BBQ-Style Stuffed Peppers

A few years ago, I made a dish of onions stuffed with a ground beef mixture from Joyce Goldstein's Cucina Ebraica. It was quite delicious, and I'd resolved to make it again (in fact, in my cooking notebook I'd written down a variant which I have yet to make, but perhaps will appear here one day), but sadly that resolution was lost between the pages of numerous cookbooks I've acquired since.

Fast forward to last week. I had ten people coming for dinner and only a package of ground beef in the freezer. I thought to myself, "how can I make one pound of ground beef stretch for ten people?" My first thought was to fall back to my reliable sweet & sour meatloaf. But then in the back of my mind I recalled the deliciousness of those stuffed onions, and thought of another iconic form of stuffed produce: stuffed peppers.

As it happened, I recently had some stuffed peppers at Abigael's - but they were stuffed with barbecued brisket. I liked the idea of barbecued beef inside the pepper - instead of the classic tomato sauce-drenched dish. But my one complaint about that dish was that the brisket felt a little dry. I knew I had to get the barbecue flavor and ensure a moist, juicy texture to the meat.

The key to that was to cook the meat almost like a stew, with plenty of liquid in a heavy-lidded pot which retains heat well. I created my own savory-sweet barbecue sauce to be cooked in with the beef, and when combined with soft basmati rice, the mixture retained moisture and flavor excellently. Most stuffed pepper recipes call for pouring tomato sauce on top. I debated this for a while but Faigy advised that doing so would drown out the flavor of the meat and the pepper too much.

The rice and meat mixture can be made ahead of time. Just stash them in the fridge for up to a day or two. Reheat the meat in a dutch oven (add a little extra water or broth if it seems dry), then add the rice and warm together (the rice should absorb the remainder of the liquid).

Also, you can make this dish pareve/vegetarian/vegan by using a good ground beef substitute (we like Trader Joe's Beef-less Beef) and vegetable broth.

Red and green peppers will lend different flavors - experiment with both!

Chicken Cacciatore

So, this week I had my first experience with FreshDirect. I figured out early what I was making, so I ordered the appropriate produce, and I must say, I am very impressed with the quality of vegetables they gave me. It definitely seems cheaper to shop there for some things if you know what you need in advance. The downside that I learned the hard way is that they don't always pack things securely - for example, yogurt that can explode all over the box and all the products in the box (ew). They were pretty understanding though and gave me a refund for the ruined items. But it beats going to the supermarket where the produce quality is sometimes okay, and sometimes awful (and the farmer's market can get expensive sometimes...).

I came up with this recipe for chicken cacciatore last year. It was one of my first "original" recipes - I basically spent a bit of time researching dozens of different chicken cacciatore recipes and tried to assemble in my mind what I thought was common between all of them. In the end, I was able to put together a nice array of flavors that were what I think this classic Italian dish should taste like (mind you, without ever having tasted it myself before!).

I think generally people like to put olives in chicken cacciatore, but I personally am not a big fan of the taste of olives, so I left them out. You can add them if you see fit - green is probably better than black.

The addition of the couscous came out of not having an extra side dish to serve with this, so I took a page out of my mother's cookbook and built-in the side dish to the chicken (my mom makes potatoes underneath chicken). It came out well - just be careful if you reheat this dish on a hot plate or something not to burn the couscous on bottom.

I used a red onion this time instead of regular for more color.

Chicken Cacciatore

1 red pepper, sliced
2 green peppers, sliced
1 onion, sliced
2-3 garlic cloves, minced
1/2 cup white wine
1 whole chicken, in 1/8ths, or whatever parts you prefer
Olive oil
Crushed tomatoes
1 tomato diced
1 tomato sliced
1 package mushrooms, sliced
1-2 bay leaves
Salt & pepper
Israeli couscous, optional

1. Season chicken. Brown chicken skin-side down in olive oil over medium-high heat. Transfer to a plate.

2. In same pan/oil, cook onions, garlic, mushrooms over medium heat until the onions are soft and the mushrooms have a nice brown color.

3. Deglaze the pan with white wine. Add crushed tomatoes and diced tomato, peppers and the bay leaf. Season the sauce too. Simmer together, covered, until sauce comes together and peppers are more or less cooked, but not too soft (about 5-10 minutes).

4. If using Israeli couscous, toast it in a skillet until they start to brown, making sure to mix constantly to ensure even heat distribution.

5. In a baking dish (sprayed with Pam), optionally dump couscous on the bottom. You can either layer some sauce above that, then place chicken, then more sauce, or just do the chicken then all the sauce - it will seep down and cook and flavor the couscous. Bake, covered, in a preheated oven at 350, for 30-40 minutes or until done (for this it's best to use a meat thermometer if possible; cooking time could vary depending on how cooked the chicken was when you browned it).

Roasted Red Pepper Chicken Soup

I came up with this recipe last year in the middle of winter - it's a great meal-in-one, hearty and comforting soup. It's got chicken and rice in it so it's very filling too. I also make it in large batches and freeze it so it lasts quite a while (it's really convenient - I can just head some up for dinner when I get back from work).

So, I decided that it was time to make a batch this year, since it's been getting pretty chilly lately (and I'm also feeling lazy :) ). But, as I said in my welcome post, I tend to never make the same dish the same way twice.

Below is the original recipe I settled on last year. I'll mention here though the modifications I made this time around. Instead of 20 cups of water I put in something like 24. I also added some torn fresh sage leaves, and I used brown rice instead of white rice. I only happened to have 1 lb. of chicken on hand, which didn't turn out so well - it feels like there just isn't enough chicken for as many servings. I didn't have boullion cubes on hand, so I left those out and added a bit more chicken soup mix. Finally, I had the last of the sweet potatoes to use up, so I substituted a couple of them for the regular potatoes.

The only change of these I would keep is the sage - too much water and the wrong kind of rice made the soup too watery - it's supposed to be a nice thick, hearty soup (but not quite porridge). The lack of chicken and boullion cubes I think probably cut back on the chicken flavor of the soup, which was unfortunate. The sweet potatoes were not bad, but I still prefer the taste of regular potatoes in this soup. Also, note the addition of sugar to the soup - that was something I decided to do after deciding my soup was overpoweringly spicy (even though I like it that way).

This batch came out a little more watery than it's supposed to...oh well.

"Meal-in-one" Roasted Red Pepper Chicken Soup

2 red peppers, halved
4 cloves of garlic, minced
1 large onion, chopped
2 cups of rice (brown or white; different cooking times for each)
4-5 potatoes, cubed
1 (28 oz.) can of crushed or diced tomatoes
2 lb. chicken cutlets, cubed
1 (16 oz.) can corn, drained
4-5 large carrots, sliced
2 cups chicken broth
18-20 cups water
1/2 cup sugar
2 tbsp. canola oil
olive oil to drizzle

Note: These amounts are estimates. You are better off judging how much to put in by eye based on how much soup you are making.
1-2 tsp. dried thyme
1-2 tsp. dried basil
2 tsp. dried parsley flakes
1-2 tbsp. fresh sage leaves, torn (optional)
1-2 tsp. crushed red pepper
3-4 bay leaves
salt / pepper to taste
2-3 tsp. turmeric
2 tsp. coriander
3 boullion cubes
~3 tbsp. chicken soup mix (such as Osem or Telma brand)

1. Preheat oven to 400 degrees. Slice peppers in half, clean out the seeds, and place on a baking sheet, along with garlic. Drizzle some olive oil on top of the peppers and garlic. Sprinkle salt and pepper on top.

2. Roast peppers and garlic in the oven for 15-20 minutes until peppers start to brown a little bit. Finish with 3-5 minutes under the broiler till the pepper skin begins to char and bubble. Set aside to cool.

3. Sauté onions in a skillet until they start to soften. Add chicken to skillet and lightly brown along with turmeric, coriander, salt and pepper.

4. Peel the skin off from the cooled roasted red peppers and cut them up – about a 1 inch dice. Dump the peppers & garlic in a large (I use a 10 quart) stockpot, along with chicken & onions. Add carrots and crushed tomatoes.

5. Add sugar, boullion cubes, soup mix, chicken broth, water, followed by herbs – thyme, basil, parsley, sage, crushed red pepper, bay leaves, salt and pepper. Remember, judge how much of herbs to add according to how much soup you are making. Mix well and bring to a boil. Once the soup boils, reduce to a simmer.

6. After 45 minutes, add potatoes and corn.

7. After another 45 minutes, add rice and let it continue simmering until the rice is fully cooked (about 10-15 minutes). Once the rice is cooked, turn off the flame and you are done!

Yields about 9 quarts of soup which will last for a nice while :)
3 WW points per serving.