Stuffed Sweet Peppers: A Fiesta on a Plate!

Beautiful and brightly colored sweet bell peppers

Back in college I spent a semester studying in Colima, Mexico, where I took an extra curricular cooking class to learn how to make some of the local specialties. Chiles Rellenos Colimenses (Colima style stuffed peppers) was my favorite dish I learned to prepare. So, inspired by my days in Mexico, I cooked up a fresh new version and boosted the nutrition in some clever little ways. Wow, was it delicious. I knew it was going to be tasty, but it was truly spectacular. I love it when things turn out even better than planned!

Traditionally, this dish uses poblano peppers, but I opted to use some beautiful and sweet bell peppers. I used red, orange and yellow. Figure a half of a pepper per person per serving. But I suspect you will want more than just one serving;)

Savory filling simmers as the sweet peppers prepare to be stuffed!

Ingredients

• 3-4 of your favorite colors of bell peppers cut in half and cleaned out
• 1 cup of quinoa, cooked according to package instructions (could sub brown rice)
• 1/2 cup raisins, diced (could sub dried cherries or cranberries)
• 2 cups fresh spinach leaves, chopped
• 1/2 white or red onion diced
• 1/2 cup nuts (pepitas, almond slivers, or walnut pieces are all good)
• 1 jar/can fire roasted tomatoes
• 1 large jar/can crushed tomatoes
• 1 lb lean ground turkey
• 2 cups potatoes (boiled until tender, then diced into cubes)
• 1-2 cups of diced cooked carrots
• 2 cloves fresh garlic, minced
• cumin, salt, pepper, oregano, garlic and onion powders, olive oil (or your preferred cooking oil)
• * Optional toppings: 1 cup shredded or crumbled cheese; salsa verde/tomatillo salsa; jalepenos, chipotle salsa.

Sweet and Savory Stuffed Peppers (chiles rellenos)

Start by halving and cleaning the peppers and place in a glass baking dish, and roast at 350 degrees until they are beginning to caramelize around the edges and flesh is tender (15-ish minutes). While they roast, brown the turkey in a large skillet, seasoning liberally with cumin, salt, pepper. Add a bit of olive oil and mix in onions, garlic, spinach and stir until the spinach wilts down. Next, add the carrots, potatoes, quinoa, raisins and  nuts. Mix well, and add tomatoes (do not drain them). Season with oregano, garlic and onion powders. Cover and turn off heat. When the peppers are soft but still hold their bowl like shape, spoon in the mixture.You will have extra filling that can be used as a sauce to top them off when serving. Top with your favorite shredded or crumbled cheese*, and put back into the oven for 10-15 minutes. I used feta crumbles, just a few on top. Too much cheese will make it a much heavier meal and take away from all of the flavors and textures.

This really has everything you could need or want all in one pretty and delicious little package. The dried fruit and roasted tomatoes add a nice but subtle sweetness to the otherwise savory dish. The quinoa and nuts add some texture, and the spinach and peppers pack a nutritional punch to round out the meal. I like mine with a little more heat, so I add sliced jalepenos and chipotle sauce to the ones for the grown ups.

I hope you enjoy this fresh fiesta on a plate!

Breakfast South of the Border

It's Spring Break 2011!
Woooohooooo! Margaritas poolside, beer bongs on the beach, pierced belly buttons and scantily clad 19 year olds as far as the eye can see. Oh wait, that was my spring break 1996. Today life is less of a party, but no worries! We can still have a party for your taste buds, and it won't leave you dazed and confused the next morning.

I used to love breakfast food for dinner, or after late nights "studying". As a grown up, a nice healthy and hearty breakfast is something I look forward to on weekends. So today I kicked off my weekend, and my Spring Break, with a festive, spicy and delicious omelet that took me back to my days in Mexico and all of the flavors under the sun. You can add or omit ingredients depending on your preferences or what's already in your fridge. Use only egg whites if that's your thing, or 3 whites and 2 whole eggs...  But, to give it a truly authentic flavor, out of the ordinary, don't skip the salsa verde!

Mexican Omelet

• 1 whole or 2 egg whites per person (I insist on cage free, vegetable fed, non-drugged birdies)
• shredded Mexican blend cheese
• diced green, red, yellow peppers
• diced red onion or scallion
• diced tomatoes
• salsa verde (green tomatillo salsa- can be spicy or mild)
• a few tablespoons of milk
• olive oil
• spices (salt, pepper, cumin, paprika, oregano, chili powder)
• hot sauce*

Instructions: You know how to make an omelet! But here is my method.

First I saute the veggies in a little olive oil on medium high heat, and season them generously. I like them soft and partially cooked, rather than raw and crunchy. (Hold the tomatoes until you add the cheese.) When they reach the tenderness I prefer, I add the egg mixture (eggs/whites and milk beaten) and reduce the heat to low and partially cover. The eggs should begin to brown slightly on the bottom while the rest cooks through. Sprinkle with cheese and tomatoes, and top with a little salsa verde. Flip (or scramble) for just 1-2 more minutes to be sure all ingredients are hot and egg is firm. Serve hot! Top with a little more cheese, salsa verde and hot sauce if you dare.

Wanna take it one step closer to authentic juevos mexicanos? Serve with warm corn tortillas and make your own little breakfast burritos.
OLE!

A Quicky From the Desert

Here's a dish I LOVE that I took from a restaurant in Scottsdale, Arizona. It's almost embarrassing how easy it is, but it's so good. My kids started wolfing this down around age 9 months so it's a regular on our dinner table. The protein, fiber and OMEGA-3's are bountiful and I feel like chef and mom of the day.

Originally this was served with halibut, which is fabulous. But I find salmon is always available, usually on sale, and the best buy nutritionally. I try to always keep frozen, individually wrapped fillets of fish in the freezer. None of the marinated stuff, just all natural, clean protein. We live in the midwest, so this is the best we can do. If you live in an area where fresh seafood is affordable and available, well then, lucky you!

Southwest Salmon:

• 1 fillet of fish per person (if not fresh, at least partially thawed)
• 1-2 cups frozen corn (as much as you like... I use a ton!)
• 1 can no sodium added black beans (drained and rinsed)
• 1-2 cans Ro-tel tomatoes with green chilis (mild to hot, you decide, and if you're making 4 or more fillets, I'd go with 2 cans)
• 1 whole lime in wedges
• salt, pepper
• optional: smoked paprika/chili powder/chipotle powder, fresh cilantro

Heat large skillet to medium high, add a little canola or olive oil to barely coat bottom. Add fish, season with sea salt, pepper and any of the spices according to your taste. Allow salmon to sear to a light golden brown before flipping (3-5 minutes or so). Flip and allow to sear a minute before adding beans, tomatoes and corn, mix and evenly distribute the salsa items, cover with lid, and reduce to med-low heat. Simmer until corn and beans are hot and tomato salsa is bubbly. This is why I use partially thawed salmon- it will continue to cook as the other ingredients come up to temperature, and you risk overcooking. Medium cooked salmon is perfectly safe and good to eat, overcooked salmon is pretty gross and worse than canned tuna. Don't email or comment about the deliciousness of canned tuna.

Once everything has married and is bubbling hot, you are ready to enjoy! Squeeze 2 wedges of lime into the pan before serving. Traditionally, you'd serve this with white rice. But, for something with a little more bang for your caloric buck, whole wheat couscous is an excellent choice. It soaks up all the juices and flavors of the dish, is cheap, and takes about 3 minutes to prepare.

Place a small bed of couscous on the plate, (add fresh cilantro if you like) top with fish, then spoon on the corn and bean salsa. Finish with a generous squeeze of lime. And the more spices you added to the dish, the more the lime will bring all the flavors to life.

Ay, caramba, that's good!

Oh, so you're an over achiever? Or lucky enough to live somewhere that offers good quality, locally grown produce year round? Ok, it's on! Roast some corn on the cob and then cut the kernels off. Use fresh tomatoes and start chopping! Grab that green chili or jalapeno out of the garden! Throw in some chopped scallions and cilantro. Go on, I dare you. Just DON'T forget the lime:)