Polenta Stuffed Poblano Peppers

Posted on May 14, 2009 by kitchenbelle

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Something about the photo of this recipe in Rachel Ray’s magazine caught my eye.   The fact that I had a half of bag of leftover polenta on hand sealed the deal.  My husband has been craving fish quite a bit lately.  (My mom always taught us that if you are craving something it is your body telling you that you need it!  I have been diligently quenching my cravings for as long as I can remember.  I love when my husband mentions his cravings because I love finding new recipes to  satisfy them.)   I decided these peppers would be a perfect accompaniment to some baked fish.  I was right!  The polenta was just fantastic—creamy and flavorful (not bland at all due to the nice bite and freshness provided by the scallions) and the corn kernels added some always-welcomed crunch.  I served these peppers with Cajun-Baked Tilapia.  (Recipe to come!)

One note:

  • I could not find peppers labeled “Poblano” in my grocery store.  However, the produce manager assured me Pasilla peppers were the same as Poblano.  According to this article, that is not true, however, for the purpose of this recipe they were just fine.  They had a nice warm flavor–not as acidic as typical green peppers,  not nearly as punchy as jalepenos, and not as sweet as red peppers.  They were an enjoyable contrast to the creamy polenta.

Something else I wanted to mention: Technically, today is this blog’s one year anniversary!  The reason I say “technically” is because I started writing this blog in May 2008, however, I didn’t make it live until July 2008.  It has been a wonderful year of fun in the kitchen—I have discovered so many wonderful recipes from a variety of sources.  Sources that have ranged from the expected to the unexpected!  (One source I am currently addicted to is myrecipes.com. More on that in future posts!) I continue to adore researching, discovering, trying, and sharing new recipes with you.  I hope you’ll continue to visit kitchenbelle.com for inspiration, information, and fun.

Polenta Stuffed Poblano Peppers:

  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges (I forgot to get an onion so I substituted 5 whole cloves of garlic)
  • 4 poblano peppers, halved lengthwise and seeded
  • 1/4 teaspoon ground cinnamon
  • salt and pepper to taste
  • 1/2 cup instant polenta
  • 1 10 ounce package frozen corn
  • 1/4 cup soft goat cheese
  • 4 scallions, sliced

Heat broiler.  On a baking sheet toss the tomatoes, onion (or garlic in my case) and oil.  Turn the tomatoes so that they are cut side down and place them on one end of the baking sheet.  On the other end of the baking sheet place the peppers cut side down.  Broil the vegetables until they are charred, about 5-10 minutes.  Flip the tomatoes and peppers over halfway through.  Remove from oven.  Set peppers aside.  Place tomatoes and onions in a blender or food processor.

Heat oven to 400 F.  Add the cinnamon and 1/4 teaspoon each of salt and pepper to the tomatoes and onions in the  blender or food processor.  Puree until smooth.  Spread half of this sauce on the bottom of a 9×13 baking dish.  Place the peppers (cut side up) on top of the sauce.

In a medium sauce pan bring 2 1/4 cups of water to a rolling boil.  Slowly whisk in the polenta.  Do not stop whisking, about 3-4 minutes, until the polenta is thick.  Stir in the corn, goat cheese, and all but 2 tablespoons of the slice scallions.

Spoon the polenta mixture into the peppers.  Drizzle with the remaining sauce.  Bake in the 400 F oven until heated through, about 5-10 minutes.  Top with remaining scallions.

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Recipe adapted from Everyday with Rachel Ray June/July 2009 issue.

Filed under: cheese, corn, Main Dish, peppers, polenta, Side, tomato, VEGETARIAN | 2 Comments »

Portobello “Philly Cheese Steak” Sandwich

Posted on April 17, 2009 by kitchenbelle

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I previously mentioned that I researched some Portobello mushroom recipes.  This one appealed to me (A) because I LOVE sandwiches (B) because it reminded me very much of these delicious steak sandwiches  (minus the steak) and (C) because my husband loves peppers and I knew he would really enjoy this meatless version of the classic Philly Cheese Steak. 

While this is certainly not a replacement for the traditional shaved steak and cheez whiz combo, it is certainly a delicious, satiating, and fun spinoff.  It is an easy weeknight supper.  And nutritionally, the rainbow of peppers score off  the charts for the amounts of nutrients they contain while the meaty Portobellos are an excellent source of the B vitamins (niacin, potassium and selenium).

I served these with balsamic roasted asparagus and green beans. Delicious!

Portobello “Philly Cheese Steak” Sandwich:

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 4 large Portobello mushrooms
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried
  • freshly ground pepper and salt, to taste
  • 1/4 cup vegetable, chicken or beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 thin slices reduced-fat provolone cheese
  • whole-wheat buns, split and toasted

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add garlic, mushrooms, bell pepper, oregano and pepper and salt and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.   Stir in broth, soy sauce, and Worcestershire sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
Divide the mixture into portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

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Adapted from EatingWell.com.

Filed under: cheese, mushroom, peppers, sandwich | 1 Comment »

Taco Salad

Posted on April 15, 2009 by kitchenbelle

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Spicy salsa! Chunks of avocado! Shreds of iceberg lettuce!  Freshly grated cheese!

Last week my sister-in-law mentioned that she made a fabulous taco salad for dinner.  She described it with such enthusiasm and detail that I have not been able to get it out of my mind! 

Done right, a taco salad is a healthy week night dinner, so I decided to give it a go.  Some notes on keeping it healthy:

  • Skip the chips
  • Replace full fat sour cream with Greek yogurt (for a great source of protein) or use non-fat or low-fat sour cream
  • Replace full fat cheese with non-fat or low-fat cheese and use just a sprinkle
  • Use extra lean ground turkey or chicken in place of beef
  • Use nutrient dense lettuce, such as romaine, instead of watery iceberg (something I didn’t do this time!)

It’s funny—we never eat ice burg lettuce.  It contains mostly water and very little nutrients when compared to its darker leafy friends like romaine, arugula, spinach, Bibb, and Boston.  So having iceberg felt like a treat!  And shredded—I never shred lettuce so it made the salad especially special.  This was a really enjoyable and filling weeknight supper!

Taco Salad:  

  • 1/2 cup salsa
  • 1/4 cup reduced-fat sour cream or Greek yogurt
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey (or chicken)
  • 2 large plum tomatoes, diced
  • 1 14-ounce can kidney beans, rinsed
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup chopped fresh cilantro
  • 8 cups shredded iceberg (or romaine) lettuce (rinse, spin then shred using a grater)
  • 2 avocados, sliced then cut into cubes
  • 1/2 cup shredded low-fat sharp Cheddar cheese

Combine salsa and sour cream in a large bowl.  Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

Add lettuce to the remaining salsa mixture in the bowl and toss to coat. To serve, divide the lettuce among plates, top with the turkey mixture and avocado then sprinkle with cheese.

Recipe adapted from Eating Well.com.

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Filed under: beans, cheese, ground meat, Main Dish, salad, tacos, tomato, turkey | 2 Comments »

Barbeque Portobello Quesadillas

Posted on March 28, 2009 by kitchenbelle

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I’ve been thinking about Portobello mushrooms lately so I researched and printed out several recipes.  I settled on making this one first and I am glad I did.  Add it to the list of easy weeknight suppers because that is exactly what it is!  The chunks of Portobello mushroom are delicious and in my book anything in barbeque sauce is a winner!

I served these babies with a dollop of Greek yogurt and a side of cumin roasted green beans.

Some notes:

  1. For best texture and flavor, I suggest buying a block of cheese and grating it as opposed to using pre-grated cheese.  The melting factor will be much better and there is a distinguishable freshness that pre-grated cheese lacks.  (Feel free to use low-fat cheese if you prefer.)
  2. Dice or cube the mushroom to whatever size you prefer.  I opted for chunkier cubes rather than a small dice.  Whatever you choose, make sure all pieces are consistent in size.
  3. The original recipe suggests removing the gills from the mushroom caps.  I don’t think that is necessary.  Unless you have an aversion to the texture of the gills, there is no reason to remove them.
  4. I didn’t have any fresh herbs on hand but I think a few pinches of cilantro or chives would jazz this up and boost the freshness factor.

Barbeque Portobello Quesadillas:

  • 1/2 cup BBQ sauce (My favorite is Sweet Baby Ray’s Honey BBQ–I could drink it!)
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 tablespoon diced chilies
  • 1 pound Portobello mushrooms, diced or roughly chopped
  • 1 medium onion, finely diced
  • 4-5   8inch whole wheat tortillas
  • 3/4 Colby jack cheese, freshly shredded
  • olive oil and or non-stick spray

Combine the barbeque sauce, tomato paste, vinegar, and chilies in a medium bowl.

Heat some olive oil in a skillet over medium heat.  Add the onions and cook until tender, about 5 minutes.  Add the mushroom and continue to cook, stirring occasionally, for about 5-7 more minutes. 

Transfer vegetables to the bowl with the barbeque sauce and mix. 

Place tortillas on your work surface and grate 3 tablespoons of cheese onto half of each tortilla. Top with about 1/2 cup of mushroom filling.  Fold tortilla in half and gently press to flatten.

Wipe out skillet.  Spray with cooking spray and warm pan over medium heat.  Add quesadilla to pan and cook, turning once, until both sides are golden.  Transfer to a cutting board to slice into triangles and serve immediately.

Adapted from recipe found here at EatingWell.com.

Filed under: Appetizer, cheese, Main Dish, mushroom | 4 Comments »

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