Andrea Meyers http://andreasrecipes.com making life delicious blog Mon, 29 Sep 2014 12:50:47 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Roasted Chicken Stock http://andreasrecipes.com/roasted-chicken-stock/ http://andreasrecipes.com/roasted-chicken-stock/#comments Fri, 26 Sep 2014 18:34:43 +0000 http://andreasrecipes.com/?p=13907 In August I started a health experiment. My family tree has a few food allergies and intolerances, and I’ve lived with certain symptoms for a few years that I thought were related to other things, but never really thought I might have inherited any of those food issues. But this summer I reached a point... 

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Roasted Chicken Stock - Andrea Meyers

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In August I started a health experiment. My family tree has a few food allergies and intolerances, and I’ve lived with certain symptoms for a few years that I thought were related to other things, but never really thought I might have inherited any of those food issues. But this summer I reached a point where I could no longer ignore the possibility. I’ve been tested for allergies and already knew that wasn’t an issue, but a food intolerance can be sneaky. It can mask itself as other things, many other things, making it difficult to pinpoint a source for symptoms.

So at the beginning of August I went off sugar and gluten; well, anything with flour of any kind. Cold turkey, just cut it all out. The first day wasn’t too bad, though my sweet tooth kept talking to me. By the third day I thought I would die without a bowl of granola for breakfast and some chocolate to snack on, but I stuck to my plan in spite of how grumpy I felt. I kept track of my symptoms, and by the end of two weeks I was feeling much better. After three weeks, my stomach issues had cleared up, my daily headaches were gone, I no longer felt tired all the time, and I had my old happy self back.

As for what I ate, it wasn’t anything special. I made my daily smoothies (either green or fruit) ate chicken and fish, vegetables and herbs from the garden, beans, fruit, rice, quinoa, avocadoes, nuts; all my usual foods, just no flours or sugar. I alternated vegetarian and vegan meals with occasional meat to keep it interesting, which I usually do anyway.

What I did not do: I didn’t run any marathons or go out of my way to change my exercise routine. I walked or did yoga in the mornings for 30 minutes to an hour as often as I was able, or worked in the garden and did housework.

At the end of the first three weeks I had lost 10 of the pounds I had gained during cancer treatment, and the rest has come off this month. I’ve been doing my happy dance every day putting on on clothes that stopped fitting when I had to do all those cancer drugs. That in itself is fantastic, but there’s more. My body is resetting itself. I’m not getting the stress cravings that used to come when I was on a deadline or had a tough day. I don’t feel that need to sit down with a bowl of ice cream or a bag of gummy bears and drown my stress in sugar, or grab pieces of bread for a snack when I’ve missed a meal because I didn’t have time to stop.

You can say this has been a month for celebration!

So what does all that have to do with roasted chicken stock?

For me, it’s about paying attention. Michael will tell you I’m knowledgeable and careful about what I feed my family because it has always been important to me, so I’m not talking about about reading labels. I’m talking about how food makes me feel and what it does to my body. The only way I could have learned I have gluten intolerance and don’t do well with sugar was to eliminate them, and then see what happened if I let any of it creep back into my life. I feel fantastic when I don’t have all the flours and sugar in my diet. I feel the opposite when I let even a little of those things back in, and my body lets me know it in several unpleasant ways.

So I pay even more attention than before. Yes, I can buy gluten-free stock that has very low sodium, and I keep some on hand (Pacific Foods Organic Simply Stock – Chicken Unsalted), but I also like the process of choosing the chicken and each carrot, onion, and stalk of celery that goes in the pan. l adore the smell of it all roasting in the oven and simmering on the stove. And the flavor it adds to my soups and stews? Can’t touch it with anything from the store.

So, yes, there have been a few changes at Casa Meyers; changes that are making life better for me and my family.

Roasted Chicken Stock

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: about 14 cups

Roasted Chicken Stock

Adapted from Cooking Light.

Ingredients

3 carrots, cut into 2-inch-thick pieces
3 celery stalks, cut into 2-inch-thick pieces
2 medium onions, peeled and quartered
1 whole chicken, cut into pieces
1/2 teaspoon black peppercorns
6 parsley sprigs
5 thyme sprigs
2 bay leaves
4 quarts/liters cold water, divided

Preparation

1. Preheat oven to 400° F/200° C.

2. Arrange the carrots, celery, and onion in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake in the preheated oven for 1-1/2 hours, turning the chicken once every 30 minutes. The chicken will be crispy and brown.

3. Transfer the vegetables and chicken from broiler pan to the stockpot, and add the peppercorns, parsley, thyme, and bay leaves. Carefully discard the drippings from broiler pan, leaving browned bits (fond). Place the broiler pan on a stovetop and add 1 quart/liter of water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, scraping the bottom to loosen the browned bits.

4. Pour the contents of broiler pan into the stockpot. Add the remaining 3 quarts/liters of water, and bring to a boil over medium-high heat. Reduce heat, and simmer for 1-1/2 hours. Strain the stock through a fine sieve into a large bowl. Reserve the chicken meat for another use, and discard the remaining solids. Cover and chill the stock for 8 hours. Skim the solidified fat from surface of broth, and discard.

Equipment & Recipe Notes

Equipment:
large roasting pan
8-quart stock pot with lid
fine mesh sieve
large bowl

Recipe Notes:
I modified the ingredients to fit with I keep on hand in the kitchen: omitted fennel and used extra celery and onions.

I freeze this stock in quart containers and use it in soups and stews. Frozen stock will keep for several months.

http://andreasrecipes.com/roasted-chicken-stock/

Recipes that Work Well with Roasted Chicken Stock

Slow Cooker Brunswick Stew - Andrea Meyers Moroccan Chicken Soup - Andrea Meyers Slow Cooker Chicken Tagine with Chickpeas and Root Vegetables - Andrea Meyers

More Recipes for Stock From Other Blogs

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Cauliflower Casserole with Italian Sauce http://andreasrecipes.com/cauliflower-casserole-italian-sauce/ http://andreasrecipes.com/cauliflower-casserole-italian-sauce/#comments Fri, 19 Sep 2014 22:04:08 +0000 http://andreasrecipes.com/?p=13894 My guys will eat almost anything as long as it has a good sauce to go with it, and this cauliflower casserole I adapted from Cooking Light is more proof of that. They don’t like cauliflower, and though they’ve done pretty well with occasional roasted cauliflower, they don’t ask for this white vegetable. But Italian... 

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My guys will eat almost anything as long as it has a good sauce to go with it, and this cauliflower casserole I adapted from Cooking Light is more proof of that. They don’t like cauliflower, and though they’ve done pretty well with occasional roasted cauliflower, they don’t ask for this white vegetable.

But Italian sauce…they love lots of Italian sauce on just about anything. Even cauliflower.

Cauliflower - Andrea Meyers

So I tried it. I bought big heads of cauliflower and brought them home, proudly displayed them on the kitchen island, and said we were having them for dinner. Michael gave me the side eye and said he would try it. A little while later as he worked in his office, he shouted out to me, “Something smells good!” That was the sauce. I quickly steamed the cauliflower, put it in the baking dish and poured sauce all over it, then gave it a few sprinkles of Grana Padano cheese. Five minutes under the broiler, and it was ready.

I admit I held my breath while Michael tasted it. He waved his arms around and said how delicious it was, and commented that the cauliflower didn’t have the noxious sulfur taste that it can get when overcooked. The boys ate all of their cauliflower at dinner and asked if we could have this again.

Mom win!

Cauliflower Casserole with Italian Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Cauliflower Casserole with Italian Sauce

Adapted from Cooking Light.

Ingredients

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 ounces pitted kalamata olives, coarsely chopped
1-1/2 pounds (681 g) cauliflower, cut into florets
1/4 cup (28 g) grated fresh Grana Padano or Parmigiano cheese

Preparation

1. Heat the large skillet over medium-high heat. Add the olive oil and onion, and sauté until the onion is soft, about 4 minutes. Add the garlic and sauté for 30 seconds, stirring constantly. Stir in the sauce, salt, peppers, and olives.

2. Preheat the broiler.

3. Steam the cauliflower florets in the 6-quart pot until crisp-tender, about 4 minutes. Drain the cauliflower and put it in the prepared baking dish. Pour the sauce over the cauliflower and sprinkle on the cheese.

4. Broil until the cheese is soft and browned, about 5 minutes. Serve hot.

Equipment & Recipe Notes

Equipment:
large skillet
6-quart pot with lid
9x13 baking dish, coated with olive oil

Recipe Notes:
The original recipe includes sirloin steak, which is very tasty. You can use cannellini beans to make this a vegetarian dish.

The original recipe uses bread crumbs in the topping. To make it gluten-free for me, I skip the bread crumbs and serve hearty Italian bread on the side for the family.

For a time saver, you can use 1 pound of frozen cauliflower florets.

http://andreasrecipes.com/cauliflower-casserole-italian-sauce/

More Cooking Light Recipes

Slow Cooker Chicken Korma - Andrea Meyers Butternut Squash Au Gratin with Mushrooms and Bacon - Andrea Meyers Steak Tips with Mushroom Pepper Gravy - Andrea Meyers

More Cauliflower Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Roasted Red Pepper Hummus http://andreasrecipes.com/roasted-red-pepper-hummus/ http://andreasrecipes.com/roasted-red-pepper-hummus/#comments Wed, 17 Sep 2014 00:23:51 +0000 http://andreasrecipes.com/?p=13874 The boys get off the bus in the afternoon saying the exact same thing every day. “Mom, what’s for snack?” They are my children, so of course they have food on the brain. Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that... 

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Roasted Red Pepper Hummus - Andrea Meyers

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The boys get off the bus in the afternoon saying the exact same thing every day.

Mom, what’s for snack?

They are my children, so of course they have food on the brain.

Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that day came they would have to get part-time jobs to help pay the grocery bills. Three hungry boys will become three hungry young men, ravenously going through all the food in the house in between school and wherever they have to go after. So teaching them to snack healthy has been one of my missions, with protein-rich hummus high on the healthy snacks list.

We always have hummus in the refrigerator ready for anyone that has the munchies. In the summer I make this roasted red pepper hummus with our homegrown roasted or grilled peppers, and in the winter I use bottled peppers. Both work well, though the bottled peppers are usually stored in brine and tend to be a little salty, so adjust the salt accordingly.

Roasted Red Pepper Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3-1/2 cups

Roasted Red Pepper Hummus

Ingredients

1-3/4 cups cooked garbanzo beans, drained and rinsed
3 tablespoons sesame tahini
2 teaspoons lemon juice
4 to 5 cloves garlic, minced
8 to 10 tablespoons extra virgin olive oil (i.e. the packing oil)
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preparation

In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and the roasted red pepper. Pulse a few times to get the mixture going, then add 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the sea salt, black pepper, and more olive oil as desired, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.

Equipment & Recipe Notes

Equipment:
food processor

Recipe Notes:
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch. Just rinse and drain well before using.

For the olive oil, I use the packing oil from the roasted peppers to bring out even more of the roasted pepper flavor.

http://andreasrecipes.com/roasted-red-pepper-hummus/

More Hummus Recipes

Slow Roasted Tomato Hummus - Andrea Meyers Artichoke and Spinach Hummus - Andrea Meyers Chipotle Hummus - Andrea Meyers

More Hummus Recipes From Other Blogs

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Low Sugar Thai Iced Tea http://andreasrecipes.com/low-sugar-thai-iced-tea/ http://andreasrecipes.com/low-sugar-thai-iced-tea/#respond Tue, 09 Sep 2014 16:26:01 +0000 http://andreasrecipes.com/?p=13862 Though it’s September and the boys have returned to school, the summer weather continued around here and it often lasts until October. So we still have tomatoes, peppers, and basil coming out our ears and the garden tomatillos are starting to kick in. And temperatures were in the 90s last week, making that week hotter... 

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Low Sugar Thai Iced Tea - Andrea Meyers

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Though it’s September and the boys have returned to school, the summer weather continued around here and it often lasts until October. So we still have tomatoes, peppers, and basil coming out our ears and the garden tomatillos are starting to kick in. And temperatures were in the 90s last week, making that week hotter than any day in August this year. Seems as if August came a month late.

So yes, we’re still eating summer food and drinking summer beverages. Michael and I went for a lunch date last Friday at one of the local Thai restaurants, and of course I ordered a glass of Thai iced tea, that delicious sweet tea and milk concoction that draws me in every time. I do love sweet iced tea, was raised on it—proper Southern upbringing—and will enjoy a glass if offered one, but I can’t drink it every day any more. I gave up sugar and sweetener in my tea and coffee several years ago as part of my calorie cutting measures, and my palate has adjusted to it. And since I adore Thai iced tea so much, I came up with my own version that has less sugar and uses a healthy spice for color and flavor instead of artificial colors found in the tea mixes most restaurants use.

Turmeric is a common ingredient in curry powders and is known for the lovely yellow color and earthy flavor it lends to food. Most of us will find it in the spice aisle in powder form. The plant, which is related to ginger, is grown for its root and can be found in some international grocery stores, and the root is sliced or grated for cooking. Over the last year, I have used it more and more for its anti-inflammatory health benefits. If I don’t have fresh turmeric root for the tea, I use a homemade paste that I make from ground turmeric and water, which only takes about 5 minutes to make. The turmeric can be an acquired taste, so start with a small amount and see how you like it.

Turmeric paste and lemongrass - Andrea Meyers

The other flavors in my Thai iced tea are lemongrass, which I cut fresh from our garden and boil in the water before adding tea bags to steep, and unsweetened coconut milk which I mix with half-and-half (or heavy cream) for texture. For richer flavor, I add a drop or two of vanilla extract to the strained tea. I prefer honey for the sweetener, but Thai palm sugar is also good.

Yes, it’s not exactly like the Thai iced tea served in restaurants, but I like that it’s healthier for me and pretty easy to make at home. I make the tea and keep it in the refrigerator for a quick fix, then just add the coconut milk mixture to the glass when I’m ready.

Low Sugar Thai Iced Tea

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Low Sugar Thai Iced Tea

Turmeric Paste recipe from Herbal Academy of New England.

Ingredients

TURMERIC PASTE
1/4 cup ground turmeric
1/2 cup (120 ml) water
TEA
1 quart/liter water
2 stalks lemongrass, peeled and bruised
3 regular size black tea bags
1/3 cup (80 ml) dark honey or palm sugar
1/4 to 1/2 teaspoon turmeric paste
1 to 2 drops vanilla extract
1/4 cup (60 ml) half and half or heavy cream
1/2 cup (120 ml) unsweetened coconut milk

Preparation

1. TURMERIC PASTE - Combine the the turmeric and water in the small saucepan and bring to a boil. Reduce heat and simmer until the mixture forms a thick paste. Allow to cool, then transfer to a storage container.

2. TEA - Bring the water and lemongrass to a boil in the 2 quart saucepan. Boil 5 minutes, then remove from heat. Add the tea bags and steep for 20 minutes. Strain the mixture to remove the lemongrass and tea bags. Add the honey and turmeric past, and stir to dissolve. Allow the tea to cool to room temperature and strain into the pitcher through a coffee filter and stir in the vanilla extract. Mix the half and half and coconut milk in the liquid measuring cup until well blended.

3. To serve, pour 1 cup tea mixture over ice in 4 tall glasses, then add 3 tablespoons milk mixture to each glass. Serve with the milk floating on top and allow each person to stir as desired.

Equipment & Recipe Notes

Equipment:
1 quart (or smaller) saucepan
2 quart saucepan
1 quart pitcher
coffee filter
liquid measuring cup

Recipe Notes:
Raw sugar or dark brown sugar can substitute for the palm sugar.

The Turmeric Paste will keep in the refrigerator for about 2 weeks.

The tea and the milk mixture will keep in the refrigerator for about 1 week.

http://andreasrecipes.com/low-sugar-thai-iced-tea/

More Refreshing Summer Beverages

Sweet Iced Tea - Andrea Meyers Iced Mocha Cappuccino - Andrea Meyers Grapefruit and Chia Drink (Chia Fresca con Toronja) - Andrea Meyers

More Iced Tea Recipes From Other Blogs

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Roasted Red Pepper Cannellini Bean Dip http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/ http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/#respond Sat, 30 Aug 2014 15:56:38 +0000 http://andreasrecipes.com/?p=13833 After my mass pepper roasting and grilling this week, we now have a bunch of roasted peppers in the refrigerator, ready for dips, sauces, soups, or just slicing and topping tacos and wraps. I have them in a container with extra virgin olive oil to keep them moist, and I won’t deny it—they taste fantastic.... 

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Roasted Red Pepper Cannellini Bean Dip - Andrea Meyers

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After my mass pepper roasting and grilling this week, we now have a bunch of roasted peppers in the refrigerator, ready for dips, sauces, soups, or just slicing and topping tacos and wraps. I have them in a container with extra virgin olive oil to keep them moist, and I won’t deny it—they taste fantastic. I knew I would put them in some dip for Labor Day weekend, and my guys went to town on this cannellini bean dip from Cooking Light. The boys each took a dainty bite, then went back with more crackers and a lot less reserve. Pretty soon the crackers were gone and there was a lot less dip in the bowl.

I made a couple modification to the recipe, using home cooked cannellini beans and our homegrown roasted peppers, though you can use the canned versions of both as listed in the Recipe Notes below. I also used the olive oil the roasted peppers were soaking in, which gave the dip even more pepper flavor.

Have a wonderful and safe holiday weekend!

Roasted Red Pepper Cannellini Bean Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Roasted Red Pepper Cannellini Bean Dip

Adapted from Cooking Light.

Ingredients

1 large garlic clove
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preparation

Place first the beans, bell peppers, garlic, basil, and balsamic vinegar in the food processor, then process until smooth. With processor on, slowly add the olive oil through the food chute. Stir in salt and black pepper, and adjust for taste.

Equipment & Recipe Notes

Equipment:
food processor

Recipe Notes:
You can substitute 1 (7-ounce/199 g) bottle roasted red bell peppers for the home roasted pepper, just rinse and drain well.

You can substitute 1 (16-ounce/454 g) can cannellini beans for the home cooked beans, just rinse and drain well.

http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/

More Dip Recipes

Cannellini Bean Dip with Garlic Scapes - Andrea Meyers Baked Pimiento Cheese Crab Dip - Andrea Meyers Caramelized Onion Dip - Andrea Meyers

More Dip Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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How to Roast and Grill Peppers http://andreasrecipes.com/roast-grill-peppers/ http://andreasrecipes.com/roast-grill-peppers/#comments Thu, 28 Aug 2014 19:53:04 +0000 http://andreasrecipes.com/?p=13823 It’s been a really good year for peppers in the Meyers home garden. After several years of bell pepper experiments, we’ve settled on a few varieties that do very well in our garden: Park’s Early Thickset (hybrid), California Wonder (heirloom), Big Bertha (hybrid), Early Sunsation (hybrid), and Tequila (hybrid). All of these produce well and... 

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Red Peppers, homegrown - Andrea Meyers

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It’s been a really good year for peppers in the Meyers home garden. After several years of bell pepper experiments, we’ve settled on a few varieties that do very well in our garden: Park’s Early Thickset (hybrid), California Wonder (heirloom), Big Bertha (hybrid), Early Sunsation (hybrid), and Tequila (hybrid). All of these produce well and continue through October, and right now we are in the thick of pepper season. I’ve been cooking what we could eat and sharing extras with our friends. And one of my favorite ways to eat peppers is grilled or roasted. Yes, you can buy jars of peppers in a store—and in winter I keep a jar on hand—but if you have loads of them in your garden, try making your own. You’ll be very pleased with the flavor.

How to Roast and Grill Peppers - Andrea Meyers

On a hot day, I like to grill peppers outdoors just to keep the kitchen a little cooler. This is probably the easiest, most efficient way to do the peppers because the juices drip down into the grill, making cleanup pretty easy.

How to Roast and Grill Peppers - Andrea Meyers

If the weather isn’t cooperating, my second favorite method is to roast in the oven—the toaster oven. Yes, you can fire up the big oven, but the toaster oven is faster to preheat and cooks the peppers faster. Fast is good on a hot summer day.

How to Roast and Grill Peppers - Andrea Meyers

And my third option is to roast or grill on the stove. You can use a large nonstick skillet or grill pan. Both work well,  this method just takes longer and requires you to keep a constant watch. Using a nonstick pan makes cleanup easy, just run a little water in after the pan cools and it will loosen any bits left behind from the skin and juices.

How to Roast and Grill Peppers - Andrea Meyers

No matter which roasting or grilling method you use, you’ll have some tasty peppers to peel and slice or chop for your favorite dishes, like my three favorites below.

How to Roast and Grill Peppers

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

How to Roast and Grill Peppers

Ingredients

fresh bell peppers, any color
extra virgin olive oil (only for storage)

Preparation

GRILL METHOD - Preheat the grill to medium high, about 400° F/200° C. Arrange the bell peppers on the grill with an inch or two between. Cook on each side until it blackens, about 5 minutes per side.

OVEN METHOD - Preheat the oven to 400° F/200° C. Arrange the bell peppers on the prepared baking sheet with an inch or two between. Roast in the preheated oven until the peppers start to blister and blacken, about 15 minutes, then turn them over and roast until done, about 15 minutes more.

STOVETOP METHOD - Warm the nonstick grill pan or saute pan over medium high heat. Add bell peppers, leaving a little room to turn and move the peppers around. Cook until the peppers start to blister and blacken, about 10 minutes per side, turning until they are cooked all over.

PEEL - Place a glass pie plate on a heatproof surface, lay the cooked peppers in the pie plate, and invert the other pie plate on top. Allow to rest for about 20 minutes. This will steam the skins and cause them to release easily. Once the peppers have steamed and cooled, cut a slit in each and pull out the stem and seeds. Peel off the skin and discard. You can save the juices for use in a dish, or discard if you plan to store the peppers.

Equipment & Recipe Notes

Equipment:
grill, oven, nonstick grill pan, or nonstick sauté pan
baking sheet lined with foil
two glass pie plates

Recipe Notes:
If you plan to store the peppers, put them in a clean jar and pour in some extra virgin olive oil. The peppers keep in the refrigerator for up to 2 weeks.

http://andreasrecipes.com/roast-grill-peppers/

Recipes with Roasted Peppers

Grilled Tomatillo Chili - Andrea Meyers Mediterranean Spinach Bean Salad - Andrea Meyers Roasted Red Pepper Dip - Andrea Meyers

More Recipes with Roasted Peppers From Other Blogs

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Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/ http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/#comments Mon, 18 Aug 2014 23:43:44 +0000 http://andreasrecipes.com/?p=13714 “You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael “Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.) “Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me “Me!” ~Three excited... 

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Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

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You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael

Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.)

Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me

Me!” ~Three excited boys.

Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

For a long time I thought I was the only eggplant lover in my house. The guys would eat it willingly, but they don’t crave it like I do. When it comes in season, I want eggplant sandwiches, stir-fry, baba ganoush, curry, grilled, you name it. In my search for more eggplant goodness, I came across a salad recipe on BBC Good Food with grilled eggplant and a Moroccan-style dressing that immediately caught my attention. I made it the next day with a couple changes, and my guys devoured it with gusto. Finally, an eggplant dish that they all love as much as I do!

It made me feel all giddy inside.

So it was pretty easy to get some volunteers to help make it for dinner today. I made a pot of lentils yesterday and stuck them in the refrigerator to use in the salad today, and any leftovers can go with other dishes–leftover lentils are great for breakfast. The tomatoes are Mr. Stripey and Early Girls from our garden, and I recommend using similar juicy tomatoes for best flavor.

Make sure to visit The Kids Cook Monday for more recipes to cook with the whole family, and check out the rest of our Kids Cook Monday recipes below.

Grilled Eggplant Salad with Lentils and Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Grilled Eggplant Salad with Lentils and Tomatoes

Inspired by a recipe from BBC Good Food.

Ingredients

1 pound (454 g) eggplant
olive oil
2 cups cooked brown lentils
1 small (4 ounce/113 g) red onion, finely chopped
1 pound (454 g) fresh tomatoes, chopped
1 bunch fresh cilantro, lower stems removed and roughly chopped

DRESSING
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon honey
2 ounces (60 ml) fresh lemon juice
2 ounces (60 ml) extra-virgin olive oil

Preparation

1. Slice the eggplant about 1/2-inch thick. Brush both sides lightly with oil, sprinkle with salt and pepper, and arrange on a preheated grill rack or pan. Grill until browned, then turn them over, brush with more oil then cook until tender, about 8 to 10 minutes total. Remove from the grill and cut each slice into quarters.

2. In a large serving bowl, toss the eggplant, lentils, tomatoes, onions, and cilantro. Mix all the dressing ingredients in a jar and shake well, then toss in the salad. Allow to rest at room temperature about 10 to 15 minutes, then serve.

Equipment & Recipe Notes

Equipment:
grill or grill pan
large serving bowl

Recipe Notes:
The eggplant and lentils soak up flavor from the tomatoes and the dressing, so some resting time makes the salad taste better. It's even delicious the next day.

http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/

More Kids Cook Monday Recipes

For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

Asparagus Noodle Salad with Sesame Ginger Vinaigrette - Andrea Meyers Baked Potato Salad with Vidalia Onion Vinaigrette - Andrea Meyers Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil - Andrea Meyers

More Eggplant Recipes From Other Blogs

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Weekend Gardening: Mr. Stripey Tomatoes http://andreasrecipes.com/weekend-gardening-mr-stripey-tomatoes/ http://andreasrecipes.com/weekend-gardening-mr-stripey-tomatoes/#comments Sat, 09 Aug 2014 19:35:43 +0000 http://andreasrecipes.com/?p=13687 When Michael and I first started dating years ago, I had a few pots of tomatoes and peppers on my Chicago balcony, and I was so proud of them. Then Michael showed me his tomato plants, 12-foot Mr. Stripeys in his front yard. He had told me how tall the plants had grown, but I... 

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Homegrown Mr. Stripey Heirloom Tomatoes - Andrea Meyers

When Michael and I first started dating years ago, I had a few pots of tomatoes and peppers on my Chicago balcony, and I was so proud of them. Then Michael showed me his tomato plants, 12-foot Mr. Stripeys in his front yard. He had told me how tall the plants had grown, but I didn’t even believe him until I set eyes on them. It was a great year for tomatoes, and that was my first taste of a sweet Mr. Stripey.

Homegrown Mr. Stripey Heirloom Tomatoes - Andrea Meyers

If you’ve never tasted one, you must seek them out at your farmers market. They are heirloom beef tomatoes with low acid, and are great for slicing, salads, and sandwiches. The color varies, with golden shoulders that gradually turn into red at the bottom. If you are growing them in your garden for the first time, you might think they aren’t ripe because of the yellow tops, but they are indeed ripe. When you slice them you’ll see stripes of red running through the golden middle. And be prepared for juice! These are classic juicy tomatoes that you will love. I like to eat one for lunch with just a sprinkle of sea salt and pepper. They are also tasty stuffed with your favorite fillings.

Here are a few of our favorite recipes with Mr. Stripey tomatoes. The orzo salad is a delicious stuffing for fresh, ripe tomatoes.

Asian Tuna Salad (LifeCafe) - Andrea Meyers Open-Faced Grilled Eggplant Sandwich with Pesto, Tomatoes, and Fresh Mozzarella - Andrea Meyers Orzo Salad with Pesto - Andrea Meyers

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Plum Cobbler with Whole Grain Biscuits http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/ http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/#comments Thu, 07 Aug 2014 14:07:38 +0000 http://andreasrecipes.com/?p=13641 The two plum trees we planted in 2010 have matured. I love the blossoms in spring, and even if they didn’t give us any sweet, juicy plums, I would still have the trees around just for the spring flower show. This year we had a bountiful harvest. One of the trees was so loaded that... 

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Plum Cobbler with Whole Grain Biscuits - Andrea Meyers

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The two plum trees we planted in 2010 have matured. I love the blossoms in spring, and even if they didn’t give us any sweet, juicy plums, I would still have the trees around just for the spring flower show.

This year we had a bountiful harvest. One of the trees was so loaded that some of the upright limbs started bending over with the weight of so many fruits. To prevent the birds and squirrels from making off with all our plums, Michael went out and picked all of them early. So we had piles and colanders full of ripening plums in our kitchen for several weeks, and they seemed to ripen all at once. Suddenly we had pounds and pounds of fresh plums ready to eat, and my guys were up to the task. Michael took a few in his lunch every day and the boys swiped them for quick sweet snacks. A good fresh plum is like candy and so hard to resist.

Backyard Plums - Andrea Meyers

I saved some for our favorite desserts: a plum pudding cake based on our blueberry pudding cake recipe, and this plum cobbler recipe adapted from Cooking Light. My plum lovers ooh and ahh over pretty red plum desserts, and they love the crunchy biscuits on this cobbler. I like the bit of ginger with the plums, a nice savory touch.

Plum Cobbler with Whole Grain Biscuits - Andrea Meyers

This would also be delicious mixed with cherries or blackberries, or even rhubarb.

Plum Cobbler with Whole Grain Biscuits

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6 servings

Plum Cobbler with Whole Grain Biscuits

Adapted from Cooking Light.

Ingredients

2-1/2 pounds (1.135 kg) plums, pitted and quartered
1 teaspoon fresh lemon juice
3/4 teaspoon grated peeled fresh ginger
3/4 cup (83 g) light brown sugar, divided
1/8 teaspoon salt, divided
2 teaspoons cornstarch
3/4 cup (72 g) whole wheat pastry flour
3/8 teaspoon baking powder
2 tablespoons chilled unsalted butter, cut into pieces
1/2 teaspoon grated lemon zest
3 ounces (85 g) chilled 1/3-less-fat cream cheese, cut into pieces
1/4 cup (60 ml) lowfat buttermilk
1 tablespoon raw sugar

Preparation

1. Preheat oven to 375° F/190° C.

2. Combine the quartered plum, lemon juice, and ginger in the medium bowl. Add 1/4 cup light brown sugar, 1/16 teaspoon salt, and 2 teaspoons cornstarch. Toss it all together, then divide among the prepared ramekins. Place the ramekins on the foil-lined baking sheet.

3. In the bowl of the food processor, add the whole wheat pastry flour, the remaining light brown sugar, remaining 1/16 teaspoon salt, and the baking powder. Pulse 3 times. Add the butter, lemon zest, and cream cheese, and pulse until the mixture resembles coarse meal. Add the buttermilk and pulse a few more times until blended.

4. Drop dough by spoonfuls over the plum mixture, and sprinkle the biscuit tops with the raw sugar. Bake in the preheated oven until the biscuits are golden and the filling bubbly, about 30 to 35 minutes. Allow to cool and serve warm or at room temperature.

Equipment & Recipe Notes

Equipment:
medium bowl
6 ramekins (7 to 10 ounces each), lightly greased
baking sheet lined with foil
food processor

Recipe Notes:
The original recipe is for 12 servings baked in a 9x13 pan. For our family, I cut the ingredients in half and made it in ramekins.

The lemon juice can be adjusted depending on the sweetness of the plums.

If you don't keep buttermilk on hand, you can make it. Just put about 1/4 teaspoon lemon juice in the measuring cup, then add lowfat milk until you have 1/4 cup. Let it rest at room temperature for 5 to 10 minutes, then it's ready to use.

http://andreasrecipes.com/plum-cobbler-whole-grain-biscuits/

More Summer Fruit Recipes

Cherry Cobbler - Andrea Meyers Summer Fruit Trifles with Peaches, Cherries, and Blueberries - Andrea Meyers Cherry Pomegranate Sorbet - Andrea Meyers

More Plum Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Thai Cabbage Salad with Spicy Peanut Butter Dressing http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/ http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/#comments Thu, 17 Jul 2014 17:24:49 +0000 http://andreasrecipes.com/?p=13579 Do you ever go through times when you eat a lot of one thing, maybe a little obsessed with eating sandwiches, wraps, smoothies, quinoa, whatever? I go through phases where certain foods satisfy me more than others, and thankfully it’s usually something healthy, though stress can sometimes bring out the ice cream cravings. Salad is... 

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Thai Cabbage Salad with Spicy Peanut Butter Dressing - Andrea Meyers

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Do you ever go through times when you eat a lot of one thing, maybe a little obsessed with eating sandwiches, wraps, smoothies, quinoa, whatever? I go through phases where certain foods satisfy me more than others, and thankfully it’s usually something healthy, though stress can sometimes bring out the ice cream cravings.

Salad is my obsession at the moment. Piles of vegetables with something hot off the grill is getting me through a hot summer without spending hours in a hot kitchen. This fresh salad from Cooking Light is a favorite with my guys, full of crispy Napa cabbage, red cabbage, carrots, and red peppers with a peanut butter dressing that is tasty and easy to whip up. Regular green cabbage can also work, I just happen to like the lacy texture of Napa. For the dressing, I use less fish sauce than the original recipe, which makes it just right for my guys; just enough to be a little salty without a fishy taste.

Thai Cabbage Salad with Spicy Peanut Butter Dressing

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 servings

Thai Cabbage Salad with Spicy Peanut Butter Dressing

Adapted from Cooking Light.

Ingredients

DRESSING
3 tablespoons fresh lime juice
3 tablespoons rice vinegar
1 tablespoon fish sauce
2 tablespoons water
1 tablespoon creamy peanut butter
1 teaspoon chile paste with garlic
1 garlic clove, minced

SALAD
6 cups shredded napa (Chinese) cabbage
2 cups shredded red cabbage
1 cup red bell pepper strips
1 cup shredded carrot
2 tablespoons dry-roasted peanut halves
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

Preparation

Combine all the dressing ingredients in a large bowl, stirring with a whisk until blended. Add the Napa cabbage, red cabbage, bell pepper, and carrot, and toss gently to coat. Cover and refrigerate for 1 hour. Sprinkle on the peanuts, cilantro, and mint just before serving.

Equipment & Recipe Notes

Equipment:
large bowl

Recipe Notes:
The salad ingredients and dressing can be made a day ahead then tossed together just before serving.

http://andreasrecipes.com/thai-cabbage-salad-spicy-peanut-butter-dressing/

More Summer Salad Recipes

Asian Cabbage Salad - Andrea Meyers Spicy Shrimp Salad - Andrea Meyers Asian Tuna Salad (LifeCafe) - Andrea Meyers

More Summer Salad Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

Thanks for subscribing to this blog! Copyright © 2005-2014 Andrea Meyers: making life delicious.

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