Vegetarian Stuffed Peppers

No, I don't mean peppers stuffed with vegetarians, although that is an interesting idea. The meat should be nice and lean ...

Anyway, I was playing in the kitchen tonight and ended up throwing together a bunch of veggies I had sitting in the crisper. It turned out WAY better than I expected so I hastily (but carefully) wrote it down so I can duplicate it later. Since I know quite a few people who are vegetarians or just plain eat a lot of veggies, I thought I'd share.

Veggie Stuffed Peppers
3 bell peppers. I used green, but red or yellow would be really yummy
3 medium carrots, washed and grated
1 large tomato, seeded and chopped
2 Morningstar Vegatarian Sausage Patties, thawed and cut up in little pieces. (a Boca Burger or the Boca Crumbles would work, too)
1 teaspoon chili powder, or to taste
1/4 teaspoon onion powder
salt, to taste
Preheat the oven to 350 degrees F. Slice the peppers in half lengthwise and clean out the seeds. Chop one of the halves into small pieces. Set the other five halves open-side up in a greased baking pan. Put the chopped pepper, grated carrots and chopped tomato in a microwave-safe bowl. Microwave on high for 3 to 4 minutes or until the carrots start to get soft and the water starts to come out of the tomatoes. Stir in the chopped sausage and seasonings. Spoon carefully into the pepper halves. Bake at 350 degrees F for about 30 minutes or until the peppers are soft. Serve hot. Top with grated Jack cheese or Soy Jack cheese if desired. Serves 2 to 5, depending on how hungry they are.

I'm thinking these would be delicious with sweet potatoes instead of the carrots as well. It would be a bit sweeter. Potatoes would work, too. Hmmmm ... I need to experiment some more.

Mmmmmm ... Chili

The Chili Cookoff last weekend was a great success. I'm not sure yet how much money they raised for Dixie Care & Share, but I know for a fact the food was good. I'll post the winners and such as soon as I get them.

One of the other Chili judges - James Rillo - had some pics taken at the event. I thought I'd share. Yes, I was running off of 2 hours of sleep and I let my 2-year-old niece, Kassie, help me pick my clothes. Hence the "classy" orange and black socks.

Don't miss this year's chili cookoff!

Don't miss the Scarecrow Festival and the 4th annual Chili Tasting Event coming up on October 24 at the Main Street Plaza in St. George.

This year's tasting will feature chili from The Gun Barrel Steak & Game House, Red Robin, Chili's Grill & Bar, Xetava Gardens, The cosmopolitan and Texas Roadhouse. You get 6 "tastes" of chili for $5 and you get to vote for your favorites. Homemade desserts also will be for sale. And the best part is all the proceeds go to Dixie Care & Share.

I have been asked to judge the Chili Tasting every year since this event started and I can tell you personally that the food is wonderful and the cause is even better. I'm returning as a judge again this year so be sure to stop by the judge's table and say "hi!".

New this year is the Scarecrow Festival. Some incredible 5-foot scarecrows will be up for bid. Proceeds from the scarecrow auction also go to Dixie Care & Share.

Mark your calendars! October 24 starting at 11 a.m. at the Main Street Plaza in St. George. Call 435-652-4243 if you need more info.

Eat Fresh - Asian Pears

Published September 6, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

I will never forget my first taste of an Asian pear. It was a small bistro in Los Angeles, and my friend had recommended this spinach salad with salmon. It was a delicious concoction, but I was puzzled by these slices of ... something. It was pale and crunchy, and at first I thought it might be jicama. But one taste proved me wrong: It was mildly sweet with a not-quite-tangy aftertaste. I was intrigued enough to wave the waiter over. "What are these little white things?" I asked, picking a few more slivers from between the greenery. "That, my dear," he said with an obviously affected twang, "Is an Asian pear."

I was hooked from that first bite. Asian pears – also called Nashi apples or apple pears for their round shape and crisp texture – are great on just about any salads and are used extensively in native Japanese, Chinese and Korean cooking. They can also be eaten like an apple, sliced on top of ice cream or used in place of apples in pies and other goodies.

When buying Asian pears, look for a smooth, round fruit that is firm. If it gives when you squeeze it, it is quickly going south. The skin should be clear yellow, brown or green-yellow and the fruit should have a strong, sweet aroma. This fruit ripens on the tree, so they can be used as soon as you get them home. They can be stored on the counter for a few days or in the fridge for a couple weeks or so.

Ginger Asian Pear Salad

This is a great salad with an Oriental flair.

8 Asian pears

1/2 cup rasins

1/2 cup walnuts, chopped

1/2 cup celery, chopped

1 tablespoon ginger root, grated

3 tablespoons honey

1/2 cup orange juice

Combine all ingredients. Cover and chill before serving. Serve on lettuce leaves if desired. Serves 6

Steamed Asian pears

Chinese dates are also known as jujubes. If you can't find jujubes, regular dates or raisins can be used instead.

4 Asian pears

8 teaspoons honey

4 dried Chinese dates, softened in cold water, slitted, and the pits removed

Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming. Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Place the top back on the pear. Steam the pears for 30 minutes, or until the pears are tender. Serve warm. Serves 4.

Eat Fresh - Eggplant

Published September 13, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

Eggplant is a much-maligned fruit. It is equated with ghastly dishes used to torture small children (you won’t leave the table until you finish that eggplant-lima bean casserole!) and tasteless concoctions devoured by die-hard vegans. And it is true that eggplant can be a nasty thing if it is not cooked right — but when it is right, it is definitely a good thing.

Eggplant is a bit like tofu in that it does not have much taste of its own but it easily takes the taste of whatever it is cooked with. It can be marinated, sautéed, baked, fried, steamed or broiled, and the taste will change from dish to dish so if you don’t like it one way, try again until you find one you like.

The perfect eggplant has dark skin, usually purple or black, that is glossy and shiny. The best way to test for freshness is to give it a gentle squeeze. Hold the eggplant in your palm and press it gently with your thumb. A fresh, ripe fruit will fell like a rubber ball and the flesh will bounce back after it is squeezed. If it doesn’t bounce back, it is overripe and it will be bitter and nasty.

Eggplants bruise easily, so handle them carefully. They can be stored unwrapped in the fridge for 1 to 2 weeks. They don’t freeze well, so it is best to cook them first, then freeze.

Baked Eggplant Parmesan

The first time I had eggplant parmesan, it was a nasty thing. I finally discovered this recipe for baked, not fried, parmesan and it makes a very tasty dish.

2 to 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top, and then weight it down with a heavy can or canister. Let the eggplant drain in the sink for about 45 minutes. Pat the eggplant dry.

While the eggplant is sitting, begin the sauce by heating the olive oil in a heavy saucepan. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt and pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes. Add the chopped basil and mix well.

Turn on the broiler in the oven and place the eggplant slices flat on a lightly greased baking sheet. Lightly brush the top of the eggplants with olive oil and then broil until lightly browned. Turn the eggplant, and brown the other side. Continue in this manner until all of the eggplant slices have been browned.

Preheat oven to 350 degrees F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

Baba Ghanoush

This classic makes a great dip or spread with pita bread or crackers.

2 medium eggplants

juice of 1 1/2 lemons

1/4 cup virgin olive oil

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

salt to taste

fresh parsley finely chopped

green peppers finely chopped

green onions finely chopped

pita bread

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes. Peel and sprinkle quickly with half the lemon juice. Cool and chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Serve trimmed with parsley, green peppers and green onion with pita.

Eat Fresh - Tomatoes

Published September 20, 2006 in The Spectrum & Daily News

By Kathryn van Roosendaal

There is nothing like fresh, vine-ripened tomatoes. Those slightly sweet, slightly tart fruits go well with just about anything – and they instantly add interest to even the blandest dish. Leftover pizza for breakfast? Sprinkle on some fresh chopped tomatoes before reheating in the oven. Boxed Mac & Cheese for lunch? Top the noodles with a thick slice or two. Is dinner a Hamburger Helper? Add a side of fried green tomatoes for extra punch.

Tomatoes come in a variety of shapes and sizes. There are the big, round beefsteak tomatoes that are great for slicing on burgers and sandwiches. The plump, oval-shaped Roma tomatoes make great sauces and hold together well during cooking. The tiny cherry tomatoes are sweet and wonderful in salads or on pizza. There are yellow tomatoes, purple tomatoes and orange tomatoes – all with a different taste to experiment with – and there are green tomatoes, the tart, unripened members of all the tomato families.

When shopping for tomatoes – or picking them off the vine – you want well-formed fruit that is firm but not hard. The skin should be smooth without blemishes and the stem, if it is still attached, should be green. When picking, the ripe fruit will come easily off the plant. You will need to tug a bit harder for the green ones. Unless your kitchen is particularly warm, tomatoes are best stored in a basket or bowl on the counter instead of in the fridge.

Quick Broiled Tomatoes

This is a delicious, quick side dish.

2 medium tomatoes

Dijon mustard

salt

fresh ground pepper

ground cayenne pepper, to taste

3 tablespoons melted butter

1/4 cup seasoned fine dry bread crumbs

1/4 cup grated Parmesan cheese

Cut tomatoes in half; spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.

Classic Fried Green Tomatoes

This is the Southern classic. I love it alongside eggs or an omelet for breakfast.

4 to 6 green tomatoes

salt and pepper

cornmeal

bacon grease or vegetable oil

Slice the tomatoes into 1/4- to 1/2-inch slices. Salt and pepper them to taste. Dip in corn meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve hot.

Eat Fresh - Oranges

Published September 27, 2006 in the Spectrum & Daily News

By Kathryn van Roosendaal

One of the greatest things about my alma mater — that’s California State University, Northridge for those who don’t know — is the arboretum. You can pick fresh figs, explore hidden paths or sit calmly beneath a ginko tree and watch the squirrels. It is a place of cool comfort in the middle of the San Fernando Valley.

But even better is the orange grove next to it. It is the last remaining citrus grove in an area that used to be rife with them. The trees are aged but still bear plenty of fruit, and the citrusy-earthy smell is intoxicating as you walk between the neat, evenly spaced rows. The oranges there are small and tangy — almost like sweet tangerines — and they smell absolutely wonderful. I loved sitting in the shade of an orange tree to escape from the hot summer sun. I would read a book and eat some oranges and life was good.

There are many different types of oranges. There are the juicy naval oranges with the thick skins, the sweet Valencia oranges with thinner skins, there are Mandarin oranges, Tangerines, Tangelos — the list goes on. The key to picking the best of any type is to give it a gentle squeeze. The fruit should feel heavy for its size and it should give gently to pressure, but not be squishy. The peel should have a nice deep orange color and a clean smell. For the juiciest oranges, store them at room temperature. If you prefer to eat them cold, they can be stored in the fridge, but leave them unwrapped. Otherwise they can get moldy.

No matter what kind they are, oranges are always great eaten straight. I also like to sprinkle the wedges on salads or over ice cream. But oranges — and their juice — are also great cooked, adding a rich, warm taste to any recipe.

Orange Pound Cake

This is a holiday favorite at my house, but you can make it anytime.

6 eggs, separated

1/4 teaspoon cream of tartar

2 cups granulated sugar

1 cup butter, room temperature

1 tablespoon finely grated orange peel

2 tablespoons orange juice

3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup orange yogurt

Beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form. In a mixing bowl, cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat egg yolks into butter mixture, one at a time, beating well after each addition. Blend in orange peel and juice. Into another bowl, sift together the flour, baking soda, and salt. Stir dry ingredients into the creamed mixture alternately with the yogurt. Blend well. Fold in egg whites. Bake in a greased and floured 12-cup bundt pan at 350 degrees F for 50 to 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in the pan for 10 minutes then turn out onto a rack to cool completely. Sprinkle with confectioners’ sugar.

Candied Orange Peels

These little delicacies are great on ice cream, in ginger cookies or, my favorite, sprinkled on gingerbread cake.

4 large navel oranges

9 cups hot water

3 1/2 cups sugar

Remove peel with white pulp from oranges. Reserve the insides of the oranges for another recipe. Cut the peel into 1/8-inch strips. Place peel and 5 cups water in 2 1/2 quart dish, cover with plastic wrap and microwave on full for 14 minutes. Drain and return to dish, add 4 cups water, re-cover and microwave for another 14 minutes. Drain, rinse in cold water. Stir in 1 1/2 cups sugar. Cover loosely. Microwave 10 minutes, stir, re-cover and microwave 10 minutes. Lightly oil 3 feet of wax paper. Separate peel on paper so the pieces are not touching. Let dry 2 hours or more. Put 2 cups sugar in bowl and toss small batches of peel in the sugar. Air dry 2 hours and store in airtight container.