Mini Bell Peppers stuffed with Turkey and Pistachios

Mini Bell Peppers stuffed with Turkey and Pistachios by Michelle Dudash

Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash

I love those raw sweet mini bell peppers for snacking. Just wash and eat! They also look adorable stuffed with ground turkey and roasted as little appetizers. You can prep these a day in advance and pop them into the oven right before party time.

  • 1 (1-pound) bag mini bell peppers (about 16)
  • 3/4 pound ground turkey (93% lean)
  • 1⁄3 cup shelled pistachios, finely chopped
  • 2 teaspoons red wine vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground coriander (see Recipe Note)
  • 1/4 teaspoon ground cinnamon
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil

Preheat the oven to 400º F. Line a baking sheet with parchment paper.

Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.

In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers. Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.

Bake until the largest peppers are blistered and tender, 15 to 20 minutes.

Suggestions and Variations
For a pepper-free version, you can shape the turkey into small patties and sauté in a bit of olive oil over medium heat.

Recipe Note
My preferred way to buy coriander is as whole seeds and then grinding only the amount I need in a mortar and pestle. It adds texture to the dish, where a fine powder can’t. And the aroma is dreamy. It’s one of my favorite spices, and I use it in Asian-style stir-fries, chili, and meat rubs.

Total prep and cook time: 30 minutes • Yield: 16 Servings, 1 Pepper Each

Per Serving: 57 Calories, 2 G Carbohydrate (1 G Fiber, 0 G Added Sugars, 1 G Net Carbs), 5 G Protein, 4 G Fat, 85 MG Sodium.

Mad Mocha Marbled Mousse Pie

Mad Mocha Marbled Mousse Pie by Laura Theodoreby Laura Theodore
Jazzy Vegetarian

This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the “fancy” marbled effect, but it’s actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence!

CRUST

  • 1 tablespoon extra-virgin olive oil, plus more to coat pan
  • 11 Medjool dates, pitted and chopped
  • 2/3 cup chopped pecans
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened shredded dried coconut

FILLING

  • 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled
  • 5 1/2 tablespoons vegan cane sugar
  • 1/2 cup cold, strong brewed coffee
  • 1 1/2 cups vegan dark chocolate chips (55% to 70% cacao)
  • 1/2  cup unsweetened or sweetened nondairy milk

Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling.

To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/3 cup of the tofu/coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container).

Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve!

Chef’s Notes: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets.

If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.

Show 283, July 28, 2018: Chef Steve Samson, Superfine Pizza, DTLA

Chef Steve Samson at Superfine PizzaChef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known.

Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. The mission is to use as many local, premium ingredients as possible. It’s by-the-slice or whole pies. Unusually the pizzas are cooked in an electric deck oven from Sweden. It gets up to temperature quickly and Chef Steve has found it to be more energy efficient than gas.

By-the-slice options include Tomato, Mozzarella, and Grana Padano ; Four Cheeses & Spinach; Escarole, Red Onion, Salt Cured Olives, Chilies, Fresh Mozzarella and Smoked Provolone; Pepperoni, Tomato, Mozzarella and Grana Padano; and Tomato, Garlic, Capers, Oregano, Chilies, Mint, Parsley, Basil and Extra Virgin Olive Oil (Vegan).

Chef Steve joins us with a finishing splash of California olive oil.

Delivery is on the horizon.

 

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Show 127, June 20, 2015: Steve Schirripa, Uncle Steve’s Italian Specialties. Continues…

Spaghetti and Meatballs with Uncle Steve's Marinara Sauce and a bottle of Fat Tire BeerItalian-American character actor Steve Schrripa is best known for his role as Bobby Baccalieri on HBO’s “The Sopranos.” He’s also a serious home cook. Taking his mother’s recipe for pasta sauce he created a collection of popular sauces including Marinara, Tomato Basil and Arrabiata in the Steve Schirripa’s Uncle Steve’s Italian Specialties line. The pasta sauces (cooked in small batches) are each hand-crafted with organic whole, imported Italian peeled tomatoes, fresh onions, extra virgin olive oil, fresh garlic, sea salt and spices.

Uncle Steve’s Italian Specialties is about a year-old. The pasta sauces are already in some 2,000 retail stores across the USA with more outlets being added every week.

Schirripa is also the author of The New York Times bestseller, A Goomba’s Guide to Life. This humorous book includes chapters on growing up in Brooklyn, great Goomba’s in History, Goomba recipes and Goomba’s Do’s and Don’ts.

Steve had a popular TV series in 2007, “Steve Schirripa’s Hungry.” In the episodes Steve visits New York City restaurants and homes of various guests including an Italian grandmother’s for cooking lessons from the pros. “What’s round and very popular? If you’re talking about me you’re only partially right. I’m talking about the meatball. I’m Steve Schirripa and I’m hungry,” proclaims Schirripa at the start of one episode dedicated to the art of the Italian meatball.

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Three-Pepper Sausage Cornbread Dressing

Thanksgiving How to Cook it Well by Sam Sifton from Randon Houseby Sam Sifton

Here is a recipe I adapted from the cooking of Kurt Gardner, a New York theater man of great culinary passions who has been contributing the dish to our home for years, usually in proportions large enough to feed boroughs. Rare is the month where there is not a frozen bag of this stuff in our freezer, ready to be deployed.

2 tablespoons extra- virgin olive oil
11⁄2 pounds andouille sausage, or fresh chorizo or hot Italian sausage
1 medium yellow onion, peeled and diced
2 stalks celery, cleaned and diced
2 red or orange bell peppers, cored, seeded, and diced
2 poblano or Anaheim peppers, seeded and diced
2 serrano or jalapeño peppers, seeded and diced
2 tablespoons fresh cilantro, cleaned and roughly chopped
Kosher salt and freshly ground black pepper to taste
2 cups chicken stock (if using store- bought, use low sodium variety)
1 pan cornbread, cut into cubes (recipe follows)

1. Preheat oven to 375 degrees.

2. Heat olive oil in large fl at- bottomed sauté pan over medium- high heat. Add sausage and sauté until browned, approximately 10 minutes. Remove to a large bowl and set aside.

3. Add onion to the pan and reduce heat to medium, then sauté until onion begins to turn clear and soften, approximately 5 minutes. Add celery and peppers and continue cooking until peppers begin to soften, approximately 10 minutes.

4. Pour vegetable mixture into bowl with sausage, add chopped cilantro, salt and pepper to taste, and toss to mix.

5. Return pan to heat and deglaze with a splash of chicken stock, then scrape contents into bowl with sausage and vegetable mixture.

6. Pour mixture into a large roasting pan and add cubed cornbread, mixing by hand. Add chicken stock to moisten, cover with aluminum foil, and place in oven for 30 to 35 minutes, or until it is soft and the flavors well incorporated. If you desire a crunchy top, remove foil for fi nal 10 minutes of cooking.

(Dressing can be made ahead of time and reheated when needed. If dry upon reheating, add additional chicken stock.)

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright ©2012 by Sam Sifton. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Roasted Cauliflower with Anchovy Bread Crumbs

Thanksgiving How to Cook it Well by Sam Sifton from Randon Houseby Sam Sifton

It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it. The taste is merely salty and rich— and reflects beautifully off the sweet, creamy taste of the cauliflower beneath its slightly crunchy bread crumb topping.

2 heads cauliflower
8 to 10 fresh sage leaves, roughly chopped
Zest of 2 lemons
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the anchovy bread crumbs
1⁄4 cup extra-virgin olive oil
8 anchovy fillets, rinsed and finely chopped
3 cloves garlic, peeled and finely chopped
1 shallot, peeled and diced
1 cup fresh bread crumbs

1. Preheat oven to 400 degrees. Break cauliflower into florets and toss in a bowl with sage, lemon zest, sugar, and olive oil. Season with salt and pepper and spread out on a large baking sheet. Place in oven and cook until tender and golden, approximately 20 to 25 minutes.

2. Meanwhile, prepare bread crumbs. Heat olive oil in a sauté pan set over medium heat. When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs. Cook for 5 to 7 minutes, until golden.

3. In a large bowl, toss together cauliflower and bread crumbs and serve on a warmed platter.

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright ©2012 by Sam Sifton. Excerpted by permission of Random House, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.