Like the musician that I am, I put my improvising skills to the test last week in the kitchen when I decided to make stuffed peppers based off of Cooking Channel host, Bal Arneson’s stuffed pepper recipe (http://m.cookingchanneltv.com/recipes/stuffed-peppers.html)
Instead of following her recipe to the T, I worked with what I had, subbed out some spices, and the brown rice for quinoa, and it came out incredibly!
Here it is:
Yield: 4 servings
2 cups roughly chopped mushrooms sautéed
4 med Yukon gold potatoes boiled then mashed
1 cup cooked quinoa
1 cup spinach chopped
2 tbsp grated ginger
1 tbsp garam masala
1 tbsp turmeric powder
1/2 tbsp cardamom powder
Pinch red chili flakes
1 tsp salt
4 bell peppers bottoms leveled off, tops cut off and seeds scooped out
Preheat oven to 425 degrees F. In the same pot that you mashed the potatoes in, stir in all the filling ingredients, and stuff the peppers to the brim. Place them on a baking sheet and bake for 40-45 mins, until skin is wrinkly and tops golden.
You can improvise too!:
Try using any kind of rice, barley, or grain to stuff your peppers
Experiment with different spices
Add fresh herbs!
The beautiful thing about green smoothies is you’ll get a full serving of veggies without tasting them! The key to doing this is adding a sweet frozen fruit. This one’s one of my favorites. It’s packed with so many vitamins, the perfect thing to kick your metabolism in high gear, and gives you a ton of energy to start off your day. On this morning’s listening list is also one of my favorite, most fun and energetic musicians, Cannonball Adderley.
What you need:
3 cups loosely packed kale
1 green apple
3/4 cup frozen pineapple
3/4 cup coconut water
1 tbsp flaxseeds
1inch x 1inch fresh ginger
What kind of music do you like to start your day off to?
When I think of sweet chili sauce, the first thing that comes to mind is how amazing of a combination sweet and spicy are. Sweet things are always nice in the kitchen and in life, but I think that you need some excitement through spice thrown in there! The key word is balance. Like any great recipe, movie, show, anything.. there’s a balance involved.. Tension and release.
Cue Music: Freddie Hubbard “You’re My Everything” from Hub-tones
For instance, trumpeter Freddie Hubbard’s playing is the perfect balance of a sweet tone and exciting rhythmic interjections and nuances sprinkled throughout. He starts out playing the melody of one of my favorite jazz standards, “You’re My Everything” so sweetly, then halfway through he pops a high note out “Bow!” (I’m referring to 0:27) This is just a glimpse of the spiciness he’ll throw into his solo after the melody. He creates a cohesive solo through tasty phrasing and with a swinging band including Herbie Hancock on piano, Reggie Workman on bass, Clifford Jarvis on drums, and James Spaulding on saxophone backing him up, it creates the perfect sense of sweet satisfaction and spicy excitement! On with the sweet chili glazed salmon:
Yield: 4 servings
What you need:
1 1/2 lb salmon skin on cut into fillets
for the marinade:
1/2 cup sweet chili sauce
1/4 cup oyster sauce
2 tbsp soy sauce
juice from 2 limes squeezed
3 garlic cloves finely chopped
1 tbsp grated ginger
Whisk all the ingredients together, pour over salmon in either a ziploc bag or container. Let marinate in refrigerator for 1 hour. Preheat oven to 425 degrees F. Heat 2 tbsp of a “high smoking point” oil (grapeseed or vegetable oil) in a large frying pan on medium high. Once oil is hot carefully place 2 fillets in the pan skin side down. Let them sear for about 2 minutes so the skin crisps up a little. Flip them and let the top side get golden on the edges (2 minutes). Repeat with the rest of the fillets. Place them on a baking sheet skin side down and finish them off in the oven, maybe 5-7 minutes depending on thickness of fillets.
(excuse my iphone photos.. I left my good camera in Sweden by accident on the Mrs Carter Show Tour- being shipped back to the US 🙂 )
Baking the salmon completely, cooking on stove top, or grilling (yum!)
try marinating with different flavors/sauces (teriyaki, hoisin, etc)
Using this marinade for other proteins whether it be other fish or chicken, etc.
I prepared my salmon with wilted spinach, that I cooked in the same large pan the salmon was seared in, picking up all the tasty bits left behind. In addition, I roasted cauliflower that I coated with olive oil, salt and pepper in the oven at 425 degrees F for about 20-25 minutes, flipping/stirring occasionally.