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!
Marinated Skirt Steak
- 2 lb skirt steak
- 1/4 cup oyster sauce
- 1/4 cup lime juice
- 3 tbsp soy sauce
- 3 cloves garlic pressed or minced
- 2 green onions roughly chopped
- 1 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
Trim skirt steak of all membrane (this will make it tough when grilling). I recommend visiting your local butcher to get the best cut. In a large ziploc bag, marinate steak with all ingredients in refrigerator for 2-4 hours. Make sure your grill is really hot (600-700 degrees F). Cook for about 3 minutes on each side for med rare, 3.5-4 minutes for med. You can use a meat thermometer if you’d like. RARE: 120°F – 125°F; MED RARE: 125°F – 130°F; MEDIUM 130°F – 135°F. Let sit for at least 10 minutes! With a very sharp knife slice against the grain.
You can improvise:
- Slice steak and serve in fajitas or tacos (or use the left overs for this!)
- Try using this marinade on the skirt steak’s cousin, the flank steak
- If not using a grill use a very hot cast iron pan
Brussel Sprouts with dried cranberries and walnuts
- 1 lb brussel sprouts, core sliced off then sliced lengthwise into 3-4 pieces
- 2 tbsp extra virgin olive oil
- kosher salt
- ground black pepper
- 1 cup dried cranberries
- handful crushed walnuts
In a medium pan heat olive oil over med. Add brussel sprouts. Season generously with salt and pepper. Sauté for 7-8 minutes or until brussel sprouts reach desired tenderness. Add water 1 tbsp at a time if pan becomes too dry. Stir in cranberries and walnuts. Serve.
You can improvise:
- add your favorite kind of nuts (pecans are yummy too!)
- Try a different dried fruit like blueberries or apricots!
Apple Pie Filling
Yield: 1 pie
3 lb Granny Smith apples peeled and cut into similar size slices
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
2 tbsp brandy
1 tsp vanilla extract
Stir all ingredients together. Layer in your favorite pie crust shell/homemade pie crust. Bake!
You can improvise:
- Try a different type of apple
- Add your favorite liquor instead of brandy. Experiment!
- Serve it in an apple crumb or turnover. You aren’t limited to a pie!
We’re in the kitchen at Christmastime with pianist, composer, food lover, overall bmf, Kris Bowers! On this episode we make:
- Herb Roasted Chicken
- Israeli Cous Cous with lemon and rosemary
- Spiced hot chocolate
Let’s not forget a special guest appearance from AdiClaus and a musical performance from Kris and I to you!
You can check out more Kris Bowers at:
MERRY CHRISTMAS and HAPPY HOLIDAYS EVERYONE!!!!