Published by mel on June 11, 2008 in entree and recipe.
Ah, stuffed peppers. They’re so good! They’re especially good when stuffed with spicy, Andouille chicken sausage, corn and brown rice. It’s a delicious little package of protein, vegetables and whole grains.
I’ve made stuffed peppers before, but had never used poblano peppers because the ones at my grocery store are usually sad dried up, dusty-looking things. I found some fresh, shiny ones this week and then spotted some freshly made Andouille sausages in the meat case and knew they’d be perfect for each other.
The stuffed poblanos were topped with Cotija cheese, baked and served alongside a lime-spiked watercress and cilantro salad. I could probably eat these every day and be happy. I’m sure Tom wouldn’t mind. In fact, he’d probably love it. Next time, I want to try a breakfast version stuffed with scrambled eggs, diced potatoes and onion (maybe bacon)…a perfect brunch!
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Published by mel on January 25, 2008 in entree and recipe.
I like salads that are room temperature, or even a little warm because you can actually taste the ingredients. There’s nothing more unappealing to me than a pre-made, super refrigerated salad from a deli or grocery store. Tomatoes are especially gross when they’re really cold. Not that there are any tomatoes in this salad - I’m just saying…
Anyway, I made a salad last night with freshly roasted butternut squash, which is rather annoying to prepare from a whole squash and so I will be using the frozen cubed kind from Whole Foods from now on. I also crisped up my prosciutto by broiling it in the oven. (I know you’re not supposed to heat/cook prosciutto, but it wasn’t the fancy expensive kind and I wanted something closer to the consistency of bacon.) I used both Arugula and Watercress (for peppery-ness), feta cheese (for tang) and pumpkin seeds (for crunch) then tossed everything in a citrusy Dijon vinaigrette.
I’ve used quite a bit of parentheses in this post, and I’ll try to refrain from doing so in the future (promise).
Continue reading ‘butternut squash & crispy prosciutto salad’
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