh chives

It is a fun textural experience – it may not have the crispiness of a baked mac and cheese, but it has the creaminess of a risotto with a little extra cheesiness.

Israeli Couscous and Cheese Recipe - enjoy this ballsy (ha ha) vegetarian take on mac and cheese and risotto

What do you think of this take? What’s your favorite vehicle for mac and cheese – elbow pasta? rotini? shells?

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Gluten-free Cheddar Fondue Recipe

December 7, 2015 by 10 Comments

Last week, for a ladies wine night I hosted at my home, I prepared a Cheddar Fondue. This is so easy to do- the most time consuming part will be grating the cheese. You want to use freshly grated cheese rather than pre-grated because the kind that come in the bag already have starches and powder added to them during packaging. I generally do this while watching TV – I did this while watching Amazing Race and Walking Dead!
Gluten-free Cheddar Fondue Recipe with broccoli as your dipper instead of bread is healthier. You can have the broccoli raw or blanch it quickly to soften it (but not too much) Cheese fondue with cauliflower as your dipper instead of bread is healthier. You can have the cauliflower raw or blanch it quickly to soften it (but not too much)

Otherwise, it’s pretty straightforward, but so worth it for a party. Or dinner. Or lunch. Is there ever a wrong time to enjoy melted cheese?  My secret for this version is that besides the cheddar, I add additional flavors via a pinch of nutmeg, dry mustard, and sometimes a  few tablespoons of pesto (you can make your own or buy it from the store, whatever works for you) if no one in your party has a nut allergy. Other optio nsmight be to add in diced tomatoes or red peppers.

For dippers, I sliced up apples and had blanched broccoli, but other veggies would work like cauliflower, asparagus – and this was too time consuming for me, but boiled fingerling potatoes would be a perfect addition too. If you’re not trying to be vegetarian, you could also slice up some cooked sausage. Since this time I was intentionally striving to be gluten free I didn’t have bread – though you could seek out gluten free bread if you’d like.
Great dippers for a cheese fondue that is healthier than bread - broccoli and cauliflower! Just quickly blanch them to soften them up

Since this time I was intentionally striving to be gluten free I didn’t have bread – though you could seek out gluten free bread if you’d like.
Cheddar fondue, a fun interactive way to eat together

A particular guest I had coming not only was gluten-free, but also has corn allergies. So, as a subsitute for the cornstarch that most fondue recipes call for, I used tapioca flour! Tapioca flour, also known as tapioca starch, is gluten free as it’s made with a root. I first became acquainted with tapioca flour when making pao de quejio Brazilian cheese bread rolls in the past, and often have it on hand.

I also admit I had 3 times as much of all the ingredients below- as I was making the fondue I measured 8 ounces of recipe at a time, but I prepped more than that in case the cheese ran low so I could add another 8 ounces or 4 ounces as desired. You should do this even if you aren’t sure of your party size because having a little bit of extra cheese or wine available will mean you can adjust the thickness and amount of your cheese as you need based on the way your cheese is melting to get the desired melty texture.

Make sure you don’t get your cheese too hot, as it will start to glomp together and fats will ooze from it. You want it just warm enough to be melted.

Ingredients:

  • 8 ounces of sharp Cheddar cheese, grated
  • 2 cloves of garlic
  • 1 cup of dry white wine
  • 4 teaspoons of tapioca flour
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of dry mustard
  • 2 tablespoons of pesto –  regular basis or red pepper sauce
  • Blanched broccoli (you can also use raw or steamed, but I like blanched because it softens it slightly but not too much so you still get great green color and firmness to stay on your fondue fork)
  • Sliced apples
  • Whatever else you’d like to dip into your cheese!

Directions:

  • Grate the sharp Cheddar cheese and then set aside – it will melt better if it’s closer to room temperature rather than cold from the refrigerator when you start to melt it.
  • In a small bowl, mix the 4 teaspoons of tapioca flour with 2 tablespoons of cold water. Stir until it dissolves.
  • Peel the 2 garlic cloves  and rub the inside of the surface of your pot or saucepan with the cloves. I then minced the garlic and put it in the pot along with 1 cup of the white wine. Heat the wine until it is simmering.
  • Slowly whisk in a handful of the 8 ounces of cheese at a time so that it will melt evenly. The liquid cheese should still be at a simmer.
  • Once the cheese has melted, whisk in the tapioca and water mixture, then the 1/4 teaspoon of nutmeg and 1/2 teaspoon of dry mustard until it is smooth and fully incorporated.
  • Swirl in the 2 tablespoons of pesto at the end for a little extra depth of flavor
  • If you want to use a slow cooker to keep it warm, you may have to start this on a pot on the stove to get the heat needed to first melt and incorporate everything, and now move it into the slow cooker.

From here, just dip and eat! If for some reason you have leftovers, I will often refrigerate it and add it in an omelette or on open faced sandwiches or other veggies later.
Cheese fondue with broccoli as your dipper instead of bread is healthier. You can have the broccoli raw or blanch it quickly to soften it (but not too much)

Other fondues we had were broth (a great shortcut for this is to buy pho broth!) with meat and seafood, chocolate (dip crackers, cookies, fruit, cream puffs and eclairs…). It’s a fun theme for a party as it kept everyone standing around my table to move around to the various stations and accompaniments. Or, it’s lovely for a dinner with close friends or your loved one because the constant dipping as you eat helps with conversation as you are interacting with your food together!

What’s your favorite type of fondue?

 

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