Archive for the 'Peppers' Category

Recipe: Make your own Chipotle powder –

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

Wash and dry your peppers.

 

Slice and deseed.

 

Smoke for an hour or so with mesquite.

 

Finish in your dehydrator.

 

Grind to a powder.

 

Store airtight in a cool dry place.

 

Enjoy! 

 

it's that simple!

Recipe: Do you have an overabundance of peppers in your garden?

|June 11, 2011|read comments (0)
Author: Mama's Kitchen

Why not preserve some of them?

 

Roast Peppers 30 minutes at 375 degrees F. Cool thoroughly in closed paper bag. Skin, core and seed. Cut flesh into suitable strips and place in sealable one-pint glass canning jars.

Prepare brine: To 1 cup (250 ml) water, add 1 level tablespoon kosher salt and 1/2 level teaspoon Citric acid monohydrate, food grade. Also known as sour salt. pH will be 3 – 4 using pH paper.

Add enough brine to fill jars. Process in boiling water bath 35 min at sea level to 450 feet above. Seal jar and allow to come to room temperature.

* JALAPENOS sliced thin (a food processor is almost indispensable here.)
* CARROTS, sliced
* ONIONS, sliced

You can use any proportion of vegetables in this recipe. We use 2 parts jalapenos to one part carrots and one part onions. Example: 4 cups sliced jalapenos, 2 cups sliced carrots, 2 cups sliced onions.

Mix sliced vegetables together. Fill pint sized canning jars and pack lightly. Pour VERY HOT, but not boiling, straight white vinegar over the jars. Stir contents to make sure the vinegar gets all throughout. Fill to within 1/2 inch of the top of the jar. Top with sterile jar lid. process in a boiling water bath for 20 minutes. This product is actually better after sitting on your shelf for 6 months or so to blend the flavors and smooth out the heat!

Recipe: Freezing my bell peppers —

|June 1, 2011|read comments (0)
Author: Mama's Kitchen

At the market I picked up some great looking bell peppers – both red and green and the price wasn't too bad.

I make many dishes with bell pepper strips, or chopped peppers so I like to stock up on them at this time of the year. Closer to the holidays it seems that the stores raise the prices because they know that everyone makes stuffings/dressings at this time of the year.

All you need to do is wash and dry and cut your peppers in half and cut off the core and the seeds. Remove the membrane. Place in a plastic freezer bag; label and date.

Now when I need bell peppers for something, I can remove from the freezer the amount I need, slice for frying with sausage or meats, dice or chop for stuffings/dressings and I'm all set. It beats paying $3.99 or more for red bell peppers when you really need them!

Recipe: Stuffed Red Peppers and Roasted Taters

|March 22, 2011|read comments (1)
Author: Mama's Kitchen

I just love the Sunday morning paper!  The only thing worth reading is the ads.  Unless, of course, there is a write-up about a new cookbook coming out or they decide to print some recipes that I can read.  I really miss the old Courier Express – they always seemed to have recipes and cooking tips in the paper quite regularly.  And the recipes were good home-cooked dinners, great baking recipes – things you would want to make and serve your family.  Now all I have left of the Courier Express is the yellowed recipes that I cut out from years ago and the memories!  So I just read the ads, cut out the coupons I want and just glance through the remaining sections before tossing in the trash. 

And the ads have changed drastically. 

And the sales are not sales anymore – just advertisements. 

Gotta love those BOGO (buy one, get one) ads in the supermarket.  For instance, Brown 'n Serve Sausages (10-count) which you can purchase for about $1.09 in most stores.  BOGO and save $2.09!  DUH!  I may be blond – but I am not stupid. 

It's bad enough everything is changing – sizes, weights – you name it.  And coupon shopping is almost non-existent for many.  Most coupons are $1.00 off coupons – that is if you buy two, three or four (or more!) of an item.  And with all these size and weight changes – it makes you wonder just what you are paying for and if it is worth purchasing to begin with. 

Believe me – my heart goes out to those who are new to cooking, and the younger generations that have to try to make an older recipe with today's product weight/size and all the changes in the recipes from the food manufacturers. 

Bell peppers are so dang expensive, especially the red ones – which just happen to be a big favorite around here – surpassing our love for green bell peppers.  When I noticed that a local market had them for $1.99/pound I was anxious to stock up (heck it's better than $3.99 or$4.39 per pound) – easy to clean and freeze for future meals.  Too bad when I got to the store, all their red bell peppers were on their last leg.  I did find one beautiful one – so I bought it to halve and stuff for dinner.  No sense in asking the produce manager if they have any in the back – they wouldn't bring them out until the bad ones were sold.  So I grabbed a packed of ground round – barely 2/3 – 3/4 pound for stuffing the pepper.  I've made hamburgers bigger than that!

I washed, halved and seeded my lonely red pepper (glad I was just feeding the two of us!) and cut out any membrane; set aside.  Combined my ground chuck with one large egg, dry bread crumbs, a couple spoons of tomato soup and seasoned with Kosher salt, cracked black pepper, garlic, onion powder, and parsley.  I've never made such a small batch of stuffed peppers before in my life and this felt weird!  I stuffed my pepper halves and placed in my baking dish, "frosting" the tops with the remaining tomato soup from the can.

I prepared my taters – washed, peeled, cut into wedges and drizzled with olive oil; seasoned with Kosher salt, cracked black pepper, parsley, and garlic.

Transferred to my baking dish, placing in the middle of the peppers, covered and baked in a 350* F. preheated oven for about an hour.

Our choice of veggies was a can of peas and a can of Northern beans, with butter, Kosher salt and cracked black pepper.

 A perfect meal for two – with very little clean up – filling and delicious!  And of course – this can be doubled or tripled, etc.

Recipe: Quick “Steak” and “Pepper” Sandwiches

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

This is so easy, so quick to make, great when the weather is so hot and you don't want to cook for a long period of time, etc.  And it doesn't have to be hot weather to enjoy these.  Great for lunch, dinner, or even tail gating!

Heat oil in skillet (I used my wok skillet) until hot; add onion chunks and sliced pepperoncini.


Season with Kosher salt, fresh ground black pepper, parsley, garlic, and onion powder; saute until softened.


To this I added a box (6-count) Steak-Umms that I broke up; fried until done.


Meanwhile, I made steak fries and boiled corn on the cob.


Served the sammies on fresh Kaiser rolls – and I placed a slice of white American cheese on mine.

Very filling! Worth the mess too! LOL


Of course, we aren't real big "heat" (hot foods) eaters – so it's a double dose of iced tea after those sammies!