Pepper Poppers

 

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos (or, poblanos, etc), halved lengthwise and seeded
• 1/2 cup dry bread crumbs
• Sour cream, onion dip, or ranch salad dressing

Preparation:

1. Preheat oven to 325°. In a large bowl, combine cheeses, bacon, and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
2. Place in a greased 15x10x1-in. baking pan. Bake, uncovered until cheese is melted and peppers are heated for 15-20 minutes. Serve with sour cream, dip, or dressing.

https://www.tasteofhome.com/recipes/pepper-poppers/

Broccoli Rabe and Provolone Grinders

Ingredients:

White Bean Purée:

• 6 tablespoons olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 15-ounce can cannellini (white kidney) beans with liquid
• Kosher salt, freshly ground pepper

Sandwiches:

• 4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
• Kosher salt
• 1/2 cup olive oil, divided, plus more
• 1 head of garlic, cloves peeled and thinly sliced
• 1 1/2 teaspoons crushed red pepper flakes
• 3 tablespoons (or more) fresh lemon juice
• Freshly ground black pepper
• 8 6'–8'-long French rolls, split lengthwise
• 8 ounces thinly sliced provolone piccante or other aged provolone cheese
• 1 Fresno chile or red jalapeño, seeded, very thinly sliced

Preparation:

White Bean Purée:

1. Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.

Sandwiches:

1. Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
2. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
3. Arrange racks in top and bottom thirds of oven; preheat to 400°. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders 

Tortilla Soup with Roasted Poblanos

Ingredients:

• 6 Poblano Peppers
• 3 Tbs Coconut Oil or Olive Oil
• 4, 6" Corn Tortillas cut into 1" strips
• 2 Cloves of Garlic minced, about 2 tsp.
• 1/4 C White Onion diced, about 1/4 of an onion
• 1 Tbs Pickled Jalapeño Pepper (or, fresh) minced (for intense heat - optional)
• 2 C Sweet Corn fresh or frozen (reserve 1/4 C for garnish - optional)
• 28 oz Can of Whole or Diced Tomatoes
• 3 Tbs Tomato Paste
• 2 tsp Ground Cumin
• 1 1/2 tsp Sea Salt
• 1/2 tsp Chili Powder
• 1/2 tsp Chipotle Chili Powder
• 4 C Vegetable Broth
• For Garnish:
• Fried corn tortilla strips or tortilla chips
• Diced pickled or fresh jalapeño peppers
• Chopped cilantro
• Reserved corn
• Lime
• Avocados
• Pico de Gallo

Instructions:

1. Preheat oven to broil. Destem, deseed poblanos. Cut poblanos in half and lay on sheet pan (in the pictures above I used a silpat but I roasted at a lower temperature - when broiling simply lay the poblanos directly on a sheetpan). The flatter the poblanos, the better. Broil the poblanos for about 10 minutes on the second to highest rack and until poblanos are blistered. Remove from oven and place in a covered container for at least 15 minutes (this will make it easer for the skin to peel off). Once cool enough to handle, peel blistered skin off and slice the poblanos into 1" strips (this step can be done up to two days ahead). Set aside.
2. In a 4 quart sauce pan add the oil on medium heat. When oil is shimmering, add the cut tortilla pieces to the hot oil. Stir frequently on medium high until strips are crisp (a bit of sticking here is ok).
3. To the tortilla strips add the minced garlic, onion and optional jalapeño pepper. Saute' for about 2 minutes on medium, stirring frequently.
4. To the tortilla mixture, add 1/2 the corn, tomatoes, paste, veggie broth and all spices and salt. Bring to a simmer, stir and simmer for five minutes.
5. Remove from the heat and using an immersion blender (or other), blend until soup is smooth and creamy.
6. Return to heat on low, add the corn and poblano peppers. Warm through, about 5 minutes on low.
7. Garnish with limes, tortilla strips, avocado, corn, cilantro. Serve with warm, soft tortillas and pico de gallo.

https://vanillaandbean.com/tortilla-soup-roasted-pablanos/

Tomato Jam

Ingredients:

• 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
• 1 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon fresh grated or minced ginger
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1 teaspoon salt
• 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Instructions:

1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.
2. Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

https://cooking.nytimes.com/recipes/1017532-tomato-jam

Black Eyed Pea Curry With Collards & Potatoes

Ingredients: 1 tablespoon coconut oil 1 large red onion, thinly sliced 2 jalapenos, seeded and thinly sliced 1 tablespoon fresh minced ginger 2 cloves garlic, minced 1 1/2 to 2 tablespoons mild curry powder 1/2 teaspoon garam masala 3/4 teaspoon salt 1 tablespoon agave 3 cups vegetable broth 2 tablespoons tomato paste 1 1/2 lbs red potatoes, in 3/4 inch pieces 1 lb collards, rough stems removed, leaves chopped into bite sized pieces 1 cup coconut milk 1 1/2 cups cooked black eyed peas (from a 15 oz can, rinsed and drained) For the Mango Avocado Salsa: 1 ripe avocado, diced 1 ripe mango, diced 1 tablespoon fresh lime juice To serve: Basmati rice Optional garnish: Fresh chopped cilantro Instructions: Preheat a 4 quart pot over medium heat. Saute the onion and jalapeno in the coconut oil for 5 to 7 minutes, until onion is lightly browned. Add the garlic and ginger, and saute until fragrant, about 30 seconds. Add 1 1/2 tablespoons of curry powder, garam masala, salt, vegetable broth, agave, and tomato paste, and stir. The tomato paste may not dissolve just yet but that’s ok, it will when it heats through. Add the potatoes, cover pot and bring to a boil. Once boiling, immediately lower heat to a simmer, and leave the lid ajar so that steam can escape. Let potatoes cook just until tender, about 5 more minutes. In the meantime, toss together all of the salsa ingredients in a mixing bowl and set aside. Once potatoes are fork tender, add the collards, black-eyed peas and coconut milk. Stir gently to incorporate. Leave lid ajar again, and bring to a simmer. Let simmer just until collards are tender, it should only take a few minutes. Turn off heat and taste for salt and spices. Add remaining curry powder if needed. It tastes best if you let it sit for 10 minutes or so, but if you can’t wait then just dig in! Serve over basmati rice, topped with mango avocado salsa and cilantro, if you like. Have some sriracha at the ready in case you want a little extra spice. http://www.theppk.com/2014/01/black-eyed-pea-curry-with-collards-potatoes/