Need a Recipe? Who Needs a Recipe?

Every week I compile recipes and ideas so that I have a guide, a dinner road map, if you will. Also, I try to create dinners that can turn into lunch for me throughout the week.   Last week I got a little sidelined.  We had a friend in town, which is always a great thing, and then I got sick, which is always a horrible thing.  I take getting sick to a new level.  When I get sick, I am down and out for the count.  Here is what I made last week before I got sick.  My recipe makes about 4 servings, and I love this because it’s so easy to throw a couple in the microwave during the week for a quick-lunch or dinner.   The original recipe is from Food and Wine, http://www.foodandwine.com/recipes/stuffed-peppers-with-thai-curry-rice-and-mushrooms.  I made some changes based on my likes.  In the original recipe, it directs one to steam the peppers.  In recipes like this, I prefer my peppers to not be soft.  If you prefer softer peppers, see the original recipe.

Stuffed Peppers with Thai Curry Farro and Mushrooms

6 large red bell peppers, halved with cores and stems removed

2 tablespoons grapeseed or canola oil

2 medium shallots, minced

4 garlic cloves, minced

1 cup farro

1 cup unsweetened coconut milk

1 cup chicken stock

1 tablespoon fresh ginger, minced

1 tablespoon Thai red curry paste (NOT red curry sauce)

1 tablespoon of sambak olek (if you like more or less heat, adjust accordingly)

1 pound mushrooms, chopped (any kind you like works in this recipe)

4 cups spinach

1/4 cup basil, chopped

Salt and freshly ground black pepper, to taste

  1. Preheat oven to 350 degrees.
  2.  Cook farro according to the directions on the bag, but replace the liquid with unsweetened coconut milk and chicken stock.  Once farro is cooked, remove from heat and set aside.
  3.  In a stock pot, heat the oil over medium heat.  Add the shallots and garlic, and continue stirring until they soften, and do not let them become too browned.  Add ginger, red curry paste, and sambak olek, and stir for about a minute just for the flavors to blend.  Add the chopped mushrooms and stir a few times until the mushrooms soften, approximately 5 minutes.  Once the mushrooms have softened, add the spinach and stir until the spinach has wilted.  This will happen quickly, so keep an eye on it.
  4. Remove the mushroom-spinach mixture from the heat and add the farro, basil, salt and pepper.  Stir until combined, and fill each red pepper half with the mixture.
  5. Place peppers in a baking dish that is lined with parchment (I love using parchment whenever I can.  It ensures there is no sticking, and makes cleaning even easier.).  Cover with foil or place a cover over the dish, and bake in the oven for approximately 40-45 minutes.

The recipes for this week in the Kopp household include:

  • Crazy Monday night!!! We never eat out on a Monday!  Franz had the night off, so we decided to finally go to Steak Night at Small Bar (http://smallbarsd.com/).  This was so exciting!  It starts at 5pm on Mondays.  You get a 3/4 pound rib eye steak, potatoes roasted in duck fat, a side salad with blue cheese dressing, and a pint of beer for $15!!!  It was so tasty and so inexpensive!  I highly recommend it!  Once they sell out, they are out!

 

 

 

Steak 2

  • Roasted Cauliflower with Cranberries (http://www.bhg.com/recipe/roasted-cauliflower-with-cranberries/): I always have leftover fresh cranberries in my freezer from the Holidays.  I LOVE this recipe!! This could easily be served with a pork tenderloin, sautéed chicken breasts, or even thrown in a bowl of whole wheat pasta for a vegetarian option.
  • Cream of Parsnip Soup (http://www.wholefoodsmarket.com/recipe/cream-parsnip-soup  *** See my notes!): I have been making this recipe since 2007.  Whenever I eat parsnips, I immediately think about my husband’s grandfather.  We would eat parsnips from his garden way back when Franz and I were dating.  It was the first time I had ever tried one, and I have been hooked ever since.  He was a very wise man.  ***In this recipe, I remove the butter and just use olive oil or grapeseed oil.  I cut back on the amount of onion, and I use only about half of a large onion.  The recipe calls for 3 1/2 cups parsnip.  That’s hard to eye-ball, so I always go with about a pound of parsnips (I usually go a little over considering the stems and peels are discarded.).  Lastly, I remove the half-and-half from the recipe.  It is not needed.  If you want it, you could even do less than the recommended amount.
  • I have a big container or spinach that I need to use, so one night will be sautéed chicken breasts with sautéed spinach, mushrooms, and sweet onions.

I hope you give these recipes a try, and if you live around the San Diego area, try out Steak Night at Small Bar! Have a great week, and enjoy the Holiday weekend!

Take Care and Happy Eating!

 

 

 

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It’s Still Summer, Right?

I was walking around the other day in 86 degree weather looking for new Winter clothes to buy. What the what??? It started getting warm hot sweltering back in May, and I don’t feel a cool down coming anytime soon!  The only glimpse of Fall I’ve seen is around 6am when I get out of bed and the floors feel cold.  Like my favorite TV personality says, “That ain’t right!!!!” I love Turko.  When it’s that hot, it’s hard to get into the cooking mood.  Fortunately, there are some great options for eating out!

Recently, I was invited to Whole Foods La Jolla to check out the new menu at their casual Restaurant & Bar, Torrey Pints.  Having a night away from the kitchen sounded pretty good!  There is a full bar where you can either belly up with a great beer tap list, grab a large tables for big groups, or pick a small table for individuals or smaller parties, or grab food for carry out. They have live music and it’s open to the grocery store, so it has a very energetic feeling. You can go to the website (http://www.wholefoodsmarket.com/stores/lajolla) and find the events calendar to check on when musicians will be performing.

 

Solid List!

Solid List!

Great Pre-Movie Snack: Meatballs and Beer!

Great Pre-Movie Snack: Bison Meatballs and Beer!

 

Tasty Knots Made Even Better With . . .

Tasty Knots Made Even Better With . . .

 . . . Cheese Dip!

. . . Cheese Dip!

If you are in the mood for a movie night, I would recommend grabbing some appetizers and some drinks before heading over to La Jolla Village Cinemas (http://www.landmarktheatres.com/market/SanDiego/LaJollaVillageCinemas.htm). Entrées are served as well, but I felt like the vibe and menu lent itself more to smaller plates and beverages.

Steak and Brussel Sprouts

Steak and Brussel Sprouts

Shrimp and Roasted Butternut Squash

Shrimp and Roasted Butternut Squash

I must add that I was invited for a complimentary meal by Jennifer at Whole Foods, however my opinions are 100% my own.

 

Torrey Pints Bar & Restaurant on Urbanspoon

If you aren’t in the mood to eat out, here is a recipe that works whether you live in a place that is 35 degrees or 86 degrees. I bought a Crock Pot about a year ago. Yep, it was the first one I’ve ever owned, and I ignore it. I don’t know why. When I use it, I love it. I need to use it more often.

Some Slow Cooker recipes are simply throwing ingredients into the cookware and letting it cook for several hours. This one requires a little prepping of the ingredients, but it is well worth the small amount of effort.  The original recipe is from Cooking Light, but I’ve made a couple of changes.  For the original recipe, go to: http://www.myrecipes.com/recipe/chicken-chickpea-tagine.

Chicken and Chickpea Stew

Not the Best Photo, But, Believe Me, It’s Delicious!

Chicken and Chickpea Stew

1 1/2 tablespoons Grapeseed oil

8 chicken thighs, skinned and deboned (about 1 pound or so)

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 1/2 cups chopped sweet onion

1/4 cup finely chopped fresh garlic

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/4 teaspoon ground red pepper

1 cup unsalted chicken stock

1 1/2 teaspoons honey

1 (3-inch) cinnamon stick

1 cup chopped dried apricots

2 (15-ounce) cans organic chickpeas, rinsed and drained

1/4 cup cilantro leaves

Lemon wedges

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add 1 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

I served the stew with Freekeh.  Freekeh has an almost tea-like flavor, and it is a great source of protein and fiber.  You could serve this with anything, really, in order to soak up all of the flavor: farro, quinoa, or even mashed potatoes.   Hope you enjoy this dish as much as Franz and I did! (FYI, I found uncooked Freekeh at Sprouts (https://www.sprouts.com/) in San Diego.  I had a hard time locating it, but I’m sure it will become more popular soon!

Also, I just received a box of complimentary goodies from Melissa’s (http://www.melissas.com/).  I’ve been put to another challenge to create a recipe!  I will post my creation, along with other San Diego Bloggers’, on November 18th.  Make sure to check it out!

Take Care and Happy Eating!

Baja In Your Backyard!

How is everyone? I have had some really good days along with some really bad ones for the past couple of weeks. Thank God for the good ones, right? I want to focus on the good stuff for the moment! I was so fortunate to get an invitation from Carolyn Kates to a Blogger and Media Event at 7th Avenue Pub at Whole Foods Market in Hillcrest. What, you just go to there to shop? My friend, you are missing out. Granted, not every WFM has a pub, but a few in the San Diego area do, and I highly recommend checking it out. I even noticed a Whole Foods Market recently opened pubs in Arlington, VA and Wayne, PA. Check out if your local store has one, and if not, ask for one!
When my local WFM opened its pub, aptly named 7th Avenue Pub, my husband and I were curious as to how well it would do and what quality of beers would be offered – and at what price. (By the way, the La Jolla location’s pub is named Torrey Pints. I love that name, too.) We have become regulars. Usually we stop in for a flight of beer after a run around Balboa Park. You get 4 tastings for $5 during happy hour. And there are always plenty of taps of local brews from which to choose. Often, Franz and I will throw in an order of the delicious Roasted Brussels Sprouts and/or Seared Tuna. Nice way to end a run!

7th Ave Pub Whole Foods 2

I Highly Suggest a Post Run Beer Flight

However, the event I attended focused on the new menu created by Chef Martin San Roman and the wines from Monte Xanic Winery. The menu is Baja inspired, and Chef San Roman has an extensive background in French cuisine.  What better taste combo?? You can taste both influences in the Flautas de Pato, a smoked duck with chile de arbol. Another favorite of mine was the Baja Burger. If you are a fan of turkey burgers, but can’t find a good one, give this one a try and let me know what you think. The Cranberry Cabernet Jam makes me feel like I’m seated with my family around a big Thanksgiving meal.

Baja Turkey Burger

Mini Baja Turkey Burger

There are so many flavors to take in when eating the Flautas De Pato. Just give into it!

There are so many flavors to take in when eating the Flautas De Pato. Just give into it!

It is suggested to pair the Baja Burger with Cavas Valmar Tempranillo.  Yes, please!

It is suggested to pair the Baja Burger with Cavas Valmar Tempranillo. Yes, please!

Rustica Salad - Super Fresh and Delicious!

Rustica Salad – Super Fresh and Delicious!

I’ve always focused on the beers at 7th Ave Pub, but at this event, we sampled wine from Monte Xanic Winery, from the Guadeloupe Valley. Baja wines? Hmmm. My favorite wines seem to come from California, Australia, Spain, and Argentina. My least favorite wines seem to be from areas like France and Italy. I didn’t say I don’t like wines from those areas, I just tend to go for the bolder wines – kind of like my love of IPAs. I guess I like a punch to the taste buds every so often. Hans Backoff Sr., founder of Monte Xanic Winery and Master Enologist, was on hand to discuss the wines from this area.

Mr. Hans Backoff Sr.

Mr. Hans Backoff Sr. (left) and Mr. Juan Tintos Funke, Secretary of Tourism of the State of Baja California (right)

So what did I think?  What an eye-opener – and taste bud opener. I sampled three whites and one red. All were delicious and perfectly paired with Chef San Roman’s dishes. I could eat Molletes Tapas (amazing mini bread layered with beans and three cheeses with olive oil, sour cream and pico de gallo) and drink Monte Xanic’s Cabernet Merlot blend ($6 a glass) all night long!

Baja Wines Baja Wines 2

The great thing about this place is that it feels really comfortable.  I’ve seen many families having dinner and drinks with strollers in tow.  I’ve seen women having a drink before they most likely head out for a night on the town. I remember those days!  Now I call it around 9pm, if I’m lucky!  There always seems to be someone from the local craft beer industry striking up a conversation with random people at the bar.  There are a few televisions, so it’s a great place to watch the game.  Franz and I watched a football game this past Sunday.  For $19, we had a pitcher of Tailgate Dodgy Knight IPA and a pepperoni pizza.  Not bad at all!  And with the huge floor to ceiling windows facing 7th Avenue and University Avenue, you don’t feel like you are stuck in some grocery store.

Trio Of Ceviche

Trio Of Ceviche

Like Bruschetta?  Try Molletes Tapas!!

Like Bruschetta? Try Molletes Tapas!!

Vegan Jicama Wraps with Tofu

Vegan Jicama Wraps with Tofu

I will still order my Brussel Sprouts, but I will definitely add a few of the new menu items to my after-run menu!  And, I would love, in addition to the beer flights offered, if maybe a wine flight might be added??  Just a suggestion!

Chef San Roman and Mr. Juan Tintos Funke

Chef San Roman and Mr. Juan Tintos Funke

Job Well Done To The Entire Whole Foods Market Staff!

Job Well Done To The Entire Whole Foods Market Staff!

I was so honored to meet Chef Su-Mei Yu.  Have you watched her show Savor San Diego?  Have you been to Saffron?  Both are a must!

I was so honored to meet Chef Su-Mei Yu. Have you watched her show Savor San Diego? Have you been to Saffron? Both are a must!

7th Avenue Pub on Urbanspoon
Take Care and Happy Eating!