Stuffed Peppers

peppers

 

 

 

 

 

Stuffed Peppers

I often use stuffed peppers as a way of using up an abundance of left over rice.  This time however I had peppers that were going to need some attention soon, so I cooked extra rice to use.  I usually incorporate chopped meat to the mix, however as Robbie Burns said “The best-laid schemes o’ mice an’ men gang aft agley” and I found I didn’t have any chopped meat available.  So for this recipe I used sweet Italian sausage and it came out great.

Ingredients for Stuffed Peppers

This recipe will stuff about 8 – 10 medium sized peppers.

  1. 5-6 sweet Italian sausage links removed from casings
  2. 2 Tbs butter
  3. 2 garlic cloves finely chopped
  4. 2 stalks of celery finely chopped
  5. 1 medium sweet onion finely chopped
  6. 2 tsp crushed peperoncino
  7. ¼ cup crushed tomato with basil
  8. 1½ cups (approximate) cooked rice
  9. 20 oz additional crushed tomato ( approximate)
  10. 4-5 Tbs Parmesan cheese
  11. salt and pepper to taste
  12. ¼-½ cup grated cheese of choice for topping

Directions for Stuffed Peppers

Begin with the peppers.

Bring water to boil in a large stock pot.

Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside.  If the peppers are too tippy cut a very little slice from the bottom so they sit upright.   Place the peppers into the boiling water and blanch for about two minutes.  If all the peppers can’t be submerged at once, boil in batches. Once blanched remove from the water to a colander to drain and cool.

In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened.  Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked.  Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.

In a separate bowl place the rice and stir to break up any clumps.  Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture.  Add the Parmesan.  Taste and adjust seasoning if necessary.

Fill the peppers with the stuffing and place in a baking dish.  Cover with aluminum foil.

Preheat oven to 375°.

Bake in the center of the oven covered for about 30 minutes.  Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go .  Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.

Serve as is or with sour cream or creme fraiche on the side.

Here are a few items to help make this recipe:
Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base
Staub Rectangular Dish, Basil, 10.5 x 7.5 – Basil

 

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Skip the pepper and just fill up a Puppy Princess bowl with the stuffing, 5 paws

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Stuffed Peppers

Stuffed Peppers

Ingredients

  1. This recipe will stuff about 8 - 10 medium sized peppers.
  2. 5-6 sweet Italian sausage links removed from casings
  3. 2 Tbs butter
  4. 2 garlic cloves finely chopped
  5. 2 stalks of celery finely chopped
  6. 1 medium sweet onion finely chopped
  7. 2 tsp crushed peperoncino
  8. ¼ cup crushed tomato with basil
  9. 1½ cups (approximate) cooked rice
  10. 20 oz additional crushed tomato ( approximate)
  11. 4-5 Tbs Parmesan cheese
  12. salt and pepper to taste
  13. ¼-½ cup grated cheese of choice for topping

Instructions

  1. Begin with the peppers.
  2. Bring water to boil in a large stock pot.
  3. Take the peppers and cut the tops off as high as possible on the pepper, carefully remove the seeds and white ribs from the inside. If the peppers are too tippy cut a very little slice from the bottom so they sit upright. Place the peppers into the boiling water and blanch for about two minutes. If all the peppers can't be submerged at once boil in batches. Remove from the water to a colander to drain and cool.
  4. In a sauté pan that is not non-stick begin to cook the celery and onion and garlic until softened. Add the sausage and cook breaking up the sausage with a fork or knife until you have very small pieces of sausage that are almost completely cooked. Add the ¼ cup of crushed tomato and the pepper flakes and cook for a few more minutes.
  5. In a separate bowl place the rice and stir to break up any clumps. Add the cooked sausage mixture combine and then begin to add additional crushed tomato until you have a moist well combined mixture. Add the Parmesan. Taste and adjust seasoning if necessary.
  6. Fill the peppers with the stuffing and place in a baking dish. Cover with aluminum foil.
  7. Preheat oven to 375°.
  8. Bake in the center of the oven covered for about 30 minutes. Remove the foil and sprinkle grated cheese of your choice over the top of each pepper, you can use Parmesan, Mozzerella, Provolone, Asiago or what ever you feel will go . Bake an additional 15- 30 minutes until the cheese is melted, the peppers are soft, and the stuffing is hot.
  9. Serve as is or with sour cream or creme fraiche on the side.
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Pasta Eggplant Bacon & Tomato

Pasta with Eggplant Bacon and Tomato
Pasta with Eggplant Bacon and Tomato

 

 

 

 

 

 

 

Pasta Eggplant Bacon & Tomato

I am always trying to think of new ways to serve up eggplant.  This pasta eggplant bacon & tomato is quick easy and the lesser time cooking doesn’t leave the eggplant so soft.  By prepping the vegetables first you can , depending on how fast your stove heats up water, cook it all in almost the same time.

 Ingredients for Pasta Eggplant Bacon & Tomato

  1. 1 large eggplant cubes into ½ inch pieces
  2. 2-14 oz cans crushed tomatoes
  3. 1 red pepper finely diced
  4. 3 cloves garlic diced
  5. 2 small shallots diced 
  6. ½ pound bacon diced
  7. 2-3 Tbs Olive oil
  8. 2 tsp hot pepper flakes ( optional)
  9. Salt & pepper to taste 
  10. Chopped parsley for garnish
  11. Pasta ( your choice)

Directions for Pasta Eggplant Bacon & Tomato

Peel and cube the eggplant into ½ inch cubes.  Finely dice the red pepper.  Dice the garlic and shallot.  

Dice the bacon and on medium heat cook until the bacon is crisp.  Remove the bacon to a paper towel to drain and reserve the fat.

Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat.  Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened.  Begin to heat the water for the pasta at the same time.

Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.

Cover and cook at a simmer until pasta is done about 10-15 minutes.

Drain the pasta, reserving one cup of pasta water.

If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.

Portion out the pasta and cover with sauce.

Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side

Here are a few items to help make this recipe:
Cuisinart 633-30H Chef’s Classic Nonstick Hard-Anodized 5-1/2-Quart Saute Pan with Helper Handle and Lid
Zwilling J.A. Henckels Twin Four Star II 11-Piece Knife Set with Block

 

 

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Again with the vegetables.  What could possibly be wrong with a juicy delicious MEATBALL!!!!

 

 

Pasta Eggplant Bacon & Tomato

Pasta Eggplant Bacon & Tomato

Ingredients

  1. 1 large eggplant cubes into ½ inch pieces
  2. 2-14 oz cans crushed tomatoes
  3. 1 red pepper finely diced
  4. 3 cloves garlic diced
  5. 2 small shallots diced
  6. ½ pound bacon diced
  7. 2-3 Tbs Olive oil
  8. 2 tsp hot pepper flakes ( optional)
  9. Salt & pepper to taste
  10. Chopped parsley for garnish
  11. Pasta ( your choice)

Instructions

  1. Peel and cube the eggplant into ½ inch cubes. Finely dice the red pepper. Dice the garlic and shallot.
  2. Dice the bacon and on medium heat cook until the bacon is crisp. Remove the bacon to a paper towel to drain and reserve the fat.
  3. Add 2-3 tablespoons of Olive oil to the bacon fat and bring up to a medium high heat. Add the eggplant, pepper, garlic and shallot and cook for 5- 8 minutes until slightly softened. Begin to heat the water for the pasta at the same time.
  4. Add the crushed tomatoes, and pepper flakes to the sauce, taste, and adjust seasoning if necessary.
  5. Cover and cook at a simmer until pasta is done about 10-15 minutes.
  6. Drain the pasta, reserving one cup of pasta water.
  7. If the sauce appears to be too thick add a little pasta water at a time until you have your desired consistency.
  8. Portion out the pasta and cover with sauce.
  9. Garnish with the reserved bacon bits and parsley, and serve grated Parmesan cheese on the side
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Leek and Potato Soup with Ham

Leek and Potato Soup with Ham
Leek and Potato Soup with Ham

 

 

 

 

 

 

 

Leek and Potato Soup with Ham

One of the benefits to making a baked ham in the winter is all the great secondary dishes you can make with the leftover ham, for those chilly nights here in south Florida.

Leek and potato soup with ham is one of those warm comfort food dinners, served with Scottish Scones  http://www.rantsravesandrecipes.com/category/recipes/breads-and-pastries/recipes-for-all-kinds-of-biscuits/scottish-scones-recipes-for-all-kinds-of-biscuits  )  and butter and jam makes a very filling meal.

Ingredients for Leek and Potato Soup with Ham

For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed.  The choice of stock is up to you.  You can use water, or vegetable or chicken stock.

You will also need either an immersion blender, or very good, large food processor to blend the soup.

  1. 3 Leeks white and very light green parts only
  2. 5 – 6 medium yellow potatoes
  3. 6-8 cups stock
  4. 2 cups cooked ham (cubed)
  5. salt and pepper to taste
  6. 1 Tbs neutral oil
  7. 1 Tbs butter
  8. Chopped parsley for garnish

Directions for Leek and Potato Soup with Ham

In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil.  Once hot put the chopped Leeks and Potatoes in and cook until just softened and beginning to brown.  Add 6 cups of stock, bring  up to a boil and then simmer for about 40 minutes.

Once the vegetables are completely cooked using the immersion blender puree the mixture.  It will very likely be extremely thick once completely blended.

Add ¼ – ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistency.

Continue to warm and add the ham and once hot serve.

Sprinkle chopped parsley over the top as garnish.

Here are a few items to help make this recipe:
Cuisinart 77-412 Chef’s Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Cuisinart CSB-79 Smart Stick 2-Speed 200-watt Immersion Hand Blender with Attachments

 

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Another of those darn vegetable things, not a S.A.P.P. friendly dish, but those who like that kind of thing did enjoy it.

 

Leek and Potato Soup with Ham

Leek and Potato Soup with Ham

Ingredients

  1. For this recipe the leeks should be quartered lengthwise and well washed, the potatoes peeled and cubed. The choice of stock is up to you. You can use water, or vegetable or chicken stock.
  2. You will also need either an immersion blender, or very good, large food processor to blend the soup.
  3. 3 Leeks white and very light green parts only
  4. 5 - 6 medium yellow potatoes
  5. 6-8 cups stock
  6. 2 cups cooked ham (cubed)
  7. salt and pepper to taste
  8. 1 Tbs neutral oil
  9. 1 Tbs butter
  10. Chopped parsley for garnish

Instructions

  1. In a stock pot, that will be large enough to hold 10 cups easily ,melt the butter and add the oil. Once hot put the chopped Leeks and Potatoes in and cook until just softened and begining to brown. Add 6 cups of stock, bring up to a boil and then simmer for about 40 minutes.
  2. Once the vegetables are completely cooked using the immersion blender puree the mixture. It will very likely be extremely thick once completely blended.
  3. Add ¼ - ½ cup of additional stock at a time to the soup and mix until you achieved your desired consistancy.
  4. Serve with parsley sprinkled over the top.
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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved