Saturday, July 12, 2014

Cherie Bender's Glitter Book Of Magical Cooking: Stuffed Peppers

Stuffed peppers are an excellent comfort food which may be saved in your refrigerator or frozen, for those days when nothing will satisfy but indulgence.  This recipe for my Fancy Stuffed Peppers is packed with lots of nutrition.
Fanciful Stuffed Peppers iPhoto by Cherie Bender
*All ingredients are organic & free-range*
Serves 4 people:

4 medium sized green peppers
4 baby portobello mushrooms, chopped
6 oz ground turkey
I jar of tomato sauce of your choice
1 cup Jasmine rice
1 diced sweet white onion
4 garlic cloves
1/4 tsp red pepper flakes
1/2 tsp Kosher or sea salt
ground pepper to taste
3 tbl extra virgin olive oil
5 tbl of red wine
1/2 cup Grated fresh Parmesan to sprinkle on top before baking, and some left over for serving

Trim and core the peppers, making sure the seeds are removed completely
 Par boil the peppers for 5 minutes in a medium size saucepan, lifting them out carefully with a wooden spoon so as not to damage the peppers
and set aside
Saute the garlic, medium heat, diced very fine, in the olive oil, until golden, then add the diced sweet onion, until a fragrant semi transparency. Then add the ground turkey, raising the heat for 6 minutes on high until the turkey is browned on both sides
Add the pepper flakes, and 1/2 tablespoon  of  nutmeg, making sure of an even mix. Add the red wine. Turn the heat down to low, and simmer, covered, for approximately 12 minutes, checking every five to make sure all ingredients are mixed evenly, then add half of the tomato sauce, mixing and simmering for an additional five minutes, or until the juices are absorbed, but the ground turkey is still moist.
Meanwhile, prepare the Jasmin rice according to the package directions
When the rice is ready, combine all ingredients together by adding the rice to the sauteed ground turkey mix in the saucepan. Stuff the peppers with the ground turkey mixture
Place the stuffed green peppers in an oven proof baking dish carefully, making sure they are evenly placed. Cover the peppers with the remaining tomato sauce, and sprinkle with the Parmesan, salt and pepper to taste.
Bake in a 350 oven for approximately 45 minutes, or until the peppers are nicely browned on top, and the tomato sauce is bubbling.
Remove carefully with a wooden spoon and serve. This dish is also more amazing reheated the next day, as a super-comforting lunch.

Thursday, July 3, 2014

Cherie Bender's Glitter Book of Magical Cooking: Tropical Salmon

Tropical Salmon iPhoto by Cherie
I love this delicious pairing of sweet salsa with an amazingly tasty salmon, grilled and fresh. Perfect for a Summer night's repast. A wonderfully potent combination of anti-aging ingredients, and fantastic taste! A great source of omega-3's and many pluses of beautifying skin replenishing properties, this may even taste better the next day as a cold dish together with a salad. As always, try your very best to only use organic ingredients and ethically farmed fish.

This recipe is for two:
Salsa Ingredients:
1 Whole pink grapefruit, sectioned and diced
1/2 cup diced red onion
1/4 cup finely cut chives
3 tablespoons finely cut fresh mint
1/2 teaspoon either/or  red pepper flakes or 1 jalapeno pepper stemmed, seeded and finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon Kosher or sea salt
1 teaspoon honey or turbinado brown sugar

Salmon Ingredients:
Four or one large 6-once salmon filet, skin on
1 tablespoon extra virgin olive oil
1 tablespoon Marsha's special Christmas seasoning, or Zatarain's Creole seasoning, or any other spicy seasoning of choice

Preparation: Tropical Salsa
In a glass bowl, combine all  of the ingredients, blending. Cover and store in the refrigerator for thirty minutes to marinate, before serving with the grilled salmon.

Preparation: Salmon
Preheat the grill to medium
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the seasoning of choice. Place the salmon on the grill skin side down, and cook for 3 minutes, then turn the fish 45 degrees and cook for another 3 minutes. Turn the fish over and cook for an additional 3 minutes, or until the desired amount of doneness, when the center of the salmon is tender and the surface springy.
Tip: the trick here is to watch the fish carefully during the grilling process and turning at the 45 degree angle really makes a difference, before grilling skin side up.

To Serve:
Remove the fish from the grill and spoon the salsa over the top, carefully removing and serving without the skin.
Garnish with a fresh sprig of mint.
Serve immediately in your finest serving dish, with a white Zinfandel, or sparkling white wine. A side dish of baked organic potato and organic baby carrots together with organic steamed broccoli is highly recommended.
I guarantee this dish to win over everyone's heart, absolutely delicious!

References: Cooking Your Way to Gorgeous, by Scott-Vincent Borba