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This is my (Stacy’s) favorite coconut curry recipe because it’s so easy!  All of the Asian ingredients can be found at Central Market or Uwajimaya.  I’ve used a wide array of peppers in this dish, depending on who I am sharing it with.  The “baseline” is an Anaheim-style pepper, but you can adjust the heat by switching out to a sweet pepper or hot pepper (make sure you slit the hot pepper or the heat won’t permeate the dish). 

 

Ingredients:

2 1/2 Cups (20 fl oz) oconut milk

2 Tbsp green curry paste

3 kaffir lime leaves (or 1 tsp grated lime zest)

1 Tbsp fish sauce

1 long green chili pepper, halved

1lb skinless chicken thigh fillets, cut into 1-inch cubes (or you can sub eggplant or tofu)

Steamed rice

1/4 Cup cilantro leaves, for garnish

 

Directions:

In a saucepan over low heat, combine coconut milk, curry paste, lime leaves, fish sauce and chili pepper.  Stir until heated through, about 5 minutes; do not boil.  Add chicken and cook, stirring, until tender, about 20 minutes.  Serve hot with steamed rice.  Garnish with cilantro leaves.  Serves 4.  recipe from The Essential Kitchen: Asian Hot & Spicy, page 64.

Pickled Cherry Peppers

Ingredients:

5 cups commercial 5% vinegar (white or cider *)

1 cup water

4 tsp pickling salt

2 tsp sugar

2 pounds fresh peppers (jalapeno, etc.)

3-6 slices from a peeled carrot, optional

1/2 slice of onion, optional

 

Directions:

Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled peppers.

Make a brine.  Place the vinegar, water, pickling salt, and sugar in a medium (2 QT) non-reactive (stainless or enamel) saucepan or kettle.  Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar.  Cover and keep hot over low heat while you prepare the peppers.

Wash the peppers and slice 1/4” thick; discard the stem ends**.  If using the carrot and onion, place 1-2 pieces of each in the jar.  Pack the pepper slices into the sterilized pint jars.  2 pounds of peppers should make at least 3 pints; pack the peppers tightly, but do not crush them.

Ladle the hot brine over the sliced peppers in the sterilized jars.  Clean the rim of the jar with a clean towel and place canning lids securely on jars.  Process pints in a boiling water bath for 10 minutes.  Cool & store up to one year.

*cider vinegar will leave your brine cloudy, whereas white vinegar will be clear.

**I stemmed, seeded and sliced my cherry peppers for one jar and then did the remaining jars whole.  You could also stem & seed, but not slice them if you wanted to stuff the picked peppers later.

Recipe from: http://www.examiner.com/article/easy-pickled-jalapeno-recipe-adaptable-to-other-hot-peppers

Ingredients:

  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup (120 g) salsa, plus more for serving
  • 1 Tbsp (4 g) nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained

 

Optional Toppings:

  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion

Creamy Cilantro Dressing

Chipotle Red Salsa (or your favorite salsa)

 

Instructions:

  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9×13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.

 

Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.

Recipe from http://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

 

Ingredients:

6 whole cloves

3 sticks cinnamon (each 3” in length), broken in half

1 2” piece of gingerroot, cut into 6 pieces

5 cups granulated sugar

3 1/3 cup cider vinegar

8 cups water

1/4 cup freshly squeezed lemon juice

6lbs small firm ripe peaches (about 30)

6 pint jars, lids & rings

 

Directions:

  1. Place cloves, cinnamon sticks and ginger in the center of a square of triple-layered cheesecloth and tie into a spice bag.
  2. In a large pot, combine spice bag, sugar and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved.  Remove from heat, cover and let stand for 1 hour to infuse spices.
  3. Meanwhile, prepare canner, jars and lids.
  4. In a large bowl, combine water and lemon juice. Peel peaches.  Using a small paring knife, starting at the stem and the natural indent in the peach, cut in half around the pit.  Insert both thumbs into the dent at the stem and gently pry apart into halves, discarding the pit.  Add peaches to the lemon water as they are peeled and cut (to preserve color).
  5. Return pot of pickling liquid to a medium-high heat and bring to a boil. Drain peaches, discarding soaking water, and add to pot.  Return to a boil.  Reduce heat and simmer, gently stirring occasionally, for about 5 minutes or until peaches are tender when pierced with the tip of a knife.  Remove from heat.  Remove spice bag, squeezing out excess liquid.  If desired, untie bag and reserve spices.
  6. Divide reserved spices (if using) evenly among hot jars. Using a slotted spoon, pack peaches into jars, rounded side down, leaving 1 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot pickling liquid.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.
  7. Place jars in canner and return to a boil. Process for 20 minutes.  Turn of heat, remove canner lid and let jars stand in water for  5 minutes.  Transfer jars to a towel=lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that are not sealed.

 

Recipe from The Complete Book of Pickling by Jennifer MacKenzie.

Honeydew-Lime Ice Pops

 

Makes 8-10 ice pops

Ingredients:

1/2 Cup sugar

1 lime

1 honeydew melon, seeded, peeled, and diced (about 4 cups or 1 1/2 lbs)

Pinch of kosher salt

 

Directions:

Combine 1/2 Cup water and the sugar in a small saucepan.  Using a vegetable peeler, remove 2 large strips of zest from the lime and add to the saucepan.  Bring to a boil and cook, stirring, until the sugar dissolves, 3-4 minutes.  Let cool and then strain into a bowl.

 

In a food processor, puree the sugar syrup, melon, and salt until very smooth.  If you like, pour the mixture through a fine-mesh sieve to remove any remaining chunks of melon.  Taste and add lime juice, if needed, to cut the sweetness.

 

Pour the honeydew-lime mixture into a glass measuring cup with a sprout.  Divide the mixture evenly among ice pop molds.  Insert the sticks. Freeze the ice pops for at least 8 hours or up to overnight.  Run the molds under warm water for 30 seconds to release the pops.

 

The mixture can also be poured into small paper cups and frozen just until barely firm; add the sticks and freeze until solid.  Peel away the cups and serve.

 

Recipe from Williams-Sonoma’s Dessert of the Day cookbook

Ingredients:

4 firm, ripe peaches, halved and pitted

Olive oil for brushing

1 Tbsp sugar

1 Tbsp pure maple syrup, preferably grade B

2 Tbsp sliced almonds, lightly toasted

Vanilla ice cream for serving (optional)

 

Directions:

Prepare a charcoal or gas grill for direct grilling over medium heat.  Oil the grill rack.

 

Brush all sides of the peaches with a little olive oil.  Sprinkle the cut sides with the sugar.  Place the peach halves, cut side down, on the grill and cook for about 2 minutes.  Uncover, rotate the peaches about 45 degrees, and cook for 1 minute.  Turn the peaches, cover the grill, and cook until they are slightly softened but still hold their shape, about 3 minutes longer.

 

Transfer the peach halves to plates or bowls.  Drizzle with the maple syrup.  Garnish with the almonds.  Top with ice cream, if you like, and serve.

Recipe from Williams-Sonoma’s Dessert of the Day cookbook, page 209

 

Crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, softened

Cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh chopped, peeled apples

 

Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.

In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the apples. (The dough is quite stiff, so be patient as you’re folding in the apples! Don’t mush them up!)

Spread the batter into the prepared pan and sprinkle with the crumble topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

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