Southwestern Quinoa Stuffed Peppers

Food is great, we know that.  But think about how much more wonderful it becomes once it's stuffed with some other element of deliciousness.  Pizza? Good.  Stuffed crust?  Even better.  French toast? Probably my favorite breakfast food.  Stuffed French toast?  Oh my.  Chicken? Fine. But Chicken Cordon Bleu? Mmmmm...  I could go on and on.

Considering the recent heat wave I'm riding out, I've been craving something with a little kick.  I don't know why, but I always want Mexican food or something spicy when it's hot out.  Enter my idea to make stuffed peppers for dinner. 

Not only is this an easy meal, it's packed with flavor AND nutrition. Unlike most stuffed peppers which rely principally on ground beef or some other meat, I've opted to use quinoa for a vegetarian-based filling.   I feel like meat-based stuffed peppers are super heavy, and well...filling.  Heavy was something I definitely wanted to avoid with the high temperatures outside.  I then added all of my favorite flavors of the southwest: black beans, diced peppers, onion, roasted corn, lime, and topped it all off with some tequila and smokiness. **The version I prepared for this recipe also utilized some leftover rotisserie chicken from a couple days ago that I shredded.  It was a great addition, but absolutely not a necessity in preparing this dinner.**

Don't be discouraged by the list of ingredients; this recipe can be easily modified to fit your needs and palette. Also, unless you're extremely sensitive to spice, don't shy away from the amounts used.  The method in which this is prepared, along with the combination of cheese and sour cream, keeps the spicy levels down.  You'll get the flavor without getting the burn!

You'll see that this recipe calls for 6 red bell peppers.  As you can tell from my pictures, I used 4:  two red, one yellow, one orange.  Well, I ran out of red but no worries, since any color pepper works just fine.  It's all a matter of preference and presentation.  Also, the recipe does make enough filling for 6 peppers.  It's not that I ran out of peppers altogether.  I just really like saving the extra filling and re-using it later on for tacos or as a topping on nachos.  :-)

I hope you find this dish to be a fun option for a hot summer day.  To really savor the meal, try pairing it with a margarita or some sangria!  Enjoy!

Ingredients:

• 1 cup red quinoa: rinsed, drained, and patted dry
• 1 tsp. extra virgin olive oil
• 1 clove garlic, minced
• 1/2 yellow onion, diced
• 2 jalapenos, seeded and finely diced (or leave in the seeds for a little extra spice)
• 1/2 green bell pepper, finely diced
• 1 lime, juiced and zested
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1/2 tsp. black pepper
• 1/2 tsp. sea salt
• 2 tbsp. gold tequila
• 1 (14 oz.) can low-sodium veggie or chicken broth
• 1/4 tsp. liquid smoke

• 1/2 cup low-sodium black beans, rinsed and drained
• 1/2 cup roasted corn
• 1/3 cup packed cilantro, chopped
• 2 tbsp. light sour cream
• 4 oz. queso fresco, crumbled (finely shredded cheddar cheese/ Mexican cheese blend is another option)
• 4 oz. shredded chicken (optional)
• 2 tsp. Chipotle flavored hot sauce (optional - I used Chipotle Tabasco)
• 6 large red bell peppers

Directions:

1.  While the quinoa is draining, over medium heat, add olive oil to a large frying pan with a lid.  Add the garlic, onion, jalapenos, and chopped bell pepper.  Stir until coated in the oil, and allow to soften for 2-3 minutes, until fragrant. Add the quinoa and toss gently to evenly mix.  Season the quinoa with the lime zest, paprika, cumin, black pepper, and sea salt.  Stir gently so that the seasonings are evenly distributed and allow the quinoa to lightly brown, about 5 minutes.

2.  Add the lime juice and then the tequila.  Stir quickly so that all of the tequila mixes with the quinoa before the alcohol cooks out.  Add the broth and the liquid smoke. Stir the pan a couple of times so that everything is well mixed.  Reduce the heat to low. Cover the pan with the lid and let cook undisturbed for 15 minutes.

3.  In the mean time, add the black beans, corn, cilantro, sour cream, cheese, plus the chicken and hot sauce (if using) to a large heatproof bowl.  **Roasting the corn isn't necessary, but it adds a little extra flavor.  If roasting, carefully place an ear of corn over an open flame or grill, or place frozen/canned corn in the oven and lightly bake at  ̊350 F until jusy slightly browned.**

4.  When the quinoa is done cooking, remove the lid.  Lightly fluff with a fork and keep on low heat until all the excess liquid has evaporated.  At this point, position a rack in the middle of your oven and preheat to 375 ̊ F. 

5.  While the quinoa is still hot, add it to the mixing bowl.  Gently stir all of the ingredients until well mixed, taking care not to mash the beans or corn.  The cheese will begin to melt and the filling will appear somewhat creamy.

6.  Carefully cut around the tops of the red bell peppers and pull off the top.  Remove any large excess portions of white from the inside of the pepper.  Lay the removed top on its side and cut off the seedy part.  Gently use a spoon to stuff the pepper, pressing down to ensure the filling is evenly packed.  Place the top of the pepper back on.  Transfer to the casserole dish.  Repeat for all peppers.

7.  Place the casserole dish in the oven and bake until the peppers are very soft and slightly charred on top, about 25 minutes.  Remove from oven and allow to cool 5-10 minutes before serving.  Serve with tongs as peppers will still be very hot.

Thoughts: Happy Birthday to a Great Inspiration!

For those of you who aren't aware, today would have been the 100th birthday of a true pioneer in household cooking: Julia Child.



Aside from the wide array of cooking skills I learned directly from countless hours spent at my grandma's and mom's sides when I was little, I suppose I used Ms. Child to fill in the blanks when I'd watch old black and white re-runs of "The French Chef" on PBS.  I learned some very important lessons from her:

1. All great dishes stem from very basic recipes: everything is a variation from the basic form. 
2. There is no substitute for butter.  Butter is butter, and nothing else is even remotely sufficient. 
3. Sometimes mistakes happen when cooking.  No need to stress.  Be patient, go with it, and get creative if necessary.
4. You don't need fancy kitchen tools to get the job done.  Sometimes you just need to think outside the box, like getting around not having a double boiler. I don't have one, so I nest saucepans and it works just fine! 
5. (...and this is my favorite, which I'm certain was never explicitly stated, but I maintain that Julia Child taught me anyway) French cooking is the center of the culinary universe.  I've decided this based on lessons 1 and 2, listed above. :-)

My parents, ever supportive of my kitchen ventures, gave me "Mastering the Art of French Cooking," written by Julia Child, Simone Beck, and Louisette Bertholle for my 22nd birthday.  This has probably been the most useful birthday present I have received to date.  It is so much more than a cookbook.  Aside from fabulous, authentic French recipes, the book is filled with explanations behind the recipes, technical tips, and step-by-step guidance with diagrams for some of the more extravagant endeavors.  It has become a standard reference in clarifying points of confusion as well as in attempting to reinvent traditional dishes. 

I must also give praise to Ms. Child's having paved the way for cooking shows as we know them today.  Without her quirky show as precedent, I shudder to imagine my world without the Food Network and my personal idol, Giada de Laurentiis.  So thank you, Ms. Child, and I promise to bake a belated gateau in your honor when my home isn't bursting at the seams with sweets.  Perhaps a genoise or dacquoise? 

Sweet Fig Galette with Peaches and Blackberries

Ingredients:
Master Fig Galette Recipe

For the filling

• 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
• 1 cup fresh blackberries, rinsed and drained
• 1 large yellow peach, chopped in to 1/2" chunks
• 1/2 tsp. almond extract
• 1/4 tsp. ground ginger
• 2 tbsp. firmly packed brown sugar
• 1/2 tsp. grated lemon zest
• Butter flavored cooking spray
• 2 tbsp. granulated sugar, for dusting

Directions

1. Prepare all of your fruit and place in a medium sized mixing bowl.  Add in the rest of the filling ingredients.  Stir gently with a spoon or spatula until all the ingredients are well mixed, taking care not to break apart the blackberries.  Set aside and allow the sugar to dissolve for 10 minutes.

• Meanwhile, preheat the oven to 400 ̊ F. Roll out your galette dough from the Master Fig Galette Recipe and place on baking stone or baking sheet. If using baking stone, lightly dust with cornmeal first.
• Spoon the filling ingredients on the to center of the rolled out dough, and spread the filling so that it extends across the dough, but leaves a 1 1/2" border. Fold the border over the filling, so that there is overlap.  Lightly spritz the cooking spray along the folded border. Sprinkle 1 tbsp. of the granulated sugar along the sprayed surface, and the other 1 tbsp. along the top of the fruit filling.

• Place the galette in the oven and bake for 30 minutes, until crust is lightly crispy and golden brown. Allow to cool for 5 minutes before cutting in to slices with a pizza cutter. Serve warm.

Savory Fig Galette with Caramelized Onions, Goat Cheese, and Prosciutto

Ingredients:
Master Fig Galette Recipe

For the filling

• 18 fresh black figs, stemmed and quartered lengthwise (should yield about 2 cups)
• 1/2 small yellow onion, thinly sliced
• 1 tbsp. unsalted butter
• 1/2 cup crumbled goat cheese (gorgonzola can be a great substitute)
• 4 oz. thinly sliced prosciutto, cut in to 1" pieces
• 1 tsp. extra virgin olive oil
• 1/2 tsp. coarsely ground black pepper
• 1 tsp. dried rosemary
• 1 tsp. drief oregano
• 1/2 cup fresh arugla

1. Prepare and set aside your figs.  In a medium skillet, melt the butter over medium heat.  Add the onions and cook for 5 minutes or until soft and transluscent, stirring occassionally.  Remove from heat and set aside.

• Preheat the oven to 400 ̊ F.  Roll out your galette dough from the Master Fig Galette Recipe and place on baking stone or baking sheet.  If using baking stone, lightly dust with cornmeal first.
• Drizzle the center of the dough with the extra virgin olive oil.  Spread evenly.
• Begin layering the filling ingredients.  Sprinkle 1/4 of the goat cheese directly on the dough in very small crumbles.  Add the figs, then the onions, then the prosciutto, and then the remainder of the goat cheese.  Season evenly with the pepper, rosemary, and oregano.  Spread the filling so that it extends across the dough, but leave a 1 1/2" border.  Fold the border over the filling, so that there is overlap.

• Place the galette in the oven and bake for 30 minutes, until crust is lightly crispy and golden brown.  Allow to cool for 5 minutes and top with the fresh arugula.  Use a pizza cutter to slice in to individual servings. Serve warm.

Master Fig Galette Recipe

I have been waiting the past year for figs to come in to season. With so much built-up anticipation of their arrival, I knew that I once I bought the little fruits, I would want to use them in more than one way. I started brainstorming easy, versatile dishes when it dawned on me - why not a galette?

Galettes are indeed versatile. Originating from French cuisine, there is a lot of latitude in how they can be prepared, as they can be served either savory or sweet. If you haven't tried a galette before and are trying to understand the dish, envision a cross between a pizza and a pie. The best way I can think to describe it is as a rustic tart. Since galettes can be savory or sweet, the combinations of fillings are endless, and the crust can range from soft and pastry-like to much more crispy.

My plan in constructing the fig galettes was to utilize them in both a sweet and savory rendition. To save time and allow the dishes to be served together as a dinner and a dessert, I wanted to create a dough that would function equally well as a backdrop for both presentations. The result was a crispier, whole wheat crust which provided the perfect canvas for showcasing the mouthful of flavors in each galette.
Ingredients:

• 2 cups whole wheat flour
• 1/4 cup blue cornmeal, finely ground
• 1/2 tsp. sea salt
• 1 tsp. sugar
• 10 tbsp. cold unsalted butter, cut in to 1/2" cubes
• 3 tbsp. sour cream
• 4 tbsp. ice water
• Fig galette filling

Directions:

• Finely grind cornmeal in a spice grinder or food processer. In the large bowl of a stand mixer, combine the flour, cornmeal, salt, and sugar. Mix until well combined.

• Sprinkle the butter cubes over the flour mixture. Turn the mixer to medium-low speed and mix for 2-3 minutes, or until large crumbs begin to form. Turn the speed up to medium and beat for an additional 30 seconds, so that the crumbs flake apart and begin to resemble coarse sand.
• In a small bowl, combine the sour cream and ice water. Make sure you remove the ice cubes! With the mixer off, drizzle half of the sour cream and water over the flour mixture. Turn the mixer on to medium-low speed and beat for 15 seconds, until the crumbs become moist. Allow the mixer to continue mixing and gradually add in the rest of the sour cream and water. Mix until the dough forms a large mass and pulls cleanly away from the sides of the bowl.

 

• Divide the dough in to two even disks. Wrap each disk tightly in plastic wrap and refrigerate for one hour.

• Place a rack in the center of your oven. Pre-heat the oven to 400 ̊ F. If using a baking stone, sprinkle lightly with cornmeal and place in oven to warm while the oven pre-heats.

• Roll out the chilled dough disks to rounds that are 1/8" thick (approximately 14" diameter). Place the rolled dough on either the heated baking stone or a non-stick baking sheet. Place the fig galette filling in the center and spread evenly across the dough, leaving a 1 1/2" border. **See my Savory and Sweet posts for the filling recipes.** Fold the border over the filling, rotating around the galette so that the foldings overlap. Bake for 30 minutes, until crust becomes lightly brown on edges and the bottom appears crispy when gently lifted.
• Allow to cool for 5 minutes before cutting with a pizza wheel. Serve warm.